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Obsession-Worthy Peanut Butter Cookie Ice Cream

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{“head_note”:”This is my favourite kind of summer indulgence! My reader-favourite Flourless Peanut Butter Cookies<\/a> meet my dreamy homemade peanut butter and coconut milk ice cream in this cooling summer treat. Chewy coconut, snappy chocolate chips, and tender bites of soft peanut butter cookies blend perfectly with a creamy vanilla and peanut butter vegan ice cream. If I\u2019d known how simple it was to make my own vegan ice cream (only 5 ingredients!), I would\u2019ve invested in an ice cream machine long ago. Well, I\u2019m making up for lost time now!”,”instructions”:”

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  1. Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.\u00a0<\/li>\r\n \t
  2. Prepare the Flourless Peanut Butter Cookies<\/a>. After baking, cool the cookies for 10 to 15 minutes, then transfer each one to a plate. Place in the freezer on a flat surface for a minimum of 25 minutes. As soon as you transfer the cookies to the freezer, get started on the ice cream.<\/li>\r\n \t
  3. Add the ice cream ingredients (entire cans of coconut milk, sugar, peanut butter, vanilla, and salt) to a blender and blend for about 8 to 10 seconds, until smooth (be sure not to blend longer than 10 seconds, as it may effect the final texture of your ice cream).\u00a0<\/li>\r\n \t
  4. Place the frozen ice cream bowl into the ice cream maker, insert the churning arm, cover with the lid, and turn on the machine (if the instructions for your ice cream maker are different, please follow the directions that came with your machine). Slowly pour the mixture into the bowl as it churns. Churn for about 22 minutes, until the mixture has thickened into a very thin, soft-serve texture.\u00a0<\/li>\r\n \t
  5. Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.<\/li>\r\n \t
  6. After 22 minutes of churning, slowly add the chopped cookies, a handful at a time, to the mixture while the machine is still churning. I like to use a fork to gently push the chopped cookies into the ice cream and help it along. Churn another 5 to 8 minutes, until the ice cream has thickened a bit more. It will have a thick, soft-serve texture when ready. There will be some hardened ice cream along the inside of the bowl…I like to think of this as the chef\u2019s extra helping (wink, wink)! Serve immediately, or for a firmer texture, transfer the ice cream to a loaf pan or airtight container and spread out smooth. At this stage, I like to crumble an extra cookie all over the top (and gently push it into the ice cream) to make it look extra-enticing, but this is optional. Cover and freeze for 2 hours for a more traditional ice cream firmness.\u00a0<\/li>\r\n \t
  7. To serve, scoop into bowls or ice cream cones. Or, if you’re feeling wild, make ice cream sandwiches with the leftover cookies…oh yea!!<\/li>\r\n \t
  8. Storage tip: Leftovers can be stored in an airtight container in the freezer for 3 to 4 weeks. Be sure to cover the ice cream with a piece of wrap to prevent freezer burn. To soften, let the container rest on the counter for 20 to 30 minutes before scooping.<\/li>\r\n<\/ol>“,”foot_note”:”* The cans of coconut milk do not need to be chilled beforehand.\r\n\r\n \r\n\r\nAlways follow the directions that come with your ice cream maker as there may be slight variations. My churning time is an estimate only; you may find you need more or less time with your machine! Watch closely during the last few minutes of churning. It it still looks too soft, feel free to let it churn a bit longer than the range I provide.\r\n\r\n \r\n\r\nThis is the ice cream maker that I use and love<\/a>. Pro tip: This machine is a bit noisy once the mixture starts to thicken, so I like to keep the machine in a nearby room with the door closed while it churns (don’t worry, my machine doesn’t seem too offended and still makes great ice cream!).\r\n\r\n \r\n\r\nNo ice cream maker? No problem! The blended liquid can be poured into popsicle molds for creamy frozen popsicle treats. Simply add the blended liquid to each popsicle mold, leaving at least an inch of room at the top. Now, carefully add some cookie chunks to each, pushing them down slowly into the liquid. If needed, add a bit more liquid to completely fill each mold. Secure the tops and freeze until solid. Run the popsicles under hot water to loosen them from the molds.”}

Flourless Peanut Butter Cookies

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{“head_note”:”Peanut butter, shredded coconut, and rolled oats form the base of these soft and chewy chocolate chip cookies. Brown sugar lends a light caramel flavour which pairs so well with the peanut butter and sea salt. They’re completely flourless, in addition to being vegan and gluten-free, but no one will be the wiser. You must<\/em> try these in my Obsession-Worthy Peanut Butter Cookie Ice Cream<\/a> for a decadent summer treat! This recipe is from Oh She Glows Every Day<\/i><\/a> (page 213).”,”instructions”:”

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  1. Preheat the oven to 350\u00b0F (180\u00b0C), and line a large baking sheet with parchment paper.<\/li>\r\n \t
  2. Add the ground flax and water to a medium bowl, and whisk until combined. Set aside.<\/li>\r\n \t
  3. To a large bowl, add the coconut, rolled oats, brown sugar, baking powder, salt, and chocolate chips. Stir to combine.<\/li>\r\n \t
  4. To the same bowl as the flax mixture, add the peanut butter, vanilla, and maple syrup. Stir until smooth. The mixture will be very thick.<\/li>\r\n \t
  5. Using a spatula (this helps to scoop up every last bit), scoop the wet mixture on top of the dry ingredients, and stir until thoroughly combined. The batter will be very dry at first, but this is normal! You’ll need to put some elbow grease into stirring. I like to knead the dough with my hands to make it all come together. (You can also use electric beaters, but I prefer to get in there with my hands and knead until no dry patches remain.) If for some reason your dough is still too dry to shape into balls, add a teaspoon of water and mix again.<\/li>\r\n \t
  6. Lightly wet your hands (shaking off excess water) and form about 13 balls, just smaller than golf balls. Stop and rinse off sticky hands as needed. Place each ball onto the prepared baking sheet about 2 to 3 inches apart. Gently press down on each ball to flatten into a 1-cm (just less than 1\/2-inch) thick disc. If there are any leftover chocolate chips in the bottom of the bowl, scoop them up and push them into the tops of the cookies.<\/li>\r\n \t
  7. Bake for 12 to 14 minutes. The cookies tend to only spread out a little. They’ll be delicate coming out of the oven, but they will firm up as they cool. The bottoms will be golden. Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring to a cooling rack until completely cooled. Once cooled, the cookies will remain soft and chewy. For a firmer texture, transfer the cookies to the freezer (my favourite way to enjoy them!). Store leftovers in an airtight container or freezer bag in the freezer for up to 1 month.\u00a0<\/li>\r\n<\/ol>“,”foot_note”:”* If you have a flax allergy you can swap 1 tablespoon ground flax for 1\/2 tablespoon ground chia seed. The cookies will turn out a bit thicker, but it works in a pinch.\r\n\r\n \r\n\r\n** I use Enjoy Life Mini Chocolate Chips which are vegan.\r\n\r\n \r\n\r\n*** Be sure to use 100% natural peanut butter in this recipe (you should only see peanuts on the ingredient label), as some testers have reported that the recipe doesn’t work when using peanut butter that contains added oils or sugar. Avoid using thick or dry peanut butter as the cookies won\u2019t spread out that much.\u00a0If you prefer homemade peanut butter, you can easily make your own peanut butter if you have a heavy duty food processor. Simply process two cups of roasted peanuts for 5 to 10 minutes until smooth, scraping down the bowl as necessary. This will make just under 1 cup of peanut butter.”}

Meal Prep Week-Long Power Bowls

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{“head_note”:”I love having prepped food in the fridge, but don\u2019t love doing hours of meal prep each week. So I came up with this simple method that takes just 25 minutes of active prep time. The healthy food components can be enjoyed for several days in power bowls, wraps, and even stirred into soups! Power bowls are so fun for family meals because you can switch up the veggies and toppings to suit each palate, giving kids control to build their own bowls. This recipe is also a handy make-ahead option if you\u2019re having friends over for a meal. Simply chop all the veggies the night before and refrigerate them in containers. Just before your guests arrive, pop the veggies into the oven, cook the quinoa, and prep the toppings. After cooking, you can all have fun assembling your own power bowls and everyone will be super impressed by the stunning rainbow-coloured meal!”,”instructions”:”

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  1. Position two oven racks near the middle of the oven. Preheat the oven to 400\u00b0F (200\u00b0C) and line two extra-large (15- x 21-inches) rimmed baking sheets with parchment paper. It\u2019s important to use extra-large baking sheets so there\u2019s enough room for all those healthy veggies. <\/li>\r\n \t
  2. Divide the chopped, \u201cto-be-roasted\u201d veggies onto the baking sheets. Drizzle 1 1\/2 tablespoons of oil over top each sheet and toss the veggies until they\u2019re fully coated in the oil. Sprinkle generously with salt and pepper. <\/li>\r\n \t
  3. Roast the veggies for 30 to 40 minutes (I find 35 minutes is perfect in my oven for lightly charred veggies) until fork tender and golden. There\u2019s no need to rotate\/move the pans or flip the veggies halfway through baking unless you\u2019re particular about even cooking. <\/li>\r\n \t
  4. While the veggies are roasting, add the quinoa to a large pot along with 3 1\/2 cups (875 mL) water. Stir. Bring to a simmer over medium-high heat, then immediately reduce the heat to low-medium, cover with a tight-fitting lid, and cook for 12 to 14 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and fluff the cooked quinoa with a fork. <\/li>\r\n \t
  5. While the quinoa cooks, chop the cucumber and green onions. Rinse the tomatoes (I hold off slicing them until just before serving). <\/li>\r\n \t
  6. Remove the roasted veggies from the oven. Once mostly cool, transfer all of the veggies and quinoa into containers, seal with airtight lids, and place into the fridge for up to 4 days. <\/li>\r\n \t
  7. To make the power bowls: Add a couple generous handfuls of chopped lettuce\/greens to the bottom of a large shallow bowl. Drizzle with a bit of dressing and toss the lettuce\/greens until coated. Top with spoonfuls of your prepped food (quinoa, roasted and fresh veggies)\u2014I always warm up the quinoa and roasted veggies first! Now, add diced avocado, more salad dressing, cooked beans or lentils, nuts and seeds, and hummus or pesto. Keep the power bowl flavours interesting by changing up the toppings each day! <\/li>\r\n<\/ol>“,”foot_note”:”* If your brussels sprouts are quite large, quarter them instead of halving.\r\n\r\n \r\n\r\n** If you don’t think you’ll eat this much quinoa in 4 to 5 days, feel free to halve this amount (use 1 cup uncooked quinoa + 1.75 cups water).\r\n\r\n \r\n\r\n*** Looking for a delicious homemade dressing? Try my Lemon-Tahini Dressing<\/a>, Shake-and-Go Balsamic Vinaigrette (Oh She Glows Every Day<\/i><\/a>, p. 273), or Roasted Garlic and Red Wine Vinaigrette<\/a>. I always keep Maison Orphee Italian on hand when I don’t have homemade dressing prepped.\r\n\r\n \r\n\r\nFeel free to roast a head of garlic along with the veggies. The roasted cloves are especially delicious thrown into my Roasted Garlic and Red Wine Vinaigrette found in my Warm + Roasted Winter Salad Bowl<\/a> recipe.\r\n\r\n \r\n\r\nMake it nut-free: Top your bowl with seeds (such as roasted pepita seeds and hemp hearts) instead of nuts and make sure your dressing is nut-free.”}

Cookie Dough Snacking Squares

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{“head_note”:”Ever wanted a valid excuse to snack on cookie dough? I know I sure have! Not only do these squares taste like actual cookie dough (or even better), but they\u2019re also naturally sweetened, vegan, and nut-free. You may never bake cookie dough again!\u00a0These cookie dough squares make a satisfying, freezer-friendly treat during the warmer spring and summer months.\u00a0″,”instructions”:”

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  1. Grab a small (4- x 8-inch) loaf pan. Place a large square of plastic wrap overtop the loaf pan and press it into the pan so the wrap is covering the entire cavity. This will make lifting out the frozen slab super simple at the end! Instead of using a metal\/glass loaf pan, you can also use a small silicone loaf pan or mini muffin tray, skipping the need for any plastic wrap. <\/li>\r\n \t
  2. In a small pot, melt 3 tablespoons (45 mL) coconut oil over low heat. It\u2019s important not to get the oil too hot or it will melt the chocolate chunks later on. Once the oil has melted, remove it from the heat.<\/li>\r\n \t
  3. To a large bowl, add the melted coconut oil, maple syrup, sunflower seed butter, and vanilla extract. Whisk until smooth.<\/li>\r\n \t
  4. To the wet ingredients, add the oat flour, quick-cooking oats, salt, and baking soda. Stir until combined. <\/li>\r\n \t
  5. Chop 50 grams (1\/2 bar) of chocolate into pea-sized chunks. Stir this into the cookie dough. Taste the dough and\u00a0add a\u00a0bit more salt, if desired, until the flavours pop.<\/li>\r\n \t
  6. Spoon the dough into the prepared loaf pan. With lightly wet hands, press down firmly on the dough until it\u2019s smooth and level. The more you pack the dough into the pan, the better the squares will hold together when slicing. <\/li>\r\n \t
  7. Add the remaining chocolate (100 grams) to a small pot (the same one used for the coconut oil is fine!) along with 1\/2 teaspoon coconut oil. Melt it over low heat, stirring frequently. Once smooth, pour it over the cookie dough in the pan and spread it out evenly with a spatula. <\/li>\r\n \t
  8. Transfer the pan to a flat surface in the freezer and freeze for 45 to 60 minutes until the chocolate coating is solid and the cookie dough is firm. <\/li>\r\n \t
  9. Lift out the cookie dough slab and place onto a cutting board. Run a sharp knife under hot water for a minute to heat up the blade. Slowly slice the slab into squares (letting the knife melt through the chocolate), reheating the knife under hot water after every slice or two. (Heating up the blade helps prevent the chocolate from cracking.) <\/li>\r\n \t
  10. Serve and enjoy within 10 to 15 minutes as the squares soften fairly quickly at room temperature. Leftover squares can be stored in an airtight container in the freezer for 4 to 6 weeks and enjoyed whenever that cookie dough craving strikes! If the squares are frozen solid, you can leave them at room temperature for 5 minutes to soften before enjoying. \u00a0<\/li>\r\n<\/ol>“,”foot_note”:”* I use organic Sunbutter brand (make sure your sunflower seed butter isn\u2019t sweetened or salted). Peanut butter is a delicious alternative if you don\u2019t need the squares to be nut-free.\r\n\r\n** Don\u2019t have oat flour on hand? You can make it at home with a high-speed blender! Simply add rolled oats to your blender and blend on high until the oats form a very fine flour.\r\n\r\n*** I used quick-cook oats because they are very thin and have a light-as-air texture. I chose not to use regular rolled oats because they are thicker cut and I worry they\u2019d be too drying in these bars.\r\n\r\n**** Why the heck is OSG putting baking soda in no-bake squares? It\u2019s a valid question! I added just a touch of baking soda in these bars because it lends an authentic cookie dough flavour. Trust me on this one! (But if you don\u2019t, feel free to leave it out…sniff, sniff.)\r\n\r\n***** If you don\u2019t have chocolate bars on hand, feel free to swap them for 150 grams (1 scant cup) chocolate chips. I use 70% dark chocolate in these, but use any percentage you love!”}

Blissed Out Chia Breakfast Bowl

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{“head_note”:”My foolproof 2-Ingredient Chia Pudding forms the base of this tasty breakfast bowl. It\u2019s topped with a fun arrangement of my addictive Strawberry-Raspberry Chia Seed Jam, nut or seed butter, granola, hemp hearts, shredded coconut, and cinnamon. The result is one blissed out breakfast that will have you humming with energy for the entire morning! If you want to take this bowl \u201cOn the Glow,\u201d simply layer the components in a jar (with the granola on the top layer) for easy transport. As an added bonus, the chia pudding, chia seed jam, and granola can all be made in advance, so once you have these components stocked in your fridge, the assembly takes a matter of minutes in the morning. This is a great recipe to throw together the night before, so your fridge is fully prepared for the work week, and breakfasts\/snacks are a total breeze!”,”instructions”:”

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  1. If you\u2019re making homemade granola, prepare this first. Be sure to see my favourite vegan granola recipe suggestions in the Tips section below! <\/li>\r\n \t
  2. For the Strawberry-Raspberry Chia Seed Jam: Add the frozen berries to a medium pot along with the chia seeds and 2 tablespoons (30 mL) of maple syrup. Stir to combine. Increase heat to medium and simmer the mixture, uncovered, for about 10 minutes until the berries have softened and the chia seeds have thickened. Stir the jam frequently during cooking, and reduce heat if necessary to prevent sticking. After cooking, use a potato masher to mash the berries until the mixture is mostly smooth. If you want a really smooth jam, throw it into the food processor for a minute. (I like a bit of texture though so I don\u2019t bother!) After cooking, remove the pot from the heat, stir in the vanilla, and transfer the jam to a jar and into the fridge to chill. After chilling, taste the jam and stir in more liquid sweetener to taste, if desired. <\/li>\r\n \t
  3. For the 2-Ingredient Chia Pudding: Add the entire can of coconut milk and chia seeds into a medium bowl or jar. Whisk to combine and let sit for 5 minutes. After sitting, whisk again (it should be thicker now). Cover and refrigerate for at least 15 minutes, or overnight, until thickened. Taste and add liquid sweetener, such as maple syrup, if desired. Or, if you\u2019ll be adding sweetener on top of your breakfast bowl, you may want to leave the chia pudding unsweetened. <\/li>\r\n \t
  4. To make the bowls: Add your desired amount of 2-Ingredient Chia Pudding into a bowl. Top with a handful of granola, a spoonful of both nut\/seed butter and chia seed jam, a drizzle of pure maple syrup, a teaspoon of both hemp hearts and shredded coconut, and a sprinkle of cinnamon. Homemade granola will keep in an airtight container in the fridge for a few weeks or in a freezer-safe zip bag for up to 2 months. The chia pudding and chia seed jam will keep for up to 5 days in the fridge, and they freeze beautifully for up to a couple months!<\/li>\r\n<\/ol>“,”foot_note”:”*Here are some of my delicious homemade vegan granola recipes: Vanilla Super-Seed Granola with Coconut Chips (nut-free, from Oh She Glows Every Day<\/i><\/a>, p. 33), Lightened Up Summer Granola<\/a>, Roasted Hazelnut-Almond Granola Clusters (Oh She Glows Every Day<\/i>, p. 71), Granola Nut Clusters<\/a>, Ultimate Nutty Granola Clusters (The Oh She Glows Cookbook<\/i><\/a>, p. 31), Crunchy Coconut Granola Clusters (Oh She Glows Recipe App – Android<\/a>\/iOS<\/a>), The Perfect Granola (Oh She Glows Recipe App<\/a>).\r\n\r\n \r\n\r\nThis chia seed pudding has a very thick consistency, especially when it\u2019s been chilling for a few hours. If you prefer, feel free to make it thinner by stirring in a bit of non-dairy milk to achieve your desired consistency. I find the thick texture is so satisfying to \u201cdig into\” though!\r\n\r\n \r\n\r\nTo make this bowl nut-free: Use nut-free granola (such as my Vanilla Super-Seed Granola with Coconut Chips from\u00a0Oh She Glows Every Day<\/i>, p. 33) or store-bought nut-free granola. Instead of adding nut butter on top, add roasted sunflower seed butter (I love organic Sunbutter!).\r\n\r\n \r\n\r\nNote: Prep and cook times do not include homemade granola.\r\n\r\n \r\n\r\nMake it grain-free: Use a grain-free granola, such as the grain-free granola option on page 32 of\u00a0The Oh She Glows Cookbook<\/a>.<\/i>“}

Heavenly Carrot Cake Baked Oatmeal

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{“head_note”:”Carrot cake lovers, this one is for you! Refined-sugar free and packed with carrots, this baked oatmeal has all the taste of the popular dessert with a healthier whole-grain twist. Try it for a lazy weekend breakfast and enjoy the leftovers in the days to come. I love this served with a dollop of my coconut whipped cream<\/a> and a sprinkle of cinnamon. Heck, it even makes a nice snack or dessert too. Actually, there isn’t a time of the day when I won’t eat this oatmeal. Baked oatmeal isn’t just for mornings anymore!”,”instructions”:”

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  1. Preheat oven to 375\u00b0F (190\u00b0C) and lightly grease a 10-cup\/2.5 qt. casserole dish. I use an 8\” x 11\” rectangular casserole dish.<\/li>\r\n \t
  2. In a large bowl, mix together the rolled oats, baking powder, cinnamon, and salt.<\/li>\r\n \t
  3. In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, maple syrup, vanilla, and fresh ginger.<\/li>\r\n \t
  4. Add the wet mixture to dry mixture and stir until combined.<\/li>\r\n \t
  5. Pour mixture into prepared casserole dish and smooth out with a spoon. Press down on the oatmeal with a spoon (or your hands) so the oats sink into the milk. Sprinkle on the walnuts and raisins (or dates, if using) and press down lightly again.<\/li>\r\n \t
  6. Bake, uncovered, for 32-37 minutes until lightly golden along the edges. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.<\/li>\r\n \t
  7. Let cool for about 5 to 10 minutes before serving. Garnish with Coconut Whipped Cream<\/a>, a drizzle of maple syrup, or some vanilla non-dairy yogurt. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.<\/li>\r\n \t
  8. Leftovers should keep for 3 to 5 days in the fridge or 3 to 4 weeks in the freezer. Enjoy it warm or chilled straight from the fridge!<\/li>\r\n<\/ol>“,”foot_note”:”* If you don’t mind visible, chewy strands of grated carrot in the baked oatmeal feel free to use the standard-sized grate hole. If you want the carrot to be virtually undetectable (this is sometimes a nice thing when feeding picky eaters), then use the smallest grate hole size.\r\n\r\n \r\n\r\nFor a nut-free option, replace the almond milk with a nut-free non-dairy milk, such as coconut milk. Also, omit the walnuts (you can try sunflower seeds or pepita seeds for a crunch).\r\n\r\n \r\n\r\nIf you’d like to save time in the morning, this can be prepared the night before. Simply cover the casserole dish with foil and place it in the fridge overnight. In the morning, remove the foil and bake. I find it needs about 5 minutes LESS bake time when the mixture sits overnight in the fridge.”}

Game Night Crispy Potato Bruschetta

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{“head_note”:”The first time I made this healthy comfort food recipe, Eric and I had the song Ave Maria<\/i> playing (Michael Bubl\u00e9 version…so hypnotizing!), and we fell into a trance as we ate crispy round after crispy round of potato bruschetta. Needless to say, we heard the angels singing and I think you will, too! This recipe serves two hungry people as a main or five as an appetizer. The best tip I can give you when making these is to serve it directly on the baking sheet (if you can!) as it keeps the rounds a bit warmer compared to transferring to a platter, and also to top the rounds and serve them right away. If they sit for longer than 10 minutes, they\u2019ll start to lose their fantastic crispiness and soften considerably. This recipe is inspired by the Taco Fiesta Potato Crisps in The Oh She Glows Cookbook<\/i><\/a> (also a delicious appetizer option!) and Potatoes USA<\/a>.”,”instructions”:”

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  1. Preheat the oven to 425\u00b0F (220\u00baC) and line an extra-large (or 2 medium) baking sheet(s) with parchment paper.<\/li>\r\n \t
  2. With a sharp knife, slice the potatoes into 1\/4-inch thick rounds. Make sure they\u2019re not any thinner than that, or they might not be sturdy enough to pick up with your hands and the edges will burn more easily while cooking.<\/li>\r\n \t
  3. Place the rounds into the centre of one baking sheet in a mound. Toss with the oil until all sides of the rounds are fully coated. Spread into a single layer, spacing them a 1\/2-inch apart. Sprinkle liberally with salt. <\/li>\r\n \t
  4. Roast the potatoes for 25 to 35 minutes (I do 30), flipping once halfway through baking, until tender and golden brown in some spots. I prefer these slightly overcooked so they\u2019ll crisp up a bit around the edges.<\/li>\r\n \t
  5. Meanwhile, prepare the topping. In a large food processor, mince the garlic and basil until finely chopped. Add the tomatoes and pulse\u2014<\/i>only 10 to 14 times\u2014<\/i>until the tomatoes are chopped into almond- and pea-sized pieces. Remove the bowl, take out the blade and set aside, and stir in the lemon juice, balsamic vinegar, and salt. Set aside to marinate. <\/li>\r\n \t
  6. Five minutes before the potatoes are ready, dice the avocado very small into almond-sized pieces. Fold the diced avocado into the tomato mixture. Taste and stir in more salt if desired. The mixture will look quite juicy\/watery, but this is normal! <\/li>\r\n \t
  7. After removing the potatoes from the oven, add another generous sprinkle of salt on top. Add 1\/2 to 1 tablespoon avocado-tomato mixture onto a fork and strain out the juices by tapping the inside of the bowl. Place the strained mixture onto the centre of a potato round and repeat this process for the rest of the rounds. <\/li>\r\n \t
  8. Serve immediately, directly from the baking sheet(s)\u2014<\/i>I find serving from the baking sheet keeps them warmer, but if you prefer you can transfer the rounds to a platter before adding the topping. If the potatoes sit they will soften and lose their crispness, so I don\u2019t recommend letting them sit around for longer than 10 minutes (usually not a problem in this house!). If you have any avocado-tomato mixture leftover feel free to polish it off with some tortilla chips! <\/li>\r\n<\/ol>“,”foot_note”:”Up the glow factor: Sprinkle my Vegan Parmesan Cheese<\/a> on top.\r\n\r\n \r\n\r\nShould your potatoes become soft from sitting for too long, these reheat well on a saut\u00e9 pan, preheated over medium heat, for 1 to 2 minutes. This results in slightly browned bottoms and revives the firm texture without affecting the toppings.”}

Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

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{“head_note”:”Calling all dill pickle fans! Chickpea flour, which forms the base of these easy-to-throw-together savory pancakes, is an earthy-tasting flour, so I like to brighten it up with fresh lemon and dill. Chopped dill pickle gives these pancakes a delightful tangy crunch, and grated carrot lends a touch of sweetness as well as an extra boost of nutrition. Topping them with my 3-ingredient Lemon-Garlic Aioli is a must<\/i> for mega flavour and richness, so don\u2019t skip it. (Uh oh, I’m getting bossy again!) Ready in 30 minutes or less, these pancakes make a light breakfast, lunch, or dinner.”,”instructions”:”

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  1. For the Lemon-Garlic Aioli: In a small bowl, stir together the vegan mayo, minced garlic, and lemon juice (to taste). Set aside.<\/span><\/li>\r\n \t
  2. For the pancakes: To a large skillet, add the oil and saut\u00e9 the garlic for a couple minutes over low-medium heat, stirring frequently, and being careful not to burn. Add the grated carrot and finely chopped dill pickle and saut\u00e9 another minute or two until the carrot has softened a bit.<\/span><\/li>\r\n \t
  3. Preheat another large non-stick skillet (I use a flat pancake skillet) over medium heat. Or, simply use the same skillet as before if that works for you!\u00a0<\/span><\/li>\r\n \t
  4. In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and saut\u00e9ed veggies. Whisk until combined and let the batter sit for 1 minute. <\/span><\/li>\r\n \t
  5. When a drop of water sizzles after hitting the pancake skillet, it\u2019s preheated and ready to use. Spray the skillet with oil. <\/span><\/li>\r\n \t
  6. To the skillet, add 2 tablespoons of batter for each pancake. Use the tablespoon to spread the batter out until it\u2019s about 3 inches in diameter. Space the pancakes an inch or two apart on the skillet. Cook for 3 to 4 minutes over medium heat, until a golden brown crust forms on the bottom. Flip and cook for another 2 to 3 minutes until golden brown. I prepare the toppings while the pancakes cook.<\/span><\/li>\r\n \t
  7. Place the pancakes on a cooling rack, grease the skillet again, and cook the remaining pancake batter using the steps above. <\/span><\/li>\r\n \t
  8. Serve the pancakes warm with a big dollop of Lemon-Garlic Aioli and generous sprinkling of minced fresh dill, chopped dill pickle, and sliced green onion if you\u2019re feeling fancy! We haven’t found these to freeze or reheat very well, so I recommend making and serving the pancakes fresh.<\/span><\/li>\r\n<\/ol>“,”foot_note”:”* I use the standard-sized grate hole on the box grater.\r\n\r\n** It\u2019s important to finely chop the dill pickle as larger chunks feel a bit too chewy in these pancakes.\r\n\r\nWant to increase the garlic flavour even more? Use garlic-flavoured dill pickles for a fun twist!\r\n\r\nIf you’re using fresh dill as a garnish, feel free to also add a bit of minced dill to the batter.”}

Chilled Dark Chocolate Pie with a Toasted Almond Crust and Strawberry Vanilla Compote

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{“head_note”:””,”instructions”:”

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  1. For the crust: Preheat oven to 350\u2070F and lightly grease a 9-inch pie dish with coconut oil. Add almonds into a food processor and process until a fine crumb forms, the size of sand. Now add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, pulse in the rolled oats until the oats are finely chopped, but still have some texture to them. The dough should stick together when pressed between your fingers. If it doesn\u2019t, try processing for a bit longer.<\/li>\r\n \t
  2. With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the more it will hold together. Poke 5-6 fork holes into the bottom to let the air escape.<\/li>\r\n \t
  3. Bake pie crust, uncovered, at 350\u2070F for 10-13 minutes, until lightly golden and fragrant. Remove from oven and set aside to cool on a rack for about 20 minutes.<\/li>\r\n \t
  4. For the filling: Chill can of coconut milk in the fridge overnight so the cream can solidify. When ready, open the can and carefully scoop out the solid white coconut cream into a pot, discarding the water. Add chocolate chips and stir until combined. Heat over low-medium heat until most of the chocolate is melted. Remove from heat and stir in the optional sweetener, salt, and vanilla until smooth.<\/li>\r\n \t
  5. For the strawberry compote: Add diced strawberries into a pot and increase heat to medium. In a small bowl, whisk together the sweetener and arrowroot powder (or cornstarch) until no clumps remain. Add to strawberries and stir. Increase heat and bring mixture to a simmer and cook the strawberries for around 9-12 minutes or longer, until thickened and soft. Remove from heat and stir in the vanilla.<\/li>\r\n \t
  6. Assembly: Pour chocolate filling into pie crust and smooth out. Place in the freezer, on an even surface, for a minimum of 2 hours, or until firm throughout. Allow pie to sit on the counter for 15-30 minutes before attempting to slice. Slicing the first piece of pie is quite tricky, but I promise the second slice comes out much easier! Serve the pie chilled with the optional compote on top. Wrap leftover pieces of pie in tin foil and store in the freezer for up to 1 week.<\/li>\r\n<\/ol>“,”foot_note”:””}

Summer Stone Fruit Crisp

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{“head_note”:”Peaches, plums, and cherries make up this stone fruit filling. It\u2019s versatile though, so play around with the fruit. Apricots and nectarines would be nice too. I added a light dusting of coconut sugar, cinnamon, arrowroot powder, and chia seeds (the latter two absorbing water) into the filling. The topping is made up of almond flour (or almond meal, if you\u2019d rather), rolled oats, oat flour, coconut oil, maple syrup, and sea salt. It tastes like a cross between an oatmeal cookie and granola without being sickly sweet! I love serving it with Coconut Whipped Cream or vegan ice cream.”,”instructions”:”

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  1. Preheat oven to 375\u00b0F (190\u00b0C) and lightly grease a small 1 litre (4 cup) casserole dish.<\/li>\r\n \t
  2. Combine the filling ingredients together in a large bowl. Stir until fully incorporated.<\/li>\r\n \t
  3. In another medium bowl, stir together the almond flour, oat flour, rolled oats, and cinnamon. Add in the maple syrup and coconut oil and mash with a fork (or beat with a hand mixer) until thoroughly combined into a dough. Add salt to taste.<\/li>\r\n \t
  4. Spoon fruit filling into casserole dish and level out. Crumble the topping over top of the fruit in an even layer. Bake, uncovered, at 375\u00b0F (190\u00b0C) for around 30 minutes, checking on the topping after 20 minutes. If the topping starts to brown too soon, you can remove it from the oven and cover with tin foil for the rest of the time. The crisp is ready when the fruit is fork tender and the topping is golden.<\/li>\r\n \t
  5. Cool for 5-10 minutes and serve on its own, or with a scoop of vanilla ice cream or coconut whipped cream.<\/li>\r\n<\/ol>“,”foot_note”:”Note: Use certified gluten-free oats to make this recipe gluten-free.”}