Crustless Tofu and Vegetable Tart

Bound to be a winner for lunch or breakfast, this tart is sett on the outside and slightly creamy inside. It’s filled with vegetables and potatoes for for plenty of colour, texture, and flavour.

Ingredients:

For the Vegetables:
2 medium potatoes, peeled and finely diced
1 red bell pepper, finely diced
1/4 cup sun-dried tomatoes, finely diced
10 black olives, finely chopped
1 bunch asparagus, in 1 inch pieces
4 green onions (scallions) chopped
1 cup spinach, minced
1 bunch basil, minced

For the Tofu:
400g tofu, drained and pressed
2 tsp onion granules
1 tbsp garlic powder
1/2 cup aquafaba (liquid from can of chickpeas)
1 tsp smoked paprika
1 heaped tbsp yellow miso
1 tsp turmeric
1/4 cup nutritional yeast
1 tbsp cornflour
3 tbsp plain flour
2 tbsp chickpea flour

Directions:
1. Preheat oven to 180C. Oil a loose-bottomed cake tin.
2. Sauté the potatoes until browned. I used the air fryer at 200C for 15 minutes, tossing midway through.
3. Add the potatoes and vegetables to a large bowl.
4. Mix the tofu ingredients in a food processor. Stir into the vegetables and mix well to combine.
5. Transfer the mixture to the cake tin, and even off the top. Sprinkle with plenty of black pepper.
6. Bake in the oven for 30 minutes. Cover with foil, and bake 40-50 minutes more, or until set (check with a knife inserted into the centre; there will be a little residue on the knife, but the tart shouldn’t be too wet). Serve and enjoy.

Bibimbap-Inspired Nourish Bowl

Although there are many parts to this dish, don’t let that put you off: you don’t have to make a nourish bowl out of the recipes below; instead, you can make these elements as sides over several days or weeks, or just try the one that you fancy. Each one is relatively easy to make. Pictured, clockwise from 12 o’clock, are kimchi, carrot-daikon pickle, mustard-pickled cucumber, red bell pepper, tamari mushrooms, chilli sautéed courgette, garlic-ginger tempeh, baby spring onions, garlic-sautéd spinach. In the centre is sushi rice topped with sea salad flakes and sesame seeds, and miso-sriracha sauce. Serves 2.

Ingredients

Suitable-for-vegan kimchi
1 cup sushi rice, rinsed well and cooked according to package directions
1 tbsp sesame seeds, lightly toasted
4 baby spring onions, in matchsticks (2 regular spring onions will do)
1 red bell pepper, in strips
Generous few pinches of sea vegetable flakes of your choice
1 tsp sesame oil

Garlic-Ginger Tempeh
250g block frozen tempeh
1 heaped tsp ginger
3 cloves garlic
¼ cup soy sauce
1 tsp rice vinegar
1 tbsp maple syrup
pinch chilli flakes

Carrot-Daikon Pickle
2 carrots, shredded
5g dried daikon, reconstituted in hot water for 5 minutes, and squeezed of water
1 tbsp rice vinegar
1 tsp maple syrup
Pinch salt
½ tsp garlic granules

Mustard-Pickled Cucumber
1 cucumber, shredded
2 tbsp cider or rice vinegar
2 tsp maple syrup
Generous pinch mustard seeds
Generous pinch turmeric

Chilli-Sautéed Courgette (Zucchini)
1 courgette/zucchini, shredded
1 tsp soy sauce
Generous pinch chilli flakes
1 clove garlic, minced

Tamari Mushrooms
300g mushrooms, sliced
1 tbsp tamari
1/2 tsp garlic granules
Pinch ginger

Garlic-Sautéed Spinach
250g baby spinach leaves
1 inch piece ginger, grated
4 garlic cloves, minced

Miso-Sriracha Sauce
2 heaped tbsp genmai miso
1 tsp rice vinegar
1 tbsp maple syrup
1 clove garlic
1/2 tsp ginger
1 tbsp sriracha
Enough water to get to desired consistency

Method

1. Steam the tamari for 15 minutes. When cool enough to handle, dice into cubes. Meanwhile, mix the rest of the garlic-ginger tempeh ingredients in a shallow bowl. Toss in the cubes of tempeh and leave to marinade for 20 minutes.
2. Prepare the sushi rice according to package directions.
3. Mix the carrot-daikon pickle ingredients in a small bowl. Set aside.
4. Mix the mustard-pickled cucumber ingredients in a small bowl. Set aside.
5. Preheat a nonstick pan over a medium heat. In a small bowl, mix the chilli-sautéed courgette ingredients. In another, mix the tamari mushroom ingredients. Pick up the courgette with your hands, allowing most of the liquid to run back into the bowl through your fingers. Sauté in the pan for just a minute or two until softened. Return to the bowl with the liquid, and keep warm. Wipe out the pan, and do the same with the mushrooms; then repeat for the spinach, keeping each vegetable warm in its own bowl.
6. Wipe out the pan once more, add the sesame oil, and allow to heat. Fry the tempeh until golden.
7. Mix the sauce ingredients, tasting and adjusting the flavour as desired.
8. Arrange the sautéed spinach, kimchi, carrot-daikon pickle, mustard-pickled cucumber, red pepper strips, tamari mushrooms, chilli-sautéed courgette, garlic-ginger tempeh and baby spring onions around the sushi rice. Top the rice with toasted sesame seeds, sea vegetables, and a little of the sauce. Stir everything together to serve, or eat as is.

Vegetable Tofu Tart

This tart is is oil-free, full of vegetables, and with a delicate umami flavour. Feel free to use shop-bought suitable-for-vegan pizza dough for the crust if you want to speed up the cooking process.

Ingredients

For the crust

2 – 2 1/2 cups wholemeal flour (amount will vary according to the flour used; extra for dusting and rolling)
1 tbsp quick-acting dry yeast
1 tsp suitable-for-vegans sugar or maple syrup
1/2 tsp salt
3/4 cup warm water; more if necessary

For the caramelized red onion

1 red onion, sliced into thin rings
1 tbsp balsamic vinegar
1 tsp suitable-for-vegans sugar or maple syrup

For the vegetable filling

1 yellow pepper, finely diced
1 red pepper, finely diced
1 cup broccoli florets, chopped small
2 cups spinach, tightly packed

For the tofu filling

1 pack silken tofu (approx. 350g)
1/4 cup nutritional yeast
1/2 tsp turmeric
1 tsp onion powder
1/2 tsp garlic granules
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 tsp salt
1 tbsp yellow miso paste

Directions

To make the dough

1. Preheat oven to 170C.
2. Knead all of the ingredients together with 2 cups flour. If the mixture seems too moist, add more flour. You should have a smooth, but sticky, dough.
3. Set aside in a warm place to rise for 30 minutes.

To make the caramelised red onions

1. Heat a nonstick pan over a medium heat. Add onions and cook for 5-10 minutes until browned, stirring frequently.
2. Add the balsamic vinegar and sugar and cook, stirring, until onions are softened. Set aside.

To make the vegetable filling

1. In a large, nonstick frying pan over a medium-low heat, sauté the peppers and broccoli until the broccoli starts to tenderise (about 10 minutes).
2. Add the spinach and allow to wilt. Turn off the heat.

To make the tofu

Blend all ingredients in a blender until smooth.

To assemble

1. Lightly spray a 10-inch flan tin or cake tin with oil, or line with parchment.
2. On a surface dusted with flour, knock back the dough. You can knead it with a little more flour at this point to make it pliable. Roll into a circle large enough to cover the bottom and sides of the dish. Fill the dish with the dough and trim away any excess that overlaps the edges.
3. In a large bowl, mix the vegetable filling and tofu filling. Spoon into the dough-filled tin.
4. Bake for 30 minutes. Remove from oven and top with the caramelised onion. Return to the oven for 5 minutes more. Cut, serve, and enjoy.

Warm tempeh and soft wheat salad with broccoli, red pepper and fresh raspberries

A warm fall salad with a variety of bold flavours, colours and textures. Rye berries will work in this dish as well; increase the cooking time to about 1 hour and add the tempeh after 15 minutes.

Ingredients

1/2 cup of soft wheat berries
2 cups of vegetable stock
1 ‘brick’ of pasteurized tempeh (250g) in 1/2″ cubes*
1/4t of coarse sea salt
1/4t of coarse salt
1 scallion, minced
1 red pepper, cored, seeded and cut in 1/2″ dice
2 cups of brocolli florets broken up in to about 1″ pieces
3T of cooking oil
1T of lemon juice
1T of agave nectar
2t of tamari
2T of nutritional yeast
1/2 cup of fresh raspberries, chopped**
Sea salt and black pepper to taste

Directions

In a pot with a lid, bring the stock to a light boil.
Add the wheat berries, the cubed tempeh, and the 1/4t of sea salt.
Cover, reduce to low and simmer 40-50 or until the water is absorbed and the wheat is soft. Add a little water if you start to run out of moisture.
When the wheat is done, in a frying pan, bring the oil to heat on high.
Add the sea salt and scallion and stir fry for 1 minutes.
Add the broccoli and red pepper and stir fry for 3-4 minutes.
Add the lemon, tamari and agave.
Stir to combine.
Add the tempeh, wheat and nutritional yeast.
Stir to combine and remove from heat.
Add the nutritional yeast.
Stir to combine.
Season to taste.
Plate and garnish with the chopped raspberries.

*Make sure to use pasteurized tempeh or to pasteurize your tempeh separately before preparing it using this recipe. Tempeh from a standard grocery store will often be pasteurized, but be sure to check the label. The recipe requires cooking longer than the time normally required for pasteurization, but better safe than sorry.

Roasted tomato tart with sesame, white miso sauce, basil, red onion, and mixed greens

A rich treat for brunch that’s not too decadent. Pictured here, the greens include baby bok choy leaves, red and green chard, baby kale and other greens.

For the tart

2 1/4 cups of hard wheat flour
1 cup of warm water*
1T of yeast
1t of sugar**
1/4t of coarse sea salt
1T of olive oil for the dough
3T of olive oil for the tart

For the white miso, sesame sauce

1 1/4 cup of unsweetened soy milk
1 cup of quick rolled oats
2T of sesame seed butter
1T of white miso
1T of garlic, minced
1t of white vinegar
1/4 cup of packed fresh basil leaves, minced
Sea salt and black pepper to taste

For the onions, tomatoes and greens

1 small red onion, peeled and sliced very thinly in rounds (aim for 1/8″ if you can)
2 medium tomatoes, sliced thinly (aim for 1/4″)
3 cups of mixed baby greens
2T of nutritional yeast
1T of olive oil for the tomatoes and onions
1T of olive oil for the greens
1t of lemon juice
Several pinches of coarse sea salt
Sea salt, nutritional yeast and black pepper to taste

Directions

Make the dough, and once it has rise, the sauce, assemble the tart, and then add the greens at the end.

Mix the water, yeast and sugar together.
When the yeast proofs, add the olive oil and sea salt and whisk.
Add the mixture to the dough and mix thoroughly until the dough forms.
Knead for 5-10 minutes.
Let the dough rise for 2 hours in a lightly oiled bowl cover with a warm, wet towel.
Punch the dough down periodically.
When the dough is ready, preheat the oven to 350F.
Oil a 9″x13″ baking dish with 2T oil.
Roll the dough out on a floured board.
Add the dough to the dish evenly, pinching up the crust about 1″ at the sides.
Brush the dough (paying particular attention to the sides) with the remaining 1T of oil.
Bring the soy milk to a soft boil on medium.
Add the oats and cook on low until soft.
Puree the remaining ingredients except for the basil with the oats until smooth.
Season to taste.
Add the sauce to the tart.
Sprinkle with the basil.
Layer the onions on top of the sauce evenly.
Layer the tomatoes on top of the onions evenly.
Sprinkle with a pinch of coarse sea salt and the nutritional yeast.
Turn the tomatoes over.
Sprinkle with a pinch of coarse sea salt and drizzle with 1T of olive oil.
Bake at 350F for 35-45 minutes on the middle rack until the tart is browning and the tomatoes are wilted.
Toss the greens in 1T of olive oil and 1T of lemon juice with 1/4t of coarse sea salt.
Add the greens, increase the heat to 450F and bake for another 7-10 minutes until the greens are well wilted and starting to brown lightly.
Remove from the oven and cool on a wire rack for 10 – 15 minutes.
Slice and serve.

*Follow the temperature instructions for your yeast. If you don’t have a cooking thermometer, you can always proof your yeast first.

*If you use a rapid rising yeast, you shouldn’t need the sugar. Be careful to use a sugar that hasn’t been refined using animal bone charcoal.

Pan-fried kalamata olive seitan with red wine reduction, crispy onions and sauteed vegetables with kasha and baby kale

A plate that emphasizes fall flavors, colours and produce. The crispy red onion with sauteed red pepper, quartered mushrooms, apple and thyme provide a nice contrast with the kasha and baby kale greens in a light lemon and oil.

For the seitan

3 cups of stock
1T of olive brine
1/2t of coarse sea salt
1/2 cup of water
2t of tamari
2/3 cup of vital wheat gluten
1T of minced kalamata olives
3T of olive oil (1T separate for frying)
Sea salt and black pepper to taste

For the kasha

1T of arrowroot powder dissolved in 2T of water
1 cup of kasha
2 cups of stock
1/4t of coarse sea salt
1T of olive oil
2T of nutritional yeast
Sea salt and black pepper to taste

For the onions, red peppers and apples

2T of cooking oil
1/4t of coarse sea salt
1 medium red onion, peeled and thinly sliced
1 red pepper, cored and seeded in 1/2″ dice
1 small apple, cored and seeded in 1/2″ dice
1 cup of small button mushrooms, stemmed and quartered
1t of dried thyme, rubbed
Sea salt and black pepper to taste

For the kale

2 cups of packed baby kale greens
1T of olive oil
1t of lemon juice
A pinch of sea salt

For the reduction

1T of cooking oil
1/2 cup of the remaining broth
2T of red wine
2t of arrowroot dissolved in 1T of water
Sea salt and black pepper to taste

Make the seitan first, then the onions, then the kasha and finally, the kale.
For the seitan, bring the stock with the olive brine and sea salt to a light simmer.
Mix the dry ingredients, the remaining wet ingredients, and then the dry with the wet to form a ball of dough.
Knead for 2-3 minutes.
Break the ball in half and form two pieces, and flatten the two out.
Reduce the heat to low and add the seitan to the broth.
Simmer/poach on low for about 30-40 minutes.
Remove from the stock and set both aside to cool.
Once the seitan has cool a bit, bring the cooking oil to heat on medium high.
Add the seitan to the pan and fry, turning once until lightly browned on both sides (about 2-3 minutes).
When done, remove from heat, let cool slightly and slice.
While the seitan is simmering, make the onions.
In a frying pan with a lid, bring the cooking oil and sea salt to heat on high.
Add the onions and fry until they are lightly browned and crispy (about 5-7 minutes).
Reduce the heat to medium high.
Add the remaining ingredients and saute for another 7-10 minutes until the apples are golden and the mushrooms are cooked.
Remove from the pan and set aside.
Once the onions are done, make the kasha.
Whisk the arrowroot with the water.
Toss the kasha in the solution.
Add the kasha to the deglazed pan.
Stir fry the kasha for 2-3 minutes until lightly browned.
Add 2 cups of the remaining stock.
Reduce heat to low, cover and simmer until the stock is absorbed (perhaps 10-15 minutes).
While the kasha finishes, dress and toss the kale.
When the kasha is done, remove from heat, and allow to cool 10 minutes.
While the kasha cools, make the reduction.
Warm the pan on medium high for about 30 seconds and add the wine and tamari to the pan and reduce for about 30 seconds.
Add the oil and the remaining stock to the pan.
If you have less than 1/2 up of stock, add a little water to the pan.
Bring the stock up to a light simmer and reduce to about 1/4 cup.
If the stock is too salty, add additional water 1T at a time.
Whisk the arrowroot with the water.
Add the mixture to the stock stirring continuously until thickened.
Toss the kasha with the kale until well-combined.
Season everything to taste.

Plate the kasha, then the onion, apple and red pepper mixture, then the seitan, and finally, its sauce.

Tarte forestière with cauliflower white sauce, cremini mushrooms, red onion and kale.

A traditional dish reimagined with a simple, flavourful and nutritious cauliflower white sauce.

Ingredients

For the crust
1 cup heaping of hard wheat flour
1/2t of coarse sea salt
1/2 cup of warm water
1/2T of yeast
1t of sugar (1)
3T of olive oil, divided 2/1

For the white sauce
2T of cooking oil
1/4t of coarse sea salt
1T of garlic, minced
2 cups heaping of cauliflower florets
1t of white vinegar
1/2 cup of vegetable stock
1/2 cup of soy milk
2T of nutritional yeast
2T of arrowroot powder whisked with 2T of water
Sea salt and black pepper to taste

For the toppings
1 cup of chopped kale
3 medium cremini mushrooms, stemmed and thinly sliced, 1/8″ or smaller
1 small red onion thinly sliced, 1/8″ or smaller
2T of olive oil
2t of whole wheat flour
1/2t of coarse sea salt

Directions
Start the dough, then sauce and then the toppings.

Combine salt and flour in a bowl.
Combine the water, yeast and sugar according to your yeast’s instructions.
Once the yeast proofs, whisk in 2T of oil.
Combine the wet and dry ingredients.
Kneed for 10 minutes on a floured board.
Let rise at least 1 hour in a clean, lightly oiled bowl, covered with a damp clean kitchen towel.
Punch down from time to time.
While the dough is rising, bring the oil to heat on medium high.
Add the garlic and sea salt and saute for 1 minute.
Add the cauliflower and saute for 5-7 minutes.
Add the vinegar, the stock and the soy milk.
Cover and simmer 10 minutes on medium low or until the cauliflower is cooked but not mushy.
Puree the mixture.
Return to a simmer.
Reduce till you have 1 and 1/2 to 2 cups of liquid.
Add the nutritional yeast.
Whisk the arrowroot and the water.
Add the arrowroot mixture, stirring continuously until thickened.
Season to taste.
Remove from heat and set aside.
Season to taste.
Let cool about 10 minutes while you roll out the dough.
Preheat the oven to 450F.
Roll out well flour board for a 9″x13″ oven pan with an extra inch for the sides. (3)
Oil the pan with the remaining 1T of olive oil. (4)
Add the dough and pinch down the sides.
Let rise 5 minutes.
Spoon the cauliflower sauced onto the tart, and then prepare the toppings.
Whisk the olive oil, sea salt and flour until well combined.
Toss the kale, red onion and mushrooms in a bowl and dress with the oil.
Sprinkle the mixture evenly over the top of the tarte.
Reduce the oven heat to 375F.
Bake for 35 – 45 minutes on the middle oven rack or until the crust and the vegetables are nicely browned. Ovens vary; use the colour as your guide.
Remove from the oven and let stand 10 minutes.
Remove from the pan carefully and cool on a wire rack for 10 minutes.
Season to taste and serve.

(1) A growing number of white table sugars are produced without using animal bone charcoal. Beet sugar, organic sugar and unrefined sugars are typically fine.

(2) If you have a pizza stone, use that instead (don’t oil the stone). Tarte flambée, the basis for this variation, is traditionally made in a wood burning oven.

(3) It shouldn’t be necessarily in a well-oiled pan, but I usually sprinkle about 1/4t of coarse yellow corn meal in the bottom of the pan to absorb moisture and make it easier to remove.

Cabbage and potato pie with portobello mushrooms, sun-dried tomatoes and tomato sauce

A rich, savoury pie, stuffed with vegetables, white, and red sauces.

Ingredients

For the crust
2 1/4 cups of hard wheat flour
1 cup of warm water
1T of year
2t of sugar (1)
1/4t of sea salt
3T of olive oil, divided 1T/1T/1T

For the filling
1T of cooking oil
1/2t of coarse sea salt
1 cup of shredded cabbage
1 cup of shreded potatoes, packed
1 cup (one large) portobello mushroom thinly sliced
1 cup of unsweetned soy milk
1/4 cup of sesame seed butter
2T of white miso
1/4 cup of sun-dried tomato, chopped
1/4 cup of nutritional yeast
2T of arrowroot powder whisked with 2T of water
Sea salt and black pepper to taste

For the sauce
1T of cooking oil
1/4t of coarse sea salt
1T of garlic minced
1T of dried basil, rubbed
1t of dried oregano, rubbed
1/2 of dried thyme, rubbed
1t of sugar*
1 cup of passata (tomato puree)
1t of lemon juice
1t of corn starch whisked with 2t of water
2T of nutritional yeast, divided, 1T/1T (for garnish)
Sea salt and black pepper to taste

Directions
First, start the dough, then the filling, then the sauce.
Combine salt and flour in a bowl.
Combine the water, yeast and sugar according to your yeast’s instructions.
Once the yeast proofs, whisk in 1T of oil.
Combine the wet and dry ingredients.
Kneed for 10 minutes on a floured board.
Let rise at least 1 hour in a clean, lightly oiled bowl, covered with a damp clean kitchen towel.
Punch down from time to time.
While the dough is rising, make the filling.
Bring the oil to heat on medium high in a large frying pan.
Add the garlic, basil, and sea salt and saute for 1 minute.
Add the cabbage and potatoes and saute for 5-7 minutes.
Add the mushrooms and saute another 8-10 minutes until the mushrooms and potatoes are cooked.
Blend the soy milk, white miso, and sesame seed butter.
Pour into the pan and simmer for another 10 minutes.
Whisk the arrowroot powder with the water until dissolved.
Pour the arrowroot mixture into the cabbage and potatoes stirring continuously until thickened.
Remove from heat, add the nutritional yeast and sun-dried tomatoes, stir to combine and set aside.
Let cool about 15 minutes (give or take) while you make the sauce and roll out the dough.
Bring the oil for the sauce to heat on medium high in a sauce pan with a lid.
Add the sea salt, the garlic, and the green herbs, and saute for 1 minute.
Add the lemon juice, the sugar, and the tomato puree.
Reduce to medium low and simmer about 10 minutes.
Cover lightly if you need to to avoid spattering.
Add the nutritional yeast.
Whisk the corn starch with the water until dissolved.
Add the corn starch mixture slowly, stirring continuously until the tomato sauce has thickened.
Remove from heat and let stand 5 minutes.
Once the filling and sauce are ready, roll out the dough.
Preheat the oven to 450F.
Season the sauce and the filling to taste.
Divide the dough roughly into 2/3s and 1/3s (for the bottom crust, and the top respectively).
Roll out well flour board for a 9″ pie pan (glass preferred).
Oil the pie plate with the second 1T of olive oil. (2)
Add the bottom dough to the pie plate.
Brush the dough with the last 1T of olive oil.
Add 1/3 of the tomato sauce in a thin layer.
Add the filling.
Add the top dough and pinch the pie closed.
Perforate the top crust gently with a fork to allow the interior moisture to escape.
Bake on the middle rack for 20 minutes.
Add the remaining tomato sauce to the top and bake another 15 minutes.
Remove from the oven.
Let cool 20 minutes (or longer), and then slice.
Season to taste and serve with a sprinkle of nutritional yeast.

(1) A growing number of white table sugars are produced without using animal bone charcoal. Beet sugar, organic sugar and unrefined sugars are typically fine.

(2) It shouldn’t be necessary in a well-oiled plate, but I usually sprinkle a pinch of coarse yellow corn meal in the bottom to absorb moisture and make it easier to remove.

Butternut squash gnocchi with mushrooms, parsley, a simple red sauce and a sesame miso white sauce

The squash makes the gnocchi soft and pillowy while the sauteed herbs, sun-dried tomatoes, capers and nutritional yeast, as well as the red and white sauces add a range of flavours and colours to the plate.

Ingredients

For the gnocchi
2 cups cooked butternut squash
2 cups hard wheat flour
1 liter water
1 1/4t coarse sea salt, divided
2T ground flax seeds
1T olive oil
1T nutritional yeast

For the mushrooms and parsley
2T olive oil
1/4t sea salt
3 scallions, minced (3″ of green reserved for garnish)
1T fresh garlic, minced
1T capers, minced
1t dried basil, rubbed
1t dried oregano, rubbed
1/2t dried thyme, rubbed
200g cremini mushrooms, in 1/2″ slices
2T apple cider vinegar
1 cup flat leaf parsley, coarsely chopped (a few sprigs
set aside for garnish)
2T nutritional yeast
2T sun-dried tomatoes, finely chopped
Sea salt and black pepper to taste

For the red sauce
2T gnocchi water
1 cup passata (or tomato puree)
1/4t coarse sea salt
1T olive oil
Sea salt and black pepper (or other seasonings) to taste

For the white sauce
1/4 cup sesame seed butter
2t white miso
1T lemon juice
3-5T cold water
Sea salt to taste

Directions

Make the gnocchi first, then the vegetables, then the sauces.
Combine the squash, flour, flax and 1/4t sea salt and mix well to form a dough.
Bring the water and 1t of sea salt to a boil in a large pot.
Pinch the dough in 2t sizes and roll into balls. You can decorate by pressing with a fork if you want to be
traditional (this also helps the sauce to cling).
When the balls are ready, drop half into the boiling water and swirl gently.
Boil until the balls start to float (perhaps 3-5 minutes –but they’ll float when done).
Remove from the pan with a slotted spoon and set aside.
Boil the remaining gnocchi until done and set aside.
Toss with 1T olive oil and 2T nutritional yeast.
Reserve 2T of the pasta water for the red sauce.
In a large frying pan, bring the cooking oil and sea salt to heat on medium high.
Add the scallion and saute for 2 minutes.
Add the garlic and the rest of the herbs and saute for 1 minute.
Add the mushrooms and saute for 5 minutes until the pan starts to brown.
Add the apple cider vinegar and deglaze.
Reduce heat to low and simmer for another 5-7 minutes.
While the mushrooms simmer, make the red and white sauces.
In a small sauce pan, bring the oil and sea salt to heat on medium high.
Add the passata and gnocchi water and simmer on medium low for 5 minutes.
Remove from heat and set aside.
In a small cup or bowl, mix the sesame, lemon, miso and sea salt.
Add 3T of cold water to start.
Add more if necessary to achieve a white sauce consistency.
Add the sun-dried tomatoes and nutritional yeast to the mushrooms and stir to combine.
Add the parsley and saute for 3 minutes.
Add the gnocchi and saute for another 2 minutes.
Remove from heat and set aside 1 minute to cool.
Plate gnocchi and add 1/4 of the red sauce in a wider circle and then 1/4 of the white sauce in dollops.
Drip a little red sauce around the plate for added presentation value.
Garnish with thinly sliced scallion greens and parsley around the plate.

French lentil, sun-dried tomato polenta pie with kale, red pepper and almonds

A great dinner or brunch recipe that features kale greens and red pepper over marbled yellow corn polenta accented with garlic and turmeric mixed with teff polenta, accented with tamari and balsamic vinegar, mixed with lentils and sun-dried tomatoes, then garnished with smokey tamari almonds and sliced heirloom tomatoes.

Ingredients

For the lentils and sun-dried tomatoes
1 cup water
1/3 cup French lentils (black, red or brown will also work)
1 sprig dried kombu (about 1″)
1/2 cup sun-dried tomatoes, finely chopped
(dehydrated, not the kind packed in oil)

For the yellow corn polenta
1 1/3 cup water
1/3 cup yellow corn meal grits
1/4t coarse sea salt
1/2 cup yellow cornmeal
2T unsweetened soy milk
1T olive oil
1T fresh garlic, minced
1/4t dried ground turmeric
1T nutritional yeast
1T arrowroot flour dissolved in 2T cold water
Sea salt and black pepper to taste

For the teff polenta
1 cup water
1/3 cup teff
1/4t coarse sea salt
1T tamari
1T olive oil
1/2T balsamic vinegar
1/2t dried ground cumin
1/4t dried ground coriander
1T nutritional yeast
1T arrowroot flour dissolved in 2T cold water
Sea salt and black pepper to taste

For the kale and red pepper
1 cup loosely packed kale greens, stemmed and finely
chopped
1/2 cup red pepper in 1/2″ dice
1/4t coarse sea salt
1/2T olive oil

For the garnish
2T sliced almonds
1 dash liquid smoke
1t tamari
A pinch of sea salt
1/2t coconut sugar
2-3 heirloom grape tomatoes of various colors, thinly sliced

Directions

In three sauces pans with lids, bring the water for the lentils, the corn meal and the teff to a boil with their respective amounts of seal salt and kombu.
Add the lentils to their sauce pan, cover, reduce heat to the lowest setting and simmer for 35 – 45 minutes or until the lentils are soft and most of the water has been
absorbed.
Add the corn meal and the teff to their respective pans, slowly, stirring continuously.
Cover each, reduce heat to the lowest setting and simmer.
Simmer the corn meal for approximately 20 – 30 minutes or until most of the water has been absorbed and the polenta is pulling away from the sides of the pan.
Simmer the teff for approximately 20 minutes or until most of the water has been absorbed and it’s pulling away from the sides of the pan.
A lot depends on the coarseness of the polenta, the depth of the pan and other factors — so, stir frequently
and use the consistency as a guide for whether it’s complete.
When the teff and corn meal are done, remove from heat.
For the corn meal, add the soy milk, olive oil, garlic, turmeric, and nutritional yeast.
Stir to combine and simmer another 5 minutes.
Add the arrowroot mixture slowly stirring continuously until the tapioca thickens.
Remove from heat and set aside to cool while you finish the teff.
For the teff, add the tamari, balsamic vinegar, spices, and nutritional yeast.
Stir to combine and simmer another 5 minutes.
Add the arrowroot mixture slowly, stirring continuously until it thickens.
Remove from heat and set aside to cool for 2-3 minutes.
Once the lentils are done, drain and rinse, remove the kombu and set aside 2 minutes to cool.
Add half the sun-dried tomatoes and lentils to each.
Stir to combine and season each to taste.
Then, mix the teff and the corn meal coarsely with one another to create a marbled effect.
Add the mixture to lightly oiled 9″ pie plate and let stand 20 minutes uncovered to setup.
Preheat the oven to 375F.
Toss the kale and red peppers in the oil and sea salt.
Sprinkle the kale mixture over the top in a thin, even layer.
Toss the almonds in the tamari, sea salt, coconut sugar and liquid smoke until well combined.
Spread evenly on a small oven proof dish.
Bake the polenta and kale on the middle rack for 45 minutes to one hour until the kale is looking dark green and the polenta is starting to get crispy on top.
Bake the almonds on the middle rack for about 10 – 15 minutes, stirring frequently to ensure even browning
and remove when browned.
Ovens vary — so, always use the colour and texture of the dish as your guide.
When the polenta is done, remove from the oven and set aside for 30 minutes to cool and setup.
Sprinkle with almonds, add the sliced tomato, sprinkle with additional nutritional yeast or other seasonings
and serve.