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.
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!