Deep dish white pizza with kale, sun-dried tomatoes and kalamata olives

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A thick-crust pizza with a white sauce made from red lentil, cabbage and artichoke white sauce accented with sesame, oregano, nutritional yeast and white miso.

Ingredients

For the dough
2 1/4 cups hard wheat flour
1/4t coarse salt
1T dried Italian herbs
1 cup warm water
1T yeast
4T olive oil, divided
1/2 coarse yellow corn meal

For the sauce
1/2 cup red lentils
1 1/2 cup water
1/4t coarse sea salt
1 cup cabbage
1 cup artichoke hearts
1/2 cup unsweetened soy milk
1T white miso
1T fresh garlic, minced
2T olive oil
2T sesame seed butter
1/4 cup nutritional yeast
2T tapioca flour whiskey with 3T cold water
Sea salt and black pepper to taste

For the toppings
1t dried oregano, rubbed
1/4t coarse sea salt
2T sun-dried tomatoes, reconstituted
2T kalamata olive, pitted and chopped
1 cup of kale, coarsely chopped
1/2T olive oil

Instructions

Start the dough, then make the sauce and then add the toppings.
Combine salt and flour in a bowl.
Combine the water and yeast 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, make the sauce.
In a small saucepan with a lid, bring the water to a boil with 1/4t coarse sea salt.
Add the red lentils, cover and simmer for 20 minutes.
Add the remaining ingredients except for the tapioca flour and water.
Simmer on medium low, uncovered for 15 minutes.
While the sauce simmers, roll out the dough on a lightly floured board.
Oil a 9″x9″ baking dish with the remaining 2T olive oil.
Sprinkle the corn meal evenly across the bottom.
Puree the sauce and return to a light simmer.
Whisk the tapioca with water until dissolved.
Stirring continuously, add the tapioca mixture to the sauce slowly until thickened.
Set aside and allow to cool for 10 minutes.
While the sauce cools, preheat the oven to 450F.
Add the dough to the pan, and pinch up the sides about 1″.
When the sauce has cooled a bit, add to the dough in an even layer.
Sprinkle the sauce evenly with the coarse sea salt, the oregano, the sun-dried tomatoes and olives, and the kale last.
Drizzle with the 1/2T olive oil.
When the oven is ready, bake on the middle rack for 25-30 minutes, until the crust is starting to brown lightly. Ovens vary; use the color of the crust as a guide.
Remove from the oven, let cool 10 minutes, slice and serve.

Collard green wraps with tempeh, eggplant and potato and a smoky peanut sauce

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Garnished with a little sauerkraut and red Thai chili, this is a simple wrap with a lot of rich flavours.

Ingredients

For the collard greens
6 medium sized collard green leaves (e.g., 6″ long, 4″ wide)
Warm water to cover
1t coarse sea salt

For the filling
1T cooking oil
3/4t coarse sea salt, divided
1T fresh garlic, minced
1t fresh ginger, minced
1 dash liquid smoke
250g tempeh, shredded coarsely
1 medium eggplant, shredded coarsely (about 2 cups worth)
1 medium white potato, shredded coarsely (about 1 cup)
1T white vinegar
2T tamari
2 cups vegetable stock
A sprig of kombu (about 2″)
1/4 cup crunchy unsweetened, unsalted peanut butter
2T nutritional yeast
Sea salt and black pepper to taste

For the garnish
6T sauerkraut
2T red Thai chili paste or other hot sauce to taste

Directions

Soak the collard leaves in warm, lightly salted water for about 15 minutes.
Remove, and set the collards aside to dry while you make the sauce.
Shred the vegetables and toss with 1/2t coarse sea salt.
Let stand ten minutes, and then drain any liquid.
Lightly rinse to remove some of the salt.
Shred the tempeh (it may crumble during the process –that’s fine).
Bring the oil to heat in a frying pan on medium-high with 1/4t coarse sea salt.
Add the garlic, ginger and smoke and fry for 2 minutes.
Add the eggplant, potato and tempeh.
Saute for 3-5 minutes or until the pan starts to brown.
Add the white vinegar and tamari and deglaze the pan.
Add the vegetable stock and kombu.
Cover reduce heat to low, and simmer for 40 minutes, stirring here and there.
After 40 minutes, the liquid in the pan should be quite reduced.
If not, remove the lid and cook until there’s only half a cup of moisture in the pan.
Remove the kombu.
Add the peanut butter and nutritional yeast and stir until well-combined.
Remove from head and let cool 5 minutes.
Season to taste.
Add 1/6 of the filling to each roll (about 2/3 cup give or
take).
Garnish each roll with roughly 1T of sauerkraut and 1t of hot sauce.
Roll up like a burrito or temaki (a sushi hand roll) and serve.

Herb and garlic polenta with roasted vegetables, spinach and French lentils

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Garnished with kalamata olives, sliced heirloom grape tomatoes and a dollop of lemon, miso cashew cream.

Ingredients

For the polenta
2 cups of boiling water
1/2t of coarse sea salt
1/2 cup of yellow cornmeal
2T unsweetened soy milk
2T olive oil (or coconut oil, if you prefer)
1T fresh garlic, minced
1T dried Italian herbs, rubbed
1/4t dried ground turmeric
2T nutritional yeast
Sea salt and black pepper to taste

For the lentils and vegetables
1/2 cup French lentils
1.5 cups water
1 sprig kombu (about 2″)
2T olive oil, divided
1/2t coarse sea salt
1T fresh garlic, minced
1T tarmari
1T balsamic vinegar
1 medium zucchini, trimmed, sliced in half length-wise, and then in 1/4″ slices
1 small eggplant, trimmed, sliced in half length-wise, and cut in 1/4″ slices
1 red pepper, cored and cut in 1/4″ strips
200g cremini mushrooms, quartered
1 cup packed baby spinach
1/2T lemon juice
2T kalamata olives, finely chopped
3-4 heirloom grape tomatoes, thinly sliced, 1/8″
Sea salt and black pepper to taste

For the lemon, miso cashew sauce
1/4t coarse sea salt
2t lemon juice
1T cashew butter
2T cold water
1t white miso
Sea salt and black pepper to taste

Directions

Make the polenta first, then the lentils and the roasted vegetables.
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 30-40 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 two, 5″ round tart pans (or similar) and smooth the top with a spoon.
Let cool for about 20 minutes uncovered in the refrigerator to setup.
Cover with plastic wrap until you’re ready to put it into the oven (as below).
In a small sauce pan with a lid, bring the water to a simmer.
Add the kombu and lentils.
Cover, reduce heat to low and simmer 40 minutes or until the water is absorbed.
While the lentils cook, make the vegetables.
Preheat the oven to 450F.
Whisk 1T olive oil, 1/4t coarse sea salt, tamari, vinegar and garlic.
Toss the eggplant, zucchini, red pepper, mushrooms in the mixture.
Add the vegetables to a lightly oiled roasting pan and roast until the mix is lightly browned and softened, stirring here and there — expect 30 – 40 minutes. Ovens vary; use the colour and texture as guidance.
When the lentils are done, remove the kombu, rinse the lentils and set aside until the vegetables are done.
When they are, toss the lentils and the vegetables, and let cool 15 minutes.
Add the spinach, olives, 1T olive oil, nutritional yeast and 1/2T lemon juice.
Toss to combine, and let stand 10 minutes.
While the lentils and vegetables cool, add the polenta to a well-oiled baking sheet.
Bake for 20 – 30 minutes until lightly crisping.
While the polenta bakes, make the cashew sauce.
Whisk the cashew butter, lemon juice and water until smooth.
Add the miso and combine; the sauce should be thick but creamy. Add extra water, 1t at a time if it’s too thick.
Remove the polenta from the oven (carefully — it will be fragile) and plate.
Add half of the lentils and vegetables over the top.
Garnish with sliced tomatoes and a dollop of cashew sauce.

French lentil, sun-dried tomato polenta pie with kale, red pepper and almonds

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A great dinner or brunch recipe that features kale greens and red pepper over marbled yellow corn polenta accented with garlic and turmeric mixed with teff polenta, accented with tamari and balsamic vinegar, mixed with lentils and sun-dried tomatoes, then garnished with smokey tamari almonds and sliced heirloom tomatoes.

Ingredients

For the lentils and sun-dried tomatoes
1 cup water
1/3 cup French lentils (black, red or brown will also work)
1 sprig dried kombu (about 1″)
1/2 cup sun-dried tomatoes, finely chopped
(dehydrated, not the kind packed in oil)

For the yellow corn polenta
1 1/3 cup water
1/3 cup yellow corn meal grits
1/4t coarse sea salt
1/2 cup yellow cornmeal
2T unsweetened soy milk
1T olive oil
1T fresh garlic, minced
1/4t dried ground turmeric
1T nutritional yeast
1T arrowroot flour dissolved in 2T cold water
Sea salt and black pepper to taste

For the teff polenta
1 cup water
1/3 cup teff
1/4t coarse sea salt
1T tamari
1T olive oil
1/2T balsamic vinegar
1/2t dried ground cumin
1/4t dried ground coriander
1T nutritional yeast
1T arrowroot flour dissolved in 2T cold water
Sea salt and black pepper to taste

For the kale and red pepper
1 cup loosely packed kale greens, stemmed and finely
chopped
1/2 cup red pepper in 1/2″ dice
1/4t coarse sea salt
1/2T olive oil

For the garnish
2T sliced almonds
1 dash liquid smoke
1t tamari
A pinch of sea salt
1/2t coconut sugar
2-3 heirloom grape tomatoes of various colors, thinly sliced

Directions

In three sauces pans with lids, bring the water for the lentils, the corn meal and the teff to a boil with their respective amounts of seal salt and kombu.
Add the lentils to their sauce pan, cover, reduce heat to the lowest setting and simmer for 35 – 45 minutes or until the lentils are soft and most of the water has been
absorbed.
Add the corn meal and the teff to their respective pans, slowly, stirring continuously.
Cover each, reduce heat to the lowest setting and simmer.
Simmer the corn meal for approximately 20 – 30 minutes or until most of the water has been absorbed and the polenta is pulling away from the sides of the pan.
Simmer the teff for approximately 20 minutes or until most of the water has been absorbed and it’s pulling away from the sides of the pan.
A lot depends on the coarseness of the polenta, the depth of the pan and other factors — so, stir frequently
and use the consistency as a guide for whether it’s complete.
When the teff and corn meal are done, remove from heat.
For the corn meal, add the soy milk, olive oil, garlic, turmeric, and nutritional yeast.
Stir to combine and simmer another 5 minutes.
Add the arrowroot mixture slowly stirring continuously until the tapioca thickens.
Remove from heat and set aside to cool while you finish the teff.
For the teff, add the tamari, balsamic vinegar, spices, and nutritional yeast.
Stir to combine and simmer another 5 minutes.
Add the arrowroot mixture slowly, stirring continuously until it thickens.
Remove from heat and set aside to cool for 2-3 minutes.
Once the lentils are done, drain and rinse, remove the kombu and set aside 2 minutes to cool.
Add half the sun-dried tomatoes and lentils to each.
Stir to combine and season each to taste.
Then, mix the teff and the corn meal coarsely with one another to create a marbled effect.
Add the mixture to lightly oiled 9″ pie plate and let stand 20 minutes uncovered to setup.
Preheat the oven to 375F.
Toss the kale and red peppers in the oil and sea salt.
Sprinkle the kale mixture over the top in a thin, even layer.
Toss the almonds in the tamari, sea salt, coconut sugar and liquid smoke until well combined.
Spread evenly on a small oven proof dish.
Bake the polenta and kale on the middle rack for 45 minutes to one hour until the kale is looking dark green and the polenta is starting to get crispy on top.
Bake the almonds on the middle rack for about 10 – 15 minutes, stirring frequently to ensure even browning
and remove when browned.
Ovens vary — so, always use the colour and texture of the dish as your guide.
When the polenta is done, remove from the oven and set aside for 30 minutes to cool and setup.
Sprinkle with almonds, add the sliced tomato, sprinkle with additional nutritional yeast or other seasonings
and serve.

Hand-rolled gemelli with baby spinach, sun-dried tomatoes, walnuts and dates

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A simple, fresh pasta and sauce sauteed in olive oil with garlic and herbs, garnished with scallions and nutritional yeast. Gemelli is a fairly forgiving pasta, and is easy to prepare with a little practice.

Ingredients

For the pasta
1 1/2 cups semolina flour
1T dried Italian herbs, rubbed
1/2 cup water (room temperature)
1T olive oil
2 liters water
1t coarse sea salt

For the sauce
2T and 1/2T cooking oil, separated
1/4t coarse sea salt
2 scallions, minced (reserve 2-3″ scallion green for garnish)
1T dried Italian herbs, rubbed
1T minced garlic
1/2 cup sun-dried tomatoes (dehydrated, not the kind packed in oil)
2T walnuts, chopped
2 soft dates, pitted and chopped (about 2-3T chopped)
3 cups packed baby spinach leaves
1/4 cup nutritional yeast
Sea salt and black pepper to taste

Directions

Mix the herbs and the flour.
Mix the oil and water.
Mix the wet and the dry ingredients.
Knead for 2 to 3 minutes until the dough is smooth and consistency.
Cover and let the dough rest for at least 30 minutes, but longer than 1 hour.
Roll out on a floured board until in a rectangle until the dough is 1/8″
Slice width-wise in 1/4″ lines.
Roll the pasta on the board, loop in half (end to end), close the ends with a pinch, and then twist by rolling the folded pasta away from you with the right hand and toward you with the left.
Repeat until all the dough has been rolled.
In a large pan, bring the water and sea salt to a rolling boil.
Dust the strands of past lightly with semolina flour.
Then slice the strands in 1 1/2″ slices to make the gemelli.
Add the gemelli to the boiling water and stir lightly.
Boil the pasta for 3-5 minutes or until the gemelli are floating.
While the pasta cooks, start the sauce.
Bring 2T oil and coarse sea salt to heat on medium high.
Add the scallions and dried herbs and saute for 1 minute.
Add the garlic and saute for 2 minutes.
Add the sun-dried tomatoes and 1/4 cup of hte pasta water to the pan.
Drain and rinse the pasta, and let cool and dry for 2 minutes.
Saute for another 2 minutes, and then add the walnuts and dates.
Add the pasta and the spinach and toss to combine.
Saute for another 2 minutes.
Remove from heat, drizzle with the 1/2T oil remaining.toss with the nutritional yeast.
Season to taste and serve.

 

 

Artichoke, millet-crusted tofu with roasted Brussels sprouts and heirloom carrots

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A simple, earthy combination of tofu lightly oven roasted in tamari, accented with millet, artichokes,
smoked paprika and baby greens served over roasted vegetables. Chard, spinach and bok choy leaves shown here, but use what you like.

Ingredients

250g tofu (about 1/2 pound), sliced in about 1/2″ slices
4T cooking oil, divided
4T tamari
1t sea salt, divided
1/4 cup hulled millet
3/4 cup water
1/2 cup artichoke hearts
1T unsweetened soy milk
2T nutritional yeast
1/2T garlic, minced
1/2t smoked paprika
8 small heirloom carrots, trimmed
8 small small Brussels sprouts, halved
6-8 baby green leaves (use various sizes for presentation)
Black pepper and sea salt to taste

Optional: Add 1/4t black salt and/or some black sesame seeds to the millet along with the paprika to add some additional flavour and colour.

Directions

Preheat the oven to 450F.
Toss the carrots and Brussel sprouts in 1T oil and 1/4t sea salt each.
Toss the tofu sliced in 1T oil, 1/4t sea salt and the tamari until well-coated.
Add the tofu to a lightly oiled roasting pan.
Pour the tamari and oil over the tofu and roast for 10 minutes.
While the tofu roasts, start the millet.
Toast the minute in a small sauce pan with a lid for 2-3 minutes.
Add the water and 1/4t sea salt and bring to a boil.
Cover, reduce heat to low and simmer 20 minutes or until the water has mostly been absorbed.
While the millet cooks, return to the tofu and vegetables.
At the 10 minute market, add the carrots and the
Brussels sprouts and turn the tofu.
Roast another 10 minutes, turning the Brussels sprouts and adjusting the carrots mid-way.
When the millet is complete, add the soy milk, nutritional yeast and artichoke hearts.
Cover and simmer another 5 minutes.
Remove from heat and puree millet, artichokes, etc., until smooth.
Add the remaining 1T cooking oil to the millet slowly while pureeing to emulsify.
Season to taste.
The tofu, carrots and Brussels sprouts should all be browning.
Ovens vary; use the colour and texture as your guide.
Remove the tofu, and spoon 2-3T of the millet mixture over each tofu slice.
Sprinkle with smoked paprika and return to the pan.
Roast another 5 – 10 minutes until the carrots and the Brussels sprouts cooked and nicely browned. Remove
from heat, season to taste, and serve.
To plate, put the carrots on the bottom, then the sprouts, then the tofu.
Garnish with a few leafy baby greens

 

 

Tacos with spicy tempeh, white miso sauce and baby greens

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Soft, hand rolled corn tortillas, warm spicy tempeh and lime accented greens make this a lovely and flavourful dish. Fresh tortillas are terrific and when you make them from scratch, you control all of the ingredients. Be sure to use masa harina rather than regular corn flour
for this recipe. This makes eight small tacos.

For the tempeh
1T cooking oil
1T fresh garlic, minced
1T red Thai chili paste (or similar and/or to taste)
250g tempeh, crumbled (use pasteurized)
1/4 cup tamari (or to taste)
1 cup vegetable stock
1/4t coarse sea salt

For the tortillas
1 1/2 cups masa harina
1/2T ground flax seed
1/2t coarse sea salt
1 cup hot water

For the white sauce
1 cup unsweetened plant milk (I use soy)
1/4t coarse sea salt
1T white vinegar
1T sesame seed butter
1T white miso
2T tapioca flour dissolved in 2T cold water
Sea salt and black pepper to taste

For the greens
1T olive oil
1t lime juice
1/4t coarse sea salt
1T nutritional yeast
1 cup loose baby kale
1 cup loose baby spinach

For the garnish
1/2 cup passata (or tomato puree)
1/2t red Thai chili paste (or similar and/or to taste)
Coarse sea salt and black pepper to taste.
2T nutritional yeast

First, start the tempeh, then the tortillas, the white sauce, the greens and the garnish.
In a frying pan with a lid, bring the oil and sea salt to heat on medium high.
Add the garlic and chili and fry for 2 minutes.
Add the tempeh and fry for 3-5 minutes.
Add the tamari and deglaze the pan.
Add the stock, cover, reduce heat to low and simmer for 45 minutes.
While the tempeh simmers, make the tortillas.
Mix the dry ingredients and add the water.
Stir to form a smooth, pliable dough, neither too dry nor moist.
If the dough is too wet, add more masa 1T at at time; if too dry, add water 1T at a time.
Divide the dough into 8 equal parts, and flatten each into a 2-3″ round disk.
Cover the dough with a damp cloth while you press the tortillas.
Heat a frying pan on medium high heat.
If you have a tortilla press, follow the instructions provided.
If you don’t, roll the tortillas out gently between two sheets of plastic wrap into rough circles about 1/8″ thick, about 5-6″ in diameter.
It’s the peeling of the tortilla that’s of the most difficult part — go slowly.
Carefully peel and add the tortilla and cook until the top of the tortilla is start to look dry.
Flip and cook the other side (it should be about 1 minute each side, a little more on the first, a little less on the second).Little brown spots make a tortilla look lovely.
Repeat for the remaining 7 tortillas and cover with a warm, very lightly damp tea towel.
Let them rest for about 20 minutes to cool and soften until you’re ready to use.
The tortillas will keep, but you’ll likely have to steam them to use them later.
At the 40 minute mark, preheat the oven to 450F.
In a shallow pan with sides, bake the tempeh for another 20 minutes or until the moisture has been absorbed the tempeh has started to brown. Ovens vary; use the colour as your guide. Don’t overcook.
Start the white sauce and broil the tempeh for another 5 minutes.
In a small sauce pan, bring the soy milk to a simmer.
Add the sea salt, miso, sesame seed butter and vinegar.
Stir to combine and simmer for 5 minutes uncovered.
Slowly add the tapioca solution stirring continuously until it thickens.
Remove from heat and season to taste.
Remove the tempeh from the oven.
Let the white sauce and the tempeh cool for a few minutes.
While they cool, whisk the dressing for the greens and toss.
Whisk the ingredients for the garnish.
To assemble, fill each tortilla with 3-4T tempeh, 2T white sauce, 1/4 cup greens and then about 2t passata
mixture.
Sprinkle with nutritional yeast and serve.

Handmade manicotti with mushroom, herb tomato sauce and cashew, miso white sauce.

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Stuffed with tofu, baby greens and miso, a rich and impressive dish that’s less complicated than it looks. This makes four manicotti.

For the manicotti shells
1 cup heaping semolina flour
A pinch coarse sea salt
1/3 cup cool water
2t olive oil
2 liters boiling water with 1T coarse sea salt

For the filling
1lb extra firm tofu, drained and pressed if necessary
2T unsweetend soy milk
1/2T white miso
1/4 cup sesame seed butter (or cashew if you would prefer a milder taste)
2t milled flax seed
1/4t black salt
1/4 cup nutritional yeast
1 cup loose baby greens (I use a mix of spinach and kale), minced
Sea salt and black pepper to taste
A pinch of nutmeg if you like

For the red sauce
2T cooking oil
2 scallions, minced (3-4″ green reserved for garnish)
1T dried basil, rubbed
1/2t dried thyme, rubbed
1/2t dried oregano, rubbed
2T fresh garlic, minced
2 large cremini mushrooms, stemmed and diced (1/2″)
2T red wine
2 cups passata (tomato puree)
Sea salt and black pepper to taste

For the white sauce
1 cup scant unsweetened soy milk
1/2T white miso
1/2T white vinegar
1/2T fresh garlic, minced
2T cashew butter (use sesame seed butter for more flavour)
2T nutritional yeast
1t dried oregano, rubbed
4t tapioca flour whisked with 1T cold water
Sea salt and black pepper to taste

Directions

First, make the dough.
Mix the wet ingredients, mix with the dry, mix the wet and the dry and knead until a smooth dough forms, and then another 5 minutes.
Cover with a damp cloth and let rest for 30 minutes (it can rest longer), make the filling, next.
In a food processor (or by hand), mince the tofu, soy milk, white miso and other ingredients except the greens until you have a thick, moist filling.
Puree about 1/3 to 1/2 of the filling until smooth, and stir with the rest of the filling to combine.
Hand-mince the greens, stir with tofu mixture until well combined.
Season to taste, set aside and make the tomato sauce.
Bring the oil and sea salt to heat on medium high.
Add the scallion and saute for 2 minutes.
Add the garlic and herbs and saute for 1 minute.
Add the mushrooms and saute for 3-5 minutes until the mushrooms and 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.
While the sauce cooks, make the manicotti.
In a large pot, bring the water to a boil with the 1T sea salt.
Roll out the dough on a floured board to 1/8″ thickness, making the dough as close to a rectangle as you can.
Cut the dough in rectangles approximately 6″ long by 4″ wide.
Trim the ends of each quarter sheet so that they have a point in the middle at the bottom and the top — the outside edges of the manicotti should be about 1″ shorter than the inside point in the middle.
Roll the pasta gently a sushi mat (or similar surface designs for ridging pasta) to lightly ridge the dough.
Roll each piece of dough into a long tube carefully with your fingers with the ridged side facing out.
Pinch the outer edges of the dough into a firm seam.
Repeat until you have four manicotti shells.
Add each to the boiling water, and gently stir until all are added.
Boil until the manicotti float and are done (about 3-5 minutes), being careful not to overcook.
Drain the manicotti, run under cool water until they are cool enough to handle and carefully fill.
Filling the manicotti can be tricky. You can either use a piping bag to do this, or carefully spoon the manicotti full of filling — they should be a little overloaded.
When all four manicotti are filled, preheat the oven to 375F and assemble the dish.
Season the tomato sauce to taste.
Then, to a small baking dish with a lid, add 1/4 cup tomato sauce.
Layer in the manicotti and cover evenly with the remaining red sauce.
Cover the baking dish with its lid.
Bake for approximately 30 minutes or until the sauce is looking quite thick and rich.
If the sauce is looking a bit watery, uncover and bake an additional 10 minutes.
While the manicotti bakes, make the white sauce.
In a small sauce pan, bring the soy milk to a light simmer.
Add the white miso, white vinegar, garlic and sesame seed butter and puree until smooth.
Simmer on medium low for 10 minutes uncovered.
Puree the sauce to homogenize and return to a light simmer.
Add the dried oregano.
Whisk the tapioca with water until dissolved.
Stirring continuously, add the tapioca mixture to the sauce slowly until thickened.
Set aside and allow to cool for about 10 minutes.
Remove from the manicotti from the oven, let stand 10 minutes to cool, and carefully dish out the manicotti.
Season the white sauce to taste and spoon it over over each manicotti.
Garnish with sliced scallion and other herbs of your choice and serve.

Hand rolled and cut pici noodles with tempeh, kale and mushroom ragù

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Pici are a rustic pasta — like a long, thick spaghetti — deceptively simple and forgiving but more labour intensive than some other types of pasta. As a more robust pasta, they’re paired here with a more robust and heartier sauce with some baby greens and heirloom tomatoes for additional flavor and colour.

Pici are a good noodle to practicing hand rolling — you’ll get a reasonable amount. Expect around 2 hours to make this dish beginning to end, with about 45 minutes of hands-on work. It’s hard to match the texture and feeling of full chewing with pici, but this sauce will also do well with farfalle or gemelli. This makes a good sized appetizer portion for four and a large bowl for two.

Ingredients

For the pasta
2 cups whole wheat flour — the softer the flour, the softer the noodle
1/4t coarse sea salt
1 cup semolina flour
1 to 1 1/4 cup warm water
1T olive oil
4 liters boiling water with 1T coarse sea salt

For the tempeh
2 cups vegetable stock
1 cup water
1 spring dried kombu (about 2″)
1/4 cup tamari (or to taste)

For the sauce
1/4 cup cooking oil
1/4t coarse sea salt
1T fresh garlic, minced
1T dried basil, rubbed
1/2t dried oregano, rubbed
1/2t dried thyme, rubbed
1/2t red Thai chili paste (or to taste, or similar)
1 scallion, minced (4-6″ green reserved for garnish)
1 medium vidalia onion, finely chopped (about 1 1/2 cups)
4 medium cremini mushrooms, finely chopped (about 75g)
1T lemon juice
2 cups passata (or tomato puree)
2T coconut sugar (or to taste)
2 cups chopped kale
2T pasta water
1/4 cup nutritional yeast
1T olive oil
Sea salt and black pepper to taste

For the garnish
1/2 cup baby greens, finely chopped
8-12 heirloom grape tomatoes, halved
Scallion green as above

Directions

Make the sauce, then the noodles.

In a small sauce pan with a lid, bring the water and stock to a light simmer. Add the tamari and the tempeh, reduce heat to low, cover and simmer/poach 30 minutes. Uncover and simmer for another 15 minutes on medium-low. Preheat the oven to 400F. Remove the kombu and add the tempeh and its marinade to a small baking pan with edges. Crumble the tempeh coarsely with the spatula, and bake the tempeh in its marinade for about 30 minutes.

While the tempeh bakes, make the dough for the noodles. Combine the dry ingredients, the wet ingredients, and then the wet with the dry. Add up to an additional 1/4 cup water 1 tablespoon at a time if you need more moisture to reach a smooth dough, which depends on the flour you choose. Knead until you reach a smooth pliable dough and then another 5 minutes. Cover the dough with a warm, moist towel and let rest about 15 minutes.

While the dough rests, start the sauce. In a frying pan with a lid, bring the cooking oil to heat with the sea salt on medium high. Add the herbs and spices and fry for 2 minutes. Add the scallion and vidalia onion and saute for 5 – 7 minutes or until the onion is becoming translucent. Add the mushrooms and saute another 5 minutes, or until they are losing their moisture. Cover, reduce heat to medium low and let the vegetables simmer for about 10 minutes. Remove the lid, return to medium high heat and saute until the pan starts to brown. Add the lemon and deglaze. Add the passata and coconut sugar and stir to combine.

Around the 30 minute mark, the tempeh should be starting to brown lightly at this point, and much of the stock should be condensed. Add the passata and vegetables mixture, and stir to combine. Bake for 20 minutes. At the 50 minute market, add the chopped kale in a thin even layer over the top and then bake another 10 minutes. The tempeh should be a nice reddish brown in the sauce, and the kale should be a vibrant green. Ovens vary; use the colour and amount of moisture in the pan as a guide.

While the tempeh and sauce bake, make the noodles. Roll the dough out on a floured board into a long rectangle about 1/8″ thick. You may need to break the dough into two parts depending on the size of your cutting board. Cut the dough in 1/4″ to 1/3″ strips. These don’t have to be perfect — you’re going to roll them by hand and even them out in that process.

When the noodles are cut, roll them gently on the board one hand gently rolling toward you, one hand gently rolling away. You can also roll the pasta with both hands in the same direction — it may not be as even. Roll each noodle out until it’s thinner than a pencil. They’ll be quite long — expect noodles that are in the 14″ – 18″ range. Keep your dough covered with a warm moist cloth while you roll and/or don’t be afraid to dampen your fingers while rolling. Enjoy!

When the sauce is all but done and your noodles are rolled, bring the 4 liters water with the sea salt to a boil in a large pot. Add the noodles, and gently swirl or pull them gentle with a fork to keep them separated. While the noodles cook, remove the sauce from the oven. Add 2T pasta water to the sauce. Toss with nutritional yeast, 1T olive oil and season to taste.

Boil the noodles for 3 – 5 minutes or until they float. For a good, al dente chew, drain them and rinse with cold water. For a softer pasta, cook another minute or two, drain and rinse. Add the pasta to appropriate bowls. Add the sauce, then the garnish, and serve.

 

 

Crispy, maple and red Thai chili-glazed, white miso and sesame seitan with roasted Brussels sprouts and millet, artichoke mash

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Baking gives seitan a denser, chewier texture well
suited to this dish.

Ingredients

For the seitan
3/4 cup vital wheat gluten
A pinch coarse sea salt
2T tamari
2T sesame seed butter (not the same as tahini)
1t white miso
1/2T fresh garlic, minced
2t cooking oil, divided

For the glaze
1T maple syrup
2t red Tha chili paste (or similar and/or to taste)
Coarse sea salt to taste

For the sprouts and carrots
8 small heirloom carrots, trimmed
12 small small Brussels sprouts, halved
1/4t coarse sea salt
1T olive oil
Coarse sea salt and black pepper to taste

For the millet, artichoke mash
1 1/2 cups water
1/4t coarse sea salt
1/2 cup millet
1 cup artichoke hearts
1/2 cup unsweetened soy milk
2T nutritional yeast
1T lemon juice
1t prepared brown mustard
1 scallion, minced
1/2T fresh garlic, minced
1T heaping sesame seed butter
1t dried sumac
Sea salt and black pepper to taste

Directions

First, start the seitan, then the millet, and finally the
roasted vegetables.
Preheat the oven to 325F.
Combine the gluten and salt. Combine the remaining ingredients, ensuring the sesame and miso are both well dissolved with the water and tamari.
Combine the wet with the dry, and mix until a smooth dough forms.
Knead the dough for several minutes, twisting and
palming to stretch the gluten.
Lighlty oil two sheets of aluminum foil with 1t cooking and wrap the seitan securely.
Bake for 40 minutes on the middle rack, turning once.
While the seitan bakes, at the 20 minute mark, start the millet.
In a small sauce pan with a lid, bring the water and sea salt to a boil.
Add the millet, cover, reduce temperature to low and simmer for 25 minutes or until the water is fully absorbed.
A the 40 minute mark, remove from the seitan oven and let rest 10 minutes.
While the seitan rests, make the sprouts and carrots.
Increase heat to 450F.
Toss the carrots and Brussels sprouts with the oil and sea salt.
In a lightly oiled baking sheet, roast for 10 minutes, and then turn the sprouts and carrots.
The millet should be done around this time.
Remove from heat, and let the millet fluff covered in the pan for 5 minutes.
Glaze the seitan and add to the baking sheet.
Roast for 10 -15 minutes. or until the seitan in a nice golden red to brown. Ovens vary; use the colour as a guide.
While the seitan finishes, mash the millet.
With a food processor or immersion blender, puree the cooked millet with its remaining ingredients except the sumac until smooth.
Set aside to cool and setup.
Remove from the sprouts, carrots and seitan from the oven and let cool 5 minutes.
Season each component to taste, plate the millet with a sprinkle of sumac and serve.