Spicy Chocolate Cherry Coulis. Laura Yiu/THE VARSITY

Spicy Chocolate Cherry Coulis

This spicy fruit sauce goes well with breakfast and dessert; oatmeal, pancakes, sundaes — take your pick!

Prep: 5 minutes | Cook: 10 minutes | Yield: 1 cup

Ingredients

½ cup sugar

½ cup water

1 tbsp cocoa powder

1 tsp ground cinnamon

1/8 tspcayenne powder

1 cup frozen black cherries, thawed

½ tsp lime zest

½ tsp lime juice

¼ cup dried cranberries or other chopped dried fruit (optional)

Directions:

1. In a saucepan, mix water and sugar. Bring to a boil at medium-high heat.

2. Bring the heat down to a simmer and whisk until sugar is dissolved. Cook for another minute.

3. Slowly whisk in cocoa powder, and then mix cinnamon and cayenne. Remove from heat.

4. In a food processor, blend the frozen black cherries to desired consistency.

5. Pour the cherry sauce into a bowl and whisk in the syrup, lime zest, and lime juice.

6. Add dried cranberries. Chill or serve warm.

Spicy Chocolate Cherry Coulis. Laura Yiu/THE VARSITY

Spicy Chocolate Cherry Coulis. Laura Yiu/THE VARSITY

Zesty Summer Chili

Try this chili while it’s still hot outside; this recipe has plenty of uplifting flavours that won’t bog down your summer appetite. Serve with avocado and hand-cut carrot sticks or your preferred choice of starch.

Prep: 10 minutes | Cook: 60 minutes | Yield: 5-6 cups

Ingredients

1 tbsp cooking oil

4 garlic cloves, minced

1 medium onion, diced

1 jalapeno, finely chopped (about 2 tbsp)

1 tbsp sundried tomatoes, chopped

½ cup dark beer

156 mL canned tomato paste

796 mL canned crushed tomatoes

400 mL vegetable broth

½ cup quinoa

1 tbsp barley

1 tbsp cumin

1 tbsp chili powder

1 tsp cayenne

1 tsp oregano

¼ tsp cinnamon

540 mL canned red kidney beans, drained and rinsed

1 cup cilantro, chopped coarsely

½ lime, sliced into small wedges

Directions:

1. In a large pot, heat oil at medium-high heat. Sauté onion, garlic, jalapeno, and sundried tomatoes until fragrant and slightly coloured (about 5 minutes).

2. Add beer. Bring to a boil then simmer until liquid is reduced to about 1 tablespoon (about 5 minutes).

3. Stir in tomato paste until the mixture is evenly coated. Add crushed tomatoes, quinoa, barley, and vegetable broth. Bring to a boil, and stir occasionally to prevent grains from burning at the bottom of the pot.

4. Add spices (cumin, chili powder, cayenne, oregano, cinnamon). Cover and simmer on medium-low heat for 30 minutes, continuing to stir.

5. After simmering, add kidney beans. Turn off the heat and let the chili sit, covered, for 10 minutes.

6. Add salt and pepper to taste. Mix in ¾ cup cilantro. Serve warm with lime and remaining cilantro.

Zesty Summer Chilli. Laura Yiu/THE VARSITY

Zesty Summer Chilli. Laura Yiu/THE VARSITY

Easy Chickpea Salad

Chickpeas are full of protein, fiber, and nutrients. Make this salad in no time to satisfy your appetite.

Prep: 5 minutes | Cook: 5 minutes | Yield: 3-4 servings

Ingredients

2 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tbsp sugar or honey

1 tsp dried cilantro flakes

540 mL chickpeas, drained and rinsed

1 vine ripe tomato, diced

½ red onion, minced

1 cucumber, diced

Salt and pepper (to taste)

Directions:

1. In a large mixing bowl, mix oil, vinegar, mustard, sugar, and cilantro. Add salt and pepper to taste.

2. Add chickpeas, tomato, cucumber, and red onion. Toss and coat evenly.

3. Chill overnight for maximum results, or serve immediately.

Easy Chickpea Salad. Laura Yiu/THE VARSITY

Easy Chickpea Salad. Laura Yiu/THE VARSITY

Lemony Avo-mame salad

Avocado or edamame? Why not both? Have creamy avocado and sating edamame by the mouthful. This vegan salad is high in healthy fats and complete proteins, not to mention a welcome boost of lemony-fresh vitamin C.

Prep: 5 minutes | Cook: 15 minutes | Yield: 3-4 servings.

Ingredients

2 cups of frozen shelled edamame

1 lemon, thinly sliced

1 avocado, peeled and diced

1 tsp Dijon mustard

1 tbsp lemon juice

2 tbsp extra virgin olive oil

1 tbsp sugar or honey

Salt and pepper (to taste)

Directions

1. In a pot, boil 2 cups of water. Add the frozen edamame and cover until the water is boiling again. Simmer for 2-3 minutes.

2. Drain the edamame and rinse with cold water until it is cooled or at room temperature.

3. In a bowl, combine oil, lemon juice, mustard, and sugar. Add salt and pepper to taste.

4. Add edamame, lemon slices, and avocado. Toss in vinaigrette and coat evenly. Serve immediately.

Lemony Avo-mame Salad. Laura Yiu/THE VARSITY

Lemony Avo-mame Salad. Laura Yiu/THE VARSITY

Article and photos by Laura Yiu.

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