I'm starting to think I say this a little too frequently, but, I promise, this dish tastes much better than it looks! I discovered this recipe watching 'Nadiya's Time To Eat' on Netflix. Here is the link, if you would like to check out the original recipe. I like that show, and this dish, because everything is easy to make quickly!
Here is how I made this dish:
I picked about 10 small to medium sized beets from the garden. I rinsed them, and then put them in a steamer basket and steamed them until they were soft enough to easily poke through with a fork. Then, I plunged them in cold water, and pushed the skins off with my thumbs. I combined them with the following ingredients in my Vitamix high-speed blender:
Kale-Onion Dehydrator Crackers
So, after years of debating whether or not it was worth the investment, I finally bought a dehydrator! I really lucked out, because the first cracker recipe I tried was glorious!
Also, for those of you contemplating the purchase, I was brave and didn't buy an Excalibur, despite its reputation as being the best on the market. Instead, I bought a Cosori. I had expected to let it rattle along in the basement; but I discovered it looks great on the kitchen counter, is relatively quiet, and it warms up the kitchen in the winter! It was also MUCH cheaper.
Here is the recipe for these amazing crackers. The only way I deviated from the recipe (because, of course, I wanted to make it easier) was to score the crackers at the start of dehydrating, so that I could just set it and not think about them anymore. They turned out amazing!
* I did THE STUPIDEST THING I'VE EVER DONE when I was making this recipe. I was using my mother's food processor, and I got impatient and tried shoving the kale through the feed tube with a butter knife. Of course, it slipped from my fingers and fell into the running processor, which immediately seized and irreparably died. So, that was sad, BUT, it meant I had to buy a new food processor, which I'm actually pretty excited about! Stay tuned, I'll probably want to show it off!
Cauliflower Crust Pizza
Somewhere along the lines, I got it into my head that cauliflower pizza crust always has egg in it. Turns out, that is not at all true! Besides seasoning, this crust only has three ingredients - cauliflower, chickpea flour, and ground flax. Even better, it's pretty easy. As usual, I tried to make the recipe a bit easier, and I got away with it! I don't actually think you need to purchase 'cauliflower rice,' you could just as easily buy frozen cauliflower, and give it a quick chop or spin around the food processor. I did a side by side comparison in the grocery store recently, and the two products seemed like a comparable price, by weight.
Oh, and to report back, once I figured out 'gram flour' is actually chickpea/garbanzo bean flour....well, it's actually lots of places in North Bay, including my favourite grocery store - Freshco!
So, as follows are the alterations I made to this wonderful recipe:
* Pro tip, store your ground flax seeds in the freezer! Once they are ground, their oil becomes very prone to going rancid. Similarly, if you have the space, and you're not going to use them rapidly, you can do the same for anything else that is ground, including flour.
These are relatively easy to make, and can be used for breakfasts during the week. When I serve these, people almost always ask for the recipe! I used this recipe, from The Simple Veganista, with the following modifications. In North Bay, at the moment, the only place I can find reasonably-priced garbanzo bean flour is at Walmart, but you can also get it made by Bob's Red Mill in health food sections, and at bulk stores. However, I just realized, from looking at the recipe closer, that 'gram flour' is garbanzo bean flour!!! Now, I have to go and check all the international sections again, I'll bet it is at Freshco!
Preheat oven to 375 degrees F. If not using a non-stick muffin tin (I use a silicone muffin pans these days), lightly grease with oil or use muffin liners.
Prepare the veggies: Fry the veggies in advance OR you can finely dice them.
Mix: In a large mixing bowl, combine the chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder, and basil. Whisk in the water (batter will be runny, but that’s normal). Add the veggies, mix to combine.
Scoop: Using a ¼ measuring cup, scoop the batter into the muffin tin, filling all 12 holes. Top with the shredded vegan cheese.
Bake: Place in the oven, on the center rack, and bake for 35 – 45 minutes (depending on the veggies used). Do the toothpick test by sticking it in the center of a muffin, if it comes clean, frittatas are ready. If cooking for 35 minutes and the center seems soggy, let them cool, and they will stiffen up nicely.
Remove from oven, turn out frittatas, and place on a cooling rack to cool.
Store: Leftovers can be stored, covered, in the refrigerator, or on the counter. Reheat in the oven.
,Jerk Kidney Bean Stew
I have a patient, who is a vegan athlete, who asked me to put together a meal plan for him. It was a great challenge! I did a bunch of research so that my suggestions could be as current, and evidence-based, as possible. It was a great reminder that sesame and chia seeds are top-notch sources of calcium. It also led me to the book 'The No Meat Athlete Cookbook by Matt Frazier and Stepfanie Romine.' Here is a link to Frazier's super informative website. It's an amazing book and resource! It's just the way I try to approach food - making it practical, varied, and healthful.
So, this recipe comes from the cookbook, but I modified it so much, I'm actually not certain whether it isn't my recipe now. Also, I can't find a link to the recipe available online. I like nothing more than an easy dish that has new flavours!
So, I made this seasoning:
Then, I made the dish itself with:
How I did it:
I don't remember my parents ever making meatloaf as a kid, or being served it much as an adult, but I'm certainly enjoying the vegan versions now!
A lot of people have difficulty digesting beans and lentils. This can be for four main reasons:
* Side note - Never, EVER, prepare beans at home by just slow cooking them! You've got to bring them to a rolling boil for a few minutes first!
Anyway, back to the dish at hand. I used this recipe, with the following modifications:
Maple Sweetened Glaze:
Pasta Salad - Christmas Colours Edition
Kind of funny that my last post was a chickpea noodle salad too! I winged this salad, and it turned out SO, SO GOOD!
First of all, a shout out to Dags and Willow, where a few of these new (to me) ingredients came from!
Secondly, OH MY GOSH these chickpea noodles from Maria's homestyle Noodles were so good. I didn't even understand how good noodles could be. They cooked easily, held their shape, and didn't harden up at all once they cooled down....which is actually a miracle (for those of you familiar with gluten-free noodles). At first I thought they were a bit pricey, but once I compared the package size with Chickapea noodles (see previous post), they're actually about the same price. I have another package of their green pea noodles to try, and I'll report back. I will definitely be placing an online order.
Last but not least, thanks to Adoro olive oils and vinegars for their delicious products.
Okay, so this salad was made with (rough estimates, I didn't measure):
I'm obsessed with the Sweety Drop peppers too.
Pasta and ChEEZE
I've never made anything like this before, and it turned out AMAZING! I wasn't expecting it to be so delicious, and I didn't write any quantities down. So, following is my best memory of what I did. I highly recommend noodles made with lentils. They taste good, they hold together, their flavour doesn't overwhelm dishes, and they make you feel really full. I recommend you look for noodles that aren't mixed with rice, as we tend to get enough of that in our diet.
I hesitated for quite some time about buying an Instant Pot. I try not to fill my kitchen with electric gadgets that end up in landfills. I seriously considered buying a stainless steel pressure cooker (to replace the aluminum one that was passed down in my family) instead (because it would last forever). I finally decided it was worth it to combine a rice cooker, slow cooker, and pressure cooker in one device. I WAS NOT WRONG! It takes a little bit of work to get into the habit of using it, but then it makes life incredibly easy. All the convenience of using a pressure cooker without any of the fear of a small explosion in your kitchen!
For leftovers, I have a small collection of thermoses I choose from to carry them to work. If I pre-warm the thermos with hot water, my lunch is always piping hot, even if I eat it late.
For the chili, I used this recipe, with the following modifications:
Salmon and Carrot Salad
The neat thing about this meal, besides it being delicious, is that it is FODMAP-friendly.
The salad was made with:
Carrot Fries! I used this recipe, with the following modifications:
What I Eat
I want to give you an idea of how to eat healthfully on a restricted diet, without a lot of work, by showing you how I eat! I eat strictly gluten-free. You'll find A LOT of veggies in this blog! I eat both fish and meat a few times a week (local and/or humane, whenever possible), and dairy when I'm visiting family and friends, or eating out. I hope you find this blog inspiring and interesting!