Sweet, spicy tempeh stuffed agnolotti pasta with kale, kalamata olives, garlic and avocado oil

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A relatively straightforward, sturdy and richly flavoured stuffed pasta dish. This is an ‘al plin’ variation for agnolotti. The recipe makes an appetizer portion for 4 or a filling bowl or 2.

Ingredients

For the pasta dough
1 cup semolina flour
1t tapioca starch
A pinch baking powder
1/3 cup heaping warm (but not hot) water

For the filling
1/4 cup water
1T sun-dried tomatoes, minced (dehydrated, not jarred)
1t dried herbs de Provence, rubbed
1/2T fresh garlic, minced
1 scallion, minced
125g tempeh (use pasteurized)
1/4 cup soft, dried dates, pitted and minced (I use medjool)
1t sriracha (or similar and/or to taste)
1t balsamic vinegar
2T bread crumbs
2T nutritional yeast
Coarse sea salt and black pepper to taste

For the sauce
2T avocado oil
1/4t coarse sea salt
2 cups green curly kale, coarsely chopped
1T kalamata olives
1/2T fresh garlic, minced
Coarse sea salt and black pepper to taste

Optional: Replace the water for the filling with vegetable stock if you prefer. If you prefer, saute the kale without the oil, but in that case, I would recommend 2 tablespoons of olives for a little extra flavour. Add a tablespoon avocado oil to the filling for a richer taste and mouth feel. Garnish with some sun-dried tomatoes, scallions, or capers for additional flavour and nutrition, but keep it simple. Agnolotti are a fairly sturdy pasta — so, heavier sauces will also work but traditionally, the flavour goes into the filling.

Method

Start the filling, then the pasta, then the sauce.

In a large frying pan with a lid, bring the water to a light boil. Add all of the ingredients up to and including the sriracha. Cover, reduce heat to low and simmer for about 15 minutes or until most of the water has been absorbed, stirring periodically.

While the filling simmers, mix the dry ingredients for the pasta dough. Add the water. Mix, then knead until a solid dough forms, and then another minute or so. Let rest about 10 minutes covered in the bowl with a warm, wet tea towl.

At the 15 minute mark, uncover, increase heat to medium and saute for another 5 – 10 minutes until the pan is starting to brown. Add vinegar and deglaze the pan. Add the bread crumbs and nutritional yeast. Stir to combine and set aside to cool while you roll out the pasta.

Break the pasta into 2 – 3 pieces. Keep the dough you’re not using moist with the tea towel. Roll the dough out to about 3″ x 14″ strips, about 1/8″ thick. Fill the sheet width-wise in a solid line, about 1″ in diameter, about 1 1/2″ down from the top. Leave 1 1/2″ from the left side and 1 1/2″ on the right unfilled.

Carefully fold the top of the pasta toward you just over the filling, leaving about 1/2″ or so of dough at the bottom. Press the top of the dough into bottom of the dough with the flat of your index fingers to form a consistent seal. Pinch the unfilled left and right sides.

You’ll now have a long tube of filled dough. Using your index fingers and your thumbs, pinch the agnolotti in (6) 1″ pieces vertically, creating about 1 1/2″ inch of dough in between each agnolloti. Pinch firmly. The pinch, the small amount of filling and the dough, along with the cut is what seals the pasta.

Trim the three sides of folded dough with a pasta cutter. Separate each agnolotti with the pastry cutter with a cut through the pressed dough in between each. With your thumbs and index fingers carefully press the pinched pieces of dough down at the sides (completing the fold).

Let the agnolotti dry a few minutes while you bring the water to a boil. I use the saute pan to boil my agnolotti so that the pasta picks up some of the flavour from the filling, but use a fresh pan if you prefer.

When the water has reached a light boil, add the pasta, swirl the pan, and simmer gently for about 3 – 5 minutes. The agnolotti will float when done. Don’t overcook.

Drain carefully, reserving 2T pasta water in the frying pan. Return the frying pan to heat on medium high. Add the kale and remaining ingredients. Stir fry for 2 – 3 minutes or until the kale is lightly wilted and a vibrant green. Rinse the agnolotti with warm water and add to the pan, stirring gently to pick up the sauce.

Remove from heat, bowl out, garnish and serve.

Dark chocolate, cashew banana cream torte with blueberries

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A simple, flourless dark chocolate cake with sweet bananas, cashew and blueberries. No added sugar, oil or salt (except for the chocolate) and no baking. The bananas have a pudding style texture (rather than like frosting). Refrigerate over night before assembling if you can wait that long.

Ingredients

For the torte
1/2 cup whole grain teff
2 cups water
100g bittersweet chocolate (I use a fairly traded, organic bar)
Stevia or additional sweetener to taste

For the bananas and cashew
3 large very ripe bananas
2T cashew butter
2T tapioca flour and 1T arrowroot flour dissolved in 3T water
2T milled flax seed
Stevia or additional sweetener to taste

For the garnish
1 cup blueberries (I use frozen)

Optional: Raspberries, sliced strawberries, even mango or pineapple should work with this as the garnishing fruit. Add 1T sweet white miso (reduced sodium), or a little fresh ginger with the flax seeds for a little extra nutrition and flavour. A pinch of salt here and there will bring out the other flavours. A tablespoon or two of cashew butter with the teff will add some additional flavour and mouth feel.

For a faster, simpler version, when the torte has setup, blend frozen bananas, cashews and flax — no heating, no tapioca. Return to the freezer for about 15 minutes for the flax to setup and then fill the torte immediately.

Method

Start the torte, then make the filling.

In a medium pan with a lid, toast the teff over medium heat for 2 – 3 minutes. Add the water. Bring to a light simmer. Cover, reduce heat to low and cook, stirring periodically for about 25 minutes until the water has been absorbed. The teff will be done when the water has been absorbed and it’s coming away from the sides.

When the teff is ready, break the chocolate up into smaller squares and on the lowest heat, add to the pan. Stirring continuously, melt the chocolate. Don’t add water, soy milk or anything at this point, don’t change the temperature of the pan or anything else that may cause the chocolate to seize.

When the chocolate has melted, remove the pan from heat. Sweeten to taste if necessary (although not too much — you want a dark chocolate flavour to go with the very ripe, very sweet bananas and the flavour will balance out as the teff cools). Pour/spoon the teff into (2) 5″ tart pans (or similar). Smooth the tops with the back of a spoon. Let cool 20 minutes uncovered. Wrap in plastic wrap and chilled for at least 4 hours to setup.

Cream the bananas. In a small sauce pan, warm them and add the cashew butter. Don’t bring them to a boil, but warm them enough to poach. Slowly and stirring continuously, add the tapioca and arrowroot mixture until thickened. This may take a minute or two. Increase heat if necessary, but both tapioca and arrowroot thicken below boiling.

When the mixture has thickened, remove from heat. Let stand 2 – 3 minute to cool. Add the flax seed and stir to combine. Sweeten to taste if necessary. Let cool another 10 minute on the counter. Cover loosely and chill for at least 1 hour. Cover tightly and chill for another 2 – 3 hours.

When the bananas and the cake have setup, plate and serve. Turn out one layer of the teff. Add about 1 cup filling to the middle layer. Add 1/2 cup blueberries. Turn out the second teff layer. Add the remaining filling over the top. Add the remaining blueberries, slice and enjoy.

Slowcooked French onion soup with white miso mornay and roasted spinach

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Served here with freshly baked crusty, gluten free bread, roasted spinach and a white miso mornay. This makes 4 small bowls, 2 large ones.

Ingredients

For the soup
2 large sweet onions (about 6 cups loose), thinly sliced
1T herbes de Provence, rubbed
1 ‘spring’ dried kombu (about 2″)
2 cups vegetable stock
2 cups mushroom stock
1/4t black pepper, freshly cracked
2T coconut oil
1/4 cup tamari
1T fresh garlic, minced
1t smoked paprika
2T arrowroot powder dissolved in 2T cold water
Coarse sea salt and black pepper to taste

For the garnish
1 – 2 slices stale bread (baguette or similar), per serving
2 cups baby spinach

For the mornay
1/2 cup unsweetened plant milk (I use soy)
1/2T white pickling vinegar
1T unpastuerized sauerkraut
1/2T fresh garlic, minced
1/4t coarse sea salt
1/2 – 1T white miso (start with half, add more to taste)
1T arrowroot flour dissolved in 1T cold water
1/4 cup nutritional yeast
Coarse sea salt to taste

Optional: For something more traditional, saute the onion, herbs and spices and dust with 2T whole wheat flour and/or add 1/2 cup good red wine. If you have oven proof soup bowls, broil the assembled soup a little for a more traditional presentation. I add 1t smoked paprika for colour and flavour. Add some cashew butter to the mornay for a richer mouth feel.

The bread here is a yeasted combination of chickpea and other gluten free flours. But use baguette, ciabatta or other thinly sliced, plant-only bread. What matters is the weight.

Method

Add the onions to the slowcooker. Cook on high for 6 hours or until the onions are reduced to about 2 cups and caramelized. Add the remaining ingredients up to but not including the arrowroot. Cover and simmer another 2 hours. Adjust times to suit your slowcooker. When ready, remove the kombu. Stirring continuously, add the arrowroot mixture slowly. Stir to mix thoroughly, and then periodically until the soup thickens.

While the soup thickens, roast the spinach and prepare the mornay. Preheat the oven to 300F. Add the spinach in a thin even layer to a shallow roasting pan. Bake for 10 minutes or until the spinach is lightly wilted. It should be airy and dry.

With the spinach started, make the mornay. In a small sauce pan on medium heat Bring everything up to but not including the arrowroot mixture to a light simmer. Simmer for about 5 minutes. Puree smooth. Return the pan to a simmer. Remove from heat.

Working quickly, add the miso and nutritional yeast. Stir until dissolved. Stirring continuously, add the arrowroot mixture and stir until it thickens. Add the nutritional yeast and stir to combine. Don’t reheat the pan unless the arrowroot doesn’t thicken, and then keep the temperature as low as you can (arrowroot thickens before boiling). Season to taste. Set aside to cool while the spinach finishes up.

To plate, season the soup to taste and ladle out. Add the spinach in a thin even layer to the top of the soup. Add the bread in a thin even layer. To add the mornay, scrape small amounts from a spoon onto the top of the soup (it will be quite thick — thicker that you would normally expect for mornay). Be careful not to add too much in any particular area to avoid drowning the bread. Sprinkle with additional nutritional yeast if you like and serve.

Freeform lasagna

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This is a simple, no bake version (closer perhaps to fazzoletti) with cashew butter, tofu, and spinach layered between handmade, gluten free noodles with a red wine, tomato herb sauce. This makes enough for 4 smaller plates, 2 larger ones (see the notes on portioning).

Ingredients

For the pasta
3T brown rice flour
5T masa harina
1/2 cup tapioca starch
A pinch coarse sea salt
1T plant-only egg replacer
1/2 cup heaping boiling water
2 liters boiling water and 2t coarse sea salt for boiling

For the filling
225g extra firm, high quality tofu
1T white miso
1/4 cup loose unpasteurized sauerkraut
1/4 cup unpasteurized sauerkraut vinegar
1/2T fresh garlic, minced
1/4t coarse sea salt
1T cashew butter
2T unsweetened plant milk (I use soy)
1t milled flax seed
1T white pickling vinegar
1/2t dried basil, rubbed
1/4t dried oregano, rubbed
1/4t dried thyme, rubbed
1/4t dried marjoram, rubbed
1/4t dried rosemary, rubbed
1/4t black pepper, freshly cracked
1/4 cup fresh scallion, minced
2 cups packed baby spinach
1/4 cup nutritional yeast
Coarse sea salt and black pepper to taste

For the sauce
2T dry red wine (1)
1/2t dried basil, rubbed
1/4t dried oregano, rubbed
1 scallion, minced (3″ – 4″ green reserved for garnish)
1/2T fresh garlic, minced
1/4t dried red chilis (or to taste)
1 1/2 cups tomato passata (or puree)
2T pasta water
1T kalamata olives, pitted and chopped
1/2T arrowroot flour dissolved in 1T cold water
Coarse sea salt and black pepper to taste
Additional nutritional yeast for garnish

Optional: For a gluten version, use 1 cup semolina flour, 1/3 cup heaping warm water and let it rest at least 15 minutes under a warm, wet tea towel. Use 1/2T fine herb or Italian herb mix if you prefer to keep it simple. Finish the tomato sauce with 1T olive oil just before the arrowroot for a richer flavour and mouthfeel. Adjust the filling and sauce accordingly for the number of portions — a little thinner for 4″ x 4″ sheets, a little thicker for 3″ x 3″ sheets. Press your tofu ahead of time if necessary.

Method

Start the filling, then start the pasta and make the sauce.

Add the remaining ingredients up to and including the black pepper to a small bowl. Puree until mostly smooth but still lightly textured. Add the scallions and stir to combine. Cover loosely and let stand on the counter top for a couple of hours.

At the 2 hour mark, start the pasta. Whisk together the dry ingredients until well combined. Whisking, pour in the boiling water. Mix until a dough begins to form. When the dough cools enough, knead until a smooth elastic dough forms. Let rest for at least 5 minutes.

While the pasta dough rests, complete the filling. Preheat the oven to 450F. Add the spinach in an even layer to a baking sheet or a roasting pan. Roast for about 10 minutes or so until the spinach has wilted and is starting to dry.

Next, start the sauce. Warm a small sauce pan on medium heat and add the dry herbs, garlic, scallions and wine. Stir fry for 2 -3 minutes on medium heat.

Reduce heat to medium low and let the wine reduce until the pan is starting to dry. Add the passata, pasta water, and olives. Stir to combine. Bring the pan to a light simmer and simmer very lightly uncovered until everything is ready to assemble.

With the sauce started, on a floured board, roll the dough out to a large rectangle. Note, if you will be making this as an appetizer for 4, roll out the dough and trim the sides and ends to a 9″ x 15″ rectangle, about 1/8″ thick. Cut into (12) 3″ x 3″ squares. For 2, roll out and trim to an 8″ x 16″ rectangle about 1/8″ thick (give or take). Cut into (8) 4″ x 4″ squares. I use a pastry cutter, but a knife will do.

In a large pan, bring the 2 liters water and sea salt to a boil. Add the pasta and swirl the pan gently. Simmer until the pasta floats. Don’t overcook. Drain carefully (reserving 2T water for the sauce). Rinse thoroughly but gently with cold water. Lay the sheets out on a clean, dry cutting board and let dry for a few minutes (but not so long it starts to stick).

With the pasta cooked, warm the filling on low heat in a small sauce pan. Remove from heat and set aside. I skip this step and eat the filling at room temperature (for the miso and sauerkraut). When the spinach is done, remove from heat and let stand a few minutes to cool. Chop the spinach and add to the filling. Add the nutritional yeast. Stir to combine and set aside until everything is ready.

Next, finish the sauce. Stirring continuously, add the arrowroot mixture until thickened (should be immediate). Remove from heat. Season the filling and the sauce to taste. Return the pasta to a colander and rinse with hot water.

To plate, start with a sheet of pasta. Working quickly, add the filling in an even layer. Add 2 – 3 tablespoons of sauce. Add another sheet of pasta, more filling, and more sauce. Top the last sheet of pasta with sauce. Repeat for each portion. Garnish with minced scallion and additional nutritional yeast if you like and serve.

  1. Note, many wines are still filtered using animal products.

Creamy artichoke, cabbage and white miso soup with kale, sun-dried tomatoes and olives

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A simple but flavourful and light soup. This makes 4 small bowls, 2 large ones.

Ingredients

For the soup
2T water
2 scallions, minced (about 2T)
1T fresh garlic, minced
1/4t coarse sea salt
1 cup artichoke hearts (not jarred)
2 cups shredded green cabbage
1/2T lemon juice
2 cups unsweetened soy milk
2 cups vegetable stock
1 ‘sprig’ dried kombu (about 2″)
1/4t black pepper, freshly cracked
1T cashew butter
2T white miso
2T sun-dried tomato water (as noted below)
1T tapioca flour dissolved in 2T cold water
Coarse sea salt and black pepper to taste

For the garnish
2T sun-dried tomatoes (dehydrated, not jarred), coarsely chopped
2T boiling water
1 cup curly green kale, coarsely chopped
2t kalamata olives, pitted and sliced

Optional: Add some capers for an additional touch. Add 1t herbs de Provence for some additional flavour.

Method

Warm a large pan with a lid on medium-high heat. Water saute the garlic and scallion for 2 minutes. Add the cabbage and artichokes. Saute for 3 minutes. Add the lemon and deglaze the pan (if necessary). Add the stock, kombu, black pepper, and plant milk. Bring the pan to a simmer.

Reduce heat to low and simmer covered for 10 minutes. Uncover, remove the kombu and puree smooth. Increase heat to medium low and simmer uncovered for 15 minutes.

While the soup simmers, prepare the garnish. Add 2T boiling water to the sun-dried tomatoes to rehydrate them. Preheat the oven to 450F. On a baking or roasting pan on the middle rack, roast the kale for 5-8 minutes, or until it’s nicely wilted and a vibrant green (don’t let it brown). Remove from heat and set aside when done.

At the 15 minute mark, remove the soup from heat. Add the cashew butter, sun-dried tomato water and miso. Puree smooth. Stirring continuously, add the tapioca mixture. Stir until it thickens (should be immediately). Reheat the pan only if absolutely necessary. Season to taste.

To plate, ladle/spoon out the soup, garnish with the kale, then the sun-dried tomatoes and then the olives and serve.

Chili-garlic tofu, asparagus and kale bowl stir fried with avocado oil and sriracha

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This is a simple, but light dish, with tofu and asparagus stir fried with red pepper, zucchini, carrots, avocado oil and sriracha, then tossed with kale. This makes a small appetizer for 4 or a larger bowl for 2.

Ingredients

For the tofu
225g extra-firm, high quality tofu, 1/3″ cubes
2T cornstarch
1/4t coarse sea salt to taste
1/4t black pepper, freshly cracked

For the vegetables
2T avocado oil
1 small sweet onion, trimmed, halved length-wise, and sliced, 1/4″
1/4t dried red chilis (or to taste)
1T fresh garlic, minced
1t fresh ginger, minced
8-10 stalks of asparagus, bottoms snapped off, cut in 1″ segments
1 red pepper, cored, seed, and sliced 1/2″
2 small carrots, trimmed, halved length-wise, and sliced on an angle, 1/10″
1 small zucchini, trimmed, halved length-wise, and sliced on a angle, 1/8″
2 cups green curly kale, coarsely chopped
Sea salt and black pepper to taste

For the sauce
1/2 cup boiling water
1 ‘sprig’ dried kombu (about 1″)2T tomato passata (or puree)
1T white pickling vinegar
1/2T sriracha (or to taste — I use 1T)
1/2T coconut sugar
2T tamari (or to taste)
1T tapioca starch dissolved in 2T water

Optional: Add rice or rice noodles for a fuller meal. Add whole cashews. Reduce the avocado oil to 1 tablespoon and add a tablespoon of peanut butter to the sauce if you like. If you have the time, make the sauce first and marinate the tofu in the sauce for 30 minutes, then toss with corn starch. To water saute, replace the avocado oil with 3 tablespoons water and add the tofu with the asparagus. The tofu won’t be as crispy but the cornstarch also provides cling for the sauce. You can replace the kale with other greens, but if you do, pick a sturdy green that will hold up under the warmth of the other vegetables.

Method

Press your tofu ahead of time if necessary. Prepare your vegetables so they’re ready to go. Cube and toss the tofu in the corn starch until well-coated. Bring the 1/2 cup water to a boil and add the kombu to start the rehydration process.

When ready, warm a large frying pan or wok on medium high heat. Add the avocado oil. Add the tofu and fry until lightly browned (should be 2-3 minutes). Working quickly, remove the tofu and set aside.

Add the onion and stir fry for 2 minutes, deglazing the pan as you do. Add the chili, garlic and ginger. Stir fry for another minute. Add the tofu and stir fry for 3 minutes. Add the red pepper, zucchini and carrots. Stir fry another 5 minutes.

Remove the kombu from the water and whisk together the remaining sauce ingredients. Add the sauce to the pan and deglaze again if necessary. Stir fry another 2 – 3 minutes.

Stirring continuously, add the tapioca mixture to the pan and stir until it thickens (should be immediately). Add the kale and stir until lightly wilted (about 2 minutes). Season to taste. Spoon out into bowls and serve

Brown lentil, sweet potato, and mushroom stew with dates and arugula

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Sweet and spicy, this makes a small bowl for 4 and a large one for 2.

Ingredients

2T curry powder
1/2t dried, ground allspice
1/4t crushed red chili (or to taste — I use 1/2t)
1/4t coarse sea salt
3 scallions, minced (3″ – 4″ reserved for garnish)
1T fresh garlic, minced
1t fresh ginger, grated and minced
1 1/2 cup water
1 ‘sprig’ dried kombu (about 1″)
1/2 cup brown lentils (black, green or dupuy will also work)
4 large cremini mushrooms, quartered (about 1 1/2 cups)
2 cups sweet potato, peeled and cut 1/3″ dice
2 cups unsweetened plant milk (I use soy)
1/2T white pickling vinegar
2T tomato passata (or puree)
1/4 cup dried, soft dates
1T tapioca flour dissolved in 2T water
2 cups packed baby arugula
Coarse sea salt and chili or black pepper to taste

Optional: Garnish with sour sesame or cashew cream (as show here), a little coconut milk, and/or a little cilantro to add colour and flavour.

Directions

Bring a large frying pan with a lid to heat on medium. Add the curry powder and other spices. Toast for 2-3 minutes until aromatic. Add the scallions, sea salt, garlic, and ginger. Stir fry for 2 minutes.

Add the water and deglaze the pan. Add the lentils and kombu. Bring the pan to a light simmer. Cover, reduce heat to low and simmer 15 minutes. Add the mushrooms and sweet potatoes and simmer covered for another 15 minutes or until the lentils are tender.

At the 30 minute mark, add the plant milk and vinegar. Increase the heat to medium low and bring the pan to a light simmer. Simmer uncovered for 20 – 30 minutes or until the plant milk is reduced by about half. Remove the kombu. Add the dates and passata. Simmer another 5 minutes. Stirring slowly, add the tapioca mixture. Stir until it thickens (should be immediately)

Add the arugula and stir gently but thoroughly to combine. Let stand 2 minutes to cool and to wilt the greens. Season to taste. Ladle out and garnish as you like with scallion greens sliced on an angle.

Garlic and herb gnocchi with asparagus, sun-dried tomatoes and artichokes

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A rich but simple potato pasta, paired up with traditional vegetables, kalamata olives, and a light red sauce. This makes a smaller appetizer size for 4 or a larger bowl for 2.

Ingredients

For the gnocchi
1 large floury potato (about 2 cups, mashed — I use organic russets)
1T fresh garlic, minced
1/2T herbes de Provence (or similar)
1/4 cup nutritional yeast
1/4t black pepper, freshly cracked
Up to 1/2 cup tapioca flour (see the note below)
1/3 cup brown rice flour
Coarse sea salt to taste
2 liters water with 2t coarse sea salt for boiling

For the sauce
2T pasta water
3 scallions, finely chopped
1/4t coarse sea salt
1/4t black pepper, freshly cracked
1T fresh garlic, minced
1/2T herbes de Provence (or similar)
16 asparagus stalks, bottoms broken off, cut into 1″ segments
1 cup artichoke hearts (don’t use jarred)
2T sun-dried tomatoes rehydrated in 1/4 cup boiling water (don’t use jarred)
1/2T lemon juice
1 cup tomato passata (or puree)
2T nutritional yeast
1/2T kalamata olives per bowl, pitted and sliced
Coarse sea salt and black pepper to taste

Optional: Typically, you would peel the potato once it has cooled, but I leave it on and blend it in. A lot of the fiber and other nutrients are in the skin. Add a little nutmeg for something more traditional. Add some fresh basil for additional colour and flavour. Finish the sauce with 1 – 2 tablespoons of olive oil for a richer mouth feel and flavour.

Method

First, start the gnocchi, then make the sauce. Boil the potato unpeeled in enough water to cover for about 30 minutes. Drain and chill uncovered in the refrigerator for at least 3 hours.

When the potato has cooled and you’re ready to start the gnocchi, add the boiling water to the sun-dried tomatoes in a small bowl and set aside. Puree smooth. Add the garlic, herbs, and nutritional yeast, 1/4 cup tapioca, and the brown rice flour. Mix thoroughly and let stand about 15 minutes. Add more tapioca as necessary until a soft dough forms. Add salt to taste.

If you find your dough doesn’t come together is too moist, add more tapioca flour 1 tablespoon at a time. But start with 1/4 cup. If it’s too dry, add a little water, 1 tablespoon at a time. If you’re unsure whether the dough is right, test one piece and see what the resulting texture is like before committing.

When the dough is ready, roll out gently into lines about 1/2″ in diameter and cut into 1″ segments. You can also roll about 1T pinches of dough as dumplings if you prefer. Lines are more traditional. Decorate each gnocchi with a gentle fork press (striation helps to hold the sauce with the pasta).

In a large pan, bring the 2 liters water and salt to a light boil on high heat. Reduce heat to medium. Add the gnocchi and swirl the pan to avoid sticking. Simmer the gnocchi until they float. Don’t overcook.

Drain carefully, reserving 2T water for the sauce. Rinse gently but thoroughly with cold water. Turn then out onto a clean, dry cutting board and let them dry a little while you make the sauce.

Warm a large frying pan on medium high heat. Add the water, scallions and sea salt. Water saute for 2 minutes. Add the garlic and herbs. Saute for 1 minutes. Add the asparagus and saute for 4 – 5 minutes. Add the artichoke hearts and saute for 2 minutes. Add the sun-dried tomatoes (including the soaking water) and the lemon juice. Deglaze the pan.

Add the tomato passata. Reduce heat to medium and simmer for another 3 minutes. Add the gnocchi to the pan and toss to combine. Simmer for 2 minutes, remove from heat and toss with the nutritional yeast.

Let stand a minute or so to cool. Season to taste. To plate, spoon out and garnish with olives and more nutritional yeast if you like, and serve.

Mocha frozen dessert with salted Earl Grey tea caramel

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Ingredients

For the bananas
2 medium frozen bananas (about 1 1/2 cups)
3T soft, dried dates pitted and chopped
A shot espresso (short)
1/2t vanilla extract
1t walnuts, chopped

Optional: 1t maca powder. Use pistachios, peanuts or shelled sunflower seeds in place of the walnuts if you like.

For the caramel
1 Earl Grey tea bag
3T boiling water
3T soft, dried dates, pitted and chopped
A pinch sea salt

Method

For the caramel, steep the tea and the dates for 5 minutes. Squeeze the bag and discard. Puree smooth. Add the sea salt and stir to combine.

For the bananas, make the espresso and steep the dates in it for a few minutes. Puree smooth. Add to the bananas and add the vanilla extract. Add the maca if you’ll be using it. Puree smooth.

Mix 1t banana mixture with the caramel to combine. Spoon out. Add 1-2T caramel and stir to marble if you like. Garnish with remaining caramel and walnuts, and serve.

Creamy mushroom soup

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With cabbage, scallions and garlic, this is a creamy, delicious and fairly simple soup.

Ingredients

2T water
1/2t coarse sea salt, divided
4 scallions (about 1/4 cup), minced, 3″ – 5″ reserved for garnish
1T fresh garlic, minced
1T herbes de Provence
2 cups cremini mushrooms, stemmed and thinly slice, about 1/6″
1T lemon juice, divided
1T tamari, divided
2 cups shredded green cabbage (I use coleslaw mix)
4 cups unsweetend plant milk (I use soy)
1/2T tapioca starch dissolved in 1T cold water
1/4 cup nutritional yeast
Coarse sea salt and black pepper to taste

Method

Warm a large frying pan with a lid on medium heat. Add the water, 1/4t sea salt and scallions. Water saute for 2 minutes. Add the garlic and herbs. Saute for 1 minute. Increase heat to medium high. Add the mushrooms and stir fry for 3 – 5 minutes until the mushrooms are well wilted and nicely browned. Add 1/2T lemon juice and 1/2T tamari. Deglaze the pan and stir fry another minute. Remove from heat. Remove the mushrooms, et al., and set aside.

Return the pan to heat on medium high. Add the cabbage, the remaining lemon juice, tamari and sea salt. Stir fry for 3 minutes until the cabbage is lightly wilted. Add the soy milk. Return the pan to a simmer. Reduce heat to low, cover and simmer 20 minutes. Uncover, increase heat to medium low and simmer another 10 minutes, or until the soy milk is reduced by about a third.

Stirring continuously, add the tapioca mixture. Stir until it thickens (should be immediately). Remove from heat. Add the nutritional yeast and about half of the mushrooms. Stir until combined. Let stand 2 minutes to cool. Season to taste. To plate, ladle out the soup. Garnish with remaining mushrooms and scallion greens sliced on an angle, and serve.