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Rumor has it that my co-worker’s wife makes the best lentil soup, and vegan friends have sworn that lentils make for an amazing alternative to meat, whether in burgers or in meat-less meatloaves. So when Mike came across a recipe for Lentil Fritters and voiced a willingness to try a vegetarian alternative to meatballs, I decided to give it a go. This recipe in particular included tumeric, a spice that previous to this post, I have not tried for myself, despite seeing it on every shelf at Mother’s Market and Whole Foods in every edible form imaginable. The benefits of tumeric still escapes me, so anybody able to shed light on this is entirely welcome to! Either way, while curiosity killed the cat, in this case, it got two humans to try a vegan meal in a normally very-non-vegan house.
Happily, I was able to get all ingredients in zero-waste fashion from the bulk aisle of our local Whole Foods. Initially, there was no inkling amongst the both of us that lentil was a grain. For some reason, I always imagined a leafy green. But we finally found it after a quick Google search, and carted away red lentils, chia seeds, and unhulled sesame seeds in self-brought containers. Determined not to buy pre-packaged tahini sauce, I decided to be generous in the sesame seed purchase, so that I could make tahini from scratch at home. And in my efforts to continue with the zero waste, we used some day old bread to create the bread crumbs that we needed to add some texture to the fritters. Biased-ly enough, any recipe that allows me to curb landfill waste is a great one! So I hope you enjoy the nutty, seedy, earthy fritters atop a refreshing bed of salad as much as we did.
Seedy Lentil Fritters
- 1 tsp oil
- 1/2 cup onion
- 5 cloves of garlic chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp turmeric
- 1/3 tsp ground cardamom
- 1/3 tsp or more cayenne
- 1/2 cup red lentils, washed and drained
- 1.5 cups water
- 1/2 tsp salt
- 1 tsp dried parsley
- 1/2 cup packed chopped spinach
- 1 tsp lemon juice
- 2 tbsp chia seeds
- 1 tbsp toasted sesame seeds
Tahini Dill Sauce
- 3/4 cup toasted sesame seeds
- 3 tbs olive oil
- 1/4 cup water
- 1 tbsp lemon juice
- 1/2 tsp dried dill
- 1/4 tsp salt
- 1/4 tsp cayenne
- Chopped tomatoes & cucumbers
Heat oil in a saucepan over medium heat. Add onion, garlic and a pinch of salt. Cook until translucent, stirring occasionally.
Add all the spices and drained lentils. mix and cook for only a minute.
Add salt and water and cook for 11 minutes partially covered. Uncover, fold in spinach and parlsey and cook for 3 to 4 minutes or until the lentils are cooked and all the liquid is absorbed. The mixture will be soft. Taste and adjust salt and heat.
Add chia seeds and sesame seeds and mix in. Chill the lentil mixture for half an hour (in our case, we just placed it right in the fridge!)
- Meanwhile, make croutons from day old bread using our Basic Crouton Recipe. Once croutons come out of the oven, crush them using either mortar and pestle, or a rolling pin.
Preheat the oven to 425 deg F / 220ºc. Mix in 1/4 cup breadcrumbs in the lentil mixture. The mixture will be soft but should get easily shaped into soft balls without too much sticking or squishing.
Once the lentil mixtures have been shaped into fritters, place on a parchment lined baking sheet. Use a pastry brush to rub olive oil over the surfaces, for an extra crisp texture. Bake for 20 minutes.
Blend everything under tahini sauce in a food processor
, starting with toasted sesame seeds and olive oil. Add the rest of the ingredients after the tahini sauce has reached the desired consistency. Taste and adjust, adding salt and lemon as needed. For a garlicky dressing mix in 1/4 tsp garlic powder.
Assemble the bowl with greens, juicy tomatoes or cucumbers, and as many Lentil fritters as you like. Drizzle dressing generously.
This makes way more fritters than necessary for a party of two. Good news is that they refrigerate quite well. Reheating in a toaster oven makes them good as new, so batch cooking these babies can really come in handy on a busy day. I would also venture to predict that future self will be substituting these for beef patties, on the regular.
With our recent bread baking habit, we have the privilege of having left-over starter around every single day. In case you are not familiar with baking bread using a live starter, a starter is pretty much a yeast culture in a mason jar that we feed on a daily basis on a set schedule so that the yeast continues to grow. We refer to our starter as our baby. And since feeding requires only a portion of the existing starter to continue growing, the rest is discarded in the trash. Or as is the case in our household, refashioned into a number of different baked goods, sourdough pancakes being one of them.
While the post regarding our entire bread baking experience will be saved for another day, this post is all about what we drizzle over that delicious pancake recipe. Cherry Compote! When I think of cherries, I think of warm summer days, with handfuls of this red, juicy fruit in a bowl, twined together by common, wispy limbs. I think of juice dribbling down chins, and fingers, and for some, shirts while we sit in basic tees and sneakers on the sidewalk or in the grass, picnic style. I envision a collection of pits, delicately eaten around, or more enjoyably, chewed and spit back out. I don’t associate the word cherry with the winter time, but winter time seems to be when I crave it the most.
This compote recipe is perfect for winter. Warm cherries should be as coveted as their cold summer counterpart, and the combination with something as earthy and aromatic as thyme really makes this recipe a simple yet special one. Even though we drizzle this mostly over our sourdough pancakes, it would also be a great addition to scoops of vanilla ice cream, a slice of cheesecake, or as a topping for a Thanksgiving pie. It’s officially Spring, but the weather is still cool enough that this recipe remains relevant, for another few months more.
- 1 pound of cherries
- 2 tablespoons of fresh thyme leaves
- 3/4 cup water
- 1/3 cup honey
- Pinch of Salt
- The first part is the fun part. Remove the cherry pits from the cherries! I usually just use a pairing knife, although a cherry pitter would probably be quicker. But you know, minimalist household. The less tools the merrier in our book.
- Slice the cherries into halves or quarters, depending on the size you want.
- Add the cherries, water, and thyme in a small saucepan and heat over medium heat. Make sure to stir frequently, and continue to cook until they start to break down (approximately 3 minutes).
- Stir in the honey and salt and remove from the heat. The compote is all done! Set aside until you are ready for use and rewarm as necessary. Sprinkle in some blueberries, and top with powdered sugar, more honey, or melted butter.
After a day of perusing the bulk bins at our local grocery store, I decided to stock up on a mason jar of coconut flour. Prompted by mystical fairy dust, mingled with curiosity as to the gluten-free-craze sweeping the nation (and my friends), I decided to experiment with my new-found ingredient. I perused the web for a recipe that uses this ingredient, and found that chocolate chip cookies would be entirely useful, given that I also picked up a handful of chocolate chips from the bulk aisle. Additionally, I was able to find a combination of ingredients that were already at hand in our pantry, thus eliminating the need to purchase more goods. Hurrah for resourcefulness, with a little thank you to our roomie, who offered up a jar of her coconut oil for my experiments.
I first made this recipe about a week ago and found it to be quite satisfying. Having been the first time using coconut flour, I was pretty surprised at the cake-like consistency. What you get is a cookie-formed dessert, that tastes like chocolate chip cake. A combination of two wonderful worlds. Chewy cookie lovers unite! Gluten-free converts rejoice! Moms just trying to find a healthy(er) option for their kids, weep with joy.
(Coconut Flour) Chocolate Chip Cookie Cakes
- 1/3 cup coconut flour
- 1/4 cup coconut oil , melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 whole eggs
- 1/4 cup dark chocolate chips
Preheat your oven to 350F.
Combine all ingredients except the chocolate chips in a bowl or a stand-mixer and then mix until you achieve a thicker, cookie dough consistency. Don’t worry if it looks runny at first, it’ll thicken up in a jiffy.
After the correct consistency has been achieved, add in the chocolate chips, and stir to distribute them evenly.
Line a baking sheet with parchment paper. Scoop a tablespoon of the cookie dough onto the baking sheet. It is important to note that you must use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.
Bake at 350F for 13-15 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve with a glass of cold milk, or with a bowl of home-made vanilla ice cream.
A late night post about a quick and easy early morning breakfast, just in case you are still in need of ideas at this hour. Overnight oats are one of the staple breakfasts that frequently grace our refrigerator doors. First discovered in an effort to keep wellness in mind, we have been consistently making them ever since. As with most other recipes, it was not created by yours truly in avant-garde fashion by any means, and in order to give credit where credit is due, I will refer you to Minimal Wellness’s blog, where you can also find the nutritional benefits of said recipe.
I’d like to say I’m not partial to it because of the mason jars, but that wouldn’t exactly be the whole truth. Either way, aesthetics aside, the taste itself is fabulous, a mixture of oatmeal with milk, but sweeter. Typically, I am not a fan of oatmeal unless there’s a lot of sugar involved, but I love this recipe, and I daresay it’s a bit healthier since I’m not adding sugar by the spoonful.
Additionally, it is so easy to make and requires very little planning. You literally throw all ingredients in a jar, top with a lid, shake to mix, and toss it in the fridge to allow the oats to soak up the liquid overnight. This recipe even works when prepared two hours prior to eating. Once made, you can top it off with anything, such as blueberries (our favorite) or peanut butter and banana. Below, you will find the recipe, with some of our preferences substituted, differing slightly from the original.
- ½ cup gluten free rolled oats
- ⅔ cup Strauss 2% Lowfat milk
- ⅓ cup Saint Benoit Creamery Organic Jersey Cow French Vanilla Yogurt
- 1 Tbl chia seeds
- 2 Tbl shredded unsweetened coconut
- ½ tsp vanilla
- ½ tsp cinnamon
- ½ cup frozen berry of choice (Blueberries, typically. We try to only use these when we can buy them from a farmer’s market, without the plastic container. Otherwise, we opt for banana and peanut butter.)
- Place all ingredients until the cinnamon in the mason jar.
- Put the lid on and shake to mix all ingredients thoroughly.
- Once ingredients are mixed, pour the frozen blue berries (if using) on top and replace the lid.
- Place jar into the refrigerator overnight. In the morning, stir the berries into the oat mixture and enjoy.
- (If you are using Peanut Butter and banana, top with a healthy scoop (or two) of peanut butter and a sliced banana.)
If I’ve solved your late night meal planning problem, well, you’ve only got Minimal Wellness to thank! The recipe is too good not to share.
There’s something special about sharing recipes from one person to another. Perhaps it’s the coming together that makes the whole thing so great. Acknowledgement that we need to share pieces of ourselves with each other, one of the most valuable being our time. Maybe its the activity producing something sustainable, a necessity ingrained into our very beings. Whatever it is, there is something to be said of gathering over the makings of a meal, the way it connects people on multiple levels.
I always feel joy when I learn a new recipe from someone I know. Even more so when I’ve already tasted said recipe and have decidedly fallen in love with the taste (smell, and sight) of it. Today, I had the privilege of learning my sister-in-law’s delicious home-made granola recipe. I’ve been asking her to come over and teach me how it’s done ever since she handed me a mason jar full of this home-made goodness a few months ago. We finished the jar in just a few days, strewn over yogurt, or eaten simply by the handful. Since then, I’ve been craving it, and so for the past few weeks, I’ve consistently asked for any spare moment she may have so that I might learn to make it on my own. Today was my lucky day.
She came over mid-afternoon, bearing all the ingredients we needed, with her own additional twist: Coconut flakes. The great thing about the ingredients in this recipe is that they can be purchased in bulk, allowing you to make the crunchy goodness without waste. Plus the recipe is flexible, in the sense that the maker can add whatever ingredients they want. Creativity can reign in the production of something as simple as granola. Some of her alternative suggestions included pecans or walnuts. Sometimes you can simply make do with whatever left over nuts and seeds you may have in the pantry. Either way, there’s very few ways to really mess this up. I mean, it’s granola!
The honest truth: It’s more than granola. It’s magic. It’s versatile. It’s simple. It’s healthy. It’s a great arsenal to have in the pantry. Considered a year-round ingredient in our household, it seems appropriate that we address its production early on in this virtual recipe book. The greatest part is the ease with which the process can be executed. Once in the oven, there is nothing left for you to do, except to rotate the granola every 12 minutes. Now you’ve got time on your hands to read a book, write a novel, or chat like we did, over espresso in the waning afternoon light. Additionally, each batch makes a hefty amount (more than six cups of granola!), thus allowing you to be quite liberal with how you choose to spend it.
Additional things I loved when making this:
- The smell of brown sugar caramelizing on the stove top.
- The sound of granola shifting, when raking it to get an even toasting.
- The scent of coconut toasting.
- The earthy colors of the combination of grains, seeds, and coconut flakes.
- The warmth of the baking pan as you take it out of the oven to cool.
- The “plink” of well-toasted pieces being transferred to a glass mason jar.
- The crunch of your very first bite.
- The subtle sweetness it lends to whatever meal your gracing with its presence.
- 5 cups rolled oats
- 1/2 cup sliced almonds
- 1/2 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/4 cup sunflower seeds
- 1 cup brown sugar
- 1/2 cup canola oil
- 1/3 cup water
- 1 tbsp vanilla extract
- 1 cup shredded coconut (unsweetened)
- Preheat the oven to 350 degrees Fahrenheit.
- Boil brown sugar, canola oil, water, and vanilla extract for two minutes. Careful not to burn the mixture. We allowed it to heat over medium heat.
- Combine all the dry ingredients until the sunflower seeds in a bowl. We will add the coconut flakes at a later time.
- Mix all ingredients (wet and dry) together and spread on a cookie sheet.
- Bake granola for 36 minutes, stirring the granola once every 12 minutes. Remove the cookie sheet from the oven and turn the oven off (very important, lest you burn the upcoming coconut flakes).
- Sprinkle 1 cup of coconut flakes on top of the granola and return the baking sheet back into the oven and bake for an additional 12 minutes (or until desired crispiness has been reached), stirring once in the middle of the 12 minutes.
- Remove from the oven, and cool before transferring to a container of your choice.