Warm tempeh and soft wheat salad with broccoli, red pepper and fresh raspberries

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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) in 1/2″ cubes*
1/4t of coarse sea salt
1/4t of coarse salt
1 scallion, minced
1 red pepper, cored, seeded and cut in 1/2″ dice
2 cups of brocolli florets broken up in to about 1″ pieces
3T of cooking oil
1T of lemon juice
1T of agave nectar
2t of tamari
2T of nutritional yeast
1/2 cup of fresh raspberries, chopped**
Sea salt and black pepper to taste

Directions

In a pot with a lid, bring the stock to a light boil.
Add the wheat berries, the cubed tempeh, and the 1/4t of sea salt.
Cover, reduce to low and simmer 40-50 or until the water is absorbed and the wheat is soft. Add a little water if you start to run out of moisture.
When the wheat is done, in a frying pan, bring the oil to heat on high.
Add the sea salt and scallion and stir fry for 1 minutes.
Add the broccoli and red pepper and stir fry for 3-4 minutes.
Add the lemon, tamari and agave.
Stir to combine.
Add the tempeh, wheat and nutritional yeast.
Stir to combine and remove from heat.
Add the nutritional yeast.
Stir to combine.
Season to taste.
Plate and garnish with the chopped raspberries.

*Make sure to use pasteurized tempeh or to pasteurize your tempeh separately before preparing it using this recipe. Tempeh from a standard grocery store will often be pasteurized, but be sure to check the label. The recipe requires cooking longer than the time normally required for pasteurization, but better safe than sorry.

Pan-fried kalamata olive seitan with red wine reduction, crispy onions and sauteed vegetables with kasha and baby kale

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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
1/2 cup of water
2t of tamari
2/3 cup of vital wheat gluten
1T of minced kalamata olives
3T of olive oil (1T separate for frying)
Sea salt and black pepper to taste

For the kasha

1T of arrowroot powder dissolved in 2T of water
1 cup of kasha
2 cups of stock
1/4t of coarse sea salt
1T of olive oil
2T of nutritional yeast
Sea salt and black pepper to taste

For the onions, red peppers and apples

2T of cooking oil
1/4t of coarse sea salt
1 medium red onion, peeled and thinly sliced
1 red pepper, cored and seeded in 1/2″ dice
1 small apple, cored and seeded in 1/2″ dice
1 cup of small button mushrooms, stemmed and quartered
1t of dried thyme, rubbed
Sea salt and black pepper to taste

For the kale

2 cups of packed baby kale greens
1T of olive oil
1t of lemon juice
A pinch of sea salt

For the reduction

1T of cooking oil
1/2 cup of the remaining broth
2T of red wine
2t of arrowroot dissolved in 1T of water
Sea salt and black pepper to taste

Make the seitan first, then the onions, then the kasha and finally, the kale.
For the seitan, bring the stock with the olive brine and sea salt to a light simmer.
Mix the dry ingredients, the remaining wet ingredients, and then the dry with the wet to form a ball of dough.
Knead for 2-3 minutes.
Break the ball in half and form two pieces, and flatten the two out.
Reduce the heat to low and add the seitan to the broth.
Simmer/poach on low for about 30-40 minutes.
Remove from the stock and set both aside to cool.
Once the seitan has cool a bit, bring the cooking oil to heat on medium high.
Add the seitan to the pan and fry, turning once until lightly browned on both sides (about 2-3 minutes).
When done, remove from heat, let cool slightly and slice.
While the seitan is simmering, make the onions.
In a frying pan with a lid, bring the cooking oil and sea salt to heat on high.
Add the onions and fry until they are lightly browned and crispy (about 5-7 minutes).
Reduce the heat to medium high.
Add the remaining ingredients and saute for another 7-10 minutes until the apples are golden and the mushrooms are cooked.
Remove from the pan and set aside.
Once the onions are done, make the kasha.
Whisk the arrowroot with the water.
Toss the kasha in the solution.
Add the kasha to the deglazed pan.
Stir fry the kasha for 2-3 minutes until lightly browned.
Add 2 cups of the remaining stock.
Reduce heat to low, cover and simmer until the stock is absorbed (perhaps 10-15 minutes).
While the kasha finishes, dress and toss the kale.
When the kasha is done, remove from heat, and allow to cool 10 minutes.
While the kasha cools, make the reduction.
Warm the pan on medium high for about 30 seconds and add the wine and tamari to the pan and reduce for about 30 seconds.
Add the oil and the remaining stock to the pan.
If you have less than 1/2 up of stock, add a little water to the pan.
Bring the stock up to a light simmer and reduce to about 1/4 cup.
If the stock is too salty, add additional water 1T at a time.
Whisk the arrowroot with the water.
Add the mixture to the stock stirring continuously until thickened.
Toss the kasha with the kale until well-combined.
Season everything to taste.

Plate the kasha, then the onion, apple and red pepper mixture, then the seitan, and finally, its sauce.

Black lentil and teff cutlets with red wine tomato sauce

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A nice, nutrient dense alternative to chick peas, seitan, tofu, tempeh, etc., paired up with a simple red sauce. Add a couple tablespoons of minced sun-dried tomatoes for a little extra chew and flavour. Pictured with roasted potatoes, kale and artichokes.

Ingredients

For the cutlets
1 1/2 cups of water (divided 1/2 cup, 1 cup)
1/4 cup of black beluga lentils
1/4 cup of teff
1 piece of kombu
A pinch of sea salt
2T of olive oil
2t of tamari
2T of nutritional yeast
Sea salt and black pepper to taste

For the sauce
1T of cooking oil
1T of dried basil
1T of garlic, minced
1/4 cup of red wine*
1/2 cup of passata (tomato puree)
2T of nutritional yeast
Sea salt and black pepper to taste

Directions
Make the cutlets first, then the sauce.

Bring 1/2 cup of water to a boil in a pot with a lid.
Add the kombu and the lentils.
Reduce to low, cover and simmer for 15 minutes.
Return to medium-high.
Add the teff and the remaining cup of water.
Bring the pan to a gentle simmer.
Reduce to low, cover and simmer for 20-25 minutes or until the water has been absorbed.
Stir frequently to keep the teff from sticking.
Remove from heat, remove the kombu, add the remaining ingredients and stir to combine.
Pour/spoon into a 3″x9″ baking dish and smooth the top with the back of a spoon.
Refrigerate for 15 minutes uncovered to let the cutlets setup.
Preheat the oven to 400F.
Gently turn out from the baking dish, slice into two cutlets width-wise.
On a lightly oiled cookie sheet or similar, bake the cutlets on the middle rack for about 25-30 minutes until they are very lightly browned.
When done, remove the oven, and let rest 10 minutes before plating.
While the cutlets bake, make the sauce.
Bring the oil to heat on medium high.
Saute the garlic and basil in the oil on medium high for 1 minute.
Add the wine and reduce for 2-3 minutes.
Add the passata and the sugar.
Reduce the heat to medium low and simmer until reduce to about 1/2 all total.
Remove from heat, add the nutritional yeast and stir to combine.
Spoon over the cutlets when ready.

*More and more wines are produced without the use of animal ingredients to fine and filter the wine (e.g., egg albumen, isinglass). The quality of the red wine makes a big difference to the sauce. Pick one you like to drink

Tarte forestière with cauliflower white sauce, cremini mushrooms, red onion and kale.

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A traditional dish reimagined with a simple, flavourful and nutritious cauliflower white sauce.

Ingredients

For the crust
1 cup heaping of hard wheat flour
1/2t of coarse sea salt
1/2 cup of warm water
1/2T of yeast
1t of sugar (1)
3T of olive oil, divided 2/1

For the white sauce
2T of cooking oil
1/4t of coarse sea salt
1T of garlic, minced
2 cups heaping of cauliflower florets
1t of white vinegar
1/2 cup of vegetable stock
1/2 cup of soy milk
2T of nutritional yeast
2T of arrowroot powder whisked with 2T of water
Sea salt and black pepper to taste

For the toppings
1 cup of chopped kale
3 medium cremini mushrooms, stemmed and thinly sliced, 1/8″ or smaller
1 small red onion thinly sliced, 1/8″ or smaller
2T of olive oil
2t of whole wheat flour
1/2t of coarse sea salt

Directions
Start the dough, then sauce and then the toppings.

Combine salt and flour in a bowl.
Combine the water, yeast and sugar according to your yeast’s instructions.
Once the yeast proofs, whisk in 2T of oil.
Combine the wet and dry ingredients.
Kneed for 10 minutes on a floured board.
Let rise at least 1 hour in a clean, lightly oiled bowl, covered with a damp clean kitchen towel.
Punch down from time to time.
While the dough is rising, bring the oil to heat on medium high.
Add the garlic and sea salt and saute for 1 minute.
Add the cauliflower and saute for 5-7 minutes.
Add the vinegar, the stock and the soy milk.
Cover and simmer 10 minutes on medium low or until the cauliflower is cooked but not mushy.
Puree the mixture.
Return to a simmer.
Reduce till you have 1 and 1/2 to 2 cups of liquid.
Add the nutritional yeast.
Whisk the arrowroot and the water.
Add the arrowroot mixture, stirring continuously until thickened.
Season to taste.
Remove from heat and set aside.
Season to taste.
Let cool about 10 minutes while you roll out the dough.
Preheat the oven to 450F.
Roll out well flour board for a 9″x13″ oven pan with an extra inch for the sides. (3)
Oil the pan with the remaining 1T of olive oil. (4)
Add the dough and pinch down the sides.
Let rise 5 minutes.
Spoon the cauliflower sauced onto the tart, and then prepare the toppings.
Whisk the olive oil, sea salt and flour until well combined.
Toss the kale, red onion and mushrooms in a bowl and dress with the oil.
Sprinkle the mixture evenly over the top of the tarte.
Reduce the oven heat to 375F.
Bake for 35 – 45 minutes on the middle oven rack or until the crust and the vegetables are nicely browned. Ovens vary; use the colour as your guide.
Remove from the oven and let stand 10 minutes.
Remove from the pan carefully and cool on a wire rack for 10 minutes.
Season to taste and serve.

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

(2) If you have a pizza stone, use that instead (don’t oil the stone). Tarte flambée, the basis for this variation, is traditionally made in a wood burning oven.

(3) It shouldn’t be necessarily in a well-oiled pan, but I usually sprinkle about 1/4t of coarse yellow corn meal in the bottom of the pan to absorb moisture and make it easier to remove.

Cabbage and potato pie with portobello mushrooms, sun-dried tomatoes and tomato sauce

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A rich, savoury pie, stuffed with vegetables, white, and red sauces.

Ingredients

For the crust
2 1/4 cups of hard wheat flour
1 cup of warm water
1T of year
2t of sugar (1)
1/4t of sea salt
3T of olive oil, divided 1T/1T/1T

For the filling
1T of cooking oil
1/2t of coarse sea salt
1 cup of shredded cabbage
1 cup of shreded potatoes, packed
1 cup (one large) portobello mushroom thinly sliced
1 cup of unsweetned soy milk
1/4 cup of sesame seed butter
2T of white miso
1/4 cup of sun-dried tomato, chopped
1/4 cup of nutritional yeast
2T of arrowroot powder whisked with 2T of water
Sea salt and black pepper to taste

For the sauce
1T of cooking oil
1/4t of coarse sea salt
1T of garlic minced
1T of dried basil, rubbed
1t of dried oregano, rubbed
1/2 of dried thyme, rubbed
1t of sugar*
1 cup of passata (tomato puree)
1t of lemon juice
1t of corn starch whisked with 2t of water
2T of nutritional yeast, divided, 1T/1T (for garnish)
Sea salt and black pepper to taste

Directions
First, start the dough, then the filling, then the sauce.
Combine salt and flour in a bowl.
Combine the water, yeast and sugar according to your yeast’s instructions.
Once the yeast proofs, whisk in 1T of oil.
Combine the wet and dry ingredients.
Kneed for 10 minutes on a floured board.
Let rise at least 1 hour in a clean, lightly oiled bowl, covered with a damp clean kitchen towel.
Punch down from time to time.
While the dough is rising, make the filling.
Bring the oil to heat on medium high in a large frying pan.
Add the garlic, basil, and sea salt and saute for 1 minute.
Add the cabbage and potatoes and saute for 5-7 minutes.
Add the mushrooms and saute another 8-10 minutes until the mushrooms and potatoes are cooked.
Blend the soy milk, white miso, and sesame seed butter.
Pour into the pan and simmer for another 10 minutes.
Whisk the arrowroot powder with the water until dissolved.
Pour the arrowroot mixture into the cabbage and potatoes stirring continuously until thickened.
Remove from heat, add the nutritional yeast and sun-dried tomatoes, stir to combine and set aside.
Let cool about 15 minutes (give or take) while you make the sauce and roll out the dough.
Bring the oil for the sauce to heat on medium high in a sauce pan with a lid.
Add the sea salt, the garlic, and the green herbs, and saute for 1 minute.
Add the lemon juice, the sugar, and the tomato puree.
Reduce to medium low and simmer about 10 minutes.
Cover lightly if you need to to avoid spattering.
Add the nutritional yeast.
Whisk the corn starch with the water until dissolved.
Add the corn starch mixture slowly, stirring continuously until the tomato sauce has thickened.
Remove from heat and let stand 5 minutes.
Once the filling and sauce are ready, roll out the dough.
Preheat the oven to 450F.
Season the sauce and the filling to taste.
Divide the dough roughly into 2/3s and 1/3s (for the bottom crust, and the top respectively).
Roll out well flour board for a 9″ pie pan (glass preferred).
Oil the pie plate with the second 1T of olive oil. (2)
Add the bottom dough to the pie plate.
Brush the dough with the last 1T of olive oil.
Add 1/3 of the tomato sauce in a thin layer.
Add the filling.
Add the top dough and pinch the pie closed.
Perforate the top crust gently with a fork to allow the interior moisture to escape.
Bake on the middle rack for 20 minutes.
Add the remaining tomato sauce to the top and bake another 15 minutes.
Remove from the oven.
Let cool 20 minutes (or longer), and then slice.
Season to taste and serve with a sprinkle of nutritional yeast.

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

(2) It shouldn’t be necessary in a well-oiled plate, but I usually sprinkle a pinch of coarse yellow corn meal in the bottom to absorb moisture and make it easier to remove.

Grilled tofu braised in red pepper, cauliflower rosé with red sweet potato and kale colcannon

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A luxurious sauce for tofu that will also work with seitan, mushrooms, as a pasta sauce and other dishes with a reimagination of traditional Irish side dish.

For the tofu
1 block of extra-firm, high quality tofu (approximately 1/2 lb)*
1/4 cup of olive oil
2T of tamari
2T of agave nectar
1T of lemon juice
1T of garlic, minced
1/4t of coarse sea salt

For the sauce
2T of cooking oil
1T of garlic, minced
2 cups of cauliflower florets
1 red pepper, roasted and chopped (about 1 cup)
1 cup of vegetable stock
1/2 cup of passata (tomato puree)
2T of nutritional yeast
2T of arrowroot powder whisked with 1/4 cup of water
Sea salt and black pepper to taste

For the colcannon
1 large red sweet potato (about 2 cups)
2T of cooking oil
1/4t – 1/2t coarse sea salt (to your taste)
2 cups of chopped kale
1t of white vinegar
1 scallions minced, leave about 2″ – 3″ of green for garnish

Instructions

Make the tofu and roast the vegetables first. Make the sauce, and then the colcannon.
Slice the tofu length-wise into four pieces.
Press the tofu if you have a press or wrap in a clean kitchen towel and lay something heavy on your tofu (e.g., a cookie sheet and then something heavy to distribute the weight effectively for about 15 – 30 minutes or as directed by your press).
Whisk the marinade ingredients until well-combined.
Then with marinade and marinate covered for at least 30 minutes, turning at least once.**
When ready, remove the tofu from the marinade and preheat the oven to 450F.
Grill the tofu on a clean oven rack for 10 minutes or so each side (if you prefer not to grill directly on a rack, use an oiled cookie sheet).
Look for light grill marks and the tofu will lightly brown). Ovens vary; use the colour as a guide.
Spoon 2t of marinade onto each slice and cover consistently.
Repeat for the other side when you turn them.
Perforate the red sweet potato in a few place with a fork.
Lightly oil the potato and roast until fork tender (about 40 minutes).
Lightly oil the red pepper and roast until lightly charred (or use the standard stove top method if using a gas stove).
When done, remove the pepper from the oven.
Reduce the oven heat to 350F and turn the potato over.
Let the pepper stand 15 minutes to cool, and then peel, core, seed and chop.
Bring the cooking oil to heat on medium high.
Add the garlic and saute for 1 minute.
Add the cauliflower and red pepper and saute for 7-8 minutes.
Add the stock and deglaze the pan.
Cover and simmer on low for 10 minutes or until the cauliflower is soft but not mushy.
Add the passata and puree the cauliflower and red pepper until smooth.
Return to a low simmer.
Add the nutritional yeast.
When the tofu is ready, remove from the oven and add it to the sauce.
Cover and simmer/poach the tofu in the sauce for until ready to serve (about 45 minutes to an hour).
Once the sweet potato is fork tender, remove it from the oven and let stand to cool 15-20 minutes.
When cool, preheat the oven to 400F.
Peel and mash the potato.
Mixed with the kale, sea salt, scallions, vinegar and olive oil to thoroughly combine.
Add to two ramekins and bake for about 20 – 30 minutes until the potatoes are lightly browning.
Remove the ramekins from the oven and let cool about 5-10 minutes.
Remove the sauce and the tofu from head at the same time and let stand.
Remove the tofu.
Return the sauce to a light simmer.
Whisk the arrowroot and water.
Add the mixture to the sauce, continuously stirring until thickened.
Add the tofu to the plate.
Spoon sauce over thoroughly.
Garnish with scallions.
Carefully turn out the colcannon from the ramekins.
Season to taste and serve.

(1) You can marinate the tofu before grilling, but it simmers for a long time in a thick sauce. The quality of the tofu makes a big difference to how it tastes in a dish.
(2) The longer the tofu marinates, the more it will absorb the flavours of the marinade. 30 minutes is enough, but 1-2 hours is better.

Agave and red Thai chili accented seitan crusted with lemon, thyme and pepitas

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A sweet and spicy seitan with a flavourful and textured breading (pictured here with potato and kasha salad with kale and mushrooms, a red pepper, cauliflower rose sauce and chives).

Ingredients

For the seitan
3 cups of stock
1/2t of coarse sea salt
1/2 cup of water
2t of agave nectar
1T of tamari
2/3 cup of vital wheat gluten
1/2t of red Thai chili paste (or to taste)
1/4t of ground black pepper
2T of olive oil
Sea salt to taste
For the breading
1 cup of bread crumbs
3T of whole wheat flour
1/4 cup of pepitas, finely chopped
1T of lemon juice
1t of dried thyme, rubbed
2t of tamari
1/2t of onion powder
1/2t of garlic powder
1/4t of turmeric
3-4T of unsweetened soy milk
1T of minced chives
Sea salt and black pepper to taste

Directions

Make the seitan first, then the breading when ready.
For the seitan, bring the stock and sea salt to a light simmer.
Mix the dry ingredients, the remaining wet ingredients, and then the dry with the wet to form a ball of dough.
Knead for 2-3 minutes.
Break the ball in half and form two pieces, and flatten the two out.
Reduce the heat to low and add the seitan to the broth.
Simmer/poach on low for about 30-40 minutes.
Remove from the stock and set both aside to cool.
Once the seitan has cooled a bit, preheat the oven to 400F
Mix the the breading ingredients together until well combined and soft (add additional soy milk as required).
Gently pack the top of the seitan with half of the breading, and repeat for the second piece.
On a well-oiled baking sheet, bake on the middle rack for for 15-20 or until the breading is lightly crispy. Ovens vary; use the colour and texture of the breading as your guide.
When done, remove from the oven, let stand 5 minutes to cool and garnish with chives.

Tofu stroganoff with cremini mushrooms and scallions

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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.

 

 

Tamari and lime seitan baked in garlic polenta

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A flavourful seitan baked in warm, garlicky polenta. Pictured here with a red wine tomato sauce and roasted greens.

For the seitan
2/3 cups vital wheat gluten flour
1T tamari
1/2t lime juice
1/2 cup scant cold water
1T fresh garlic, minced
1/4t coarse sea salt (or to taste)

For the polenta
2 cups water
1/2t coarse sea salt
1/2 cup yellow cornmeal
2T unsweetened soy milk
2T olive oil
1T fresh garlic, minced
1/4t dried ground turmeric
2T of nutritional yeast
Sea salt and black pepper to taste

Directions

Make the polenta first, then the seitan.

Bring the water, sea salt and corn mealto a soft boil in a pan with a lid.
Reduce heat to low and cook for roughly 20-40 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. Cooking time will vary depending on the grind.
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 375F and make the seitan.
Combine the all the ingredients but the flour, and then add to the flour.
Make a dough and knead for 5 minutes.
Divide in half and flatten each into oblong or circular shapes.
Carefully turn out the polenta, and cut in half.
Mold the polenta by hand around each piece of seitan until covered.
Lightly oil two pieces of aluminum foil.
Wrap the polenta covered seitan in the foil.
Bake for 40 minutes on the middle rack, turning once.
Remove the seitan and let rest 5 minutes.
Unwrap the seitan and add to a lightly oiled baking sheet.
Bake for another 20 minutes — until the polenta starts to start to lightly brown and the outside is lightly crisp. Ovens vary. Use the texture and colour as a guide.
Remove and let cool for 5 minutes and serve with the sauce of your choice.

Butternut squash gnocchi with mushrooms, parsley, a simple red sauce and a sesame miso white sauce

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The squash makes the gnocchi soft and pillowy while the sauteed herbs, sun-dried tomatoes, capers and nutritional yeast, as well as the red and white sauces add a range of flavours and colours to the plate.

Ingredients

For the gnocchi
2 cups cooked butternut squash
2 cups hard wheat flour
1 liter water
1 1/4t coarse sea salt, divided
2T ground flax seeds
1T olive oil
1T nutritional yeast

For the mushrooms and parsley
2T olive oil
1/4t sea salt
3 scallions, minced (3″ of green reserved for garnish)
1T fresh garlic, minced
1T capers, minced
1t dried basil, rubbed
1t dried oregano, rubbed
1/2t dried thyme, rubbed
200g cremini mushrooms, in 1/2″ slices
2T apple cider vinegar
1 cup flat leaf parsley, coarsely chopped (a few sprigs
set aside for garnish)
2T nutritional yeast
2T sun-dried tomatoes, finely chopped
Sea salt and black pepper to taste

For the red sauce
2T gnocchi water
1 cup passata (or tomato puree)
1/4t coarse sea salt
1T olive oil
Sea salt and black pepper (or other seasonings) to taste

For the white sauce
1/4 cup sesame seed butter
2t white miso
1T lemon juice
3-5T cold water
Sea salt to taste

Directions

Make the gnocchi first, then the vegetables, then the sauces.
Combine the squash, flour, flax and 1/4t sea salt and mix well to form a dough.
Bring the water and 1t of sea salt to a boil in a large pot.
Pinch the dough in 2t sizes and roll into balls. You can decorate by pressing with a fork if you want to be
traditional (this also helps the sauce to cling).
When the balls are ready, drop half into the boiling water and swirl gently.
Boil until the balls start to float (perhaps 3-5 minutes –but they’ll float when done).
Remove from the pan with a slotted spoon and set aside.
Boil the remaining gnocchi until done and set aside.
Toss with 1T olive oil and 2T nutritional yeast.
Reserve 2T of the pasta water for the red sauce.
In a large frying pan, bring the cooking oil and sea salt to heat on medium high.
Add the scallion and saute for 2 minutes.
Add the garlic and the rest of the herbs and saute for 1 minute.
Add the mushrooms and saute for 5 minutes until the pan starts to brown.
Add the apple cider vinegar and deglaze.
Reduce heat to low and simmer for another 5-7 minutes.
While the mushrooms simmer, make the red and white sauces.
In a small sauce pan, bring the oil and sea salt to heat on medium high.
Add the passata and gnocchi water and simmer on medium low for 5 minutes.
Remove from heat and set aside.
In a small cup or bowl, mix the sesame, lemon, miso and sea salt.
Add 3T of cold water to start.
Add more if necessary to achieve a white sauce consistency.
Add the sun-dried tomatoes and nutritional yeast to the mushrooms and stir to combine.
Add the parsley and saute for 3 minutes.
Add the gnocchi and saute for another 2 minutes.
Remove from heat and set aside 1 minute to cool.
Plate gnocchi and add 1/4 of the red sauce in a wider circle and then 1/4 of the white sauce in dollops.
Drip a little red sauce around the plate for added presentation value.
Garnish with thinly sliced scallion greens and parsley around the plate.