Serves 8 to 10
Even after sprouting, chickpeas, like other unsprouted beans and legumes, can be hard to digest for some people. But steaming the sprouts for just five minutes provides relative digestive happiness while preserving more of the nutrients than traditional boiling. Try adding 1 tsp (5 ml) toasted cumin (heat cumin seeds in a small, oil-free pan over medium heat until aromatic, about 5 minutes) or half of a red or green capsicum to the blender with the rest of the ingredients. The other half of the red or green capsicum works well, sliced, as a gluten-free cracker substitute.
1 1/2 cups (350 ml) sprouted chickpeas, steamed for 5 minutes
2 Tbsp (40 ml) raw tahini, or 1 1/2 Tbsp (30 ml) raw sesame seeds soaked in filtered water for 30 minutes or up to 8 hours, drained + 3 tsp (15 ml) olive oil
garlic clove, peeled
spring onions, thinly sliced (white and pale green parts only)
Juice and zest of 2 to 3 lemons
3/4 tsp (4 ml) salt
1 to 2 Tbsp (20 to 40 ml) water
3 tsp (15 ml) extra-virgin olive oil
1/2 tsp (2 ml) smoked paprika
Each of 10 servings contains: 456 kilojoules; 5 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 14 g total carbohydrates (0 g sugars, 3 g fibre); 179 mg salt
source: "Sprouting Out All Over", alive Australia, Autumn 2013
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.