Lentil Chili

June 17, 2015Gnoshandknots Leave a comment

The cornbread was gone before I could even snap a photo. So you only get the recipe for the lentil chili that was the perfect accompaniment. It was the main reason I made the cornbread in the first place anyways. Hearty, with abundant flavor, and kid friendly (it won’t burn your ass coming out the other end due to it being too spicy) If you’re not a pansy like me, who sweats just from eating mustard (yep, total white girl), then by all means kick it up a notch and add some damn diced jalepeno to this betsy.

Ingredients:

1 bay leaf

1 16 oz. bag of lentils

2 Tbsp. olive oil

1/3 cup cilantro, chopped

1 jar bruschetta sauce from Trader Joe’s

5 cloves garlic, minced

1 (14.5 oz) can fire roasted tomatoes – Trader Joe’s

1/2 white onion or vidalia onion, chopped

1/2 red bell pepper, diced

3 boullion cubes added to 32 oz. water or 32 oz. vegetable stock

4 tsp. chili powder

sea salt and pepper to taste

Directions: In a large pot, heat 1 Tbsp. oil along with lentils and stir frequently for 1-2 minutes. Add broth or water w/bouillon cubes and bring to boil, then allow to simmer for 30 minutes or until tender. While you are bringing the lentils/broth to boil, begin sautéing chopped onions, red bell peppers, and garlic for 5 minutes in a skillet along with the remaining 1 Tbsp. olive oil. I like to sauté them and then add to the lentil/broth mix for extra flavor. After adding the sautéed mix to the lentil/broth combo, add the can of fire roasted tomatoes, jar of bruschetta, and chili powder. When the lentils are tender (approximately 30 minutes), add the chopped cilantro and adjust with sea salt and pepper.

Delicious alongside cornbread smothered with earth balance and a smidgen of honey.

Udon Noodle Salad garnished with Thai Basil alongside Tempeh-Veggie Wraps with Peanut Dipping Sauce

May 26, 2015Gnoshandknots 1 Comment

It started with craving tempeh. The end.

Udon Noodle Salad with Thai Basil

Ingredients:

3 Tbsp. soy sauce

2 Tbsp. mirin

2 tsp sesame oil

2 tsp. fresh squeezed lime juice

1 tsp. fresh ginger, minced

9.5 ounce bag of udon noodles

1/2 cup Thai basil, coarsely chopped

1/2 cup fresh spinach or collard greens, coarsely chopped

Directions:

Combine soy sauce, mirin, sesame oil, lime juice, and ginger(dressing) . Mix together and set aside. In a pot of boiling water, cook noodles until al dente; about 8 minutes. Drain well. Add dressing to the noodles and then stir in the basil and spinach. Serve hot or cold.

Tempeh Veggie Wraps

Ingredients: (makes 10-12 wraps)

Tempeh Marinade:

1/4 cup soy sauce

1 cup filtered water

3 cloves chopped garlic

1 Tbsp. minced ginger

1 8-oz bag of tempeh.

Directions: Add soy sauce, filtered water, garlic, and ginger to a bowl and whisk. Slice the tempeh into strips and place in a sauté pan. Pour mixture over the tempeh and simmer for 20-25 minutes on low. Set aside.

Wrap Fillings:

1 Pack of rice wraps

1/4 red cabbage, thinly sliced

1/4 green cabbage, thinly sliced

1/2 red bell pepper, sliced

12 stalks of asparagus, pre-steamed al dente

10-12 leaves of romaine

10-12 leaves of spinach

3 Tbsp. minced mint

Directions:

Place a bowl of warm water on a prep table. Make sure there is enough room for rolling and keeping finished wraps apart from one another (they will stick together). Soak 1 rice wrap in the warm water for 5 seconds until pliable. Then layer with 2 strips of prepared tempeh, green and red cabbage, red bell, a stalk of asparagus, and one each of the romaine and spinach. Sprinkle with mint. Place all the ingredients into the middle of the rice wrap circle. Fold both ends inward on top of pile of ingredients, and then roll from one side to the other. Set aside. They will be wet and not easy to work with at first, but they will dry up and stay rolled as they sit. Complete with remaining ingredients the same as you completed the first. Serve alongside Peanut Dipping Sauce. Made to enjoy cold.

Peanut Dipping Sauce

Ingredients:

3 Tbsp. chopped peanuts or peanut butter

2 Tbsp. honey

3 Tbsp. soy sauce

1 Tbsp. water

2 Tbsp. cilantro, chopped

Directions:

Place all ingredients in a small bowl, and whisk until thoroughly blended.

Vanilla Bean Crepes with Orange-Cashew Creme

May 24, 2015Gnoshandknots Leave a comment

My family and I love waffles, pancakes, and crepes. I don’t make any of them often, as I see them more as a treat. But oh my goodness, when I do make them, they are so dang tasty. Typically a weekend morning splurge, we change-up the components on these bad boys to make them extra special.

This weekend we enjoyed some that I’d like to share with you. They are vanilla bean crepes; lovingly speckled with fresh vanilla bean and filled with home-blended cashew creme with a splash of orange extract. It’s almost like taking in the scent of budding flowers on afternoon day, while lying in tall green grass with the sun kissing your winter skin. It’s the simple things in life that need not be taken for granted.

Ingredients:

Batter:

1 3/4 cup unbleached all-purpose flour

2 tsp. baking powder

1/2 tsp. sea salt

1/4 cup organic cane sugar

1 1/2 Tbsp. ground flax meal

4 Tbsp. expeller pressed safflower oil

2 1/2- 2 3/4 cups of almond milk, adjust if you need it thinner (I light mine a bit on the thicker side)

1/2 of 1 vanilla bean, scraped

1/2 Tbsp. cinnamon scented vanilla extract (by Edwin and Lesha)

Cashew Creme:

2 cups of roasted cashews

1/2 cup of filtered water

1/4 cup maple syrup

2 Tbsp. organic brown sugar

1/4 tsp. of orange extract

pinch of sea salt

Directions:

Preheat oven to 200 degrees for holding prepared crepes until you are ready to fill.

For the batter: Add all dry ingredients to a bowl and whisk thoroughly (flour, baking powder, sea salt, sugar, and flax meal) Add wet ingredients in a separate bowl and whisk well (safflower oil, almond milk, vanilla bean, and cinnamon-vanilla extract). Combine dry to wet and mix well.

For the cashew creme: Add all ingredients to a blender and blend until smooth. Set creme aside in a bowl.

To prepare the crepes: In a crepe pan, heat a small amount of safflower oil, and then place 1/4 cup of batter into heated pan. Swirl into a circle and prepare the same way you would a pancake. Make sure one side is cooked before flipping to the other. Place on a cookie sheet in the warmed oven until you are ready to fill. When you are done preparing the crepes, take each one and place 1 Tbsp. of cashew creme on half of the crepe and then fold in half, or roll. It’s all up to you how you’d like to display or eat them. We like them folded two ways, and garnished with fresh fruit.

Black Bean Mushroom Burgers with Cilantro Aioli

May 21, 2015Gnoshandknots 2 Comments

My kids fought over who got the last burger. THAT is a good sign. This was an attempt on my part to create a gluten-free burger that was satisfying, full of flavor, and a great source of fiber/protein. Cost effective, and easy to prepare, this recipe is definitely a keeper.

Ingredients (yield: 6 burgers)

Burger:

2 Tbsp. olive oil

1/2 cup diced leeks

1/2 cup diced crimini mushrooms

1/4 cup pumpkin seeds coarsely chopped

1 Tbsp. garlic, minced

1 1/2 cups cooked black beans

2 Tbsp. flax meal

1/4 tsp. cumin

1/4 tsp. paprika

1/2 tsp. sea salt

1/8 tsp. chili powder

1/8 tsp. cinnamon powder

Breading:

3 Tbsp. ancient grains GF flour

1 Tbsp. organic cornmeal

1 tsp. sea salt

Cilantro Aioli:

1/4 cup chopped cilantro

1/2 clove of garlic

4 Tbsp. mayo substitute (Just Mayo)

1/2 tsp. Dijon mustard

1 Tbsp olive oil

1/4 cup filtered water

1/4 cup of pumpkin seeds

1 pinch of sea salt

1/8 tsp. jalapeno pepper hot sauce

Directions:

Burgers: In olive oil, sauté leeks, mushrooms, and garlic for 7-10 minutes. Add pumpkin seeds, and cooked black beans, sauté for 5 more minutes. Add flax meal, cumin, paprika, sea salt, chili powder, and cinnamon. Saute for 5 more minutes. While still warm, mash well with a potato masher, then set aside while preparing breading and aioli.

Breading: Combine ancient grains, cornmeal, and sea salt onto a platter. Mix well. Form burgers mixture into circular patties (about 2 inch L x 2 inch W x 1/2 H) Bread each side of burger with the platter mixture. Lay on parchment and cover with plastic wrap. Refrigerate for two hours+ prior to grilling.

Cilantro Aioli: This is not a traditional aioli. There are no eggs in this combination. To prepare this mixture, you can place all the ingredients into a bowl and emulsify until pureed.

To Grill Burgers: When you’re ready to grill the burgers, heat olive oil in a pan and carefully grill on each side until darkened. They are gluten-free, so handle with care. I served mine with avocado, butter lettuce, grilled pineapple, grilled red bell peppers/red onions, and cilantro aioli on a sourdough baguette. Sourdough, from research, is better for digestion. Some gluten-free folks believe it is okay to consume because of the fermentation that occurs when preparing. If you are incredibly gluten-free sensitive, and prefer not to take a chance, I know Udi’s make’s decent burger buns.

Coconut Matcha Tea Ice Cream

May 21, 2015Gnoshandknots 1 Comment

I’ve been on a matcha kick lately. Traditionally introduced in Japan as part of meditation, it is an incredible source for antioxidants, detoxification, enhances mood/concentration, and boosts metabolism. Additionally, it helps fight cancer, calms the mind/relaxes the body, and is an excellent source of vitamins. I typically enjoy matcha as a warm beverage, but decided to try it as a dessert component today. Subtly sweet, this creamy treat needs nothing but your smile.

Ingredients (yield: 1 1/4 quart)

32 oz. unsweetened coconut milk

1-14 oz. can of unsweetened coconut creme

1/3 cup unsalted roasted cashews

1/4 cup + 1 Tbsp. maple syrup

2 Tbsp. unsweetened matcha powder

1/4 tsp. almond extract

5 medjool dates, pitted

Directions:

Combine all ingredients into a blender, and blend until completely smooth. Add to an already frozen ice cream maker, and turn on until thoroughly frozen. Enjoy with a smile.

Bolo De Laranja- Orange and Olive Oil Bundt Cake with Candied Orange

March 14, 2015Gnoshandknots Leave a comment

Last August after moving from Southern California to Washington State, I was eager to find some new recipes and crept into my wordpress feed to see an inspiring recipe by nutmegandwhiskey.wordpress.com

The recipe she put up called for 5 eggs; quite a challenge to make vegan. Strapped for cash, I put this recipe aside to make later, not realizing it has been almost a year. Yikes. Alas, today was that day. I am sitting beside it with the wafting aroma of orange. Having made the alterations to it that I desired, I cannot wait to take a bite. It looks absolutely incredible. It smells even better.

This cake is a dessert that is served in Portugal. Thank you nutmegandwhiskey for such an incredible recipe to work off of. I enjoy reading your blog.

Extracts

January 7, 2015Gnoshandknots Leave a comment

I have to say, without sounding like a braggart, that I am surrounded by some pretty amazing people. So many people I surround myself with, lend such a delightful presence and are filled with such talent.

I’ve mentioned these extracts before in some of my food blogs, but my friends Edwin and Lesha has harnessed flavor combinations in their extracts that make the foodie in me completely satisfied. These extracts only emphasize a great recipe, lending more depth and character!

It’d be a shame if I ever run out!

Apple-Kuzu Drink

January 6, 2015Gnoshandknots 2 Comments

1999 served me well. It was the year I left Cal State Long Beach where I was attending college to major in Audiology/Speech Pathology. Sign language and interpreting were part of my minor that really interested me. But, I left all that behind to pursue a passion instead; culinary school. It was also the year I gained a best friend, the one I feel is the sister I never had; Dawn Sandoval. She and I roomed together across from Gramercy Park in Manhattan in an extremely quaint women’s dorm. So strict were they with the male race that it was like the soup nazi from Seinfeld. NO MEN! So, it was something hysterical when my friend Myra snuck her boyfriend up 9 floors. I have such amazingly fond memories of Natural Gourmet Cookery School run by Anne Marie Colban, the friends I met, and the experience/culture I was able to embrace. This was truly a highlight in my life.

Dawn and I had a close-knit group of friends that we acquired there along with our cooking skills. Together Mafalda Pinto Leite, Tracy Horwitz-Milenkovik, Myra Jane Church, Dawn, and I would spend days at school developing recipes to our hearts content, and race home to weave our way through the city partaking of fine food and spending afternoons in the warm glow of a community garden filled with stuffed animals as decor, roller skating in Central Park, or catching the underground to go see shows. It was incredible. So much to see. So much to do. I am still friends with these wonderful gals to this day. We all still enjoy cooking whether professionally of personally. I also still have a permanent burn from breaking the dorm rules and extending my alotted 30 minutes in the gated park adjacent to the front lounge. It was sunny, and I was missing green grass and Dawn and I finagled the keys for a whole hour, piggy backing our time there.

It was at culinary school where I first tasted Apple-Kuzu Drink; a beverage containing the root starch. It was something I stumbled upon. It was a normal morning, rushing about the kitchens locating ingredients to create splendid meals for our instructors to grade. I recall the school was fixing a broken refrigerator and it was mentioned to stay aware of the wires. I happened to glance back as I was reaching in, and changed my glance to face the fridge while extending my reach, only to have a wire go straight into my eye. It was so sudden, and so painful, that I stumbled backwards dropping the food from my grasp and crying aloud. I was instantly anxious because I had lasik surgery the year before and was in a panic that I had ruined it.

My instructor came to my aid, and instructed her assistant to prepare some apple-kuzu; for a relaxant. Truly, this combination worked on my nerves within 10 minutes. It is something I use for my children when they have tummy aches, on myself when I feel stressed, or for treating colds. It’s remedies include treatment of minor indigestion, treating colds, and minor aches and pains. It’s also said to aid in treating headaches, colitis, sinus issues, tonsillitis, etc. Paired with ginger and umeboshi paste, it’s especially potent. The ginger aids in digestion while the umeboshi neutralizes lactic acid and eliminates it.

I have enjoyed mine several ways, but really love the following recipe:

Ingredients:

1/2 cup apple juice

1/2 cup filtered water

1 rounded tsp. kuzu (crush with back of spoon before measuring)

1-2 Tbsp. water for dissolving kuzu

1 Tbsp. minced ginger

1 Tbsp. fresh lemon juice

Directions:

Heat the apple juice, ginger, and water in a small saucepan over medium heat until it begins to bubble around the edges. Remove from heat. Thoroughly dissolve the kudzu in water in water, add it to the juice while stirring, then return the pot to the burner. Stir constantly until the kudzu thickens and becomes translucent. Simmer a bit longer, then remove from heat and pour 1 Tbsp. of lemon juice into mixture. Allow to cool for a minute before serving.