Archive for Snacks

Smokey Almonds

There are some foods that smell better than they taste. Agree?

And there are some smells and tastes that are, … well, so ingrained that to reconnect with them on any level is kinda cool.IMG_20150304_162327194 (Small)

{Can you seeing me skirting around the word bacon here? I just don’t want to have to think about how it ends up on so many plates and overwhelms most cafes on a Saturday morning}

Anyway. Liquid smoke imparts that smokey hickory taste without all the bits I don’t want to think about.

Almonds are a great vehicle for this tasty marinade … and tofu, tempeh … or almost any savoury dish my beloved thinks needs pepping up!

This recipe is inspired by those crazy cats at Thug Kitchen who can handle alot more smoke than me!

If you’re new to using liquid smoke I say proceed with caution until you get the hang of it. It’s potent.

Mix up:

1 tsp smoked paprika
1 tsp nutritional yeast
1 tsp tamari
1 tsp maple syrup
1 tsp liquid smoke
1 tsp water

Coat almonds in the marinade. Bake for 10-15 minutes stirring mid way through. Keep a close eye.

Chop the almonds into salads, spreads for a smokey blast!

Pst Chopped into mashed avocado is outrageous.IMG_20150326_134903682 (Small)

 

 

 

 

 

 

 

How to make buckwheat crackers

Make ’em small and call them crackers.

Make ’em bigger and call them a pizza base.SAM_2067 (Small)

Either way your gluten free & raw friends will love you for making them and Mark Reinfeld’s Idiots Guide to Eating Raw for the recipe.

You can even crumble them into a salad for an extra source of protein and crunchiness.

You will need:

1 cup buckwheat groats, soaked for at least several hours to overnight

1 cup sunflower seeds, soaked as above

3 TB flax seeds, ground

Handful of fresh herbs

1 Tb lemon juice

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp freshly ground black pepper

1 TB tamari

Drain buckwheat and rinse several times. do the same for the sunflower seeds.

Process all ingredients until a thick, slightly chunky batter is formed.

Scoop in dessertspoonful shapes onto a teflex-lined dehydrator tray. Flatten with your hands. Make them bigger as you need.

Dehydrate at 115 F for about 15 hours, flipping halfway through.

Serve with your favourite sauces, dips and toppings.

SAM_2266 (Small)

 

You may also like this post about dehydrating.

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1 dip to rule all others

I tip my hat to Lindley from Clements Road Seasonal Produce for linking me to this River Cottage recipe.

In a word: stunning.

It goes something like this:SAM_1651 (Small)

  • Cook a couple of beets until soft.
  • Toast a sprinkle of cumin seeds in a dry pan until the aroma is released ~1 min. Grind seeds.
  • Place beets & cumin in food processor with 1 tablespoon tahini, a piece of oldish bread (I used toast), juice of a lemon, crushed garlic to taste, salt and pepper.
  • Add beet cooking water to thin if necessary. Play around with amounts of cumin and garlic to suit your tastes.

Spread on everything!

And be sure to wash and bag the beet leaves for your green smoothies.SAM_1652 (Small)

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