April 9, 2011
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!
April 5, 2011
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.
March 28, 2011
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.
This soup took very little input it just bubbled away most of the afternoon smelling fabulous.
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February 27, 2011
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!
I used rice vermicelli noodles and I think I finally have a reliable way of cooking them without being disappointed, as has happened all to many times. So here is what you’ll need to make 4 portions:
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February 27, 2011
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.
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