Green Onion Pancakes update -- Giant pancake!!!

Version 3 of the green onion pancakes from last year. Still gluten free. Still grain free. Even more delicious, and very easy to makes

ingredients:

1 1/2 cup warm water

2 tbsp extra virgin coconut oil

1/2 tsp sea salt

black pepper

2 tbsp chia seeds -- ground

2 tbsp ground white sesame seeds

1 cup almond flour

4 tbsp sweet potato flour 

4 eggs

2 cups finely sliced green onion

directions:

1. mix together the warm water and the coconut oil

2. add the salt and pepper and ground seeds and almond flour

3. add the eggs

4. add green onion

5. allow the batter to sit for at least 20 minutes

6. spread on a lined baking sheet

7. bake at 345 for 30 minutes or until done

8. cut into squares and serve with dipping sauce

Soup with Coconut milk and Lime Juice -- vegan and delicious

This is kind of a big cheat loosely based on a list of ingredients for soup someone once said was their fave. I made it up as I went along, and have cheated pretty much the whole way. 

But, if you don't mind me saying: yummy


This was one of those times when my reckless experimentation proved wholly successful.


For my husband it reminds him of his favourite green curry from up the street, but sans heat. For me it's just a complex melding of many many flavours into a whole that is greater than the sum of its parts. Yay!! I love alchemy.

making the broth:

ingredients:

12 cups water

dried shiitake mushrooms sliced 1 cup

dried kombu -- 1 piece 6  inches by 8 inches

add

sea salt and black pepper

fennel seed

peanut butter 2 tbsp

coconut milk 1 can

lime juice 2 tbsp

salt 

black pepper

chili powder or chile pepper flakes

directions:

1. In a large pot place a large sheet of kombu (dashi kombu -- a kind of seaweed for making broth) and a cup of sliced dried mushrooms

2. add sea salt, black pepper, and fennel seed, and 6+ cups of boiling water

3. simmer for 1 hour and then let sit until it cools

4. remove the sea weed and the mushrooms, and strain the broth

5. to 6 cups of strained broth add 1 can (400ml) coconut milk, 2 tbsp peanut butter (smooth), 2 tbsp lime juice, and salt and pepper/ chili powder to taste

to serve the soup:

ingredients:

1 1/2 cups broccoli florets in small pieces

1 1/2 cups steamed gluten -- cut into small pieces. You can substitute tofu if you prefer 

1 cup bamboo shoots sliced

1 cup water chestnuts sliced

1 1/2 cups nappa cabbage sliced into small pieces
1/2 cup carrot sliced

4 tbsp each green onion, basil leaves, and chilantro leaves finely chopped

To serve:

1. Bring the finished 6 cups of broth to a simmer, and adjust seasoning with lime juice, salt, and pepper. Feel free to add chili pepper flakes if you don't have a three year old

2. add nappa cabbage and carrot pieces and simmer for 10 minutes

2. add bamboo shoots, water chestnuts, and gluten

3. let simmer for 10 more minutes
4. add broccoli and simmer for 5 minutes

5. add basil leaves, chilantro leaves, and green onion, turn off the heat and let sit 2 minutes

5. serve, making sure you get some of each of the goodies into each bowl.

It really is pretty darn fabulous.

Rustic Vegetable Soup -- Some old friends come to visit -- vegan, gluten free, and good for you

We've moved fully back into the crockpot soups now that it's autumn. They allow me to very quickly put together a fairly big quantity of food that looks after itself all day, and then we have soup or stew for dinner that day and a few days. And it's pleasant and warming to have the crockpot going.

With just 30 minutes until I had to leave the house, I threw this together this morning. It's a simple soup with the simple taste of herbs and vegetables. We all like it alot. A whole lot. 

ingredients:

1/4 cup extra virgin coconut oil

1 cup finely chopped onion

2 cups coarsely chopped carrot

2 cups asian sweet potato -- mixed purple and white

3 cups chickpeas, already cooked

2 cups coarsely chopped celery

10 cups water

4 tsp sea salt

2 tbps marjoram

1 tbsp oregano

1 tsp cumin

500 g broccoli florets at end (5 cups, cut into bite sized pieces)

directions:

1. turn the crockpot on to high and set it for 6 hours

2. add the ingredients in the order listed, but don't put in the broccoli

3. When the soup is about 1 hour from being done, add the broccoli, and finish cooking

4. serve with lots of love and possibly some fresh bread. 

We ate ours with leftover green onion pancakes (V 2.0), and chased it with fabulous vanilla honey cake.

Green Onion Pancakes V 2.O -- a little gluten free, high protein, grain free dinner pancake

don't fear the sacrificial pancake

Zen and the art of pancake making.

1. Allow the pancake time to achieve greatness.

2. Share the pancakes with people you love.

3. Do not fear the sacrificial pancake.

ingredients:

1 1/2 cups water

4 eggs

1/2 tsp sea salt

black pepper

1 cup almond flour

2 tbsp chia seeds

1/4 tsp baking soda

1/4 cup coconut flour

1 cup finely sliced green onion

directions:

1. whisk together water, eggs, salt, and pepper

2. add the almond flour and chia seeds

3. add baking soda

4a. add coconut flour

4b. add green onion

5. allow the batter to sit for at least 20 minutes

6. heat up your pan/ griddle/skillet etc after liberally coating with coconut oil

7. when the pan is up to temperature, scoop 1/4 cup of batter on to it, and tilt around and around to spread batter

8. set the timer for 1 or 2 minutes

9. flip with a spatula when the pancake is ready, and set the timer again for 1 or 2 minutes

10. remove the pancake to a plate and repeat until all the batter is gone.

11. keep the finished pancakes warm in the oven as you work.

12. do not fear the sacrificial pancake

13. think of the first person you smiled at today ...

Serve with the green onion pancake dipping sauce or a little tamari.

YUM.

Sometimes I like to add things like a little sesame oil and a pinch of chili powder just to liven things up.