Oyster mushroom, artichoke and yellow potato soup

Oyster mushrooms, artichoke hearts and yellow potatoes with pear cider, sweet onion, soy milk and sesame, garnished with purple dulse and nori flakes, a ribbon of spicy and sweet red chili and baby rocket greens.

For the soup
1/2t of sea salt
1T of olive oil
1 cup of sweet (vidalia) onion, 1/4″ dice
2T of minced garlic
2 cups of yellow potatoes, 1″ dice
1 cup of oyster mushrooms, wiped, trimmed and thinly sliced
1 cup of artichoke hearts, quartered
1/4 cup of pear cider (or a mix of 1T of lemon juice, 3T of pear juice)
2 cups of light vegetable stock
1 ‘sprig’ of dried kombu
2 cups of unsweetened soy milk
2T of sesame seed butter (or thick tahini)
1T of arrowroot powder whisked with 2T of cold water
Sea salt and black pepper to taste.

For the ribbon
1T of red chili paste
1T of agave nectar
1t of coconut oil
1t of lemon juice
A pinch of sea salt

For the garnishes
1/4t of purple dulse flakes
1/4t of nori flakes
About 1/4 cup of very loosely packed baby rocket greens (arugula)

Prepare the ingredients.
Mix the ingredients for the ribbon in a small bowl and let stand, covered.
In a pan with a lid, saute the onions in the olive oil and sea salt on medium-high heat for about 5 minutes.
Add the garlic, potatoes and artichokes and saute for another 5-10 minutes until the ingredients started to brown a little.
Add the cider and deglaze the pan.
Add the stock and kombu.
Cover, bring to a low boil and simmer on low for about 15-20 minutes until the potatoes are not quite fork tender.
Remove the kombu.
Add the soy milk and tahini, and stir until the tahini is dissolved.
Cover and simmer on low for another 5 minutes until the potatoes are fork tender.
Whisk together the arrowroot and water.
Add the dissolved arrowroot to the soup slowly and stirring continuously until it thickens.
Let stand for 10 minutes to cool.
Bowl and garnish with the chili and sea vegetables.

Lemon, artichoke and caper spread

When they are emulsified with olive oil, artichokes take on a very fluffy texture, making this a very flavourful alternative to oil-heavy spreads. Shown here with lightly breaded seitan.


2 artichoke hearts, quartered (about 1 cup)
2t of cooking oil
1/4t of coarse sea salt
1T of lemon juice
2T of olive oil
2t of capers
2t of garlic, minced
1T of nutritional yeast
Sea salt and black pepper to taste


Bring the oil to heat on medium high, add the sea salt and the artichokes.
Saute until the artichokes are very light browned.
Deglaze the pan with the lemon juice, remove from heat and let stand about 10 minutes to cool.
Puree with the remaining ingredients in a high speed blender, adding the olive oil very slowly to ensure proper emulsification.
Chill covered for about 30 minutes, and then season to taste.

Broccoli soup with lemon artichoke ribbon and scallions

A simple soup for fall with a little extra presentation and flavour nuance.

For the soup

1T of cooking oil
1 scallion, minced (reserved 3-4″ on green for garnish)
2 cups of broccoli stalks, florets and greens
2 cups of vegetable stock
1/4t of sea salt
2t of lemon juice
2T of nutritional yeast
Sea salt and black pepper to taste

For the ribbon

1T of lemon juice
1T of sesame seed butter
2T of boiling water
2T of olive oil
1 artichoke heart, chopped (about 1/4 cup)

Bring the oil and sea salt to heat on medium-high.
Saute the scallions and broccoli for 3-5 minutes, until the pan browns a little
Add the lemon juice and deglaze.
Add the stock and bring the pan to a light simmer.
Cover and reduce heat to low.
Cook until the broccoli is fork tender.
As the soup finishes, start the ribbon.
Whisk the lemon juice an sesame seed butter until smooth.
Add the boiling water and whisky.
Add the artichokes and the olive oil and puree until smooth.
Remove the soup from heat, add the nutritional yeast and puree.
Season to taste and bowl.
Pour the ribbon over the soup.
Garnish with scallions

Creamed artichoke and walnut soup with kale and kalamata olives

Served with red Thai chili spiced tomato ribbon and scallions, this soup combines enthusiastic flavours and colours.


4 cups vegetable stock
1t coarse sea salt, divided
1/4t black pepper
1t dried, rubbed thyme
1T lemon juice
2 cups artichoke hearts
4 scallions, minced (6″ of greens reserved for garnish)
2T fresh garlic, minced
1/2 cup walnuts
1/4 cup and 1T nutritional yeast
4T kalamata olives, roughly chopped
1/4 cup passata (tomato puree)
1/4t red Thai chili paste (or to taste)
1 cup kale, finely chopped
2T tapioca flour whisked with 2T cold water
Sea salt and black pepper to taste


Soak the walnuts in warm water for 1 hour.
When ready to make the soup, preheat the oven to 400F.
Toss the kale with 1/4t of coarse sea salt.
Add the kale to a lightly oiled baking sheet and bake on the middle rack until lightly browned (approximately 15 minutes). Ovens vary; use the colour and lightness of the kale as your guide.
Bring the stock to a light simmer in a pan with a lid.
Add 1/2t sea salt, lemon juice and black pepper
Add the artichoke hearts, scallions and garlic.
Reduce heat to low, cover and simmer 10 minutes.
Remove the kale from the oven when ready.
Toss with 1T nutritional yeast and set aside.
When the soup has simmered 10 minutes, pull out the artichoke hearts with a spoon (and some stock is fine).
Drain the walnuts.
Using an immersion blender, puree with the artichoke hearts until smooth.
Add the pureed artichoke hearts and walnuts to the pan.
Puree soup together until smooth.
Return to a simmer on low, cover and simmer for 10 minutes.
While the soup simmers, mix the passata with the chili paste and 1/4t of coarse sea salt.
Whisk the tapioca flour and the cold water.
Stirring constantly, add the mixture slowly. to the soup until it thickens.
Add the 1/4 cup nutritional yeast and stir to combine.
Remove from heat.
Season to taste.
Ladle out the soup into bowls.
Sprinkle the soup with roasted kale.
Dribble the passata over the soup and the kale.
Sprinkle about 1/2T olives around the soup with 1/2T in the center.
Garnish with scallions and serve.

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

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.


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.


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



Tomato, artichoke drop soup with brown rice and kale.

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.


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.


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.

Creamy artichoke, cabbage and white miso soup with kale, sun-dried tomatoes and olives

A simple but flavourful and light soup. This makes 4 small bowls, 2 large ones.


For the soup
2T water
2 scallions, minced (about 2T)
1T fresh garlic, minced
1/4t coarse sea salt
1 cup artichoke hearts (not jarred)
2 cups shredded green cabbage
1/2T lemon juice
2 cups unsweetened soy milk
2 cups vegetable stock
1 ‘sprig’ dried kombu (about 2″)
1/4t black pepper, freshly cracked
1T cashew butter
2T white miso
2T sun-dried tomato water (as noted below)
1T tapioca flour dissolved in 2T cold water
Coarse sea salt and black pepper to taste

For the garnish
2T sun-dried tomatoes (dehydrated, not jarred), coarsely chopped
2T boiling water
1 cup curly green kale, coarsely chopped
2t kalamata olives, pitted and sliced

Optional: Add some capers for an additional touch. Add 1t herbs de Provence for some additional flavour.


Warm a large pan with a lid on medium-high heat. Water saute the garlic and scallion for 2 minutes. Add the cabbage and artichokes. Saute for 3 minutes. Add the lemon and deglaze the pan (if necessary). Add the stock, kombu, black pepper, and plant milk. Bring the pan to a simmer.

Reduce heat to low and simmer covered for 10 minutes. Uncover, remove the kombu and puree smooth. Increase heat to medium low and simmer uncovered for 15 minutes.

While the soup simmers, prepare the garnish. Add 2T boiling water to the sun-dried tomatoes to rehydrate them. Preheat the oven to 450F. On a baking or roasting pan on the middle rack, roast the kale for 5-8 minutes, or until it’s nicely wilted and a vibrant green (don’t let it brown). Remove from heat and set aside when done.

At the 15 minute mark, remove the soup from heat. Add the cashew butter, sun-dried tomato water and miso. Puree smooth. Stirring continuously, add the tapioca mixture. Stir until it thickens (should be immediately). Reheat the pan only if absolutely necessary. Season to taste.

To plate, ladle/spoon out the soup, garnish with the kale, then the sun-dried tomatoes and then the olives and serve.