Oyster mushroom sauce with fresh passion fruit

A simple but elegant and satisfying sauce that combines two very complementary flavours and textures. Shown here over pan-fried seitan.

Ingredients

1T of cooking oil
1/4t of coarse sea salt
1/4 pound of oyster mushrooms, stemmed and sliced
1/2 cup of vegetable stock
1 passion fruit
2t of corn starch dissolved in 1T of water
Sea salt and black pepper to taste.

Instructions

Bring the oil and sea salt to heat on medium-high.
Add the oyster mushrooms and saute for 5-7 minutes.
Add the stock and simmer for another 3-5 minutes.
Add the corn starch, stirring continuously until the sauce thickens.
Remove from heat, add the nutritional yeast, stir to combine and set aside to cool.
Slice the passion fruit carefully and spoon out the seeds, removing any pith from the seeds as necessary.
Season the mushrooms to taste and plate.
Garnish with about a tablespoon of passion fruit.

Apple, blueberry brown betty with ginger and cinnamon

A traditional, easy and rustic fall dessert that combines apples, blueberries and breadcrumbs.

Ingredients
1 gala apple, cored and thinly sliced
1 cup of blueberries
2T of white sugar*
2T of brown sugar*
1T of whole wheat flour
2t of lemon juice
1T of whole wheat flour
1t of fresh ginger, minced
1/4t of dried ground cinnamon
1/2 cup of whole wheat breadcrumbs (about 1 slice of bread)
2T of plant-only shortening, chopped

Preheat the oven to 375F.
Mix the fruit, lemon juice, sugar and spices with half of the breadcrumbs and shorting in a bowl until well-combined.
Transfer to to a 5″ baking dish.
Sprinkle the remaining breadcrumbs and shortening over the top of the fruit mixture.
Cover loosely with aluminum foil and bake for 30 minutes.
Remove foil and bake another 10-15 until browned and the apples are soft. Ovens vary; use the colour as a guide.
When done, remove from the oven, let stand to cool 15 minutes to serve warm or chill for a few hours.

*A growing number of table sugars are produced without using animal bone charcoal. Brown sugar is not an unrefined sugar; it’s typically white sugar to which molasses has been added. Beet sugar, organic sugar and unrefined sugars are typically fine.

Peanut butter panna cotta with lime, cashew topping and shaved chocolate.

A simple, rich, no-bake dessert with a brightly flavored lime topping and a little chocolate.

Ingredients

For the panna cotta
1 1/2 cups of unsweetened soy milk
1/2 cup of sugar (1)
1T heaping of agar-agar
1/2 cup of unsweetened peanut butter
A pinch of sea salt
2T of shaved chocolate for garnish (2)

For the topping
50g of extra firm tofu
2T cup of cashew butter
2T cup of unsweetened soy milk
2% cup of sugar (1)
1T of lime juice
A pinch of sea salt

Directions

Puree the soy milk, sugar, agar-gar, peanut butter and sea salt until smooth.
Bring the mixture to a simmer and simmer on medium low for 15 minutes.
Pour into two ramekins and chill uncovered for 20 minutes.
Cover with saran wrap and chill further for 2 hours.
Puree the ingredients for the topping.
Let chill 2 to 3 hours to setup.
When you’re ready to serve, turn the panna cotta out carefully onto a plate.
Spoon the lime cashew sauce over the top.
Garnish with shaved chocolate

(1) Production methods are changing, but some white cane sugars are still bleached using animal bone charcoal. Beet sugar, organic sugar and other unbleached sugars are typically fine.

(2) I use a nice fairly traded chocolate bar with organic beans and organic sugar.

Tofu stroganoff with cremini mushrooms and scallions

A simple tofu dish with a lot of flavor, pictured here with soft wheat berries and roasted greens and peppers. Replace the sesame seed butter with cashew for a milder flavor.

Ingredients

225g tofu, cubed
1/2 cup and 2T unsweetened soy milk
1T corn starch
1T of cooking oil
1/2t coarse sea salt
1 scallion, minced (3″ reserved for garnish)
1T of garlic, minced
100g of cremini mushrooms,thinly sliced
1/2T of brown mustard
1t of white vinegar
1t of lemon juice
2T sesame seed butter
2T of nutritional yeast
Sea salt and black pepper to taste

Directions

Cube the tofu, toss in 2T of unsweetened soy milk and then in the corn starch until lightly coated.
In a frying pan with a lid, bring the oil to heat on medium high with the sea salt.
Add the scallion and saute for 2 minutes.
Add the garlic and saute for 1 minute.
Add the mushrooms and saute for 5 minutes.
Whisk the vinegar and the mustard.
Add to the pan and saute for 2 minutes.
Add the soy milk and deglaze the pan.
Returned to a simmer, add the tofu and stir to combine.
Whisk the sesame seed butter and lemon, add to the pan and stir to combine.
Cover, reduce heat to low, and simmer for 10 minutes, stirring frequently.
Add the nutritional yeast and stir to combine.
Season to taste and serve garnished with scallions.

 

 

Pear and walnut soup with pomegranate seeds and scallions

A very simple soup that relies on a handful of ingredients for a balanced, but complex flavour and a smooth mouth feel. A little nutritional yeast (about 1T) also goes well with this dish, although it changes the colour.

Ingredients

4 pears, cored and chopped (about 3 cups)
1/2 cup of walnuts
1T of lemon juice
1 scallion, minced, with about 2″ of green reserved for garnish
2T of pomegranate seeds
1T of pomegranate juice
Sea salt and fresh chili or pepper to taste

Directions

Puree the walnuts until smooth (like a nut butter).
Add the lemon juice and sea salt and puree.
Add the pears and puree.
Add the minced scallions and stir to combine.
Chill for 20 minutes.
Season to taste.
Ladle into bowls.
Garnish with 1T of pomegranate seeds and scallion greens.
Dot the surface of the soup with a little fresh juice.

Raspberry, red pepper and pomegranate gazpacho

Normally a summer soup, this keeps some of gazpacho’s traditional elements, heirloom tomatoes, red onion, garlic, balsamic vinegar, but adds some fall flavours.

2 red peppers, 1/4″ dice (about 1 1/2 cups when diced)
1 cup of heirloom grape tomatoes, quartered
1 cup packed of flat leaf parsley, minced
2 cups of fresh raspberries
1 small red onion, 1/4″ dice
1/4 cup of pomegranate seeds
1/2t of coarse seal salt
1/4t of ground black pepper
1T of garlic, minced
1/4 cup of olive oil
1T of lime juice
1T of balsamic vinegar
1t of tamari
Sea salt and black pepper to taste

Toss all the ingredients and chill for 4 hours.
For more of a pureed soup, puree 1/2 cup of the tomatoes with 1/2 cup of the raspberries. Use multi-coloured tomatoes for a brighter presentation.

Spiced pumpkin and mocha panna cotta

Rich pumpkin and spices with coffee flavours for a nuanced fall dessert, pictured here with lime cashew topping.

Ingredients

12 cup of coconut milk
12 cup of fresh espresso
12 cup of sugar
1 12T of agar-agar flakes
1, 15oz can of pumpkin
12t of dried ground cinnamon
14t of dried ground ginger
A pinch of dried ground cloves

Instructions

Bring the coconut milk, espresso, sugar and spices 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 12 cup.
Add the pumpkin and stir until thoroughly dissolved.
Simmer another 20 minutes stirring frequently until thick and reduced.
Pour into 2 ramekins.
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.

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

Tomato soup with black lentils, potatoes and cabbage

A hearty soup for fall, accented with garlic and dill, garnished with arugula, scallions and savory lime cashew butter.

For the soup
1 cup of water
1 sprig of dried kombu (about 2″)
1/2 cup of black beluga lentils
1T cooking oil
1/2t coarse sea salt
2T fresh dill, minced
2T fresh garlic, minced
1 scallion, minced (about 4″ of green reserved for garnish)
1/2 cup tomato passata (or puree)
2 cups mushroom stock
2 cups vegetable stock
3/4 cup diced potatoes (about 1/2″ dice)
1/2 cup shredded cabbage
1/4 cup nutritional yeast
Sea salt and black pepper to taste

For the garnish
1 cup of fresh arugula, minced
1/4 cup of cashew butter
1/4t of coarse sea salt
3-4T of water
1T of lime juice
Sea salt and black pepper to taste

Directions

In a medium pan with a lid, bring the water to a boil on high
Add the lentils and the kombu, reduce to low and simmer for 15 minutes.
Drain the lentils and kombu and return to the pan.
Add the cooking oil and sea salt to the pan on medium high.
Saute the garlic, scallion and dill for 2 minutes.
Add the mushroom stock, the vegetable stock, the lentils and kombu and the potatoes back to the pan.
Cover and simmer for 15 minutes on medium-low.
Remove the kombu.
Add the cabbage and simmer for another 15 minutes uncovered, or until the potatoes and lentils are done.
Add the nutritional yeast and stir to combine.
While the soup finishes, whisk together the cashew butter, lime juice and water, until dissolved and thick. Add additional water only if necessary.
Season the soup to taste.
Ladle out the soup.
Sprinkle 1/4 cup of minced arugula the surface of each (assuming four bowls).
Garnish with 2T of lime and cashew mix and sliced scallion greens.

Roasted rutabaga, green apple and fennel soup

Accented with with ginger and scallions, this is a simple soup with a luxurious texture and comforting, subtle flavours. Add a little minced garlic (1T) for a little extra flavor.

2 cups peeled and diced rutabaga*
2 cups trimmed, cored and diced fennel
2 tart baking apples (preferably granny smith)*
1 scallion, minced (2″ of green reserved for garnish)
1/4 cup olive oil
1/2t coarse sea salt
1T fresh grated ginger
2 cups of unsweetened soy milk
1/4 cup of nutritional yeast

Preheat the oven to 400F.
Toss everything up to (but not including) the soy milk in a large bowl until well-coated.
Spreading in a shallow even layer and roast until lightly browned (about 1 hour). Ovens vary; use the colour and texture as your guide.
Set aside about 2-4T of roasted vegetables for garnish and puree the remainder.
Add the soy milk and puree further until smooth.
Bring the soup to a simmer on low, cover and simmer for 5 minutes.
Add the nutritional yeast and stir to combine.
Ladle the soup out into bowls and garnish with a little roasted vegetable and scallion greens.

*Produce is often waxed to preserve moisture (including apples and rutabagas), and the wax may be made using animal products. Apples, for example, are still often coated with shellac made from insects. Organic apples are more likely not to be coated, but even some organic apples in the United States in particular are coated with beeswax. Choose unwaxed to be safe.

 

 

Pineapple, red pepper and baby kale gazpacho

Accented with cashew butter, apple cider vinegar and scallions, this is a simple soup with a lot of bright flavours and colours.

Ingredients

2 cups fresh pineapple, 1/3″ dice
1 large red pepper, 1/4″ dice (about 1 cup)
1 cup packed baby kale, finely chopped
1 scallions, minced, 2″ of green reserved for garnish
1T fresh garlic, minced
1/2t coarse sea salt
2T apple cider vinegar
1T lemon juice
1/4t black pepper
2T cashew butter
Sea salt and black pepper to taste

Directions

Add all of the ingredients except for the cashew butter to a bowl.
Chill covered for 3 hours, stirring periodically.
Using an immersion blender or food processor, process 2 cups of the mixture with the cashew butter until liquid, but not quite pureed.
Set aside 2T of remaining diced fruit for garnish.
Toss the soup back together until well-combined.
Season to taste.
Ladle out and garnish with 1T of diced fruit and scallion greens.