Good things to eat

Posts tagged ‘Vegetarian’

Savory Oatmeal Cookies

Okay, who are we kidding, they are still called “cookies” for a reason!!

But my problem with things called cookies is that it always conjures up something bad for you, something void of nutrient, something…..silly.

So yes, this is called a cookie and does have many of the ingredients found in traditional cookie, but this one has been jazzed up to pack as much extra nutrients as we can into each little bite.

The other great thing about these is that they contain very little sugar!  BONUS.

If you have been following this blog for any time you will have gathered that I am on a life long quest to find an agreeable substitute to the traditional store-bought cracker!

As tasty as some commercial crackers might be, they inevitably always give me heartburn and usually after I’ve read the package I can tell why!

And some of my home-made cracker experiments have gone better than others but usually turn out to be more suited to people with dietary restrictions who are happy to get whatever they can that they can actually eat.  So compared to “nothing at all” they are fine but not exactly a great snack that you would binge on, if you know what I mean.

But I think I may have finally found what I am looking for with these babies.

They have lots of good for you stuff in them, not too much bad for you stuff and they actually TASTE great!!

Give em a try.

 

You will require:

  • 1 cup large flake rolled oats
  • 1 cup all whole wheat flour ( or combos of your choice)
  • 1/4 cup golden or regular flax seeds
  • 2 tbsp brown sugar ( or equivalent of sweetener of your choice)
  • 1/2 tsp sea salt ( little more if you like things saltier)
  • 1/4 tsp baking SODA
  • 1/4 cup good olive oil
  • 1/2 cup grated cheese ( I used old cheddar but parmesan would be good too)
  • 1 egg

Optional but strongly recommended additions:

  • 3 green onions finely chopped
  • 1 tsp chopped herb like rosemary
  • a few turns of cracked black pepper
  • good finishing salt to sprinkle on top

 

Whip out the Mix Master, although a mixing bowl will do just fine and add:

The oatmeal, flax-seed,brown sugar, olive oil and egg, stir together and let sit a couple of minutes till the oats get a bit gooey.

Then add, salt, baking soda, (onions and herbs), grated cheese and mix those thoroughly into the mixture.

Then a few spoonfuls at a time, add in the flour and keep stirring it in till the dough comes together nicely but isn’t too gooey or too dry.  So you might end up using a little more or a little  less than the original cup size asked for.  But the other ingredients can be more or less absorbent, so you won’t know for sure till you are in it.

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Then you are going to line a baking sheet with parchment and if you haven’t already done so, heat your oven to 350 degrees.

I just used two teaspoons, one to scoop out of the bowl and one to push it off the first spoon on to the tray.  Just like any drop cookie you might make.

Then go over them with a fork and squish them down flat.  They don’t spread while baking like some cookies do, so what ever size you end up squashing them to, will pretty much be their final size.   Then sprinkle with a bit of finishing salt and into the oven they go!

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Bake for about 25 minutes or until they get golden brown around the edges.

They are delicious immediately or in as long as it takes to cool enough as to not burn your mouth, or let them cool on a rack and then place in an air tight container and keep like you would any home-made cookie.

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But the best part….to me, they are the answer to my quest for a home-made cracker!  They are great with a bit of jam or some cheese or whatever you like to put on crunchy flat things!!

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Zucchini Fritters

Here is a surprisingly tasty snack for you.

Over the last few weeks there seems to have been so many “Snack Worthy” things on TV.  All of the award shows and of course the Super Bowl…….

So I was looking for something a little more interesting to serve than all the usual suspects.

I happened to find something similar to this on a Vegan website – no need to tell anyone they were Vegan and spoil the decadent impression that they made!

In the original recipe they were served with a cashew cream, so they were truly Vegan.

I served them with sour cream laced with Chipolte Tabasco sauce, which is still a Vegetarian item!

Start by grating:

  • 3 medium zucchini

Put the grated zucchini into a clean tea towel and squeeze it over the sink as hard as you can to get as much of the liquid out as possible!

Then add to a mixing bowl with:

  • 1 medium grated carrot
  • 3 Tbsp finely chopped red onion

Meanwhile grind in a coffee grinder or mini food processor:

  • 1 Tbsp flax seeds

And then add that to:

  • 3 Tbsp water

And let those sit together for about 5 – 10 minutes till they form a thick goop.

This is what we are going to use instead of the traditional egg.

However, if you don’t have any flax, or a grinder and don’t care about egg, by all means use egg!

Then toss together the flax with the zucchini, carrot, onion with:

  • 1/4 cup chickpea flour
  • 1 Tbsp arrowroot powder
  • 1 Tbsp curry powder
  • salt and pepper, to taste

Mix these all together till you get a nice thick batter.

Heat a skillet and add enough oil to coat the bottom, but I don’t like too much so they are swimming, but enough that the bottom is covered.  I even brush the oil around with a pastry brush so the pan is well coated.

Then start adding batches of about a 1/4 cup of mixture, as many as comfortably fits, and flatten them down.

Cook until golden and crispy on both sides.   Keep them warm in a low oven till they are all ready.

And then serve immediately!   With the topping of your choice.

These were really good considering there was no egg or real flour and really kept their shape.

 

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Curried Kale Pancakes with Maple Glazed Onion topped Eggs!

Now I  know that all of the experts say that the key to a good food blog is enticing pictures of the dish that pull people in to read further and maybe even attempt your dish.

But I made something so delicious for brunch today, that I just had to tell you about it immediately.  I wasn’t even thinking that I would write about it because I had no idea it would be so good.   But then we gobbled it down and I never got a chance to take any pictures!

Hopefully just my description of the item will be enough to do the trick for you!

As anyone who has been following this blog for any length of time knows all too well,  I am a big fan of kale!  And that I like to use it in untraditional places.  Case and point in my kale pancakes.  But I have to say that this recipe is one of most looked at postings on this blog.  And in fact, if you Google kale pancakes, it is the first item listed!  On ALL of the interweb!!

So this morning I felt like making some eggs, but was out of bread for toast and it is a bit of a dreary winter Sunday so I didn’t feel like going out to get any.

What to make?  I didn’t really feel like anything too sweet………of course the kale pancakes!

So I whipped up a batch of the pancake batter, only I changed it up a bit and actually this version is completely Vegan.

Into the blender went:

  • 2 whole cloves fresh garlic
  • about 2 cups worth of ripped kale leaves, stems removed
  • 1 cup plain almond milk
  • 1 cup ( or more till you achieve right consistency) chick pea flour (or flour of your choice)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsp curry powder

Whiz that all up in the blender and then let sit a bit.

Meanwhile, heat up your skillet ( I used two at a time to move things along quicker).

Once they are ready, add a bit of butter or oil of your choice and make your pancakes as you normally would.

Keeping the cooked ones warm in a low oven.

Once your pancakes are all cooked, use one of the skillets to caramelize an onion.

When it is well caramelized, douce it with a generous glug of good maple syrup!

Meanwhile, in the other skilled, fry up as many eggs as needed.  I did them to a nice “over easy” so that when you put them on top of the pancake and cut into them, the nice creamy yoke will ooze all over.

When ready to assemble, place pancakes on the bottom, then over easy eggs and then top with the maple covered onion!

Oh MAN was that good!

And if you were so inclined, feel free to add a little bacon or sausage to the equation and some extra maple syrup on top and you will have an impressive brunch item indeed!

I really wish I had a picture for you, cause it was THAT good!

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Dodgy Beet

It’s hard to say if there is actually anything wrong with this beet.

We have become so accustomed to “cute” vegetables.   “Baby Greens” and mini this and mini that.

The truth is, these quick grown, quickly harvested vegetables don’t have nearly the same amount of nutrients as their older, possibly tougher, longer grown counter parts.

I mean it would it makes sense.  The longer you grow, the more good stuff you have in you.

So I was VERY surprised when someone gave me this beet!

A beet the size of a rutabega!  I’ve never seen such a thing!

But now I’ve been so conditioned by the “small stuff” that I am frightened of the big beet!

Was it grown under a power line?  Near a nuclear reactor?  What’s the deal with it?

Perhaps it just hid from the picking machine on a few harvests?

I don’t know.

I mean you could do great things with such a big beet.   Like slice it super thin and make raw beet ravioli out of it.

Or the biggest pot of borscht?

I don’t know.  I’m afraid of it.

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Rice Crackers

How does that saying go?  “Something or other is the mother of invention”?

Well with me, it is “expensive”.  I often come up with some of my best creations after trips to the health food store.  I walk the isles offended that they want to charge WHAT for THAT??

So then I get mad and come home and make my own version.

Today it is rice crackers.  Now with everyone on the gluten-free band wagon, rice crackers are abundant and varied and increasingly expensive.

So I googled “how to make rice crackers” and there were a few variations, but this is what I ended up doing and it was so simple.

You will need:

  • 1 cup cooked rice ( I used brown basmati)
  • 1 cooked potato or yam ( see note)

If you like you could just chop and boil the potato or yam, but I decided to roast the yam with a small diced onion like I do in my side dish ROASTED YAM to add a whole new depth of flavour to the cracker.

Then add rice and yams to the food processor.   Whiz them up until coarsely blended.

Then it is up to you what you might want to jazz them up with.  I added:

  • 3/4 tsp sea salt
  • 1 tsp sesame seeds
  • 1 tbsp pumpkin seeds
  • splash of olive oil

Whiz that up in the food processor till well blended.

Then dump the mixture out onto a piece of parchment paper that is directly on the counter or other flat surface.  Cover with another piece of parchment paper and with a rolling pin, roll the dough out nice and thin.

You may need to do this in two half batches.  With my first attempt it kept squishing out of the sides of the paper because there was too much in there.  You don’t want that.

Then when you have your dough rolled out to a nice size, remove top parchment and then carefully slip the bottom parchment with dough on top on to an awaiting baking sheet.

Use a knife to gently score shapes into the dough so that the crackers come apart easily when baked.

Then put into a 300 degree oven for about 45 minutes or until they are crisp but not browned.

Can it get easier than that??  And for a FRACTION of the price AND they are gluten-free!

BAM!

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And they turned out delicious, probably my best attempt at home-made crackers yet!

World Vegan Month

If you’ve been following along, you might remember that earlier in the year I did a VEGAN CHALLENGE where I adopted the Vegan diet for one month.

I just did it to see IF I could do it and to see if it made me feel different or not.

Well it certainly did.   CLICK HERE if you’d like to read how it turned out.  And read some back posts for some of the Vegan recipes I tried along the way.

So when I found out that it is WORLD VEGAN MONTH, I just wanted to honour all those Vegans for their hard work and dedication!   Good on ya!

And Happy World Vegan month!

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Why read food blogs anyway?

Let’s face it, there are thousands of blogs out there now, pretty much about anything anyone can come up with.

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I am always seeing ads or getting emails about ways to “get more traffic to your blog” and some of them have some good ideas but at the end of the day, I just like writing them and sharing stuff I like or have tried or an idea I got some where.  So when other people actually read what I have to say, I am very honoured that they have taken the time out of their day to do so.

And what’s better, is if I can give them some little bit of information that they can enjoy, or that sparks an idea for them to use in their lives, then my work is done.

That’s why I have so many blogs that I have signed up for and read on a regular basis.  Because the best part is, it gives you ideas to do your own thing.

I will see recipes and either think about how I might do it differently, or I might actually intend to follow the recipe verbatim, only to find that I am missing one or more ingredient and then have to improvise and then it can inadvertently become a whole new dish.

But especially with daily cooking and eating, which most of us have to spend a lot of time doing, it is hard to come up with new things.  Or worse, even remember stuff that you like to make!

Sometimes I will look back over the archives of my blog and honestly be surprised by dishes I have made but forgot about and so am happy to make again.

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So the other day I was reading a few blogs and got a hankering for something I wanted to make.

First,I got this idea from my blog friend at EMILY BITES.   I didn’t have all the ingredients that she called for so I had to wing it from what I did have.  But that’s part of the fun, putting your own twist on new ideas.

Click HERE for the original recipe.  She called it “Slow Cooker Thai Peanut Chicken”

I still have the same “slow cooker” that I grew up with that my mother gave me one day years ago because they didn’t use it anymore.   Still works just fine and will probably work for years to come, cause it only gets used a few times a year, so why shouldn’t it.

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So into the slow cooker went:

  • 1 diced onion
  • 3 cloves chopped fresh garlic
  • 1 inch chopped fresh ginger
  • 1 tsp chili flakes
  • 1 tbsp agave syrup, maple syrup or brown sugar ( whatever sweetener works for you)
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy or Bragg sauce
  • 2 heaping tbsps of peanut butter ( I use natural, the other ones will make the dish sweeter and saltier)
  • 1/2 cup orange juice ( vegetable stock would work too)

Stir all that up at the bottom of the cooker till it is nice and saucy.

Then add boneless, skinless chicken breasts.  I used four, so if making more than that, just up all of the other ingredients. Basically the rule of thumb is to have enough sauce to cover the chicken, however much it is.

Turn the cooker on high and leave it for a few hours!   Nice!

After a few hours of cooking, poke one of the chicken breasts with a fork, if it falls apart easily, it’s ready!

So then get in there with two forks and pull them all apart till everything is shredded and then stir back into the sauce.  It is actually easier to pull out each breast onto a cutting board and shred it up and then add it back in,, but I was too lazy so I just fought with it still in the cooker!

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But then, what to serve it with?

Well, I saw another blog with an idea for some kind of pancake or patty type thing that I thought might work.   When I went back to see where I had found the idea, I couldn’t find it again, a hazard of reading too many blogs.

So as usual I just “winged it” with what I had.  The one I read had grated zucchini and corn, both things I didn’t happen to have, but no fear, I found other stuff.

In a large mixing bowl, mix:

  • 1 grated carrot or small zucchini
  • half a large red or yellow bell pepper in small cubes
  • 1 cup chopped cooked potato ( left over mash would do too)
  • 1/2 cup chopped fresh cilantro
  • 1 tsp cumin
  • 1 tsp smokie paprika
  • 1/2 tsp salt
  • 1 egg

Mix all that together then add:

  • 1 cup milk ( of your choice)
  • 1 cup flour ( also of your choice)

Stir in to the vegetables to make a nice gloopy batter.  You might have to add a little more or less of the milk and flour till you get the right consistency.  It shouldn’t be too runny.

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Then when you are ready, heat a skillet to fairly hot, and add a little oil of your choice then ladle out about a 1/2 cup worth of batter into the pan, until you can get as many as fits.  Cook for about 3-4 minutes on each side.   Repeat.

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Keep the cooked cakes warm in the oven until you are ready to eat them.

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Lay a cake or two on the plate and then top with your pulled spicy chicken. There you have a delicious super easy meal!!

And if the truth be known, I had it again for lunch the next day and it tasted even BETTER after having sat together awhile!  Yum-eee.

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Vegan note:

You could easily substitute the chicken for tofu in that recipe.  Only I would cook only the sauce for a while till it was all cooked down and THEN add cubes of tofu only about a half hour before eating so it doesn’t get all mushed.

And then for the patties, just omit the egg and use a non dairy milk and you are still in business!

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