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Recipe #219
VEGGIE BURGER With a Twist
Heat a frying pan over medium heat. Add a little olive oil. Add garlic, turn off heat and leave for frying burgers.
Compliments of Acadiana Soy, Seaport Farmers Market and the Heritage(Brewery) Farmers Market, Halifax.
Recipe #218
AYURVEDIC VEGETARIAN DINNER
Lentil Soup: Cook 1 part lentils in 4-5 cups vegetable stock, with 1-2 cups chopped vegetables added when lentils are half done. When all is soft, stir in some ground curry spices and 1 tsp. salt, cover and let sit 5 minutes. Add juice of ½ lemon or lime before serving.
Cooked millet: 1½ cup millet, ½ cup small cubes of sweet potato, 4 cups water, cook 20 minutes and let it sit longer, (add more water for a softer texture if you want).
Vegetables: Heat ½ tsp each cumin and mustard seeds in a dry pan until fragrant, add 1 Tbsp. grapeseed oil and ½ cup each chopped onions and celery, when transparent add 1tsp grated ginger and 1 cup washed and chopped curly endive or other seasonal greens and toss until wilted.
Sunflower seeds: toast ½ cup seeds lightly in a dry fry pan until fragrant and slightly brown – remove pan from heat and add 1-2 tsp. sesame oil and a splash of Braggs, stirring to coat the hot seeds.
Avocado: Slice in half, remove nut, slice into cubes without breaking the skin, scoop out the chunks with a spoon and sprinkle them lightly with lemon or lime juice. Serve Vata people more of this, Kapha and Pitta people less.
Serve the soup first, then a plate of millet, greens, and avocado, with the sunflower seeds sprinkled generously on top. This meal has all 6 tastes. It is a good protein mix, rich in texture and taste, satisfying but not heavy. You won’t crave sweets afterwards.
Compliments Yvonne Macor ns@srisri.ayurda.ca
Recipe #217
SOUTH WEST QUESADILLA
Compliments of Satisfaction Feast Restaurant, 3559 Robie St., Halifax.
Recipe #216
RAW ALMOND & VEGGIE PATE
Compliments of Heartwood Cafe, 6250 Quinpool Rd.
EXTRA THE PERFECT TEA
1 part Red clover tops Compliments of Herbal Musing.
Recipe #215
WATERCRESS & DANDELION SALAD
Compliments of Herbal Musings.
Recipe #214
GINGERED SEEDS ORZO PASTA SALAD Compliments of Satisfaction Feast Restaurant, 3559 Robie St., Halifax.
Recipe #213
OSCAR’S GLUTEN-FREE PIZZA
Compliments of Heartwood Cafe, 6250 Quinpool Rd.
Recipe #212
Nettle Beer
Pick the nettle leaves and tips from young nettle plants. Cover the fresh, coarsely chopped nettles with two litres of water, and the thinly sliced lemon peel zest. Bring to a boil and continue to simmer, covered, for 45 minutes. Place sugar in a container and strain the warm nettle liquid into it. Add the lemon juice and cover. When cooler, add the yeast and cover container with gauze or cheesecloth. Leave mixture in a warm place, like the kitchen counter by the stove, where it can rest undisturbed for 3-4 days. Strain into bottles and let stand for another day or two, then move to the fridge and leave for another day or two before enjoying this refreshing brew!!
Compliments of Herbal Musing.
Recipe #211
Scrambled Tofu Burrito
Heat the olive oil in a large skillet over medium heat and saute onions for 5 minutes. Compliments of Acadiana Soy, Seaport Farmers Market and the Heritage (Brewery) Farmers Market, Halifax.
Recipe #210
Mediterranean Wild Card Salad
Tofu
Salad
Recipe #209
Tofu Turkey (Stuffed Tofu) 1/4 cup sesame oil
Compliments of Acadiana Soy, Seaport Farmers Market and the Heritage (Brewery) Farmers Market, Halifax.
Recipe #208
Beet Curry with Coconut Milk
Directions:
Compliments of Chef Lyz for Satisfaction Feast Restaurant,
Recipe #207
Luscious Pumpkin Pecan Tarts
Crust
Filling
Process until your mixture is smooth. Spoon or pour the filling into your tart shells and top with the pecan mix.
Pecan topping
Mix together and wet your fingers to spread this mix on top of your filled tart shells. Bake at 350 for 20-25 minutes or until the filling and crust feel firm to the touch.
Happy Holidays! Compliments Heartwood Cafe, 6250 Quinpool Rd., Halifax
Recipe #206
JERK TOFU
Compliments of Acadiana Soy, Seaport Farmers Market and the Heritage (Brewery) Farmers Market, Halifax.
Recipe #205
BROCCOLI AND ROASTED POTATOES WITH A DIJON GARLIC DRESSING
Compliments Heartwood Cafe, 6250 Quinpool Rd., Halifax.
Recipe #204
SHEPHERD’S PIE
Compliments of Satisfaction-Feast, 3559 Robie St., Halifax.
Recipe #203
FRESH CORN HUMMUS Rinse sunflower seeds and place with remainder of ingredients in a food processor. Process until mixture is smooth. Garnish with chives and serve with vegetable sticks. Compliments of Sarah Bitove, RHN, Health Coach and Nutritional Consultant sarah.bitove@gmail.com
Recipe #202
MAIN COURSE MILLET Method BURGERS MILLET PIE Compliments of Sarah Bitove, RHN, Health Coach and Nutritional Consultant sarah.bitove@gmail.com
Recipe #201
THREE FRUIT PIE Filling: Place the fruit in a large mixing bowl and add the remaining ingredients. Mix well and set aside. Pastry: Place flour and salt in a mixing bowl. Mix the oil and water together and add to the flour. Gently stir together until the flour forms a loose ball. Add a bit more flour if the dough is too sticky. The trick to a tender crust is not to overwork it. Roll out 2/3rds of the dough into a large circle (2” larger than your pie plate). Place onto the pie plate and add the fruit mix. Roll out the remaining dough and place on top of the fruit. Crimp and trim the edges and cut a few air holes in the top of the crust. Your pie will look a mile high but it does sink while it bakes. Bake at 350 for 35-40 minutes or until the crust feels firm and crisp and the juices are starting to bubble up through the air holes. Let cool a bit before indulging. Compliments Heartwood Cafe, 6250 Quinpool Rd., Halifax Recipe #200 2 cups cooked brown rice Heat oven to 325 deg F. Oil an 8x8" baking pan. Compliments of Acadiana Soy, Farmers Market, Halifax.
Recipe #199
CURRIED SWEET POTATO SOUP Get all ingredients together before starting.
Method: Stir fry Onions in cooking oil, when the onions are translucent add garlic, ginger and all the spices. Stir for about 3 minutes. Add carrots, potatoes and sweet potato and stir. Add about 2 liters water, cover, bring to a boil and reduce to simmer until potatoes are cooked. Blend smooth with stick blender or if using a regular blender make sure that it is cooled off before blending. Enjoy. Tip: You can prepare ingredients a day before and store in fridge, you can also make a double batch and freeze in portions. This saves you a lot of time. Compliments of Super Natural / Humani-T Café on the corner of Young and Agricola.
Recipe #198
Lemon Herb Tofu Let marinate 10 minutes.Bake at 375°F for 15 minutes and then flip
Compliments of Acadiana Soy, Farmers Market, Halifax
Recipe #197 Grilled Veggie Kebobs
Warm weather brings out the barbeque in all of us and this is a great Marinade Veggies Toss veggies into a large bowl with the marinade. Toss well and
Compliments Heartwood Cafe, 6250 Quinpool Rd., Halifax
Recipe #196
Polenta Pizza Polenta Ingredients: Suggested Toppings Quick Sauce DIRECTIONS: Polenta Crust
Compliments Satisfaction-Feast, 3559 Robie St., Halifax
Recipe #195
Spinach Tofu Pot Pie
This is a perfect dish to use the first fresh spinach that you will find at the market in the next few weeks. Quick and easy to prepare, it is sure to become a family favourite. Filling In a medium saucepan heat the olive oil gently. Add the onion and leeks with a pinch of sea salt. Cook over a low-medium heat until leeks are starting to become soft. Add the mushrooms and peppers and cook another few minutes. Add the crumbled tofu and the spinach. Cook and stir until the spinach starts to soften. Add salt to taste and place mixture into an 8-9” casserole dish or pie plate. Top with pastry crust and Bake 20-25 minutes at 325 or until crust is firm. Serve and enjoy. Pastry Place flour in a small bowl and add the rest of the ingredients. Mix gently with a fork until mixture forms a ball. Flour a rolling surface and roll pastry into a 10” circle. Place on top of pie mixture and bake. Crumb crust Spread on top of pie mix and bake 10-12 minutes or until crumbs are golden. Compliments Heartwood Cafe 6250 Quinpool Rd., Halifax
Recipe #194
8 large potatoes, scrubbed and cubed, peeled if you prefer Spices: Boil potatoes separately in enough water to cover until almost done. Compliments Satisfaction-Feast, 3559 Robie, St., Halifax
Recipe #193
Slow Simmered Kidney Beans
In an ungreased 5-qt. slow cooker, combine the beans, tomatoes, red peppers, onion, ketchup, molasses, salt and mustard. Stir in the smoked tofu. Cover and cook on low for 4-6 hours. Stir in apples. Cover and cook 2 hours longer or until bubbly.
Compliments of Acadiana Soy, Farmers Market, Halifax.
BONUS:
Herbal Preparations – Making Syrups - A Yummy Herbal Choice! There are several ways to make herbal syrups. Sweeteners are used to preserve the preparation and to provide a tasty, emollient preparation. They are useful - especially for healing digestive and respiratory health related issues. Making syrups is an art and a science. Step I - Infusion Make an infusion with the dried herbs and the water by placing all herbs in a container - you can use a large jar, bowl or saucepan – be sure to cover after adding the boiled water. Step II - Decoction Put cold water in sauce pan. Add Licorice root pieces. Stir and let sit for 30 minutes or so. Then heat and bring to a boil – watch this because as soon as it boils - lower the heat and let mixture simmer gently with lid on for 20 minutes. Step III - Completed Infusion and Decoction Strain both herbal infusion and decoction, squeezing to get as much liquid as possible. Measure the amount of liquid. Place the liquid in a non-reactive saucepan and heat very gently, slowly reducing the volume of liquid to measure about ¾ of original volume. You will want to watch this closely as it seems to do nothing at all for a while and then all of a sudden it starts to reduce and can disappear. Measure the liquid again and add sweetener - 50% by weight of the final amount of liquid by volume. For example, if the final amount of reduced infusion is 800ml, you would add a total of 400 gms of honey. Add honey to the liquid in a saucepan, heat gently over very low heat and stir until it is melted into the liquid. Bottle up the syrup and store in the fridge. It will keep for up to 12 weeks refrigerated.
Recipe #192
Vegan Mac and Cheeze Casserole
Here is a recipe for the classic comfort food. Who doesn’t like Mac
Recipe #191 Southern Breaded Tofu
Great as an entree with rice and veggies or as a filling for a sandwich and simple to prepare.
1/2 pound firm tofu rinsed and cut into 1/2 inch thick slices
Method: Drain tofu on paper towels and pat dry. In a shallow bowl mix milk and lemon juice. In another shallow bowl mix yeast, salt, herbs and spices.
Compliments Satisfaction-Feast, 3559 Robie, St., Halifax
Recipe #190
Thai Tofu Stir-Fry
1 tablespoon vegetable oil of your choice
Method: Heat oil in large non stick skillet over medium-high heat.
Compliments of Acadiana Soy, Farmers Market, Halifax
Recipe #189
Ginger/Molasses Cookies
1 – Preheat oven to 350 2 – Cream together 1 c. soft butter, ¼ c. molasses, 1 egg, 1 c. brown sugar 3 – In a separate bowl mix together 2 ¼ c. whole wheat flour, 3 tsp. Ginger, 2 tsp. Cinnamon, 1 tsp. Cloves, 2 tsp. baking soda, tiny pinch of salt 4 – Add the flour mixture to the creamed mixture – you may have to use your hands 5 – Using hands, roll the mixture into small balls – about ½ inch in diameter 6 – Roll the balls in granulated sugar if you wish 7 – Place balls on un-greased cookie sheets 8 – Bake for 12-15 minutes, cool and enjoy!
Compliments of Herbal Musings
Recipe #188
Rich Miso Cashew Sauce with Steamed Veggies
This is a delicious rich sauce that can be used on steamed veggies, pasta, roasted veggies or rice. It is simple to make and works well with the addition of sautéed mushrooms, spinach, onions or whatever your imagination comes up with. However you serve it, you will have pure comfort food for those chilly nights.
1 tbsp brown rice or barley miso
Mix above ingredients and roast uncovered at 375F until tomatoes wrinkle. Toss with pasta and chopped spinach. Top with olives & cheese and garnish with ¼ cup chopped fresh basil leaves.
Process above ingredients in a blender until smooth. Place in a small saucepan and heat gently, stirring until sauce thickens. Remove from heat and serve over steamed veggies with rice or pasta. Top with toasted sesame seeds. *Try it with steamed brussel sprouts and kale.
Compliments of Heartwood Café, 6250 Quinpool Rd., Halifax
Recipe #187 Couscous Aromatique
1 cup couscous covered with cold water and soak for 1 hr.
In a large saucepan heat oil and fry veggies for 15 minutes on a moderate heat. Add ginger, garlic and spices and cook for 2 minutes. Pour in lentils, tomatoes, stock and raisins and add seasoning. Bring to boil, then simmer. Add lemon rind and juice to veggies and harissa paste if you have it (it is hot!)
Compliments Satisfaction-Feast, 3559 Robie St., Halifax
Recipe #186
Banana/Chocolate Muffins
Preheat oven to 350 deg F.
Combine in a medium-size bowl brown sugar, tofu, oil, bananas and vanilla and blend with an electric mixer until smooth and creamy. In another bowl, mix together flour, salt, baking powder, baking soda. Add the tofu-banana mixture to the dry ingredients. Stir only until dry ingredients are moistened. Fold in chocolate chips. Spoon into oiled muffin cups, fill to 2/3. Bake 25-30 minutes.
Compliments of Acadiana Soy, Farmers Market, Halifax
Recipe #185
Roasted Cherry Tomatoes & Goat Cheese Pasta
8 servings, very quick and easy to make, 2 thumbs up!
1 quart cherry tomatoes, halved 2/3 cup diced red pepper 1/3 cup chopped fresh basil 1 Tbsp minced garlic ½ cup balsamic vinegar ½ cup olive oil ½ Tbsp rosemary salt & pepper to taste
Mix above ingredients and roast uncovered at 375F until tomatoes wrinkle. Toss with pasta and chopped spinach. Top with olives & cheese and garnish with ¼ cup chopped fresh basil leaves.
Angel hair pasta, cooked 2 cups fresh baby spinach, chopped 1/3 cup chopped kalamata olives 1/3 cup goat cheese ¼ cup chopped fresh basil leaves
Compliments Satisfaction-Feast, 3559 Robie St.
Recipe #184 Asian Three Cabbage Salad
The fall is the time when the local market is overflowing with delicious organic vegetables of every kind. We eat cabbage year round but nothing compares to the sweet tender- crisp flavour of freshly harvested cabbage. This recipe utilizes lots of crunchy fall vegetables when they are at their finest! Enjoy!
1 ½ cups each, of finely sliced red, green and savoy cabbage ¼ cup finely sliced red onion ½ cup grated beet ½ cup grated carrot ¼ cup toasted sesame seed and/or sunflower seeds
Mix above ingredients in a large bowl 4-6 washed outer leaves of a savoy cabbage ( optional )
Dressing 3 tbsp cup tamari ¼ cup olive oil 1 tsp.toasted sesame oil 2 tbsp water 1 lemon, juiced 1 “of ginger peeled and sliced 1 clove garlic
Place ingredients in a blender and process until ginger and garlic are pureed. Toss with cabbage salad. Place washed savoy leaves in a large bowl and place salad inside the leaves to serve. Beautiful to look at and delicious to eat!
Compliments Heartwood Cafe, 6250 Quinpool Road
Recipe #183
Chocolate Pudding
Play around with the ingredients to make it the kind of pudding you like. The tofu makes it a healthy dessert or snack choice for kids
½ pound soft tofu ½ cup sweetener of choice ¼ cup cocoa 2 tablespoons canola oil ½ teaspoon vanilla a dash of salt
Blend in a food processor until smooth and creamy. Refrigerate before serving. Makes 2 servings.
Compliments Acadiana Soy, Halifax Farmers Market
Recipe #182
Ma Po Doufu Sauteed Bean Curd, Family-Style
Recipe #181 Hummus Ayurvedic variation of the traditional Lebanese recipe
Recipe #180
Ma Po Doufu Sauteed Bean Curd, Family-Style
Recipe #179 THAI TOFU SALAD ¾ cup Basmati brown rice 1 ½ cups water 1 tablespoon oil of your choice ½ pound firm tofu, rinsed, drained and diced 1 cup diced English cucumber 1 sweet red pepper, diced 1 green onion, sliced 2 tablespoons lime juice 1 tablespoon fish sauce (or soy sauce) ¼ teaspoon hot chilli sauce or hot pepper sauce 2 tablespoons each fresh mint and coriander
In saucepan bring rice and water to boil. Reduce heat to low and simmer until rice is tender and water is absorbed (follow instructions on package). Scrape into large bowl. Meanwhile, in a non-stick skillet heat oil over medium high heat and brown tofu, turning with a spatula for about 8 minutes or until golden brown and crispy. Remove to paper towel lined plate; let stand. Add cucumber, red pepper and green onion to rice in bowl. Add browned tofu and stir to combine. In small bowl, whisk together lime juice, fish/soy sauce, and chili sauce. Drizzle over top of salad and toss gently to combine. Add mint and coriander and toss again to combine well.
Compliments of Acadiana Soy, Halifax Farmers Market.=
Recipe #178 ORANGE CASHEW FUDGIES More and more people are switching to a gluten-free diet. Heartwood offers many gluten-free options and best of all we have several gluten-free desserts. Here is a recipe for a new dessert that we just developed. It is our answer to a chocolate brownie. Whether you can eat gluten or not, these are a delicious treat to enjoy at any time.
Dry ingredients 4 cups brown rice flour 1/3 cup organic cocoa ½ tsp sea salt ½ cup chopped cashews
Wet ingredients 1 cup maple syrup ½ cup rice syrup 1 cup safflower oil 3 tbsp cashew butter 1 tsp vanilla Grated rind of ½ orange
Mix the dry ingredients with the wet. You should have a cookie dough consistency. Press mixture into a 9+11 oiled baking pan. Smooth mixture until it is spread evenly in the pan. Bake at 350 for 20-25 minutes or until the fudgies feel dry and slightly firm. Remove from over and let cool.
Topping 1/3 cup organic cocoa ½ grated orange rind 1 tsp. safflower oil Maple syrup.
Mix in enough maple syrup to make a smooth icing mixture. Spread over cooled squares and serve. Enjoy.
Compliments of Heartwood Cafe, 6250 Quinpool Rd.
Recipe #177
ROASTED RED PEPPER DIP (Summer Red Pepper Dip)
1 package vegan or regular cream cheese 4 large red bell pepper, cleaned and quartered 1 medium onion, diced small 3 cloves garlic 3 Tbsp fresh cilantro 2 tsp cumin powder 3 Tbsp lemon juice 2 Tbsp oil Salt and pepper
Toss peppers in a bowl with oil and a little salt and pepper. Put on a baking sheet and bake in a moderate oven for 15 to 18 minutes, until soft. Keep your eye on them, near the end. Put in a food processor with all the other ingredients (except the cream cheese) and puree. Add the cream cheese and process only a few seconds (too long and the dip will become runny). Enjoy with nachos or pita.
Compliments Satisfaction-Feast, 3559 Robie Street.
Recipe #176
It's a simple supper, quick to make, and is low in calories.
1 pound firm tofu, sliced into 6 slices 1-2 cups spaghetti sauce (home-made or store bought, no fat, no sugar) 12 tablespoons shredded Parmesan or cheddar cheese
Method: Preheat oven to 350 deg F. Lay the tofu slices in a single layer in a baking dish with a cover. Pour over spaghetti sauce and spread with a spoon to cover the tofu slices. Cover the baking dish and put in the oven and bake for 15 minutes. Take the baking pan out of the oven and sprinkle cheese on top. Return the uncovered baking dish to oven for 5 more minutes to melt the cheese. Serve with baked potato and baked squash and steamed broccoli or roasted vegetables (to make best use of the oven).Serves 3. For a little spicier meal, you can substitute salsa for the spaghetti sauce. Compliments of Acadiana Soy, Halifax Farmers Market
Recipe #175 Roasted Tomato and Fennel Soup 12 tomatoes, cut in half 1 fennel bulb, sliced in lengthwise strips 3 Tbsp cooking oil 1 white onion, chopped in chunks 1 large carrot, chopped in chunks 1 clove garlic, chopped 4 cups water ½ bunch fresh basil 2 Tbsp sugar 1 Tbsp rice vinegar Salt & pepper to taste 3 Tbsp olive oil
Place tomatoes and fennel on separate baking trays. Roast in oven until golden brown on tops. The tomatoes may take 15 to 20 minutes, they take longer than the fennel. Saute the onion, carrot, roasted tomatoes and fennel in oil for a few minutes. Add the chopped garlic for 1 minute. Add the water. Puree in a blender. Add the seasonings. Blend. Add more water if you wish. Lastly, add the olive oil. Bon Appetit! Compliments of Satisfaction-Feast, 3559 Robie Street, Halifax
Recipe #174 Rich Lemon Sesame Dressing This dressing is rich and cheesy tasting yet is completely vegan. You can use this dressing on salads of any kind, but it is also delicious on steamed greens, baked or steamed potatoes, or it can even be used as a sauce to dip bread in. In short, it is delicious on almost anything that you can think of. Full of all the B vitamins, this dressing is as nutritious as it is delicious. Enjoy.
Method: Place the following ingredients in a blender and process until smooth. This makes about 3 cups of dressing. This keeps well in the refrigerator for several weeks. ¾ cup nutritional yeast flakes (available in health food stores) 2 TBSP tahini 1 tsp toasted sesame oil 1-2 cloves garlic 1-2” peeled and sliced ginger 1 ½ TBSP tamari 1 tsp. sea salt 1 Lemon juiced 1 cup cold pressed olive oil ¾-1 cup water Compliments of Heartwood Cafe, 6250 Quinpool Rd Compliments of Heartwood Cafe, 6250 Quinpool Rd., Halifax
Recipe #173
(Serves 6) Even if you don’t own a panini grill, you can still make these delicious fried sandwiches. Marinade:
3 tablespoons raspberry balsamic vinegar 2 tablespoons water 1 small shallot, minced 2 tablespoons fresh rosemary, minced 1 teaspoon sea salt
Sandwich Ingredients: 16 ounces firm tofu 1 medium zucchini 1 large red bell pepper 3 slices swiss cheese or alternate ½ cup fresh spinach leaf 6 slices crusty bread or 3 good rolls
Combine all marinade ingredients in plastic ziplock bag. Cut tofu into six slices. Add tofu to the marinade and refrigerate overnight. About 1 hour prior to dinner time, add sliced zucchini and sliced red pepper to marinade. Add a bit of water if necessary to coat. Preheat grill. Grill tofu, zucchini, bell pepper until softened and well marked on both sides, about 5 minutes per side. Assemble sandwiches by dividing the tofu and veggies among the 6 rolls or breads. Grill for about 2 minutes. If you don’t own a panini grill, use a frying pan, turn after 2 minutes and grill the other side for 2 minutes. Compliments of Acadiana Soy, Halifax Farmers Market
Recipe #172 Golden Vegetable Soup 1 medium cabbage chopped 1 cauliflower in florets 3 carrots, cut in ½ moons ½ large onion, chopped 1 cup frozen peas (optional) 2 potatoes in cubes ¼ cup olive oil 1 Tbsp salt 1 tsp black pepper ½ bunch parsley, chopped Some fresh dill if you have it
1. Bring to boil 8 cups water. Add cabbage and onion and bring to boil. 2. Add carrots and bring to boil. 3. Add cauliflower and bring to boil 4. Add potatoes, salt and pepper. Cook until soft. 5. Blend ½ of the soup with 1 diced carrot. Add back to soup. 6. Add green peas if using. Bring to boil. 7. Add olive oil and parsley. Add more water if needed. Compliments of Satisfaction-Feast, 3559 Robie Street, Halifax
Recipe #171 This recipe is reminiscent of the comforting “meat loaf” that most of us were served while growing up. Served with steamed greens and roasted potatoes or rice, it makes a cold wintery day “okay!” Hearty and delicious, I hope you will enjoy this dish.
6 cups cooked and drained green lentils 1 cup ground walnuts 1 ½ cups whole grain bread crumbs 1-2 onions diced ½ cup diced carrots ½ leek diced 1 tsp basil, oregano, thyme 1-2 tsp sea salt 1-2 cloves garlic, minced 1-2 tbsp tamari olive oil for sautéing 2 cups seasoned tomato sauce
Saute diced vegetables and herbs with a sprinkle of sea salt in 1-2 tbsp olive oil. When soft add the cooked lentils and ground walnuts. Stir and cook on low for 3-4 minutes. Season with garlic, sea salt and tamari. Taste and adjust if necessary. Place lentil mix in a large casserole dish and top with tomato sauce and bake for 20-25 minutes at 350. Serve with steamed greens and roasted potatoes for a perfect winter meal. Heartwood Cafe, 6250 Quinpool Rd., Halifax
Recipe #170 INDONESIAN RICE SALAD Recipe #169
SOUTHERN "FRIED" TOFU
Marinate the tofu slices for a few days (in refrigerator), turning the slices or spooning over the marinade from time to time, or store in a tightly covered container, and shake from time to time. Preheat oven to 400 deg F.
Combine as a coating mixture:
Coat the tofu slices in the coating mixture. Lay the slices in single layers, not touching, on 2 lightly oiled, dark-coloured cookie sheets (tofu won’t brown properly on shiny aluminum sheets). Bake until the bottoms are golden, about 15 minutes. Turn the pieces over and bake until the other sides are golden, about 15 minutes more. Cool on racks and refrigerate.
Recipe #168
THREE BEEN SALAD WITH A SWEET GINGER DRESSING
6 cups assorted fresh beans, washed, trimmed and sliced into 1” pieces
Blanch the beans in boiling water for 1-2 minutes. Rinse under cold water and drain until needed. Place in a large mixing bowl with the rest of the vegetables.
Dressing
Place ingredients in a blender and process until smooth. Dress the salad and adjust salt if needed. Serve and enjoy.
Recipe #167 Fresh Dilled Spinach Tarts This is a great way to use some of the amazing fresh spinach that shows up at the market at this time of year. I have been making this filling for years and it is still a family favourite. It can be used to make spanakopita with filo pastry, instead of tarts. Any leftover filling is also very tasty in a sandwich. However you choose to use it, there won’t be leftovers! Enjoy.
Tart shells 1/2 cup unrefined safflower oil 1/3 + 2 Tbsp. water
Place flour and salt in a bowl. Using a fork, mix the oil and water together then add it to the flour, making sure not to over-mix the dough. Sprinkle flour over a pastry sheet or wax paper and roll out your dough into a large circle. Cut 3-4” circles (size depends on the size of your muffin tins), lift carefully onto a flattened muffin paper and slip gently into your muffin tin. By using all the pastry, (even the leftover circle parts), you should have between 12-18 small shells.
Spinach filling Sea salt to taste
Place the rinsed spinach in a medium saucepan with about 1 1/2” water. Bring to a boil to blanch the spinach. Pour into a colander and drain while preparing the rest of the filling. Chop finely before using. Saute the diced onion in olive oil and a bit of salt. When the onion is soft add the tofu and continue to cook for 4-5 minutes, stirring once or twice. Add the remaining ingredients and the chopped spinach. Stir well and season with salt. Drain before using. Spoon a generous amount of filling into the tart shells. Bake at 350 for 18-20 minutes or until both the filling and the tart shell feel firm to the touch. Serve warm or cold. Compliments of Heartwood Cafe, 1650 Quinpool Rd.
Recipe #166 Tofu Smoothie Fruit and silken tofu make a thick, creamy and nutritious drink. You can use either fresh or frozen fruit. Whip it up in the morning and pour it into a thermos. Shake it up and enjoy.
1 cup silken tofu
Drain silken tofu to remove excess water and add to blender. Peel and slice banana and add to blender. Blend the tofu, banana and soymilk/orange juice for 30 seconds. Add 1/2 cup of the blueberries and process until smooth. Add the remaining blueberries, honey and ice cubes and process again until smooth.
Recipe #165 Baby Spinach Salad For 1 serving of salad: 2 handfuls of baby spinach
Salad dressing:
Blend dressing ingredients in a blender. Add more water or olive oil if desired. Mix spinach and onions with 1/4 cup dressing and top with other ingredients. Sprinkle with cheese.
Recipe #164 TOFU LASAGNE 9 lasagne noodles 1 tablespoon olive oil 1 onion, diced 3 carrots, thinly sliced 1 700 ml jar pasta sauce 1 cup water 2 zucchini, thinly sliced 375 grams (3/4 lb) Acadiana Soy herbed tofu, coarsely grated
Cook lasagne noodles according to package directions. Drain and rinse under cold running water. Drain and set aside. In large saucepan, heat olive oil over medium heat. Cook onions and carrots until soft, about 5 minutes, stirring occasionally. Stir in sauce and add water. Bring to a boil. Stir in zucchini. Reduce heat to simmer. Cover and cook until zucchini starts to soften but is not falling apart, about 10 minutes. Remove from heat. Preheat oven to 400 degrees F. Cover the bottom of a 13 by 9 inch glass baking dish with 1 cup sauce. Place 3 noodles across the bottom of dish. Spread with one third of sauce and half of tofu. Repeat layers once. Place last three layers on top and cover with remaining sauce. Cover dish tightly with foil. Bake in centre of oven for 40-45 minutes or until heated through. Remove foil; let stand 5 minutes before cutting. Compliments of Acadiana Soy, Halifax Farmers Market
Recipe #163 BROCCOLI GINGER NOODLES
8 cups water 1 pound broccoli, cut into 1” pieces 12 ozs Asian noodles ½ cup vegetable broth 3 Tablespoons tamari 2 Tablespoons mirin (Japanese sweet rice wine) 1 Tablespoon vegetable oil 4 medium garlic cloves, minced 3 Tablespoons minced fresh ginger root ¼ cup diced green onions (green part only) Bring water to poil in a large pot. Add broccoli and cook until crisp-tender, about 5 minutes. Use slotted spoon to transfer broccoli to a bowl. Add noodles to the boiling water and cook for 3 – 6 minutes. Drain and rinse under cold water. Combine broth, tamari and mirin in s small bowl and set aside. Heat oils in a non-stick frypan. When hot, add garlic and ginger and stir-fry until fragrant, 15 – 20 seconds. Add broccoli and cook until warmed through, about 2 minutes. Add noodles, sauce and green onions and stir-fry until noodles are warmed through, about 1 minute. Serve immediately. Serves 4. Compliments Satisfaction-Feast, 3559 Robie Street, Halifax.
Recipe #162 DOUBLE CHOCOLATE MINTY HEARTS It’s the middle of winter and time to celebrate with good old fashioned comfort food. This cookie is just the treat to celebrate Valentines Day or to enjoy after a long frosty walk in the snow. This recipe should make about 2 dozen large cookies.
Dry ingredients 4 ½ cups light spelt flour 3/8 cup organic cocoa ½ cup walnuts chopped coarsely 1 cup chocolate chips ½ tsp. sea salt 1 ½ tsp. baking powder Mix together in a large mixing bowl Wet ingredients 1 1/8 cups maple syrup 1 cup safflower oil 1 ½ tsp. peppermint extract 1 tsp. vanilla Mix well and add to the dry ingredients. This mix should be fairly stiff when completely mixed. Use an ice cream scoop to spoon onto an oiled or parchment lined baking sheet. Press into a 2-1/2” circle. (or use a heart shape cookie shape). Bake at 350 for 10-12 minutes or until cookies feel dry and crispy. Cool and enjoy. Compliments of Heartwood Café, 6250 Quinpool Rd., Halifax
Recipe #161 Green Lentil Pate This pate has been in the back of my mind for a long time. Finally, one day it was time to bring it to life. This savoury, rich pate is great in a sandwich, with crackers, on a veggie platter, or as a dip. The key to the richness in this recipe is toasted sunflower seeds. This is a staff and family pick – just in time for the Holidays! 2 cups cooked green lentils Puree above ingredients in a food processor until smooth. Chill and serve with a garnish of parsley.
Recipe #160 Thai Mushroom and Bean Curd Soup In a pot: Soak until soft, about 15 minutes, then cut into chunky pieces. Transfer tofu, mushrooms and water back to the pot, add more water and bring to a boil until soft. Add: Add: Boil about 2 minutes. Add:
Recipe #159 Risotto Verde Blend until smooth and creamy: Saute: Remove from heat and fold in: Bake in an oiled 1 1/2 quart baking dish for 30 minutes.
Recipe #158 Double Trouble Organic Chocolate Cake Heartwood has finally made the transition from a buffet style to a sit down service. It has been a wonderfully inspiring opportunity to create new desserts. This cake was created to celebrate my son’s birthday, but was enjoyed so much I have decided to make it a restaurant item. Rich, delicious, and just perfect for chocolate lovers, this recipe makes a double layered 10” cake. Dry ingredients Wet ingredients Topping Filling
Recipe #157 Simply Baked Tofu Slices This is my favorite quick supper idea. It comes in handy when there’s a crowd unexpectedly staying for supper. I put this in the oven and bake it while I’m preparing the vegetables and salad. Ingredients Preheat oven to 350 degrees F. Have ready a cookie sheet or any flat, low sided pan. Slice tofu in one quarter to one half inch slices. Lay flat on baking sheets. Mix together the marinating sauce you want to use and pour it over the tofu slices in the pan. Make sure the sauce just covers the bottom of the pan. Turn the tofu slices once in order to make sure all the tofu has been washed over by the sauce. Put the baking pans in the oven and bake for 20 to 30 minutes. You can turn the slices once after 15 minutes if you want but if you are busy preparing vegetables or salad you can just ignore it. It may stick a little to the pan but can be removed with a metal spatula.
Recipe #156 Thai Coconut Lime and Chilli Dressing for Thai Salads & Steamed Veggies and Noodles 2 cup coconut cream Remove stalk and roughly cut into three/four 4 Tbsp sweet chilli sauce 8 sprigs fresh kaffir lime leaves, remove middle hard ridge from leaves, or use dried leaves. Recipe #155 Scrumptious Sesame Roasted New Potatoes These roasted potatoes are truly delicious. Crunchy on the outside and soft and yummy on the inside! Leftovers (if you have them) are also great tossed with a bit of lemon juice and chopped green onion. Look for these on our new menu coming soon to Heartwood! 8 cups washed and chopped organic new potatoes (about 1 1/2" pieces) 3 tbsp tamari (a natural soy sauce) 3 tbsp olive oil 3 tbsp brown sesame seeds Place everything in a large mixing bowl and toss well. Place on a nonstick baking sheet or line your baking sheet with parchment paper. Roast the potatoes for about 45-60 minutes, or until potatoes are golden brown on the outside and soft on the inside. Serve immediately and enjoy. Serves 6–8 people. Compliments of Heartwood Cafe, 6250 Quinpool Rd., Halifax.
Recipe #154 Tofu Shish Kebab with Lemon-Soy Marinade The tofu and vegetables absorb the tangy marinade, making the kebabs extra-succulent and moist. 1/2 cup Peanut or vegetable oil 3 table spoons fresh lemon juice 4 1/2tablespoons Tamari or low-sodium soy sauce 2 1/2 tablespoons Sesame oil 3 Cloves garlic; minced 1 Green onion; thinly sliced 1 1/2 teaspoons Ground ginger 1 pound Extra-firm or firm tofu, cut into 3/4" cubes and patted dry 16 Ripe cherry tomatoes 1 large Green bell pepper, cored and cut into 1" squares,1/2 large red onion, cut vertically into thirds and chunks 12 White button mushrooms Soak wooden skewers in enough water to cover at least 30 minutes before grilling. Marinade: Combine all ingredients in jar with a screw-on top and shake vigorously. Set aside. Vegetables and Tofu: In a medium bowl, combine tofu and one third of marinade, toss gently to coat. Cover and refrigerate up to 8 hours, stirring occasionally.In large bowl, combine tomatoes, pepper, onion and mushrooms. Pour over remaining marinade, toss well and refrigerate for up to 8 hours, stirring occasionally. Alternately thread tofu and vegetables onto skewers. Grill over hot coals or broil on baking sheet, 6 inches from heat source, about 15 minutes, turning skewers every 5 minutes. Brush with leftover marinade a few times while cooking and again just before serving. Compliments of Acadiana Soy, Halifax Farmers Market.
Recipe #153 Indian Falafels (vegan, gluten-free) Grate in food processor 1 lb. potatoes. Sprinkle with 3 Tbsp. salt. After 15 minutes squeeze out all the excess liquid from the potatoes. Add: 1/4 C sesame seeds, 1 tsp. each turmeric & paprika, 2 tsp. hing, 1 Tbsp rice flour, 2 tsp freshly ground black pepper,2 Tbsp. salt. Mix well with your hands. Shape into balls and then flatten them slightly. Heat oil for deep frying. When hot, drop in the falafel balls one at a time and fry till they float to the surface and turn brown. Compliments of Satisfaction-Feast Restaurant, 1581 Grafton St., Halifax.
Recipe #152 Sweet and Sour Curry Dip 1-250 gram piece of soft tofu Combine all ingredients in the bowl of a food processor and process until smooth. Chill and serve. Great with veggies and chips! Also good as a coating for baked fish.
Fresh Pasta and Asparagus with a Rich Miso-Tahini Sauce Miso Tahini Sauce Place above ingredients in a blender and puree until smooth. Place in a small saucepan and heat gently. This mixture should not boil. Stir often until almost boiling. Remove from heat and set aside. Pasta and Asparagus 1 serving of organic pasta 3/4 cup cleaned asparagus, cut into 2” pieces Fresh dill and sliced green onion for garnish Bring a pot of water to a boil. Put asparagus into the boiling water and cook for 1-2 minutes. Remove and set aside while cooking pasta. Add the fresh pasta to the boiling water and cook according to directions. These pastas only take 1-2 minutes to cook. Drain and place pasta in a serving bowl. Add the asparagus and pour the sauce over the pasta. Add the dill and green onion, serve and enjoy.
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