Popcorn and Everything Else Seasoning

This recipe doesn’t just work for popcorn: it’s a versatile topping for any dish. Salads, toast with olive oil, home fries, and pasta… the list goes on. Or, you know, you might just eat it with a spoon. And that’s okay, too.

Popcorn and Everything Else Seasoning

Popcorn and Everything Else Seasoning

6 large kale leaves, washed and dried, torn into pieces
1 small lemon
3/4 cup (180mL) walnut pieces
1/4 teaspoon (2mL) smoked paprika
1/8 teaspoon cayenne pepper
Fine sea or Himalayan salt to taste
3/4 teaspoon (4mL) dulse flakes

Preheat the oven to 300 degrees F. Put the kale on a single layer on a parchment lined baking sheet. Finely zest the lemon over the kale and sprinkle with the smoked paprika, cayenne pepper, and salt. Put the walnut pieces on the pan, but not on top of the kale. Bake for about 15 minutes, until the kale is crisp but not burnt. Let cool completely—the kale should be crisp. If not, put the sheet back in the oven until it is, about 5 more minutes. Let cool completely.

Put all of the contents of the tray, as well as the dulse, in a food processor. Pulse the mixture finely ground. Serve on popcorn that has been tossed with roasted walnut oil, or anything and everything else.


Strawberry Guacamole

A twist on traditional guacamole, this version includes fresh, juicy strawberries, adding a hint of sweetness to every bite. And definitely serve it with tortilla chips. None of this celery business.

(Unfortunately, I’ve no photograph for this one–it was for a magazine and I didn’t take my own photo before the photographer did–but I can tell you this: it looks like guacamole, but with strawberries in it.)

Strawberry Guacamole

2 medium avocados
Juice from 1/2 lime
2 tablespoons minced fresh cilantro
1 tablespoon freshly squeezed orange juice
Fine sea salt to taste
Cayenne pepper to taste
2/3 cup finely chopped strawberries
1 tablespoon minced red onion

Mash the flesh from the avocados in a bowl. Add the lime juice, cilantro, and orange juice. Mix well, adding salt and cayenne pepper to taste. Stir in the strawberries and red onion. Cover and refrigerator for about 1 hour before serving.

Maple-Glazed Mushroom Hazelnut Balls

These combine fragrant hazelnuts and earthy mushrooms with a spicy-sweet glazed topping. Reminiscent to the texture of falafel, it has a crispy exterior with a creamy interior. Use it in sandwiches, serve as an appetizer, or toss with a gluten-free rice penne and herbs.


Maple-Glazed Mushroom Hazelnut Balls

For the mushroom hazelnut balls:
1 tablespoon extra-virgin olive oil
1 onion, chopped
About 1/2 lb/227g chopped mushrooms
2 cloves garlic
1 cup whole hazelnuts
2 tablespoons ground flaxseed
1 tablespoon wheat-free tamari, gluten-free soy sauce, or coconut aminos
1 tablespoon large flaked nutritional yeast
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
Fine sea or Himalayan salt
Freshly ground pepper
3 tablespoons sorghum flour

Heat the oil in a large skillet over medium heat. Add the onion and mushrooms, cooking until onions are translucent and mushrooms are soft. Stir in the garlic, letting cook about 1 minute until fragrant. Remove the pan from the heat and let cool.

Pulse the hazelnuts in a food processor until finely chopped. Add the mushroom mixture, flaxseed, tamari, nutritional yeast, oregano, thyme, and a dash of salt and pepper. Process until  nearly smooth (it should have just a bit of texture). Using a spatula, stir in the sorghum flour until well mixed.

Line a dish or baking sheet with waxed paper and shape the mixture into balls. Put each one on the waxed paper and refrigerate for about 30 minutes.

After the 30 minutes, lightly oil a baking sheet and preheat the oven to 350°F (180°C). Transfer each of the balls to the prepared sheet. Bake for 30 minutes, turning after 20 minutes. While they are in the oven, make the glaze.

For the glaze:
1/2 cup water
6 tablespoons dark maple syrup
1 (1-inch) knob ginger, finely grated
2 cloves garlic, minced
Fine sea or Himalayan salt to taste
Cayenne pepper to taste

Put all ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and let simmer 5 minutes.

Once the balls are baked, drizzle them with the maple glaze or use for dipping. Enjoy warm.