mat osv.

chili roasted corn
1 corn on the cob
nob of refined coconut oil
salt
chili powder

spelt berries
1/2 cup spelt berries
1 1/2 cups water

seared tofu
1 7.75 ounce block extra firm tofu
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
nob of coconut oil

quick pickled cucumbers (8 ounce jar)
thinly sliced fresh cucumber
1/4 cup apple cider vinegar
1/4 cup water
1 teaspoon maple syrup
1/4 teaspoon salt
coriander seeds
fresh dill

salad
fresh arugula
cold pressed flax oil

Begin by preheating the oven to 350F. While the oven is preheating, prepare the corn by husking (if un-husked) the cob. Then rub the cob with a small nob of refined coconut oil. Sprinkle all sides of the corn with salt and chili powder. Place directly on the grate in the oven (once preheated) with a baking sheet on a rack below the corn to catch any spices that may fall off (easier to clean that the bottom of the oven). Roast for 30 minutes, rotating the corn every 10 minutes.

Once the corn is in the oven, combine the spelt berries and water in a sauce pan on the stove. Bring to a boil, then reduce to a simmer and cover. Let cook for 30 minutes, or until all of the water is absorbed. Drain any excess water at the end if there is any.

After you have the spelt berries cooking on the stove, prepare the quick pickles. Thinly slice your cucumber, overlapping and stacking the slices in an 8 ounce jar until they reach the top (I used about half of a medium sized cucumber, refrigerating the remaining for another recipe – but feel free to use the entire cucumber and double the recipe in a 16 ounce jar too). As you are stacking the cucumber slices, sprinkle a few coriander seeds and sprigs of fresh dill in-between the layers. Mix the vinegar, water, maple, and salt in a small bowl. Pour the liquid over the jar of cucumber slices until it covers them entirely. Seal the jar and set in the refrigerator while you prepare the rest of the salad. (Leftover pickles are best if eaten within one week.)

Once the corn has finished roasting, remove it from the oven and place on a plate to cool. When the spelt berries are finished cooking, remove them from the stove and leave the lid on the pot to allow them to finish steaming. During this time prepare the tofu. Remove the block of tofu from the water and pat dry. Slice into 8 squares, place them between a few sheets of paper towels, and press to remove the excess water. Heat a nob of refined coconut oil in a skillet on medium-low heat. Mix the spices in a small cup and rub onto one side of the tofu slices. Place the tofu in the skillet, seasoned side down, and rub in the remaining spice mix on the other side of the tofu slices. Cook for 3 to 4 minutes per side (or until a crispy golden brown). Remove the skillet from the heat when done and set aside.

Place a handful of fresh arugula in two bowls and lightly toss with a small drizzle of cold pressed flax oil. Holding the roasted corn on the cob upright, slice off the kernels with a knife. Add the kernels to the cooked spelt berries and toss. Divide this mixture evenly between the two prepared bowls of arugula. Top each bowl with 4 slices of the seared tofu and a good portion of the quick pickles.