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Main Course

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.

 

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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!

 

Sticky Thai Tempeh with Mashed Thai Green Curry Yams

 

Tempeh soaks up the sweet, sour, spicy and salty flavours of coconut sugar, fresh lime juice, thai chili, ginger, and tamari in this protein rich dish! Tempeh is a fermented soy bean cake that is more easily digested and higher in protein than tofu. It is meaty in texture and perfectly complimented by yams mashed with a bit of coconut cream and Thai green curry paste. You can find the recipe for the curry paste on my post for Veggie Thai Green Curry. If you are using commercial Thai green curry paste, use much less as it is more concentrated.

 

 

The Yams:

-serves 4

  • 4 cups of yams, peeled and cubed into one inch pieces
  • 2 Tbsp. of Thai Green Curry Paste (see Veggie Thai Green Curry recipe, freeze left over paste in a zip lock bag)
  • 1/4 cup of coconut cream (the thick cream at the top of the can of full fat coconut milk, reserve the rest for smoothies)
  • 1 tsp. of pink himalayan salt
  • 1 Tbsp. of fresh lime juice

 

 

 

 

 

 

Boil yams in a large pot in plenty of water. While the yams are cooking, prepare the tempeh ingredients. Strain the cooked yams and place them back into the pot. Add the curry paste, coconut cream, salt and lime juice to the yams and either mash with a potato masher or blend with a hand mixer until smooth and creamy. Taste to adjust seasonings, adding more curry paste if you love spice or more salt to your liking.  Set aside to heat just before serving once the tempeh is ready.

 

 

The Tempeh:

Serves 4:

  • 2 pkgs. of frozen Tempeh, thawed and cut into 1/2 inch cubes

 

 

  • 3 Tbsp. of olive or avocado oil
  • 1/2 cup of coconut sugar
  • 1 heaping Tbsp. of finely grated fresh ginger
  • juice of one lime (about 3 Tbsp.)
  • 1 thai red chili, finely chopped
  • 2 Tbsp. of gluten free tamari
  • 1/2 cup of fresh cilantro chopped
  • 1/2 cup of lightly toasted peanuts or almonds

Heat a medium sized saucepan over medium heat. Add the oil, allowing it to heat for a few minutes. Stir in the coconut sugar, ginger, lime juice, minced chili, and tamari. Stir constantly until the mixture thickens slightly to a runny syrup.

 

 

 

 

Add the tempeh to the syrup, stirring constantly until most of the sauce has been absorbed by the tempeh. It should still be sticky and moist.

 

 

 

 

Warm the yams. Serve with the tempeh topped with lots of fresh cilantro and toasted peanuts with a mixed green salad. Leftovers are amazing cold the next day!

Socca with Buffalo Cauliflower and Cashew Ranch Dressing

Socca, also known as Farinata, is a thin un-leavened pancake of chick pea flour originating as street food from the south of France. When cooked under the broiler in a cast iron skillet it makes a nutritious gluten-free pizza crust! I have topped this variation with a mixture of roasted cauliflower, carrot, and celery tossed in Franks Red Hot Sauce. A creamy cashew ranch dressing cools the heat and balances the acidity. Variations are limitless! Just remember to make the batter 4 hours before you use it. This gives it time to thicken. I often double the recipe as it stores well in the fridge for a few days.

You can buy chickpea flour at most natural foods stores however, it is really easy to make it yourself in a Vitamix or Blend Tech Blender. Simply grind whole uncooked dried chickpeas to a powder. To make it more nutritious and bio-available, I soak my chickpeas overnight to sprout them and then dehydrate them for 10-12 hours before grinding to a flour. Either way, this flour is loaded with fibre, antioxidants, protein, and minerals and may help in the prevention of colon cancer.

 

Socca:

makes four 8 in. flat breads

  • 1 cup of chickpea flour
  • 1 cup of water
  • 3/4 tsp. salt
  • 1/4 tsp. ground cumin
  • 21/2 tbsp. olive oil
  • fresh cracked pepper

Whisk all of the ingredients together in a medium sized bowl. Cover with a tea towel and let sit for at least 4 hours.

 

 

Cashew Ranch Dressing:

  • 1 cup of raw cashews soaked in water for at least one hour, drained
  • 2 Tbsp. apple cider vinegar
  • 3 Tbsp. extra virgin olive oil
  • 11/2tsp. himalayan pink salt
  • 1 tsp. dijon mustard
  • 1/2 cup water
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • lots of fresh cracked pepper

Blend the drained cashews, cider vinegar, olive oil, salt, mustard and water on high until silky smooth. Spoon into a mason jar and add the dried oregano, basil, and pepper. Store in the refrigerator until ready to use. It will thicken slightly as it cools.

 

 

 

 

Buffalo Cauliflower:

Buffalo Sauce:

  • 1/2 cup Franks Red Hot Sauce or your favourite variation
  • 1 tbsp. coconut oil

Heat the hot sauce and coconut oil in a small saucepan to combine. Set aside.

pre-heat your oven to 400 degrees F.

  • 1 large head of organic cauliflower broken into 1/2 inch pieces
  • 1/2 yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 large carrot or 2 small, chopped
  • 2 Tbsp. olive oil
  • 1 tsp. himalayan pink salt

Garnish:

  • chopped Italian parsley
  • 2 green onions, chopped
  • chopped cucumber

Combine cauliflower,  yellow onion, celery, and carrot in a large bowl. Add the olive oil and salt, tossing well to coat. Place the oiled veggies on a cookie sheet and roast in your oven for about 30 min. Toss a few times throughout. Cauliflower should be tender and slightly browned. Remove from the oven and toss with the hot sauce mixture. Set aside while you prepare the socca. Turn the oven to Broil.

 

 

To Make the Socca:

Adjust the top rack in your oven so that it is about 8 inches from the broiler. Oil your cast iron fry pan or crepe pan lightly and place on the top rack in the oven to heat. Remove the hot pan from the oven and add about 1/2 cup of the socca batter, swirling it around to form roughly an 8 in. circle. Place it back on the top rack with the oven door closed and let it cook for 5-8 min. There is no need to flip it. It will cook right through and should be nice and crisp on the edges but soft throughout. Remove the pan from the oven and slide the socca onto a plate. Repeat with the remaining batter.

 

 

 

 

 

 

 

 

 

 

When the socca are all made you can turn the heat down in the oven to 425 F. to re-warm the buffalo cauliflower if necessary. Otherwise distribute it evenly onto the cooked socca. Drizzle with plenty of cashew ranch sauce, lots of chopped fresh parsley, green onion and chopped cucumber!

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