SMOKY PÂTÉ

SERVES 1 JAR

7 oz. (200 g) smoked tofu (ideally strongly smoked)

1 cup (240 g) canned kidney beans

1/2 tsp. English, or spicy, mustard

pinch of ground ginger

1 large onion

3–4 tbsp. olive oil

2 tsp. dried marjoram

1 tsp. chopped parsley leaves

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 1417kcal
Fat: 65.6g (6.3g S.Fat)
Carbs: 134.9g
Protein: 80.9g
Sugar: 10.8g
Sodium: 523mg

METHOD

Place the smoked tofu in a food processor and crumble it into small pieces. Pour the kidney beans into a colander and thoroughly drain before adding them to the food processor with the mustard and ginger.

The onion should be peeled and finely chopped. In a pan, heat the oil and sauté the onion over medium heat. Add to the food processor and puree until smooth and creamy. Fold in the marjoram and parsley and season with salt and pepper to taste.

SMOKY CORN CHOWDER BREAD BOWL

SERVES 4 PORTIONS

1 tsp. sunflower oil

2 shallots, diced

1 clove of garlic, minced

4 cups (616 g) fresh corn kernels (or thawed frozen corn)

1/4 cup (15 g) nutritional yeast

1 tbsp. (15 ml) liquid aminos

1 tsp. liquid smoke

3/4 tsp. smoked paprika, plus more for garnish

1/2 tsp. onion powder

1 1/2 cups (355 ml) vegetable broth

1 cup (235 ml) unsweetened, nut- free non-dairy milk

2 cups (60 g) packed baby spinach

2 tbsp. (5 g) chiffonade-cut fresh basil, plus more for garnish

4 sourdough bread bowls (8 oz., or 225 g, each)

1/2 tsp. salt, or to taste

Freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 381kcal
Fat: 5.3g (0.6g S.Fat)
Carbs: 72.8g
Protein: 17.7g
Sugar: 9.4g
Sodium: 1121mg

METHOD

Warm the sunflower oil in a large pot over medium heat. Sauté the shallots and garlic in the pot for 2 to 3 minutes. Stir in the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder until evenly combined.

Bring the corn mixture to a boil with the vegetable broth and non-dairy milk. Reduce the heat to medium-low and carefully purée about half of the corn kernels with an immersion blender (so it remains slightly chunky).

Cook for 10 minutes, stirring occasionally, after bringing the soup to a simmer. Cook for another 5 minutes after adding the spinach and basil to the soup. Preheat the oven to 150°C/300°F in the meantime. Remove the tops of the bread bowl loaves and remove the bread from the centre, leaving a 1 inch (2.5 cm)-thick wall on all sides. Toast the loaves until they are golden brown.

Season the soup to taste with salt and pepper and divide it among the bread bowls. Serve immediately, garnished with smoked paprika and chiffonade-cut basil.

RECIPE NOTES

If you don't have an immersion blender, transfer half of the soup to a blender in small batches and carefully purée it with a towel over the top rather than the lid (or else you run the risk of it exploding everywhere).

SMOKY PARMESAN POPCORN

SERVES 6 PORTIONS

3 tbsp.(45 ml) sunflower oil

3/4 tsp. salt, divided

1/2 cup (105 g) popcorn kernels

1 1/2 tbsp.(25 ml) melted soy-free vegan butter

3 tbsp.(20 g) Sunflower Parmesan

1/2 tsp. smoked paprika

1/4 tsp. chipotle powder

NUTRITIONAL VALUES

Calories: 178kcal
Fat: 12.6g (1.2g S.Fat)
Carbs: 15.1g
Protein: 4.7g
Sugar: 0.5g
Sodium: 340mg

METHOD

In a large pot, heat the sunflower oil and 1/2 teaspoon salt over medium-high heat. Add three popcorn kernels to the oil once a drop of water sizzles in the pot. Once they've popped, add the remaining popcorn kernels to the pot and cover with a lid.

When almost all of the kernels have popped, remove the pot from the heat and set aside to allow the remaining kernels to pop. Drizzle vegan butter over the popcorn and toss to coat evenly. Toss the popcorn with the Sunflower Parmesan, smoked paprika, chipotle powder, and 1/4 teaspoon salt to coat. Allow to cool before storing in small bags for future snacks.

SMOKY COCONUT “BACON”

SERVES 2 SNACK PORTIONS

1 1/2 cups (125 g) coconut chips

1 tbsp. maple syrup

1 tbsp. soy sauce

1 tsp. liquid smoke (optional; from a delicatessen or online)

1/2 tsp. smoked paprika

NUTRITIONAL VALUES

Calories: 243kcal
Fat: 14g (13.9g S.Fat)
Carbs: 27.3g
Protein: 3.2g
Sugar: 20.8g
Sodium: 301mg

METHOD

Preheat the oven to 140°C/275°F. Put the coconut chips in a bowl. Whisk together the maple syrup, soy sauce, liquid smoke, and 1 teaspoon water. Pour this over the coconut chips and gently mix everything together with your hands until the liquid is evenly distributed. Mix in the paprika.

Line a baking sheet with parchment paper and spread the coconut chips evenly; they should not overlap. Bake in the centre of the oven for 15–20 minutes, turning 2–3 times during cooking. Remove from the oven and allow to cool completely.