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

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

Ingredients

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

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

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

Directions

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

Single-serve polenta pancake with sauteed kale, sesame and tapioca white sauce and sliced heirloom tomatoes

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A simple dish for brunch for one that easily doubles.

Ingredients

For the polenta
1 1/3 cup boiling water
1/4t of coarse sea salt
1/3 cup coarse yellow cornmeal
2T unsweetened soy milk
1T olive oil (or coconut oil, if you prefer)
1/2T fresh garlic, minced
1T nutritional yeast
1 pinch black salt
1/2t dried ground turmeric (or to taste)
1T tapioca flour dissolved in 3T water
Sea salt and black pepper to taste

For white sauce
3/4 cup unsweetened soy milk
1/4t coarse sea salt
1T sesame seed butter (or cashew butter if you prefer something milder)
1/2T sauerkraut vinegar
1T nutritional yeast
1T tapioca dissolved in 1T cold water
Sea salt to taste

For kale and tomatoes
1 cup kale, chopped coarsely
1/4t sea salt
1T olive oil
2-3 heirloom grape tomatoes, thinly sliced, 1/8″
Sea salt and black pepper to taste

Directions

Make the polenta first, then the kale and the white sauce.
Bring the water and sea salt to a soft boil in a pan with a lid.
Add the corn meal slowly, stirring as you go.
Reduce heat to low, cover and simmer for roughly 20-30 minutes, stirring frequently to avoid sticking.
The polenta will be done when it’s quite thick and pulling away from the sides of the pan.
Add the nutritional yeast, garlic, turmeric, soy milk and any additional seasonings.
Return to a light simmer on low.
Add the tapioca solution slowly stirring continuously until it thickens.
Remove from heat, let stand five minutes to cool, and season to taste.
Spoon the polenta into the bottom of 9″ round glass pie plate and smooth the top with a spoon.
Let cool for about 20 minutes uncovered in the refrigerator to setup.
Cover with plastic wrap and chill another hour or until you’re ready to put it into the oven.
When read, preheat the oven to 400F.
Carefully turn out the polenta onto a well-oiled baking sheet (use a spatula — it will be fragile).
Bake on the middle rack for 20 – 30 minutes until the bottom is lightly crisping.
Broil for about 5 minutes until the top is lightly browning.
Turn off the heat of the oven and leave the polenta on the middle rack to keep it warm.
While the polenta bakes, make the sauce and the kale.
In a small sauce pan, bring the soy milk to a simmer.
Add the sea salt, sesame seed butter and vinegar.
Simmer for 5 minutes on low.
Add the nutritional yeast.
Add the tapioca solution slowly stirring continuously until it thickens.
Remove from heat, season to taste and set aside for 5 minutes to cool.
In a frying pan, bring the oil to heat with 1/4t sea salt on medium high.
Add the kale and saute for 3-5 minutes (longer if you prefer your kale more cooked).
Remove from heat, season to taste and set aside.
When done, remove the polenta from the oven (carefully — it will be fragile) and plate.
Garnish with kale, then sauce, then sliced tomatoes.

Lime cashew panna cotta with bittersweet chocolate lace

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A simple, flavourful dessert with some sophisticated looking presentation. Add a little lime zest for extract colour and richer flavour.

Ingredients

2 cups unsweetened soy milk
1/4 cup lime juice
1/2 cup of sugar (1)
1T heaping agar-agar flakes
1/4 cup unsweetened, unsalted cashew butter
A pinch of sea salt
50g bittersweet chocolate (2)

Directions

Puree the soy milk, sugar, agar-gar, peanut butter and sea salt until smooth.
Bring the mixture to a simmer and simmer on medium low for 15 minutes.
Pour into two ramekins and chill uncovered for 20 minutes.
Cover with saran wrap and chill further for 2 hours.
When you’re ready to melt the chocolate, turn the panna cotta out carefully onto a plate.
Melt the chocolate using a double-boiler, or two pans in a makeshift double boiler). Don’t add water, soy milk or other things that may cause the chocolate to seize.
Once the chocolate has melted, either transfer to a piping bag and draw lace on a cool, dry surface (e.g., parchment paper or plastic wrap over a baking sheet) or drizzle with a rubber spoon to the same effect.
Let the chocolate lace setup at room temperature (expect about an hour or two).
Carefully peel off the chocolate off the surface in pieces.
Arrange the lace in thin slices on top of the panna cotta and serve.

  1. Production methods are changing, but some white cane sugars are still bleached using animal bone charcoal. Beet sugar, organic sugar and other
    unbleached sugars are typically fine.

  2. I use a nice fairly traded bar with organic beans and organic sugar.

Flourless chocolate cake brownie with blueberry, almond frozen dessert

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If you’ve had Ethiopian injera, chances are good you’ve had teff in its flour form. Full of flavor and nutrition, the consistency of whole grain teff is very much like polenta. Along with the flax in this recipe, it takes on a lovely cake brownie texture that provides a rich mouth feel. Topped here with a blueberry and almond sorbet, and garnished with smokey, toasted slivered almonds.

Ingredients

For the brownie
1/2 cup teff
2 cups water
1/4t coarse sea salt
1/3 cup cocoa
1/3 cup agave nectar
1T milled flax seed
Sea salt to taste

For the blueberries
2 cup blueberries
2T slivered almonds
1T lemon juice
2T agave nectar
1T milled flax seed

Directions

Make the brownie, then the blueberries.
Add the teff to a small sauce pan with a lid and toast for 2 minutes on medium heat.
Add the water, bring to a light boil, cover, reduce heat to low and simmer for 20 minutes or until most of the water has been asorbed and the teff is pulling away from the sides.
Add the cocoa and agave.
Stirring frequently, cooking another 3 minutes uncovered on low.
Remove from heat and add the flax seed.
Stir to combine. You should have something similar in consistency to brownie batter.
Pour the batter into a 3″x9″ baking dish.
Let stand to cool uncovered for 15 minutes.
Cover with plastic wrap and chill for another 15 minutes in the refrigerator to setup.
Puree all of the blueberry ingredients except the flax seed.
Add the flax seed, stir to combine and return to the freezer for 15 minutes to setup.
Remove the brownie from the fridge, carefully turn out and cut in half width-wise.
Spoon out the blueberries over the top.

 

 

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

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

Ingredients

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

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

Directions

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

 

 

Mushroom, sun-dried tomato and cauliflower orzo salad with red leaf lettuce

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A mostly raw side salad for four. Add lentils and/or replace the red leaf lettuce with kale or even red chard
for a light lunch.

Ingredients

For the cauliflower
4 cups cauliflower finely chopped
1/2 cup pickling vinegar
1T coarse sea salt
1 spring kombu
1T olive oil
1/2t dried ground turmeric
2T sesame seed butter
1T apple cider vinegar
1T fresh garlic, minced
1/4 cup nutritional yeast
3 cups packed torn red lettuce leaves
Sea salt and black pepper to taste

For the mushrooms and sun-dried tomatoes
2T cooking oil
1/4t coarse sea salt
4 scallions, minced (reserve about 6″ green for garnish)
1t dried oregano, rubbed
1/2t dried thyme, rubbed
1T fresh garlic, minced
8 cremini mushrooms (about 1/4 pound) stemmed and thinly sliced (1/8″)
1T lemon juice
1/2T tamari
1/2 cup sun-dried tomatoes minced (dehydrated, not the kind packed in oil)
Sea salt and black pepper to taste
1T black sesame seeds

Directions

Make the cauliflower first, then the mushrooms.
Trim and mince the cauliflower in pieces that are roughly 1/4″ x 1/2″ (like orzo), but don’t mince.
If you like, save a thin slice of cauliflower floret for additional garnish.
Combine the sea salt, kombu and vinegar.
Toss the cauliflower, cover and let stand at least 2 hours to pickle stirring here and there, longer if you can.
Drain the cauliflower and remove the kombu.
Whisk the oil and turmeric together first, then the cider vinegar, garlic, and sesame seed butter.
Dress the cauliflower, and toss in the nutritional yeast until well-combined.
Let stand at least 30 minutes, and then start the mushrooms.
In a frying pan with a lid, bring the oil and coarse seasalt to heat on medium high.
Add the scallion and green herbs and saute for 2 minutes.
Add the garlic and saute for another minute.
Add the mushrooms and saute for 5-7 minutes until the pan starts to brown.
Add the lemon juice and tamari.
Deglaze the pan.
Add the sun-dried tomatoes.
Reduce heat to low, cover and simmer for 10-15 minutes until the mushrooms are a rich brown and the
sun-dried tomatoes, rehydrated.
Season to taste.
Toss the lettuce with the cauliflower.
Season to taste.
Turn the cauliflower out into a bowl for serving.
Top with the mushrooms and sun-dried tomato mixture.
Garnish with scallions and sesame seeds and serve.

Flourless chocolate brownie with black cherry frozen dessert

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Teff is a nutrient dense, gluten-free cereal grass, and the cooked whole grain makes a light, crumb-like
texture. Frosted with chocolate walnut fudge and garnished with chopped walnuts, this is a luxurious,
delicious and not too terribly unhealthy dessert.

Ingredients

For the brownie
1 cup water
1/4 cup teff
1/4t coarse sea salt
2T cocoa powder (I used a fairly traded, Dutch-processed brand)
2T agave nectar (or to taste)

For the frosting
1/4 cup warm water
3 large soft dates, pitted and chopped
2T cocoa powder
2T chopped walnuts
1/4t coarse sea salt

For the cherries
1 1/2 cup frozen dark cherries
1T agave nectar
1T lemon juice
1T chopped walnuts

Optional: 1t powdered maca

For the garnish
1t chopped walnuts

Directions

In a small sauce pan with a lid, lightly toast the teff for 2-3 minutes on medium low.
Add the water and sea salt, and whisk to break up any lumps.
Cover and simmer on low for 20 minutes.
Add the cocoa and agave, and stir to combine.
Cover and simmer on low for another 5 minutes.
Remove from head and spoon out into a small rectangular container.
Let cool uncovered 15 minutes.
Cover and refrigerate at least 4 hours to setup.
When ready, make the frosting, then the cherries.
In a small cup, puree the ingredients for the frosting until smooth and a creamy texture emerges.
Turn the brownie out from its container.
Frost the top and return the frosted brownie to the refrigerator to setup.
Puree the cherries with the other ingredients until smooth.
Plate the brownie and the cherries on top and garnish with chopped walnuts.

Miso and greens soup with kale, spinach, nori and dulse

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A light and but nourishing soup with an elegant and colourful presentation. Add some cooked black or French lentils for a more filling version.

Ingredients

1T cooking oil
1/4t coarse sea salt
2 scallions, minced (4″ green sliced and reserved for garnish)
1T fresh garlic, minced
1t dried oregano, rubbed
1T lemon juice
2 cups vegetable stock
2 cups unsweetened soy milk
2T white miso
2T cashew butter
1T tapioca flour dissolved in 2T cold water
1 cup baby kale with 1/4 cup reserved for garnish
1 cup baby spinach with 1/4 cup reserved for garnish
2T nutritional yeast
1t purple dulse flakes
1t toasted nori flakes
1/2t smoked paprika
1/2T black sesame seeds
1/4t black salt
2T or so passata (tomato puree)
Sea salt and black pepper to taste

Directions

Bring the oil and sea salt to heat in a large pan on medium-high.
Saute the scallions for 2 minutes.
Add the garlic and oregano and saute for 1 minute.
Add the lemon and deglaze the pan if necessary.
Add the stock and soy milk, and bring to a simmer.
Reduce heat to medium low and simmer for 5 minutes.
Add the cashew butter and white miso.
Puree the soup until smooth and consistent.
Mix the kale and spinach and add 1 1/2 cups to the soup.
Return the pan to a light simmer and simmer another 2-3 minutes until the greens are wilted.
Slowly add the tapioca mixture stirring continuously until thickened.
Remove from heat and let stand to cool 2-3 minutes.
Season to taste.
Ladle soup into each bowl.
Garnish each bowl with the reserved kale, spinach and scallions.
Then garnish each with the remaining ingredients.

Chocolate, cashew millet mousse with persimmon cream and raspberries

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Persimmons have a lovely rich, mild flavour that contrasts with both the bittersweet chocolate and the tart raspberries in this dish.

Ingredients

1/4 cup hulled millet
1/2 cup water
1/4t coarse sea salt
1 cup unsweetened soy milk
2T cocoa powder (I used a fair trade, Dutch-processed brand)
3T agave nectar
1T cashew butter
1 fuyu persimmon (not vanilla/Hachiya persimmon)
1/2 cup raspberries

Directions

Using an immersion blender or food processor, grind the millet until you have a coarse, coffee texture.
In a small sauce pan with a lid, bring the water to a light simmer.
Add the millet and sea salt, cover, reduce heat to low and simmer for 10 minutes.
Puree the millet until smooth.
Add the soy milk, cover and simmer another 10 minutes.
Add the cocoa powder and agave nectar, puree, cover and simmer another 5 minutes.
Add the cashew butter, puree smooth and let stand 10 minutes to cool.
Spoon the millet into an appropriate container, cover, and chill for 2 hours to setup.
When the millet has setup, spoon into a serving dish or glass.
Trim the top and the bottom of the persimmon, cut a thin slice from the middle (about 1/8″), quarter it, and reserve it for garnish.
Puree the rest of the persimmon until smooth and creamy.
Garnish the mousse with the raspberries, persimmon cream, sliced persimmon and serve.

Smokey red miso, overnight oat spread

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A rich spread for crackers, wraps, pita, potatoes or other similar foods, here served with sliced ripe red pear, baby kale and spinach greens, and crackers.

Ingredients

1 cup rolled oats
1/4 cup sauerkraut vinegar (use unpasteurized)
1/4 cup sauerkraut
1 1/2 cup unsweetened soy milk
1/2t coarse sea salt
1T heaping smoked paprika
1/2t garlic powder
1t turmeric powder (or to taste)
2T red miso
1/4 cup walnut butter
1/4 cup nutritional yeast
2T agar agar flakes
Sea salt and black pepper to taste

Instructions

Grind the walnuts in a food processor until they have the consistency of nut butter.
Add the oats and grind until they have the texture of ground coffee.
Add the sauerkraut, vinegar and walnuts and grind until well mixed.
Add 1/2 cup unsweetened soy milk, puree, and let stand 20 minutes.
Add a second 1/2 cup of soy milk and puree.
Cover and set aside for least 8 hours (or overnight).
When the oats are ready,in a small pan with a lid, bring
the last 1/2 cup soy milk to a simmer.
Whisk in the agar agar flakes, reduce heat to low, cover and simmer for 15 minutes.
Add all of the remaining ingredients to the oats and puree as smooth as you can get it.
Add the oat mixture to the soy milk and puree again.
Cover and simmer for 10 minutes, stirring frequently until the mixture is quite thick.
Remove from heat and least cool 15 minutes uncovered.
Transfer to a container with a lid, cover and chill for at least 4 hours to setup.
Serve with the pear and greens, sliced apple, with sauteed mushrooms or other rich and flavourful foods.