Use the freshest green peas to make this simple soup. The same philosophy applies to the whitefish, although you may opt to change the fish to your local availability and liking.
1 onion, sliced
2 Tbsp (30 mL) organic butter
2 cups (500 mL) chicken stock
1/4 cup (60 mL) Riesling
1/2 bunch thyme
1 bay leaf
1 1/4 cups (310 mL) shelled fresh green peas
1/2 bunch parsley, plus more for garnish
1/4 cup (60 mL) heavy (35 percent) cream
12 oz (340 g) fresh whitefish filet, cut into 4 pieces
Whole green peas for garnish
Saute onion in butter over medium-low heat until transparent, about 5 minutes. Deglaze with 1/2 cup (125 mL) chicken stock and a splash of Riesling. Add thyme and bay leaf, turn heat to medium high, and reduce by half, about 5 minutes. Pour mixture through fine sieve into clean saucepan and return to stove over medium heat; bring to a boil. Add green peas, cooking for 3 or 4 minutes. Place pea mixture in blender with heavy cream and parsley leaves and pure until smooth. Return to saucepan and keep warm.
Place whitefish in top of a steamer over remaining chicken stock and Riesling; steam until cooked but still moist, about 10 to 12 minutes.
Ladle pea mixture into soup bowls and garnish with steamed whitefish, a few fresh peas, and parsley leaves. Serves 4.
source: "Eigensinn Farm", alive #310, August 2008
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.