Tag: gluten-free

Wild Blueberry Soft-Serve Sherbet

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Wild blueberries have a deeper flavour and sweetness than the regular version, and are perfect in this sherbet, free of refined sugar. Adjust the amount of dates to sweeten to your taste, depending on the ripeness of the blueberries.

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Wild Blueberry Soft-Serve Sherbet

  • Servings: 1 1/2 quarts
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1/2 to 3/4 cup pitted honey dates, packed
1/2 cup warm water
2 cups wild blueberries (fresh or frozen)
2 cups unsweetened nondairy milk, preferably coconut milk beverage
2 teaspoons vanilla extract

Place the dates in the bowl of a food processor. Let soak 15 minutes. Add the remaining ingredients and process until smooth.

Refrigerate until chilled, at least one hour. Transfer the mixture to your ice cream maker and freeze according to manufacturer’s instructions.

Serve immediately. (If you freeze the remainder, let it sit at room temperature for about 15 to 30 minutes before serving). 

Two Minute Banana Cinnamon Caramel Crunch Ice Cream

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You’d never think that popping a few bananas in the freezer would result in an ice-cream-like indulgence… even better, it’ll be done in a snap. The dates give a sweet taste akin to smooth caramel, while the pecans add an extra crunch.

Two-Minute Banana-Cinnamon Caramel Crunch Ice Cream2

Two Minute Banana-Cinnamon-Caramel Crunch Ice Cream

4 overripe bananas, peeled, cut in three pieces each, and frozen*
3/4 teaspoon ground cinnamon
1/2 cup honey dates, chopped
1/3 cup toasted pecans, chopped (don’t toaste pecans for a raw version)

Toss bananas in food processor with cinnamon. Let sit about five minutes, until lightly thawed, and whiz until smooth. Stir in dates and pecans. Serve immediately. (If it gets too soft, you can put it in the freezer for about 10 minutes.)

*Using overripe bananas adds extra sweetness to the end result.

Tofu Souvlaki and Maroulosalata (Greek Lettuce Salad)

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Souvlaki, as you probably know, is a popular Greek fast food is commonly made with meat (and sometimes vegetables) threaded on skewers and grilled. A twist on the classic, this version uses not-so-authentic tofu as the main ingredient. Be sure to squeeze it of excess moisture and marinate it for as long as you can for the best flavour. You can also do these on the grill instead of under the broiler.

The Maroulosalata is a light, fresh side dish–and just a note: some versions of this classic salad use 1/4 cup (60 ml) red wine vinegar in lieu of the lemon. Just whatever you do, find some good, crisp lettuce.

 

souvaki

Marinated Tofu Souvlaki

  • Servings: 8 to 10 souvlaki
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For the marinade:
1/3 cup extra-virgin olive oil
Juice from 1 lemon
4 to 6 garlic cloves, minced
2 shallots, finely chopped
1 tablespoon dried oregano
Sea salt and fresh ground pepper to taste

For the skewers:
1 (350 g) package firm tofu, pressed of excess moisture, cut into about 24 pieces
3 large red bell peppers, cut into 1-inch squares
2 large green bell peppers, cut into 1-inch squares
1 large red onion, cut into 1-inch squares
8-10 wooden skewers, soaked in water

Whisk all marinade ingredients together. Add the tofu, peppers, and onion, and let marinate for at least three hours, or overnight.

When ready to cook, place the oven rack about six inches (15 cm) from the broiler.

Thread the vegetables and tofu onto the soaked skewers, then broil, about five to seven minutes until browned. Carefully flip each skewer, then broil about five minutes longer on the other side. Serve warm.

Maroulosalata (Greek Lettuce Salad)

1 small head romaine lettuce, washed and thinly sliced
3 green onions, chopped
1/4 cup minced fresh dill
Zest from 1 lemon
1/4 cup olive oil
Juice from half a lemon

Toss salad with green onions, dill and zest. Add olive oil and lemon juice, mixing well. Season with salt and pepper to taste and serve immediately.