A Colourful Crepe Filling -- naturally gluten free, vegan, and yummy

Come on, how pretty is that? I know what you are thinking: can I come over for dinner? Absolutely, you can. I always make enough to share. Unless what you were really thinking was that I must be daft. In which case ... um ... on to the next.

I used very little seasoning in this, just a little sea salt, a touch of black pepper, and a wee bit of dried marjoram. The combination of flavours gives a bright and savoury taste that wants for nothing. I was thrilled with the outcome, and am already looking forward to the left-overs tomorrow. Yum! In the house I grew up in, we all hated left-overs, but now to me they are practically a gift. One hour preparation on a meal that then lasts for three dinners. How awesome is that. If you are someone who likes to make a fresh meal every night, well, my hat is off to you, and unless your family is quite big, you might want to reduce the quantities. ;)

ingredients:

1 1/2 tbsp extra virgin coconut oil
1 small onion, diced -- about 1/2 cup
1 garlic clove, minced -- about 1 tbsp
1 med carrot, sliced
3 small tomatoes, diced -- about 3/4 cup
1 cup kidney beans (already cooked)
1/2 cup frozen corn (organic)
1/2 cup frozen peas (organic)
1 tsp sea salt
1/2 tbsp marjoram

250 g broccoli, cut into bite sized pieces (about 1 1/4 cup)


directions:

1. begin to saute the garlic and onion in a large saute pan with the coconut oil
2. add the carrots, tomatoes, peas, corn, kidney beans, and sea salt, and cook until the tomatoes start to break down, and the onions are nice and translucent.
3. add the marjoram
4. add the broccoli, and cook just until the broccoli is as tender as you like it

Serve as a filling for our fabulous crepe recipe, or eat it by the bowlful with grunting noises and glances over your shoulder.

Crepes for Dinner!

It's a simple thing, really. But almost everyone loves crepes. You can fill them with whatever you like, savoury or sweet, and it's a very pleasing meal.

At four o'clock I realized I didn't know what to make for dinner. So, I thought of crepes. I whipped up this batter, then let it sat while I began to compile the filling. For the uninitiated, crepe batter (especially one with chia seeds in it) needs to sit for a while before using. The filling was a result of a quick scan of the freezer, and some of the lovely tomatoes sitting in a bowl on the counter. Kidney beans, tomato, onion, garlic, corn, peas, carrots and broccoli made a bring and very very tasty filling. By five o'clock, all the crepes were finished, and the filling was cooked and ready to fill. The crepes were interesting, comprised mainly of almond flour, water, and eggs, with some chia seeds (I might grind them next time) and a wee bit of kamut flour. They are thin, with a delicate and yet fluffy texture. I wish I had a gluten-free flour to sub in that would keep the same sturdiness and flexibility. If you know of one yourself that you like to use, please let me know how it goes. 

These high protein crepes and their veggie-full filling make a very satisfying, belly filling meal that's nicely colourful, and full of deliciousness.  And enjoyable for all ages. The recipes for both the crepes and the filling will follow on the heels of this one.

Greens and Beans Saute. But no green beans. Gluten-free, vegan, full of yummy.

What do you make when you have a some bok choy, spinach, broccoli, chickpeas, and black eyed peas? This! 

Yummy :)

ingredients:

extra virgin coconut oil
2 tbsp minced garlic
1/2 cup chopped onion
1/2 cup carrot, sliced into medallions
1/2 cup celery, sliced

1 1/2 cups chickpeas (cooked)
1 1/2 cups black eyed peas (cooked)

150 g spinach, chopped

1 bok choy, sliced

250 g broccoli, cut into florets

salt and pepper to taste


directions:

1. saute the garlic and onion in some coconut oil in a large saute pan
2. season with a little salt and pepper, and add the carrots and celery
3. cook until translucent, then add the black eyed peas and chickpeas
4. add the bok choy and spinach, and sprinkle with sea salt
5. when the other vegetables are cooked well, and the water from them has been absorbed by the peas, add the broccoli and toss well. cook until bright green, and season with salt and pepper to taste
6. serve atop something yummy, such as the savoury kasha dish we made. Quinoa or rice etc would also be nice. But it really was ab-fab with the kasha. That's buckwheat, yo.

Vegetable and Bean Salad -- naturally gluten free, dairy free, and vegan

 I've been full-scale into chopped veggie salads lately. I used to crave leafy green salads, and wanted to eat them every day. Then, when I was pregnant with my son, I had such a profound adversion to salad that just the smell of it brought on an immediate gag reflex. Sadly, I've never regained my previous adoration of the humble leaf. So, I do enjoy it from time to time, but it's no longer something I want everyday, and I've found myself preferring cooked greens to raw. The honeymoon is clearly over, but a new relationship has developed.

So, now I really like chopped up salads of whatever veggies are handy, and I like throwing in whatever beans are in the fridge (or freezer -- that's why it's so handy to freeze 'em in small quantity packages like a cup or two). Plus, these seem to go over really well with everyone in my family. It seems to be much easier to get my three year old to eat something like this than a bowl of leafy greens, which he enjoys for a few bites but then loses interest in. I will often throw in left over cooked veggies like cauliflower or broccoli -- or you could use asparagus if you are a fan. I've also been using steamed green peas (because unfortunately they are not fresh sweet peas, but rather gulag peas from my stock of organic veg in the freezer).

Nice thing, too, is the leftover are great the next day if you make too much.


ingredients:

1 avocado (1 cup chopped)
1 pint grape tomatoes (1 1/2 cups chopped)
3/4 cup finely sliced celery
3/4 cup finely sliced carrots
3/4 cup black eyed peas
1/2 cup chick peas

1/2 tbsp balsamic vinegar
1/2 tbsp raw honey
1/2 tsp sea salt
1/8 tsp chili powder
black pepper


directions:

1. combine the cut up veg and the beans, except for the avocado -- mix that in after the major tossing has been done
2. add the seasonings, and toss really well
3. adjust for taste
4. add the avocado and mix gently to combine

We don't always have avocado, and anyway I've found that steamed cauliflower is a delight in this salad.  As is broccoli. Go crazy, kids.