Hummus

 Hummus

Hummus is such a versatile food. I frequently use it as an appetizer and in sandwiches to add flavour. This is an easy version to make with the help of a food processor.

Ingredients

1 19 oz can chickpeas, drained
1 19 oz can navy beans, drained
1/8 tsp black pepper
1/2 tsp turmeric
2/3 cup roasted red peppers
2 Tblsp prepared mustard, I used President's Choice Sweet With Heat
2 Tblsp lemon juice
2 tsp garlic, minced
1 tsp vegetable stock powder

Directions

Place all ingredients into the bowl of a food processor. Blend for 1-2 minutes until smooth and creamy.

Enjoy!

Southwestern Pasta Salad

Southwestern Pasta Salad

This is an easy salad to throw together to serve on a hot day. I served this on a bed of lettuce with grape tomatoes on the side as I have one family member who is not a fan of tomatoes. The tomatoes could easily be incorporated into the salad itself.

Ingredients

I cup red pepper, diced
2 cups frozen corn, defrosted
1 cup frozen peas and carrots, or mixed frozen vegetables, defrosted
1/2 cup cilantro, chopped
2 cloves garlic, minced
1/2 cup red onion, diced
1 16 oz pkg brown rice pasta or pasta of choice

Dressing Ingredients

1/4 cup lime juice, about 1 1/2 large limes
1/3 cup water
2 Tblsp chili powder
1/2 tsp cumin
1/4 tsp stevia, or less for a less sweet salad

Optional Ingredients

Chopped lettuce for serving
Halved grape tomatoes

Directions

Cook pasta as per package instructions.

Combine first seven ingredients in a large bowl.

Mix salad dressing ingredients in a small bowl and add to pasta mixture. Mix until well combined.

Chill until ready to serve.

Serve on a bed of chopped lettuce with tomatoes on the side, if desired.

Enjoy!

Russian Black Bread

Russian Black Bread

My husband says this reminds him of the bread that his Mother made him when he was a child. His Mother was an expert bread maker and she did not use a bread maker. But with the help of a bread machine, this is a rather easy bread to make.

Ingredients

3/4 cup raisins
Boiling water

1/4 cup water
2 Tblsp applesauce
3 Tblsp molasses
1/2 tsp salt
2 Tblsp cocoa powder
3 Tblsp wheat gluten
1 1/2 cup dark rye flour
1 1/2 cup plus 2 Tblsp whole wheat flour
1 1/4 tsp yeast

Water or non dairy milk for brushing the top --- do not add to the bread machine

Directions

Place raisins in a bowl and add enough boiling water to cover.

Let raisins soak for approximately 15 minutes. Drain well.

Add the remaining ingredients( except non dairy milk or water for brushing the top) to the bread machine pan in the order recommended by the manufacturer. Select dough cycle and start machine.

Add in the raisins after the first knead. Most machines beep to let you know when this occurs. Mine does not, so I wait about 5 minutes before adding the raisins.

Once dough cycle is complete, transfer dough to a parchment lined pan. Brush the top with either a little non dairy milk or water and let rise until almost doubled.

Brush the top again with either a little water or non dairy milk.

Place in a preheated 350 F oven. Bake for about 35 minutes until cooked through.

Enjoy!

 TIP

If you prefer a sweeter bread, you can add a little sugar or sweetener to the dough before mixing begins.

Banana Pancakes

Banana Pancakes

This is a great way to use up those bananas that are nice and ripe. This makes a lot of pancakes so feel free to cut the recipe in half.

Ingredients


2 flax eggs ( 2 Tblsp ground flax mixed with 6 Tblsp water)
1/2 tsp stevia
4 tsp baking powder
1/2 tsp salt
3 tsp cinnamon
2 cups water
1/4 cup dry oatmeal, quick variety
1/2 cup applesauce
2 tsp vanilla
4 bananas
3 Tblsp maple syrup

3 cups whole wheat flour

Directions

Place all of the ingredients, except the flour into a blender and process until smooth.

Add the flour to a large bowl and add the wet ingredients, whisking until smooth.

Preheat a non stick fry pan or griddle until hot.

Use  about 1/3 - 1/2 cup of batter  for each pancake.

Once bubbles form and the underside is nicely browned flip the pancake and continue cooking until both sides are browned.

Continue until all of the batter has been used.

Enjoy!

Chocolate Cake

Chocolate Cake

This is an easy cake to make. I do not like my desserts sweet. If you prefer a sweeter cake, you can double the dates. I served this cake with dollop of chocolate hummus for those who can eat peanut butter. The recipe for the hummus can be found here: http://www.hummusapien.com/chocolate-peanut-butter-dessert-hummus/

Ingredients

1 1/2 cups whole wheat flour
3 Tblsp cocoa powder
1 tsp baking soda
1/2 tp salt

1/2 cups pressed dates
1 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup applesauce
1 cup water

Directions

Preheat oven to 350 F

Line an 8 inch square pan with parchment paper. See tip at the bottom of page.

Place flour, cocoa powder, baking soda and salt in a bowl. Mix well.

Place dates, vinegar, vanilla, applesauce and water into a blender and process until smooth.

Add wet ingredients to the dry and stir with a spoon until well combined.

Transfer to pan and bake 35 minutes or until a toothpick inserted into the center comes out clean.

Enjoy!

TIP

To fit parchment paper into a pan easily, crumble the piece of parchment in your hand. Run it briefly under water. It is now pliable and can easily be molded to any shape.

Udon Noodle Stir Fry with Roasted Mushrooms, Broccoli and Kale

Udon Noodle Stir Fry with Roasted Mushrooms, Broccoli and Kale

Yesterday I dropped in to see my brother. He has a tremendous green thumb. His flower and vegetable garden were bursting. Before I left he offered me some  kale from his garden. It was beautiful, so I knew that I had to try make something special with it. This stir fry is bursting with flavour. It makes a lot of food too. A lower salt version can be found at the end of this post.

Ingredients

Roasted Mushrooms 

1/4 cup soy sauce
2 Tblsp rice vinegar
1/2 tsp stevia
1/4 tsp garlic, minced
2 tsp ginger, minced
1 1/2 lb mushrooms, quartered



Stir Fry

800 grams udon noodles
6 large kale leaves, chopped, about 2 cups

1 onion, chopped
1 Tblsp garlic

I large red pepper, julienne
1 lb pkg frozen broccoli, microwaved for about 4-5 minutes

Sauce for the Noodles

1/2 cup soy sauce
2 Tblsp rice vinegar
1/4 tsp stevia
2 tsp chili garlic sauce, or more to taste
1 Tblsp heaping, ginger, minced

Directions

Roasted Mushrooms
 
Start to Preheat oven to 425 F. Line a large sheet pan with parchment paper.

Place mushrooms into a large bowl.

Combine the remaining roasted mushroom ingredients in a blender and process.  Pour over the mushrooms. Stir occasionally while oven is preheating.

Once oven is preheated, pour mushrooms and any liquid onto the pan.

Bake for 15 minutes and stir well. Bake for another 15 minutes  or until all liquid has evaporated. Set aside.

Noodles

Bring a large pot of water to the boil.

Add in noodles and chopped kale. Cook according to noodle package directions. Mine called for three minutes in boiling water. Drain and set aside.

Stir Fry

Dry fry onion until about half cooked.

Add in garlic and cook for about 30 seconds.

Add in red pepper and stir fry to desired tenderness.

Add in broccoli, noodles and kale. Mix well.

Combine noodle sauce in a small container and stir. Add to noodles and mix well.

Serve and Enjoy!

Lower Salt Version

The directions remain the same, just substitute this lower salt version for the ones listed above.

For the  Roasted Mushrooms

2 Tablspoons soy sauce
2 Tblsp rice vinegar
1/4 tsp stevia
1/4 tsp garlic, minced
2 tsp ginger, minced

Sauce for The Noodles

1/4 cup soy sauce
1 Tblsp rice vinegar
1/4 tsp stevia
2 tsp chili garlic sauce
1 Tblsp ( heaping) ginger, minced 


 
 

Vegetable Soup

Vegetable Soup

This uses a trick that my Mother taught me. If you want a thicker broth for your soup, add in some quick oatmeal at the same time as the broth or liquid  is added and while the soup cooks, so does the oatmeal, resulting in a nice thick broth.

Ingredients

1 large onion
2 garlic cloves, minced
1 cup carrots diced

 1 tsp smoked paprika
3 tsp chili powder
1/4 tsp black pepper
2 tsp paprika
1/4 tsp turmeric
3 tsp vegetable stock powder

7 cups mixed frozen vegetables ( I used corn french green beans and peas)

1 can beans, any type will do

1/2 cup uncooked orzo
6 cups water
1 19 oz can diced tomatoes
1/2 cup quick oatmeal, uncooked
salt and pepper to taste


Directions

Fry the onion in a dry pan until cooked, adding a little water if necessary.

Add the garlic and carrots and a little water.

At this point I add in all of the spices and a little more water if necessary to keep the mixture from burning. Stir as required.

Add in the remaining ingredients and stir well.

Bring the soup to a boil, stirring occasionally. 

Reduce the heat so the soup simmers and cover the pan. Continue simmering for approximately 30 minutes. Stir occasionally making sure to scrap the bottom.

Enjoy!

 

Hash Browns

Hash Browns

These hash browns are so flavourful. They cook up nice and crisp without any added oils. If you like garlic, double the amount of garlic powder. I used a panini press for this dish, but you cold bake them in the oven instead.  However, you may need multiple pans if you use the oven method.

Ingredients

8 cups shredded potatoes
2 tsp vegetable stock powder, optional
4 tsp onion powder
2 tsp garlic powder
1/4 tsp stevia
1/4 tsp ground black pepper
1 Tblsp chili garlic paste

Directions

Mix all ingredients in a bowl.

Place on a preheated panini press( I set mine to 400F) and cook for about 20-25 minutes.

The potatoes may stick to the top grill, so carefully scrap the potatoes off the top of the panini press using a spatula. Do not use a metal one that will scratch the grill.

Transfer to a large plate.

Enjoy!

Oven method

Tip

If using the oven method, preheat oven to 425 F.  Place shredded potatoes on a parchment lined sheet pan and bake for approximately 45 minutes, until crispy. Multiple pans may be necessary, depending on how thick you want the hash browns.

I used my food processor and the grating attachment to shred my potatoes.