Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette

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A bright mixture of late winter fruits and veggies, combined with salted pistachios and dried cranberries deliver a bounty of textures. The vinaigrette ups the ante with a infusion of flavor: bitter tahini, sweet maple, tangy vinegar, and fruity olive oil. I used a Premium White Balsamic Vinegar and Coratina Extra Virgin Olive Oil from Della Terra, and local dark maple syrup.

Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette

Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette

For the salad:
4 handfuls of baby kale, chopped
2 large carrots, peeled and thinly sliced into medallions
1 large tart-sweet apple (such as Mutsu), thinly sliced into 1-inch pieces
1/3 cup (80mL) dried cranberries
1/3 cup (80mL) roasted and salted pistachios, coarsely chopped

For the vinaigrette:
3 tablespoons (45mL) medium extra-virgin olive oil
3 tablespoons (45mL) white balsamic vinegar
1 tablespoon (15mL) dark maple syrup
2 teaspoons (10mL) tahini
1/2 teaspoon (3mL) fresh ginger juice
Fine sea or Himalayan salt to taste

Put the kale, carrots, apples, cranberries, and pistachios in a medium bowl. Mix to combine. For the olive oil, balsamic vinegar, maple syrup, tahini, ginger juice, and a pinch of salt in a small jar. Shake until emulsified. Taste for seasonings, adding salt if needed. Pour the mixture onto the kale mixture. Toss to combine. Serve immediately.

Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette2

Banana-Tahini Carmel-Chocolate Pudding Pie

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Every year, I tell myself that on March 14th I’ll make a pie for Pi Day (you know, 3.14… 3/14…). And every year, I don’t. Something gets in the way–and it’s usually because I’m making myself a pile of different birthday cakes.

This year, however, the cakes can wait. First, I’m celebrating Pi Day with So Delicious Dairy Free to raise money for Kids with Food Allergies via their Instagram contest called Pi(e) 4 All (#Pi4All). For every photo of an allergy-friendly pie uploaded to Instagram between March 13th and March 15th,  So Delicious will donate $3.14 to Kids with Food Allergies. And it gets better: one lucky winner will receive $314 for their photo and 10 random winners will receive 3 VIP coupons redeemable for So Delicious treats. Check out the full rules here.

In other words, you just might want to make a pie and upload it to Instagram.

So my pie? This one is starting with a chocolate chip cookie crust, and features layers of creamy tahini-caramel, fresh bananas, rich chocolate pudding, and fluffy whipped cream. Versions of this are part of my regular pie rotation: my other favourite combination includes strawberries in place of the bananas, peanut butter (though not allergy-friendly) for the tahini, and the “graham”-style crust in my Pies and Desserts book.

And one last thing. Before you get started, be sure to refrigerate the Culinary Coconut Milk the night before.

Banana-Tahini Carmel Chocolate Pudding Pie2

Banana-Tahini Carmel-Chocolate Pudding Pie

For the chocolate chip cookie crust:

1/3 cup vegan buttery spread, plus more for greasing the pie dish
1/3 cup packed brown sugar
2 tablespoons So Delicious Unsweetened Coconut Milk Beverage
1 tablespoon ground flaxseed
1 teaspoon vanilla extract
3/4 cup sorghum flour
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon fine sea or Himalayan salt
1 tablespoon mini semi-sweet nondairy chocolate chips

For the tahini-caramel

1/2 cup tahini paste
1 1/2 teaspoons vanilla extract
1/2 cup water
1/4 cup packed brown sugar
1 teaspoon vegan buttery spread
1/8 teaspoon fine sea or Himalayan salt

For the chocolate pudding

2 1/2 cups So Delicious Unsweetened Coconut Milk Beverage, divided
1/4 cup cornstarch
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon fine sea or Himalayan salt
1/2 cup dark nondairy chocolate chips

For the whipped cream
1 container (11oz/325mL) So Delicious Original Culinary Coconut Milk
1 tablespoon icing sugar
1 teaspoon vanilla extract

For assembling the pie
2 bananas, sliced into 1/4-inch medallions

Banana-Tahini Carmel Chocolate Pudding Pie - step by step

Banana-Tahini Carmel Chocolate Pudding Pie

The day before making the pie, put the container of the Culinary Coconut Milk in the refrigerator to chill for at least 12 hours.

To make the crust, preheat the oven to 325 degrees F. Lightly grease a 9-inch pie dish.

Put the vegan buttery spread and brown sugar in a saucepan. Cook on low heat for about 3 minutes to melt the buttery spread and dissolve the brown sugar. Scrape the mixture into a large bowl or the bowl of a stand mixer. Add the Coconut Milk Beverage, ground flaxseed, and vanilla extract. Using the stand mixer or a hand mixer, beat on medium-high speed until well mixed and emulsified.

Put the sorghum flour, tapioca flour, xanthan gum, baking soda, and salt in a medium bowl. Whisk well to combine. Turn the mixer to low speed and beat to combine. Stir in the chocolate chips. Press the mixture into the bottom and up the sides of the dish. Bake for 12 to 15 minutes, until just firm to the touch. Cool completely.

To make the tahini-caramel, put the tahini paste and vanilla extract in a food processor. Put the water and the brown sugar in a small saucepan. Bring to a boil on high heat and cook for 90 seconds. Remove from heat, add the vegan buttery spread and salt, and let cool slightly. Pour about half of the mixture into the food processor. Process until smooth, adding just enough more of the brown sugar liquid until the mixture is creamy and thick. Spread about half of the mixture into the cooled chocolate chip cookie crust. Top with a layer of bananas (this will be about 1 of the bananas). Spread with the remaining mixture. Put in the refrigerator while making the pudding.

To make the chocolate pudding, put 1 cup of the Coconut Milk Beverage in a saucepan. Whisk in the cornstarch until smooth. Add the remaining Coconut Milk Beverage, sugar, cocoa powder, and salt. Bring to a boil on medium heat and cook until thickened, stirring constantly, about 3 minutes. Remove from heat. Add the chocolate chips and vanilla extract. Whisk until the chocolate chips are melted. Let cool about 10 minutes.

Remove the pie from the refrigerator. Pour in about half of the pudding mixture. Top with the remaining banana slices. Pour the remaining pudding mixture on top, spreading evenly. Refrigerate until completely cool and firm, about 3 hours.

To make the whipped cream, cut off the top of the Culinary Coconut Milk carton with sharp scissors. Spoon out the hardened coconut cream into a large bowl or the bowl of a stand mixer. Add the icing sugar and vanilla extract. Using the stand mixer or a hand mixer, beat on high speed until light and fluffy, about 1 minute. Spread the mixture onto the top of the cooled pie. Refrigerate until serving. Store leftovers in the refrigerator.

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(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Creamy Stuffed Poblanos

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After my recipe featuring how much I love tofu “ricotta”, I thought I would highlight a similarly made filling in a completely new way. Here it features the stronger flavors of tahini, mustard, and smoked paprika, pairing well with the spiciness of poblano peppers.

Creamy Stuffed Poblanos2

Creamy Stuffed Poblanos

2 hot poblano peppers, cut in half length-wise and seeded
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste
1 teaspoon (5mL) extra-virgin olive oil
1/2 medium yellow onion, chopped
1 cup (240mL) packed finely chopped kale
1 medium carrot, grated
1 clove garlic
175g/6oz extra-firm tofu
Juice from half a lemon
1 tablespoon (15ml) roasted tahini paste
1 1/2 teaspoons (7mL) stone ground mustard
1/4 teaspoon (3mL) smoked paprika

Set the oven to broil. Lightly oil a baking sheet. Put the poblanos on the prepared pan. Sprinkle with salt and pepper. Broil, about 5 minutes per side, until they just start to blister and become tender. Remove, and set the oven to 425 degrees F.

Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and carrot and cook, about 5 minutes, until softened. Add the kale and garlic and cook until wilted the kale is wilted, about 2 minutes. Remove from heat.

Put the onion mixture, tofu lemon juice, tahini, mustard, paprika, and a generous pinch of salt in the food processor. Process until well combined and nearly smooth, scraping down the sides if necessary. Adjust salt and pepper to taste.

Spoon the mixture into the peppers. Portobello mushrooms. Bake until heated through and the topping of the filling is browned and firm to the touch, about 20 minutes. Serve warm.