My top 5 recipes
My top 5 recipes - mains, snacks, treats and condiments
I launched Sage Plant Cuisine in August 2017. Since then, I have shared a few hundred plant-based recipes and stories on my website and in my monthly newsletter . While they are all recipes my husband and I enjoy, some have definitely become favourites.
Here is a look at the recipes I love and, in many cases, crave.
Mains
#1 Black pepper tofu
Top 5 Mains
1. Black pepper tofu – this is the best tofu I have ever eaten. I first tasted the dish in Bangkok in a massive food court where they cook fresh to order. I could not stop thinking about the black pepper sauce, so I had to try to recreate the dish. The tofu remains crispy and holds onto the spicy sauce really well. I like it with rice berries or noodles. The classic version is with bell peppers and onions, but if I have other vegetables on hand, I sometimes throw them in.
2. Thai red curry soup – red curry is my favourite Thai curry, it is spicy, but has a bit of sweetness. You can add tofu and whatever vegetables you like to this soup and serve it with noodles or rice. Kaffir lime leaves are the one ingredient I never leave out – they add a distinctly Thai flavour and aroma to the soup. You can buy them frozen or dry. I usually make a double batch of the broth and freeze it in smaller portions. That way I can have it anytime I want; I just reheat the broth and add whatever veggies I have on hand.
3. Quinoa flatbread pizza – the taste and the nutritional value of a lot of pizza dough is quite low. It can also be time consuming to make. This flatbread is super easy, tasty and packed with nutrition. My favourite topping, especially in the summer is with my carrot-top or microgreens pesto, fresh tomatoes and microgreens. When I make a big batch of pesto, I freeze the excess. It is great to pull out when you want to make this flatbread or have a quick pasta.
4. Red split lentil daal (dahl, dhal, dal) - we ate daal every day trekking in Nepal. I never got tired of it. Each guesthouse made their own variation. It was so satisfying. It filled my tummy with energy-packed food, but it also excited my taste buds. I usually make a double batch and freeze half.
5. Lentil Bolognese – this is a hearty sauce that is delicious on your favourite pasta or spaghetti squash. Lentils are high in protein and fibre and if you are looking for a texture similar to ground meat, it is pretty good alternative. Bottom line, this sauce tastes good.
Snacks
#1 Sesame sourdough crackers
Top 5 Snacks
1. Sesame sourdough crackers – these crackers have quickly become a favourite snack in our house. I usually make a double batch because they require a fair amount of work. It can be tricky to roll the dough evenly. The key is resting the dough in the fridge for 4 to 6 hours or overnight is even better. When you get it right, I am sure you will love them too.
2. Seasoned squash seeds - in the fall I become obsessed finding seeds to season and dehydrate. My favourite spice is an African blend called Suya. I mix it with a little tamari and dehydrate them. It has just the right amount of heat to keep you coming back, again and again.
3. Seaweed and roasted garlic cashew cheese (fermented) –fermented food is good for your gut. It is probiotic rich and the fermenting process makes the nutrients easier for your body to absorb. You can use any flavour combination in this recipe, but seaweed and roasted garlic is delish.
4. White bean dip with za’tar – this is definitely my favourite bean dip. White beans are really creamy and the combination of lemon and the Middle Eastern spice blend, za’tar give it a bright and earthy flavour.
5. Cheesy chili kale chips – I use sunflower seeds instead of cashews for this cheesy coating and flavour it with gochugaru, the Korean chili powder used in kimchee. I like using a dehydrator instead of the oven. It is easier to control how they crisp up, but best of all, you keep all the nutrients intact.
Treats
#1 Lemon ginger water kefir
Top 5 Treats
1. Lemon ginger water kefir – water kefir is sometimes referred to as Nature’s pop. I love the fizz and the clean, refreshing taste. Lemon ginger is by far my favourite flavour. I like to bring it to social gatherings instead of alcohol.
2. Everything muffins (oil-free) – these muffins are jam packed with you guessed it - everything. I usually make a double batch and freeze them so we can easily take them hiking or golfing.
3. Chocolate nut butter balls – this is my go-to sweet treat after a meal. The flavour reminds me of a peanut butter cup, but it is a lot healthier. There is no refined sugar and I use raw cacao to get the full benefits of chocolate.
4. Salted nut butter balls – these are my husband’s favorite. When you bite into the creamy rich energy ball you get the sweetness of the dates up front and the Himalayan salt in the finish.
5. Avocado chocolate mousse – a few simple ingredients make this creamy chocolate dessert. Try it frozen in the summer – it reminds me of fudgsicle.
Condiments
#1 Chipotle pepper sauce
Top 5 Condiments
1. Chipotle pepper sauce (fermented) – we eat a lot of southwestern cuisine and this fermented sauce adds smokiness and a little heat to your dish.
2. Cashew sour cream (fermented) – I dare you to say this isn’t comparable to full-fat traditional sour cream. Fermenting the cashew cream gives it a tang, which is enhanced by some lemon juice and vinegar.
3. Ginger and lemon juice – this is my morning shot and sometimes my nightcap. In the morning, before I eat, I put a couple tablespoons of the juice in a mug of hot water. It is a great way to start your day. At night when I feel like I haven’t had enough water during the day, I mix the juice with a large glass of room-temperature water.
4. Lemon powder – I love Meyer lemons. When they are in season, I dehydrate a bunch to use the rest of the year. The ground lemons are a great flavour enhancer for savoury and sweet treats. You can even sprinkle some in your water to give it a natural flavour boost.
5. Tomato powder – this is a great way to preserve tomatoes when they are at the peak of ripeness. I dehydrate tomato slices, then grind them into a powder when I want to add some concentrated flavour to a dish. It is particularly good mid-winter when fresh tomatoes are quite expensive and often bland.
