Chickpea fries with creamy artichoke, kale dip

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A great dish for spring, this pairs crispy chickpea fries with a sour, oniony dip with a lot of additional flavour from the artichokes, kale, and sriracha.

Ingredients

1/2 cup chickpea flour
1/2t coarse sea salt (divided)
2T millet flour
1/2T coconut sugar
1/2t black pepper, freshly cracked (divided)
3T nutritional yeast (divided)
1T fresh garlic, minced (divided)
2/3 cup hot water
3/4 cup artichoke hearts (not jarred)
1 cup green curly kale
1 cup unsweetened soy milk
4 scallions, minced, 3″ – 4″ green reserved for garnish
1 1/2T white pickling vinegar
1T sesame seed butter
1T white miso
Sriracha or similar to taste for garnish
Coarse sea salt and black pepper to taste

Optional: Some pickled capers, black olives, or a dash smoked paprika for garnish will add flavour and colour to the dish.

Method

Mix the chickpea flour, millet flour, 1T nutritional yeast, and coconut sugar in a small bowl. Mix the water, 1/4t sea salt, and 1/2T minced garlic. Add the dry to the wet and whisk until smooth. Let stand about 15 minutes.

Preheat the oven to 450F. Pour the batter into a 3″ x 9″ loaf pan (silicone is preferred, but use a lightly oiled metallic one if necessary). Bake for 10 minutes. Remove from the oven. Let stand for 15 minutes to cool. Turn out carefully and slice width-wise into 1/2″ fries.

Return the oven to 450F (or the highest temperature to which your baking paper is rated). Line a large baking sheet with baking paper. Add the fries evenly spaced. Add the artichoke hearts and the kale. Roast for about 15 – 20 minutes, or until the fries are lightly browned and quite crispy. Turn the fries a few times. Ovens vary; use the colour and texture of the fries as a guide.

You’ll likely have to remove individual constituents from the oven separately and set aside as necessary. The kale should be reduced and a vibrant green, but not browning. The artichoke hearts should be lightly browned. When the artichoke hearts are done, separate them, either by tearing or mincing. Tearing is preferred. When the fries are done, remove from heat and set aside to finish the dip.

With the fries in the oven, start the rest of the dish. In a small sauce pan, bring 1 cup soy milk to a light boil. Add the scallions, 1/4t sea salt, remaining garlic, and vinegar. Simmer uncovered for 12 – 15 minutes on medium low, until reduced by 1/4 cup. Adjust the reduction process as necessary to match the cooking of the fries.

When reduced, add the sesame seed butter. Puree smooth with an immersion blender (see the notes below). Add the finished kale and the artichokes. Stir to combine. Return to heat and simmer another 2 – 3 minutes on medium while the the dip thickens and the fries finish.

When everything is ready, remove from heat. Add the white miso and remaining nutritional yeast to the dip. Stir to combine. Season the dip to taste, plate the fries and spoon the dip over top. Garnish with sriracha and scallions sliced on an angle, and serve.

Note: This isn’t a good recipe to try to separate components. The fries are prepared without oil to keep the amount of fat in the overall dish low and specifically to remain crispy in the dip. They’ll be chalky by themselves, and the coconut sugar will make them unnecessarily sweet. The acidity and moisture of the dip is also measured to complement the fries specifically.

For fries that you could eat with catsup and whatnot, leave out the millet and coconut sugar, reduce the water to 1/2 cup, and add 1/2 – 1T cooking oil (a little in the batter, a little brushed on to the cut fries). Follow the directions for the fries, but expect to adjust the baking time for the cut fries accordingly.

Also, while it’s possible that other plant milks may work with the dip, soy milk has a particular chemistry. The vinegar curdles the soy milk, which separates the water from other elements. The puree emulsifies and thickens the reduced, separated soy milk with the sesame seed butter, the garlic and other ingredients to give the dip its creamy texture and cling. Without this step, the dip will be quite watery.

Other plant milks without soy milk’s protein and stabilizers may not work as expected. If you decide to try another plant milk, you’ll likely have to thicken the dip by other means (e.g., arrowroot powder, corn starch, or tapioca flour).

Slow-cooked mushroom stew with cabbage, potatoes, and carrots

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A simple, warming stew that can go straight into a slow-cooker, shown here with a gluten free soda bread bun. This recipe easily doubles (if you have a slow-cooker to suit).

Ingredients

3 large portobello mushrooms (about 3 cups), stemmed,
1 1/2″ dice
2 cups packed shredded green cabbage (I use coleslaw mix)
2 cups potatoes, 3/4″ dice (I use quartered grelots)
1 cup carrots, 1″ segments (I use purple)
1 cup scallions, minced, 3″ – 4″ green reserved for garnish
2 cups vegetable stock
1/2t coarse sea salt
2T cooking oil (I use olive oil for this)
1 ‘sprig’ dried kombu (about 1″)
2T tomato passata (or puree)
1T tamari
2T fresh garlic, minced
2T tapioca flour dissolved in 2T water
Coarse sea salt and black pepper to taste

Optional: A tablespoon smoked paprika, some chopped green kale toward the end, black olives, red chili flakes, curry powder and other ingredients will give the stew some additional colour, flavour, and nutrition. You can substitute arrowroot for the tapioca, or even cornstarch if
your slow-cooker provides enough heat. Or you can add 2T wheat flour dissolved in the stock at the beginning for something more traditional. Soda bread, buns, pita, and other breads make a nice accompaniment.

Method

Add all of the ingredients up to but not including the tapioca flour to a slow-cooker. Cook until the potatoes and carrots are fork tender. Expect 4-6 hours on high or longer on low. Note, the size and power of the slow-cooker will produce variation in the time to cook the dish. Adjust the temperature and time expectations based on yours.

When the potatoes and carrots are ready, remove the kombu. Add the tapioca flour mixture and stir to distribute. Return to heat for another 10 – 20 minutes or so, stirring periodically until the tapioca has thickened. Once the tapioca has thickened, season to taste, ladle out, garnish with scallions and serve.

Fresh pappardelle with chickpeas, maitake mushroom, sun-dried tomatoes and kale

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A simple pasta with a light, but satisfying and flavourful sauce.

Ingredients

For the pasta
1 cup semolina flour
1t tapioca flour
2t cornstarch
1/3 cup + 1T water
2 liters water with 2t coarse sea salt for boiling.

For the sauce
1 cup cooked chickpeas
2T cooking oil
1/4t coarse sea salt
1/4 cup scallion, minced (2-3 scallions)
1T fresh garlic, minced
1/2T dried green herbs (I use herbes de Provence)
1 cup maitake mushrooms, trimmed and broken into 1″ strips
2T sun-dried tomatoes (dehydrated, not jarred) rehydrated in 1/4 cup water
2 cups green curly kale, chopped coarsely
2T nutritional yeast
2T pasta water
Coarse sea salt and black pepper to taste

Optional: Other mushrooms will work here, but maitake (also known as hen of the woods or signorina mushrooms) have a lovely mild flavour and a soft texture, as well as a good nutritional profile. A little kalamata olive in this dish would also be nice. If you make the chickpeas from dried, about 1/3 cup dried will yield 1 cup cooked. Replace the pappardelle with fettuccine, linguini or spaghetti if you prefer. Replace the kale with small broccoli florets, flat leaf parsley, spinach, or other greens — just be sure to adjust the cooking time and the amount to your taste.

Method

Start the tomatoes, then the pasta, and then the sauce.

Bring 1/4 cup water to a boil and reconstitute the sun-dried tomatoes in a small bowl. Mix the semolina flour, the tapioca flour and the cornstarch. Add the water and mix until a smooth elastic dough forms. Knead for another 2 minutes. Let the dough rest, covered with a warm moist tea towel in the mixing bowl for about 15 minutes.

When the dough is ready, roll out on a lightly floured board to a large rectangle about 1/8″ thick. Cut the pappardelle in long strips (10″ – 12″ by 1/2″), preferably with a pastry cutter. Let the strips dry on the cutting board while you make the sauce.

Bring a large frying pan with a lid to heat on medium high. Add the oil and sea salt. Add the scallions and saute for 2 minutes. Add the garlic and green herbs. Saute for 1 minute. Add the mushrooms and saute for 3-5 minutes. Add the chickpeas, the sun-dried tomatoes and their water. Deglaze the pan. Reduce heat to low, cover and simmer until the pasta is ready.

Bring the 2 liters water to a boil. Add the salt. Add the pasta. Swirl the pan to separate the pasta. Boil lightly until for 2- 3 or until the pasta is done (it will float). Drain gently, reserving about 2 tablespoons of water for the sauce. Add the water the sauce and stir to combine. Rinse the pappardelle with cold water and set aside to finish the sauce.

Add the kale and stir to combine for about a minute or two until the kale is nicely wilted but still a vibrant green. Remove from heat. Add the nutritional yeast and stir to combine. Season the sauce to taste. Plate the pasta, add the sauce and serve. Garnish with additional nutritional yeast if you like.

Tempeh, coconut milk stroganoff with red sweet potatoes

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A simple, lovely dish with mushrooms, cabbage, and kale.

Ingredients

1 1/2 cups vegetable stock
1/4t coarse sea salt
1/4t black pepper
1/2 cup coconut milk
1 ‘spring’ dried kombu (about 1″)
2T tomato passata (or puree)
2T white pickling vinegar
1T prepared brown mustard
2T coconut sugar
2T smoked paprika
1T fresh garlic, minced
1/4 cup scallions, minced (3″ – 4″ green reserved for garnish)
125g tempeh, cut into 1/2″ cubes
2 cups cremini mushrooms, stemmed, 1/4″ slices
2 cups red sweet potatoes, peeled, cut into about 1″ cubes
2 cups shredded green cabbage (I use coleslaw mix)
1T arrowroot powder dissolved in 1T water
1 cup green curly kale
2T nutritional yeast
Coarse sea salt and black pepper to taste

Optional: Replace the 125g tempeh with 250g tofu if you prefer, but in that case, reduce the coconut sugar to 1T (or leave it out entirely if you prefer). Flour and brown the tempeh cubes separately and then add them to the overall mix for something more traditional.

Method

Preheat the oven to 450F. Mix everything up to and including the scallions in a medium bowl. Let stand about 5 minutes. In a roasting pan or a baking sheet with sides, add the tempeh and potatoes, then the mushrooms, then the cabbage on top in even layers.

Pour the sauce mixture over the vegetables. Roast for about 1 hour to 1 hour, 15 minutes. Stir periodically to ensure even cooking. Ovens vary; use the colour and texture as a guide. The pan should be a rich, reddish brown, and the sweet potatoes should be tender. If the pan dries before the potatoes are tender, add a little water or stock as necessary.

When the potatoes are tender, remove the kombu. Drizzle the arrowroot mixture over the vegetables and stir to distribute. Roast for another 5 minutes or so until the arrowroot has thickened.

Remove from the oven. Stir in the kale and nutritional yeast. Let stand 5 minutes. Season to taste. Spoon out, garnish with scallion green sliced on an angle, and serve.

Soda bread

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Soda bread is quick, versatile, and easy to make, involves no kneading and no worries about whether your dough will rise because of the yeast. This version trades the traditional wheat for gluten free flours and produces a chewy crust and a light, lightly sweet crumb. Shown here as a roasted tofu sandwich with spring mix and kale.

Ingredients

1 cup brown rice flour
3/4 cup cornstarch
3/4 cup tapioca flour
1T masa harina flour
1T coconut sugar
1T milled flax seed
1t baking powder
1/4t baking soda
Coarse sea salt to taste
1 cup soy milk
1T balsamic vinegar

Optional: Glaze with 1T unsweetened soy milk for a browner crust. Raisins are a common addition. This version uses no oil, but 1T cooking oil with the liquids will yield a flakier crust. Replace the balsamic vinegar with white vinegar if you prefer.

Method

Mix together the dry ingredients. Mix the wet. Mix the dry with the wet until a stable dough forms, form into a ball, but don’t knead. Preheat the oven to 450F (or the highest temperature to which your baking paper is rated). Let the dough rest while the oven warms up.

When the oven is ready, add the dough to the baking sheet lined with baking paper, press down slightly, and cut the top of the loaf with a large cross (or similar design). Bake for 25 – 35 minutes, or until the bread is lightly browned. Ovens vary; use the colour and texture of the bread as a guide. Remove from heat. Cover with a clean tea towel while the bread cools. Slice and serve.

For a more traditional version, replace everything up to and including the flax seed with 2 – 2 1/2 cups whole wheat flour. Start with 2 cups and add more flour as necessary. Replace the baking powder and soda with 1t baking soda. Replace the 1T balsamic vinegar with 1/2T balsamic and 1T unpasteurized sauerkraut vinegar if you have it. Adjust the baking time accordingly.

Single-serve banana walnut breakfast cake

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A lightly sweet, airy breakfast cake with no added oil, sugar, gluten, or salt.

Ingredients

3T sweet sorghum flour
1T brown rice flour
1/2T cornstarch
1/2T tapioca flour
1//4t heaping baking powder
1 medium, very ripe banana (about 3/4 cup)
1/2t pure vanilla extract
2T unsweetened soy milk
1T chopped walnuts, 1t reserved for garnish
1t milled flax seed
Stevia to taste

Optional: Use shelled sunflower seeds in place of walnuts. You can use a tablespoons or so coconut sugar in place of the stevia but adjust the baking time accordingly. You can use other plant milks, but this will also affect the crumb and bake time.

Method

Mix the flours, cornstarch and baking powder. Puree the banana, vanilla, and walnuts until relatively smooth. Add the soy milk to the banana and puree.

Whisk the wet with the dry to form a smooth batter. Add the flax seed and stir to combine. Sweeten to taste with the stevia (it should be sweet to the taste). Pour the batter into a ramekin. Let rest while you preheat the oven to 450F.

When the oven is ready, bake for 15 minutes on the middle rack at 450F. Sprinkle with reserved walnuts, reduce heat to 350F, and bake another 15 – 20 minutes or so. Ovens vary; use a toothpick to determine when the cake is done.

Remove from heat. Cover with a clean tea towel and let cool. When cool, run a knife around the edge of the cake to loosen and carefully remove from the ramekin. Enjoy fresh or wrap in plastic wrap to enjoy later.

Sweet, smoky tempeh steamed buns with creamy red miso-cashew dressing and spring mix

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A lovely dish for brunch, this makes 16 buns, enough for a small appetizer for 8, or a light lunch for 4. Adjust the amount of spring mix and dressing to suit the serving size.

Ingredients

For the buns
2 1/2 cups whole wheat bread flour
1/2t coarse sea salt (or to taste)
1T yeast
1 cup warm water (as per the directions for your yeast)

For the filling
1T cooking oil
1/4t coarse sea salt (or to taste)
2T scallion, minced, 1″ white reserved for the sauce
1T fresh garlic, minced
125g tempeh, finely diced (use pasteurized)
1T smoked paprika
A pinch dried red chilis (or to taste)
1 medium poblano pepper, finely diced (about 1/2 cup)
1 cup loose maitake mushrooms, stemmed and finely diced
1T tamari
1/2T balsamic vinegar
1 – 2T coconut sugar
1 cup vegetable stock
1T packed sun-dried tomatoes, minced (dehydrated, not jarred)
A few drops toasted sesame oil
Coarse sea salt, coconut sugar, and black pepper to taste
About 1/3 cup nutritional yeast
About 1/3 cup sauerkraut (I use unpasteurized)

For the dressing
2T red miso
2T cashew butter
2T white pickling vinegar
1T fresh garlic, minced
A pinch coarse sea salt
3-4T unsweetened plant milk
3-4T tomato passata (or puree)
1/2T scallion white, minced (as noted above)
1/2T smoked paprika
1t sriracha (or similar/to taste)
Coarse sea salt and black pepper to taste

For the garnish
2 -3 cups loose spring mix
2-3T dressing

Optional: Use unbleached all purpose flour for a white bun (although you’ll lose nutritional value and you may need to adjust the ratio of flour to water). A small amount of sugar is often added to the dough; here, it’s added to the filling, and so, omitted.

If you’re avoiding oil, skip the saute. Replace the oil with 1T cashew butter or similar. Add all of the ingredients for the filling to the pan (except as noted below for the sauerkraut and nutritional yeast). Simmer for 20 minutes.Uncover and simmer for another 10 minutes or so until the pan begins to dry.

Method

Start the buns first. Proof the yeast, and then mix the dry with the wet until a smooth elastic dough forms. Knead for about 5 minutes. Cover with a warm, moist tea towel and let the dough rise for about an hour, punching it down periodically.

At about the 30 minute market, start the filling. In a medium frying pan with a lid, bring the oil to heat on medium high. Add the scallions and stir fry for 1 minute. Add the garlic and tempeh and stir fry for 3 minutes. Add the smoked paprika, chili, poblano pepper and mushrooms. Stir fry another 3 minutes.

When the pan is starting to brown, add the balsamic vinegar and tamari. Deglaze the pan. Add the coconut sugar, stock, and sun-dried tomatoes. Add 1 tablespoon coconut sugar to start, and add more to taste if needed (see the note below).

Bring the pan to a light boil, cover, reduce heat to medium low and simmer 20 minutes. Uncover, and simmer until the pan begins to dry. Remove from heat, and let the filling stand 10 – 15 minutes to cool. Add the sesame oil and season to taste.

When the filling is done, your dough should be ready. Divide the dough into 16 small balls (about 2 tablespoons in size). On a lightly floured board, roll out each to about 4″ diameter, about 1/6″ thick. Keep the remaining balls of dough in the bowl with a warm, moist tea towel until you’re ready to use them.

Flute the edges of the rolled dough with a small pinch. Fill each with about 1 to 1 1/2 tablespoons filling. Pack the filling a little. Add 1t sauerkraut. Sprinkle with 1t nutritional yeast.

Note, if you haven’t made steamed buns, purses or similar, start with about 1 tablespoon filling, and add more if there’s room. Be careful not to overfill or push your dough too much by packing the filling (it will tear). A lot will depend on how finely you minced the tempeh and the size of your piece of dough. You’ll be able to add more filling with practice.

With the bun and filling secure in your palm, gather the dough up and around the filling. Pinch the sides together to form a purse with pleats, packing the filling a little as I go around the ball. When the sides are all pleated in, twist lightly to close, mostly but not completely (there should still be a small hole. Repeat until all the dough is used.

Add about 1 cup cool water to your steamer. Add the buns at least 1″ apart (1 1/2″ preferred). If you’re using a stop top steamer, bring the water to a steam on high heat. Reduce heat to medium. Cover and steam for about 10 minutes. When you are ready to remove the buns from heat, remove the lid, turn off the heat and let cool for 1 – 2 minutes. Steam in batches, adding more water as necessary. Repeat until all your buns are ready.

While your buns steam, make the dressing. Whisk the cashew butter, vinegar, plant milk, sea salt, garlic and red miso together until the dressing is light and fluffy. This may take a minute or so, but you’ll know when it emulsifies.

Add the remaining ingredients until the dressing is nice and smooth, adding the nutritional yeast last. Let stand covered until your buns are ready. It will thicken further as it stands.

When the buns are ready, stir the dressing. Add more plant milk or passata to adjust colour and taste to your preference, 1 teaspoon at a time. Add sea salt, black pepper, or more sriracha to taste.

To plate, add a small circle of spring mix to the middle of the plate. Add dressing in a line cross the edge of the plate or in a small bowl for dipping as you prefer. Rest the buns on top of the spring mix and serve.

Slowcooked chickpea, potato and vegetable stew

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A simple, flavourful, slowcooked stew that goes well with fresh tortilla chips (as shown here), bread, socca or other accompaniments. This makes enough for 4 medium bowls or 2 large ones.

Ingredients

1/2 cup dried chickpeas
2 cups water
1 ‘sprig’ dried kombu, about 2″
1 Italian eggplant (about 1 1/2 cups), ends trimmed, halved and sliced, 1/3″
1 medium zucchini (about 2 cups), ends trimmed, halved and sliced, 1/4″
1 large sweet onion (about 2 cups), trimmed, peeled, quartered and sliced, 1/3″
4 medium cremini mushrooms (about 1 cup), trimmed and sliced, 1/8″
1/2t coarse sea salt (or to taste)
2 cups vegetable stock
2 medium red potatoes (about 2 cups), 1/2″ dice
1 cup tomato passata (or puree)
2T fresh garlic, minced
1T smoked paprika
1/4t dried red chilis (or similar/to taste)
1T dried herbes de Provence (or similar), rubbed
2 cups flat-leaf parsley, minced (1/4 cup reserved for garnish)
1T tapioca flour dissolved in 1T cold water
1/4 cup nutritional yeast
Coarse sea salt and black pepper to taste

Optional: Other beans will work with this, but be mindful of differences in cooking time. Add some olives, nut butter or oil for additional richesse and flavour. You can replace the tapioca with arrowroot powder or cornstarch, but arrowroot is not as sturdy and cornstarch requires a higher temperature to thicken.

For a chunkier, brothier stew. slowcook the chickpeas until they’re soft, and add everything from the eggplant to the herbes de Provcence at the same time. The flavours won’t be as blended, but this will shorten the cooking time as a whole.

Method

Either add your chickpeas to your slowcooker and cook for about 2 hours on high to soften, or let them soak in cool water overnight in a covered bowl. Drain the water, but reserve the kombu.

Return the chickpeas to the slowcooker, add the ingredients up to and including the stock. Cook for 4 hours on low heat or until the chickpeas are soft (remove the kombu at this point).

Add the potatoes and everything else up to and including the herbes de Provence. Slow cook another 2 hours or so until the potatoes are fork tender. Increase the heat to high if necessary for your slowcooker (you know it better than I do).

When the potatoes are tender, add the parsley. Add the tapioca mixture and stir to distribute evenly. Increase heat to high and cook until the stew thickens, stirring periodically.

Once the tapioca thickens, turn off the heat. Add the nutritional yeast, and stir to combine. Let stand 5 minutes or so to cool. Season to taste. Ladle out, garnish with reserved parsley and serve.

Roasted red pepper, tomato soup with sesame and parsley

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A simple soup with a lot of bright colour. Served here with socca, but fresh bread, crackers or potatoes all make good accompaniments.

Ingredients

1 cup vegetable stock
1/4t coarse sea salt
1 red pepper, roasted, cored, seeded and peeled
1 cup tomato passata (or puree)
1/2T fresh garlic, minced (reserve a little for the garnish)
1t herbes de Provence (or similar)
1/2 cup flat leaf parsley, minced (1 – 2T reserved for garnish)
Coarse sea salt and black pepper to taste

For the garnish
1/2T sesame seed butter
1T white pickling vinegar
1T unsweetened soy milk
1/2t fresh garlic, minced (as noted above)
1/4t coarse sea salt (or to taste)
1 – 2T parsley (as noted above)

Optional: A tablespoon or so of nutritional yeast will add flavour and nutrition.

Method
Preheat the oven to 450F and roast the pepper until the skin is charred (or use the stove top method if you have a gas stove). Remove from heat and set aside to cool. Peel, seed and core the pepper. Chop roughly.

Bring a medium pan with a lid to heat on medium high. Add the pepper, garlic and herbs and stir fry for 2 minutes. Add the stock and passata. Reduce heat to medium low and simmer about 10 minutes (or until reduced by about 1/4).

While the soup reduces, whisk together the sesame seed butter, vinegar, soy milk and sea salt until thick. Set aside while the soup finishes. It will continue to thicken and the taste will soften.

When the soup is ready, remove from heat. Add about half of parsley to the soup and stir to combine. Let stand 2 minutes to cool. Season to taste. Ladle out. Season the garnish to taste. Drip the garnish gently onto the soup and then style how you like. Sprinkle with remaining
parsley and serve.

Creamy chickpea, sea vegetable soup with arugula and teff fries

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This is a simple, creamy soup with a lot of rich flavors. Whole grain teff has a similar texture to polenta, and served here as fries, it add a fun crispy texture, nutrition and taste. This makes a light starter for 4 or a light but filling lunch for two.

Ingredients

For the soup
2T water
2T scallion, minced
1T fresh garlic, minced
1/4t dried red chilis (or to taste)
1/2T lemon juice
1 cup cooked chickpeas
3 cups vegetable stock
1 ‘sprig’ dried kombu (about 1″)
1/2 cup unsweetened plant milk (I use soy)
1T sesame seed butter
1T dried wakame, crumbled
1 1/2T tapioca flour dissolved in 2T water
Coarse sea salt and black pepper to taste
1t purple dulse flakes
1t nori flakes
2 cups loose baby arugula

For the fries
1/2 cup whole grain teff
2 cups water
1/4t coarse sea salt
2T unsweetened plant milk (I use soy)
2T nutritional yeast
1T fresh garlic, minced
1T tamari
Coarse sea salt and black pepper to taste

Optional: The soup doesn’t have to be spicy, but the chilis add flavor and to the mouth feel. Cornstarch and arrowroot powder will both work in place of the tapioca here. The fries are made without oil here assume the soup — brush the cut teff with a little oil and bake on a lightly oiled baking sheet for something more like a traditional fry.

Method

Start the fries first, and then make the soup.

In a medium pan with a lid, toast the teff for 2 – 3
minutes. Add the water and sea salt. Bring the pan to a light boil. Cover, reduce heat to low and simmer for about 20 minutes until the water has been absorbed and the teff is thick (it should be pulling away from the sides).

When the teff is ready, add the remaining ingredients, stir to combine, and season to taste. Pour/spoon the mixture into a 3″x9″ baking dish and refrigerate for 30 minutes or so to setup (it should be firm).

Preheat the oven to 450F (or the highest temperature for which your baking paper is rated). Slice the cooled teff into 12 – 16 pieces width-wise. On a baking sheet or roasting pan lined with baking paper, bake for 20-30 minutes on the middle rack until the fries are lightly crisp,
turning every several minutes. Remove from oven, plate with the soup when ready.

With the teff in the oven, start the soup. Warm a medium sized pan with a lid to heat on medium heat. Add the scallions and 2T water to the pan and water saute for 2 minutes. Add the chilis and garlic. Saute for 1 minute. Add the lemon juice and deglaze the pan if necessary. Add the chickpeas, stock, and kombu.

Bring the pan to a light simmer and simmer on medium low for about 10 minutes. Remove the kombu. Add plant milk and sesame seed butter and stir to dissolve. Simmer 5 minutes. Puree smooth. Add the wakame and simmer another 10 minutes.

Stirring continuously, slowly add the tapioca mixture until the soup thickens (should be immediate). Let cool for a minute. Ladle out, sprinkle with the dulse and nori, add the arugula and serve with the fries on the side.