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
TUNA AVOCADO TARTARE
Ingredients
Serves about 8 to 10, depending on size of mould
¼ cup (60 ml) finely chopped shallots
1½ tbsp (22 ml) flour
¼ tsp (1 ml) salt, divided
½ cup (125 ml) vegetable oil, for frying
⅓ cup (75 ml) olive oil
3 cups (750 ml) sashimi-grade ahi tuna, diced, about ½-in (1.25 cm) cubes
3 medium avocados, diced, about ½-in (1.25 cm) cubes
3 tbsp (45 ml) lemon juice, divided
½ tsp (2.5 ml) Tabasco sauce
pepper, to taste
¼ cup (60 ml) soy sauce
2 tbsp (30 ml) rice vinegar
3 tbsp (45 ml) mirin
2 tsp (10 ml) honey
½ tbsp (7 ml) chili oil
micro greens for garnish (optional)
Instructions
- In a small bowl, toss shallots with flour and ⅛ tsp (pinch) salt. Toss well. In a small saucepan over high heat, heat vegetable oil. When hot, fry shallots in oil until light golden in colour. Do not wait for deeper colour or it may burn. Remove from oil and drain on paper towel. Allow to cool to room temperature and set aside.
- In a medium bowl, pour olive oil over diced ahi tuna. Mix well. Set aside.
- In non-reactive bowl, toss diced avocados with 2 tbsp (30 ml) lemon juice and Tabasco sauce. Season with ⅛ tsp (pinch) salt and pepper, to taste. Set aside.
- In a jar, combine soy sauce, rice vinegar, mirin, 1 tbsp (15 ml) lemon juice, honey and chili oil. Put lid on jar and shake dressing vigorously until well combined, about 15 seconds.
- Spoon avocado mixture into mould of desired shape; about ¾-in (2 cm) to 1-in (2.5 cm) high. Top with tuna, about 1½-in (3.75 cm) high. Lightly press tuna and avocado into mould and slowly lift it to leave a perfectly shaped serving of tuna and avocado tartare. Alternatively, simply spoon tuna over avocado as desired. Drizzle dressing over tartare and spoon some around it. Top with fried shallots and garnish with micro greens, if desired.
Drink Pairings
PRESSED SABA SUSHI
Ingredients
Serves 2 to 4
2 tbsp (30 ml) freshly grated ginger
1 tsp (5 ml) salt, divided
2 tbsp (30 ml) sugar
2 tbsp (30 ml) rice vinegar
2 fresh mackerel (saba) fillets, deboned
¾ cup (175 ml) sushi rice
1 cup (250 ml) water
3 tbsp (45 ml) chopped green onions (optional)
2 tbsp (30 ml) chopped Japanese pickled daikon (optional)
Instructions
- In a small saucepan, bring ginger, ½ tsp (2.5 ml) salt, sugar and rice vinegar to a boil. Switch to low heat, cover and let simmer for about 1 minute. Remove from heat and allow to cool to room temperature.
- Season mackerel fillets with remaining ½ tsp (2.5 ml) salt on both sides and allow to rest for 15 minutes. Pat dry and grill on high heat until done or pan fry about 3 to 4 minutes per side.
- Rinse and strain rice a couple of times. In a small saucepan bring rice and 1 cup (250 ml) water to a boil, then cover and simmer over low heat for about 20 minutes, or until all water is absorbed. Alternatively, cook rice as per package directions. Transfer steamed rice to bowl and pour ginger dressing over it. Using a spatula, cut through rice and gently turn over to help rice cool as it incorporates dressing.
- Place a piece of plastic wrap, roughly 16-in (40 cm) wide, on a clean surface. Place 1 mackerel fillet in middle, skin side down. Spoon about ½ of steamed rice over fish to completely cover it. Wrap tightly with plastic wrap to shape into thick bar. Repeat step with second mackerel fillet.
- To serve, remove plastic wrap and cut diagonally. Garnish with chopped green onions and pickled daikon as desired.
Drink Pairings
TEMARI SUSHI
Ingredients
Serves 6 to 8
2 cups (500 ml) sushi rice
3 cups (750 ml) water
⅓ cup (75 ml) rice vinegar
3 tbsp (45 ml) sugar
2 tsp (10 ml) salt
pickled ginger, to serve
soy sauce, to serve
TOPPING SUGGESTIONS:
strips of nori (seaweed) with thinly sliced
cucumber and carrot
sashimi-grade salmon with thinly sliced pickled daikon
thinly sliced cucumber with shrimp
thinly sliced pickled daikon with fish roe
sashimi-grade salmon with fanned avocado slices
avocado slices with strips of nori and thinly sliced carrot
Instructions
- Rinse rice well, soak for 30 minutes then drain. In a medium saucepan, bring rice and 3 cups (750 ml) water to a boil. Reduce heat to low, cover and simmer for another 20 minutes or until all water is absorbed. Transfer cooked rice to a large glass bowl.
- In a medium saucepan, heat rice vinegar, sugar and salt together and stir until sugar has dissolved. Evenly pour hot vinegar mixture over cooked rice and using edge of spatula “cut” dressing into rice. Do not stir to mix. Use a piece of cardboard to fan mixture as dressing is cut into rice to cool it. Flip portions of rice over and continue cutting and cooling rice. Cover with a damp tea towel until ready to use.
- Shape 2 tbsp (30 ml) of sushi rice into a ball and place on tray or large plate. Repeat with remaining rice. Place a piece of plastic wrap on a clean counter, roughly 10-in x 12-in (25 cm x 30 cm). Place toppings of choice (get creative!) in centre of plastic wrap then place a rice ball over it. Gather ends of plastic wrap together and twist to form a tight ball. Repeat with remaining rice balls and toppings. Set aside.
- When ready to serve, remove plastic wrap and serve right side up with pickled ginger and soy sauce, if desired.
Drink Pairings
PRAWN LAKSA
Ingredients
Serves 4
3 tbsp (45 ml) coconut oil
3 tsp (15 ml) garlic, chopped
3 tbsp (45 ml) sambal oelek chili paste, or to taste, based on preferred spice level
6 tbsp (90 ml) laksa paste
1 chopped Thai red chili (optional)
2 tsp (10 ml) sugar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) fish sauce
6 slices ginger
6 slices galangal
1 stalk lemongrass, crushed
4 cups (1 L) chicken stock
1 x 13.6 oz (403 ml) can coconut milk
4 eggs, at room temperature (this will prevent them from cracking when boiled)
12 oz (340 g) fresh Chinese wheat or egg noodles, cooked according to package instructions
24 sustainable prawn tails, peeled and deveined
4 tofu puffs, cut in half
1 cup (250 ml) bean sprouts
8 sprigs fresh cilantro, trimmed, for garnish
8 sprigs fresh mint, trimmed, for garnish
8 sprigs fresh Thai basil, trimmed, for garnish
1 lime, cut into wedges
Chili Oil, for garnish, make ahead, recipe follows
CHILI OIL:
½ cup (125 ml) vegetable oil
1 tbsp (15 ml) soy sauce
2 tsp (10 ml) rice vinegar
2 tsp (10 ml) mirin
¼ cup (60 ml) finely chopped garlic
2 tbsp (30 ml) red pepper chili flakes
Instructions
- In a large pot over medium heat, heat coconut oil. Add garlic, sambal oelek and laksa paste. Fry for 2 minutes, or until fragrant. Add chilies (if using), sugar, soy sauce, fish sauce, ginger, galangal, lemongrass, chicken stock and coconut milk. Simmer over medium-low heat for 30 minutes, then remove ginger, galangal and lemongrass and discard.
- While broth is simmering, bring a small pot of water to a boil over high heat. Add eggs and return water to a boil. Turn heat down to medium and simmer for 4 minutes. Immediately drain and place eggs in ice water for 10 minutes. Peel and cut in half, set aside until serving.
- Divide hot cooked noodles into 4 bowls and set aside.
- Return broth to a boil over high heat. Add prawns and tofu puffs and turn down heat to medium. Cook until prawns have turned pink and opaque, about 1 to 2 minutes. Divide prawns and tofu puffs between each bowl. Add 1 cup (250 ml) broth to each bowl and garnish each with 1 egg, bean sprouts, cilantro, mint, Thai basil, lime wedges and Chili Oil, to taste.
- To make CHILI OIL: In a small saucepan, add vegetable oil, soy sauce, rice vinegar, mirin and garlic. Place over high heat. Once garlic starts to sizzle, reduce heat to low. Cook for about 10 to 20 minutes, or just until garlic turns light brown. Stir occasionally so that garlic doesn’t stick to bottom.
- While garlic is cooking, place chili flakes in a heatproof bowl large enough to hold vegetable oil and garlic. As soon as garlic turns light brown, pour garlic and oil mixture over chili flakes and stir. Once chili oil has cooled, pour into a resealable container and refrigerate overnight before using. Chili oil can be refrigerated for up to 3 days. Makes about ⅔ cup (150 ml)
Drink Pairings
MAHI MAHI WITH TURMERIC CURRY
Ingredients
Serves 4
2 tbsp (30 ml) ground coriander
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) whole mustard seeds
4 tbsp (60 ml) vegetable oil, divided
2 medium yellow onions, diced
1 tbsp + 2 tsp (15 ml + 10 ml) salt, divided
1 tbsp (15 ml) chopped garlic
1 to 4 serrano chilies, chopped, or to taste based on preferred spice level, plus 1 sliced for garnish (optional)
2 tomatoes, chopped
3 tbsp (45 ml) chopped fresh ginger
¼ cup (60 ml) chopped fresh turmeric (or 2 tbsp (30 ml) turmeric powder)
4 tsp (20 ml) tamarind paste
2 tsp (10 ml) garam masala
4 cups (1 L) fish or vegetable stock
¼ cup (60 ml) cashews, soaked overnight in water then drained
8 x 3 to 4 oz (90 to 125 g) mahi mahi fillets
1 pinch pepper
½ cup (125 ml) cauliflower florets, blanched
1 green onion, julienned and placed in cold water to curl
4 sprigs fresh cilantro
2 tbsp (30 ml) toasted cashews, crushed
Naan, make ahead, recipe follows
NAAN:
1¼ oz (7 g) package active dry yeast
¾ cup (175 ml) warm water
2 cups (500 ml) all-purpose flour
2 tbsp (30 ml) sugar
1 tsp (5 ml) salt
2 tbsp (30 ml) yogurt
2 tbsp (30 ml) olive oil
Instructions
- In a small frying pan over medium heat, toast ground coriander, ground cumin and mustard seeds until fragrant and mustard seeds start to pop. Put spices in a bowl once toasted, do not leave in pan as they will burn.
- In a medium to large saucepan, heat 2 tbsp (30 ml) oil over medium-low heat. Add onions and 1 tbsp (15 ml) salt and cook until onions are golden brown, stirring frequently while cooking. Add garlic and chilies and cook for an additional 5 minutes. Add chopped tomatoes, ginger, turmeric, tamarind paste and garam masala and cook for an additional 15 minutes. Add stock and bring to a boil, reduce heat and simmer for 20 minutes.
- In a blender, pour in curry and cashews and blend for 3 to 8 minutes (depending on power of blender) until smooth and thick. Transfer curry into a clean pot, taste and adjust seasoning.
- Pat dry mahi mahi fillets with paper towel and season with remaining 2 tsp (10 ml) salt and pepper and remaining 2 tbsp (30 ml) vegetable oil. Heat non-stick grill pan over medium-high heat until hot. Add mahi mahi and cook for 3 to 4 minutes on each side, until golden brown and cooked through.
- To serve, place ½ cup (125 ml) curry in each bowl and top with 2 mahi mahi fillets per serving. Garnish with green onion, blanched cauliflower, sliced serrano chili (optional) cilantro and toasted cashews. Serve with hot naan.
- To make NAAN: In a bowl, add yeast to warm water and let sit until yeast has dissolved, about 5 minutes.
- In a medium-sized mixing bowl, mix flour, sugar and salt. Add yeast and water mixture, yogurt and olive oil. Mix with hands or a wooden spoon just until blended and a shaggy dough has formed. Fold dough over itself in bowl about 8 to 10 times (dough will be too loose to knead). Cover bowl with plastic wrap and let rise at room temperature for 1 hour, or refrigerate overnight.
- Once dough has risen, punch it down and divide into 8 pieces. On a heavily floured board, with a rolling pin, roll each piece flat, about ½-in (1.25 cm) thick. Heat a heavy-bottomed frying pan over medium-high heat. Take 1 naan and dust off excess flour. Place in frying pan and cook for about 1 to 2 minutes. Naan will bubble up. Flip when golden brown. Cook other side for about 1 to 2 minutes. Place naan in a towel-lined bowl or basket. Repeat with remaining naan and serve hot. Makes 8 naan.
Drink Pairings
RED CURRY TURKEY MEATBALL LETTUCE WRAPS
Ingredients
Serves 4
1 lb (500 g) ground turkey thigh meat
2 x 13.6 oz (403 ml) cans coconut milk, divided
¼ cup (60 ml) panko bread crumbs
2 eggs
½ cup (125 ml) chopped onion
8 tsp (40 ml) chopped garlic, divided
8 tsp (40 ml) chopped ginger, divided
3 tbsp (45 ml) fish sauce, divided
1½ tsp + 2 tbsp (7.5 ml + 30 ml) sugar, divided
3 tbsp (45 ml) soy sauce, divided
1 tsp (5 ml) pepper
2 tbsp (30 ml) coconut oil
6 tbsp (90 ml) red curry paste
2 shallots, finely chopped
1 stalk lemongrass, crushed
3 slices galangal
3 lime leaves
3 Thai red chilies (optional)
½ cup (125 ml) green beans, blanched
1 green onion, julienned and placed in cold water, to curl
3 tbsp (45 ml) fried garlic
1 head green lettuce, leaves separated
½ bunch fresh cilantro
½ bunch fresh mint
½ bunch fresh Thai basil
Pickled Carrots and Radishes, make ahead, recipe follows
4 baby cucumbers, cut in half lengthwise
2 limes, cut into wedges
3 tbsp (45 ml) sambal oelek chili paste, to taste
PICKLED CARROTS AND RADISHES:
1 bunch heirloom carrots, washed and cut in half lengthwise
1 bunch radishes, cut into slices
½ cup (125 ml) rice vinegar
¼ cup (60 ml) white sugar
2 tbsp (30 ml) salt
2 slices ginger
¼ cup (60 ml) water
Instructions
- Preheat oven to 375 F (190 C).
- In a bowl, mix ground turkey, ¼ cup (60 ml) coconut milk, panko, eggs, chopped onion, 2 tsp (10 ml) chopped garlic, 2 tsp (10 ml) chopped ginger, 1 tbsp (15 ml) fish sauce, 1½ tsp (7.5 ml) sugar, 1 tbsp (15 ml) soy sauce and pepper. Roll turkey mixture into 16 balls, about 1 oz (30 g) each and place on a parchment lined sheet pan. Bake meatballs in preheated oven for about 15 minutes, or until cooked through and juices run clear when pierced. Set aside.
- In a medium-sized saucepan over medium heat, heat coconut oil. Add curry paste, chopped shallots, remaining garlic and ginger, cook for 5 minutes or until fragrant. Add remaining 2 tbsp (30 ml) fish sauce, 2 tbsp (30 ml) sugar, remaining 2 tbsp (30 ml) soy sauce, lemongrass, galangal, lime leaves, Thai chilies, if using, and remaining coconut milk. Bring to a boil, reduce heat to low and simmer for 30 minutes. Remove lemongrass, galangal, lime leaves and chilies, discard.
- Pour curry into a serving bowl. Arrange meatballs on sauce and garnish with green beans, green onion and fried garlic. Place bowl on a large serving platter and arrange lettuce, cilantro, mint, Thai basil, Pickled Carrots and Radishes, cucumbers and limes. Assemble lettuce wraps as desired, and serve with sambal oelek.
- To make PICKLED CARROTS AND RADISHES: Place carrots and radishes into a resealable container and set aside.
- In a small saucepan over high heat, bring remaining ingredients to a boil. Let pickling liquid cool and pour over vegetables. Refrigerate overnight before using, up to 2 weeks.