Tempeh Stir Fry with Peanut Ginger Sauce

Prep Time: 10 min
Cook Time: 20 min
Serves: 4

Ingredients:

For Ginger Peanut Sauce

• 1 Tbsp Farm Boy™ Amber Maple Syrup
• 2 Tbsp low-sodium soy sauce
• 2 Tbsp minced fresh ginger
• 1 tsp Farm Boy™ Sesame Seeds plus more for garnish
• 1/3 cup + 1 Tbsp Farm Boy™ All Natural Creamy Peanut Butter
• ½ cup hot water or Farm Boy™ Organic Low Sodium Vegetable Broth
• 1 tsp sambal oelek or chili flakes or more to taste
• juice of one medium lime

For Tempeh Stir Fry

• 1 pack (240 g) plain tempeh cut into ½” cubes
• 2 Tbsp Farm Boy™ Vegetable Oil
• salt and pepper to taste
• 1 small onion cut into thin julienne (1 cup)
• 2 cups broccoli cut into small florets
• 1 medium carrot cut into thin julienne (about 1 ¼ cups)
• 1 cup snow peas or snap peas trimmed
• 1 green onion thinly sliced
• rice or quinoa for serving

Directions:

1. For the Ginger Peanut Sauce: In a medium bowl, combine Farm Boy™ Amber Maple Syrup, soy sauce, ginger, Farm Boy™ Sesame Seeds, Farm Boy™ All Natural Creamy Peanut Butter, hot water, sambal oelek, and lime juice. Whisk until smooth. Reserve.
2. For the Tempeh Stir Fry: In a medium saucepan, bring 2 litres of water to a boil and add tempeh. Cook, uncovered, for 5 minutes, then drain.
3. In a large skillet or wok, heat the Farm Boy™ Vegetable Oil over medium-high heat. Add the tempeh and cook for about 8 minutes, until golden brown on all sides. Remove from skillet and reserve.
4. Add onion, broccoli, and carrot to skillet and cook for 2 minutes. Add 2 Tbsp water, cover, and steam for 2 minutes.
5. Add the tempeh, sauce, and snow peas and stir to combine. Cook for another 2-4 minutes, or until the sauce thickens.
6. Serve over rice or quinoa, garnished with green onions and Farm Boy™ Sesame Seeds.

The post Recipe for Tempeh Stir Fry with Peanut Ginger Sauce from Farm Boy appeared first on Toronto Guardian.

In anticipation of her new cookbook and the upcoming holidays, Pardoe shares the following recipe for her Candied Ginger and Thyme Loaf, a joyous balance of sweet and savoury that sums up the holiday season in every bite.

Candied Ginger and Thyme Loaf

Total time: 36 hours
Active prep time: 30 minutes
Baking time: 35 to 45 minutes
Makes: 1 loaf

Special Equipment: Stand mixer fitted with a dough hook (optional), Dutch oven/bread cloche (Pardoe uses a Fourneau Grande), Banneton (optional), Bread lame (optional)

Ingredients:

Dough

• 280g tap water
• 100g active 100%-hydration sourdough starter
• 70g honey
• 9g sea salt
• 325g bread flour
• 75g whole wheat flour

Inclusions

• 80g candied ginger, cut into 3/16-inch (5mm) pieces
• 5-6 sprigs fresh thyme, stems removed

Directions:

Prepare the dough (20 minutes active, two hours rest).

1. In a medium bowl or the bowl of a stand mixer, combine the water, starter, honey, salt, bread flour and whole wheat flour. Knead on low or mix by hand until the ingredients are incorporated. Cover the dough with a bowl cover or plastic wrap and let it rest for 30 to 45 minutes.
2. Perform a stretch-and-fold. Cover and let the dough rest for another 30 to 45 minutes.
3. Perform a coil fold. Cover and let the dough rest for another 30 to 45 minutes.

Laminate the inclusions and proof ( 15 minutes active, three to six hours bulk proof at room temperature, overnight cold proof).

1. After the set time has elapsed, turn the dough out onto a clean, unfloured countertop, and working from the middle, gently pull the dough out using fingers to coax the dough to stretch further. Ensure slow stretching to prevent the dough from tearing. Moving around the edge of the dough, continue to pull it outward until a roughly 15-inch (38cm) square has been achieved.
2. Sprinkle half of the candied ginger and thyme over two-thirds of the dough. Take the corners of the third that does not have any inclusions and fold it like a letter until it is covering half of the inclusions. Fold it over again so the dough has been folded in thirds lengthwise. Sprinkle the remaining candied ginger and thyme over the length of dough. Then roll it up from the bottom.
3. Place the dough back into the bowl, cover and let it rest at room temperature until it is around doubled in size. This may take three to six hours, depending on the ambient room temperature.
4. Once the dough has doubled in size, gently turn the dough out from the bowl and place it seam-side up into a banneton or linen-lined bowl of choice. Cover with a bowl cover or plastic wrap and place it into the refrigerator for an overnight cold proof.

Bake and store the loaf (35 to 45 minutes).

1. In the morning, preheat the oven to 425°F (220°C) with a covered bread cloche placed inside. Turn the dough out onto a piece of parchment paper or dough sling.
2. Score the dough as desired. Bake the dough in the covered bread cloche for 25 minutes, then uncover and bake for an additional 10 to 15 minutes. Knock the bottom of the loaf. If it sounds hollow and the internal temperature has reached 205°F to 210°F (96°C to 99°C), it is fully baked. If the loaf does not sound hollow, place it back in the oven for 10 minutes or until fully baked.
3. Let the bread cool on a wire rack for at least one hour before slicing.
4. Store at room temperature in a resealable bag for up to three days or freeze in an airtight container or freezer bag for up to two months.

The post Recipe for Candied Ginger and Thyme Loaf from Rachel Pardoe appeared first on Toronto Guardian.

Spice Snack Cake

Serving Size: 9 servings
Total Time: 1 hour

Ingredients:

• 1-¼ cups all-purpose flour
• 1/4 cup Fleischmann’s Corn Starch
• 1 teaspoon Fleischmann’s Baking Powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2/3 cup sugar
• 1/2 cup buttermilk
• 2 eggs
• 1/4 cup Mazola Vegetable Oil
• 1/4 cup butter
• 1 teaspoon pure vanilla extract
• 1/2 cup raisins*, optional

For Drizzle

• 1/2 cup powdered sugar
• 1 to 2 tablespoons lowfat milk
• 1/2 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350°F.
2. Grease a square 8 x 8-inch baking pan, line with parchment paper.
3. Combine flour, corn starch, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl until very well blended.
4. In a large mixing bowl, whisk, or beat together, sugar, buttermilk, eggs, oil, melted butter, and vanilla extract until smooth.
5. Toss raisins (if using) with the flour mixture before adding the liquids.
6. Pour into prepared pan and bake for 30-35 minutes.

*Tip: If using raisins, cover with warm water, let sit 5 minutes then drain before using. For a fancy presentation, try our spice frosting instead of the drizzle.

The post Recipe for Spice Snack Cake from Mazola appeared first on Toronto Guardian.

Ginger Sesame Chicken

Serving Size: 6 servings
Total Time: 55 minutes

Ingredients:

• 2 tablespoons Mazola Canola Oil
• 1-1/2 pounds boneless, skinless chicken breast, cut into thin strips OR 1-inch cubes
• 1 red bell pepper, cut into 1/2 -inch pieces
• 1 can (5 ounces) water chestnuts, drained
• 8 ounces pea pods
• 4 green onions, sliced
• 8 ounces (2 cups) sliced mushrooms
• 1 can (8 ounces) bamboo shoots, drained
• 1 clove garlic, minced
• 2 tablespoons chicken stock base

For Sauce:

• 1/3 cup soy sauce
• 2 teaspoons sugar
• 2 tablespoons Fleischmann’s Corn Starch
• 2 teaspoons ground ginger
• 1/4 cup whole white sesame seed
• 2 cloves garlic, minced
• 1/2 teaspoon cayenne pepper

Directions:

1. Toast sesame seeds in large frying pan on medium heat for 3 to 5 minutes or just until browning starts.
2. Place sesame seeds in small bowl and set aside.
3. Cut the top and the seeds off the red pepper and discard.
4. Cut the remaining into 1/2-inch pieces and place in a large bowl.
5. Cut green onions into 1/4 -inch rings and place in the same bowl.
6. Add remaining vegetables and chicken stock.
7. Heat 1 tablespoon of oil on high in the same pan and add chicken.
8. Sauté 10 to 15 minutes or until fully cooked.
9. Place cooked chicken in large bowl and set aside.
10. Add remaining tablespoon oil to heated pan.
11. Saute’ vegetables and chicken stock base on high for 5 to 10 minutes or until crisp-tender.
12. Add cooked chicken to pan and turn heat to medium.
13. Pour sauce on top of vegetables and chicken.
14. Stir to coat.
15. Top with toasted sesame seeds and serve.

For Sauce:

Mix ingredients in a medium bowl and set aside.

The post Recipe for Ginger Sesame Chicken from Mazola appeared first on Toronto Guardian.

Sesame + Tamari Marinated Salmon Bowl

Serves: 2
Prep Time: 10 – 30 minutes (Depending on marinating time)
Cook Time: 30 minutes

Ingredients:

• 2 x 150 g portion Salmon (or protein of choice)
• 4 tbsp Tamari
• 1 tbsp Sesame Oil
• 5 tbsp Olive Oil
• 1 tbsp Ginger (peeled and grated)
• 1/2 Lime (zested)
• 2 tbsp Honey
• 1/4 tsp Chili Flakes (optional)
• 1 clove Garlic (smashed)
• 4 cups Kale (rough chop 1-inch width)
• 2 cups Bok Choy (rough chop 1-inch width)
• 2/3 cup Kimchi
• 2 sheets Nori (cut in 3 strips each)
• 1 cup Brown Basmati Rice (rinsed until water runs clear)
• 1 avocado (cut in half and sliced)
• 1 tbsp sesame seeds (toasted)
• 1 sprig cilantro for garlic (optional)
• Salt

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. In a mixing bowl add tamari, sesame oil, 2 tbsp olive oil, ginger, lime, honey, chilli flakes (if using). Mix together. Add your protein of choice to the bowl and marinate (approximately 10 -20 minutes), making sure the protein is covered with marinade. The longer you marinate, the more flavour the protein will absorb. Place on a lined baking tray in the oven for 10-20 minutes (depending on protein).

2. Meanwhile, in a saucepan, add rinsed brown basmati rice with 1.5 cups of water. Bring to a simmer on medium-high heat without the lid. When bubbling, place the lid on and turn the heat down to medium-low. Cook for 15-17 minutes. Remove from heat and rest for 10 minutes with lid on. Fluff with a spatula and season with salt once ready.

3. In a sautée pan on medium heat, add the remaining olive oil and smashed clove of garlic. Once garlic is golden in colour add the chopped kale and bok choy. Add a splash of water (approximately 2 tbsp) to help with the steaming process and place the lid on the pan. Once the water has evaporated and the greens are tender, remove the lid, toss and season with salt.

4. Divide rice in 2 bowls (if serving one, save the other portion for a meal tomorrow). Top with kimchi, cooked marinated protein of choice, sautéed cruciferous vegetables, nori, avocado, sesame seeds, and cilantro. Enjoy!

Tips:

1. When measuring the honey with a tablespoon, measure the olive oil first. The excess oil coating the spoon will make the honey slide right off the spoon.

2. If you do not have a large enough bowl for your proteins to marinate it, you could marinate them in a resealable bag!

3. You could make double the recipe and use it for meal prep for the week!

4. Save any of the excess drippings in your pan after cooking your protein. Drizzle that on top of your bowl for some extra flavour!

5. Don’t feel like eating the same bowl tomorrow? Turn it into fried rice! Heat 2 tbsp olive oil in a sautée pan on medium heat. Add 2 beaten eggs. Once scrambled, add your leftovers to the pan (other than avocado), let cook until the rice is slightly crispy.

The post Recipe for Sesame + Tamari Marinated Salmon Bowl from City Shred appeared first on Toronto Guardian.