Our visit with Josée di Stasio

Our visit with Josée di Stasio

This past weekend we were featured on the show of Josée Distasio on Telequebec. We had a wonderful two days of filming with Josée and her crew talking about our book SAISONS La table végane as well as life, food and bringing meaning to the table. We loved talking with Josée about our philosophy and we got to cook with her which was amazing! The three recipes we made are here and they are delicious and all from SAISONS La table végane!! Here is the link to the show if you want to watch! Thank you Josée!

http://distasio.telequebec.tv/a-la-tele/253/ceramique-et-botanique

 

Kale Sushi Salad

1 bunch kale , central stems removed

1 ripe avocado, sliced

6 sheets of nori, cut in strips

1 small radicchio

1 tbsp (15 mL) toasted sesame seeds

Vinaigrette

30 ml (2 tablespoons) of olive oil

5 ml (1 teaspoon) Sambal oelek or hot pepper paste

5 ml (1 teaspoon) soy sauce

5 mL (1 teaspoon) minced ginger

15 ml (1 tablespoon) rice vinegar

Shred the kale and radicchio and spread them on a serving dish with the avocado. Garnish with strips of nori and sesame seeds. In a small bowl, whisk the ingredients of the vinaigrette and pour over the salad.

 

 

Book Fall 2-178.jpg

Roasted Squash

Preheat the oven to 180˚ C (350˚F). Line a baking sheet with parchment paper. Cut each squash into 4, remove the seeds and set aside. Place on the plate, flesh side on top, sprinkle with olive oil and salt. Roast 40 minutes until the flesh is tender.

1 large yellow onion, minced
15 ml (1 tablespoon) olive oil
5 mL (1 teaspoon) cinnamon
5 ml (1 teaspoon) paprika
310 ml (1 ¼ cup) of wild rice
1/2 cup (125 mL) raw and unsalted almonds
625 ml (2 ½ cups) vegetable or water broth
The juice of a lemon
125 ml (1/2 cup) raisins
Salt, to taste

In large saucepan, sauté onion over medium heat in olive oil until browned. Add cinnamon, paprika, wild rice and almonds and stir for 1 minute. Add the lemon juice and let evaporate. Add the vegetable broth or water and then the grapes. Salt. Simmer over low heat for 50 to 60 minutes.

Tahini sauce
250 ml (1 cup) tahini
125 ml (1/2 cup) of water
15 ml (1 tablespoon) nutritional yeast (see page xxx)
30 ml (2 tablespoons) lemon juice
30 ml (2 tablespoons) soy sauce
2 cloves garlic

Combine all the ingredients in a bowl and mash them smoothly with an immersion blender. Add a little water if necessary.

Roasted squash and sesame seeds
Squash seeds reserved, cleaned and dried
30 ml (2 tablespoons) of sesame seeds
15 ml (1 tablespoon) olive oil
5 ml (1 teaspoon) sumac
Salt, to taste

In a frying pan, lightly brown the squash and sesame seeds on medium-low heat. Remove from heat and add olive oil and sumac. Salt.

Put it all together
Place 2 quarters of squash in 4 plates, fill with stuffing, drizzle with sauce and garnish with squash seeds.

 

 

Book Spring-319.jpg

Ragoût de champignons et pois chiches

The tangy notes of green olives and dried apricots add sparkle to this comforting classic.

1 onion, chopped

Fresh thyme, to taste

4 cloves of garlic, minced

¼ cup (60 mL) white wine

15 ml (1 tablespoon) flour

750 ml (3 cups) vegetable broth

750 ml (3 cups) oyster mushrooms, shiitake, enoki or other white mushrooms, trimmed and cut into large pieces (or whole?)

1 can of 540 ml (about 2 cups) chickpeas, rinsed and drained

1 cup (250 mL) pitted green olives

125 ml (½ cup) dried apricots, whole

30 ml (2 tablespoons) maple syrup

30 ml (2 tablespoons) of olive oil

Salt and pepper, to taste

Preheat oven to 300 ˚ F (150 ˚ C). In an enamelled cast iron casserole dish or a heavy-bottomed baking dish with a lid, sauté the onion and thyme in the olive oil for 2 minutes. Add garlic and cook a few more minutes until just golden. Add the white wine to the mixture and reduce by half. Add the flour all at once and mix with a wooden spoon. Wet with ¼ cup of vegetable broth, stir well to flour and continue with ¼ cup broth at a time. Add the rest of the ingredients. Bake for two hours. Serve on a bed of rice or mashed potatoes.