Saturday, September 7, 2013

Gluten Free Tabouli

The original recipe "was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book 'Siren’s Feast: An Edible Odyssey'"  according to I switched out the bulgur for a mix of quinoa and millett to make a gluten free version. I love millett for its cousous-like taste and texture and added a large dose of quinoa for nutrition.

    • 2 cups quinoa (I like a mix of red and white)1 cup millett
    • 1 bunch green onion, sliced finely
    • 1 medium onion, chopped finely
    • 1 bunch parsley, stems removed, chopped finely
    • 1 bunch fresh mint leaves, chopped finely
    • 2 large Tomatoes, chopped, or 2 cups cherry tomatoes, quartered
    • 1/4 cup extra virgin olive oil
    • 1/4 cup red wine vinegar
    • 2 lemons, juice of, or 2 tablespoons of a high quality bottled lemon juice
    • 1 tablespoon tamari soy sauce
    • 1 dash cayenne pepper (optional)


  1. Rinse quinoa and millett, then boil in 6 cups of water (I boil mine in a rice cooker for convenience)
  2. Add onions, parsley, mint, and tomatoes and mix well.
  3. Finally, add the rest of the ingredients one at a time. Mix thoroughly. 
  4. Chill in the refrigerator and toss once again before serving.

Friday, March 2, 2012

Avocado Flax Roti

I'm interested to see if I can make this roti in a GF version. Hope I have time this weekend...

Ingredients and Method to make Avocado Flax Roti
2 1/4 cup whole wheat flour (atta/godumai maavu)
1/4 cup flax seed meal (powdered flax seeds/ alsi/ ali virai)
3/4 tsp cumin seeds (jeera)
1/4 tsp turmeric powder
1/2 tsp red chili powder (or to taste) (can be substituted with cayenne powder)
salt to taste
1/2 tsp cumin powder
2 heaped tsp dried fenugreek leaves (kasuri methi) (soaked in a few spoons of hot water for 10 to 15 mins)
1 ripe avocado (deseed, remove skin and mash) (yielded approx 3/4 mashed avocado)
a little extra flour for dusting
a few drops of oil or clarified butter(ghee/nei) (optional) 

Soak dried fenugreek leaves in hot water for 10 to 15 mins.
In a large bowl assemble all the dry ingredients and mix well. Add the fenugreek leaves along with the water it was soaked in and mix into the flour.

Add mashed avocado and mix into the flour. Add water as required and knead to make a soft and non sticky dough. Keep the dough covered and let sit for at least 30 mins.
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Divide the dough into equal lemon sized balls. Using a little flour for dusting, roll the dough into an even circle of desired thickness.
Place a flat pan/ griddle/ tawa on heat. Place rolled out dough on the flat pan and cook until the lower side gets small brown spots. Flip over and cook the other side until it has small brown spots on it.

If you plan to use oil smear a little oil on the top side of the roti while the lower side cooks and flip over and cook the other side. I did not use any oil at all because the avocado makes the roti pretty soft on its own and I don't feel that it needs any additional oil for softness.
Proceed with the rest of the dough in the same manner. Serve hot with any curry of choice.

Refrigerate the balance of the dough if any and use within a few days for freshest taste.
Yielded approximately 12 to 14 rotis (yield will depend on size and thickness of each roti) 

Original post:

Thursday, January 5, 2012

Fresh idea for winter salad: Jicama Avocado

Around this time of year I always find myself craving crisp greens and flavorful veggies - the tastes of summer that are long gone here in Vermont! I try to eat only local veggies, which means a lot of winter squash, carrots, and Jerusalem artichokes. A couple times throughout the winter, though, I treat myself to some fresher fare from balmier climes. Jicama and avocado are two Mexican delights which travel well and don't lose too much taste on their long journey. And we now have a couple of local farms which have been able to build greenhouses, which means we are getting small amounts of local spinach and arugula available every few weeks. Find out your co-op's delivery date and snatch it up while you can!

Jicama Avocado Salad with Basil Mustard Dressing
Gluten-Free and Vegan
Serves 2
  • 1 large fennel bulb, slice stalks and bulbs into thin strips
  • 1 small jicama, peeled, sliced into 1/3 inch pieces
  • 2 cups fresh arugula
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 large carrot, chopped
  • Juice from 1 organic lemon
  • 2 Tbsp. Foods Alive Sweet Mustard organic flax oil super dressing or your favorite mustard dressing
  • 1/4 tsp. lemon zest
  • 4 fresh basil leaves, finely chopped
  • Pinch of sea salt and freshly ground black pepper
  • 3 Flax Crackers, crushed
  • 1/4 cup cashews, ground
  1. Prepare a large ice bath.
  2. Bring a large pot of salted water to a boil.  Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain.
  3. Transfer  fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot.
  4. Drizzle salad with lemon juice, lemon zest, Flax oil, basil, salt and pepper.  Gently toss to coat.
  5. Transfer to serving dishes. Top with ground crushed Flax Crackers and cashews.  Serve at room temperature.
  6. Enjoy.
Recipe courtesy of: Amie Valpone

Monday, November 21, 2011

Turkey, Cheddar and Apple Hand Pies and more fresh ideas for the holidays

Wow, great ideas for holiday meals - on the Etsy Blog of all places!

Turkey, Cheddar and Apple Hand Pies

So often in the kitchen, what I cook is a success. Even if it isn’t amazing to look at, it’s at least decent to eat. This tendency toward success may be giving me an inflated sense of bravado. (It may also explain why I love cooking so much: we gravitate towards what we’re good at, yes?) So, when I have a kitchen fail, I often panic, losing any sense of humor or grace. Such was the case yesterday, attempting and failing, again, with pie crust.
Pie crust eludes me like nothing else. Part of this, I believe, is because it is a rather fussy bit of pastry; it’s demanding and technique-driven, where I am partial to the unfussy and definitelynot technique-driven in the kitchen. I love to make things that allow for a little breathing room, a little flexibility. Pie crust, it seems, is the opposite of that.
Kimberley Hasselbrink
The purpose of this pie crust was to make some mini-turkey pot pies: the perfect vehicle for leftovers following Thanksgiving. But, well, that’s not happening. After another year of uncooperative crust, I think pie and me are through. Plan B, in lieu of the perfect crust, is a simple hand pie, made with pizza dough, that has a filling not unlike pot pie, but is easier to make and a little bit healthier too. (Following a feast the size of Thanksgiving, something that’s a little bit healthier isn’t going to hurt anybody.) What I love about these little pies is how flexible they are: you can fill them with any Thanksgiving leftover you desire, be it stuffing, cranberry sauce, sweet potatoes or green beans. Tuck in some turkey meat and a little cheese, bake them for about 20 minutes, and you’re all set.
Kimberley Hasselbrink
Turkey, Cheddar and Apple Hand Pies
Whole wheat pizza dough (pre-made or following this recipe)
1 tablespoon unsalted butter
1 medium yellow onion, diced
1 cup baby spinach leaves
1 cup roasted and diced turkey meat
1 medium, crisp apple, diced
1 cup shredded sharp cheddar
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
Salt and pepper to taste
Preheat oven to 400 degrees.
If using chilled pizza dough, allow to come to room temperature for about an hour.
Kimberley Hasselbrink
Warm the butter in a skillet over a medium low flame. Saute the onion, stirring occasionally, until caramelized, about ten minutes. Add spinach and stir to wilt the leaves, about two minutes. Remove from heat and transfer to a medium bowl. Add the turkey meat, diced apple, cheddar cheese, thyme and sage and stir to combine. Season with salt and pepper to your liking. Set aside.
On a floured surface, roll the pizza dough into a large square, roughly 12×12 inches. Divide into 16 squares about 3×3 inches. Place the squares on a large, lightly oiled baking sheet.
Kimberley Hasselbrink
Using a spoon or your hands, portion a generous tablespoon of the filling in the center of each square.
Fold one edge of the square over the other, forming a triangle. Fold and pinch the edges together to seal. Pierce the top with a fork. Brush the surface with a little olive oil, and finish with a sprinkle of sea salt.
Bake in the oven until the crust is golden brown, about 20 minutes. Best enjoyed hot. Can be reheated. They freeze well.
Kimberley Hasselbrink
And if you’re looking for Thanksgiving inspiration, I wanted to share some of my favorite Thanksgiving recipes with you:
Kimberley Hasselbrink
Spiced Sweet Potato Latkes
Kimberley Hasselbrink
Kale and Persimmon Salad
Kimberley Hasselbrink
Brussel Sprouts with Parmesan and Lemon
Kimberley Hasselbrink
Apple, Pear and Cranberry Crisp
And as for the bird itself, last year I employed this brine and an unfussy roasting method with great success! Best of luck on the big day! Here’s to our failures making us better.

What’s your most memorable snafu in the kitchen?
Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food, which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights.

Sunday, November 13, 2011

Carrot Pie

Thanks to UVLocalvore's great idea for using up the wonderful bounty of carrots provided by our local CSAs this fall! After we finish the Almond Flour Carrot Cake and Morning Glory muffins I made the other day, this will be my next carrot project. I'm thinking I could make a savory version, too, substituting cumin and some other Mexican spices and a little ground turkey (kind of like Shepherd's Pie).

Maple Carrot Pie
1 1/3 cups steamed, mashed carrots
1/2 cup + 2 Tablespoons maple syrup
1 1/4 cup milk
2 eggs
1 T. flour
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. powdered ginger
1/2 tsp. salt
1 uncooked 9-inch pie shell
Blend all ingredients. Pour into pie shell. Bake at 350 degrees F for 45 minutes or until firm in the middle. Serve with local whipped cream or ice cream.

Full original post at:

Sunday, October 30, 2011

Flourless Chocolate Chip Oatmeal Cookies

Flourless Chocolate Chip Oatmeal Cookies

Mmm, these sound just scrumptious. I love that figs and sunflower butter are used to bind everything together.

Flourless Chocolate Chip Oatmeal Cookies
Makes about 3 dozen medium cookies

1.5 tbsp. Earth Balance Buttery Spread 
1/4 cup fig butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup sunflower butter (or peanut butter)
2 tsp. vanilla extract
1 egg 
1/2 tsp. salt
1 tsp. baking powder
2 cups gluten-free oats
5 tbsp. unsalted roasted sunflower seeds
3/4 - 1 cup chocolate chips

Preheat the oven to 350 F.  Line two cookie sheets with parchment paper.

Whip together the Earth Balance, fig butter, and white and brown sugar until well-mixed.  Add the egg and mix together well.  Add in the sunflower butter or peanut butter (depending on your own taste/tolerance) and vanilla.

In a separate bowl, combine the oats, baking powder, and salt.  Stir them into the wet ingredients and mix well.  Add the sunflower seeds and chocolate chips and stir in to combine.

Scoop the cookies out by the teaspoonful or tablespoonful onto the cookie sheets and space 2 inches apart. Bake for 8 - 10 minutes (JUST until they start to brown on the edges), then remove from the oven.  They probably won't look completely done - that's ok.  Let them sit on the hot cookie sheet for another 3 - 5 minutes or until you can scrape them off onto a wire rack without their falling apart.  Cool completely, then store in an airtight container until ready to serve.

Originally posted at:

Monday, October 17, 2011

Upper Valley Localvores: Maple-Applesauce-Carrot-Walnut Muffins

I am absolutely loving following the posts of UVLocalvores. It's great to hear about who's selling what at the local farmers' markets, and wonderful recipes shared, as well! I have a ton of carrots from Fable Farm in Barnard, as well as a bucket of walnuts left over from my own summer farmers' market products, so the following recipe from UVLocalvores is perfect! I'll substitute GF flour to make the muffins edible by the spouse.

Maple-Applesauce-Carrot-Walnut Muffins
1 cup flour (I used Butterworks organic whole wheat bread flour)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 local organic egg
1/3 cup maple syrup
1/2 cup organic applesauce
1/4 cup coconut oil* or olive oil (I was leery of olive oil but it was fine!)
1 teaspoon vanilla
1/2 cup local organic carrots, shredded
1/2 cup walnuts, chopped
1/2 cup organic raisins (or cranberries?)
Preheat oven to 400 degrees. Grease and flour 18 mini muffin cups. (Hmmm – I did a half recipe; it made a dozen mini muffins.)
In a mixing bowl; mix the egg and maple syrup together. Add the apple sauce, oil and vanilla. Mix until combined.
In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, nutmeg and salt. Add the flour ingredients to the egg mixture. Mix until thoroughly combined.
Add the carrots, walnuts and raisins. Mix just until combined.
Spoon the batter into the prepared mini muffin cups.
Bake for 11 minutes at 400 Degrees.

Sunday, October 16, 2011

Our Favorite Mojito Recipe

Cuban Mojito recipethe original authentic recipe from Havana Cuba
1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
Havana Club white Rum (2 ounces)
2 ounces club soda
There are countless recipes for the Mojito (pronounced moh-HEE-toh), but this version is for the one Hemingway himself enjoyed at the Mojito's place of birth: La Bodeguita del Medio in Havana, Cuba. If you are throwing a Cuban theme party (Havana night themed party), definitely plan on serving mojitos.

Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime.

Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.

Friday, October 14, 2011


OK, this recipe post is from a few years ago, but I thought I'd put it up again since Halloween is coming up and we are planning a pumpkin-carving party for this weekend. Enjoy, mwahahahahhah!
We live off the beaten path in a development peopled mostly by retirees, so we don’t get trick-or-treaters.  But I love Halloween and dressing up and doing spooky stuff. So, even though it was a work night and we’d gotten our official Halloween party-going done the weekend before, I decided I still had to make a night of it. I dressed up in black, lit some candles, turned on Bach’s Toccata and Fugue, and set about cooking up something really grisly!
What transpired (“expired”!?) was our first ever Pumpkin Dismemberment Party and the invention of “(SERIAL)KILLER” PUMPKIN MASH. (We've been working our way through the first season of "Dexter" on Netflix...)

We lovingly created Smokin’ Jack, our angry little jack-o-lantern, tried (and failed) to set him on fire (we didn’t realize both the food and the alcohol had to be hot for flambĂ©ing), cooked him, dismembered him, mashed him, and later ate him while watching our next “Dexter” DVD. Heh.

This recipe will work well for Thanksgiving, too. Stressed out at the idea of having to dine with family? Buy a half dozen pie pumpkins and vent your frustrations while making your very own “KILLER” PUMPKIN MASH! Just think how fun it will be to carve a pumpkin that looks just like your annoying weasel of a brother…and how satisfying to gut, burn, dismember, and pulp the insufferable little bugger! By the time your family Turkey Day celebration gets into full swing, you’ll have blown off all that steam. Plus, you’ll get to cackle maniacally as you dish out a dollop of your delicious evil-doing to each member of your family…

Haha. Well, enough of that. Here’s the “recipe. “ Be forewarned, I made this up as I went, so the amounts are only estimates. If you are doing this with kids, PLEASE skip the fire part!!

mashed pumpkin from 1 medium pie pumpkin
¾ -1 cup whole milk (use  ½ and ½ or cream for a richer taste)
¼ cup B grade maple syrup (the real stuff!)
¼ cup salted margarine or butter
2 tablespoons vegetable oil
1 tablespoon cinnamon
½ teaspoon nutmeg
toasted slivered almonds
dark brown sugar
spiced rum

1.       Cover your entire kitchen (except the stove and other hot bits) in plastic wrap and sheeting, ala “Dexter”. This makes for easy cleaning, but is not very environmentally friendly. If you are concerned about the environment, buy that plastic stuff that’s made out of wheat field stubble or corn cellulose or whatever. (Lots of handy products for the eco-minded squash killer can be found in the reference section of this blog…)
2.       Draw your face of choice on your victim, AKA “a medium pie pumpkin”.
3.       Carefully insert a sturdy knife into the top (“stem side”) of the victim’s head, cutting out a round section.
4.        Scoop guts (brains?) out and set aside. (Use for pumpkin seed snacks or compost. The worms in my two worm composting bins just love squash guts.)
5.       Carve your victim’s face. Show no mercy - all pumpkins deserve ultimate pain and terror! Hahahahahahah!!! Die, pumpkins, die!!!!! Erhem…
6.       Preheat oven to 375°F. Set the carved and bleeding victim on a tray. Give a nice little tour of the baking facilities while taunting and telling how the victim’s just won a visit to your primo tanning bed…oil the cavity inside the victim’s hollow carved head with the veg oil and…
7.       Bake victim for about 1½  hours. Victim is “done” when he starts slumping dejectedly and looks slightly charred on top. When poked with a fork, victim should feel squishy. (After the first 45 minutes, check pumpkin for doneness every 15 minutes. Depending on the size of your oven, stature of your pumpkin, and amount of flesh you’ve carved away, the pumpkin may need more or less time to cook.)
8.       Take victim outside while still smokin’ hot. Set on a fire-proof surface.  Follow instructions for flambĂ©ing, such as those provided by Food24. Pour flaming alcohol into the carved-out cavity and STEP BACK. Victim should burn for a few minutes, nicely searing flesh inside to a golden brown. Clap a lid over the victim before he’s charred into a pun’kin-puck.
9.       (Optional: if you can’t get your pumpkin to light, just go on to the next step. Then put the dismembered pieces back in the oven on an oiled tray - flesh side down - and bake for another 20 minutes.)
10.   Allow victim to cool in the night air for several minutes. Just when the victim starts beginning to think he might get out of this alive, haul him back inside and quickly hack him into pieces with a cleaver or large carving knife. Cackling insanely all the while, of course.
11.   Peel skin from cooked, dismembered flesh. Put flesh in a large mixing bowl and violently mash to an even consistency. This part is very satisfying! Just try not to break any crockery, cooking implements, or countertops with the force of your blows.
12.   Add butter, cinnamon, and nutmeg and mix wildly, spattering bits of flesh all over your carefully plastic-wrapped kitchen.
13.   Add maple syrup and milk. Fling more mashed flesh around - though not too much, or you won’t have enough for later.
14.   Scoop resulting pumpkin pulp into individual serving bowls.
15.   Garnish with a generous splash of spiced rum, dark brown sugar, and slivered almonds.
16.   Serve to your horrified family/friends/housemates.
17.   Eat the evidence!