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 […]
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 […]
Inspired by gordita, pupusa, and other dishes, but not very authentic, this wraps a thick layer of masa harina (nixtamalized corn flour) around a savoury filling. Because it has no gluten, working with corn-based dough takes mindfulness and some practice. Ingredients For the filling 2 large portobello mushrooms (about 5″ diameter), stemmed, sliced 1/4″ 2t […]
Oil-free polenta fries paired up here with a healthier, spicier alternative to squeeze bottle ketchup. Ingredients For the fries 2 cups water 1/2 cup coarse yellow corn meal 1T fresh garlic, minced 2T unsweetened plant milk (I use soy) 1/4t turmeric powder (or to taste, I use 1/2t) 2T nutritional yeast Coarse sea salt and […]
A rich combination of flavours and textures. Adjust the spice and sweetener to your taste. Ingredients For the bananas 2 medium, very ripe frozen bananas (about 1 1/4 cups) 1/2T blackstrap molasses (or to taste — I use 1T) 1-2t fresh ginger, grated and minced (or more to taste, I use 2t) 1/4t dried, ground […]
With kale, cabbage, dumplings, and a number of spices, this is a flavourful and filling stew. This makes 1 large bowl or 2 small ones. Garnished here with a little nutritional yeast and sour cashew cream. Ingredients For the stew 1 poblano pepper, cored and seeded 3 cups water, divided 1/4 cup lentils 1/2T smoked […]
A relatively straightforward, sturdy and richly flavoured stuffed pasta dish. This is an ‘al plin’ variation for agnolotti. The recipe makes an appetizer portion for 4 or a filling bowl or 2. Ingredients For the pasta dough 1 cup semolina flour 1t tapioca starch A pinch baking powder 1/3 cup heaping warm (but not hot) […]
A simple, flourless dark chocolate cake with sweet bananas, cashew and blueberries. No added sugar, oil or salt (except for the chocolate) and no baking. The bananas have a pudding style texture (rather than like frosting). Refrigerate over night before assembling if you can wait that long. Ingredients For the torte 1/2 cup whole grain […]
Served here with freshly baked crusty, gluten free bread, roasted spinach and a white miso mornay. This makes 4 small bowls, 2 large ones. Ingredients For the soup 2 large sweet onions (about 6 cups loose), thinly sliced 1T herbes de Provence, rubbed 1 ‘spring’ dried kombu (about 2″) 2 cups vegetable stock 2 cups […]
With carrots, kale, spinach and sweet onion, this is a rich and flavourful stew that doesn’t require a lot of preparation. This makes 4 small bowls or 2 large ones. Ingredients 1/4 cup beluga (black) lentils 1/2 cup water 1 ‘sprig’ dried kombu (about 2″) 2 cups vegetable stock 1/2t coarse sea salt (or to […]
Go-To Chocolate CakeApril 20, 2019 - 9:58 pm
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