April 1st Workshop - Learn to Grow Food in a Container Garden

How to make a great Chicken Paillard

The other day I put up an Instagram story about our dinner and got so many requests for the recipe.  So here you go!  Your wish is my command!  Well, it's sort of my command, because I'm not actually going to write out a recipe... because I'm too lazy.  Sorry not sorry.  However, I will be as descriptive as possible on just how I make this salad that has become a weekly staple in our house!

It's all about the chicken.  I like to buy boneless, skinless, thinly sliced breast cutlets, but breasts or tenders would work as well.  Whatever chicken you have, the key is to pound it so that it's as thin as can be.  I place my breasts between two sheets of plastic wrap and I pound it with a meat tenderizer, however you can use just about anything: wine bottle, soup can, your fist (this is particularly fun if you have anger issues).      

Next, you need to set up a breading station (of course, you can skip this step if you'd like to just grill your chicken as is, but I like a little crunch to mine).  I use flour, whole wheat breadcrumbs combined with Parmesan, and two egg whites.  IMPORTANT: salt and pepper each bowl.  This will help with developing flavor.  The order for dredging is: flour, egg whites, breadcrumbs.  Get your skillet ready by covering it with olive oil, about 1/4 inch deep, over medium-high heat.  Cook chicken for no more than 3 minutes a side, less if you're using cutlets or tenders.  You'll know when to flip because the bottom of your chicken will become nice and golden.    

As for your salad, anything goes!  Last night I used arugula, cherry tomatoes, sweet yellow peppers, toasted pine nuts, leftover corn, avocado and grated Parmesan.  I make the same dressing almost every time: 1 tablespoon of dijon mustard, 2 tablespoons of white wine vinegar, about 1/4 cup of good olive oil and salt and pepper, all whisked together.  Chicken on the bottom, salad on top, voila!

Spring Fling on CBC's Weekend Morning Show

Tomorrow morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I will be presenting the following recipes.  I love pea shoot pesto!  It tastes like Spring!  These recipes are very easy to prepare and are made with local ingredients.  Microgreens from Fresh Forage, Quinoa from Tamarack Farms are both available on Saturday at St. Norbert's Farmer's Market.

Happy Spring!

Turkish Pizza Dough
1 tbs dried yeast (instant yeast)
1 tsp sugar
2 tbs (+) warm water
2/3 + cup Greek style yoghurt (I usually use Astro's Balkan Yoghurt)
1/4 cup olive oil
10 ounces bread flour (I use Prairie Flour and it works out to be a heaping 2 cup measurement, with potentially adding more, depending on the climate of the day)
1/2 tsp sea salt
olive oil

Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.

Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.

I use this pizza dough all of the time because it is both easy to prepare and has a great result.  I can always have it in a container in the fridge for making personal sized pizzas when needed.  This is actually something that I need almost daily for my 6 year old�s meals.

Pea Shoot Pesto (using snap pea microgreens from Fresh Forage Microgreens, available at St. Norbert�s Farmer�s Market on Saturday)
Ingredients:
1/4 lb fresh, young pea microgreens
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts or almonds (for nut allergies, try toasted pumpkin seeds)
salt
pepper

Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.

Use on pizza, pasta, grilled fish or shrimp, toast, etc.

Enjoy!

Quinoa Salad with Microgreens and Lemon vinaigrette

2 cups cooked quinoa (I used Tamarack Farms quinoa, available on Saturday at the St. Norbert�s Farmer�s Market) Cooking ratio is 2:1 water to quinoa and you can cook in broth or with spices

1-2 tbs pesto of your choice

Olive oil, to tastes

Spring Mix Microgreens (available from Fresh Forage Microgreens on Saturday at St. Norbert�s Farmer�s Market)

Lemon vinaigrette (1 part lemon, 2 parts olive oil, herbs such as oregano, salt and pepper, 1 crushed garlic clove optional)

Toss the cooked quinoa with pesto and a drizzle of olive oil.  When serving top with a generous amount of Spring Mix Microgreens and drizzle with lemon vinaigrette just before serving. 

Enjoy and Happy Spring!

Benefits of Microgreens:  http://markitonutrition.com/sprouts-microgreens/

Benefits of Quinoa: https://authoritynutrition.com/11-proven-benefits-of-quinoa/

March 27 - Free Workshop: Soup, Frittata, Salad & Muffins

Come join Red Seal Chef Ilan Wright to learn, cook & eat a healthy meal. 

Location: Gilmore Community School, Burnaby. 

Registration required: information below.

White Bean Dip with Salsa Macha Swirl

Thanks to Good Health Snacks for providing chips and inspiration for this post! 

I�ve tried two new things this March!

The first is March Madness. I had never filled out a bracket before because I care approximately negative zero percent about watching college and/or professional basketball. I should like it, but I�m just not that into it. Here�s my history with basketball: when I was in 5th or 6th grade, all I wanted in life was a Space Jam basketball, and I got one for Christmas (along with a black bomber style jacket with Looney Toons characters on the back, and fake brown leather sleeves. Around the same time, I had my first sort-of French kiss outside the gym during a high school basketball game�that my silly parents somehow let me go to unsupervised. But clearly that jacket was the hot fire, amiright!?). My Space Jam basketball was black and had the logo and characters painted on it. What I didn�t have was a basketball hoop. My dad installed one, nailed to a wooden post on the top, flat part of a sloping dirt and poky weed-covered hill on our country property. And every time I missed the backboard, I had to run down the little hill into a thorny thicket and hope the ball didn�t go into or under the barbed wire fence. I played basketball in school, from 5th-ish to 8th grade, and scored exactly once. When I was in high school, I was a basketball cheerleader for two years, and I became weirdly good at making three point shots. One time, at a basketball tournament in the middle of nowhere in Oregon, I won a 3-point contest at half time. In my cheerleading uniform. My prize was a two liter of soda. I�d like that to be my claim to fame, but literally no one has ever talked about it since basically the moment it happened. All of this is to say, I know about basketball. I don�t hate it? I don�t know.

So this year, for the first time, I�m participating in March Madness at work. And while I haven�t watched one game, my competitive spirit has taken over, and I�m checking the leaderboard constantly. If my team makes it to the end, I might even tune in to a game. We�ll see.

The second new-to-me thing of the month is salsa macha! I had it for the first time at a restaurant a couple weeks ago, and fell in love. If you�re not familiar: it�s an oily paste of ground dried chilis, nuts, garlic, and sesame seeds� things I never would have thought to combine. It has a unique nutty-smoky (but not spicy!) flavor.

When I saw that Good Health�s Organic Black Bean and Rice Tortilla chips pair well with salsas and the like, I knew I had to try my hand at salsa macha. But then I read that their Sea Salt Eat Your Vegetables chips pair best with hummus-type dips, I decided to kill two birds with one stone, and make a creamy white bean dip swirled with oily salsa macha. The bean dip has lemon for acidic tang, and garlic for a slight bit of bite, but I kept it pretty mild, compared to other white bean dips out there, since we�re topping it with salsa macha and I wanted the flavors to jive. The combo is really, really good. Even if my team loses the sports thing, I�ll consider myself a winner (I�d like my coworkers to consider me a winner as well, since we put money on this).

March Madness. Good Health chips. Creamy white bean dip with salsa macha swirls. This is essentially the chip and dip version of winning a 3-point contest in a cheerleading uniform with a Space Jam basketball.

White bean dip with salsa macha swirl

Salsa Macha slightly adapted from this recipe
This makes extra salsa macha, but not to worry, it�s fabulous on roasted vegetables, eggs, chips, tacos, a spoon� 

White Bean Dip 2 cans of white beans (I like Great  Northern), drained and rinsed 2 cloves garlic, diced � cup fresh lemon juice � cup olive oil 1/8th teaspoon salt (plus more for  taste, as desired) Salsa Macha 1 cup olive oil � cup peanuts (or almonds, if you�re  allergic) + 1 tablespoon chopped for garnish 5-6 cloves garlic, chopped 5 mild dried Mexican chili peppers (I  used 4 guajillo peppers and 1 ancho,  but feel free to add a spicy pepper into  the mix), stems and seeds removed, torn or  cut into smaller pieces 2 teaspoons apple cider vinegar 1 teaspoon salt 1 heaping tablespoon sesame seeds

For the White Bean Dip In food processor or high power blender, pulse together dip ingredients until smooth and creamy. Taste, and add more salt as needed.  For the Salsa Macha Heat a large, high-sided skillet over medium heat, and add olive oil.  Add 1/2 cup of peanuts and the garlic, and cook a couple of minutes, until lightly golden and fragrant. Add peppers, and cook another minute or two. Make sure garlic and nuts don�t burn.  Remove from heat, let cool about 10 minutes.  Add vinegar and salt, and add to blender or food processor. Pulse until you have a well incorporated but slightly gritty paste.  Stir in sesame seeds.  To serve, scoop dip into bowl, and top with a swirl of salsa macha. Add extra peanuts for garnish. Serve with Good Health chips!

Wait, there's more! #EnjoyDippingGood with these other tasty dips + Good Health chips! And thanks to Chicano Eats for hosting such a delish link party! 

Salvadoran Chimol by Sour Then Sweet
3 Dips en menos de 5 minutos by The Blog By Taina
Mango & Pineapple Salsa by BearsnUnicornsLA
Roasted Red Pepper, Thyme, and Goat Cheese Dip by Appeasing a Food Geek
Poza Rica-Style Peanut and Chipotle Salsa by Flan & Apple Pie
Sambal Tahini Carrot Dip by Wit & Vinegar
Charred Carrot and Avocado Dip by Sun Diego Eats
Chunky Guacamole by Chicano Eats

Leprechaun Bait

Top 'o the morning to ya, lads and lassies!  I read that in my mind with a really lame Irish accent as I wrote it.  I also had a weird daydream this morning about a leprechaun running in the room and pinching my butt as I brushed my teeth.  Probably didn't need to tell you that, huh?  I've obviously eaten too much of this sweet and savory Leprechaun Bait that I saw on Pinterest.  Basically you throw a bunch of stuff you probably already have in your house - popcorn, rice cereal, pretzels - and add Lucky Charms (I found the St. Patrick's day limited edition box), green M&M's (I used a bag of mint ones), and drizzle green candy melts over the whole thing!  Kind of gross?  Yes.  Fun for the kids to make?  Yes.  Will it really trap leprechauns?  DUH!  Happy St. Patrick's Day!  

Similar recipes here and here.    

Also... more St. Patrick's Day dishes and treats HERE!

Baked Spaghetti Squash Carbonara

What would be your last meal on earth?  I hate that question, so I apologize for asking you.  But now you have to answer, so do it.  The question stresses me out, because I love too much food!  Would it be an indulgent short rib dish?  Something Mexican?  An entire chocolate cake??  I can't decide!!  Pasta is definitely high on the list, and specifically Spaghetti Carbonara.  Pasta in a creamy egg sauce with bacon, I mean, come ON!  It's always my go-to order at a nice Italian restaurant.  However, since I can't eat like there will be no tomorrow EVERY night, I like to modify my favorites to make them slightly healthier.  Like this carbonara dish made with spaghetti squash!  

I followed this recipe and modified it by using whole milk instead of ricotta (because it's what I had on hand).  It was so tasty, and a fun variation of the classic dish.  Of course if it really WAS my last night alive, I would throw the squash straight out the window and go for the real stuff.     

March 15 - Explore the Income-Food Connection

Join us March 15 @ Burnaby Neighbourhood House (Metrotown) (6:30 - 8:30pm)

Speakers, Q&A and Discussion

According to
the BC Poverty Reduction Coalition a leading cause of health problems is
lack of food. "B.C. is facing a chronic hunger problem and significant
food insecurity. After paying for rent, heat and electricity, people
with low income have little money left over for food so they are less
likely to eat fruit, vegetables, milk products, and other food that
provide the nutrients they need for good health."

SPEAKERS: 

Trish Garner,
Community Organizer of the BC Poverty Reduction Coalition, will provide
inspiration and practical tools to support you in becoming a champion
for change in tackling the root causes of poverty. The BC Poverty
Reduction Coalition is a broad-based network of over 400 organizations
throughout BC. Trish will talk about a variety of ways to support the
provincial call for a poverty reduction plan for BC through community
engagement, public education and effective advocacy. Trish provides a
space for everyone to get involved. Trish is the co-author of A Poverty Reduction Plan for BC and a regular media contributor and commentator.

Amy Weeks
is the Food and Education Coordinator for the Greater Vancouver Food Bank (GVFB). Amy has been working with and supporting community
organizations and their food programs for over 10 years. Amy will talk
about The Role of Food Programming and how it contributes to community
connection and resilience.

Come and join a community conversation on how we can all advocate for greater equality and a more food secure future.

Register at Eventbrite: https://incomefoodconnection.eventbrite.com

Kerala Coconut Curried Mussels and Sweet Potato Fries on CBC's Weekend Morning Show!

This morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I presented the following dishes.  Mussels are incredibly simple to prepare, are raised organically and sustainably, higher in Omega fatty acids than Salmon, and make a fun meal with friends.

Kerala Coconut Curried Mussels and Sweet Potato Fries

2 lbs PEI Mussels (available at Gimli Fish)
1/4 oil
1 onion, chopped and smashed (traditionally done on a large stone but I mixed them in a blender)
20 curry leaves (Available at Dino�s Grocery Mart, Lucky�s Dong Thai, etc.)
6 green chillies, slit, or favourite chilli
10 small cloves of garlic, smashed or in blender with onions
1 tsp chile powder (aka,cayenne)
3 tbs. corriander powder
1/2 tbs. turmeric powder
1/2 tsp. pepper powder
2 tbs. garam masala

1 1/2 cups coconut milk (easy and inexpensive method to making coconut milk; 1-2 cups UNSWEETENED dry coconut and 1-2 cups very hot water.  Liquefy in blender for about 2 minutes, strain into a bowl and that is your coconut cream.  Repeat with less very hot water and that is your coconut milk, combine for this recipe)

1/2 tsp salt to or to taste

Method:
In a large pot with a lid heat the oil and add the onions, smashed garlic and green chili. After some time add the smashed ginger until they are soft. Chili can be added as per how spicy you like it. When cooked through, add the  coconut milk and cook through.  Then add the mussels, stir,  and cook 3-5 minutes, or until all have opened.  Serve immediately with Sweet potato fries or potato fries.

Enjoy!

March 13th - Come Cook & Eat: Soup & Frittata, Salad & Muffins

Join Burnaby Food First & Red Seal Chef Ilan Wright at Burnaby Neighbourhood House 

(near Metrotown Skytrain Station)

Registration information below:

March 15 Discussion - Income & Food Connection

Join Burnaby Food First to discuss the links between income & food, find out what exists in our community to decrease food insecurity, and explore solutions to hunger in Burnaby.

To participate, please register on Eventbrite (information below):

Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta

The last few weeks have been full of: cold but sunny blue skies, blooming cherry blossom trees, pouring rain, hail, and snow. The glimpse of clear-skied weather on the horizon, paired with an even more soggy dreary grey, has me longing for spring and summer so hard. I miss sitting on a patio, sipping a cool crisp white or rose as the sun sets. I miss using the grill and watching things grow in my garden bed. I miss jogging outside with bare arms. I miss sun ripened berries and stone fruits. Deargod I miss nectarines.


How glorious does a picnic sound right now? Like a lazy, warm, afternoon picnic in a park, with a summery wine and a fresh, bright tasting sandwich, a few good friends or just a good book. SIGH. I�m so over winter right now.

These chicken salad pita sandwiches are inspired by a sandwich I like at a spot near my office. Shredded roasted chicken is tossed in a tangy, lemony dressing, with briny capers, lots of fresh dill, and crunchy, salty pancetta, then rolled up in pita pocket with tangy Havarti and crispy peppery greens. This sandwich feels like sun and spring, even if your picnic is actually inside, in front of the fireplace.

Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta

Makes 2 big sandwiches, 4 halves

8 thin slices of pancetta (you can usually get  at the deli counter�if you can�t find it, then  use 4 slices of regular bacon) 5 oz cr�me fraiche (approx. � cup plus  two tablespoons�the kind I buy comes  in a 5oz cup) 1 tablespoon mayonnaise Juice from 1/2 lemon (approx. 1  overflowing tablespoon) Heaping tablespoon fresh dill, chopped 2 tablespoons capers, plus splash of their brine/juice 1 tablespoon finely diced red onion 2 cups shredded, roasted chicken (already cooked, I used a store bought  rotisserie chicken) Salt and black pepper, to taste 2-4 slices Havarti cheese Handful of fresh greens (I prefer the  peppery bite of arugula/spinach mix) 2 pita pockets

First, cook pancetta in a skillet over medium heat, similar to how you cook bacon, until it�s crispy. Drain on a paper towel, set aside, and crumble once cool. In the bottom of a medium-large bowl, whisk together cr�me fraiche, mayo, lemon juice, and dill. Stir in capers (with splash of juice) and onions. Add pancetta crumbles and chicken, and toss to coat. Add salt and pepper to taste (as well as more lemon or dill, as you wish). Heat each pita pocket about 10-15 seconds in the microwave, until it�s pliable. I like to make pita pocket wraps� to do that, you slice open the top seam of the pita, fill it, and roll it into itself. You can learn how on the internet. You can also just cut in half and stuff each half. First, put in 1-2 slices of havarti, depending on how much cheese you like, then a couple scoops of the chicken salad, a pile of the greens, and roll it up. Cut in half to serve.

March 10 - Boost Your Skills & Your Resum�: Come to our Design & Clear Language Workshop

There are still a couple of spaces left at our 

FREE Clear Language Workshop Friday, March 10th

 

Want to make a bigger impact on your audience? Join us at McGill Library from 1:00 - 3:30pm to learn design and writing tips to make your posters, brochures and literature easier to understand.

Registration information below:

Roasted Carrots and Asparagus w/ Avocado

I've made dishes similar to this one before (seen here) but I just can't get enough of the carrot/avocado combination.  I can't, I tell you, I can't!  Even though our weather is seventy degrees one day and snowing the next, I'm channeling springtime with these vegetables: sweet carrots and crisp asparagus, roasted in garlic, red pepper flakes and cumin, and then topped with a zesty greek yogurt, creamy avocado and crunchy pumpkin seeds.   It's a delicious blend of flavors and textures, and I think you'll love it as much as I do.    

Roasted Carrots and Asparagus w/ Avocado 

Adapted from here

(Serves 4)

Printable Recipe

1 bunch asparagus, ends trimmed off

1 bunch small carrots, stems removed

2 cloves garlic, minced

1/4 tsp red pepper flakes

1/4 tsp cumin

Salt and pepper

Extra virgin olive oil

1 cup greek yogurt

Zest of one lime

1 avocado, sliced

Handful of pumpkins seeds

Preheat oven to 400 degrees.  Coat a rimmed baking sheet with foil.  Place carrots and asparagus in a large bowl, and add garlic, cumin, red pepper flakes and a couple tablespoons of olive oil.  Season with salt and pepper and toss to coat.  Pick the carrots out of the bowl and place on baking sheet.  Roast for 10 minutes, then add asparagus and roast for another 20.  Remove from oven and place on a serving dish.  While the carrots are roasting, add the lime zest to the yogurt and stir.  Top veggies with sliced avocado, dollops of yogurt and pumpkin seeds.  Season to taste.  

TODAY tonight: Smoky Bacon Mac & Cheese

Goooooood morning, Internet!  I'm back with another TODAY tonight, which is a series where I make something at home that Carson ate at work and absolutely loved, mostly just to get him to shut up about it.  Just kidding!  I love hearing him talk!  Anyway, after he tried this Smoky Bacon Mac & Cheese (along with the gruyere and caramelized onion one) he said it was probably the best thing he's ever eaten on the show, and that Matt Lauer shared similar sentiments.  That's a pretty good review, if you ask me.  We had some friends over this weekend so it seemed like the perfect opportunity to make it and it, was, delicious.  Delicious enough to use commas inappropriately.  It's made with smoked gouda and pepperjack cheese, applewood smoked bacon and seasoned with cayenne and paprika... which all contribute to the most wonderful smoky flavor.  And it doesn't hurt that you use bacon fat to make the roux.  Definitely try it at your next gathering, especially if you're a bacon fan, and if you try the other one please send me your thoughts!   

Recipe HERE.

Raw Layered Cashew Cheesecake

A few months ago I decided to do the Whole 30. But really, I decided to do a Whole 5. If you don�t know about Whole 30, the gist is that it�s a 30-day elimination diet, wherein you don�t eat things that cause inflammation, including dairy, grains, legumes, processed sugar and maybe a few other things. Then at the end of the 30 days, you�re supposed to slowly add back in those items, which should help you find out if you have particular sensitivities. They can�t stress enough the importance of doing the entire 30 days, and they basically say you shouldn�t even bother doing just one week, because that�s not enough time for the toxins or whatever to leave your body.


So all that being said, I decided to try it for 5 days. I wasn�t actually going for inflammation reduction or anything like that, I just wanted a short week-long reset. Forced focus on eating whole foods and vegetables. I sort of hated it, for a few reasons, including weird indigestion issues.

I did, however, see one major benefit, even after only a few days: the puffiness under my eyes completely went away! I feel vulnerable talking about this, because it�s truly my biggest insecurity. I�m not talking like, minor didn�t sleep well puffiness that I see people complain about. My situation is different. I�ve always had it, that puffiness that looks like I knocked back one too many the night before or like I�m 20 years older than I am. Circles that I edit out of photos of myself. Circles that mean I will never take a �no makeup selfie.� It doesn�t matter how much water I drink or how tired I am or whether or not I�m hung over or took a Claritin. I�ve spent hundreds, probably thousands, of dollars on under-eye creams and gels and masks and concealers, to no avail� since my teens and early 20s. I�ve pretty much chalked it up to genetics (which by the way, I�ve done tons of research on� and it�s very real. PSA: please don�t just assume people are tired or sick if they have under-eye bags or circles or darkness or puffiness, because genetics could be a major reason� definitely don�t ask if they�re tired or sick. Ugh. Can't even tell you how many times...). I still think part of my problem is genetics / it�s not a problem, it�s literally just my face� but since my Whole 5 experiment  I�m hopeful I can reduce a bit of puffiness through diet. (�There�s nuttin� the mattuh with my face, I got character!� Name that movie. It�s one of my all-time favorites).

So since that little Whole 5 win, I�ve been looking into what food sensitivities can cause this, and a big one that came up is dairy. Obviously just going in and getting an allergy test would be the quickest, easiest solution, but instead I decided to try a series of ill-planned elimination diets. Ill-planned because A: I�m not doing it right� you�re supposed to cut everything out and then add it back in? I think? IDK, I�m the girl who did Whole 5. B: the same week I decided to take a dairy break, I ordered 4 pints of Jeni�s ice cream because FLASH SALE, so now that�s tempting me. Fortunately/unfortunately, I don�t think my problem is dairy. I�ve been off for a couple weeks and have noticed zero changes since cutting the cheese (ah! Haha. Ha.), and I noticed in just 3 days before. So, back to the drawing board / maybe I should just go get tested (is it sugar? Legumes? Is it gluten� please don�t say it�s gluten. If you know anything about this particular issue, let me know!!).

But, the actual point of this post is that while off dairy, I made a raw, cashew-based cheesecake-like situation. I don�t even really care about cheesecake that much. I would even venture to guess that I sometimes go multiple years between bites of cheesecake. But suddenly my dairy elimination had me craving creamy treats. So I combined two recipes that I�ve drooled over since I first saw them: the almost raw caramel slice from Oh Lady Cakes, and the cashew dream cake from My New Roots. So, we have a chewy nut-date crust, a tangy vanilla �cheesecake� layer, a light coconutty date-caramel layer, and some chocolate sauce.

Raw Layered Cashew "Cheesecake"

I wasn't planning on blogging this recipe, and I only took one pic, with my phone, but it was so easy to make and delish that I want to share. I won�t repost their full recipes here, because you can and should go to their sites for the clues. But here�s what I did, and I highly recommend you do the same, because this dessert is so, so good, whether or not you eat dairy.

Crust: I followed My New Roots recipe for the nut-date crust, but used a combo of pistachios and walnuts. I would even recommend adding a pinch of cinnamon for a baklava-type flavor. I�m not sure how she filled up a 7-inch springform, because for me, this was the perfect amount for a tiny 4.5x4.5 ish casserole dish (with deep-ish sides). I lined the dish with parchment paper (because I was fresh out of plastic wrap) so that I could pop the whole cake out when it was ready. Worked like a charm.

Filling: I soaked 1.5 cups of cashews (overnight). Then I used half of them in each layer.

For the vanilla cheesecake layer, I just halved the rest of the ingredients (so, you�ll be blending up � cup soaked cashews, juice of 1 lemon, � teaspoon vanilla, and 2 tbsp + 2 tsp of both melted coconut oil and honey). I scooped this filling onto the crust.

For the date caramel layer, I followed the instructions, with these exceptions: I used full-fat coconut milk instead of almond milk, and I used half the amount of dates. Not sure if my dates were bigger or not, but dates, while au-natural, still have a ton of sugar, and that seemed excessive to me (also, I didn�t even have that many dates), and it turned out perfect, so use your own judgement there. More dates might have made the consistency a bit firmer, but after a night in the freezer, it made no difference to me. I poured this layer (which was a bit runnier than the first) on top of the cheesecake layer. Then I covered the whole thing, and froze overnight.

For the chocolate drizzle, I followed the instructions in the Oh Lady Cakes recipe, but used super-dark cocoa powder, and also added a smidge of nut butter for funzies. I poured it on right when I pulled the cake out of the freezer, and because of the coconut oil, it hardened up to a nice little solid shell. I topped it with coconut flakes, let it sit for a few minutes and room temp, and then devoured slice by slice. 

Be a Food Hero: Come Learn How to Stop Food Waste (March 7)

March 4: Rally Against Poverty / March 15: Discussion - Income & Food