For those who cannot or choose not to eat dairy or gluten, and even for those who can, this vegan chocolate pumpkin pie is the answer to the chocolate-covered good life. The pumpkin flavour is barely detected, instead acting as a structural backbone for the pudding. And, pumpkin provides antiaging skin support thanks to its high vitamin A content.
Store squash and pumpkin in a dark, cool place away from direct sunlight for 2 to 3 months.
Orange zest, espresso powder, peppermint, or any other chocolate flavour pairing you can dream up may be added to the filling.
For crust, preheat oven to 350 F (180 C). Place 8 to 10 in (20 to 26 cm) removable bottom tart tin on large rimmed baking sheet. In food processor or blender, blend oats, almonds, sugar, cinnamon, and salt until coarse meal forms. Pulse in coconut oil until fully combined and a loose dough is formed. Firmly press dough into tart tin, including up the sides. Bake for 15 minutes. Cool completely. Refrigerate until ready to assemble.
For pudding, in medium saucepan over medium heat, whisk milk, pumpkin, chocolate, arrowroot, sugar, cinnamon, and salt. Whisk constantly until chocolate is melted (about 5 minutes). Continue to whisk for 8 to 10 minutes, until mixture begins to thicken and large bubbles start to pop on top. Once thick and bubbling, continue to whisk for 1 to 2 minutes longer. Strain through fine sieve into large bowl. Stir in vanilla. Cover with plastic wrap directly over surface. Cool to room temperature (do not refrigerate until poured into the crust).
To assemble, whisk cooled pudding mixture until smooth and pour into prepared, cooled crust. Smooth out top and refrigerate for at least 5 hours or up to 1 day. Garnish with pomegranate, cranberry, or almonds; slice and serve chilled.
This recipe is part of the Preserving the Harvest collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.