Sardinian Eggplant and Chickpeas topped with spicy yogurt

This delicious starter or light lunch combines the healthy, nutritious flavours of Sardinia.  (inspired by a recipe in Plenty More by Ottolenghi )

 

 

Sardinian Eggplant
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Ingredients

  • 3 large eggplants, cut into large slices
  • ½ cup olive oil
  • 1 ½ cups of chickpeas, well cooked, preserved cooking water or if using canned, 2 Tbsp. of can fluid mixed with equal amt of water
  • 1½ tsp. cumin seeds
  • 1 sm. lemon rind, pith, seeds removed
  • ½ c. greek yogurt
  • ½ cup mint, coarsely chopped
  • ½ cup flat leaf parsley, coarsely chopped
  • salt and pepper
recipe by STIR Cooking School

Instructions

Place eggplant in a bowl with ¼ cup oil, season with salt and pepper. Roast on parchment paper for 40 min. and cool.

Mash the chickpeas with cumin seeds,3 Tbsp. oil , lemon flesh, ½ tsp. salt, pepper and 2 Tbsp. cooking fluid. This should be a spreadable paste.

Place yogurt in small food processor with 1 Tbsp.oil, 2 Tbsp. water, herbs, ¼ tsp. salt, black pepper. Blend until you can drizzle the yogurt, adding water if necessary.

Serve on a platter as a starter with crushed chickpeas on top followed by a drizzle of yogurt.

http://stircookingschool.ca/2017/04/sardinian-eggplant-chickpeas-topped-spicy-yogurt/

 

Poke Ponzu Bites Recipe

Poke means” to cut” in Hawaiian, simply said chopped fish in a marinade. These delicious tasting bites can be served on a wonton cracker, seaweed salad, rice or on its own as a main course with Asian noodles and lettuce.  You can make Poke out of  sushi grade raw fish, shrimp, tofu or even cooked chicken.

 

Poke Ponzu Bites
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Ingredients

  • 12oz. piece of tuna (albacore, ahi, yellowtail) cut into ½ in. pieces
  • Pozu sauce
  • 1 tsp sugar
  • ½ tsp finely grated ginger
  • 2 Tbsp rice vinegar
  • 2 scallions, chopped
  • 3 Tbsp tamari
  • 1 Tbsp mirin
  • 1 Tbsp fresh grapefruit juice
  • 1 tsp lemon juice
  • 1 nori sheet shredded, chopped
  • 1 Tbsp black sesame seeds
  • optional; add cucumber or avocado before serving
recipe by STIR Cooking School

Instructions

Mix all the Pozu ingredients together in a bowl, except for nori and sesame seeds.(can be made 1 day ahead)

Add the fish and sesame seeds to the Ponzu sauce and toss gently.

Place in appetizer tasting spoons and top with shredded nori .

http://stircookingschool.ca/2017/03/1826/

Carrot Cake Energy Balls

Carrot Cake Energy Balls
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Ingredients

  • ½ cup coconut (unsweetened)
  • 1 ½ cups dried apricots
  • ½ cup hemp hearts
  • 1/3 cup coconut oil
  • 2 tsp cinnamon
  • 2 Tbsp grated fresh ginger
  • 1/2 tsp nutmeg
  • 2 tsp vanilla
  • ½ cup coconut flour
  • 1 cup finely grated carrots
  • extra coconut for coating
recipe by STIR Cooking School

Instructions

Add all ingredients except coconut flour and carrots to a food processor. Process until mixture breaks down and starts to stick together.

Add coconut flour and process until well incorporated.

Add carrots and pulse just until combined.

Scoop out about 1-2 Tbsp, depending on the size of ball you prefer. I use a small ice cream scoop to ensure uniformity. Squeeze gently to form ball, then roll in the palms of your hands until you have a nice sphere.

Roll in coconut, press gently to ensure it adheres.

Store in fridge or freezer.

Makes approximately 28 balls.

http://stircookingschool.ca/2017/02/carrot-cake-energy-balls/

Kimchi Chigae/Jjigae

This warming soup is a great way to use up older kimchi you may have in your fridge.  It is quick to prepare yet has deep flavour from the addition of the kimchi!

Kimchi Chigae/Jjigae
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Ingredients

  • 2 Tbsp butter
  • 1 Tbsp sesame seed oil
  • 1 onion, finely chopped
  • 2 cups kimchi, drained
  • 1 garlic clove, minced
  • 1 tsp black pepper
  • 3 cups water
  • 2 Tbsp tamari or soy sauce
  • 1 block medium tofu, diced
  • 1 Tbsp butter, at end
  • green onion to garnish
  • bean sprouts for serving
recipe by STIR Cooking School

Instructions

Sauté onion in butter and sesame oil in a pot over medium heat. Cook 5 minutes until tender and translucent.

Add kimchi, cook for 5-7 minutes, until tender and more translucent.

Add garlic clove and pepper. Stir. Add water and tamari. Bring to a simmer.

Add tofu and stir gently. Cook until tofu is hot, around 5 minutes. Stir in butter just before serving. Garnish with green onions and bean sprouts.

http://stircookingschool.ca/2017/01/kimchi-chigaejjigae/

 

Kimchi Kit

Festive White Bean Dip

Festive White Bean Dip
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Ingredients

  • 2 cups white navy or cannellini bean s- soaked overnight, rinsed and cooked until tender
  • 2 cloves garlic
  • 2 Tbsp fresh lemon juice
  • 1/3 cup olive oil
  • ¼ cup fresh Italian parsley leaves
  • salt
  • freshly ground pepper
  • 1 tsp dried oregano
recipe by STIR Cooking School

Instructions

Variations

Red Dip - 2 roasted beets(roast for 45 min. 400 degrees)

Green Dip - 1 cup cooked edamame

Dippers

-Dip crudités, pita, roasted veggies on a skewer

Place all ingredients in food processor, pulse until coarsely chopped. Season with salt and pepper.

Place in bowl or individual mini bowls or jars and serve with dippers.

Red Dip-Add roasted beets to the white dip and mix well.

Green Dip-Add edamame to white dip and mix well.

For a super festive look, layer the 3 colours of bean dip in a small glass jar and place raw veggies sticks into the dip for fun individual appies. (Cuts down on those double-dippers too).

http://stircookingschool.ca/2016/11/1559/

Kohlrabi Apple Slaw with Walnut Vinaigrette

Kohlrabi Apple Slaw with Walnut Vinaigrette
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Ingredients

  • 1 medium kohlrabi,shredded
  • 1 firm tart apple,shredded
  • ½ cup carrots, shredded
  • 1 cup basil, chopped
  • 3 Tbsp lemon juice
  • ¼ tsp salt
  • Walnut Vinaigrette
  • ½ cup walnuts, toasted
  • 2 Tbsp apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • ¼ tsp salt
  • 1/8 tsp pepper
  • 2 tsp maple syrup
  • 3 Tbsp water
recipe by STIR Cooking School

Instructions

Place the walnuts in a dry pan on medium-low heat, stir frequently to toast, set aside to cool.

Combine all salad ingredients, except basil in a large bowl,add lemon juice, salt.

Blend the toasted walnuts with vinegar, olive oil, salt, pepper, maple syrup and water until smooth.

Top salad with dressing and basil right before serving

Recipe by STIR www.stircookingschool.ca

http://stircookingschool.ca/2016/10/kohlrabi-apple-slaw-walnut-vinaigrette/

Chia Breakfast Pudding

Chia Breakfast Pudding
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Ingredients

  • 1/3 cup chia
  • 1 can coconut milk
  • 1 tsp vanilla
  • 1 ½ cups fresh, local blackberries (or other berry, such as raspberry, strawberry)
  • 2 Tbsp maple syrup
recipe by STIR Cooking School

Instructions

Puree all ingredients, except chia, with a blender or immersion blender (or mash by hand). Stir in chia, stir again after 10 minutes or so to prevent clumping. Allow the pudding to sit overnight. Stir and enjoy with fun toppings.

We love to create a chia pudding breakast bar. Each person can customize their pudding with a range of healthy toppings. This is perfect for family gatherings or overnight guests. All the prep can be done the night before,

leaving more time for you to relax and visit.

Topping ideas

• hemp hearts

• seeds

• nuts

• fruit

• yogurt

• granola

http://stircookingschool.ca/2016/09/1363/

Quinoa Truffles

Quinoa Truffles

This snack is loaded with protein from the almond butter, almond meal, quinoa and hemp hearts.  This combined with the coconut oil helps to stabilize blood sugar.  The fibre also helps to slow the release of glucose into the bloodstream.  

  • 1/3 cup dried dates
  • ½ cup cooked quinoa
  • 1 tsp. vanilla
  • 2 tbsp. almond butter
  • 2 tbsp. coconut oil, melted
  • 2 tbsp. maple syrup (or honey)
  • 1/8 tsp. sea salt
  • ¼ cup cocoa powder
  • 1/3 cup unsweetened coconut
  • 1 cup almond meal
  • hemp hearts (for coating)

Add all ingredients to food processor (except hemp).  Process until the mixture begins to hold together.

Roll into balls.  Coat with hemp hearts.

Store in the freezer.

Lemony Greek Lentil Soup

We love this fresh, simple soup featuring lentils!  This is a perfect recipe to help you celebrate the United Nation’s Year of the Pulse – 2016!

 

  • 2 cups red lentils
  • 2 Tbsp olive oil
  • 1 large yellow onion
  • 2 tsp salt
  • 8 garlic cloves, minced
  • 2 carrots, diced
  • 1 tsp cracked pepper
  • ¼ tsp red chili flakes
  • 1 Tbsp rosemary, minced
  • 2 Tbsp oregano, minced
  • 2 cups fresh spinach
  • 2 bay leaves
  • 8 cups vegetable stock
  • zest of 1 lemon
  • juice of 2 lemons
  • 2 tsp rosemary for garnish

 

Rinse lentils in cold water and drain. Heat oil in soup pot and  sauté the onion with 1 tsp. salt.

Add the garlic, carrot, herbs and remaining salt. Stir and sauté until carrots are tender. Add lentils and stock, bring to a boil.

Reduce heat and simmer , cooking until lentils until soft.

Season the soup with lemon zest, juice salt and pepper. Before serving, garnish with fresh rosemary.

 

Cashew Mayo

This is a rich, vegan sauce that can top your favourite burger, or used as a dip or salad dressing.

  • ½ cup cashews, soaked for 4 hours
  • 2 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 1 small garlic clove
  • ¼ tsp salt or to taste
  • water as needed

Drain cashews, add to blender.  Add oil, vinegar, garlic and salt.  Add water to cover.  Blend until very smooth, adding water if necessary to achieve the consistency you want.  Taste for seasoning, adjust if necessary.