Chick pea and nori gnocchi with smokey, heirloom carrot ribbons, sun-dried tomatoes, walnuts, and spring mix

The chick pea flour gives this gluten free version of this dish a lovely, soft chew that’s similar to potato and wheat flour. If you don’t have a spiralizer or a mandoline, you can shred the carrots using a box grater. The texture will be slightly different, but the flavor will be consistent.


For the gnocchi
1 cup tapioca flour
1 1/2 cups chick pea flour, 1/4 cup reserved
1 cup boiling water
1T green nori flakes
1/4t coarse sea salt
2 liters water with 2t coarse sea salt
1T olive oil
2T nutritional yeast
Sea salt and black pepper to taste

For the carrots
4 medium purple heirloom carrots (about 1 packed cup when cut)
1T cooking oil
1/4t coarse sea salt
1/2t red Thai chili paste (or similar or to taste)
2t tamari (use gluten free)
2t coconut sugar (maple syrup makes a good substitution)
A dash liquid smoke
Sea salt and black pepper to taste

For the spring mix
1T olive oil
2t balsamic vinegar
1 scallion, minced (4″ green reserve for garnish)
2t fresh garlic, minced
1/4t coarse sea salt
2 cups packed spring mix
Sea salt and black pepper to taste

For the garnish
2T sun-dried tomatoes, finely chopped (use dehydrated, not jarred)
2T walnuts, chopped
Scallion green sliced on a diagonal as above


Make the dressing, start the gnocchi and then carrots. Whisk together the olive oil, vinegar, scallion, garlic, and the coarse sea salt in a small dish until well combined. Set aside for the flavors to mix and start the pasta.

Mix the flours for the pasta with the course sea salt and nori. Whisking as you pour, add the boiling water. Be careful; it will be quite hot, but keep mixing. This will result in a dry and crumbly dough. That’s fine — it will continue to absorb flour, soften and become moist. Turn the dough out onto a cutting board. As soon as its cool enough for you to do so, knead as you would a regular dough until all the flour is absorbed and you have a smooth, pliable dough. Add additional chick pea flour 1 tablespoon at a time as you knead. Let rest 2 minutes.

When the dough is ready, roll out on a well-floured board in a rectangle until the dough is about 1/4″ thick. Tear or cut 2t pieces of dough. Roll each piece into a firm, smooth ball, then roll the dough gently into a slightly oblong shape. Ridge each gnocchi with a fork by gently but firmly pressing the back of the tines into the gnocchi. Repeat until you’ve used all of your dough. Let rest about 10 minutes and start the carrots.

Preheat the oven to 450F. Whisk the dressing for the carrots, and toss together until the carrots are well-coated. Add the carrots in a shallow layer to a roasting pan. Roast on the middle rack of the oven for about 10 minutes — until the carrots are lightly browned and chewy.

While the carrots roast, cook the pasta. In a large pot, bring the 2L water and sea salt to a simmer for the pasta. Add the gnocchi and simmer until they begin to float, about 3-5 minutes. Don’t boil and don’t overcook. Add 1T pasta water to the spring mix dressing. Drain the gnocchi, rinse thoroughly in cool water, toss in the 1T olive oil and nutritional yeast until well-coated, and season to taste.

In a large bowl, dress the spring mix, add the gnocchi, toss very gently to combine, and set aside until the carrots are ready. Once the carrots are ready, remove from the oven and season to taste. Then, plate the dish. Add the gnocchi and spring mix first, then add the carrot on top. Sprinkle with the sun-dried tomato, chopped walnuts, and scallions, and then serve.

Zucchini spaghetti with sun-dried tomato sauce and kalamata olives

Zucchini noodles are a nice, light alternative to grain-based pasta.

This recipe requires a spiral slicer, a mandoline, or some very careful and precise knife work. Add a little spiral cut carrot, daikon, or beet for some additional texture and flavour.


3 small zucchini (about 2 cups sliced)
1/4t coarse sea salt
2-3T sun-dried tomatoes (the dehydrated kind, not jarred)
2T olive oil
1/2T fresh garlic, minced
1T fresh basil, minced
1 scallion, minced (2″ reserved for garnish)
1T kalamata olive, finely chopped
Coarse sea salt to taste

Optional: 1-2T nutritional yeast


Put the tomatoes in the bottom of a wie, shallow bowl. Trim the ends of the zucchini and spriral cut on a small, thin setting or appropriate blades (think spaghetti) and sprinkle with salt. Add the zucchini to a colander over the bowl to drain for 30 minutes and rehydrate the sun-dried tomato.

At the 30 minute market, puree the sun-dried tomatoes, the resulting zucchini water and the garlic until smooth. Add the olive oil slowly, continuing to puree in order to emulsify. Add the scallion, basil and nutritional yeast (if using) to the sauce, and stir to combine. If the sauce is too thin, add an additional tablespoon of sun-dried tomatoes. If it’s too thick, add cool water 1 teaspoon at a time. Let stand 10 minutes.

Remove the zucchini from the colander and pat dry, using a clean tea towel. Let the zucchini air dry while the sauce stands. Add the zucchini to a bowl. Toss the sauce with the zucchini until well coated. Plate, sprinkle with the chopped kalamata olives, garnish with scallions sliced on a diagonal, and serve

Thick crust potato, mushroom pizza with spinach, sauerkraut pesto


For the dough
2 1/4 cups wheat bread flour
1 cup warm water (1)
1T yeast
1t sugar (2)
1/4t of coarse sea salt
1t garlic powder
2t corn meal

For the pesto sauce
1/2 cup loose unpasteurized sauerkraut
1T sauerkraut vinegar
1/2t dried oregano, rubbed
1T fresh garlic, minced
3T olive oil
2t white miso
1/4 cup nutritional yeast
1 cup packed spinach
2T fresh basil
1 scallion, minced
1T tapioca flour dissolved in 1T water
Sea salt and black pepper to taste

For the toppings
2 medium yellow potatoes, spiral cut or shredded (about 1 1/2 cups or about 250g)
2T cooking oil
1/2t coarse sea salt (or to taste)
4 medium cremini or white mushrooms (about 75g)
1T nutritional yeast
Sea salt and black pepper to taste


Make the dough, and once it has risen, the potatoes, the pesto and toppings. Mix the flour and garlic powder. Mix the water, yeast and sugar together according to the temperature directions provided by your yeast.

When the yeast proofs, add the olive oil and sea salt and whisk. Add the wet ingredients to the dry. Mix thoroughly until the dough forms. Knead for 5-10 minutes. Let the dough rise for at least an hour in a lightly oiled bowl cover with a warm, wet tea towel, punching the dough down periodically.

When the dough is ready, roll it out on a floured board into a large 12″ circle. Let the dough rise for a 5 minutes or so while you make the toppings and the pesto. Preheat the oven to 500F (or 450F if that’s as high as your oven will go). The heat is important to the rising of the dough, to cooking the potatoes, and to activating the tapioca.

To make the pesto, puree the sauerkraut, its vinegar, the oregano, garlic, nutritional yeast, miso, and oil until smooth. Mince the basil, scallion, and spinach. Combine the greens with the sauerkraut in a bowl. Whisk the tapioca flour and water, and then add to the greens, stirring to combine thoroughly. Season to taste.

Using a mandoline, spiralizer, or box grater, slice or shred the potatoes quite finely. Stem and slice the mushrooms very thinly (about 1/8″). The toppings should be very thinly sliced to ensure they’ll cook thoroughly and evenly. Toss the potatoes and mushrooms in the oil and salt.

When the sauce and toppings are is ready, sprinkle either a large pizza stone (preferred) or a lightly oiled round pizza pan about 12″ with the corn meal. Add the dough. Top with the pesto, leaving slightly less than an inch around the sides. Add the toppings evenly. Bake the pizza on the middle rack for 15 – 20 minutes. Broil for another 5 minutes, or until the dough is starting to brown lightly. Ovens vary; use the colour and texture as a guide.

Remove from the oven, add the nutritional yeast, and season to taste. Let stand 5 minutes to cool, slice, and serve.

  1. Follow the directions for your yeast.
  2. I use a cane sugar refined without the use of animal bone charcoal.

Handmade spinach and tofu tortellini in a light tomato broth, seasoned with sesame and white miso, mushroom stock and kalamata olives.

his is a rich but light soup, great for winter, but good all year round. With a little practice and technique, tortellini are not as time-consuming as they look.


For the filling
1/2t coarse sea salt
2t lemon juice
1T olive oil
2T sesame seed butter (I use a fair trade brand)
1T white miso
1T fresh garlic, minced
100g extra firm tofu
1 cup loose spinach
1t milled flax seed
1/4 cup nutritional yeast
Sea salt and black pepper to taste

For the pasta
1 cup semolina flour
1/3 cup cool water
1t olive oil
A pinch of sea salt

For the tomato broth
1T cooking oil
1/4t coarse sea salt
2 scallions, minced (2″ – 3″ green reserved for garnish)
1/2t dried basil, rubbed
1/4t dried oregano, rubbed
1/4t dried tarragon, rubbed
1/4t black pepper, preferably freshly ground
1/4t red Thai chili paste (or a pinch of cayenne pepper)
1T fresh garlic, minced
1T lemon juice
2 cups passata (or tomato puree)
2 cups mushroom stock
1 cup baby arugula
2T kalamata olives, pitted and finely chopped
Sea salt and black pepper to taste
1T nutritional yeast (for garnish)


Start the filling first, then the pasta, then the broth. Press your tofu if you feel it needs it. In a small bowl, whisk the sea salt, lemon juice, white miso, garlic, olive oil and sesame seed butter. Add the mixture with the tofu to a food processor and chop finely. Add the spinach and mince, but be careful not to liquefy the spinach. Add the nutritional yeast and flax seed and stir to combine. You can also mince the spinach by hand. Wrap with plastic, set it aside for the flavors to mix, and start the pasta.

Combine the flour and sea salt. Combine the oil and water. Combine the wet with the dry, and stir by hand until a dough forms. Keep kneading until you have a smooth, lightly rubbery dough and then knead another minute or two. The dough may seem too dry initially. Just keep kneading. Cover with a warm wet tea towel and set aside to rest for at least 30 minutes.

Around the 20 minute mark, start the broth. In a large pan with a lid, bring the cooking oil to heat with the sea salt on medium high. Add the scallions, green herbs, chili and pepper and saute for 2 minutes. Add the garlic and saute for one minute. Add the lemon juice and deglaze the pan. Add the passata and the mushroom stock, reduce heat to low, cover and simmer gently while you make the pasta.

Roll the dough out on a floured board to a large rectangle, 1/8″ thick. Trim the side for any unevenness and ball up the leftover dough. If you can do smaller squares with a little less filling, that’s a little nicer, but it’s more difficult and more time-consuming. So, for a quick version, cut the dough in 1.5 inch squares. If they’re not perfect squares — even them out a little with your rolling pin individually when you go to fill them. Season the filling to taste, and then fill each square with about 1/2T to 2t filling.

When it comes to filling the tortellini, practice makes perfect. Fill each square by making an oblong cylinder of filling that aligns with two points (as if the square were a diamond) rather than a little round dollop in the middle. You’re going to pinch the tortellini in a triangle, starting with the top.

As if the tortellini were a napkin, hold it up by the two points of the diamond perpendicular to the filing. Pinch the top two points firmly. With the top securely pinched, pack the filling a little to one side and seam up the other side carefully. Now, pack the filling to the seamed side with a finger and seam up. You should have something that looks like a triangle. Take the two bottom ends of the triangle, wrap around your little finger and pinch so that the tortellini forms a little circle — like a ring.

Repeat the process until you’ve used all of your dough or all of your filling. Roll out any extra pasta scraps if you can. You’ll probably find you can add a little filling until you get used to the amount to use.

Once you’ve rolled out tortellini, bring the water to a boil. Add them carefully to the water and boil until they float (should be 3-5 minutes). Don’t overcook, since you’re going to simmer them a little in the soup. Drain them carefully in a colander, reserving 2T of the pasta water, and rinse with cool water.

Add the tortellini and the pasta water to the soup and let them simmer for another 2 minutes. Remove from heat, add the arugula and olive,and gently stir to combine. Let stand 2 minutes too cool and let the arugula wilt. Season to taste. Spoon out the tortellini with the soup in shallow dishes. Sprinkle the tortellini with nutritional yeast, garnish with scallions and serve.

Potato dumplings with tomato, beer and nori gravy, shaved, slow-roasted tofu and kale

A lengthy but rewarding dish with multiple layers. The entire cook time is about 4 hours, but the individual constituents don’t require much prep. You can also serve this dish over roasted potatoes, french fries and other potato goodness. A table top convection oven or even a toaster oven will work for the tofu — you just need a consistent, dry heat.


For the tofu
250g tofu extra firm tofu, shaved (1)
1 cup mushroom stock
1/2t red Thai chili paste (or similar and/or to taste)
2T maple syrup
1T red miso
1T fresh garlic, minced
2T tamari
1/2t coarse sea salt
Sea salt and black pepper to taste

Optional: a dash of liquid smoke, and a tablespoon of minced anise if you just happen to have some lying around.

For the kale
1 cup kale, finely chopped
1/4t coarse salt
1/2T cooking oil
1T nutritional yeast
Sea salt to taste

For the dumplings
2 cups water
1 large yellow potato in 1/2″ dice (about 1 to 1 1/4 cups)
1 cup hard wheat flour
1/2t coarse sea salt
1/2T milled flax seeds
1 liter water with 1/2T coarse sea salt
1T olive oil
1T nutritional yeast
Sea salt and black pepper to taste

Optional: add 1/2t garlic powder and/or 1/2t onion powder to the dumpling dough for more flavour.

For the gravy
2T cooking oil separated
1/4t of coarse sea salt
1 medium vidalia onion, finely chopped (about 1 cup)
2t dried, ground cumin
1t dried, ground coriander
2T fresh garlic, minced
1t of black strap molasses
1T of lemon juice
1T of tamari
1/2 to 1 cup passata (or tomato puree)
1 1/2 cups of dark ale (2)
1 cup of vegetable stock
1T arrowroot whisked with 2T cold water
2T nutritional yeast
1T nori flakes
Sea salt and black pepper to taste
3-4″ scallion green for garnish

Optional: a little red Thai chili adds some nice flavor to the sauce as well.


First, start the tofu, then the dumplings, then the sauce and then the kale.

Shave the tofu with a spiralizer or mandoline — or, use this as an opportunity to practice your knife skills (just be careful with your fingers). Whisk together the ingredients for the tofu’s marinade, except for the stock. Toss the tofu and marinade on the counter for about 30 minutes.

Preheat the oven to 450F. Add the tofu to a lightly oiled roasting pan or baking sheet with sides. Whisk the stock with the remaining marinade. Pour over the tofu. Bake for 10 minutes. Reduce the oven temperature to 180F and roast with the door slightly ajar, turning here and there, until the stock is absorbed, the pan is dry, and the tofu is brown and chewy — expect about 3 – 4 hours.

Bring 2 cups water to a boil and add the diced potatoes. Cover, reduce heat to low and simmer for 20 – 30 minutes until fork tender. Alternatively, you can steam the potatoes for a lighter texture. When done, drain and puree the potatoes unit smooth. Cover loosely, and refrigerate at least 2 hours to cool and dry.

While the potatoes setup, start the gravy. In a large frying pan with a lid, bring the oil to heat with the sea salt on medium high. Add the onions and saute for 3-5 minutes (until they’re start to soften and wilt). Add the cumin, coriander and garlic and saute for 3 minutes. Add the molasses and stir to combine. Spread the onions evenly across the bottom of the the pan. Reduce heat to low. Cook for 30 minutes stirring frequently until the onions have caramelized.

When the onions are caramelized, add the lemon juice and tamari and deglaze the pan. Return the pan to medium high heat. For a thicker, more tomato tasting gravy, use the full cup of passata. For something more balanced, stick with 1/2 cup. Add the passata and stock to the pan. Stir to combine, and cook for 2 minutes. Add the beer, stir to combine and cook until the liquid reaches a simmer. Reduce the heat to medium low and simmer until until the sauce is thick and has reduced by half or so (expect at least 30 – 40 minutes).

As the gravy thickens, about 25 minutes into its reduction, start the kale. Toss the kale with the oil and add to the roasting pan with tofu. Increase the oven temperature to 400F. Roast for about 10 minutes, or until the kale is nicely wilted. Finish the tofu at this temperature, and remove either the kale or the tofu as necessary and set aside.

When the potatoes have setup, and the tofu is starting to brown nicely, pour off any condensed water and mix the potatoes with 1/2 cup flour, flax and 1/2t sea salt and mix well to form a soft but coherent dough. Add the garlic and onion powder if you’ll be using it. Add more flour in tablespoons as you need it — or, if you prefer a heavier dumpling, start with 3/4 cup and go from there.

Bring the water and 1/2T sea salt to a boil in a large pot. Pinch the dough in 1T sizes and roll into balls. When the dumplings are ready, drop them gently into the boiling water. Swirl the pan gently. Boil until the dumplings start to float (perhaps 3-5 minutes –but they’ll float when done). Drain the dumplings and in a large, shallow bowl, toss with 1T olive oil and 2T nutritional yeast.

When the kale, tofu and dumplings are ready, whisk the arrowroot and the water and add slowly to the gravy, stirring continuously, until thickened. Add the nutritional yeast and nori flakes and stir to combine. Let stand 5 minutes to cool. Season to taste.

To assemble, season the dumplings to taste and plate in an even layer on the dish. Pour the gravy over top. Layer the kale and tofu in sprinkles, garnish with scallion greens sliced on an angle and serve.

  1. The qualify of the tofu will make a big difference to the finished dish. If necessary, press your tofu beforehand.

  2. The quality of the beer is very important to this recipe. Pick a well-balanced one. I normally use dunkel for the malt flavour or dark ale for this kind of dish. Also, it’s uncommon, but some beers are still filtered using isinglass and other animal products. Be sure to check!

Fresh, hand made fettuccine with sesame, artichoke white sauce, sun-dried tomatoes and kale

The combination of sesame, artichoke and white miso with the cabbage give this white sauce a rich flavour.
Don’t let the cabbage put you off. It’s mildly pungent flavor works with the artichoke to make for a very flavourful sauce.

Pictured here with sagnarelli (rectangular pasta about 1″ x 2″) and fregula, a circular, oven-toasted pasta like couscous. Sagnarelli are a good pasta for someone new to making their own, and fregula are fun to make.


For the pasta
1 1/2 cups semolina flour
1/2 cup cold water
1T olive oil
1/4t sea salt
2 liters water with 2T course sea salt for boiling
1T nutritional yeast

For the sauce
1 cup vegetable stock
1/4t coarse sea salt
1 ‘sprig’ of dried kombu (about 1″)
1T fresh garlic, minced
1 cup artichoke hearts

1 cup shredded green cabbage (the whiter, the better –although I use coleslaw mix)
2t lemon juice
1T white miso
2T sesame seed butter (as opposed to tahini; I used a fairly traded brand)
1T tapioca flour whisked with 2T cold water
2T nutritional yeast
Sea salt and black pepper to taste

Optional: Add a 1/2t of smoked paprika garnish for some additional flavour. Replace the cabbage with cauliflower and the sesame with cashew butter for a more neutral

For the garnish
1 cup kale, coarsely chopped
1/2T cooking oil
1/4t coarse sea salt
1T nutritional yeast
Sea salt and black pepper to taste
1/4 cup sun-dried tomatoes (the dehydrated kind, not jarred)
1/4 cup boiling water

Start the pasta, make the sauce and then the garnish. Mix the flour and sea salt. Mix the 1/2 cup water and oil. Combine the wet and dry and knead until a smooth, elastic dough forms (about 3-5 minutes). Set aside under a clean, wet tea towel for 30 minutes to let the dough rest.

At the 30 minute mark, roll the dough out on a floured board into a large rectangle about 12″ wide, however long, and 1/8″ thick. You may need to break the dough into two pieces if you have a small board. Keep the other half in the bowl under the tea towel until its ready to use.

With the dough rolled, Start the sauce. In a sauce pan with a lid, bring the stock to a light simmer, add everything up to but not including the miso to the pan, cover, reduce to low and simmer about 10 minutes or until the cabbage is lightly soft, but not mushy.

While the sauce simmers, start the garnish. Preheat the oven to 450F. Bring the 1/4 cup water to a boil and add to the sun-dried tomatoes. Toss the kale with the cooking oil and sea salt. Spread the kale evenly across a small baking dish and roast for about 8-10 minutes, or until the kale is a vibrant green.

With the kale in the oven, finish the pasta. Cut width-wise with a pastry cutter (or a knife) in 1/4″ strips. Repeat until your dough is used up. Bring the 2L water and sea salt to a boil. Drain the sun-dried tomatoes, adding their water to the pasta water. Add the pasta. Swirl the pan. Cook until the fettuccine start to float. Chop the sun-dried
tomatoes while you wait.

For a softer pasta, boil an extra minute, but be careful not to overcook Drain the pasta reserving about 2T pasta water. Add this to the sauce. Rinse the fettuccine with cool water.

Now, finish the sauce. Remove from heat, and remove the kombu. Add the miso and the sesame seed butter. Puree the ingredients until smooth. Return the pan to a simmer. Add the tapioca mixture slowly, stirring continuously, until thickened. Remove from heat. Add the nutritional yeast and stir to combine.

Let the sauce stand about 2 minutes to cool. Rinse the pasta with hot water, drain a few seconds. Remove the kale from the oven. Toss with the nutritional yeast and season to taste. Toss the pasta with its nutritional yeast.
Season the sauce to taste. Plate the pasta, add the
sauce, sprinkle with the kale and sun-dried tomatoes, and serve.

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.

Crispy maitake mushroom poor boy with roasted kale and spicy sesame remoulade

A spicy, crispy and filling sandwich with a fluffy, freshly baked whole wheat bun. It’s important to use fresh maitake for this, and there’s no real substitute mushroom for this particular method.


For the bun
1 1/4 cup whole wheat bread flour
1/2 warm water
1/2T yeast
1/2T balsamic vinegar
A pinch sea salt
1/4t coarse yellow corn meal

Optional: I add 1t herbes de Provence, rubbed. Unbleached flour will give you an even fluffier bun, but at a cost to the flavour and nutrition of the dish.

For the mushrooms
1 cup fresh maitake mushrooms, hand torn into about 1/2″
to 1″ pieces
1T tamari
1T maple syrup
1t prepared brown mustard
1t green nori flakes
1/2T fresh garlic, minced
1/2t fresh ginger, grated and minced
A pinch sea salt

Optional: Whisk 1T cooking oil with the tamari and maple syrup for a richer flavour and a crispier texture.

For the breading
1/4 cup unsweetened plant milk
1/4 cup whole wheat flour
1/4 cup coarse yellow corn meal
1T smoked paprika powder
1/2T dried bay leaf, freshly ground
1t celery salt
1t dulse flakes
1/2t dried onion powder
1/4t crushed red chilis (or to taste)
1/4t black pepper, freshly ground
1/4t white pepper, freshly ground
1/4t dried, ground turmeric
1/4t dried, ground allspice
A pinch dried, ground nutmeg
A pinch dried, ground cloves
Coarse sea salt and additional pepper to taste

Optional: Add a pinch of cardamom if you have it.

For the kale
1 cup curly green kale, stemmed and coarsely chopped
1T nutritional yeast
Coarse sea salt to taste

For the remoulade
2T sesame seed butter (as opposed to tahini — I use a fairly traded brand)
1T unsweetened soy milk
1T white pickling vinegar (or to taste)
1t lemon juice
1/2T fresh garlic, minced
1/4t coarse sea salt
2T tomato passata (or tomato puree)
1T sriracha (or similar or to taste)
Coarse sea salt to taste

Optional: Use 2T sriracha and 1T tomato passata for something spicier. Use cashew butter for a slightly darker colour and sweeter taste.


Start the mushrooms, then the bun, then the remoulade.

Whisk the tamari, mustard and spices for the mushrooms and toss to coat. Cover and let stand at room temperature while you make the dough for the bun. Toss periodically.

Add the flour and sea salt to a small bowl. Mix the yeast and the warm water (be sure to follow the directions for your yeast regarding temperature). Let the yeast proof for about 5 minutes. Add the water and vinegar to the flour. Stir to combine until the dough forms.

On a floured board, knead until a smooth elastic dough forms and then knead for at least another 15 minutes.Kneading is important to the fluffiness of the bun. Cover with a warm, wet tea towel and let rise for at least an hour, periodically punching the dough down.

When the dough is ready, roll it out to an 8″ cylinder. Let the bun rise, very lightly covered with the tea towel for another 15 minutes. Preheat the oven to 500F. Heat is important to the fluffiness of the bun.

Sprinkle the corn meal onto a baking sheet. Add the dough carefully to the baking sheet and bake on the middle rack for approximately 12-18 minutes or until the dough is lightly browned. Ovens vary; use the temperature and texture of the
dough as a guide. When done, remove the bun from heat and cool on a wire rack.

While the bun cools, make the remoulade. Mix the sesame seed butter, lemon juice, garlic, and vinegar until the sesame is smooth and fluffy. You can also blend the ingredients in a small food processor if you prefer. Add the remaining ingredients for the remoulade and and mix until smooth. Cover and let stand for the flavours to mix until you’re ready to finish the dish.

With the bread cooling and the remoulade ready, mix the dry ingredients for the breading. For the mushrooms, you can use either a baking sheet lined with parchment paper, a silicone baking sheet if you have one, or you can always use
a lightly oiled, warmed baking sheet. If you’ll be using parchment paper, reduce the oven heat to 425F (or the temperature your paper is rated to). Otherwise, reduce to 450F. Preheat the oven accordingly.

Toss the mushrooms in the plant milk until well coated. Toss the mushrooms in the dry spice mixture until well coated. Let stand 5 minutes. Pour the remaining plant milk evenly over the mushrooms. Toss until almost all of the breading coats the mushrooms. Pack if necessary. Let stand 5 minutes. Add the breaded mushrooms in a smooth even layer to the baking sheet.

Bake until the mushrooms are crispy but not dry. Expect about 20 – 30 minutes depending on the method and your oven. Use the colour and texture as a guide. Add the kale at the 10 minute mark and roast with the mushrooms. The kale will be done when it’s soft and a vibrant green. Remove the kale separately if it finishes more quickly.

When the mushrooms are done, remove from heat. Toss the kale with the nutritional yeast. Slice the bun carefully. Season the mushrooms, remoulade, and kale to taste. Spread about 1T remoulade on the bottom of the bun. Add the kale in a smooth, even layer. Pack down into the bun. Add the mushrooms. Add the remaining remoulade on top.
Add the top of the bun, and push down lightly, and serve.

Sweet, smoky tempeh steamed buns with creamy red miso-cashew dressing and spring mix

A lovely dish for brunch, this makes 16 buns, enough for a small appetizer for 8, or a light lunch for 4. Adjust the amount of spring mix and dressing to suit the serving size.


For the buns
2 1/2 cups whole wheat bread flour
1/2t coarse sea salt (or to taste)
1T yeast
1 cup warm water (as per the directions for your yeast)

For the filling
1T cooking oil
1/4t coarse sea salt (or to taste)
2T scallion, minced, 1″ white reserved for the sauce
1T fresh garlic, minced
125g tempeh, finely diced (use pasteurized)
1T smoked paprika
A pinch dried red chilis (or to taste)
1 medium poblano pepper, finely diced (about 1/2 cup)
1 cup loose maitake mushrooms, stemmed and finely diced
1T tamari
1/2T balsamic vinegar
1 – 2T coconut sugar
1 cup vegetable stock
1T packed sun-dried tomatoes, minced (dehydrated, not jarred)
A few drops toasted sesame oil
Coarse sea salt, coconut sugar, and black pepper to taste
About 1/3 cup nutritional yeast
About 1/3 cup sauerkraut (I use unpasteurized)

For the dressing
2T red miso
2T cashew butter
2T white pickling vinegar
1T fresh garlic, minced
A pinch coarse sea salt
3-4T unsweetened plant milk
3-4T tomato passata (or puree)
1/2T scallion white, minced (as noted above)
1/2T smoked paprika
1t sriracha (or similar/to taste)
Coarse sea salt and black pepper to taste

For the garnish
2 -3 cups loose spring mix
2-3T dressing

Optional: Use unbleached all purpose flour for a white bun (although you’ll lose nutritional value and you may need to adjust the ratio of flour to water). A small amount of sugar is often added to the dough; here, it’s added to the filling, and so, omitted.

If you’re avoiding oil, skip the saute. Replace the oil with 1T cashew butter or similar. Add all of the ingredients for the filling to the pan (except as noted below for the sauerkraut and nutritional yeast). Simmer for 20 minutes.Uncover and simmer for another 10 minutes or so until the pan begins to dry.


Start the buns first. Proof the yeast, and then mix the dry with the wet until a smooth elastic dough forms. Knead for about 5 minutes. Cover with a warm, moist tea towel and let the dough rise for about an hour, punching it down periodically.

At about the 30 minute market, start the filling. In a medium frying pan with a lid, bring the oil to heat on medium high. Add the scallions and stir fry for 1 minute. Add the garlic and tempeh and stir fry for 3 minutes. Add the smoked paprika, chili, poblano pepper and mushrooms. Stir fry another 3 minutes.

When the pan is starting to brown, add the balsamic vinegar and tamari. Deglaze the pan. Add the coconut sugar, stock, and sun-dried tomatoes. Add 1 tablespoon coconut sugar to start, and add more to taste if needed (see the note below).

Bring the pan to a light boil, cover, reduce heat to medium low and simmer 20 minutes. Uncover, and simmer until the pan begins to dry. Remove from heat, and let the filling stand 10 – 15 minutes to cool. Add the sesame oil and season to taste.

When the filling is done, your dough should be ready. Divide the dough into 16 small balls (about 2 tablespoons in size). On a lightly floured board, roll out each to about 4″ diameter, about 1/6″ thick. Keep the remaining balls of dough in the bowl with a warm, moist tea towel until you’re ready to use them.

Flute the edges of the rolled dough with a small pinch. Fill each with about 1 to 1 1/2 tablespoons filling. Pack the filling a little. Add 1t sauerkraut. Sprinkle with 1t nutritional yeast.

Note, if you haven’t made steamed buns, purses or similar, start with about 1 tablespoon filling, and add more if there’s room. Be careful not to overfill or push your dough too much by packing the filling (it will tear). A lot will depend on how finely you minced the tempeh and the size of your piece of dough. You’ll be able to add more filling with practice.

With the bun and filling secure in your palm, gather the dough up and around the filling. Pinch the sides together to form a purse with pleats, packing the filling a little as I go around the ball. When the sides are all pleated in, twist lightly to close, mostly but not completely (there should still be a small hole. Repeat until all the dough is used.

Add about 1 cup cool water to your steamer. Add the buns at least 1″ apart (1 1/2″ preferred). If you’re using a stop top steamer, bring the water to a steam on high heat. Reduce heat to medium. Cover and steam for about 10 minutes. When you are ready to remove the buns from heat, remove the lid, turn off the heat and let cool for 1 – 2 minutes. Steam in batches, adding more water as necessary. Repeat until all your buns are ready.

While your buns steam, make the dressing. Whisk the cashew butter, vinegar, plant milk, sea salt, garlic and red miso together until the dressing is light and fluffy. This may take a minute or so, but you’ll know when it emulsifies.

Add the remaining ingredients until the dressing is nice and smooth, adding the nutritional yeast last. Let stand covered until your buns are ready. It will thicken further as it stands.

When the buns are ready, stir the dressing. Add more plant milk or passata to adjust colour and taste to your preference, 1 teaspoon at a time. Add sea salt, black pepper, or more sriracha to taste.

To plate, add a small circle of spring mix to the middle of the plate. Add dressing in a line cross the edge of the plate or in a small bowl for dipping as you prefer. Rest the buns on top of the spring mix and serve.

Masa hot pocket with portobello mushrooms and poblano peppers

Inspired by gordita, pupusa, and other dishes, but not very authentic, this wraps a thick layer of masa harina (nixtamalized corn flour) around a savoury filling. Because it has no gluten, working with corn-based dough takes mindfulness and some practice.


For the filling
2 large portobello mushrooms (about 5″ diameter), stemmed, sliced 1/4″
2t tamari
1t lemon juice
1/4t dried red chilis
1T scallion, minced
A good pinch coarse sea salt
1/4 poblano pepper (about 1/2 cup), 4″ x 1/8″ julienne
1T sun-dried tomatoes, finely chopped (jarred, not dehydrated)
Coarse sea salt and black pepper to taste

For the shell
1/2 cup masa harina
1/4t coarse sea salt (or to taste)
1/4 cup hot water

Optional: Once you have practice with the base, you can try other fillings. Garnish with coleslaw or sauerkraut if you like. Refried beans make for a nice, traditional filling.


Make the filling, then the shell.

Preheat the oven for 450F. Mix the tamari, lemon juice, chilis, scallions, and a pinch of sea salt. Toss the portobello slices until coated. On a baking sheet or roasting pan, roast the portobellos in a thin layer on the middle rack until nice and brown. Expect about 20 minutes, but adjust accordingly for your oven.

When done, remove from the oven and toss with the peppers and the sun-dried tomatoes. Set aside. Mix the flour and sea salt. Whisking with a fork, add the water slowly to the masa. Whisk until a dough comes together and then knead as soon as the dough is cool enough for you to do so. Add more water or more flour to balance out the dough. It should be firm, and slightly elastic.

Roll the dough out to about 6″ between sheets of plastic wrap. Fill, and with the dough in the palm of your hand, gather it up around the filling and pinch closed. This is the tricky part. You have to be gentle with corn-based dough to avoid tearing. You can shape it into a cylinder as I did here, but for something more traditional, press it flat into a circle (carefully). Either way, the dough should be about 1/4″ thick.

Once the dough is sealed, wrap in foil and return to the oven. Bake on the middle rake at 450F for about 20 minutes. Unwrap carefully. Broil for about 2 – 3 minutes (for a crispier crust). Remove from the oven and serve.

Note, you can also try breaking the dough in half, rolling out two pieces to 6″, fill and then seam the two pieces of dough together. You can also fry on the stove top with a little oil if you prefer that approach to baking, but it can also be a challenge if you haven’t fried corn-based dough before.