crackerrrrrrs

I love crackers. Crunchy, savoury little nibbles. My fave are the ones made with green pea flour. This are also awesome. Almond flour, coconut flour, and pea flour. You know what that means? Means they are good for you.

These ones are no good for school (obvi) but they sure taste good for a snack at home. Or have a small handful with an apple for a quicky lunch. I love chili powder more than I should, so these are awesome for me.

equipment needed:

silicone baking mats or parchment

rolling pin

baking sheets

mixing bowl

mixing spoon

measuring cups

measuring spoons

ingredients:

1 cup blanched almond flour
1 cup raw almond flour
1 cup tapioca starch
1 cup green pea flour
1/4 cup coconut flour

1 tsp sea salt
2 tsp chili powder
dash stevia powder
1 tsp baking soda
(optional 2 tbsp nutritional yeast)

4 tbsp coconut oil

1 cup water
2 tbsp apple cider vinegar




directions:

1. combine in order listed -- work the coconut oil in using a fork before adding the water
2. roll flat on 2 pieces of baking parchment or 2 silicone baking mats
3. place on baking trays and score with a plastic spatula or something like that to make lines along which to break after baking
4. bake at 345 for 30 minutes
5. bake at 200 for 60 minutes

Stacey's Homemade Chili Powder

I may simply be a control freak. Or I may just like to suit things to my own palate. I started making my own chili powder, and I'll often combine it with mesquite powder, such as on sweet potatoes that have been thinly sliced and tossed in coconut oil. Sprinkle with sea salt, toss them in the oven, crisp them up -- fabulous.
Chili powder is a mix of herbs and spices, and when that's the case, there's always room to customize. Here's the mixture I came up with, and we're pretty happy with it!

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equipment needed:
measuring spoons


ingredients:

1/2 cup paprika
1/4 cup cumin
1/4 cup oregano
1/4 cup marjoram
2 tsp turmeric
4 tsp ground coriander
1 tsp chipotle
1 tsp granulated garlic


directions
1. combine the spices and herbs
2. store in a glass jar

Savoury Chili Powder Shortbread -- gluten free, grain free, sugar free-- vegan and delicious

Holy hannah these are amazing. Crunchy, 

ingredients:

1 cup water
1/4 cup extra virgin coconut oil
1 tbsp apple cider vinegar

3/4 tsp sea salt


1/4 cup ground chia seeds
2 cups almond flour
2 tsp chili powder
1 tbsp mesquite


1 cup ground raw cashews

1/2 tsp baking soda

1/4 cup coconut flour



directions:

1. combine the ingredients in the order listed
2. roll out onto a baking sheet and score
3. bake at 345 for 60 minutes followed by 170 for  3 hours and then leave in the oven and turn off the heat until the oven cools

Almonds roasted with lime and chill

So, these aren't so much roasted as dehydrated. They still taste more raw. If you prefer a roasty flavour, boost the temp a little. I preferred to keep the keep the nutritional profile intact, if you know what I mean. 

raw unpasteurized almonds

apple cider vinegar
lime juice

chili powder
black pepper
mesquite powder
sea salt

1. toss the almonds with lime juice and apple cider vinegar
2. add chili powder, black pepper, mesquite, and sea salt and toss thoroughly
3. taste, and adjust seasonings if needed
4. lay out on a lined baking sheet and bake at 170 degrees for 3 hours, then turn off oven and let cool down
5. store in an airtight container

Fakey fake Green Curry with Cauliflower and White Kidney Beans

I loves me some fake green curry. I find the mingled flavours of this dish to be utterly seductive. This is a variation on a theme, but it's got the virtues and none of the vices. Served with crusty bread, socca, quinoa, brown jasmine rice, millet, or even just a side of steamed broccoli, and you have yourself a winner. We went with socca spiked with fennel seed for some echo and fun.

ingredients:

2 tbsp coconut oil

1 onion

2 shallots

3 cups white kidney beans

1 cup sliced dried mushrooms

3  cups green peas

1 cup celery, chopped

2 cups carrot, diced

1 small  cauliflower, cut into florets

3 cups sweet potato, diced

1 1/2 tsp fennel seed

2 tsp chili powder

4-5 tsp sea salt

black pepper

1 can coconut milk (organic, 400 ml)

1 can water

1/2 cup fresh cilantro, minced (I used 40 g)

1/2 cup fresh basil, minced (I used 40 g)

1 tbsp lime juice

directions:

1. turn the crockpot onto medium heat, and set the timer for 4 to 6 hours

2. layer the ingredients in as listed up to and including the coconut milk

3. when the food is almost ready, adjust the salt and pepper, and add the cilantro and basil. Stir, and then shut it off. If possible, allow it to sit for a while before using, to allow the flavours to meld.

4. stir

5. serve with a extra lime juice and very very finely minced ginger to taste

For me these flavours work exceptionally well together. I hope you enjoy them too.

Socca again -- this time to go with the green curry

ingredients:

2 cups hot water
2 tbsp extra virgin coconut oil

1 tsp sea salt
2 tsp chili powder
1 tsp cumin
black pepper
1 tsp fennel seed

1/2 cup ground flax
1 cup chickpea flour


directions:

1. combine and whisk
2. bake on cast iron griddle for 1 hour

The fennel seed in this version makes it a perfect side to the green curry. Yum!

Mother's day Lunch Socca

Socca has long been one of our favourite accompanists, and today it did not disappoint in it's role in our lunch. Simple to make, and always delicious.

ingredients:

2 tbsp coconut oil

1 1/2 cups water hot

1/2 tsp sea salt

1 tsp cumin

1 tsp chili powder

1/8 tsp chipotle powder

plenty of black pepper

1 cup chickpea flour

2 tbsp fresh rosemary, chopped

1 tbsp apple cider vinegar

directions:

1. combine the ingredients and mix with a whisk

2. pour onto a cast iron skillet and bake at 345 for 45 minutes

3. enjoy

Savoury sauteed onion Cake -- instead of apple cake, try sauteed onion

Imagine a light and fluffy cake, but instead of sweet, it's savoury. The texture of this cake is delicate, and the taste is sumptuous. Perfect for an elegant brunch or lunch.

ingredients:

2 cups warm water
1/4 cup coconut oil
2 tbsp apple cider vinegar



1/4 cup chia seeds
1/2 cup flax meal
1/4 cup hemp hearts
1 cup shredded coconut

1 tsp sea salt
2 tsp chili powder
1 tbsp marjoram

2 cups almond flour
1/2 tsp baking soda

4 eggs

1 medium onion, chopped and sauteed in coconut oil  (allow to cool before adding if possible)

directions:

1. preheat oven to 345
2. combine the ingredients in the order listed
3. scoop batter into 24 muffin cups
4. bake at 345 for 30 minutes

savoury snacks -- hemp and mesquite 'cookies'

1/2 cup coconut oil

2 eggs

1/4 cup apple cider vinegar

1 tsp sea salt

1 tbsp chili powder

1/4 tsp chipotle powder

2 tbsp mesquite

1/4 cup chia seeds

1/2 cup flax meal

1 cup hemp protein powder

1/2 tsp baking soda

1 cup shredded coconut

1 cup almond meal

directions:

preheat the oven to 345

1. combine ingredients in order listed

2. roll tsp of dough into balls, and flatten with a fork onto a lined baking sheet

3. bake at 345 for 16 minutes

Sweet Potatoes and Lentils, IN the Crockpot!

January settles in around us, and there have been days in which we've reached nearly -30 with the windchill. How does a bowl of hot stew sound? Pretty good to me. Crockpot, do your thing.

Don't get too hung up on exact measurements. If you put in a little more or a little less of a particular vegetable, it won't make much difference. Just enjoy the process, and enjoy the results. I rough cut all the vegetables -- as opposed to dicing with precision -- to get them into the crockpot ssssssssuper fast. Things to do, people to see, you know how it is. Actually, just more play time with my son.

The resulting stew is really everything a stew should be: full bodied, full flavoured, mellow, yummy, comforting, and delicious.



ingredients:


2 tbsp extra virgin coconut oil
1 tbsp minced garlic
1 cup finely chopped onion

2 cups small lentils (green, masoor, dupuy)
1 cup sliced dried mushrooms (crumbled up) (I think they were shiitake or something bigger ...
5 cups water


coarsely chopped:

3 cups sweet potatoes
2 cups diced carrot
2 cups diced celery
300 g spinach diced


3 cups napa cabbage, chopped small

4 tbsp sea salt
1 tsp cumin
1 tsp chili powder
handfuls fresh herbs -- I threw in some very large sprigs of rosemary and oregano


500 g broccoli florets


directions:

1. turn your crockpot on, and set the timer if you have one. I think medium heat for 6 hours should do the trick.
2. layer in the ingredients as follows: coconut oil, garlic, onion, mushroom pieces, lentils, celery, sweet potato, carrots, spinach, sea salt, cumin, chili powder, water. Herbs.  Lots of herbs. Now. Later. Herb it up.
3. throw on the nappa cabbage.
4. when the stew is cooked, add in the broccoli and let the residual heat cook it up once you've turned your crock pot off, or cook it for a little while but not too long.
5. think of all the friends you'd like to feed with this yummy stew, and remember how lucky you are to have them.


You can serve this with a loaf of freshly baked bread, or some savoury muffins. Or whilst wearing a hula skirt and a kind of absent-minded smile. Your choice, really. I know what I'd choose, but that's just me.

Actually, we ate our with savoury corn muffins and top hats -- spats optional. No elephants in attendance this time.

Savoury Corn Muffins -- gluten free etc etc etc

I have a fondness for the savoury side of life. A lapse in concentration made these little muffins quite heavy on the chipotle. I am fond of chipotle, so that suited me just fine. Hey, I bet they would have been good with some mesquite ... I think next time I make them I will add 2 more eggs, to make them lighter and fluffier. However, I like them very much. They were a perfect addition to our breakfast feast.

ingredients:

1/4 cup extra virgin coconut oil

1 1/2 cup water

2 tbsp apple cider vinegar

1 tsp sea salt

2 tbsp nutritional yeast

1 tsp chili powder

1/2 tsp chipotle

1 tsp cumin

1 tbsp marjoram

1 tsp granulated garlic

1 tbsp dried oregano

1/4 cup chia seeds

1/4 cup flax meal

1/2 cup organic cornmeal

2 organic eggs

1 cup almond meal

1/2 tsp baking soda

3/4 cup corn kernels (go organic)

directions:

preheat the oven to 345

1. combine the coconut oil, spices, vinegar, flax meal, chia seeds, corn meal, and boiling water

2. let it sit for 10 minutes

3. add the organic eggs, the baking soda, and the almond meal

4. add the corn kernels

5. scoop the batter into prepared muffin cups

6. bake for 30 minutes at 345

7. while you are waiting for them to be done, have a dance party with your three year old. You will be better for it.

Store in an airtight container when fully cool.

Lentils again -- a polenta topper?

ingredients:

2 tbsp extra virgin coconut oil
1 small onion finely diced
1 tbps ground cumin
1 tsp chili powder
2 tsp sea salt

2 cups small green lentils, uncooked
4 cups water
500 g green peas
2 tbsp marjoram

300 g chopped spinach


directions:

1. saute onion with spices, sea salt, and coconut oil until translucent
2. add the lentils and peas with water and marjoram
3. simmer until water absorbed and lentils are soft
4. add the chopped spinach and cook for 5 minutes

Serve on a bed of polenta with a nice tomato sauce garnish ...

Chili Con Broccoli -- Continuing Crockpot Adventures

Oops, I just realized that athough I had posted the cornmeal polenta that I made as a side for this dish -- actually, I sliced it and used it as a base, and put the chili on top -- yum -- I neglected to post this recipe. It was sitting there, languishing in my 'drafts' section. Sorry!

It's quite zesty and bright in its flavours -- not as mellow as the chickpea stew from a week or two ago. However, we enjoyed it very much, and the mellowness of the polenta was an excellent foil for these flavours.

ingredients:

2 tbsp extra virgin coconut oil

1 onion finely chopped -- about 1/2 cup

1 tbsp finely minced garlic

3/4 cup diced carrot

1/2 cup diced celery

1 1/2 cups cooked kidney beans

5 or 6 cups diced organic roma tomatoes -- 1 1/2 or 2 lbs

1 tbsp sea salt
1 tbsp marjoram
1 tsp mesquite powder
1 tsp chili powder
1/2 tsp oregano
1/4 tsp basil
black pepper

1 1/2 cup cubed sweet potato

2 cups broccoli florets (either lightly steamed or defrosted from frozen) (250 g)


directions:

1. turn your crockpot on to High, and set the timer for 6 hours, (if you have that long -- a longer cooking time will mellow and meld the flavours more, and improve the dish)
2. layer as follows:
a) coconut oil
b) garlic
c) onion
d) celery
e) carrot
f) tomato
g) 1/2 of salt, pepper, herbs, mesquite etc
h) kidney beans
i) sweet potato and rest of salt
3. after the cooking has finished, turn off the heat and stir in the  broccoli florets.

Typical of tomato based dishes, this tastes great the next day. If you like you can serve it with polenta, quinoa, bagels, bread, nothing, or whatever else strikes your fancy.

My three year old enjoyed this very much, and for him I cut polenta into small cubes and ladled the stew on top. It was a big hit.

Cornmeal Muffins -- Savoury or sweet, gluten free and dairy free.

Despite rarely using corn, I was still in the mood after our delectable chili con broccoli on polenta this week. So, I decided to make cornmeal muffins. I wanted to make them gluten free, and although they have 2 xl organic eggs, they are dairy free. These muffins are super versatile. I made this batch with some cinnamon and vanilla, and a little coconut sugar. But they could easily be make with some salt and pepper, a generous dose of chili powder, and a couple of handfuls of corn kernels thrown into the batter. Super yummy to go with soup, me thinks. I think these muffins would take blueberries beautifully, but I didn't add anything this time, because I wanted to make sure the texture of the pastry would be suitable.

So, plain with just a hint of cinnamon and vanilla, they are simple and homey tasting, perfect with a cup of tea, and could take a little butter or honey beautifully.

Unlike some cornmeal muffins, the coconut flour keeps these ones nice and moist, and the texture is light and delicate, with that lovely cornmeal crunchiness.

ingredients:

1/4 cup extra virgin coconut oil

2 cups water

2 xl organic eggs

1/4 cup coconut sugar

1 tbsp apple cider vinegar

1/2 tsp sea salt

2 tsp ground vanilla

2 tsp ceylon cinnamon

1/4 cup flax meal

1 cup almond meal

1 cup organic cornmeal

4 tbsp coconut flour

1/2 tsp baking soda

optional, to be added at the end:

1/2 cup blueberries (frozen are fine --  add them at the end when they are still frozen fully)

and add 5 minutes to the baking time

or 

1/2 cup corn kernels -- these you can defrost before using

(eliminate the vanilla and cinnamon, increase the sea salt to 1 tsp, add some black pepper, and 1/2 - 1 tsp chili powder)

directions:

preheat the oven to 345

1. pour warm water over the coconut oil to melt it

2. add the apple cider vinegar, and eggs (makes sure the water is not too warm)

3. add the coconut sugar, if using

4. mix in the spices and sea salt

5. add the flax meal

6. add the almond flour

7. add the corn meal

8. add the baking soda

9. add the coconut flour

10. finally, when the batter is fully mixed, add the blueberries or corn kernels if you are using any

11. scoop into 24 prepared muffin cups, and bake at 345 for 25 to 30 minutes (in the upper half of the oven), until the muffins feel resiliant to the touch

12. remove the muffins from the muffin cups shortly after taking them out of the oven

Broccoli, Cauliflower, Spinach, and Peas -- a crazy vegetable side dish

In my pursuit of vegetables, I decided to assemble this motley stirfry of assorted vegetable riff-raff as a side dish to go with our pancakes for dinner. 

As with much of my cooking, it was opportunistic based on what I had in my possession already.

ingredients:

1 or 2 tbsp extra virgin coconut oil

1 small red purple onion, finely chopped (approximately 1/4 cup)

2 medium carrots, diced (about 3/4 cup)

1 large tomato, diced (about 1 cup)

250 g cauliflower florets

150 g chopped spinach

250 g green peas

250 g broccoli florets

(those 4 are all organic, frozen vegetables -- defrost before using if you do the same)

up to 1 tsp sea salt

up to 1 tbsp marjoram

up to 1/2 tsp turmeric

up to 1/2 tsp chili powder

up to 1/2 tsp mesquite powder

directions:

1. in a large saute pan, melt the coconut oil, and add the onions and carrots

2. add the tomato, cauliflower, turmeric, chili powder, and a little of the sea salt

3. when they are nicely cooked, add the spinach and peas, and the marjoram and mesquite, and a little more salt

4. when the vegetables are all happily seasoned and cooked, add the broccoli and combine well to sauce everything. adjust seasoning and add more salt if needed.

Hummus -- The Chickpea Variations

When life hands you lemons, make hummus. I'm afraid I took that adage seriously, and made a rather lemony hummus. See, I hate raw garlic. Loathe it. I'm not judging all you raw garlic lovers out there, and I'm not trying to convert you to my anti-raw garlic ways. I know there are many supposed and even demonstrated health benefits from raw garlic, however I would postulate that when it comes to raw onion and raw garlic, I seem to have a bit of a food sensitivity. So, you will find no raw garlic and no raw onion in my recipes. Now, I suppose I could have oven roasted some garlic whilst roasting my sesame seeds. However, I didn't.

What I did instead was use some less traditional flavour enhancers.  Your typical hummus calls for garlic, tahini, lemon, parsley, and salt. I kicked the lemon up a bright and sunshiny notch, added some  cumin, chili powder, sea salt, black pepper, and of course parsley. The result is a flavour that is bright and fresh. I think it's possible to reduce the amount of lemon without sacrificing the integrity of the hummus, but I have to admit I like it like this.

Toasting sesame seeds in a ceramic pan

equipment:

food processor
coffee/seed grinder


ingredients:

2 cups cooked chickpeas (or canned -- rinse well)
2 tbsp lemon juice
4 tbsp sesame seeds -- toasted, then finey ground in your seed grinder
1 tsp sea salt
1 tsp ground cumin
1/2 tsp chili powder

4 tbsp fresh parsley , chopped, and more for garnish

1 cup water


directions:

1. puree the chickpeas with the water and lemon juice until smooth and pleasing
2. add the ground sesame seeds, sea salt, cumin, chili powder
3. smile and do a little dance
4. when fully mixed and adjusted for taste, pulse in the chopped parsley (you don't want the parsley to become completely homogenized. Unless you do, in which case whizz away, my friend.)
5. garnish with parsley

We used this as a dip for carrot medallions, put some on lettuce leaves and rolled them up, and spread it on crackers. It can be thinned down to use as a sauce for steamed broccoli etc. It can stay unrefrigerated during the day, so can be put into a small container and taken for lunch with carrots to dip in it. Some schools prohibit the use of sesame in addition to all nuts, so if this is the case, either substitute raw hearts or ground roasted pumpkin seeds for the sesame seeds, or skip it entirely. I'm going to be so screwed when my son starts school if his lunches can't include nuts of any kind!!

Hummus seems to have great appeal for toddlers, which is convenient for me, as this creamy combination of chickpeas and sesame seeds is high in protein, iron, calcium, fiber, etc. Not to mention high in deliciousness ....

Chickpea Tomato and Vegetable Soup -- A delicious variation on a theme -- but no ginger!

This soup rocks. It was easy to make, and quick, too. And like all soups of this ilk, improves with age as the flavours mellow and blend in a palate pleasing way. Chock full of vegetables, it's a meal in a bowl, and goes well with a hunk of freshly baked bread, or some of the tasty poppy seed crackers/biscuits I will post later on ...  I went a little spicy this time, but you can easily mitigate this by reducing the quantity of chili powder in the soup. The tomato 'base' has enough acidity that it helps bring out all the other flavour, and the whole thing is warming and perfect for a cold and wintery day.

You can probably tell that I really like soup on the winter, and you can probably tell I'm lazy, and like soups that comprise the meal all by themselves. True story. I find a hearty soup to be very satisfying, as well as a comfortable meal to eat in the evening.

ingredients:

2 tbsp extra virgin coconut oil

1 tbsp garlic, finely minced (1 large clove)

1/2 cup finely chopped onion

3/4 cup finely diced carrot

1/2 cup finely diced celery

125 g cauliflower, cut into florets (about 1 heaping cup)

1/2 tsp turmeric

1/2 tsp ground cumin

2 tsp sea salt

black pepper

375 g finely chopped tomato (1 1/2 cups or so)

1 1/2 cups cooked chickpeas (or canned)

1 cup diced sweet potato (asian)

3 cups water

1/2 tbsp marjoram

1 cup of frozen green peas, defrosted

125 g broccoli florets (defrosted, if using frozen) (about 1 heaping cup)

directions:

1. saute the garlic, onion, celery, and carrot with the cumin, turmeric, sea salt, pepper, and chili powder in the coconut oil in a large pot until translucent

2. add the tomatoes and cook for 30-60 minutes covered until tomatoes are cooked into submission.

3. add the chickpeas, sweet potato, water, and marjoram, and cook for 60 minutes

4. turn off the heat and add the peas and broccoli. Let the soup sit for at least 30 minutes.

The soup is now ready, and can be eaten right away. However, as I've mentioned, soups like this are great the next day. So, if your schedule allows, you can make it ahead. This soup will also freeze well. Just make sure you leave an inch at the top of the jar for expansion. I've left inadequate space more than once, and the expanding soup pushes the bottom off of the jar. Kind of messy, and a little disappointing!

Tomato and Chickpea Soup -- Another Heavenly Winter Soup

We've been on a soup kick lately, and I've got another fabulous soup for you that is chock full of fabulosity.  We all enjoy a hearty winter soup with a slice off a freshly baked loaf of bread, and perhaps a side of grape tomatoes or sauteed broccoli. Or both.

When I give my son soup, I tend to give it to him without much broth. He doesn't seem to enjoy the broth part of soup, although he enjoys the rest of it. Definitely not a candidate for consomme, even if we weren't vegetarians. So you can probably guess that his is the bowl that doesn't have the vegetables submerged. I personally think this broth is fantastic, and judging by the number of slices of bread my husband used to mop his up, I think he thought it was good to the last drop too. (And then he finished the little broth that had been at the bottom of our son's bowl, too.)

This is not a crockpot soup, although you could probably cook it in a crockpot if you are so inclined.

ingredients:

2 tbsp coconut oil

5/8 cup red onion, finely chopped (10 tbsp, or 1/2 a cup + 1/2 of a 1/4 cup, in case your 5/8 measure has gone missing ...

1 tbsp garlic, finely minced

3/4 cup carrot, finely diced

3/4 cup celery, finely diced

1 tsp sea salt

1/2 tsp ground cumin

1/2 tsp chili powder

1 1/2 cups sweet potato, diced

1 1/2 cups cooked chickpeas

275 g cocktail, cherry, or grape tomatoes, chopped (approx 1 1/2  or 2 cups)

125 g cauliflower, defrosted if frozen (approx one heaping cup)

3 cups water

1 1/2 tsp marjoram

1 1/2 tsp sea salt

black pepper at will

directions:

1. saute the garlic, onion, carrot, and celery in the coconut oil in a medium or large dutch oven along with 1 tsp sea salt, cumin, and chili powder

2. when the onions and garlic are fully cooked, add the tomatoes, and cook them down just a little

3. add the cauliflower and sweet potato, and the chickpeas, along with the water, and the rest of the seasonings.

4. bring your concoction to a simmer and allow to simmer happily for 1 hour, covered.

The other vegetable ingredients make a very rich tasting, flavourful broth, which provides a wonderful back drop to the tomato.