Posted by alisa on April 25, 2010 | 7 Comments
Wow, did I have a heck of a time coming up with sunflower seed recipes that I was happy with! You can read about my many trials here, but I did finally settle on a couple of recipes for the BSI submission. Here is one of them …
My husband was cooking up a barbecue-style lunch, so I thought a little slaw might go nicely. But to mix things up, I forgoed the mayo for a sunflower seed base and used some Asian ingredients for a different flavor. The end result was pretty tasty, but you can adjust the seasonings to your own personal tastes since there are so few ingredients.
Sweet Asian Sunflower Slaw
This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Refined Sugar-Free, optionally Gluten-Free, and optionally Soy-Free.
- 1/4 Cup Sunflower Seeds plus extra for sprinkling
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Maple Syrup
- 2 Teaspoons Soy Sauce or Wheat-Free Tamari (for gluten-free) (use coconut aminos or chickpea tamari for soy-free)
- 1 Teaspoon Sesame Oil
- 1/8 Teaspoon Ground Ginger (optional)
- 1 Bag Coleslaw Mix
- 1 Large Carrot, thinly sliced or grated
Grind the sunflower seeds in a spice grinder until they turn into a powder. Place the ground seeds in a medium-size bowl, and whisk in the vinegar, maple, soy, sesame oil, and ginger until smooth. If you leave it to sit, the mixture will thicken more as the seeds absorb the moisture. Taste test, and adjust seasonings as you wish (soy for salty, maple for sweet, vinegar for tangy, and oil for richness).
Add as much of the coleslaw mix as you like (I used about 2/3 of the bag) and garnish with the carrot. If you aren’t into garnishing, just mix that grated carrot right in.
Yields 3 to 4 sides of slaw
For more of my recipes see Go Dairy Free: The Guide and Cookbook and my new blog, Dairy-Free & Fit.
Tags: carrots, dairy-free, egg-free, food allergy-friendly, gluten-free, milk-free, nut-free, quick & easy, recipe, salad, seeds, side dish, soy-free, vegan, vegetarian, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on May 28, 2009 | 24 Comments
Salads, our new best friend for loading on protein and healthy veggies in one healthy swoop. I have had some fun trialing different dressing recipes that appeal to both my husband and I, but unfortunately, he isn’t a fan of one of my favorites, honey mustard.
But the other day when he had already inhaled his lunch, I had the opportunity to experiment for my own tastes. I looked up several recipes for this everyday dressing, but all sounded a bit muddled in my opinion. Mayo, yogurt, pepper, onion … too many distractions from the simplistic deliciousness that the basic honey and mustard combo can offer.
So, I winged it … and it was delicious! I mixed equal parts of three flavors that I thought would meld nicely, and a fat-free vinaigrette was born. Unfortunately, while the flavor was right (sweet, tangy, and with enough bite to stand out amongst the greens), it was a bit too thin. Searching through the fridge and pantry for a nice, mild, natural addition, I came upon my trusty (and cheap!) flaxseeds. A quick whiz in the spice grinder turns these seeds into gel-magic. The flaxseeds add the tiniest bit of “healthy” fat, which transforms this dressing from non-fat to light, but I think your waistline can handle that extra gram.
I call it sweet dijon dressing, rather than honey mustard, because you really can swap in agave for equally delicious results, and … well, the word dijon just sounded a bit more sophisticated. As for the third ingredient, white wine vinegar, it may sound fancy, but it is cheap and relatively easy to find amongst the other vinegars in most grocery stores. I haven’t tried it, but apple cider vinegar might work well in its place.
Recipe: Sweet and Light Dijon Salad Dressing
- 2 Tablespoons Honey or Agave Nectar
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons White Wine Vinegar
- 1 Teaspoon Ground Flaxseeds (grind then measure)
- Whisk these four little ingredients together until well combined.
- Pop the dressing in the fridge to thicken a bit while you make the rest of your salad.
Preparation time: 5 minute(s)
Diet type: Optionally Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free
Number of servings (yield): 3
Copyright © Alisa Fleming.
Tags: dairy-free, egg-free, food allergy-friendly, gluten-free, milk-free, nut-free, quick & easy, recipe, salad, seeds, soy-free, vegan, vegetarian, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on February 24, 2009 | 37 Comments
When I was in university, I was lucky enough to study abroad in Vienna, Austria. My memories of that wonderful city are still quite strong, but what I remembered most vividly were the many bakeries (Bäckerei in German; a word I have never forgotten). On a student budget, I subsisted almost completely off those little corner shops and the hearty breads they would churn out daily for mere cents.
While I now have a love for baking bread myself, I didn’t understand the magic that made those Austrian and German loaves so special. That is, until I discovered a recipe online that seemed to fit the bill. I altered the quantities to fit my tastes and my loaf pan, but it really did turn out beautifully. Not to mention, this loaf is cheap and easy to make … just one rising and no special shaping or forming of the loaf – just mix it up, roughly form, let rise, and bake!
I ran out of spelt flour, so I used mostly whole wheat flour (I had just over 1 cup of spelt flour). I hope to try the spelt version, since I love the nutty flavor of spelt, but I can vouch that the whole wheat version is delicious too! Keep in mind, this is not a fluffy Wonder-bread type recipe. This is a dense, savory, one-slice-will-do-ya kind of bread. Just the way I like it!
Serve slices of this hearty, crusty bread topped with jam, honey, nut butter, or along side a nice hot bowl of soup. Speaking of soup, my Rich and Creamy Potato Miso Soup (with no dairy!) is up for vote at No Croutons Required. If you would be so kind as to pop over and give it your vote, I would be so appreciative! The only thing I have ever one was a Skid Row CD off the radio when I was 13. I would really like to trump that memory with a new one for obvious reasons.
Recipe: Wholesome German-Style Bread
Summary: Adapted from Recipezaar
- 2 Cups Warm Water
- 3-1/2 Teaspoons Active Dry Yeast (just over 1 ½ .25 oz packages will do)
- 5-1/4 Cups Whole Wheat or Whole Spelt Flour
- 2-1/2 Teaspoons Salt
- 2 Tablespoons White or Apple Cider Vinegar
- 1 Cup Seeds (I use 1/3 cup each of sunflower, pumpkin, and flax seeds)
- In a large mixing bowl, dissolve the yeast in about 1/2 cup of the water (no need to be exact, you will be adding the rest of the water shortly).
- Let that rest for a few minutes while you grease a 9 x 5 inch loaf pan.
- Sift the flour and salt into the bowl. Add all remaining ingredients (rest of the water, vinegar, and seeds), and mix until a relatively smooth dough is formed. Mine was still a touch sticky, but still able to be handled and formed without completely sticking to my fingers.
- Form the dough into a loaf shape that will fit end to end in your pan. I just sort of shape it, and then roll it a few times on the counter to make it look a little nicer and be the right length.
- Lightly cover the loaf with saran wrap or a tea towel, and let it rise in a relatively warm, draft-free place, for about an hour to an hour and a half. It should double in size and fill out the pan nicely.
- Preheat your oven to 480ºF (250ºC). Bake the loaf for 15 minutes, reduce the heat to 390ºF (200ºC), and bake it for another 45 minutes.
- Remove the loaf from the pan (it should pop right out), and knock on the bottom. If it genuinely sounds hollow, then it is done. If you think it needs a little more time, pop it back in the oven and bake it for longer as needed. My loaf was done after the initial hour, but you may need another 10-20 minutes, depending on moisture and such.
Preparation time: 15 minute(s) + 60 minutes for rising time
Cooking time: 1 hour(s)
Diet type: Vegan
Number of servings (yield): 12
Copyright © Alisa Fleming.
Want some more bread-making motivation? You can win a copy of Artisan Bread in 5 Minutes a Day over at The Adventures of Kitchen Girl. But you must enter by March 3rd!