Homemade Almond Milk

I have discovered the joy of homemade almond milk. It is simple to make and tastes delicious.

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To make it you need:

1 cup raw almonds (these should be soaked overnight)
2 cups cold water
A cheesecloth
A container

After the almonds have been soaked, rinse them and place them in a blender with two cups cold water. Blend until the water looks creamy.

Place your cheesecloth over your container and let your almond milk drain through. Feel free to squeeze the cheese cloth to get out the excess moisture. You can dry out the almond meal and use it in baked goods.

Once your almond milk is in a container feel free to add whatever sweetener you may wish to add.

For some vegan shake ideas check out this page: http://www.brit.co/#post/dairy-free-shakes

I tried the mint chocolate chip recipe and it was amazing 🙂

Lentil Burgers

I like lentils but sometimes I get in a lentil rut. I tend to make variations on lentil soup. But this time I decided to try something different: lentil burgers!

For the burgers you can use:

1½ cups brown lentils, rinsed and picked through
6 cups low sodium vegetable stock or water
4 garlic cloves, smashed
¼ red onion, diced
2 slices gf wholegrain bread, roughly diced or
1 ½ cups freshly made gf breadcrumbs
Spice blend of your choice (I chose Trader Joe’s Smoke Seasoning)
salt and pepper, to taste
2 eggs, lightly whisked or flax eggs
1-2 tablespoons gf flour

Place the lentils in a large saucepan with the stock and smashed garlic. Bring them to a boil over medium-high heat. Simmer them for uncovered for 20-25 minutes, or until the lentils are tender. Drain off any excess liquid and set aside to cool.

Combine the spices, red onion, and breadcrumbs in a large bowl. Add the cooked lentils and stir to mix. You are welcome to put the beans in a food processor for a smoother texture.

Add the whisked eggs to the burger mixture. Stir until thoroughly combined, adding enough flour to bring the mixture together.

Form the mixture into large patties with your hands.

Prepare a large frying pan. Cook the patties on the prepared pan for 4-5 minutes, flip and cook for another 4-5 minutes on the other side, or until both sides are golden and cooked through.

Once they are finished, feel free to add whatever toppings you prefer. The burgers are great with guacamole 🙂

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Chickpea Patties

Chick peas are an iron rich source of fiber and protein. They also make wonderful patties as well.

For this project I decided to experiment with an existing falafel recipe. And with some adjustments, I created a fantastic alternative.

Here is the recipe:

1 3/4 cups dried chickpeas
2 cloves garlic
1 small onion quartered
1 cup chopped parsley
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon freshly squeezed lime
1 teaspoon curry
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne
Olive oil

Feel free to adjust the seasonings for flavor.

The chickpeas should be soaked in water for 24 hours before you start your project. Check on them to make sure they are submerged.

Once the 24 hours are up, drain your beans and place them in a food processor. All of the ingredients, except for the oil,
should be processed with the beans. I found that I needed to add a small amount of water to mixture in order to have it blend smoothly. But the mixture shouldn’t be too moist. You want to be able to shape it with your hands.

Once your mixture is prepared, fill a pan (I chose a skillet) with a little less than a half inch of oil. Heat your pan to medium heat. Once heated, cook your patties until they are golden brown on either side. Once they are browned, remove them from the heat and enjoy.

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A New Spin on Pizza

It is great to be able to get gluten free pizza when you are out on the town but there is something special about making pizza at home.

After a morning of coaching a local running group, I decided a pan of pizza would be a delightful reward.

I searched my cupboard for my ingredients and found that I lacked yeast. At first I thought what am I going to do but then I thought this is a time to be creative. I brought out my computer, googled some sites regarding gluten free, yeast free crusts and I found one that I creatively modified. The result of my effort lead to a crust made with chickpeas.

As you may know, not all gluten free grain products have a great amount of fiber but a good way to change this is to incorporate beans. To make this pizza, I used some chickpeas.

Here is my recipe:

Two cups all-purpose gluten free flour
2 tsp baking powder
1/4 cup olive oil
2/3 cup water
1 cup chickpeas

1)Preheat oven to 350F

2) Mix the flour with the baking powder.

3) Place the chickpeas and water in a blender and blend until the chick peas are in the consistency of a purée.

4) Combine the chickpea purée with the olive oil and then combine it with your dry ingredients.

Your dough should be spreadable if it is not, add a bit of water until it is. Place your dough on a lightly oiled pan and place it in your oven for 20 minutes or until golden brown. After you have browned your crust, free free to add toppings and bake for another 20 minutes. Enjoy!

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Smoked Salmon

For today’s lunch, I made had a smoked salmon burger. For the smoke flavor I used Trader Joe’s South African Smoke Seasoning Blend. I picked up the seasoning blend yesterday and since then I have been thinking about other foods I can smoke 😊.

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Besides the smoke seasoning blend, I also used fresh cilantro, cayenne pepper and some fresh black pepper as well. I combined this blend with a spoonful of all-purpose gluten free flour, an egg and a can of wild salmon.

I shaped the salmon mixture into burgers and cooked them in a lightly oiled skillet on medium heat until both sides were golden brown.

After the burgers were done, I placed one of them on a bed of gluten free bread that was lightly moistened with mayonnaise.

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A New All-Purpose Option

Last week, my grandmother stopped by and brought me a package of gluten free flour. When my grandmother brings me flour I can usually expect something like coconut flour, millet flour or brown rice flour but this package was different. It was a package of gluten free flour from Trader Joe’s!

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Trader Joe’s All-Purpose Gluten Free Flour is a classic blend of brown rice flour, potato starch, white rice flour and tapioca starch. It has a fine texture like wheat flour, and it makes great pancakes. I have yet to try it for other baked goods, but I think it will perform well.

Lunch on the Move

I recently discovered a convenient way to pack a lunch. The Lunch Pot by Black + Blum is an apparatus that has a handy side pocket for a spork and holds one main meal and a side. It is bpa free and microwave safe. So, far I have used it to store a quinoa and vegetable dish and carrot sticks.

This item came into my life due to a great shop in NYC called Considerosity. The Lunch Pot is one of Considerosity’s many ingenious items. If this looks like something you might like then stop by Considerosity. Considerosity is located at 191 West 4th St.

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