Samosas in February

Part 1) dough

ingredients:

1/4 cup extra virgin coconut oil

2 cups kamut pastry flour (finely ground, whole grain)

1 cup blanched almond flour

1  tsp sea salt

3/4 cup filtered water

directions:

1. put the flours, salt, and oil in a food processor. pulse a few times to thoroughly combine.

2. turning the machine on, slowly trickle in the water until the ingredients clump together and form a dough. If it seems too dry, add more water whilst the processor is on, a teaspoonful at a time. You do not want to add too much water, because then the dough will be very hard to work with. Too little water and the dough will be too crumbly.

3. take the dough out of the food processor, wrap it in parchment and put it in a plastic bag, or wrap it in plastic wrap. Set the dough aside to rest. (you can also make it ahead of time and put it in the fridge. However, it will need to come to room temperature before you can use it.

Part 2) filling

ingredients:

2 tbsp extra virgin coconut oil

1 onion finely diced
4 cups split chickpeas, already cooked

2 medium sweet potato, finely diced

1 tsp sea salt
1/2 tsp cumin powder
1/2 tsp turmeric

directions:

1. saute  the onions, and add the chickpeas and some of the salt and the cumin, and cook until the onions are translucent

2. add the cabbage, and sauté

3. layer in the rest of the ingredients, sprinkle with salt, and cover to cook for a while
4. stir to fully combine, and finish cooking

Part 3) samosas

directions:

1. take the fully rested dough, and divide into 20 g balls using a kitchen scale. Or if you are not as ocd as me, just make ping pong ball size dough balls. Try to make them even. Using the kitchen scale method, I got 35 balls this time. You could make 'em a touch bigger and get 24 balls, but I like this size best. Keep the balls covered by a piece of parchment topped by a damp towel to keep them from drying out. This is very very important!

2. one by one, roll the dough balls into circles, put some filling in the middle, and fold three sizes to make a triangular package. You should probably roll the dough on baking parchment or a mat of your choice. I find this dough easy to work with and somewhat forgiving.

3. place the samosas on a lined baking sheet. You don't need to leave a lot of space between, but you also don't want them to touch.

4. here, you have to make the decision to bake or to freeze. If you elect to freeze your bounty for later, put the baking sheet fully loaded into the freezer. Once the samosas have frozen solid, put them in airtight freezer bags. They can be baked right from frozen in about 40 minutes at 345.

5. If you choose to bake them now, put your baking sheet in the oven at 345 for about 25 or 30 minutes, until they seem adequately brown for your liking. If you want to bake them in a few hours, cover the samosas on the baking sheet with a piece of parchment topped by a damp towel.

Warming Winter Vegetable and Lentil Crockpot

I was going to be at work all day, and Papa and Nana were coming to play. So, knowing that Papa is a huge lentil fan, I loaded up my crockpot with a bunch of goodies. The resulting concoction is so flavourful and sweet and sour and savoury and spicy. The flavour is not overwhelming, but rather symbiotic. Everything about it is comforting and delicious. Try it. You'll like. The sweetness of sweet potato with the brightness of lime and sundried tomato, and the warmth of ginger. I kinda, you know, love it already. My husband made garlic toast out of our almond flour/coconut flour bread to go with this and it was fab beyond all reckoning.

ingredients:

1 cup finely chopped shallots
1 1/2 cups finely chopped onion
2 cups very finely chopped green cabbage
1/4 cup finely chopped sundried tomatoes

2 cups massoor lentils

2 cups frozen green peas

1/4 cup almond butter
1/4 cup coconut butter

1 cup diced celery hearts
2 cups diced carrots


4 cups diced sweet potatoes


4 tsp sea salt
2 tbps oregano
black pepper
1 tsp chile powder
1/2 tsp cumin
1 tsp ground ginger

9 cups water (I add boiling)

2 tbsp lime juice


directions:

1. layer the ingredients in the order listed. I combine the almond butter, coconut butter, lime juice, and seasonings with 1 cup of boiling water and pour it on, then pour on the rest of the water.
2. cook (I did it on High for 6 hours)
3. turn off and after stirring thoroughly, adjust seasoning with salt and pepper, and add water if needed
4. serve or let the flavour mature and serve the next day
5. Today we are serving this with garlic toasts made from our 'almond flour and coconut flour bread'.

Vegan cookies -- spelt and chia keep it simple

ingredients:

1/2 cup coconut oil --  a little melted
1/2 cup coconut nectar
1/4 cup coconut sugar
1/2 tsp sea salt
1 tbsp vanilla extract
2 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/4 cup finely ground chia seeds
1/2 tsp baking soda
2 cups spelt flour


directions:

1. combine ingredients in the order listed

3. roll out dough in two parts on lined baking sheets -- I cover the dough with a piece of parchment when rolling because it's a little sticky
4. score into squares, and sprinkle with coconut sugar if so desired
5. bake at 345 for 12 minutes


I rolled out in two parts directly onto lined baking sheets and just scored it with a butter knife before baking into squares, which I  then broke along the score marks after baking.

Simple!!

The Perfect Chocolate Muffin -- vegan, gluten free, sugar free, nut free, and AMAZING

A few little tweaks here. No flax this time. Only chia. Some people (who shall remain nameless) seem to be sensitive to flax. As in it doesn't agree with their digestive system. These are a powerhouse of superfoods and gorgeous ingredients. And remarkable for what they don't have. No dairy. No eggs. No refined sugar. No gluten. No nuts. No grains. 

These are a great snack -- full of reliable and body-friendly energy sources. Give 'em a try. You won't regret it. The are "delicious". I put the word delicious in quotations because that was a quote from one of my two main muffin tasters.

ingredients:

1/4 cup extra virgin coconut oil (organic and unrefined)

1/2 cup coconut sugar
1/2 cup date sugar

2 cups hot water

1 tbsp vanilla extract
1 tbsp apple cider vinegar

1 cup raw cacao

1 tbsp ground vanilla bean

1 tsp sea salt
1/2 tsp stevia powder
2 tbsp carob powder

4 tsp egg replacer + 1 cup water

1 cup shredded coconut -- ground fine
1/2 cup hemp hemp hearts, ground

1/2 cup ground chia seeds

1/2 cup ground pumpkin seeds
1/2 cup ground sunflower seeds

2 tbsp coconut flour
1/2 tsp baking soda

directions:

1. combine the coconut oil, and hot water. Let sit for 10 minutes. 

2. add the cacao, carob, vanilla, salt, stevia, hemp seeds, shredded coconut, and mix

3. add the egg replacer mixture

4. stir in the ground chia seeds, ground sunflower seeds, ground pumpkin seeds, followed finally by the coconut flour. Then add the baking soda

5. scoop into prepare muffin cups and bake at 345 for 60 minutes

makes 24 amazing muffins. Amazing.

Chocolate Muffins -- good for school, good for vegans, gluten free, sugar free, nut free ...

One of our favourites from last year now goes vegan. Simple, beautiful, fantastic, perfect. I sprinkled a little coconut sugar on top before I baked. It wasn't cheating. It was just inspiration. They are amazing either way. Amazing. Don't let the fact that they contain five different kinds of seeds and pack a tremendous nutritional punch derail you. They are super delicious, melt in your mouth, delicate, delectable, and will keep you going. 

ingredients:

1/4 cup extra virgin coconut oil (organic and unrefined)

1/2 cup coconut sugar
1/2 cup date sugar

2 cups hot water

1 tbsp vanilla extract
1 tbsp apple cider vinegar

1 cup raw cacao

1 tbsp ground vanilla bean

1 tsp sea salt
1/2 tsp stevia powder

4 tsp egg replacer + 1 cup water

1 cup shredded coconut -- ground fine
1/2 cup hemp hemp hearts, ground

4 tbsp ground chia seeds
1/4 cup ground flax

1/2 cup ground pumpkin seeds
1/2 cup ground sunflower seeds

2 tbsp coconut flour
1/2 tsp baking soda

directions:

1. combine the coconut oil, and hot water. Let sit for 10 minutes. 

2. add the cacao, vanilla, salt, stevia, hemp seeds, shredded coconut, and mix

3. add the egg replacer mixture

4. stir in the ground chia seeds, ground flax seeds, ground sunflower seeds, ground pumpkin seeds, followed finally by the coconut flour. Then add the baking soda

5. scoop into prepare muffin cups and bake at 345 for 60 minutes

makes 24 amazing muffins. Amazing.

Green Herb Coconut Milk Soup -- vegan and divine

This rocks a combination of coconut milk, fennel seed, fresh basil, and fresh cilantro. That's what makes it so ... delicious. Lots of goodies like water chestnuts, savoy cabbage, baby bok chou, and broccoli. We love it.

making the broth:

ingredients:

12 cups water

dried shiitake mushrooms sliced 1 cup

dried kombu -- 1 piece 6  inches by 8 inches

sea salt and black pepper

fennel seed
anise seed


per 6 cups of broth:

peanut butter 2 tbsp

coconut milk 1 can

lime juice 2 tbsp

salt 

black pepper

chili powder

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 dried mushrooms

2. combine sea salt, black pepper, and fennel seed, and 12 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, and add water to equal 12 cups again 

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 1/2 cups savoy cabbage, chopped

1/2 cup water chestnuts sliced

1 1/2 cups baby bok choy
1/2 cup carrot sliced

4 tbsp each basil leaves and cilantro 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 like

2. add bok choy, savoy cabbage, and carrot pieces and simmer for 10 minutes

2. add water chestnuts and gluten and simmer for 20 minutes

3. 
4. add broccoli and simmer for 5 minutes

5. add basil leaves and chilantro leaves and 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.

Simple Vegan Cookies -- nut free, and sweetened only with coconut nectar/sugar

ingredients:

1/2 cup coconut oil --  a little melted
1/2 cup coconut nectar
1/4 cup coconut sugar
1/2 tsp sea salt
1 tbsp vanilla extract
2 tbsp ground vanilla bean
1 tsp ceylon cinnamon


1/2 tsp baking soda
2 cups spelt flour


directions:

1. combine ingredients in the order listed

3. roll out dough in two parts on lined baking sheets -- I cover the dough with a piece of parchment when rolling because it's a little sticky
4. score into squares
5. bake at 345 for 12 minutes


I rolled out in two parts directly onto lined baking sheets and just scored it with a butter knife before baking into squares, which I  then broke along the score marks after baking.

Simple!!

Rice and Lentil Crockpot -- super easy super yummy crockpot

I remember -- not really -- that blurred unreal reality after my baby was born. I think I must have filled the freezer, so Colin fed us from that. Anyway, some friends of our just had a baby. Maple Pecan baby cakes and this lentil, rice, and veggie dish found their way to their door. Their verdict? Yummmmmmmmmm ........


The almond butter and coconut butter are not necessary, but I wanted to add a richness both in taste and body to the concoction. Apparently the dish went over very well. They were able to make 3 meals out of it, and found it almost unexpectedly delicious each time.

ingredients:

2 tbsp coconut oil

2 garlic cloves, finely minced
1 onion, finely diced

2 cup finely chopped cabbage
1/4 cup sundried tomatoes, diced

1 cup masoor lentils
1 cup short grain brown rice

1 cup frozen green peas
1 cup frozen corn

2 cups diced carrot
2 cup diced celery

4 cups diced sweet potato

4 cups boiling water

4 tbsp almond butter
4 tbsp coconut butter

3 tsp sea salt
1/2 tsp cumin

2 tbsp marjoram


directions:

1. Layer the ingredients in the order listed
2. Cook on high for 4 hours
3. stir, add more water and sea salt and pepper if needed

Colin's Favourite Vegan Fudge

Colin loves this. Now, with more chia and no flax. You know. I use the term fudge loosely. This bears no resemblance to condensed milk and corn syrup. It's a dense, lovely, sweet, delicious, rich, chocolate concoction that will uplift your spirit and entrance your taste buds. You'll think you're eating candy. You'll think you're dancing with the devil. But you won't be. You'll be feeding your body and your spirit with good real food that truly grows on this amazing planet of ours. Namaste.

Loads of vanilla and cacao do something fancy with coconut oil, dates, shredded coconut, and chia seeds. That might make it sound like something you eat for breakfast, but you'll swear you're eating something decadent and naughty. Amazing.


ingredients:

2 cups shredded coconut
1 cup cacao

1/2 tsp sea salt
2 tbsp ground vanilla bean
1 tsp stevia powder optional

1/2 cup ground chia seeds


1 cup dates

1/2 cup coconut oil
1/4 cup water
1 tbsp vanilla extract


directions:

1. put coconut, cacao, salt, vanilla, stevia, ground chia in your food processor
2. process!!!
3. add 1 cup dates -- pick them over to make sure there are no pits or you will definitely regret it.
4. process!! pulse!!!
5. add 1/2 cup coconut oil
6. pulse!
7. add  1/4 cup water and vanilla and whirl until smooth
8. scoop into 2 square silicone pans and press flat
9. score into pieces
10. chill
11. break apart and store in an airtight container. I like it in the freezer, but that's just me.

Maple Pecan Sweet Baby Cakes! -- a little bit naughty, and a little bit nice -- definitely not for Babies

To me this is more cake than muffin. The French for baby cake is petit-gateau, so let there be no confusion -- these are small cakes, not cakes for babies.

This is the second version of these decadent delightful little morsels. As a vegan, I am inclined to use coconut oil, which is just so gorgeous in baking. For those who are a little more traditional, the combination of butter, maple syrup, pecan, and date is heavenly. A sprinkle of coconut sugar on top ups the ante and gives you an ideal aesthetic experience. The presence of chia gives great blood-sugar stabilizing.


Ultimately these are delectable, fully delicious, and everything you could want in one full-flavoured, maple-pecan-datey little package. Sweet.

ingredients:

1/4 cup organic butter (or coconut oil)
1 cups hot water
1/4 cup maple syrup
2 tbsp cup coconut sugar

2 tsp egg replacer + 1/2 cup water

1 tbsp apple cider vinegar
1/2 tsp sea salt
1/2 tbsp ground vanilla powder
1/2 tsp cinnamon

2 tbsp ground chia seeds


1 1/2  cups (whole grain but finely ground) spelt flour
1/2 tsp baking soda

1/2  cup chopped dates
1/2 cup chopped pecans


coconut sugar to sprinkle on top generously


preheat the oven to 345


1. combine ingredients in the order listed
2. scoop bater into prepared muffin cups
3. sprinkle coconut sugar on top
4. bake muffins for 30 minutes

makes 16 muffins!!

Roasted Vegetables -- the party version

3 purple sweet potatoes (murasaki) peeled, cut in half width wise and cut into wedges -- cook for 30 minutes

3 large white sweet potatoes (bonito), cut into half width wise and cut into wedges -- cook for 45 minutes

purple cabbage, cut into chunks
2 medium onions, cut into wedges -- cook for 40 minutes

3 large orange sweet potatoes, cut into half width wise and cut into wedges -- cook for 30 minutes

5 carrots cut into thick sticks -- cook for 60 minutes

1 small butternut squash, cut into wedges -- cook for 60 minutes


all vegetables tossed prior to cooking with:

melted coconut oil
sea salt
cumin
chili powder
nutmeg
ceylon cinnamon

When each type of vegetable is fully cooked, they can be combined into one large dish.

Dry Roasted Almonds

1 kg raw (if possible unpasteurized) almonds
1/4 cup water
2 tsp sea salt


1. combine and let sit for 1 hour
2. spread on two baking sheets
3. bake at 345 for up to 30 minutes making sure they don't get too roasted
4. dehydrate on 200 for 3 hours

Vegan Sausages, the party version

Once in a while my son asks me to buy sausages. Then he won't eat them. I think they are often either too bland or too spicy. These are a nice balance of flavour with a pleasant, toothsome texture. I made 'em small this time -- like cocktail sausages, I guess. The process is simple, the ingredients are wholesome, and the result packs a vegan protein one-two punch. Not having an actually sausage skin to stuff this into isn't really a problem as the dough will hold its shape nicely. The only fiddly bit is forming the dough into a whole big bunch of small little sausages. Can be cooked ahead then heated up when needed on the day!!

ingredients:


1 cup cooked moong dal (cooked to a porridge)
1 tablespoon coconut oil
1 small onion
2 tbsp sun dried tomato
2 tbsp hemp hearts

2 tbsp sweet potato flour
1  cup vital wheat gluten

3/4 tsp sea salt
 1 tsp cumin
2 tbsp marjoram
1 tsp oregano

1. puree the lentils, water, coconut oil, onion, , nutritional yeast, sea salt, and other seasonings
2. in a separate bowl, stir together the gluten flour and the pureed mixture gently with a spoon
3. shape into sausages
4. steam in a covered casserole for 45 minutes in an 345 oven

Cooked Coleslaw

2 tbsp coconut oil
1 small green cabbage, cut into shreds
1/4 cup sundried tomato


2 to 3 cups shredded carrot

2 avocadoes

lime juice
cumin
chili powder
sea salt

a handful of  grape tomatoes slivered


directions:

1. saute the green cabbage with the sundried tomatoes, a little sea salt, in the coconut oil until nicely cooked
2. cool
3. shred the carrots, sliver the tomatoes
4. mash the avocado, and mix everything together
5. season with lime, chili powder, cumin, and sea salt
6. serve at room temperature