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.

Hand-rolled gemelli with baby spinach, sun-dried tomatoes, walnuts and dates

A simple, fresh pasta and sauce sauteed in olive oil with garlic and herbs, garnished with scallions and nutritional yeast. Gemelli is a fairly forgiving pasta, and is easy to prepare with a little practice.

Ingredients

For the pasta
1 1/2 cups semolina flour
1T dried Italian herbs, rubbed
1/2 cup water (room temperature)
1T olive oil
2 liters water
1t coarse sea salt

For the sauce
2T and 1/2T cooking oil, separated
1/4t coarse sea salt
2 scallions, minced (reserve 2-3″ scallion green for garnish)
1T dried Italian herbs, rubbed
1T minced garlic
1/2 cup sun-dried tomatoes (dehydrated, not the kind packed in oil)
2T walnuts, chopped
2 soft dates, pitted and chopped (about 2-3T chopped)
3 cups packed baby spinach leaves
1/4 cup nutritional yeast
Sea salt and black pepper to taste

Directions

Mix the herbs and the flour.
Mix the oil and water.
Mix the wet and the dry ingredients.
Knead for 2 to 3 minutes until the dough is smooth and consistency.
Cover and let the dough rest for at least 30 minutes, but longer than 1 hour.
Roll out on a floured board until in a rectangle until the dough is 1/8″
Slice width-wise in 1/4″ lines.
Roll the pasta on the board, loop in half (end to end), close the ends with a pinch, and then twist by rolling the folded pasta away from you with the right hand and toward you with the left.
Repeat until all the dough has been rolled.
In a large pan, bring the water and sea salt to a rolling boil.
Dust the strands of past lightly with semolina flour.
Then slice the strands in 1 1/2″ slices to make the gemelli.
Add the gemelli to the boiling water and stir lightly.
Boil the pasta for 3-5 minutes or until the gemelli are floating.
While the pasta cooks, start the sauce.
Bring 2T oil and coarse sea salt to heat on medium high.
Add the scallions and dried herbs and saute for 1 minute.
Add the garlic and saute for 2 minutes.
Add the sun-dried tomatoes and 1/4 cup of hte pasta water to the pan.
Drain and rinse the pasta, and let cool and dry for 2 minutes.
Saute for another 2 minutes, and then add the walnuts and dates.
Add the pasta and the spinach and toss to combine.
Saute for another 2 minutes.
Remove from heat, drizzle with the 1/2T oil remaining.toss with the nutritional yeast.
Season to taste and serve.

 

 

Tomato, black lentil soup with baby greens, hand made farfalle and cabbage

A spicy, rich and vibrant soup for winter with handmade pasta. This makes two large bowls or four small ones. Use a pastry/pasta cutter to add nuance to your farfalle.

For the soup
1 cup water
1/2 cup black beluga lentils
1 sprig dried kombu (about 1″)
4 cups vegetable stock
1T Italian herbs
2T fresh garlic, minced
2 scallions, minced
2 cups shredded green cabbage (I use coleslaw mix)
1 cup passata (tomato puree)
2T olive oil
1/2t red Thai chili paste (or to taste)
1/4 cup nutritional yeast
2 cups packed baby mixed greens
Coarse sea salt and black pepper to taste

For the farfalle
3/4 cup semolina flour
1/4 cup cold water
1/2T olive oil
A pinch coarse sea salt

First, make the pasta dough.
Combine the wet ingredients, mix with the dry, knead for 5 minutes.
Cover and let rest for 30 minutes.
At the 20 minute mark, start the lentils.
In a saucepan with a lid, bring the water to a light boil.
Add the lentils and kombu.
Reduce heat to low, cover, and simmer for 30 minutes.
Make the farfalle.
Roll out the dough on a floured board to 1/8″ thickness, making the dough as close to a rectangle as you can.
Cut the dough in 1 1/2″ long, 3/4″ wide rectangles.
Pinch each piece of dough firmly in 2-3 folds in the middle.
Repeat until all the dough has been pinched.
When the lentils are soft, drain, rinse and set aside (reserving the kombu).
In a large pan with a lid, bring the stock to a light boil.
Add the lentils, the cabbage, herbs chili, scallion, garlic and oil.
Reduce heat to low, cover and simmer for 20 minutes.
Uncover, remove the kombu, and bring the soup to a boil.
Add 3-4 farfalle at a time and gently stir until all are added.
Simmer until all the farfalle float and are done (about 3-5 minutes).
Add the passata, stir to combine and simmer another 2 minutes.
Remove from heat, add the baby greens, stir to combine.
Set aside for 2-3 minutes — until the greens are lightly wilted.
Season to taste, ladle out the soup and sprinkle with nutritional yeast.

Tacos with spicy tempeh, white miso sauce and baby greens

Soft, hand rolled corn tortillas, warm spicy tempeh and lime accented greens make this a lovely and flavourful dish. Fresh tortillas are terrific and when you make them from scratch, you control all of the ingredients. Be sure to use masa harina rather than regular corn flour
for this recipe. This makes eight small tacos.

For the tempeh
1T cooking oil
1T fresh garlic, minced
1T red Thai chili paste (or similar and/or to taste)
250g tempeh, crumbled (use pasteurized)
1/4 cup tamari (or to taste)
1 cup vegetable stock
1/4t coarse sea salt

For the tortillas
1 1/2 cups masa harina
1/2T ground flax seed
1/2t coarse sea salt
1 cup hot water

For the white sauce
1 cup unsweetened plant milk (I use soy)
1/4t coarse sea salt
1T white vinegar
1T sesame seed butter
1T white miso
2T tapioca flour dissolved in 2T cold water
Sea salt and black pepper to taste

For the greens
1T olive oil
1t lime juice
1/4t coarse sea salt
1T nutritional yeast
1 cup loose baby kale
1 cup loose baby spinach

For the garnish
1/2 cup passata (or tomato puree)
1/2t red Thai chili paste (or similar and/or to taste)
Coarse sea salt and black pepper to taste.
2T nutritional yeast

First, start the tempeh, then the tortillas, the white sauce, the greens and the garnish.
In a frying pan with a lid, bring the oil and sea salt to heat on medium high.
Add the garlic and chili and fry for 2 minutes.
Add the tempeh and fry for 3-5 minutes.
Add the tamari and deglaze the pan.
Add the stock, cover, reduce heat to low and simmer for 45 minutes.
While the tempeh simmers, make the tortillas.
Mix the dry ingredients and add the water.
Stir to form a smooth, pliable dough, neither too dry nor moist.
If the dough is too wet, add more masa 1T at at time; if too dry, add water 1T at a time.
Divide the dough into 8 equal parts, and flatten each into a 2-3″ round disk.
Cover the dough with a damp cloth while you press the tortillas.
Heat a frying pan on medium high heat.
If you have a tortilla press, follow the instructions provided.
If you don’t, roll the tortillas out gently between two sheets of plastic wrap into rough circles about 1/8″ thick, about 5-6″ in diameter.
It’s the peeling of the tortilla that’s of the most difficult part — go slowly.
Carefully peel and add the tortilla and cook until the top of the tortilla is start to look dry.
Flip and cook the other side (it should be about 1 minute each side, a little more on the first, a little less on the second).Little brown spots make a tortilla look lovely.
Repeat for the remaining 7 tortillas and cover with a warm, very lightly damp tea towel.
Let them rest for about 20 minutes to cool and soften until you’re ready to use.
The tortillas will keep, but you’ll likely have to steam them to use them later.
At the 40 minute mark, preheat the oven to 450F.
In a shallow pan with sides, bake the tempeh for another 20 minutes or until the moisture has been absorbed the tempeh has started to brown. Ovens vary; use the colour as your guide. Don’t overcook.
Start the white sauce and broil the tempeh for another 5 minutes.
In a small sauce pan, bring the soy milk to a simmer.
Add the sea salt, miso, sesame seed butter and vinegar.
Stir to combine and simmer for 5 minutes uncovered.
Slowly add the tapioca solution stirring continuously until it thickens.
Remove from heat and season to taste.
Remove the tempeh from the oven.
Let the white sauce and the tempeh cool for a few minutes.
While they cool, whisk the dressing for the greens and toss.
Whisk the ingredients for the garnish.
To assemble, fill each tortilla with 3-4T tempeh, 2T white sauce, 1/4 cup greens and then about 2t passata
mixture.
Sprinkle with nutritional yeast and serve.

Handmade manicotti with mushroom, herb tomato sauce and cashew, miso white sauce.

Stuffed with tofu, baby greens and miso, a rich and impressive dish that’s less complicated than it looks. This makes four manicotti.

For the manicotti shells
1 cup heaping semolina flour
A pinch coarse sea salt
1/3 cup cool water
2t olive oil
2 liters boiling water with 1T coarse sea salt

For the filling
1lb extra firm tofu, drained and pressed if necessary
2T unsweetend soy milk
1/2T white miso
1/4 cup sesame seed butter (or cashew if you would prefer a milder taste)
2t milled flax seed
1/4t black salt
1/4 cup nutritional yeast
1 cup loose baby greens (I use a mix of spinach and kale), minced
Sea salt and black pepper to taste
A pinch of nutmeg if you like

For the red sauce
2T cooking oil
2 scallions, minced (3-4″ green reserved for garnish)
1T dried basil, rubbed
1/2t dried thyme, rubbed
1/2t dried oregano, rubbed
2T fresh garlic, minced
2 large cremini mushrooms, stemmed and diced (1/2″)
2T red wine
2 cups passata (tomato puree)
Sea salt and black pepper to taste

For the white sauce
1 cup scant unsweetened soy milk
1/2T white miso
1/2T white vinegar
1/2T fresh garlic, minced
2T cashew butter (use sesame seed butter for more flavour)
2T nutritional yeast
1t dried oregano, rubbed
4t tapioca flour whisked with 1T cold water
Sea salt and black pepper to taste

Directions

First, make the dough.
Mix the wet ingredients, mix with the dry, mix the wet and the dry and knead until a smooth dough forms, and then another 5 minutes.
Cover with a damp cloth and let rest for 30 minutes (it can rest longer), make the filling, next.
In a food processor (or by hand), mince the tofu, soy milk, white miso and other ingredients except the greens until you have a thick, moist filling.
Puree about 1/3 to 1/2 of the filling until smooth, and stir with the rest of the filling to combine.
Hand-mince the greens, stir with tofu mixture until well combined.
Season to taste, set aside and make the tomato sauce.
Bring the oil and sea salt to heat on medium high.
Add the scallion and saute for 2 minutes.
Add the garlic and herbs and saute for 1 minute.
Add the mushrooms and saute for 3-5 minutes until the mushrooms and the pan starts to lightly brown.
Add the red wine and deglaze.
Add the passata and return to a low simmer.
Reduce by about 1/4.
Remove from heat, and set aside.
While the sauce cooks, make the manicotti.
In a large pot, bring the water to a boil with the 1T sea salt.
Roll out the dough on a floured board to 1/8″ thickness, making the dough as close to a rectangle as you can.
Cut the dough in rectangles approximately 6″ long by 4″ wide.
Trim the ends of each quarter sheet so that they have a point in the middle at the bottom and the top — the outside edges of the manicotti should be about 1″ shorter than the inside point in the middle.
Roll the pasta gently a sushi mat (or similar surface designs for ridging pasta) to lightly ridge the dough.
Roll each piece of dough into a long tube carefully with your fingers with the ridged side facing out.
Pinch the outer edges of the dough into a firm seam.
Repeat until you have four manicotti shells.
Add each to the boiling water, and gently stir until all are added.
Boil until the manicotti float and are done (about 3-5 minutes), being careful not to overcook.
Drain the manicotti, run under cool water until they are cool enough to handle and carefully fill.
Filling the manicotti can be tricky. You can either use a piping bag to do this, or carefully spoon the manicotti full of filling — they should be a little overloaded.
When all four manicotti are filled, preheat the oven to 375F and assemble the dish.
Season the tomato sauce to taste.
Then, to a small baking dish with a lid, add 1/4 cup tomato sauce.
Layer in the manicotti and cover evenly with the remaining red sauce.
Cover the baking dish with its lid.
Bake for approximately 30 minutes or until the sauce is looking quite thick and rich.
If the sauce is looking a bit watery, uncover and bake an additional 10 minutes.
While the manicotti bakes, make the white sauce.
In a small sauce pan, bring the soy milk to a light simmer.
Add the white miso, white vinegar, garlic and sesame seed butter and puree until smooth.
Simmer on medium low for 10 minutes uncovered.
Puree the sauce to homogenize and return to a light simmer.
Add the dried oregano.
Whisk the tapioca with water until dissolved.
Stirring continuously, add the tapioca mixture to the sauce slowly until thickened.
Set aside and allow to cool for about 10 minutes.
Remove from the manicotti from the oven, let stand 10 minutes to cool, and carefully dish out the manicotti.
Season the white sauce to taste and spoon it over over each manicotti.
Garnish with sliced scallion and other herbs of your choice and serve.

Hand rolled and cut pici noodles with tempeh, kale and mushroom ragù

Pici are a rustic pasta — like a long, thick spaghetti — deceptively simple and forgiving but more labour intensive than some other types of pasta. As a more robust pasta, they’re paired here with a more robust and heartier sauce with some baby greens and heirloom tomatoes for additional flavor and colour.

Pici are a good noodle to practicing hand rolling — you’ll get a reasonable amount. Expect around 2 hours to make this dish beginning to end, with about 45 minutes of hands-on work. It’s hard to match the texture and feeling of full chewing with pici, but this sauce will also do well with farfalle or gemelli. This makes a good sized appetizer portion for four and a large bowl for two.

Ingredients

For the pasta
2 cups whole wheat flour — the softer the flour, the softer the noodle
1/4t coarse sea salt
1 cup semolina flour
1 to 1 1/4 cup warm water
1T olive oil
4 liters boiling water with 1T coarse sea salt

For the tempeh
2 cups vegetable stock
1 cup water
1 spring dried kombu (about 2″)
1/4 cup tamari (or to taste)

For the sauce
1/4 cup cooking oil
1/4t coarse sea salt
1T fresh garlic, minced
1T dried basil, rubbed
1/2t dried oregano, rubbed
1/2t dried thyme, rubbed
1/2t red Thai chili paste (or to taste, or similar)
1 scallion, minced (4-6″ green reserved for garnish)
1 medium vidalia onion, finely chopped (about 1 1/2 cups)
4 medium cremini mushrooms, finely chopped (about 75g)
1T lemon juice
2 cups passata (or tomato puree)
2T coconut sugar (or to taste)
2 cups chopped kale
2T pasta water
1/4 cup nutritional yeast
1T olive oil
Sea salt and black pepper to taste

For the garnish
1/2 cup baby greens, finely chopped
8-12 heirloom grape tomatoes, halved
Scallion green as above

Directions

Make the sauce, then the noodles.

In a small sauce pan with a lid, bring the water and stock to a light simmer. Add the tamari and the tempeh, reduce heat to low, cover and simmer/poach 30 minutes. Uncover and simmer for another 15 minutes on medium-low. Preheat the oven to 400F. Remove the kombu and add the tempeh and its marinade to a small baking pan with edges. Crumble the tempeh coarsely with the spatula, and bake the tempeh in its marinade for about 30 minutes.

While the tempeh bakes, make the dough for the noodles. Combine the dry ingredients, the wet ingredients, and then the wet with the dry. Add up to an additional 1/4 cup water 1 tablespoon at a time if you need more moisture to reach a smooth dough, which depends on the flour you choose. Knead until you reach a smooth pliable dough and then another 5 minutes. Cover the dough with a warm, moist towel and let rest about 15 minutes.

While the dough rests, start the sauce. In a frying pan with a lid, bring the cooking oil to heat with the sea salt on medium high. Add the herbs and spices and fry for 2 minutes. Add the scallion and vidalia onion and saute for 5 – 7 minutes or until the onion is becoming translucent. Add the mushrooms and saute another 5 minutes, or until they are losing their moisture. Cover, reduce heat to medium low and let the vegetables simmer for about 10 minutes. Remove the lid, return to medium high heat and saute until the pan starts to brown. Add the lemon and deglaze. Add the passata and coconut sugar and stir to combine.

Around the 30 minute mark, the tempeh should be starting to brown lightly at this point, and much of the stock should be condensed. Add the passata and vegetables mixture, and stir to combine. Bake for 20 minutes. At the 50 minute market, add the chopped kale in a thin even layer over the top and then bake another 10 minutes. The tempeh should be a nice reddish brown in the sauce, and the kale should be a vibrant green. Ovens vary; use the colour and amount of moisture in the pan as a guide.

While the tempeh and sauce bake, make the noodles. Roll the dough out on a floured board into a long rectangle about 1/8″ thick. You may need to break the dough into two parts depending on the size of your cutting board. Cut the dough in 1/4″ to 1/3″ strips. These don’t have to be perfect — you’re going to roll them by hand and even them out in that process.

When the noodles are cut, roll them gently on the board one hand gently rolling toward you, one hand gently rolling away. You can also roll the pasta with both hands in the same direction — it may not be as even. Roll each noodle out until it’s thinner than a pencil. They’ll be quite long — expect noodles that are in the 14″ – 18″ range. Keep your dough covered with a warm moist cloth while you roll and/or don’t be afraid to dampen your fingers while rolling. Enjoy!

When the sauce is all but done and your noodles are rolled, bring the 4 liters water with the sea salt to a boil in a large pot. Add the noodles, and gently swirl or pull them gentle with a fork to keep them separated. While the noodles cook, remove the sauce from the oven. Add 2T pasta water to the sauce. Toss with nutritional yeast, 1T olive oil and season to taste.

Boil the noodles for 3 – 5 minutes or until they float. For a good, al dente chew, drain them and rinse with cold water. For a softer pasta, cook another minute or two, drain and rinse. Add the pasta to appropriate bowls. Add the sauce, then the garnish, and serve.

 

 

Crispy, maple and red Thai chili-glazed, white miso and sesame seitan with roasted Brussels sprouts and millet, artichoke mash

Baking gives seitan a denser, chewier texture well
suited to this dish.

Ingredients

For the seitan
3/4 cup vital wheat gluten
A pinch coarse sea salt
2T tamari
2T sesame seed butter (not the same as tahini)
1t white miso
1/2T fresh garlic, minced
2t cooking oil, divided

For the glaze
1T maple syrup
2t red Tha chili paste (or similar and/or to taste)
Coarse sea salt to taste

For the sprouts and carrots
8 small heirloom carrots, trimmed
12 small small Brussels sprouts, halved
1/4t coarse sea salt
1T olive oil
Coarse sea salt and black pepper to taste

For the millet, artichoke mash
1 1/2 cups water
1/4t coarse sea salt
1/2 cup millet
1 cup artichoke hearts
1/2 cup unsweetened soy milk
2T nutritional yeast
1T lemon juice
1t prepared brown mustard
1 scallion, minced
1/2T fresh garlic, minced
1T heaping sesame seed butter
1t dried sumac
Sea salt and black pepper to taste

Directions

First, start the seitan, then the millet, and finally the
roasted vegetables.
Preheat the oven to 325F.
Combine the gluten and salt. Combine the remaining ingredients, ensuring the sesame and miso are both well dissolved with the water and tamari.
Combine the wet with the dry, and mix until a smooth dough forms.
Knead the dough for several minutes, twisting and
palming to stretch the gluten.
Lighlty oil two sheets of aluminum foil with 1t cooking and wrap the seitan securely.
Bake for 40 minutes on the middle rack, turning once.
While the seitan bakes, at the 20 minute mark, start the millet.
In a small sauce pan with a lid, bring the water and sea salt to a boil.
Add the millet, cover, reduce temperature to low and simmer for 25 minutes or until the water is fully absorbed.
A the 40 minute mark, remove from the seitan oven and let rest 10 minutes.
While the seitan rests, make the sprouts and carrots.
Increase heat to 450F.
Toss the carrots and Brussels sprouts with the oil and sea salt.
In a lightly oiled baking sheet, roast for 10 minutes, and then turn the sprouts and carrots.
The millet should be done around this time.
Remove from heat, and let the millet fluff covered in the pan for 5 minutes.
Glaze the seitan and add to the baking sheet.
Roast for 10 -15 minutes. or until the seitan in a nice golden red to brown. Ovens vary; use the colour as a guide.
While the seitan finishes, mash the millet.
With a food processor or immersion blender, puree the cooked millet with its remaining ingredients except the sumac until smooth.
Set aside to cool and setup.
Remove from the sprouts, carrots and seitan from the oven and let cool 5 minutes.
Season each component to taste, plate the millet with a sprinkle of sumac and serve.

 

 

Fresh, handmade brown rice fettuccine with kale, red peppers, and raisins

A simple, gluten free pasta with good body and chew tossed in a light oil and garlic sauce with sauteed vegetables. This makes a reasonably sized serving for one; the recipe easily doubles.

Ingredients

For the noodles
1/2 cup scant brown rice flour
1/2 cup scant tapioca flour
2T masa harina (corn flour)
1/4t coarse sea salt
1/2 cup boiling water
2T nutritional yeast
2 liters water with 1T coarse sea salt

For the sauce
1T olive oil
1/4t coarse sea salt
1 scallion (2″ green reserved for garnish)
1/2t dried basil, rubbed
1/2t dried oregano, rubbed
1/4t dried thyme, rubbed
1T fresh garlic, minced
1 cup green kale, stemmed and chopped
1/2 cup diced red pepper (about half a small red pepper)
1T sun-dried tomatoes, chopped (the dehydrated kind, not the kind packed in oil)
1T raisins
1/2T lenon juice
Sea salt and black pepper to taste

For the garnish
2 heirloom grape tomatoes, thinly sliced
Scallion green as above, sliced on an angle

Directions

Mix the flours for the pasta with the course sea salt. Whisking as you pour, add the boiling water. Be careful; it will be quite hot, but keep mixing. This will result in a crumbly dough. That’s fine — it will continue to absorb flour.

Turn the dough out onto a cutting board, and as soon as its cool enough for you to do so, knead as you would a regular dough until all the flour is absorbed and you have a smooth, pliable dough. Let rest 2 minutes. Roll out on a floured board to 1/8″ thick, trying to make the dough rectangular as possible (about 12″ long).

In a large pot, bring the 2 liters water to a light simmer with the 1T coarse sea salt. Trim the ends of the dough and slice the noodles in 1/4″ wide, long rectangular strips. Use a pasta/pastry cutter for best effect.

When the noodles are cut, add them to the simmering water and cook lightly for about 2 minutes or until they start to float. Don’t overcook and don’t boil. Drain the pasta and rinse with cold water. Let stand 15 minutes to cool and dry. Rinse with a little cold water every few minutes to avoid sticking while you make the sauce.

In a frying pan, bring the oil to heat with the sea salt on medium high. Add the scallion and herbs and saute for 2 minutes. Add the garlic and saute for another minute. Add the kale, peppers, raisins and sun-dried tomatoes and saute for 5-7 minutes (until the kale has softened). When the pan starts to brown, deglaze with the lemon juice and remove from heat. Season to taste.

When the sauce is ready, rinse the pasta with hot water to warm and drain. Toss the pasta with 2T nutritional yeast. Plate and add the sauce. Toss the pasta gently with the sauce, add the sliced heirloom tomatoes and scallions. Season to taste and serve.

Hand-rolled, gluten free (oat) gemelli pasta in a roasted red pepper sauce

The combination of oat and tapioca make for a nice, chewy pasta, and the gemelli provide a lot of ridging to hold onto the rich sauce. The cremini mushrooms, artichokes, and spinach add flavour, colour and nutrition. The recipe easily doubles.

Ingredients

For the sauce
1 large red pepper
1 scallion, minced (reserve 2″ green for garnish)
1/2T fresh garlic, minced
1/2t dried oregano, rubbed
1/4t dried thyme, rubbed
4 medium cremini mushrooms (about 50g), coarsely sliced (about 1/4″)
1/2 cup artichoke hearts
1T sun-dried tomatoes, chopped (the dehydrated kind, not the kind packed in oil)
1T nutritional yeast
1/2 cup spinach, coarsely chopped (reserve a few tablespoons for garnish)
Sea salt and black pepper to taste

For the noodles
1/2 cup scant gluten free oat flour*
1/2 cup scant tapioca flour
1T masa harina (corn flour)
1/4t coarse sea salt
1/2 cup boiling water

Instructions

Start the sauce, then the make pasta. Preheat the oven to 450F (or use the traditional charring method if you have a gas stove). Lightly oil and roast the red pepper and roast until the skin is nicely charred. Remove from the oven and let cool. While the red pepper roast,

start the pasta. Mix the flours for the pasta with the course sea salt. Whisking as you pour, add the boiling water. Be careful; it will be quite hot, but keep mixing. This will result in a crumbly dough. That’s fine — it will continue to absorb flour.

Turn the dough out onto a cutting board, and as soon as its cool enough for you to do so, knead as you would a regular dough until all the flour is absorbed and you have a smooth, pliable dough. Let rest 2 minutes. Roll out on a floured board until in a rectangle until the dough is 1/8″. Slice width-wise in 1/4″ lines. These can be a little larger and thicker than wheat gemelli. They won’t plump as much while cooking.

Roll the pasta on the board (or between your palms), loop in half (end to end), close the ends with a pinch, and then twist by rolling the folded pasta away from you with the right hand and toward you with the left. Be careful, oat flour makes for a more delicate dough. Repeat until all the dough has been rolled. Keep your dough under a warm we cloth while you work if you find it starts to dry out. Once the noodles are rolled, let them stand about 10 minutes to dry.

In a large pan, bring the water and sea salt to a light simmer. Then slice the strands in 1 1/2″ slices to make the gemelli. Add the gemelli to the water and stir lightly.
Simmer the pasta for 2-3 minutes or until the gemelli are floating. Don’t boil and don’t overcook. Drain the pasta and rinse with cold water. Let stand 20 minutes to cool and dry. Rinse with a little cold water every few minutes to avoid sticking while you make the sauce.

In a frying pan with a lid, bring the oil to heat with the sea salt on medium high. Add the scallion and herbs and saute for 2 minutes. Add the garlic and saute for another minute. Add the mushrooms and artichoke hearts. Saute for 5-7 minutes until the pan starts to brown. While the mushrooms saute, peel, core, seed, and chop the red pepper. Puree it with the sun-dried tomato. When the pan starts to brown, add the pureed red pepper and deglaze the pan. Cover, reduce heat to medium low and simmer about 10 minutes.

When the sauce is ready, rinse the pasta with warm water to warm and drain. Add the pasta to the sauce. Add the nutritional yeast and chopped spinach, reserving a few tablespoons for garnish. Stir gently to coat the pasta in the sauce. Remove from heat. Let stand 5 minutes to let the spinach wilt. Season to taste. Plate and garnish with spinach and scallion greens sliced on a diagonal, and serve.

*Oats are naturally gluten free, but there can be issues of cross-contamination during production with flours that contain gluten.