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.
Drink Pairings
TRUFFLE ALMOND “RICOTTA”
Ingredients
Serves 2 to 3
1 cup (250 ml) raw almonds
1 tbsp (15 ml) nutritional yeast
1 lemon, juice only
½ cup (125 ml) warm water, plus more if needed
2 tbsp (30 ml) truffle oil
salt and pepper, to taste
Instructions
- In a bowl, cover almonds with lukewarm water, set aside and let soak for 8 hours or overnight.
- Strain almonds and add to a high-speed blender with nutritional yeast, lemon juice and water, add water gradually while blending until mixture is silky smooth. Add more water if needed to achieve this consistency.
- Stir in truffle oil and salt and pepper to taste. Serve with crackers or bread. Can be refrigerated for up to 1 week.
Drink Pairings
SPICED NUTS
Ingredients
Serves 2 to 3
2 tbsp (30 ml) tamari sauce
1 tbsp (15 ml) sumac spice
1 tbsp (15 ml) honey
1 cup (250 ml) mixed raw nuts
1 tbsp (15 ml) lemon zest, for garnish
1 tbsp (15 ml) fresh mint, finely chopped, for garnish
Instructions
- Preheat oven to 325 F (170 C).
- In a small bowl, mix tamari, sumac and honey. Toss nuts in mixture to coat then spread on a baking sheet lined with parchment. Bake for 10 to 15 minutes. Toss every 5 minutes to avoid burning honey. Let nuts rest and sprinkle with lemon zest and mint.
Drink Pairings
COCONUT LIME AND CHILI SPOT PRAWNS SERVED WITH COCONUT RICE
Ingredients
Serves 4 to 6
1 lime
⅓ cup (75 ml) coconut milk
⅓ cup (75 ml) finely chopped fresh cilantro, plus extra for garnish
3 garlic cloves, crushed
1 to 2 Thai red chilies, seeded and finely chopped
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) soy sauce
1½ lbs (750 g) large spot prawn tails, peeled, deveined
toasted coconut flakes, for garnish
lime wedges, for garnish
Coconut Rice, to serve, recipe follows
COCONUT RICE:
2 cups (500 ml) jasmine rice
1½ cups (375 ml) water
1 cup (250 ml) unsweetened coconut milk
1 tsp (5 ml) salt
toasted coconut flakes, for garnish
Instructions
- Using a vegetable peeler, cut long strips of rind from lime. Juice the lime, reserving 1½ tbsp (22 ml), set aside.
- In a bowl, mix together coconut milk, cilantro, garlic, chilies, fish sauce, soy sauce and lime rind. Place mixture into a resealable plastic bag and add prawns. Seal bag, mix well and refrigerate 3 to 4 hours to marinate.
- Preheat a barbecue grill on medium-high heat. Add reserved lime juice to prawn mixture. Toss to coat. Remove prawns, reserving some marinade, and thread prawns onto skewers. Grill, brushing with reserved marinade, for 1 to 2 minutes each side, or until pink and lightly charred. Remove from grill, sprinkle with toasted coconut flakes and serve skewers with lime wedges, cilantro and coconut rice.
- To make COCONUT RICE: Rinse and drain rice in cold water. Place rice in a saucepan with water, coconut milk and salt. Place saucepan over high heat and bring to a boil. Stir and reduce heat to lowest setting and cover pot tightly with lid. Continue cooking for 15 minutes. Remove from heat and let stand 10 minutes. Fluff with fork, garnish with toasted coconut flakes and serve.
Drink Pairings
SPOT PRAWN CEVICHE
Ingredients
Serves 4 to 6
8 cups (2 L) water
¼ cup (60 ml) kosher salt
1 lb (500 g) BC spot prawn tails, peeled, deveined
2 lemons, juice only
2 limes, juice only
2 medium oranges, juice only
1 cup (250 ml) seeded, peeled English cucumber, cut into ¼-in (0.5 cm) dice
½ cup (125 ml) finely chopped red onion
2 jalapeño or serrano chilies, seeded and finely chopped
1 cup (250 ml) seeded, heirloom cherry tomatoes, cut into ½-in (1.25 cm) dice
1 avocado, cut into ½-in (1.25 cm) dice
2 green onions, finely sliced
¼ cup (60 ml) coarsely chopped fresh cilantro
2 tbsp (30 ml) extra-virgin olive oil
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper
Instructions
- In a large saucepan, combine water and kosher salt, then bring to a boil over high heat. Add spot prawns and immediately turn off heat. Let prawns sit until just cooked through, about 2 minutes. Drain and set aside until cool enough to handle. Transfer to cutting board and cut into ½-in (1.25 cm) pieces and place into a nonreactive bowl.
- To bowl, add citrus juices, cucumber, red onion and chilies. Refrigerate for 1 hour.
- Stir in tomatoes, avocado, green onions, chopped cilantro, olive oil and salt and pepper. Let stand at room temperature 30 minutes before serving. Serve ceviche with tortilla chips.
Drink Pairings
STEAMED SPOT PRAWNS SERVED WITH SPICY SOY SAUCE
Ingredients
Serves 4 as an appetizer
1 tbsp (15 ml) finely minced ginger
1 tbsp (15 ml) finely minced green onion
1 tbsp (15 ml) chopped fresh cilantro
2 serrano chilies, thinly sliced, divided
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) Chinese chili oil
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) water
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) balsamic vinegar
1 lb (500 g) fresh, whole BC spot prawns
3 slices ginger
2 green onions, whole
1½ tbsp (22 ml) salt
2 tbsp (30 ml) Chinese Shaoxing cooking wine
Instructions
- To make dipping sauce, in a small saucepan, add minced ginger, minced green onion, cilantro, 1 thinly sliced serrano chili, vegetable oil, chili oil, light soy sauce, water, sugar and balsamic vinegar. Heat until simmering and stir to mix. Remove and allow to cool.
- With a pair of sharp kitchen scissors, trim sharp barbs from prawns’ heads, clean and rinse under cold water. Set aside.
- In a medium stockpot, add 5 cups (1.25 L) water, ginger slices, whole green onions, salt, remaining serrano chili slices and Shaoxing cooking wine. Bring mixture to a boil. Add prawns and stir slowly. Cover and cook until pink, about 2 minutes. Platter and serve with dipping sauce.
Drink Pairings
CRISPY CHICKPEA CAKES SERVED WITH LEMON DILL SAUCE
Ingredients
Serves 4
1 cup (250 ml) sour cream
½ tsp (2.5 ml) finely grated lemon zest
2 tsp + 1 tbsp (10 ml + 15 ml) lemon juice, divided
3 garlic cloves, finely minced, divided
1 tbsp (15 ml) finely chopped fresh dill
salt and pepper, to taste
1 cup (250 ml) canned chickpeas, drained and well rinsed
¼ cup (60 ml) finely chopped leek
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) olive oil
1 cup (250 ml) cooked white quinoa
¾ cup (175 ml) crumbled feta cheese
½ cup (125 ml) frozen peas, thawed
¼ cup (60 ml) pine nuts
1 large egg, beaten
Instructions
- In a medium bowl, whisk together sour cream, lemon zest, 2 tsp (10 ml) lemon juice, 1 minced garlic clove and dill until well combined. Season with salt to taste. Refrigerate for at least 1 hour or until ready to use.
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper and set aside.
- In bowl of a food processor fitted with a steel blade attachment, add chickpeas, leek, Dijon mustard, oil, remaining 1 tbsp (15 ml) lemon juice and 2 minced garlic cloves. Pulse until a very coarsely textured paste forms. Transfer to a large bowl along with cooked quinoa, feta, peas and pine nuts. Stir with a wooden spoon or spatula to combine. Add egg and season with a good pinch of salt and pepper before stirring again to incorporate. Mixture should be moist and sticky, but able to hold its shape when formed into a small patty. Form mixture into 2½-in (6 cm) diameter patties before placing on prepared baking tray. Will have approximately 12 patties total.
- Bake chickpea cakes until fragrant and golden brown on the bottom, about 18 to 20 minutes. Remove tray from oven, wait 2 minutes, gently flip each chickpea cake over and return tray to oven to bake until cakes are golden brown and lightly crisp, another 10 to 15 minutes. Allow chickpea cakes to cool on baking tray for 3 to 5 minutes before transferring to a serving platter. Enjoy while warm with lemon dill sauce.