This & That
Beat the heat with Vegan ‘Dream Pops’ at Starbucks
With the kids out of school for summer break and frozen desserts top of mind the announcement that Starbucks has launched a line of 3D printed popsicles couldn’t be received with more enthusiasm. Ok, they’re only available in five LA locations but it’s a start! The vegan popsicles from exclusive partner Dream Pops come in a range of colours (including chocolate) and are soy and gluten free with a mere seven grams of sugar per pop.
Just in case I’ve ignited some serious ice cream cravings you may want to check out our satisfying Vegan Dark Chocolate Gelato
On the subject of ice cream, we discovered our local Loblaw Superstore carries President’s Choice Dairy-Free Coconut Milk Frozen Dessert. If you love coconut this is for you…and the texture is unbelievably creamy. My weekend plans include using this delicious dessert as a filling for homemade Ice Cream Sandwich Cookies – all you need is a tub of PC Dairy-Free Coconut Milk Frozen Dessert, a batch of chocolate chip cookies (try our Nut Butter Chocolate Chip Cookies) and a bag of dairy-free chocolate chips (to coat the edges). Would love to hear your feedback if you try them!
Quote of the Week
Here’s to the crazy ones, the misfits, the rebels, the troublemakers, the round pegs in the square holes because the people who are crazy enough to think that they can change the world, are the ones who do.
Feature Recipe | Triple Threat Pesto
This recipe is a twist on my no-fail classic vegan pesto. It features crushed garlic, coarse salt and olive oil in keeping with traditional pesto but to switch up my approach I used a trio of fresh herbs: basil, cilantro and parsley. The minty, slightly sweet basil paired with the bright, citrus flavour of cilantro and mild, grassy flavour of the parsley delivers a delightful blend of flavour sure to please your pallet. Rather than use pine nuts I opted for more budget-friendly hemp seeds which added an earthy, slightly nutty flavour to this dish. Skip the store-bought variety and use a cashew-based parmesan cheese (see simple three-ingredient recipe below) to bring all the flavours together in a delicious pasta sauce bursting with bold flavour. The beauty of pesto is its versatility…consider this recipe a guideline only and adjust the ingredients (and amounts) to your liking. Serve over your favourite pasta and voila…your non-vegan dinner guests will be none the wiser 😉.
If classic peso is in your wheelhouse try our deliciously simple Vegan Almond Pesto.
Note: Some steps in this recipe make reference to a T5 Thermomix appliance; however, the recipe can easily be adapted using any multi-function food processor.
Prepare one batch of savoury parmesan cheese
- 4 garlic cloves, peeled (15g)
- Fresh basil (60g)
- Fresh parsley (5g)
- Fresh cilantro (5g)
- Olive oil (40g)
- Pinch of Himalayan pink salt
- Vegan parmesan cheese (150-175g)
- 1 Tbsp olive oil (15g)
- 2 Tbsp hemp seeds (20g)
- 1/Add garlic and fresh herbs (basil, parsley and cilantro) to your Thermomix mixing bowl. Chop 5 sec/Speed 7. Using a spatula, scrape down the sides of the mixing bowl to collect the minced mixture at the base of the bowl.
- 2/Add olive and pinch of salt to the TM bowl. Sauté 3 min/120C/Speed 1.
- 3/Add half the batch of prepared parmesan cheese (reserve the remaining for garnish) and 1 Tbsp olive oil to the TM bowl. Cook 3 min/85C/Speed 1.
- 4/Add hemp seeds to the TM bowl. Blend 5 sec/Speed 3.
- 5/Pour pesto over cooked pasta. Top with reserved parmesan cheese.