Ricciolini (ringlets) with nori, mushrooms, artichokes, and kale

/0 Comments/in , , /by

For the pasta
1 cup semolina flour
1t nori flakes
A pinch coarse sea salt
1/3 cup warm water
1t olive oil
2 liters water and 2t coarse sea salt for boiling

For the sauce
2T cooking oil
1/4t coarse sea salt

2 scallions, minced
1/2t dried basil, rubbed
1/4t dried oregano, rubbed
1/4t dried rosemary, rubbed
1/4t dried thyme, rubbed
1/4t dried marjoram, rubbed
1/4t dried red chili flakes (or to taste)
1/4t black pepper, freshly ground
1T garlic
2 cups cremini mushrooms, 1/2″ slices
1 cup artichoke hearts, finely chopped
1T lemon juice
2 cups passata (or tomato puree)
1 cup vegetable stock
2 cups green kale, coarsely chopped
2T pasta water
1/2T arrowroot powder dissolved in 1T cold water
1/4 cup nutritional yeast
Coarse sea salt and black pepper to taste

Optional: This is a relatively light sauce, close to soup. For a heavier sauce, reduce 3 cups of passata by about half and then add with the vegetable stock. Double the stock for a soup. Leave out the oil in the pasta and Water saute the scallion for a no oil version. A little red wine in the sauce will add depth and flavour. 2T sun-dried tomatoes, minced, added with the stock will also add depth. If you’d prefer your kale a little crunchier, add it to the sauce with the pasta.

Directions

First, start the pasta, then make the sauce. Mix the flour, nori and sea salt. Mix the oil and the 1/3 cup water. Mix the wet with the dry, and knead until a smooth elastic dough forms, and then another two minutes. Cover with a warm wet tea towel and let rest about 30 minutes.

In a large frying pan with a lid, bring the cooking oil to heat on medium high. Add the scallions, the dried green herbs and the chili. Saute for 2-3 minutes until the herbs are fragrant. Add the garlic and saute for another minute. Add the mushrooms and artichoke hearts and saute for 5-7 minutes, or until the mushrooms have softened and have become lightly browned.

Add the lemon juice and deglaze the pan. Add the stock and the passata. Return the pan to a simmer, cover, reduce heat to low and simmer while you make the pasta.

On a floured board, roll the pasta out to a large rectangle about 1/8″ thick. Trim uneven edges with a knife or a pastry cutter (I use a pastry cutter). Cut the pasta in about 1 1/2″ to 2″ strips by 1/2″ to 3/4″ strips. Larger is more traditional, and the smaller the strip, the more time you’ll spend curling. Smaller, however, is a little easier until you get the hang of the twist.

When the pieces are cut, carefully twist each in a ringlet/curl fashion. Take one end of the pasta and twist toward you. Twist the other end of the strip away from you. For a shorter strip, twist once. For a longer strip, twist twice.

As you twist, however, be careful to keep as round of a shape to the twist as you can — otherwise, your pasta will not have the ringlet shape that makes this dish a delight. Press each end of the curled pasta gently to the board so that it won’t unravel while it dries.

Note, you can always twist more more than twice if you have the patience and dexterity. You can also curl the pasta around a dowels if you have them, although this is more complicated. If you don’t get the curl you like with an individual piece, just add the piece to the trimmed dough, and roll back out until you have a board full of lovely curls. As with many pastas, practice makes perfect.

Repeat until you’ve used all of the dough. Let the curled pasta stand for at least 20 minutes to dry in that shape. Drying helps keep the shape of the curl.

When the pasta has dried, add the kale to the sauce and stir to combine. Increase the heat of the pan to medium-low and leave loosely covered. In a large pan, bring the 2 liters water to a light boil with the sea salt. Carefully add the curls to the water. Boil lightly until they start to float (a few minutes). Don’t overcook and drain immediately, adding 2T pasta water and the pasta to the sauce. Stir to combine.

Simmer, stirring frequently for 2 minutes. Add the arrowroot mixture slowly, stirring constantly, until it thickens. Remove from heat. Add the nutritional yeast. Stir to combine. Season to taste. Ladle out into bowls and serve.

Chilled blueberry borscht with sour cashew butter ribbon

/0 Comments/in , , /by

Simple, light and refreshing, but you have to like beets for this one. The dark, fruity flavor of the blueberries presents first, followed by the sweet, earthy taste of the beets, and then the salted, sour taste of the cashews. This makes two large bowls, four small ones, and easily doubles.

Ingredients

2 cups blueberries (the smaller the berries, the better)
1 cup red beets, peeled and chopped
1/4t coarse sea salt
1 cup cold water
2T cashew butter
2T plant milk (I use soy)
1/2T white pickling vinegar
A pinch coarse sea salt
Sea salt and black pepper to taste

Optional: Replace the soy milk with a little extra 1/2T cashew butter and use 2T cold water. White pickling vinegar is normally double strength white vinegar. So, you can also use regular white vinegar, but you may need a little more cashew butter to get the right texture. You can use cooked or raw beets with this dish, but raw are preferred. You can also use fresh or frozen blueberries. Puree the beets with the sea salt first, and then add the blueberries if you do. You’ll also need to cover and chill the soup a bit if you use fresh. Add a little freshly minced jalapeño pepper to give this soup some additional spicy, citrus flavor. Maybe a little fresh dill.

Directions

Puree the beets, blueberries and sea salt until smooth. Mix the cashew butter with the soy milk, vinegar and sea salt until smooth and fluffy. Let stand 5 minutes to thicken further.

When ready, blend the 1 cup water into the blueberries until.smooth. Add 2t cashew mixture to the blueberries and blend. Season to taste. Ladle out and garnish with the remaining cashew mixture, either in a dollop or in a nice paisley design.

Chickpeas, kale, and kamut with red pepper, olives, and capers

/0 Comments/in , , /by
Dressed with garlic, chili and tamari, this is a simple, vibrant dish with no added oil or sugar but lots of flavour.

Ingredients

For the chickpeas, kale and kamut
1 1/2 cups water
1/2 cup kamut
2 cups green kale, stemmed and coarsely chopped
2 red peppers (about 1 1/2 cups), 1/2″ dice
1 cup cooked chickpeas

For the dressing
2 scallions, minced
1T fresh garlic, minced
1T tamari
1T lemon juice
1/4 cup nutritional yeast
1T kalamata olives, pitted and chopped
1T pickled capers, minced
1t nori flakes
1t purple dulse flakes
2T cold-milled brown flax seed
1/4t dried red chilis (or to taste)
Coarse sea salt and black pepper to taste

Optional: Chopped walnuts, sliced ripe pear, clementines, sauteed mushrooms, sun-dried tomatoes, will all add flavor, texture and nuance to this dish. Roasting the chickpeas separately with a little tamari and chili or the dulse and nori will also add nuance.

Directions

In a small sauce pan with a lid, toast the kamut for 2-3 minutes. Add the water and bring to a simmer. Cover, reduce heat to low and simmer until the water is absorbed and the kamut is soft by nicely chewy (expect about 1 hour). You could reduce cooking time a little by soaking the grain overnight.

While the kamut is finishing up, assemble the kale, red pepper and kale in a large bowl. When the kamut is ready, increase heat to medium high, add the scallions and stir fry for 2 minutes. Add the garlic, and stir fry for 1 minute. Add the chickpeas, toss to coat, and stir fry for another minute. Add the lemon and tamari. Deglaze the pan. Remove from heat. Add the remaining ingredients and toss to combine. Add the kamut and chickpeas to the kale and red peppers and toss to combine.

Let stand 5 minutes to wilt the kale lightly. Season to taste. Dish out and serve.

 

 

Brown lentil, toasted millet bowl with spinach, kale, and sun-dried tomatoes

/0 Comments/in , , /by

Stir fried with tamari, garlic, scallions and embellished with spiral cut carrots, raisins, milled flax seed, and nutritional yeast, this is a simple to prepare and nutritious dish. Makes a large bowl for 2 or a filling side dish for 4.

Ingredients

For the lentils and millet
2 cups water
1/3 cup dry brown lentils
1/3 cup hulled millet
1 ‘sprig’ kombu (about 1″)

For the sauce
1/2 cup sun-dried tomatoes (dehydrated, not jarred)
1/2 cup boiling water
2 scallions, finely chopped
1T fresh garlic, minced
1T tamari

For spinach and kale
2 cups packed baby spinach
1 cup packed kale, stemmed coarsely chopped
1/4 cup raisins (I use sultana)
About 1 cup, spiral cut carrots

For the garnish
2T cold milled brown flax seed
2T nutritional yeast
Coarse sea salt and black pepper to taste

Optional: A little lemon or lime juice will add some sour flavour. Some chopped olives will add some additional flavour and fat. A mix of orange and purple carrots, a little spiral cut golden or red beet will add a lot of colour and some additional nutrition.

Directions

Start the millet and lentils, and then assemble the rest of the bowl. In a small pan with a lid, toast the lentils and millet for about 3 minutes (stirring frequently). Add the water and kombu. Bring the pan to a light boil. Cover, reduce heat to low and simmer for about 30 minutes, or until the water is absorbed. Remove from heat, remove the kombu, and let fluff about 5 minutes.

At about the 15 minute mark, bring half a cup of water to a boil and add it to the the sun-dried tomatoes to rehydrate. Set aside.

While the lentils and millet are fluffing, add the spinach, kale and raisins to a large bowl. Using a spiralizer or a mandoline, cut the carrots in fine, noodle like shapes, Or if you prefer, use a box grater to grate, or use a knife to cut matchsticks. Mix the milled flax seed and nutritional yeast.

When the millet has fluffed, bring the pan back to heat on medium heat. Add the tamari, the water from the sun-dried tomatoes, the scallion, and the garlic. Stir fry for about 2 minutes until the water has been absorbed.

Add the millet and lentils to the greens and stir
thoroughly to combine. Sprinkle in the the nutritional yeast and flax seed. Stir to combine. Let stand about 5 minutes to wilt the greens lightly. Season to taste, bowl out, and serve!

Mint chocolate, chocolate chip frozen dessert

/0 Comments/in , /by

Ingredients

3 medium frozen bananas (about 2 cups)
2T cocoa (I use a fair trade, Dutch-processed brand)
1/4t mint extract (or to taste)
10g mint chocolate, chipped (I use a fairly traded, organic bar)
Sweeten to taste with dates, stevia, maple syrup, or agave nectar

Optional: 1t powdered maca root. Trade the bar chocolate for chocolate chips if you prefer. About 1/4 cup pitted, chopped dates or a few tablespoons of maple syrup should be sufficient.

Directions

Blend the bananas,mint extract, and cocoa. Sweeten to taste and blend smooth. Chip the chocolate. Add 1/2 of the chocolate to the bananas and stir to combine. Spoon out, garnish with the remaining chocolate, and serve.

Vanilla flax and chia pudding with raspberries

/0 Comments/in , , /by

Flax and chia are very nutrient dense — and no danger of sprouting.

Ingredients

1 cup unsweetened plant milk
2T chia seeds (I use black)
1T cold-milled brown flax meal
1/2t pure vanilla extract
A pinch coarse sea salt
Sweetener to taste (stevia, maple syrup, coconut sugar, agave nectar, etc)
1/2 cup frozen raspberries

Optional: 1t powdered maca root. Blueberries,
blackberries, strawberries, etc., will all work fine, as will fresh berries. Different sweeteners will affect the texture and colour.

Directions

Mix the flax, chia, plant milk, vanilla and sea salt. Let stand 30 minutes at room temperature, stirring
periodically. Sweeten to taste, cover and refrigerate for about 8 – 10 hours. When the pudding is ready, the seeds will be puffed and the texture will be thick. Stir to homogenize, garnish with berries, and serve.

Crispy maitake mushroom poor boy with roasted kale and spicy sesame remoulade

/0 Comments/in , , /by
A spicy, crispy and filling sandwich with a fluffy, freshly baked whole wheat bun. It’s important to use fresh maitake for this, and there’s no real substitute mushroom for this particular method.

Ingredients

For the bun
1 1/4 cup whole wheat bread flour
1/2 warm water
1/2T yeast
1/2T balsamic vinegar
A pinch sea salt
1/4t coarse yellow corn meal

Optional: I add 1t herbes de Provence, rubbed. Unbleached flour will give you an even fluffier bun, but at a cost to the flavour and nutrition of the dish.

For the mushrooms
1 cup fresh maitake mushrooms, hand torn into about 1/2″
to 1″ pieces
1T tamari
1T maple syrup
1t prepared brown mustard
1t green nori flakes
1/2T fresh garlic, minced
1/2t fresh ginger, grated and minced
A pinch sea salt

Optional: Whisk 1T cooking oil with the tamari and maple syrup for a richer flavour and a crispier texture.

For the breading
1/4 cup unsweetened plant milk
1/4 cup whole wheat flour
1/4 cup coarse yellow corn meal
1T smoked paprika powder
1/2T dried bay leaf, freshly ground
1t celery salt
1t dulse flakes
1/2t dried onion powder
1/4t crushed red chilis (or to taste)
1/4t black pepper, freshly ground
1/4t white pepper, freshly ground
1/4t dried, ground turmeric
1/4t dried, ground allspice
A pinch dried, ground nutmeg
A pinch dried, ground cloves
Coarse sea salt and additional pepper to taste

Optional: Add a pinch of cardamom if you have it.

For the kale
1 cup curly green kale, stemmed and coarsely chopped
1T nutritional yeast
Coarse sea salt to taste

For the remoulade
2T sesame seed butter (as opposed to tahini — I use a fairly traded brand)
1T unsweetened soy milk
1T white pickling vinegar (or to taste)
1t lemon juice
1/2T fresh garlic, minced
1/4t coarse sea salt
2T tomato passata (or tomato puree)
1T sriracha (or similar or to taste)
Coarse sea salt to taste

Optional: Use 2T sriracha and 1T tomato passata for something spicier. Use cashew butter for a slightly darker colour and sweeter taste.

Directions

Start the mushrooms, then the bun, then the remoulade.

Whisk the tamari, mustard and spices for the mushrooms and toss to coat. Cover and let stand at room temperature while you make the dough for the bun. Toss periodically.

Add the flour and sea salt to a small bowl. Mix the yeast and the warm water (be sure to follow the directions for your yeast regarding temperature). Let the yeast proof for about 5 minutes. Add the water and vinegar to the flour. Stir to combine until the dough forms.

On a floured board, knead until a smooth elastic dough forms and then knead for at least another 15 minutes.Kneading is important to the fluffiness of the bun. Cover with a warm, wet tea towel and let rise for at least an hour, periodically punching the dough down.

When the dough is ready, roll it out to an 8″ cylinder. Let the bun rise, very lightly covered with the tea towel for another 15 minutes. Preheat the oven to 500F. Heat is important to the fluffiness of the bun.

Sprinkle the corn meal onto a baking sheet. Add the dough carefully to the baking sheet and bake on the middle rack for approximately 12-18 minutes or until the dough is lightly browned. Ovens vary; use the temperature and texture of the
dough as a guide. When done, remove the bun from heat and cool on a wire rack.

While the bun cools, make the remoulade. Mix the sesame seed butter, lemon juice, garlic, and vinegar until the sesame is smooth and fluffy. You can also blend the ingredients in a small food processor if you prefer. Add the remaining ingredients for the remoulade and and mix until smooth. Cover and let stand for the flavours to mix until you’re ready to finish the dish.

With the bread cooling and the remoulade ready, mix the dry ingredients for the breading. For the mushrooms, you can use either a baking sheet lined with parchment paper, a silicone baking sheet if you have one, or you can always use
a lightly oiled, warmed baking sheet. If you’ll be using parchment paper, reduce the oven heat to 425F (or the temperature your paper is rated to). Otherwise, reduce to 450F. Preheat the oven accordingly.

Toss the mushrooms in the plant milk until well coated. Toss the mushrooms in the dry spice mixture until well coated. Let stand 5 minutes. Pour the remaining plant milk evenly over the mushrooms. Toss until almost all of the breading coats the mushrooms. Pack if necessary. Let stand 5 minutes. Add the breaded mushrooms in a smooth even layer to the baking sheet.

Bake until the mushrooms are crispy but not dry. Expect about 20 – 30 minutes depending on the method and your oven. Use the colour and texture as a guide. Add the kale at the 10 minute mark and roast with the mushrooms. The kale will be done when it’s soft and a vibrant green. Remove the kale separately if it finishes more quickly.

When the mushrooms are done, remove from heat. Toss the kale with the nutritional yeast. Slice the bun carefully. Season the mushrooms, remoulade, and kale to taste. Spread about 1T remoulade on the bottom of the bun. Add the kale in a smooth, even layer. Pack down into the bun. Add the mushrooms. Add the remaining remoulade on top.
Add the top of the bun, and push down lightly, and serve.

Miso soup with tofu, shiitake mushrooms and kale

/0 Comments/in , , , /by

Simple and nourishing, this makes 4 small bowls or 2 large ones.

Ingredients

1T water
2 scallions, minced about 4″ green reserved for garnish
1 cup shiitake mushroom caps, stemmed and sliced 1/4″
250g tofu, 1/4″ cubes
1T tamari
1T lemon juice
4 cups water
1 ‘spring’ dried kombu, about 1″
2-3T red miso (use low sodium if you can find it)
1 cup green kale, stemmed and coarsely chopped
Coarse sea salt to taste
1/2 cup purple carrots, matchsticked

Optional: 1/2t toasted sesame oil add some additional flavour to this dish, and a teaspoon of white sesame seeds will add colour, flavour and nutrition. I often add nori flakes to mine as a garnish as well. White and yellow miso often have a milder flavor than red. Regular orange carrots are also fine for this dish and add a lovely colour contrast.

Method

Bring a medium pan to heat on medium high heat. Add the scallions and water and stir fry for 1 minute. Add the shiitake and tofu stir fry for 2 minutes.
Add the tamari and lemon and deglaze the pan. Stir fry for another 2 minutes or until most of the moisture has been absorbed, the tofu is lightly browning, and the pan is starting to dry again.

Add water and kombu. Bring to a gentle simmer and simmer 5 minutes. Remove from heat, remove the kombu, add the miso and stir to combine. If you’re new to miso, add 2T to start and add more to taste. Add the kale and stir to combine.

Let stand a minute to wilt the kale lightly. Season to taste. Ladle out. Garnish with scallion greens sliced on an angle and the matchsticked carrots, and serve.

Note, miso ‘tea’ also makes a light, simple snack or breakfast. Bring a cup or so of water to a boil, pour over a 2-3 teaspoons of miso in a mug, and stir until dissolved.

Portobello mushroom, potato and asparagus bowl

/0 Comments/in , , /by

With asparagus, artichokes, sun-dried tomatoes, kale and kalamata olives, this is a simple, colourful bowl with a lot of rich flavours. This makes a smaller side dish for 4 or a larger bowl for 2.

Ingredients

For the potatoes
2 cups potatoes (quartered minis or 1/2″ dice)
1T tamari
1/2T balsamic vinegar
Coarse sea salt to taste

For the mushrooms and asparagus
1/4 cup sun-dried tomatoes, (dehydrated, not jarred) rehydrated in 1/4 cup boiling water and chopped
2T water
1/4t coarse sea salt
1/4 cup scallions, minced, 4″ reserved for garnish
1T fresh garlic, minced
2 portobello mushrooms, stemmed and sliced, 1/4″
1T lemon juice
1 cup asparagus, cut in 1″ pieces (6-8 stalks)
1 cup artichoke hearts (not jarred), chopped
1 cup packed green curly kale, stemmed, coarsely
chopped
2T kalamata olives, pitted and chopped
2T nutritional yeast
Coarse sea salt and black pepper to taste

Instructions

Start the potatoes, then make the mushrooms. Preheat the oven to 450F. Toss the potatoes in the tamari and vinegar. Roast on the middle rack in a baking sheet or roasting pan until browned and fork tender, turning periodically. Expect about 30 – 40 minutes. Ovens vary; use the texture and colour of the potatoes as a guide. Don’t overcook. Remove from heat when done and set aside.

At about the 20 minute mark, combine the sun-dried tomatoes with the boiling water to rehydrate. At the 30 minute mark, bring a large or wok with a lid to heat on medium high. Add the 2T water, sea salt and scallions and stir fry for 1 minute. Add the garlic and stir fry for 1 minute. Add the mushrooms and stir fry for about 3 minutes, until they start to loose their moisture.

Add the lemon. Toss to combine. Lower heat to medium low, cover and let simmer for 5 minutes. Return heat to medium high. Stir fry until the pan begins to dry (should be 2-3 minutes). Add the asparagus and artichoke hearts. Stir fry for 1 minute. Add the water from the sun-dried tomatoes. Stir fry for another 5 minutes or so until
the pan begins to dry again. Add the kale. Stir fry for 1 minute.

Remove from heat. Add the sun-dried tomatoes, olives, potatoes, and nutritional yeast. Stir to combine. Let stand, covered, 2-3 minutes for the potatoes to absorb some of the flavour of the dish. Season to taste. Bowl out, garnish with scallions cut on an angle and serve.

Tomato, artichoke drop soup with brown rice and kale.

/0 Comments/in , , /by

A warm and filling soup. The tapioca binds the artichoke and tofu into a nice, lightly chewy drop dumpling. This makes 4 small bowls or 2 large ones.

Ingredients

For the soup
1/4 cup long-grain brown rice
4 cups vegetable stock
2 cups tomato passata (or tomato puree)
1/4 cup scallions, minced, with about 4″ green reserved
for garnish
1T garlic
1/2T dried basil, rubbed
1t dried oregano, rubbed
1/2t dried thyme, rubbed
1T lemon juice
1/4t black pepper, freshly ground
2 cups green curly kale, stemmed and coarsely chopped
2T nutritional yeast
1/2 cup carrots, matchsticked (I use purple carrots)
Sea salt and black pepper to taste.

For the artichokes
120g extra firm, high quality tofu
1/4t coarse sea salt
1/2 cup artichoke hearts (not jarred)
1/4 cup tapioca flour
1/2t dried ground turmeric
1/2t baking powder
1/4 cup cold water

Optional: Replace the basil, oregano, and thyme with a tablespoon of “Italian herbs” mix or herbes de Provence.

Method

In a large pan with a lid, toast the rice for 2-3 minutes on medium high. Add the stock, return to a simmer, cover reduce heat to low and simmer for 30 – 40 minutes until the rice is soft. Add the passata, herbs and spices to the soup. Cover and simmer another 10 minutes.

While the soup finishes, puree the artichoke ingredients until smooth. Uncover the soup and increase the heat to medium to return the soup to a light boil. Scoop about 1T artichoke mixture onto a spoon and drop into the soup. Repeat (quickly) until all of the mixture has been dropped.

Simmer for another 2 minutes (be sure not to overcook). Add the kale and nutritional yeast. Stir to combine. Add the carrots, reserving a few for garnish if you like. Let stand 2 minutes to cool. Season to taste. Ladle out, garnish with scallion green sliced on an angle and serve.