Woke up to a beautiful day, fresh sow on the ground, bright sunshine and deer and wild turkeys in the yard. What a great day to spend in the kitchen preparing foods for the week.
This week we will enjoy:
Some fresh baked breads – made a sprouted grain bread for this week.
Curried red lentil soup with chickpeas and quinoa – I found this lovely gluten-free vegan soup on the Zesty Cook blog. I replaced the yogurt with cashew cram and the chicken broth with a nice vegetable stock.
Lentil meatless loaf a favorite in my house — shows up on the table about once a month. I found this yummy gluten-free, vegan recipe on the Healthful Pursuit blog.
Vegetarian chili with winter squash and wild mushroom – Recipe to be posted soon.
For a sweet treat Grain-free banana cranberry & lemon breakfast cake. This tasty little gluten-free cake provided the perfect balance between sweet and tart.
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1 cup ripe mashed bananas (approximately 2-3 bananas)
- 1/2 cup coconut oil
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/2 cup agave
- 6 tsp Ener-G egg replacer (you can use 4 eggs if you prefer)
- 8 tbs warm water
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Zest of 1 lemon
- 1 cup fresh cranberries
- Preheat your oven to 350 degrees and grease a 8 inch square baking dish with oil of your choice. Set aside.
- Mix the egg replacer and warm water in a small bowl and set aside.
- In a medium sized bowl mix together the coconut flour, almond flour, cinnamon, baking soda, and salt. Mix together well with a fork to decrease any clumps.
- Add the vanilla and agave to the egg replacer and whisk well.
- Add mashed banana into your egg mixture and whisk together until well combined.
- Pour wet ingredients into your dry ingredients and stir together until it is mixed thoroughly.
- Add the melted coconut oil and stir once again until the batter is completely mixed together.
- Fold in the lemon zest and fresh cranberries into the batter. They should be evenly distributed throughout.
- Spoon the batter into a greased baking pan and spread it out evenly.
- Bake it for 40-45 minutes or until the top is golden brown and then center when pierced with a toothpick or a knife comes out cleanly.
- Remove from the oven and let it cool for 20 minutes or so.
Adapted from a recipe at So Lets Hang Out
The warm weather that we have been having has me starting to cook lighter meals, but unfortunately most fresh vegetables are not in yet, so I am stuck with what I have in the pantry at the moment. Tonight we will have a lentil souffle (serves 2 or one person who like larger servings) with micro greens.
- 1/2 cup red lentils
- 1 bay leaf
- 1/2 tsp mixed herbs
- 1 1/4 cups of water
- 2 tbsp butter
- 1/3 cup heavy cream
- 2 egg yolks
- 3 egg whites
- 1/2 cup grated cheddar cheese
- salt and pepper to taste
- Pick over lentils and rinse well.
- Place lentils, bay leaf, herbs and water in a pan and bring to a boil, turn the heat down and simmer for about 20 minutes or until the lentils are soft.
- Remove the bay leaf and beat the lentils until they are very smooth.
- Beat in the butter, cream and egg yolks.
- In another bowl beat the egg whites until very stiff and fold into the lentil mixture.
- Season the mixture with salt and pepper and fold in the grated cheese.
- Pour the mixture into a well greased souffle dish and sprinkle with a little paprika.
- Bake in a preheated 375 degree oven for approximately 20 minutes or until the souffle is well risen, firm and brown.
- Serve immediately with a salad or green vegetable of your choice.
- 1 1/4 green lentils
- 1 large eggplant, sliced
- 4-5 tbsps oil
- 1 large onion, chopped
- 1 clove garlic, crushed
- 1 large carrot, diced
- 4 sticks celery, finely chopped
- 1-2 tsps mixed herbs
- 1 1/2 cups preserved tomatoes
- 2 tsps shoyu sauce (Japanese soy sauce)
- Black pepper
- 2 medium potatoes, cooked and sliced
- 2 large tomatoes or 1/2 pound of heirloom tomatoes sliced
- 4 tbsps butter
- 4 tbsps brown rice flour
- Scant 2 cups unsweetened almond milk
- 1 large egg separated
- 1/2 cup grated cheddar cheese
- 1 tsp nutmeg
- Cook the lentils in water until soft. Drain and reserve the liquid.
- Fry the eggplant in the oil, drain well and set aside.
- Cook the onion, garlic, carrot, celery in a little of the lentil stock.
- Simmer with the lid on until just tender.
- Add the lentils, mixed herbs and preserved tomatoes. Simmer for 3-4 minutes.
- Season with the shoyu and pepper.
- Place a layer of the lentil mixture in a large casserole dish and cover with half of the eggplant slices.
- Cover the eggplant slices with half of the potato slices and all the tomato.
- Repeat with the remaining lentils, eggplant and potatoes.
- To make the sauce, melt the butter in a saucepan, remove from the heat and stir in the flour to make a roux.
- Add the milk gradually, blending well, so that the sauce is smooth and lump free.
- Return to the heat and stir continually until the sauce thickens.
- Remove the pan form the heat ans cool slightly, Add the egg yolk, stir in the cheese and add the nutmeg.
- Beat the egg white until it is stiff, then carefully fold into the sauce.
- Pour the sauce over the moussaka, covering the dish completely.
- Bake at 350 degrees for about 40 minutes until the top is golden brown and puffy.
Note: The moussaka can be made ahead, assembled without the sauce and frozen. Defrost, add the sauce and cook as noted above.
- 1/4 cup navy beans
- 1 tablespoon olive oil
- 1 tablespoon vegetable oil
- 1 large onion, cut into 1-inch chunks
- 3 garlic cloves, minced
- 2 tablespoons minced peeled fresh ginger
- 3 cups cauliflower florets
- 2 potatoes, peeled and cut into 1-inch chunks
- 1 large carrot, sliced 1/2 inch thick
- 1/3 cup dried lentils, picked over and rinsed
- 1 1/4 cup chopped ripe tomatoes
- 1/2 cup yellow raisins
- 1 tablespoon plus 1 teaspoon ground coriander
- 2 tablespoons hot curry powder
- 3 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cardamon
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon sea salt
- freshly ground black peper
- 1/3 cup plan low-fat yogurt
- In a medium-size bowl; soak the beans over-night in water to cover by 3 inches. Drain
- In a medium- size saucepan, combines the beans with water. Bring to a boil over medium heat, skimming any foam that rises to the surface. Reduce the heat, partially cover, and simmer, for about an hour or until the beans are tinder; stir occasionally and add water if necessary to keep the beans covered. Drain and set aside.
- In a large dutch oven or casserole, heat the oils over a medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, for about 10 minutes, or until the onion is softened and golden.
- Add the cauliflower and cook stirring frequently, for about 5 minutes, or until lightly colored.
- Add potatoes and carrot and cook, stirring for 2 minutes.
- Pour in the spices and stir to coat the vegetables.
- Stir in the beans, lentils, raisins, tomatoes, salt, pepper and 1 cup of water and bring to a boil.
- Stir in the yogurt, 1 tablespoon at a time. Reduce the heat and simmer, covered, for about 45 minutes, or until the lentils are tender.
Based on a recipe published in Beans: A Gourmet Pantry Cookbook