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

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

Ingredients

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

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

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

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

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

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

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

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

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

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

Ingredients

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

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

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

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

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

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

Grilled tofu braised in red pepper, cauliflower rosé with red sweet potato and kale colcannon

A luxurious sauce for tofu that will also work with seitan, mushrooms, as a pasta sauce and other dishes with a reimagination of traditional Irish side dish.

For the tofu
1 block of extra-firm, high quality tofu (approximately 1/2 lb)*
1/4 cup of olive oil
2T of tamari
2T of agave nectar
1T of lemon juice
1T of garlic, minced
1/4t of coarse sea salt

For the sauce
2T of cooking oil
1T of garlic, minced
2 cups of cauliflower florets
1 red pepper, roasted and chopped (about 1 cup)
1 cup of vegetable stock
1/2 cup of passata (tomato puree)
2T of nutritional yeast
2T of arrowroot powder whisked with 1/4 cup of water
Sea salt and black pepper to taste

For the colcannon
1 large red sweet potato (about 2 cups)
2T of cooking oil
1/4t – 1/2t coarse sea salt (to your taste)
2 cups of chopped kale
1t of white vinegar
1 scallions minced, leave about 2″ – 3″ of green for garnish

Instructions

Make the tofu and roast the vegetables first. Make the sauce, and then the colcannon.
Slice the tofu length-wise into four pieces.
Press the tofu if you have a press or wrap in a clean kitchen towel and lay something heavy on your tofu (e.g., a cookie sheet and then something heavy to distribute the weight effectively for about 15 – 30 minutes or as directed by your press).
Whisk the marinade ingredients until well-combined.
Then with marinade and marinate covered for at least 30 minutes, turning at least once.**
When ready, remove the tofu from the marinade and preheat the oven to 450F.
Grill the tofu on a clean oven rack for 10 minutes or so each side (if you prefer not to grill directly on a rack, use an oiled cookie sheet).
Look for light grill marks and the tofu will lightly brown). Ovens vary; use the colour as a guide.
Spoon 2t of marinade onto each slice and cover consistently.
Repeat for the other side when you turn them.
Perforate the red sweet potato in a few place with a fork.
Lightly oil the potato and roast until fork tender (about 40 minutes).
Lightly oil the red pepper and roast until lightly charred (or use the standard stove top method if using a gas stove).
When done, remove the pepper from the oven.
Reduce the oven heat to 350F and turn the potato over.
Let the pepper stand 15 minutes to cool, and then peel, core, seed and chop.
Bring the cooking oil to heat on medium high.
Add the garlic and saute for 1 minute.
Add the cauliflower and red pepper and saute for 7-8 minutes.
Add the stock and deglaze the pan.
Cover and simmer on low for 10 minutes or until the cauliflower is soft but not mushy.
Add the passata and puree the cauliflower and red pepper until smooth.
Return to a low simmer.
Add the nutritional yeast.
When the tofu is ready, remove from the oven and add it to the sauce.
Cover and simmer/poach the tofu in the sauce for until ready to serve (about 45 minutes to an hour).
Once the sweet potato is fork tender, remove it from the oven and let stand to cool 15-20 minutes.
When cool, preheat the oven to 400F.
Peel and mash the potato.
Mixed with the kale, sea salt, scallions, vinegar and olive oil to thoroughly combine.
Add to two ramekins and bake for about 20 – 30 minutes until the potatoes are lightly browning.
Remove the ramekins from the oven and let cool about 5-10 minutes.
Remove the sauce and the tofu from head at the same time and let stand.
Remove the tofu.
Return the sauce to a light simmer.
Whisk the arrowroot and water.
Add the mixture to the sauce, continuously stirring until thickened.
Add the tofu to the plate.
Spoon sauce over thoroughly.
Garnish with scallions.
Carefully turn out the colcannon from the ramekins.
Season to taste and serve.

(1) You can marinate the tofu before grilling, but it simmers for a long time in a thick sauce. The quality of the tofu makes a big difference to how it tastes in a dish.
(2) The longer the tofu marinates, the more it will absorb the flavours of the marinade. 30 minutes is enough, but 1-2 hours is better.

‘Pumpkin pie’ and pistachio panna cotta

A simple fall dessert with rich colour and texture contrasts, pictured here with a warm blueberry compote.

Ingredients

1/2 cup of coconut milk
1/4 cup of unsweetened soy milk
2T of agave nectar
1T of agar-agar flakes
1, 15oz can of organic pumpkin pie mix*
1/4 cup of pistachios, chopped
1t of sugar divided in halves*

Instructions

Bring the coconut milk, soy milk and agave to a simmer on medium low in a sauce pan.
Add the agar-agar flakes and stir to combine.
Simmer on medium low for 15 minutes stirring frequently until the agar is dissolved and the liquid is reduced to about 1/3 cup.
Add the pumpkin pie mix and stir until thoroughly combined.
Simmer another 20 minutes stirring frequently until thick and reduced.
Add half the chopped pistachios each to the bottom of 2 ramekins
Sprinkle the pistachios with 1/2t of sugar each
Pour the pumpkin mixture over the pistachios
Chill in the refrigerator for 20 minutes uncovered.
Cover with plastic wrap and chill for at least 4 hours to setup.
When firm and ready to serve, carefully turn out the panna cotta onto the plate.

*An organic pumpkin pie mix should have organic (unbleached) sugar. A growing number of white table sugars are produced without using animal bone charcoal. Beet sugar, organic sugar and unrefined sugars are typically fine.

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.

Agave and red Thai chili accented seitan crusted with lemon, thyme and pepitas

A sweet and spicy seitan with a flavourful and textured breading (pictured here with potato and kasha salad with kale and mushrooms, a red pepper, cauliflower rose sauce and chives).

Ingredients

For the seitan
3 cups of stock
1/2t of coarse sea salt
1/2 cup of water
2t of agave nectar
1T of tamari
2/3 cup of vital wheat gluten
1/2t of red Thai chili paste (or to taste)
1/4t of ground black pepper
2T of olive oil
Sea salt to taste
For the breading
1 cup of bread crumbs
3T of whole wheat flour
1/4 cup of pepitas, finely chopped
1T of lemon juice
1t of dried thyme, rubbed
2t of tamari
1/2t of onion powder
1/2t of garlic powder
1/4t of turmeric
3-4T of unsweetened soy milk
1T of minced chives
Sea salt and black pepper to taste

Directions

Make the seitan first, then the breading when ready.
For the seitan, bring the stock and sea salt to a light simmer.
Mix the dry ingredients, the remaining wet ingredients, and then the dry with the wet to form a ball of dough.
Knead for 2-3 minutes.
Break the ball in half and form two pieces, and flatten the two out.
Reduce the heat to low and add the seitan to the broth.
Simmer/poach on low for about 30-40 minutes.
Remove from the stock and set both aside to cool.
Once the seitan has cooled a bit, preheat the oven to 400F
Mix the the breading ingredients together until well combined and soft (add additional soy milk as required).
Gently pack the top of the seitan with half of the breading, and repeat for the second piece.
On a well-oiled baking sheet, bake on the middle rack for for 15-20 or until the breading is lightly crispy. Ovens vary; use the colour and texture of the breading as your guide.
When done, remove from the oven, let stand 5 minutes to cool and garnish with chives.

Golden and red beet soup with lemon sesame ribbon and fresh dill

A soup with a lot of fall colours and flavours. The golden beets are accented with cinnamon, cloves and ginger’ the red beets. with a little white vinegar and mushroom stock. The lemon sesame ribbon adds some richesse, but also cuts the sweetness of the soup. The lovely dill finishes the presentation.

Ingredients

For the golden beets
1T of cooking oil
1/4t of coarse sea salt
1t of ginger, minced
1t of dried ground cinnamon
1/4t of dried ground cloves
1/4t of dried ground turmeric
2 cups of chopped golden beets
1 1/2 cups of vegetable stock
2T of unsweetened soy milk
Sea salt to taste

For the red beets
1T of cooking oil
1/4t of coarse sea salt
1t of tamari
1t of white vinegar
3 cups of chopped red beets
2 cups of mushroom stock
1T of arrowroot powder dissolve in 2T of water
Black pepper and sea salt to taste

For the garnish
2T of sesame seed butter
1T of lemon juice
3-4T of cold water
Sea salt to taste
1 sprig of fresh dill per bowl

Directions

Use two pans with lids.
Bring the oil to heat on medium-high with the sea salt in each.
For the red beets, add the beets and saute for 3 minutes.
Add the tamari, vinegar and stock, cover and simmer on low until fork tender.
For the golden beets, add the spices and saute for 1 minute.
Add the beets and saute for another 3 minutes.
Add the stock, cover and simmer on low until fork tender.
Puree each soup separately.
Add the soy milk to the golden beet soup.
Stir until well-combined, remove from heat and set aside.
Return the red beet soup to a simmer.
Whisk the arrowroot with the water until dissolved.
Add the arrowroot mixture and add slowly to the soup, stirring continuously until thickened.
Remove from heat and set aside.
Whisk the sesame seed butter with the lemon juice, sea salt and 2T of water until well combined (the sesame seed butter will become white and almost fluffy).
Add water 1T at a time until you have a creamy consistency.
Season both soups to taste.
Ladle the red beet soup into a bowl, and then slowly add the the golden beet soup into the middle.
Garnish with the sesame cream and the dill and serve.

Roasted fennel and red pepper with chives, dill and nutritional yeast

A simple warm salad of roasted vegetables and fresh herbs — a good dinner side dish or as a complement to pilaf or other ‘grains and greens’ style salads. Add a little lemon juice, black olives or both to broaden out the flavour.

Ingredients

2T of olive oil, divided
1 fennel bulb
1 red pepper
1/4t of coarse sea salt
1/4 cup of nutritional yeast
1T of fresh dill, minced
1T of fresh chives, minced
Black pepper and sea salt to taste

Directions

Preheat the oven to 375F.
Trim the fennel bulb to remove fronds and core
Slice the bulb into quarters.
Lightly oil the whole pepper and the fennel with 1T of oil and sea salt.
Roast the red pepper until lightly charred.
Remove from the pan and set aside to cool until the fennel is done.
Roast the fennel until it starts to brown at the edges (about 45m). Ovens vary; use the colour as your guide.
When done, remove the fennel, and let cool while you peel, core, see and coarsely chop the pepper.
Coarsely chop the fennel.
Toss the fennel, red pepper, herbs, remaining 1T of oil and nutritional yeast until well combined.
Season to taste.

Roasted potato and kale salad with apples, artichokes and pistachios

A warm salad that makes a good fall side dish or a light lunch.

Ingredients

2T of cooking oil, divided
1/2t coarse sea salt, divided
4 small white potatoes, quartered (about 1 1/2 cup)
1T of garlic, minced
2 cups of kale, chopped
1 small red pepper, diced
1 small apple, sliced (about 1/8″)
1 cup of artichoke hearts, quartered
1/4 cup of pistachios
1/4 cup of unsweetened soy milk
1/4 cup of nutritional yeast
Sea salt and black pepper to taste

Directions

Preheat the oven to 450F.
Toss the potatoes in 1T of oil until well coated.
On a lightly oiled pan, bake for 15 minutes.
While the potatoes bake, prepare the kale and other ingredients.
Bring 1T of oil to heat in a frying pan.
Add the garlic and saute for 1 minutes.
Add the red pepper and apples and saute for 2 minutes.
Add the kale, pistachios and artichoke hearts and saute for 5 minutes.
Add the soy milk and stir until combined.
Add the nutritional yeast.
Remove from the frying pan and add to the baking sheet.
Reduce the oven to 375F.
Roast with the potatoes until the latter are fork tender (about another 20 – 30 minutes). Ovens vary; used the texture of the potatoes as a guide.
Remove from the oven and let cool 5 minutes.
Toss the potatoes and everything else until well combined, and serve.

Rye berry and arugula salad with pepitas and pomegranates

A simple warm salad with lots of great chew, focused on the flavour of the ingredients. There’s no oil in this recipe, but if you prefer to add some, use 2T.

1 1/2 cups of vegetable stock
1/2 cup of rye berries
1/2t of coarse sea salt, divided
1 pomegranate, seeded
1/4 cup of pepitas
2T of nutritional yeast
1 scallion, minced
2 cups of baby arugula greens
Sea salt and black pepper to taste

Add the rye to the pan on medium high and toast lightly for 2-3 minutes.
Add the stock and 1/4t of sea salt, cover, and simmer on low for 1 hour (or longer) until the stock is absorbed).
When the rye is done, remove from heat and set aside.
Seed the pomegranate.
Toss with the sea salt, scallion and pepitas with the pomegranate seeds.
Toss the warm rye with arugula and set aside for 10 minutes covered to wilt.
Toss everything together, season to taste and serve.