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

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

Ingredients

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

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

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

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

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

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

Directions

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients

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

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

Directions

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

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

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

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

Chocolate frozen dessert with peanut butter,chocolate chip cookie dough

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Ingredients

For the bananas
3 small bananas, frozen (about 2 cups)
2T cocoa (I use a fairly trade, Dutch-processed blend)
1/2t vanilla extract
1T cold water
Sweetened to taste (1/4 cup dried, soft dates, stevia, maple syrup, etc.)

For the cookie dough
1T whole wheat flour
1T unsweetened, unsalted peanut butter (I use crunchy)
1T coconut sugar (or to taste)
1-2t unsweetened plant milk
5g bittersweet chocolate, chipped (I use an organic, fairly traded bar)
A pinch coarse sea salt

Optional 1t maca powder. Replace the wheat flour with a suitable gluten free flour (e.g., sorghum). The coconut sugar will give the dough that bit of crystalline texture, but you can substitute other sweeteners. Replace the chocolate with actual chips if you prefer.

Directions

Mix the dry, the wet, and then the wet with the dry
ingredients for the cookie dough until a dough forms. Add an extra teaspoon of plant milk if dry. Let the dough rest a few minutes.

Mix the cocoa, the water and the dates and let stand 5 minutes. Blend the bananas with the vanilla until smooth. Add the chocolate mixture. Blend until smooth. Sweeten to taste.

Blend 1T cookie dough with the bananas for a more homogeneous flavour, or keep them separate for more contrast. Break the dough into small pieces (about 1/2 -1t). Stir once or twice into the nice cream. Spoon out and serve.

Ricciolini (ringlets) with nori, mushrooms, artichokes, and kale

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For the pasta
1 cup semolina flour
1t nori flakes
A pinch coarse sea salt
1/3 cup warm water
1t olive oil
2 liters water and 2t coarse sea salt for boiling

For the sauce
2T cooking oil
1/4t coarse sea salt

2 scallions, minced
1/2t dried basil, rubbed
1/4t dried oregano, rubbed
1/4t dried rosemary, rubbed
1/4t dried thyme, rubbed
1/4t dried marjoram, rubbed
1/4t dried red chili flakes (or to taste)
1/4t black pepper, freshly ground
1T garlic
2 cups cremini mushrooms, 1/2″ slices
1 cup artichoke hearts, finely chopped
1T lemon juice
2 cups passata (or tomato puree)
1 cup vegetable stock
2 cups green kale, coarsely chopped
2T pasta water
1/2T arrowroot powder dissolved in 1T cold water
1/4 cup nutritional yeast
Coarse sea salt and black pepper to taste

Optional: This is a relatively light sauce, close to soup. For a heavier sauce, reduce 3 cups of passata by about half and then add with the vegetable stock. Double the stock for a soup. Leave out the oil in the pasta and Water saute the scallion for a no oil version. A little red wine in the sauce will add depth and flavour. 2T sun-dried tomatoes, minced, added with the stock will also add depth. If you’d prefer your kale a little crunchier, add it to the sauce with the pasta.

Directions

First, start the pasta, then make the sauce. Mix the flour, nori and sea salt. Mix the oil and the 1/3 cup water. Mix the wet with the dry, and knead until a smooth elastic dough forms, and then another two minutes. Cover with a warm wet tea towel and let rest about 30 minutes.

In a large frying pan with a lid, bring the cooking oil to heat on medium high. Add the scallions, the dried green herbs and the chili. Saute for 2-3 minutes until the herbs are fragrant. Add the garlic and saute for another minute. Add the mushrooms and artichoke hearts and saute for 5-7 minutes, or until the mushrooms have softened and have become lightly browned.

Add the lemon juice and deglaze the pan. Add the stock and the passata. Return the pan to a simmer, cover, reduce heat to low and simmer while you make the pasta.

On a floured board, roll the pasta out to a large rectangle about 1/8″ thick. Trim uneven edges with a knife or a pastry cutter (I use a pastry cutter). Cut the pasta in about 1 1/2″ to 2″ strips by 1/2″ to 3/4″ strips. Larger is more traditional, and the smaller the strip, the more time you’ll spend curling. Smaller, however, is a little easier until you get the hang of the twist.

When the pieces are cut, carefully twist each in a ringlet/curl fashion. Take one end of the pasta and twist toward you. Twist the other end of the strip away from you. For a shorter strip, twist once. For a longer strip, twist twice.

As you twist, however, be careful to keep as round of a shape to the twist as you can — otherwise, your pasta will not have the ringlet shape that makes this dish a delight. Press each end of the curled pasta gently to the board so that it won’t unravel while it dries.

Note, you can always twist more more than twice if you have the patience and dexterity. You can also curl the pasta around a dowels if you have them, although this is more complicated. If you don’t get the curl you like with an individual piece, just add the piece to the trimmed dough, and roll back out until you have a board full of lovely curls. As with many pastas, practice makes perfect.

Repeat until you’ve used all of the dough. Let the curled pasta stand for at least 20 minutes to dry in that shape. Drying helps keep the shape of the curl.

When the pasta has dried, add the kale to the sauce and stir to combine. Increase the heat of the pan to medium-low and leave loosely covered. In a large pan, bring the 2 liters water to a light boil with the sea salt. Carefully add the curls to the water. Boil lightly until they start to float (a few minutes). Don’t overcook and drain immediately, adding 2T pasta water and the pasta to the sauce. Stir to combine.

Simmer, stirring frequently for 2 minutes. Add the arrowroot mixture slowly, stirring constantly, until it thickens. Remove from heat. Add the nutritional yeast. Stir to combine. Season to taste. Ladle out into bowls and serve.

Miso soup with tofu, shiitake mushrooms and kale

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

Ingredients

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

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

Method

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

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

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

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

Portobello mushroom, potato and asparagus bowl

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With asparagus, artichokes, sun-dried tomatoes, kale and kalamata olives, this is a simple, colourful bowl with a lot of rich flavours. This makes a smaller side dish for 4 or a larger bowl for 2.

Ingredients

For the potatoes
2 cups potatoes (quartered minis or 1/2″ dice)
1T tamari
1/2T balsamic vinegar
Coarse sea salt to taste

For the mushrooms and asparagus
1/4 cup sun-dried tomatoes, (dehydrated, not jarred) rehydrated in 1/4 cup boiling water and chopped
2T water
1/4t coarse sea salt
1/4 cup scallions, minced, 4″ reserved for garnish
1T fresh garlic, minced
2 portobello mushrooms, stemmed and sliced, 1/4″
1T lemon juice
1 cup asparagus, cut in 1″ pieces (6-8 stalks)
1 cup artichoke hearts (not jarred), chopped
1 cup packed green curly kale, stemmed, coarsely
chopped
2T kalamata olives, pitted and chopped
2T nutritional yeast
Coarse sea salt and black pepper to taste

Instructions

Start the potatoes, then make the mushrooms. Preheat the oven to 450F. Toss the potatoes in the tamari and vinegar. Roast on the middle rack in a baking sheet or roasting pan until browned and fork tender, turning periodically. Expect about 30 – 40 minutes. Ovens vary; use the texture and colour of the potatoes as a guide. Don’t overcook. Remove from heat when done and set aside.

At about the 20 minute mark, combine the sun-dried tomatoes with the boiling water to rehydrate. At the 30 minute mark, bring a large or wok with a lid to heat on medium high. Add the 2T water, sea salt and scallions and stir fry for 1 minute. Add the garlic and stir fry for 1 minute. Add the mushrooms and stir fry for about 3 minutes, until they start to loose their moisture.

Add the lemon. Toss to combine. Lower heat to medium low, cover and let simmer for 5 minutes. Return heat to medium high. Stir fry until the pan begins to dry (should be 2-3 minutes). Add the asparagus and artichoke hearts. Stir fry for 1 minute. Add the water from the sun-dried tomatoes. Stir fry for another 5 minutes or so until
the pan begins to dry again. Add the kale. Stir fry for 1 minute.

Remove from heat. Add the sun-dried tomatoes, olives, potatoes, and nutritional yeast. Stir to combine. Let stand, covered, 2-3 minutes for the potatoes to absorb some of the flavour of the dish. Season to taste. Bowl out, garnish with scallions cut on an angle and serve.

Tomato, artichoke drop soup with brown rice and kale.

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A warm and filling soup. The tapioca binds the artichoke and tofu into a nice, lightly chewy drop dumpling. This makes 4 small bowls or 2 large ones.

Ingredients

For the soup
1/4 cup long-grain brown rice
4 cups vegetable stock
2 cups tomato passata (or tomato puree)
1/4 cup scallions, minced, with about 4″ green reserved
for garnish
1T garlic
1/2T dried basil, rubbed
1t dried oregano, rubbed
1/2t dried thyme, rubbed
1T lemon juice
1/4t black pepper, freshly ground
2 cups green curly kale, stemmed and coarsely chopped
2T nutritional yeast
1/2 cup carrots, matchsticked (I use purple carrots)
Sea salt and black pepper to taste.

For the artichokes
120g extra firm, high quality tofu
1/4t coarse sea salt
1/2 cup artichoke hearts (not jarred)
1/4 cup tapioca flour
1/2t dried ground turmeric
1/2t baking powder
1/4 cup cold water

Optional: Replace the basil, oregano, and thyme with a tablespoon of “Italian herbs” mix or herbes de Provence.

Method

In a large pan with a lid, toast the rice for 2-3 minutes on medium high. Add the stock, return to a simmer, cover reduce heat to low and simmer for 30 – 40 minutes until the rice is soft. Add the passata, herbs and spices to the soup. Cover and simmer another 10 minutes.

While the soup finishes, puree the artichoke ingredients until smooth. Uncover the soup and increase the heat to medium to return the soup to a light boil. Scoop about 1T artichoke mixture onto a spoon and drop into the soup. Repeat (quickly) until all of the mixture has been dropped.

Simmer for another 2 minutes (be sure not to overcook). Add the kale and nutritional yeast. Stir to combine. Add the carrots, reserving a few for garnish if you like. Let stand 2 minutes to cool. Season to taste. Ladle out, garnish with scallion green sliced on an angle and serve.

Peanut butter frozen dessert breakfast pie with chocolate brownie crust

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No oil, no sugar, no wheat, no flour, and no baking. A simple, relatively nutrient dense (for pie), and delicious treat. This makes up to 8 slices.

Ingredients

For the brownie crust
1/4 cup whole grain, brown teff
1 cup water
A pinch coarse sea salt
30g bittersweet chocolate (I use an organic, fairly traded bar)
Stevia to taste (or 3 tablespoons coconut sugar)
A pinch coarse sea salt

For the peanut butter, banana filling
4 frozen bananas (about 3 cups)
1T unsweetened, unsalted cashew butter
2T unsweetened, unsalted peanut butter
2T milled flax seed
1/4 cup unsweetened plant milk
1T lemon juice
A pinch coarse sea salt
Stevia to taste (or 1/4 cup maple syrup, 3T agave nectar, etc.)

Optional: Stevia can be an acquired taste and it’s not available everywhere. As an alternative, use a few tablespoons coconut sugar or maple syrup or a couple tablespoons of agave nectar for the brownie crust and 1/4 cup coconut sugar or maple syrup or a few tablespoons agave nectar for the filling. A little coconut oil in both the brownie and the filling will turn this into a richer dessert.

Method

In small pan with a lid, toast the teff for about 5 minutes. Add the water water and sea salt and bring to a light boil. Cover, reduce heat to low and simmer for 20 minutes, or until all the water is absorbed. Stir frequently toward the end to avoid sticking.

Add the sweetener and mix until dissolved (as necessary). Reduce to the lowest possible heat. Add the chocolate, and stir until melted. Stir continuously until the chocolate has melted. Be careful not to add moisture, change the heat or do anything that might cause the chocolate to seize, and don’t overcook.

When the chocolate has melted, pour/spoon into a 9″ glass pie dish, mounding up the sides about half an inch. Refrigerate 30 minutes uncovered to cool. Cover with plastic wrap and let setup for at least 2 hours.

When ready to fill and serve the pie, blend the filling ingredients until smooth and fluffy. Sweeten to taste. Fill the brownie crust. Cut and serve immediately.

Note, the flax and cashew butter provide the fluff and hold for the filling. To serve this as a well-chilled rather than frozen dessert, add an extra tablespoon of both flax and cashew butter. Prepare as above and then refrigerate immediately for 2 hours to setup. It must be well chilled to keep it’s hold, and keep in mind, the warmer the filling, the stronger the banana flavour (but if you like banana and peanut butter, you’re all set).

Pepper, tomato and onion stew (lecsó) with black lentils and kale

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Inspired by lecscó, my version adds a little nuance with the poblano pepper and rounds the dish out with some kale and black lentils. Shown here with freshly made spätzle (gluten free, plant-only) dusted with nutritional yeast, but fresh bread, roasted or mashed potatoes, rice or similar accompaniments should all go well.

Ingredients

1/3 cup black beluga lentils
3/4 cup water
1 ‘sprig’ dried kombu (about 1/2″)
4 scallions, minced (about 1/2 cup)
1/4t coarse sea salt
1 cup red peppers, cored, seeded, 1/3″ dice
1 cup Hungarian peppers, cored, seeded, 1/3″ dice
3/4 cup poblano peppers, cored, seeded, 1/3″ dice
1/2T smoked paprika
1/2T coconut sugar (or a little maple syrup)
1/2T lemon juice
1 cup tomato passata (or puree)
1/2 cup vegetable stock
2 cups green curly kale, stemmed and chopped
Coarse sea salt and black pepper to taste

Optional: There are a number of regional variations for lecsó, but tomatoes, onions, and peppers form a common base. Use some fresh tomatoes, slice the peppers and onions in strips rather than dice and use green pepper rather than poblano for a more traditional version. If you do, saute the onions first, add the paprika and sugar and then the rest of the peppers. Lecsó is often stewed. You ca make this dish in a slow cooker if you prefer (just be careful not to overcook the peppers). A tablespoon of cooking oil will also add some richesse to this dish.

Method

Bring the water to a boil in a small pan with a lid. Add the lentils and kombu. Reduce heat to low, cover and simmer for 30 minutes or until all the water has been absorbed. Remove the kombu and set the lentils aside to cool for 5 minutes, covered.

With the lentils underway, bring a large frying pan to heat on medium high. Add the peppers, scallions and sea salt. Stirfry for 3-5 minutes, or until the peppers are starting to wilt. Reduce heat to medium. Add the paprika and coconut sugar. Saute for 3-5 minutes.

When the pan starts to brown, add the lemon juice and deglaze. Add the passata and stock, and return to a simmer. Reduce heat to medium low and simmer for about 20 minutes uncovered or until the passata has been reduced by about 1/3, stirring periodically (but gently).

When ready, add the kale and black lentils. Stir to combine. Let stand 2-3 minutes to cool and to wilt the kale. Season to taste and serve.

Jicama, zucchini, and carrot noodle bowl with peanut sauce

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

Ingredients

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

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

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

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

Method

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

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

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