1. Set on the stove a larger stock pot (12L+), a smaller pot (8L) and set two bowls (6L) on the counter.
2. Dice and divide the onion into both a 1/4 and 3/4 cup portion.
3. In the smaller pot bring to a simmer all 1L (4 cups) of tinned diced tomatoes, 1/4 cup diced onion, and 2 tbsp olive oil. Let simmer for 10-15 minutes.
4. Meanwhile, dice and divide the green pepper and one carrot. Grate the second carrot.
5. In the larger stock or canning pot, add 2 tbsp of olive oil and sauté 3/4 cup of diced onion until translucent (not brown), 1/4 cup of diced green pepper, and the grated carrot (1/2 cup). Remove, and set aside in a bowl.
6. Into the large stock or canning pot, add 3L (12 cups) water, salt, the diced carrots, the halved potatoes, the whole beet, celery, and half of the simmered tomatoes from the smaller pot.
7. Bring to a covered rolling boil until the halved potatoes are easily pierced with a fork.
8. Meanwhile, set aside the second half of the tomatoes from the smaller pot into the bowl where you placed the onions, green pepper and grated carrots from step 5. Rinse out the pot.
9. In the newly rinsed smaller pot, sauté 2 cups of the shredded cabbage with 2 tbsp olive oil until soft and translucent.
10. Once the halved potatoes are cooked through (approx 20-25 mins) remove them from the larger stock pot and place them in the second bowl to mash with 1/2 cup cream or coconut cream, 1/4 cup green pepper, 1/4 cup green onion and 1 tbsp of fresh dill.
11. Add to the larger stock pot the diced potato, remaining 3 cups of raw shredded cabbage, and 1/2 cup cream or coconut cream. Bring to a boil for 5-10 minutes.
12. Add the potato mash into the larger stock pot, stir. Bring back to a boil.
13. Add to the lager stock pot the remainder of the simmered tomatoes, sautéed carrots and onion from the bowl, and sautéed cabbage from the smaller pot. You can now wash and put away your smaller pot and two bowls.
14. To finish, add 1/2 cup green onion, remaining diced green pepper, 1 tbsp fresh dill. Remove whole beet.
15. Remove from heat and let rest 10-15 minutes.
16. Cracked sea salt and black pepper to taste.
17. Serve with cayenne at the table.

Lemon Asparagus Risotto

1. Boil the farro or spelt berries in water or stock for 20-25 minutes until al dente, drain and set aside.
2. Begin the Toasted Crumbs (see below).
3. Warm the vegetable stock in a small pot.
4. Slice the leeks in half lengthwise, and wash them under running water while fanning the leaves out to clean thoroughly. Slice the white portion into 1 cm pieces. (You can freeze leek greens with other vegetables to make a homemade stock).
5. Heat up a large pot or casserole dish on medium and add a little splash of olive oil.
6. Sauté the leeks (or onion) for 5 minutes until they start to look translucent.
7. Add the chopped garlic along with the lemon peels and arborio rice.
8. Stir frequently for several minutes until the rice starts to toast and become slightly translucent.
9. Add in the white wine, stir for a couple of minutes, and add the drained farro or spelt berries.
10. Add in a ladle-full of the warm stock. Stir the risotto with a wooden spoon until the stock is absorbed. Keep the risotto at a medium-light simmer, and continue adding in stock and stirring often for 35-40 minutes. This is a great time to enjoy some wine and company while taking turns to stir!
11. Meanwhile, lightly pan fry the asparagus and add a splash of water to the pan to give them a quick steam and a bright green color. (you can also roast the asparagus in the oven, but check often so they do not get overcooked)
12. Taste the grains when they start to look soft and creamy, and control the amount of stock you add near the end of the cooking time to get your preferred consistency. Grains should be soft with a little bite.
13. Remove the 2 lemon peels. If you can’t find some of the pieces this is fine they will just add to the overall flavor.
14. Stir in the chopped baby spinach or kale leaves, and cover to let them wilt.
15. Stir in the asparagus, lemon zest, lemon juice and some (optional) shaved parmesan or sharp cheddar cheese.
16. Serve into bowls.
17. Sprinkle with toasted crumbs and serve immediately with a crisp white wine.

Toasted Crumbs

1. Bake the bread slices at 275 F/140 C for 20-30 minutes, turning half way through until very dried out and crumbly. Day old crusty bread works best for this, but you can also make it from frozen bread.
2. If you are using a food processor – Chop the bread into cubes and pulse into large crumbs. Add the walnuts, chili flakes and salt. Briefly pulse again to chop the nuts.
3. If you are using a knife – Chop the bread into large crumbs and roughly chop the walnuts.
4. Mix in the salt and chili flakes.
5. Sauté the crumbs in a pan with a little olive oil until toasted and sizzling.
6. Set aside (if you can)… They are delicious sprinkled on just about everything!

1. Preheat the oven to 250 F / 120 C
2. Combine the cereals and pretzels together in a large roasting pan or two baking pans.
3. Warm the coconut oil to liquid, then combine with the olive oil, Worcestershire, and seasonings in a small bowl or glass measuring cup.
4. Pour 2/3 of the seasoning liquid over the pan of mixed cereals and pretzels, stirring well to coat the pieces.
5. Pour the remaining 1/3 of the seasoning liquid over the mixed nuts, and set aside
6. Bake the cereal and pretzel mix for 60-75 minutes, stirring every 15 minutes. After the first 30 minutes, add the nuts, stir, and return to the oven for another 30-45 minutes.

Dough

1. In a large bowl, mix flour and salt.
2. In a smaller bowl, beat egg. Add olive oil and warm water, and whisk together.
3. Pour liquid, reserving 2 tablespoons, into the flour.
4. Combine using a fork, and knead gently until the dough comes together, without over mixing. Add reserve liquid only if needed.
5. Make 3 dough balls, and place in a lightly floured bowl. Cover and rest at room temperature for 1 hour.

Potato Filling

1. Peel potatoes, and boil in a large pot with garlic cloves and sea salt. Cook until soft but not water logged.
2. While the potatoes are boiling, sauté 1/2 onion with olive oil. Cover the onions with a lid if they start to dry out before cooking through.
3. Drain and mash the potatoes.
4. Add onion and cottage cheese to mashed potatoes.
5. Salt and pepper to taste.

Making the Pierogi

1. On a lightly floured surface, roll out dough to 3mm (1/8″) thick.
2. Using a 75m (3″) inch ring or glass, press out circles into the dough.
3. Pinch and stretch each circle, thinning out the dough and increasing the size slightly.
4. Place 1 tablespoon of potato filling onto the center of the circle.
5. Fold over to create a half circle, bringing two edges up around the filling to meet at the top, and press down either side, sealing the filling in the dough.
6. Dough trimmings can be lightly kneaded and re-rolled once, but any more will harden the dough.
7. Place Pirogi on parchment or wax paper on a baking tray. Pierogi can be flash frozen on the tray and then stored in ziplock bags until ready to cook & serve.

To Serve

1. Bring a large pot of water to boil.
2. Meanwhile, sauté onion in oil until soft and they start to turn golden.
3. Add Pierogi (fresh or frozen) and boil until they begin to float. If boiling from fresh, be sure pierogi have not stuck to the bottom of the pot.
4. Drain well and sauté until golden.
5. Serve with cooked onions, and if you like, sour cream and chives.

1. Preheat oven to 375 F / 190 C
2. Toast the bread cubes on a baking tray until golden and crunchy
3. Heat up the olive oil in a heavy pan and sauté the onion, celery, garlic and apples until soft and fragrant.
4. In a large bowl, mix the toasted bread cubes, sautéed mixture, fresh chopped herbs and walnuts.
5. Pour over two to three cups of stock and combine well until the bread cubes have absorbed the liquid, and the stuffing forms together when pressed down.
6. Place into a baking dish and cover with tinfoil, baking for 25 minutes.
7. Uncover and bake for an additional 15 minutes or until the top is golden and crunchy.

1. Dice the onion and sauté with 2 tbsp of the olive oil in a medium saucepan for 5 minutes, until translucent.
2. (Optional) Dice the mushrooms and add to the onions, and saute for another 5 minutes until they start to release their juices. Don’t worry non-mushroom lovers, this is all going to blended up together to contribute to the beautiful umami taste.
3. Add ginger, garlic, rosemary, thyme, and continue to sauté until golden. Add the remaining 2 tbsp olive oil to help sauté everything together.
4. Add the sesame oil (optional), Sriracha (to taste), apple cider vinegar, tamari or soy sauce, agave or maple syrup, and broth. This is such a versatile recipe, the more flavours you have to add the better it will taste, but if you need to substitute something generally you will still get good results.
5. Whisk it all together, bring to a boil, and simmer on med-low for 15 minutes (or longer if you have time). Note that most of the flavour is going to come from the miso that is added at the end so you are aiming for a nice base flavour to accompany the saltiness of the miso.
6. In a small bowl, mix the flour and water together until smooth, making a slurry. Add the slurry to the gravy in a thin stream while whisking, and simmer for an additional 5-10 minutes until thickened. Slurry can be tricky to work with since it changes consistency depending on how long you heat it for, once the gravy cools down, and the type of flour you use. Add more if necessary after boiling for 5-10 minutes (or when reheating to serve).
7. Remove from the heat, and stir the miso paste into the gravy. To make your life easier you can loosen the paste in a bowl with a little liquid before adding to the gravy. By adding the miso paste at the end of cooking you preserve more of the nutritional value.
8. Blend the gravy together in a blender or using a stick mixer to make it smooth.
9. Taste and adjust the seasoning as necessary.

1. Combine the cranberries, orange zest, orange juice, cinnamon stick, cloves and sweetener in a small saucepan, and simmer for 10-15 minutes, stirring occasionally.
2. The sauce is ready when the cranberries have burst and start to thicken together.
3. Taste for sweetness and adjust as needed.
4. Remove the cinnamon stick to serve.