GRILLED VEGETABLE MEDLEY
Ingredients
Serves 3 to 5
1 each, yellow zucchini, green zucchini, small eggplant, yellow pepper, orange pepper, red onion
½ cup (125 ml) green beans
¼ cup (60 ml) neutral-flavoured oil
¼ cup (60 ml) olive oil
½ shallot, diced
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) red wine vinegar
2 sprigs oregano, stems removed
Instructions
- Preheat barbecue to medium-high heat.
- Slice zucchinis, eggplant and peppers in half lengthwise. Cut red onion into quarters. Place all vegetables in a large bowl, add neutral oil and season to taste. Toss until everything is coated evenly. Place vegetables on grill and close lid for 10 minutes. Remove green beans and flip remaining vegetables and grill on other side for another 10 minutes or until all vegetables are fork tender. Remove and plate on a large serving platter.
- In a small saucepan on medium heat, heat olive oil. Add shallots and reduce heat to medium-low, cook for about 5 to 8 minutes until shallots are translucent. Remove from heat and add mustard and vinegar. Top vegetables with warm dressing and garnish with oregano leaves.
Drink Pairings
ORZO SALAD
Ingredients
Serves 4 to 5
2 tbsp (30 ml) neutral-flavoured oil
2 zucchinis, cut into ½-in (1.25 cm) cubes
4 cups (1 L) orzo, cooked and cooled
¼ cup (60 ml) olive oil
½ lemon, juice only
1 cup (250 ml) Parmesan, grated
½ cup (125 ml) pine nuts, toasted
1 cup (250 ml) sun-dried tomatoes, chopped
Instructions
- In a large cast iron skillet on medium heat, heat oil. Add zucchini. Cook for 10 to 15 minutes stirring occasionally. Zucchini should still firm with a bit of colour. Remove from pan and set aside.
- In a large mixing bowl, add cooled orzo. Dress with ¼ cup (60 ml) olive oil, lemon juice and season to taste. Go easy on salt because sun-dried tomatoes can be salty. Add cooled zucchini, Parmesan, toasted pine nuts and sun-dried tomatoes. Stir and serve.
Drink Pairings
GREEN CHOPPED SALAD
Ingredients
Serves 6
4 cups (1 L) summer lettuces and greens
1 cucumber, sliced into ribbons with a spiralizer, or cut into slices
2 celery stalks, thinly sliced, plus leaves from celery heart
1 cup (250 ml) pea shoots, can substitute for more summer greens
½ red endive, thinly sliced
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) champagne vinegar
½ lemon, juice only
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
2 tbsp (30 ml) chives, sliced
2 tbsp (30 ml) flat leaf parsley, chopped
Instructions
- Arrange summer greens and vegetables on a large platter. Mix remaining ingredients together to make a vinaigrette, season to taste, then dress greens with vinaigrette.
Drink Pairings
GRILLED LEMON BASIL FLATBREAD
Ingredients
Serves 6
¾ cup (175 ml) warm water
1 tsp (5 ml) maple syrup
½ tbsp (7.5 ml) active dry yeast
1 tbsp (15 ml) extra-virgin olive oil, plus extra
1½ cups (375 ml) all-purpose flour, plus extra
¼ cup (60 ml) cornmeal
¾ tsp (4 ml) salt
1½ lemons
1½ cups (375 ml) ricotta cheese
½ tsp (2.5 ml) pepper
4 to 6 marinated artichoke hearts, cut in halves or quarters
4 to 6 marinated artichoke hearts, cut in halves or quarters
pinch red pepper chili flakes
Instructions
- In a large bowl, stir together water, maple syrup and yeast. Set aside for 5 minutes allowing yeast to bloom. If mixture does not become frothy like the head on a beer, yeast may be inactive and you need to start over with a new pack. With a wooden spoon, stir in oil before stirring in flour, cornmeal and salt. Turn out dough on to a lightly floured surface and knead until smooth and firm, about 2 minutes.
- Place dough in a clean, lightly oiled bowl and turn to coat. Cover bowl with plastic wrap or a clean kitchen towel and set aside in a warm corner to rise until almost doubled in size, about 1 hour. Punch down dough, cover bowl and let rise again another 30 minutes. Turn dough out onto a lightly floured surface and cover dough with a towel and let rest for 20 minutes.
- Preheat barbecue to medium-high heat only on 1 side. Lightly oil grill. Combine juice and zest of 1 lemon, ricotta cheese and pepper in a bowl and set aside. Thinly slice remaining half lemon and brush slices lightly with olive oil. Grill over hot side of grill until lightly charred, about 1 minute per side. Remove from barbecue and set aside.
- Dust work surface with flour and roll or stretch dough out into a 16 x 8-in (40 x 20 cm) oval. Brush 1 side lightly with olive oil. Place dough, oiled sided down, onto grill directly over heat. Brush top of dough lightly with oil and cook until underside has browned and bubbles appear on top, about 1 to 2 minutes. Flip and cook until other side has lightly browned, about 1 minute. Move dough to cooler side of barbecue and top with ricotta mixture, grilled lemons, artichokes and about half the basil. Cover grill and cook pizza until toppings are warm, about 3 to 5 minutes.
- Transfer pizza to a cutting board, garnish with remaining basil leaves and a sprinkle of red pepper chili flakes. Let stand for a few minutes before slicing. Serve while still warm.
Drink Pairings
ZUCCHINI AND BASIL SOUP
Ingredients
Serves 4
1 cup (250 ml) raw cashews, soaked in hot water for 1 hour and drained
4 cups (250 ml + 750 ml) water, divided
½ tsp (2.5 ml) lemon zest
4 tbsp (60 ml) lemon juice, divided
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) salt, plus extra, to taste
2 tbsp (30 ml) grapeseed oil
1 large leek, trimmed and finely diced
3 celery stalks, trimmed and finely diced
3 garlic cloves, minced
1½ lbs (750 g) zucchini, trimmed and cut into half moon shapes
2 cups (500 ml) Thai basil leaves, roughly chopped, divided, plus extra for garnish
2 cups (500 ml) vegetable stock
Microgreens or edible flowers, for garnish toasted pumpkin seeds, for garnish
Instructions
- In a blender, combine cashews, 1 cup (250 ml) water, lemon zest, 2 tbsp (30 ml) lemon juice, mustard and salt until smooth. Transfer to a bowl and refrigerate until ready to use.
- In a large saucepan over medium heat, heat oil. Add leek, celery and a pinch of salt. Cook, stirring occasionally, until vegetables have softened but have not browned, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in zucchini and cook for 1 minute before adding half the basil, vegetable stock and 3 cups (750 ml) water. Bring soup to a simmer and cook, stirring occasionally, until zucchini is tender yet still bright green, about 8 minutes. Stir in remaining basil and remove saucepan from heat.
- Working in batches, transfer hot soup to a blender and combine until smooth. Blend in 2 tbsp (30 ml) lemon juice and season to taste. Divide among serving bowls and garnish with cashew cream, microgreens, toasted pumpkin seeds and extra basil. Serve immediately.
Drink Pairings
CURRIED CARROT HUMMUS
Ingredients
Serves 2 to 3
1 cup (250 ml) canned chickpeas
2 garlic cloves, divided
1 tbsp (15 ml) curry powder
4 medium carrots, peeled and steamed
½ cup (125 ml) water
¼ cup (60 ml) tahini
½ lemon, juice only
salt and pepper, to taste
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) fresh parsley, chopped
Instructions
- In a food processor, add chickpeas, 1 garlic clove, curry powder, carrots, water, tahini and lemon juice and blend on high until smooth. Add salt and pepper to taste.
- In a small saucepan over high heat, warm oil. Add parsley and remaining garlic clove. Cook until garlic starts to brown, about 3 minutes. Place carrot hummus into a serving dish and drizzle with parsley-garlic oil. Serve with pita bread or crackers. Can be refrigerated for up to 1 week.
Drink Pairings
CASHEW “CHEESE” WITH DRIED FRUIT AND PISTACHIOS
Ingredients
Serves 4
1 tbsp (15 ml) warm water
½ tbsp (7 ml) agar-agar flakes
1 tbsp (15 ml) olive oil
1 shallot, diced
2 garlic cloves, minced
1 cup (250 ml) raw cashews, soaked overnight
1 tbsp (15 ml) miso paste
1 tbsp (15 ml) nutritional yeast
4 tbsp (60 ml) vegan cream cheese
salt and pepper, to taste
2 tbsp (30 ml) pistachios, chopped
2 tbsp (30 ml) dried apricots, chopped
Instructions
- In a small bowl, mix warm water with agar-agar until dissolved. Set aside.
- In a skillet over medium heat, warm oil. Add shallots and garlic and sauté until soft. In a high-powered blender, add sautéed shallots and garlic, drained soaked cashews, miso paste, nutritional yeast, vegan cream cheese and dissolved agar-agar water mixture. Blend until smooth. Add salt and pepper to taste.
- Line 2 small ramekins or bowls with plastic wrap. Divide chopped pistachios and chopped apricots between ramekins. Pour cashew cheese into ramekins, but do not stir. Place in fridge and allow to set for 8 hours or overnight. When ready to serve, flip cashew cheese upside down into a serving dish and remove plastic wrap. Serve with baguette or crackers. Can be refrigerated for up to 3 days.
Drink Pairings
MUSHROOM WALNUT PÂTÉ
Ingredients
Serves 2 to 4
1 cup (250 ml) water
½ cup (125 ml) dried porcini mushrooms
2 tbsp (30 ml) olive oil
4 tbsp (60 ml) vegan butter, divided
1 shallot, diced
4 garlic cloves, minced
¼ cup (60 ml) fresh thyme, stalks removed
2 cups (500 ml) chopped cremini mushrooms
1 Portobello mushroom, chopped
½ cup (125 ml) walnuts
¼ cup (60 ml) dry sherry
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) balsamic vinegar
1 tsp (5 ml) white miso paste
salt and pepper, to taste
Instructions
- In a saucepan over high heat, bring 1 cup (250 ml) water to a boil then add dried porcini mushrooms. Reduce heat to medium and simmer for 20 minutes. Strain and set liquid aside. Discard porcini mushrooms.
- In a skillet over high heat, heat olive oil and 2 tbsp (30 ml) vegan butter. Add shallots, garlic, thyme and chopped mushrooms. Reduce heat to medium and sauté for about 10 to 15 minutes, until soft. Add ½ cup (125 ml) of reserved porcini liquid, walnuts and sherry and cook until liquid is absorbed, about 5 minutes. Allow to cool for 10 minutes. Transfer mixture to a food processor, add soy sauce, vinegar and miso paste and blend on high until smooth. If mixture is too dry, add spoonfuls of remaining porcini liquid until pâté is spreadable. Add salt and pepper to taste.
- Transfer mixture to a medium-sized ramekin, press pâté down until surface is flat. Melt remaining 2 tbsp (30 ml) vegan butter. Pour butter over pâté and refrigerate for 4 hours or overnight.
- Serve pâté at room temperature with bread or crackers. Can be refrigerated for up to 3 days.
Drink Pairings
BEET HUMMUS
Ingredients
Serves 2 to 3
1 large beet, peeled, cut into 1-in (2.5 cm) cubes
1 cup (250 ml) canned chickpeas, drained
1 garlic clove
½ cup (125 ml) water
¼ cup (60 ml) tahini
1 lemon, juice only
salt and pepper, to taste
Instructions
- Over a pot of boiling water, place beet cubes in a colander with a lid. Steam until fork-tender, about 15 minutes.
- In a food processor, add steamed beets, chickpeas, garlic, water, tahini and lemon juice and blend on high until smooth. Season with salt and pepper. Serve in a bowl with crackers on the side. Can be refrigerated for up to 1 week.
Drink Pairings
SUN-DRIED TOMATO PESTO
Ingredients
Serves 2 to 3
1 cup (250 ml) oil-packed sun-dried tomatoes
½ cup (125 ml) toasted pine nuts
1 cup (250 ml) fresh cilantro, packed
1 garlic clove
1 tbsp (15 ml) lemon juice
salt and pepper, to taste
Instructions
- Strain 1 cup (250 ml) of sun-dried tomatoes from a jar reserving ¼ cup (60 ml) of the oil.
- In a food processor, add all ingredients with reserved oil and blend until spreadable. Sun-dried tomatoes can be very salty, so taste pesto first before adding any salt. If needed, add salt just before serving. Can be refrigerated for up to 2 weeks.