Sea Asparagus

sea asparagus -trustinkim.com

I was fortunate to spend some time in Haida Gwaii recently, an archipelago off of B.C.’s coast. It is a gorgeous place, with lush forests and stunning coastlines. The Haida people have lived here since time immemorial and we experienced a thriving culture. We were able to see a lot of totem poles and other traditional art, and we experienced the sharing spirit of the place. 

While staying in Masset at the Copper Beech House we were honoured to be invited to a dinner where we had, among other things, this pan-fried sea asparagus. Of course I had to find out more about it, so Chelsea who runs the show at the Inn taught me what to do. She taught me where to harvest it, and how to soak it to get rid of a lot of the salt, and then how to cook it. (see below)

Sea asparagus makes a nice side vegetable dish, or in a small quantity it could be a lovely garnish for salmon. We had it with ling cod and spruce tip syrup, and some herbed baby potatoes.

Sea asparagus goes by many names: sea bean, samphire, glasswort, saltwort, and probably others. Here is a link to an article about sea asparagus if you’re interested in learning more about it. Also this one. will give you more information on where to harvest. You can buy it at some Farmer’s Markets, but you can forage it for free if you live in the right area!

What you need:

  • sea asparagus
  • butter or olive oil

What you do:

  1. After harvesting the sea asparagus, clean it of any bits that don’t belong, brown parts especially.
  2. Rinse the sea asparagus, then soak it in fresh water for about an hour.
  3. Heat some butter or olive oil in a frying pan. Cook the sea asparagus briefly, tossing with tongs. It should still be bright green, so that it doesn’t become soggy. 
  4. Serve immediately.
View from Tow Hill - trustinkim.com
View from Tow Hill, Haida Gwaii

 

Old Massett Totem Pole - trustinkim.com
Totem Pole in Old Massett, Haida Gwaii
eagle close up - trustinkim.com
I was fortunate to have a visit from this eagle. He landed terrifyingly close to me, so I took a few steps back and snapped his pic.

 

No-Bake Nut Butter Cookies

no-bake nut butter cookies

A perfect treat when you don’t want to turn on your oven, these chocolate-coated nut butter cookies are simple and tasty. I needed something sweet to bring to a picnic, something that adults and kids would enjoy, and these were perfect. Plus I was happy to not heat my home up with the oven. And also perfect, because . . . well, peanut butter and chocolate are a match made in heaven!

The recipe calls for oat flour. I just whizzed some rolled oats in the food processor until they were finely ground.

This recipe makes about 3 dozen tiny cookies. They are quite rich, so I opted to make them really small rather than the two tablespoons that the original recipe calls for. I made my cookies with peanut butter, but you can use the nut butter of your choice.

If you omit the chocolate these would make a great power cookie for hiking or biking. Unless you’re hiking or biking in cool weather, when the chocolate wouldn’t melt.

You can store the cookies in the fridge for about 10 days.

What you need:

  • 3/4 cup (188 mL) nut butter
  • 1/2 cup (125 mL) honey
  • 1 teaspoon (5mL) pure vanilla extract
  • 3 cups (750mL) oat flour
  • 1/2 teaspoons salt
  • 3/4 cup (188mL) chocolate chips

What you do:

  1. Line a baking pan with parchment paper, or wax paper if that’s all you have.
  2. Heat the nut butter and honey in the microwave or in a pot on the stove. Whisk in the honey.
  3. Add the oat flour and salt, then mix until combined. 
  4. Scoop one tablespoonful of the mixture at a time and use your hands to form each into a ball. Flatten the cookie into a disk and place it on the parchment-lined baking sheet. Use a fork to make the crosshatch pattern typical of a peanut butter cookie.
  5. Refrigerate the cookies while you prepare the chocolate. I used a double boiler, but you can carefully melt it in the microwave if you prefer.
  6. Dip each cookie in chocolate, then place it on the parchment again. Let the cookies sit until the chocolate has set. I did this in the fridge because it was a hot day when I made them, and also I was running late for my picnic!
  7. Enjoy!
pb & chocolate match made in heaven - trustinkim.com
“Match Made in Heaven”

 

Spanish Tapas-style Blistered Shishito Peppers

shishito peppers - trustinkim.com

A number of years ago I was on a trip to Spain, and I was treated to an amazing tapas feast. We ate so many delicious foods that night, but my favourite by far was the Padrón peppers – blackened, slathered with olive oil, and topped with crunchy salt. They were mildly hot; some were a little warmer than others, but the heat wasn’t uncomfortable.

I didn’t think I would enjoy these at all, since I’m not fond of green bell peppers, but these are completely different from bell peppers. Yay for trying new things!

When I got home from the trip to Spain I thought I would make these peppers all the time when I had guests, however, limited access to Padrón peppers in Vancouver crushed my dream. I was able to find them once at a Farmer’s Market. I paid a small fortune for them, and they were so hot that no one would eat them! I did eat them because I can be a bit stubborn, but they were not nearly as good as the ones in Spain.

Enter: the Shishito pepper. I found them in Vancouver at a Persian store, and at my local Korean store they are labelled as Twist peppers. They are incredibly similar to Padrón peppers – yay!

What you need:

  • Shishito or Padrón peppers
  • olive oil
  • flaky sea salt

What you do:

  1. Wash and dry the peppers.
  2. Bring a large frying pan (I like cast-iron for this) to high heat. Add a glug of olive oil, then add the peppers. Allow to fry for about one minute before turning; they should be blistered and darkened on the first side.
  3. Fry on the other side for another minute or so.
  4. Drizzle a bit more olive oil, then use your fingers to sprinkle on some sea salt.
  5. Enjoy them while they’re hot! You can always soak up the excess olive oil with some bread.

No-Bake Chocolate Date Nut Brownies

 

date nut brownie - trustinkim

This nutty brownie is a no-bake, vegan, gluten-free, lactose-free, raw recipe that also happens to be super tasty. It makes a great energy bar that you can pack for a big bike ride or hike. It contains nuts to give you some protein, and there’s natural sugar in the dates to make it taste good. 

You don’t need an oven, but you will need a food processor for this recipe. It keeps well in the fridge for a few weeks, or the freezer for a few months.

Just know that it is not your typical brownie that is cakey or gooey. You can find some of those recipes here here, and here.

I halved the recipe when I made it, but here is the full recipe version that comes from theminimalistbaker.com.

What you need:

  • 1 cup raw unsalted almonds (roughly chopped)
  • 1 cup raw walnuts
  • 1/2 cup raw walnuts, roughly chopped
  • 2 & 2 1/2 cups Medjool dates (pitted)
  • 3/4 cup cocoa powder or raw cacao 
  • 1-2 tsp espresso powder or finely ground coffee
  • pinch sea salt
  1. Line a cake pan with parchment paper (or loaf pan for 1/2 a recipe)
  2. Place 1 cup of the walnuts along with the almonds in the food processor and process until it is finely ground.
  3. Put the cocoa, espresso powder and sea salt in the processor, then pulse to combine. Place in a bowl and set aside.
  4. Process the dates until soft, then remove to a bowl.
  5. Put the nut and cocoa mixture back in the processor, then slowly add the dates through the spout in the top of the processor. Process until it becomes doughy; I had to add a little bit of water. The mixture should come together when you squeeze it.
  6. Place the mixture into the lined cake pan, then add the chopped walnuts. Combine the walnuts with the brownie mixture, then press it down until it is flat.
  7. Cover and refrigerate for about half an hour before cutting.
  8. Enjoy!

Cashew Cilantro Sauce

cashew dressing - trustinkim.com

This pretty green sauce makes an excellent topping for Mexican food. Cilantro and parsley with a hint of lime, combined with the creaminess of cashews makes it irresistible. So far I have used it in a Burrito Bowl (pictured), and it was also delicious on pinto bean and avocado enchiladas. When I was eating my leftovers at work a lot of people were curious about it – but it’s not just a pretty face! So delicious!

I found this recipe in The Plant-Based Foodie: Vancouver by Brad Hill. It is part of a recipe for a burrito bowl, but this dressing was definitely the standout of the dish. The only changes from the original recipe are: I halved the recipe, and I used unrefined sunflower oil rather than grape seed oil. I probably used less parsley and more cilantro than the recipe called for because I’m not the biggest fan of parsley, and also I don’t tend to measure with recipes like this.

The sauce will keep in the fridge for a few days.

What you need:

  • 1/2 cup cashews
  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1 & 1/2 tablespoons grape seed oil or unrefined sunflower oil
  • juice and zest of 1/2 lime
  • 1 tablespoon Dijon mustard

What you do:

  1. Soak the cashews in water for at least an hour, then drain them.
  2. Put all the ingredients in the blender and blend for about a minute, until the mixture is smooth. Add a little water if you want it to be a little runnier.
  3. Season to taste with salt and pepper.

Herbed Cheese-Stuffed Mini Sweet Peppers

herbed cheese stuffed mini peppers - trustinkim

These beauties made a tasty little appetizer. Super easy too.

The type of cheese and herbs you use is up to you and your taste preferences, or what you’ve got on hand. I used a combination of Tofutti “Better than Cream Cheese” along with some goat cheese, and mixed in some basil and parsley.

These can be made vegan by using cream cheese and parmesan non-dairy substitutes.

What you need:

  • mini bell peppers
  • cheese of your choice: goat cheese, cream cheese, Tofutti “Better than Cream Cheese,” or a combination of cheeses
  • chopped fresh herbs (your choice: basil, oregano, or dill, or…) Green onions are another option
  • salt and freshly cracked pepper
  • parmesan cheese

What you do:

  1. Preheat the oven to 400F.
  2. Slice the peppers in half lengthwise and remove the seeds. Save one pepper to chop up for a garnish. Roast the peppers in the oven for about 5 minutes.
  3. Combine the herbs, soft cheese, salt and pepper, then spread it into the cavity of the peppers. Top them with a bit of parmesan cheese, then pop them in the oven just long enough to heat them up, about 10-15 minutes.
  4. Garnish with chopped pepper and a few herbs. Enjoy!

Manchego Cheese Appetizer

manchego cheese appetizer - trust in kim

My friend Sarah shared this with me the other day, along with a nice glass of red wine. It’s really simple, just some beautiful cheese with a bit of honey and some hand-ground coffee beans . . .  but it is a gorgeous combination of flavours.

Manchego is a Spanish cheese made with sheep’s milk. It is not a pungent cheese, but it’s got a great flavour. The sweetness of the honey and the bitterness of the coffee beans somehow pair perfectly with this cheese.

Sarah found the recipe in a Jamie Oliver cookbook.

What you need:

  • a wedge of Manchego cheese
  • honey – whatever you have in your house, or something fancy
  • coffee beans (don’t use pre-ground beans)
  • baguette (optional)

What you do:

  1. Remove the cheese from the fridge at least an hour before serving
  2. Use a mortar and pestle or a coffee grinder to grind the coffee beans finely, then make a little pile of them on a decorative cutting board or plate.
  3. Pour some honey into a small bowl, and place it on the board along with the cheese and coffee grounds.
  4. To serve, cut a slice of cheese, then dip it in the honey, and use your fingers to sprinkle on a little coffee. So delicious!