1/4 cup light soy sauce
1/4 cup dark soy sauce
1/4 cup honey
1/4 cup mirin
2 small cloves of garlic
1 tbsp dried ginger (fresh would be better)

420g (about 1lb) firm tofu, sliced in 1/2 inch slices

1. Combine all ingredients (except tofu) in a small container. 
2. Thoroughly blend the mixture with a hand blender or in a small food processor.
3. Layout tofu in a flat bottomed container, cover with sauce and leave for 45 minutes.
4. Bring a cast iron pan to medium head, add a few tablespoons of a neutral oil (like grapeseed oil) and fry marinated tofu for about 3 to 4 minutes on each side.
5. Serve and enjoy.

3 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 tbsp hot curry paste
2 14 oz cans of Italian roma tomatoes
1 cup red lentils
3 cups water
1 cinnamon stick

1. In a large pot, heat oil on medium heat, add onion, garlic and curry paste and cook until onions are translucent, about 5 minutes.
2. Add tomatoes, lentils, water and cinnamon stick; cover, and bring to a boil. Reduce heat and simmer until lentils are soft, about 30-45 minutes.
3. Serve as a side dish, or over rice.

This soup is simple to make, and the natural sweetness of the peanuts works beautifully with the curry and cayenne pepper. Makes 6-8 servings.

1 large onion, finely chopped
2 garlic cloves, chopped
1 tsp cayenne pepper (or more!)
2 tbsp peanut oil
3 cups vegetable stock
1 28oz can of plum tomatoes, drained (cut tomatoes in half, squeeze out seeds, chop)
2/3 cup smooth natural peanut butter
1 can coconut milk (optional)
salt
pepper

1. In a 4-quart pot over medium heat, cook the onion, garlic and cayenne pepper in the oil until the onion turns translucent, about 10 minutes. Stir in the curry powder and stir the mixture over medium heat for 1 minute or more.
2. Add the tomatoes, stir and let simmer for a few minutes. Add the vegetable stock and simmer for another 10 or 15 minutes.
3. Take pot off heat and transfer to blender (or use a handblender in the pot, like I do) and blend until smooth.
4. Bring the soup to a simmer and whisk in peanut butter, then coconut milk (if using). Season with salt and pepper and more cayenne if you want it hotter.

Adapted from James Peterson’s Splendid Soups cookbook.

Make this whenever you have an overabundance of herbs in the garden you can’t use all at once. It’s a great way to preserve the fresh flavour of herbs. Add a spoonful to liven up sauces, drizzle it over cooked veggies, spread it in sandwiches… use your imagination! You can keep this in the fridge for quite a few days, or freeze it in small batches.

2 cups herb leaves (parsley, cilantro, dill, basil, or mint will work well)
salt
1/2 clove garlic, crushed
3 tbsp to 1/2 cup extra virgin olive oil, to taste (try using peanut oil for cilantro, or grapeseed oil for dill or mint)
1 tbsp sherry vinegar OR freshly squeezed lemon juice (try using freshly squeezed lime juice for cilantro)

1. Combine the ingredients and process well using a food processor or immersion hand blender. Taste and adjust the seasonings to your liking.

We make cabbage casserole a lot, and I’m always trying to perfect it. Tonight’s version turned out better than ever. I gave this version it a French name because I used a cheap dry red wine called French Cross (it comes in a box!).

olive oil
2 onions, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried oregano
1 340g pkg Yves Cuisine Veggie Ground Round
¼ cup dry red wine
28oz can tomatoes
½ cup water
½ cup uncooked white rice (such a basmati or jasmine)
½ head cabbage, chopped

1. Heat olive oil in a pot over medium-low heat. Add onions and cook until translucent.
2. Add garlic, salt, pepper, paprika, and oregano. Cook for 2 minutes, stirring.
3. Add veggie ground round and mix well. Cook for 3-5 minutes.
4. Add red wine, tomatoes, water and rice. Stir and let simmer for 5-10 minutes.
5. Add chopped cabbage to a greased baking dish. Pour hot tomato/”meat” sauce on top. DO NOT STIR. Cover with a sheet of aluminium foil and bake for 90 minutes at 325°F.
6. After 90 minutes, remove foil and bake for another 10 minutes uncovered. Serve with bread and butter.