Tag: gluten-free

(Microwaved) Sea Salt and Lime Chips

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A few minutes in the microwave is all you need to make these potato chips. The best part of homemade chips is making them thick-cut–my favourite kind.

Mini Black Bean and Rice Burgers with Salt and Lime Chips2

Sea Salt and Lime Chips

1 russet potato
Coconut oil for greasing
1 lime, juiced into a bowl
Sea salt for sprinkling

Using a mandolin or a knife, slice the potato as thinly and consistently as possible. Lightly oil a microwave safe plate.

Dip each potato slice into the lime juice, and put potato slices on the plate without overlapping — you’ll probably have to do more than one batch. Sprinkle evenly with sea salt.

Set microwave for five minutes, and cook on high, watching closely until brown spots begin to appear, stopping if necessary. Check potatoes and restart microwave, watching closely, as microwave ovens vary. Chips are finished when they begin to feel crisp to the touch — they will continue cooking (and firming up) while they cool.

Store any leftovers in an airtight container.

Stuffed Shells with Roasted Vegetables and Creamy Dill Sauce

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Roasting the vegetables adds a smoky flavour to whole grain stuffed shells with a new twist. The creamy sauce is deceptively rich, infused with garlic and fresh dill.

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Stuffed Shells with Roasted Vegetables and Creamy Dill Sauce

1 (227g/8 oz) package of jumbo pasta shells (I recommend Tinkyada)

For the roasted vegetables:
2 leeks, washed thoroughly and chopped into 1-cm cubes (just the whites)
1 medium zucchini, chopped into 1-cm cubes
3 medium carrots, chopped into 1-cm cubes
1 large red bell pepper, chopped into 1-cm cubes
1/2 cup frozen peas
1 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground pepper to taste

For the sauce:
2 teaspoons extra-virgin olive oil
2 large garlic cloves, minced
4 scallions, minced (just the whites)
3 tablespoons arrowroot flour
2 cups unsweetened nondairy milk
Fine sea salt to taste
Freshly ground pepper to taste
2 tablespoons fresh dill, minced

Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain well.

Preheat oven to 450°F (230°C).Toss all chopped vegetables, except for peas, with olive oil. Sprinkle with salt and pepper and spread on a baking sheet in a single layer. Bake for about 20 minutes, stirring often, until tender. Lower temperature to 375°F (190°C).

To make the sauce, heat the oil in a medium saucepan. Add the garlic and scallions, stirring for about one minute, until fragrant. Add the arrowroot, whisking quickly, adding nondairy milk, a little at a time, to keep it smooth. After a few splashes, it should be a thick paste. Add the rest of the milk, continuing to whisk. Bring to medium heat, whisking frequently, allowing to cook until thickened, about 10 minutes. Add salt and pepper to taste. Stir in dill.

Once vegetables are finished, spread a bit of the sauce mixture in the bottom of a 9×13 pan. Arrange noodles, stuffing each with about two tablespoons (30 ml) of filling. Top with additional sauce.

Bake for about 20 minutes. Let sit 5 to 10 minutes before serving.

Raw Sprouted Chickpea Hummus

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A spin on hummus using cooked chickpeas, this version tastes similar to the one we’re familiar with, but has an undeniable freshness thanks to the sprouts and soaked sesame seeds.Using sprouted chickpeas has a bit of an earthier undertone, and is a very different flavor than any other hummus I’ve tried. I like black sesame seeds for their richer flavour, but you can use white sesame seeds, too.

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Raw Sprouted Chickpea Hummus

2 1/2 cups sprouted chickpeas (see Note)
Juice and zest of 1/2 large lemon
2 tablespoons extra-virgin olive oil
1 tablespoon black sesame seeds, soaked for 4 hours then drained
1 to 2 cloves garlic, to taste
1 teaspoon ground cumin
Sea salt and freshly ground pepper to taste

Put all ingredients in a food processor. Process until smooth, scraping down the sides, if needed. Serve with anything!

Note: To sprout chickpeas, put 1 heaping cup of chickpeas in a large bowl. Add about 3 cups water. Soak about 12 hours. Pour the chickpeas into a colander and rinse well. Set the colander over a bowl and let stand at room temperature for 1 to 2 days, rinsing every 6 hours or so. You’ll notice sprouts will begin to form; they’ll be best to use when the sprouts are about 1/4-inch long.

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