I’m the type of cook who discovers an ingredient and becomes obsessed with it for weeks at a time. Right now, it’s agar agar. The vegan version of gelatin. It’s literal happiness in powder-form. Have a favourite juice? Add agar agar and it turns that juice into a jiggly, wiggly treat. If you loved Jell-o as a kid, like me, you’ll love agar agar.

Whereas gelatin is made from animal collagen, agar agar is derived from seaweed. It is completely vegan and therefore a perfect ingredient to make jellies, gummies, tarts, preserves and much more.

The crust of this tart was made by combining walnuts, pecans, dates, maple syrup, salt and vanilla in my food processor until the ingredients begin to stick together. This is then pressed into an 8-inch tart pan and thrown into the freezer while the filling is made.

For the jelly filling, add the pomegranate-blueberry juice (I love the “Pom Wonderful” brand) to a saucepan with the full-fat canned coconut milk. Bring the liquids up to a boil, add the agar agar and then whisk the mixture until it’s fully dissolved. Lower the heat and add the salt and maple syrup and cook for a few more minutes. Strain the liquid over a measuring cup to make transferring to your tart shell easier and less messy. No one likes a mess.

When the filling has cooled down for about 10-15 minutes, give it a quick whisk and then carefully pour it into the tart pan, over the crust. Transfer it to your fridge and let it set up for at least 3 hours. Waiting is the hardest part, but it gives you time to think about how you will decorate your tart! I like to show what is in my food when I plate it, so naturally, I topped this tart with pomegranate seeds and fresh blueberries. I also added some puffed quinoa for a slight colour contrast and a fun pop!

This tart is best if consumed within 24 hours.

Vegan Blueberry Pomegranate Tart

Yield: Makes an 8-inch tart

Prep time: 5 minutes

Cook time: 5 minutes

Chill time: 3 hours

Ingredients:

For the crust:

• 1/2 cup walnuts
• 1/2 cup pecans
• 1/4 tsp salt
• 6 dates, pitted
• 1/2 tsp vanilla
• 1 tbsp maple syrup

For the filling:

• 3/4 cup pomegranate-blueberry juice (or just straight pomegranate juice)
• 1 cup full-fat canned coconut milk
• 3/4 tsp agar agar
• 1/4 tsp salt
• 2 tbsp maple syrup

Instructions:

1. To make the crust – Add all ingredients into a food processor and pulse until it begins to come together, about one minute. Press into an 8-inch tart pan and put in the freezer while you make the filling.
2. For the filling – Add juice and coconut milk to a small saucepan and bring up to a boil. Once boiling, add the agar agar and whisk for one minute, or until the powder is completely dissolved. Reduce heat to a simmer and add the salt and maple syrup. Let simmer for 2 more minutes, whisking occasionally. Remove the liquid from the heat and strain through a fine-mesh sieve over a measuring cup with a spout. Let cool for at least ten minutes before carefully pouring over your tart crust. Let it set in the fridge for at least 3 hours before serving.

*This tart is best consumed within 24 hours.

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• You can (and should) make it the day before
• It is 100% vegan
• It tastes like traditional mayo-based potato salad, but healthier
• It’s a smaller batch (you should be social distancing!)

I love potatoes of all kinds, yet I find that I only ever buy sweet potatoes. And guess what, guys?! They are better for you, so swap them for those starchy white potatoes and let’s make a salad.

Okay, we all know the good part of a potato salad is the creamy, rich dressing, which comes from mayo, which is not vegan. So I wanted to find a way to recreate that creaminess, but using fully plant-based ingredients. Enter: Tahini – the love of my life. Yes, it seems a bit odd…I know, but trust me! It tastes very similar to the typical potato salad dressing, yet it has a ton of protein, fibre and healthy vitamins! It’s a gosh darn win if you ask me.

The dressing is made up of tahini, lemon juice, dijon mustard, salt, pepper and cold water. Whisk it all up and pop it in your fridge to let the flavours get to know one another.

For the rest, chop up two large sweet potatoes into 1/2 inch cubes. Boil them for about 10 minutes – it is important not to over-boil as they will become mushy and will lose all integrity. Might I say, until they are “al dente.” When you strain them from the boiling water, immediately pop them into an ice bath to stop the cooking and then lay them out onto a clean tea towel to completely cool and dry.

To a bowl, add your other ingredients. Golden raisins – these are optional, but they honestly make the dish. They add the greatest pop of joy to this salad. So, DO IT. Finely chopped shallots (or red onion) and celery also go into the bowl. Dump in your potatoes, and drizzle over the dressing. Very carefully toss until everything is coated and then add some fresh chives on top. Test to make sure the seasoning is right and then cover and pop in the fridge for at least an hour. It is honestly a million times better the next day though.

Happy Easter, everyone. Stay tuned for more vegan options coming at yah soon!

Make-Ahead Vegan Sweet Potato Salad

Servings: 3-4 (as a side)

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

• 2 large sweet potatoes, diced into 1/2 inch cubes
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp dijon mustard
• salt
• pepper
• cold water
• 1/4 cup golden raisins (optional, but the best)
• 2 stalks of celery, sliced in half lengthwise then chopped
• 1 small shallot, finely diced (you can substitute for red onion)
• 3 tbsp fresh chives, chopped
• pomegranate seed, for topping (optional)

Instructions:

1. Add potatoes to a large pot of salted water and boil for about 10 minutes, or until just cooked. Do not over-boil or potatoes will be too mushy and not hold their shape. Drain the potatoes into a sieve and then place the sieve in a bowl full of ice and water for a minute to stop the cooking. Transfer the potatoes to a clean tea towel to dry and cool completely.
2. While the potatoes are cooling, make your dressing. To a small bowl, add tahini, lemon juice, dijon mustard, a pinch of salt and a few grinds of pepper. Mix together and then add the cold water, one teaspoon at a time until you have achieved your desired consistency. I usually use about two tablespoons or so altogether.
3. To a large bowl, add the potatoes, raisins, celery and shallot. Pour the dressing overtop and carefully mix together until everything is well coated. Cover and put in the fridge for at least one hour (preferably overnight).
4. Top with chives and pomegranate seeds before serving.

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