1 Preheat oven to 300 F (150 C). Line a baking sheet with parchment and set aside. 2 In a small bowl, whisk maple syrup, tahini, miso, water and lemon zest until well combined and smooth. 3 In a large bowl, toss together oats, almonds, hemp hearts, cayenne, salt and pepper. 4 Cut, tear or crush nori sheets into small flakes no more than ½-in (1.25 cm) wide. Add nori flakes to oat mixture, then pour tahini mixture over oats and mix until thoroughly combined. 5 Spread granola on baking sheet in a thin layer. Bake granola, tossing every 15 minutes, until it feels dry, about 30 minutes total. Let cool completely at room temperature before transferring to an airtight container. Store at room temperature for up to 1 week. Makes about 2½ cups (625 ml) PAIRS WITH DOMAINE HOUCHART CÔTES DE PROVENCE ROSÉ France $19.99 252338 BONTERRA MENDOCINO COUNTY CHARDONNAY USA $22.99 342436
remaining ¼ cup (60 ml) vegetable oil and a pastry brush, lightly brush each bao with oil and fold in half to create a half moon. Place folded baos on a parchment-lined baking sheet and cover with a tea towel to rise again for 30 minutes. 11 Prepare a parchment-lined bamboo steamer. Make sure parchment has a few air vents for steam to get through, and spray it with non-stick cooking spray. Place 2 baos into steamer and cover with a lid. Place over a saucepan of boiling water and steam for 10 minutes. Repeat this step until all baos are cooked. 12 To assemble, gently open a bao bun, spread middle with 1 tsp (5 ml) mayonnaise, spoon in some warm jackfruit and garnish with prepared pickled cabbage and onions, cilantro and peanuts. Makes 8 baos PAIRS WITH CLINE FARMHOUSE CALIFORNIA RED USA $21.99 120176 SUMMERHILL ALIVE ORGANIC WHITE BC VQA $23.99 22574 Starring Seaweed from page 110
freshly ground black pepper, to taste 1 tbsp (15 ml) finely chopped fresh chives 1 small watermelon radish, thinly sliced into rounds, each round halved or quartered Nori Granola, for garnish, make ahead, recipe follows 1 Rinse split peas under cold water before placing in a large saucepan along with vegetable stock. Bring mixture to a boil over high heat, then reduce to a simmer, cover and cook until split peas are al dente, about 30 minutes. 2 Add spinach, celery, ⅓ cup (80 ml) parsley leaves, ⅓ cup (80 ml) cilantro leaves, garlic, miso and nutritional yeast. Warm gently over medium heat until just starting to simmer. Remove saucepan from heat. 3 Using either a hand blender or blender, purée soup until silky smooth. Add enough water to thin soup to desired consistency. Stir in 1 tbsp (15 ml) crème fraîche and adjust seasoning with kosher salt or extra miso to taste. Transfer to an airtight container and refrigerate until chilled, about 2 hours and up to 4 days. 4 Just before ready to serve, set 4 shallow soup bowls in refrigerator to chill. Heat coconut oil in a large frying pan over medium- high heat. Season chunks of salmon generously with salt and pepper. Sauté in hot oil until lightly browned on all sides and cooked through, about 4 minutes total. Transfer to a plate and set aside. 5 In a small bowl, toss remaining 2 tbsp (30 ml) each parsley and cilantro leaves together with chives. Set aside. 6 When ready to serve, remove soup from refrigerator, thin with some cold water if desired and divide among chilled soup bowls. Swirl in a drizzle of remaining crème fraîche and garnish with some watermelon radishes, cooked salmon, a sprinkle of herbs and a generous scatter of Nori Granola. Serves 4 NORI GRANOLA 3 tbsp (45 ml) maple syrup 2 tbsp (30 ml) tahini 1 tbsp (15 ml) white miso 3 tbsp (45 ml) water ½ tsp (2.5 ml) finely grated lemon zest 1½ cups (375 ml) rolled oats ½ cup (125 ml) raw almonds, roughly chopped ⅓ cup (80 ml) raw hemp hearts ¼ tsp (1 ml) cayenne pepper ½ tsp (2.5 ml) kosher salt ¼ tsp (1 ml) freshly ground black pepper, to taste 2 sheets nori
RAINBOW SALAD WITH KELP NOODLES 12 oz (340 g) extra-firm tofu 3 tbsp (45 ml) palm sugar or light brown sugar 1 tbsp (15 ml) tamarind paste
GREEN GODDESS SOUP WITH SALMON & NORI GRANOLA ½ cup (125 ml) green split peas 2½ cups (625 ml) unsalted vegetable stock 2 cups (500 ml) packed spinach leaves 1 large stalk celery, chopped ⅓ cup + 2 tbsp (110 ml) packed fresh flat-leaf parsley leaves, divided ⅓ cup + 2 tbsp (110 ml) packed fresh cilantro leaves, divided 1 clove garlic, minced 1 tbsp (15 ml) white miso, plus more to taste 1 tbsp (15 ml) nutritional yeast 2 tbsp (30 ml) crème fraîche or sour cream, divided kosher salt, to taste 1 tbsp (15 ml) coconut oil ½ lb (225 g) skinless salmon fillet, cut into ¾-in (2 cm) chunks
3 tbsp (45 ml) fish sauce 1 tbsp (15 ml) rice vinegar 1 tbsp (15 ml) sesame oil
¼ tsp (1 ml) red pepper chili flakes 2 tbsp (30 ml) extra-virgin olive oil
1 small zucchini, trimmed 1 medium carrot, peeled 1 red beet, trimmed and peeled 1 orange or yellow bell pepper, trimmed and thinly sliced into matchsticks 12 oz (340 g) kelp noodles, rinsed well under warm water ¼ cup (60 ml) packed fresh cilantro leaves 2 green onions, trimmed and thinly sliced 1 cup (250 ml) bean sprouts ½ cup (125 ml) roasted peanuts, plus more for garnish (optional) 1 or 2 Thai (bird’s eye) chilies, finely sliced (optional) 155
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