Tofu stroganoff with cremini mushrooms and scallions

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A simple tofu dish with a lot of flavor, pictured here with soft wheat berries and roasted greens and peppers. Replace the sesame seed butter with cashew for a milder flavor.

Ingredients

225g tofu, cubed
1/2 cup and 2T unsweetened soy milk
1T corn starch
1T of cooking oil
1/2t coarse sea salt
1 scallion, minced (3″ reserved for garnish)
1T of garlic, minced
100g of cremini mushrooms,thinly sliced
1/2T of brown mustard
1t of white vinegar
1t of lemon juice
2T sesame seed butter
2T of nutritional yeast
Sea salt and black pepper to taste

Directions

Cube the tofu, toss in 2T of unsweetened soy milk and then in the corn starch until lightly coated.
In a frying pan with a lid, bring the oil to heat on medium high with the sea salt.
Add the scallion and saute for 2 minutes.
Add the garlic and saute for 1 minute.
Add the mushrooms and saute for 5 minutes.
Whisk the vinegar and the mustard.
Add to the pan and saute for 2 minutes.
Add the soy milk and deglaze the pan.
Returned to a simmer, add the tofu and stir to combine.
Whisk the sesame seed butter and lemon, add to the pan and stir to combine.
Cover, reduce heat to low, and simmer for 10 minutes, stirring frequently.
Add the nutritional yeast and stir to combine.
Season to taste and serve garnished with scallions.

 

 

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.

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.

 

 

Single-serve pistachio pudding with fresh raspberries

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A simple pudding with pistachio’s rich flavour, colour and texture combined with fresh raspberries. The recipe easily doubles.

Ingredients

1.5 cups unsweetened soy milk
1/4t vanilla extract
1/4 cup and 1t sugar separated*
4T pistachios, separated 3T/1T
A pinch of coarse sea salt
1T scant tapioca flour dissolved in 1T cold water
2T fresh raspberries

Directions

Bring the soy milk, vanilla extract, sugar and sea salt to a simmer in a sauce pan on medium.
Reduce heat to medium low and reduce the soy milk by about half (being careful to not let it boil over).
Add about 1/4 cup of the soy milk mixture to 3T of pistachios and let stand about 5 minutes.
Using an immersion blender (or similar) puree the soy milk and pistachios.
Add the mixture back to the pan and puree with the remaining liquid until smooth.
Return the pan to a light simmer.
Whisk the tapioca flour and cold water until dissolved.
Stirring continuously, slowly add the tapioca mixture until the pudding thickens (should be almost immediately).
Remove from heat and let stand 5 minutes to cool.
Pour into a martini glass or similar.
Chill for 20 minutes uncovered.
Cover with plastic wrap and chill for another 2 hours at least to setup.
When ready to serve, toss the raspberries with the 1t sugar.
Sprinkle 1T pistachios and then 2T of raspberries over the pudding and serve.

*A growing number of white cane sugar is processed without animal bone charcoal. Organic cane, beet, agave, and other alternatives are available.