Serves 3 | Ready in 30 minutes
How irresistible are these roasted, crumble-stuffed apples? These are perfect for a fall dinner party or even for breakfast—they’re that clean. Plus, they’re very easy to make. You could probably use your own crumble recipe, but here’s mine if you’d like to try. You may want to double the recipe …
To make your own ice cream, just add 2 large frozen bananas and half of a 14 oz can coconut milk to a food processor. Pulse until the mixture is smooth and creamy.
Preheat oven to 400 F. Line baking sheet with parchment paper.
Cut tops off apples and scoop out insides, being careful not to get too close to edges (this could cause a collapsed apple!). Place hollowed-out apples on baking sheet.
In small bowl, mix together remaining ingredients.
Time to assemble! Stuff hollowed-out apples with lots of crumble so that itu2019s overflowing from the tops. Bake for about 25 to 30 minutes (until soft and wrinkly). Serve with homemade or store-bought ice cream, if desired, and an extra sprinkling of cinnamon.
This recipe is part of the A Holiday-Worthy Vegan Menu collection.
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.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.