Shoestring sweet potato, black bean, and kale bowl with caper aioli

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A fairly simple but rich bowl with sweet potatoes, kale, black beans and caper aioli. This makes a good size bowl for 2 or a small side dish for 4.

Ingredients

For the sweet potatoes
3 cups sweet potato, peeled and spiral cut
1T sriracha (or similar or to taste)
1/2T curry powder
2T tamari
1/4t coarse sea salt
Sea salt and black pepper to taste

For the mushrooms, kale and black beans
2T water
1/4t coarse sea salt
2 scallions, minced
1/2 cup maitake mushrooms, finely chopped
1 cup cooked black beans
2 cups green curly kale, coarsely chopped
1/2T lemon juice
2T nutritional yeast
1/4t black pepper, freshly cracked (or to taste)
Sea salt and black pepper to taste

For the aioli
2T sesame seed butter
2T white pickling vinegar
1t lemon juice
1T fresh garlic, minced
1t prepare brown mustard
1T pickled capers, minced
1/2T dried green herbs (I use herbes de Provence)

Optional: Shoestringing the potatoes will require a spiral slicer, although a mandoline will give you something similar. If you have neither, dice the sweet potatoes 1/4″ and adjust the cook time as noted below. If you make the beans from scratch, start with 1/3 cup and 1 cup of water (or make them in a batch). I stew them with kombu. A little sun-dried tomato added with the kale would also go well in this dish.

Method

Start the sweet potatoes, and then make the kale and then the aioli.

Preheat the oven to 400F. Cut the sweet potatoes. Mix the sriracha, tamari, curry powder and sea salt. Toss the sweet potatoes in the mixture until well coated. Bake evenly distributed on a baking sheet lined with parchment paper on the middle rack until crisp. Expect about 30 – 40 minutes. Stir periodically to ensure even coverage. Remove from heat when done.

Not, the potatoes should be well-distributed to increase the amount of air flow available to them (so that they crisp). The more open air they get, the better. If you dice the sweet potatoes, bake until fork tender. Ovens vary; use the colour and texture as your guide.

At the 25 minute market, mix the ingredients for the aioli in order, up to but not including the capers, until emulsified and fluffy. Add the capers and green herbs, stir to combine and let stand while you saute the kale.

Bring a large frying pan to heat on medium. Add the scallions, sea salt and water. Stir fry for 2 minutes. Add the maitake mushrooms and stir fry for 3 minutes. Add the kale and stir fry for another 2 minutes. Add additional water by the tablespoon if the pan gets too dry.

Add the lemon juice and deglaze the pan. Remove from heat. Toss with the nutritional yeast and black pepper. Let stand to cool while you plate the sweet potatoes.

To plate, add the sweet potatoes in an even, shallow layer. Season the beans, kale and mushrooms to taste and layer on top. Dollop with the aioli and serve.

Crispy oven fries

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Russet potatoes and parchment paper produce a crispy oven fry with no oil. Shown here with cauliflower, kale, and red beans in curry-spiced coconut milk gravy.

Ingredients

2 large russet potatoes about 5-6″ long, about 2″ – 3″
diameter (I use organic)
1/4t fine sea salt

Optional: Russets produce a dry fry. You can always season them further with garlic powder, cayenne pepper or other spices before baking, or serve them with curry, chili, aioli, or just plain catsup. Slice the fries 1/4″ if you prefer a smaller fry, but in that that case, use potatoes about 4″ long. A little avocado or peanut oil will add some
flavour to your fries.

Method

Preheat the oven to 450F (or to the highest temperature to which your paper is rated). Slice the potatoes carefully and as evenly as you can in long, 1/3″ to 1/2″ slices. I usually cut mine in half length-wise, then, with the cut side down, each half into thirds length-wise. Then I quarter the stack lengthwise so that I have long slices of
potato.

With the oven ready, arrange the potatoes in a single layer on a baking sheet lined with parchment paper. Sprinkle with the sea salt. Bake on the middle rack until fork tender or lightly browned. Expect about 30 – 40 minutes, depending on the temperature and how well done you like your fries. Turn 2- 3 times to ensure even cooking. Ovens vary; use the colour and texture of the potatoes as a guide.

If you cook them until fork tender, let them stand 2-3 minutes in the oven turned off before removing from the sheet. If until lightly browned, you should be able to serve them right away. Season to taste, garnish as you like and serve!

Spicy, sweet potato fries, chickpeas, and kale in curry-spiced, sesame-ginger gravy

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Lightly spicy, rich and sweet, this is a relatively simple but colorful and flavourful dish.

Ingredients

2 sweet potatoes, about 6″ long, peeled and sliced lengthwise in 1/2″ fries (about 3 cups)
2T tamari
A pinch coarse sea salt
2t sriracha (or similar, or to taste)
1/2 cup millet flour
2 cups cooked chickpeas
2 cups green curly kale, coarsely chopped

For the gravy
1T curry powder (or individual spices if you prefer)
1 scallion, minced
1/2T fresh garlic, minced
2t ginger, grated and minced
2 cups vegetable stock
1/4 cup tomato passata (or puree)
2T sesame seed butter
1T arrowroot powder dissolved in 2T cold water
Coarse sea salt and black pepper to taste

Optional: Other greens go well in this dish, but will wilt more quickly. The ginger should be slightly more prominent to complement the sesame in this dish. but you can always use your own spice blend in place of curry powder. Freshly ground or popped spices have more flavour. Add some dried chilis with the other dried spices for more heat. I use dried chickpeas that I’ve simmered with kombu usually in a large batch for this type of dish — about 2/3 cup dry will yield 2 cups cooked.

Method

Preheat the oven to 450F or to the highest temperature to which your baking paper is rated. Whisk the tamari, sriracha and salt. Toss the sweet potatoes in the mixture until well coated. Toss them lightly in the millet flour (just a light dusting).

Add the fries to a baking sheet lined with the baking paper in a thin, even layer. Bake for about 35 – 45 minutes (depending on the temperature) until well cooked and lightly crispy, turning periodically to ensure even cooking. Ovens vary; use the texture as a guide.

At about the 15 minute mark, start the gravy. Bring a large pan to heat on medium. Add the curry powder (or your dry spices) to the pan and toast for 2 minutes or until they are nicely aromatic. Add the scallion, garlic and ginger and stir fry for 2 minutes. Add the stock, bring the pan to a light simmer, and add the chickpeas.

Reduce heat to medium low and simmer for 15 minutes. At the 30 minute mark, add the sesame seed butter and passata and stir until dissolved. Simmer another 5 minutes or so until the fries are ready. Stirring continuously, add the arrowroot mixture slowly until it thickens. Add the kale and stir to combine. Reduce heat to low and cook another 1-2 minutes stirring frequently, until the kale is nicely wilted and bright green.

When everything is ready, plate the fries, ladle the chickpeas and kale over top, and serve.

Noodles and cabbage sauteed with oyster mushrooms, onions, and garlic

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A simple, syncretic dish, haluški is typically made with a potato pasta (similar to gnocchi) in central and eastern European cuisines. This is a North American version made with soft (gluten free) noodles and cabbage.

Ingredients

For the noodles
1/2 cup brown rice flour
1/2 cup masa harina
1 cup tapioca flour
2T egg replacer
A pinch sea salt
A pinch turmeric (I use 1/4t)
1 cup boiling water
2 liters water for cooking the noodles with 2t coarse sea salt

For the cabbage
2T plant-only margarine
2T pasta water
4 scallions, minced, 3″ – 4″ green reserved for garnish
1T fresh garlic, minced
1/4t black pepper, freshly cracked
1 cup oyster mushrooms, coarsely chopped
4 cups shredded green cabbage (I use coleslaw mix)
1/4 cup nutritional yeast
Coarse sea salt and black pepper to taste

Optional: Replace the black pepper with dried red chili for a spicier dish. Use a tablespoon coconut oil and a little sea salt in place of the margarine if you prefer. A dash of liquid smoke will add some additional flavor to this dish. Scallions add colour to the dish, but vidalia onion will also work (adjust the saute accordingly).

Method

Make the noodles first, then the cabbage. Mix the flours, masa, sea salt and turmeric. Stirring briskly with a fork, slowly pour in the boiling water to mix into a dough. As the dough cool, knead by hand until a smooth elastic dough forms. Roll out on a lightly (tapioca) floured board into a large rectangle about 1/8″ thick or between sheets of plastic wrap.

With a pastry cutter or a knife, cut into 2″ x 3/4″ noodles (or the size you prefer). Traditionally, haluški is scraped off the board with a knife into boiling water, but the noodles in this version are a little sturdier.

In a large pan, bring the water to a boil with the sea salt. Add the noodles and simmer for 3 – 5 minutes, or until the noodles float. Drain carefully, reserving 2 tablespoons pasta water. Rinse gently with cold water. Spread them in thin even layer on a dry, clean cutting board or other surface while you make the cabbage.

While the noodles dry a little, start the cabbage. Bring a large frying pan to heat on medium. Melt the margarine and add the scallions and garlic. Saute for 2 minutes. Add the oyster mushrooms and black pepper. Saute for 3 minutes. Add the cabbage and increase heat to medium high. Stir fry the cabbage for 5-8 minutes, until the cabbage is nicely wilted (reduced by about half) but not mushy.

When the cabbage is ready, add the noodles and reserved pasta water. Stir to combine. Cook another 30 seconds or so. Remove from heat. Add the nutritional yeast and stir to combine. Season to taste. Spoon out, garnish with scallion sliced on an angle, and serve.

Kalamata olive and herb socca with roasted portobellos, red peppers and arugula

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Socca is a simple, syncretic Mediterranean dish made from chickpea flour.. Served here as a flatbread with roasted vegetables and fresh greens, this makes small plates for four or a nice light lunch for two.

Ingredients

For the socca
1 cup chickpea flour
1/4t coarse sea salt
1/2T dried herbes de Provence (or similar)
1 cup heaping hot water
1T kalamata olives
1t olive brine

For the mushrooms
2 scallions, minced
1T fresh garlic, minced
1T tamari
1T lemon juice
1/4t dried red chilis (or to taste)
1/2T dried herbes de Provence (or similar)
2 large portobello mushrooms (about 2 cups), stemmed and sliced 1/4″
1 large red pepper (about 1 cup), cored, seeded and sliced 1/4″
2T nutritional yeast
Coarse sea salt and black pepper to taste
1 cup packed baby arugula

Optional: Plain socca with a little olive oil, or with a a little rosemary are traditional. Add 1T cooking oil to the socca in that case. If you use olive oil, you may wish to bake at a lower temperature. Add 1T cooking oil to the vegetables for a richer dish. For a thicker socca, use a 3″x9″ loaf pan. Expect to add a few minutes to the baking time if you use a thicker pour.

Method

First, make the socca, then the vegetables.
Add the chickpea flour, herbs, and sea salt to a bowl. Whisking, add the hot water slowly. Whisk to remove any lumps. Add the olives and brine. Let stand about 15 minutes. Add sea salt to taste.

For a thinner socca, line a 9″x12″ (or so) baking sheet with parchment paper.Preheat the oven to 450F (or the highest temperature to which your paper is rated). If you have silicone bakeware, no need for parchment.

Pour the batter into the pan and smooth out evenly. Bake for 10 minutes, and then broil for 5, until the top is lightly browned. Don’t overcook. When done, the socca will be cooked in the middle, and lightly browning at the edges. Ovens vary; use the colour and texture as a guide.

When the socca is ready, remove from the oven and the pan. Let stand about 30 minutes either in the paper or on a wire rack to cool, lightly covered. While the socca cools, make the vegetables.

Whisk the scallions, garlic, dried herbs, lemon and tamari. Prepare the mushrooms and peppers. Toss the mushrooms and peppers in the mixture until well coated. Let stand while you return the oven to 450F.

When the oven is ready, add the vegetables in a thin later to a roasting pan or baking sheet with sides. Roast for 20 – 30 minutes until the mushrooms are lightly browned but still juicy. Again, use the colour and texture of the mushrooms as a guide.

When the vegetables are ready, remove from heat, toss with the nutritional yeast, and season to taste. Plate the socca, either cut in large or small triangles, squares, or however you’d like to serve it. Add the vegetables on top or in a separate bowl on the side. Garnish with arugula
and serve.

Chickpea fries with creamy artichoke, kale dip

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A great dish for spring, this pairs crispy chickpea fries with a sour, oniony dip with a lot of additional flavour from the artichokes, kale, and sriracha.

Ingredients

1/2 cup chickpea flour
1/2t coarse sea salt (divided)
2T millet flour
1/2T coconut sugar
1/2t black pepper, freshly cracked (divided)
3T nutritional yeast (divided)
1T fresh garlic, minced (divided)
2/3 cup hot water
3/4 cup artichoke hearts (not jarred)
1 cup green curly kale
1 cup unsweetened soy milk
4 scallions, minced, 3″ – 4″ green reserved for garnish
1 1/2T white pickling vinegar
1T sesame seed butter
1T white miso
Sriracha or similar to taste for garnish
Coarse sea salt and black pepper to taste

Optional: Some pickled capers, black olives, or a dash smoked paprika for garnish will add flavour and colour to the dish.

Method

Mix the chickpea flour, millet flour, 1T nutritional yeast, and coconut sugar in a small bowl. Mix the water, 1/4t sea salt, and 1/2T minced garlic. Add the dry to the wet and whisk until smooth. Let stand about 15 minutes.

Preheat the oven to 450F. Pour the batter into a 3″ x 9″ loaf pan (silicone is preferred, but use a lightly oiled metallic one if necessary). Bake for 10 minutes. Remove from the oven. Let stand for 15 minutes to cool. Turn out carefully and slice width-wise into 1/2″ fries.

Return the oven to 450F (or the highest temperature to which your baking paper is rated). Line a large baking sheet with baking paper. Add the fries evenly spaced. Add the artichoke hearts and the kale. Roast for about 15 – 20 minutes, or until the fries are lightly browned and quite crispy. Turn the fries a few times. Ovens vary; use the colour and texture of the fries as a guide.

You’ll likely have to remove individual constituents from the oven separately and set aside as necessary. The kale should be reduced and a vibrant green, but not browning. The artichoke hearts should be lightly browned. When the artichoke hearts are done, separate them, either by tearing or mincing. Tearing is preferred. When the fries are done, remove from heat and set aside to finish the dip.

With the fries in the oven, start the rest of the dish. In a small sauce pan, bring 1 cup soy milk to a light boil. Add the scallions, 1/4t sea salt, remaining garlic, and vinegar. Simmer uncovered for 12 – 15 minutes on medium low, until reduced by 1/4 cup. Adjust the reduction process as necessary to match the cooking of the fries.

When reduced, add the sesame seed butter. Puree smooth with an immersion blender (see the notes below). Add the finished kale and the artichokes. Stir to combine. Return to heat and simmer another 2 – 3 minutes on medium while the the dip thickens and the fries finish.

When everything is ready, remove from heat. Add the white miso and remaining nutritional yeast to the dip. Stir to combine. Season the dip to taste, plate the fries and spoon the dip over top. Garnish with sriracha and scallions sliced on an angle, and serve.

Note: This isn’t a good recipe to try to separate components. The fries are prepared without oil to keep the amount of fat in the overall dish low and specifically to remain crispy in the dip. They’ll be chalky by themselves, and the coconut sugar will make them unnecessarily sweet. The acidity and moisture of the dip is also measured to complement the fries specifically.

For fries that you could eat with catsup and whatnot, leave out the millet and coconut sugar, reduce the water to 1/2 cup, and add 1/2 – 1T cooking oil (a little in the batter, a little brushed on to the cut fries). Follow the directions for the fries, but expect to adjust the baking time for the cut fries accordingly.

Also, while it’s possible that other plant milks may work with the dip, soy milk has a particular chemistry. The vinegar curdles the soy milk, which separates the water from other elements. The puree emulsifies and thickens the reduced, separated soy milk with the sesame seed butter, the garlic and other ingredients to give the dip its creamy texture and cling. Without this step, the dip will be quite watery.

Other plant milks without soy milk’s protein and stabilizers may not work as expected. If you decide to try another plant milk, you’ll likely have to thicken the dip by other means (e.g., arrowroot powder, corn starch, or tapioca flour).

Single-serve banana walnut breakfast cake

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A lightly sweet, airy breakfast cake with no added oil, sugar, gluten, or salt.

Ingredients

3T sweet sorghum flour
1T brown rice flour
1/2T cornstarch
1/2T tapioca flour
1//4t heaping baking powder
1 medium, very ripe banana (about 3/4 cup)
1/2t pure vanilla extract
2T unsweetened soy milk
1T chopped walnuts, 1t reserved for garnish
1t milled flax seed
Stevia to taste

Optional: Use shelled sunflower seeds in place of walnuts. You can use a tablespoons or so coconut sugar in place of the stevia but adjust the baking time accordingly. You can use other plant milks, but this will also affect the crumb and bake time.

Method

Mix the flours, cornstarch and baking powder. Puree the banana, vanilla, and walnuts until relatively smooth. Add the soy milk to the banana and puree.

Whisk the wet with the dry to form a smooth batter. Add the flax seed and stir to combine. Sweeten to taste with the stevia (it should be sweet to the taste). Pour the batter into a ramekin. Let rest while you preheat the oven to 450F.

When the oven is ready, bake for 15 minutes on the middle rack at 450F. Sprinkle with reserved walnuts, reduce heat to 350F, and bake another 15 – 20 minutes or so. Ovens vary; use a toothpick to determine when the cake is done.

Remove from heat. Cover with a clean tea towel and let cool. When cool, run a knife around the edge of the cake to loosen and carefully remove from the ramekin. Enjoy fresh or wrap in plastic wrap to enjoy later.

Creamy chickpea, sea vegetable soup with arugula and teff fries

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This is a simple, creamy soup with a lot of rich flavors. Whole grain teff has a similar texture to polenta, and served here as fries, it add a fun crispy texture, nutrition and taste. This makes a light starter for 4 or a light but filling lunch for two.

Ingredients

For the soup
2T water
2T scallion, minced
1T fresh garlic, minced
1/4t dried red chilis (or to taste)
1/2T lemon juice
1 cup cooked chickpeas
3 cups vegetable stock
1 ‘sprig’ dried kombu (about 1″)
1/2 cup unsweetened plant milk (I use soy)
1T sesame seed butter
1T dried wakame, crumbled
1 1/2T tapioca flour dissolved in 2T water
Coarse sea salt and black pepper to taste
1t purple dulse flakes
1t nori flakes
2 cups loose baby arugula

For the fries
1/2 cup whole grain teff
2 cups water
1/4t coarse sea salt
2T unsweetened plant milk (I use soy)
2T nutritional yeast
1T fresh garlic, minced
1T tamari
Coarse sea salt and black pepper to taste

Optional: The soup doesn’t have to be spicy, but the chilis add flavor and to the mouth feel. Cornstarch and arrowroot powder will both work in place of the tapioca here. The fries are made without oil here assume the soup — brush the cut teff with a little oil and bake on a lightly oiled baking sheet for something more like a traditional fry.

Method

Start the fries first, and then make the soup.

In a medium pan with a lid, toast the teff for 2 – 3
minutes. Add the water and sea salt. Bring the pan to a light boil. Cover, reduce heat to low and simmer for about 20 minutes until the water has been absorbed and the teff is thick (it should be pulling away from the sides).

When the teff is ready, add the remaining ingredients, stir to combine, and season to taste. Pour/spoon the mixture into a 3″x9″ baking dish and refrigerate for 30 minutes or so to setup (it should be firm).

Preheat the oven to 450F (or the highest temperature for which your baking paper is rated). Slice the cooled teff into 12 – 16 pieces width-wise. On a baking sheet or roasting pan lined with baking paper, bake for 20-30 minutes on the middle rack until the fries are lightly crisp,
turning every several minutes. Remove from oven, plate with the soup when ready.

With the teff in the oven, start the soup. Warm a medium sized pan with a lid to heat on medium heat. Add the scallions and 2T water to the pan and water saute for 2 minutes. Add the chilis and garlic. Saute for 1 minute. Add the lemon juice and deglaze the pan if necessary. Add the chickpeas, stock, and kombu.

Bring the pan to a light simmer and simmer on medium low for about 10 minutes. Remove the kombu. Add plant milk and sesame seed butter and stir to dissolve. Simmer 5 minutes. Puree smooth. Add the wakame and simmer another 10 minutes.

Stirring continuously, slowly add the tapioca mixture until the soup thickens (should be immediate). Let cool for a minute. Ladle out, sprinkle with the dulse and nori, add the arugula and serve with the fries on the side.

Crispy polenta fries with sriracha, black strap molasses catsup

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Oil-free polenta fries paired up here with a healthier, spicier alternative to squeeze bottle ketchup.

Ingredients

For the fries
2 cups water
1/2 cup coarse yellow corn meal
1T fresh garlic, minced
2T unsweetened plant milk (I use soy)
1/4t turmeric powder (or to taste, I use 1/2t)
2T nutritional yeast
Coarse sea salt and black pepper to taste

For the catsup
2T tomato passata (or puree)
1/2t garlic powder
1/4t onion powder
1t black strap molasses
1/2t white picking vinegar
1/2t tamari
1/4t sriracha (or similar/to taste — I use 1/2t)
Coarse sea salt and black pepper to taste

Optional: The fries assume the dip. For something more like a traditional fry, add some oil with the turmeric and other ingredients, brush the fries with a little for baking, or both. I usually add 1 – 2t herbes de Provence to my polenta as well. Minced scallion also makes a nice addition. Teff and chickpea fries are also terrific alternatives. Replace the powders in the catsup with finely minced garlic and scallion white if you prefer.

Method

Make the fries and then the catsup.

In a medium pan with a lid, bring the water to a boil. Whisking, slowly add the corn meal to avoid lumps. Return the pan to a light simmer. Cover, reduce heat to low and simmer for about 20 – 40 minutes, stirring periodically. Much depends on the grind of your corn meal and the heat of the pan. The polenta will be done when it’s coming away from the sides when you stir.

When the polenta is done, remove from heat, add the remaining ingredients, cover and let stand another 5 minutes. Season to taste. Pour/spoon in a 3″x9″ loaf pan. Chill uncovered for 20 minutes in the refrigerator. Cover with plastic wrap and chill for at least and hour to setup.

When the polenta has setup, preheat the oven to 450F (or the heat to which your backing paper is rated). Carefully turn out the corn meal onto a cutting board. Slice into stick width-wise (about 16 fries).

On a baking sheet or roasting pan lined with baking paper, bake on the middle rack for 30 – 40 minutes, turning periodically to ensure even cooking. Ovens vary; the fries will be done when they’re crispy and golden. Use the colour and texture of the fries as a guide.

At about the 30 minute mark, mix the ingredients for the catsup. Let stand covered until the fries are ready. When the fries are done, remove from heat, plate, and serve with the catsup on the side.

Beluga lentil, masa dumpling stew with roasted poblano peppers

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With kale, cabbage, dumplings, and a number of spices, this is a flavourful and filling stew. This makes 1 large bowl or 2 small ones. Garnished here with a little nutritional yeast and sour cashew cream.

Ingredients

For the stew
1 poblano pepper, cored and seeded
3 cups water, divided
1/4 cup lentils
1/2T smoked paprika
1t dried ground cumin
1/2t dried ground coriander
1/4t dried red chilis (I use 1/2t)
1/4t black pepper, freshly ground
1/2t dried oregano, rubbed
1 cup green cabbage, shredded (I use coleslaw mix)
1/2T fresh garlic, minced
1T fresh scallion, minced
1/2 cup tomato passata (or puree)
1 cup green curly kale, roughly chopped
2T masa harina mixed with 1/4 cup warm water
Coarse sea salt and black pepper to taste

For the dumplings
1/2 cup masa harina
1T tapioca flour
1/2T milled flax seed
A good pinch coarse sea salt
1/3 – 1/2 cup hot water

Optional: You can use vegetable stock with this for a little extra flavour, but you may find it superfluous. Garnish with capers, flat leaf parsley, black or white sesame seeds, nutritional yeast, black olives, or cilantro for a little extra flavour. While the stew uses masa harina as the
thickening agent, cornstarch, tapioca flour, and arrowroot flour will also work.

Method

Start with the stew, and then the dumplings.

Preheat the oven to 450F. Core and seed the poblano. Cut into quarters length-wise and roast until lightly blistered. Expect about 20 – 30 minutes, but ovens vary. Use the colour and skin texture of the pepper as your guide. Remove from heat. Set aside to cool. Coarsely chop and
add to the stew when the lentils are ready.

In a medium pan with a lid, bring 1/2 cup water to a simmer. Add the lentils and kombu. Cover, reduce heat to low and simmer 15 minutes. Drain the lentils (reserving the kombu).

Either dry the pan, or use another to toast the dry spices for 2 -3 minutes or until they’re nice and aromatic. Add the lentils, kombu, remaining water. Return to a light simmer. Cover, reduce heat to low and simmer another 5 – 10 minutes until the lentils are still lightly firm but done.

When the lentils are soft, add the poblano, cabbage, garlic, and scallions. Cover, reduce heat to low, and simmer another 10 minutes or so until the cabbage is lightly wilted but still a little crisp.

While the stew simmers, make the dumplings. Mix the masa, tapioca, salt, and flax. Whisking with a fork, add the hot water. Mix and knead until a solid but elastic dough forms. If you need to add additional hot water, do so. Roll into balls, about 1T in size. Let them dry on the cutting board will the soup finishes.

When the cabbage is the right texture, uncover and bring the pan to a simmer on medium high. Remove the kombu. Add the dumplings and simmer for another 5 minutes.

Add the passata and stir to combine. Stirring
continuously, add the masa solution. Simmer another 2-3 minutes uncovered, stirring regularly until the masa has thickened. Remove from heat. Add the kale. Stir to combine. Let stand 2 minutes for the kale to wilt and the stew to cool.

Season to taste. Ladle out. Garnish with nutritional yeast, sour sesame or cashew cream, white or black sesame seeds, minced black olives, capers, parsley, cilantro or whatever you enjoy.