Tag Archives: dairy-free

vegan no-bake strawberry lemon tart on countertop

Say Hello to Spring With This Healthy No-Bake Vegan Strawberry Lemon Tart

Pucker up for this bright and tangy, no-bake strawberry lemon tart. You don’t have to be vegan to love this dairy-free dessert, but you can still appreciate how healthy it is — a gluten-free and paleo-friendly dessert, with no refined sugar. Plump Medjool dates make the nut-based crust perfectly sweet and chewy, paired with a fruity filling of coconut milk, fresh strawberries, lemon juice and a splash of maple syrup. (It’s thickened with just a bit of agar and tapioca powders, which you can find at most bulk or health food stores).

vegan no-bake strawberry lemon tart on countertop

Vegan No-Bake Strawberry Lemon Tart

Prep Time: 30 minutes
Rest Time: 2-3 hours or overnight
Total Time: 3 hours
Servings: 8

Ingredients:

1 ¼ cup raw walnuts
1 ¼ cup raw cashews
1 cup oats
2 ½ cups pitted Medjool dates, roughly chopped
1 Tbsp coconut oil, melted (plus extra for greasing pan)
1 tsp vanilla
¼ tsp sea salt
4 cups fresh strawberries, chopped
½ cup fresh lemon juice (about 2 lemons)
Zest of 2 lemons
¼ cup maple syrup
2 tsp vanilla extract
4 Tbsp tapioca starch/flour (or 2 Tbsp of arrowroot powder)
4 Tbsp cool water
1 (14 oz) can full-fat coconut milk
2 tsp agar powder

vegan no-bake strawberry lemon tart ingredients

Directions:

1. In a food processor or heavy-duty blender, combine walnuts, cashews, oats, dates, coconut oil, vanilla and sea salt. Pulse for about 1 minute or until the dates and nuts are combined and stick together.

2. Press the crust mixture into the bottom and sides of a greased 9-inch tart pan (preferably with removable bottom). Set aside while making the filling.

vegan no-bake strawberry lemon tart crust

3. Add strawberries, lemon juice, lemon zest, maple syrup and vanilla extract (and arrowroot powder only if you’re using it as a substitute for tapioca) to a blender or food processor and pulse or blend until pureed, about 1 minute, and set aside.

4. Stir the tapioca powder into 4 Tbsp of cool water. Set aside.

Related: Healthy Baking Recipes for When You’re Bored at Home

5. Add coconut milk and agar powder to a small saucepan, stirring while it simmers until thickened, around 1 minute. Once it’s bubbling, gradually add tapioca slurry, stirring continuously until it’s glossy and even thicker, about another minute.

6. Remove from heat and stir in strawberry mixture until combined. (If you have any clumps, don’t worry! Pass the mixture through a fine mesh strainer).

vegan no-bake strawberry lemon tart being cooked in pot

7. Pour filling mixture into tart crust, chilling in the fridge for at least  2-3 hours or overnight. (Store for up to one week). Before serving, decorate with pretty berries, lemon slices and flowers.

vegan no-bake strawberry lemon tart on countertop

Like Claire’s vegan strawberry lemon tart? Try her vegan Girl Guide cookies or her vegan Moroccan doughnuts.

Vegan Antipasto Skewers Are the Creative Plant-Based Appetizer You Need

Let’s be real: the heart of any celebration is the food. To keep your guests happy, make sure the apps are flowing, which as it turns out, is a bit of an art form: appetizers should look “appetizing,” they should be finger-friendly, mess-free and only take a few bites to consume. That’s why these We Know You Have 10 Minutes vegan appetizers in the form of antipasto skewers make for the best addition to your table. They’re user-friendly, beautiful and a cinch to make! And since dietary restrictions are commonplace these days, it’s important to accommodate with vegan finger foods. These two dairy-free plant-based beauties are the perfect place to start.

Olive, Artichoke, Tomato and Balsamic Skewers

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 3-4

Ingredients:

Small wooden skewers (or toothpicks)
Artichokes, from a jar
Kalamata olives, pitted
Cherry tomatoes (extra points for multi-colour!)
Basil leaves
1-2 Tbsp balsamic reduction or syrup

Directions:

1. Remove the artichokes from the jar and cut them slightly so they’ll fit onto the skewers and are manageable to eat.

2. In any order, thread the ingredients above through the wooden skewers. We like to ribbon basil leaves between the ingredients to create more vibrant colour throughout and to get that punchy taste of raw basil with every bite.

3. Once all ingredients are on the skewers, take your balsamic reduction and lightly drizzle it over top. You can pour the balsamic on a spoon, hover about 10 inches above the skewers and drizzle away.


Eggplant, Tofu, Zucchini and Pesto Skewers

Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes (if you roast the eggplant and tofu the night before, then the total time will only take 10 minutes!)
Servings: 3-4

Ingredients:

1 eggplant, chopped into 1 ½ inch cubes
1 brick tofu, patted dry and chopped into 1 ½ inch cubes
2 Tbsp extra-virgin olive oil or avocado oil
¼ tsp sea salt
Pinch of pepper
1 zucchini, peeled into ribbons
8 sun-dried tomatoes, cut into bite sized pieces
Small wooden skewers (or toothpicks)
2-3 Tbsp pesto

Directions:

1. Preheat the oven to 375°F.

2. Chop the eggplant and tofu into cubes, they should be around the same size.

3. Season both with oil, salt and pepper. Place them on separate baking sheets lined with parchment paper.

Related: These Are the 5 Best Meatless BBQ Skewers You’ll Ever Eat

4. Roast the tofu for 15 minutes and the eggplant for 20-25 minutes. Both should be lightly crisp.

5. While the eggplant and tofu are roasting, peel the zucchini into thin ribbons and make your pesto, if you’re not buying it pre-made.

6. Once all veggies are prepped, begin threading them through the skewer in any order you desire.

7. Place them on a tray or plate and lightly dollop a few spoonfuls of pesto over areas of the skewers.

Like Tamara and Sarah’s vegan antipasto skewers? Try their easy lemon spatchcock chicken or sumac-spiced roasted delicata.

Published November 30, 2019, Updated December 23, 2020

We Tried 4 Different Vegan Cheeses in Canada. Here’s the Winner (Plus a Recipe!)

I probably appreciate cheese more than the average person — the dairy-laden type of fromage that makes a charcuterie board sing and a pizza one of the greatest edible creations on earth.  But, somewhat ironically, I also appreciate plant-based spins on classics just as dearly — and if you were to peer inside my fridge on any given week, you’d find a block of Parm, some fancy old Cheddar and a nut cheese or two sitting pretty. Because balance is everything, right?

I consider myself a bit of an expert on vegan cheese (and vegan cheese brands in general) — and to be totally honest, I expect them to stand up to their traditional counterpart. Call me a harsh critic, but there are some questionable dairy-free options on shelves that are definitely not worth their $7-$12 price tag.

So, after having taste tested my fair share, here’s my honest opinion on four popular plant-based, dairy-free cheeses available in Canada, from nut-based options to inventive coconut-inspired versions.

Related: I Tried “Beyond Meat” Meals at 5 Popular Canadian Chains. Here’s How They Stacked Up

1.  Violife Foods’ Feta-Style Block

Feta cheese made vegan and palatable is an ambitious undertaking. I’ll admit: I was skeptical about this one. But Violife’s coconut-oil based version is deceiving in the best way. It tastes like feta (read: super creamy, slightly salty and silky smooth) and even crumbles like it. Any lingering taste of coconut was subtler than I imagined, which makes it a reliable salad topper. I haven’t tried melting it yet (on Greek-style pizza or whipped into baked potatoes?) but consider it my next “cooking in quarantine” experiment.

Who Will Love It: Feta-cheese devotees seeking a dairy-free alternative that passes the taste test. Also those who prefer a nut-free vegan fromage.

Rating: 4 cheese wheels out of 5

2. Farm Boy’s Camembert-Style Ash-Ripened Cashew Cheese

OK, this is hands down my favourite Canadian vegan cheese on the market right now, which further solidifies Farm Boy’s well-earned status as the Canadian Trader Joes (who’s with me?). If you’re looking for a plant-based option, the Ontario grocery chain’s brand of nut-based cheeses are worth the $10.99 splurge. Bonus points for creativity: their Camembert-style cashew wheel is “ripened” with food-grade activated charcoal, which gives it a convincing rind reminiscent of traditional Camembert.

Who Will Love It: Charcuterie-loving hosts looking for a crowd-pleasing vegan cheese that’ll elevate any grazing board.

Rating: 5 cheese wheels out of 5

3. Field Roast’s Chao Creamy Original Slices

Field Roast is a popular vegan brand, and their cheese slices boast a more affordable price tag ($6.99) than the rest on this list. Made from coconut oil and tofu, it’s another nut-free option, though unfortunately, it didn’t pass the taste test for me. Eaten on its own, it has a mild coconut flavour and tastes more processed than the rest. However, it melts beautifully, and when tossed on a bagel with all the vegan fixings, it proved a satisfying and easy lunch.

Who Will Love It: Easy-to-please eaters who want a sliceable plant-based cheese in their fridge for quick meals, from loaded breakfast sandwiches to gourmet grilled cheese.

Rating: 3 cheese wheels out of 5

Related: Satisfying Vegan Breakfast Recipes You’ll Want Every Morning

4. Culcherd’s Tree Nut Cheese, Herb & Garlic

You’ll find this round of creamy, herbaceous vegan cheese in my fridge most often thanks to its versatility. I’ll slather it onto crackers (think Boursin, just not quite as spreadable), dollop it onto spaghetti squash pasta or chop up pieces to toss into a salad. It’s another rich, cashew-based option that’s super filling — and also fragrant thanks to ingredients like nutritional yeast, garlic powder, basil, parsley and thyme.

Who Will Love It: The everyday cook and kitchen grazer looking for a reliable nut cheese to always have on hand, no matter what’s on the menu for the week.

Rating: 4 cheese wheels out of 5

Related: 5 Delicious New Ways to Use Nutritional Yeast (And Why it Belongs in Your Pantry)

Recipe: Vegan Parmesan Cheese

Overall, there are some impressive dairy-free cheese products out there, whether you prescribe to a vegan diet or not. But here’s the thing: if you don’t want to splurge on a fancy block, try your hand at making one at home instead.

I followed this recipe for Vegan Parmesan Cheese (final product pictured above!). It took all of five minutes to whip up and calls for five simple ingredients (cashews, pine nuts, nutritional yeast, garlic powder and salt). A little pinch goes a long way, and it lasts in the fridge for up to one month.

You can also try making this Vegan Cheddar Wheel or Vegan Cashew Cheese.

First photo courtesy of Violife Foods; remaining photos and feature image courtesy of Brittany Devenyi

Sarah Britton’s Vegan Blood Orange Chocolate Birthday Cake Will Make You Want to Celebrate

In the new Food Network Canada Facebook series The Substitute Baker, celebrated Toronto-born holistic nutritionist Sarah Britton shows us just how easy it can be to adapt your favourite recipes to suit any occasion or special dietary needs.

This time around, she’s given us a reason to celebrate at home — birthday or not — with a vegan citrus and chocolate birthday cake that you’ll crave all year round.

Related: Homemade Bread Recipes You’ll Want to Make Again and Again

Blood Orange Chocolate Birthday Cake

Dark Chocolate Date Frosting Ingredients:

4 cups/720g pitted dates
½ cup/50g raw cacao powder
½ tsp sea salt
Grated zest of 2 organic oranges
1 cup plant-based milk of your choice

Dark Chocolate Date Frosting Directions:

1. If the dates are really dry, soak them in warm water for an hour or so, until softened. Then drain the dates.

2. Combine the dates, cacao powder, salt and orange zest in a food processor, and pulse to break up the dates. Then slowly add the milk with the processor running until you have a thick, silky frosting that is easy to spread. You may need to stop periodically and use a spatula to scrape down the sides of the food processor. If you have any leftovers, store them, covered, in the fridge for up to 2 weeks.

Related: 20 Comforting Baking Projects That Deserve a Pat on the Back

Chocolate Cake Ingredients:

2 cups/280g whole spelt flour
½ cup/50g unsweetened cacao powder
2 tsp aluminum-free baking powder
1 tsp baking soda
½ tsp fine salt
1 cup/250ml pure maple syrup
1¼ cups/ 30ml plant-based milk of your choice
6 Tbsp/90ml coconut oil, melted, plus extra for the pan
2 tsp vanilla extract
1 tsp apple cider vinegar

Blood Orange Cake Ingredients:

2½ cups/360g whole spelt flour
2 tsp aluminum-free baking powder
1 tsp baking soda
½ tsp fine salt
1 cup/250ml pure maple syrup
Grated zest of 2 organic blood oranges
1¼ cups/300ml freshly squeezed blood orange juice (about 5 oranges)
6 Tbsp/90ml coconut oil, melted, plus extra for the pan
2 tsp pure vanilla extract
1 tsp apple cider vinegar

Decorations:

100g dark chocolate (80%), melted
A few slices dehydrated citrus
3 Tbsp dehydrated raspberries

Blood Orange Chocolate Birthday Cake Directions:

1. Preheat the oven to 350°F/175°C. Lightly oil two 7–inch/18cm springform cake pans.

2. Make the chocolate cake batter: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl combine the maple syrup, milk, coconut oil and vanilla; whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. Quickly whisk in the vinegar.

3. Make the blood orange cake batter: In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. In a separate bowl combine the maple syrup, orange juice, orange zest, coconut oil and vanilla; whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. Quickly whisk in the vinegar.

4. Pour each bowl of batter into its own prepared cake pan. Bake the cakes until a toothpick inserted in the centre comes out clean, approximately 50 minutes. Set the cakes on a wire rack and let them cool for about 20 minutes, then remove them from the pans. Let the cakes cool completely. You may even want to bake them the night before.

Related: 65 Vegan Desserts Even Non-Vegans Will Love

5. Use a long knife to carefully slice each cake in half horizontally, creating four thin layers, total.

6. Put the 7” blood orange cake layer on a platter. Spread the top with about a quarter of the frosting. Put the 7” chocolate cake layer on top, and spread it with frosting. Repeat with the remaining blood orange and chocolate layers.

7. Use the melted chocolate to decorate the dehydrated citrus slices by dipping some into the chocolate half way, and drizzling chocolate over others. Decorate the top of the cake with the decorated dehydrated citrus and crumbled dried raspberries. Serve. (The cake keeps rather well at room temperature, covered, for 5 days.)

For more baking inspiration, Sarah Britton’s Bold and Beautiful Raspberry Cashew Cheezecake is an instant dessert classic, or learn how to make her Keto Salt and Pepper Tahini Cookies and easy Gluten-Free Everything Bagel Loaf.


 

The Healthy Loaded Oatmeal Cookie You’re Meant to Eat for Breakfast

Cookies for breakfast? You heard us right. Think of these healthy baked goods as chewy (portable) granola, sweetened with maple syrup and packed with wholesome ingredients, like chia seeds and walnuts. The cookies are also gluten-free – the batter uses oat flour instead of all-purpose, but you’d never know it!

Don’t have oat flour on hand? Make your own by grinding whole oats in a food processor until the mixture resembles a flour consistency. Just be sure to measure the oat flour after you grind it, not before. To turn this recipe into a dairy-free breakfast, simply substitute the butter with equal parts coconut oil. Pairing these cookies with your morning coffee will make everything that much sweeter.

Related: Healthy High-Protein Oatmeal, Dressed Up 3 Delicious Ways

Gluten-Free Breakfast Oat Cookies

Prep Time: 18 minutes
Chill Time: 15 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Servings: 12 cookies

Ingredients:

½ cup unsalted butter, melted
½ cup dark brown sugar, packed
¼ cup maple syrup
1 large egg, room temperature
1 tsp pure vanilla extract
1 ½ cups gluten-free old fashioned oats
1 cup gluten-free oat flour
1 Tbsp chia seeds
½ tsp ground cinnamon
¾ tsp baking powder
¼ tsp fine salt
¼ cup dried cranberries
¼ cup walnuts, roughly chopped
¼ cup pumpkin seeds

Related: Green Banana Flour is Here to Stay, And This Pancake Recipe Proves It

Directions:

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the butter, sugar, maple syrup, egg and vanilla until well blended.

3. Using a wooden spoon, stir in the oats, oat flour, chia seeds, cinnamon, baking powder and salt until combined.

4. Fold in the cranberries, walnuts and pumpkin seeds.

Related: 3-Ingredient Breakfasts That Will Make Mornings a Breeze

5. Using a large ice cream scoop, evenly divide mixture into 12 rounds. Let chill in the freezer for 15 minutes.

6. Transfer dough to a prepared baking sheet and press each round to flatten.

7. Bake for 10 to 12 minutes, until the edges are golden brown.

8. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

For more inspiration, here are our best high-protein breakfast recipes, the only make-ahead breakfast ideas you need, and a look into what healthy people eat for breakfast.

3 Vegan Stuffed Portobello Mushroom Recipes to Steal the Spotlight

Instead of serving your plant-based dinner guests various vegan side dishes, offer them a hearty and healthy main meal instead. These three easy stuffed portobello mushroom recipes (think Mediterranean-style and chili lentil!) are ideal for any diet, and certainly all palates. They’re also perfect for the holiday season because you can prep the elements in advance, and simply warm them up before serving. Bonus: they’re a cinch to make, too!

Portobello Preparation:

1. Pre-heat the oven to 400˚F and line a baking tray with parchment paper.
2. Take 6-8 portobellos and remove the stems and gills (the dark brown part underneath the mushroom cap) and discard.
3. Lightly brush the undersides of the mushroom caps and place them on the baking tray, undersides facing up.
4. Bake for 5 minutes, then remove from the oven and set aside while you prepare the fillings.

See below for each filling recipe and directions:

1. Mediterranean-Style Stuffed Portobello Mushrooms

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6-8 mushroom caps

Ingredients:
2 tablespoons olive oil
1 small (130 g) onion, diced
1 clove garlic, minced
1 small (150 g) zucchini, diced
1 small (130 g) bell pepper, diced
1 small (250 g) eggplant, diced
2 teaspoons dried Herbes de Provence or thyme
Flaky sea salt
Freshly ground black pepper
1 cup canned, diced tomatoes in their juice
Panko breadcrumbs
Fresh thyme sprigs, to garnish

Directions:
1. Heat the oil in a large heavy skillet over medium-high heat.
2. Fry the onion and garlic until the onion is translucent and just starting to soften.
3. Add the zucchini, pepper and eggplant and stir thoroughly to coat with the onion mixture.
4. Season with the herbs, salt and pepper and cook a further 5 minutes, stirring occasionally.
5. Add the tomatoes and mix to combine. Cook for around 5 more minutes, stirring and seasoning with more salt and pepper, to taste. 6. Allow to cool slightly before filling the mushroom caps.
7. Pre-heat the oven to 400˚F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.
8. Use between 1/4 and 1/3 cup of the mixture per mushroom cap, depending on their size.
9. Top each mushroom with a sprinkle of Panko breadcrumbs and bake for 5-7 minutes.
10. Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.
11. Serve with a sprinkle more breadcrumbs and a few fresh thyme leaves.

Related: These Are the 5 Best Meatless BBQ Skewers You’ll Ever Eat

2. Rice and Salsa Stuffed Portobello Mushrooms

Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6-8 mushroom caps

Ingredients:
1 tablespoon vegetable oil
1/2 cup corn kernels, drained
1 cup cooked, canned mixed beans, drained and rinsed
1 cup of your favourite store-bought salsa
1 cup cooked rice
Cilantro, to serve
Pumpkin seeds, to serve
Green onions, to serve

Directions:
1. Heat the oil in a large heavy skillet over medium-high heat.
2. Add the corn and the mixed beans and cook 3-5 minutes, stirring well.
3. Add the salsa, stirring thoroughly to combine.
4. Add the cooked rice and stir well.
5. Cook a further 2-3 minutes until mixture is heated through. Set aside to cool slightly.
6. Pre-heat the oven to 400˚F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.
7. Use between 1/4 and 1/3 cup of the mixture per mushroom cap, depending on their size.
8. Bake for 5-7 minutes.
9. Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.
10. Serve with a sprinkle of cilantro, green onion and some green onions.

Related: Easy Vegan Spaghetti Bolognese in Less Than an Hour

3. Chili Lentil, Mushroom and Tomato Stuffed Portobello Mushrooms

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6-8 mushroom caps

Ingredients:
1 tablespoon olive oil
4 oz (113 g) white or cremini mushrooms, finely diced
2 teaspoons chili powder
1 cup cooked lentils (1×398 mL can), drained and rinsed
1 cup canned, diced tomatoes in their juice
Flaky sea salt
Freshly ground black pepper
Curly parsley, to serve

Directions:
1. Heat the oil in a large heavy skillet over medium-high heat.
2. Add the mushrooms and cook approximately 5 minutes until they begin to release their juices.
3. Add the chili powder and stir to coat thoroughly.
4. Add lentils and tomatoes and stir to combine.
5. Cook a further 4-5 minutes until mixture is heated through. Set aside to cool slightly.
6. Pre-heat the oven to 400˚F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.
7. Use between 1/4 and 1/3 cup of the mixture per mushroom cap, depending on their size.
8. Bake for 5-7 minutes.
9. Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.
10. Serve with a fresh, chopped curly parsley.

Looking for more satisfying vegan mains? Check out these easy vegan weeknight dinners and vegan recipes for a festive feast.

Easy No-Bake Pumpkin & Dark Chocolate Granola Bars

Get into the fall spirit with these simple no-bake granola bars with a pumpkin twist! While store-bought varieties are often filled with unhealthy preservatives, these homemade bars contain more wholesome ingredients. The end results produce a delightfully chewy, chocolate snack that encompasses all the cozy flavours of autumn. I recommend using almond butter, as it has a much more neutral taste than peanut butter. This recipe is also vegan and dairy-free, making it an ideal treat for everyone this season.

Easy No-Bake Pumpkin & Dark Chocolate Granola Bars

Prep Time: 15 minutes
Total Time: 60 minutes
Servings: 12 bars

Ingredients:

3 cups quick cooking oats
½ cups natural almond butter
¼ cup coconut oil
¼ cup pumpkin puree
⅓ cup pure maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
½ cup pumpkin seeds
½ cup mini dark chocolate chips

Directions:

1. Grease an 8-inch square baking dish and line with parchment paper. Leave an inch or so of overhang for easy removal. Set aside.
2. In a saucepan over low heat, add the almond butter, coconut oil, pumpkin puree and maple syrup. Whisk until well blended.
3. Remove from heat. Stir in the vanilla, cinnamon, ginger, nutmeg, cloves and all spice. Let cool slightly.

4. Transfer mixture to a large mixing bowl. Fold in the oats followed by the pumpkin seeds and chocolate chips.
5. Transfer mixture to prepared baking dish. Press down gently to firm.

6. Let chill for 60 minutes in the freezer before slicing. To store bars, place in a lidded Tupperware. Can be refrigerated for a week or stored in the freezer for up to a month.

Get your pumpkin fix with these grain-free chocolate chip muffins, vegan pumpkin pie cups with coconut whip or decadent pumpkin pie swirl brownies!

The 3 Best Grilled Veggie “Steaks” You’ll Ever Make (With Epic Marinades)

We’re in the heat of grilling season, with steaks and all their fine marinades sizzling on BBQs everywhere. But if you’re looking for a plant-based alternative (that’s not a veggie burger), hearty, meatier vegetables can take on the form of steak and be the star of the plate, too! Cabbage wedges with a maple balsamic drizzle, broccoli coated in dukkah and the tastiest garlic sweet potatoes are about to shake up your preconceived notions about grilling, one taste explosion at a time.

Grilled Cabbage Steaks with Maple Mustard Balsamic Drizzle

Mostly reserved for slaws and salads, cabbage is often a forgotten BBQ gem. Slicing it up into vegan “steaks” and placing it on the grill helps turn this bitter veggie into something sweet and smoky. The combo of maple, mustard and balsamic is a versatile sauce that transitions from wintry roasts to this summery drizzle, elevating the sweetness of the cabbage and adding a hit of acidity. Top with fresh basil leaves so every bite encompasses something crunchy and sweet; even better if the basil is picked from your own herb supply.

Ingredients:

Cabbage Steaks
1 small head of purple cabbage
1 Tbsp avocado oil
½ tsp sea salt
1 tsp granulated garlic
Pinch of pepper
5-10 fresh basil leaves

Drizzle
3 Tbsp balsamic vinegar
2 Tbsp maple syrup
1 Tbsp whole-grain mustard or Dijon
Pinch of sea salt and pepper

Directions:

1. Cut the cabbage into wedges by slicing it in half lengthwise, and then slice those pieces in half, so you’re left with 4 wedges. Keep the core intact.
2. Place the cabbage in a large bowl or tray and season with avocado oil, sea salt, granulated garlic and pepper.
3. Fire up your grill to medium-high, place the wedges on and flip every 5-7 minutes so each side comes into contact with the grill and becomes slightly charred and softened.
4. Cook for a total of 15-20 minutes, and if the cabbage begins charring too much, move it off the flame and into an area of indirect heat.
5. While the cabbage is grilling, whisk together your drizzle in a small bowl.
6. Take the cabbage off the grill when tender, crispy and browned, allowing it to cool for 5 minutes, then drizzle the maple-mustard balsamic on top.
7. Tear up a few fresh basil leaves, and scatter over the dish for vibrancy and freshness.

Grilled Broccoli Steaks with Dukkah

In the last few years, people have obsessively grilled cauliflower “steaks”, but broccoli is overlooked as an equally grill-worthy veg. Like all veggies that are BBQ’d, broccoli softens, sweetens and becomes deliciously smoky. This Middle Eastern inspired dish places the broccoli on a delicious puddle of tahini sauce, before being topped with one of our favourite Egyptian spices: dukkah. The aromatic blend is a collection of toasted and crushed nuts, seeds and spices that provide texture, bite and important seasoning.

Ingredients:

Broccoli Steaks
1 broccoli bunch
1 Tbsp avocado oil
¼ tsp sea salt
½ tsp granulated garlic
Pinch of pepper
2-3 Tbsp dukkah spice (store-bought or homemade)

Tahini Lemon Sauce
¼ cup tahini
2 Tbsp lemon juice
1 Tbsp extra virgin olive oil
3 Tbsp water
Pinch sea salt

Directions:
1. Slice the broccoli into large florets or steaks (so they don’t fall between the cracks of the grill), peel the stalk and slice them in half.
2. Place the broccoli in a bowl and season with avocado oil, sea salt, granulated garlic and pepper.
3. Turn the BBQ on medium-heat, place the broccoli florets and stalks on the grill. Every few minutes, flip the broccoli so each piece is cooked through and lightly charred (tongs work best). If broccoli is getting too browned, transfer the florets to an area of indirect heat.
4. While the broccoli is cooking, quickly prepare the tahini sauce. Once combined, pour it onto a plate and spread it out with the back of a spoon.
5. Place the grilled broccoli on the sauce, then sprinkle dukkah on top of the broccoli.

Grilled Sweet Potato Steaks with Cilantro Garlic Drizzle

How do you turn a root veggie into a summery dish? Grill it and smother it in fresh cilantro! This is a simple weekend BBQ recipe, since sweet potato wedges are always a crowd-pleaser. What makes it stand out from your typical roasted or deep fried wedge-variety is the smoky char marks that you simply can’t achieve from any other cooking method. BBQing veggies really does add so much flavour without doing much by way of seasoning. The cilantro-garlic drizzle that embellishes the dish is sort of like a gremolata, an Italian herb condiment, that just adds so much freshness from lemon, lemon zest and herbs. If cilantro is really not your jam, simply swap it for an herb you prefer like mint, basil or parsley.

Ingredients:

Sweet Potato Steaks
3 sweet potatoes
2 Tbsp avocado oil
½ tsp sea salt
Pinch of pepper

Drizzle
2 Tbsp extra-virgin olive oil
¼ cup fresh cilantro, finely chopped
1 small garlic clove, minced
2 Tbsp lemon juice
½ tsp lemon zest
Pinch sea salt

Directions:

1. Slice the sweet potatoes into wedges – do this by cutting them in half lengthwise, and then slice the halves on a bias.
2. Mix the sweet potatoes with avocado oil, sea salt and pepper.
3. Place the sweet potatoes on a grill that’s on medium-high heat, allowing the wedges to cook about 5-7 minutes per side, then flip and cook for another 5-7 minutes. You should begin see grill marks, and the wedges should be soft on the inside.
4. As they’re cooking, whisk together the cilantro-garlic drizzle.
5. Place the wedges on a large plate and dollop the drizzle over top.

Don’t let your grill game stop there. Here are 20 vegan bbq recipes that pack a flavour punch, and 3 vibrant vegetarian dinners that make lemon the star.

How to Make Oat Milk 5 Ways (And Why It’s the Best Non-Dairy Option)

Oat milk has been popping up on store shelves and appearing in recipes with greater frequency over the last few years, but it’s one of the easiest and most affordable alternative non-dairy milks to make at home. In fact, it’s no more challenging to whip up than a smoothie. Not to mention, oat milk is also the best non-dairy option for coffee or latte frothing because it’s thicker and therefore doesn’t curdle. Plus, it has a silky smooth taste and is naturally sweet.

We’ve provided a go-to oat milk recipe (read: 3 ingredients) along with 5 flavour variations to make this non-dairy drink a healthy and economical habit. The starch in oats contributes to the magically thick texture that we all love in commercial oat milks, all without hard to pronounce additives. Nut-free, dairy-free, vegan and simple – what’s not to love?   

How to Make Oat Milk

Total Time: 5 minutes
Makes: 4 cups

Ingredients:

4 cups filtered water
1 cup rolled oats
¼ tsp salt

Directions:

1. In a high-speed blender, add water, oats and salt. Blend for 30 seconds to 1 minute, until oats are pulverized and mixture is creamy in appearance and texture. Using a fine mesh sieve, strain oat milk into a large bowl, preferably with a pouring spout. Discard oat pulp in the sieve or use to make oatmeal or add to baked goods.

2. Pour strained oat milk into a large glass carafe with a lid or large Mason jars with a lid. Serve chilled. Oat milk will keep for 5 to 7 days. A shake or stir will be required before enjoying each time.

5 Unique Oat Milk Flavours

1. Turmeric-Ginger “Golden” Oat Milk: To the strained oat milk base, blend in 2 Tbsp honey, 1 Tbsp ground turmeric, ¼ tsp ground dried ginger and a pinch of ground black pepper. Strain again and enjoy chilled. Makes 4 cups.

2. Berry and Vanilla Oat Milk: To the strained oat milk base, blend in ½ cup raspberries or strawberries, 2 Tbsp maple syrup and ½ tsp vanilla bean powder or extract. Strain if desired and enjoy chilled. Makes 4 cups.

3. Date Shake Oat Milk: To the strained oat milk base, blend in 4 very soft pitted medjool dates, 1 Tbsp maple syrup, ⅛ tsp ground cinnamon and ⅛ tsp vanilla extract. No need to strain. Enjoy chilled. Makes 4 cups.

4. Chai Oat Milk: Instead of water in the oat milk base, use the same amount of strongly brewed loose-leaf chai; follow the instructions to complete the base. To the strained oat milk base made with the chai water, blend in 3 Tbsp honey. Enjoy chilled or warm. Makes 4 cups.

5. Salted Chocolate Oat Milk: To the strained oat milk base, blend in 3 Tbsp cocoa powder, 2 Tbsp maple syrup or brown rice syrup, 1/8 tsp instant coffee (optional) and a generous pinch of salt. Strain again and enjoy chilled. Makes 4 cups.

Think beyond your morning coffee and read up on the best non-dairy milks for every use (from baking to straight-up cereal). We’ve also rounded up 25 dairy-free breakfast recipes that will convince you it’s really the best meal of the day.

This Berry, Lemon & Tahini Pound Cake is Summer in Dessert Form

Tahini adds a pleasingly nutty, bitter note to this sophisticated summer berry pound cake, while lemon zest and juice, in both the cake and glaze, cut through this dessert’s richness. The addition of the oil-rich tahini keeps the cake moist for days on the counter, though it will keep for up to a week in the refrigerator. It’s just sweet enough without tasting cloying, allowing every ingredient to shine through. The cake gets a final flourish from edible flowers, making summer tea time that much more magical. And, it’s dairy-free!

Dairy-Free Summer Berry, Lemon and Tahini Pound Cake

Prep Time: 15 minutes
Bake Time: 1 hour 25 minutes
Cooling Time: 6 hours
Total Time: 7 hours 40 minutes
Makes: 1 loaf
Serves: 10

Ingredients:

Cake
½ cup well-stirred tahini, room temperature
½ cup extra-virgin olive oil
2 large eggs, room temperature
1 cup granulated sugar
2 Tbsp lemon juice
1 tsp vanilla extract
1½ cups all-purpose flour
1¾ tsp baking powder
1 tsp baking soda
1 tsp fine-grain salt
½ cup unsweetened plain almond milk
Zest of 1 lemon
2 cups fresh or frozen (do not defrost) berries (raspberries, blueberries, sliced strawberries)

Glaze
2 cups icing sugar, sifted
2 Tbsp lemon juice
2 Tbsp almond milk
Zest of ½ lemon
Edible flowers

Directions:

Cake
1. Preheat oven to 350ºF. Grease a standard loaf pan and line with parchment paper, leaving overhang for easy removal.
2. In a stand mixer fitted with a paddle attachment, beat tahini, oil, eggs, sugar, lemon juice and vanilla. Beat on medium speed for 2 minutes, until lighter in colour and texture.
3. In a medium bowl, whisk to combine flour, baking powder, baking soda and salt.

4. Turn on mixer to low and slowly add flour mixture, alternating with milk and finishing with flour mixture. Stop mixer before all of the flour is incorporated. Using a spatula, gently fold in fresh berries and lemon zest. Spread evenly into prepared pan.
5. Bake for 1 hour 5 minutes to 1 hour 25 minutes, until a toothpick inserted in the centre comes out with just a few damp crumbs but is mostly clean. Cool in the pan for 10 minutes, then loosen the edges with a knife. Using the parchment overhang, transfer pound cake to a wire cooling rack and cool completely.

Glaze
1. In a medium bowl, whisk icing sugar, lemon juice and milk until smooth. Keep the fully cooled pound cake on the wire rack and place the rack on top of a clean baking sheet.
2. Pour glaze evenly over cake, allowing it to drip down the sides. While glaze is still wet, top with lemon zest and edible flowers. Let glaze set, if desired, about 2 hours, and then slice and serve.
3. Store pound cake (with set glaze) airtight at room temperature for 3 days, or refrigerate for up to 1 week.

Baking with tahini lends a certain creaminess and earthy flavour you never knew you were missing. Want more? We recommend these Healthy 7-Ingredient Tahini Chocolate Chip Cookies!

This Healthy No-Bake Peanut Butter Cup Pie is Totally Guilt-Free

If you enjoy peanut butter cups, you’ll absolutely love this decadent and creamy pie. The best part? The recipe is super easy to make and doesn’t require any baking, so it’s perfect for those hot summer days. But instead of a traditional peanut butter pie, we’ve swapped in some healthier ingredients, like maple syrup instead of refined sugar and coconut milk instead of cream cheese, to make a dairy-free and refined sugar-free version. Using walnuts and dates to form the crust creates a subtly sweet and crumbly alternative that’s gluten- and grain-free. You’ll love the tasty indulgent combo of salty peanut butter and rich dark chocolate. Most of all, you can truly enjoy this no-bake pie knowing it’s made from good-for-you ingredients.

Healthy No-Bake Peanut Butter Cup Pie

Prep Time: 3 hours
Servings: 8

Ingredients:

Crust:
1 ½ cups walnuts
¼ cup dates
¼ cup cacao powder or cocoa powder
2 Tbsp coconut oil
⅛ tsp sea salt

Filling:
1 ½ cups peanut butter
1 ½ cups full-fat coconut milk
¼ cup maple syrup
¼ tsp sea salt

Chocolate Topping:
½ of a 70% dark chocolate bar (40 grams)
1 Tbsp coconut oil

Directions:
1. You’ll make the crust first. If the dates are dried out or a bit tough, it’s best to soak them in a bowl with warm water to soften, around 5 minutes. Drain the dates out of the water. Then combine the walnuts, dates, cacao powder, coconut oil and sea salt in the bowl of a food processor. Pulse for a minute or two until the mixture is crumbly and begins to stick together.
2. Grease a 9-inch pie dish with coconut oil. Then press the crumbled crust mixture flat across the bottom of the pie dish with your fingers so that it’s evenly spread out.

3. After rinsing out the food processor bowl, make the filling. Add the peanut butter, coconut milk, maple syrup and sea salt to the bowl and pulse several times to combine. The mixture will be thick and creamy.
4. Pour the filling over top of the crust and use a spatula to spread out evenly.
5. Place the pie into the refrigerator to chill for at least 2 hours. You can also chill the pie overnight and finish the rest of the steps the next day.

6. Set up a double boiler to make the chocolate topping: Add around 1 cup of water to a small pot, and place a small stainless steel bowl over top. Place the chocolate bar and coconut oil in the bowl. Heat on the stove top, stirring the mixture as the chocolate melts. Once the chocolate is fully melted and a smooth mixture, remove from the heat.
7. Take the chilled pie out of the fridge and use a spoon to drizzle the chocolate mixture over top.
8. Place the pie back in the fridge so that the chocolate topping solidifies. This will only take about 5 minutes.
9. Slice the pie and serve! It is best served chilled. Make sure to store leftovers in the fridge.

As the temperatures rise outside, you’ll probably want to skip the oven and opt for some of these 47 No-Bake Desserts You Need to Make This Summer and 35 Easy No-Cook Summer Meals instead.

The Only 3 No-Bake Cookie Recipes You Need in Your Life

Snack happy with three unique, delicious and good-for-you energy bites – no oven required. For the keto crowd: a fat bomb layered with the flavours of lemon-raspberry cheesecake. These frozen snacks are the ultimate in-between meal booster that will satisfy your sweet tooth, without getting you away from your dietary goals.

And, for the cookie lovers (all of us), a no-bake cookie base with a choose-your-own-adventure option: classic chocolate chip or cozy oatmeal raisin. Both no-bake cookie creations are gluten-free, and the chocolate chip variation is also grain-free. All three of these no-bake treats are ideal for packed lunches, a pre- or post- workout snack and a healthier after-dinner dessert.

Lemon Raspberry Cheesecake Keto Fat Bombs

Prep Time: 15 minutes
Freeze Time: 4 hours
Total Time: 4 hours 15 minutes
Makes: 12

Ingredients:
1½ cups recently boiled water
1 cup raw unsalted cashews
1 cup unsweetened shredded coconut
¼ cup unsalted butter or coconut oil
1 to 2 Tbsp keto sweetener or liquid sweetener, to taste
½ tsp lemon zest
1 Tbsp lemon juice
1 cup fresh or frozen raspberries

Directions:
1. Line a 12-count muffin tin with papers.
2. In a high-speed blender, add all ingredients except raspberries and blend until smooth and creamy. Add half the batter to the bottom of the papers. Add raspberries to the remaining half of the batter and puree again until smooth.
3. Top plain cheesecake batter with raspberry batter, and tap the pan a few times to release any air bubbles.
4. Freeze for at least 4 hours, or until set. Unwrap papers and serve frozen.
5. Store in an airtight container in the freezer for up to 2 months.

No-Bake Chocolate Chip Cookies & No-Bake Oatmeal Cookies

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Makes: 3 dozen

Ingredients:

No-Bake Cookie Base
4 cups unsweetened shredded coconut
1 cup unsalted nut butter (almond butter, peanut butter, etc.)
½ cup maple syrup
½ cup coconut flour
¼ cup unsweetened plain almond milk
¾ tsp fine-grain salt

No-Bake Chocolate Chip Cookies
1 recipe No-Bake Cookie Base (from above)
1 cup semi-sweet or dark chocolate chips
flaky sea salt, to taste

No-Bake Oatmeal Raisin Cookies
1 recipe No-Bake Cookie Base (from above)
1 cup gluten-free rolled oats
¾ cup raisins
½ tsp ground cinnamon

Directions:

No-Bake Cookie Base
1. In a food processor, blend coconut until it resembles the smooth and creamy consistency of almond butter (you are making coconut butter), stopping the machine to scrape down the sides several times. This will take about 10 minutes.
2. To the coconut butter, add nut butter, maple syrup, coconut flour, almond milk and salt. Blend until a dough forms. Transfer dough to a large bowl.

No-Bake Chocolate Chip Cookies
1. To the cookie base, add chocolate chips and mix well.
2. Scoop 2- to 3-Tbsp portions of dough onto a cookie sheet. Roll dough into balls and sprinkle with flaky salt.
3. Transfer to the refrigerator and chill for 2 hours.
4. Store airtight in the refrigerator for up to 1 week, or freeze for up to 2 months. These taste best cold.

No-Bake Oatmeal Raisin Cookie
1. To the cookie base, add oats, raisins and cinnamon and mix well. If the mixture seems too dry to compress (flours vary in absorbency), add an additional 1 Tbsp or more of almond milk.
2. Scoop 2- to 3-Tbsp portions of dough onto a cookie sheet. Roll dough into balls and then slightly press down with the palm of your hand.
3. Transfer to the refrigerator and chill for 2 hours.
4. Store airtight in the refrigerator for up to 1 week, or freeze for up to 2 months. These taste best cold.

Looking for more easy, no-bake treats to add to your repertoire?  We’ve rounded up our best no-bake dessert ideas (from a peanut butter cheesecake to chocolate brownies!).

A Nutritionist Reveals 10 Best Natural Foods for Dewy, Glowing Skin

If no makeup and no filter are your skin goals, Toronto-based integrative nutritionist and Good Goddess founder Natasha Geddes needs to be on your radar. This former fashion buyer and stylist to the stars, turned her laser focus to healthy eating after the birth of her son and daughter. She became passionate about quality ingredients, the power of supplements and, along the way, created an in-demand brand with a celebrity following. Here are 10 of her go-to foods for luminous skin that will help you get your glow on!

1. Wild-Caught Salmon

While Natasha likes to eat a plant-based diet as much as possible, she does make an exception when wild salmon is on the menu. It’s packed with vitamin E and Omega 3s – key players in reducing inflammation – plus a tongue-twister secret weapon: astaxanthin (pronounced asta-zan-thin). “This is a type of carotenoid and natural red pigment derived from algae,” says Natasha. “Astaxanthin helps skin maintain optimum moisture levels and has been proven to protect cells from UV damage.”


Get the recipe for Wheat Berry Bowl with Salmon and Miso Sauce

2. Avocado

Once relegated solely to taco night, this nutrient-dense fruit is now a menu powerhouse (avocado toast, anyone?). “Avocados are one of my favourite things,” says Natasha. “Full of healthy fats, they’re not only deliciously creamy, they also really pamper skin with antioxidants that brighten and hydrate. They are loaded with vitamin E, nature’s amazing moisturizer, and contain a natural sunblock that, like wild salmon, helps protect skin against UV rays – win win!”

3. Sweet Potato

Natasha remedies dry and dull looking complexions with this colourful superfood. A mashup of nutrients, the sweet potato is super skin-friendly thanks to beta carotene, the powerhouse antioxidant that converts to vitamin A when consumed. “Vitamin A promotes cell production and turnover so skin looks luminous – it’s sort of like the food version of retinol, which leaves skin supple and dewy. Use it to make fries, or swap out your avocado toast’s bread with a slice of baked sweet potato.”


Get the recipe for Sweet Potato Toast with Avocado and Sprouts

4. Cashews

Natasha rates most nuts as skin boosters – she’s especially fond of omega 3-rich Brazil nuts and how they promote skin elasticity – but her go-to for clear skin is the cashew. “It is the acne-fighting nut! Full of selenium, vitamin E and zinc, cashews reduce inflammation, promote cell growth and help renew damaged areas of the skin.” However, not all nuts are created equal when it comes to breakouts: Avoid peanuts, as they contain androgen, which speeds up sebum production and can worsen acne.

5. Bone Broth

This popular elixir is made by boiling bones to extract minerals, collagen (a key player in skin elasticity) and amino acids, which are the building blocks of proteins. Note: when protein levels are low, premature sagging and wrinkling can occur. One of the broth’s noteworthy amino acids is glutamine, which helps heal the intestinal barrier for optimal gut health. Natasha says, “I truly believe that great gut health equals healthier-looking skin.” She suggests adding greens to bone broth for a healthy light meal.


Get the recipe for Immune-Boosting Bone Broth, Chicken and Vegetable Soup

6. Cantaloupe

This sweet treat is the skin’s multi-tasker thanks to a dynamic combo of vitamins A and C. On its own, vitamin A keeps sebum production and cell turnover humming along so skin glows; double it up with vitamin C and you’ll double down on collagen formation, which contributes to smooth, firm-looking skin. “Vitamin C is necessary to build collagen. Just one cup of cantaloupe contains 97% of the recommended daily dosage.”

7. Blueberries

If you’re worried about broken capillaries, this berry is for you. Its point of difference is a mix of phytochemicals, including bioflavonoids, which help strengthen blood vessels so they’re less susceptible to breaking. “While everyone can benefit from blueberries, I highly recommend them to those with fair and sensitive skin.”


Get the recipe for this Antioxidant-Rich Green Tea and Blueberry Smoothie

8. Beets

Think of beets – whether juiced, steamed, roasted or raw – as the food version of wrinkle cream. “They are the anti-aging veggie!” says Natasha. “Packed with high concentrations of antioxidants, carotenoids, folate, fiber, iron, manganese, potassium and vitamin C, beets can actually decrease the depth and severity of wrinkles. The results are remarkable.”

9. Dairy-Free Coconut Yogurt

When Natasha was developing Good Goddess’s Coconut Cloud Yogurt, she knew that what she left out of it was just as important as what she put in. On the out list: dairy and sugar, which can weaken collagen and make skin vulnerable to wrinkles and sagging. On the in list: just two ingredients: coconut and vegan bacterial cultures. “This is a guilt-free treat that’s rich in probiotics, which get skin super glowy.”


See here for 20 Dairy-Free Foods Packed with Calcium

10. Detoxifying Water

To make the most of the day’s eight (or more) glasses, Natasha concocts her own detoxifying water. “Adding powerful boosters to water is fun and makes your H20 that much more efficient. My usuals: grass-fed collagen, lemon peels (filled with vitamin C to protect against free radicals), mint (fresh flavour plus nutrients) and a few slices of jalapeño (hello vitamin C and B6!). Collagen is the most abundant protein in our bodies, and it promotes skin elasticity. As we age, we lose it, so it’s important to supplement whenever we can.”

Looking for more ways to eat your way to a fabulous complexion? Be sure to avoid these 14 Worst Foods For Your Skin!

Vegan Grain-Free Sweet Potato Gnocchi with High-Protein Pesto

Gnocchi is one of those dishes that seems too intimidating to make at home; yet, it’s actually quite simple. What makes this gnocchi particularly special is that it’s high in protein, vegan, grain-free and seriously delicious. You won’t find 00 flour or white potatoes here, instead a blend of sweet potato, chickpea flour and almond flour is the base of this gnocchi.  Regardless if you subscribe to a gluten-free or vegan lifestyle, this recipe is satisfying, tasty, filling and will leave you feeling like an accomplished home cook. It’s paired with a fibre-rich and high-protein pesto, that seamlessly incorporates cannellini beans, along with basil, walnuts and olive oil, for a creamy, smooth consistency.

Vegan Gluten-Free Chickpea Flour Gnocchi with High-Protein Pesto


Prep Time:
 30 minutes
Cook Time: 1 hour
Total Time: 1.5 hours

Ingredients:

Gnocchi:
2 sweet potatoes (1 ½ lbs)
1 ½ cups chickpea flour + dusting
½ cup almond flour
¼ cup brown rice flour
¾ tsp sea salt

Pesto:
2 cups basil
½ cup cannellini or navy beans
¼ cup toasted walnuts
1 garlic clove
1 Tbsp lemon juice
½ tsp sea salt
½ cup extra virgin olive oil
Water to thin out

Directions:

Gnocchi:
1. Preheat the oven to 400°F.
2. Puncture around the skin of the sweet potatoes with a fork, place on a baking sheet lined with parchment paper and roast in the oven for 40 minutes.
3. Allow the sweet potatoes to cool slightly, then discard the skin and scoop the inside of the sweet potatoes into a bowl.  Add 2 cups of chickpea flour, almond four, brown rice flour and sea salt and start to combine all ingredients together with your hands into a ball.
4. Flour your working surface and place the ball on top, begin to knead it well for about 3 minutes, form it back into a ball and cut it into 4 even pieces.


5. Roll each quarter of dough into a long log, then cut it into 1 inch pieces. Repeat with each piece of dough.
6. If you like, you can roll the gnocchi on the back tines of a fork to create those grooves (optional).
7. Place a large pot of water on the stove, salt it and allow it to come to a boil.
8. Once boiling, add a few pieces of gnocchi with a slotted spoon, careful not to overcrowd. Once they float to the top, take them out with a slotted spoon and place on a plate or in a colander.  If the gnocchis stick together in the water, stir the water (we prefer to use chopsticks when stirring).

Pesto:
1. Combine all pesto ingredients in a food processor or blender.  Blitz until you have a creamy consistency.

Assembly:
1. Once all the gnocchi is cooked, heat a skillet over medium heat and add a good glug of extra-virgin olive oil.
2. Toss the gnocchi in the oil so they lightly brown.  Once browned, place in a large bowl with the protein-packed pesto.
3. Scoop out a serving, and enjoy.

For more hearty, good-for-you dinner ideas that still taste indulgent, we know you’ll love these 15 Dairy-Free Pasta Recipes That Are Extra Creamy and these Satisfying Weeknight Recipes Where Vegetables Replace Carbs.

Guilt-Free Paleo Carrot Cupcakes with Cashew “Cream Cheese” Frosting

Eating cupcakes is an indulgent treat, but what if your cupcake could also provide your body with healthy fats, protein and beta-carotene? Our nutritious carrot cupcakes are far better for you than their traditional, white flour, sugar-laden cousins, meaning they can double as a snack or even breakfast. We skip the dairy-filled buttercream icing for a “pegan” alternative that blends up cashews, lemon juice and maple syrup for a rich and healthy frosting.

Paleo Carrot Cupcakes with Cashew “Cream Cheese” Frosting

Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes
Servings: 9 cupcakes

Ingredients:

Cupcake Batter:
1 ½ cups almond flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
¼ tsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
3 eggs
⅓ cup maple syrup
¼ cup coconut oil, melted
¼ tsp pure vanilla extract
1 ½ cups grated carrot

Cashew “Cream Cheese” Frosting:
1 cup cashews, soaked for 2 hours or up to overnight
4 Tbsp unsweetened dairy-free milk
2 Tbsp lemon juice
2 Tbsp maple syrup
1 Tbsp coconut oil
Pinch of sea salt

Optional Toppings:
Cacao nibs
Coconut flakes
Lemon zest

Directions:
1. Mix together the dry ingredients (almond flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg). Ensure the baking soda is mixed in very well, otherwise it can turn the carrots green.
2. In a separate bowl, whisk together the wet ingredients (eggs, maple syrup, coconut oil, vanilla extract).
3. Stir the dry ingredients into the wet, and then fold in the grated carrots.
4. Once everything is well combined, scoop ¼ cup of batter into a lined or oiled muffin tin, bake in a 350°F oven for 23-25 minutes, or until an inserted toothpick comes out clean.
5. As the cupcakes are baking or cooling, prepare the icing by blending all ingredients in a blender or food processor until a smooth and silky texture forms.
6. Once the cupcakes are cool, ice them using an offset spatula or spoon, or with a piping bag (you can make this out of a Ziploc bag).
7. Top with cacao nibs, coconut flakes or lemon zest, or leave them plain.

For more wholesome baked goods, browse these 60 Vegan Desserts Even Non-Vegans Will Love and 12 Healthy Muffin Recipes for Busy On-The-Go Mornings.

The Best Salmon Burger Recipe With Dairy-Free Tzatziki

We made these burgers for all of you out there who don’t like the fishy taste of fish. The refreshing dill, vibrant parsley, and sharp garlic and shallots mask the taste of salmon so well that many of our clients eat these burgers every single week. The eggs and mashed cauliflower give the burgers a soft, fluffy texture, which means they’re easy to eat. Plus, this recipe is a great way to get more wild-caught salmon into your diet.

Dill Salmon Burgers With Dairy-Free Tzatziki

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 burgers

Ingredients:

Salmon Burgers:
12 oz piece of fresh wild salmon or two 5.6 oz cans boneless wild salmon
½ tsp sea salt
Pinch of pepper
1½ cups cauliflower florets
2 cloves garlic, minced
1 shallot, finely diced
1 egg
½ cup blanched almond flour
3 Tbsp fresh dill, finely chopped
2 Tbsp fresh parsley, finely chopped
1 tsp whole-grain mustard

Coconut Tzatziki:
1 cup cucumber
1 garlic clove, minced
1 cup plain, unsweetened coconut yogurt
¼ cup fresh dill, finely chopped
1 Tbsp lemon juice
¼ tsp sea salt

Read More: 15 Delicious Ways to Use Canned Salmon

Directions:

Salmon Burgers:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. If you’re using fresh wild salmon, place the fillet on a baking sheet skin side down and sprinkle it with the salt and pepper. Bake in the oven for 15 minutes. Once the salmon is baked, set it aside to cool, and then carefully remove the skin. Keep the oven on. If you’re using canned salmon, drain the liquid from the cans.
3. While the salmon is baking, put the cauliflower florets in a small pot with ¼ cup of water. Bring to a boil, cover the pot, and simmer for 7–10 minutes, or until the cauliflower is soft and cooked through. Most of the water should be gone by this point; if it is not, drain the excess water using a colander. Then blend the cooked cauliflower in a food processor until it is creamy. If there is just a bit of water left in the pot, you can add it to the food processor with the cauliflower.
4. Crumble the cooked or canned salmon into the food processor, along with the remaining ingredients, except for the Coconut Tzatziki, and pulse to combine. If you don’t have a food processor, place all the ingredients together in a bowl and mix by hand.
5. Measure out ¼ cup of the salmon mixture. Shape it into a burger patty, and then place it on the baking sheet. Repeat with the rest of the mixture.
6. Bake the burgers for 20–25 minutes, then carefully flip them over and bake for another 10 minutes. The burgers should be firm to the touch and lightly browned on top when they are ready.
7. While the burgers are in the oven, make the Coconut Tzatziki.
8. Serve burgers with a hearty dollop of tzatziki sauce. Have them in a salad or in a collard or whole-grain wrap, or eat them on their own. Keep leftover burgers in the fridge for up to 3 days or freeze for 3–4 months.

Nutrition Note: Salmon, especially wild caught, is one of the best types of fish to eat because it contains coenzyme Q10, an antioxidant that reduces inflammation—and reducing inflammation is linked with slowing cancer growth. Salmon also contains vitamin D and selenium, both important nutrients for antioxidant action to protect your cells from cancer.

Read More: 58 Fantastic Ways to Cook Salmon Fillets

Coconut Tzatziki:
1. Grate the cucumber with a hand grater or in a food processor using the grater attachment.
2. In a medium-sized bowl, combine the grated cucumber with all the other ingredients.
3. Keep chilled in the refrigerator until ready to use or serve. This tzatziki will keep in an airtight container in the fridge for up to 4 days.

Nutrition Note: Make sure to buy yogurt that is made of coconut milk (not dairy yogurt with a coconut flavor). Alternatively, you can use another type of dairy- free yogurt, such as almond milk yogurt. Just make sure you get an unsweetened, plain variety.

Recipe Excerpt:
Excerpted from The Living Kitchen by Tamara Green & Sarah Grossman. Copyright © 2019 Tamara Green & Sarah Grossman. Photography by Daniel Alexander. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

The Best Non-Dairy Milks to Meet All Your Needs (From Baking to Latte Frothing)

The list of non-dairy alternatives is extensive, and no longer are the days when soy milk was your only dairy-free option. Non-dairy milk can be made from almonds, cashews, oats, hemp, rice, chickpeas and even peas! Dairy is delicious, but it can also be incredibly challenging to digest, and consuming it may conflict with your moral and environmental principles. Luckily, there are so many non-dairy alternatives out there that you won’t miss dairy at all, whether you’re vegan or intolerant to it.

Best Non-Dairy Milk for Calcium: Pea Milk

Pea milk is pretty new on the non-dairy alternatives scene. Soy milk used to be the dairy-free milk of choice for this category, but pea is now winning by a landslide. One cup of pea milk makes up 45% of your daily value of calcium. It actually has 50% more calcium than 2% dairy milk. It also contains 8 grams of protein per cup, which is quite hefty for a non-dairy milk.

Best Non-Dairy Milk for Baking: Almond Milk

Almond milk may be the most popular of the non-dairy alternatives, and can be found pretty much everywhere. We love it the most for baking because it cooperates nicely as a one-to-one milk substitute and is naturally sweet, so it’s fabulous for making desserts. It doesn’t have a strong flavour, so it won’t overpower any other flavours of the baked goods you’re making. You can also easily turn it into a “buttermilk” by adding a tablespoon of lemon juice to one cup of almond milk.

Get the recipe for The Ultimate Vegan Carrot Cake with ‘Cream Cheese’ Frosting

Best Non-Dairy Milk for Coffee or Tea: Oat Milk

Oat milk is hands down our favourite non-dairy alternative to pour into coffee or tea. It doesn’t curdle, like most non-dairy milks, and has a really smooth taste and consistency. Other milks are too thin so they immediately separate upon entering your hot beverage, making it a beige coloured piece-y mess. Oat milk has about 16-25 grams of carbohydrates per cup, depending on the brand, and because of this, it’s stable in your coffee and functions similarly to cow’s milk. The higher carb count also makes it naturally sweet and a really pleasant addition to coffee and tea.

Best Non-Dairy Milk for a Latte/Frothing: Coconut or Oat Milk

This one is a tie between a carton (not can) of coconut milk and oat milk. Both of these are also available in “barista blend” making them even better for frothing and foaming. Oat milk has a neutral and sweet taste, and contains a fibre called beta-glucan, which allows it to foam really nicely. Coconut milk, also naturally sweet, has a higher fat content that lends itself to a nice froth. Coconut also has a distinct taste that you either love or hate, so if you’re not a fan of coconut, choose oat milk instead.

Get the recipe for this Spiced Coconut Turmeric Latte 

Best Non-Dairy Milk for Cereal: Cashew Milk

Cashew milk is one of those versatile non-dairy alternatives that lends itself well to a variety of dishes, from smoothies to savoury cream sauces. Our favourite way to use it is to pour it over cereal, because it’s naturally creamy, subtly sweet and has a slightly thicker consistency than other nut milks, resembling cow’s milk. Nutritionally speaking, it’s almost identical to almond milk with only one gram of protein, one gram of carbs and two  grams of fat per cup.

Best Non-Dairy Milk for Oatmeal: Rice Milk

Rice milk is our top pick for making oatmeal into a delicious, creamy porridge. It’s thinner than many of the other non-dairy alternatives, but because it’s higher in carbohydrates, it has a really nice natural sweetness that adds wonderful flavour to the oats. Most people start cooking their oatmeal with water and then add milk for flavour and extra creaminess; since rice milk is thin and milky at the same time, it plays double duty in oatmeal.

Best Non-Dairy Milk for Pancakes: Hemp Milk

Hemp milk is the winner when it comes to making pancake batter, especially since most pancakes call for buttermilk. Hemp milk has a higher protein content than many other non-dairy alternatives, so when it’s combined with an acid, like lemon or vinegar, it helps with leavening. The higher protein content will also add moisture and tenderness while giving the batter structure. You can easily make your own hemp milk at home by blitzing up hemp seeds and water.


Get the recipe for Gluten-Free and Vegan Coconut Pancakes

Best Non-Dairy Milk for Smoothies: Pea or Almond Milk

This is a toss up between pea milk and almond milk. Pea milk boasts a fair amount of protein and calcium, and since most people make smoothies to drink their nutrients, pea milk is a great addition. We also love almond milk for making smoothies. It’s a classic non-dairy alternative and it has a really neutral taste so it won’t imbue any unwanted flavours.

Best Non-Dairy Milk for Soups: Coconut Milk

Cream-based soups have a thicker and richer consistency compared to brothy ones. We’ve found the best substitute to be full-fat canned coconut milk, and have swapped it in as a dairy substitute for many of the classics, like cream of broccoli, creamy tomato and cream of mushroom. Coconut milk is higher in fat, similar to cream, so it gives the right viscous texture. It does impart a coconut flavour, which we’ve found to be a delicious addition to many of these soups.


Get the recipe for Vegan Thai Curry Pumpkin Soup with Coconut Milk

Best Tasting Non-Dairy Milk (to drink on its own): Soy Milk

Soy milk is the grandparent of non-dairy milks. About a decade ago if you didn’t drink milk, your only option was soy. Although there are many alternatives now, we find that soy is still the best to gulp down on its own. This is because it has a well-rounded flavour that isn’t too strong. It holds up well when chilled or even when heated, so whether you’re drinking it as a refreshing cold drink or as a warming hot beverage, it will perform.

Want more? See here for 20 Dairy-Free Dinners That Will Trick Your Taste Buds and 15 Healthy Vegan Snack Ideas.

Make This Healthy Vegan Grain Bowl (With Wine-Baked Tofu!) For Your Holiday Dinner Party

Classic holiday dishes lend themselves naturally to the grain bowl concept, offering a combination of contrasting yet complementary textures, tastes and colours for a celebratory meal-in-one. This bowl also happens to be vegan, with a red wine-baked tofu instead of turkey and a roasted garlic miso-mushroom gravy. Simply mashed sweet potatoes, green beans enlivened with lemon and fluffy quinoa round out this celebratory holiday bowl.

Serve this up family-style and have guests build their own bowls, or enjoy it as a weeknight or weekend winter dinner. Like all great bowls, the add-ons and combinations are flexible – try roasted brussels sprouts or steamed kale instead of green beans, pan-fried butternut squash or mashed Yukon gold potatoes instead of mashed sweet potatoes and roasted chickpeas instead of tofu. Of course, the true testament to this bowl’s holiday status: the leftovers are delicious!

Healthy Vegan Grain Bowl With Red Wine Glazed Tofu and Miso-Mushroom Gravy

Prep Time: 30 minutes
Marinating Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 45 minutes
Servings: 4

Ingredients:

Red Wine and Thyme Glazed Tofu:
1 (280 g) package extra-firm pressed tofu
½ cup red wine or cranberry juice
1 Tbsp apple cider vinegar
1 Tbsp tamari or soy sauce
1 Tbsp maple syrup
½ tsp dried thyme

Mashed Sweet Potatoes:
4 medium sweet potatoes, well scrubbed
1 Tbsp coconut oil
¼ tsp salt
⅛ tsp ground black pepper



Roasted Garlic Miso-Mushroom Gravy:
1 whole head garlic, halved crosswise
2 Tbsp sweet white miso
2 Tbsp finely chopped dried porcini mushrooms
1 Tbsp tamari or soy sauce
1 Tbsp apple cider vinegar
1 Tbsp red wine or cranberry juice
1 Tbsp spelt flour
1¼ cups water, plus more to thin if desired

Lemony Green Beans:
200 g green beans, trimmed
1 Tbsp olive oil
1 tsp lemon zest

For Serving:
3–4 cups cooked quinoa or brown rice, warm
Lemon wedges
Chopped fresh parsley

Directions:

Red Wine and Thyme Glazed Tofu:
1. Slice tofu into ¼-inch slabs and then each slab diagonally into 2 triangles. In a large shallow dish, whisk to combine red wine or cranberry juice, vinegar, tamari or soy sauce, maple syrup and thyme. Add tofu in a single layer, cover, and marinade at room temperature for 1 hour. Meanwhile, prepare the other components.
2. When you’re ready to bake the tofu, preheat oven to 375ºF. Line a large baking sheet with parchment paper and add tofu in a single layer. Drizzle over marinade. Bake for 7 minutes, flip and bake for an additional 7 to 12 minutes, or until tofu is beginning to brown and dry around the edges and marinade is reduced. Reheat in the oven right before serving.

Mashed Sweet Potatoes and Roasted Garlic:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment or foil and add sweet potatoes. Prick with a knife to allow steam to escape and pop in the oven for 35 to 50 minutes, until completely tender when pierced with a knife.
2. Roast the garlic for the gravy in a foil ball at the same time as you are cooking the sweet potatoes, until tender. Cool and reserve for gravy.
3. When potatoes are cool enough to handle but still warm so coconut oil will melt, peel sweet potatoes, discard skin and add sweet potato flesh to a large bowl along with coconut oil, salt and pepper. Mash with a fork until smooth. Reheat right before serving in a low oven or on the stovetop.

Roasted Garlic Miso-Mushroom Gravy:
1. Squeeze half of the roasted garlic (method above) in a medium saucepan – it’s okay if you get garlic papers in the pot as this will be strained at the end. To garlic, add miso, mushrooms, coconut oil, vinegar, red wine or cranberry juice, tamari or soy sauce and flour.
2. Whisking constantly, heat miso mixture over medium heat until coconut oil is melted and a thick, bubbling paste forms. Slowly whisk in water and cook, whisking constantly, until bubbling and thickened, about 3 minutes. Remove from heat and rest for 2 minutes, then strain using a fine mesh sieve into a warmed gravy boat or small pouring jug. Discard used sieve components.



Lemony Green Beans:
Steam or blanch green beans until tender-crisp, about 5 minutes. Drain and add to a large bowl and toss with olive oil and lemon zest. Set aside until ready to serve.

Assembly:
To bowls, add a bed of quinoa, dollop of mashed sweet potatoes, side of green beans and fan of tofu. Pour over warm gravy, to taste, and finish with a sprinkle of parsley and squeeze of lemon. Serve immediately. Alternatively, lay everything out family-style and allow guests to build their own bowls.

Craving more wholesome easy-to-make recipes? Here are 15 Meal-Sized Salads You’ll Actually Crave, and 15 Sweet and Savoury Breakfast Bowls for Brighter Mornings.

This Vegan Thai Curry Pumpkin Soup with Coconut Milk Takes Less Than 30 Minutes

A warming bowl of Thai coconut curry soup is made even better with the addition of pure canned pumpkin. A fiery twist on the many squash soup recipes out there, this robust vegan pumpkin version is layered with flavour, coming through with a delicate balance of salty, sour, citrusy, sweet and savoury tastes. Both pumpkin and coconut milk provide dairy-free creaminess to the vegan soup base, which is super satisfying on its own, but can be quickly made into a heartier meal with cubes of firm tofu and shredded bok choy stirred in until heated through. For additional heft, a few spoonfuls of natural peanut butter or a handful of unsalted roasted peanuts would be delicious.  Make this easy vegan pumpkin soup recipe your own, experimenting with the Thai-inspired tastes you find most appealing.

Vegan Spicy Thai Curry Pumpkin Soup with Coconut Milk

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:
2 Tbsp coconut oil
1 Tbsp toasted sesame oil
1 onion, diced
2 cloves garlic, minced
2 Tbsp vegan Thai red or yellow curry paste
1 Tbsp peeled minced fresh ginger
1 (3-inch) stalk lemongrass, bruised
2 cups low-sodium vegetable broth, plus more to thin as needed
1 (15 oz) can pure pumpkin puree or 2 cups fresh pumpkin puree
2 Tbsp tamari or soy sauce
1 (14 oz) can coconut milk, 1 Tbsp reserved for garnish
2 Tbsp lime juice, plus more for serving
1/3 cup shredded Thai basil or fresh cilantro
3 red Thai chilis, sliced or minced

Directions:
1. In a large pot, heat coconut oil and sesame oil over medium heat until shimmering. Add onion, garlic, curry paste, ginger and lemongrass, reduce heat to medium-low, and cook until onions are softened, about 10 minutes.

2. Add broth, pumpkin and tamari or soy sauce. Bring mixture to a boil, reduce to a simmer, cover and cook for 10 minutes. Remove lid and discard lemongrass. Stir in coconut milk and lime juice. Using an immersion blender, puree soup until smooth, or transfer to a blender and puree soup in batches. If soup is too thick for your preference, thin with additional broth until desired consistency.

3. Reheat soup over low heat, ladle into bowls, swirl over reserved coconut milk and top with basil or cilantro and chili. Serve with additional lime juice.

Want more easy pumpkin recipes to make this autumn? See here for 12 Incredible Ways to Hack a Pumpkin and 35 Creative Pumpkin Recipes to Try This Fall.

The Ultimate Vegan Pizza Recipe with Almond Ricotta Cheese and Coconut Bacon

If you can’t eat dairy or just want to try out a healthier alternative to cheese-laden pizza, then you’re going to love this vegan weeknight dinner recipe. Making your own dairy-free ricotta “cheese” is easy when you use almonds, which pairs perfectly with fresh, zippy basil pesto, marinara sauce and slivered kale. You’ll really impress everyone with the simple homemade crust recipe, but you can always use a pre-made one instead if you don’t have time to make it from scratch. Take your vegan pizza toppings up a notch by trying out coconut “bacon.”  Even if you aren’t vegan or want to share this dairy-free dinner recipe with your friends, you’ll find the savoury and slightly sweet bacon alternative adds the perfect crunch and a unique smoky taste that everyone will love.

Vegan Pizza with Almond Ricotta, Coconut Bacon and Pesto

Prep Time: 40 minutes (add 8 hours to soak nuts for “almond ricotta” recipe below)
Cook Time: 30 minutes
Total Time: 70 minutes
Servings: 4

Ingredients:

Almond “Ricotta”:
1 cup slivered blanched almonds
1 Tbsp lemon juice
1/4 tsp sea salt
1/2 cup water
1/2 small clove of fresh garlic, chopped

Coconut “Bacon”:
2 cups coconut flakes, unsweetened
1 Tbsp extra virgin olive oil or avocado oil
1 Tbsp tamari
2 tsp maple syrup
1 tsp smoked paprika

Pesto:
1 cup basil leaves
1/2 cup extra virgin olive oil
2 Tbsp hemp seeds or pine nuts
1 tsp lemon juice
1 small garlic clove, minced
Sea salt and pepper, to taste

Homemade Pizza Crust:
1 packet rapid rise yeast (or 2 tsp of baker’s yeast)
1 cup warm water
1 Tbsp extra virgin olive oil
2 1/2 cups spelt flour or whole wheat flour

Additional Ingredients:
2 cups green kale, chopped finely
2 cups marinara sauce

Directions:

Almond “Ricotta”:
1. Place the almonds in a bowl and cover with water so the nuts are fully submerged.
2. Place on the counter and let sit overnight. Alternatively,  soak the almonds early in the morning and then finish the rest of the steps later in the evening. You’ll want the nuts to soak for 8 hours.
3. After the nuts have soaked, drain them out of the water and rinse off.
4. Place the rinsed off nuts, lemon juice, sea salt, 1/2 cup of water, and garlic in the food processor. Blend for a few minutes until the mixture is smooth and creamy. You can scrape the mixture down the sides of the food processor to make sure it blends evenly.
5. Pour the blended almond mixture into a bowl and store in the fridge until ready to use.

Coconut “Bacon”:
1. Preheat oven to 350ºF.
2. Toss together the ingredients so the coconut is evenly coated in the oil, tamari, maple syrup, and smoked paprika.
3. Spread out onto a baking sheet lined with parchment paper.
4. Bake for 5 minutes, check and stir around. Make sure to keep your eye on the coconut so that it doesn’t burn (it can go from fine to burnt really quickly).
5. Once the coconut is beginning to crisp on the edges, remove from the oven.
6. Let it cool for 5 minutes before removing from the baking sheet.


Pesto:
1. Rinse off the basil well and make sure to dry it with a paper towel or tea towel.
2. Add all of the ingredients to the food processor and blend for 30 seconds to a minute, until everything is finely chopped.
3. Add sea salt and pepper to your taste preference.

Homemade Pizza Crust:
1. In a large bowl, mix the packet of yeast in warm water and stir for 1 minute until dissolved.
2. Add in the olive oil and flour. Using your hands, knead the dough until a smooth ball forms. Add extra flour to the bowl if the dough is too sticky.
3. Cover the bowl with a towel and let sit on the countertop for 15 minutes.
4. Preheat the oven to 375ºF.
5. If you’d like to make 2 pizzas, divide the dough in half to make 2 balls.
6. You’ll need to roll out the ball of dough to make a circular crust. The best way to do this is by placing a large piece of parchment paper on the counter. Sprinkle some flour over top. Then place the dough in the center. Place a second sheet of parchment paper over top. Use a rolling pin to roll the dough out into a circular shape. Then carefully pull off the piece of parchment paper that’s on top.
7. Poke a few holes in the crust with a fork.
8. Slide or lift the piece of parchment paper with the crust on it onto a large baking sheet.
9. Bake for 5 minutes.
10. Remove from the oven and keep on the baking sheet.

Pizza Assembly:
1. Preheat oven to 375ºF.
2. Spread the marinara sauce out evenly over top of the crust.
3. Sprinkle the chopped kale over top of the sauce.
4. Add dollops of the almond ricotta cheese and pesto.
5. Bake for 15 minutes until the kale is cooked.
6. Remove the pizza from the oven. Sprinkle the coconut “bacon” over top.
7. Serve immediately by slicing into pieces.

As showcased above, making your own vegan cheese is easier than it seems. For another crave-worthy option, check out this Herbed Cashew Ricotta Cheese recipe.