Pear and walnut soup with pomegranate seeds and scallions

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A very simple soup that relies on a handful of ingredients for a balanced, but complex flavour and a smooth mouth feel. A little nutritional yeast (about 1T) also goes well with this dish, although it changes the colour.

Ingredients

4 pears, cored and chopped (about 3 cups)
1/2 cup of walnuts
1T of lemon juice
1 scallion, minced, with about 2″ of green reserved for garnish
2T of pomegranate seeds
1T of pomegranate juice
Sea salt and fresh chili or pepper to taste

Directions

Puree the walnuts until smooth (like a nut butter).
Add the lemon juice and sea salt and puree.
Add the pears and puree.
Add the minced scallions and stir to combine.
Chill for 20 minutes.
Season to taste.
Ladle into bowls.
Garnish with 1T of pomegranate seeds and scallion greens.
Dot the surface of the soup with a little fresh juice.

Raspberry, red pepper and pomegranate gazpacho

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Normally a summer soup, this keeps some of gazpacho’s traditional elements, heirloom tomatoes, red onion, garlic, balsamic vinegar, but adds some fall flavours.

2 red peppers, 1/4″ dice (about 1 1/2 cups when diced)
1 cup of heirloom grape tomatoes, quartered
1 cup packed of flat leaf parsley, minced
2 cups of fresh raspberries
1 small red onion, 1/4″ dice
1/4 cup of pomegranate seeds
1/2t of coarse seal salt
1/4t of ground black pepper
1T of garlic, minced
1/4 cup of olive oil
1T of lime juice
1T of balsamic vinegar
1t of tamari
Sea salt and black pepper to taste

Toss all the ingredients and chill for 4 hours.
For more of a pureed soup, puree 1/2 cup of the tomatoes with 1/2 cup of the raspberries. Use multi-coloured tomatoes for a brighter presentation.

Spiced pumpkin and mocha panna cotta

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Rich pumpkin and spices with coffee flavours for a nuanced fall dessert, pictured here with lime cashew topping.

Ingredients

12 cup of coconut milk
12 cup of fresh espresso
12 cup of sugar
1 12T of agar-agar flakes
1, 15oz can of pumpkin
12t of dried ground cinnamon
14t of dried ground ginger
A pinch of dried ground cloves

Instructions

Bring the coconut milk, espresso, sugar and spices to a simmer on medium low in a sauce pan.
Add the agar-agar flakes and stir to combine.
Simmer on medium low for 15 minutes stirring frequently until the agar is dissolved and the liquid is reduced to about 12 cup.
Add the pumpkin and stir until thoroughly dissolved.
Simmer another 20 minutes stirring frequently until thick and reduced.
Pour into 2 ramekins.
Chill in the refrigerator for 20 minutes uncovered.
Cover with plastic wrap and chill for at least 4 hours to setup.
When firm and ready to serve, carefully turn out the panna cotta onto the plate.

A growing number of white table sugars are produced without using animal bone charcoal. Beet sugar, organic sugar and unrefined sugars are typically fine.

Tomato soup with black lentils, potatoes and cabbage

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A hearty soup for fall, accented with garlic and dill, garnished with arugula, scallions and savory lime cashew butter.

For the soup
1 cup of water
1 sprig of dried kombu (about 2″)
1/2 cup of black beluga lentils
1T cooking oil
1/2t coarse sea salt
2T fresh dill, minced
2T fresh garlic, minced
1 scallion, minced (about 4″ of green reserved for garnish)
1/2 cup tomato passata (or puree)
2 cups mushroom stock
2 cups vegetable stock
3/4 cup diced potatoes (about 1/2″ dice)
1/2 cup shredded cabbage
1/4 cup nutritional yeast
Sea salt and black pepper to taste

For the garnish
1 cup of fresh arugula, minced
1/4 cup of cashew butter
1/4t of coarse sea salt
3-4T of water
1T of lime juice
Sea salt and black pepper to taste

Directions

In a medium pan with a lid, bring the water to a boil on high
Add the lentils and the kombu, reduce to low and simmer for 15 minutes.
Drain the lentils and kombu and return to the pan.
Add the cooking oil and sea salt to the pan on medium high.
Saute the garlic, scallion and dill for 2 minutes.
Add the mushroom stock, the vegetable stock, the lentils and kombu and the potatoes back to the pan.
Cover and simmer for 15 minutes on medium-low.
Remove the kombu.
Add the cabbage and simmer for another 15 minutes uncovered, or until the potatoes and lentils are done.
Add the nutritional yeast and stir to combine.
While the soup finishes, whisk together the cashew butter, lime juice and water, until dissolved and thick. Add additional water only if necessary.
Season the soup to taste.
Ladle out the soup.
Sprinkle 1/4 cup of minced arugula the surface of each (assuming four bowls).
Garnish with 2T of lime and cashew mix and sliced scallion greens.

Roasted rutabaga, green apple and fennel soup

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Accented with with ginger and scallions, this is a simple soup with a luxurious texture and comforting, subtle flavours. Add a little minced garlic (1T) for a little extra flavor.

2 cups peeled and diced rutabaga*
2 cups trimmed, cored and diced fennel
2 tart baking apples (preferably granny smith)*
1 scallion, minced (2″ of green reserved for garnish)
1/4 cup olive oil
1/2t coarse sea salt
1T fresh grated ginger
2 cups of unsweetened soy milk
1/4 cup of nutritional yeast

Preheat the oven to 400F.
Toss everything up to (but not including) the soy milk in a large bowl until well-coated.
Spreading in a shallow even layer and roast until lightly browned (about 1 hour). Ovens vary; use the colour and texture as your guide.
Set aside about 2-4T of roasted vegetables for garnish and puree the remainder.
Add the soy milk and puree further until smooth.
Bring the soup to a simmer on low, cover and simmer for 5 minutes.
Add the nutritional yeast and stir to combine.
Ladle the soup out into bowls and garnish with a little roasted vegetable and scallion greens.

*Produce is often waxed to preserve moisture (including apples and rutabagas), and the wax may be made using animal products. Apples, for example, are still often coated with shellac made from insects. Organic apples are more likely not to be coated, but even some organic apples in the United States in particular are coated with beeswax. Choose unwaxed to be safe.

 

 

Pineapple, red pepper and baby kale gazpacho

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Accented with cashew butter, apple cider vinegar and scallions, this is a simple soup with a lot of bright flavours and colours.

Ingredients

2 cups fresh pineapple, 1/3″ dice
1 large red pepper, 1/4″ dice (about 1 cup)
1 cup packed baby kale, finely chopped
1 scallions, minced, 2″ of green reserved for garnish
1T fresh garlic, minced
1/2t coarse sea salt
2T apple cider vinegar
1T lemon juice
1/4t black pepper
2T cashew butter
Sea salt and black pepper to taste

Directions

Add all of the ingredients except for the cashew butter to a bowl.
Chill covered for 3 hours, stirring periodically.
Using an immersion blender or food processor, process 2 cups of the mixture with the cashew butter until liquid, but not quite pureed.
Set aside 2T of remaining diced fruit for garnish.
Toss the soup back together until well-combined.
Season to taste.
Ladle out and garnish with 1T of diced fruit and scallion greens.

Red chard, wild rice salad with red pepper, parsley, mushrooms and almonds

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A darkly coloured, but brightly flavoured salad that combines a number of textures. Shown here with sliced tofu in a simple peanut sauce.

Ingredients

1t coarse sea salt divided in quarters
2T of cooking oil, divided
2T of olive oil
2T of lemon, divided
2 cups vegetable stock
1 cup wild rice
1 large red pepper, cored, 1/2″ slices
3 scallions, minced (reserve 3-4″ of green for garnish)
1T fresh garlic, minced
100g cremini mushrooms, 1/4″ slices
1/4 cup of slivered almonds
2T tamari, divided
1T of balsamic vinegar
1/4 cup nutritional yeast
4 cups packed red chard
1 cup packed flat leaf parsley (reserve a few leaves for garnish)

Directions

In a pan with a lid, bring the stock and 1/4t of sea salt to a light boil.
Add the wild rice, cover and simmer on low until all the stock is absorbed (about 45 minutes).
While the wild rice cooks, make the rest of the salad.
Stem the chard leaves, tear the leaves and trim and dice the stems (1/2″ dice).
Chop the parsley coarsely.
Toss in a large bowl.
In a frying pan, bring 1T of cooking oil to heat on medium-high with 1/4t of sea salt.
Saute the red pepper for 3-5 minutes (until it’s a nice bright red).
Deglaze the pan with lemon juice and add the red pepper to the chard and parsley.
Toss to combine.
Bring the remaining 1T of cooking oil to heat on medium-high with 1/4t of sea salt.
Saute the scallions for 2 minutes.
Add the garlic and saute for 1 minute.
Add the mushrooms and saute for 5 minutes.
Add the almonds, tamari and garlic, reduce heat to medium and cook for another 5 minutes or until the pan is starting to dry but still moist.
Remove from heat, add the nutritional yeast.
Toss to combine.
Add the mushrooms to the chard and parsley.
Toss to combine.
When the wild rice is cooked, add it to the bowl.
Toss to combine.
Whisk 2T of olive oil, 1T of lemon juice, 1T of tamari and 1/4t of coarse sea salt.
Dress the salad and serve garnished with a little sliced scallion green and parsley.

Single-serve, apple bread pudding with raspberry sorbet

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A rich fall dessert with a crisp, brightly coloured sorbet for contrast, all in a single serving.

Ingredients

For the pudding
1 slice of whole wheat bread, staled and crumbed (about 1/2 cup packed)
1/4 cup unsweetened soy milk
1t baking powder
2T plant-only vegetable shortening
A pinch of sea salt
4T sugar, divided as below
1 small baking apple (preferably granny smith), cored and thinly sliced
1/2t dried, ground cinnamon
1/2t corn starch
A pinch of cloves
1t lemon juice

For the sorbet
1/3 cup of frozen raspberries
2T unsweetened soy milk
1/2T agave nectar

Directions

Let the bread get stale (don’t toast).
When ready, preheat the oven to 375F.
Chop the bread in a food processor (or by hand).
Toss with the soy milk, baking powder, shortening and sea salt and 1T of sugar.
Mix the sugar and spices.
Toss the sliced apple with lemon juice and the sugar and spice mixture until evenly coated.
Line a ramekin with tinfoil — with several inches extra to accommodate all of the apple.
Add 1/3 of the bread crumb mixture to the bottom.
Add half the sliced apple.
Add 1/3 of the bread crumbs and the rest of the apple.
Top with the last of the bread crumb mixture.
Seal up loosely (it will extend beyond the ramekin and then shrink as it cooks).
Bake for 30 minutes sealed.
Open the and spread the foil and bake for another 30 minutes.
Remove from the oven, let stand 5 minutes, close up the foil and compact.
Refrigerate for 20 minutes to serve warm.
Open the foil and carefully turn out the pudding, bottom up.
Using an immersion blender, blend the sorbet ingredients in a small cup until smooth.
Use two spoons to quennelle the sorbet, or dollop it on top or on the side.

Maple-poached red pears with maple, orange syrup, candied nuts and chocolate

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Poached in maple syrup, balsamic vinegar and spice, this is a beautiful dessert for fall. Add some dried fruit to the poaching liquid once it has reduced but not thickened for some extra flavour and colour on the plate. Use 1T of marmalade to replace the triple sec if desired.

Ingredients

Two pears, halved and cored (I used red anjou)
2 cups water
1/2 cup and 2T maple syrup
2t dried ground cinnamon
1t dried ground ginger
1/2t dried ground cloves
1T balsamic vinegar
2T triple sec*
1/2 cup soy milk
1T corn starch mixed with 1T water
4t nutritional yeast
2T slivered almonds
2T walnuts
2T cashews
1/4t sea salt (or to taste)
1T shaved chocolate for garnish

Directions

Bring the water to a very soft boil in a small sauce pan (one just large enough for the pears to fit).
Add the maple syrup and spices and let the infuse for 2-3 minutes.
Add the pears.
Gently poach for 20 minutes or until the pears are soft.
Remove from heat and let the pears cool for 15 minutes in the poaching liquid.
When cooled, remove the pears form the poaching liquid and set them aside.
Add the triple sec to the poaching liquid.
On medium heat, reduce the poaching liquid by three quarters (to about 1/2 cup).
Add the soy milk and bring to a simmer on medium heat (puree if necessary to homogenize).
Whisk together the corn starch and water.
Add the mixture slowly to the poaching liquid slowly stirring constantly.
Remove from heat and let stand 5 minutes to cool.
Toss the nuts with the 2T of maple syrup and sea salt, and then stuff the pears with about 1T each.
Pour the syrup to the plate.
Plate the pears.
Sprinkle each pear half with 1t nutritional yeast.
Garnish with shaved chocolate.

*Many, but not all, spirits and liqueurs are produced without animal products during the filtration or other parts of the process.

Kale, cashew and walnut pesto

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A simple, mostly raw pesto, heavy on the greens. Pictured here with a maple and tamari roasted tofu, red
potatoes and heirloom carrots.

Ingredients

2 cups packed baby kale
1/4 cup fresh basil
1T fresh garlic, minced
1T lemon juice
2T cashews
2T walnuts
2T olive oil
1/4 cup nutritional yeast
Sea salt and black pepper to taste

Directions

Soak the nuts in warm water for at least an hour.
Combine all ingredients in a food processor and puree
until smooth.
Let stand 30 minutes before using.
Seasons to taste.