Wednesday, February 27, 2013

Gluten-Free Gingerbread Muffins

gluten-free gingerbread muffins

Breakfast is one meal, as important as it is to get the body ready for the day ahead, that I don't typically trouble over unless I have a lazy day to indulge. I tend to plan ahead and have healthy quick bites on hand throughout the week to nourish and keep me going — the sort of thing you can sit down and enjoy without rushing and without fussing. Muffins are always a good choice, as I stay away from sugary, overly processed breakfast cereals, and as much as I enjoy porridge, I do like some variety in my diet too. Besides, muffins are an easy and satisfying take-along solution.

gingerbread muffin

These moist and flavorful muffins are gluten-free, sweetened with a small amount of molasses and heightened by the inclusion of some fresh zesty ginger to complete the aromatic experience. The raisins, which are optional in this recipe, I found to be a nice contrast to the other textures and these reminded me of a really good bran muffin with a gingery twist.

Gluten-Free Gingerbread MuffinsGluten-Free Gingerbread Muffins
Recipe by
Published on February 27, 2013

Simple, moist and gluten-free gingerbread muffins loaded with spice flavor

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Dry ingredients:
  • 1 cup cornmeal
  • 2/3 cup brown rice flour
  • 1/3 cup quinoa flour
  • 1/4 cup besan (chickpea) flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon sea salt
Other ingredients:
  • 2 large eggs
  • 1 cup yogurt or milk and yogurt
  • 1/2 cup molasses
  • 2 teaspoons fresh grated ginger
  • 1/3 cup oil (I used grape seed oil)
  • dash of vanilla (optional)
  • 1/3 to 1/2 cup raisins (optional)
Instructions:
  • Grease 12 standard size muffin cups and preheat an oven to 375°.

  • In a large bowl, sift together the cornmeal, flours, baking powder, baking soda, cinnamon, cloves and salt.

  • In a medium bowl, beat together the eggs, yogurt (or milk and yogurt) and molasses. Stir in the ginger, oil, vanilla if using, and raisins if using.

  • Make a well in the center of the dry ingredients and whisk in the wet ingredients until just combined.

  • Spoon the batter evenly into the prepared muffin cups. Bake in the oven for 20 to 25 minutes until the muffins are lightly browned and set. Let sit in the pan for a few minutes after removing from the oven and then transfer to a wire rack to cool. Serve warm or at room temperature.

Makes 12 muffins
gingerbread molasses muffins

More gingerbread ideas from Lisa's Kitchen:
Pumpkin Gingerbread Waffles
Guinness Gingerbread Cake
Fresh Gingerbread with Lemon Icing

On the top of the reading stack: various notes and drafts

Audio Accompaniment: silence

Monday, February 25, 2013

Creamy Thai Coconut Mushroom Soup

vegetarian cream of mushroom soup

Think of this creamy dish as a vegan alternative to chicken noodle soup. Here chicken stays on the farm, where it belongs, and succulent and earthy mushrooms are the meaty component. Throw in some fresh bean sprouts and some rice noodles and you have a silky, comforting bowl of soup to be enjoyed anytime of year.

The recipe I present here is pretty faithful to what I did in the kitchen, but the quantities are rather approximate because there is always room to add more or less of what you desire. Cooking is not an exact science but a work of art in progress and each dish should be approached with a view to satisfying your culinary urges and well being.

Creamy Thai Coconut Mushroom SoupCreamy Thai Coconut Mushroom Soup
Recipe by
Cuisine: Thai
Published on February 25, 2013

Thick, creamy and comforting mushroom soup with gentle Thai flavors and coconut milk

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Ingredients:
  • 1/2 oz (14 g) dried mushrooms
  • 1 1/2 cups hot water
  • 2 tablespoons olive oil
  • 2 shallots, sliced into small rounds
  • 1-inch piece fresh ginger or galangal, minced or grated
  • 1 medium carrot, diced
  • 1 stalk lemongrass, trimmed and cut into strips
 
  • 3 cups fresh mixed mushrooms (I used enoki, button and oyster), sliced
  • few generous handfuls of bean sprouts
  • 3 1/2 cups (2 14 oz or 400 ml cans) coconut milk
  • 2 to 3 cups vegetable stock or water
  • 1 tablespoon tamari (soy) sauce
  • 1 to 2 teaspoons sweetener (optional)
  • a few pinches of paprika
  • 2 tablespoons Thai red curry paste, or to taste (recipe below)
  • handful of kaffir lime leaves (optional)
 
  • 1 1/2 to 2 cups uncooked rice noodles
  • juice from two limes (3 tablespoons)
  • generous handful of fresh parsley
  • 1 teaspoon sea salt, or to taste
  • fresh cracked black pepper to taste
  • 2 scallions, trimmed and chopped for garnish
Instructions:
  • Soak the dried mushrooms in the hot water for 20 minutes. Drain, reserving the soaking liquid, and chop.

  • Heat the oil over medium-heat in a large heavy-bottomed saucepan. When hot, toss in the shallots, ginger, carrot and lemongrass and stir for a few minutes.

  • Turn up the heat to medium-high and add the fresh and dried mushrooms to the pan. Stir for a few minutes until the mushrooms begin to release their juices. Add splashes of the reserved mushroom soaking liquid to the pan to keep the vegetables and mushrooms from sticking.

  • Now add a portion of the bean sprouts, stir, and pour in the coconut milk, the remaining reserved mushroom soaking liquid and 2 cups of the vegetable stock or water. Stir in the tamari, sweetener if using, paprika, curry paste and lime leaves if using. Reduce the heat to medium and simmer for 10 to 15 minutes, stirring often, until the soup begins to thicken. Add more bean sprouts to the pan, stir and simmer for another minute or so.

  • Now stir in the rice noodles, turn off the heat and cover the pan. Let stand for 10 minutes. Discard the lemongrass and add more vegetable stock or water as desired. Stir in the lime juice and parsley and season with salt and pepper. Taste for seasoning and stir in more curry paste if desired. Serve piping hot in bowls and garnish with the scallions and a few bean sprouts.

Makes 6 servings

Homemade Thai Red Curry PasteHomemade Vegetarian Thai Red Curry Paste
Recipe by
Cuisine: Thai
First published on September 15, 2012

The most popular base for Thai curries, red curry paste is a spicy chili paste made with fresh aromatic galangal, lemongrass and lime, adding a pungent and vivid flavor and aroma to curries and soups — this homemade version is especially vibrant and suitable for vegetarians

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Ingredients:
  • 10 large dried red chilies, broken into pieces
  • 2 teaspoons coriander seeds
  • 1-inch piece fresh galangal or ginger, chopped
  • 1 stalk lemongrass, trimmed and finely chopped
  • 1 large clove garlic, finely chopped
  • 2 - 3 shallots, finely chopped
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • zest from 1 lime
  • juice from 1 lime
  • water as needed
Instructions:
  • Using a large mortar and pestle, pound together all of the ingredients until a fairly thick paste is formed. For the sake of convenience you may wish to use a food processor. Add some water to achieve your desired consistency.

  • If you want a thicker paste than the version I made here, use less lime juice or omit it entirely and opt for the mortar and pestle method. I found the lime juice worked well combined with some grated zest. Fresh kaffir lime leaves and peel as well as fresh lemon basil leaves are a fragrant addition to the paste and can be used in place of the lime.

Makes about 1 cup
Thai coconut mushroom soup

More Thai dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Thai Green Curry Lentil and Vegetable Soup
Thai Coconut Mango Quinoa Salad
Massaman Curry with Paneer Cheese

On the top of the reading stack: various selections

Audio Accompaniment: Vladislav Delay

I'm passing this along to Ricki's Wellness Weekend.

Saturday, February 23, 2013

Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries

spicy chili

Perhaps I should call this dish "Fire in a Bowl". I drafted this recipe on a chilly afternoon and when I got to making it, well, I guess I was quite liberal with the spices and chilies. Writing up the recipe here, I have adjusted the ingredients, but of course feel free to cut down on the heat according to your preference. It was delicious and warming all the same, with a wonderful added chewy texture from the cooked rye berries. Fresh herbs certainly add a bit of flare to dishes like this, but dried herbs will work just fine too. Serve with some yogurt and sprinkle with some fresh grated Cheddar cheese as desired. This fusion-style Mexican-Indian dish also goes well with homemade tortilla chips.


Vegetarian Chili with Kidney Beans, Black Beans and Rye BerriesVegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Recipe by
Published on February 23, 2013

Rich, hearty, warming and nourishing spicy vegetarian chili with kidney beans, black beans, rye berries, vegetables and fresh herbs

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Ingredients:
  • 1/2 cup dried red kidney beans
  • 1/2 cup dried black beans
  • 1/2 cup rye berries
  • 1 tablespoon olive oil or sesame oil
  • 1 medium onion, chopped
  • 3 dried whole red chilies, broken into pieces
  • 3 to 4 red or green chilies or jalapeños, seeded and finely chopped
  • 2 cloves garlic, crushed or minced
  • 1-inch piece fresh ginger, grated or minced
  • 2 medium carrots, sliced
  • 5 cups water
  • 6 sun-dried tomatoes
  • 2 medium tomatoes, finely chopped
  • 2 teaspoons chili powder
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon asafetida (optional)
  • 1 tablespoon tamarind paste, seeds removed (optional)
  • 2/3 cup frozen corn
  • 1/2 cup fresh parsley, chopped
  • 1 tablespoon fresh oregano, finely chopped (1 teaspoon dried)
  • 1 tablespoon fresh thyme, finely chopped (1 teaspoon dried)
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh ground black pepper to taste
Instructions:
  • Rinse the beans and rye berries and soak in several inches of water for 8 hours or overnight. Drain and rinse, and set aside.

  • In a large saucepan, heat the oil over medium heat. When hot, add the onion, dried and fresh chilies or jalapeños, garlic, ginger and carrots, and stir for 3 to 4 minutes to soften the onions. Add the soaked beans and rye berries and pour in the water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Stir occasionally and add more water if necessary.

  • Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop.

  • When the beans are tender, stir in the sun-dried tomatoes, fresh tomatoes, spices and tamarind paste to the pot, and continue to simmer for another 20 minutes. Toss in the corn, simmer for 5 minutes, and then add the parsley, oregano and thyme. Simmer for another few minutes, and then remove from heat and season with salt and pepper. Serve hot.

Makes 6 to 8 servings
spicy chili

More chili recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Cornmeal-Crusted Chili
Southwest Vegetarian Chili
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)

Wednesday, February 20, 2013

Indian-Style Potato and Pea Salad with Tamarind and Chat Masala

Indian-Style potato salad

This potato salad is probably not what many of us would think of when a potato salad makes its appearance on the dinner table. Often we envision Mom's famous potato salad with eggs, mayonnaise and paprika, perhaps, and some green onion. Don't get me wrong — I loved my Mom's classic potato salad and it was always a favorite of mine. Potato salads can however be dressed up further and this one might even be considered a sort of sweet potato and white potato hash with peas and spices. Tangy, spicy and slightly sweet, this dish is a welcome surprise with a variety of textures in each bite — I am quite content to grace it with a salad label. It's vegan friendly too.

Indian-style potato and pea salad with chat masala

I was inspired to make it after Jac called out for potato salads for this month's No Crouton's Required challenge and because after eating lots and lots of soups over the winter months, I wanted a nice winter salad, because potato salads are not just for outdoor picnics. I'm also sharing this with Ricki's Wellness Weekend.

Serve this one warm or chilled.

Indian-Style Potato and Pea Salad with Tamarind and Chat MasalaIndian-Style Potato and Pea Salad with Tamarind and Chat Masala
Recipe by
Adapted from 1,000 Indian Recipes
Cuisine: Indian
Published on February 20, 2013

Colorful, tangy and zesty fried potato and sweet potato salad with peas, tamarind, chat masala and Indian spices

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Ingredients:
  • 1 lb (450 g or 2 large) potatoes
  • 1/2 lb (225 g or 1 large) sweet potatoes
  • 3 to 4 tablespoons tamarind paste
  • 1 teaspoon chat masala
  • 3 tablespoons oil
  • 1 cup fresh or frozen and slightly defrosted peas*
  • 1-inch piece fresh ginger, minced or grated
  • 1/2 teaspoon chili pepper
  • 1/4 to 1/2 teaspoon cayenne, to taste
  • 1/4 teaspoon amchoor (optional)
  • pinch or two of asafetida (optional)
  • 1 teaspoon sea salt, or to taste
  • handful of fresh parsley, chopped
  • 2 to 3 green onions, trimmed and sliced
*Note: if using fresh peas, boil slightly ahead of time until just tender.
Instructions:
  • Begin by roasting the potatoes and sweet potatoes in a 400° oven. Bake until fork tender — about 45 minutes depending on the size of your vegetables. Let cool.

  • While the potatoes are cooling, combine the tamarind paste with some hot water, whisk with a fork and let sit for 10 to 15 minutes. Push the pulp through a strainer and whisk with a teaspoon of the soaking water. Set aside.

  • When the potatoes and sweet potatoes are cool enough to handle, peel them. Cut the sweet potatoes into 1/2-inch rounds and slice the potatoes lengthwise into roughly 1-inch strips. Heat the oil in a cast-iron skillet or heavy-bottomed non-stick pan over medium-high heat. When hot, gently transfer the potatos to the pan and fry, stirring occasionally, until both sides are golden brown — about 10 minutes. Remove from the pan and let cool until you can handle the potatoes, and then cut into smaller pieces.

  • In the same pan, stir and fry the peas for a few minutes. Stir in the tamarind, ginger, spices, salt and fresh parsley. Transfer the potatoes back to the pan and gently stir to coat. Cook for a another few minutes, stirring occasionally, until heated throughout.

  • Transfer to a serving dish or individual plates and garnish with chopped green onion. Serve warm or cold.

Makes 4 servings
indian spicy potato salad

More potato salad recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Pesto and Potato Egg Salad
Mexican-Style Potato Salad With Avocado and Jalapeño
Warm Baby Potato and Pea Salad

Audio Accompaniment: yoga dub

Monday, February 18, 2013

Avocado Chickpea Hummus

Hummus is something that I like to have on hand often. Not only is it delicious and good for you, but it always encourages me to eat raw vegetables too. It makes for a perfect appetizer, lunch, snack or accompaniment to your dinner table. I've made several different hummus recipes in the past as it is such a versatile dip and varieties and serving possibilities are endless and certainly inspiring. Here there is an extra boost of healthiness because of the addition of fresh avocado. Hummus also reminds me of summer patio dining that I am especially nostalgic for as this seemingly never ending Canadian winter continues to frost up the windows.

avocado hummus

Store-bought hummus simply does not compare when it comes to freshness and flavor, and apart from fighting with and cleaning the food processor, it is ridiculously easy to make up a batch because it all gets tossed together and whizzed up. This version of hummus might best be described as a meeting between Mexican and Indian flavours — in fact, I made homemade chapatis to go along with the dip in addition to plenty of fresh vegetables.

This is my contribution to MLLA this month, a popular event celebrating the goodness and versatility of legumes. Lovely Susan, the founder of the event, has passed the reins onto me and I am also hosting #56. There is still time to enter for February. You have until the end of the month to send along your legume dish.

avocado hummus

Avocado Chickpea HummusAvocado Chickpea Hummus
Recipe by
Published on February 18, 2013

Smooth, light, creamy and fluffy fresh-tasting chickpea hummus with spices and avocado

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Ingredients:
  • 1 1/4 cups dried chickpeas (3 1/2 cups cooked or 2 14 oz cans)
  • 1 medium avocado
  • 2 to 3 jalapeños, seeded and chopped
  • 2 small cloves garlic, chopped
  • juice from 2 limes (4 tablespoons)
  • 1/3 cup tahini
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh cracked black pepper to taste
  • 2 tablespoons olive oil, or as needed
Instructions:
  • Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft. Drain and set aside to cool.

  • Transfer the cooled chickpeas to a food processor and add the rest of the ingredients. Process until you have a smooth and creamy mixture, adding more olive oil as needed to achieve your desired consistency.

  • Serve with lightly toasted Indian flatbreads and/or pita breads and plenty of chopped raw vegetables.

Makes 4 cups
creamy avocado hummus

More hummus recipes from Lisa's Kitchen you will want to try:
Spicy Indian-Style Hummus
Hummus with Sun-dried Tomatoes, Goat Cheese and Olives
Spicy Roasted Red Pepper Hummus
Pinto Bean and Zucchini Hummus

Audio Accompaniment: Paul Kalkbrenner

On the top of the reading stack: various piles

Saturday, February 16, 2013

Cinnamon Spiked Black-Eyed Peas Curry

cinnamon black-eyed pea curry

This an easy dish to make, making use of staples that most of us who cook Indian dishes on a regular basis will likely have on hand, and thus especially suited for busy weeknights or just days when you really don't feel much like cooking and failed to really plan ahead. Let me assure you though, it is delicious and the layering of spices with aromatic cinnamon really complements the natural earthy and nutty flavor of the black-eyed peas. Easy does not mean you have to sacrifice taste or nutrition. It can be served as the main dish for a rather simple meal with rice and flatbreads, or as part of a grander spread, because it is that good and will shine on the table and have your diners ready to eat once the lovely scents start coming from your kitchen.

Note: It is not absolutely essential that you soak the peas overnight as they do cook fairly quickly, but I would recommend soaking them for at least 4 to 6 hours to help break them down and speed up the cooking time.

Cinnamon Spiked Black-Eyed Peas CurryCinnamon Spiked Black-Eyed Peas Curry
Recipe by
Cuisine: Indian
Published on February 16, 2013

Simple, spicy, delicious and aromatic cinnamon black-eyed pea curry

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Ingredients:
  • 1 cup dried black-eyed peas
  • 1 small onion or 2 small shallots, finely chopped
  • 2 small cloves garlic, crushed
  • 2 to 3 fresh green chilies, seeded and finely chopped
  • 1-inch piece fresh ginger, minced or grated
  • 1 small tomato, partially seeded and finely chopped
  • 1/2 cup water
  • 1 to 2 teaspoons chili powder or Kashmiri chili powder)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1/4 to 1/2 teaspoon amchoor (optional)
  • 1 teaspoon sea salt, or to taste
  • 2 tablespoons ghee or oil
  • 2 cinnamon sticks, broken in half
  • 1/2 teaspoon cumin seeds
  • 2 to 3 black cardamon pods, slightly crushed
  • a few handfuls of dried and crumbled curry leaves (or 1 to 2 bay leaves)
  • handful of fresh cilantro or parsley, chopped
Instructions:
  • Rinse the black-eyed peas and soak in enough water to cover for 4 to 6 hours or overnight. Drain and rinse, then transfer to a large saucepan and add 3 cups of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 30 minutes or until the peas begin to soften.

  • While the peas are cooking, whisk together the onion or shallots, garlic, chilies, ginger, tomato and water. Stir in the chili powder, turmeric, cayenne, amchoor powder if using, and salt.

  • Heat the ghee or oil in a medium skillet or saucepan over medium heat. When hot, toss in the cinnamon sticks, cumin seeds, cardamon pods and curry or bay leaves. Stir for a minute and then add the tomato and onion-spice mixture and simmer, stirring often, for 10 minutes or until the mixture begins to thicken.

  • Add the tomato mixture to the pan of simmering beans and continue to cook, partially covered, for 15 to 20 minutes or until the beans are tender and and the curry has thickened.

  • Remove the cinnamon sticks and cardamon pods. Serve in small bowls or spoon over hot fresh cooked white basmati rice and garnish with the chopped cilantro or parsley.

Makes 4 servings
easy curried black-eyed peas with cinnamon

More delicious and easy recipe ideas for black-eyed peas:
Curried Black-Eyed Peas
Black-Eyed Pea and Mung Bean Sambar
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Peas with Potatoes and Tamarind

I'm sharing this with Ricki's Wellness Weekend

Thursday, February 14, 2013

Blueberry Lemon Cake Cookies

blueberry lemon cakes

I suppose these are really more like miniature cakes rather than cookies, but they are baked like a cookie and essentially can perhaps be best described as cake, muffin and cookie all rolled into one. You can't get much better than this I figure, if you want to indulge without completely overdoing it. And no, I am not claiming that these are good for you, because they're not particularly, despite the presence of fresh blueberries and lemon juice, but I CAN claim that they are delicious. Just in time for Valentine's Day too in case you wish to make a somewhat decadent treat. Even if you don't observe cupid's day, which I don't really, after a few long months of winter and spring still too far away, sometimes a little comforting indulgence is just want is needed.

I promise my next post will be much healthier, but in the meantime, have a cookie.

blueberry lemon cookies

Blueberry Lemon Cake CookiesBlueberry Lemon Cake Cookies
Recipe by
Adapted from Miss Karli Brae
Published on February 14, 2013

Soft, sweet and heavenly lemony cookies with fresh blueberries

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Wet ingredients:
  • 1 cup unsalted butter, softened
  • scant cup of white sugar
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla
  • juice from 1 lemon
Dry ingredients:
  • 3 1/4 cups cake flour or soft unbleached white flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • zest from 1 lemon
Other ingredients:
  • 1 1/2 cups fresh blueberries
  • 2/3 cup white chocolate chips
Instructions:
  • Line two baking sheets with parchment paper.

  • In a large bowl, beat together the butter and sugar with an electric hand mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and fresh lemon juice.

  • In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon and lemon zest.

  • Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined. Gently fold in the blueberries and chocolate. Chill the dough for an hour or longer in the refrigerator.

  • Preheat an oven to 350°. Spoon rounded tablespoons of dough onto the prepared sheets, about 1-inch apart. Bake until the bottoms are lightly browned — about 12 to 14 minutes. Let sit on the sheet for a minute, then transfer to a wire rack and let cool completely. The little cookie cakes will keep in a well-sealed container for a few days.

Makes about 2 1/2 dozen 2-inch cookies
blueberry cookies

More treats you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chocolate Orange Cookies
Quick and Easy Healthy Peanut Butter Balls
Spicy White Cheddar Shortbread Crackers
Flourless Peanut Butter Chocolate Chip Cookies

On the top of the reading stack: Feeding the Hungry Ghost by Ellen Kanner

Audio Accompaniment: Luomo

Monday, February 11, 2013

Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

cornmeal quinoa pancakes

Years ago when I worked in a bookstore the Dummies series of how-to books were everywhere to be found on almost every subject available. I had quite forgotten about them until I was recently sent a review copy of Cooking with Quinoa For Dummies, which goes to show that the supply of how-to subjects is not yet exhausted.

Now having been acquainted with this wonderful food for years, I am not, nor are many or most of my readers, "quinoa dummies" by any stretch. But it was not too many years ago when quinoa was only readily available at specialty food stores, but with a relatively recent surge in popularity of this "superfood", quinoa — including various types of the whole grain, flour and flakes — is now easily found at most grocery stores. I found this book could be much more than a comprehensive introduction for people who are new to quinoa. Written by Cheryl Forberg, who acts as the nutritionist for the show "The Biggest Loser", it's also a thorough guide to all the types and forms of quinoa, the benefits of eating quinoa, and a great variety of the many uses and methods for cooking quinoa. Ideas for appetizers and snacks, breakfast and brunch, salads, soups, mains and desserts and even beverages await the cook. There's plenty to learn from this book, even for us quinoa veterans.

Of the over 140 recipes included in this collection, the one that struck my fancy first was for gluten-free cornmeal pancakes with oat flour and quinoa flakes. During the winter I'm always on the lookout for pancake ideas, and the leftovers from a big Sunday morning pancake cook-up session make great homemade on-the-go breakfasts for my early rising husband and myself for that matter. And this one is just in time for Pancake Tuesday. I've adapted the recipe slightly, but the essentials of cornmeal, oat flour and quinoa flakes remain the same, and make for wonderful chewy-textured pancakes with a delightful nutty taste. Guilt-free too, with no added sugar but just the natural sweetness of the grains. I'll be making these again, and I hope you try them too.

And now for some extra fun: I am hosting a giveaway for this book that is open to my readers in the US and Canada. All you need to do is leave a comment on this post, and note your favorite way to use quinoa, or if you haven't cooked with it, why you want to try it by March 1st. I will then will select a random winner. Please ensure you have an email address associated with your comment so I can contact you should you be the lucky winner. Please note, this book is not vegetarian, but there is a generous number of tempting offerings that are suitable for vegetarians and vegans making it a worthwhile addition to your collection.

*Please note: I received a copy for review, but the opinions expressed here and the adaptation of the recipe are my own.

Cornmeal-Oat-Quinoa Pancakes with Dried CherriesCornmeal-Oat-Quinoa Pancakes with Dried Cherries
Recipe by
Adapted from Cooking with Quinoa For Dummies
Published on February 11, 2013

Wholesome, nutty and chewy gluten-free pancakes made with dried cherries, cornmeal, oats and quinoa

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Dry ingredients:
  • 1 cup yellow cornmeal
  • 3/4 cup oat flour*
  • 1/3 cup quinoa flakes*
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
Other ingredients:
  • 1 cup whole milk
  • 1 cup plain whole fat yogurt
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla
  • 2 large eggs, separated
  • 1/2 cup dried cherries, chopped
Notes: (1) you can make your own oat flour by processing rolled oats in a blender or food processor until powdered; or substitute quinoa flour instead (2) if quinoa flakes are unavailable, substitute rolled oats.
Instructions:
  • Combine the dry ingredients in a large mixing bowl.

  • In another bowl, whisk together the milk, yogurt, melted butter, vanilla and egg yolks. In a separate bowl, beat the egg whites until soft peaks form. Fold into the milk and yogurt mixture.

  • Pour the milk, yogurt and egg mixture into the dry ingredients and stir until just combined. Cover and refrigerate for 8 hours or overnight.

  • Fold the dried cherries into the batter 20 or 30 minutes before cooking. Butter or grease a non-stick skillet and heat over medium heat. When hot, ladle 1/4 cup portions of the batter on to the skillet and cook for 2 to 3 minutes or until the edges are turned up from the pan and the tops are almost firm. Flip and cook for another 30 seconds or until both sides are golden brown.

  • Keep the cooked pancakes warm in a preheated 200° oven while the remaining pancakes are prepared.

  • Serve hot or warm with warmed maple syrup and a pat of butter. Wrap leftovers in aluminum foil and reheat in a 300° oven for 10 to 15 minutes.

Makes 14 four-inch pancakes
quinoa pancakes with dried cherries

Other breakfast and brunch ideas with cherries you will enjoy from my vegetarian kitchen:
Cherry Cornmeal Scones
Dried Cherry Scones
Cherry Ricotta Crêpes
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

On the top of the reading stack: Feeding the Hungry Ghost by Ellen Kanner

Audio Accompaniment: LTJ Bukem

Saturday, February 9, 2013

Mushroom Polenta Pizza

mushroom polenta

This is not exactly a pizza as we would normally think of a pizza, as the 'crust' is made up of a soft polenta base. Nonetheless, it does rather look like a pizza and it even rather tastes like one too. Adapted from Yotam Ottolenghi's invaluable Plenty, the texture of the soft polenta crust is a welcome treat and the rich and earthy herbed mushrooms could not fail to please fungus aficionados.

mushroom polenta pizza

I'm sharing this with Jac's Bookmarked Recipes monthly event.

Mushroom Polenta PizzaMushroom Polenta Pizza
Recipe by
Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi
Published on February 9, 2013

Rich and earthy herbed mushrooms on a soft creamy polenta "pizza" crust

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Ingredients:
  • 3 tablespoons olive oil
  • 4 cups fresh mixed wild mushrooms, cut into thick slices
  • 1 clove garlic, crushed or minced
  • 1 1/2 teaspoons dried tarragon
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon truffle oil
  • sea salt and fresh cracked black pepper to taste
  • 2 1/4 cups vegetable stock
  • 2/3 cup cornmeal
  • 1/3 cup fresh grated Parmesan cheese
  • 3 tablespoons unsalted butter
  • 1 teaspoon dried rosemary
  • 2 tablespoons fresh parsley, chopped
  • 4 oz (115 g) Fontina cheese, cut into thin slices
Instructions:
  • Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. When hot, add half of the mushrooms and fry, stirring occasionally, until the mushrooms are softened and begin to brown. Transfer to a bowl, add the remaining tablespoon of oil to the pan and toss in the rest of the mushrooms, stirring and cooking as before. Return the other half of the cooked mushrooms to the pan, stir in the garlic, tarragon, thyme, oregano, truffle oil and sea salt and fresh cracked black pepper to taste. Transfer back to the bowl and set aside.

  • In a medium saucepan, bring the stock to a boil. Slowly whisk in the cornmeal, reduce the heat to medium-low and cook, stirring constantly, until the polenta thickens up and is still somewhat runny but begins to separate from the sides of the pot. This should take about 5 to 8 minutes. Add more stock or water if necessary. Remove from the heat and stir in the Parmesan, butter, rosemary and about half of the parsley. Add more sea salt and black pepper as needed and stir well to combine.

  • Line a baking sheet with parchment paper and preheat the broiler.

  • Spread the polenta over the prepared baking sheet into a 10-inch oblong or round shape (about 3/4-inch thick). Top with slices of Fontina cheese and broil until the cheese beings to bubble and brown. Remove from the oven and spread the mushrooms evenly over the cheese and polenta. Return to the broiler and bake for another few minutes. Serve hot and garnish with the remaining parsley.

Makes 4 servings
mushroom polenta

More ideas for polenta from Lisa's Vegetarian Kitchen you are sure to want to try:
Artichoke Tart with Polenta Crust and Fresh Rosemary
Polenta with Mushroom Ragout
Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons

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