RECIPES
Muesli and Cashew Yogurt Parfait Perfect for an easy breakfast, snack or dessert!
NICOLE AXWORTHY RECIPE BY DOUG MCNISH Executive vegan chef, consultant, author, educator, activist and father from Toronto, ON. DOUGMCNISH
DOUGLAS-MCNISH
D
on’t let the seeming simplicity of this dish fool you—it’s packed with flavours and textures that are sure to wake up your senses and please your palate. The silky-smooth yogurt is made with creamy cashews and pairs perfectly with the nutty homemade muesli. Top with fresh berries for extra bursts of flavour and a sweet morning meal that will definitely put a smile on your face as you start the day.
Makes 2 or 3 servings
INGREDIENTS Muesli • • • • • • • •
2 cups old-fashioned rolled oats ½ cup raisins ¼ cup raw walnut halves ¼ cup raw pumpkin seeds ¼ cup raw sunflower seeds ¼ cup raw pecan halves 1 tsp. cinnamon ¼ tsp. sea salt
Cashew Yogurt • • • • • • •
1 cup raw cashews 2 ½ cups water, divided ¼ cup maple syrup 1 ½ tsp. finely grated lemon zest ¼ cup freshly squeezed lemon juice 1 Tbsp. pure vanilla extract probiotic capsule (optional; see Tip)
Softened Berries • • • • •
½ cup frozen or fresh strawberries ½ cup frozen blueberries 2 tsp. maple syrup 1 tsp. freshly squeezed lemon juice ½ tsp. pure vanilla extract
102 I Running Issue I IMPACT MAGAZINE
DIRECTIONS 1. Muesli In a medium bowl, combine the oats, raisins, walnuts, pumpkin seeds, sunflower seeds, pecans, cinnamon, and salt. Mix until well combined. 2. Cashew Yogurt In a small pot, combine the cashews and 2 cups of the water. Bring to a boil, then reduce the heat to a simmer and cook for 1 to 2 minutes. Remove from the heat and allow to cool slightly, about 5 minutes. Drain the cooking water and discard. 3. In a high-speed blender, combine the cooked cashews with the remaining ½ cup water, maple syrup, lemon zest, lemon juice, vanilla, and the contents of the probiotic capsule, if using. Blend on high speed until smooth and creamy. 4. Berries In a small bowl, mix together the strawberries, blueberries, maple syrup, lemon juice, and vanilla. Set aside in a warm place so that the berries can defrost, about 30 minutes. Using the back of a fork, gently press on the berries so they release some of their juices. 5. Assemble In parfait dishes or glasses, start by filling each dish one-third full with the yogurt. Add about ¼ cup of the berries, followed by about ⅓ cup of the muesli.
Repeat until the dishes are full and serve immediately. Store leftover muesli in an airtight container at room temperature for up to 2 weeks. Store leftover yogurt and berries separately in airtight containers in the fridge for up to 1 week.
Tip: Adding a probiotic capsule (make sure it’s vegan!) to the mixture adds some of the beneficial bacteria that traditional yogurt has. If you want to take this a step further, leave the bowl of yogurt, covered with a kitchen towel, on the counter in a warm place for 24 hours so that the bacteria can grow. Store in an airtight container in the fridge for up to 2 weeks.
Nutrition facts per serving Calories 750; protein 19 g; fat 42 g; carbs 81 g. Excerpted from The Classics Veganized: Over 120 Favourite Comfort Food Recipes for a Vegan Lifestyle by Doug McNish. Copyright © 2020 Doug McNish. Published by Penguin Canada ®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved