Spicy Apricot Tofu

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A spicy marinade has a kick of cayenne, along with sweet apricots and a tang of Dijon. You can also fire up the grill, cut the tofu into chunks and spear it on skewers for a barbecued version of this easy protein- and flavor-rich dish.

Spicy Apricot Tofu

Spicy Apricot Tofu

For the marinade:
6 medium apricots, stoned
2 to 3 cloves garlic
1/4 cup water
1 tablespoon pure maple syrup
1 to 3 tablespoons Dijon mustard (depending how potent your brand is, add it to taste)
1/4 teaspoon cayenne pepper
Pinch fine sea salt
1 tablespoon extra-virgin olive oil

To finish:
2 (170g/6oz) packages super firm tofu, squeezed of excess moisture

Put the apricots, garlic, water, maple syrup, Dijon mustard and cayenne pepper in a food processor. Process until smooth.

Slice each block of tofu into six slices. Pour a little marinade into a long container. Add the tofu in a single layer, then top with the remaining marinade. Refrigerate for at least 2 hours.

When ready to cook, heat the oil in a skillet over medium-high heat. Add the tofu and fry until crisp, about 4 to 5 minutes per side. Serve warm.

Stovetop “Baked” Beans with Peaches

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The addition of sweet, local peaches in these homestyle baked beans makes for a comforting dish that everyone will love. Add a few shakes of cayenne pepper for an unbeatable mix of spicy sweetness.

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Stovetop 'Baked' Beans with Peaches

1 tablespoon extra-virgin olive oil
2 medium onions, chopped
3 cloves garlic, finely chopped
4 cups cooked navy beans (see Note)
1 1/2 cups water
1 (156mL) can tomato paste
2 tablespoons pure maple syrup, preferably amber
2 tablespoons prepared yellow mustard
1 1/2 tablespoons wheat-free tamari
5 fresh medium peaches, stoned and cut into small chunks
Sea salt, to taste
Fresh parsley, for garnish
2 to 4 green onions, chopped, for garnish

Heat the olive oil in a large saucepan. Add the onions and cook until softened, about 5 minutes. Stir in garlic and let cook until fragrant, about 1 minute. Mix in the navy beans. Add the water, tomato paste, maple syrup, mustard and tamari to the bean mixture, stirring until well combined. Mix in peaches and bring to a boil, then reduce to a simmer for 30 minutes, stirring often.

Check the seasonings, adding salt to taste. You don’t want to add the salt too early—the beans will toughen. Continue to simmer for an additional 25 to 45 minutes, until reduced and flavours have come together.

Note: Cooking the beans from scratch—as opposed to using canned—will give you the best flavor. If you are using canned beans, lower the cooking time by at least 20 minutes, as the beans will become mushy. You may also need to add less tamari and salt if the beans are already salted.

Three Seed Crackers

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Once you have all of the ingredients on hand, you can prep and bake these crackers in under 15 minutes, which is great timing to coincide with heating up some soup to dunk them into. These crackers are ridiculously easy, loaded with nutrition, and make a huge batch: the perfect soup companion. Mix and match the flours and add-ins to your taste–they are pretty foolproof.

crackers

Three Seed Crackers

1 cup sorghum flour
1/2 cup teff flour
1 1/4 teaspoons baking powder
1/4 cup hemp seeds
2 tablespoons chia seeds
2 tablespoons black or white sesame seeds
1/2 teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
1/4 to 3/4 cup water

Preheat oven to 450F. Tear off a sheet of parchment paper the size of your baking pan. If you want very thin crackers, use two baking sheets.

Put the sorghum flour, teff flour, baking powder, seeds and salt in a large bowl. Whisk well. Add the olive oil and about 1/4 cup water. Stir to mix, adding additional water for it to become cohesive.

Place the dough directly on the parchment paper. Roll thinly—the thinner the dough, the thinner the crackers will be. If necessary, divide on two parchment sheets for thin crisp-style crackers. Cut the dough with a sharp knife into squares; you don’t have to pull them apart, just cut through to the pan.

Transfer sheets to oven and bake for about 3 to 5 minutes, until they are firm enough to move (very thin crackers will take only a few minutes). They will slightly shrink, making it easy to flip the crackers using a metal spatula. Bake for another 4 to 5 minutes, depending on thickness. Let cool on the pan before serving or storing. They will become more firm as they cool.