Irfan is one lucky guy! That’s right, I said it 🙂 I made him a super fabulous birthday meal starting with breakfast – these pancakes DID NOT disappoint! Seriously!
Servings: 8 pancakes
1/2 cup buckwheat flour
1/4 cup quinoa flour
1/4 cup sorghum flour
2 tablespoons tapioca flour (or arrowroot)
1 tablespoon ground flax seeds (or flax meal)
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup soymilk (or other nondairy milk)
1/2 cup water
2 tablespoons pure maple syrup
2 tablespoons grapeseed oil
1/2 teaspoon vanilla extract
grapeseed oil to grease pan
1. Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
2. Create a well in the center and add the remaining (wet) ingredients, including the oil. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium heat (I put stove on 4)
3. When pan is hot, add a little grape seed oil and use a 1/4 measurement cup to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as “normal,” so don’t worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.
Adapted from Food.com
I love Fall veggies! Squash is one of my favs! My friend came over for dinner a while back and I was able to whip this up super quickly. It was REALLY good!
1 squash (I used acorn, but you can choose your fancy)
3 tblsp. each olive oil and freshly squeezed lemon juice
1 tsp. paprika
1/2 tsp. each chilli powder and cinnamon
3/4 tsp. salt
1/2 tsp. pepper
1 & 1/2 cups veggie broth
1 cup quinoa
1 cup cooked chickpeas
1/4 cup crumbled feta cheese (optional)
1/4 cup roasted almonds, coarsely chopped (or any other nut)
2 green onions, thinly sliced
2 fresh basil leaves, coarsely torn
3 tbsp. chopped fresh mint
1. Preheat oven to 400F.
2. Cut squash in half, remove seeds and bake for about 25 minutes
3. Wash and cook quinoa in veggie broth
4. Add all ingredients to the cooked quinoa and toss together
5. Place quinoa mixture into the squash “bowl”
6. Enjoy with your favourite side of greens
Adapted from recipes at Organic Garage
I love food that I can freeze! I usually make tons of veggie burgers, throw them in the freezer and then eat them for a long time. These freeze really well!
Servings: 6 (large)-8 (small) burgers
2.5 cups adzuki beans (cooked)
2 cups cooked buckwheat (this is 1/2 cup uncooked)
3 tablespoons ground chia
9 tablespoons water
2 cloves garlic
1 medium onion
1/4 cup psyllium husk
1 tablespoon chili powder
1 tablespoon cumin powder
2 teaspoons oregano
1 teaspoon coriander
1 teaspoon curry powder
1 tablespoon braggs
1 tablespoon lemon juice
salt, to taste
grapeseed oil, for frying
1. Mix the chia and 9 tbsp water. Let sit for about 15 minutes.
2. Chop onion and garlic into tiny bits or use a food processor.
3. In a big bowl, mix together buckwheat, beans, chia mixture, psyllium, onion, garlic and spices
4. Take about half of that mixture and add to the food processor and process just until pretty soft
5. Combine the processed half with the rest of the mixture in the bowl and then form patties
6. On a lightly oiled skillet, cook patties over medium heat for 4-5 minutes each side
Serve with your choice of bread, grain, greens or whatever else you fancy!
Adapted from The Simple Lens
I’m baaa-aaak. I’m not even going to try to make up excuses for my hiatus. I’m trying to start a startup which is apparently A LOT of work and I’m still trying to figure out how to manage my time. BUT I am going to try my darnest earnest to have regular posts. So here I go!
This one is really a summer recipe but it is so delicious! It’s almost worth pretending it’s summer, cranking up your heat in your home, wearing shorts and sunglasses and enjoying this awesome soup!
3 cups chopped pineapple
3 cups chopped, seeded and peeled cucumber
1 1/2 cup pineapple juice
3 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 jalapeño, halved and seeded
1/2 teaspoon salt
1/2 cup thinly sliced green onions, (white parts only)
2 tablespoons finely chopped macadamia nuts
2 tablespoons finely chopped cilantro
1. Put pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño and salt into a blender and purée until smooth.
2. Add green onions and purée just until combined.
3. Transfer soup to a bowl, cover with plastic wrap and chill for at least 2 hours. Ladle soup into bowls and garnish with macadamia nuts and cilantro.
Courtesy of Whole Foods