HOLLYHOCK COOKS with Linda Solomon and Moreka Jolar Photography by Maria Robledo

HOLLYHOCK

Cfood ookto nourishs body, mind and soil

THE HOLLYHOCK COOKS with Linda Solomon and Moreka Jolar Photography by Maria Robledo

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NEW SOCIETY PUBLISHERS www.newsociety.com Table of Contents

Introduction ...... 1 Welcome to Hollyhock ...... 3 Cortes Island: Hollyhock’s Home ...... 5 How to Use This Book ...... 7 Food Blessing by Martin Prechtel ...... 9

ONE: Salads and Dressings

SALADS Asian Cucumber Salad ...... 12 Spinach Salad with Toasted Seeds...... 22 Asian Slaw ...... 12 Purple Cabbage Slaw with African Couscous Salad with Caraway and Currants ...... 23 Currants and Almonds ...... 13 Arugula, Pear and Romano Salad ...... 23 Carrot Salad with Lime ...... 14 Roasted Potato Salad with Chili Green Bean and Smoked Salmon Salad . . . . 14 Vinaigrette and Cilantro ...... 24 Green Bean Greek Salad with Yellow Beans with Honey Balsamic Macedonian-style Feta ...... 15 Vinaigrette and Oven-Roasted Cherry Tomatoes ...... 25 Halibut and White Bean Salad ...... 16 Tofu Salad ...... 26 Mixed Vegetable Marinade Salad with Raspberry Vinaigrette ...... 16 Tabouleh with Toasted Seeds ...... 27 Salmon Salad with Capers and Chipotle...... 17 DRESSINGS Orzo Salad with Smoked Salmon and Parsley Pesto ...... 18 Green Goddess Dressing ...... 28 Pickled Arame Salad ...... 19 Hollyhock Yeast Dressing ...... 29 Sautéed Hijiki Salad ...... 20 Hollyhock Creamy Herbal Dressing ...... 30 Spinach Salad with Crispy Apple and Hollyhock Poppyseed Dressing ...... 31 Toasted Cashews ...... 21 Sesame Maple Dressing ...... 31

HOLLYHOCK vii Cooks TWO: Soups and Stews Black Bean Soup with Chipotle and Orange ...... 34 Portuguese Potato and Kale Soup ...... 41 Borscht...... 35 Prawn and Snapper Stew with Leeks and White Wine...... 42 Dal ...... 36 Spicy Squash Soup with Roasted Carrot Soup with Tahini ...... 37 Garlic and Yogurt ...... 43 Chilled Avocado Soup ...... 38 Thai Sweet Potato Soup...... 44 Pear and Parsnip Soup ...... 38 Caldeirada de Peixe — Portuguese Fresh Green Soup ...... 39 Fish Stew ...... 45 Mixed Bean Chili with Corn ...... 40 Lemon-Lentil Soup ...... 46

THREE: Entrées Baked Samosas ...... 48 Nut Loaf ...... 63 Barbecued Salmon with Mixed Prawns with Roasted Red Pepper Sauce . . . 64 Garden Herbs ...... 49 Roasted Vegetable Lasagne ...... 65 Barbecued Teriyaki Salmon ...... 50 Salmon Polenta Casserole ...... 66 Clams or Mussels, Portuguese Style ...... 51 Salmon Mousse Quiche ...... 66 Caponata with Serpentini Pasta ...... 52 Savory Yam Cakes ...... 67 Cauliflower and Quinoa Bake ...... 53 Shrimp and Braised Leek Tart ...... 68 Chèvre Tart ...... 54 Soba Noodles with Ginger-Miso Eggplant. . . 69 Halibut with Lime-Miso Marinade ...... 55 Cold Tangy Orchid Noodles ...... 70 Cod Dijonnaise ...... 56 Spaghetti with Black Olive Pistou ...... 71 Tomato Crowned Cod ...... 56 Mediterranean Pasta ...... 71 Curried Summer Squash Spanakopita with Green Olives and Half-Moon Bouquet...... 57 Artichoke Hearts...... 72 Filo Bake with Leeks and Spinach Mushroom Enchiladas Shiitake Mushrooms ...... 58 with Monterey Jack ...... 73 Herbed Polenta Torta with Sweet Potato and Chard Curry ...... 74 Spinach and Mushrooms...... 59 Thai Peanut Tofu ...... 75 Mediterranean Garlic Custard Tart ...... 60 Torta Rustica ...... 76 Mussels in White Wine and Dijon Cream. . . 61 Vegetable Curry with Chickpeas...... 77 Mussels with Chipotle Sauce ...... 62 Vegetable Korma ...... 78 viii HOLLYHOCK Cooks FOUR: On the Side

Antipasto Platter ...... 80 Yogurt-Hazelnut Sauce ...... 90 Acorn Squash with Orange and Nutmeg . . . 81 Roasted Barley Pilaf with Baby Bok Choy with Mushrooms Mushrooms and Hazelnuts ...... 91 and Whole Toasted Almonds...... 81 Roasted Roots with Lemon and Baked Beans with Epazote ...... 82 Rosemary...... 92 Barbecued Mushrooms ...... 83 Three Easy Ways to Prepare Tofu...... 93 Bell Peppers Stuffed with Sesame Home Fries ...... 94 Cherry Tomatoes...... 83 Green Apple Raita...... 94 Carrot and Asparagus Sesame Stir-fry . . . . . 84 Tzatziki ...... 95 Fennel and Carrot Roast with Fresh Dill . . . 85 Guacamole ...... 96 Fragrant Saffron Rice ...... 85 Mango Salsa...... 97 Garlic Potato Gratin with Chèvre ...... 86 Pico De Gallo Salsa ...... 97 Oysters ...... 87 Banana Chutney ...... 98 Green Beans Indian Style ...... 88 Cashew Chutney ...... 98 Mashed Potatoes with Roasted Garlic Coconut Cilantro Chutney ...... 99 and Chives...... 89 Mango Chutney...... 99 Moroccan Baked Squash ...... 90 Miso Gravy ...... 100 Pattypan Squash with Nut Butter Gravy ...... 100

FIVE: Dips, Sauces and Pâtés

Ginger-Miso Sauce...... 102 Fresh Curry Paste ...... 107 Hollyhock Oyster Barbecue Sauce ...... 102 Creamy Cheese Spreads ...... 108 Mexican Red Sauce ...... 103 Green Olive Tapenade...... 109 Nut Butter Sauce ...... 103 Hot Artichoke Dip ...... 109 Roasted Red Pepper Sauce ...... 104 Hummus with Roasted Red Peppers ...... 110 Sorrel Sauce for Salmon ...... 105 Lentil Spread with Walnuts and Curry . . . . 111 Sweet Basil Tomato Sauce ...... 105 Mushroom Miso Pâté...... 112 Thai Red Curry Sauce ...... 106 White Bean Spread with Caesar Tofu Dip or Salad Dressing ...... 106 Roasted Garlic and Sage ...... 112

HOLLYHOCK ix Cooks FIVE: Dips, Sauces and Pâtés cont’d

Cilantro Pesto with Sesame Sesame Dill Butter...... 117 and Lime ...... 113 Specialty Butters ...... 118 Parsley and Pumpkin Seed Pesto ...... 114 Mayonnaise with Dijon Sweet Basil Pesto with Toasted Almonds . . 115 and Tarragon ...... 119 Sundried Tomato Pesto ...... 116 Tofu Mayonnaise ...... 119 Veggie Butter ...... 116 Raspberry Vinegar...... 120 Herb Butter for Seafood...... 117

SIX: Baking

Babka with Cranberry-Almond Filling . . . . 122 Mom’s Rhubarb Coffee Cake...... 136 Basic Whole Wheat Pastry...... 123 Oatmeal Muffins ...... 137 Best Ever Cornbread ...... 124 Pear Coffee Cake ...... 138 Buttermilk Herb Biscuits ...... 125 Pissaladière ...... 139 Caraway Rye Bread ...... 126 Pita Bread with Sesame Seeds ...... 140 Crispy Cheese Crackers ...... 127 Roasted Garlic Focaccia with Dreamy Whole Wheat Scones...... 128 Dry Black Olives ...... 141 Fennel-Topped French Bread ...... 129 Roulade with Green Olive Tapenade . . . . . 142 Granary Buns ...... 130 Savory Nut Tart Shell ...... 143 Hollyhock Bread ...... 131 Savory Zucchini Muffins ...... 144 Honey Curry Bread...... 132 Spiced Carrot Muffins ...... 145 Honey Wheat Bagels ...... 133 Spicy Cornmeal Muffins ...... 146 Lemon Blueberry Muffins ...... 134 Spinach Feta Rolls ...... 147 Middle Eastern Flatbread with Zucchini Bread ...... 148 Cumin Seeds ...... 135

x HOLLYHOCK Cooks SEVEN: Desserts

Almond Biscotti with Fennel and Coconut Tapioca ...... 160 Black Pepper ...... 150 Cream Puffs ...... 161 Apple Berry Pie ...... 151 Dream Bars ...... 162 Blackberries with Honey-Lavender Fruit Turnovers with Ginger Custard ...... 152 and Cardamom ...... 163 Brownie Pudding Cake ...... 153 Gingerbread Cake ...... 164 Banana-Berry Ice...... 154 Killer Peanut Butter Fudge Cookies . . . . . 165 Cheesecake Sauce for Fresh Fruit ...... 154 Layered Nut Torte...... 166 Chocolate Bottom Banana Lemon Squares ...... 167 Cream Pie ...... 155 Mango Fool ...... 167 Chocolate Oatmeal Cookies with Orange ...... 156 Mango Ginger Upside-Down Cake ...... 168 Chocolate Tofu Cheesecake ...... 157 Peach Berry Crisp with Cardamom ...... 169 Chocolate Tofu Pudding ...... 158 Pavlova...... 170 Cocoa Banana Cake...... 159 Portuguese Rice Pudding...... 171 Cocoa Banana Frosting ...... 159 Power Cookies...... 172 Coconut Carrot Macaroons ...... 160 Sour Cream Cake...... 173

EIGHT: Breakfast

Applesauce Tahini Pudding ...... 176 Cornmeal Buttermilk Pancakes ...... 181 Baked Eggs ...... 176 Easy Whole Wheat Crêpes ...... 182 Black Rice Pudding with Banana Hearty No-Wheat Pancakes...... 183 and Lime ...... 177 Hollyhock Granola ...... 184 Breakfast Corn Soufflé ...... 178 Lavender Fruit Salad ...... 185 Breakfast Custard with Maple Brown Rice Pudding...... 185 Fresh Apricots ...... 179 Melon and Berry Salad ...... 186 Breakfast Oatmeal Two Ways ...... 180 Muesli with Dried Cranberries Cardamom Yogurt Sauce ...... 181 and Coconut ...... 186

HOLLYHOCK xi Cooks EIGHT: Breakfast cont’d

Oven-Baked Yam and Potato Hash ...... 187 Stewed Fruit ...... 189 Scrambled Tofu ...... 187 Sweet Oat Bake with Currants ...... 189 Soy Hotcakes with Orange ...... 188 Toasted Multigrain and Seed Cereal ...... 190 Soy Yogurt ...... 188

NINE: Drinks

Banana-Berry Smoothie...... 192 Hollyhock Kitsilano Tea ...... 194 Chai ...... 192 Hot Apple Cider ...... 195 Coconut Mango Smoothie...... 193 Mexican Hot Chocolate...... 195 Fairy Tea ...... 193 Peaches and Cream...... 196 Hollyhock Ginger Tea ...... 194 Tiger’s Milk ...... 196

A Week at the Hollyhock Table ...... 197 How to Cook Successfully for Large Numbers of People ...... 201 Edible Flowers ...... 201 About the Contributors...... 209 Acknowledgments...... 211 Index ...... 213

xii HOLLYHOCK Cooks THIS BOOK IS DEDICATED TO EVERYONE Dedication who has ever worked in the Hollyhock kitchen and garden, and to the Hollyhock shareholders and board members for their support and vision. Your love and passion for good food have made this book possible.

HOLLYHOCK xiii Cooks

BODY, MIND AND SOIL are inextricably linked. It is in their interconnect- Introduction edness that we find a root formula for global well-being. The soil is where it all begins. Nutrition fuels human existence, and well-nourished humans are able to grow their minds. Intelligence, At the root of our work spirit, creativity, wisdom, accomplishment, compassion and love are the flowering of the human species. is love of the land, its Food is the first priority in human society. Our farming, manufac- turing and distribution systems have grown in volume and standardiza- care and its connection tion, and food has suffered alarming losses in nutrition and quality. to the human spirit. The global-industrial food system is sacrificing the health of the natural world at a frightening rate. Soil is the ultimate source of planetary well- being. Treat it well and civilization thrives. Treat it badly and human existence is in peril. Hollyhock supports humans learning to live a more healthy and balanced life, both as individuals and as citizens. Our work is to nur- ture and inspire those who are caring for the world. We bring people and organizations together to rest, learn, grow and strategize on behalf of community and society at large. We host outstanding teachers, busi- nesses with social purpose and non-profits on the leading edge of social movements. At the root of our work is love of the land, its care and its connection to the human spirit. We celebrate this relationship most visibly at our kitchen table, and our guests revel in the diverse and delicious globally influenced cuisine. Cortes Island, our home, is famous for master gardeners and inven- tive cooks. Led by head chef, Debra Fontaine, our cooks are artists steeped in the British Columbian coastal temperate rainforest culture. So much is possible here due to the abundance of both land and sea. The long growing season, lush climate, and rich biodiversity combine to provide an enviable array of nutritious and organic options, as fresh and real as it gets. The acclaimed and beloved Hollyhock “French intensive biody- namic” garden offers daily inspiration and ingredients to our guests and cooks. Heavenly teas, stunning floral arrangements, seeds for

HOLLYHOCK 1 Cooks Sing the praises of real spreading far and wide, artworks, and contemplative reflection for the spirit, all grow robustly in our forest-meets-ocean soil. food prepared with love. Head gardener since the early 1980s, Nori Fletcher, has led a gift- ed team of devoted gardeners. Easy to imagine as temple monks, they go about double-digging, sowing, weeding, brewing compost, harvest- ing and pouring love into the soil and plants as a daily reminder to us all of the link between human body and mind, and the soil. The British Columbian coast, our region, is internationally recog- nized and treasured as one of the planet’s last great frontiers of nature. Hollyhock is famous for delectable and bountiful real food. The combination of the people and the natural world is our most important recipe. We offer the recipes in this book as a current sampling of the delectable cuisine at Hollyhock. The miracle of memorable meals — using the freshest ingredients, learning from the satisfied tummy — is more than any scientific formula can capture. Seasonal rhythms, the type of soil, the variety, climactic shifts, and much more, make all good cooks artists. Only you, in your own kitchen, can know just the right touch of this or dollop of that needed to leave everyone longing for more. We invite you inside the story of how Hollyhock cooks. We welcome your feedback about how the book works for you. Sing the praises of real food prepared with love. Celebrate the farmers whose lives are dedicated to the essential service of growing food. And please, make the extra effort to buy organic and local. Each effort is a contribution to the well-being of us all. We offer appreciation and praise to the many people who have been part of the Hollyhock kitchen and garden. Together we have grown Hollyhock as a living celebration of body, mind and soil.

— Joel Solomon, Hollyhock Board Chair and Dana Bass-Smith, Hollyhock CEO

2 introduction HOLLYHOCK Cooks STEP OFF THE FERRY and take in the spectacular sight of the Coast Welcome to Mountains and the coastal waters of the Georgia Strait. Your body relaxes, your mind expands and your psyche begins to shift as you Hollyhock absorb the vast beauty around you. Everything intrusive and harsh from the fast world of cities and high- ways and North American consumer culture is left behind in a short jour- The combination of the ney. Weathered fishing boats line the dock, rocking on the gentle waves. Nearby a small island juts out of the water, rocky and green. Beyond it exhilarating air and the lies another island. In the water the translucent bodies of jellyfish drift with the currents. The air smells of cedar forests, sap and salty breeze. stunning visual beauty One of the island’s two taxis drives you up the road that is swathed practically puts you into in the green of Douglas firs. The combination of the exhilarating air and the stunning visual beauty practically puts you into a trance. a trance. Something has definitely shifted by the time you drive down Highfield Road and the taxi lets you out at Hollyhock. You register at the front desk, then enter a one-acre garden which explodes with flowers, fruit trees, herbs and vegetables. It’s as if you’ve walked into a van Gogh painting, the colors are so dramatic and the experience is so transcendent. The scents of the flowers, the soil and sea call you closer, making you want to breathe more deeply than you’ve wanted to do in a very long time. You follow the garden path to the gate and walk up towards the massage studio, ven- turing into the woods where huge ferns, ancient-looking cedars and towering pines line the trail. The earth in the woods feels soft beneath your feet. A huge yellow banana slug makes its way slowly across the path and you stoop down to study it. A deer bolts across the trail. Later, inside the old farmhouse which is now the lodge, you pour yourself a glass of iced herbal tea and walk out onto the back deck where you sit down to enjoy the sight of the rocky beach. Starfish, oysters, clams, eels and crabs are exposed and then sheltered by the tide’s eternal ebb and flow. You’re eager to explore that rich coastal landscape, to take a dip in the ocean and then warm your body in the hot tub perched in a prime location for watching the sunset. A bald eagle flies across the sky and you watch in wonder. A gong rings, once, twice,

HOLLYHOCK 3 Cooks Whoever is gathered and once again, announcing dinner. Back inside, the cooks stand behind the kitchen counter smiling as at Hollyhock and you look over the great feast prepared for tonight’s meal. An array of col- whatever they’re ors, tastes, scents and sauces, a big bowl full of freshly picked lettuce dressed with edible orange nasturtium petals and bright yellow tulips learning, one thing is await you. At the center of the table, a spectacular arrangement of white certain — they’re lilies and pink roses is a delightful adornment. Berries and cake on the kitchen counter make your mouth water. Welcome to Hollyhock. You’ve eating well. probably had to let go of a lot of busy-ness and stress to get here. Already it’s worth it. This is going to be great, you think, filling your plate. Hollyhock, Canada’s leading educational retreat center, stands on the edge of the North American wilderness. Built several hundred feet above the high-tide line, Hollyhock provides a powerful space for people to converge and be nourished by pristine air, the lush rainforest and an ecstatic landscape of snow-capped mountains rising from the sea. Is it a personal retreat center or a high-energy meeting facility? Sometimes it’s hard to tell. When environmentalists, entrepreneurs, artists or intellectuals gather together to create closer community and hone their leadership skills, Hollyhock can seem like a dynamic conference center. When complete strangers convene to carve, dance, drum, sing, write, make paintings or masks, study mysticism or dreams, observe birds or make nature journals, do couples work, yoga or meditate, it can seem like the school we all wish we could have gone to from the very start. Whoever is gathered at Hollyhock and whatever they’re learning, one thing is certain — they're eating well. And guests at Hollyhock have eaten well for the last twenty years, since its founders put a down-payment on the old farmhouse, circular workshop buildings and living quarters that were the grounds of the 1970's Gestalt training center, the Cold Mountain Institute. They named it Hollyhock after the red hollyhocks growing at the edge of the garden. Ever since then Hollyhock’s garden has supplied the kitchen with fresh vegetables, berries, herbs and flowers and provided homegrown organic ingredients for a dazzling array of primarily vegetarian entrées, breads, salads, and desserts cooked by many wonderful Hollyhock chefs.

4 welcome to hollyhock HOLLYHOCK Cooks