Also called alaria and resembling pappardelle pasta noodles when rehydrated, lightly vegetal wakame is what you’re most likely to finding floating in miso soup, but it can also be the starring green in a riff on pesto. Slather the seaweed pesto between meaty slabs of tofu and you’ve got a hearty vegan main dish. The briny pesto can also be dolloped on grain bowls, grilled steak, or cooked fish.
Place any extras in glass jar, cover with thin layer of oil, and store in fridge for up to 2 weeks.
In large bowl, place wakame, cover with water, and let soak for 10 minutes, or until tender.
Remove wakame from bowl, squeeze out excess water, and place in food processor container along with cilantro, nutritional yeast, sesame seeds, garlic, and 1/4 tsp (1 mL) cayenne. Blend until wakame is broken down into small pieces. Add 3 Tbsp (45 mL) grapeseed or sunflower oil, sesame oil, rice vinegar, and 2 Tbsp (30 mL) water to container and blend until a pasty mixture forms.
Line cutting board with a couple of sheets of paper towel. Top with tofu blocks and a couple more sheets of towel. Press gently to extract excess liquid. Slice each tofu along its width into 2 slabs, and then cut each slab in half so that you have a total of 8 pieces. Season each piece of tofu with salt, 1/4 tsp (1 mL) cayenne, and black pepper.
In skillet, heat remaining 1 Tbsp (15 mL) oil over medium-high heat. Add tofu squares to pan and heat until golden and crispy, about 3 minutes. Donu2019t crowd pan; cook in batches if necessary. Flip, and heat until golden on other side, adding more oil to pan if needed.
Spread pesto on 2 pieces of tofu and top with remaining tofu.
This recipe is part of the The Marine Green collection.
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.