COCOA PASTA WITH WILD MUSHROOMS
Ingredients
Serves 4
1¾ cup (425 ml) all-purpose flour, plus extra for dusting
¼ cup (60 ml) raw cocoa powder, plus extra for dusting
½ tsp (2.5 ml) salt, plus extra
2 large eggs
1 tsp (5 ml) extra-virgin olive oil
2 tbsp (30 ml) unsalted butter
1 tsp (5 ml) grapeseed oil
½ lb (250 g) mixed wild mushrooms, cleaned and halved or quartered if large
1 cup (250 ml) whipping cream
¼ cup (60 ml) white wine
1 tsp (5 ml) fresh thyme leaves
¼ cup (60 ml) grated Parmesan, for garnish
1 tbsp (15 ml) chopped chives and/or fresh parsley leaves, for garnish
Instructions
- To make pasta noodles, in a large bowl, sift together flour, cocoa powder and salt. Make a well in centre of dry ingredients and add eggs and olive oil. Using a fork, whisk together wet ingredients, slowly incorporating flour mixture. Once dough starts to come together, turn it out onto a clean, lightly floured work surface and continue to knead dough with hands until smooth and elastic. If dough is too dry, add water, 1 tbsp (15 ml) at a time. Gather dough into a ball, wrap with plastic wrap and set aside at room temperature for at least 30 minutes.
- Once dough has rested, divide into 2 pieces. Working with 1 piece of dough at a time, roll out into a very long, thin strip of dough, at most an ⅛ inch (0.25 cm) thick, and cut into desired pasta shapes. Can do this by hand with a rolling pin and a sharp knife or using a pasta machine. Transfer rolled and shaped pasta to a baking sheet before dusting and tossing with extra cocoa powder to keep it from sticking. Set aside while making sauce.
- To make sauce, bring a large stockpot of salted water to a boil.
- In a large frying pan over medium-high heat, warm butter and grapeseed oil together. Add mushrooms along with a good pinch of salt and cook, stirring occasionally, until mushrooms start to turn golden brown, about 8 minutes. Stir in cream, white wine and thyme. Once at a simmer, reduce heat to low and allow sauce to continue simmering while cooking pasta.
- Working in batches, if necessary, drop pasta into boiling water and cook until just shy of al dente. Timing will depend on size and shape of pasta, start checking after 1 minute. Transfer pasta directly into sauce. Don’t worry if a little pasta water ends up in sauce as well. Increase heat under sauce to medium-high and toss to combine. If sauce is too thick, add a splash more of pasta cooking water. Divide among serving plates and garnish with Parmesan, chives and a light dusting of cocoa powder, if desired.
Drink Pairings
CREAMY TURKEY AND WILD RICE SOUP
Ingredients
Serves 8
bones from carcass of 1 roasted turkey (or 3 lbs (1.5 kg) roasted turkey bones)
1 carrot, peeled and halved
1 onion, peeled and halved
2 celery stalks, halved
8 cups (2 L) water
2 garlic cloves, whole
1 bay leaf
3 peppercorns
3 springs thyme
1 tbsp (15 ml) salt
3 tbsp (45 ml) butter
½ onion, finely chopped
2 carrots, peeled and cut into 1-in (2.5 cm) pieces
2 celery stalks, peeled and cut into 1-in (2.5 cm) pieces
1 cup (250 ml) mushrooms, quartered
2 tbsp (30 ml) flour
1 cup (250 ml) cooked wild rice
2 cups (500 ml) cooked turkey meat, roughly chopped
1 cup (250 ml) heavy cream
1 tbsp (15 ml) lemon juice
neutral oil, for frying
10 fresh sage leaves
Instructions
- In a large stockpot, add turkey bones, halved carrots, onion and celery. Add 8 cups (2 L) water, or enough to cover, and bring to a boil.
- In a piece of cheesecloth, add garlic cloves, bay leaf, peppercorns and thyme and tie together with kitchen string and add to stockpot along with salt. Simmer on low heat for about 4 hours, occasionally skimming off any fat. After 4 hours, strain and discard all solids and set stock aside.
- In a large saucepan over medium heat, melt butter, add finely chopped onions, carrot pieces, celery pieces and mushrooms. Cook until tender. Add flour and mix until thoroughly combined. Cook for 2 minutes, then slowly add turkey stock, whisking to prevent lumps. Add wild rice and turkey meat. Bring to a simmer and cook for 20 minutes until vegetables are soft and flavours have blended. Add cream and lemon juice and season to taste.
- While soup is cooking, fill a small saucepan with oil to about 1-in (2.5 cm). Heat over medium heat until oil reaches 300 F (148 C). Carefully fry sage until crisp.
- Serve soup in bowls and garnish with crispy sage. Serve with fresh bread.
Drink Pairings
WONTON SOUP
Ingredients
Serves 6
½ lb (250 g) ground pork
½ lb (250 g) sustainable prawns, peeled and roughly chopped
2 tsp (10 ml) chopped ginger
1 tsp (5 ml) chopped garlic
¼ cup (60 ml) finely sliced green onions, divided
2 tbsp (30 ml) cornstarch
3 tbsp (45 ml) soy sauce, divided
½ tsp (2.5 ml) sesame oil
1 tsp (5 ml) sugar
1 tsp (5 ml) pepper
2 tsp (10 ml) oyster sauce
2 tsp (10 ml) Chinese cooking wine
1 × 1 lb (454 g) package wonton wrappers
8 cups (2 L) chicken stock
2 slices fresh ginger
6 shiitake mushrooms, stems removed and sliced
1 package honshimeji mushrooms, trimmed (can substitute for mushrooms of choice)
salt, to taste
6 pieces baby bok choy
1 × 1 lb (454 g) package wonton noodles
fresh chilis, for garnish (optional)
chili oil (optional)
Instructions
- To make filling, in a large mixing bowl, add pork, prawns, chopped ginger, garlic, 2 tbsp (30 ml) green onions, cornstarch, 2 tbsp (30 ml) soy sauce, sesame oil, sugar, pepper, oyster sauce and Chinese cooking wine and mix thoroughly.
- To make simple wontons, put 1 to 2 tsp (5 to 10 ml) filling in middle of a wonton wrapper, wet edges of wrapper with finger and fold edges diagonally together to enclose dumpling. Continue with remainder of filling and wrappers. Wontons can be frozen at this point. Freeze in a single layer on a baking tray, then place in an airtight container or bag. Can keep up to 3 months in freezer.
- To make soup, bring chicken stock to a simmer along with 2 slices of ginger and remaining 1 tbsp (15 ml) soy sauce. Add mushrooms and simmer for 15 minutes, taste and add salt, if needed. Add bok choy to soup 3 minutes before ready to serve.
- Meanwhile, bring a large saucepan of salted water to a boil and cook noodles according to package directions. Drain, reserving water, and set noodles aside while cooking wontons.
- Bring reserved water back to a boil and drop wontons in 1 at a time, stirring so that they don’t stick to the bottom. Bring water back to a boil and cook for about 5 to 8 minutes, until wontons float and are cooked all the way through and no longer pink inside.
- Divide noodles between 6 bowls, top with cooked wontons. Then ladle soup, bok choy and mushrooms over it. Garnish with remaining sliced green onions, fresh chilis and chili oil, if using.
Drink Pairings
PEA AND HAM SOUP
Ingredients
Serves 8 to 10
2 garlic cloves, whole
1 bay leaf
3 peppercorns
3 sprigs thyme
1 medium sized ham hock
8 cups (2 L) water, approximately
2 cups (500 ml) split peas
3 carrots, peeled and roughly chopped
1 onion, finely chopped
4 celery stalks, roughly chopped
2 cups (500 ml) frozen peas
1 cup (250 ml) chopped parsley
½ lb (500 g) smoked pork loin, cut or shredded into bite-sized pieces
½ cup (125 ml) crème fraîche, for garnish
2 tbsp (30 ml) finely chopped chives, for garnish
Instructions
- In a piece of cheesecloth, add garlic, bay leaf, peppercorns and thyme and tie with kitchen string. Place herbs and ham hock in a large saucepan and add 8 cups (2 L) water, or enough to cover. Bring to a boil over high heat. Once it boils, reduce heat to a low simmer. Cook for 2 to 3 hours, occasionally skimming off fat.
- Remove ham hock and cheesecloth from stock. Season to taste. Add split peas, carrots, onion and celery. Bring soup to a boil, reduce heat to a simmer. Cook for another 45 minutes to 1 hour, or until vegetables are tender and split peas are soft. While soup is cooking, defrost frozen peas.
- In a blender, blend half of the soup with defrosted peas and parsley. Once blended, add back to saucepan and reheat.
- In a saucepan with a bit of water, warm pork loin pieces until they are hot, about 2 minutes. Serve soup in bowls and garnish with crème fraîche, smoked pork loin and chives.
Drink Pairings
MAPLE PUMPKIN CASHEW “CHEESECAKE” WITH SALTED CARAMEL
Ingredients
Serves 10
1 cup (250 ml) raw cashews
1 cup (250 ml) pecans, divided
1 cup (250 ml) rolled oats
¼ cup (60 ml) almond flour
¼ cup (60 ml) unsweetened shredded coconut
1¾ tsp (9 ml) salt, divided
¼ cup (60 ml) coconut oil
2 tbsp (30 ml) + ¾ cup (175 ml) maple syrup, or more to taste, divided
1 x 15 oz (450 g) block firm tofu
1 x 14 oz (398 ml) can pumpkin purée
¼ cup (60 ml) + ½ cup (125 ml) coconut cream , divided
1 tsp (15 ml) agar agar (can be omitted for a softer cake)
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground cardamom
½ tsp (2.5 ml) ground nutmeg
1 tbsp (15 ml) vanilla extract
½ lemon, juice only
½ cup (125 ml) vegan butter
½ cup (125 ml) brown sugar
½ cup (125 ml) white sugar
1 cup (250 ml) candied pecans, for garnish
coconut whipped cream, to serve
Instructions
- Preheat oven to 350 F (180 C). Line the bottom of a 9-in (2.5 L) springform cake pan with parchment paper.
- Boil water and pour over raw cashews in a heatproof bowl. Set aside for 20 minutes.
- To make crust, in a food processor, place pecans, oats, almond flour, shredded coconut and 1 tsp (5 ml) salt. Pulse until combined. Add coconut oil and 2 tbsp (30 ml) maple syrup and pulse again until incorporated. Mixture should stick together when pinched.
- Drop mixture into cake pan. Wet hands with water and press mixture down to form an even crust. Bake for 10 minutes, rotate and bake for another 10 minutes or until golden brown and toasted. Remove and let cool completely.
- While crust is cooling, make filling. Strain cashews and place into a high-speed blender with tofu, pumpkin purée, ¾ cup (175 ml) maple syrup, ¼ cup (60 ml) coconut cream, agar agar (if using), ½ tsp (2.5 ml) salt, ground cinnamon, ground cardamom, ground nutmeg, vanilla extract and lemon juice. Blend on high until silky. Line the sides of springform pan and pour pumpkin mixture on top of the crust. Smooth the top and refrigerate for a minimum of 8 hours, overnight for best results.
- To make salted caramel, in a small sauce pan on medium heat, melt butter with brown and white sugar. Using a whisk, stir until sugar has dissolved completely. Turn off heat and whisk in ½ cup (125 ml) coconut cream and ¼ tsp (1 ml) salt. Pour into a small container and refrigerate until ready to serve.
- To serve, crumble candied pecans over top and drizzle with salted caramel. Serve topped with coconut whipped cream.
Drink Pairings
ROASTED CARROTS AND PARSNIPS WITH VERDE SAUCE
Ingredients
Serves 6 to 8
5 small parsnips, scrubbed, but not peeled
10 small carrots, peeled
2 tbsp (30 ml) olive oil
salt and pepper, to taste
½ jalapeño, to taste
½ green pepper
1 bunch cilantro, leaves only
4 sprigs mint, leaves only
2 garlic cloves
1 cup (250 ml) vegan sour cream (Available at specialty grocery stores)
½ lime, juice and zest only
¼ cup (60 ml) pumpkin seeds, toasted
Instructions
- Preheat oven to 375 F (190 C).
- If parsnips are large, cut in half lengthwise. Place parsnips and carrots on a large baking sheet, dress with oil and season with salt. Bake for 20 to 30 minutes, until soft and golden brown.
- To make Verde Sauce, place jalapeño and green pepper on a separate baking sheet and bake alongside the parsnips and carrots for 15 minutes. In a blender, add cilantro, mint, garlic, sour cream, lime juice, lime zest and cooked peppers. Blend on high for a couple minutes. Add salt and pepper to taste.
- Serve roasted carrots and parsnips on a platter with sauce on side or drizzled over. Garnish with pumpkin seeds.
Drink Pairings
FARRO WITH BUTTERNUT SQUASH AND KALE
Ingredients
Serves 6 to 8
4 tbsp (60 ml) olive oil, divided
2 garlic cloves, minced
3 cups (750 ml) kale, de-stemmed, chopped
2 cups (500 ml) farro, cooked in vegetable stock
2 cups (500 ml) butternut squash, cubed and roasted
½ cup (125 ml) dried cranberries
½ lemon, juice only
¼ cup (60 ml) pumpkin seeds, toasted
salt and pepper, to taste
Instructions
- In a large skillet over medium heat, heat 1 tbsp (15 ml) oil. Add garlic and kale and sauté until soft. Remove from heat and allow to cool slightly.
- In a large salad bowl, add sautéd kale, farro, butternut squash and cranberries. Dress with remaining oil and lemon juice. Garnish with pumpkin seeds and season to taste.
Drink Pairings
MUSHROOM WELLINGTON SERVED WITH PLANT-BASED GRAVY
Ingredients
Serves 10 to 12. Makes 2 Mushroom Wellingtons
4 tbsp (60 ml) sunflower oil, divided
1 small yellow onion, diced
2 garlic cloves, minced
1 carrot
2 cups (500 ml) mushrooms
½ cup (125 ml) walnuts
2 cups (500 ml) cooked lentils
½ cup (125 ml) crushed tomatoes
1 tbsp (15 ml) tomato paste
2 tbsp (30 ml) balsamic vinegar
1 cup (250 ml) frozen peas
salt and pepper, to taste
2 sheets vegan puff pastry , thawed (Available at specialty grocery stores)
2 tbsp (30 ml) all-purpose flour
PLANT-BASED GRAVY:
1 tsp (5 ml) liquid vegetable base (Available at specialty grocery stores)
1½ cups (375 ml) boiled water
2 tbsp (15 ml) vegan butter
1 tbsp (15 ml) all-purpose flour
Instructions
- In a large skillet on medium heat, heat 2 tbsp (30 ml) oil. Sauté onion and garlic until soft. Remove from heat and set aside.
- For filling, cut carrot into 4 pieces and using a food processor, pulse until rice-size. Remove and repeat for mushrooms and walnuts. Add all pulsed ingredients and lentils into skillet with onions and garlic. Cook for 10 minutes then add crushed tomatoes, tomato paste, balsamic vinegar and peas. Cook for another 10 minutes, or until everything has softened. Season to taste. Remove from heat and let cool completely.
- Preheat oven to 350 F (175 C)
- For crust, on a lightly floured working surface, unroll sheets of pastry. Place cooled mushroom mixture on 1 side of each sheet of pastry lengthwise. Fold remaining pastry over mushroom mixture. Press down to seal edges. Using a knife, gently score top of pastry with a design of choice. Brush tops of both pastries with remaining 2 tbsp (30 ml) oil. Repeat for second pastry. Bake for 20 minutes or until golden brown.
- For PLANT-BASED GRAVY:
- In a bowl, whisk together liquid vegetable base and water until dissolved.
- In a medium saucepan on medium heat, heat vegan butter until melted. Add flour and stir until roux is golden brown. Add bouillon water mixture and stir. Once gravy has thickened remove and serve.
Drink Pairings
DORO WOT SERVED WITH INJERA
Ingredients
Serves 4 to 6
Injera Flatbread, to serve, make ahead, recipe follows
1 lb (500 g) unsalted butter
4 shallots, chopped
8 garlic cloves, chopped
4 tsp (20 ml) chopped fresh ginger
1 tsp (5 ml) ground cumin
1 tsp (5 ml) nutmeg
1 tsp (5 ml) turmeric
1 tsp (5 ml) fenugreek seeds
1 tsp (5 ml) dried oregano
8 green cardamom pods, crushed
3 medium onions, thinly sliced
2 lbs (1 kg) bone-in chicken thighs
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
3 tbsp (45 ml) Berbere spice (Available at specialty grocery stores)
1 tbsp (15 ml) ground ginger
2 tbsp (30 ml) chopped garlic
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) sweet paprika
2 cups (500 ml) chicken stock
4 soft-boiled eggs, peeled
2 lemons, juice only
FOR INJERA FLATBREAD:
¼ cup (60 ml) teff flour
¾ cup (175 ml) all-purpose flour
1 pinch salt
1 cup (250 ml) water
vegetable oil, for greasing
Instructions
- Make Inerja Flatbread, if desired, recipe below.
- Make a spiced butter: in a small saucepan over low heat, melt unsalted butter. Skim off foam that rises to top. Continue until butter is clear. Then add chopped shallots, 8 chopped garlic cloves, fresh ginger, ground cumin, nutmeg, turmeric, fenugreek seeds and oregano. Add cardamom pods and allow to cook for about 20 minutes. Remove from heat and allow to cool. Once cooled, strain spiced butter through a cheesecloth and put into a clean container. Yields about ½ cup (125 ml) spiced butter, reserve 4 tbsp (60 ml) for Doro Wat and save remainder for another use. Can keep refrigerated for up to 1 month.
- In a large saucepan or Dutch oven over medium heat, heat 3 tbsp (45 ml) of spiced butter. Add sliced onions and cook for about 10 to 15 minutes, until caramelized, stirring occasionally. While onions are cooking, season chicken with salt and pepper, set aside.
- Once onions are a deep brown colour, add remaining 1 tbsp (15 ml) spiced butter, Berbere spice, ground ginger and 2 tbsp (30 ml) garlic. Cook for about 5 minutes, or until garlic has softened. Stir constantly so it doesn’t burn. Add tomato paste, paprika and chicken stock and bring to a boil. Add chicken, stir to coat and turn heat down to a low simmer. Cover and allow to cook for about 30 minutes, or until chicken is cooked and tender.
- Add eggs and stir gently so that they are covered in sauce. Cover and allow to cook for about 5 minutes, then turn off heat and allow to sit for an additional 5 minutes before cutting eggs in half and serving with Injera Flatbread, if desired, recipe follows.
- INJERA FLATBREAD In a medium-sized bowl, whisk together all ingredients, except oil, until smooth. Cover with plastic wrap and let sit at room temperature for 24 to 48 hours. Batter will ferment, it will have a slightly sour and sweet smell and will slightly foam.
- Dip a paper towel in vegetable oil and lightly wipe a 10-in (25 cm) nonstick frying or crêpe pan. Heat pan over medium heat. Whisk batter so that it comes together (it may separate). Pour about ⅓ cup (75 ml) batter into heated pan and turn pan so that batter spreads evenly over it. Bubbles will appear, continue cooking until bread is firm to the touch. Do not flip, it is only cooked on 1 side. Remove bread to a plate and cover with a towel to keep warm. Repeat with remaining batter. Serve warm. Will keep for up to 1 day if wrapped tightly, best served same day.
Drink Pairings
MOROCCAN CHICKEN AND ALMOND PIE
Ingredients
Serves 8 to 10
3 tbsp (45 ml) olive oil
3 medium onions, finely chopped
1 tbsp (15 ml) salt
4 garlic cloves, chopped
1 tbsp (15 ml) ginger, finely chopped
2 tbsp (30 ml) Ras el Hanout spice (Available at specialty grocery stores.)
1 small cinnamon stick
½ tsp (2.5 ml) saffron threads soaked in 1 tbsp (15 ml) warm water
4 lbs (2 kg) chicken legs and thighs, bone-in, skinless
1 cup (250 ml) ground almonds
3 tbsp (45 ml) sugar
½ tsp (2.5 ml) ground cinnamon, plus extra for garnish
2 cups (500 ml) chopped flat leaf parsley
1 cup (250 ml) chopped cilantro
4 eggs, whisked slightly
1 package brik1 pastry or phyllo pastry, defrosted (Available at specialty grocery stores.)
½ cup (125 ml) melted butter
powdered sugar, for garnish
sliced almonds, for garnish
saffron threads, for garnish (optional)
Instructions
- To make filling, in a large saucepan over medium heat, heat olive oil. Add onions and salt and cook for about 15 minutes until onions are golden brown. Stir occasionally so as not to burn. Add garlic, ginger, Ras el Hanout, cinnamon stick, saffron and its liquid and chicken. Add enough water to just cover chicken. Cover with a lid and simmer over medium-low heat for about 45 minutes, or until chicken is tender and can shred easily when pierced with a fork.
- While chicken is cooking, in a frying pan over medium heat, toast ground almonds, stirring occasionally, until golden brown. In a small bowl, mix toasted almonds with sugar and ground cinnamon and set aside.
- Remove chicken from braising liquid and set aside to cool slightly. Remove cinnamon stick from braising liquid and continue cooking without lid. Reduce liquid to a sauce consistency. Remove from heat, add chopped herbs and stir. Let filling mixture cool.
- Shred chicken, discard bones, then add meat to filling mixture along with eggs. Stir to combine.
- Preheat oven to 350 F (180 C).
- In a 9-in (2.5 L) round springform pan, layer 6 pieces of brik or phyllo pastry, brush with melted butter between each layer. Layer pastry so that it goes up and over sides of pan. Pour in filling and top with ground almond mixture. Put 6 layers of pastry on top of filling, brushing with butter between each layer. Roll edges of bottom and top pastry together to form a crust. Brush top with butter.
- Bake for 45 to 55 minutes, or until pastry is golden brown. Let cool for 30 minutes, then remove outer ring of pan and continue to cool. Can be served at room temperature or warm. Garnish before serving.