Monday, March 03, 2008

Pancakes, Pancakes

I'm very fond of pancakes- as long as they're for dinner. My friend Jaymi and here brood were over for dinner a while ago and she was kind enough to share her perfect pancake recipe. Below is the insanely simple base which can be jazzed up any way you like.

Ingredients:
1 cup flour (I use 1/2 whole wheat pastry, 1/2 organic white)
1 cup water
2 tsp baking powder
1 Tbs sweeter (I use maple syrup)

Directions:
Stir it all together, pour by 1/4 cup onto a hot griddle, flip and chow.

As pictured the pancakes contain 1 tsp vanilla, a shimmy, shimmy, shake of cinnamon, 2 diced apples and 1/4 cup of apple sauce.

Wednesday, February 27, 2008

Potato-Edamame Samosas with Coconut-Mint Chutney

Another drooler adapted from Vegan with a Vengance. Not for those nights you're crunched for time, but worth every tasty moment.

Ingredients:

For the Dough
3/4 cup rice or soy milk
1/4 cup vegetable oil
1 Tbs apple cider vinegar
2 cups all-purpose flour
1 cup whole wheat flour
1/4 tsp turmeric
1/4 tsp baking powder
1 tsp salt

For the Filling
3 medium-sized russet potatoes, peeled and cut into 1-inch chunks
2 tablespoons vegetable oil plus extra for brushing
1 tsp cumin seeds
1 medium yellow onion, very finely chopped
1 cup shredded carrot
2 cloves garlic, minced
1 tbs fresh ginger, minced
1 tsp coriander
1/2 tsp ground turmeric
Pinch of cayenne pepter
1 tsp salt
Juice of 1 lemon
3/4 cup shelled frozen edamame (or green peas)

For the Chutney
1/2 cup coconut milk
1/3 cup fresh mint, finely chopped
1/3 cup fresh coriander, finely chopped
1 clove garlic, minced
1 tsp pure maple syrup
1 tsp fresh lime juice
1/4 tsp salt

Directions:

For the Chutney
Mix together all ingredients in a medium sized bowl and refrigerate for 1 hour. Serve at room temp.

For the Samosas
  1. Boil potatoes until tender, 20-30 minutes. Remove, drain and set aside
  2. Preheat oven to 400F
To make the dough
  1. Pour the wet dough ingredients into a mixing bowl. Add 2 cups of flour, the turmeric and baking powder, stir.
  2. Knead and gradually add remaining flour until dough is smooth, not sticky. (Should take about 10 minutes)
  3. Cover with a wet cloth and set aside.
To prepare filling
  1. In a large skillet over medium heat, heat oil and cumin seeds. Let seeds pop for about 1 minute.
  2. Add onions and carrots. Raise heat to medium-high and saute 7-10 minutes, until the onion begins to brown.
  3. Add garlic, ginger, coriander, turmeric, cayenne, salt and lemon juice and saute 1 minute more.
  4. Add potatoes, mashing as you go.
  5. Add edamame and mix well
Divide dough in half and roll on a floured surface until thin. Cut into circles with a 4-inch cookie cutter.

Place 1 1/2 Tbs filling into center of circle, dab the edges with water and fold over. Use thumb and forefinger along edge to seal.

To Bake:

Brush each side lightly with oil and place on a nonstick cookie sheet. Bake for 15 minutes, flip and bake for 10 minutes more.

Serve with Coconut-Mint Chutney

Wednesday, February 06, 2008

Black Bean Soup

So easy you can make it in 15 mintues with a two year old hanging off your chest and a puppy at your heels.

Ingredients:
1
teaspoon olive oil
2 cups fresh salsa
2 15-ounce cans black beans, drained and rinsed
2 cups vegetable broth
1 16-ounce can refried black beans (Pinto beans processed smoothly)
1/2 cup vegan sour cream (optional)
1/4 cup fresh cilantro, roughly chopped (optional)

Instructions:
  1. Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes.
  2. Add the refried beans, black beans, and broth and bring to a simmer.
  3. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some of the remaining salsa and the sour cream and cilantro (if using).
*And yes, the Che portrait in bean has absolutely nothing to due with this recipe, but come on I couldn't resist!

Saturday, January 12, 2008

Black Bean, Mushroom and Quinoa-Stuffed Peppers

Ingredients-

2 Tbs Olive Oil
1 medium onion, finely chopped (about 1 cup)
3 cloves garlic, minced
2 cups button mushrooms, finely chopped
1 Tbs Chipotle Chili powder (regular chile powder is fine too)
1 tsp salt
16oz tomato sauce
3/4 cup water
1/2 cup quinoa
4 large red peppers
1 (15 oz) can black beans, drained and rinsed
1 tsp pure maple syrup
Fresh cilantro for garnish

Instructions-
  1. Saute onion in olive oil over medium heat for 3-5 minutes, until translucent
  2. Add garlic and mushrooms; saute about 5 minutes
  3. Stir in chili powder and salt
  4. Add quinoa and 1 cup of tomato sauce and water
  5. Lower heat, cover and simmer for 20 minutes, stirring occasionally
  6. Preheat oven to 350F
  7. Boil a large pot of water
  8. Cut tops off and remove seeds from peppers
  9. Boil peppers for 5 minutes and drain
  10. Combine beans and maple syrup with prepared quinoa
  11. Stuff peppers and stand upright in baking dish
  12. Cover with remaining tomato sauce and bake for 15 minutes
  13. Remove, garnish and serve.
adapted from Vegan with a Vengance
This recipe is perfection! We found our version to need much more water than original recommended. Feel free to try different types of beans and peppers.