July 12, 2012
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.
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September 28, 2011
After almost a week away from home (and man is it good to be home and get back into the garden for harvesting today) I was looking for a comforting flavor for dinner and found myself inspired by the way my mom used to fry up a fresh zucchini bits in butter with parmigiana cheese… this was always a favorite of mine growing up, and I had hoped that my daughter (who HATES zucchini) would fall in love if I drown it in butter and decked it out with cave aged grana padano cheese. Zucchini surrounded in golden browned tofu and mushrooms, who could resist? Appanently her … She ate everything except the zuc’s, but the mister + I really enjoyed this combination of flavors. I served this over brown basmati rice, and it made for a good use of fridge treasures (crimini’s) and garden overrun (zucchini’s)!
In a large deep cast iron pan start by melting a good 2 tbsp of butter, to this add and brown:
3 garlic cloves, minced
1/2 block of firm ORGANIC tofu (cubed)
2 cups of quartered mushrooms
get these frying for 5-7 minutes before adding 1/2 of a medium zucchini quartered and sliced, along with another 2 tbsp of butter.
2 tsp chili flakes
2 tsp fresh parsley
2 tsp fresh rosemary
Don’t over toss, but slowly allow the faces of the veggies to brown.
Once everything looks lovely and golden on most sides add between 1/2-1 cup of grated grana padano cheese (or parm) season with a few more fresh herbs and toss. Serve hot, and enjoy.
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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November 6, 2010
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.
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November 1, 2010
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.
In this recipe I used 3 of my favorite ingredients: Soba king rice noodles (the pumpkin flavored ones) SilverKing Tofu (firm) and fresh local mushrooms (I used shitaki tonight)
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October 25, 2010
Well if you have 5 minutes and a food processor you do!
This is just a super quickie recipe I wanted to share. It’s Gluten Free / Dairy Free / Raw / Organic and a super yummy power snack, great for the lunch box or a guilt free late night treat. We make a few yummy versions of these at the local cafe I am baking at a couple days a week, and they are always a top seller.
Take 1 cup of dried fruit: anything at all, this batch I used equal parts gogi berry, cranberry and raisin, but dates are really yummy, so are apricots! I don;t think apples would work on their own very well but would be nice with something more goopy.
Take 2 cups of seeds and nuts; again anything you desire, my last batch I used sunflower seeds, chia seeds, almonds, and cashews.
Give these a whirl in the processor along with 1 tsp of cinnamon and a pinch of salt and blend it all until everything is really pebbly then add a good squeeze of honey, agave, or rice syrup (about 2 Tbsp) along with 1 Tbsp of coconut oil. Wiz it a little more and it will start to form a ball in the processor. Simply scoop out 1- 2 oz portions and form into balls using your hand or mechanical scoop and roll them in something, I used coconut last night, (which I adore) but I have used hemp seeds before, or ground nuts or flax meal.
The great thing about these is you can use what ever you have kicking around, I have even taken a really fruity trail mix and just used that!
So no reason not to make these.. you will love them, and once you make them once, you’ll find them so easy and so tasty they will be a regular part of your snack artillery.
October 20, 2010
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)
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