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Om Cooking

“Inner Peas” Soup with Green Chickpeas and Lemon Mint Infused Olive Oil

This soup has the flavour of fresh garden peas but is made from frozen green chickpeas!  Unlike their counterpart, green chickpeas are loaded with plant protein, boasting 10 grams per cup! With frozen chickpeas on hand, this soup is ready in 20 minutes. I actually found organic GMO free, frozen green chickpeas at Costco!

Serve with Raw Kale Caesar Salad! (I’ll post this one next)

 

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Ingredients:

  • 3 shallots, peeled and chopped
  • 3 Tbsp. of olive oil
  • 1 large clove of garlic, minced
  • 3 cups of frozen green chickpeas
  • 3 cups of water or vegetable stock
  • 11/2 tsp. pink himalayan salt (less if using salted veggie broth)
  • 1/3 cup of fresh mint, chopped
  • 3 Tbsp. of fresh lemon juice
  • lots of fresh cracked black pepper

 

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Saute shallots in 3 Tbsp. of olive oil until tender. Add minced garlic and sauté for a few minutes longer.                               Add the frozen chickpeas to the shallots along with the water or vegetable stock. Simmer until the chickpeas have thawed, about 10 minutes.

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Add the chopped mint once the chickpeas have thawed. Blend until silky smooth in a high speed blender and then return to the pot to heat thoroughly.  Add lemon, salt, and fresh cracked pepper. Adjust seasonings.

Serve topped with a drizzle of mint lemon olive oil. (recipe follows)

Lemon Mint Infused Olive Oil

  • 1/4 cup of extra virgin olive oil
  • 3 Tbsp. of fresh lemon juice
  • 1/2 cup of fresh mint leaves

Puree until smooth. Drizzle over the soup just before serving!

 

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Masala Dosa

I arrived home from India weighed down with white lentils and beaten rice which are essential ingredients for making Southern India’s most prized dish, Masala Dosa. Lovely Samita taught us how to make this dish at the Lotus Oasis Retreat in Goa. In India “A guest is God” (Atithi Devo Bhawa) for 3 days upon arriving! Treat your guests as “God” with this incredible dish!

 

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These authentic ingredients can be found in Indian Grocery stores, however; you can make a dosa (which is the pancake part of this dish) with regular rice and red lentils. The beaten rice which looks like rice that has been pounded or flattened is called Poha and the white lentils are known as Besan.

The batter is fermented before spread thinly on a hot griddle and is then filled with curried potatoes. Cilantro and coconut chutneys are served on the side. The pancake is traditionally very thin, however; you can spread it a little thicker to create more of a chapati type bread that you can wrap just about anything in! Fermenting the batter on your counter top for 24-36 hours makes the resulting pancake easily digestible and gluten free! Just remember to soak the rice and lentils two days prior to serving.
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To Make the Dosa:

*If you are using regular rice and lentils, I would suggest 3 parts basmati rice to 1 part red lentils. If you have the authentic ingredients the recipe is as follows:

 

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  • 2 cups white basmati rice soaked in water on your counter top in water overnight
  • 1 cup of beaten rice (Poha) soaked in water on your counter top overnight
  • 1 cup white lentils (Besan) soaked  in water on your counter top over night
  • 1 tsp. fenugreek seeds soaked in water overnight

Drain all of the ingredients. Combine the the soaked basmati, Poha, Besan, and fenugreek in a  high speed blender with enough water to blend to a very smooth paste. It should be the thickness of pancake batter.

 

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Pour the batter into a bowl and then cover on your kitchen counter with a clean tea towel. Let it ferment overnight. Once it is fermented it will begin to look slightly bubbly and will have a lighter fluffier texture. Add 1 tsp. of pink himalayan salt.

Prepare the curried potato filling before cooking the dosas.

Potato Masala

  • 2 Tbsp. of vegetable oil or ghee (clarified butter)
  • 1/2 tsp. mustard seeds
  • 1/2 cup chopped red onion
  • a pinch of asafoetida (opt.)
  • 1 jalapeño pepper, chopped, including seeds
  • 1/2 turmeric powder
  • a pinch of red chill flakes
  • 1 tsp. of pink himalayan salt
  • 3 large potatoes, peeled, cubed and boiled or steamed until tender but firm.
  • juice of 1 lemon
  • 1 tsp. garam masala
  • lots of freshly chopped cilantro

Heat the oil in a fry pan. Add the mustard seeds, stirring constantly until they begin to pop. Add the onion, asafoetida if using, chopped jalapeño, turmeric, chilis, salt, and cooked potato. Stir well to coat the potato cubes with all of the spices. Add the lemon juice and lastly the garam masala and chopped cilantro. Taste to adjust saltiness and spiciness!

To Cook the Dosa:

I like to use an electric grill to make the dosas however you can use a crepe pan or a regular fry pan. A seasoned cast iron fry pan works really well. Heat your grill or frypan over medium heat.

Spoon the batter into the pan in a circular motion to form a disc that is about 6 inches in diameter.

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With the back of a large spoon smooth out the disc until it is very thin if you want a crispy dosa, or thicker to make it more chapati-like. Drizzle a little bit of oil on top. Allow it to cook without flipping for 3 minutes or until it begins to brown slightly. Spoon the potato masala into the middle of the dosa and then wrap the edges around the filling as you would a burrito. With a spatula transfer the dosa to a plate. Serve with Cilantro and Coconut Chutneys.

*extra cooked dosas if made on the thicker side will last a few days in the fridge. The batter can be kept in the fridge for 2 or 3 days as well.

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Cilantro mint chutney:

  • 1 cup of fresh cilantro
  • 1/2 cup fresh mint
  • 1/2 in piece of ginger, finely grated
  • 1/2 seeded jalapeño pepper, chopped
  • 2 tsp. fresh lime juice
  • 1/2 tsp. ground cumin
  • 1 Tbsp. of honey or maple syrup
  • 1/2 tsp. himalayan pink salt

Blend all ingredients in your blender until smooth. Store in an air-tight container in the fridge. Will last 2-3 days.

 

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Coconut Chutney:

This chutney is traditionally made with freshly grated coconut. I used dried and it is equally as delicious!

  • 1/2 cup of unsweetened dried shredded coconut
  • 1 inch piece of fresh ginger, finely grated
  • 1 clove of garlic minced
  • 1 tsp. ground cumin
  • 1/2 tsp. pink himalayan salt
  • juice of one lime
  • enough canned coconut milk to blend to a thick paste

Process all ingredients in a food processor until well mixed. Store in the refrigerator until ready to serve.

 

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Ancho Cauliflower Soup

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Some days the universe conspires to provide the ingredients, the weather, and the mood to create a great soup! On a recent trip to Toronto I purchased  some ancho chilies and arrived home on a chilly November day to make this for dinner. Its always exciting to come across chilies in the city as they are not available here in our small rocky mountain town! Cashews, pureed into the broth give this soup a velvety rich consistency. Ancho chilies are dried poblano peppers that lend a slightly sweet earthy warmth to the soup and are not overly spicy.

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Ingredients:

  • 3 dried ancho chilies
  • 1 large yellow onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp. olive oil
  • 1 large organic cauliflower, stem removed and chopped into small florets
  • 3 cups of water or organic vegetable stock
  • 1/3 cup of raw cashews
  • 1 lime
  • 2 tsp. of salt (depending on the saltiness of your pre-made stock)
  • 2 tbsp. nutritional yeast
  • toasted pumpkin seeds to garnish
  • fresh chopped cilantro to garnish

Heat a fry pan over medium heat. Place the ancho chilies into the pan pressing down gently with a spatula until lightly browned on all sides. Be careful not to burn them.

Soak the roasted chilies in  11/2 cups of hot water for about 20 minutes or until softened. Remove the stems and the seeds from the inside. Reserve the soaking water.

While the chilies are soaking, sauté the chopped onion and garlic in olive oil until translucent. Add the cauliflower and the 3 cups of water or stock. Simmer until the cauliflower is tender.

Puree the soaked chilies with the soaking water and the cashews until smooth and creamy. Puree the cauliflower and onion mixture along with the pureed chilli and cashew mixture in the blender in several batches if you need to. Return the pureed soup to the pot. If the soup is too thick, add a little bit of water to achieve a desired consistency.

Add the juice of one lime, nutritional yeast, and salt to taste.

Serve garnished with toasted pumpkin seeds and chopped cilantro.

*to toast pumpkin seeds heat in a dry saucepan over medium heat until the seeds begin to pop and brown slightly.

 

Raw Salted Caramel Cacao Tarts

 

 

I made these tarts in mini 3 in. tart pans however you can make them in an 8X8 in. square pan and cut them into bars as well. As bars they were one of the most popular treats at my local farmers market booth this past summer! The leftover caramel is delicious spread on tart granny smith apple slices!  I have enhanced the flavour of the caramel with Caramel Medicine Flower extract. Medicine Flower has created an amazing line of  organic natural extracts that can be ordered on line at medicine flower.com. or purchased at specialty grocery stores. Lucuma also adds nutrition and  a creamy caramel like flavour. Lucuma is an exotic Peruvian fruit that is a beneficial source of carbohydrates, fiber, beta-carotine, vitamin B3, niacin and iron! It is readily found at your local health food store.

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The crust:

if using mini tart pans, line each with a single layer of saran wrap. If making as bars, line your baking pan with parchment.

  • 3/4 cup raw unpasteurized almonds (sprouted and dehydrated if possible) *
  • 1/3 cup raw shredded unsweetened coconut
  • 5 pitted medjool dates, pitted
  • 1/4 cup coconut oil softened

*To sprout raw almonds soak in water overnight before dehydrating at 117 degrees F. for 24 -36 hours. Sprouting the nuts not only enhances their nutritional value but also gives the almonds a nicer crunch in the crust.

Process almonds in a food processor until crumbly. With the motor running, add coconut, dates, and coconut oil until the dates are well incorporated into the mixture.

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Press the mixture into the saran wrap lined tart pans or parchment lined square pan until evenly distributed. Use the back of a spoon to press the mixture firmly into the pans. Place in the freezer to set while you prepare the caramel.

Caramel:

  • 12 medjool dates, pitted
  • 1/3 cup almond butter (raw or toasted. I use a home made combo of almond and coconut butter)
  • 2 Tbsp. maple syrup
  • 2 tsp. vanilla powder or liquid extract
  • 1/4 tsp. himalayan pink salt
  • 1 tsp. lucuma
  • 1/2 dropper full of Caramel Medicine Flower extract
  • 1/2 cup pecans, raw or toasted (to arrange onto the caramel)

In your food processor process the dates until broken down and mushy. With the motor running, add the almond butter, maple syrup, vanilla, salt, lucuma, and caramel medicine flower extract if using. Continue to process until well combined. You may need to scrape down the sides of the container a few times to incorporate all of the ingredients into the mix. It should begin to form a large sticky ball!

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With a spoon or an off set spatula, spread the caramel onto the refrigerated crusts to a depth of 1/4 inch. You should have some left over which can be refrigerated for later use. This mixture is very sticky and can be hard to spread. Often damp fingers work better than a spoon. Arrange pecans onto the caramel.

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The Ganache:

  • 1/3 cup raw cacao powder
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • extra cacao powder to dust

Combine all ingredients apart from the extra cacao powder in a stainless steel bowl. Set over a saucepan with a few inches of water in it over medium heat to create a double boiler. Whisk as the mixture warms and the coconut oil melts to create a smooth, shiny, chocolate ganache. Pour equally over the caramel and pecans. Return to the refrigerator to set for at least 1/2 hour.

To garnish, place a tbsp. of cacao into a fine sieve and then tap gently over the tarts to dust. Decorate with extra pecans if desired, sprinkle with coarsely ground sea salt.

Coconut Squash Soup with Pear and Green Curry

 

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I am going to share one last recipe with the bit of Thai Green Curry paste that you have left in the freezer after making the first two recipes! Delivery of my local farm box on Wednesdays always inspires me to make a great soup. I used Kabocha squash however butternut is equally delicious. Just make sure you use a fleshier squash as opposed to acorn, which isn’t quite as rich.

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Ingredients:

  • 1 medium sized kabocha ( just about volleyball sized) or butternut squash sliced in half lengthwise.
  • 1 can of organic full fat coconut milk
  • 1-11/2 cups of organic vegetable stock
  • 2 organic pears, cored, and chopped but not peeled (an extra pear to garnish if desired)
  • 1 large leek, out layers removed, sliced thinly
  • 1/4 cup of prepared Thai green curry paste from my first post
  • himalayan pink salt to taste
  • fresh cilantro to garnish

Preheat your oven to 350F.

Scoop the seeds out of the two halves of squash. Place cut side down on a lightly oiled cookie sheet. Bake for 30 min. or until the flesh is easily pierced with a fork. Remove from the oven and allow to cool while preparing the rest of the ingredients.

In a medium sized saucepan sauté the leek with 2 Tbsp. of olive oil. Saute until soft, about 5 min. Add the chopped pear, coconut milk, and Thai green curry paste. Simmer for another 5 minutes to incorporate the curry paste into the coconut milk.

When cool enough to handle, scoop the flesh out of the baked squash and add to the coconut mixture along with 1 cup of the veggie stock. The remaining 1/2 cup is reserved to thin the soup out if you need to once it is pureed. This will depend on the size of your squash.

Puree the soup in several batches in a high speed blender until velvety smooth. Return to the pot and if necessary add the remaining vegetable stock to thin it out. Add salt to taste. This will depend on the saltiness of your stock.

Serve topped with slices of fresh pear and chopped cilantro!

Thai Green Curry Kale Chips

If I made nothing  but Kale chips in my dehydrator it would still be totally worth the purchase!

No need to flip and remove burnt chips as they burn in the oven. Once dressed, they take about 12 unattended hours to dehydrate.

I would recommend the Excalibur Dehydrator with 9 trays if you are looking to purchase one. They come complete with temperature control and some models with a timer. You can use a cheaper dehydrator without temperature control but ideally you want the temperature to remain at or slightly below 117 degrees F. to keep the enzymes in tact.

I would sell out of these chips at our local farmers market here in Banff before noon every Wednesday! The secret ingredient is the home made Thai Green Curry paste from my last post. Pretty much everything tastes good dipped and dehydrated in this sauce! Thinly sliced tomatoes, zucchini, and pineapple are a few of my favourites to add in with the kale for colour and flavour.
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Ingredients:

  • about 1/4 cup of prepared Thai Green Curry Paste  (more if you like spice)
  • 1 cup raw cashews
  • 1 yellow bell pepper, seeded and chopped
  • 2 Tbsp. nutritional yeast
  • 2 Tbsp. fresh lime juice
  • 2 tsp. pink himalayan salt (or more to taste)
  • just enough water to blend into a smooth paste (about 1/4 cup)
  • 3 bunches of organic curly kale, leaves torn from the spines
  • thinly sliced tomatoes
  • thinly sliced zucchini
  • 1/4 peeled pineapple thinly sliced

Blend curry paste, cashews, bell pepper, nutritional yeast, lime juice and salt with water in a high speed blender until smooth. Toss all but 1/3 of this sauce with the torn kale in a large bowl until very well coated. Spread onto mesh lined dehydrator trays leaving a small amount of space between. Dip the tomatoes, zucchini, and pineapple in the remaining sauce and distribute onto dehydrator trays. Set your dehydrator at 117 degrees F. and leave for 12-16 hours. The tomatoes and zucchini often take a little longer to crisp up. Store in an airtight container if you can keep from eating them all in one sitting!

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Veggie Thai Green Curry with Smashed Baby Potatoes

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For my first post I am going to share one of my all time favourite recipes! This vegan Thai green curry paste is not only an essential blend for a great Thai curry but is also the secret ingredient for my Thai Green Curry Kale chips that were a big hit at our local farmers market this summer. I will share that recipe next! Cilantro, lemongrass and galangal are anti-viral and anti-bacterial which makes this a great soup to make at the first sign of a cold or flu. Forget the chicken soup!

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Most of the ingredients are available at your local supermarket perhaps with the exception of galangal. I purchase it at a specialty asian market in the city. It often comes frozen and is easy to use if kept frozen. Simply grate on the fine side of your grater and then return to the freezer. It is a close cousin to ginger which can be substituted if necessary. When using fresh lemongrass, remove the first few outer layers, bruise it to bring out the oils by hitting it with a pestle, and then chop off the end and use only the bottom 6 inches. Chop finely.

In place of the shrimp paste that is found in commercial green curry pastes I have added miso and kelp powder to make it vegan and to give it some umami.

For the Paste:

blend the following ingredients in a high speed blender until smooth. Add a little water to help it along if it is too thick. Don’t get too close as this stuff will burn your nose hairs!

The paste can be used right away to make your curry or frozen for later use.

  • 1/4 cup shallots, minced
  • 2 Tbsp.  of garlic, minced
  • 1 Tbsp. galangal, finely grated
  • 1 large or 2 small bunches of organic cilantro
  • 3 stalks of fresh lemongrass
  • 1 tsp. kelp powder
  • 1 Tbsp. miso paste
  • 12 green birds eye chilies
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. black fresh cracked pepper
  • 2 whole lime leaves, ribs removed
  • 1/4 cup fresh lime juice
  • 2 tsp. sea salt

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For the Curry:

serves 4

  • 2 shallots
  • 1 can of full fat coconut milk
  • 11/2 cups of vegetarian broth
  • 1/4 cup of prepared green curry paste
  • 2 Tbsp. tamari
  • 1 Tbsp. of honey or maple syrup
  • 1 Tbsp. fresh lime juice
  • salt to taste
  • baby potatoes, boiled until tender
  • 1 cup shredded organic cabbage
  • 1 cup peeled and cubed butternut squash or yams
  • 1 red pepper, chopped
  • 1 cup organic broccoli, chopped
  • 1 cup of raw cashews to garnish
  • 1/2 cup of basil, spinach or kale to puree into a bit of broth at the end to give it a greener colour!
  • fresh chopped basil to garnish,

Prepare the potatoes first. Boil until tender.  Oil a cookie sheet generously with olive oil. Gently squish the cooked potatoes with the bottom of a sauce pan and place on the oiled cookie sheet. Drizzle with more oil, a little salt and pepper and then bake at 450F. for about 20 minutes until the potatoes appear crispy and browned on the outside.

While the potatoes are baking sauté shallots in 2 Tbsp. olive oil in a medium sized saucepan. Add the coconut milk and 1/4 cup of the prepared green curry paste. Heat to combine. Add the veggie broth, cabbage, and squash or yams and simmer for 10 minutes before adding the veggies that take less time to cook. Add the red pepper and broccoli and simmer until tender.

Add the tamari, fresh lime juice, and honey or maple syrup. The amount of salt you add will depend on how salty your veggie broth is. Salt to taste. If desired add more green curry paste if you like it spicy! Remove a small amount of the broth and blend on high with either the basil, spinach or kale and then add back to the curry.

Serve topped with squashed roasted potatoes, raw cashews if desired and lots of chopped fresh basil.

Enjoy!

 

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My name is Mystee Maisonet and preparing delicious healthy meals is at the heart of my life. Having been a yoga teacher for twenty years while preparing meals, mindfully, for family and my community of Banff, AB at the local farmer’s market, I feel that cooking has become my yoga. It’s been my intention over the years to write a cookbook but since this has been an ongoing journey of experimentation with my own taste and creativity I’ve decided the best way to share my recipes is on this blog, from where I am now on this culinary adventure. All recipes are vegetarian, gluten and dairy free and occasionally raw. For all, I use organic ingredients that support optimal health.

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