Sunday, February 22, 2015

Chickpea Omelet

Mix dry ingredients in a small bowl:
½ C Chickpea flour
¼ t Salt
¼ t Turmeric
¼ t Baking soda
½ t Trader Joe's 21 Salute seasoning

½ unsweetened plant based milk ( I used TJ’s coconut beverage)
Mix well.
Heat a cast iron pan over medium heat. When pan is heated oil lightly and pour batter into pan.
Top with:
A selection of sautéed veggies - mushrooms, peppers, onions, zucchini, asparagus - anything!

When omelet puffs up – flip over and finish cooking until dry in center. (like a puffy pancake)
Remove from pan and place on top of:
1 C baby arugula

Top with:
¼ Avocado – sliced
Red Hot Tahini

Red Hot Tahini – your favorite hot sauce mixed with tahini, water and salt

Tuesday, February 17, 2015

Decadent Dark Chocolate Truffles

300 grams of dairy free dark chocolate (chocolate bars)
240 ml coconut milk
3 Tablespoons of coconut oil
¼ teaspoon sea salt

using a large kitchen knife, chop the chocolate into small pieces – the smaller the better. Place the chopped chocolate into a medium mixing bowl.  Add the coconut oil and salt to the chocolate. Heat the coconut milk just to a boil and slowly pour over the chocolate mixture while stirring. Stir until smooth. Place plastic wrap on the surface of the chocolate and refrigerate overnight.
When completely chilled you will have a lovely bowl of chocolate ganache. Before rolling these into truffle size pieces I have a plate chilling in the refrigerator or briefly in the freezer.  Working in small scoops – and working quickly, roll small spoonfuls of ganache into balls using your hands. This gets messy, there is no way around it.  Place the balls on the chilled plate. When you have finished rolling the balls return the plate to the refrigerator while you prepare the next step.
Depending on how you want to finish the truffles have a bowl or bowls ready with any of the following: 
Pink Himalayan Salt
Cocoa powder
Finely chopped nuts
Shredded dried coconut
Matcha powder
Curry powder (heavenly!)
Smoked Paprika
Remove the truffles from the refrigerator a gently roll in any of the finishing ingredients you have selected. Store the finished truffles in a sealed container in the refrigerator.

* Based on Jamie Oliver’s recipe

Fat Tuesday Red Beans and Rice

Loosely based on traditional Louisiana Cajun style red beans and rice, this scrumptious, hearty dish is a perfect plant-based Mardi Gras treat that is still compassionate, clean eating. It has a little zip to it, too. Boom, Boom, Boom.

1 pound small red beans - soaked overnight in 6 cups water then drained
1 green bell pepper - diced
2 ribs celery - diced
1 shallot - diced
3 cloves garlic - minced
1 tablespoon olive oil or 2 tablespoons water for sauteing veggies
2 teaspoons dried oregano
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper (or more to taste)
1/4 teaspoon ground black pepper
2 bay leaves
2 cubes Edward and Sons Veggie bouillon

 Drain and rinse the soaked beans. Diced the shallot, celery and bell pepper. Mince or press the garlic.

Saute the diced and minced veggies in a large stock pot over medium low heat until they begin to turn clear.  You may use 1 Tablespoon olive oil for this or 2 Tablespoons water for ultra low fat version.

 Add your spices and herbs, stir briefly. I always like to warm my seasonings a tiny bit, it seems to deepen the flavor. Hold up on adding the bay leaves for just a minute.

Add the soaked, drained, rinsed beans to the pot.
Are they soaked? Are they drained? Are they rinsed?
These beans have an identity crisis! Shut up, beans and get in the pot.

Add 7 cups of water and the bay leaves.

Cover and simmer over low heat for 1 to 1 1/2 hours. Low and slow. If you forgot to soak your beans this part may take up to 3-4  hours.

Check the beans for tenderness. Once the beans are nice and tender add 2 cubes of Veggie bullion ( I added the photo of the Not-Chick'N because most folks are familiar with that one). Never add any type of salt to beans until they have reached the proper tenderness. Salt inhibits the beans from becoming tender.

Start a pot of rice. I like short grain brown rice, but prepare your favorite while the beans continue to simmer. at this point you may taste the pot liquor (potlikker or broth) for seasoning. Add a bit more cayenne if you like it hotter. I like to add Frank's Red Hot or Tapitio at the table.

To serve, put a nice ladle full of beans in a bowl. Top with a scoop of rice and some chopped green onions.
Add a dash or two of hot sauce and you'll be in bean eatin' heaven! Laissez les bons temps rouler!