English muffins topped with tofutti and raw honey.
I keep trying to make my own english muffins, and I’ll be honest, I have not nailed it yet. These came out tasting delicious, but didn’t really rise at all, so they were missing that airy goodness when you split them open. The last time I attempted english muffin they didn’t rise either, which I attributed to the cold wintery kitchen I was baking in, but this time, my kitchen was at a balmy 70*. I am thinking that perhaps I will add more yeast in next time to see what happens. This recipe I adapted slightly from the one found here at my fair baking.
1 cup rice milk
2 tbsp coconut oil
1 tbsp butter
3 tbsp honey
1 tbsp dried lavender
1 tsp vanilla
1 cup warm water
1.5 tsp yeast
1 tsp salt
5 cups all purpose flour ( I found myself needing a bit more at the kneading phase)
cornmeal for sprinkling
Place warm water in a medium bowl, and sprinkle yeast over the top, allowing to sit about 10 minutes until it starts to bubble. On the stovetop, heat on low rice milk, butter, coconut oil, honey, lavender and vanilla just until everything has melted together. Add 3 cups of flour to the yeast mixture, and stir. Add the milk, the remaining 2 cups of flour and salt, and stir to mix well. Turn dough onto a floured surface, and knead about 3 minutes, adding flour if necessary. Roll out to about to about 2/3 inch thick, and cut into circles (I have no cookie/dough cutters, so I used a glass here). Transfer cut dough to a sheet of waxed paper that has been dusted with cornmeal, and sprinkle the tops with cornmeal. Cover with a clean towel and allow to rise about an hour (in theory, they should double in size). Heat a griddle or cast iron over medium low heat, and gently transfer the rounds into the pan.Cook until golden brown, flip, and cook until golden brown on the other side. Cool on a wire rack.
These pancakes were born after my husband and I took the pups on a run through the woods in search of a waterfall. We found it (it was pretty small), ran back, and were starving. These pancakes were full of ingredients meant to refuel after exercising, and made enough for two people. When I make these again, I think I will use less flour and add in some rolled oats to save some calories, and see what that does to the texture!
2/3 cup buckwheat flour
1 banana, the riper the better
1 tbsp coconut oil
1/3 cup rice milk
1 tbsp peanut butter
pinch of baking powder
Melt the coconut oil (if summer temps have not done so for you) in a medium bowl, add the banana and peanut butter, and mash well. Add the flour, rice milk, egg and baking powder, stir until combined. Cook on a heated griddle or pan until bubbles start happening in the batter, flip them, cook wil golden brown, and enjoy! Oh, and OF COURSE you would top these will Maine maple syrup!
*A side note: I think that the most exciting this about these pancakes, for me, was that the battered bubbled when the first side was done cooking just like good ol’ bisquick. Hey, it’s the little things, right?
This dish ended up being sort of like a pasta with meat sauce, except the meat sauce was a fish sauce. May sound a bit weird, but it was quite delicious!
1 can of sardines packed in oil
1 cup baby bellas, halved
1 bunch of kale, roughly chopped
1/2 onion, chopped
3 garlic cloves
1 oz parmesan cheese
1 cup red sauce
salt and pepper
In a medium sized pan, saute the onion in a small amount of EVOO until soft. While that is cooking, add the sardines, a splash of balsamic vinegar, a splash of EVOO, parmesan and garlic cloves to a food processor and pules until it becomes a paste. Add the mushrooms and red sauce to the onions, and bring to a soft boil. Turn the heat down to simmer, add the sardine paste stir , and add the kale. Cover the pan and continue to cook on medium, occasionally folding the kale into the sauce until the kale has softened a bit. Serve over pasta, and salt and pepper to your taste!
I served these spiced lentil burgers wrapped in rainbow chard leaves, with feta and thin slices of bell pepper and tomato. The seasoning lends itself nicely to multiple flavor palettes, so these burgers are pretty versatile. I’m not sure how well they would hold up on a bun, they are a bit crumbly. I am freezing some burgers to see if that helps at all! We had eggplant fries on the side, from a recipe taken from use real butter (they were DELICIOUS).
3 cups cooked red lentils
1 cup cooked quinoa
1 cup chopped carrots
2 garlic cloves, smashed
2 tsbp chopped cilantro
2 tbsp chopped sun dried tomatoes
1 tbsp cumin
salt to taste
1 tsp turmeric
1/4 cup nutritional yeast
In a small cast iron, heat 1 tbsp of olive oil, and add all the ingredients except the lentils, quinoa, and nutritional yeast. Saute until the carrots are soft, and then transfer to a food processor and pulse until fairly smooth. In a large bowl, combine all ingredients, mash with a fork, form in patties, and grill in the same pan you used for the carrots (extra spice action!). Recipe yields 6-8 burgers, depending on the size. To freeze left overs, place uncooked patties on a pan or plate covered in wax paper and set in the freezer for an hour or 2. Then wrap individual burgers in plastic wrap, and seal in a ziploc!
Figs, Gorgonzola, prosciutto, olive oil and balsamic vinegar. BEST PIZZA EVER!
We are moving, and I’m refusing to go grocery shopping until we get into the new place. In fact, I’m trying to clean out as much of our food as possible. Enter this morning’s delicious breakfast! These would be really great to serve as finger sandwiches at a party as well. Sweet and savory, this would work for any meal AND I made it with entirely local foods (brownie points)!
The recipe is simple. Start with bread (duh). I used Big Sky‘s english muffin bread. Spread honey, I recommend raw, on the bottom slice, layer of sharp cheddar, layer of green apple slice, layer of cheddar, grill in a butter cast iron. So good, not even Nermal could resist.
Nermal Tested, Nermal Approved
3 cups flour
1/2 cup white sugar
5 tsp baking powder
1/2 tsp salt
3/4 cup butter
1 cup milk
1 egg, beaten
1 cup chopped peeled green apple
1/2 cup shredded or finely chopped cheddar cheese
1 tbsp fresh thyme
Preheat oven to 400 degrees, and grease a large baking sheet.
In a large bowl, mix all the dry ingredients. Cut in the butter until mixture is crumbly. Add milk and beaten egg at once, and mix until incorporated. Turn out the dough onto a lightly floured surface. Knead the dough a few times, adding in more flour if the dough is too wet and sticky. Fold the apples, cheddar and thyme into the dough, knead a few more times, and roll or pat out into a rectangle or circle that is about 1/2 inch thick. Slice into whatever magical shape you decide, and bake for 10-15 minutes, until the tops are golden brown.
These scones were a great accompaniment to the completely amazing lamb stew I had in the crock pot all day long (sweet ‘taters, carrots, parsnips, garlic, onion, red wine, lots of fresh thyme and rosemary, let it cook all day, done). If you want a completely savory scone, I would half the sugar in the recipe. I used a very sharp, raw cheddar, which was enough to overtake the sweetness in the bites that had cheddar, but the scones were still sweet in the just appley bites. So baaaassssiiiicccallllly it was like 2 scones in one.
I’ve got to say first off, I don’t know what the hell I was thinking. My friend Jenn does a 40 days of yoga program through her yoga studio every year, and part of that program includes a 3 day fruit cleanse. I guess after seeing her breeze through it for the last couple of years, I thought I could make it through as well, only with the addition of vegetables. Easy right? Soup, smoothies, dressing-less salads, boom.
Not so much.
Maybe I was ill prepared. Maybe my palette loves flavour variation, or maybe I’m just too broke to be buying that much fruit, but by 4:45 this afternoon, I was only clocking in about 400 calories. Not enough on any day, but especially not after doing a calorie torching bar sculpt class. I found myself sitting in my car, splitting headache, feeling like complete poo, so I caved, devouring a Kashi granola bar. My energy continued to drop quickly, until I was curled up in bed with emergen-c and a bag of candied nuts, trying to restore my blood sugar levels. Needless to say, I can’t survive like this!
Tomorrow, it’ll be the cleanse remix. I think I’ll stick to mainly fruits and veggies, but allow myself meatless proteins and whole grains, to keep myself from keeling over at work.
These delicious pancakes are filling and good for you. They clock in at only about 300 calories and 3.5g of fat per serving, including toppings, and this recipe feeds two. Enjoy!
1/3 cup rolled oats
2/3 cup nonfat buttermilk
1/2 cup flour
1/2 tsp baking powder
1/4 tsp baking powder
1/2 tsp cinnamon
1 tbsp sugar
1/3 cup almond milk
In a small bowl, soak the oats in the buttermilk for 10 minutes. Combine the remaining ingredients in a medium sized bowl, and add the oats and buttermilk. Cook on a lightly greased griddle. I topped these pancakes with berries warmed with lemon juice and maple syrup. Ah-mazing brunch on a rainy Sunday.
A new raw restaurant opened last week in Portland, and I obviously had to try it out! Roost is fantastic! The menu is based on what is available locally, so it changes frequently. The salad last week was heirloom tomatoes over mesclun mix with cashew ricotta and a basil vinaigrette. I was just there for juice but it sounded delicious soooooo….I bought lunch too. The salad was so amazing. The tomatoes were perfect, and the combo of the ricotta and basil vinaigrette were both tasty AND filling. A lot of the juice options involve kombucha from UFF (also based in Portland), which I was psyched about, because I have a minor obsession with kombucha. The Crystal Lemon is the perfect cool refreshment for summer, combining cucumber apple lemon juice with kombucha or prosecco (if I had not been working, I would have been all over that!). On top of being delicious, and good for for you, the menu is super reasonably priced, and the space is super inviting. Check out the site here, and go get some delicious, organic, healthy grub!