Okay, picture this – you are watching the abnormally late NBA playoffs (thanks, Covid), and you’re eating your wings, nachos and burgs. Halftime comes and you need something sweet. Why not fire up the BBQ and throw on some peaches? Dress them up with some coconut whip cream? A little sweet balsamic reduction? Yes, yes and yes. I vote yes.

Even easier, you can use a cast iron grill pan on your stovetop. I use the one found here, and I love it! It’s perfect for those without a barbeque, or anyone who just wants an easier clean-up. All you need to do is set it over medium-high heat and brush the peaches with olive oil before cooking them for about 2-3 minutes per side. They will still develop those beautiful grill marks that you get on the Q, just with less hassle.

The coconut whip cream is my favourite. As a traditional whip cream lover, finding a vegan alternative was super exciting. This part is a bit tricky, as you need to find a can that solidifies properly when you store it in the fridge. I have found that 365 Everyday Value and Aroy-D are the best for this. To make the whipped cream, place a can of coconut milk in the fridge for at LEAST 24 hours. The longer, the better. Also, try not to shake the can too much before placing it in the fridge. The coconut milk and water will naturally separate, and we want to keep it that way, so shaking it before refrigerating it will slow the process of separation and then solidification.

When it is time to make the whipped cream, place your mixing bowl and mixers into the freezer to get super cold, about 15 minutes before you plan on beginning. Carefully open the can (without shaking) and scoop out the firm top part into your bowl. You will notice a clearer liquid at the bottom of the can (the water) – do not add this to the bowl. Save this and add to a morning smoothie! Add some cinnamon and vanilla to the coconut milk and whip until soft peaks form. Next, add in your sugar – I like to use maple syrup, but you can use powdered sugar as well. Continue beating until stiff peaks form. It is unlikely that they will become as stiff as regular whip cream, but sometimes I put the bowl in the freezer for ten minutes and re-whip for a few more seconds before serving. This usually does the trick!

For the balsamic glaze, place some balsamic vinegar with a dash of maple syrup into a small pot and bring to a gentle simmer. Let it reduce for about eight minutes. TIP: Keep the pot over the lowest heat up until you use the reduction, as it cools quickly and becomes very sticky.

Now, grab a plate, put the peaches down, scoop on some whipped cream and drizzle with that lush reduction! It’s the freshest summer dessert one could ask for!

Grilled Peaches with Cinnamon Coconut Whipped Cream and a Balsamic Reduction (Vegan & GF)

Servings: 4

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients:

• 1 14 oz can of full-fat coconut milk (I like Aroy-D and 365 Everyday Value), refrigerated for at LEAST 24 hours
• 1/2 tsp cinnamon powder
• 1/2 tsp pure vanilla extract
• 2 tbsp pure maple syrup (or confectioner’s sugar), divided
• 1/2 cup balsamic vinegar
• 4 peaches, halved and pits removed
• olive oil

Instructions:

1. Place a medium bowl and your beaters into the freezer for at least 15 minutes.
2. Remove the coconut milk from the fridge and carefully open it, without shaking. Scoop the top, white part into the cold bowl. You will see a clearer liquid at the bottom (the water), DO NOT add this to the bowl (save for morning smoothies). Add the cinnamon and vanilla to the coconut milk and whip on high until soft peaks. Add one tablespoon of syrup (or sugar) and whip again until stiff peaks form.* Place in the fridge while preparing the rest of the recipe.
3. To a small pot over medium heat, add the balsamic and the remaining tablespoon of maple syrup. Bring to a gentle simmer and let cook down for about 8 minutes, stirring frequently. Turn the heat to the lowest setting to keep the reduction loose and drizzle-able. It cools quickly and becomes very sticky, so keeping it on the lowest heat prevents it from becoming taffy-like.
4. Set your grill to medium-high heat and brush the peach halves with olive oil (I like to use my cast iron grill pan for this). Place the peaches cut side down onto your grill and cook for about 2 minutes, without touching them. Flip and cook for another three to four minutes, or until tender but not too soft.
5. Place your peaches on a plate, top with the coconut whipped cream and drizzle with the balsamic reduction!

NOTES:

*Coconut whipped cream will not always create stiff peaks, as regular whipped cream does. It depends on how hot your kitchen is. If your whipped cream is looser, place the bowl back in the freezer for 10 minutes and re-whip for a few seconds when ready to plate.

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At first, I couldn’t figure hummus out. It was always so grainy and never smooth like the store-bought ones. Why?! Someone please tell me why!? And then, after much research, I got it. I was using canned chickpeas instead of dry. Soaking dry chickpeas is a gamechanger.

The prep time on this recipe seems outrageous, but it’s really just a put-dry-chickpeas-in-bowl-and-fill-with-water-and-forget-about-overnight-kind-of-thing. The next day, they cook in a pot until soft and then a quick bim-bam-boom in the food processor and we have velvety smooth hummus. And trust me, it’s WAY better than the store bought option!

Okay, I’ll break it down a bit more. FIRST – Soak the chickpeas for at least 12 hours. I always throw them in a bowl and cover them with a few inches of water and leave overnight. They practically double in size. It’s miraculous. NEXT – Rinse them and put them in a large pot with fresh water (covering them with an extra two inches), baking soda (helps to soften) and salt (flavour bomb). Bring to a boil and then reduce heat to a simmer, cover and cook until soft – about an hour and 45 minutes.

While the chickpeas are boiling, set your oven to 400 degrees F and wrap up a few golden beets in a little tin foil package. Place on a baking tray and put in the oven for about an hour and fifteen minutes. Remove and carefully open the package – when the steam escapes, it is extremely hot! Take two paper towels and hold a beet in one and use the other to peel off the skin. Rinse off your peeled beets under cold water, cut into smaller chunks and set aside.

To roast the garlic – Turn the oven down to 375 degrees F when the beets are done roasting. Slice the top quarter of the entire garlic head off. Your knife will take off the top tip of each clove and after cutting, you should be able to see the actual cloves. Drizzle with olive oil and wrap up in another cute little tin foil package. Roast in the oven for an hour, or until garlic is tender.

You have an hour to yourself now. May I recommend making coffee, turning on the Food Network and putting your feet up?!

When the chickpeas are done, drain and transfer them to a food processor. I have the full Ninja Blender Set (found here) and it is amazing. Squeeze a few of the roasted garlic cloves out of their skinned casing and add to processor. Add tahini, salt and lemon juice and blend until smooth. Begin to drizzle ice cold water into the hummus in a slow stream. continue to blend for a few more seconds. Taste the hummus and add more salt if needed.

Remove two-thirds of the hummus from the food processor and split into two bowls (or containers if serving at a later time). To one bowl, add chopped up green olives and capers, a drizzle of olive oil and a generous pinch of za’atar. If you don’t have za’atar in your pantry, get to the grocery store NOW and buy it, or if you are lazy like me, order it here through Amazon. It’s worth it.

To the other bowl, squeeze the remaining garlic cloves right on top and add a drizzle of olive oil, your favourite balsamic vinegar (I use this fig balsamic) and a pinch of flaky sea salt.

To the other third of hummus still remaining in the processor, add one golden beet plus half of another, chopped, and pulse a few times.

Blend until the beet pieces have incorporated. Transfer to a bowl and top with more beet slices and some flaky salt. Earthy, salty, nutty…delicious!

Three different dips. One recipe. Holiday. Ready.

Homemade Hummus Three Ways

Prep time: 12 hours

Cook time: 2 hours

Ingredients:

• 1 cup dry chickpeas
• 1/2 tsp baking soda
• 1.5 tsp salt, separated
• 2 medium-sized golden beets (or any kind)
• 1 head of garlic
• olive oil
• 1/2 cup tahini paste
• 2 tbsp freshly squeezed lemon juice (about half a lemon)
• ice cold water
• 1.5 tbsp capers
• 1.5 tbsp sliced olives
• za’atar
• balsamic vinegar (a sweet-flavoured one goes well with this recipe)
• flaky sea salt (optional)

Instructions:

1. Place chickpeas in a bowl and cover with a few inches of water. Soak overnight or for 12 hours.
2. Preheat oven to 400 degrees F.
3. Drain and rinse chickpeas and place in a large pot with baking soda and 1 teaspoon of salt. Cover with 2 inches of water and bring to a boil. If you see foam rising to the top, skim it off with a spoon and discard. Turn the heat down and simmer, covered, for an hour and 45 minutes, or until chickpeas are soft and tender.
4. In the meantime, get started on your beets. Place washed beets on a long piece of tin foil. Wrap the beets up like a present, making sure there are no holes in the package where the steam can escape. Place on a baking tray in the oven for an hour and 15 minutes, or until the beets are tender enough to slide a butter knife easily into the centre. Remove the beets and carefully open the tin foil package. Let the beets sit for one minute. Use a paper towel to hold a beet in one hand and another paper towel to peel away the skin of the beet in your other hand. The skins should remove easily when the beets are fully cooked. Rinse the beets in cold water and set aside.
5. Turn the oven down to 375 degrees F and start prepping your garlic. Slice the top quarter of your garlic head off and drizzle the top of the visible cloves with a tablespoon of olive oil. Wrap in a tight tin foil package, place on a baking tray and roast in the oven for 50 minutes to an hour. The cloves will caramelize and be super tender.
6. Add a few ice cubes to a small measuring cup filled with cold water and set aside. When the chickpeas are done cooking, drain and transfer to a food processor. Add the tahini, lemon juice and 1/2 teaspoon of salt. Squeeze three of the roasted garlic cloves out and add to food processor. Blend for about a minute or until smooth. Remove ice cubes from measuring cup and measure out one-quarter cup of the ice-cold water. Turn the motor on and slowly drizzle the water into the food processor. Blend for another minute. Scoop out two-thirds of the hummus into two separate bowls (or airtight containers topped with a thin layer of olive oil if not serving immediately). Top one of the bowls with the capers, sliced olives, a drizzle of olive oil and a generous sprinkling of za’atar. Top the other bowl with the remaining cloves of roasted garlic, olive oil, a trickle of sweet balsamic vinegar (I use a fig vinegar) and a pinch of flaky sea salt.
7. To the remaining third still in the processor, add one of the golden beets plus half of the second (diced). Pulse a few times and then blend until the hummus is smooth. Use a spatula to transfer to another bowl and top with the last half beet (chopped), olive oil and some more flaky sea salt.
8. Serve hummus dips with raw vegetables, crackers, pita or naan bread.
9. To store leftover hummus, add to an airtight container with a thin layer of olive oil on top and place in fridge for up to one week.

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