Tag: vegan

Strawberry Ginger Lemonade Spritzer

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When strawberries are at this peak, you have to take advantage of them in every way possible — including in your drinks. In the late summer, try blueberries or peaches instead.

strawberry lemonade spritzer 1

Strawberry-Ginger Lemonade Spritzer

1 cup water
1/2 cup agave nectar
5 strips of lemon peel, about 2 inches in length
2-inch piece of ginger, peeled and coarsely chopped
1 1/2 pounds (680 g) fresh strawberries, dehulled
3 1/2 medium lemons, peeled (pith also removed)
8 1/2 cups (2 litre bottle) low-sodium club soda, chilled

Put the water, agave nectar, lemon peel and ginger in a small saucepan. Bring to a boil on medium heat and cook until reduced to half, about 10 minutes. Remove and set aside, cooling slightly.

Meanwhile, put the strawberries, whole lemons, and about 1 cup (240 ml) of the club soda in a blender. Blend until smooth. Strain the agave nectar mixture, discarding the peel and ginger. Add the mixture to the blender. Blend until smooth and well combined. To serve, either mix club soda and the puree in a pitcher, or fill glasses with half puree and half club soda. Use as much club soda to your taste. Serve cold.

Pineapple, Pecan, and Coconut Crisp

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This raw recipe features nuts and dates as the primary components, added to fresh pineapple, and a quick no-bake process that makes dessert easily doable on hot summer days.

pineapple crisp full

Pineapple, Pecan, and Coconut Crisp

For the filling:
1 large ripe pineapple, peeled and chopped into bite-sized pieces
2 tablespoons freshly squeezed lemon juice
1/2 cup (125 g) tender honey dates, soaked 15 minutes in warm water (reserve 3 tablespoons soaking water)
1/4 teaspoon ground cinnamon
1 1/2 tablespoons ground flaxseed

For the topping:
3 cups pecans
1/2 cup unsweetened finely shredded coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup raisins
3/4 cup (185 g) chopped dates

Toss half the pineapple with the lemon juice and set aside. Put the other half of pineapple, dates, cinnamon, ground flaxseeds and reserved soaking water in a food processor. Process until smooth. Pour into a bowl and give the food processor a quick rinse and wipe.

Put the pecans, coconut, cinnamon, and salt in the food processor. Pulse until the mixture is in small pieces. Add raisins and dates and continue to pulse until the mixture resembles coarse crumbs and starts to stick together. Don’t over process.

To assemble the crisp, press a few small scoops of the crumble into the bottom of an 8-inch  square glass baking dish. Spread the pineapple evenly on top of it. Sprinkle with remaining crumble topping. Serve cold or at room temperature. Covered with plastic wrap in the refrigerator, it will keep for three to four days.

pineapple crisp served

Vegan “Cheesy” Fondue with Roasted Vegetables

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Choose any vegetables you love to dip, or use as a cheesy sauce. The cumin and peppers add a slightly Mexican flavour, making it top-notch for nachos, too.

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Vegan Cheesy Fondue with Roasted Vegetables

Vegetables, for roasting
Olive oil, for the vegetables
2 cups water
3/4 cup (36g) nutritional yeast flakes
1/3 cup cooked cannellini beans
1/3 cup roasted red peppers, chopped
4 teaspoons tapioca starch
1 tablespoon fresh lemon juice
1 heaping teaspoon ground cumin
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
Fine sea salt to taste
Freshly ground pepper to taste

Preheat oven to 425°F (220°C). Cut the vegetables to a uniform size and toss with olive oil. Sprinkle with salt and pepper. Roast until tender. I recommend cauliflower (about 25 minutes), broccoli (about 20 minutes), and asparagus (about 10 minutes), all perfect for dipping.

Put the water, nutritional yeast, beans, roasted red peppers, tapioca starch, lemon juice, cumin, onion powder, and garlic powder in a blender. Blend until smooth. Sample for salt and pepper, adjusting to taste.

Pour the mixture into a medium saucepan. Cook on medium-high heat, whisking frequently, until thickened, about 6 to 8 minutes.

Serve with vegetables.