Banana & Fejoa Breakfast Spread

2 tablespoons agave
3 bananas peeled
1 teaspoon cinnamon
4 thin slices skinned lilikoi
1/3 cup goji berries
1/2 medium sized ripe fejoa (inside pulp only)

Place ingredients in bowl and mash.  If you prefer place all ingredients in blender.
Spread on toast or eat by itself.

Jackfruit, Cous Cous, & Rapini Curry

1/2 cup jackfruit cubed
1 large white onion chopped
3 teaspoons of garam masala or vegetable vindaloo paste
1/2 cup sweet and sour tofu
1/2 teaspoon ginger
1 teaspoon chili powder
2/3 cup cooked and cooled cous cous
1/2 cup julienned raw rapini
2 teaspoons olive oil
1/2 cup coconut milk
1 teaspoon of plain yogurt
Handful of raw bean sprouts
Handful of chopped peanuts
Sprig of fresh cilantro
Flour
Small red hot chili pepper dried

Cut jackfruit into small cubes. Mix in 2 teaspoons of flour, chili powder and ginger into a skillet.  Fry until golden brown in olive oil.  Add in curry paste, onions tofu, and rapini. Cook for approximately 5 minutes until vegetables are tender adding coconut milk to desired consistency.  Serve on top of a bed of warmed cous cous.

Top with a handful of raw bean sprouts, spoonful of plain yogurt, and chopped peanuts.  Lastly, top with one small dried hot red red chili pepper, dash of paprika and a sprig of coriander.

Blackberry Tamarind Tofu & Rice

1/3 cup tamarind sauce
1/2 cup fresh blackberries
1 block extra firm tofu
1 cup of brown rice
2 1/2 cups of water
Lemon balm leaf
1 large orange

In a pot bring water to a boil and cook one cup of brown rice for about 20 minutes and set aside.

Cut tofu into large triangles.  Grill tofu on the BBQ in foil with a squeeze of fresh lemon, teaspoon of plumb sauce and red small splash of wine until golden/crispy on the edges.

In a blender on high place tamarind sauce and blackberries.

Place rice on a plate and top with barbecued tofu.  Drizzle tamarind blackberry sauce on top of tofu.  Garnish with fresh lemon balm leaf.  Serve with quartered fresh orange slices.

Curried Tortellini with Chickpeas, Potato, Green Peas & Cottage Cheese


16 wonton wrappers
2 cups of small red potatoes cut in half
1 cup of fresh green peas
1/2 cup of chickpeas
4 cups of boiling water
1 tablespoons olive oil
1 tablesppon tamari
4 fresh ginger slices
3-5 tablespoons of "Pataks" korma curry paste
1/4 cup of shredded mango
1/2 cup of cottage cheese
1/4 cup of raw crushed cashews
2 teaspoons butter
Squeeze of 1/4 fresh lemon to taste

Cook potatoes, peas, and chickpeas in boiling water for about 15-20 minutes or until soft with olive oil, tamari, and ginger.  Drain and mix in a bowl with curry paste. Place water aside as it will be used later on.

Place 1 -2 teaspoons of chickpeas, potato, and pea filling in wonton. Add in a pinch of cottage cheese to wonton. Wet edges with water and seal wontons from the centre out to resemble a ravioli shape sealing the wonton edges tight.

Reheat previous boiling water and carefully place wontons in the pot (in a basked is ideal) for about 2-3 minutes.  Remove and place in a bowl adding butter and lemon.  Top with small amount of cottage cheese, shredded mango and crushed cashews.


Photographer:  My Yen Trung 
Food Stylist:  Heather Shaw 
Prop Stylist:  Natalie Adamov 

Amaranth Veggie Sushi

2 cups of amaranth
4 1/2 cups of water
1/2 cup raw shredded bok choy
1/2 cup raw thinly sliced cucumber
1/2 cup raw shredded carrot
1/2 cup raw pea shoots
1/4 cup pickled burdock root
1/2 cup raw bean sprouts
1/2 cup raw shredded zucchini
Hemp seeds
Nori sheets
Rolling mat
Wasabi
Soy sauce
2 sliced oranges quartered

Bring water to a boil and cook amaranth for approximately 20 minutes.  Amaranth once cooked will get sticky.  Set aside and cool.

Rough side facing upward place nori sheet on sushi rolling mat.  Place cooled amaranth on nori sheet spreading it across the sheet leaving 2 cm on all sides.  Place all other ingredients as desired on the mat.  Make a lip grabbing all ingredients from the top of the mat and roll tightly over top of ingredients.  Continue rolling sheet and put pressure on all sides in steps making sure it is as tight as possible.  Use a very sharp knife and cut into 6 sections.  Toss hemp seeds on top.

Serve with pickled ginger, soy sauce, wasabi and sliced orange.

Raspberry Apple Lassi


























3 tablespoons of red pistachios shelled
1 cup of plain rice milk
2 cups plain yogurt
1/2 cup sliced green apples
1/2 cup fresh raspberries
1 teaspoon agave nectar
6 ice cubes

On high in a blender place all ingredients except for pistachios.  Pour into glass, add pistachios on top and serve.


Photographer:  My Yen Trung 
Food Stylist:  Heather Shaw 
Prop Stylist:  Natalie Adamov 

Colourful Three Potato Mash; Carrot & Squash, Spinach and Chive, and Beet & Goat Cheese

5 large yukon gold potatoes sliced extremely thin and cooked
4 large carrots chopped and boiled
1 cup of cooked acorn squash
Butter as desired to your taste or butter alternative
Soy milk


5 large yukon gold potatoes sliced extremely thin and cooked
1/2 cup raw spinach
1/4 cup fresh chives
1 clove fresh garlic mined
Butter as desired to your taste or butter alternative
Soy milk


5 large yukon gold potatoes sliced extremely thin and cooked
2/4 cup jarred beets
1/4 cup goatscheese
Butter as desired to your taste or butter alternative
Soy milk

1 raw kale leaf washed and whole
Fresh thyme
Starfruit

First boil 5 large potatoes in 3 separate pots until soft. Place aside and keep warm.  Boil carrots, and squash until tender in separate pots.  You can place all the potatoes in one pot to save pots if needed.

Once carrots and squash are boiled add in with potatoes in the three separate pots.   Add carrots and squash in one, chives, garlic and spinach to the next and beets and goatscheese in the last pot.  Mash all three pots separately adding butter and milk as desired.

Scoop one of each pot on to the kale leaf. Place goatcheese and beet in the middle and surround that scoop with small amount of crumbled goatcheese.  Garnish potato and squash scoop with thyme,  as well as chive and spinach scoop with small dollop of sour cream and a few sliced chives.

Slice 6 pieces of fresh starfruit and place on plate.


Leftover Cous Cous & TVP Enchiladas with Avocado Sour Cream

Tortilla shells
1 small onion thinly diced and boiled
1/4 cup boiled red lentils
2/4 cup raw diced spinach
1/2 cup of dry TVP
2/3 cup cooked cous cous
1/2 packet taco seasoning (optional)
1 teaspoon chili powder (optional)
1 cup ricotta cheese

1 cup shredded old cheddar cheese
1 1/2 cup sour cream
1/2 a small ripe avocado pitted

Add boiling water to TVP, chili powder, and taco seasoning and let absorb until no water remains and texture is chewy and soft.

Blend sour cream, avocado and cheese on medium.

Place cooked lentils, TVP, onions, spinach and cous cous on tortilla shell to desired width.  Mix together on shell with a fork. Add ricotta cheese as desired and form enchilada shape.
In a baking pan bake in oven at 450F for about 5-10 minutes or until sides begin to get golden.

Place sour cream, cheese and avocado sauce on top when there is 1 minute left to go in oven. Remove and top with hemps seeds on top.

Peach and Almond Smoothie


3 large peaches pitted
1/2 cup almonds (peeled and soaked for 2 hours in hot water)
1 teaspoon fresh minced ginger
3 cups plain rice milk
1 tablespoon stevia to taste
1 scoop orange sorbet
6 ice cubes crushed

Place all ingredient in the blender on high until desired consistency.

Olive Bread Sandwich with "Bacon", Brie and Dill

2 slices of rosemary olive bread
6 slices of brie cheese enough to cover bread surface
3 slices veggie bacon 
Honey

Fresh dill
Smoked paprika
Dijon mustard (optional) 

Saute veggie bacon in a skillet 3 minutes on each side in olive oil.  Set aside on a napkin once crisp. Toast bread while sauteing at the same time.  

Once toasted add brie cheese to the bottom of the rosemary olive bread enough to cover entire bread slice.  Next add veggie bacon while still hot on top of brie and then add 3 small sprig of fresh dill. Drizzle honey over top and sprinkle with smoked paprika.  Place top slice of bread and then cut diagonally into two. 

Accompany with dijon mustard if desired. 

Kimchi Noodle Soup with Waterchestnut & Asparagus

4 1/2 cups of water
1/2 small onion diced
2 cups kimchi
2 cloves of garlic minced
2 miso stalk cubes
1 teaspoon soy sauce
1/2 cup water chestnut cut very finely
1/2 cup julienned asparagus
1 teaspoon chinese hot sauce
1 bag of lo mein noodles

In a medium to large pot add olive oil and garlic and saute until soft. Add kimchi and saute for 4 minutes.  Add water , soy sauce, miso stalk cubes, water chestnut and hot sauce.  Let simmer on low hear for about 15 minutes.  Once simmering is done add onion, asparagus and lo mein noodles.  Simmer for about 5 minutes.

Portobello and Tempeh "Chicken" Caesar Salad

1 large head of romaine lettuce chopped
1/2 cup of chopped baby spinach 
1/2 cup of chopped kale stems removed 
3/4 cup of croutons (homemade or store bought) 
4 portobello mushrooms 
1 block of tempeh 
Sunflower seeds 
Extra virgin olive oil 
Balsamic vinegar 
Caesar salad dressing ((homemade or store bought) 

Cut tempeh into small "steak like" strips about 4 - 5 inches long and half an inch wide.  Place in a bowl and add 1 tablespoon of basil. 1/2 tablespoon of thyme, 1/2 a table spoon of paprika and coat tempeh in soy sauce.  Set aside. 

Chop all greens, todd and place in a large bowl.  Set aside in the fridge. 

Saute portobello mushrooms in a medium skillet with olive oil and balsamic vinegar for 10  minutes or until mushrooms are soft but still holding shape. In a skillet fry tempeh for about 4 minutes on each side either side

Cut portobello mushrooms vertically to resemble a "steak like" shape. 

Add croutons to greens, portobello mushrooms and tempeh.  Sprinkle sunflowers seeds on top, add dressing and serve. 


Fig, Havarti & Apple on Rosemary Focaccia Bread


























2 thick slices of rosemary focaccia bread
3 small ripe figs sliced
2 thin slices of herbed havarti
1/2 a small green apple sliced
2 large pieces of endive
Handful of pea shoots
Balsamic vinegar

Add 1 slice of havarti on each side of bread. Place apples, endive, peas shoots and then figs on bottom half of bread.  Place remaining cheese and bread on top.

Place in the oven and bake at 450 F for 8 minutes until bread is crusty and cheese is almost melted.

Remove from oven and open sandwich.  Drizzle a small amount of balsamic vinegar inside, place back together and cut in half diagonally.

Photo credit:

Photographer:  My Yen Trung  http://myyentrung.com
Food Stylist:    Heather Shaw  http://www.foodbyheather.com/

Seaweed Salad and Pistachio Pea Pods

1 ounce dried seaweed
1tablesppon soy sauce 
1 tablespoon rice wine vinegar
1 tspn honey  
1 tablespoon seasame oil
1 tspn chilli flakes to taste 
1 cup of raw pea pods
1 tspn hemp seeds
Pistachios 


Seaweed Salad:
Soak wakame (seaweed) in a bowl of warm water for 5 - 8 minutes. Drain and pat dry.  In a bowl add in all ingredients and mix adding in sesame oil last.   Add in hemp seeds and toss.

Stuff pea pods with seaweed salad and sprinkle a handful of pistachios on top. 

Bunless Rice Burgers with Wasabi Chipotle Mayo

1/2 cup sticky rice
1/2 cup to 1 cup of water

1/4 cup of shredded raw bok choy
1/4 cup shredded raw brussel sprouts
1/3 cup of raw diced red onion
2/4 cup of shredded raw carrot
1/2 half small sliced avocado
1 small leaf of lettuce

Fresh cilantro
Wasabi chipotle mayo


Sticky Rice: In a medium pot place rice in water and bring to a boil.  Place a lid on top and steam for 15 minutes.  Remove from heat and place a clean kitchen towel on top and let sit for 15 - 20 minutes.  In  bowl fan rice mixture for 10 minutes to cool.   Once cooled,  create two bun like shapes for the top and bottom of the bun.  Set aside.

Shred bok choy, red onion, brussel sprouts, and carrot. Place all shredded ingredients along with lettuce and sliced avocado on top.

Use chipotle "mayo" recipe and add in a small amount of prepared wasabi to the recipe.

Add cilantro and wasabi chipotle mayo as desired to the inside of the top rice burger "bun".

English Muffin Toppers

3/4 of a sliced avocado mashed
hummus
1/2 cup broccoli sprouts
1/3 cup fresh sliced mushrooms
1 teaspoon chopped red onion
1 teaspoon feta cheese
1/2 teaspoon black olives
Sesame sticks

Hemps seeds
Goji berries 
Ranch dressing (homemade or store bought)

Toast english muffin. Mash avocado, add a teaspoon of goji berries and mix. Coat one half of the bottom of the english muffin in avocado spread and other half with hummus. Place brocoli sprouts first on english muffin following with mushrooms, red onion, feta cheese, black olives.  Add a few sesame sticks on top as well as a sprinkle of hemp and sesame seeds. Drizzle ranch dressing on top.  Serve open faced. 

Double recipe for more than one english muffin.  

Raspberry Mango "Ice Cream"

4 cups raspberries
1/2 a large mango
1/3 cup agave nectar
3 teaspoons stevia
1 cup vanilla soy milk
3/4 cup of silken tofu
5 cubes of ice
Fresh mint

Blend raspberries and mangos in the blender. Then add agave nectar, stevia, soy milk, and tofu.  Add ice last to desired consistency.  Place in freezer or fridge until chilled and serve with fresh mint.

Dandelion, Radish & Pomegranate in a Feta Honey Glaze

2 1/2 cups dandelions (flowers and leaves only)
1 cup sliced radish

1 1/2 cups pomegranate seeds
1 teaspoon hemp seeds

Feta Honey Glaze
1/2 cup feta cheese
2 tblspns balsamic vinaigrette
5 tblspns honey
1/2 green apple
Place all ingredients in blender on high until smooth

Drizzle feta honey glaze over dandelions and radish.  Top with pomegranate and hemp seeds.

Peaches, Lychee, Blue Cheese and Walnuts

3 fresh peaches pitted and sliced into quarter wedges
7 fresh lychees peeled (pit can be removed prior or during eating)
Small handful of crumbled blue cheese
Small handful of walnuts

Crumble small portion of blue cheese on top of lychees and peaches.
Add small handful of walnuts on top of cheese. Drizzle lavender syrup on top.

Stuffed Avocados with Smoked Gouda, Cauliflower Mash, Papaya & Coconut

2 pitted avocados not peeled
1/2 cup shredded smoked gouda
1 cup cauliflower
1/4 stick of butter
Small amount of plain soy milk
2 cups water
1/2 chive thinly sliced

In a pot boil 2 cups of water.  Add cauliflower and reduce heat to medium for about ten minutes.  Once soft drain well and add in butter, soy milk and, chive. Mash until desired consistency.

Pit avocados and scoop out a small amount so the cauliflower and cheese will fit. The amount depends on the size of the avocado. Place cheese inside pitted avocado first.  Then place the cauliflower mash on top while still warm.

Sprinkle paprika on top to taste.   Garnish with sprig of parsley.

Serve with a side of sliced papaya topped with shredded coconut

BBQ Zucchini Boats

2 medium zucchini
1 small red onion chopped
1/2 cup panko bread crumbs
1/2 cup plain soy milk
1/3 cup sliced red pepper
1/4 cup sliced and pitted black olives
1 cup goat cheese
1/2 cup parmigiano cheese

Cut the zucchini in half.  Scoop out the center of the zucchini and thinly chop.
Add all ingredients into the boat except the parmigiano cheese.

BBQ in foil for approx. 25-30 mins.
Sprinkle tops with parmigiano cheese.  Garnish with basil.

Poppyseed Potatoes with Purslane & Chipotle "Mayo" Sauce

1 dozen small red potatoes cut in half
1/2 cup purslane
3 tbspns olive oil
1 tbspn fresh copped rosemary
2 cloves fresh garlic minced
Poppy seeds
Crushed cashews

Preheat oven to 375 F.  Place potatoes, olive oil, herbs and purslane in a bowl and mix together.
Bake for 35 minutes or until tender, turning potatoes once or twice.

Remove from oven place potatoes flat side up and place purslane first, then a sprinkle of poppy seeds and small amount of crushed cashews on top.  Drizzle small amount of Chipotle "Mayo"sauce on top of each small potato.

Chipotle "Mayo"
2 teaspoons olive oil
1/2 of a fresh lemon squeezed
1 clove garlic
2 teaspoons minced canned chipotles in adobo sauce
1 tablespoon of adobo sauce
1/3 cup water
1/2 cup of soaked almonds

Blend ingredients until smooth to desired consistency.