Category

Main Course

Roasted Golden Beet Poke Bowl with Coconut Quinoa

While it may seem like a new trend, this simple Hawaiian dish has been around for centuries! I have given this traditional bowl a bit of a vegetarian make over. Even though it may be a far cry from Hawaii’s classics, roasted golden and red beets marinated in an asian vinaigrette are the perfect stand in for raw tuna or salmon. It boasts all of the amazing flavours of a perfect sushi bite, sweet coconut quinoa topped with pickled ginger, avocado, quick pickled onions, radish slices, toasted nori strips, drizzled in a sesame soy dressing and then topped with black sesame gomashio.  Gomashio is a Japanese condiment made from toasted ground sesame seeds and sea salt.

This may seem like a long list of steps however; you can make the gomashio and pickle the onions in advance (at least 2 hours). The gomashio is great to have on hand to sprinkle on salads, cooked grains or even popcorn! Left over pickled onions are also great in salads or on avocado toast.

 

 

The Pickled Onions:

  • 11/2 cups of apple cider vinegar
  • 1 tsp. pink himalayan salt
  • 1 medium sized red onion, peeled and thinly sliced

Combine all ingredients in a 2 cup mason jar. Press the onions down to submerge them in the pickling liquid. Allow to marinate for 2 hours or more.

 

 

Ingredients for the bowl:

serves 4

  • one recipe of  quick pickled onions
  • 2 avocados (ripe but firm enough to cut into cubes)
  • pickled ginger (found in the asian section of your supermarket)
  • black sesame gomashio (recipe follows)
  • 1 sheet of nori (The kind of sea week used to roll sushi)
  • a mixture of red and golden beets, peeled and cubed into 1/2 in. pieces to make a total of 3 cups
  • 3 Tbsp. avocado oil
  • 1/2 tsp. himalayan pink salt
  • 6 radishes, thinly sliced
  • fresh chopped cilantro
  • 4 cups of arugula
  • one recipe of soy sesame dressing (recipe follows)
  • 1 recipe of coconut quinoa (recipe follows)

To prepare the beets:

Preheat your oven to 350 F.

Peel and cube beets into 1/2 in. pieces. Toss with the 3 tbsp. of avocado oil and 1/2 tsp. of salt. Arrange on a cookie sheet. Roast for about 30 min. or until the beets are tender and lightly browned. Remove from the oven. Set aside while you prepare the sesame soy dressing.

 

 

 

The Sesame Soy Dressing:

  • 1/2 cup tamari
  • 3 Tbsp. toasted sesame oil
  • 1/4 cup of mirin (Japanese rice wine vinegar, available in the asian section of your grocery store)
  • 2 Tbsp. maple syrup
  • 1 clove garlic minced
  • a pinch of red chili flakes

Whisk the ingredients together in a small bowl. Toss 1/2 cup of the dressing with the roasted beets and allow to marinate while the quinoa cooks. Reserve the rest of the dressing to drizzle more on top of the finished dish.

 

 

The Coconut Quinoa:

  • 1 cup of quinoa
  • 1/2 cup of coconut milk
  • 11/2 cups of water
  • 1 Tbsp. of coconut sugar
  • 1 tsp. himalayan pink salt

Combine all of the ingredients in medium sized saucepan. Bring to a boil and then simmer for about 20 min. or until all of the liquid has been absorbed. I find that with the addition of coconut milk the quinoa takes a little longer to cook. Turn off the heat and allow to rest with the lid on for about 15 min. before fluffing with a fork. Prepare the rest of the ingredients.

Black Sesame Gomashio:

  • 2 cups of black or brown sesame seeds (hulls on)
  • 3 Tbsp. himalayan pink salt

In a dry skillet, roast the sesame seeds until they pop. Traditionally gomashio is made in a Japanese style pestle and mortar called a suribachi bowl but you can use a food processor or a pestle and mortar to crush the seeds along with the salt. Grind or process the  toasted seeds and salt until 95% crushed. Allow to cool before storing in an airtight container.

 

 

 

 

The Nori Strips:

Remove one sheet of nori from the package. Set one of your small burners on the stove on high. Using tongs, warm the nori over the burner until it begins to lighten in color. It will become crisper in texture as well. Cut into thin strips. Set aside to garnish.

 

 

 

 

The Final Assembly:

Divide the cooked coconut quinoa evenly amongst 4 bowls. Place 1 cup of arugula slightly off to the side of the quinoa in all four bowls. Top the quinoa with the marninated beets making sure to scoop a generous amount of the marinade into the bowls as well. Artfully arrange pickled ginger slices, pickled onions, avocado cubes, toasted nori strips, radish slices, chopped fresh cilantro and gomashio on top. Before eating toss the ingredients together with a fork so that you get a little bit of all of these amazing flavours in each bite!  Extra Sesame Soy dressing can be served on the side!

Enjoy!

 

 

Tacos with Chili Lime Roasted Squash, Guajillo Chili Cashew Cream and Quick Pickled Onions

 

Need I say more? We had these twice this week because they were so delicious! We also needed to use up the excess pickled red onions which are also delicious tossed in a salad or on avocado toast.  Make sure you use organic corn tortillas to avoid GMO corn.

 

 

Quick picked red onion: (make these two hours prior to preparing the tacos)

  • 11/2 cups of apple cider vinegar
  • 1 Tbsp. organic cane sugar
  • 11/2 tsp. of pink himalayan salt
  • 1 large red onion, peeled and thinly sliced

Combine the cider vinegar, sugar, and salt together in a 2 cup mason jar. Press the sliced red onion into the jar making sure that all of the slices are submerged in the vinegar mixture. Cover and let sit at least one hour but up to 2 hours before using. Store in the fridge. They are even better on day two!

Roasted Squash:

  • 1 large butternut squash, peeled and cubed into 1/2 in. cubes
  • 1 Tbsp. of avocado oil
  • 3 Tbsp. of tamari
  • 2 Tbsp. fresh lime juice
  • 1 tsp. of ground cumin
  • 1 tsp. of ancho chili powder

Preheat your oven to 400 F.  Cut the squash into 1/2 inch cubes.

 

 

 

 

Place on a large cookie sheet before tossing with oil, tamari, cumin, lime juice and ancho chili powder.

Roast for about 30 min., tossing a few times to ensure that the squash has browned on all sides. While the squash is roasting, prepare the cashew cream.

 

Guajillo Cashew Cream:

  • 2  dried guajillo chili peppers (or dried ancho peppers)
  • 1 cup of boiled water
  • 1/2 cup raw cashews
  • 1 tbsp. avocado oil
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. of himalayan pink salt
  • 3/4 cup of the chili soaking water

Stem and seed the dried chilis. Soak them in the 3.4 cup of boiled water for 10 min. or until softened. Drain, reserving the liquid.

 

 

 

 

In a blender combine the soaked drained chilis with 1/2 cup of cashews, 1 tbsp. avocado oil, 2 Tbsp. of fresh lime juice, 1/2 tsp. of salt and 3/4 cup of the chili soaking water. Puree until silky smooth. The sauce will be fairly spicy but mellowed by the rest of the ingredients!

 

 

 

 

I like to spoon the prepared cashew cream into a squeeze bottle as it is easier to distribute onto the tacos.

Garnishes:

  • Chopped avocado
  • finely sliced red cabbage or sauerkraut
  • fresh greens of choice
  • chopped fresh cilantro

To Assemble:

Oil a frying pan lightly and heat on medium. Warm the tortillas in the oiled pan for 5-10 seconds per side to soften. Set aside until you have warmed all of the tortillas.

 

 

Lay greens onto each of the corn tortillas first followed by a handful of roasted squash. Top with sliced or cubed avocado, quick pickled red onion, red cabbage or sauerkraut, guajillo chili cream, and plenty of freshly chopped cilantro

 

 

 

Raw “Ono” Hawaiian Pizza

This past market day I had a few messages from people at the Banff Farmers Market wondering where I was with my raw pizzas! Here’s one last raw pizza recipe for you! This ono (means delicious in Hawaiian) Hawaiian variation begins with the same ono sauce from the Margarita Pizza recipe but is topped with a spicy walnut “meat”, coconut bacon, veggies, fresh pineapple and a handful of arugula. The coconut bacon gets its smoked flavour from cumin, smoked paprika and mesquite powder. Mesquite also lends a slightly sweet, caramel like flavour and is high in protein, calcium, magnesium, potassium, iron and zinc. It is also a delicious salad topper! You will have plenty left over.  Follow the Raw Pizza Crust recipe to prepare the crusts 3 days prior to making these. Prepare the raw tomato sauce from the Raw Margarita Pizza one day prior to assembling.

 

 

Ingredients:

  • Dehydrated sunflower buckwheat pizza crusts (from raw pizza crust post)
  • one recipe of raw tomato sauce (from raw Margarita Pizza post)
  • one recipe of coconut bacon (recipe follows, make one day prior to assembly)
  • dehydrated veggies (recipe follows)
  • one recipe of raw walnut meat (recipe follows)
  • fresh pineapple, peeled, cored and chopped
  • arugula to garnish

The coconut bacon:

  • 3 cups of ribbon cut raw unsweetened coconut
  • 1/4 cup of maple syrup
  • 1 Tbsp. ground cumin
  • 1 Tbsp. olive or avocado oil
  • 2 Tbsp. tamari
  • 1 tsp. fresh lemon juice
  • 1 tsp. himalayan pink salt
  • 1 tsp. smoked paprika
  • 1 Tbsp. mesquite powder
  • 1/2 tsp. ground chipotle pepper powder

Combine all of the ingredients in a blender until smooth. Place the coconut into a medium sized bowl and then pour the mixture over top, massaging well with your hands to cover the coconut completely with the sauce.

 

 

 

Spread evenly onto a couple of teflex sheets on your dehydrator screens. Dehydrate at 117 F. for at least 12 hours or until crisp. Allow to cool before breaking into bite sized pieces. Store in an airtight container.

 

The veggies:

  • 1 red pepper, seeded and sliced
  • 1 yellow pepper, seeded and sliced
  • 1/2 red onion, thinly sliced
  • 1 tbsp. olive or avocado oil
  • 1 tbsp. of tamari

 

 

Toss the sliced veggies with oil and tamari.   Spread onto a teflex sheet on a mesh deyhdrator screen and dehydrate at 117 degrees F. for 2-3 hours until the veggies begin to soften and appear sauteed. While the veggies are dehydrating, prepare the walnut “meat”.

The Walnut Meat:

  • 3/4 cup of walnuts soaked in water for 2 hours
  • 3/4 cup of walnuts (dry, not soaked)
  • 1/2 tsp. himalayan pink salt
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. red pepper flakes
  • 1 Tbsp. nutritional yeast flakes

Drain the soaked walnuts. Combine all ingredients in a food processor until crumbly. Set aside.

 

Final Assembly (Whew!!)

The pizza can be assembled a few hours prior to eating and is great left over the next day! The crust continues to soften the longer it sits but is still easily eaten with your hands.

Spread the raw tomato sauce over your pizza crusts.  Distribute the dehydrated veggies evenly over the sauce along with the prepared walnut “meat”.

 

 

Top with lots of coconut “bacon” and fresh chunks of pineapple. Cut along the pre-scored lines.

 

 

Garnish with fresh arugula to serve!

 

Raw Margarita Pizza

Assuming that you have your crusts in the dehydrator, the rest of this recipe is relatively simple! The raw tomato sauce that creates the platform for the rest of the ingredients needs to be dehydrated overnight so you can pop it in your dehydrator along with the crusts as you transport them from the teflex sheets to the mesh screens. You could potentially use the sauce un-dehydrated but something magical happens to it as it reduces in the dehydrator! It not only thickens but also intensifies in flavour. The cashews for the “cheese” need to be soaked for 4 hours prior to blending so plan accordingly.

 

Ingredients:

Special equipment: dehydrator and a food processor

 

  • Prepared Sunflower Buckwheat pizza crusts (See Raw Market Pizza post for crust recipe)
  • one recipe of Cashew cheese (recipe follows)
  • one recipe of pizza sauce (recipe follows)
  • fresh sliced tomatoes
  • lots of fresh basil
  • pitted kalamata olives
  • fresh cracked pepper
  • olive oil to drizzle

 

The Pizza Sauce:

  • 400g of vine ripened tomatoes
  • 1 red pepper, seeded and chopped
  • 1/3 cup of nutritional yeast
  • 1/8 cup of balsamic vinegar
  • 1 large clove of peeled garlic, chopped
  • a pinch of red pepper flakes
  • 1/2 tbsp. crushed fennel seeds
  • 1 tbsp. onion powder
  • 1 tsp. dried oregano
  • 11/2 tbsp. of himalayan pink salt
  • 1 tbsp. smoked paprika

Place all of the ingredients except for the dried oregano into a high speed blender. Blend until smooth.

 

 

 

 

 

Stir in the oregano by hand. Pour the sauce into either a large shallow bowl or a shallow baking dish. Dehydrate 8-12 hours at 117 degrees F. When you remove the sauce from the dehydrator it will appear thickened and darker in colour.

 

 

 

Stir well. Set aside while you prepare the cashew cheese.

 

The Cashew Cheese:

  • 11/2 cups of raw cashews, soaked in plenty of water for at least 4 hours
  • 2 tbsp. fresh lemon juice
  • 1/2 tbsp. organic lemon zest
  • 2 tbsp. nutritional yeast
  • 1 tsp. pink himalayan salt
  • 1 green onion, minced
  • 1/4 cup of minced basil
  • Drain and rinse the cashews. In a food processor combine the cashews, lemon juice, zest, yeast, and salt. Process until thick but smooth adding a tbsp. or two of water if you need to. If should have a similar texture to ricotta cheese. Stir in the minced green onion and basil by hand.

 

 

 

 

 

 

The final assembly:

Spread a generous amount of the pizza sauce onto your prepared crusts.

 

 

Arrange thinly sliced fresh tomatoes on top of the pizza sauce and then drop dollops of the cashew cheese onto the pizza to resemble big soft lumps of bocconcini! Artfully arrange fresh basil and pitted olives onto the crust. Top with plenty of fresh cracked pepper and a drizzle of good olive oil!

 

You can either eat the pizza right away cutting it carefully following the lines that you scored onto the crust prior to dehydrating or you can let it sit for an hour or so to allow the crust to soften a little.

 

 

Raw Market Pizza (crust recipe)

I used to regularly sell out of these raw personal sized pizzas at the Banff Farmers Market! As requested, here is the recipe for a Raw Margarita Pizza and a Raw Hawaiian Pizza! This post focus’s entirely on the buckwheat sunflower crust. It takes a few days to make as the ingredients need to be sprouted and then dehydrated. This recipe makes about thirty 5 inch. pizza crusts or as pictured below, 2 larger 12 inch crusts and 8 of the smaller ones. They freeze well and are great to have on hand when you want to make a pizza in a hurry! Start your crusts now and then stay tuned for the topping recipes!

Equipment needed: food processor, dehydrator

 

 

 

 

Ingredients:

  • 4 cups of raw buckwheat
  • 31/2 cups of raw sunflower seeds
  • 1/2 cup of raw ground flax seeds (or ground chia seeds)
  • 1 cup of finely grated carrot or zucchini
  • 1 tbsp. himalayan salt
  • 1 tsp. dried oregano
  • 1 tsp. dried basil

Combine the raw buckwheat and sunflower seeds in a large bowl with plenty of room temperature water. Allow to soak overnight.

 

 

 

Rinse well before processing in a food processor with the ground flax or chia seeds and salt. I process the mixture in thirds just to make sure that it is well pureed. It should be thick and pasty without any discernible seeds.

 

 

 

 

 

 

With a spatula scoop the mixture into a large bowl and then with your hands mix in the grated carrot or zucchini and herbs.

 

 

 

Using an offset spatula, spread the mixture onto teflex dehydrator sheets into either 3 large crusts or 2 large and several smaller ones. Form a raised crust along the edge as go.

 

.

With the edge of your spatula superficially score the crust into 8 equal slices. (Take care not to cut all the way through to the teflex sheet)

 

Dehydrate the crusts on the teflex sheet at 117 degrees F. for 8-10 hours or until they are firm enough to lift off the sheet onto the mesh dehydrator screens. Dehydrate another 8-10 hours until thoroughly dried. Allow to cool completely before freezing or loading with pizza toppings.

 

 

 

 

 

Raw Yellow Curry with Kelp Noodles

As our temperatures soar here in the Canadian Rockies for a short time during the summer it seems like an appropriate time to eat entirely raw! This is one of my favourite raw curries blended with fresh pressed coconut milk and raw cashews, lightly dehydrated veggies, and kelp noodles. If you don’t have a dehydrator you can place the veggies on a cookie sheet on the lowest setting in your oven for about 45 min. as an alternative. The curry paste is best kept frozen and is also delicious in a cooked Thai coconut curry. I’ll save that recipe for another blog post! Kelp noodles are found in Asian markets and natural foods stores. They are a clear, thin noodle made from kelp and are rich in iodine and low in carbs. I usually marinate the noodles for an hour or so in enough warm water to cover and 1 tsp. of baking soda to tenderize them before adding to a recipe.

Serves 4

Special equipment needed:

  • a vegetable peeler
  • a deydrator (or your oven on the lowest setting)

 

 

Yellow Curry Paste:

  • 2 shallots, peeled and chopped
  • 6 cloves of garlic, peeled and chopped
  • a 3 inch piece of galangal, chopped (Found in Asian Markets, often frozen) *
  • 2 inch piece of ginger, peeled and chopped
  • 1 tsp. ground coriander
  • 15 dried red chilies soaked to soften in hot water for 20 minutes
  • 5 stalks of fresh lemongrass *
  • 2 Tbsp. powdered turmeric
  • 1 Tbsp. mild curry powder
  • 2 Tbsp.chopped cilantro
  • 2 Tbsp. miso paste (chickpea miso is my favourite)
  • 11/2 Tbsp. sea salt

*to chop the lemongrass, remove the outer layer or two. Cut off the end and then chop the bottom 5 or 6 inches of the stalk finely.

Combine all of the ingredients in a high speed blender to form a smooth paste.  You may need to add a little bit of water to the blender to help it along. Spoon the curry paste into a ziplock bag, reserving what you need for this recipe and then freeze the rest. Once frozen you can simply cut off small chunks as needed.

 

 

The veggies:

  • 1 large carrot, cut into long ribbons with a veggie peeler
  • 1/2 red onion, very thinly sliced
  • 1 cup of zucchini, cut into thin rounds and then 1/2 rounds
  • 1 red pepper, seeded and thinly sliced
  • 1/2 cup fresh shelled or frozen peas
  • fresh mung sprouts to garnish
  • fresh basil to garnish
  • fresh cilantro to garnish

Prepare the veggies.

 

 

Place them in a bowl with 1 Tbsp. of olive oil and 1 tsp. of tamari. Massage the veggies well with your hands to coat. Spread the veggies onto the teflex tray of your deydrator and then dehydrate at 115 degrees F. for about 2 hours. The veggies will soften and appear cooked in consistency.

 

 

While the veggies are deydrating, prepare the broth and the noodles.

The noodles:

 

 

 

  • 1 pkg. of kelp noodles rinsed and soaked in enough warm water to cover with 1 tsp. baking soda for 1 hour.

 

 

Once the noodles have soaked for an hour, rinse them well and then cut roughly into smaller more manageable bit sized pieces. Set aside while you prepare the broth.

The Broth:

  • 3/4 cup of raw unsweetened coconut
  • 3 cups of warm water
  • 1/4 cup raw cashews
  • 2 Tbsp. prepared yellow curry paste or more to taste
  • 2 Tbsp. tamari
  • 1 Tbsp. fresh lime juice
  • 1/2 tsp. sea salt
  • 1/2 tsp. turmeric powder

To make the coconut milk, combine the 3/4 cup of raw coconut in a high speed blender with 3 cups of warm water. Blend for about 1 minute. Strain through a nut milk bag.

 

 

Discard the pulp. Rinse out the blender and then pour the strained coconut milk back into the blender along with the 1/4 cup of cashews, yellow curry, tamari, lime juice, salt and turmeric. Blend well until combined and slightly warmed by the speed of the blender. Adjust seasonings to your taste, adding more curry paste if you like it spicier or perhaps additional salt or lime juice.

 

 

To Assemble:

Distribute the kelp noodles evenly into 4 bowls. Pour the warm blended broth on top of the noodles.

 

Remove the veggies from the dehydrator and divide evenly over the noodles and broth.

 

 

Top with lots of fresh mung sprouts, fresh basil and cilantro!

 

 

 

 

 

 

Zucchini Pasta with Garlic Scape Pumpkin Seed Pesto

This weekend, I was gifted a big bag of beautiful garlic scapes by my friend Tracey who operates a garlic and hops farm in B.C. I don’t know how many times these beauties went to waste when I received them in my farm box just because I didn’t really know what to do with them! As Tracy recommended, I made pesto, lots of pesto, enough to freeze for several months! Garlic scapes are essentially the flower bud of the garlic plant. The bud is removed in late June to encourage the bulbs to thicken up. They make a delicious pesto processed with pumpkin seeds, salt, pepper, olive oil, and nutritional yeast.

Serves 2

 

The pesto:

 

 

  • 10 garlic scapes (roughly chopped)
  • 1/4 cup of raw pumpkin seeds
  • 3/4 tsp. of salt (more to taste)
  • lots of freshly cracked pepper
  • 1/4 cup of nutritional yeast
  • 1/2 cup of extra virgin olive oil

In a food processor combine garlic scapes pumpkin seeds, salt, pepper, and nutritional yeast until roughly chopped. Drizzle in the olive oil with the motor still running until fairly smooth but with still a bit of texture. Add more salt if desired.  Set aside.

 

 

 

The Zucchini Pasta:

To the make the pasta you will need a spiralizer. They run around $45.00 or so and are the most fun you will ever have in your kitchen!!

  • 3 medium sized organic zucchini
  • 1/2 tsp. of himalayan pink salt

You can peel the zucchini if desired but I like to keep the skin on for colour and nutrition. Cut the ends off to create a nice flat surface. Spiralize the zucchini using the smallest blades to resemble spaghetti. Place the spiralized zucchini into a bowl with a good sprinkling of salt. Massage it with your hands to distribute the salt evenly. Let it sit for about 20 min. allowing the zucchini to release moisture. As it sits, it also tenderizes to resemble pasta in texture. While it sits, prepare the tomatoes.

 

 

The Tomatoes:

  • 2 large ripe tomatoes, chopped
  • 1/4 cup of chopped fresh basil
  • a sprinkle of himalayan pink salt
  • balsamic vinegar to garnish

Combine the tomatoes, basil, and salt in a small bowl.

Gently squeeze out the zucchini with your hands and rinse to wash off the excess salt.

Place it back in the bowl and then toss with about 1/4 cup of the pesto. Massage it well with your hands to coat the noodles completely, adding more if necessary. Arrange the noodles on two plates. Top with the tomato basil mixture, additional basil if desired, a drizzle of balsamic vinegar, a drizzle of olive oil,  and lots of fresh cracked pepper.

 

 

Enjoy!

Miso Ramen with Curried French Lentils

This simple miso, ginger, sesame broth is the perfect back drop to nest of noodles and whatever veggies happen to be in season. French lentils sauteed with onions in a splash of tamari and curry powder add even more flavour to the broth as the spices infuse into the miso.  I topped my ramen with steamed broccolini, slices of lacto-fermented chili carrots, fresh garden peas, radish slices, raw curried sauerkraut and home grown micro-greens. If you don’t make your own sauerkraut, try Wild Brine. Veggie combinations are endless so get creative with whatever you have on hand!

 

Serves 4

The Lentils:

  • 1/2 cup pui (french) lentils
  • one large yellow onion or leek sliced thinly
  • 1/2 tsp. himalayan pink salt
  • 3 Tbsp. avocado oil
  • 1 Tbsp. curry powder
  • 2 Tbsp. tamari
  • 1 cup chopped spinach

Combine the lentils in a medium sized saucepan with plenty of water. Bring to a boil and then simmer about 20 min. until tender. Strain and set aside.

 

In a medium sized fry pan, saute the onions or leeks in the avocado oil with the 1/2 tsp. of salt until translucent. Add the strained, cooked lentils, the curry powder, tamari, and spinach to the onions.  Stir well to coat the lentils.  Set aside.

 

 

The Broth:

  • 6 cups water
  • 1/2 cup of chickpea miso (any other light miso will substitute if you can’t find chickpea)
  • 1 Tbsp. finely grated ginger
  • 1 Tbsp. of wheat free tamari
  • 1/2 tsp. toasted sesame oil

Boil the water and grated ginger in a large saucepan. Turn off the heat and then whisk in the miso, tamari and sesame oil.  Set aside while you steam your veggies and cook the noodles.

The Veggies:

Prepare a mixture of raw and cooked veggies to add to your ramen. I steamed broccolini but steamed or sauteed asparagus is also delicious!  If fresh peas are out of season, frozen peas can be added to the lentil mixture to thaw before adding to the ramen. The curried sauerkraut adds a nice crunch and acidity to the dish not to mention a load of probiotics. I happened to have some fermented carrots on hand but as an alternative carrots cut into match sticks work well.  Cilantro can be substituted for the micro-greens if desired.

The Noodles:

I used Lotus Brand rice and millet ramen noodles. (These are really reasonably priced at Costco)  Boil the noodles according to the package directions. (Use one noodle cake per person) Strain the noodles and set aside.

 

 

 

 

Final Assembly:

Distribute the cooked ramen noodles  and the curried lentils evenly into each of  the 4 bowls. Re-heat the broth if necessary.

 

 

Ladle the broth evenly over the noodles. Top with steamed veggies, raw veggies, sauerkraut and micro-greens. Let everyone stir to incorporate the curried lentils into the broth before eating! Serve with a fork and an asian style soup spoon.

 

 

 

 

 

Forbidden Korean Fried Rice with Kim Chi

I purposely make extra black forbidden rice to have leftovers for this dish! According to Chinese Medicine black food nourishes your jing, or vital essence or energy. In ancient China only the emperor was allowed to eat black rice, hence it’s name “forbidden”. It is the perfect meal when you have left over rice and a bunch of random veggies in the fridge that you aren’t quite sure what to do with. Make sure you use left over rice. It just isn’t the same with it cooked fresh! It is pictured here topped with Pineapple Kim Chi that I posted a while back with the Tempeh Taco recipe but is just as delicious without.

 

 

Ingredients:

Serves 4

  • 1 recipe of gochujang sauce (recipe follows)
  • 1 recipe of pineapple kim chi (recipe follows, prepare first as it takes 2 hours to marinate)
  • 6 cups of cooked left over rice. I love to use black forbidden rice but any left over rice will do!
  • 3 tbsp. of olive or avocado oil
  • 4 cups of mixed chopped veggies (I used carrots, shredded cabbage, onion, and spinach)
  • 3/4 cup cashews
  • vegan kim chi (I like Wild Brine Kim Chi, which is available at Nesters or your local health food store)
  • micro-greens or sprouts to garnish

Pineapple Kim Chi: (For more detailed instructions visit the Tempeh Taco with Pineapple Kim Chi recipe)

  • 1 ripe pineapple, peeled, cored and chopped into bite sized pieces
  • 1/2 an asian pear, peeled, seeded and chopped
  • 1/2 cup gochugaru (korean chili flakes, available at the Asian market in Banff on Bear St.)
  • 1/4 cup tamari
  • 2 cloves garlic
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. fresh grated ginger

Combine everything but the pineapple in a high speed blender until smooth. Combine the paste and the chopped pineapple in a large bowl. Stir to coat. Spoon into a mason jar. Place in the refrigerator to marinate for at least 2 hours.

Gochujang Sauce: (for more detailed instructions visit the OMB (Oh My Buddah Bowl)

  • 3 tbsp. tamari
  • 2 tbsp. mirin
  • 2 tbsp. gochujang paste (available at the asian market on Bear St. in Banff)
  • 2 tbsp. rice vinegar
  • 2 tsp. sesame oil
  • 1 tsp. finely grated fresh ginger
  • 1 tbsp. honey

Whisk all ingredients together in a small mason jar. Set aside. This lasts several weeks in the fridge.

In a large fry pan heat the avocado oil.  Stir fry the 4 cups of veggies until tender crisp. If using onions, start with them and then gradually add the rest of your chosen veggies, adding the ones that cook the fastest last. (spinach in this case)

 

 

 

 

Stir in the 6 cups of cooked rice followed by 1/4 cup of the prepared gochujang sauce. Taste to adjust the seasonings. Add more if you like it spicier or a little more tamari for more salt if desired. Keep in mind that the kim chi that you are adding at the end will be salty!

 

 

Stir well to coat all of the rice and veggies with the sauce. Add the cashews. Top with 1/2 cup of chopped kim chi. Continue to cook over medium heat without stirring so that the rice on the bottom gets a little bit crisp and chewy. (about 5 min.)

 

 

Spoon into big bowls. Add a dollop of Pineapple Kim Chi and a handful of micro greens or sprouts to each bowl to garnish.

 

 

 

 

 

 

Tempeh Tacos with Pineapple Kim Chi and Cilantro Lime Cashew Cream

On a recent trip to Maui I had the pleasure of attending a kim chi making class with New York chef Deuki Hong. The pineapple kim chi in this recipe is a vegan variation of a quick kim chi that is not a true ferment as it only sits for a few hours in the chili paste but I guarantee, it will find its way onto just about everything that you eat! It perks up a plate of nachos or a stir fry and lasts up to a week sealed in the fridge. You can find the korean chili flakes (gochugaru) in most Asian grocery stores or on the internet.

 

Ingredients:

makes about 8 tacos

  • 1 pkg. of organic non-GMO corn tortillas
  • 1 pkg. of tempeh, thawed
  • 3 tbsp. wheat free tamari
  • 2 cups very thinly sliced red cabbage tossed with 3/4 cup of chopped cilantro
  • 1 large head of butter lettuce (leaves removed)
  • 2 ripe but firm avocados (chopped into bite sized pieces)
  • 1 recipe of pineapple kim chi (recipe follows)
  • 1 recipe of cilantro lime cashew cream (recipe follows)

Pineapple Kim Chi

Prepare the kim chi first. While it marinates you can prepare the cilantro cream and the rest of the ingredients.

  • 1/2 an asian pear, seeded and chopped
  • 1/2 cup of gochugaru (korean chili flakes)
  • 1/4 cup tamari
  • 2 cloves garlic
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. fresh grated ginger
  • 1 large pineapple, peeled, cored and chopped into bite sized pieces

Combine everything but the pineapple in a high speed blender until smooth.

 

 

 

 

 

Combine the paste with the chopped pineapple in a large bowl. Toss well to coat.

 

 

Spoon into a mason jar and refrigerate for at least 2 hours before serving.

Cilantro Lime Cashew Cream

  • 1/2 cup of raw cashews soaked in water at room temperature for a few hours
  • 1/3 cup water
  • 1/3 cup of fresh cilantro
  • 1 Tbsp. of fresh lime juice
  • 1 tsp. himalayan pink salt

Drain the cashews and rinse with fresh water. Combine cashews, water, cilantro, lime and salt in a blender until silky smooth. Store in the refrigerator until ready to serve. Once refrigerated the cream will set up a little so feel free to add a little bit of water to make it more of a pourable consistency if necessary.

 

 

The Tempeh:

Cut tempeh into small bite sized rectangles, about 2 cm x 1 cm. Heat 3 Tbsp. of oil in a medium sized fry pan. Add the tempeh. Stir to coat with the oil and then drizzle the 3 Tbsp. of tamari over top. Continue to saute until the tempeh is browned on both sides. Turn off the burner and allowing the tempeh to stay warm for the final assembly.

 

 

 

 

Final Assemby:

Heat a little oil in a large fry pan. Lightly saute the corn tortillas on both sides to soften.  Lay the tortillas out on your work surface. Lay a large butter lettuce leaf out on each tortilla. Top with tempeh, chopped avocados, pineapple kim chi, shredded red cabbage and cilantro, and a drizzle of cilantro lime cashew cream!

 

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