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

/0 Comments/in , , /by
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

 

 

Single-serve, Neapolitan frozen dessert

/0 Comments/in , , /by

Strawberry, chocolate, and vanilla, simple to prepare and inexpensive.

Adjust the amount of agave to suit
your taste. Add some powdered maca for a simple, high carbohydrate, low fat breakfast.

Ingredients

4T agave nectar, divided (or to taste)
1 cup frozen strawberries
1T chopped walnuts
1T lemon juice
2 large frozen bananas
1T cocoa powder*
1/2T cold water
1/4t vanilla extract

Directions

Puree the strawberries, walnuts and lemon juice with 1 1/2T agave nectar until smooth.
In a small cup, mix the cocoa, cold water and agave until smooth and rich.
Puree half of the bananas with the mixed cocoa until smooth.
Return to the freezer to setup for 15 minutes.
Puree the remaining bananas, vanilla extract, and 1T agave nectar until smooth.
If the consistency is a little too soft, return to the freezer to setup.
Spoon out the chocolate, then the strawberry, and top with the vanilla.

*I use a Dutch-process, fair trade powder.

Tomato, black lentil soup with baby greens, hand made farfalle and cabbage

/0 Comments/in , , /by

A spicy, rich and vibrant soup for winter with handmade pasta. This makes two large bowls or four small ones. Use a pastry/pasta cutter to add nuance to your farfalle.

For the soup
1 cup water
1/2 cup black beluga lentils
1 sprig dried kombu (about 1″)
4 cups vegetable stock
1T Italian herbs
2T fresh garlic, minced
2 scallions, minced
2 cups shredded green cabbage (I use coleslaw mix)
1 cup passata (tomato puree)
2T olive oil
1/2t red Thai chili paste (or to taste)
1/4 cup nutritional yeast
2 cups packed baby mixed greens
Coarse sea salt and black pepper to taste

For the farfalle
3/4 cup semolina flour
1/4 cup cold water
1/2T olive oil
A pinch coarse sea salt

First, make the pasta dough.
Combine the wet ingredients, mix with the dry, knead for 5 minutes.
Cover and let rest for 30 minutes.
At the 20 minute mark, start the lentils.
In a saucepan with a lid, bring the water to a light boil.
Add the lentils and kombu.
Reduce heat to low, cover, and simmer for 30 minutes.
Make the farfalle.
Roll out the dough on a floured board to 1/8″ thickness, making the dough as close to a rectangle as you can.
Cut the dough in 1 1/2″ long, 3/4″ wide rectangles.
Pinch each piece of dough firmly in 2-3 folds in the middle.
Repeat until all the dough has been pinched.
When the lentils are soft, drain, rinse and set aside (reserving the kombu).
In a large pan with a lid, bring the stock to a light boil.
Add the lentils, the cabbage, herbs chili, scallion, garlic and oil.
Reduce heat to low, cover and simmer for 20 minutes.
Uncover, remove the kombu, and bring the soup to a boil.
Add 3-4 farfalle at a time and gently stir until all are added.
Simmer until all the farfalle float and are done (about 3-5 minutes).
Add the passata, stir to combine and simmer another 2 minutes.
Remove from heat, add the baby greens, stir to combine.
Set aside for 2-3 minutes — until the greens are lightly wilted.
Season to taste, ladle out the soup and sprinkle with nutritional yeast.

Single-serve, vanilla frozen dessert with salted chai, date caramel and walnuts

/0 Comments/in , , , /by

A very simple dessert or breakfast. Much of the flavour comes from the tea in this dish. Choose one with a good flavor that you like.

Ingredients

1/3 cup boiling water
1 chai tea bag
3-4 large soft dates, pitted and chopped
2 large frozen bananas (about 1 1/2 cups)
1/4t vanilla extract
1/4t coarse sea salt (or to taste)
1T walnuts, chopped

Optional: 1t powdered maca

Directions

Bring the water to a boil and steep the tea for 5 minutes.
Press and discard the tea bag.
Add the dates to the tea and puree until smooth.
If the mixture is too thick, add a little water; if too thin, add the fourth date.
Puree the banana with the vanilla until smooth.
If using the maca, puree it with the banana.
Add 1t of the pureed banana and the sea salt to the caramel, and stir to combine.
Spoon out the banana to a dish, garnish with caramel and walnuts and serve.

Vanilla frozen dessert with warm salted chocolate fudge and walnuts

/0 Comments/in , , , /by

A simple dessert or a luxurious breakfast.

Ingredients

1/4 cup warm water
2-3 large soft dates, pitted and chopped
1T cocoa powder (I used a fair trade, Dutch-process brand)
4t chopped walnuts, divided
1/4t coarse sea salt (or to taste)
2 large frozen bananas (about 1 1/2 cups)
1/4t vanilla extract

Optional: 1t maca powder

Directions

Mix the chopped dates with the cocoa, sea salt and warm water thoroughly.
Let stand about 5 minutes, add 2t walnuts, and puree until smooth.
If the mixture is too thick, add a little water; if too thin, add another date.
Puree the banana with the vanilla until smooth.
If using the maca, puree it with the banana.
Spoon out the banana to a dish garnish with the fudge and remaining 2t walnuts and serve.

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

/0 Comments/in , , /by

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

/0 Comments/in , , , /by

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

/0 Comments/in , , /by

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.

Tacos with spicy tempeh, white miso sauce and baby greens

/0 Comments/in , , , /by

Soft, hand rolled corn tortillas, warm spicy tempeh and lime accented greens make this a lovely and flavourful dish. Fresh tortillas are terrific and when you make them from scratch, you control all of the ingredients. Be sure to use masa harina rather than regular corn flour
for this recipe. This makes eight small tacos.

For the tempeh
1T cooking oil
1T fresh garlic, minced
1T red Thai chili paste (or similar and/or to taste)
250g tempeh, crumbled (use pasteurized)
1/4 cup tamari (or to taste)
1 cup vegetable stock
1/4t coarse sea salt

For the tortillas
1 1/2 cups masa harina
1/2T ground flax seed
1/2t coarse sea salt
1 cup hot water

For the white sauce
1 cup unsweetened plant milk (I use soy)
1/4t coarse sea salt
1T white vinegar
1T sesame seed butter
1T white miso
2T tapioca flour dissolved in 2T cold water
Sea salt and black pepper to taste

For the greens
1T olive oil
1t lime juice
1/4t coarse sea salt
1T nutritional yeast
1 cup loose baby kale
1 cup loose baby spinach

For the garnish
1/2 cup passata (or tomato puree)
1/2t red Thai chili paste (or similar and/or to taste)
Coarse sea salt and black pepper to taste.
2T nutritional yeast

First, start the tempeh, then the tortillas, the white sauce, the greens and the garnish.
In a frying pan with a lid, bring the oil and sea salt to heat on medium high.
Add the garlic and chili and fry for 2 minutes.
Add the tempeh and fry for 3-5 minutes.
Add the tamari and deglaze the pan.
Add the stock, cover, reduce heat to low and simmer for 45 minutes.
While the tempeh simmers, make the tortillas.
Mix the dry ingredients and add the water.
Stir to form a smooth, pliable dough, neither too dry nor moist.
If the dough is too wet, add more masa 1T at at time; if too dry, add water 1T at a time.
Divide the dough into 8 equal parts, and flatten each into a 2-3″ round disk.
Cover the dough with a damp cloth while you press the tortillas.
Heat a frying pan on medium high heat.
If you have a tortilla press, follow the instructions provided.
If you don’t, roll the tortillas out gently between two sheets of plastic wrap into rough circles about 1/8″ thick, about 5-6″ in diameter.
It’s the peeling of the tortilla that’s of the most difficult part — go slowly.
Carefully peel and add the tortilla and cook until the top of the tortilla is start to look dry.
Flip and cook the other side (it should be about 1 minute each side, a little more on the first, a little less on the second).Little brown spots make a tortilla look lovely.
Repeat for the remaining 7 tortillas and cover with a warm, very lightly damp tea towel.
Let them rest for about 20 minutes to cool and soften until you’re ready to use.
The tortillas will keep, but you’ll likely have to steam them to use them later.
At the 40 minute mark, preheat the oven to 450F.
In a shallow pan with sides, bake the tempeh for another 20 minutes or until the moisture has been absorbed the tempeh has started to brown. Ovens vary; use the colour as your guide. Don’t overcook.
Start the white sauce and broil the tempeh for another 5 minutes.
In a small sauce pan, bring the soy milk to a simmer.
Add the sea salt, miso, sesame seed butter and vinegar.
Stir to combine and simmer for 5 minutes uncovered.
Slowly add the tapioca solution stirring continuously until it thickens.
Remove from heat and season to taste.
Remove the tempeh from the oven.
Let the white sauce and the tempeh cool for a few minutes.
While they cool, whisk the dressing for the greens and toss.
Whisk the ingredients for the garnish.
To assemble, fill each tortilla with 3-4T tempeh, 2T white sauce, 1/4 cup greens and then about 2t passata
mixture.
Sprinkle with nutritional yeast and serve.

Chocolate, cashew millet mousse with persimmon cream and raspberries

/0 Comments/in , , , /by

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.