4 minute read
Seed an nut bark 54. Butternut couscous
SEED an NUT BARK
MAKES 4- 5 CUPS BARK (hard to measure bark!) Running out of ingredients is sometimes the best! One day, we wanted to make seed bark from The Engine 2 Cookbook, yet we realized we did not have all the ingredients. So, we jazzed together a combination of what we did have and discovered a new favourite! This is the perfect dish to take to a party, serve as an appetizer, or carry as a snack.
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INGREDIENTS
2 cups 1 1/2 cups 1/4 cup 2 Tbsp 2 Tbsp 3-4 Tbsp raw pumpkin seeds raw pecans slivered almonds flaxseed meal chia seeds maple syrup
METHOD 1. Preheat the oven to 180°C (350°F). Line a sheet pan with parchment paper 2. In a medium bowl, combine the pumpkin seeds, pecans, sunflower seeds, almonds, flaxseed meal, chia seeds, and maple syrup. 3. Toss all the ingredients until well coated. Transfer the mixture to the prepared pan and press into a layer about ¼ inch (about 8mm) thick. Bake for 18 minutes, rotating the pan halfway through if your oven bakes unevenly. Do not let it burn. 4. Remove from the oven and let cool for 10 minutes— you will hear the bark crackling as it cools. This is an important stage as this is when it stiffens and gets crunchy. Then, break the bark into chunks and serve. Store extra in an airtight container when completely cooled.
From BE A PLANT-BASED WOMAN WARRIOR: Live Fierce, Stay Bold, Eat Delicious by Jane Esselstyn and Ann Crile Esselstyn, to be published on 23/08/2022 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2022 by Jane Esselstyn and Ann Crile Esselstyn Photographs by Karin McKenna
To make heart disease friendly: Leave out the avocado
The evening and dinner are etched in memory: I was in Boulder, Colorado, with my brother Zeb while our pal Morgan recounted a dramatic rock climbing accident and rescue, all while I tried pad thai for the first time. I feasted on every nail-biting detail of the story and every delicious bite of my pad thai. Re-creating a plant-based version for this book was top of the list, and it turns out it's easy to swap out eggs and meat for tofu. There are four important steps to this recipe, and good timing helps. Try to coordinate cooking the noodles in the final minutes the vegetables and tofu are cooking. by Jane Esselstyn and Ann Crile Esselstyn | Serves 3-4
INGREDIENTS - Pad Thai Sauce
3 Tbsp 2 Tbsp 2 Tbsp 1 Tbsp
1/2 tsp low-sodium tamari rice vinegar maple syrup tamrind puree or ketchup (with no added high fructose corn syrup) hot sauce (optional)
INGREDIENTS - Noodles
8 ounces 1 cup 3 8 ounces 1/4 cup 1/2
1/2 cup 3 1-2 cups 1/2 cup
1 1/2 cup
1 pad thai-style brown rice noodles onion, sliced into half-moons cloves garlic, minced extra-firm tofu, cubed carrots, julienned red bell pepper (capsicum), julienned purple cabbage, thinly sliced green onions, chopped mung bean sprouts (optional) cilantro (corriander), roughly chopped avocado, cubed (optional) coarsely chopped dry-roasted peanuts (no oil or salt added) lime, cut into wedges
METHOD
1. Make the pad thai sauce (see tip): In a small bowl, whisk together the tamari, rice vinegar, maple syrup, tamarind puree, and hot sauce (if using). Set aside. 2. Make the noodles: Bring a large pot of water to a boil. Add the pad thai noodles and cook according to the package directions. (If possible, aim to do this when the vegetables and tofu are cooking in next step below.) 3. In a large nonstick pan over medium-high heat, cook the onion until translucent, about 3 minutes. If the pan gets dry, add a tablespoon of water. Add the garlic and continue stirring for another minute or two before adding the tofu, carrots, red pepper, purple cabbage, and green onions. If the pan gets too dry, add 1 tablespoon of water at a time as needed. 4. Drain the noodles. When the vegetables are tender but still a bit crisp and bright in colour, add the noodles to the pan along with the pad thai sauce (if you doubled the sauce, save some for those who seek to add more, and for any leftovers). Mix and toss everything together. 5. Plate each serving with a heap of mung bean sprouts (if using), a sprinkle of cilantro, avocado (if using), a handful of chopped peanuts, and a wedge of lime.
TIP:
Consider doubling the amount of sauce. We find we like the option of having a bit extra for drizzling on the dish during the meal, or for any leftovers, as the noodles tend to absorb the sauce in the fridge.
