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!

Shared on: Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food, Make It Gluten Free Tuesdays
Posted by Amber at 6:01 am

Labels: breakfast, fall cuisine.

12 Comments

  • Tessa November 4, 2011 at 10:04 pm

    I just made some fresh pumpkin puree, and I have an almost identical teff pancake recipe on my blog…great idea! The whipped topping looks divine!

    Reply
  • Amber November 5, 2011 at 4:56 am

    Hi There Tessa~

    Do try the coconut cream topping – it’s divine. I haven’t had real whipped cream in so long, so it’s always a treat to make this. Before our teff recipe it felt like we tried a hundred pancake recipes. We felt defeated in finding a recipe that was gluten, dairy, and sugar free and tasted good enough to be Saturday morning worthy. It’s been years and I haven’t tired of them yet. I love the simplicity. I also use the pancakes as sandwich bread! I’ll be posting about that soon. It’s a great way to use those leftover pieces. 🙂

    Be Well,
    –Amber

    Reply
  • sassygirl711 April 27, 2012 at 3:54 pm

    my first time @your blog and this recipe
    was amazing!! love breakfast (any time
    of day, actually!)—why be a stick in the
    mud?!! keep writing, please! nxt on my
    list are the pumpkin cookies! thanks for
    the terrific recipes/ideas/how to’s!!!

    Reply
    • Amber April 28, 2012 at 1:50 am

      Hi There,

      Thank you so much – you made my night. We also love these pancakes – so simple and so flavorful. Hope you also enjoy the cookies. Oooo, I’m craving some right now! 🙂

      Have a great weekend.

      Be Well,
      –Amber

      Reply
  • Dana Visak November 15, 2012 at 8:59 pm

    Hi Amber,
    Just a quick question. If one doesn’t have xanthan gum, what would you suggest as an alternative? I’m actually not familiar with xanthan gum (never used it) so I’m not sure what might be similar for this particular use. I’m planning on making the Pumpkin Pie Bites today (the pumpkin is roasting as I type) 🙂 and I would love to include the Maple Coconut Whipped Cream topping. Thanks so much.

    Reply
    • Amber November 16, 2012 at 6:53 pm

      Hi Dana,

      Sorry I didn’t get back to you yesterday. Blah, very sick with a cold/sinus infection.

      Here are some suggestions for you to thicken the coconut cream (if it’s not thick enough…you might not need any additional thickener), but if you do, here ya go:

      1. guar gum
      2. gound chia
      3. agar agar
      4. Kudzo root

      Good luck and let me know how they turn out. I haven’t made them in a while and I was going to make some today, but with almond flour (Bobs). I think it’s difficult or some to grind their own almonds and this will therefore compromise the recipe if it’s not ground properly. Thanks. 🙂

      –Amber

      Reply
  • Dana Visak November 16, 2012 at 9:05 pm

    Thanks Amber for sharing the alternatives and gosh, I am sooo sorry that you weren’t feeling well. Sure hope you are much better today! Actually, as I posted in my comment where I responded to you regarding your wonderful stuffing (yah, that was me), 🙂 I mentioned how wonderful the cookies and maple coconut whipped cream turned out. Didn’t even need the thickener as you suspected would happen. Again, THANK you and do feel better.

    Reply
  • Amber November 16, 2012 at 9:17 pm

    Oh my pleasure, Dana! So glad to hear you enjoyed them. It’s so nice to get that feedback on recipes. And glad you had a good can of coconut milk. I rarely need to thicken the cream, but you just never know. I’ve gone through 3 or 4 cans before I found the “good one” with the right thickness. I keep my canned coconut milk in the fridge for weeks just in case. It’s finicky stuff that coconut milk/cream. Thanks for popping by. Have a great weekend.

    Reply
  • Dana Visak November 16, 2012 at 10:25 pm

    Oh, no, it was perfect. I had bought a can of the organic Thai Kitchen Coconut milk for another recipe but ended up not making it. And I did read how you keep cans in the refrig. just incase (great idea!). Again, many thanks and no need to reply. You have a great weekend as well. 🙂

    Reply
  • Karina October 25, 2014 at 12:17 pm

    Hi. I came across your recipe from Pinterest. I’m disappointed that the link to your banana pancake is not around so I can’t even try this recipe. I see from the comments that maybe you’re not blogging as much now? It would be great if you just paste the original pancake recipe here… pretty please?

    Reply

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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.
Shared on: Just Another Meatless Monday, Manic Meatless Mondays, My Meatless Mondays
Posted by Amber at 4:34 am

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

2 Comments

  • Maggie October 20, 2011 at 1:20 am

    Oh how I love delicata squash 🙂 I’m definitely going to try this. I’m so glad you left me a note on my blog. I love yours! Such a great design.

    Reply
  • Amber October 20, 2011 at 2:34 am

    Hi There Maggie~

    Thanks so much! I’ve been following your blog for quite some time, and I thank you for all your wonderful recipes and inspiration.

    So I feel like pumpkins are the “cool kids” of fall cuisine. Am I sensitive to the feelings of squash…(little bit). So I make a point to leave the store with at least two other varieties if I do grab a pumpkin. They get along okay in cart, but I know there’s trouble back there in the car.

    Joking aside, isn’t delicata just delicious!! It’s wonderfully sweet. I made my chicken and delicata squash enchiladas tonight and they add such a light, sweet flavor to an otherwise bold, savory dish.

    I hope you enjoy the pasta. 🙂

    Be Well,
    –Amber

    Reply

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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 news…it’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 5:46 pm

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

One Comment

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Friday, September 16, 2011

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

Okay, I know…what 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)
-1 low-sodium vegetable boullion cube (optional)
-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 8:58 pm

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

7 Comments

  • Tessa November 28, 2011 at 9:37 pm

    I am going to make this this week! Do you have more info on Jamaican allspice…unfamiliar

    Reply
  • Amber November 28, 2011 at 10:34 pm

    Hi There Tessa~

    I hope you enjoy it!

    I found that adding more of the Allspice actually made the dish taste sort of bla (so a 1/4 teaspoon was just right).
    I use this brand:
    http://www.amazon.com/Frontier-Natural-Allspice-Ground-Jamaican/dp/B0001M11CI

    Another note regarding the above curry paste (if using): It might be me, but I think they changed their recipe, as it seems spicier than it has been in recent years. Scott thinks maybe it was that batch, but you never know. I would start with 2 teaspoons, maybe a tablespoon, or give it a taste yourself. I remember detecting hardly any spice when tasting it right from the jar. I’m always cognizant of the spice factor with kids, so just a heads up.

    Good luck and let me know if you have any questions.

    –Amber 🙂

    Reply
  • Tessa November 29, 2011 at 1:59 pm

    I will. Some curry paste batches are more spicy than others…just like sometime my jalapenos are crazy hot, and other times they seem almost mild! I bet that accounts for the variance…I have noticed that in the past too!

    Reply
  • Amber November 30, 2011 at 3:23 am

    Hi Tessa~

    You make a good point! I didn’t think about the varying heat in the actual pepper, but that makes perfect sense! 🙂

    Reply
  • Tessa Domestic Diva December 5, 2011 at 2:09 am

    SLURP!!! Just enjoyed a steaming bowl of this creamy dreamy stew! So delicious, will be a Winter recipe staple!! I left the allspice out (didn’t have it), used 2 cans red beans, added some tarragon. Didn’t have it, but was wishing for a creamy slice of avocado to accompany this too! I bet some toasted, chopped cashews would be good too!

    Reply
  • Amber December 5, 2011 at 4:28 am

    Oh Tessa, I’m so glad you enjoyed it! I love your alternative ingredient suggestions. Thanks so much! I’ve been playing out in the yard all weekend. Simply gorgeous weather on this end (it was 70 on Friday)! Although I’m looking forward to the rain (and snow in Tahoe)…can’t wait for some snowboarding! 🙂

    Reply
  • Tessa Domestic Diva December 5, 2011 at 3:14 pm

    we have had amazing weather here too….i have been outside as much as possible too…but it is still chilly! Hoping we can actually snowshoe this winter, I miss it terribly but wondering if taking the kids is worth it!

    Reply

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