Category Archives: fall cuisine

Monday, October 24, 2011

Pumpkin Spiced Teff Pancakes with Maple Coconut Whipped Cream and Toasted Pecans

I know this looks like a breakfast, and in theory it is, but can I tell you that it tastes like dessert!  And why shouldn’t one start the day on such a sweet note?  Sweet and healthy that is.  My two and a half year old son, Ethan, thought I gave him cake this morning.  We were all laughing as he declared, “More cake please Mommy!”
Ingredients

Pancake:
This teff pancake recipe (sans the banana – and plus 2 Tbsp of water)
-1/2 cup fresh, plain pumpkin puree (how to make pumpkin puree)
-1/2 teaspoon pumpkin pie spice mixed with the 1/2 cup pumpkin puree

How To
1.  Mix dry ingredients in a bowl
2.  Mix wet ingredient with pumpkin puree and additional water
3.  I would take caution with adding any additional sweetener to the batter. The dish becomes very sweet with the maple coconut whipped cream.  The pancakes are meant to compliment, rather than overpower the other flavors

Ingredients

Maple Coconut Whipped Cream:
-1 can cold Thai Kitchen coconut milk – you may need this brand due to this issue with coconut milk
-2 teaspoons vanilla
-3 tablespoons maple syrup, or to taste (we love grade B)
-1/2 teaspoon thickener of choice (if the coconut cream is too runny, you just never know from can to can).  I like to use xanthan gum to thicken.  Works great.

How To
1.  Refrigerate the can of coconut milk for at least 3 days prior to use (I usually leave it in there for a week or more).  In fact, I store about 5 cans of coconut milk in the fridge and use them as needed.
2.  Scoop out the cream into a bowl, not the coconut water (which you will see at the bottom of the can; save that for another day and recipe).
3.  Add vanilla and maple syrup to coconut cream and blend with a hand mixer.  Add in thickener if needed.
4.  Store remaining cream in refrigerator.  It will also thicken quite a bit in the fridge, so this is a good idea to make the day before!

Oh, and don’t forget to lightly toast those pecans!

Posted by Amber at

Labels: breakfast, fall cuisine.

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Wednesday, October 19, 2011

Pasta with Delicata Squash Sauce

I simply adore delicata squash.  I also adore pasta.  I thought these two should meet.  Over the years I’ve made a variety of cheese-less pasta sauces, generally made with various types of squash, and of course nuts, but I have to say, this is my favorite.  I kept the sauce very simple – like a base so it’s very easy to add different ingredients/seasonings.  Stay tuned for more delicata love: chicken and delicata squash enchiladas with vegan sour cream!  

Ingredients:
-4 delicata squash, peeled, seeds removed and chopped 
-1/2 yellow onion, chopped
-Oil of choice for roasting 
-2 teaspoons + 1 tablespoon garlic granules
-1/2 teaspoon salt (or to taste)
-Pepper to taste
-Water for boiling 
-3 cups chopped mushrooms (of choice) I used portobello
-1/2 bag frozen peas, steamed 
-4 1/2 cups gluten free pasta (I used Tinkiada spirals- so lucky they have these in bulk at my Coop)

How To:
1.  Add chopped squash, onions, and 2 teaspoons garlic granules with a drizzle of oil to favorite roasting dish and roast on 400 for about 40 minutes.  Every oven is different, so check at around 30 minutes.  Remove when tender. 
2.  Bring water to a boil and cook your pasta
3.  Add some oil to a pan and saute mushrooms until tender.  
4.  Steam the peas. 
5.  When the squash is done, place in a blender with 1 tablespoon of garlic granules, 1/2 teaspoon salt, and pepper to taste.  Blend, adding water until desired consistency.  I added quite a bit of water and it didn’t dilute the taste.  
6.  Toss some of the sauce with your pasta.  Add mushrooms, peas and combine.
7.  Freeze leftover squash for another day.

Notes:
*This makes a very sweet sauce.  It’s a fun twist on your everyday red sauce, or your pasta primavera. 
*Experiment with different varieties of squash; I’ve used butternut and kombucha.  
*Add different veggies to this dish to transform the flavor: chopped tomatoes, basil, asparagus, different mushrooms, green beans, broccoli, Brussels sprouts, etc.


Posted by Amber at

Labels: fall cuisine, main dish, vegan, vegetarian.

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Thursday, October 6, 2011

Creamy Vegan Butternut Squash Soup

 

Big Sigh.  
Tuesday was a tough day!  My sister moved to New York (sniff, sniff) and our dear friends moved to Connecticut (sniff, sniff).  It’s hard to say good-bye but with modern technology, it’s so easy to stay connected.  I’ll have to get set up with that Skype thingy that all the youngens’ are talking about (did I just say youngens’?)
  
Good newsit’s finally fall here in Northern California.  So glad for that.  But the good-byes and the rain made for a gloomy mood.  Nothing a yummy bowl of soup can’t fix, right.  If only.  I’ve been perfecting this soup for several years now and I have to say, it’s divine. 

Ingredients:
-1 large butternut squash, cut length-wise and baked on 400 until tender (60 – 75 minutes) 
-1 yellow onion, chopped     
-2 teaspoons garlic granules 
-2 large carrots, chopped (about 2 cups)
-1/2 can full fat coconut milk (use this coconut milk if SCD, as it’s free of gum)
-2 or 3 tablespoons of oil (I use walnut)
-3/4 teaspoon salt (add more to taste)
-5 cups filtered water (or broth of choice) + additional water/broth to top off 

How To:
This cooking system is designed to maintain the integrity of the squash and allow a melding, not melting of flavors.

1.  To large pot add oil, onions, salt and saute for about 5 minutes
2.  Add chopped carrots, garlic granules, and saute for 1 minute 
3.  Add 5 cups water (or broth) and bring to a boil
4.  Turn down heat and simmer carrots for 10 minutes
5.  Add the baked butternut squash and coconut milk
6.  Add additional water to pot if needed (just make sure your  ingredients are adequately covered to boil)
7.  Bring to a boil then turn down to a rapid simmer for 20 minutes
8.  Turn off heat and let soup sit, covered, for 10 minutes 
9.  Blend soup with immersion blender until creamy

Notes:
*I use water, but I’m sure broth would also be great
*To bake squash, cut lengthwise and remove seeds.  Place face down (flesh side down) in a shallow glass baking dish with a little water and bake for 60 to 75 minutes or until tender.  
Posted by Amber at

Labels: fall cuisine, GAPS, main dish, Paleo, SCD, soups, vegan, vegetarian.

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Friday, September 16, 2011

Jamaican Red Bean Stew with Coconut Rice (gluten and dairy free)

Okay, I knowwhat am I doing with STEW when we are still burning up here in Northern California!  The fact is, this is the most delicious meal and a family favorite.  Hot weather or not, I make it and we all eat it up like maniacs! 
Stew:
Ingredients
-1/2 red onion, diced 
-2 carrots, chopped 
-1 large sweet potato, chopped 
-2 cups cherry tomatoes, halfed
-3 cups cooked red beans 
-1 can full fat coconut milk
-1 cup water (or broth of choice)
-2 tablespoons green curry paste
-1/4 teaspoon Jamaican allspice 
1/2 teaspoon dried thyme 
-3 tablespoons of coconut oil 
-1 1/2 tablespoons garlic granules 
-Salt for seasoning and to taste
-A few turns of the pepper grinder
-2 tablespoons tapioca starch for thickening stew (or preferred thickener) 

How To
1.  Add oil and a touch of salt to a large pot such as a dutch oven and saute onions for a few minutes.  Add carrots, sweet potatoes, cherry tomatoes, beans and saute together; add a pinch more salt. 
2.  Add allspice, garlic granules, curry paste, thyme, and pepper to vegetables and combine until cozy and beautiful
3.  Add coconut milk and water and bring to a boil.  Add in vegetable bullion cube and turn to low and simmer.
4.  Cook covered for about 45 mins or until sweet potatoes are tender. 
5.  In a small bowl add 4 tablespoons of the hot liquid with 2 tablespoons tapioca flour/starch.  Add back into pot and incorporate.  
6.  Turn off heat and let sit for a bit before serving

Coconut Rice:
Ingredients
-2 cups brown basmati rice
-2 cups full fat coconut milk
-2 cups water
-Oil of choice 
-Dash of salt  

How To
1.  Bring rice, coconut milk, water, oil and salt to a boil
2.  Turn to low and cover for 35-40 minutes

Notes
*Add red pepper flakes for additional spice
*Garnish with dried thyme 
*This meal would also taste great with a meat of choice.  If using raw meat, cook with onions.  If cooked meat, add with the other vegetable ingredients and combine with spice…add more liquid to this dish if using meat, I would add equal parts water and coconut milk

Enjoy! 
Posted by Amber at

Labels: fall cuisine, main dish, vegan, vegetarian.

7 Comments

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