A simple yet elegant guilt-free dessert that is chockablock with disease-fighting antioxidants. If you can’t find frozen blackberries, simply replace them with more blueberries.
1 cup (250 mL) frozen raspberries, thawed
1 cup (250 mL) frozen blueberries, thawed
1 cup (250 mL) frozen blackberries, thawed
1 block (about 12 oz/340 g) soft tofu
2 Tbsp (30 mL) coconut palm sugar or other granulated sugar of choice
2 Tbsp (30 mL) honey
2 Tbsp (30 mL) cornstarch or tapioca starch
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1 tsp (5 mL) orange zest
1/2 tsp (2 mL) almond extract
Combine berries, tofu, sugar, honey, starch, cinnamon, salt, orange zest, and almond extract in blender or food processor and blend until smooth.
Pour into individual serving dishes and refrigerate several hours before serving. Garnish with shaved dark chocolate and mint, if desired.
Each serving contains:
126 calories; 3 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 26 g carbohydrates; 4 g fibre; 103 mg sodium
source: "Frozen Fruits & Vegetables", alive #351, January 2012
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.