Friday, June 15, 2012

Quinoa Spinach Cakes

This recipe requires at least five hours prior to serving. I was able to get it on the table for dinner, but some nights we eat later than others. It is a spin on a dish that typically requires eggs. Utilizing the amazing benefits of flaxseed, this is an all round healthy and delicious meal.

Quinoa Spinach and Semolina Cakes

1/2 cup quinoa
10 ounces baby spinach
3/4 cup semolina (finely ground)
1 tblsp onion (minced)
*2 eggs (substitute equivalent)
1 1/2 cups bread crumbs
1 cup coconut milk
1/4 cup plus 2 tblsp extra-virgin olive oil
Salt and Pepper

1. In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and cook over low heat until the water has been absorbed, about 15 minutes. Lightly fluff the quinoa with a fork, cover, and set aside.

2. Meanwhile, in a large skillet, heat olive oil and sauté the onion until soft.  Add the spinach and cook until most of the liquid has evaporated, about 5 minutes. Season with salt and pepper. Transfer the spinach to a strainer and let cool slightly; press out any remaining liquid and finely chop.

3. In a large saucepan, combine the milk, 1 1/2 cups of water, 1 tablespoon of the olive oil and 2 teaspoons of salt and bring to a boil. Remove the pan from the heat and gradually whisk in the semolina until very smooth. Cook over moderate heat, stirring constantly until the semolina thickened, about 5-7 minutes. Remove the semolina from the heat and stir in the quinoa. Season with salt and pepper and let cool for 15 minutes.

4. Stir in egg substitute and spinach into the quinoa mixture and spread in an ungreased 7-by-11-inch pan; it will be about 2 inches thick. Let cool at room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.

5. Preheat the oven to 250°. Cut the chilled semolina mixture into 12 squares. Put the panko in a shallow dish and season with 1 teaspoon of salt. In another shallow dish, whisk egg substitute with 1/2 teaspoon of salt and 1 tablespoon of water. Dip the cakes into the mixture and turn to coat, letting the excess drip off. Coat the cakes in the panko and shake off excess crumbs.

6. In a large skillet, heat olive oil. Add half of the cakes and cook over moderately high heat until golden on both sides and on the edges, about 6 minutes; adjust the heat as necessary to prevent the cakes from burning. Drain the cakes on a paper towel–lined plate, then transfer to a baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining cakes in the remaining olive oil. Serve hot.

* To replace one egg: 1 tablespoon ground flaxseeds / 3 tablespoons water (or other liquid)

Thursday, June 14, 2012

Vegan PIZZA!

There really is nothing better then making your own pizza (correctly). I make pizza two different ways. The one I usually make is a cast iron pizza, the second is a traditional oven baked pizza. There's no need for ANY cheese to enjoy a delicious pizza.

Sarasota Vegan Pizza
black olives
*tomato sauce
nutritional yeast
pizza dough
unbleached flour

Most of the ingredients were from our garden, which gave this an awesome taste. I highly encourage you to always use fresh, local, organic produce to get the most nutrient rich, and tasty whole foods available.

For the first time, I actually used a rolling pin to stretch out the dough. I had a rectangular 9"14" pan I wanted to cook this on, so the traditional pizza stretching wasn't necessary.  Set the oven to 350 - 375 degrees, once preheated, put in the pizza. After about ten minutes, take the pizza off the pan and set directly on the rack for another 5-7 minutes.

* The tomato sauce was a simple mix of tomato paste, tomato sauce, chopped tomato, salt, pepper, powdered garlic, onion powder, dried oregano, raw unrefined sugar.

Wednesday, June 13, 2012

Raw Apple Crepes with Lemon Kreme

Raw dinner took a turn when using our new dehydrator. This recipe does require dehydrating. We had another couple over for dinner, one of which is vegetarian. This is ridiculously easy to make, and ridiculously delicious!

Raw Apple Crepe w/ Lemon Kreme and dehydrated Pear

Apple Crepes

1 cup cored and diced apple
½ cup flax meal
2 tablespoons agave syrup
½ cup water, or as needed

• Dehydrate for 4 to 6 hours at 110°F

Lemon Kreme

1 cup cashews
½ cup lemon juice (from about 2 lemons)
1 teaspoon grated lemon zest
¼ cup filtered water, or as needed

• Place all the ingredients in a high-speed blender. Blend until smooth, adding only as much water as needed to create a thick, smooth kreme.

The above ingredient list is enough for two people. I doubled the recipe when having guests over. Make sure to have at least two crepes per person. One 14"x14" dehydrator tray will provide enough for two people. You must use Paraflex dehydrator sheets for the crepe mixture.

Source: Phyo, Ani (2010-05-28). Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food  

Monday, June 11, 2012

Mexican Millet

Millet is something popular amongst countries such as Africa and India. It is a small grain which has been cultivated in East Asia for more than 10,000 years. This food is totally new to me, and I really had no idea what to do with it. Its nutritional value is high in energy, protein, fiber, magnesium, and contains B6 vitamins as well as other important things.

This recipe is a spin on spanish rice. It is good as a side, or a healthy, tasty snack. I found myself nibbling on this (hot and cold) whenever I wanted something to snack on.

1 cup millet
1 small yellow onion (diced)
2 cloves garlic (minced)
1/3 cup tomato
3 tblsp tomato paste
1 jalapeño (seeded / minced)
2 cups vegetable broth
1/4 tsp cumin
2 tblsp peanut oil

Heat oil and sauté onions until transparent. Add jalapeño and garlic until soft. Stir in millet until golden brown. Pour in vegetable broth and add tomato paste, salt, cumin, and tomatoes. Bring to a boil, then lower temperature an simmer 25-30 minutes.