The now ubiquitous and addictive Thai Sriracha sauce is smoking hot in culinary circles, so to speak. It’s surprisingly easy to craft your own fresher tasting chili-garlic sauce at home. Using smaller red chilies such as bird’s eye will produce a hotter sauce.
1/2 lb (225 g) red chili peppers such as Fresno, bird’s eye, or red jalapeno, roughly chopped
3 to 4 garlic cloves, peeled
1 tsp (5 mL) sea or kosher salt
1 cup (250 mL) distilled natural white vinegar
2 Tbsp (30 mL) coconut sugar or other sugar of choice
Place peppers, garlic, salt, and vinegar in jar, and let sit overnight.
Place contents of jar, as well as sugar, in saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Be careful not to breathe in the fumes. Remove from heat and let cool to room temperature.
Place mixture in blender container and blend until very smooth. Strain mixture through sieve to remove any solids. Store in refrigerator for up to 3 months.
from "Red Hot Chili Peppers", alive #365, March 2013
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.