Sneaky Macaroni

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This dish takes under 20 minutes, serves 4-6, and is a hearty budget recipe. It’s called Sneaky Macaroni because the sauce is rich in phytonutrients, but you’d never know it from the taste!

Ingredients

75g pasta per person
2 heads broccoli, cut into the smallest florets you can manage

For the sauce

400g sweet potato, peeled and diced
200g carrots, peeled and chopped
1 can white beans (e.g. butter beans)
4 cloves garlic
2 tbsp yellow miso paste
1 tbsp lemon juice
1 tbsp suitable-for-vegans Dijon mustard
3/4 cup nutritional yeast
2 tsp smoked paprika
1 tsp turmeric
2 tbsp tamari or soy sauce, or more to taste
4 garlic cloves
1 tsp onion granules
1 cup soy milk
1-2 cups vegetable broth, or as much as needed to thin the sauce to the desired consistency
Salt and pepper, to taste

Method

1. Make the sauce by placing the carrots and sweet potato in a large pot of cold water and bring to the boil. Simmer until fork tender–about 7 minutes.
2. Meanwhile, cook the pasta according to package directions, adding the broccoli in the last 3-5 minutes of boiling time, depending on your preferred doneness.
3. When the sweet potatoes and carrots are cooked, drain, and add to the blender with the rest of the sauce ingredients. Blend to the desired thickness, adding enough vegetable broth to reach a smooth consistency.
4. Add the desired amount of sauce to the pasta, and stir through to warm. If the sauce has been sitting for a while and has thickened, stir through some more water or vegetable broth.

Spicy, smoky tempeh burrito with avocado, spinach and fresh tortilla

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Simple, spicy and rich, this makes enough for 2 good sized wraps, but easily doubles. For a single large burrito, overlap the tortillas by about 5″ – 6″ and roll everything together.

Ingredients

For the filling
1T avocado oil (or similar)
1/4t coarse sea salt
1 cup sweet onion, 1/4″ dice
1/2 cup red bell pepper, 1/4″ dice
1T fresh garlic, minced
1T smoked paprika
1/2T garam massala
1/2t dried red chilis (or to taste)
125g tempeh, minced (use pasteurized)
1/2 to 1T coconut sugar (start with 1/2T but sweeten to taste)
1/2T lemon juice
1 cup mushroom stock
1/2 cup tomato passata (or puree)
2T nutritional yeast
Coarse sea salt and black pepper to taste

For the tortilla
1 cup heaping whole wheat bread flour
1/2 cup water

For the rest
1 ripe avocado, peeled, stoned and thinly sliced
2 cups spinach, coarsely chopped
2T nutritional yeast
A few pinches sea salt

Optional: Fresh habanero, jalapeno or even poblano pepper will add flavour and some heat to this dish. Maple syrup will do fine in place of the coconut sugar if that’s what you have. Use raw spinach if you prefer, but overall, expect some rolling challenges.

Method

First, start the tempeh, then make the tortillas and then the rest. Warm a large frying pan on medium high heat. Add the oil and sea salt. Add the onion and saute for 2 – 3 minutes. Add the red pepper and spices. Saute another 2 minutes. Add the tempeh and coconut sugar. Saute for 3 – 5 minutes, until the pan is starting to brown a little.

Add the lemon juice and deglaze the pan. Add the stock. Bring the pan to a simmer, reduce heat to low, cover and simmer 30 minutes. Uncover, add the passata, and simmer another 30 – 40 minutes until the liquid is mostly cooked off. When done, remove from heat and set aside.

When the tempeh is getting thick, start the tortillas. Add the water to the flour. Knead until a smooth elastic dough forms, and then another 2 -3 minutes. Cover with a warm wet tea towel and let the dough rest about 15 minutes.

When rested, break the dough into 2 balls. Roll out on a floured board to 12″ – 14″, and about 1/8″ thick (or use a tortilla press if you have one). Repeat with the other ball of dough.

Warm a large frying pan on medium high heat. Dry fry until the tortilla is done on one side (it will be lightly browned and bubbled). Flip and fry the other side. Set aside and repeat with the other piece of dough. Cover both with a tea towel while you finish everything else.

While the dough is resting, preheat the oven to 450F. Add the spinach to a baking sheet or roasting pan and roast for about 5 minutes, until it’s nicely wilted. Remove and set aside. When the tortilla and spinach are ready and the tempeh has cooled a bit, season the tempeh to taste and add the nutritional yeast. Stir to combine.

To fill, add the spinach to a tortilla in a long, thin line toward the middle-bottom of the tortilla. Sprinkle with a bit of sea salt and nutritional yeast. Add half of the tempeh mixture. Add avocado slices. Sprinkle with a pinch of sea salt and nutritional yeast, and roll up carefully (warm filing can easily tear through a tortilla).

To roll, bring the bottom of the tortilla up away from you over the filling. Tuck. Fold in the sides. Roll over. Repeat with the other tortilla. Let them stand 2-3 minutes (or wrap in foil if you like), and then serve.

 

 

Portobello mushroom, tofu wrap with coconut milk, sea vegetable spread and wilted spinach

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Rich, smoky and full of greens. The recipe for the spread makes quite a lot (so, reduce or be prepared to have extra on hand).

Ingredients

For the spread
1 cup red lentils
2 cups vegetable stock
1 ‘sprig’ dried kombu (about 2″)
1 1/2 cups coconut milk (I use full fat)
1T fresh garlic, minced
1/4t coarse sea salt
2T nutritional yeast
1T nori flakes
2t purple dulse flakes
Coarse sea salt and black pepper to taste

For the tortilla
1/2 cup whole wheat bread flour
1/4 cup lukewarm water
A pinch fine sea salt (if you like)

For the tofu and mushrooms
120g extra firm, high quality tofu cut in 1/4″ long strips
1 medium portobello mushroom, stemmed and sliced thickly, 1/3″
2T tamari
1/2T lemon juice
Coarse sea salt and black pepper to taste
1 cup baby spinach
1/2T nutritional yeast
A pinch sea salt

Optional: You can also make this on the stove top or bake in a ceramic dish, but both require more attention. If you want to keep the spread close to white, stir more frequently. If you’d like a fond, don’t stir as much. Sun-dried tomatoes, black olives, capers, and other high flavour ingredients would also make nice additions.

Method

Make the spread first, and then when it has setup, make the remaining ingredients starting with the mushrooms and tofu, then the wrap and then the spinach.

Warm a slowcooker on high. Add everything up to and including the sea salt. Cover and cook on high, stirring periodically, reducing until you have about 2 1/2 cups — expect several hours depending on your slowcooker. When reduced, remove from heat. Remove the kombu. Add the nutritional yeast, nori, and dulse. Stir to combine.

Let stand to cool uncovered about 30 minutes. Season to taste. Spoon out into an appropriate dish, cover loosely and chill 30 minutes. Pour off any condensed water, cover tightly and chill overnight to setup. When ready to serve, adjust the seasoning to taste depending on use and enjoy.

When the spread is ready, make the tortilla. Mix the water and flour, 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.

Preheat the oven to 450F. Toss the portobello mushrooms and tofu in the tamari. On a lightly oil or nonstick baking sheet or roasting pan, roast the tofu and mushrooms on the middle rack for about 20 minutes or until nicely browned.

Turn periodically to brown evenly. Ovens vary; use the colour and texture as a guide. Remove from heat when done (separately if necessary). When the tofu and mushrooms are looking done, add the spinach to the pan and roast another 2 – 3 minutes to wilt.

While the tofu and mushrooms finish, roll out 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″.

Bring the frying pan (or griddle if you have one) to heat on medium high. Dry fry the tortilla 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.

Let the tortilla rest a few minutes to cool and soften. Season the mushrooms and tofu to taste.Add about 1/4 cup spread to the tortilla and spread evenly in the middle. Add the mushrooms, the spinach and the tofu.

Dust the spinach with the nutritional yeast and a pinch sea salt when you add it. Roll up like you would a burrito — from the bottom up over the filling away from you, tucking in the sides and rolling over (go gently!). Cut in half if you like and enjoy!

Cauliflower with mushroom and red wine gravy, sauteed artichokes, kale and scallions.

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For the cauliflower
1 head of cauliflower
1T of coconut oil
1/2t of coarse sea salt
1 dash of liquid smoke

Stem the cauliflower to remove the leaves and all but the base of the core.
Set the cauliflower up on its stem and cut four slices about 1″ in thickness (with a smaller head, this will likely leave you with two good cuts and a lot of bits and pieces which you can use for other thing).
Preheat your oven to 375F.
In a pan that retains heat well, bring the oil, salt and smoke to heat on high (e.g, an iron frying pan).
Add the cauliflower and reduce to medium high.
Brown on both sides (2-3 minutes each side — be careful not to scorch the cauliflower).
Remove the cauliflower and add to a lightly greased oven pan.
Bake for about 8 minutes each side turning once (it should be firm but chewy — don’t over cook).

For the artichokes
1T of coarse olive oil
1/4t of sea salt
1/2 cup of minced scallion
3/4 of artichoke hearts, quartered
1 cup of chopped kale
1T of white wine, lemon juice or other substitute to deglaze the pan
1T of nutritional yeast
Sea salt and black pepper to taste

Bring the oil and salt to heat on medium-high.
Saute the scallions for 2 minutes.
Add the artichokes. Saute for 3 minutes.
Add the kale. Saute for 5 minutes.
Add the wine and deglaze.
Remove from heat.
Toss with the nutritional yeast.

For the gravy
1T of olive oil
1/4t of coarse sea salt
1/2 cup of minced scallions
1T of fresh thyme
1T of minced garlic
1T of other green herbs (or bouquet garni)
1 cup of red wine (burgundy, gamay, pinot noir or similar — it should be fruity with good body)
Optional: 2T of vodka or cognac (if you want to burn off the alcoholl — this also makes for a richer gravy)
1 cup of vegetable stock
2t of arrowroot powder dissolved in 2T of water
Sea salt and pepper to taste

Bring the olive oil and salt to heat on medium high.
Add the scallions and saute for 2 minutes.
Add the thyme, garlic and other herbs saute for 1 minute.
Add the mushrooms and saute for about 5-8 minutes until they start to weep.
When the pan has browned a bit, add the wine (and spirits if you’re using them, and then light).
Add the stock.
Reduce on medium-low by about 1/3.
Whisk the arrowroot and water, and then add slowly to the pan stirring continuously until your gravy thickens.
Remove from heat.

Plating
Reserve about 2T of scallion greens thinly sliced on the diagonal and 2-3 stems of thyme for the garnish.

 

 

Portobello mushrooms sauteed with apples, red chili and thyme over a sauce of roasted red pepper, white wine and sumac (served in the photo with roasted Brussels sprouts and white potatoes).

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For the red pepper sauce
2 red peppers
1/4t of coarse sea salt
3T of olive oil (separated)
1T of garlic, minced
1T of sumac
2T of white wine*
1t of lemon juice
1t of agave nectar
1T of nutritional yeast
Sea salt to taste

The wine should either be unfined/unfiltered or filtered without the use of animal products.

Preheat your oven to 450F.
Rub the peppers with oil, and then roast until their peel starts to char (or use the traditional method with a gas stove).
Remove the peppers, let stand to cool, and then peel, core and chop in 1/4″ dice.
Bring 1T of oil to heat on medium-high.
Add the salt and the garlic and saute for 1 minute.
Add the red peppers and sumac and saute until the pan starts to brown (about 5-7 minutes).
Deglaze with the wine and lemon.
Add the nutritional yeast and agave.
Puree the mixture.
Carefully emulsify the mixture with the remaining 2T of olive oil (add the oil very slowly so that the sauce becomes nice and light).

For the mushrooms and apples
4-6 portobellos, stemmed and sliced in half inch cuts (about 3 loose cups — these will reduce a lot)
1 medium-sized apple, cored and cut into sixteenths
2T of olive oil
1/2t of coarse sea salt
2 scallions, minced (reserve about 2T for garnish)
1T of fresh thyme (reserved 2-3 stalks for garnish)
1T of minced garlic
1t of red chlli paste
1t of prepared mustard
2T of nutritional yeast
1T of lemon juice
1t of tamari
Sea salt and black pepper to taste

Bring the oil to heat on medium-high.
Add the salt, the scallions, the garlic and the thyme and saute for 2 minutes.
Add the chili and mustard and saute for 1 minute.
Add the mushrooms and toss to combine.
Saute the mushrooms for 5-7 minutes (until there’s about 1/4 cup of liquid in the ban).
Add the apples, stir to combine and cook for another 5 minutes or so or until the pan is starting to brown.
Add the nutritional yeast.
Remove from heat and deglaze with the lemon and tamari.
Season to taste.

Plating
Plate about 2T of sauce in a shallow, 6″ circle. Add the mushrooms and apples. Garnish with fresh scallion and a sprig or two of thyme.

Potato and cabbage pancakes with lightly roasted heirloom tomatoes and lemon nori pesto.

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Colcannon (a traditional Irish dish) is normally made from mashed potatoes and cabbage or kale. This version shreds the vegetables, adds some tomatoes and scallions, as well as a little pesto for a quick brunch style dish a little more like boxty. This make four pancakes.

For the pancakes

2 cups of shredded yellow potatoes (well-scrubbed, unpeeled)
1 cup of shredded cabbage (I use coleslaw mix)
2T of olive oil
2 scallions, minced (about half a cup — reserve a little green for garnish)
1T of minced garlic
1/4 cup of nutritional yeast
1/4 to 1/2T of coarse sea salt (use less if you don’t like your potatoes nicely salted — you can always add more later)
1T of egg replacer diluted in 2T of cold water
A pinch of turmeric
Black pepper to taste.

Preheat your oven to 400F.
Squeeze out all the moisture you can from the potatoes.
Combine everything but the egg replacer in a large bowl and mix until well combined.
Whisk the egg replacer, cold water and turmeric until well combined.
Add the mixture to the potatoes and cabbage and mix well until the egg replacer is thoroughly distributed.
Make balls about 3/4 to 1 cup in size from the mix, packing well.
Add the balls to a well oiled baking sheet and pack by hand again.
Bake on the middle rack until the tops are starting to brown slightly (about 25 to 35 minutes depending on your oven).
Once the balls have started to brown a little on top, flatten carefully with a wooden spoon for a pancake shape about 1″ high.
Set the oven to broil.
If you roast the tomatoes in the garnish, add them to the pan now, cut side up, sprinkle with a very tiny pinch of sea salt.
Broil for 7-10 minutes — until you have a nicely browned top.*
Remove from the oven and let cool 5 minutes.
Carefully remove the pancakes from the pan and plate with the tomatoes.

For the garnish

2T of scallion green sliced on the diagonal
2 basil leafs
4 small grape tomatoes, halved
A small amount of olive oil just to coat the tomatoes a little
A pinch of sea salt

For the pesto

2T of olive oil
A pinch of coarse sea salt
3T of packed fresh basil
1t of lemon juice
1/2t of nori flakes
2t of minced garlic
2t of nutritional yeast

Combine ingredients in a high speed blender and blend. You can always ad a few pine nuts to this, but given the amount, you may have difficulties getting it to blend.

*I use a convection oven. Time may vary for a gas or a standard electric. Use the browning of the potatoes to guide the amount of baking. If you use a gas oven, very carefully flip the pancakes once they start to brown (as above) with a spatula and cook for another 10-15 minutes at 400F.

Tofu and red potatoes in coconut milk with cremini mushrooms, savoy cabbage, garlic and ginger

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The tofu, potatoes, mushrooms and cabbage are slow cooked together in broth and then finished in coconut milk to give this very simple, inexpensive dish a rich finish.

Ingredients

About 220g of tofu in .3″ slices
2 medium red potatoes, quartered (about 1 1/2 cups)
6 medium sized cremini mushrooms, stemmed and quartered (about 250g)
3 cups of savoy cabbage, thinly sliced
3 scallions, minced (reserve about 3 – 4″ of one green for garnish)
1 cup of boiling water
2 bouillon cubes
1/2t of coarse sea salt
1/2 cup of full fat coconut milk
3T of garlic, minced
1T of ginger, minced
1t of dried ground cumin
1t of dried ground coriander
Sea salt and black pepper to taste

Instructions

Add the tofu, mushrooms, cabbage, scallions, mushrooms and sea salt to a slow cooker.
Dissolve the bouillon in the boiling water, add to the slow cooker and stir to combine.
Cook covered for about 4 hours, stirring here and there.
At the 4 hour mark, preheat the oven to 400F.
You should have about 2 cups of liquid left. If you don’t, add a little water.
Add the remaining ingredients, stir to combine and pour everything out into a shallow oven pan with sides (I use a 9×13″ pan).
Bake for about 30 minutes, stirring periodically, or into the mixture is starting to brown lightly.
Remove from the oven, let stand 10 minutes to cool, and serve.

The scallions are very thinly sliced on an oblique angle to give them good volume. The dish is plated here with lightly sauteed mixed greens and some red pepper, a great way to add some additional colour and nutrition to the plate.

Shredded cabbage with red pepper, tomatoes and dill

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Ingredients
3T of cooking oil (reserve 1-2t for the peppers)
1/2t of coarse sea salt (divided in equal parts)
2 large tomatoes (about 1/4 to 1/2 pound)
1 large red pepper
2 scallions, minced
1T of garlic
1T of fresh dill, minced
2 cups of cabbage, shredded (I use coleslaw mix)
2T of nutritional yeast
Sea salt and black pepper to taste

Directions
Preheat the oven to 450F.
Lightly oil the peppers and then oven grill until lightly charred (or use the traditional stove top method if you have a gas stove).
Let stand to cool about 15 minutes, peel, cored, seed, and chop.
Core and seed the tomatoes.
Puree the tomatoes with the red pepper with 1/4t of the sea salt in a high speed blender until smooth.
Set aside.
Bring the oil and remaining sea salt to heat on medium high.
Add the scallions and saute for 2-3 minutes.
Add the garlic and the dill, and saute for another 2-3 minutes.
Add the cabbage and saute for another 10-12 minutes or until the cabbage has wilted lightly and pan starts to brown.
Add the pureed tomatoes and red pepper to deglaze.
Reduce heat to medium low and simmer until the sauce is somewhat thick (about 10-15 minutes).
Remove from heat and add the nutritional yeast, stirring to combine.
Let stand to cool 10 minutes, season to taste and serve.

Crispy polenta with red wine, tomato herb sauce, sauteed greens and black beluga lentils

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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 oil
1T of garlic, minced
1/4t of dried ground turmeric
1T of nutritional yeast
Sea salt and black pepper to taste

1T of cooking oil
1T of dried basil
1/2t of dried thyme
1/2t of dried oregano
2t of garlic, minced
1/2t of sugar
2T of red wine
1/2 cup of passata (use tomato puree or sauce if that’s what you have)

1 cup of packed kale, chopped
1T of cooking oil
1/4t of coarse sea salt
2t of lemon juice
2T of nutritional yeast
Sea salt and black pepper to taste

1/2 cup of cooked black lentils
1t of olive oil
Sea salt to taste

Make the polenta first, followed by the sauce and the greens, unless you don’t have black lentils on hand, in which case, make those first.

Bring the water and sea salt to a soft boil in a pan with a lid.
Add the corn meal slowly, stirring as you go.
Reduce heat to low and cook for roughly 40 minutes, stirring frequently to avoid sticking.
The polenta will be done when it’s quite thick and pulling away from the sides of the pan.
Add the nutritional yeast, garlic, turmeric, soy milk and any additional seasonings.
Stir thoroughly to combine.
Let stand five minutes to cool.
Spoon the polenta into a lightly oiled (or nonstick) 3″x9″ baking dish, and smooth the top with a spoon.
Let cool for about 30 minutes uncovered in the refrigerator to setup.
Preheat the oven to 400F.
Carefully turn out the polenta, cut in half width-wise (for two portions).
Lightly oil a cookie sheet and sprinkle with a little corn meal.
Add the polenta and bake until until starting to lightly brown and the outside is lightly crisp (about 20-25 minutes, but use the texture and colour as a guide).

While the polenta bakes, make the sauce.
Bring the oil and sea salt to heat on medium high.
Add the garlic and herbs and saute for 2-3 minutes until the pan starts to lightly brown.
Add the red wine and deglaze.
Add the passata and return to a low simmer.
Reduce by about 1/4.
Remove from heat, and set aside.

Bring the oil and sea salt to heat on medium high.
Add the kale and saute until wilted and the pan starts to brown lightly (maybe 5-8 minutes).
Add the lemon juice and deglaze the pan.
And the nutritional yeast and stir to combine.
Season with additional sea salt to taste.

Toss the black lentils with sea salt and oil to combine.

Plating
This dish is all about contrast, and the plating emphasizes that contrast with a black plate, but a white plate will work just as well.

Add the rectangle of polenta to the plate.
Spoon the tomato sauce over the top of the polenta.
Carefully compress the greens with tongs and add to the polenta on top of the sauce.
Sprinkle 1/4 cup of lentils over the top of each serving.

 

 

Pan-fried chick pea and sun-dried tomato medallion; raspberry and red Thai chili sauce; roasted potatoes and cabbage; green beans and heirloom carrots

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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 (2T separated)
1/2t of coarse sea salt
2t of tamari
2T of nutritional yeast
1T of garlic, minced
2t of ginger, minced
2t of dried ground cumin
1t of dried ground coriander
1t of dried rubbed thyme
2T of hard wheat flour
Sea salt and black pepper to taste

For the sauce

1/2 cup of fresh raspberries
1/2t (or to taste) of red Thai chili paste
1T of sugar**
1t of tamari
A pinch of coarse sea salt
1T of coconut oil

For the potatoes and cabbage

2 potatoes in 1/2″ dice (about 1/4 pound)
2 cup of shredded cabbage
3T of cooking oil
2 scallions minced (leave about 3″ of scallion for garnish
1/4t of coarse sea salt
Seal salt and black pepper to taste

For the carrots and green beans

6 small heirloom carrots
2 cups of green beans
2T of cooking oil
1/4t of coarse sea salt
Sea salt, black pepper and nutritional yeast to taste

Directions

For the chick peas, puree all the items except the flour and 2T of oil.
Let stand 10 minutes.
Add additional seasoning to taste.
Form the chick pea mixture into medallions (two for this amount) about half an inch thick.
Lightly dust the medallions with the flour.
Bring the remaining 2T of oil to heat on medium high in a frying pan.
Add the medallions and pan fry on both sides until lightly brown (2-3 minutes each side)
Remove from heat and serve.

For the sauce, puree the raspberries, chili, salt, and sugar.
Cover and let stand 30 minutes.
Slowly add the coconut oil in a dribble while blending to emulsify the oil.
Add additional sea salt to taste (but it should be sweet and sour).

For the cabbage, preheat the oven to 400F.
Toss the potatoes, cabbage and scallions in 2T of oil and sea salt.
Oil a baking sheet with the remaining 1T.
Spread evenly on the baking sheet and roast until the cabbage is lightly browned and the potatoes are fork tender stirring occasionally (about 30 minutes, but ovens vary — use the colour as your guide).

For the carrots and green beans, clean and trim the ends of the beans and carrots
Bring the oil and the sea salt to heat on medium high
Pan fry the vegetables until lightly seared, flipping here and there (usually about 6-8 minutes).

To plate
Because of the amount of vegetable in this dish, plating each part separately can be a challenge. If you have a large enough plate, plate in a row with the sauce under the chick peas. Otherwise, the cabbage and potatoes make a good base on which to plate the chick peas. Garnish with thinly sliced scallion greens.

Other sauces that either contrast or complement the chick peas will work well with this dish. A little lemon and caper, artichokes, a mushroom reduction, a peanut sauce.

*I slow cook the chick peas in batches to have them on-hand (2 cups of chick peas with 6 cups of water with a ‘sprig’ of dried kombu).

**Some table sugars still use animal bone charcoal to bleach the sugar. Organic sugar, beet sugar, agave nectar and others typically do not.