Tag: vegan

Cinnamon-Maple Pear and Almond Butter Sandwich

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Cinnamon and maple glazed pears (and apples are great here, too), with loads of almond (or any nut) butter, on toasty whole grain bread… it doesn’t get much better than that I like using my Multigrain Hempseed Bread from The Allergy-Free Cook Bakes Bread since it is seedy and thick in texture, unlike the softer sandwich ones, which offers a nice contrast to the smooth, creamy filling. The bread pictured, however, is the Wholesome Flax Bread, since I make it most frequently.

Maple Cinnamon Pear and Almond Butter Sandwich

Cinnamon-Maple Pear and Almond Butter Sandwich

1 small or medium Barlett pear, thinly sliced
1 tablespoon pure maple syrup
1/4 teaspoon ground cinnamon
2 pieces whole grain, gluten-free bread
2 tablespoons roasted almond butter
1 teaspoon ground flaxseed

Put the maple syrup in a medium saucepan. Add the sliced pear and cook over medium heat, stirring often, until tender, about 2 minutes. Set aside to cool. Spread the almond butter on one side of each slice of bread. Sprinkle with flaxseed. Layer the pears on one side of the bread and top with the other slice. Slice in half and serve, or wrap to pack in a lunch.

Tofu, Corn, and Hemp Seed Veggie Boats

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Developed for a back-to-school article, these veggie boats were created with kids in mind. Kids, we know, are budding architects, and building their own lunch keeps them interested, so keeping these unassembled let’s them have some fun with their lunch.

Stuffed Tomatoes with Fresh Corn and Hempseeds

Tofu, Corn, and Hemp Seed Stuffed Veggie Boats

Creamy Tofu Filling:
1 (350g/12.3oz) package extra-firm tofu, squeezed of excess moisture
1/3 cup nutritional yeast flakes
1/4 cup fresh basil, lightly packed
2 to 4 tablespoons freshly squeezed lemon juice
2 tablespoons roasted tahini
1 clove garlic
Sea or Himalayan salt to taste
Freshly ground pepper to taste

For Assembly
Fresh tomatoes, innards removed
Mini fresh peppers, innards removed
Fresh corn, sliced right off the cob
Hemp seeds

To make the creamy tofu filling, put the tofu, nutritional yeast flakes, basil, 2 tablespoons of the lemon juice, the tahini, and garlic clove in the food processor. Process until smooth. Season with salt and pepper to taste, adding lemon juice if desired.

Depending on your child’s appetite, hollow out tomatoes and peppers and put in a container. Put some of the filling in a separate container. Mix together corn and hemp seeds in a third container. Pack the ingredients in the lunch box with a small spoon for assembly.

Stuffed Tomatoes and Peppers with Creamy Tofu, Fresh Corn, and Hempseeds 2

Sweet Corn and Olive Oil Ice Cream

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Featuring the sweetness of locally grown corn with a medium Picual olive oil, this ice cream is a unique combination that will stand on its own for dessert. Australian Picual has a natural creaminess with a slight bitterness, making it an ideal addition to rich coconut milk and fresh corn.

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Sweet Corn and Olive Oil Ice Cream

  • Servings: 1 1/2 quarts
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4 large or 6 small ears fresh corn, shucked
1 can full-fat coconut milk (I’m a fan of Thai Kitchen)
1 1/4 cup unsweetened nondairy milk (I always use So Delicious Unsweetened Coconut Beverage for ice cream)
1/2 cup agave nectar
1/4 teaspoon fine sea salt
1/2 cup medium Picual olive oil, plus more for serving

Use a sharp knife to slice the kernels off the corn cobs. Put the kernels in a large saucepan. Put the cobs in the saucepan, as well, breaking them in half if necessary. Add the coconut milk, nondairy milk, agave nectar, and salt. Bring the mixture to a boil, then remove from heat. Cover, and let stand for 1 hour. Remove the cobs.

Using an immersion blender, purée the mixture until smooth (if you don’t have one, transfer the mixture to a blender or food processor and blend until smooth). Pass the mixture through a fine sieve, pressing down on the solids to get all the flavor. Discard the solids. Add the olive oil in a steady stream, whisking constantly, until smooth. Refrigerate the mixture until cold, at least 8 hours or overnight.

After the mixture has chilled, transfer the mixture to your ice cream maker and freeze according to manufacturer’s instructions. Enjoy right away for soft serve ice cream, or put it in a container and transfer it to the freezer for 4 hours, for a perfect consistency. Drizzle with olive oil, if desired, before serving.

If you don’t have an ice cream maker, check out the instructions here.

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