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Smoked Cheddar and Beet Green Farinata

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033This time of year, I am always on the look out for new ways to use up all the greens that come in my CSA (Wysmykal Farm!).  This week’s delivery (a half share at that!) came with kale, some new turnips as well as little beets.  I cooked the kale and turnip greens separately so that I could whisk them into morning eggs, as well as freezing some for later.  I never toss the greens from my beets either, so while I was roasting them today to eat through the week, I whipped up this hearty farinata that’ll come in handy for quick lunches through the week, with some destined for the freezer.

Farinata is a kind of pancake made with chickpea flour.  It bakes up to kind of a dense custard-like texture and the combinations for what you can mix in are endless really.  It is already vegetarian and if you opt out on the cheese (or opt in a dairy-free version), this also makes for a great vegan meal.

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Savory Chickpea Waffles (aka “Fa-waffles ! )

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Falafel Chickpea Waffles2

Apologies for the extended blogging hiatus !  I’ve still been cooking, just not developing any new recipes.  And sadly, I got into a little bit of a blogging slump.  It happens.

Thankfully my inspiration was not lost forever.  I tend to get really back into the swing of things once my CSA starts up for the year and I have to get creative with all my veggies.  The main recipe you see here (the waffles) didn’t use any of that up yet, but that lovely salad you see there is full of lovely new greens from Wysmykal Farms.  The feta is local too, from Holmestead Cheese.

I’m a big fan of using chickpea flour in every day cooking.  It satisfies a carb craving, but also delivers about 20 grams of protein per cup, which is a great bonus in healthier eating, especially if you are following a vegetarian diet.  I mostly like it for its taste, really, and after checking out this recipe for socca waffles, I was inspired to incorporate falafel flavors into a handy (and might I add, non-fried) meal or snack.  I opted to leave out flour or bulghur in the recipe, which also ended up making it a gluten-free waffle.  I was really pleased with how these turned out. And they whip up in no time.

As you can see, I served mine with a tahini sauce (I used this one) and a salad with a simple herbed lemon and EVOO dressing.

Ready for a recipe?

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Shakshuka Breakfast Bake

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Shakshuka Breakfast Bake

I have gotten into the sort of bad habit lately of rushing out the door in the mornings and later starting the day with a granola bar from my work stash.  I’m lazy in the mornings, and much prefer to lay in bed a little longer than get up and make breakfast, especially during the colder months.  If I am going to eat at home, it has to be something quick and easy, preferably savory and more protein than starchy. So granola bars, while not the worst thing I could eat for breakfast, aren’t really hitting the spot.

I have done make-ahead breakfast / brunch bakes before and pleased with the results (check out my Greek Brunch Bake and my Tunisian Squash Casserole).  I like to use chickpea flour to add a little extra protein and fibre to my eggy bakes, and with the addition of vegetables and a little cheese, this makes for a pretty well-rounded, filling breakfast.  Plus, all the add-ins tend to make this a little more freezer friendly.  Win win !

For this one, I took my inspiration from the traditional shakshuka dish (eggs poached in a spiced tomato sauce) and ran with it.  Shakshuka itself is a simple, but delicious vegetarian dish, but on its own, not so freezer friendly, so this worked really well for what I wanted.  On to the recipe! Read the rest of this entry

Creamy Kale and Lentil Soup

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Creamy Kale and Lentil SoupI still had some kale left over from my colcannon waffles the other day so I decided to make pot of soup and have done with it.  This is a hearty and rich version of a green lentil soup that will yield four approximately 2 cup servings.  I found this really filling, so I just had it with a little salad, but I would imagine it would be just as good with a biscuit or maybe a half sandwich.

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Buckwheat Wraps – Two Ways ! (Savory & Chocolate Banana)

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Wraps

With all the stormy weather we’ve had here in Nova Scotia this weekend, I have been cooking non-stop (and of course, some Netflix binge-watching to boot).  In addition to the recipes I’ve posted on the blog the past few days, I’ve made a lentil casserole, a chickpea stew, and a pot of soup (recipe to come).  Plus, I decided to whip up some of these buckwheat wraps to keep in the freezer, kind of along the same lines as the ployes I’ve made in the past.  Now, I’m not averse to buying regular wraps, tortillas or what not, but I do like to get a little something extra if I’m going to use them, so in this case, a little protein and fibre.  A bonus is that these also happen to be gluten free as long as you are careful with your baking powder.  Read the rest of this entry

Seitan Black Pudding

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Black Pudding 2

If you are vegan, vegetarian, or just like to have meatless Mondays or what not, seitan is a great way to add protein to your diet.  I discovered I could make my own about 5 years ago, and wondered why I ever paid for veggie burgers or luncheon “meats”.  If you can make a banana bread, you can make seitan.  It is SO easy, and ingredients are easy to find.  There are loads of fantastic recipes out there for just about everything.  And I’ve never had one that I couldn’t slice up and freeze to use later.  So versatile.

Growing up in Newfoundland, black or blood puddings were a regular dish, and I admit that I loved them back in my meat – eating days.   I have been wanting to make my own vegetarian version for some time now, one that also included protein, instead of a simple vegetable swap for the blood and fat that normally go in these sausages.  Seitan to the rescue!  This recipe turned out great, and while it won’t taste exactly like a traditional blood pudding, it is pretty close to the real thing, and a tasty addition to any breakfast plate.

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Colcannon Waffles

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Colcannon WafflesAre you hosting a St. Patrick’s day brunch this year, or maybe just looking for a tasty weekend breakfast any time of year?  These savory waffles are a great option.

Colcannon, a simple dish of creamy potatoes, kale or cabbage, and buttery onions, is one of my favorite Irish dishes, and reminds me a lot of the “oniony hash” we eat all the time back home in Newfoundland (often made from Jigg’s Dinner leftovers).

Last year, I made potato farls for the first time, and loved the results.  This year, I decided to mix things up a little bit and bring the same sort of potato pancake idea to this dish.  I hope you enjoy them as much as I did !

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