John Marc

Ingredients

• 1 and ½ pounds of boneless, skinless chicken breasts, cut into 1-inch pieces

• 2 large onions, finely chopped

• 4 cloves of garlic, minced

• 2-inch ginger, minced

• 2 Scotch bonnet peppers, seeded and finely chopped (adjust the quantity based on your preferred heat level)

• 2 tablespoons of curry powder

• 1 tablespoon of allspice

• 1 teaspoon of thyme

• 1 teaspoon of black pepper

• 1 teaspoon of salt

• 1 can (14 ounces) coconut milk

• 1 cup of chicken broth

• 2 tablespoons of tomato paste

• 2 potatoes, peeled and cut into 1-inch chunks

• 1 carrot, peeled and cut into 1-inch pieces

• 1 green bell pepper, cut into 1-inch pieces

• Fresh cilantro, chopped (for garnish)

Instructions

1. Place the finely chopped onions, minced garlic, minced ginger, and finely chopped Scotch bonnet peppers into the bottom of a 3-4 quart slow cooker.

2. Season the chicken pieces with salt, pepper, curry powder, allspice and dried thyme. Mix well to coat the chicken evenly with the spices.

3. Place the spiced chicken on top of the aromatics in the slow cooker.

4. In a separate bowl, mix together the coconut milk, chicken broth and tomato paste. Pour this mixture over the chicken and vegetables in the slow cooker.

5. Add the peeled and cut potatoes, carrot, and green bell pepper around the chicken.

6. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the chicken and vegetables are tender.

7. Once the chicken and vegetables are cooked through, garnish with freshly chopped cilantro before serving.

Suggested Accompaniments

This authentic crockpot curry chicken pairs well with:

• Rice and peas

• Festival (fried dough dumplings)

• Coleslaw

• Breadfruit

• Salad

Ingredients:

• 1 pound dried pinto beans, soaked overnight in water
• 6 cups water
• 1 yellow onion, diced
• 4-5 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon chilli powder (adjust to taste)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cumin
• Optional: 1 diced jalapeño for added spice

Instructions:

1. Drain and rinse the soaked pinto beans.
2. In a large pot, combine the beans, water, diced onion, minced garlic, bay leaves, dried oregano, chilli powder, salt, black pepper, and cumin.
3. If using a diced jalapeño, add it now.
4. Bring the water to a boil over high heat.
5. Reduce the heat to low, cover the pot, and let the beans simmer for 1-1.5 hours, or until they are tender.
6. Remove the bay leaves before serving.

Tips:

• For a creamier texture, mash some of the cooked beans against the side of the pot while they’re still simmering.
• If you prefer a milder flavour, remove the seeds and membranes from the jalapeño before dicing it.
• You can also add other spices to suit your taste preferences, such as paprika or cayenne pepper.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 4

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
• 1 yellow onion, diced
• 2 bell peppers (any colour), diced
• 2 tablespoons olive oil
• 2 tablespoons fajita seasoning
• 1 head of Bibb or butter lettuce, separated into individual leaves

For Toppings (choose your favourites):

• Sliced avocado
• Diced tomatoes
• Sliced jalapeños (optional)
• Freshly chopped cilantro
• Lime wedges

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the diced onion and bell peppers to the skillet. Sauté until the vegetables soften, about 5 minutes.
3. Push the vegetables to the sides of the skillet and add the chicken strips to the pan. Cook the chicken until it is browned on all sides and cooked through, about 8-10 minutes.
4. Stir in the fajita seasoning and cook for an additional minute, until the seasoning is fragrant and coated evenly on the chicken and vegetables.
5. To serve, spoon the chicken fajita mixture into individual lettuce leaves. Add your desired toppings.

Macros (per serving, without toppings):

• Calories: 220
• Fat: 12g
• Carbohydrates: 6g
• Fiber: 2g
• Net Carbs: 4g
• Protein: 28g

Ingredients:

• 1 lb sirloin steak, sliced into thin strips
• 1 head of broccoli, cut into florets
• ½ yellow onion, diced
• 3 cloves garlic, minced
• ½ cup chicken broth
• ¼ cup coconut aminos (a Whole30-compliant soy sauce substitute)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, minced
• Salt and pepper, to taste
• Toasted sesame seeds (for garnish - optional)
• Chopped green onions (for garnish - optional)

Instructions:

1. Place the diced onion and minced garlic in the bottom of a 3-4 quart slow cooker.
2. Season the beef strips with salt and pepper. Add them to the slow cooker on top of the onions and garlic.
3. In a small bowl, whisk together the chicken broth, coconut aminos, sesame oil, and minced ginger. Pour this mixture over the beef in the slow cooker.
4. Cover and cook on low heat for 2-3 hours or on high heat for 1-1.5 hours, or until the beef is tender.
5. With 30 minutes left of cook time, add the broccoli florets to the slow cooker. Stir everything together to coat the broccoli in the sauce.
6. Cover and continue cooking until the broccoli is tender-crisp.
7. Taste and adjust seasoning if needed.

Serve hot, garnished with toasted sesame seeds and chopped green onions (if desired).

Macros (per serving, assuming 4 servings):

• Calories: 260
• Fat: 16g
• Carbohydrates: 9g
• Fiber: 5g
• Net Carbs: 4g
• Protein: 22g

Ingredients:

• 2 yellow onions, diced
• 3 bell peppers (any color), diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) black beans, rinsed and drained (make sure they’re Whole30-compliant)
• 2 sweet potatoes, peeled and diced
• 1 can (28 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (optional for spice)
• Salt and pepper, to taste
• Avocado slices, for garnish (optional)
• Fresh cilantro, chopped (for garnish - optional)

Instructions:

Place the diced onions, bell peppers, and minced garlic in the bottom of a 6-quart slow cooker. Add the diced sweet potatoes, black beans, diced tomatoes, chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir to combine. Cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours, or until the sweet potatoes are tender. Serve garnished with avocado slices and freshly chopped cilantro (if desired).

Macros (per serving, assuming 6 servings):

Calories: 380 Fat: 12g Carbohydrates: 58g Fiber: 15g Net Carbs: 43g Protein: 15g

Ingredients:

• 1.2L vegetable or chicken stock
• 30g unsalted butter
• 2 shallots, finely chopped
• 200g chestnut mushrooms, sliced
• 100g porcini mushrooms, thinly sliced
• 250g risotto rice
• 75ml white wine
• 30g grated Parmesan, plus more to serve
• 2 tbsp chopped parsley, plus more to serve
• Black pepper

Instructions:

1. Pour the stock into a pan and bring to a simmer.
2. Melt the butter in a wide saucepan over a medium heat. Add the shallots and cook until soft and translucent, about 5 minutes.
3. Add both types of mushrooms and cook until they release their moisture and turn golden brown, about 10-15 minutes.
4. Stir in the risotto rice and cook for 1 minute, until the rice is coated in the butter and mushrooms.
5. Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice.
6. Start adding the simmering stock, a ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is tender but still al dente.
7. Stir in the grated Parmesan, chopped parsley, and a few grinds of black pepper.
8. Serve the risotto immediately, garnished with extra grated Parmesan and chopped parsley if desired.

Chicken Ingredients: - Black pepper - Salt - Cumin - Paprika - Turmeric - Garlic powder - Chili powder - Onion Powder - Garlic paste

Steps: - Marinate for 24 hours before cooking - Cook on high heat with a little low smoke oil - Cook till slightly charred on each side

Rice Ingredients: - 4 Cups boiling water - 1 tablespoon paprika - 2 cubes chicken bouillon - 1 teaspon turmeric - Basmati rice

Steps: - Wash rice till water runs clear - Bring water and ingredients (without rice) to boil - Add rice - Cook uncovered till return to boil - Lower temperature to medium cook covered for 10 minutes - Uncover, cook at medium and let moisture evaporate to desired level

White Sauce Ingredients: - ½ cup plain greek yogurt - 1/3rd cup mayo (optional sub for one egg yolk + more pain greek yogurt) - Black pepper - Salt - ¼ teaspoons sugar (or honey) - 1 teaspoon lemon juice (fresh prefered) - Parsley - ½ teaspoons vinegar

Steps: - Blend till smooth - Fridge till cold

Add chopped lettuce and tomatoes to the bowl

AHEAD: SOAK CASHEWS OVERNIGHT TIME: 20 MINUTES (PLUS SOAKING OVERNIGHT) MAKES: 5 CUPS

This sauce is as American as apple pie. It evokes childhood nostalgia, and has much to do with the popularity of our Mac and Cheese (page 170) and Grilled Cheese (page 88). Our chef recommends you get creative with it, as there are innumerable applications for its use: for example, in a broccoli-and-cheese bake, as a chip dip, etc.

• 1 tablespoon olive oil
• 1 cup medium-diced yellow onion
• 2 garlic cloves, coarsely chopped
• 2½ cups raw cashews, soaked overnight, then drained
• 2 cups water
• 3 teaspoons cornstarch
• ½ teaspooon salt
• 2 tablespoons fresh lemon juice
• ½ cup nutritional yeast
• 1 teaspoon kosher salt
• ½ teaspoon Dijon mustard
• ½ teaspoon domestic paprika
• ½ teaspoon dark chili powder

Steps:

• 1 In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring often, until the onion is tender and translucent.

• 2 Carefully transfer the mixture to a high-speed blender and add the cashews, water, lemon juice, nutritional yeast, salt, mustard, paprika, and chili powder. Blend on high speed for about 2 minutes, stopping to scrape down the sides as needed, until completely smooth. Store in an airtight container in the refrigerator for up to 1 week.

TIME: 45 MINUTES SERVES: 4

It was a big day in the land of vegan when we all realized you could make this nostalgic pasta dish without dairy, and that the healthier, cruelty-free version could actually be great. We must have done something right with ours, because it’s a favorite among the nonvegans who frequent the restaurant, a tough crowd to convert when it comes to anything cheese-related. Sometimes, tables order it twice in one sitting-is there any better compliment?

Pasta: - 12 ounces dried elbow macaroni (or a 16 oz. box) - 2 tablespoons extra-virgin olive oil (Only 1 tablespoon if using premade bread crumbs) - 4 slices white bread, stale or lightly toasted - ½ teaspoon kosher salt

• 1 recipe Cheese Sauce
• ½ cup shredded vegan parmesan +¼ cup for top
• 1 tablespoon chopped top fresh chives, for garnish

Steps:

• 1 Preheat the oven to 350°F.

• 2 Bring a large ovenproof saucepan of water to a boil. Cook the macaroni according to package instructions. Drain completely and cool under cold running water. Return the noodles to the saucepan and drizzle with 1 tablespoon of the olive oil; toss well so the noodles do not stick together.

• 3 Meanwhile, tear the bread into small pieces, put them in a food processor, and process into coarse crumbs. Spread the bread crumbs in an even layer over a large rimmed baking sheet. Toast in the oven for 8 to 10 minutes, stirring occasionally, until browned and dry. Remove from the oven; turn on the broiler.

• 4 Transfer the hot bread crumbs to a large bowl. Drizzle with the remaining 1 tablespoon olive oil, add the salt, and toss. Let cool completely. (If you won’t be using them immediately, store the bread crumbs in an airtight container at room temperature for up to 1 month.)

• 5 Pour the cheese sauce onto the pasta and heat over medium heat until piping-hot. Add ¼ cup of the parmesan and stir until incorporated. Sprinkle the remaining parmesan over the top. Place the pan under the broiler and broil until the parmesan has melted. Remove from the broiler and garnish with the bread crumbs and chives. Serve immediately.

TIME: 30 MINUTES SERVES: 4 AS A SIDE

Growing up, I, like many people, loathed and feared Brussels sprouts. Now, because of this dish, l’ve turned into someone who actually craves them. What makes these simple vegan gems so remarkable and addictive is the combination of pan-searing then roasting them before coating them in a spicy-sweet sriracha glaze; the result is almost like a veggie candy. I hope this recipe-one of Little Pine’s most popular-can likewise help you trade your childhood sprout aversion for a cruciferous vegetable obsession.

SRIRACHA GLAZE - ¼ cup sriracha - 1 cup agave nectar - ¼ cup sesame oil - 2 tablespoons tamari - 1 tablespoon fresh lime juice

BRUSSELS SPROUTS - 2 tablespoons vegetable oil - 1 pound Brussels sprouts, trimmed and halved - 1 teaspoon white sesame seeds, for garnish

Steps:

• 1 Preheat the oven to 350°F.

• 2 MAKE THE SRIRACHA GLAZE: In a small bowl, whisk together the sriracha, agave, sesame oil, tamari, and lime juice until incorporated. Set aside.

• 3 MAKE THE BRUSSELS SPROUTS: In a medium cast-iron skillet large enough to fit all the Brussels sprouts, heat the vegetable oil over medium-high heat until almost smoking. (If you don’t have a pan large enough, cook the Brussels sprouts in two pans; divide the oil evenly between them.) When the oil is hot, place the Brussels sprouts cut side down in the pan, reduce the heat to medium, and cook for about 3 minutes, until dark brown. Stir thoroughly and cook for 2 minutes more. Transfer the skillet to the oven and bake for 10 minutes. Remove the skillet from the oven and toss the Brussels sprouts with enough glaze to coat them evenly. (If you have any glaze left over, store it in an airtight container in the refrigerator for up to 1 week.) Garnish the Brussels sprouts with the sesame seeds and serve.

TIME: 1 HOUR 30 MINUTES SERVES: 4

Before we opened Little Pine, I told our staff that one of my favorite foods growing up was stuffed shells, and that I had sorely missed them since becoming a vegan. They heard my thinly veiled plea and used their knowledge and creativity to make stuffed shells that are every bit as good as those my mom used to make. When people have asked me in the past about the creamy ricotta in this recipe, l’ve always said, “I don’t know how they do it,” so I’m excited to share the secret at last.

Pasta:

• One 12-ounce package jumbo pasta shells (about 24)
• 2 tablespoons olive oil

Basil tofu ricotta:

• 2 garlic cloves, coarsely chopped
• 1 teaspoon kosher salt
• 3 tablespoons nutritional yeast
• 3 tablespoons fresh lemon juice
• One 14-ounce block extra-firm tofu, drained and crumbled
• ⅓ cup fresh basil leaves, thinly sliced, plus more for garnish
• 1 recipe Tomato Sauce (or 1 jar premade)
• ½ cup shredded vegan parmesan (or mozzarella)

Steps:

• 1 Preheat the oven to 350°F.

• 2 Bring a large pot of water to a boil. Cook the shells according to the package instructions. Drain the shells well, rinse under cold water, and return them to the pot. Add the olive oil and toss to coat so that the shells do not stick together. Set aside.

• 3 MAKE THE BASIL TOFU RICOTTA: In a food processor, combine the garlic, salt, nutritional yeast, and lemon juice and process until smooth. Add the crumbled tofu and process until completely smooth. Transfer the mixture to a medium bowl and stir in the basil.

• 4 To assemble, evenly spread about 2 cups of the tomato sauce over the bottom of a large casserole dish. Scoop about 2 tablespoons of the tofu ricotta into each shell and place them open side up in the casserole dish. Repeat until all the ricotta has been used up. Pour the remaining tomato sauce on top of the stuffed shells. Bake for 25 minutes. Top with the parmesan and bake until the cheese is melted and lightly browned. Serve piping-hot, scattered with fresh basil.

Here’s the beauty of a hash: Everything comes together in one big pan there are plenty of textures to keep you interested, and it’s such a casual, spur-of-the-moment meal that you can make the seasonings work with almost anything you’ve got on hand.

Here I combined two of my fave brunch flavors, chipotle and curry, and pretty traditional hash ingredients: Yukon Gold potatoes, sausages (well, maybe vegan sausages aren’t traditional, but you get my drift), and onion. There’s a lot of smoky and spicy flavor going on, and a hint of lime juice at the end brightens everything up. I like this for dinner, too, so feel free to enjoy any time of day.

Often hash is served with a poached egg on top, and I completely understand why. It can get pretty dry, and it’s awesome to have something fatty, saucy, and delicious cutting through the flavors. To that end, I serve this with a mild tahini sauce and chopped avocado. They add creaminess and a nice flavor contrast, and the dressing is super easy to put together. I also serve it over steamed kale, because I do that with everything and because it sops up the sauce and because I enjoy the chewy texture. But a nice bed of fresh salad greens or raw spinach would be a fine touch, too.

Prepare the hash

Preheat a large skillet over medium-high heat and add 1 tablespoon of the oil.

Cook the potatoes in the oil with the salt for about 12 minutes, keeping the pan covered and flipping the potatoes every few minutes. The potatoes should be edible, but still very firm at this point, and lightly browned on a few sides. You can make the dressing while the potatoes are cooking (see directions below).

Add the onion and the remaining I tablespoon oil and cook for about 5 minutes, tossing frequently, until the onions are softened (no need to keep covered anymore).

Now add the sausages, cilantro, oregano, and curry, and cook for about 2 more minutes, just to brown and cook it through a bit. Add the chipotles and cook just to integrate the flavors and make sure the potato is tender enough to eat. Toss with the lime juice and taste for salt and seasonings.

Prepare the dressing

Add all of the ingredients to a small blender or food processor and purée until smooth. Start with ½ cup of the water and see if more is necessary.

Keep refrigerated until ready to use.

Pour the dressing over the top of the hash and sprinkle with the chopped avocado and cilantro.

For the hash:

• 2 tablespoons olive oil
• 1 pound Yukon Gold potatoes, diced into ½-inch pieces
• ½ teaspoon salt
• 1 small yellow onion, finely diced
• 2 vegan sausages (store-bought or homemade; see page 237), cut into
• ½-inch pieces (see Notes)
• ¼ cup chopped fresh cilantro
• 1 teaspoon dried oregano
• 1 teaspoon mild curry powder
• ⅛ cup chipotles in adobo sauce, seeded, finely chopped 2 tablespoons fresh lime juice

For the tahini dressing:

• 1 clove garlic, peeled / cup tahini
• 2 tablespoons nutritional yeast flakes
• 2 tablespoons mellow white miso
• ½ cup to ¾ cup water

For serving:

• 1 ripe avocado, pitted, peeled, and chopped into chunks
• Chopped fresh cilantro or scallions

Recipe by Adam Ragusea, for importing by recipe apps:: www.youtube.com/watch

RECIPE, SERVES 6-8

• 2 lb (907g) ground lamb
• 3-4 carrots
• 1 large onion
• Half a bottle (3 cups, 375mL) white wine
• 2 teaspoons dried thyme
• 1 teaspoon dried sage
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• ½ cup (118mL) Worcestershire sauce
• ¼ cup (60mL) tomato paste
• ¼ (30g) flour (use more if you want your filling more solid)
• Water or stock
• Salt
• Pepper
• A stock cube, or a spoonful of stock concentrate (like Better Than Bouillon), or a few ice cubes of homemade demi-glace.
• fresh rosemary (very optional)
• 10 oz bag (280g) frozen peas

Potato Topping

• 2 lb floury potatoes
• 1 stick (4 oz, 110g) butter
• Milk
• 2 egg yolks
• 2 oz (50g) cheddar cheese
• Salt
• Chives (very optional)

Instructions This recipe is calibrated for a 12-inch (30 cm) oven-safe skillet, but you could cook the filling in any pan and simply transfer it to a suitable baking dish.

Put the lamb into the pan and flatten it into a disk across the entire surface. Turn the heat on high underneath. While it heats up and starts to cook, grate or finely chop the carrots and onion. When the lamb is brown on the bottom, stir in the carrots and onion with a wooden spoon, scraping the bottom and breaking up the meat as you go.

Keep cooking and stirring until much of the water has evaporated, 5-10 min. When you notice the pan starting to dry out, reduce the heat to medium. When things start sticking to the bottom of the pan again, stir in the tomato paste and flour, and cook for another minute or two, until burning of the fond is imminent. Deglaze with the wine.

Stir in the Worcestershire, herbs and spices (except for salt), stock concentrate or demi-glace, and enough water to cover. Reduce heat to a simmer and cook until reduced and quite thick, at least half an hour.

Peel the potatoes and cut them into big chunks. Cover them in water and boil them until very fork-tender. Drain. Put in the butter and let it melt in the heat of the potatoes. Mash the potatoes, stirring in enough milk to get a slightly looser texture than you’d normally want for mashed potatoes. Grate in the cheese, put in the egg yolks, stir until smooth, then taste for seasoning and add as much salt as you want. (The egg yolks might not be totally cooked at this stage, so if you need to be cautious about pathogens, taste for seasoning before you mix in the eggs.) Keep the mash warm until you’re ready to put it on the pie.

Get your oven heating to 400ºF, 200ºC, ideally convection.

When the meat filling is reduced and thick, take it off the heat — the cooler it is when you top the pie, the better. Chop up the fresh rosemary and put it in (if you’ve got it), and stir in the frozen peas (still frozen). Smooth out the surface of the meat filling, then drop on the potatoes in large dollops. Pull with the back of a spatula to spread the potatoes out toward the pan edges and get everything covered in an even, thin later. If you want, use a fork to make some ridges in the surface that’ll brown nice and look pretty.

Bake the pie until the potatoes are puffy and the filling is bubbling, about 30 min. Take it out and top it with finely chopped chives, if you have them. Let cool at least 20 minutes before scooping.

Today I am brewing a beer for my home brew club called “Time Warp.” This is a barrel project, meaning I’m one of ~6 people brewing the same beer then throwing it all together to age in a barrel. I’ve loved having this beer at meetings when someone brings a rare bottle. Excited to have it on hand for myself and others.

###Grain/Sugars: 13lb 2-row

1.25lb C-80

1lb Cara-pils

0.25lb SpecialB

1lb MaltoDextrin

0.5lb Cane sugar

###Hops
3 oz Centennial

1 oz Amarillo

2 oz Amarillo

2 oz cascade

2 oz cascade

###Yeast
WLP 001 Cal Ale