This is one of my favorite desserts. It is dairy-free, vegan, and gluten-free, but it contains all the flavor of a traditional cheesecake. Plus, it is packed with the antioxidants naturally found in pomegranates, known as polyphenols. They have anticancerous properties, and help to protect you against heart disease as well as brain disease. This no-bake cheesecake is as good as the real thing. It takes only about thirty minutes to make once all the ingredients are ready, but it does require some inactive time: twelve to twenty-four hours to allow the cashews to ferment and then four to six…
Author: chefalice
Keeping small-town tourism alive one nibble at a time, and populating charming little farmers’ markets across the land, thick slabs of maple fudge are enchantingly rural. Really, you can’t get more Canadian than this. The recipe is a bit trickier than most, and through the ups and downs of developing it, I discovered that a hand mixer and a candy thermometer are worth their weight in golden maple fudge. Use the best dark maple syrup you can get your hands on. And if you’re not a nut-free household, adding 1 cup chopped walnuts is the perfect counterpart to this smooth…
My inspiration for this recipe, predictable from its title, is the Simon and Garfunkel song “Scarborough Fair.” My other influence is provençal cooking, or what is typically referred to as “the Cuisine of the Sun”—lots of herbs, garlic, and olive oil.
Smoked mackerel and beetroot is one of the best flavour pairings you will find, and this unusual salad is a great way to use this combination.
This Greek-style salad makes a super summertime lunch or dinner. And it’seven better when it’s topped with crispy bacon!
This is not your typical taco salad. The “meat” mixture is a combination of nuts and hempseeds, a great option for a meat-free meal!
This is a great way to make veggies fun! My kids don’t always love veggies. Micah jokes that he is a carnivore, like a T. rex! But I tell him that even in his meatloaf and chili, there are plants like parsley and oregano, as well as tomato sauce or salsa. He laughs and agrees, but that conversation got me to thinking that we eat with our eyes. So I decided to serve fun-shaped veggies at Easter.
This Cajun-style stew of okra pods, shrimp, and Andouille sausage is served with low-carb cauliflower “rice.”