July 1, 2012

Pinch and a punch, it’s the first of the month!  Which we started off with Amanda’s lemon cardamom scented pancakes with fresh berry compote, and Julie’s spirulina smoothie.

Lemon and Cardamom Scented Pancakes

1 cup whole wheat flour

1 1/4 cup non-dairy milk (we used soy)

2 teaspoons baking powder

1/4 teaspoon cardamom, ground

zest of 1 lemon

2 teaspoons cane sugar

1 tablespoon sunflower oil

1/2 teaspoon baking soda

1 teaspoon white vinegar

coconut oil, for frying


1. In a bowl, combine flour, baking powder, lemon zest, cardamom and sugar.

2.  Mix in milk and oil.

3.  Mix in baking soda and vinegar.

4.  Heat coconut oil in a frying pan over medium heat.  Dollop 2 tablespoons of batter into the pan.  Flip the pancakes when they appear dry around the edges, or are golden brown.

5.  Keep in a low oven (100 Celcius) to keep warm until serving.

6.  Top with fresh berry compote.

Fresh berry compote

1 pint strawberries, sliced

1/2 pint blueberries


1.  Mix ingredients, and mound over pancakes.

Spirulina Smoothie

2 frozen bananas

6 strawberries

3 kiwi fruit

1 tablespoon spirulina powder

1 cup homemade almond milk


1.  Blend fruit with spirulina powder.

2.  Add milk until you achieve desired consistency.

Then came snack time!  We decided to experiment with the almond pulp leftover from the almond milk.  At first, we put it in a low oven to dehydrate it and make flour.  We decided to take it out prematurely, and make crackers.  Because of this, we had to add water back into the batter.  If you make it with almond pulp just after making almond milk, hold off on adding the water, or add a spoonful at a time until the texture seems right.

Almost Scarborough Fair Almond Crackers

2 cups almond pulp (from 1 recipe homemade almond milk)

¼ teaspoon pepper

1 tablespoon salt

1 teaspoon each rosemary, thyme, parsley, oregano

2 tablespoons chickpea flour dissolved in 2 tablespoons water

2 tablespoons olive oil

4 tablespoons water


  1.  Mix all ingredients in a ball until a soft dough forms.
  2. Roll between sheets of parchment until about ¼ inch thick
  3. Transfer to baking sheet.  Bake at 350 Farenheit (176 Celcius) for 40 minutes, rotating every 10 minutes.  They should be dry and slightly golden.
  4. Let cool completely and store in an airtight container.
  5. Eat with hummus and veg.  Yummy!

Roasted Garlic Hummus

1 can chickpeas

4 cloves roasted garlic

1 1/2 tablespoon tahini

1/2 cup sunflower oil

1 lemon, juiced

pinch of paprika

Dinner time!  Amanda made Megadarra Mushrooms, Julie made Beet and Ginger Salad, and we made a joint attempt at a sweet potato galette, inspired by Master Chef (Australia).

Megadarra Mushrooms

5 portabello mushroom caps

2 large onions, chopped

2 tablespoon extra virgin olive oil

100 grams sundried tomatoes, soaked and sliced (reserve soaking liquid)

1/3 cup jasmine rice

1/3 cup red lentils

1/4 cup red quinoa

1 1/2 cups water

Salt and pepper, to taste

1 tomato, sliced

Basil (garnish)


1.  To make the stuffing, caramelize onions in 1 tablespoon oil in a medium saucepan, about 20 minutes.

2.  Add drained sundried tomatoes.

3.  Add grains and lentils, and coat in the oil.

4.  Add water and bring to a simmer.  Turn down the heat, so that the grains and lentils cook gently until mostly cooked through, about 25-30 minutes.

5.  Brush mushrooms with 1 tablespoon oil, and sprinkle with salt and pepper.

6.  Stuff mushroom caps with lentil and grain filling,  Top with a slice of fresh tomato, and bake at 350 farenheit (176 celcius) for about 30 minutes.

Beet and Ginger Salad

1 small beet, grated

3 medium carrots, grated

1/4 cup pumpkin seeds, toasted

1/4 cup sunflower seeds, toasted

2 tablespoons dressing from green bean and potato salad + 1/2 inch grated ginger, or to taste

1/2 lemon, juiced

1/4 lemon, zested

1/2 teaspoon honey or sweetener of choice


1.  Toss and serve!

Sweet Potato Galette

1 Sweet potato, thinly sliced

1 tablespoon olive oil

Salt, to taste


1.  Heat 1/2 tablespoon oil in a pan.

2.  Layer the sweet potato rounds in two layers to form a donut shape.  Drizzle remaining oil over the top.

3.  Allow to cook fully, then flip.

4.  Drain on a paper towel.

5.  Top with sea salt and serve.

*Note:  This recipe sort of failed.  They were yummy, but didn’t hold up.  Perhaps a more narrow sweet potato (thinner rounds, and a smaller donut) and more thinly sliced would have done better!


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