But I have to admit, there are times when I play fruit favourites. On a hot summer’s day, for example, it’s a juicy, ripe mango that will undoubtedly win me over. If you’re looking for a sweet pick-me-up on a sunny afternoon, this mango pudding parfait recipe is a showcase of mango sweetness at its finest. Did I mention it’s easy to make, too?

Mango pudding parfaits

Yield: 2 servings

Ingredients:

For the mango pudding:

• 1 large mango, peeled and diced (about 2 cups)
• 6 oz. firm silken tofu (1/2 package of Mori Nu)
• 2 tbsp agave nectar
• 1 1/2 tbsp fresh lemon juice

For the coconut cream:

• 6 oz. firm silken tofu (1/2 package of Mori Nu)
• 1/4 cup coconut butter, softened
• 2 tbsp fresh lemon juice
• 2 tbsp agave nectar

For the coco-nut topping:

• 1/4 cup chopped walnuts
• 1/4 cup chopped pecans
• 1/4 cup rolled oats (use certified gluten-free, if necessary)
• 1/4 cup unsweetened coconut flakes
• 1 tbsp hemp hearts
• 1/8 tsp ground cardamom
• 1 tbsp pure maple syrup
• 1 tbsp coconut oil, melted

Directions:

For the mango pudding:

1. Combine all ingredients in a blender and blend until smooth, about 2 minutes. Refrigerate for about 1 hour to firm up.

For the coconut cream:

1. Combine all ingredients in a blender and blend until smooth, about 1 minute. Refrigerate for about 1 hour to firm up.

For the coco-nut topping:

1. In a small bowl, combine the walnuts, pecans, oats, coconut, hemp hearts and cardamom.
2. Add the maple syrup and coconut oil and stir until the nut mixture is well coated.
3. Put the bowl in the freezer until hardened, about 20 minutes.

To assemble:

1. Divide the mango cream between 2 parfait glasses. Next, add the coconut cream, then add the coco-nut topping. Slice up additional mango for garnish, if desired. Refrigerate until ready to serve.

Reading the “Oh Canada!” article made me feel grateful for living in one of the most veg-friendly metropolitan cities of the Great White North. The article featured a number of Toronto entrepreneurs who make our Canadian cruelty-free community so great, from Ruth Shamai of Ruth’s Hemp Foods, Ruth Tal of Fresh Restaurants, to Ken Bontius of Panacea and the Animal Rights Kollective (ARK II), and Angela Liddon of Glo Bakery and Oh She Glows.

The article also featured a sidebar of some of the popular vegan restaurants this side of the border that are helping to make our “alternative” meals more accessible and mainstream. I was particularly happy to see Guelph’s Cornerstone Cafe and London’s Veg Out listed. Smaller towns in Ontario have come a long way since I went veg almost 20 years ago! Even my hometown of Brantford, which had no veg options in sight when I was growing up, now has a vegetarian cafe called Stir It Up that opened a few years ago.

Although not mentioned in the article, Toronto’s seasonal farmers’ markets are also fantastic places to celebrate vegetarian fare. This summer, I’ve been making regular trips to Evergreen Brick Works. This past Saturday, many of the market vendors showcased fresh peaches, which were just too irresistable to pass up. Guess what I did with them when I got home? I incorporated them into a fantastic recipe that highlights their juicy goodness. This is an excellent treat if you’re looking for a little something for an afternoon tea break or even for breakfast with fruit jam.

Peach-cardamom quick bread

Yield: one loaf

Ingredients:

• 2 cups spelt flour
• 1 tbsp baking powder
• 1/2 cup Sucanat
• 1/2 tsp cardamom
• 1/2 tsp sea salt
• 1/2 cup nondairy milk
• 6 tbsp coconut oil, melted
• 1/2 cup soy yogourt
• 2 soft peaches, peeled and diced

Directions:

1. Lightly oil a 9 x 5-inch loaf pan and set aside.
2. Whisk together the spelt flour, baking powder, Sucanat, cardamom and salt in a large bowl.
3. In a separate bowl, whisk together the nondairy milk, coconut oil and soy yogourt.
4. Combine the wet and dry mixtures and stir until just mixed, and then add the peaches. It will be a thick batter.
5. Spoon the batter into the prepared loaf pan and bake at 375 degrees for 35 minutes or until the top is golden and a toothpick inserted in the center comes out clean. Cool completely before slicing.