Whole Foods Every Day

YOU & YOUR HEALTH Whole food recipes FOODS : Whole naturally nourishing

Three healthful recipes from Amy Chaplin, author of Whole Food Cooking Every Day…

LEFTO VER STEAMED VEGETABLE MISO BO WL

Serves 2 Ingredients - 340 g steamed leftover vegetables such as winter squash, radishes, broccoli, cabbage or peas 480 ml filtered water 2 teaspoons finely grated peeled fresh ginger 2 teaspoons finely grated peeled fresh turmeric (optional) 45 g unpasteurized chickpea miso, mellow white miso, or brown rice miso, or a combination Thinly sliced spring onions or fresh chives

Method - Put the vegetables and water in a medium pot and bring to a boil over high heat, stirring to ensure that the vegetables reheat evenly. Reduce the heat to a simmer and stir in the ginger and turmeric, if using. Transfer about 80 ml of the liquid to a small bowl and stir in the miso until dissolved, then stir this into the vegetables and remove from the heat (be careful not to let the miso boil, as that would destroy the enzymes). Divide between two bowls, top with scallions or chives, and serve.

Note - If you have greens like kale, chard, spinach, or tatsoi on hand, you can stir some sliced greens into the vegetables and cook lightly before adding the miso.

QU ICK FRIED TEMPEH WITH GO LDEN CASHEW SAUCE WITH CHILE AND LIME

Makes about 480 ml of sauce and enough tempeh for 2. Ingredients 1 tablespoon extra-virgin coconut oil 1 medium onion, diced 3 large garlic cloves, finely chopped 22 g fresh turmeric, peeled and finely chopped 22g fresh ginger peeled and finely chopped 1 medium red jalapeño, seeded and finely chopped 1 tablespoon freshly squeezed lime juice ½ teaspoon fine sea salt, plus more to taste 1 tablespoon mirin 60 ml filtered water 130g raw cashew nuts 180 ml boiling filtered water (see Note) 1 teaspoon tamari

Method - Warm the oil in a medium skillet over medium-high heat. Add the onion and cook for 6 to 8 minutes, until golden. Add the turmeric, ginger, salt and chili to the pan along with the garlic and cook for 5 minutes, until the garlic is golden and fragrant. Add the mirin and 60 ml water, then raise the heat and bring to a simmer, stirring for a couple of minutes to deglaze the pan.

Remove from the heat and transfer the mixture to an upright blender, scraping the skillet with a rubber spatula. Add the nuts, lime juice, boiling water, and tamari and blend until smooth, scraping the sides as necessary. Season to taste and serve immediately, or cool and store in an airtight jar in the fridge for up to 4 days.

Note - Use boiling water so that the sauce can be served immediately without having to be reheated after blending. If you want a roomtemperature sauce or are making the sauce ahead, use cool water.

QU ICK PAN FRIED TEMPEH

Serves 2 Ingredients 2 tablespoons extra-virgin coconut oil, plus more as needed (see Note) 230 g tempeh, cut into ¼-inch slices Sea salt

Method - Warm a large skillet over medium heat. Add the coconut oil and tilt the pan to coat. Add the sliced tempeh in a single layer and cook until golden, 3 to 4 minutes. Turn the tempeh over and cook the other side until golden and crisp, adding more oil if needed. Repeat with any remaining tempeh, adding more oil to the pan before adding the sliced tempeh. Transfer the tempeh to a serving plate and sprinkle with salt; serve warm.

Note - Be generous with the coconut oil when cooking tempeh this way; it will help the tempeh get the golden crisp edges and a delicious flavour.

Serve the sauce over the tempeh, or use as a dipping sauce.

SHIITAKE MUSHROO M, CARAMELIZED ON ION AND CHICKPEA BAKE

Serves 4 to 6 Ingredients 3 tablespoons extravirgin coconut oil 680 g shiitake mushrooms, stems, removed and caps thinly sliced 2 tablespoons (4 g) chopped fresh thyme 3 medium onions, quartered and thinly sliced lengthwise ½ teaspoon fine sea salt, plus more to taste 170 g sliced Swiss chard, tough stems removed 425 g can of chickpeas, drained and rinsed thoroughly 1 tablespoon tamari soy sauce 2 teaspoons balsamic vinegar 60 ml filtered water if using canned chickpeas 2 teaspoons arrowroot powder 1 tablespoon filtered water Freshly ground black pepper

Method - For the shiitaki layer

Preheat the oven to 375°F (190°C). Warm a large skillet over mediumhigh heat and pour in 1 tablespoon of the oil. Add half the shiitakes and the thyme, stir to coat with oil, and cook for 10 to 12 minutes, stirring only every minute or two until the shiitakes are golden brown. Transfer to a bowl and set aside. Repeat with another tablespoon of oil and the remaining mushrooms. Wash and dry the skillet if there are blackened bits on the bottom. Whole food recipes

Add the remaining tablespoon oil to the pan, then add the onions and cook over medium heat for 8 minutes, or until beginning to brown. Cover the pan, reduce the heat to low, and cook for 10 minutes, or until the onions are soft and lightly browned. Remove the lid, add the salt, and cook uncovered for

another 5 minutes, or until the onions are caramelized. Add the chard, cover, and allow to steam for 3 minutes, or until tender. Add the chickpeas, cooked mushrooms, tamari, balsamic vinegar, and chickpea cooking liquid or 60 ml water, raise the heat, and bring to a simmer.

Dissolve the arrowroot in the 1 tablespoon water, stir, and drizzle into the simmering mixture, stirring constantly. When the mixture has returned to a simmer, remove from the heat and season to taste with pepper and more salt.

Transfer the mixture to an 8-inch (20 cm) square or equivalent baking dish and smooth the surface.

LEMONY ROASTED CAULIFLOWER WITH CORIANDER

For 4-6 as a side dish or topping Ingredients 1 medium cauliflower, cut into 1-inch florets

60 g raw cashew butter

2 tablespoons filtered water

Grated zest of 1 lemon

2 tablespoons freshly squeezed lemon juice

2 tablespoons melted extra-virgin coconut oil

2 teaspoons ground coriander 1 teaspoon fine sea salt

1 large garlic clove, grated or pressed

¼ teaspoon ground turmeric

Method -

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and set aside.

Steam the cauliflower for about for 5 minutes, or until a knife slides easily into a floret. Transfer to a bowl and set aside.

Combine the cashew butter, water, lemon zest, and lemon juice in a small bowl and stir until smooth. Add the coconut oil, coriander, salt, garlic, and turmeric and stir to combine. Pour over the cauliflower and use your hands to gently and thoroughly mix, making sure every floret is thoroughly coated.

Spread the cauliflower topping

evenly over the shiitake mix. Bake for 30 minutes, or until the filling is

bubbling and the topping has begun to set. Pop under a grill for 3 to 6 minutes, until the topping is golden and browning in parts. Remove from the oven and allow to sit for a few minutes before serving.

Once cooled, leftovers can be stored in the fridge in an airtight container for up to 3 days. To reheat, put the bake in a baking dish, cover, and warm in a 200°C oven until heated through. n

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Excerpted from Whole Food

Cooking Every Day by Amy

Chaplin (Artisan Book). Copyright