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Sweet Potato Pizza with Barbecue Tempeh and Bean Béchamel

With a soft and dense base, this isn’t like traditional pizza dough, but it’s filling, satisfying, full of flavour, and probably too nice to share. But if you insist on sharing, this will serve 2.

Ingredients

For the Base

700g sweet potato, peeled, cooked, and cooled until tender
100g rolled oats
100g coarse wholemeal flour (or flour of your choice)
2 tbsp ground flaxseeds
1/2 tsp garlic powder
1 tsp salt

For the Béchamel

1 cup white beans (I used butter beans)
11/2 cup soy milk
2 tbsp nutritional yeast flakes
1/2 tbsp yellow miso
1/2 tbsp rice vinegar
1/2 tsp salt
1/4 tsp garlic powder

For the Tempeh

150g tempeh, steamed for 15 minutes, and chopped small
2 tbsp barbecue sauce
2 tbsp water
2 tbsp soy sauce (or to taste)
1 tbsp maple syrup

To assemble

Steamed kale, as desired

Directions

1. Preheat oven to 200C. Line a 9″ dish with silicone or parchment (I used a loose-bottomed flan tin for easy removal).
2. In a food processor, blend the sweet potato. Add the oats, flour, flaxseeds, garlic powder, and salt until potatoes are smooth and all ingredients are well combined.
3. Place the potato mixture into the prepared dish and smooth out. Bake in the oven for 20-30 minutes until the top starts to turn golden.
4. Meanwhile, make the béchamel by blending all the ingredients.
5. Mix the barbecue sauce, water, soy sauce, and maple syrup in a shallow dish. Add the tempeh and toss.
6. When the potato is ready, invert onto a baking tray and return to the oven for 5-10 minutes more until what is now the top is lightly golden.
7. Remove from the oven, spread with béchamel, add kale, top with tempeh, and bake for 10 minutes more. Cut and serve.

Smoky Tofu Stuffed Peppers

A relatively easy dish, this serves 2 as a lunch or a side. Chiquino peppers are pictured, but I also made this dish successfully with bell peppers (capiscum); the same method and timing applies.

Ingredients

For the Tofu Filling

300g silken tofu
½ tsp garlic powder
1 tsp onion granules
2 tsp paprika
1 tbsp lemon juice
1 tsp salt or to taste
2 tsp mild chilli paste (I used chipotle and smoked paprika)
2 tbsp toasted sesame seeds

Everything else

400g sweet peppers
1/2 red onion, chopped
100g mushrooms (I used shiitake), finely chopped
50g kale, in bite-sized pieces

Method

1. Preheat the oven to 180C. Line a baking tray with a silicone sheet. Place all ingredients in a blender. Blend until smooth.
2. Meanwhile, in a pan over a medium-low heat sauté the onion and mushroom until the onions start to soften (about 2 minutes). Add the kale and 1/4 cup water. Sauté until the kale has softened or the water has absorbed.
3. Fill the peppers with the tofu stuffing and bake for 25 minutes.

Tomato, Butterbean, and Kale Soup

This thick and rich soup is full of interesting textures from the kale and the beans. It serves 4.

Ingredients
1 large onion, medium dice
5 cloves garlic, roughly chopped
1 cup suitable-for-vegans vegetable broth, stock, or water
500 ml tomato juice
2 x 400g tins tomatoes
2 tsp suitable-for-vegans sugar
1 tbsp Italian herbs
1/2 tsp ground black pepper
3 cups kale, tightly packed
1 can butterbeans, drained and rinsed

Directions

1. Heat a large stainless steel soup pot over a medium-low heat. Add the onions and dry sauté, stirring constantly, for 3 minutes until nicely caramelised. Add the garlic and sauté for a further 30 seconds.
2. Deglaze the pan with the broth or water.
3. Add everything else but the kale and butterbeans, bring to a boil, and turn off the heat.
4. Blend the soup until smooth.
5. Add the kale and beans, bring to the boil, and simmer for 10 minutes.
6. Season with cracked black pepper, sea salt, and some chopped basil or parsley.

Romano bean and kale soup

A simple and nourishing soup that relies on the texture and flavour contrasts of romano beans with kale. Served here with freshly baked bread.

Ingredients

1/4t coarse sea salt
1 small scallion, minced
1/2T fresh garlic, minced
1t herbes de Provence (or similar)
1/4t black pepper
A pinch dried chilis
1/2T balsamic vinegar
1/2T tamari
1 cup cooked romano beans
2 cups vegetable stock
2T tomato passata (or puree)
1 cup curly green kale, coarsely chopped
2T nutritional yeast
Sea salt and black pepper to taste

Optional: Add some small pasta if you like. Increase the tomato passata for more tomato flavour. Use white beans if you prefer, but the texture and flavour won’t be quite the same. If you use canned beans, drain and rinse them thoroughly. I make mine from dried with a little kombu.

Method

In a medium pan with a lid, on medium high heat, stir fry everything from the scallions, up to and including the chilis for 2 minutes with a little water or avocado oil if you prefer. Add the vinegar and tamari. Deglaze the pan if necessary. Add the beans, stock, and passata.

Bring the pan to a light simmer. Cover, reduce heat to low and simmer 5-7 minutes. Add the kale. Simmer another 2 – 3 minutes to wilt. Ladle out, garnish with nutritional yeast and serve.

Cauliflower with mushroom and red wine gravy, sauteed artichokes, kale and scallions.

For the cauliflower
1 head of cauliflower
1T of coconut oil
1/2t of coarse sea salt
1 dash of liquid smoke

Stem the cauliflower to remove the leaves and all but the base of the core.
Set the cauliflower up on its stem and cut four slices about 1″ in thickness (with a smaller head, this will likely leave you with two good cuts and a lot of bits and pieces which you can use for other thing).
Preheat your oven to 375F.
In a pan that retains heat well, bring the oil, salt and smoke to heat on high (e.g, an iron frying pan).
Add the cauliflower and reduce to medium high.
Brown on both sides (2-3 minutes each side — be careful not to scorch the cauliflower).
Remove the cauliflower and add to a lightly greased oven pan.
Bake for about 8 minutes each side turning once (it should be firm but chewy — don’t over cook).

For the artichokes
1T of coarse olive oil
1/4t of sea salt
1/2 cup of minced scallion
3/4 of artichoke hearts, quartered
1 cup of chopped kale
1T of white wine, lemon juice or other substitute to deglaze the pan
1T of nutritional yeast
Sea salt and black pepper to taste

Bring the oil and salt to heat on medium-high.
Saute the scallions for 2 minutes.
Add the artichokes. Saute for 3 minutes.
Add the kale. Saute for 5 minutes.
Add the wine and deglaze.
Remove from heat.
Toss with the nutritional yeast.

For the gravy
1T of olive oil
1/4t of coarse sea salt
1/2 cup of minced scallions
1T of fresh thyme
1T of minced garlic
1T of other green herbs (or bouquet garni)
1 cup of red wine (burgundy, gamay, pinot noir or similar — it should be fruity with good body)
Optional: 2T of vodka or cognac (if you want to burn off the alcoholl — this also makes for a richer gravy)
1 cup of vegetable stock
2t of arrowroot powder dissolved in 2T of water
Sea salt and pepper to taste

Bring the olive oil and salt to heat on medium high.
Add the scallions and saute for 2 minutes.
Add the thyme, garlic and other herbs saute for 1 minute.
Add the mushrooms and saute for about 5-8 minutes until they start to weep.
When the pan has browned a bit, add the wine (and spirits if you’re using them, and then light).
Add the stock.
Reduce on medium-low by about 1/3.
Whisk the arrowroot and water, and then add slowly to the pan stirring continuously until your gravy thickens.
Remove from heat.

Plating
Reserve about 2T of scallion greens thinly sliced on the diagonal and 2-3 stems of thyme for the garnish.

 

 

Couscous and baby kale salad with apricots and sun-dried tomatoes

This salad provides a simple light lunch or a solid appetizer.

Ingredients

1 cup of water
1/4t of coarse sea salt
1/2 cup of whole wheat couscous
1 cup of packed baby kale greens
1/4 cup of boiling water
1/4 cup of dried apricots
Sea salt and black pepper to taste

For the dressing

2T of packed sun-dried tomatoes
2T of olive oil
2t of lemon juice
1t of dried thyme, rubbed
1t of dried mint, rubbed
1t of ground cumin
1/2t of ground coriander
1T of garlic, minced
1t of ginger, minced

Directions

Add the apricots and sun-dried tomatoes to a small bowl.
Add 1/4 cup of bowling water to rehydrate.
Let stand for 10 minutes.
In a pan with a lid, bring the water to a boil with the sea salt and add the couscous.
Cook as directed (couscous will often cook without heat if it’s left to stand, but it varies).
Add the soaking liquid from the apricots to the couscous and stir to combine.
Add the remaining ingredients to the sun-dried tomatoes and apricots.
Toss to combine.
Add the baby kale greens.
Toss to combine.
When the couscous is finished, plate and add the kale, apricots and sun-dried tomatoes if you’ll eat immediately or toss to combine to pack up.

If you pack it up with hot couscous, the kale will wilt a bit. If you don’t like wilted kale, toss the couscous in a little olive oil and chill before adding the other ingredients. Additional greens, raisins, figs, walnuts, pepita seeds and other add-ins will give it more flavour, texture and nutrition.

Potato and kasha salad with mushrooms and kale

A simple warm salad good as a side dish. For a light lunch, throw in some walnuts, pepitas or cashews, or clementines with kalamata olives. This recipe makes a fair amount.

5T of olive oil divided : 2T/1T/2T
3/4t of coarse sea salt, divided 1/4t and 1/2t
2 cups of kale, chopped
2 cups of cremini or button mushrooms, stemmed and thinly sliced
2 cups of white or yellow potatoes in 1/2″ dice
2 cups of vegetable stock
1T of arrowroot powder whisked in 2T of water
1T of garlic, minced
1 cup of kasha
1T of lemon juice
2T of nutritional yeast
1t of dried thyme, rubbed
Sea salt and black pepper to taste

First, start the vegetables; then make the kasha.
Preheat the oven to 400F.
Whisk together 2T of olive oil and 1/2t of sea salt.
Dress the kale, mushrooms and potatoes and toss until well-combined.
Oven roast in a pan with sides until the vegetables are lightly browned (about 40 minutes), stirring occasionally. Ovens vary; use the colour as your guide.
When the vegetables are about half way through their roasting, whisk the arrowroot with the water.
Toss the kasha in the solution.
Bring 1T of cooking oil to heat on medium-high in a pan with a lid.
Add the sea salt and the garlic and saute for 1 minute.
Add the kasha to pan and stir fry the kasha for 2-3 minutes until lightly browned.
Add the stock.
Reduce heat to low, cover and simmer until the stock is absorbed (perhaps 10-15 minutes).
Whisk together 2T of olive oil, the nutritional yeast, lemon juice and the thyme.
When the water has been absorbed, dress the kasha, remove from heat and set aside 5 minutes to cool.
Toss with the roasted vegetables until well-combined.
Season to taste.

Kale, cashew and walnut pesto

A simple, mostly raw pesto, heavy on the greens. Pictured here with a maple and tamari roasted tofu, red
potatoes and heirloom carrots.

Ingredients

2 cups packed baby kale
1/4 cup fresh basil
1T fresh garlic, minced
1T lemon juice
2T cashews
2T walnuts
2T olive oil
1/4 cup nutritional yeast
Sea salt and black pepper to taste

Directions

Soak the nuts in warm water for at least an hour.
Combine all ingredients in a food processor and puree
until smooth.
Let stand 30 minutes before using.
Seasons to taste.

 

 

Creamed artichoke and walnut soup with kale and kalamata olives

Served with red Thai chili spiced tomato ribbon and scallions, this soup combines enthusiastic flavours and colours.

Ingredients

4 cups vegetable stock
1t coarse sea salt, divided
1/4t black pepper
1t dried, rubbed thyme
1T lemon juice
2 cups artichoke hearts
4 scallions, minced (6″ of greens reserved for garnish)
2T fresh garlic, minced
1/2 cup walnuts
1/4 cup and 1T nutritional yeast
4T kalamata olives, roughly chopped
1/4 cup passata (tomato puree)
1/4t red Thai chili paste (or to taste)
1 cup kale, finely chopped
2T tapioca flour whisked with 2T cold water
Sea salt and black pepper to taste

Directions

Soak the walnuts in warm water for 1 hour.
When ready to make the soup, preheat the oven to 400F.
Toss the kale with 1/4t of coarse sea salt.
Add the kale to a lightly oiled baking sheet and bake on the middle rack until lightly browned (approximately 15 minutes). Ovens vary; use the colour and lightness of the kale as your guide.
Bring the stock to a light simmer in a pan with a lid.
Add 1/2t sea salt, lemon juice and black pepper
Add the artichoke hearts, scallions and garlic.
Reduce heat to low, cover and simmer 10 minutes.
Remove the kale from the oven when ready.
Toss with 1T nutritional yeast and set aside.
When the soup has simmered 10 minutes, pull out the artichoke hearts with a spoon (and some stock is fine).
Drain the walnuts.
Using an immersion blender, puree with the artichoke hearts until smooth.
Add the pureed artichoke hearts and walnuts to the pan.
Puree soup together until smooth.
Return to a simmer on low, cover and simmer for 10 minutes.
While the soup simmers, mix the passata with the chili paste and 1/4t of coarse sea salt.
Whisk the tapioca flour and the cold water.
Stirring constantly, add the mixture slowly. to the soup until it thickens.
Add the 1/4 cup nutritional yeast and stir to combine.
Remove from heat.
Season to taste.
Ladle out the soup into bowls.
Sprinkle the soup with roasted kale.
Dribble the passata over the soup and the kale.
Sprinkle about 1/2T olives around the soup with 1/2T in the center.
Garnish with scallions and serve.

Red kale, kamut and wild rice salad

With sun-dried tomatoes and pumpkin seeds, this salad offers a lot of texture, colour, and nutrition — either as a side dish or a light lunch. Kamut is a relative of wheat. Similar in some respect to orzo, it plumps up when cooked.

Ingredients

3 cups vegetable stock
1/4t coarse sea salt
2/3 cup kamut
1/3 cup wild rice
2T sun-dried tomatoes, diced
4 cups packed red kale, stemmed and coarsely chopped
1/4 cup pepitas (pumpkin seeds)
2T olive oil
1T lemon juice
2T nutritional yeast
Sea salt and black pepper to taste

Directions

Bring the stock and the sea salt to a light boil in a small sauce pan with a lid.
Add the kamut, cover and simmer on low for 15 minutes.*
Add the wild rice, cover and simmer for another 45 minutes or until the moisture has been absorbed.
Remove from heat.
Add the remaining ingredients except for the nutritional yeast.
Stir until until well-combined.
Cover and let stand 10 minutes to wilt the kale.
Toss with nutritional yeast, season to taste and serve.

*If you prefer, soak the kamut overnight, and then just cook the kamut and wild rice together, reducing the stock to 2 1/2 cups.