Nurturing, ultra-cozy warm grains are the base of this creamy, mellow vegan breakfast that can be made in the moment for a tableful, or in advance for single servings throughout the work week.
Bring a large saucepan of water to a boil and add 2 tsp (10 mL) baking soda. Add shelled hazelnuts and stir in, being careful as it will easily foam up and spill over pot. Stir for 3 minutes, then drain in a sieve and run under cold running water. Use your hands or a small dish brush to rub skins off nuts.
To high-speed blender, add water and hazelnuts. Blend until milky in appearance, about 30 seconds. Using nut milk bag or cheesecloth-lined mesh sieve, strain hazelnut milk into large pot, leaving pulp behind for another use. Stir in maple syrup.
In medium skillet over medium heat, melt 1 Tbsp (15 mL) coconut oil; reserve remaining coconut oil and place in small bowl. Add oats to skillet and toast until fragrant, about 1 minute.
To hazelnut milk mixture, add toasted oats, 1/8 tsp (0.5 mL) salt, and nutmeg or cardamom. Bring to a boil, reduce to medium-low, and cook uncovered until oats are thickened to your liking, 10 to 15 minutes. If not eating immediately, transfer to large bowl, cover, and refrigerate for up to 1 week. Reheat on the stovetop with a splash of additional water, if needed.
To reserved coconut oil (still liquefied), stir in almond butter. Heat mixture briefly to combine if necessary, until smooth and very loose. To almond butter mixture, stir in remaining 1/8 tsp (0.5 mL) salt.
To serve, add hot porridge to bowls and top with berries and a spoonful of almond butter. Sprinkle with granola for a touch of extra crunch, if desired. If taking to go, pack hot porridge in a warmed thermal container and top with berries and almond-coconut butter. Pack granola separately and garnish right before serving, if using.
This recipe is part of the Plant-Based Prep School collection.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.
Simple and quick, this spot prawn pasta combines local, juicy seafood with a touch of heat. If you can’t find a fresh Fresno chili pepper, use a red jalapeño or a tiny bit of fresh cayenne pepper instead. Heads or shells—on or off? Cosco serves the prawns with the shells and heads on, but if you’re not catching your own spot prawns, buy ones with the heads removed. Prawns and shrimp release an enzyme from their heads when they die that makes the flesh black and mushy. Cooking prawns in their shells adds flavour, and the shells come off easily once cooked, but they can be a bit messy—especially when camping—so feel free to remove them before cooking or buy a smaller quantity of shelled prawns or shrimp if you’re worried about everyone’s fingers smelling of seafood all night.