Freshly picked snow peas are perfect in this spicy bowl of early summer flavors! Crunchy Asian cabbage from Ravine Creek Farm, organic SilverKing Tofu, along with fresh from the garden cilantro, snow peas, and garlic scapes all cooked up in a chili sesame sauce. This is the perfect meal for a summer time patio dining.
It’s a funny time of year hear… we are excited about growing and have greens started and sprouting all around us, we are prepping beds for the upcoming season, and have been finding food all over, in tiny amounts. This lovely egg and potato salad features all sorts of spring time finds; eggs scavenged from the hen house, potatoes found in the soil along side yellow carrots, the tiny snipped tips of wee onions starts, chives and micro greens all delicately clipped from the window seed starting racks. This found salad was then slathered with a vinaigrette that used up the last of my homemade grainy mustard. A true Easter weekend egg hunt done right!
I just spent the last couple weeks back in the prairies taking some farming classes and meeting with farmers and chefs alike, it was really nice to see just how connected some pockets of the culinary world are becoming… farm 2 fork is contagious and it’s about time it start catching on!
My sweetie helped me name this soup, as I have no personal memories of Thailand or Vietnam, I do have a pretty clear memory of seeing Glass Tiger play a concert at Calaway Park as a kid , thankfully the delishiousness of this asian inspired soup is not in anyway connected to the bands performance (only in reference to the glass noodles), and in fact I think this soup rocks harder than Glass Tiger ever did! The other big plus is this soup recipe is offering some reprieve from the never ending request for hot and sour soup… finally a substitute. More about hot and sour soup drama here.
This soup is silky and sweet, sour and creamy with some good hot undertones. A great vegan (or non vegan) bowl of goodness, depending on your supply of old roosters; My batch today was made with rooster stock (from our meanie bird who just departed the barnyard cast this past weekend, he was only good for dog food and soup stock, as he was lean and tough and did I say mean?) BUT of course you can you veggie stock to make it none meaty no problem!
Last night I made a big batch of these big bad baked brown beans and today I up-cycled them into this really lovely sweet boston bean soup, in thickness it’s almost chili like, but I am not sure I would call this chili, but I would call this delishious. I am sure you could cook some kidney beans (or gawd forbid use canned beans) and season them according to the baked bean recipe if you didn’t have left overs on hand. This dish is sweet and smokey, hearty and hot, and best of all it comes together really quickly. In my original baked brown bean recipe I opted to make a meaty-pork version of these beans, but last night I kept things vegan, and used a drizzle of olive oil rather than the bacon drippings.
Even though I am eyeball deep in canning / drying / harvesting and about 1 million client projects I had this incredible desire to make something super special for dinner the other night. The kind of dish that requires messing up a million pans, and pots and bowls, while balancing 3-4 burner temps and times all in stride. You see the night before I met my new farmer friend Tony on the side of the road and loaded up (again) with his bio dynamic organic goodness, from the valley next to us. He brought with him these stunning eggplants. Eggplant I think is the most voluptuous and sexy veg on the planet. I swooned and came home with a dozen of these perfectly deep dark purple glossy wonders and started dreaming of jars of Italian styles eggplant in oil, and of course of egg plant parmesan. Along with the aubergines I also bought 5 lbs of these fabulous tie-died looking colored peppers, that were so sweet and crisp and I just had to pull out all the stops and honor this beautiful food… And so these gluten free eggplant parmesan with oven roasted pepper sausage sauce was born.
Where to begin with this recipe…
Lets start with the eggplants. Maybe some of you like me have experience trying to fry eggplant in a pan of oil, only to discover the oil being lapped up and mysteriously disappearing into the eggplant, it has a unique ability to make you feel really bad about your ability to bang out a tasty veggie dish. Well here is the answer to that struggle:
Caprese ensalanda is my favorite Italian starter… and baby buffalo bocchini’s call to me. This salad is a warm spin on my favorite. Made with oven roasted fresh local tomatoes, ribbons of basil from the garden and pillowy soft bocichinni with quinoa and a drizzle of olive oil and balsamic. Perfection.
I started with about 8 small fresh tomatoes, cut into 8 pieces each, tossed in a generous amount of olive oil, sea salt and balsamic vinegar, along with a sprinkle of dried parsley. Roast at 425 for about 40 minutes, or until nicely roasted.
In a separate bowl combine 4 cups of cooked quinoa with 1 cup of sliced bocchini cheese.
a good glug each of olive oil and balsamic vinegar
a handful of fresh basil sliced ribbon thin
and 1 small hot pepper diced finely
Set aside to soak up the flavor while the tomatoes roast.
Once the tomatoes are done to your liking add them to the quinoa along with all the roasting juices, gently toss and serve.
Forgive me for being away so long… Although I have been cooking up a mountain of delicious vegetarian meals for all my hardworking interns, I have been lacking the time to snap a photo and share any recipes. The good news is the garden is ripe with inspiration and we are amid a crazy hot hot hot spell, so a little time to sneak away to a less sunny spot for a mid day blog entry is awfully appealing!
Tonights meals was a total rush job, but my friend who mentioned early in the day that she liked to toss french fries in olive oil, turmeric and sesame seeds motivated to do the same with tofu seared with fresh from the garden garlic scapes, zucchini and brown mushrooms. Yum
The seasoning in this dish is relatively subtle with hints at sesame, ginger and cilantro, chili and turmeric with the lovely garlic infusion that stir fried garlic scapes offer. Simple and fast and perfect served over brown rice with a sprinkle of nutritional yeast.
I need to start this post by praising my new kitchen toy… I bought a insta-pot online (I know this sounds super cheesy already) BUT my old vintage stove is really a piece of work, and struggles to do much other than hard boil, I have no simmer or low settings, so as you might imagine making rice in a pot can be so very challenging. I was looking for a rice cooker, specifically one without a teflon cooking basket, but it seems they just don’t make them without hazardous coatings on them anymore?! My friend sent me a link to instructions on how to cook rice and beans using a pressure cooker, I gave it a go and viola wonderful! perfectly steamed rice and cooked beans in just minutes. The trouble now was my pressure cooker is actually a HUGE pressure canner (and made of aluminium) it also is a chore to get it boiling on my stove and not scorch the stove top. Basically I was back to looking for rice cookers when I stumbled upon the instapot. This is an electric pressure cooker / slow cooker / and rice steamer. It’s programmable and best of all there is no non stick anything! The cooking pot is stainless steal (and good thick steal at that).
The day the pot arrived I was having friends for dinner and opted to do two whole pork loin roasts and make pulled pork… which was pretty good, well cooked, but I will work on the liquid amounts in future, next I made quinoa (in 8 minutes perfectly), then baked brown beans (a total flop… but more on that later), and finally a perfectly cooked pot of brown basmati rice TADA! I love this thing! Especially these days when I am busting my but in the garden and feeding 3 grown men + me and the little one regular hearty meals on time! This thing is really saving me all sorts of time and effort.
Today I made lunch rice bowl for the crew and with the help of this new toy It took al of 10 minutes to put these beautiful bowls on the table. I adapted the whitewater glory bowl dressing to put a mediterranean spin on it, and the results were divine!
Start by cooking 2 cups of brown basmati rice
In a large mason jar mix up this roasted red pepper dressing:
2 tbsp tahini
2 tbsp italian red pepper spread
1/4 cup red wine vinegar
1/4 cup apple cidervinegar
2 minced cloves of garlic
3/4 cup hemp oil
1 handful of dried oregano crumbled
a squeeze of fresh lemon juice
shake shake shake and set aside (you can keep this dressing in the fridge for a couple weeks)
In a large bowl combine:
1/2 of a cucumber chopped into bit sized pieces
1 cup of feta cheese chopped into bit sized pieces
2 large canned whole fire roasted red peppers, sliced thin
2 cups of chick peas (canned or cooked)
1/2 cup of hemp seeds
Toss with a good amount of dressing and set aside to soak up the flavours (this will keep well in the fridge too)
Now assemble, cooked rice along with some salad greens and the marinated chikpea salad, drizzle with some more dressing and garnish with extra hemp seeds and some more oregano.
When you serve these you’ll look like a veggie rock star chef and you don’t even have to break a sweat.
TO DIE FOR RICE! Seriously…
The wonderful inspiration for this dinner came from 101 cookbooks, this just posted spicy lemon coconut sauce recipe totally spoke to me! I served this sauce over jasmine rice and made just a wee couple tweaks to the recipe, served it with chilli ginger meatballs and ground peanuts! Mmm we all licked our plates clean tonight!
Those of you that are aware of my serious aversion for creamy white things are likely shocked by this post although it’s dairy free the colour and texture of white-y things are tough for me… but not today! By the time I zipped up all the chilli, galic and herbs I was sold, and I love coconut milk, so this sauce is the perfect white sauce for me!
In my spin on this great coconut sauce I zipped it all up in the food processor like this…
Start by pulsing:
3 cloves of garlic
2″ of ginger
2 hot green peppers (stem and seeds removed)
a handful of fresh from the garden chives
then add 1 handful of cilantro
a drizzle of sesame oil (about 2 tsp)
pinch of sea salt
the juice of 1 lime
and 1 can of coconut milk
process until combined and keep in a jar in the fridge.
To make the best rice you have ever tasted pour 1/2 of this batch on 2 cups of hot cooked jasmine rice garnish with cilantro and enjoy!
My father in law passed this delicious recipe on to me last week, and I have been eager to make it since tasting it!
I made very few tweaks to the original recipe, and thought the results were delicious!
In a large bowl combine
1/2 head of green or savoy cabbage shredded fine
2 green onions finely sliced
2 cups of soaked and cooked or canned chickpeas
1 cup of cooked quinoa
1/2 cup of hemp seeds
1/2 cup chopped walnuts
3 cloves of minced garlic
1 tbsp honey
3 tbsp lemon juice
2 tbsp olive oil
1 tbsp dried oregano
serve and enjoy!
One of the things I miss most about city living is the delicious ethic food abundance! Back in my hometown of Calgary I miss Namskar my favorite Indian place, and Rea’s for Italian from scratch and the great service, Golden Bell for Pho, Borak for Turkish, and just about everywhere and anywhere in New York city for a slice of pizza pie or a bagel with a schmeer!
Out here in the bush I have to settled for home made ethnic everything shy of a very few mediocre Mexican / Japanese and Indian places all at least an hour from me! Some days I could kill for some veggie sauté soup and a bean curd springroll!
I just checked one of my readers blog voguevegatarian.com and was thrilled to find a hot and sour vegan soup recipe! Yumm, my mind was set on trying out her recipe at once. I have since made it twice, the first time I made the big mistake of subbing Braggs for light Soya sauce, and while my sweetie LOVED it and ate the whole pot.. it lacked authenticity for me… my mistake. Anyway’s this evening I took a crack at it again, and netting quiet possibly the best hot and sour soup I have ever had… well except for the soup on sizzling rice versions which I adore and miss dearly.
I am not the biggest fan of coleslaw… mainly because I HATE mayo and all whitey type dressings, so I have spent most of my life avoiding coleslaw and other picnic salads… but as my eating life flows with the seasons (and my pantry) now more than ever before I am trying to make the best of my root cellar veggies, and am working on creating salads from the pantry while taking a pass on the plastic packed spring mix salads.
This slaw is a lovely bright crunchy and fresh dish that doesn’t leave you longing for baby butter leaf. Not sure how it compares to traditional coleslaw, because I have never really eaten it before, but this is nice. I served it over brown rice with fried tofu and it was the perfect addition to a rice bowl.
Combine in a large bowl:
1/4 green cabbage sliced razor thin
1/2 red cabbage sliced razor thin
1 apple grated, pour 1/2 cup of lemon juice over apple right away
1 large carrot grated
a handful of fresh parsley
another good squeeze of lemon juice and or apple cider vinegar
Dress with 1 cup + glory bowl dressing
Garnish with toasted and seasoned sunflower seeds
You can let this salad soak up dressing in the fridge for a while before serving (even overnight), Enjoy.
Maybe your one of those people who don’t really enjoy quinoa, maybe you think it’s too bland and fluffy, too mushy even.
Well if so I will encourage you to try cooking it using this less water lower slower cooking method and see if you love how toothy and delicious it can be. I took a bit of a pilaf / risotto approach to this recipe, and I can’t tell you just how much I loved this dish! It was simply perfect.
In a deep cast iron pan start by browning:
1 medium onion diced
3 toes of garlic finely chopped
in a really good amount of olive oil
once the onion is glistening and golden add:
5 whole roasted red peppers (I used canned Italian peppers) slice razor thin.
a pinch of each: paprika, red pepper flakes & saffron (only if you have it)
simmer for about 30 minutes. until you start to get a nice chunky sauce.
Now add 1 cup of quinoa and 1 cup of hot water, reduce heat and simmer on low for about 30 minutes uncovered, stirring often.
2 tbsp Italian red pepper spread
1 tbsp tomato concentrate (paste)
2 tbsp lemon juice
1 tbsp red wine vinegar
a handful of fresh parsley finely chopped
After about 30 minutes you will notice the quinoa tails have sprouted but the grain still doesn’t look puffy… this is perfect! Have a taste and your notice immediately just how lovely the texture of this grain can be when cooked like this. Garnish with fresh grated parm and parsley, and serve with these lovely mint meatballs for a very Mediterranean meal.
This picture perfect purple salad makes a dreamy picnic dish, and will sit well for a few days in the fridge drinking up the dressing.
My girlfriend dropped off a bag of her pretty little purple potatoes and they look so lovely in this no mayo potato salad, I just had to take a picture and share the quick and easy recipe:
Start by boiling
10 small purple potatoes (don’t over cook them, remove when just fork-able)
In a large bowl mix together:
2 cups caluiflower florets
1 cup brocolli florets
1 cup diced pod on sugar peas
1 handful of finely chopped parsley
1 handful hemp seeds
1 handful of finely chopped chives
add and cube your cooled purple potato, skins removed.
toss with miso hemp dressing
garnish with purple pansies
There are so many greens and shoots and edible flowers popping up these days from the garden! My salad bar is back and it is fabulous!
The other evening we enjoyed a pot luck at a friends house up the river, I brought this garden salad with a really nice hemp kiwi dressing, but far more impressive than anything we ate was the show we got to enjoy: a fire dance accompanied by a chello along with a thundering lively lighting show, while sitting around the camp fire with our fabulous brew co-op wine in hand!
magical summer evenings.
I have been spending lots of time in the garden and on the lake these days, and although I am making lots of lovely meals for our revoloving door of guests I haven’t been taking the time to write about them all… so I am starting the process of going through images of meals past to reveal some recipes and do some posting, in all my free time!
This salad was simple any green assortment I pulled from the garden along with some thin cucumber slices, kiwi slices, shaved cabbage, edibale flowers and a handful of hemp seeds.
The kiwi dressing :
1 part hemp oil
1 part apple cider vinegar
2 juiced kiwi fruits
1 part olive oil
finely minced fresh chive and basil about 1 tbsp each
and about 3 tbsp black sesame seeds.
toss before serving and enjoy!
* the picture below is my evening dinner collections complete with the first lovely easter egg radishes that don;t have much chance to get to the table between me and my daughter and our snacking.
My most favourite girlfriend from the city spent a few nights with us here on the home-front for the Canada Day long weekend and we made and enjoyed a really lovely meal together last night… hemp seed basil pesto on corn spaghetti with a bed of maple caramelized onions and tasty little hemp and mint meatballs, made with our ‘oh so local down the lane neighbours, lovely organic beef. Dinner was smashing and even her insanely picky carnivore fellow enjoyed the dish. (Even though I am sure he was wondering where I hide the tofu?)
This whole meal started with a bright bursting-ly summer fresh bag of basil from my local organic greenhouse gal and the lingering taste of Lebanese fatayia (little pillows of toasted white bread dough lovingly wrapped around mint and tomato infused beef) which she made and brought with her, which we enjoyed late at night with good wine.
In a processors blend:
1 large onion
5 toes of garlic
remove half of the mix and keep it in a big mixing bowl to use for the meatballs
Now add 3 huge handfuls of fresh basil
the juice of 1 + 1/2 lemons
1 cup of hemp hearts
and a good heavy glug of hemp oil
a pinch of chili pepper flakes
and finish with a drizzle of a nice olive oil
puree until smooth and silky
this batch yields about 500ml of pesto and we used 1/2 of the jar to season 4 dishes of pasta.
mint hemp meatballs
In the large bowl set aside with onion and garlic mince (from the pesto) add:
1 lb organic ground beef
1/2 cup hemp seeds
about 2 tbsp each; fresh basil, mint and flat leaf parsley,
and about 1 tbsp each; chilli powder and lemon rind
mix by hand and roll into desired size meatballs
set balls onto parchment pan and bake at 375 for about 35 minutes
While the meatballs are baking you can slowly caramelize 2 onions in butter and maple syrup, and cook your noodles of choice.
toss the pasta along with a little reserved pasta water with the pesto, and top with the meatballs (which were fresh and bright with the divine addition of the mint) and onions.
you are certain to enjoy this.
These are so simple to make, and are a nice take on the traditional shrimp + noodle salad rolls. You can make them a little ahead of time so long as you keep them, wrapped up tightly in wax paper or film. I serve these with a simple asian dipping sauce (sweet chili sauce and soy with a dash of malt vinegar)
In a large bowl combine:
2 carrots grated
1/4 cucumber sliced razor thin
the stocks of 4 chards sliced razor thin
2 huge handfuls of micro greens or shoots (yes again I have used buckwheat shoots)
2 toes of garlic minced
1″ section of ginger minced
two handfuls of hemp seeds
one handful of black seasame seeds
two chives diced thin
drown the lot in equal parts:
rice wine vinegar
and add a dash of sugar and a pinch of sea salt and a squeeze of lemon juice
soak rice wrappers in hot water for 2 minutes each and gently roll a handful of formed filling into each one… if you get on a good roll you can be soaking one sheet while rolling another.
The perfect use for left over quinoa! A super seedy omega protein salad. As with rice and beans and lentils, when ever I cook quinoa I always cook enough to make a salad with the next day, even if you just add a scoop to the top of a green salad, it’s a nice addition. Anyway this was just a big fridge clean salad, complete with dressing made while standing in the fridge door.
2 cups of cooked quinoa
finely diced veggies:
2 small tomatoes
3 bunches of red kale
2 green onions
1 cup of a small red cabbage shredded
Toss veggies with quinoa and add the following seeds:
1/2 cup hemp seeds
1/4 cup flax seeds
1/2 cup sunflower seeds
drizzle with equal parts:
hemp or flax oil (walnut oil would be really yummy too)
apple cider vinegar
toss and enjoy, or put it in a mason jar and take it for a hike in the woods to keep you going!
I know it has been a long time since my last post because when I went to find a picture for a recipe and found I have 5 images waiting to post! I guess I have some homework to do…. I have been really swamped with gardening, and getting ready for a little one year in the valley celebration this past long weekend, at least I have still been snapping pictures of the tasty bits along the way.
Everything here is getting green and blooming, and the little chards and collards are popping their heads out if the mulch, little purple artisan lettuce’s are lapping up the rainy drizzle and I am waiting for them all to grace out table. Tonight after running to town and rushing around the valley, I came home with two simple ingredients: rice noodles & goat feta from up the river.
I made two quick and delicious light dishes tonight that went beautifully together; an almond butter tofu pad thai with hemp seeds and a citrus spinach salad with feta and cabbage, complete with miso hemp dressing. yum and yum.
This salad is super simple: spinach, one orange, some purple cabbage shaved thin, fresh goat feta, sunflower seeds, and a little shaved carrot all snuggled up in my new favourite miso hemp dressing.
A simple way to celebrate the lonely beet and the often over look carrot … roast them with honey and herbs and serve them on a bed of sticky rice and greens!
Making dinner with an sparse fridge is often a challenge, for me town day is once a week and until my garden wakes up I often find myself out of inspiring greens by weeks end and struggling to create a healthy hearty, meat and potato free dinner. I rely often on rice, lentils, beans and greens. This dish was a total off the cuff, whim that turned out really great. What I found in my fridge was 2 beets 4 carrots and half a bunch of swiss chard, what I created amounted to much more than that!
2 cups of brown rice
cut season and roast
2 beets and 4 carrots cut into uniform (thick fry) 2” pieces
toss the root veggies in organic vegetable oil, season with S+P, cumin, granulated garlic, and dried lemon rind. Roast in a small cast iron pan at 425º for about 30 minutes. Once roasted squeeze 1 heaping Tbsp of honey over the veggies, quickly toss and return to a hot oven for 5 more minutes.
Fry in a large deep pan
1 yellow onion sliced thin
2 cloves of garlic minced
season with S+P
cumin seed (whole)
once golden reduce heat to low and add in finely sliced swiss chard or kale (small bunch)
top with lemon juice and braggs (about 2 tbsp each) and remove from heat. Once the rice is cooked add it to the large frying pan, along with 4 eggs whisked together well. Toss everything with the egg mixture and and allow to sit covered for about 5 minutes. The egg should be cooked but not visible as egg, it simply adds a silky coating to everything. Finish rice with a good drizzle of miso hemp dressing and a sprinkle of nutritional yeast. Serve topped with roasted root veggies and enjoy. For a vegan dish simply omit the egg and add a little extra dressing!
It’s not everyday I cook up 3 huge bundles of bitter leafy greens and the dish is licked clean, but today I pulled out an old trick from my mom bag and just covered everything in cheese! Mmm It was the right call. I made this gratin gluten free by using quinoa flour and I also used almond milk and oil, rather than butter and cream, it’s far from vegan because I slathered it in Edam cheese, but this dish could easily be made vegan just by omiting the cheese, making a larger batch of béchamel and punching up the spices and miso in the white sauce, in this case I would top it with bread crumbs rather than more cheese)
Finely chop and wash
1 small bundle of swiss chard
1 small bundle of kale
1 large bundle of spinach
Salt the greens and allow them to drip dry in a strainer or salad spinner
In a small pot cook
2/3 cup of vegetable oil
2/3 cup of quinoa flour
Wisk and brown on medium high heat for about 5 minutes.
2 Tbsp garlic granules
2 Tbsp grainy mustard
1 Tbsp miso
mix well then slowly stir in
1.5 cups of almond milk (unsweetened).
cook until thicken on medium heat stirring often.
1 cup grated white cheese (something sharp like gruyere would be nice, but anything will do)
*now you want this béchamel to be THICK! really way thicker than you normally would do, because the greens will add a TON of moisture to the pot, so fight the urge to thin it down, and if your mix is too thin, and more cheese.
In a large bowl toss the greens in the hot cheese sauce and squish everything into a nice deep casserole dish, cover the works with a handful of grated cheese, and bake covered at 350º for 15 minutes. Remove lid and broil for 5 minutes. Sprinkle with fresh parsley and be sure to serve with something you can sop up all the garlicky cheesy goodness with.
I caught my daughter in action using the massive serving spoon to lick up every last drop of greens gratin from the serving dish! That says it all.
This delicious pilaf was devoured the other night by a tough table of city kids used to lots of chemical flavors, fillers and colours, so if this hearty earthy dish can please the mcfood lovers I know I am on to something with this combination of smoky sweet flavours.
Start by boiling 2 cups of water and quickly cook 1 cup of black lentils straight up (no seasoning), once cooked (15-20 minutes) set aside. I had 3 cups of cooked brown rice in the fridge so this is a great dish if you have leftovers if not get a rice pot on too!
In a deep cast iron pan dice and fry 1/2 a yellow onion, 2 large carrots, 3 toes of garlic, and 2 celery stocks in olive oil. When the onions are just brown, add 2 cups of boiling water and season with S+P about 1 tbsp of chili blend (I used my tequila sunrise which includes cumin, but if you use a chilli blend without make sure you add it in), cumin, and a few splashes of braggs. let this all bubble away on medium heat for 15 minutes.
Meanwhile cube up 1/2 a package of firm organic tofu and fry it off to a nice golden brown in organic canola oil. Season with S+P, dry lemon rind, and a dusting of chamela giri gara masala blend. When the tofu is golden on most sides and is nearing completion toss in about 3/4 cup of sunflower seeds and give them a quick toast.Once the tofu and seeds are nicely brown on all sided add a glug of maple syrup to the pan and give it all a quick toss. remove from heat and continue to toss and give it a squirt of sesame oil, and another sprinkle of sea salt then set aside.
Back to the big pan, add cooked rice and lentils to the reduced veggies and stock. Season with some sesame oil, lemon juice and a pinch of anise.
Chop 3-4 large leafy stocks of red chard into 1 cm strips (remove stock and save for another time), dice up 3 green onions finely. Add the veggies to the top of you deep pan, shut off heat to the burner (but keep the pan in place) and cover and steam for 3 minutes. Finally add the tofu and seeds to the pan, toss everything and serve!
This is a yummy new addition to my miso collection of successful experiments! And I have fallen head over heals in love with this wonderful new cold pressed organic hemp oil I have in abundance, making this dressing a delicious combination of two perfectly pairing superfoods!
I love to make dressings in mason jars which makes for an easy way to measure, shake, serve and store it.
Start with 1 generous Tbsp of miso and mix into 2 Tbsp of hemp oil using a small whisk or the back of a spoon, until well blended. Add 2 Tbsp of lime or lemon juice, and 1 tsp of honey or maple syrup. S+P, and one toe of garlic minced. Shake well and douse your greens in this nutty rich dressing. This fab dressing keeps well in the fridge for a while, so you can scale up the recipe to make a larger batch easily.
A savory and warm split pea soup with smoky cumin and masala spices: vegan, vegetarian, gluten and wheat free.
Why is it I always forget how much I adore pea soup until it reaches my mouth? I fall in love all over again every time I taste it. I think I have only made pea soup once before but today was the day for batch number 2.
Savory Vegetable Leftover Noodle Soup: Vegan, Wheat & Gluten Free
My favorite gluten free noodles are quinoa hands down! They have a great tooth and the best thing about them is they don’t get all soggy, or mushy and overcooked. They don’t turn the water into slime like rice noodles do, they are just more like wheat noodles than any of the many GF noodles I have tried.
2 nights a go I made some quinoa elbow noodles with a simple garlic pesto dressing, they were great but I had a lot of leftovers as we have had visitors this week and I always cook to much when feeding a crowd, so I decided to add the left over noodles to a hearty veggie soup. All day I simmered some carrots, onions, garlic, leek and corn in a rich vegetable broth I had frozen down earlier. I seasoned the stock with dried lemon rind and a little kelp powder, along with some apple cider vinegar and lots of peppery chili’s. After the soup was seasoned perfectly, I added the now room temp left over pesto noodle to the broth and simmered it for 10 minutes before serving.
The soup was a huge hit… even in a very un-veggie friendly crowd!
I am baking up a storm right now… more great wheat free dairy free dessert and snack recipes around the corner!
Simple, punchy and fresh this vegan gluten free lunch won over my whole family even the picky little one (who actually made the dressing for this)
If I had tempeh or tofu I would have grilled it up like this earlier recipe for orange glazed tempeh and added that as well, but this simple lunch is great straight up with any combination of veggies you have kicking around!
Sticky Ginger Tofu, with Swiss Chard and Cashews: Wheat & Gluten Free, Vegetarian & Vegan.
This dish makes a wonderful meal with a nice grain like quinoa or brown rice. It takes only minutes to make and is packed with vitamins and flavor. Also it is some of the only local fresh veggies I can get these days, So i try to cook with Kale and Chard as much as possible.
Divine Hemp Chocolate Brownies: Gluten Free, Lactose free, High Protein, Ultra gooey.
Yum, the other day I was totally inspired by this cocoa-ee brownie recipe I found online here and I gave it a whirl at the cafe, and it turned out pretty darn good… I wanted to make it a little more chewy and I really wanted to use my great new Organic hemp flour… So I gave it a SOLE kick at home and it turned out just right! Super dense, really rich and the dates I added injected a caramel sauce like element which threaded it’s way through the whole brownie. When I remake this I will use a dark chocolate, cut into little chunks and sprinkled on the top rather than the milk chocolate bits I had in hand… alternatively a boozy chocolate gnache would be elevate this brownie to white tablecloth dessert!
The only dairy in these brownies came from our sweet little hens.
In a mixer bring together;
2 fresh eggs
1 Tbsp vanilla
1 tsp sea salt
9 whole dates, pitted and torn into quarters
2 Tbsp each: unsulphured molasses, honey, and brown rice syrup
1/2 cup of almond butter
1/2 cup of organic hemp flour
1/2 cup pure cocoa power
1/2 cup of chocolate pieces (I just cut up a chocolate bar)
1 tsp baking power
Combine everything together and pour into a prepared small square pan.
Sprinkle the top with organic hemp seeds and more pieces from your chocolate bar.
Bake at 325º for 20-25 minutes. Don’t worry about pulling a toothpick clean, the inside will set as it cools. Just make sure the top is firm-ish
dig in while they are warm.. its so worth burning your fingers for!
Gluten Free Penne with creamy goat cheese, peas and pesto. Our plates were licked clean all round, poor dog didn’t even get a crack at them!
This was really quick to throw together:
Start by boiling salt water to cook about 2.5 cups of organic corn penne. Once the pasta is cooked drain and quickly add 2/3 cup of frozen peas (from the garden), a dollop of butter (we used goat butter and it is really really nice, it adds just a little of that goat cheesey taste) 2 tbsp of goat cheese, S+P, and 2-3 Tbsp of pesto (I have found a pretty good locally made organic pesto that will cover me while there is no fresh basil to be had… but this summer I vow to make and freeze a whack of pesto’s while the basil and arugula are fresh and abundant) That is it, stir and serve. This delicious dish takes about 16 minutes from start to finish. Enjoy.
This is a real crowd pleaser, they look like way more effort than they are, and once you make them yourself, I am certain you won’t buy the “asian appetizer sampler” from M&M ever again!
Start by browning both sides of firm tofu slices about 1/4” thick you will need three of them, season with S+P and brown in a blend of canola oil and sesame oil, set aside to cool a little. Add to the hot pan: 1 jalenpeno diced, 2 garlic cloves minced, 2” ginger knob finely grated and 1/4 of a red onion finely minced. Get these guys all browning and then add: 3 julienne carrots (sliced finely lengthwise). Reduce heat. You want the carrot to get just tender… not cooked through, about 1-2 minutes only. Add equal parts about 1-2 tbsp each: soy sauce, rice vinegar, sweet chili sauce, and just a splash of sesame oil and coat mixture evenly. Turn off the heat, but leave your pan on the element and add two big handfuls of bean sprouts, 3 green onions diced, and your browned tofu now sliced like the carrots. Mix everything together and place in a bowl. Add a little cilantro chopped and a small handful of fresh spinich finely chopped. Toss everything and set aside to cool completely, then refrigerate until your almost ready to serve the spring rolls. Before using strain the juices from your filling.
Ok, so maybe you are thinking.. again with the tofu and mushrooms? enough all ready.
But in all honesty this recipe is truly an amazing combination of flavors, and it takes about 12 minutes to make. I am sure you could easily add chicken and cashews instead of mushrooms and tofu and it would be just as wonderful.
The garden is finally frosting and getting ready for a long winters rest. I have lots of work to do to clean up the beds and do some due diligence work to keep spring couch grass at bay. The garlic is getting planted tomorrow in a deep dark bed of soil from my first Kootenay compost pile! Currently I am drowning in grapes so I am going to attempt a batch of grape juice tomorrow, I had hoped to dry some and make raisins except the grapes I am flush with right now are seeded and after removing seeds from a few I decided juice would be more fun to make.
While I write this I am drinking the most delicious cup of tea ever, made with creamy delicious milk from the glowing mommy cow you see above. It doesn’t get much closer to your local food source than a gift of fresh milk 😉
Last night I whipped up a small batch of yellow pickled beets, which are sure to be my last pickles of the year.I couldn’t resist buying 10 lbs from a no spray farm we visited in Chilliwak last week, they were $2 a bag! I really love the recipe I am using for pickling beets which includes vinegar, apple cider vinegar, honey and cinnamon sticks, yum!
Mia came home from school today with a lovely little selection of Chanterelle mushrooms, as her class did a mushroom walk with the same biologist who taught our excursion 2 weeks ago. So I did an Asian inspired stir fry of Chanterelles with tofu and pumpkin seeds on a bed of brown basmati rice for dinner tonight that was pretty divine if I do say so. (recipe below)
This is a super quick weeknight meal!
Start by browning 1/4 of a red onion with 2 cloves of minced garlic and a good pinch of fresh minced ginger. Add the meat from 2 lean sausages ( I used garlic buffalo, but you could use anything even firm tofu would be great) Add 1/2 can bamboo shoots cut into thin ribbons. Season with S+P, a dash of chili oil and 2 tbsp Thai green curry paste. Add and simmer with 1 can coconut milk and the juice of 1 lime along with a dash of rice vinegar and a tbsp of cane sugar. In a separate pot boil 1 package of rice noodles. Cut 1 large baby bock choy into ribbons along with a 3” piece of cucumber cut into small ribbons. When the noodles are ready toss the bok choy and cucumber with the noodles and mix everything together with the curry, dress each serving with fresh cilantro and an extra squeeze of lime juice!