Tag: gluten-free

Grilled Peaches and Tomatoes with Basil Tofu

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There are a few fresh ingredients that are undeniably “summer” to me, and when they’re at the forefront, there’s no need to extraneous ornamentation… the flavors just come out on their own. Peaches and tomatoes are among these, and if you haven’t tried them together, now’s the time.

peach tomato tofu

Grilled Peaches and Tomatoes with Basil Tofu

For the tofu:
1 (340g) package extra-firm tofu, pressed and well-drained
1/3 cup fresh basil, packed
Grated zest and juice of 1 lemon
2 tablespoons pure maple syrup or agave nectar
1 tablespoon extra-virgin olive oil
1 garlic clove, smashed and finely chopped
Sea salt and freshly ground black pepper to taste

4 to 6 firm, ripe (but not squishy) peaches, cut in quarters
4 to 6 firm, ripe (but not squishy) tomatoes, cut in quarters
Chopped fresh basil, for garnish

Cut the drained tofu into 3/4-inch cubes Mix the remaining tofu ingredients in a small container. Add tofu and marinate for at least 6 hours.

When ready, heat the barbecue to low. Cover the grill with foil. If your peaches and tomatoes are very firm, you can grill without the foil.

Place the peaches and tomatoes on the foil and grill for about 3 to 5 minutes per side, until beginning to brown, fragrant, and emitting juices. Use tongs to transfer to a serving dish. Place the tofu on the foil. Grill for about 3 minutes per side of the cube, until browned. Top the tomatoes and peaches with the tofu. Garnish with basil. Serve warm.

Asparagus and (Almond) Cheese Tart with Cornmeal Pastry

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This works best with thin asparagus, otherwise you might want to roast them a bit, first. Plan ahead here — the almond cheese requires preparation a day in advance.

tart2

Asparagus and (Almond) Cheese Tart with Cornmeal Pastry

For the Almond Cheese:
1 cup almonds
1 clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon fresh dill, plus more to taste
1 tablespoons lemon juice, plus more to taste
1 teaspoon pure maple syrup
1/4 teaspoon fine sea salt, plus more to taste

For the Crust:
1 cup sorghum flour
1/3 cup quinoa flour
1/3 cup tapioca flour
1/3 cup cornmeal
1/4 teaspoon fine sea salt
6 tablespoons coconut oil, slightly softened, but not liquid
2 tablespoons apple cider vinegar
About 1/4 cup ice water

For the Topping:
About 1 1/2 pounds fresh asparagus, washed and ends trimmed

To make the almond “cheese”, place the almonds in a glass bowl. Cover with enough water by about 3 inches. Soak overnight, at least 12 hours

The next day, rinse the almonds well with cold water. Use your fingers to squeeze off the almond skins. Rinse again and soak for an additional 2 to 3 hours. Sample, and add more dill, salt and lemon to taste.

After soaking, rinse the almonds well. Drain well. Place the almonds, garlic, oil, dill, lemon juice, salt and syrup in a food processor. Process until smooth, scraping down the sides when necessary. Refrigerate for at least a few hours, to let flavours meld together.

To make the crust, place the flour, cornmeal and sea salt in a food processor. Pulse until combined. Add the coconut oil and apple cider vinegar. Pulse until there are pea-sized pieces of coconut oil among the flour. Turn the food processor on and add the water, a little at a time, just enough to make a cohesive dough. Gather the dough together, pat into a disc-shape, and cover in plastic wrap. Refrigerate for at least 5 hours.

Remove the dough from the refrigerator about 20 minutes before you plan to roll it. Preheat the oven to 375F.

Roll the dough into a large rectangle on a piece of parchment paper, about 8 inches by 10 inches. Use your fingers to crimp the edges into a crust. Transfer to a baking sheet and return to the refrigerator for 10 minutes.

Spread the crust with the “cheese”. Top with the asparagus. Bake for 30 to 45 minutes, until browned. Serve at room temperature.

Polish Cherry Soup – Zupa Wisniowa

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Growing up on the farm, my dad has fond memories of this soup from cherry season, featuring the fruit freshly picked off the tree. Though it’s not exactly the same as my Polish grandma’s, Dad says it’s “just as he remembers” (and he’s a terrible liar, so I’ll take that as a positive sign!). You can also serve it cold, with or without the noodles.

polish cherry soup 2

Polish Cherry Soup - Zupa Wisniowa

5 1/2 cups pitted fresh sweet, ripe cherries, divided
2 cups water
1 tablespoon freshly squeezed lemon juice
4 sheets lasagna noodles, cooked according to package directions (I use Tinkyada)

Put 4 cups (960mL) of the cherries and water in a large saucepan. Bring to a boil over medium heat. Remove from heat and using an immersion blender or transferring to a food processor, puree until mostly smooth. Stir in the lemon juice. Set aside. Add the remaining cherries to the mixture, pressing with a fork to slightly mash. Cut the lasagna-noodles width-wise into 3/4-inch strips. Stir them into the soup. Serve at room temperature or cold.

polish cherry soup