Nourishing Flourishing

So… About yesterday. Um. My bad. Things were much crazier than I expected, and it is now 1:30am on Sunday as I get ready to finally put my post up. Yeesh. Long day much? Good thing you’re a forgiving bunch ; )

When I prepared to make the BBQ sauce the other day, I was ruminating over what exactly I would use as a vehicle for carrying this deliciousness into my mouth. Sorry, but BBQ sauce is less of a “complement” to food than a food all on its own in my mind… What can I say? I guess that’s another reason my BFF Manfriend calls me The Sauce Queen. I just love condiments. It’s a weakness.

Anyway, obviously I made some portobello burgers and topped them with this smoky, sweet, tangy nectar of the heavens, but I knew this sauce had potential. It could be so much more than a ketchup-replacement. It just needed the chance to shine. So, what do you think my first stop on the Various Sauce Uses trolley was? My other weakness, of course…

Yes.

BBQ Socca Pizza.

One ticket to Yum Town, please.

If you want to see some of my other socca friends (aka meals), check out this post, and definitely this post. To learn what socca is and see yet another recipe for it, click here.

Ingredients:
1/2 C chickpea flour
1/4 C water (feel free to add more if you want a thinner crust, opposite for thicker. Mine was the consistency of pancake batter.)
Generous salt (salt is the main flavoring, so don’t skimp!)
1-3 Tb extra virgin olive oil for pan
Bring-The-Party-In-Your-B.B.(B.)Q.-sauce sauce
organic or vegan cheese
chopped onion (I prefer red, but only had white for this go)
chopped green pepper

Recipe
1) Mix water, chickpea flour, and salt together.
2) Heat 1-3 Tb extra virgin olive oil on medium in a large, flat skillet/pan. (I used my beloved small cast iron.)
3) Pour batter into pan, spreading evenly with a fork if needed to achieve consistent height throughout.
4) Let the bottom crisp, and when it is sturdy flip.
5) Let the other side crisp as well, and when the texture is right for you, it’s done! (I like mine crisped nearly to a char in some places, as you might see in the photos… It reminds me of woodfired crusts!)
6) Add sauce and toppings, and place under broiler briefly for melting if needed (watch carefully!)

This is yet another wildly easy, throw-it-together-in-10-minutes-and-devour-in-two kind of meal. It puts traditional BBQ pizzas to shame; and to be frank, I think it might have something to do with the sauce. Why lie?

The best part? This is high-protein (from the garbanzo flour), high-fiber (= super satiating), grain-free, gluten-free, vegetarian, and depending on what type of cheese you use, vegan. Unlike other BBQ pizzas, you can name and understand every ingredient in here! I know, right? Best idea ever. (Worst idea ever: take pictures of it in the rain. Photos will not be up to standards. Lo siento.) Just throw some salad on the side and bask in the wonder of your efficient and delectable meal-making. Preferably while watching a Harry Potter marathon with your family, half-heartedly working. (The half-heartedly part wasn’t intentional, but you know how these things go.)

And on that note… Go get your B.B.(B.)Q.-in’ on! Trust me. You will want to have this sauce on hand at all times. It can make anything magical…anything. (I am willing to put my money on the fact that it would even be scrumptious with ice cream. Fact.)

P.S. Props to the commenter who predicted I would slather this on pizza. Total win.

Part of Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free

Best part of your week/weekend?

When my lovely parentals were visiting, I threw this crust together on a whim and crossed my fingers that it would turn out. My mom sat at the table, writing down the measurements I called out: “2 tablespoons of water….er…no, no, just kidding. Make that 1/4 cup.”  Confession: I nearly always cook intuitively — whatever feels right, I follow. It has been a challenge for me to actually measure and share my recipes, because I tend to just grab a handful of this, a few shakes of that, and so on. However, I love having so many dishes recorded now, thanks to the blog. I think it has actually made me a better cook, rather than stifling my creative energy, which I worried about. As for the crust — thanks Mamala for your neat handwriting, and continued patience with my incoherent method. <3

If you think I’m high-maintenance by being a soy-free, corn-free, white-potato-free, (mostly) dairy-free, gluten-free vegetarian…well. My dad is at least equally difficult to cook for. Not only does he have to be careful because of his diabetes, but he also is a supertaster. Which sounds Super Awesome at first, until you realize that his face puckers like a prune when he even smells a yogurt being opened. From two floors below him. If he takes a bite of anything remotely — and I mean r e m o t e l y – bitter or acidic, he looks like he is in pain. The intensity of his sense of smell and taste is crazy, and very unfortunate; it would be a shame to miss out on so many foods! I tend to eat a lot of bitter (to him) things like kale, so I needed to be thoughtful about how I might concoct something that was vegetarian and gluten-free for our sakes, but low glycemic, non-acerbic, and hearty with lots of protein for Dad’s.

Meet my little friend:

This was absolutely delicious, and a dead-ringer for the traditional glutenous crust! BFF Manfriend could not stop saying, “How does it hold together so well?!” <– He appreciates the challenges of GF baking by now ; ) The crust is very versatile; the quiche recipe below is just one of many possibilities!

Healthy Quick Crust (Vegan)

Ingredients:
1/2 C garbanzo bean (chickpea) flour
1/2 C blanched almond flour (make your own and save)
1/2 tsp salt
1/4 C water
2 Tb extra virgin olive oil

Recipe:
1) Mix dry ingredients.
2) Add water and mix thoroughly, then add olive oil and mix again. Set aside.
3) Generously grease the bottom of a square 8×8 pyrex (you can try it in another dish, but no guarantees) with olive oil, and scoop dough in.
4) With wet hands, press the dough flat and evenly into the dish. Poke a few holes using a fork.
5) Bake at 350* until bottom and top begin to brown a bit.

Printer-Friendly Version

Vegetable Quiche with High Protein Quick Crust

Ingredients:
1 head broccoli, sliced
1 small onion, chopped
1 small tomato, seeds removed (to omit excess moisture), chopped (Note: You can sub whole grape tomatoes.)
2 cloves garlic, chopped
extra virgin olive oil
salt and pepper
6 ethically sourced, cage-free eggs
2-4 TB of ethically sourced, organic cheese, shredded (optional)

Recipe:
1) Pour olive oil into a large pan on the stove. Turn to medium heat.
2) Add chopped onion, garlic, and broccoli. Stir.
3) After a minute or two, put a splash of water into the pan, and cover with a lid to let steam.
4) Once bright green (but still crisp — about 1-2 minutes), remove from heat. Drain of any excess water.
5) Whisk eggs and salt and pepper in a large bowl.
6) Add cheese and vegetables.
7) Pour on top of crust, and bake at 350* until cooked through (fork comes out clean in middle). It took mine about 40 minutes.

Printer-Friendly Version

To make a vegan version, you can easily omit the eggs and cheese, and simply add more vegetables (and possibly some vegan cheese). Just pour some sauce on top to keep things moist. It obviously won’t be perfectly “quiche-y,” but you can make it into a vegetable pie that is absolutely delicious nonetheless! : )

It took me about 10-15 minutes to prepare this meal (mostly chopping), and it was almost effortless. I made it again today just to be sure it wasn’t some miraculous fluke…

We ate the entire thing between the two of us.

Are you high-maintenance due to food allergies, other health issues, or ethical lifestyle?

If not, how do you cook for guests who are? Do you enjoy the challenge?

Ok, I know: banana bread seems anticlimactic after I hyped this recipe up as my BFF Manfriend’s favorite, favorite, favorite of favoritests (i.e., “BOMB” classified). It’s simple. Just another recipe, right? It seems as though everyone and their mom (literally) has one for banana bread, and calls it “famous” or “the best”. I won’t do that. But I will say that out of all the foods I make, this is the one people fawn over the most, close their eyes whilst eating the most, moan over the most, ask for the recipe the most, fight over the most, arrive unexpectedly at my house in hopes of taking home a loaf the most, and otherwise give the highest rating. So. Hopefully that gives you an idea of  this unassuming banana bread. Whereas most gluten-free breads are dry, and don’t have much complexity to their taste or texture, this one is moist (did some of you just cringe that I used that word? bahaha), the perfect bakery-style and coffee-complement consistency, and absolutely delicious, speckled with dark chocolate chips. Of course, those are optional. But highly recommended (obviously). Case in point:

If you’re nervous about the almond flour because it’s 1) foreign, 2) made of nuts, and/or 3) admittedly expensive, rest assured that: 1) especially with this bread, people can’t tell it is made of almond flour (which is neither here nor there, really, as I’ve never met anyone who disliked the flavor), 2) nuts are good for you, and a slice of bread is the equivalent of only a tablespoon of nut butter’s worth of fat, and 3) if you buy almond butter, there’s no reason not to justify buying or making a little almond flour for this occasion. They are totally comparable in price. I don’t cook with almond flour constantly, so when I do, it’s a special treat. That perspective might relax some of your anxieties about baking with this unique flour. I hope : )

(Please note, you can’t sub wheat flour [or any other grain or bean flour for that matter] for the almond. Another nut flour would work, but otherwise — lo siento mi amigo/a!)

NOTE: This makes a lot of banana bread! Feel free to halve it! ; )

NOTE: This makes a lot of banana bread! Feel free to halve it! ; )

Ingredients:
4 ripe bananas
4 ethically-sourced eggs or vegan substitute (Note: I haven’t tried this, so I can’t make any guarantees — sorry! Will keep you updated on my success.)
1 tsp almond extract
7 Tb – 1/2 C agave (or honey) — up to you how sweet
2 Tb vanilla
1 tsp salt
1 1/1 tsp baking soda
5 C. almond flour
2 Tb cinnamon
1 C dark chocolate chips (optional)

Optional: 1-2 Tb coconut oil. Not necessary, but totally takes it over the top!

Recipe:
1) Massage or squeeze bananas while they are still in their peel to make softening them easier. I literally crush them with my hands, and then remove the peel and dumb they into the bowl. It really makes things easy!
2) Mix wet ingredients and bananas. (I use a handheld mixer and it speeds everything up.) It should be ready when the consistency is fairly smooth — you want the banana to be in tiny little pieces, not big chunks.
3) Mix dry ingredients, and add to wet.
4) Pour into three smaller load pans, or one large and one small. (I always line mine with parchment, and strongly recommend it for even baking and easy clean up.)
5) Bake in preheated 325* oven for about 45 minutes (it might take longer). The top should be browned.
6) Remove when a knife in the middle comes out clean, and let cool in the pan. Slice with a sharp knife.

Printer-Friendly Version

If you’re trying to take this over the top, add a tablespoon or two of coconut oil. I don’t know why, but it makes it even better! As you may notice, I add almond extract to a lot of my recipes. This is always optional, I often just like to enhance the almond flavor; I find it gives another layer of complexity and depth to my baked goods. However, if you’re trying to avoid a strong almond taste (i.e., mask that you’re using almond flour), just omit it. : )

Make this! Today! <3

Part of Slightly Indulgent Tuesdays @ Simply Sugar and Gluten-Free

So. I’m heading to San Diego this week, Wed-Friday (BFF Manfriend is presenting at a high-falutin’ conference.) Any interest in a little meet-up one afternoon?

Also. What’s the best banana bread or other baked good you’ve had, ever?

I left you hanging in suspense at the end of this post, didn’t I? Well, I believe it’s with good reason. I know this is perhaps not the most unique of my recipes, but it is simple, made with whole foods, and tastes better than any prepared pesto that has ever graced my tongue. (Does anyone else feel awkward about the word “tongue”? Just me?) Also, it goes from ingredients –> pesto in about 3 minutes. Soo…

I find that having a special condiment on hand that can center a dish helps me to put meals together quickly and effortlessly. That said, if you’re looking to up the gourmet ante on your meal tonight, or quickly throw this together during the weekend so you can have a ready sauce convenient throughout the week, this is your recipe.

Here are some of the numerous ways to use pesto:

- Tossed into pasta
- Spread on toast
- Coating roasted vegetables
- Mixed into salads
- As a marinade
- As a dip (for pita chips, crackers, crudites, or pizza bread)
- Drizzled into soup
- As a sandwich condiment
- Mixed with hummus (but not this kind, heh heh)
- Tossed into any type of grain (millet, rice, etc.)
- Added to lentils
- With white beans
- In broth
- On pizza

Obviously, pesto welcomes experimentation! While most pesto contains expensive pine nuts (last time I looked they were $19/lb, no joke), and parmesan, I have always preferred to make it cheap and vegan ; ) I think you could also make this raw; I believe olive oil is not considered an orthodox raw food, so perhaps just substitute a small amount of avocado or raw oil (coconut?).

Ingredients:
1/2 C walnuts
3 cloves garlic
small bunch fresh basil
1/2 C extra virgin olive oil
salt
pepper

Recipe:
1) Coarsely chop garlic.
2) Add walnuts and garlic to food processor or blender. Process until crumbly.
3) Add basil and process until fairly smooth.
4) Add olive oil, process briefly (just until combined — too much will make the oil bitter), then salt and pepper to taste.

Printer-Friendly Version

I made this pesto to be one of three sauce topping for our socca pizzas when we watched the NCAA game this week with our friends. I can’t describe the wonder of this combination. The oil from the pesto gave a delicious crisp texture to the crust, and every bite was a balance of the juicy basil and hearty socca.

The other highlighted sauce was this tapenade – it was actually amazing on the crusts!

Action shots of both types of pizza being prepared, caught thanks to the BFF Manfriend:

What are you up to this weekend? Do you prepare food for the week ahead of time?

We like to joke in our family that the women on my mom’s side have a problem — we love salt, we love vinegar, and we loooove CRUNCH. If crunch were an entity in itself, rather than a quality, I would have married myself off to Crunch decades ago. God forbid any Star Trek crazy alternate realities in which Crunch is an entity. And single.

This is getting awkward, isn’t it? Ok. Well, all that silence on your end and blabbing on about Crunch on my end aside, I should tell you… *deep breath*: I am a crack[er] addict. When I left gluten behind, and soon after grains altogether (yes, I know! I’ll share more about that in an upcoming post; it’s a long story), the most challenging part of my new eating style was that I could only crunch on so many roasted almonds before I felt like I was turning into one.

(“Violet, you’re turning violet, Violet!” <– Only replace “Violet” with “Almond,” and forget the whole spoiled-rich-brat thing…)

Needless to say, I am so, so, so grateful to be able to expand my Crunchy repertoire again!

You all know I’m on a chickpea flour kick lately; I make something with it literally every day. I decided that since I’m happily married, I should meddle, and try to match-make my favorite single friends. Isn’t that what married people do? (Joke.) Crunch, meet Chick Flour. Chick Flour, Crunch.

It was lust love at first bite.

Ingredients:
3 Tb ground flax seed
1/2 C + 2 Tb water
1 C chickpea (garbanzo bean) flour
1/2 t salt
1/2 T extra virgin olive oil
1 Tb rosemary
1 t basil

Recipe:
1) Preheat oven at 350*. Make flax egg by mixing water and flax. Set aside to thicken for a few minutes.
2) Mix dry ingredients.
3) Add wet ingredients to dry and stir to combine. (If you need to add another TB or two water, go ahead.)
4) Wet hands with water, and remove dough from bowl.
5) Place dough on a parchment paper-laden baking sheet, and begin to flatten with hands (you may need to keep re-wetting them with water). The thinner, the crisper (but also potentially more delicate).
6) Once you’ve shaped the dough, you can sprinkle a little extra salt on the top (or way too much, like I did), or just pop ‘em in the oven as-is.
7) Watch closely; when edges and top are browned, remove them. It will vary depending on your oven (mine took about 15-20 minutes). The longer they are in there, and the longer they cool, the crisper they will be.

You can immediately break them apart by hand (I did) for a more rustic cut, or score them before they go into the oven. Either way, let them cool 1/2 an hour before chowing, so they can crisp up.

Printer-Friendly Version

Did I mention how these really do have the texture of a quality cracker? That they can stand up to the test of hearty dips (I think this would be insanely delicious with tapenade)? That they are healthy to boot — high in protein, iron, fiber, and the antioxidant manganese? Oh, and that they’re vegan? You’re welcome. <3

What healthy crunchables do you enjoy? Have you “married” any wonder foods together lately?

I know that I am not even close to the first person to figure this out (I know at least The Twins, Ashley, and HEAB have made socca pizzas of a sort, or you can do a google search for a plethora of examples). But, it was such a hit in our home that I wanted to share “my” method too, just in case you haven’t heard about the glory of the best gluten-free pizza crust of all time. :  ) And it really is. It’s grain-free. It’s vegan. It’s protein-packed. It’s satiating. It’s simple. The kicker? It’s as few as 3 ingredients. 3. Chickpea/garbanzo bean flour (besan), water, and salt. I added spices because I wanted that delicious pizzeria flava. And our kitchen smelled amazing, as a result.

Does this bring back memories for anyone else? Anyone?

I have a permanent association with TMNT and pizza, due to some really clever and intense advertising in my childhood. Thanks, 80s and 90s marketing. I remain at your mercy, apparently…

Ingredients
1/2 C chickpea flour
1/4 C water (feel free to add more if you want a thinner crust, opposite for thicker. Mine was the consistency of pancake batter.)
Generous salt (salt is the main flavoring, so don’t skimp!)
Oregano (optional — I used ~ 1 1/2 t)
Basil (optional — I used ~ 1 t)
Rosemary (optional — I used ~ 1/2 t)
1-3 Tb extra virgin olive oil for pan

Recipe(ish)
1) Mix water, chickpea flour, and spices together.
2) Heat 1-3 Tb extra virgin olive oil on medium in a large, flat skillet/pan. (I used my beloved small cast iron.)
3) Pour batter into pan, spreading evenly with a fork if needed to achieve consistent height throughout.
4) Let the bottom crisp, and when it is sturdy flip.
5) Let the other side crisp as well, and when the texture is right for you, it’s done!

Printer-Friendly Version

The fun part comes next. Toppings! I’ll post my homemade pizza sauce soon, but use whatever you like. My favorite (if I’m in a pinch and can’t use my own) is Muir Glen Organic Pizza Sauce. It is literally the best tasting (purchased) pizza sauce that has ever graced my tongue. And I eat tomato sauce for breakfast (that’s actually kind of true…). I highly recommend it!

Just smooth on the amount you like, sprinkle (organic or vegan) cheese on top, and throw on any veggies. Here I added red onions (a necessity for any good pizza slice), black olives, tomato, and zucchini slices. Stick it under the broiler just long enough to melt the cheese, and prepare for a tasty mouth explosion of joy. My BFF Man-Partner (I like to make you, and him, feel as awkward as possible) tried a piece and begged me to make him one. He couldn’t stop raving about it all day and night. Try it and see if it has the same effect on you : )

What are your toppings?

My go-to trifecta is green peppers, red onions, black olives. But I would take any other veggies I was offered ;  )