Four ingredients, simple, creamy and delicious.
3 frozen bananas (about 2 1/2 cups)
2T cocoa (I use a Dutch-processed, fairly traded brand)
1/4 cup soft dates, pitted and finely chopped.
1t sliced almonds, crushed
Optional: 1t powdered maca
Puree the bananas, cocoa and dates until smooth, spoon out, and garnish with almonds.
A fairly straightforward hash — in spite of the ingredients list — baked with sesame and curry spices, topped with kale stir-fried in tamari and mustard, garnished with some sauerkraut, black sesame seeds, and a simple tomato, balsamic vinegar catsup. This recipe easily doubles.
Ingredients
For the dressing
1 scallion, minced
1/2T fresh garlic, minced
1T sesame seed butter
1T tamari
1T pickle or sauerkraut vinegar (pickle vinegar pefered for the spices)
1T cold water
1/2t coconut sugar
1T nutritional yeast
1/2T curry powder
1/4t red Thai chili
Sea salt and black pepper to taste
For the hash
1 cup sweet potato, peeled, 1/3″ dice
1 cup yellow potatoes, scrubbed, 1/3″ dice
1/2 cup cooked chick peas (1)
1T warm water
1/2T nori flakes
1/2t purple dulse flakes
1T nutritional yeast
Sea salt and black pepper to taste
For the kale
1 cup green kale, stemmed and chopped
1/2t prepared mustard (I use a brown mustard)
1/2T tamari
1T nutritional yeast
Sea salt and black pepper to taste
For the garnish
1T passata (or tomato puree)
1t balsamic vinegar
Sea salt and black pepper to taste
1/2t black sesame seeds
2T sauerkraut (I use unpastuerized)
Optional: add 1/2t agave nectar, 1/4t garlic and/or onion powder to the catsup for a more traditional catsup taste.
Directions
Make the dressing for the hash first, then the potatoes and chick peas, the kale and the garnish.
Preheat the oven to 375F. Whisk together the ingredients for the dressing and season to taste. Let the dressing stand while the oven warms up. Prepare the sweet and yellow potatoes. Using a fork, mash the chick peas with the warm water, dulse, nori, and nutritional yeast. Season to taste. Toss the potatoes in the dressing until well-coated. Toss the chick peas with the potatoes and mix thoroughly.
Add the hash to a 5″ – 6″ tart ceramic plate (or similar glass or ceramic baking dish). Pack the hash tightly with a spoon. Bake for 20-30 minutes until the potatoes are fork tender and lightly browned. They should have formed a light crust. When the hash is done, remove from the oven and let it stand 5 minutes to cool and setup.
While the hash cools, make the kale and catsup. Whisk the tamari and mustard. Add the mixture to a frying pan on high heat. Add the kale and stir fry until the kale is lightly wilted (about 2-3 minutes). Remove from heat, toss with the nutritional yeast, and season to taste. Whisk the passata and balsamic vinegar together for the catsup and season to taste.
Run the flat of a knife around the interior edge of the hash to loosen it from the tart plate. Carefully turn out the hash onto a plate (it may be a bit crumbly). Season to taste. Add the kale. Garnish with sauerkraut, black sesame seeds, and catsup, and enjoy!
Simple and delicious.
Ingredients
For the bananas
2 medium frozen bananas (about 1 1/2 cups)
1 shot fresh espresso, short (I use a fairly traded brand)
Sweetened to taste
1t walnuts for garnish
For the fudge
1/2T cashew butter
2t cocoa powder (I use a fairly traded, Dutch-processed brand)
1T cold water
1t coconut sugar (or other sweetener to taste)
Optional: 1t powdered maca root. Dates, stevia, maple syrup, agave nectar, coconut sugar, etc., will all work as sweeteners for the bananas. I use coconut sugar for the fudge, but other sweeteners will work as well.
Method
Make and then flash chill the espresso in the freezer while you make the rest of the fudge. Mix the ingredients for the fudge until smooth and thick. Puree the bananas and espresso. Sweeten to taste. Add the fudge and stir lightly to ripple. Spoon out, garnish with walnuts and serve.
A traditional hot chocolate richly spiced with cinnamon, vanilla and star anise, thickened with masa, presented here in frozen dessert form.
Ingredients
2T cool water
1t masa harina
1/4 cup unsweetened soy milk
1/2t ground cinnamon (1)
2T unrefined sugar (2)
1/4t vanilla extract
Several drops, anise extract (1)
25g bittersweet chocolate (I used a fairly traded bar, 70% cocoa)
2 Large frozen bananas (about 2 cups)
A pinch of cocoa for garnish (I use a fairly traded, Dutch-processed brand)
Directions
Mix the masa and cool water in a small bowl. Add the mixture to a small sauce pan and warn on medium. Add the soy milk and stir to combine. Bring the pan to a light simmer. Mix the cinnamon and sugar until well combined. Add the mixture to the pan. Stir thoroughly. Simmer lightly, stirring frequently, for about 3-5 minutes
As the sugar is dissolving, break the chocolate in to small pieces. Add the chocolate to the pan, stirring continuously until the chocolate is melted. Be very careful not to add water, heat the pan too much, or do anything else that might make your chocolate seize.
When the chocolate has melted, remove from heat. Let the chocolate cool 1 minute, stirring frequently. Add the chocolate mixture to the bananas and puree smooth. Spoon out into an appropriate glass, sprinkle with cocoa and serve.
1. Normally, cinnamon sticks and star anise pods are preferred, but given the small amount of liquid involved, ground cinnamon and extract will do. If you decide to quadruple the recipe, by all means, use the whole spices.
2. Piloncillo is preferred, but not readily available everywhere. I used 2T scant coconut sugar, 1/2t black strap molasses for this version.
The combination of sesame, artichoke and white miso with the cabbage give this white sauce a rich flavour.
Don’t let the cabbage put you off. It’s mildly pungent flavor works with the artichoke to make for a very flavourful sauce.
Pictured here with sagnarelli (rectangular pasta about 1″ x 2″) and fregula, a circular, oven-toasted pasta like couscous. Sagnarelli are a good pasta for someone new to making their own, and fregula are fun to make.
Ingredients
For the pasta
1 1/2 cups semolina flour
1/2 cup cold water
1T olive oil
1/4t sea salt
2 liters water with 2T course sea salt for boiling
1T nutritional yeast
For the sauce
1 cup vegetable stock
1/4t coarse sea salt
1 ‘sprig’ of dried kombu (about 1″)
1T fresh garlic, minced
1 cup artichoke hearts
1 cup shredded green cabbage (the whiter, the better –although I use coleslaw mix)
2t lemon juice
1T white miso
2T sesame seed butter (as opposed to tahini; I used a fairly traded brand)
1T tapioca flour whisked with 2T cold water
2T nutritional yeast
Sea salt and black pepper to taste
Optional: Add a 1/2t of smoked paprika garnish for some additional flavour. Replace the cabbage with cauliflower and the sesame with cashew butter for a more neutral
taste.
For the garnish
1 cup kale, coarsely chopped
1/2T cooking oil
1/4t coarse sea salt
1T nutritional yeast
Sea salt and black pepper to taste
1/4 cup sun-dried tomatoes (the dehydrated kind, not jarred)
1/4 cup boiling water
Directions
Start the pasta, make the sauce and then the garnish. Mix the flour and sea salt. Mix the 1/2 cup water and oil. Combine the wet and dry and knead until a smooth, elastic dough forms (about 3-5 minutes). Set aside under a clean, wet tea towel for 30 minutes to let the dough rest.
At the 30 minute mark, roll the dough out on a floured board into a large rectangle about 12″ wide, however long, and 1/8″ thick. You may need to break the dough into two pieces if you have a small board. Keep the other half in the bowl under the tea towel until its ready to use.
With the dough rolled, Start the sauce. In a sauce pan with a lid, bring the stock to a light simmer, add everything up to but not including the miso to the pan, cover, reduce to low and simmer about 10 minutes or until the cabbage is lightly soft, but not mushy.
While the sauce simmers, start the garnish. Preheat the oven to 450F. Bring the 1/4 cup water to a boil and add to the sun-dried tomatoes. Toss the kale with the cooking oil and sea salt. Spread the kale evenly across a small baking dish and roast for about 8-10 minutes, or until the kale is a vibrant green.
With the kale in the oven, finish the pasta. Cut width-wise with a pastry cutter (or a knife) in 1/4″ strips. Repeat until your dough is used up. Bring the 2L water and sea salt to a boil. Drain the sun-dried tomatoes, adding their water to the pasta water. Add the pasta. Swirl the pan. Cook until the fettuccine start to float. Chop the sun-dried
tomatoes while you wait.
For a softer pasta, boil an extra minute, but be careful not to overcook Drain the pasta reserving about 2T pasta water. Add this to the sauce. Rinse the fettuccine with cool water.
Now, finish the sauce. Remove from heat, and remove the kombu. Add the miso and the sesame seed butter. Puree the ingredients until smooth. Return the pan to a simmer. Add the tapioca mixture slowly, stirring continuously, until thickened. Remove from heat. Add the nutritional yeast and stir to combine.
Let the sauce stand about 2 minutes to cool. Rinse the pasta with hot water, drain a few seconds. Remove the kale from the oven. Toss with the nutritional yeast and season to taste. Toss the pasta with its nutritional yeast.
Season the sauce to taste. Plate the pasta, add the
sauce, sprinkle with the kale and sun-dried tomatoes, and serve.
A warm, nourishing, and filling soup. This recipe easily doubles.
For the soup
4T water, divided
1T maple syrup
1T tamari
2T cashew butter
1/4t turmeric
125g tempeh, finely chopped (use pasteurized)
1/4t coarse sea salt
2 scallions, minced (4-6″ green reserved for garnish)
2T fresh garlic, minced
1T lemon juice
3 cups vegetable stock
2 medium yellow potatoes, chopped (or about 2 cups diced)
1T tapioca flour dissolved in 2T cold water
2T nutritional yeast
Sea salt, black pepper and maple syrup to taste
For the eggplant
1T cooking oil
1/4t coarse sea salt
1T tamari
1t fresh garlic, minced
1/2T maple syrup
1/4t black or cayenne pepper
A dash liquid smoke (or to taste)
2 Italian eggplants (enough to make 12 – 16, 1/4″ slices)
Sea salt and black pepper to taste
Optional: replace the liquid smoke with 1/2t smoked paprika
For the kale
1/2T cooking oil
1/4t coarse sea salt
2 cups loose green kale, stemmed and chopped
1T nutritional yeast
Sea salt and black pepper to taste
For the garnish
1/2t dried, ground sumac
1T nutritional yeast
Sriracha, cayenne pepper, chili flakes or similar to taste
Directions
Start the soup, then make the eggplant and kale. Mix the cashew butter, maple syrup, tamari, and turmeric until combined. Toss the chopped tempeh in the mixture to coat and set aside.
In a large pot with a lid, bring 2T water and sea salt to a simmer on medium high heat. Add the scallions and saute in the water for 2 minutes. Add the garlic and saute for 1 minute. Add the tempeh, its marinade and 2T water to the pan. Saute for another 3-5 minutes or until the pan is starting to brown lightly.
Add the lemon juice and deglaze the pan. Add the stock and bring the pan back to a simmer. Reduce heat to medium-low. Simmer for 30 minutes loosely covered. Add the potatoes, reduce heat to low, cover and simmer for another 15 – 20 minutes or until the potatoes are fork tender.
While the potatoes simmer, preheat the oven to 450F. Toss the kale in its cooking oil and sea salt. Trim the ends of the eggplant and slice length-wise in 1/4″ strips. Start by cutting the eggplant in half, and then cut in slices. Slice as evenly as possible to ensure even cooking. Aim for 16 slices if you can in case you loose a few during the cooking process. Trim the outside skin of the eggplant on the last slice, but don’t peel entirely.
Whisk the cooking oil, tamari, sea salt, maple syrup and liquid smoke. Toss the sliced eggplant in the mixture until well coated. On a lightly oiled, warm roasting pan or baking sheet, roast the eggplant and the kale until the kale is soft and the eggplant is well browned, turning once. Expect 8-12 minutes. Ovens vary; use the colour and texture of the eggplant as a guide. Remove the kale or eggplant and set aside if either cooks more quickly.
When the potatoes are tender, remove from heat and puree the the soup until smooth. Return the pan to a simmer. Mix the tapioca flour with the water until dissolved. Stirring continuously, add the tapioca mixture to the soup slowly until thickened.
Remove from heat and add the nutritional yeast. Chop 2-4 slices or so of eggplant (depending on how many you have total) and add to the soup. Add about 1/4 cup kale to the soup. Stir to combine. Let stand 2 minutes to cool. Season the remaining kale, the remaining eggplant, and the soup to taste.
To plate, ladle out the soup. Add the eggplant and kale to the middle of the bowl in a light stack. Spread the kale in a thin layer so that its pressure relative to the surface tension of the soup is nice and light.
Add the eggplant slices in a similar way. Sprinkle the soup with sumac and nutritional yeast. Add sriracha, red pepper flakes or similar. Garnish with thinly sliced scallion greens cut on an angle and serve.
A simple, soothing, and visually impressive dessert (or breakfast).
Ingredients
3 medium frozen bananas (about 2 cups)
1/4 cup baby spinach greens
1/4t mint extract
2T agave nectar, 3T maple syrup, or stevia to taste
20g mint chocolate (I use a fairly traded bar)
Optional: 1t maca powder; trade the bar chocolate for chocolate chips if you prefer.
Instructions
Chop the chocolate. Blend the bananas, spinach, mint extract, and sweetener until smooth. Add 3/4 of the chocolate to the bananas and stir to combine. Spoon out, garnish with the remaining chocolate, and serve.
Chick pea and spinach stir fried in curry spices, in a whole wheat, curry-spiced wrap. A lovely but not very authentic dish with a lot of flavour.
Ingredients
For the dry spice mixture
1T curry powder (1)
1t dried, ground allspice
1/2t coconut sugar
For the filling
1 cup cooked chick peas
1/4t coarse sea salt
1T cooking oil
1T scant dry spice mixture
1t brown mustard
1T passata (or tomato puree)
2T water
1 cup tightly packed, chopped spinach
Sea salt and black pepper to taste
Optional: 1T nutritional yeast
For the wrap
1/2 cup whole wheat flour
1t dry spice mixture (whatever remains)
1/4t coarse sea salt
1/4 cup warm water
1T cooking oil
Directions
Mix the spices, make the wrap and then make the filling. Mix the curry powder with the allspice, and sugar. Mix the dry ingredients and add the water. Knead until a smooth elastic dough forms. Set aside in a bowl for about 15 minutes to let the dough rest, covered with a warm, wet tea towel.
When the dough has rested, on a floured board, roll out roll out into a small, flat circle (about 8″). Brush with 1t oil. Fold into a half circle. Brush with 1t oil. Fold into a triangle. Roll the wrap out to about a 12″ circle. It should be fairly thin (about 1/8″). Brush with the last 1t oil.
Bring a large frying pan to heat on medium high (or use a griddle if you have one). Add the wrap (dry side down) and fry for 1-2 minutes. Turn and fry the other side. The wrap will be done when it’s lightly browned. Don’t overcook. It will make the wrap harder to roll. Remove from heat, let the wrap cool for a few seconds. Rub very lightly between your palms to soften. Cover loosely with a dry tea towel and make the filling.
Bring the oil and sea salt to heat on high in a small frying pan. Add the curry powder and stir to combine. Fry the spices for a minute or until they are nicely aromatic.
Add the mustard and stir to combine. Add the chick peas and stir to coat. Fry for another minute. Add the passata and water and stir to combine. Fry for about 2 minutes or until the water has been absorbed. Add the spinach and stir to combine. Stir fry for another 1-2 minutes or until the spinach is nicely wilted but still green. Don’t overcook. Remove from heat and sprinkle with nutritional yeast if you’ll be using it.
To finish the wrap, add the filling to the middle in an oblong shape, slightly toward the bottom of the wrap. Let stand a minute for the filling to warm the wrap, and then wrap like a burrito.
Fold in the sides perpendicular to the filling gently, fold up the bottom up over the filling. Tuck the filling gently with the bottom of the wrap — but not too hard or you may split your wrap if it’s overfilled. Roll the whole thing over to close the wrap. Let stand 2-3 minutes before serving. I put mine back in the large frying pan to keep it warm, ‘seamside’ down.
Ingredients
For the amaranth
1/4 cup amaranth
3/4 cup water
2T sun-dried tomatoes, finely chopped (dehydrated, not
the jarred kind)
1/2T fresh garlic, minced
1/4t turmeric (or more to taste — I use 1/2t)
1T nutritional yeast
1T cashew butter
For the chick peas
1/2 cup cooked chick peas
1/2T curry powder
1/4t red Thai chili (or similar and/or to taste)
1/2T tamari
2t cooking oil
Sea salt and red or black pepper to taste
For the kale
1t cooking oil
1/4t coarse sea salt
1 cup green kale, stemmed and chopped
1 scallion, minced (2″-3″ green reserved for garnish)
1T nutritional yeast
Sea salt to taste
Directions
First, start the amaranth, then roast the chick peas and kale. In a small sauce pan with a lid, bring the water to a boil. Add the amaranth, cover, reduce heat to low and simmer for approximately 20 minutes, or until the amaranth has formed a sticky consistency. Stir frequently
Add the remainder of the ingredients except the cashew butter and nutritional yeast and stir to combine. Cook another 3 minutes and remove from heat. Add the cashew butter and yeast. Stir to combine. Let cool a few minutes.
At about the 10 minute mark, start the chick peas and the kale. Preheat the oven to 450F. Whisk the curry, tamari, and red chili, and toss the chick peas to fully coat. Toss the chopped kale in the oil, sea salt and scallions.
Add both the chick peas and the kale (separately) to a roasting pan or baking sheet and roast for about 8-10 minutes — until the chick peas are lightly dry but not chalky and the kale is a vibrant green. Be careful not to overcook; remove either if it becomes ready. When done, toss the kale with the nutritional yeast. Season the chick peas, kale and amaranth to taste.
To plate make a small circle of amaranth, add the kale, the chick peas, garnish with the scallions, and serve.
A luxurious breakfast or a light dessert with rich but comforting flavours
Ingredients
For the apple pie syrup
1 cup apple cider
1t fresh ginger, grated and minced
1/4t dried, ground cinnamon (or to taste)
Optional: a pinch dried ground cloves
For the bananas
2 medium frozen bananas (about 1 1/2 cups)
1/4t vanilla extract
1t walnuts, finely chopped
Optional: 1t maca powder
For the caramel
1/4 cup soft, dried dates, pitted and chipped
1/2T white pickling vinegar
1/2T red miso
3T warm water
A pinch coarse sea salt
Directions
Start the apple pie syrup, then make the caramel, then the bananas. Whisk the spices with the apple cider. In a small saucepan over medium low heat, reduce the cider mixture to about to 2-3T syrup.
The reduction will take about 20 minutes but depends on the exact amount of heat and the size of the pan. You can stir infrequently while it reduces to about 1/4 cup. At that point, it should start to caramelize. Reduce the heat to low. Stir continuously while it bubbles and remove from heat when you have a thick syrup. Set the syrup aside to cool and make the caramel.
Blend all of the caramel ingredients except the sea salt until smooth. Add the sea salt. Stir to combine. Set aside. Blend the bananas and vanilla until smooth. Add 1t pureed banana to the caramel and stir to combine. Add the maca (if you’ll be using it) and the syrup to the bananas. Blend smooth.
Add 2T caramel to the bananas. Stir to marble the bananas and the caramel. Spoon out to an appropriate dish. Garnish with the rest of the caramel and the walnuts, and serve.
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