This is a colorful and simple recipe with a lot of contrasting flavors and textures. The polenta in this dish provides a crispy outside with a soft and creamy middle. Ingredients 1 1/2 cups of boiling water 1/2t of coarse sea salt 1/2 cup of yellow cornmeal 2T of unsweetened soy milk 2T of olive […]
The rye gives this dish some hearty chew. While intended as a side dish, the arugula holds up well. Some walnuts or chick peas would turn this salad into a light lunch. Ingredients 3 cups of vegetable stock 1 cup of rye berries (whole grain rye) 1T of plant-only margarine 3 scallions, minced 1/4 cup […]
A nice alternative to deep frying, the corn meal crisps up quite nicely. Replace the corn meal with whole grain teff for quicker, more nutrient dense versions (simmer for only 20 minutes). Ingredients For the polenta 1 1/2 cups of boiling water 1/2t of coarse sea salt 1/2 cup of yellow cornmeal 2T of unsweetened […]
This set of recipes focuses on simple preparation techniques and modest seasoning to build a colorful plate in which the taste of the ingredients are at the fore. For the chick pea medallion 1 1/2 cups of cooked chick peas* 1/4 cup of sun-dried tomatoes, finely chopped (the fully dehydrated kind) 4T of olive oil […]
The whiskey adds nuanced sweetness and the white miso, a little salt and extra depth of flavour to this simple, seasonal dessert. Ingredients For the apples 4 large apples, cored, seeded and thinly sliced 1/3 cup of hard wheat flour 1T of lemon juice 1T of white miso (use a sweet style) 1t of dried […]
A traditional favorite with some additional flavors. Teff has a food chemistry similar to corn meal, but is more nutrient dense; cut into fries, it make a nice snack or side dish. Ingredients For the hummus 1/2 cup of boiling water 1/4 cup of sun-dried tomatoes 2 1/2 cups of cooked chick peas 1/4 cup […]
A warm fall salad with a variety of bold flavours, colours and textures. Rye berries will work in this dish as well; increase the cooking time to about 1 hour and add the tempeh after 15 minutes. Ingredients 1/2 cup of soft wheat berries 2 cups of vegetable stock 1 ‘brick’ of pasteurized tempeh (250g) […]
A rich treat for brunch that’s not too decadent. Pictured here, the greens include baby bok choy leaves, red and green chard, baby kale and other greens. For the tart 2 1/4 cups of hard wheat flour 1 cup of warm water* 1T of yeast 1t of sugar** 1/4t of coarse sea salt 1T of […]
A simple soup for fall with a little extra presentation and flavour nuance. For the soup 1T of cooking oil 1 scallion, minced (reserved 3-4″ on green for garnish) 2 cups of broccoli stalks, florets and greens 2 cups of vegetable stock 1/4t of sea salt 2t of lemon juice 2T of nutritional yeast Sea […]
A plate that emphasizes fall flavors, colours and produce. The crispy red onion with sauteed red pepper, quartered mushrooms, apple and thyme provide a nice contrast with the kasha and baby kale greens in a light lemon and oil. For the seitan 3 cups of stock 1T of olive brine 1/2t of coarse sea salt […]
Go-To Chocolate CakeApril 20, 2019 - 9:58 pm
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