No meat, No wheat

Archive for the ‘anti-inflammatory’ Category

Stuck in on a Snow Day gave me plenty of time to cook!

amaranth veggie burgers plated

AMARANTH VEGETABLE BURGERS

Stuck inside like everyone else, I had the whole day to do whatever I wanted. Not only did I have time to use my new bentonite face mask, catch up on laundry and read, but time left over to focus on a recipe I’ve been wanting to investigate for some time.

This recipe, for vegetable burgers, is one I’d seen by Emily Segal on her honest cooking website. Finally, I had both time to try making these, and all the necessary ingredients. I’ve wanted to use the wonderful tahini given to us by our friend Julie, the marketing coordinator for Soom Foods, in something new and unusual. It says on the Soom website that you could use their tahini for hummus AND carrot cake, so I was encouraged to incorporate its creamy texture and full bodied taste in today’s creation.

 

amaranth and tahini

Amaranth (left), and Soom Tahini (right)

I’ve also been very curious about amaranth, but todays recipe was my first attempt using this tiny seed. I was perplexed when the recipe I was adapting said that after cooking the amaranth to fluff it. My amaranth was beyond fluffing. It was downright gelatinous. Not quite as bad as a pot of chia, but not far off! Despite this discrepancy,  the vegetable burgers came out tasting great, which is why I’m not waiting until I get a pot of amaranth that fluffs to post this and am sharing with you now. I only made a few changes to this recipe. I used an extra zucchini and added garlic powder. The original recipe called for 1/4 cup of spelt flour, but I substituted 1/2 cup of coconut flour.  Also, the original recipe asked for fresh herbs, but mine were dried. It was supposed to make about 10 patties, but I wound up with 16. Must be from that extra zucchini. Anyway, we really liked these burgers. The tahini and lemon really complimented one another. I hope you’ll enjoy them as much as we did. Betayavon!

Ingredients: 

  • 1 cup dry amaranth
  • 2 cups water
  • 1 Tbsp. olive oil
  • 1 medium onion, minced
  • 2 medium carrots, grated
  • 3 medium zucchini, grated
  • 3 cups fresh spinach, finely chopped
  • 1/2 cup coconut flour
  • 1/2 tsp. baking powder
  • 3 Tbsp. tahini
  • 1 Tbsp. garlic powder
  • 1 tsp. dried basil
  • 1 tsp. dried dill
  • 1 tsp. dried oregano
  • 1/2 t. rubbed sage
  • 1 tsp. sea salt
  • juice of 1/2 lemon, or more, and maybe some lemon zest if you like
  • no stick spray

Supplies:

  • measuring cups and spoons
  • large pan and spoon for stirring veggies
  • shredder or box grater
  • small pot and lid for amaranth
  • baking sheets
  • parchment paper
  • spatula

Instructions:

Place amaranth and water in a pot. Bring to a boil, cover, and simmer 20 minutes, until amaranth is soft and water is absorbed. Remove lid, fluff (if you can!), and set aside to cool.

Preheat oven to 400. Line two baking sheets with parchment paper and spray lightly with no-stick spray.

amaranth veggie burgers

Cooked Amaranth (left), Vegetables (right)

In a pan, sauté the onion in oil. Add grated zucchini and carrots. Sauté until everything is soft. Add the spinach. Cook just until it wilts. Remove pot from the heat. Slowly add your cooked amaranth to the vegetables, stirring after each addition. Add all the rest of the ingredients. Mix with spoon or your hands until everything is uniformly combined. Taste and adjust the seasoning as you prefer. Shape patties and place them onto the baking sheets. Bake 15 minutes and then turn over and bake another 10-15 minutes until golden and a bit crunchy on top.

 

veggie:amaranth burgers

 

 

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Golden Milk

      

Mercola's golden milk 

                

 

                                                                                                        The internet is filled with recipes and information supporting the healthy benefits of golden milk.

You think I would have tried this long ago, given that tumeric is reported to have anti inflammatory properties. And, though I do not like milk, I adore some of the healthy non-dairy alternatives like coconut and almond milk this recipe uses. But hot milk? I just never expected I’d like such a thing! It was not until tonight, when Ilana asked if I wanted to try it, that I actually tried golden milk for the first time. What a lovely and satisfying beverage. Based on the taste and creamy texture alone, I can understand why it is so popular.                          

Using a recipe inspired and adapted from ‘The Minimalist Baker’, Ilana whipped us up each a mug of this golden milk using dairy-free milk, ginger, turmeric, and coconut oil. Yummy.       Betayavon!

 

Golden Milk

Ingredients

  • 1 ½ cups light coconut milk
  • 1 ½ cups unsweetened plain almond milk
  • 1 ½ tsp ground turmeric
  • ¼ tsp ground ginger (if using freshly grated ginger root you’ll need to pour your milk through a mesh strainer before you drink it)
  •  1/4 tsp ground cinnamon
  • 1 Tbsp coconut oil
  • Pinch ground black pepper
  • Sweetener of choice -a dash of honey, maple syrup, stevia, or coconut sugar

Supplies

  •  Medium saucepan
  • Measuring spoons and cups
  • Whisk
  • Immersion blender (optional)

Instructions

  1. In a medium saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon, coconut oil, black pepper, and a dash of sweetener of choice
  2. Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling – about 4 minutes – whisking frequently.
  3. Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor
  4. Using immersion blender, pulse for 15 seconds for a bit of froth
  5. Serve immediately

 

yellow milk

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