Food

This dairy-free cheese has a deliciously salty and savoury taste with a rich, buttery texture from walnuts. The walnuts also give it a distinct but ever-so-mild flavour that makes it unlike any other cheese. Even if you’re not a fan of walnuts, I encourage you to buy some high-quality raw walnuts from the refrigerated section in your local health food store. Walnuts also offer high amounts of omega-3 fatty acids, which your body needs to protect your brain, maintain a healthy immune system, balance moods, and reduce pain and inflammation in your body. Walnuts are also a good source of vitamins B6 and E as well as minerals like magnesium and potassium. This recipe takes only about 10 minutes of actual preparation time, but the flavours are superb when the walnuts are allowed to culture for a day. Of course, you can culture it for less time if you simply can’t wait to enjoy your next batch. It is delicious on its own, or you can cut it into disks and serve it with your favourite crackers, grapes, or figs. Alternatively, spread it on freshly toasted bread, and savour the rich flavour as it slowly melts from the warmth. Mmmm. Choosing cheese moulds You can use just about any type of preferred container you want as a cheese mould, thereby giving your cheeses a wide range of shapes and sizes. There are professional cheese moulds available, but there is no need to use them with these types of cheeses, as most have small holes in them that simply don’t work well with the cheeses in The Cultured Cook. Simple Pyrex, glass, or ceramic bowls will work fine. To help you choose the correct size of mould to use, here’s what I typically use: 2 cup (472 mL) Pyrex bowl for small blocks of cheese 1 quart (952 mL) for medium to large blocks of cheese But don’t feel confined to use only round moulds. If you have square or rectangular containers that hold about the same amount, then feel free to use them.

Puréed cooked cauliflower has a velvety texture that produces deliciously creamy soups. This Asian-influenced version is sure to leave bowls empty quickly. The cilantro oil adds restaurant-worthy visual appeal. For a splash of added colour and extra flavour, use orange cauliflower if available. 2 tsp (10 mL) + 1/4 cup (60 mL) grapeseed oil or sunflower oil 1 yellow onion, chopped 1/2 tsp (2 mL) salt 1 head cauliflower, chopped 2 garlic cloves, chopped 1 in (2.5 cm) piece fresh ginger, thinly sliced 1 Tbsp (15 mL) yellow curry paste 2 tsp (10 mL) ground coriander 1/4 tsp (1 mL) black pepper 3 cups (750 mL) low-sodium vegetable broth 1 - 14 fl oz (400 mL) can light coconut milk Juice of 1/2 lime 1/3 cup (80 mL) unsweetened coconut flakes 1/2 cup (125 mL) cilantro Pinch of salt Heat 2 tsp (10 mL) oil in large saucepan over medium heat. Add onion and salt; cook until softened, about 5 minutes. Add cauliflower, garlic, and ginger to pan; heat for 3 minutes. Stir in curry paste, coriander, and pepper; heat for 30 seconds. Pour in broth and coconut milk. Bring to a boil, reduce heat to low, and simmer covered for 20 minutes. Stir in lime juice. Using blender or food processor, carefully blend soup, in batches if necessary, until very smooth. If soup is too thick, blend in some additional broth. Return to saucepan and warm for an additional 5 minutes. Meanwhile, preheat oven to 325 F (160 C). Spread coconut flakes on rimmed baking sheet. Bake, stirring at least once, until just beginning to brown, about 7 minutes. Remove from oven and let cool. To make cilantro oil, add cilantro, remaining oil, and a couple pinches of salt to blender container and blend together. Add more oil if necessary to help with blending. Pour mixture into fine-mesh sieve set over a bowl and let drain for 15 minutes. Discard solids. Divide soup among serving bowls and garnish with cilantro oil and toasted coconut. Serves 6. Each serving contains: 223 calories; 4 g protein; 18 g total fat (7 g sat. fat, 0 g trans fat); 13 g total carbohydrates (5 g sugars, 8 g fibre); 428 mg sodium source: " Cauliflower ", alive #389, March 2015

This quintessential side dish has its historical roots in the thrifty recipes to stretch day-old dry bread into one more meal. Here we turn tradition once again on its head and give the classic stuffing a whole new dimension by preparing it with homemade cornbread and making it gluten free to boot! 2 1/2 Tbsp (37 mL) coconut oil, melted, or grapeseed oil, divided 2 cups (500 mL) organic fine yellow cornmeal 1 Tbsp (15 mL) sodium-free baking powder 1 Tbsp (15 mL) natural cane sugar 1 tsp (5 mL) salt 1/2 tsp (2 mL) cayenne pepper (optional) 1 1/2 cups (350 mL) buttermilk 4 large free-range eggs, divided 4 green onions, thinly sliced 1/2 cup (125 mL) fresh or frozen corn kernels 2 large leeks, trimmed, rinsed, and diced 1 bay leaf 1 cup (250 mL) diced celery 1 cup (250 mL) diced fennel 3 garlic cloves, minced 1 chipotle chili in adobo sauce, minced 1/2 cup (125 mL) chopped fresh parsley 2 Tbsp (30 mL) chopped fresh sage 2 tsp (10 mL) chopped fresh thyme 2 cups (500 mL) chopped Granny Smith apple 2 cups (500 mL) low-sodium vegetable or chicken broth The day before Preheat oven to 350 F (180 C). Grease 9 in (23 cm) square baking pan with 1 1/2 tsp (7 mL) oil and set in oven to warm while preheating. In bowl, whisk together cornmeal, baking powder, sugar, salt, and cayenne (if using). With wooden spoon, stir in 1 Tbsp (15 mL) oil, buttermilk, 2 eggs, green onion, and corn until just combined. Dollop batter into warmed baking pan and bake cornbread until firm and golden brown, about 25 minutes. Allow to cool to room temperature on wire rack before unmoulding. Cut into 1 in (2.5 cm) cubes and allow to dry at room temperature overnight in single layer on a baking tray. The next day Preheat oven once again to 350 F (180 C). In large saucepan, warm remaining 1 Tbsp (15 mL) oil over medium heat. Add leeks and bay leaf and sauté until leeks are starting to brown, about 6 minutes. Stir in celery, fennel, garlic, and chipotle chili and continue to cook, stirring frequently, until celery and fennel have softened, about 10 minutes. Stir in parsley, sage, thyme, and apple before tipping mixture into large bowl. Add cornbread cubes and toss to combine. Discard bay leaf. Whisk together broth and remaining 2 eggs before pouring over cornbread mixture, gently tossing until moistened. Transfer to 9 x 13 in (23 x 33 cm) baking dish and bake, uncovered, until top has lightly browned and sides are dry and crisp, about 35 to 45 minutes. Serve warm. Serves 12. Each serving contains: 184 calories; 7 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 28 g total carbohydrates (7 g sugars, 3 g fibre); 360 mg sodium Stuffing savvy Ensure this beloved side dish is cooked to perfection by keeping in mind a few pointers for sensational baked stuffing every time. To achieve a moister stuffing, bake covered before uncovering for the last five minutes of baking. For a drier stuffing, just bake uncovered. The depth of the baking dish used will also affect the final texture. A deep baking dish will yield moister stuffing, while a shallow casserole-style dish will result in a crisper and drier stuffing. source: " Sensational Sides ", alive #386, December 2014

The beauty of this delicious soup is that it can be served either hot or cold. Soup 2 Tbsp (30 mL) extra-virgin olive oil 1 large Vidalia onion, diced 2 garlic cloves, smashed and minced 3 cups (750 mL) low-sodium chicken stock 1 - 28 oz (796 mL) can fire-roasted tomatoes, including juices 1 red bell pepper, roasted, peeled, and diced 1 1/2 tsp (7 mL) ground cumin 1/2 tsp (2 mL) smoked paprika Dash of agave syrup Salt and freshly ground black pepper, to taste 1/2 tsp (2 mL) extra-virgin olive oil (optional) Lime Pesto Salsa 1 cup (250 mL) packed fresh basil, washed and drained 3 Tbsp (45 mL) pine nuts, toasted 2 Tbsp (30 mL) fresh lime juice 2 Tbsp (30 mL) extra-virgin olive oil 1 small garlic clove, minced 1/2 cup (125 mL) very finely diced zucchini 1/2 red bell pepper, roasted, peeled, and diced Generous pinch of salt (optional) Heat 2 Tbsp (15 mL) oil in large saucepan over medium heat. Add onion and garlic, and sauté just until soft but not browned. Stir often. Add chicken stock, tomatoes, roasted pepper, cumin, and paprika. Bring to a gentle boil. Reduce heat to low and simmer, covered, for 15 minutes to blend flavours. Season with agave syrup, salt, and pepper to taste. Remove from heat and cool. Purée in blender or food processor until mixture is as smooth (or chunky) as you like. Transfer soup to container and refrigerate until cooled, about 4 hours. To make Lime Pesto Salsa, combine basil, pine nuts, lime juice, olive oil, and garlic in blender or food processor. Whirl until smooth, scraping down sides of bowl with spatula. Add a little water if necessary. Transfer to small bowl, and stir in zucchini and roasted pepper. Season to taste. To serve, ladle chilled soup into small glass bowls. Scatter a little salsa on top. Drizzle with 1/2 tsp (2 mL) olive oil, if desired. Serves 8. Note: fire-roasted tomatoes in a tin are found in most grocery chains. To make your own roasted tomatoes, toss 2 lbs (1 kg) halved Roma tomatoes with a little extra-virgin olive oil, salt, and pepper. Spread out on baking sheet. Roast in oven at 400 F (200 C) for 45 minutes. Each serving contains: 119 calories; 9 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 11 g total carbohydrates (5 g sugars, 2 g fibre); 253 mg sodium source: " Cool Summer Soups ", alive 382, August 2014

Serves 8 Think of these as Italian-style tacos: eggy herbed frittatas wrapped in soft corn tortillas and topped with your favourite taco toppings. This is a great way to mix protein with a variety of vegies. 3 tsp (15 ml) butter 1/4 red onion, chopped 1 red capsicum, chopped 1 cup (250 ml) chopped broccoli 8 eggs 1/2 cup (125 ml) grated cheddar 1/2 tsp (2 ml) each dried basil, dried oregano and sea salt 8 small organic corn or wholemeal tortillas 1 avocado, sliced 1/2 cup (125 ml) salsa 1 to 2 cups (250 to 500 ml) shredded spinach Preheat oven to 350 F (180 C). Melt butter in large frying pan over medium-high heat. Add onion, red capsicum, broccoli and 1 Tbsp (20 ml) water. Stir often until broccoli starts to soften, 2 to 4 minutes. In bowl, whisk eggs with cheese, dried herbs and salt. Stir in vegetable mixture. Line 8 in (20 cm) square baking dish with baking paper or brush with oil. Pour in egg mixture and stir to distribute vegies evenly. Place on baking tray and bake until top is golden and centre is set, 20 to 25 minutes. Cut into thick strips and place in centre of tortillas. Top with strips of avocado, dollops of salsa and shredded spinach. Roll up, fold over or eat open-faced. Make ahead tip: Cool frittata completely, then cut into thick strips. Wrap portions individually and freeze. Defrost in refrigerator overnight. Prepare taco toppings and refrigerate overnight. Warm tortillas with egg in the oven, then dress with toppings. Each serving contains: 921 kilojoules; 10 g protein; 13 g total fat (5 g sat. fat, 0 g trans fat); 18 g total carbohydrates (2 g sugars, 4 g fibre); 399 mg sodium source: " Eat Breakfast! ", alive Australia #20, Winter 2014

These attractive veggie stacks are a meal unto themselves. Serve as a nice summer lunch with a scoop of quinoa salad on the side. 2 Tbsp (30 mL) fresh squeezed lime juice 1 Tbsp (15 mL) extra-virgin olive oil 1 tsp (5 mL) toasted sesame oil 1 tsp (5 mL) tamari soy sauce 1 tsp (5 mL) maple syrup 1 large garlic clove, smashed and finely minced Generous pinch crushed red chilies 1 package (350 g) organic extra-firm tofu, cut into 4 slabs and pressed* 1/2 medium-sized eggplant, skin on, cut into 4 - 1/2 in (1.25 cm) rounds 1/2 Vidalia onion, peeled and cut into 4 slices 1 large yellow pepper, cored and cut into 4 pieces 1 zucchini, cut into 4 thick diagonal slices 1 firm tomato, cut into 4 slices 4 - 4 in (10 cm) bamboo skewers Combine lime juice, olive oil, sesame oil, tamari, maple syrup, garlic, and chilies in large bowl. Whisk to blend. Place tofu and vegetables in single layer on large baking sheet and brush with lime dressing on both sides. Preheat barbecue to medium-high heat and grease grill. Place tofu and vegetables on grill in single layer. Grill, turning once, until tender and lightly charred. Remove to baking sheet as they are done, about 10 to 15 minutes. To serve, create 4 vegetable stacks layering tofu and vegetables one on top of the other and secure in the centre with bamboo skewer. Drizzle with any remaining lime dressing and season lightly with fresh ground black pepper. Serves 4. * For crispy grilled tofu, cut into slabs and place in single layer on clean kitchen cloth. Cover with clean cloth and gently press tofu with the palm of your hand to extract extra water. Each serving contains: 129 calories; 9 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 14 g total carbohydrates (6 g sugars, 4 g fibre); 178 mg sodium source: " Vegan Barbecue Feast ", alive #380, June 2014