Chickpea cupcakes

Warning!  Yields 30 cupcakes!

Ingredients

• 2 3/4 cups garbanzo bean flour, sifted twice or blended with a hand mixer to incorporate air 
• 1 cups sugar
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla
• 1/2 cup coconut and /or olive oil
• 1 cup whole milk
• 1 cup boiling water
• 
  

Instructions

1. In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Mix in eggs, vanilla, olive oil, and milk until just combined.
3. Mix in water.
4. Fill cupcake liners just halfway.
5. Bake at 350 F for 25 minutes or until the top bounces back when lightly touched.

Frosting : 6 oz melted chocolate chips,  8 oz lebneh or cream cheese,  1 tsp vanilla extract 

Based on :
http://www.cupcakeproject.com/2011/07/gluten-free-chocolate-cupcakes-made.html

Congee

Serves 4

Roughly 800ml water
350g cooked white rice
A pinch of ground white pepper
1½ tbsp dark soy sauce
1 tsp toasted sesame oil
40g fresh ginger, peeled and cut into thin strips
40g pickled bamboo shoots, thinly shredded
20g pickled radish, chopped or shredded
3 tbsp pork floss
2 spring onions, thinly sliced
2 tbsp deep-fried shallots
½ a red chilli, thinly sliced

1. Pour the water into a medium-size saucepan and bring to the boil. Add the rice and simmer gently for 20-30 minutes, stirring frequently. You may need to add some water at the end for the congee to reach the desired consistency, which is a little runnier than porridge, the rice having broken up and the water having turned starchy and gloopy.
2. Stir the white pepper into the congee, then divide the rice between the individual bowls and top with the remaining ingredients in the order listed.

http://www.theguardian.com/lifeandstyle/2011/jan/15/congee-rice-porridge-recipe

Arroz de gandules

You can play with the proportion of rice to beans in this recipe (sometimes I cut the rice in half).  Just make sure to put the right amount of reserved liquid for the rice. 

Ingredients

1 pound dried pigeon peas, picked through and rinsed (I use toor dal, which isn't authentic, and changes the texture and cooking time)

2 bay leaves

1/4 cup oil

1 medium white onion, diced

2 garlic cloves, minced

1 green bell pepper, cored and diced

1 cubanella or Italian green pepper, cored and diced

1/2 cup chicken broth

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon cayenne

2 cups long-grain rice

1 lime, juiced

1 tablespoon salt

Directions

Put the pigeon peas and bay leaves in a large pot, cover with 3 quarts of cold water, and place over medium heat. Cover and cook the beans until tender, about 1/2 hour. Check the water periodically; add more, if necessary, to keep the peas covered. Drain the pigeon peas and reserve 4 cups of the cooking liquid.
Preheat the oven to 350 degrees F.
Heat the oil over medium heat.  Add the onion, garlic, and peppers. Cook, stirring, for 10 minutes, until the vegetables have softened, without letting them brown. Pour in the chicken broth and continue to cook until the liquid is evaporated. Stir in the cumin, coriander, and cayenne. Mix in the rice and reserved pigeon peas. Pour in the reserved 4 cups of pigeon pea cooking liquid and salt; stir everything together. Reduce heat to low,  cover and cook for 20 to 30 minutes, until the rice is tender and the liquid is absorbed. Add lime juice.

Top with tomatillo salsa and more lime to taste.

Based on http://www.foodnetwork.com/recipes/tyler-florence/pigeon-pea-rice-arroz-de-gandules-recipe.html

tomato poached eggs with kale and wheat berries

http://notwithoutsalt.com/tomato-poached-eggs-kale-wheat-berries/

shortcake

• For the Biscuits:
• 2 cups all-purpose flour
• 1 teaspoon sugar + some for sprinkling
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, cut into ½ inch pieces
•  3/4 cup kefir
• 1 teaspoon vanilla

1. Set rack to the middle position and preheat oven to 400°F (375 for convection oven). Add flour, sugar, baking powder, and salt to the bowl of a food processor. Pulse several times to thoroughly incorporate ingredients. Add butter and pulse 7 to 9 times or until butter and flour come together in pea-sized clumps. In a measuring cup whisk together buttermilk and vanilla. Add 1/3 of the buttermilk mixture to the flour mixture, pulse several times to incorporate, then repeat until buttermilk has been fully incorporated and dough is beginning to come together.
2. 2
   Transfer dough to a well-floured surface, pat down and roll out to 1/2-inch thickness. Using a star-shaped biscuit cutter to cut out biscuits. Place biscuits on large baking sheet covered with parchment paper. Brush with whole milk. Bake for 12 minutes or until golden brown. Remove from oven and transfer to a wire rack for cooling.

Or, if you're lazy like me, melt butter, throw in with dry ingredients, blend with pastry blender, incorporate wet ingredients, make into drop biscuits.

Based on http://www.seriouseats.com/recipes/2013/06/red-white-and-blueberry-shortcake-recipe.html

kimchi fried rice

http://www.seriouseats.com/recipes/2011/10/kimchi-fried-rice-recipe.html

citrus pancakes

I used kefir instead of milk. Pancakes were a little thicker, but tangier.
I reduced the sugar just a smidge, and I didn't even bother with the oranges or honey.

http://www.williams-sonoma.com/m/recipe/citrus-pancakes.html?cm_ven=Yummly&cm_cat=citrus-pancakes&cm_pla=Default&cm_ite=Default

almond shortcakes

• 1/2 cup almond flour
• 4.5 ounces all-purpose flour (about 1 cup)
• 2 tbsp granulated sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup chilled butter
• 1/4 cup reduced-fat buttermilk
• 2 tablespoons canola oil $
• 1 tablespoon amaretto
• Roll and cut out, about 10 biscuits
• 325, 10-ish minutes

http://www.myrecipes.com/m/recipe/peachy-almond-shortcakes-50400000129499/

No bake chocolate peanut butter cookies

• 1/3 cup natural sugar
• ¼ cup smooth natural peanut butter
• 2 tablespoons coconut oil
• 2 tbsp almond milk
• 1 tablespoon vanilla extract
• 1½ cups rolled oats
• 1/4 cup cocoa powder
• 
  

1. In a small sauce pan combine the first four ingredients and heat over medium-low heat until the peanut butter/coconut oil is melted and the mixture is hot (4-5 minutes.) Remove from heat and stir in vanilla.
2. In a separate bowl combine the rolled oats and cocoa powder. Pour the hot peanut butter mixture over the oats and stir until every piece of oat is covered and chocolate is well incorporated. Use a spoon and drop cookies onto a surface covered in parchment paper and flatten them out slightly. Let cool and harden. 

Based on:

http://naturallyella.com/2011/03/31/no-bake-espresso-vegan-cookies/

rava dosa (Indian crepes)

http://leitesculinaria.com/85055/recipes-rava-dosas-potato-chickpea-masala.html

sweet potato wedges

2 lb sweet potatoes
2 tbsp olive oil
1.5 tsp salt
1.5 tsp pepper (I used urfa)

400°F, 20 min


http://leitesculinaria.com/79558/recipes-sweet-potato-wedges.html

Turkish Red Lentil Soup with Urfa-Biber Mint Sizzle

Turkish Red Lentil Soup with Urfa-Biber Mint Sizzle
(adapted from Paula Wolfert’s The Slow Mediterranean Kitchen: Recipes for the Passionate Cook)
1 C red lentils
5 tbsp butter
2 cloves garlic, minced
A few curry leaves
2 tbsp rice
6 C water
1 1/2 tbsp tomato paste
1 onion, chopped
1 lb. chicken breast, cut into bite-sized chunks
2 tbsp flour
2 C chicken stock
Stale bread for croutons
2 tsp urfa-biber
1 tsp spearmint

Rinse the lentils.

In 1 tbsp butter, saute the garlic and curry leaves. Add the lentils and rice. Stir to coat, then add 6 C water and the tomato paste and simmer, covered, for 45 minutes.

Lightly brown the onion in a scant tbsp butter. Remove them from the pan and set aside, then sear the chicken until lovely and brown on all sides.

Make a roux of 2 tbsp flour with 2 tbsp butter. Slowly (this is important) add 2 C chicken stock. Add roux/stock to the rest of the soup and whisk until smooth.

Stir in the onions and chicken.

Cut the stale bread into cubes and fry in a bit of olive oil with salt and pepper in a pan, stirring occasionally, until they become croutons. You want at least 2 C croutons, really.

Make the sizzle by melting 1 tbsp butter, then stirring in the urfa-biber and spearmint. (You can substitute any other ground chili if need be; it will change the flavor of the soup, but probably in an interesting and pleasant way.)

Swirl in a bit of the sizzle and thrown in some croutons when serving.

I didn't bother with the croutons, omitted the mint and chicken, and cut the water in half to thicken up the soup.

I started sauteeing the onions and then started the lentils, tomatoes, water in the pressure cooker. Then did the roux, cleaned out the pan, and made a tadka of the garlic, curry leaves, and urfa pepper.

http://habeasbrulee.com/2007/04/16/turkish-red-lentil-soup-with-urfa-biber-mint-sizzle/

kale chips with salt and vinegar

Roasted Kale Chips with Sea Salt and Vinegar
(Makes 2-3 servings of kale chips, recipe adapted by Kalyn with inspiration from many other bloggers who also made kale chips.)

one small bunch of kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar (I used Spanish sherry vinegar, but any vinegar you like the flavor of will work)
sea salt to taste

Preheat oven to 300F/150C.

Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.

Put kale pieces into a large Ziploc bag (or use a bowl if you don't mind getting your hands oily.) Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged."

Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.

Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.

When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.

I find that these cook more quickly, perhaps 20 minutes. Perhaps it's the convection oven.
http://www.kalynskitchen.com/2010/03/recipe-for-roasted-kale-chips-with-sea.html?m=1

mushrooms and farro with poached eggs

Ingredients

serves serves 4 , active time 45 minutes, total time 45 minutes

• 1 1/2 cups semi-pearled farro, rinsed
• 1 small yellow onion, diced
• 12 ounces cremini mushrooms, wiped clean, trimmed, and finely chopped
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper
• 1/4 cup dry sherry
• 1 to 2 tablespoons sour cream, to taste
• 2 to 3 teaspoons fresh lemon juice
• 1 teaspoon white vinegar
• 4 large eggs
• 3 tablespoons minced chives

Procedures

1. Cook the farro in a large pot of boiling, salted water according to package directions. Skim off any foam that rises during cooking. Drain, and rinse.
2. In a large skillet, warm the oil over medium-high heat. Add the onion, creminis, thyme, 1 teaspoon salt, and a generous grinding of pepper. Sauté until the mushrooms release their liquid, the onions turn translucent, and the moisture nearly evaporates, about 10 minutes, stirring frequently. Add the sherry. Allow to bubble steadily until the liquid nearly boils off, about 2 minutes. Remove from the heat and stir in the farro and sour cream. Season with 2 teaspoons of the lemon juice (adding more to taste) and additional salt and pepper. Cover to keep warm while you prepare the eggs.
3. Fill a medium saucepan halfway with water. Bring to a hard simmer, add the vinegar, and lower the heat to a gentle bubble. Crack 1 egg into a small ramekin. Swirl a wooden spoon in the water to create a whirlpool, then tip the egg into the swirling water. Immediately repeat with the remaining eggs, nudging the eggs to the side so they don’t clump together. Poach the eggs for exactly 3 minutes, flipping them over during the last minute of cooking. (If you’re a novice, try poaching 1 or 2 at a time.)
4. To serve, divide the farro mixture among four serving plates. Remove each egg with a slotted spoon, blot gently with paper towels, and lay atop each mound of farro. Sprinkle with the chives, and serve immediately.

This was pretty versatile - I used a combination of mushrooms, substituted spring onions for the onion and chives, white wine for the sherry, balsamic vinegar for the lemon, and lebneh for the sour cream. Still excellent.

http://mobile.seriouseats.com/recipes/2012/04/ripes-cremini-farro-hash-with-poached-eggs-recipe.html

fruit nut balls

http://m.allrecipes.com/recipe/78609/orange-fruit-nut-truffles

cornbread muffins

Notes: I cut the sugar in half from the original recipe, so it leaves more room for other tasty things like jam or honey without a sugar overload.
I had excellent success substituting soymilk for milk and coconut oil for butter. I added an extra tsp or so of honey, but in retrospect, I could have left it out, and it still would have been fine.

Ingredients

• 3/4 cup yellow cornmeal
• 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1 teaspoon salt
• 2 large eggs
• 2 tablespoons honey
• 3/4 cup milk 
• 1 stick (1/2 cup) unsalted butter, melted and cooled

Instructions

1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
3. In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
4. 
   

Based on http://www.onceuponachef.com/2011/04/cornbread-muffins.html

broccoli fritters

http://smittenkitchen.com/blog/2012/06/broccoli-parmesan-fritters/

peanut butter balls

• 2 cups peanut butter
• 1 cup wheat germ
• 1 cup dry milk powder

• 1/2 cup honey
• 1/2 cup flaked coconut
•  
• based on http://m.allrecipes.com/recipe/11625/moonbeams

kkakdugi (radish kimchi)

http://www.maangchi.com/recipe/kkakdugi

Ingredients:Korean radish (or daikon), salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger.

Directions:

1. Peel 4 pounds of Korean radish (ordaikon).
2. Rinse in cold water and pat dry.
3. Cut it into ¾ to 1 inch cubes. Put into a large bowl.
4. Add 2 tbs salt, 2 tbs sugar, and mix well.
   *tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar.
5. Set aside for 30 minutes.
6. Drain the juice from the radish into a small bowl.
7. Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish.
   *tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce.

rice and mung bean pilaf

vegetable stew with chickpea flour sauce

Artichoke Hearts, Roasted Red Pepper, and Capers salad with Basil Dressing

http://www.yummly.com/recipe/external/Warm-or-cold-salad-with-artichoke-hearts_-roasted-red-pepper_-capers_-and-basil-dressing-309551

Ingredients:
16 oz. frozen or canned artichoke hearts (I prefer frozen artichoke hearts, but canned artichokes are often cheaper)
1 T extra virgin olive oil
salt and fresh ground black pepper
12 oz jar roasted red pepper (or use onered bell pepper roasted on a barbecue grill)
3 T capers (drained but not rinsed, next time I might use even more)
1/2 cup chopped red onion
freshly chopped parsley or basil for garnish (optional)

Basil Dressing Ingredients:
2 minced shallots (or use about 2 T finely minced red onion)
1/2 cup chopped fresh basil (or use 3-4 tablespoons purchased basil pesto, frozen basil, or Pistou sauce)
3 T fresh lemon juice
1 T white wine vinegar
1 tsp. Dijon mustard
1/2 cup extra virgin olive oil (I'd use a bit less if using pesto, frozen basil, or pistou sauce)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven or toaster oven to 350F / 175C. Pour roasted red bell pepper into a colander placed in the sink, and let drain well.)

Thaw frozen artichokes in the microwave, or drain well if using canned artichokes. Put artichokes in large bowl and toss with olive oil, salt, and fresh ground black pepper. (Use a bowl that's big enough for finished salad, so you don't have to dirty two bowls.) Spray small baking sheet with non-stick spray or olive oil, then arrange artichokes in a single layer and roast for 20 minutes.

While artichokes roast, fit food processor with steel blade and process minced shallot (or red onion) and chopped basil (or basil pesto, frozen basil, or pistou sauce.) When shallots and basil are fairly well chopped, add lemon juice, white wine vinegar, and Dijon and process 30 seconds. Then measure 1/2 cup olive oil (or a little less) and with food processor running, add it slowly through the feed tube and process 1-2 minutes, until dressing mixture is well-blended.

Put roasted artichoke hearts back into the bowl and toss with 1/2 cup basil dressing, then let it marinate for a few minutes if you're not rushed for time. While artichoke hearts marinate, cut roasted red pepper into same-size pieces (I cut them into small strips about 1 inch long.) Chop red onion into very small pieces and drain capers. Add roasted red pepper, chopped red onion, and drained caper to marinating artichoke hearts, and enough dressing so that all ingredients are moistened. (You will not need all the dressing, but save it to re-moisten any leftover salad.) Season salad with salt and fresh ground black pepper, sprinkle with chopped parsley or basil if desired, and serve.

This can also be chilled and served cold. You may want to stir in a bit more dressing before you serve it after the salad has been chilled.

potatoes with panch.phoron

cottage cheese pancakes

http://www.yummly.com/recipe/external/Cottage-cheese-pancakes-307131

balsamic butter dressing for wilted greens

2.5 tbsp butter
2 tbsp balsamic vinegar
1/2 tbsp marsala or red wine

Place all ingredients in saucepan. Heat on medium heat until butter is melted. Remove from heat.

Wilt greens (spinach, tatsoi, or a combination) by lightly steaming or sauteeing with 1/2 tbsp butter. Place dressing over greens, sprinkle with a bit of salt.

kohlrabi pancakes

I used about a tbsp of finely chopped cilantro instead of the coriander, used canola oil instead of butter/olive oil, and topped with a dollop of a mixture of labneh/sriracha. You could probably use cream cheese instead of the labneh.

http://www.sustainabletable.org/485/real-food-right-now-and-how-to-cook-it-kohlrabi
Ingredients:

4 small purple or green kohlrabi, peeled and trimmed of woody bits (see “Pro Tip” above)
1 small onion, very finely chopped or grated on the large holes of a box grater
1 small green chili, ribs and seeds removed, finely chopped or 1⁄4 teaspoon dried red pepper flakes (optional)
1 egg, lightly beaten
1⁄4 cup (or more) all-purpose flour
1⁄2 teaspoon ground coriander
1 tablespoon butter
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper

Procedure 
1. Grate the peeled and trimmed kohlrabi on the large holes of a box grater. Wrap the grated kohlrabi in a clean dishtowel and squeeze until most of the excess moisture has been removed.
2. In a medium bowl, mix the shredded kohlrabi, chopped or grated onion, optional chilies or chili flakes, beaten egg, flour, coriander and salt and pepper to taste. Mix until just combined. Add additional flour by the teaspoon if batter seems too wet (mixture should be somewhat firm).
3. In a large, heavy frying pan, heat the extra virgin olive oil and the butter over medium-high heat until the butter stops foaming. Add ladlefuls of the pancake batter (about 1⁄3 of a cup at a time) to the pan, gently pressing down on the cakes with the back of a spatula. Cook kohlrabi pancakes until crispy and golden brown on each side.

Indian fried rice with cauliflower

From Julie Sahni's "Classic Indian Cooking."

It turned out a little saltier than I would have liked.

matar paneer

From Julie Sahni's "Classic Indian Cooking"
I used chickpeas instead of green peas, and cooked them ahead of time. I was feeling lazy, so I didn't fry the paneer pieces.

almond butter breakfast bread

• ½ cup creamy roasted almond butter
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 tablespoon ground cinnamon

1. In a large bowl, with a hand blender, mix almond butter until creamy
2. Mix in eggs, honey, vanilla and stevia
3. Add salt, baking soda and cinnamon
4. Mix well with hand blender until all ingredients are combined
5. Transfer batter into a well greased 8 x 8 inch baking dish
6. Bake at 325° for 12 to 15 minutes.

I removed the stevia from the original recipe, and like the sweetness just fine.

http://www.elanaspantry.com/paleo-breakfast-bread/

shortcake biscuits

Biscuits

• 2 cups all purpose flour
• Pinch cinnamon
• Pinch ground nutmeg
• 2 Tbsp white granulated sugar
• 1 Tbsp baking powder
• 1/2 teaspoon salt
• 8 Tbsp (1 stick) cold, unsalted butter, cut into 1/2-inch cubes
• 7/8 cup (1 cup minus 2 Tbsp) heavy whipping cream
• 1 large egg*
• 1 tsp vanilla extract
• 425, 12-15 min.
• Makes 8 biscuits

From http://www.simplyrecipes.com/recipes/blueberry_shortcake/