I can vividly remember helping my own mom in the kitchen, and how excited I was to be able to. It made me feel so grown up. It was by assisting my mom, that my love for cooking was established. It is a skill I want to pass along to my three daughters, in hopes the same passion will be inside them. But more importantly, I hope to instill in them, the desire to pursue what THEY are passionate about. It’s by embracing each child as an individual, that you breathe life into their own creativity. Allowing kids to explore only opens their eyes to more options.
Images
Hummus
I can’t tell you how many times I have shared this after someone has tasted it at one of our gatherings. As a family, we go through so much of it, that we make it 2-3 times per week. One of my children’s favorite snacks in the afternoon is this hummus with steamed cauliflower and broccoli. Use it as a sandwich spread, dip, or an alternative to salad dressing. It’s so easy to make, and you’re sure to get more quantity then store bought. Fresh is best!
HUMMUS
yield: roughly 28 oz.
Ingredients:
* I buy a 18 oz. bag of dried garbanzos and cook the entire bag, since we make this so often. But, for the sake of the recipe, just cook 9 oz (half the bag)
16 oz. of cooked garbanzos
1/2 c. olive oil
1 tsp. sea salt
1 Tbsp. tahini paste
1 tsp. garlic
1/4- 1/2 cup of water (to adjust texture as desired)
1 Tbsp. lemon juice
Directions:
Place garbanzos, oil, sea salt, tahini, garlic, lemon juice and 1/4 cup of water into blender. Puree until smooth. If the texture is not to your desire, adjust with additional water. Adjust salt to taste.
Empenada Tool Kit
So many gadgets in most kitchens. I love simple. Nothing fancy. Freehand is best.
GF Black Bean and Vegetable Empenadas
Empenadas; little pockets of goodness! Having originated from Spain, these pastries are extremely popular throughout Latin and South America, and are often compared to the “hot pocket” of America. Traditionally, they are often filled with meat, raisins, and olives. However sweet ones do exist , and are often made with guava and cream cheese, or fruit filled. Normally, they are fried. I like to oven bake mine to make a healthier version. I chose to fill mine with black beans and a medley of diced vegetables. They are so versatile, you can use the dough and fill them as you like. They are normally fried, but I like to bake mine to make them healthier.
GF EMPENADA DOUGH
Yield: 12 empenadas
Ingredients:
2 1/4 + 1/3 cups of Bob’s Red Mill all purpose GF flour
1 1/2 tsp. salt
1/2 cup of Spectrum organic shortening
1 cup of water
2 Tbsp. of egg replacer from EnerG
* Parchment Paper and a sheet pan for baking.
Directions:
1. In a medium bowl, stir together 2 1/4 cup flour, egg replacer, and salt. Cut in shortening until the mixture resembles coarse crumbs. Use a fork to stir in water a few Tbsp. at a time, until the mixture forms a ball. Add the remaining 1/3 flour to make certain the texture is correct. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour. Make filling while dough is refrigerating.
FILLING:
Ingredients:
2 Tbsp. of olive oil + 1/4 cup (set aside 1/4 cup for brushing onto finished pockets)
1 small vidalia onion, chopped
1 1/2 cups of precooked black beans
1/4 cup yellow squash, chopped
1/4 cup red bell pepper, chopped
1 pinch of sea salt
2 Tbsp. paprika
1 Tbsp. cumin
1 tsp. garlic
1/2 tsp. ground black pepper
1/2 cup organic raisins
1 Tbsp. lime juice
1/8 cup of fresh chopped cilantro
Directions:
1. Preheat oven to 350. Line a baking sheet with parchment paper.
2. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until tender. Add the squash, black beans, garlic, paprika, cumin, and black pepper. Cook. Stir frequently. Add raisins, lime juice, and cilantro. Adjust salt as needed.
3. Take the dough from the refrigerator. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the filling onto the center. Fold into half moon shapes. Seal the edges by pressing with your fingers or by using a pastry crimper. Lay finished stuffed and folded pockets onto parchment paper.
4. Brush with additional 1/4 cup olive oil, and bake for 15-20 minutes or until golden brown.
GF Chocolate Chip Pancakes
I used to think the whole Gluten Free thing was just a fad; often raising my eyebrows when I’d hear another friend become one. That was until my middle daughter whom suffered from keratosis pilaris, began getting worse and worse. We tried most of the external treatments, and took her to a couple dermatologists. Not surprisingly, neither doctor felt food was a trigger.
As I mom, I think there is a internal warning signal that sounds and tells you to dive into your own research to care for your children when you aren’t satisfied with answers. This is just what I did. After months of her physically writhing in itchy skin episodes, I decided to try gluten free. With so many alternatives available, this was so easy. I swear to you, within a week, the crying and complaints about even the softest of clothing, subsided. After a month on the diet, I heard no more from her. In addition to her diet, I include a non-dairy acidophilus, along with shea butter externally.
I am constantly adapting recipes for my family, because eat a plant based diet. So it comes as second nature to switch recipes to meet our needs. My daughter Margeux LOVES pancakes. Here is my organic gluten free version. I know you’ll love it. They are light and fluffy, and taste great even reheated the next day. I enjoy mine with Daiya’s non dairy creme cheese, mango wedges, toasted pecans, a drizzle of maple syrup, and a light sprinkle of organic powdered sugar.
GF BASIC WAFFLES
Yield: 6 Waffles
Ingredients:
1 3/4 cups Bob’s Red Mill all purpose flour
2 tsp. double-acting baking powder
1/2 tsp. sea salt
1 Tbsp. maple granules
3 “eggs” – by EnerG egg replacer (powdered non-dairy gluten free eggs)
4 Tbsp. of safflower oil
1 1/2 cups of almond milk
Procedure:
1. In a large bowl, whisk together flour, baking powder, sea salt and maple granules
2. In a separate bowl, beat “eggs”, add oil and milk
3. Make a well in the center of dry ingredients. Pour in liquid ingredients and combine with a few swift strokes.
4. Heat pan and brush with a little oil to prevent sticking, unless you are using a non-stick pan.
GNOSHANDKNOTS 