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.

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.

How I cook Kidney Beans

When it comes to the choice between dried beans and canned beans, I always use dried beans. I don't find it is much work to prepare them, although you do have to plan ahead. When I cook the beans, I tend to do a large quantity at once, and then freeze them in 2 or 3 cup portions labelled with the date. That way, it's almost as easy as pulling a can out of the cupboard, uses much less packaging, and doesn't have any dread additives and preservatives, or  BPA. And is very economical.

Here's how I cook beans:

1. put the beans in a large pot

2. rinse them with water, drain, and pick out any detritus such as stones or twigs (seriously), or discoloured or otherwise unappetizing looking beans

3. put the large pot on the stove

4. cover the beans with water (I use boiling water from the kettle)

5. bring the pot to a boil.

6. boil the beans for 1 or 2 minutes, then remove from the heat

7. allow to sit for 1 or 2 hours, or overnight

8. drain the pot and rinse the beans well, preferably in a colander

9. return the beans to the pot

10. add enough water to just cover the beans

11. add some coconut oil and sea salt

12. boil for 1 1/2 hours.

13. turn off the heat when the beans are soft enough, and hopefully all the water will be absorbed

14. enjoy as they are, add them to soup, cook 'em with rice, make a stew, etc.

15. freeze the extras in portions that will be good for adding to soup or stew, or eating by themselves.