**** garlic bread sticks -- made with Kamut flour

I mean, who doesn't like soft chewy garlicky breadsticks? These happened. And they were pretty much a big hit.

equipment needed:

bread mixer or a bowl and spoon, followed by your hands and the counter

measuring spoons

measuring cups

kettle for warm water

silicone mat and baking sheet

oven

1 tsp granulated garlic
1 tbsp dry oregano

2 tsp sea salt

1/2 cup tapioca starch
2 cups kamut flour
1/4 cup corn meal

1 cup warm water
1/4 cup coconut sugar
2 tsp bread yeast

make your dough
roll into thin sticks
let rise on silicone baking mat
brush with water and sprinkle with sea salt
bake at 345 for 15 minutes or so

Giant Lima Beans with Cabbage and Sweet Potato -- mellow rich crock pot

Another decadent crockpot. Yum!!!!

2 tbsp finely minced garlic
1 1/2 cups finely chopped onion
4 cups giant limas
500 g frozen green peas

6 cups finely chopped green cabbage
6 cups diced sweet potato


1/2 cup coconut butter
1/2 cup almond butter
4 cups hot water

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

at the end add 2 tbsp lime juice


directions:

1. layer the ingredients
2. combine the almond butter, coconut butter, water, sea salt, chili powder, cumin, pepper and pour over the ingredients, sprinkle with rosemary
3. cook on high for 6 hours
4. add the lime juice and stir in

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!

Savoury Chickpea Flour Dinner Cake -- gluten free, vegan, and super delicious

ingredients:

For my four year old, this strikes the same place in his belly as a square of lasagna would, and he devours it both with gusto and greed. It's a good little piece to build a meal around if you are so inclined, bring some terrific veggies and lots of good vegetarian protein and fat to the equation. Tonight we will side it with some baked squash, some broccoli, and some homemade purple sauerkraut.


2 cup shredded carrot
4 cups shredded sweet potato
2 medium onions, finely diced
1 garlic clove, finely minced
2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper


1/2 cup raw cashews ground
1/4 cup raw white sesame seeds, ground


3 cups water warm water
1/4 cup ground chia seeds
1/4 cup ground flax meal
1 tsp sea salt
black pepper
1 tsp chili pepper
2 tbsp apple cider vinegar

2 cups chick pea flour

1/2 tsp baking soda



directions:

1. sauté the onion and garlic in the coconut oil
2. add the shredded sweet potato and carrot and 1 tsp sea salt, and  sauté
3. meanwhile, in a bowl, combine the ground chia seeds and ground flax seeds with the hot water and let sit for 10 minutes. Mix in the seasonings, cider vinegar,  chickpea flour, and baking soda
4. mix with a whisk!
5. when the shredded veggie mix is cooked, add it to the batter, and combine well
6. pour into a greased 3 L glass baking dish
7. bake at 345 for 90 minutes

More Soup! Here I go again ... Vegan, hearty, delicious

In search of the perfect bowl of soup. I want it to be a meal in a bowl -- rich, satisfying, and utterly delicious. This definitely fits the bill.

I mean, seriously. I don't know if I can properly describe the exquisite aroma and flavour of this soup. You'll just have to come over and eat it. Or make some yourself.

xoxo

ingredients:

3 tbsp extra virgin coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion

2 cups dupuy lentils
1/4 cup finely crumbled dried mushrooms
2 cups very finely chopped green cabbage

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

3 cups diced carrots
6 cups diced sweet potato

4 tsp sea salt
1/2 tsp chili powder
1 tbsp marjoram
2 tbsp oregano
1/4 tsp fennel seed


8 cups water


after:

2 tbsp lime juice
2 cups water
salt and pepper to taste


directions:

1. layer the ingredients in the order listed in your crockpot
2. reserve the stuff under 'after' until it's done cooking
3. cook
4. stir and add the 'after' stuff
5. serve
6. like most food of this ilk, it's great after it's had time to meld. Eat it with joy the next day.

Vegetable and Lentil Soup -- vegan, satisfying, delicious dinner

So, here, once again, we are. Crockpot working hard and me resting on my laurels. Papa Ed is coming over tomorrow, and apparently he likes lentil soup. So, I made some. The thing is, the flavour combination in this is extraordinary. It's definitely more than the sum of its parts. Wish I could share it with you. This makes a batch big enough to fill my crockpot. If yours is little, divide the recipe in half. Or make the whole thing and invite someone over to share. So good.

ingredients:

3 tbsp extra virgin unrefined organic coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion
2 cups very finely chopped green cabbage

2 cups du puy lentils

2 cups frozen green peas

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

2 cups diced carrots

6 cups diced sweet potatoes

1 cup diced broccoli hearts

4 tsp sea salt
2 tbps oregano
black pepper

9 cups water (I add boiling)

2 tbsp lime juice


directions:

1. layer the ingredients in the order listed, reserving the lime juice
2. cook (I did it on High for 4 hours)
3. turn off and add the lime juice, stirring thoroughly to make sure the coconut butter and almond butter are fully incorporated
4. serve or let the flavour mature and serve the next day
5. I will definitely serve this with homemade rolls or garlic bread. But it would be great with not-bread toast (plain or savoury) as well.

Sweet Potato Soup V 2.O -- vegan, rib sticking good

Different veggies, different day, different soup. The thing that never changes? The yum factor ...

I'm so very into hearty soups these days. This one is pretty fantastic. The almond butter and coconut butter make it very hearty and satisfying, as well as mellow and savoury.

ingredients:

3 tbsp extra virgin coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion

3 cups soaked but not cooked navy beans

3 cups green peas (frozen, organic)
2 cups diced carrots

1/2 cup smooth almond butter
1/4 cup coconut butter

6 cups roughly chopped sweet potato

4 tsp sea salt
2 tbsp oregano
black pepper

7 cups water

2 tbsp lime juice

2 extra cups of water
salt and pepper to taste (I didn't add any extra)


directions:

1. layer the ingredients in the crockpot in the order listed excepting the lime juice, extra water, and any additional salt and pepper
2. cook until veggies are tender
3. stir really well, and add lime juice and extra 2 cups of water. If needed, tweak the salt and pepper.


serve with crusty rolls

delicious!!

Veggie bake up -- gluten free vegan goodness

So, I thought it would be fun to go all v*gan on your ass. The thing is, this turned out so delectable that  I am already looking forward to leftovers for dinner tomorrow night. Just the right mix of flavours, and completely satisfying. Easy to make, and pleasing to people of all ages, this dish goes great with a side of greens or quinoa or both. My four year old devoured his, and my husband had thirds. You get the picture. Additionally, it is grain free, gluten free, and free of pretention and bad attitude (too bad I can't say the same about me).

ingredients:


2 cup shredded carrot
4 cups shredded sweet potato
2 medium onions, finely diced
1 garlic clove, finely minced
2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper


1/2 cup raw cashews ground
1/4 cup raw white sesame seeds, ground
1/4 cup ground flax meal
2 cups chick pea flour
1 cup water
4 tsp egg replacer + 1 cup water OR 4 eggs
1 tsp sea salt
black pepper
1 tsp chili pepper
2 tbsp apple cider vinegar

1/2 tsp baking soda



directions:

1. sauté the onion and garlic in the coconut oil
2. add the shredded sweet potato and carrot and 1 tsp sea salt, and  sauté
3. meanwhile, in a bowl, combine the egg replacer  and water with the water, and add the chickpea flour, ground flax, ground sesame, ground cashews, and seasonings
4. mix with a whisk!
5. when the shredded veggie mix is cooked, add it to the batter, and combine well
6. pour into a greased 3 L glass baking dish
7. bake at 345 for 60 minutes

8. serve with chopped and sautéed rapine, sautéed broccoli, and fluffy quinoa. lovely!


p.s. just wanna say re: rapine -- chopped and sautéed in coconut oil with a little sea salt = divine!! I could eat my weight in rapine swear.

Autumn Miso Soup 'egg drop' or poached egg soup

I was inspired to make an autumn miso soup. Here's what I came up with:

mostly vegetables and poached egg for my 4 year old

and the way I enjoy it myself, egg poached

and egg dropped

with applicable garnish of course

ingredients:

2 tbsp coconut oil
1 medium onion
2 cloves of garlic

4 medium carrots -- 2 cups diced
4 medium 'daikon' -- approx 4 cups chunky
3 small sweet potatoes -- approx 3 cups chunky


directions:

1. sauté the onion and garlic in the coconut oil
2. add the carrots, daikon, and sweet potato, and cook thoroughly


-------------------------------------------------
ingredients:

1 sheet of kombu
1/4 cup dried mushrooms
2 tbsp tamari

12 cups water


directions:

1. simmer the ingredients together, then strain and reserve

makes 12 cups of broth

--------------------------------------------
To make 4 servings:

take:

2 - 4 tbsp miso
4 eggs
4 cups of broth
1/3 of cooked vegetables

 black sesame sesame seeds
green onions, finely sliced


directions:

1. bring 2 cups of broth to a boil and either poach each egg separately, or stir in the egg and cook it as 'egg drop'
2. meanwhile  heat up the other 2 cups of broth with the vegetables
3. in a bowl, combine the miso with a little broth, then add to the broth and vegetables, careful not to  boil
4. divide the egg and egg cooking broth equally into 4 bowls, then ladle the miso and vegetables on top
5. garnish with sliced green onion and black sesame seeds
enjoy!

super yummy

Nemesis Makes Dinner -- gluten free, vegan, vegerrific and palate pleasing

I managed to throw a bunch of stuff in a pot, throw it in the oven, and have it come out and be enjoyed by everyone. That's a bit of a win. Colin even had two helpings. Huzzah!!

ingredients:

2 tbsp extra virgin coconut oil
2 cloves of garlic, finely minced
2 medium onions, finely chopped

2 cups black lentils -- they are called 'beluga' lentils
1/4 cup quinoa
1/4 cup crumbled dried mushrooms -- I don't think it matters too  much what kind you use

2 cups roughly chopped carrots

2 cups roughly chopped celery (I use celery hearts, but probably any celery will do)

3 cups halved and sliced zucchini
6 cups diced tomatoes (do not use romas or plum tomatoes -- you'll need juicy ones)

1/4 cup almond butter

1 tbsp sea salt
1 tsp chili powder

1 can coconut milk -- I highly recommend using organic and stay away from 'lite'

1/4 cup roasted buckwheat groats -- aka kasha
2 tbsp nutritional yeast


directions:

in a large casserole (or cast iron dutch oven such as Nemesis)
1. layer the ingredients in the order listed and do not stir
2. finish it off with the sprinkled kasha and nutritional yeast and bake for at least 90 minutes
3. stir well then serve with whatever turns your crank -- we had raw spinach leaves

Because only the liquid from the tomatoes and other vegetables, as well as the coconut milk, will be used in this, it will be extra flavourful.

Sweet potato saute

2 tbsp extra virgin coconut oil
2 medium onions, chopped
2 garlic cloves, minced

4-5 cups roma tomatoes

3 cups white kidney beans, (either from a can or already cooked)


1 tbsp sea salt
black pepper

4 small sweet potatoes, cubed

300 g spinach, chopped


directions:

1. sauté the onion, garlic, tomato and white kidney beans with coconut oil and salt and pepper until degraded and delicious
2. add the sweet potato
3. add the spinach
4. serve with crepes or quinoa or by itself or with a song and dance -- you get the picture

Meat Bobs -- gluten free, meat free, and 4 year old friendly

Meatballs watch out there is a new Bob in town.  My four year old calls 'em meat bobs. They are made of lentils, seeds, and veggies, and they pretty fun to have around.

1 cup lentils

1 onion

1 tbsp coconut oil

2 1/2 cups water

sea salt

black pepper

marjoram

basil

oregano

1 clove of garlic, finely minced

1/2 cup flax meal

1/2 cup chia seeds

1/4 cup hemp seeds

1/4 cup ground sesame seeds

1/4 cup ground cashew

1 cup grated carrot 

1 cup almond flour 

1 sweet potato grated

2 eggs

2 tbsp nutritional yeast

salt and pepper to taste

directions:

1. cook the lentils with the water, onion, coconut oil, sea salt, black pepper, and any other seasonings that float your boat. I added some granulated dried garlic, and some italian seasoning (mixed herbs)

2. grate the carrot, and mix in the cooked lentils with the flax, chia, and hemp seeds

3. add the almond flour, and adjust the seasonings

4. add the eggs

5. roll into balls, and place on a lined baking sheet 

6. bake at 345 for 30 minutes

I made 'em about 1 to 1 1/2 inch in diameter

Delicious! For real. And really great at room temperature the next day.

Sweet Potatoes and Lentils, IN the Crockpot!

January settles in around us, and there have been days in which we've reached nearly -30 with the windchill. How does a bowl of hot stew sound? Pretty good to me. Crockpot, do your thing.

Don't get too hung up on exact measurements. If you put in a little more or a little less of a particular vegetable, it won't make much difference. Just enjoy the process, and enjoy the results. I rough cut all the vegetables -- as opposed to dicing with precision -- to get them into the crockpot ssssssssuper fast. Things to do, people to see, you know how it is. Actually, just more play time with my son.

The resulting stew is really everything a stew should be: full bodied, full flavoured, mellow, yummy, comforting, and delicious.



ingredients:


2 tbsp extra virgin coconut oil
1 tbsp minced garlic
1 cup finely chopped onion

2 cups small lentils (green, masoor, dupuy)
1 cup sliced dried mushrooms (crumbled up) (I think they were shiitake or something bigger ...
5 cups water


coarsely chopped:

3 cups sweet potatoes
2 cups diced carrot
2 cups diced celery
300 g spinach diced


3 cups napa cabbage, chopped small

4 tbsp sea salt
1 tsp cumin
1 tsp chili powder
handfuls fresh herbs -- I threw in some very large sprigs of rosemary and oregano


500 g broccoli florets


directions:

1. turn your crockpot on, and set the timer if you have one. I think medium heat for 6 hours should do the trick.
2. layer in the ingredients as follows: coconut oil, garlic, onion, mushroom pieces, lentils, celery, sweet potato, carrots, spinach, sea salt, cumin, chili powder, water. Herbs.  Lots of herbs. Now. Later. Herb it up.
3. throw on the nappa cabbage.
4. when the stew is cooked, add in the broccoli and let the residual heat cook it up once you've turned your crock pot off, or cook it for a little while but not too long.
5. think of all the friends you'd like to feed with this yummy stew, and remember how lucky you are to have them.


You can serve this with a loaf of freshly baked bread, or some savoury muffins. Or whilst wearing a hula skirt and a kind of absent-minded smile. Your choice, really. I know what I'd choose, but that's just me.

Actually, we ate our with savoury corn muffins and top hats -- spats optional. No elephants in attendance this time.