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

/0 Comments/in , , /by

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

/0 Comments/in , , /by
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.

 

 

Black cherry, walnut and vanilla frozen dessert with candied salted walnuts

/0 Comments/in , , /by

A layered frozen, high carbohydrate, low fat dessert with salted walnuts candied in agave nectar. I add 1t
powdered maca to mine with the cherries for breakfast, but this is an optional ingredient.

Ingredients

For the cherry and walnut
1 1/4 to 1 1/2 cups frozen sweet black cherries
1T walnuts
1T lemon juice
2T agave nectar
1t milled flax seed

For the vanilla
1 frozen banana (about 1 cup or so)
1/4t vanilla extract
1T agave nectar

For the walnuts
1T chopped walnuts
1t agave nectar
A pinch of fleur de sel (or coarse sea salt if you prefer)

Instructions

Start the candied walnuts first, while you make the other parts of the dish.
Preheat the oven to 350F.
Toss the walnuts in the agave until well coated and sprinkle with salt.
Bake until lightly browned (about 10 minutes).
Puree the cherry and walnut ingredients except for the flax seed until smooth.
Add the flax seed, stir to combine, and return to the freezer.
When the candied walnuts are done, puree the ingredients for vanilla part of the dessert.
Season to taste (in case either the cherries or banana mixture need more agave).
Spoon the cherries into an appropriate container, followed by the vanilla, and then sprinkle with walnuts.

Kiwi, blueberry frozen dessert

/0 Comments/in , , , /by

A simple, high carbohydrate, low fat dessert or breakfast with lovely shades of green and blue.

Ingredients

2 green kiwis
1 large frozen banana (about 1 cup)
1T lemon juice
2T agave nectar
2T frozen blueberries for garnish

Optional: 1t powdered maca

Directions

You can peel both kiwis or leave the skin on if you prefer kiwi this way, noting that it will change the finished
colour.
Slice one kiwi in 1/8″ slices for the garnish.
Puree the other kiwi with the banana, lemon juice and agave, as well as the maca if you use it.
Season to taste (with extra agave if necessary).
Return to the freezer for 10 minutes to setup.
Remove the mixture from the freezer and spoon into a martini glass or similar.
Garnish with the sliced kiwi and blueberries.

Artichoke, millet-crusted tofu with roasted Brussels sprouts and heirloom carrots

/0 Comments/in , , /by
A simple, earthy combination of tofu lightly oven roasted in tamari, accented with millet, artichokes,
smoked paprika and baby greens served over roasted vegetables. Chard, spinach and bok choy leaves shown here, but use what you like.

Ingredients

250g tofu (about 1/2 pound), sliced in about 1/2″ slices
4T cooking oil, divided
4T tamari
1t sea salt, divided
1/4 cup hulled millet
3/4 cup water
1/2 cup artichoke hearts
1T unsweetened soy milk
2T nutritional yeast
1/2T garlic, minced
1/2t smoked paprika
8 small heirloom carrots, trimmed
8 small small Brussels sprouts, halved
6-8 baby green leaves (use various sizes for presentation)
Black pepper and sea salt to taste

Optional: Add 1/4t black salt and/or some black sesame seeds to the millet along with the paprika to add some additional flavour and colour.

Directions

Preheat the oven to 450F.
Toss the carrots and Brussel sprouts in 1T oil and 1/4t sea salt each.
Toss the tofu sliced in 1T oil, 1/4t sea salt and the tamari until well-coated.
Add the tofu to a lightly oiled roasting pan.
Pour the tamari and oil over the tofu and roast for 10 minutes.
While the tofu roasts, start the millet.
Toast the minute in a small sauce pan with a lid for 2-3 minutes.
Add the water and 1/4t sea salt and bring to a boil.
Cover, reduce heat to low and simmer 20 minutes or until the water has mostly been absorbed.
While the millet cooks, return to the tofu and vegetables.
At the 10 minute market, add the carrots and the
Brussels sprouts and turn the tofu.
Roast another 10 minutes, turning the Brussels sprouts and adjusting the carrots mid-way.
When the millet is complete, add the soy milk, nutritional yeast and artichoke hearts.
Cover and simmer another 5 minutes.
Remove from heat and puree millet, artichokes, etc., until smooth.
Add the remaining 1T cooking oil to the millet slowly while pureeing to emulsify.
Season to taste.
The tofu, carrots and Brussels sprouts should all be browning.
Ovens vary; use the colour and texture as your guide.
Remove the tofu, and spoon 2-3T of the millet mixture over each tofu slice.
Sprinkle with smoked paprika and return to the pan.
Roast another 5 – 10 minutes until the carrots and the Brussels sprouts cooked and nicely browned. Remove
from heat, season to taste, and serve.
To plate, put the carrots on the bottom, then the sprouts, then the tofu.
Garnish with a few leafy baby greens

 

 

Single-serve, Neapolitan frozen dessert

/0 Comments/in , , /by

Strawberry, chocolate, and vanilla, simple to prepare and inexpensive.

Adjust the amount of agave to suit
your taste. Add some powdered maca for a simple, high carbohydrate, low fat breakfast.

Ingredients

4T agave nectar, divided (or to taste)
1 cup frozen strawberries
1T chopped walnuts
1T lemon juice
2 large frozen bananas
1T cocoa powder*
1/2T cold water
1/4t vanilla extract

Directions

Puree the strawberries, walnuts and lemon juice with 1 1/2T agave nectar until smooth.
In a small cup, mix the cocoa, cold water and agave until smooth and rich.
Puree half of the bananas with the mixed cocoa until smooth.
Return to the freezer to setup for 15 minutes.
Puree the remaining bananas, vanilla extract, and 1T agave nectar until smooth.
If the consistency is a little too soft, return to the freezer to setup.
Spoon out the chocolate, then the strawberry, and top with the vanilla.

*I use a Dutch-process, fair trade powder.

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

/0 Comments/in , , /by

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.

Single-serve, vanilla frozen dessert with salted chai, date caramel and walnuts

/0 Comments/in , , , /by

A very simple dessert or breakfast. Much of the flavour comes from the tea in this dish. Choose one with a good flavor that you like.

Ingredients

1/3 cup boiling water
1 chai tea bag
3-4 large soft dates, pitted and chopped
2 large frozen bananas (about 1 1/2 cups)
1/4t vanilla extract
1/4t coarse sea salt (or to taste)
1T walnuts, chopped

Optional: 1t powdered maca

Directions

Bring the water to a boil and steep the tea for 5 minutes.
Press and discard the tea bag.
Add the dates to the tea and puree until smooth.
If the mixture is too thick, add a little water; if too thin, add the fourth date.
Puree the banana with the vanilla until smooth.
If using the maca, puree it with the banana.
Add 1t of the pureed banana and the sea salt to the caramel, and stir to combine.
Spoon out the banana to a dish, garnish with caramel and walnuts and serve.

Vanilla frozen dessert with warm salted chocolate fudge and walnuts

/0 Comments/in , , , /by

A simple dessert or a luxurious breakfast.

Ingredients

1/4 cup warm water
2-3 large soft dates, pitted and chopped
1T cocoa powder (I used a fair trade, Dutch-process brand)
4t chopped walnuts, divided
1/4t coarse sea salt (or to taste)
2 large frozen bananas (about 1 1/2 cups)
1/4t vanilla extract

Optional: 1t maca powder

Directions

Mix the chopped dates with the cocoa, sea salt and warm water thoroughly.
Let stand about 5 minutes, add 2t walnuts, and puree until smooth.
If the mixture is too thick, add a little water; if too thin, add another date.
Puree the banana with the vanilla until smooth.
If using the maca, puree it with the banana.
Spoon out the banana to a dish garnish with the fudge and remaining 2t walnuts and serve.

Mushroom, sun-dried tomato and cauliflower orzo salad with red leaf lettuce

/0 Comments/in , , /by

A mostly raw side salad for four. Add lentils and/or replace the red leaf lettuce with kale or even red chard
for a light lunch.

Ingredients

For the cauliflower
4 cups cauliflower finely chopped
1/2 cup pickling vinegar
1T coarse sea salt
1 spring kombu
1T olive oil
1/2t dried ground turmeric
2T sesame seed butter
1T apple cider vinegar
1T fresh garlic, minced
1/4 cup nutritional yeast
3 cups packed torn red lettuce leaves
Sea salt and black pepper to taste

For the mushrooms and sun-dried tomatoes
2T cooking oil
1/4t coarse sea salt
4 scallions, minced (reserve about 6″ green for garnish)
1t dried oregano, rubbed
1/2t dried thyme, rubbed
1T fresh garlic, minced
8 cremini mushrooms (about 1/4 pound) stemmed and thinly sliced (1/8″)
1T lemon juice
1/2T tamari
1/2 cup sun-dried tomatoes minced (dehydrated, not the kind packed in oil)
Sea salt and black pepper to taste
1T black sesame seeds

Directions

Make the cauliflower first, then the mushrooms.
Trim and mince the cauliflower in pieces that are roughly 1/4″ x 1/2″ (like orzo), but don’t mince.
If you like, save a thin slice of cauliflower floret for additional garnish.
Combine the sea salt, kombu and vinegar.
Toss the cauliflower, cover and let stand at least 2 hours to pickle stirring here and there, longer if you can.
Drain the cauliflower and remove the kombu.
Whisk the oil and turmeric together first, then the cider vinegar, garlic, and sesame seed butter.
Dress the cauliflower, and toss in the nutritional yeast until well-combined.
Let stand at least 30 minutes, and then start the mushrooms.
In a frying pan with a lid, bring the oil and coarse seasalt to heat on medium high.
Add the scallion and green herbs and saute for 2 minutes.
Add the garlic and saute for another minute.
Add the mushrooms and saute for 5-7 minutes until the pan starts to brown.
Add the lemon juice and tamari.
Deglaze the pan.
Add the sun-dried tomatoes.
Reduce heat to low, cover and simmer for 10-15 minutes until the mushrooms are a rich brown and the
sun-dried tomatoes, rehydrated.
Season to taste.
Toss the lettuce with the cauliflower.
Season to taste.
Turn the cauliflower out into a bowl for serving.
Top with the mushrooms and sun-dried tomato mixture.
Garnish with scallions and sesame seeds and serve.