Yum! Tonight I whipped up the most fabulous peanut-y satay sauce and it was the perfect addition to some quinoa, tofu, veggie bowls. I wish I had thought to make a cold peanut satay style sauce before now! This stuff is fabulous, I will certainly make this again and again.
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.
What do you do when you can’t bring yourself to buy lettuce in the middle of winter but need a salad? Hit the pantry and make a roasted winter salad. Same great effect as a green salad but with so many more complex flavors and textures: Roasted butternut squash and sweet pears, on a bed of shredded carrots, slivers of red onion and chard, chunks of feta cheese finished with maple toasted almonds and a drizzle of maple mustard balsamic dressing. This is a great solution to a winter hankering for a cold veggie salad.
Wheat-berries are new to me, although I have enjoyed eating them a few times, last night was my first attempt and cooking them, and they couldn’t be easier. After so much pantry eating; meat and potatoes, root veggies and such I was aching for some iron and deep dark greens. (Begrudgingly) I purchased a bunch of dark leafy green kale, and a bag of green beans and set off to sauté them along with caramelized onions, toasted almonds and wheat-berries all drizzled with a little lemon and tamari, kicked off with some ginger and garlic. Mmm glorious greens.
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!
I really can’t get enough of kale salads… kale in general. You should see how many packs of kale seeds I have and plan to plant this year! I made this wonderful salad for my friend and brand new moma to help keep her out of the kitchen and her family nourished as they get used to the new little life in their lives. This is a take on a slalad my mother in law made while we were visiting her, and I think it’s simply perfect! kale, beets, grapefruit and hemp.. not much more to it than that!
In a large bowl combine:
1 bunch of kale finely shredded
1 large beet grated
1/3 cup hemp oil
1/4 cup apple cider vinegar
1/4 cup grapefruit juice
hearty pinch of course sea salt
massage dressing into kale and beets by hand then add:
1 grapefruit cut into tiny sections
1 large handful of hemp seeds
serve with a smile
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!
These bliss balls are way too easy and way too healthy and tasty not to make and eat all the time!
In a food processor in the following order bring all ingredients together and blend until you have a sticky thick paste and the nut pieces are very tiny:
1 cup organic dates (or date paste)
1 Tbsp coconut oil
1 Tbsp maple syrup
1.5 cups of pecans
1/2 cups coconut
a pinch of salt
a pinch of cinnamon
Once combined portion with a small mechanical ice cream scoop (or spoons) and coat with more shredded coconut, top with a pecan and serve with a smile.
Simple and sweet.
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.
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.
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 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.
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.
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)