Smoky eggplant, baby kale and tomato wrap

Eggplant roasted with tamari and apple cider, mixed baby kale and diced tomato wrapped in warm, freshly made, whole wheat chapati. Wrap in a few rice paper rolls for a lighter version. Leave out the chapati, chop the roasted eggplant, double the greens, tomato and dressing for a light salad.

For the chapati
1/2 cup heaping whole wheat flour
1/4t coarse sea salt
1/4 cup warm water
1T cooking oil

For the eggplant
1T cooking oil
1/4t coarse sea salt
1T tamari
1t fresh garlic, minced
2T apple cider
1/4t black pepper
A dash liquid smoke (or to taste)
1 large eggplant (enough to make about 8, 1/4″ slices)
A dash liquid smoke
Sea salt and black pepper to taste
1T nutritional yeast

Optional: Some fennel seeds would make for a traditional flavour combination.

For the kale and tomato
1/2 cup diced tomato
1/4t coarse sea salt
1/2T balsamic vinegar
1/2t prepared brown mustard
1 cup mixed baby kale (or other greens)

Start with the chapati, then make the eggplant. Mix the dry ingredients and add the water. Knead until a smooth elastic dough forms. Set aside in a bowl for about 15 minutes to let the dough rest, covered with a warm, wet tea towel.

While the dough rests, make the eggplant. Preheat the oven to 450F. Trim the ends of the eggplant and slice length-wise in 1/4″ strips. Start by cutting the eggplant in half, and then cut in slices. Slice as evenly as possible to ensure even cooking. Aim for 8 slices if you can in case you loose a few during the cooking process. Trim the outside skin of the eggplant on the last slice, but don’t peel entirely.

Whisk the cooking oil, tamari, sea salt, apple cider, and liquid smoke. Toss the sliced eggplant in the mixture until well coated. On a lightly oiled, warm roasting pan or baking sheet, roast the eggplant is nicely browned, turning once. Expect 8-12 minutes. Ovens vary; use the colour and texture of the eggplant as a guide. Remove from heat and set aside to cool.

While the eggplant roasts, roll the dough out on a floured board to a small flat circle (about 8″). Brush with 1t oil. Fold into a half circle. Brush with 1t oil. Fold into a triangle. Roll the wrap out to about a 12″ circle. It should be fairly thin (a bit more than 1/8″). Brush with the last 1t oil.

With the chapati ready to go, toss the diced tomato with the sea salt. Mix the vinegar and mustard. Add to the tomato. Let stand 2-3 minutes while you finish the chapati.
Bring a large frying pan to heat on medium high (or use a griddle if you have one). Add the wrap (dry side down) and fry for 1-2 minutes. Turn and fry the other side. The chapati will be done when it’s lightly browned and lightly dry. Don’t overcook. It will make the wrap harder to roll. Remove from heat, let the wrap cool for a few seconds. Rub very lightly between your palms to soften if necessary.

Toss the kale greens with the tomato. Layer the eggplant slices into the wrap as evenly as possible, slightly off center toward you. Pack them down into the wrap by hand. Be careful not to overfill. Reserve extra eggplant. Sprinkle with nutritional yeast. Add the kale. Add the tomato. Wrap like you would a burrito.

Fold in the sides perpendicular to the filling gently, fold up the bottom up over the filling. Tuck the filling gently with the bottom of the wrap — but not too hard or you may split your wrap if it’s overfilled. Roll the whole thing over to close the wrap. Let stand briefly (less than a minute) before serving, and then enjoy!

Handrolled fazzoletti layered with creamy tofu, sauteed kale, sun-dried tomatoes and kalamata olives

Soft and thin, fazzoletti (handkerchiefs) are a delicate pasta, but one that doesn’t require a lot of fine cutting.

This makes a larger portion for 2, a smaller appetizer for 4.


For the pasta
1 cup semolina flour
1/4t coarse sea salt
1/3 cup water
1T olive oil
2 liters water and 2t coarse sea salt for boiling
1T nutritional yeast (or so — for garnish)
A pinch coarse sea salt per fazzoletti

For the kale
3T cooking oil
1/4t coarse sea salt
2 scallions, minced (reserve 3″-4″ for garnish)
1T garlic
1/4t red chili flakes
1T dried green herbs, rubbed (1)
3 cups kale
1/2 cup sun-dried tomatoes, finely chopped (the
dehydrated kind, not jarred)
2T kalamata olives, pitted and chopped
Sea salt and black pepper to taste

Optional: Replace 2T olives with 1T olives, 1T pickled capers for a little less fat and a richer flavor.

For the tofu filling
125g extra firm, high quality tofu
1 cup unsweetened plant milk
1/4 cup nutritional yeast
2T sauerkraut vinegar (I use unpasteurized)
2T sesame seed butter
1T tapioca flour dissolved in 1T cold water
Sea salt and black pepper to taste

Optional: Double the tofu filling for a richer, but heavier dish.


Start the pasta, then make the kale and then the tofu.
Mix the flour and salt for the pasta. Press your tofu ahead of time if required. Whisk the oil with the 1/3 cup water.
Mix the wet and the dry. Knead until a smooth elastic dough forms, and then another 2 minutes. Cover with a wet, warm tea towel and let the dough rest for at least 15 minutes.

When ready, roll the pasta out in a large rectangle, quite thin — thinner than 1/8″ you might normally roll for pasta.
Fazzoletti are meant to be quite delicate. So, get your squares as thin as you can get them without tearing. Cut at least 12, 4″x4″ squares, keeping in mind that you may lose a couple during the boiling. Use any extra pasta to roll thin and cut additional squares.

Let the pasta dry while you bring the 2 liters water to a boil go forward with the rest of the dish.

In a large frying pan, bring the oil and sea salt to heat on medium. Add the scallion and green herbs. Saute for 2 minutes. Add the garlic and chili flakes and saute for another minute. Add kale and the sun-dried tomatoes.
Saute for 5-7 minutes or until the kale is a nice dark green and both the kale and tomatoes are soft. Set aside.

While the kale sautes, puree the ingredients for the tofu up to but not including the tapioca mixture. In a small sauce pan, heat the mixture on medium until it comes to a light simmer. Add the tapioca mixture slowly, stirring continuously, until it thickens. Set aside.

Once water is boiling, add the fazzoletti to the water, Boil, swirling the pan occasionally, for 3-5 minutes or until the pasta are floating. Simmer another minute if you didn’t roll them extra thin. Drain carefully and add 2T of the pasta water to the kale.

Rinse the fazzoletti thoroughly with warm water. Set the fazzoletti out in an even layer on a clean cutting board to dry for a moment. Sprinkle with nutritional yeast and a pinch sea salt each.

To assemble, season the kale and the tofu to taste. Then layer the fazzoletti one sheet at a time with 3T heaping or so kale mixture to 2T scant or so tofu, then another layer of fazzoletti, press down lightly to consolidate the previous layer, fill, press, and so on.

You can mix the kale and the tofu for a tidier fill if you prefer, but the flavors will be less discrete. Use your best judgement to match the amount of filling you have to the amount of fazzoletti. Repeat until your filling and pasta are used up.

To finish, garnish with a little tofu and kale on top and some scallion green sliced on an angle and serve.

If you prefer a more rustic version, toss the fazzoletti with the kale and tofu carefully, and serve jumbled up (this emphasizes the softness of the pasta with its folding on the plate). You can also fold and seam the fazzoletti before boiling for a stuffed version.

1. I use herbes de Provence, but a simple mix of basil and oregano, what’s often sold in North America as “Italian seasoning” or your own blend will be fine.

Tofu sofrito

Sofrito is a complex but varied intersection between cooking method, ingredients, and finished dishes with many regional variations uses. My book, for example, has a version with green pepper, green apple and portobello mushrooms. Shown here with a smoky cashew spread
and fresh mixed baby greens wrapped in warm, fresh, hand rolled, whole wheat tortilla. It also goes well with brown rice, salsa and greens. Once you make it, you’ll find plenty of uses for it.


1 pound extra firm, high quality tofu, shredded (I use a box grater, larger holes)
1/2t coarse sea salt
1/4 cup cooking oil
2T garlic
1 medium red onion, finely chopped (about 1 1/2 cups)
1T heaping smoked paprika
2t dried, ground cumin
2t dried oregano, rubbed
1T lemon juice
2 cups vegetable stock
1 ‘sprig’ dried kombu (about 1″)
2T sun-dried tomatoes, minced (the dehydrated kind, not jarred)
1T white vinegar
2t black strap molasses
1-2T minced chipotle (the dehydrated kind, not in adobo)
1 large red pepper (about 1 cup)
1 large poblano pepper (about 1 cup)
1 cup passata (or tomato puree)
Red or black pepper and coarse sea salt to taste

Optional: You can replace chipotle with habanero (I often do). I also often replace the passata with salsa, the cumin with garam masala and/or the oregano with herbes de Provence. Spanish onions are more traditional than red. Cilantro, white wine and green peppers are also common variations.


Start with the peppers, then the tofu. Press your tofu ahead of time if it needs it. Preheat the oven to 450F. Lightly oil the peppers and roast until their skin is lightly charred (or use the gas stove method if you have a gas stove). Expect about 20 minutes, give or take.

It’s likely the poblano will finish more quickly than the red pepper. Remove them from heat separately if necessary. When done, let the peppers stand 10 minutes to cool. Skin, core, seed and dice. Puree the peppers (including the chipotle) until smooth.

When the peppers are ready, bring the oil to heat in a large frying pan with the sea salt. Add the onion and saute for 3-5 minutes. Add the dry spices and the garlic and saute for another 1-2 minutes. The spices should be quite fragrant.

Add the tofu and saute until lightly browned (expect another 7 – 10 minutes). Stir carefully so as to not break up the tofu too much. Add the lemon juice and deglaze the pan. Remove from heat and add to a slow cooker. Add the remaining ingredients and slow cook for about 5 hours on high or 8 hours on low (although adjust for your
slow cooker — you know it better than I do).

Once the liquid has reduced to about 2 cups, preheat the oven to 200F. Remove the kombu and transfer the tofu to a roasting pan or baking sheet with sides and roast for about 2 hours, stirring periodically to ensure even browning and drying.

Once most of the liquid has been reduced and the pan is beginning to dry, increase the heat to 450F and roast for about 10 – 20 minutes to finish. The tofu should be chewy, but juicy, and an even reddish brown. Season to taste with additional pepper and salt.

Note: You can reduce cooking time by skipping the slow cook and slow roast in favor of just a slow roast. In that case, roast for about 4 hours at 200F and then increase heat, but expect to stir periodically the whole time. Your texture may not be quite as even and the flavour will not be quite as balanced. You may also want to wear gloves
when working with the chipotle or other hot peppers.

Tempeh, pumpkin chili wrap with roasted kale and artichoke, sesame spread

Sweet, spicy and smokey chili wrapped in a warm, fresh whole wheat tortilla. The pumpkin makes a nice, filling alternative to tomato-centered chili.


For the chili
1T smoked paprika
1/2T cumin
1t coriander
1T cooking oil
2 scallions, minced
1T fresh garlic, minced
1/4t crushed chili flakes (or similar and/or to taste — I use 1/2t)
125g tempeh, finely chopped (use pasteurized)
1T lemon juice
2T sun-dried tomatoes, finely chopped (dehydrated, not jarred)
1 cup vegetable stock
1/4 cup dried, soft dates, pitted and finely chopped
2 cups pumpkin puree
1T cashew butter
1T nutritional yeast
Coarse sea salt and black pepper to taste

Optional: replace the tempeh with about 3/4 cups cooked black lentils

For the artichoke, sesame spread
1/2 cup artichoke hearts
1/4t coarse sea salt
1/2T sweet white miso (use a low sodium version)
1/2T unpasteurized sauerkraut vinegar
1T sesame seed butter (as opposed to tahini — I used a fairly traded brand)
1/2T dried green herbs, rubbed (I use herbes de Provence)
1/4t freshly ground black pepper
1T nutritional yeast
Sea salt and black pepper to taste

Optional: for a more fermented flavor without the nutritional yeast, make the spread. Let it stand a few hours loosely covered, add the nutritional yeast, and then use as directed.

For the kale
1/2T cooking oil
1/4 coarse sea salt
1 cup kale, chopped
Sea salt to taste

For the wrap
2/3 cup heaping whole wheat flour
A pinch coarse sea salt
1/3 cup warm water


Start the chili, then the tortilla, then the rest. In a medium pan with a lid, roast the paprika, cumin, coriander and chili flakes on medium heat for 1-2 minutes (until they are nice and fragrant).

Add the cooking oil and stir to combine. Add the scallion and saute for 2-3 minutes. Add the garlic. Stir to combine and saute for 2-3 minutes. Add the tempeh and saute another 3-5 minutes until the pan is browning. Add the vinegar and deglaze the pan.

Add the stock and the sun-dried tomatoes. Reduce heat to medium low and simmer for about 1 hour. The stock should reduce quite a lot during this time. If the pan dries, add water. At the one hour mark, add the pumpkin, dates, and cashew butter. Stir to combine.

Return the pan to a light simmer, reduce heat to the lowest setting, cover loosely and simmer for another hour or so, stirring periodically. Reduce the chili to about 1 1/2 cups. The chili should be quite thick. If it’s too thin, when you go to wrap, you may end up with a hot mess on your hands (literally). When reduced, remove from heat, add the nutritional yeast. Let stand 15 minutes to cool.

While the chili reduces, start the wrap. Add the salt to the water. Add the water to the flour. Mix the wet and the dry, then knead until a smooth, pliable dough forms and then for another two minutes. Cover with a warm, wet tea towel and let rest for at least 15 minutes.

While the dough rests, make the kale and artichokes. Preheat the oven to 450F. Toss the kale in the cooking oil and sea salt. Roast on a baking sheet or roasting pan on the middle rack for about 8-10 minutes, or until the kale is wilted and a rich green, but not browning. Stir periodically.

When the kale is done, remove from heat and set aside. Ovens vary; use the texture and colour of the kale as a guide. Dry roast the artichoke hearts with the kale for about 5 minutes. Remove, and blend the artichokes with their remaining ingredients until smooth. Set aside.

While the chili cools, roll the tortilla. On a floured board, roll the tortilla out to a 13″ – 14″ circle about 1/8″ thick. Be careful not to roll too thinly (the dough will have transparencies, start to split, etc.). If you don’t have a large enough frying pan, you can try a pizza stone. Otherwise, you can break the dough up and roll out to two tortillas about 6 1/2″ – 7″.

Let the dough rest while you bring a large frying pan (or griddle if you have one) to heat on medium high. Fry lightly on both sides until the tortilla is lightly browned (it will also bubble a little), turning once.This shouldn’t take more than a couple of minutes, both sides. Be careful not to overcook. This will make the tortilla more difficult to roll and it will be more likely to split. Remove from heat and let the tortilla rest a couple of minutes under a clean tea towel to soften.

To assemble, add the chili in an oblong, but spread out layer in the middle of the tortilla, just off-center toward you. Add the kale in a thin layer over the chili. Add the artichokes last.

Wrap like a burrito. Carefully fold in the sides. Using both thumbs, carefully roll up the tortilla away from you over the top of the filling, tuck the filling gently, and then roll over.

Be careful as you wrap. If you overfill, wrap too quickly, don’t keep the sides tucked, the tortilla may split, your corners may come undone, etc. Let the wrap rest and setup for a few seconds, and then either wrap in foil for a couple of minutes, or I return mine to the frying pan, seam down, to seal.

Sweet, spicy potatoes, cauliflower and Brussels sprouts roasted with mango, sesame, and curry spices

Seasoned with fresh, ripe mango, curry spices and
crushed chili, roasted and then tossed with baby greens, this is a simple but flavourful small plate for four or a meal for two.


3 cups cauliflower florets
2 cups white potato, skin on and cut in 1/2″ dice
1 cup Brussels sprouts, halved lengthwise
1 cup vidalia onion, peeled and cut in 1/4″ dice
1 1/2 cups fresh mango, pitted, peeled and chopped.
1/2t coarse sea salt
3T sesame seed butter
3T curry powder (medium hot)
1/4t dried crushed red chili (or to taste, I use 1/2t)
1T fresh garlic, crushed and minced
1t fresh ginger, grated and minced
1 cup vegetable stock
2 cups mixed baby greens
Sea salt and black (or red) pepper to taste

Optional: Replace the stock and sesame seed butter with a can of full fat coconut milk or the potatoes with sweet potatoes. Replace the sprouts with shredded green cabbage if you prefer.


Preheat the oven for 400F. Prepare the cauliflower,
potato, sprouts, and onion and add to a roasting pan or baking sheet with side, potatoes on the bottom, then onions, then sprouts, with the cauliflower last.

Puree the mango, sea salt, sesame seed butter and spices until smooth. Add the stock. Puree smooth again. Pour the mango, sesame and spice mixture evenly over the vegetables to coat.

Roast on the middle rack, stirring periodically until
everything is very lightly browned and the potatoes are fork tender. Expect about 1 hour, but ovens vary. Use the texture and colour of the ingredients as a guide. Stir more frequently toward the end to avoid sticking.

When done, remove from the oven and toss with baby greens. Let stand 2-3 minutes to wilt the greens lightly. Season to taste and serve.

Spicy potatoes, mushrooms and cabbage roasted in curry spices, red miso and cashew milk tossed with mixed baby greens

This makes for a lovely and aromatic small plate for 4, a meal for 2.

2 cups white potatoes, 1/2″ dice
2 cups shredded green cabbage (I use coleslaw mix)
2 cups cremini mushrooms, 1/4″ slices
1 1/2 cups vegetable stock
3T cashew butter
1T red miso (use low sodium if you can find it)
2T curry powder
2t coconut sugar
1/2t crushed red chili (or to taste, I use 1t)
1 cup mixed baby greens
Sea salt and red or black pepper to taste

Optional: Use whole, freshly ground or popped spices in place of the curry powder. Replace the stock and cashew butter with a can of coconut milk. White button mushrooms will work in place of cremini, but they don’t have as much flavor. Add cooked lentils or chickpeas for a rounder dish.


Preheat the oven to 450F. Add the potatoes, then the cabbage, then the mushrooms to a roasting pan or baking sheet with sides.

Puree the stock with everything up to but not including the greens. Pour the cashew mix over the vegetables and toss a little to coat well.

Roast until the pan is nicely browned, and the potatoes are tender. Stir periodically to ensure the mushrooms and cabbage cook evenly. Expect about an hour. Ovens vary; use the colour and texture as a guide.

Remove from heat, toss with the greens and let stand 5 minutes to cool. Dish out and serve.

Chickpeas, kale, and kamut with red pepper, olives, and capers

Dressed with garlic, chili and tamari, this is a simple, vibrant dish with no added oil or sugar but lots of flavour.


For the chickpeas, kale and kamut
1 1/2 cups water
1/2 cup kamut
2 cups green kale, stemmed and coarsely chopped
2 red peppers (about 1 1/2 cups), 1/2″ dice
1 cup cooked chickpeas

For the dressing
2 scallions, minced
1T fresh garlic, minced
1T tamari
1T lemon juice
1/4 cup nutritional yeast
1T kalamata olives, pitted and chopped
1T pickled capers, minced
1t nori flakes
1t purple dulse flakes
2T cold-milled brown flax seed
1/4t dried red chilis (or to taste)
Coarse sea salt and black pepper to taste

Optional: Chopped walnuts, sliced ripe pear, clementines, sauteed mushrooms, sun-dried tomatoes, will all add flavor, texture and nuance to this dish. Roasting the chickpeas separately with a little tamari and chili or the dulse and nori will also add nuance.


In a small sauce pan with a lid, toast the kamut for 2-3 minutes. Add the water and bring to a simmer. Cover, reduce heat to low and simmer until the water is absorbed and the kamut is soft by nicely chewy (expect about 1 hour). You could reduce cooking time a little by soaking the grain overnight.

While the kamut is finishing up, assemble the kale, red pepper and kale in a large bowl. When the kamut is ready, increase heat to medium high, add the scallions and stir fry for 2 minutes. Add the garlic, and stir fry for 1 minute. Add the chickpeas, toss to coat, and stir fry for another minute. Add the lemon and tamari. Deglaze the pan. Remove from heat. Add the remaining ingredients and toss to combine. Add the kamut and chickpeas to the kale and red peppers and toss to combine.

Let stand 5 minutes to wilt the kale lightly. Season to taste. Dish out and serve.



Miso soup with tofu, shiitake mushrooms and kale

Simple and nourishing, this makes 4 small bowls or 2 large ones.


1T water
2 scallions, minced about 4″ green reserved for garnish
1 cup shiitake mushroom caps, stemmed and sliced 1/4″
250g tofu, 1/4″ cubes
1T tamari
1T lemon juice
4 cups water
1 ‘spring’ dried kombu, about 1″
2-3T red miso (use low sodium if you can find it)
1 cup green kale, stemmed and coarsely chopped
Coarse sea salt to taste
1/2 cup purple carrots, matchsticked

Optional: 1/2t toasted sesame oil add some additional flavour to this dish, and a teaspoon of white sesame seeds will add colour, flavour and nutrition. I often add nori flakes to mine as a garnish as well. White and yellow miso often have a milder flavor than red. Regular orange carrots are also fine for this dish and add a lovely colour contrast.


Bring a medium pan to heat on medium high heat. Add the scallions and water and stir fry for 1 minute. Add the shiitake and tofu stir fry for 2 minutes.
Add the tamari and lemon and deglaze the pan. Stir fry for another 2 minutes or until most of the moisture has been absorbed, the tofu is lightly browning, and the pan is starting to dry again.

Add water and kombu. Bring to a gentle simmer and simmer 5 minutes. Remove from heat, remove the kombu, add the miso and stir to combine. If you’re new to miso, add 2T to start and add more to taste. Add the kale and stir to combine.

Let stand a minute to wilt the kale lightly. Season to taste. Ladle out. Garnish with scallion greens sliced on an angle and the matchsticked carrots, and serve.

Note, miso ‘tea’ also makes a light, simple snack or breakfast. Bring a cup or so of water to a boil, pour over a 2-3 teaspoons of miso in a mug, and stir until dissolved.

Jicama, zucchini, and carrot noodle bowl with peanut sauce

Sweet and spicy, with dulse, nori, and sun-dried tomatoes, this is a light but flavourful dish. This makes a small bowl for 4 or a larger one for 2. You’ll need a mandoline or spiralizer to cut the noodles.


For the dressing
2T sun-dried tomatoes (dehydrated, not jarred)
1 ‘sprig’ dried kombu, about 1″
3T warm but not hot water
2T unsweetened, unsalted peanut butter
1T red miso
1T lemon juice

For the noodles
2 cups jicama, peeled and spiral cut
1 1/2 cups zucchini, trimmed and spiral cut
1 cup carrots, trimmed and spiral cut
2 scallions, minced (3″ – 4″ reserved for garnish)
1T fresh garlic, minced
1t fresh ginger, grated and minced
1/4t dried red chilis
Coarse sea salt and chili to taste

For the garnish
Scallion green sliced on an angle (as above)
2t nori flakes
1t purple dulse flakes

Optional: Add some fresh greens, shredded cabbage and/or diced tomato for additional nutrition.


Soak the sun-dried tomatoes and kombu together for 30 minutes, stirring occasionally. While the tomatoes and kombu soak, spiral cut the jicama, carrots and zucchini, and then let the noodles dry in a clean tea towel.

After 30 minutes, remove and discard the kombu but not the soaking water. Remove, squeeze, and mince the sun-dried tomatoes. Whisk the rest of the dressing ingredients with the remaining water.

Pat the noodles dry. Garnish with the dressing, scallions and sea vegetables. Season to taste and serve.

Curry-spiced red lentils and oats with spinach, raisins, and walnuts

Spicy, savoury, with a touch of sweetness, this is a great way to add greens to your breakfast.


For the lentils and oats
1 1/3 cup water
1 ‘sprig’ dried kombu (about 1″)
1/4 cup red lentils
1/4 cup rolled, large flake oats
2T scallions, minced (reserve 2″ – 3″ green for garnish)
1/2T curry powder
1/4t dried, ground turmeric (or to taste — I add 1/2t)
Coarse sea salt and black pepper to taste

For the spinach
1T water
1 cup packed spinach, minced
1/4t coarse sea salt
1T nutritional yeast
Coarse sea salt to taste

For the garnish
1T chopped walnuts
2T raisins (thompson or sultana are equally good)
3-4 grape tomatoes, quartered
Scallion green sliced on a angle (as noted above)

Optional: Switch out the oats for amaranth for something more nutrient dense (reduce the water to 1 cup if you do, and add the amaranth about 10 minutes in). You can save yourself time (and a pan) by adding the spinach and raisins to the oats for the last 5 minutes, but your presentation won’t be as nice. You can also add some flavour by toasting the oats and curry spices in the frying pan before adding them. Replace the walnuts with a tablespoon cashew butter (added to the oats at the end) for a creamier texture.


Bring the water to a boil in a small pan with a lid. Add the red lentils and kombu. Reduce heat to low, cover and simmer for 30 minutes. Add the oats, cover and simmer for another 5 minutes. Remove the kombu. Add the scallion, curry powder and turmeric. Stir to combine. Simmer another 5 minutes. Remove from heat and let stand to cool.