For us, the start of a new year marked the beginning of intentions to make more conscious food choices. With 38 per cent of Canadians looking to incorporate plant-based foods into their diets, along with the #MeatlessMonday movement becoming more prominent in many households, plant-based alternatives allow us to get adventurous in the kitchen and add variety to our diet! President’s Choice offers a delicious range of plant-based items, and are sharing the recipe below to help inspire your next #MeatlessMonday! —Vita Daily
Vegan Tropical Frozen Yogurt Bark
The fruit and seeds in this recipe are merely suggestions—you can easily use whatever you have on-hand. Try frozen sliced strawberries in place of the raspberries and chopped pistachios instead of pumpkin seeds.
2 ripe bananas
1 tub (500 g) PC Plant-Based Plain Cultured Coconut Milk Yogurt Alternative
1 cup (250 mL) frozen mango chunks
1 tbsp (15 mL) agave syrup
1/2 cup (125 mL) frozen raspberries
1 tbsp (15 mL) raw pumpkin seeds
1/2 tsp (2 mL) chia seeds
Blend together 1 banana, the yogurt, frozen mango and agave in blender until smooth. Pour onto parchment paper-lined baking sheet, spreading to about 1/4-inch (5 mm) thickness. Slice remaining banana into 1/4-inch (5 mm) thick rounds. Arrange banana and frozen raspberries evenly over top of yogurt mixture. Sprinkle with pumpkin seeds and chia. Freeze uncovered until solid, at least 4 hours or overnight. Let stand at room temperature for 5 minutes. Cut into 24 pieces, about 2-inch (5 cm) each. Store in an airtight container in the freezer for up to 1 month. Chef’s Tip: look for agave syrup in the natural foods section of the supermarket.