Brown lentil, sweet potato, and mushroom stew with dates and arugula

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Sweet and spicy, this makes a small bowl for 4 and a large one for 2.

Ingredients

2T curry powder
1/2t dried, ground allspice
1/4t crushed red chili (or to taste — I use 1/2t)
1/4t coarse sea salt
3 scallions, minced (3″ – 4″ reserved for garnish)
1T fresh garlic, minced
1t fresh ginger, grated and minced
1 1/2 cup water
1 ‘sprig’ dried kombu (about 1″)
1/2 cup brown lentils (black, green or dupuy will also work)
4 large cremini mushrooms, quartered (about 1 1/2 cups)
2 cups sweet potato, peeled and cut 1/3″ dice
2 cups unsweetened plant milk (I use soy)
1/2T white pickling vinegar
2T tomato passata (or puree)
1/4 cup dried, soft dates
1T tapioca flour dissolved in 2T water
2 cups packed baby arugula
Coarse sea salt and chili or black pepper to taste

Optional: Garnish with sour sesame or cashew cream (as show here), a little coconut milk, and/or a little cilantro to add colour and flavour.

Directions

Bring a large frying pan with a lid to heat on medium. Add the curry powder and other spices. Toast for 2-3 minutes until aromatic. Add the scallions, sea salt, garlic, and ginger. Stir fry for 2 minutes.

Add the water and deglaze the pan. Add the lentils and kombu. Bring the pan to a light simmer. Cover, reduce heat to low and simmer 15 minutes. Add the mushrooms and sweet potatoes and simmer covered for another 15 minutes or until the lentils are tender.

At the 30 minute mark, add the plant milk and vinegar. Increase the heat to medium low and bring the pan to a light simmer. Simmer uncovered for 20 – 30 minutes or until the plant milk is reduced by about half. Remove the kombu. Add the dates and passata. Simmer another 5 minutes. Stirring slowly, add the tapioca mixture. Stir until it thickens (should be immediately)

Add the arugula and stir gently but thoroughly to combine. Let stand 2 minutes to cool and to wilt the greens. Season to taste. Ladle out and garnish as you like with scallion greens sliced on an angle.

Garlic and herb gnocchi with asparagus, sun-dried tomatoes and artichokes

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A rich but simple potato pasta, paired up with traditional vegetables, kalamata olives, and a light red sauce. This makes a smaller appetizer size for 4 or a larger bowl for 2.

Ingredients

For the gnocchi
1 large floury potato (about 2 cups, mashed — I use organic russets)
1T fresh garlic, minced
1/2T herbes de Provence (or similar)
1/4 cup nutritional yeast
1/4t black pepper, freshly cracked
Up to 1/2 cup tapioca flour (see the note below)
1/3 cup brown rice flour
Coarse sea salt to taste
2 liters water with 2t coarse sea salt for boiling

For the sauce
2T pasta water
3 scallions, finely chopped
1/4t coarse sea salt
1/4t black pepper, freshly cracked
1T fresh garlic, minced
1/2T herbes de Provence (or similar)
16 asparagus stalks, bottoms broken off, cut into 1″ segments
1 cup artichoke hearts (don’t use jarred)
2T sun-dried tomatoes rehydrated in 1/4 cup boiling water (don’t use jarred)
1/2T lemon juice
1 cup tomato passata (or puree)
2T nutritional yeast
1/2T kalamata olives per bowl, pitted and sliced
Coarse sea salt and black pepper to taste

Optional: Typically, you would peel the potato once it has cooled, but I leave it on and blend it in. A lot of the fiber and other nutrients are in the skin. Add a little nutmeg for something more traditional. Add some fresh basil for additional colour and flavour. Finish the sauce with 1 – 2 tablespoons of olive oil for a richer mouth feel and flavour.

Method

First, start the gnocchi, then make the sauce. Boil the potato unpeeled in enough water to cover for about 30 minutes. Drain and chill uncovered in the refrigerator for at least 3 hours.

When the potato has cooled and you’re ready to start the gnocchi, add the boiling water to the sun-dried tomatoes in a small bowl and set aside. Puree smooth. Add the garlic, herbs, and nutritional yeast, 1/4 cup tapioca, and the brown rice flour. Mix thoroughly and let stand about 15 minutes. Add more tapioca as necessary until a soft dough forms. Add salt to taste.

If you find your dough doesn’t come together is too moist, add more tapioca flour 1 tablespoon at a time. But start with 1/4 cup. If it’s too dry, add a little water, 1 tablespoon at a time. If you’re unsure whether the dough is right, test one piece and see what the resulting texture is like before committing.

When the dough is ready, roll out gently into lines about 1/2″ in diameter and cut into 1″ segments. You can also roll about 1T pinches of dough as dumplings if you prefer. Lines are more traditional. Decorate each gnocchi with a gentle fork press (striation helps to hold the sauce with the pasta).

In a large pan, bring the 2 liters water and salt to a light boil on high heat. Reduce heat to medium. Add the gnocchi and swirl the pan to avoid sticking. Simmer the gnocchi until they float. Don’t overcook.

Drain carefully, reserving 2T water for the sauce. Rinse gently but thoroughly with cold water. Turn then out onto a clean, dry cutting board and let them dry a little while you make the sauce.

Warm a large frying pan on medium high heat. Add the water, scallions and sea salt. Water saute for 2 minutes. Add the garlic and herbs. Saute for 1 minutes. Add the asparagus and saute for 4 – 5 minutes. Add the artichoke hearts and saute for 2 minutes. Add the sun-dried tomatoes (including the soaking water) and the lemon juice. Deglaze the pan.

Add the tomato passata. Reduce heat to medium and simmer for another 3 minutes. Add the gnocchi to the pan and toss to combine. Simmer for 2 minutes, remove from heat and toss with the nutritional yeast.

Let stand a minute or so to cool. Season to taste. To plate, spoon out and garnish with olives and more nutritional yeast if you like, and serve.

Mushroom, pepper and potato soup

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A simple, colourful and light soup. A good appetizer or a very light lunch, this makes a small bowl for 4 or good sized bowl for 2.

Ingredients

2T water
1/4t coarse sea salt
2 scallions, minced, 3″ – 4″ green reserved for garnish
1T fresh garlic, minced
4 large cremini mushrooms, stemmed and thinly sliced, 1/8″
1T smoked paprika
1/4t black pepper, freshly cracked
3 small white potatoes, 1/4″ dice (about 1 cup)
1/2T white vinegar
2T tamari
3 cups vegetable stock
1 ‘sprig’ dried kombu (about 2″)
1 red shepherd pepper (or red bell, see the note below)
1 green bell pepper (a few very thin slices reserved for garnish)
2T nutritional yeast
1/2T arrowroot flour dissolved in 2T cold water
Coarse sea salt and black pepper to taste

Optional: Add lentils, chickpeas, cubed tofu, dumplings or pasta for a more filling soup. Red bell pepper will work as an alternative to the red shepherd, but it won’t be as juicy. Add a few tablespoons tomato passata and/or a couple tablespoons of cashew butter or olive oil to add body and flavour. Add some finely chopped figs and/or sun-dried tomatoes to broaden out the flavour. Add some leafy greens for additional colour and nutrition. Slowcook if you prefer.

Method

Warm a large pan with a lid on medium heat. Add the water, scallions and sea salt. Water saute for 2 minutes. Add the garlic. Saute for 1 minute. Add the mushrooms and paprika.

Increase heat to medium high and saute for 3 minutes. Add the potatoes and saute for another 2 – 3 minutes. Add the vinegar and tamari and deglaze the pan. Add the stock and kombu.

Return the pan to a simmer, cover, reduce heat to low and simmer 10 minutes. At the 10 minute mark, uncover and add the peppers. Increase heat to medium low and simmer for another 10 minutes uncovered or so until the potatoes are tender.

Remove from heat. Remove the kombu. Add the nutritional yeast. Stirring continuously, add the arrowroot mixture slowly. Stir until it thickens (should be immediately). Season to taste.

To plate, ladle out into bowls. Garnish with scallion green sliced on an angle and thin slices of green pepper. Sprinkle with some additional nutritional yeast if you like and serve.

Sun-dried tomato scones with olives, figs, and green herbs

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Made with miso and cashew butter, these are a simple treat good for a snack, small sandwiches or other uses.

Ingredients

The wet ingredients
3T cashew butter
1T white vinegar (or to taste)
1T unpasteurized sauerkraut vinegar
1/4 cup unsweetened plant milk
1T white miso

The dry ingredients
1 cup bread flour
1/4 cup nutritional yeast
1t baking powder
A pinch baking soda
1/2T herbes de Provence (or similar)
1t garlic powder

The garnish
2T sun-dried tomatoes, chopped and rehydrated with 3T boiling water
3T figs, finely diced
1T kalamanta olives, pitted and chopped
Coarse sea salt and black pepper to taste

Optional: The crumb will be light and closer to foccaccia in some ways than to a traditional dense but flaky scone.
If you prefer, bake as a in a very well-oiled 3″x9″ loaf pan. Black olives will also work fine in this. White miso will produce a lighter crumb, while red produces a richer flavour and a darker coloured crumb. Balsamic vinegar will produce a slightly sweeter and darker scone.

Method

Rehydrate the tomatoes with the boiling water. When the tomatoes are getting close to room temperature, whisk the wet ingredients together (adding the ingredients in order) until smooth. Chill both the tomatoes and the wet ingredients in freezer for about 20 minutes.

At the 30 minute mark, preheat the oven to 425F.
Combine the dry ingredients. Add them to a small food processor. Add 2T figs, 2T rehydrated sun-dried tomatoes (i.e., leaving a little of each for garnish) and 1/2T olives, the wet ingredients and the sun-dried tomato soaking water.

Pulse blend until a dough forms. Mix in the remaining figs and sun-dried tomatoes, handling the dough as little as possible. Press into a 3″ x 9″ loaf pan and chill covered with plastic wrap for about 30 minutes.

Turn out the dough. Press the remaining olives into the top, gently. Cut into 3″ squares. Cut each square in half at a 45 degree angle. To bake, use a baking sheet lined with baking paper preferably, or a very lightly oiled baking sheet or a baking sheet lightly dusted with fine corn meal
if necessary.

Bake on the middle rack for about 12 – 14 minutes or until the scones are lightly browned. Remove from heat and let cool on a wire rack until ready and serve.

Mocha frozen dessert with salted Earl Grey tea caramel

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Ingredients

For the bananas
2 medium frozen bananas (about 1 1/2 cups)
3T soft, dried dates pitted and chopped
A shot espresso (short)
1/2t vanilla extract
1t walnuts, chopped

Optional: 1t maca powder. Use pistachios, peanuts or shelled sunflower seeds in place of the walnuts if you like.

For the caramel
1 Earl Grey tea bag
3T boiling water
3T soft, dried dates, pitted and chopped
A pinch sea salt

Method

For the caramel, steep the tea and the dates for 5 minutes. Squeeze the bag and discard. Puree smooth. Add the sea salt and stir to combine.

For the bananas, make the espresso and steep the dates in it for a few minutes. Puree smooth. Add to the bananas and add the vanilla extract. Add the maca if you’ll be using it. Puree smooth.

Mix 1t banana mixture with the caramel to combine. Spoon out. Add 1-2T caramel and stir to marble if you like. Garnish with remaining caramel and walnuts, and serve.

Creamy mushroom soup

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With cabbage, scallions and garlic, this is a creamy, delicious and fairly simple soup.

Ingredients

2T water
1/2t coarse sea salt, divided
4 scallions (about 1/4 cup), minced, 3″ – 5″ reserved for garnish
1T fresh garlic, minced
1T herbes de Provence
2 cups cremini mushrooms, stemmed and thinly slice, about 1/6″
1T lemon juice, divided
1T tamari, divided
2 cups shredded green cabbage (I use coleslaw mix)
4 cups unsweetend plant milk (I use soy)
1/2T tapioca starch dissolved in 1T cold water
1/4 cup nutritional yeast
Coarse sea salt and black pepper to taste

Method

Warm a large frying pan with a lid on medium heat. Add the water, 1/4t sea salt and scallions. Water saute for 2 minutes. Add the garlic and herbs. Saute for 1 minute. Increase heat to medium high. Add the mushrooms and stir fry for 3 – 5 minutes until the mushrooms are well wilted and nicely browned. Add 1/2T lemon juice and 1/2T tamari. Deglaze the pan and stir fry another minute. Remove from heat. Remove the mushrooms, et al., and set aside.

Return the pan to heat on medium high. Add the cabbage, the remaining lemon juice, tamari and sea salt. Stir fry for 3 minutes until the cabbage is lightly wilted. Add the soy milk. Return the pan to a simmer. Reduce heat to low, cover and simmer 20 minutes. Uncover, increase heat to medium low and simmer another 10 minutes, or until the soy milk is reduced by about a third.

Stirring continuously, add the tapioca mixture. Stir until it thickens (should be immediately). Remove from heat. Add the nutritional yeast and about half of the mushrooms. Stir until combined. Let stand 2 minutes to cool. Season to taste. To plate, ladle out the soup. Garnish with remaining mushrooms and scallion greens sliced on an angle, and serve.

Pasta and lentil soup with kale and cabbage

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A warm and comforting soup based on pasta e lenticchie, which is often made with just ditalini, but broken spaghetti or capellini, or pasta mista are also common. This recipe uses ditalini, but adds farfallini and fideo for variety. This is ‘soupier’ than the traditional dish and makes a small bowl for 4 or a larger bowl for 2. Double the pasta for something more traditional and filling or serve with fresh baked bread sticks as shown here.

Ingredients

For the pasta
6T semolina flour
1t plant-only egg replacer
2-3T lukewarm water

For the lentils
1 cup water, and 2T water, separated
1/2 cup brown lentils (black, green or dupuy will also work)
1 ‘sprig’ dried kombu, about 1″
2 scallions, minced, 3″ – 4″ green reserved for garnish
1/4t coarse sea salt
1T garlic
1/2t dried basil, rubbed
1/4t dried oregano, rubbed
1/4t dried thyme, rubbed
A pinch dried rosemary, rubbed
A pinch dried marjoram, rubbed
A pinch dried red chilis and/or 1/4t black pepper, freshly cracked
1T lemon juice
2 cups vegetable stock
2 cups tomato passata (or puree)
1 cup shredded green cabbage
1 cup green curly kale, coarsely chopped
1/4 cup nutritional yeast
2T fresh basil, chopped finely or chiffonade
Coarse sea salt and black pepper to taste

Optional: Add a teaspoon coconut sugar (or similar) if you like with the other herbs for a little more balanced flavour. Spinach would be more traditional than cabbage and kale, but chard would also make a nice alternative. Saute the scallions, et al., in a little cooking oil instead of water, or finish the dish with a little drizzled olive oil for a richer taste and mouthfeel. Replace the lentils with chickpeas or white beans.

Method

Start the lentils, then make the pasta.

In a large frying pan with a lid, bring 1 cup water to a light simmer. Add the lentils and kombu. Cover, simmer for 30 minutes until they are fully cooked but still al dente.

While the lentils simmer, combine the dry ingredients for the pasta, add the water and knead until you have a smooth, elastic dough. If you knead for 2 – 3 minutes and the dough is still a bit dry, add more water, 1 teaspoon at a time, but give it a few minutes. When smooth, cover with a warm wet tea towel and let rest about 15 minutes.

When the dough has rested, prepare and cut the pasta shapes you’d like. See the notes below on how to make the particular shapes. Your lentils should be about ready by the time you are finished with the pasta. Drain, reserving the kombu. Set the lentils and kombu aside.

Warm the pan on medium heat. Add the 2T water, scallion, garlic and herbs. Stir fry for about 2-3 minutes. Add the cabbage and stir fry for another 3 – 5 minutes. Add the lemon and deglaze the pan. Add the stock and 1 cup passata. Return the lentils to the pan.

Return the pan to a light simmer, reduce heat to medium low and simmer 10 minutes. Remove the kombu. Add the kale and stir to combine. Return the pan to a light boil.

Add the farfallini and ditalini and simmer 3 – 4 minutes. Wait a minute or two before adding the fideo. Add the remaining passata and return the pan to a simmer. Simmer another 5 minutes or so until the pasta is done. Remove from heat.

Add the nutritional yeast and stir to combine. Season to taste. To plate, ladle out and garnish with scallion green sliced on an angle, basil, and some additional nutritional yeast if you like and serve.

Making the pasta
Any or all of these shapes will go well in this dish. I also use ricciolini from time to time. Toast or fry the fideo if you like. You can also use boxed pasta, but you may want to parboil separately depending on what you use.

For farfallini, roll out the a large rectangle about 1/8″ thick. Cut 3/4″ x 1/3″ rectangles (smaller if you can). The ends of farfallini are often rounded, but rectangles will be much easier. Working quickly, pinch each strip firmly in the middle with the edges of your thumbs. If you want to make them even smaller, you can always try a pair of tweezers. Let dry on the board.

For ditalini, you’ll either require a dowel or something similar (something long, round and needle-like, but even in diameter). Roll the dough out to about 1/6″ and cut into 4″ x 1/2″ strips. Wrap the dough width-wise around the dowel and pinch closed (so that you have a long, 4″ tube).

Roll gently on the cutting board to create long, even tubes, about 1/3″ in diameter. Slide off the dowel and repeat. If your dowel/dowel replacement is long enough, do longer pieces of dough. Let each dry on the board.

For fideo, some people simply use broken spaghetti, although traditionally, fideo is actually a Spanish noodle and has a slight curve. If you have a lot of experience with chiffonade or julienne, this won’t be a difficult shape.

Roll the dough into a rectangle about 1/8″ thick (thinner if you can). Cut into long rectangular strips about 1 1/2″ high by several inches long. Carefully and precisely cut 1/8″ strips. Roll each strip gently with a few fingers to round it. Either curve each strip a little and let dry on the board, or gently arrange on a curved glass and let dry there.

When ready, add to the soup as directed

Turmeric, miso stew with tofu, tempeh, mushrooms, and potatoes

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Sweetened with dates, thickened with flax, and finished with baby kale, this is a rich, spicy stew with lots of strong flavour and colour. If you’re not a turmeric lover, keep the amount low to start.

Ingredients

1/4 cup water
1/2t coarse sea salt
2T scallions, finely chopped (reserve a few inches of green for garnish)
1-3t dried, ground turmeric (to taste — I use 1T)
1T fresh garlic, minced
1t fresh ginger, grated and minced
1/2t dried, ground cumin
1/2t dried marjoram, rubbed
1/4t dried red chilis (or to taste — I use about 1/2t)
1 cup cremini mushrooms, stemmed and thinly sliced, about 1/8″
125g extra firm, high quality tofu, 1/3″ cubes
125g tempeh, 1/4″ cubes (use pasteurized)
1 1/2 cups potatoes, 1/3″ dice (I use organic russets)
1/2 cup dried, soft dates, pitted and finely chopped
1T lemon juice
1 ‘sprig’ dried kombu, about 2″
2 cups vegetable stock
2 cups unsweetened plant milk
3T red miso (or more, to taste)
1/4 cup nutritional yeast
1T sesame seed butter
2T milled flax seed
3 cups loose baby kale (leave a few leaves for garnish)
Coarse sea salt and black pepper to taste

Optional: White, yellow, or other shades of miso will work, but they’ll change the final colour. Use freshly grated turmeric (start with 1T) if you have an easy source. Leave out the garlic if you prefer. A little shredded cabbage added with the plant milk and/or a little cilantro for garnish wouldn’t hurt. Add some fresh blueberries to brighten up the flavour.

Method

Warm a large frying pan with a lid on medium heat. Add the water, sea salt and scallion. Water saute for 2 minutes. Add the turmeric, and other herbs and spices. Saute another minute.

Add the mushrooms. Saute for another 2 – 3 minutes. Add the tofu, tempeh, potatoes and dates. Saute another 2 minutes. Add the lemon and deglaze the pan (if necessary).

Add the stock, bring the pan to a light simmer, cover and reduce heat to low. Simmer for 15 minutes or until the potatoes are tender. Uncover, add the plant milk. Increase heat to medium low.

Simmer another 30 minutes or so uncovered on low heat (as low as you can set it but still simmer) stirring periodically. Remove from heat. Remove the kombu. Add the miso, nutritional yeast, sesame seed butter, flax and kale. Stir to combine.

Let stand 2 minutes to cool. Season to taste. Ladle out into bowls. Garnish with scallion green sliced on an angle and a few scallion greens and serve.

Twice-dressed roasted vegetable, spinach salad

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Potatoes, cubanelle peppers, mushrooms, and pears roasted with scallions, chili and garlic, tossed with sundried tomatoes, nutritional yeast and flax, then tossed with baby spinach in a sesame and tamari balsamic vinaigrette.

Ingredients

For the roasted vegetables
2 cups potatoes, 1/2″ dice (I use white grelots and quarter them)
2 cubanelle peppers, cored and seed, sliced 1/4″ length-wise
1/4 cup scallions, finely chopped
1T fresh garlic, minced
1/4t coarse sea salt
1/4t dried red chilis (or to taste)
1t herbes de Provence (or similar)
2 cups cremini mushrooms, stemmed and quartered
2 bartlett pears, cored, sliced 1/4″ length-wise
1/2T lemon juice
1/4 cup sundried tomatoes rehydrated with 1/4 cup boiling water (use dehydrated, not jarred)
1/4 cup nutritional yeast
1T milled flax seed
Coarse sea salt and black pepper to taste

For the spinach
1/2T sesame seed butter
1/2t fresh garlic, minced
1/4t coarse sea salt
1/2T balsamic vinegar
1/2T tamari
1/2t prepared brown mustard
2T water
3 cups loose baby spinach
Coarse sea salt and black pepper to taste

Method

Preheat the oven to 400F. Toss the ingredients for the roasted vegetables up to and including the lemon juice. Bake on a lightly oiled or nonstick baking sheet on the middle rack for 45 minutes to 1 hour, until the vegetables are lightly browned and the potatoes are fork tender. Ovens vary; use the texture and colour as a guide.

Around the 40 minute mark, rehydrate the tomatoes and set side. When the vegetables are done, remove from heat, pour the tomatoes and their soaking water over the roasted vegetables. Let stand while you prepare the spinach.

Whisk together the dressing for the spinach adding the ingredients in order. Mix until emulsified (shouldn’t take more than a minute or so). Dress the spinach. Season to taste.

Add the flax seed and nutritional yeast to the roasted vegetables and toss to combine. Season to taste. Toss the roasted vegetables with the spinach, let stand 2 – 3 minutes to wilt the spinach, and then serve.