Hello dear readers! So, I’ve been traveling again, this time to Europe. Hence my lack of posts. They will resume when I return, I promise. 🙂 For now I’m busy sightseeing and culture-experiencing, all while attempting to feed myself…it turns out traditional Spanish fare is very meat-centric. Ah well, at least there’s Sangrias. 😉
What are your tricks for eating balanced vegetarian meals while traveling?
Just in case you weren’t excited that it’s friday, I thought I’d give you something else to look forward to about this weekend…the most amazing pancakes!
I usually make pancakes with spelt flour because I love the fluffy nutty texture, and the coconut made these so moist and buttery. I think carob is amazing in it’s own right, and is not an ersatz chocolate. 🙂 You could, I think, substitute cocoa powder for carob in this recipe, but you might need to add a sweetener because cocoa is more bitter than carob.
Serves 4, or a hungry 2 🙂
- 1 cup spelt flour
- 1/4 cup carob powder
- 2 tsp baking powder
- pinch sea salt
- 1 can coconut milk (light or full-fat will work)
- 1 tbs coconut oil + extra for cooking
- 2/3 cup dried sweetened cranberries
Mix the dry ingredients well. Add the liquid ingredients and mix thoroughly. In a skillet over medium-high heat, melt a little coconut oil and then drop heaping tablespoonfuls of the pancake batter. After a couple minutes, when the cakes are bubbly on the surface and browned around the edges, flip with a spatula and cook another couple minutes. Repeat for the whole batch.
Serve with a smudge of coconut oil or butter and pure maple syrup. And coffee, of course. 🙂
Happy Tuesday! I hope everyone had a wonderful Veteran’s Day Weekend.
I’ve got another chia cracker recipe for you. These are a twist on my favorite version with soy sauce and garlic. They have a really light and refreshing flavor. Feel free to adjust the amounts or seasonings as you like.
- 1 cup chia seeds
- 2/3 cup sunflower seeds
- 1/3 cup sesame seeds
- 3/4 cup water
- 1/4 cup lemon juice
- 1 tsp dried dill weed
- 1/4 tsp coarse ground sea salt, or to taste
- 1 clove garlic, minced or pressed
- 1/8-1/4 tsp lemon pepper, or to taste (can sub black pepper)
Preheat oven to 450 F. In a mixing bowl, combine all ingredients and mix well.
Adjust seasonings to taste. After a couple minutes, the seeds will start to come together to form a gelatinous-like texture (thanks to the chia seeds):
When this happens spread on a greased baking sheet or Silpat and bake 15 minutes.
Remove from oven, and cut into desired shape (a pizza cutter is handy here). Flip them onto their opposite sides and bake another 15 minutes, or until golden brown around the edges.
They are excellent served with a lemon-tahini dip!
Inspiration for this salad came from a lovely Moroccan stew a friend served us for dinner. I like pairing the peppery intense flavors of arugula with something sweet like fruit and something creamy like goat cheese or avocado.
This salad turned out beautifully – a lovely blend of seasonal flavors.
- 4 cups fresh arugula
- 1 ripe Bosc pear, cored and sliced as you prefer
- 1/4 cup dried cranberries
- 1/4 cup roasted, salted pistachio nutmeats
- 3 tbs crumbled goat cheese OR avocado chunks (for dairy-free option)
- 1 tbs diced shallot (could substitute red onion)
- 1 tbs extra virgin olive oil
- 1 tbs apple cider vinegar
- 1/8 tsp cumin, or to taste
- 1/8 tsp cinnamon, or to taste
- sea salt and freshly ground black pepper to taste
Combine the arugula with cranberries, pear, shallot, and pistachio. In a separate bowl, whisk the oil, vinegar, and spices until smooth. Adjust seasonings to taste. Drizzle over the salad and enjoy!
Here is a quick ‘n’ easy soup recipe that’s hearty, filling, healthy…oh, and crazy delicious. I stumbled upon this killer flavor combination by accident and am so pleased with how it turned out!
And, I’m trying to be more regular with my posts. Thanks for bearing with me 🙂
Makes 3-4 servings
Time: about 20-30 minutes
- 2 15-oz cans white beans (or about 4 cups cooked)
- 2 cups vegetable stock
- 1/2 cup lemon juice
- 1/2 cup water
- 1 tbs oil
- 6 cups chopped Swiss chard, kale, or other greens
- 1 medium white onion, chopped
- 3 cloves garlic
- 2 cups cherry tomatoes
- 2 tbs fresh oregano (could substitute 1-2 tsp dried oregano, or other fresh herb)
- lemon pepper to taste
In a large pot, heat the oil and saute the onions until soft and transparent. Add the greens, stock, lemon juice, water, garlic, and oregano. Cook until the greens are soft. Add half of the beans to a food processor or blender, and add the kale from the pot and 1 cup of the liquid. Puree until smooth. Transfer the pureed bean mixture to the pot, add the tomatoes. Cook over medium-high heat until the soup is warm and the tomatoes are “popped.” Add lemon pepper to tatse, adjust seasonings, and serve with whole grain bread and a fresh green salad.
This is also fantastic spread over toast the next day!