Nemesis makes dinner -- vegan chickpea veggie bake

2 tbsp extra virgin coconut oil
2 tbsp very finely minced garlic
1 medium onion, finely chopped
2 cups green cabbage, finely chopped
4 cups chickpeas, soaked but not cooked
3 cups frozen green peas
2  cups chopped celery
2  cup chopped carrots

4 tsp sea salt
1 tsp chili powder
1/2 tsp ground cumin
black pepper
1 tbsp rosemary

1/2 cup coconut butter
1/2 cup almond butter
2 cups hot water
4 cups tomato sauce (I get mine from the freezer)

3 cups steamed chopped broccoli


1. melt the coconut oil in a large casserole or dutch oven -- i use the nemesis
1. layer the ingredients up to the carrots
2. sprinkle the seasonings on top
3. in a large bowl combine the almond butter, coconut butter, hot water, and tomato sauce
4. pour the sauce on top
5. cover and bake at 345 for 2 hours
6. remove from the oven, stir well, and then add the broccoli
7. serve

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

Socca crackers -- a savoury, zesty, gluten free, crackery treat

For anyone who has had to listen to me ramble on about socca, you know how much I love the stuff. I love it so much I had to go and modify it into a sort of cracker that I can store in airtight containers and enjoy over the course of a couple of weeks instead of just for dinner.

My rosemary plants were glorious this summer, so large handfuls of the herb made it into this recipe. Liberal amounts of cumin and chili powder, apple cider vinegar, and most recently, turmeric, kick this crunchy affair up a notch. Don't get me wrong -- these are definitely not for the faint of heart. If you like bland and boring, please walk away now. These are not for you. 

However, if like me, you like a party in your mouth, you like ruby dancing shoes, and you like my zesty almond crackers, there is a good chance you'll groove on these the way I do, too.

ingredients:

1/2 cup water

2 tbsp coconut oil, melted

1 cup chickpea flour

1/2 tsp sea salt

1/2 tsp cumin

1/2 tsp turmeric

1/2 tsp chili powder

LOTS of fresh rosemary, chopped

2 tbsp apple cider vinegar

directions:

preheat the oven to 300

1. combine the oil and water, and stir in the flour, sea salt, and spices. A whisk can help get rid of any lumps

2. add the vinegar and rosemary, and mix well

3. pour the mixture onto a parchment or silicone lined baking sheet, and spread evenly into a large rectangle (or bake in small circles like from the top photos)

4. bake at 300 for 30 minutes, then turn the oven down to dry it out for at least 30 more, or until it is very crisp.

5. break into pieces when cool, and store in an airtight container.

Share with Kristanne.