Taste & Create: Indian Potato-Stuffed Flatbreads

Posted by on July 20, 2009 | 13 Comments

tasteandcreatelogoThis month on Taste & Create I was paired up with Divya Vikram of the blog Dil Se. Though her baked bread recipes seriously tempted me, I thought I might be missing the whole experience if I didn’t trial an Indian recipe from her blog. I decided on the Aloo Paratha recipe, or personal-sized, Indian potato-stuffed flatbreads. Yes, it was still technically bread, but no oven required, bonus!

Though my ratios need to be perfected, this multi-step recipe was surprisingly simple, and it really flowed.  I kneaded the no-yeast bread within a few minutes, set it aside to rest, made the potatoes (while the potatoes were boiling I put the soup on – see next paragraph), rolled the dough out, plopped in the potato, bundled them up, flattened, pan-fried, and viola! A nice, flavorful, whole-grain, and dare I say, adventurous vegetarian meal.

Okay, so mine aren’t quite perfection … yet. But that doesn’t take away from the taste. Though this flatbread making does take practice, you should have some tasty and doable results on the first try.

alooparatha

Divya says that this is an authentic North Indian breakfast, but we decided to have them for lunch, alongside the creamy Lightly Curried Cruciferous Soup from my book, Go Dairy Free. It seemed fitting since both recipes used garam masala, so I could just make one little batch of the quick garam masala spice mix from my book, and I was good to go!  You can use a homemade version such as the one I used, or store-bought if you wish.  

As she mentions, these flatbreads are definitely best hot, but I did read on another site that they freeze well and can be reheated later.  They are certainly unique and full of good flavor. Enjoy!

Indian Potato-Stuffed Flatbreads (Aloo Paratha)
Recipe adapted from Dil Se ..

This recipe is Vegan, Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, Sugar-Free, and relatively Low in Fat

  • 1 Cup Warm Water, plus additional as needed
  • 1 Tablespoon Oil (I used grapeseed), plus a little extra (or a little bit of dairy-free margarine) for pan-frying
  • 3 Cups Whole Wheat Flour, plus additional as needed (use white-wheat or half wheat / half white for a lighter bread, if desired)
  • 1 1/2 Teaspoons Salt, divided, or to taste
  • 1 1/4 lbs Potatoes (about 3 medium), cut into 1/2-inch chunks (your choice – I used baby russets, but white, red, or yukon gold will work – no need to peel in my opinion)
  • 1 Teaspoon Garam Masala

Place the warm water and 1 tablespoon of oil in a large bowl. Add in the flour and 1/2 teaspoon of the salt and combine, kneading to bring the dough together into a ball. It should be just a little sticky but fairly firm; add more water or flour as needed. Lightly cover the bowl, and set the dough aside while you prepare the potatoes.

Boil the potatoes for about 15 minutes, or until they are fork tender. Drain well and mash them with the remaining 1 teaspoon of salt and garam masala. Taste test, and season to taste with additional salt and/or pepper as desired (Divya adds a little cilantro, but we are an anti-cilantro household).

Divide the dough into twelve equal portions, and one at a time, roll the dough out into a circle that is about 6 to 7 inches in diameter (use additional flour as needed to prevent sticking). Place a potato ball in the center, and bring up the dough to enclose the potato mixture, pinching the seams at the top to seel (almost like a “purse”). If the potato balls are too large, just take a bit out so that it fits – you may end up with some leftover potato mixture. Turn the ball seam-side down, and gently roll it out (some potato mixture may appear or escape, nothing tragic), until it is fairly thin – maybe 1/4-inch high. Repeat with remaining dough and potato mixture.

Heat a little oil (maybe 1/2 teaspoon) or dairy-free margarine in a skillet over medium heat. Add a couple of the flatbreads and cook for 1 to 2 minutes, or until it just begins to brown. Flip and cook for another minute or so. Remove to a plate, and repeat with remaining flatbreads, adding more oil to the pan if needed. Consume while hot!

Yields about 12 hearty flatbreads

alooparatha2

Hearty Oat Chocolate Chippers (Gluten-Free & Vegan)

Posted by on June 25, 2009 | 16 Comments

Though I have finally migrated from the “Lite Bites” section of Cookies for Everyone! to the “Drop Cookies,” I still went straight for the Hearty Chocolate Chippers. My cookie cravings lately seem to be intertwined with my body’s call for nutrition. But a cookie is a cookie after all, and still a worthy indulgence in my book. 

Oaty / Hearty Chocolate Chippers

As you can see, my cookies are a bit on the toasty side. Not burnt by any means, and still utterly delicious, but about 2 minutes past their prime. I believe there is a slight faux pas in the original recipe, which calls for too long of a cooking time (me thinks the 2’s should be 1’s). Luckily, I caught them before they turned into hockey pucks, and while they were still tender and delicious! I have adapted the recipe below to reflect the correct cooking time and any of my minor ingredient changes. Enjoy!

Hearty Oat Chocolate Chippers

Adapted from Cookies for Everyone! by Leslie Hammond and Betsy Laakso

This recipe is Vegan, Dairy-Free, Gluten-Free*, Egg-Free, Peanut-Free, Tree Nut-Free, Soy-Free, Wheat-Free, and relatively Low Fat. See ingredient links and notes for best options to keeping this “free-from” profile.

  • 1 Cup Brown Sugar, Packed
  • 1/4 Cup Grapeseed, Canola, or Vegetable Oil
  • 1/4 Cup Water or Milk Alternative of choice (plain or vanilla)
  • 1/2 Cup Unsweetened Applesauce
  • 1/4 Cup Flax Meal
  • 1 Tablespoon Vanilla Extract
  • 1 Cup White or Brown Rice Flour [I used brown. keepin’ them hearty!]
  • 1/2 Cup Oat Flour* [original recipe calls for sorghum flour]
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Cups Rolled Oats**, Quinoa, or Rice Flakes [I used oats]
  • 1 Cup Semi-Sweet Chocolate Chips

Preheat your oven to 350ºF (180°C, or gas mark 4).

With a mixer or by hand, cream together the brown sugar, oil, water or milk alternative, applesauce, flax, and vanilla until smooth.

Add the remaining ingredients except for the oats and chocolate chips, and mix until dough is well combined.  Add the oats and mix again until all ingredients are combined.  Stir in the chocolate chips.

Use a small ice cream/cookie scoop or drop dough by rounded tablespoon onto the baking sheet.  Flatten slightly.

Bake for about 15 to 18 minutes, or until the cookies are lightly browned and semi-soft to the touch in the middle.  Let cookies sit for a few minutes before removing from baking sheet.  Remove from baking sheet to a flat surface (like a large plate) or wire rack to cool completely before enjoying.

* To make oat flour (gluten-free or regular), place some oats in your spice grinder and whiz for about 30 seconds, or until they are pulverized into a flour.

** To keep these cookies gluten-free, use certified gluten-free oats or use the sorghum flour and choose quinoa or rice flakes over the oats.

Yields 3 dozen medium-sized chippers

heartychocolatechippers

Giveaways This Week:

Slightly Spicy Pasta Puttanesque-a

Posted by on June 9, 2009 | 12 Comments

Faced with a full pantry and a bare-bones fridge, I had to do some quick thinking for our next meal that we were quickly growing hungry for. Most chefs would mock my version of puttanesca (hence my clever name, don’t you think?), but I still couldn’t think of a better label for this blend of flavors.

True, it lacks the salty anchovies (making it suitable for vegans / vegetarians), and I did allow some leeway on the olives you can use (pitted kalamata olives would be best, but when you only have cheap black ones on hand they will just have to do!), but this is still a nice, flavorful dish that can be dressed up or down, however you like.

Pasta Puttanesque-a

Slightly Spicy Pasta Puttanesque-a
This recipe is Dairy-Free, Nut-Free, Soy-Free, Sugar-Free, Low-Fat, optionally Gluten-Free / Wheat-Free, and optionally Vegan / Vegetarian

  • 1 Tablespoon Olive Oil
  • 2 Teaspoons Crushed Garlic or 4 Garlic Cloves, minced
  • 1 28-ounce Can Diced Tomatoes (no salt added) or 2 lbs of Tomatoes, diced
  • 1/2 Teaspoon Dried Basil
  • 1/2 Teaspoon Dried Oregano
  • 1/4 Teaspoon Crushed Red Pepper Flakes (more if you like)
  • 1/4 Teaspoon Onion Powder
  • 1/2 Teaspoon Salt, more or less to taste
  • Fresh Ground Black Pepper to taste (optional)
  • 1 Cup Olives, quartered (kalamata and/or green would be best, but my cheapo pantry version just used the black ones I had in the cupboard, and it was still tasty!)
  • 3 Tablespoons Capers, drained and rinsed
  • 1/4 Cup Dry White Wine (2-Buck Chuck will do)
  • 8 oz Pasta (I used whole wheat penne, but go gluten-free if needed)

Heat the oil in a medium-sized saucepan over medium-heat. Add the garlic, and saute for just a minute or two. Add the tomatoes, basil, oregano, crushed red pepper, onion powder, salt, and pepper (if using). Bring the sauce to a boil, promptly reduce the heat and allow it to simmer for 15 to 20 minutes. While that is simmering, you can prepare any other additions (see notes below).

Your sauce should have thickened a bit, so now you can add the olives, capers, and wine, and allow it to keep warm over low heat while you prepare the pasta according to the package directions. Once the pasta is ready, dish up!

Optional Additions:

Chicken: I thinly sliced (1/4-inch thick) 1 lb of boneless skinless chicken breasts. I sprinkled them with 1 tablespoon of cornstarch, 1/2 teaspoon of  salt, and 1/4 teaspoon of pepper (I skipped the black pepper in the sauce). I then drizzled a little bit of wine over the top and stirred to coat the chicken with the cornstarch mixture. From there, I heated about 1 tablespoon of oil in a non-stick skillet, and sauteed the chicken until it was cooked through (no pink!) but still tender. I added the chicken to my sauce just before serving.

Vegetarian-Style: In my opinion, this sauce is just begging for cauliflower. Cook 12 ounces of florets in the sauce, or lightly steam them, layer them atop your pasta, and pour the sauce on.

Yields 4 very flavorful servings

Bloggy Events: I am submitting this post to Presto Pasta Nights! The upcoming event is being hosted by Thyme for Cooking. It is also being submitted to Thrifty Thursdays over at Amanda’s Cookin’.

The Guilt-Free Banana Bread Recipe You Have All Been Waiting For …

Posted by on May 11, 2009 | 74 Comments

Okay, maybe not ALL of  you, but ever since I posted about the Breakfast-Worthy Banana Bread from my book, Go Dairy Free, I have been flooded with requests for the recipe. It is in the book (along with tons of dairy-free living info and many other awesome recipes, if I do say so myself), which can be ordered on Amazon for an insanely good price … but enough with the sales pitches … I am more than happy to share that recipe with you here!

But first, a little background on the recipe …

An important part of going dairy-free for me was turning to home-baked bread. At the time, every last loaf at my local grocer contained milk in some form (milk powder, cheese, whey, caseinate, etc.). Even when a couple specialty vegan/dairy-free brands appeared, they were way too costly to warrant regular purchase.

While I learned to enjoy pounding on dough for a good homemade yeast bread once in a while (excellent stress reliever), I don’t always have time or the patience for the process. So I set out to create a quick bread that was nutritious enough to use for my morning toast. With that in mind, this bread is completely sugar-free, using just the bananas for a hint of sweetness. I find it perfect as a base for nut butter, jam, or honey, each of which adds their own dose of flavor, wouldn’t you agree Ricki? [Ricki has a new cookbook out called Sweet Freedom – desserts without wheat, dairy, eggs, and refined sugar – so I consider her the ultimate expert on sugar-free baked goodies]

If you want a little of the sweet stuff, feel free to add around 1/4 cup of your favorite sugar (honey, brown sugar, maple syrup, evaporated cane juice, sugar straight up, etc.) to the recipe. But, if you want a loaf of sugar-loaded, dessert banana bread, I suggest you look elsewhere.

Healthy foodies who know how to savor the flavor … read on, and fire up that oven!

Mini Sugar-Free, Spelt Banana Bread Loaf

Unsweetened Breakfast-Worthy Banana Bread
Recipe from “Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living” by Alisa Fleming (yours truly!)

This Recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, Sugar-Free and Optional Nut-Free

“Going out on a limb, I created a banana bread recipe that is completely void of added sugar of any kind, relying solely on the extra-ripe bananas for their natural sweetness. What resulted was a mildly sweet loaf of bread that my entire family adores. It is perfect for breakfast, and won’t leave you face down on your keyboard by 10am. Feel free to make this bread the night before, allowing the banana flavor to infuse and giving the bread time to take on some moisture. If you do prefer a bit of a sweeter loaf, add a bit of sweetener with the wet ingredients.” – [Yes, I just quoted myself]

1/2 Cup Unsweetened Milk Alternative of Choice
2 Tablespoons Ground Flaxseed
2 Cups Whole Grain Spelt Flour or Whole Wheat Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1-1/2 Teaspoons Baking Soda
1/4 Teaspoon Salt
1/4 Cup Grapeseed or Coconut Oil
1 Teaspoon Vanilla Extract
3 to 4 Medium-Sized, Very (Very) Ripe Bananas, Mashed (about 1-1/2 to 2 cups mashed)*
1/2 Cup Nuts, Dried Fruit, or Other Add-ins (optional)

Preheat your oven to 350ºF (175ºC) and grease a 9×5-inch loaf pan. In a large mixing bowl combine the milk alternative and flaxseed and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay. Gently fold in the nuts, fruit, or any other add-ins, if using. Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch. Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.

Mini-Loaf Option: The loaf pictured above is actually a mini-loaf. This recipe will make four mini loaves, baked at 350º for about 22 to 25 minutes. I topped the loaves with some sliced almonds just before popping them in the oven and subbed the vanilla extract with 3/4 teaspoon almond extract for a slightly almond vibe.

* I prefer to use a full 2 cups of banana for the deepest flavor and a very moist bread, but using 1/2 cup less will allow the bread to rise a bit more.

Yields 10 to 12 servings

Did Someone Say Organic Cookie GIVEAWAY?!

Posted by on May 3, 2009 | 198 Comments

Way back in the day, when I first created the website Go Dairy Free, there were just a few fledgling special diet companies out there. One of the first ones I made contact with was Gak’s Snacks. Jill, the mother of a child with multiple food allergies, created a peanut-free, tree nut-free, egg-free, dairy-free bakery (also vegan and organic) that churned out the most delicious coffee cakes and cookies under the Gak’s Snacks label.

But Jill’s once little company has grown since I first met her … and with that growth, she decided they needed a new identity. So Gak’s Snacks became HomeFree Treats. While I admit to missing the old name, I am elated that Jill hasn’t changed a thing about her products, aside from adding some new ones! Trust me, everyone will want these (just ask Sarah), they aren’t simply for the food allergic (yes, even if you can eat everything under the sun, you can, AND SHOULD enter to win this giveaway).

Home Free Giveaway

homefreegiveaway2

Oh yes, the giveway…

Enter to win Organic Cookies from HomeFree Treats!

Jill at HomeFree Treats will send a sampler pack of her delicious organic cookies (also available to purchase from their website) to one of you! The package will include one full box of each of the following yummy cookies:

  • Organic Chocolate Chip [Big] Cookies
  • Organic Chocolate Chocolate Chip  [Big] Cookies
  • Organic Oatmeal [Big] Cookies
  • Organic Chocolate Chip Minis
  • Organic Chocolate Chocolate Chip Minis
  • Organic Oatmeal Minis

Here’s how to enter:

  • Leave a comment on this post, and let me know what flavor of cookie you think Jill at HomeFree should come up with next. No ideas? That’s okay, just tell me why you want these cookies!
  • For a second entry, twitter and/or blog about this giveaway, making sure to link back to this post.

The winner will be selected on Friday, May 9th, so get your comment in before then. Good luck!

homefreegiveaway

 

More Giveaways (let me know if you have one going on!):

  • Win coupons for the new Soy-free and Dairy-free “Butter” from Earth Balance on The Allergic Kid.
  • Ricki at Diet Dessert and Dogs is giving away copies of her new cookbook, Sweet Freedom!

Hearty, Healthy, Easy, and Cheap German-Style Bread

Posted by 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!

Hearty Dairy-Free German Style Whole Grain Bread

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.

Enjoy!

 

Recipe: Wholesome German-Style Bread

Summary: Adapted from Recipezaar

Ingredients

  • 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)

Instructions

  1. 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).
  2. Let that rest for a few minutes while you grease a 9 x 5 inch loaf pan.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

 

German-Style Hearty Dairy-Free Whole Wheat / Spelt Bread

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!

Homemade Hamburger Buns in a Jiffy

Posted by on January 31, 2009 | 127 Comments

Ever have one of those times when a hamburger or veggie burger sounds so good (say, for example, right before watching a Super Bowl game), but you don’t happen to have any buns on hand?  Problem solved. These hamburger buns are insanely fast to whip up, because they do not require any rising time (just a few minutes of rest) …

No Rise Wheat Hamburger Buns

I followed the original recipe pretty closely, but now that I am comfortable with it, I have plans to experiment further, perhaps reducing the sugar, trialing it with other flours, going sans egg for a vegan option, etc.  But, in the meantime, I wanted to share it with you as it is just so darn helpful!

Speedy Wheat Hamburger Buns
Adapted from Recipezaar

This recipe is dairy-free (no milk, lactose, or casein), peanut-free, tree nut-free, and soy-free. You can substitute 1 Ener-G egg for a good egg-free and vegan option too (thanks Carolsue!) or you can use a “flax egg” as Melissa did here at Vegan Cooks.

2 Tablespoons Active Dry Yeast
1 Cup plus 2 Tablespoons Warm Water (I used just 1 cup, and they still turned out nicely)
1/3 Cup Oil (I used grapeseed)
1/4 Cup Sugar (your choice)
1 Egg
1 Teaspoon Salt
2 Cups All-Purpose or White Bread Flour
1 1/2 to 1 3/4 Cups Whole Wheat Flour

In a large bowl, dissolve the yeast in the warm water. Stir in the oil and sugar, and let the mixture stand for 5 minutes.

Add the egg, salt, white flour, and 1 1/2 cups of the wheat flour, combining until it forms a soft dough.  Add the additional 1/4 cup of wheat flour as needed to prevent the dough from sticking to your hands (if you need a little more, that is okay too). Knead the dough until it is smooth and elastic, about 5 minutes or so.

Divide the dough into 8 pieces, shape each into a thick disc, and place them on baking sheets about 3 inches apart.

No Rise Wheat Hamburger Buns

Preheat your oven to 425ºF. Lightly cover the balls of dough and let them rest for about 10 minutes (or longer if you wish).

Pop them in the oven and bake for about 10-12 minutes, or until nicely browned. Cool on a wire rack.

Yields 8 buns

No Rise Wheat Hamburger Buns

And the Organic HappyBaby Winners are …

Posted by on January 30, 2009 | 3 Comments

Dan and Stephanie!  Congratulations, I will email you both so that you can receive your HappyBaby Free Product Coupons.  For everyone else who wants to get their hands on some organic baby food, HappyBaby products (frozen meals, dry cereals, finger foods, etc.) are available at natural food stores (Whole Foods of course) and select varieties are also available on Amazon.

Now, I realize this giveaway was quite specific, but have no fear … there are some new giveaways on the horizon, which are adult-friendly too! Plus, Ricki over at Diet, Dessert, and Dogs has a chocolate and baked goodies giveaway going on now … but hurry, today is the last day for entry!

Ah yes, and I think there may just be a recipe looming on the horizon for … well, you will just have to check back to see!

Mini Mushroom-Parsley Patties

Posted by on January 23, 2009 | 15 Comments

Never one to pass up a good deal, I snatched up an 8-ounce package of button mushrooms that was on for half price yesterday.  It was expiring that day, but at $.86 how could I pass it up!  Though the outsides of the mushrooms were beginning to show their age, the insides were surprisingly firm and white. Still, I thought it would be best to use them immediately while they still had a good amount of life, so I started thinking up mushroom-intensive side dishes to go with our main entrée that night. 

The only thing I could think of off hand was a sautéed mushroom dish I like to make that has a good amount of spice and flavor … but, something new would be better.  It was then that I remembered my desire to make mushroom veggie burgers.  While I didn’t need whole burgers, what about some mini-mushroom patties? …

Mushroom-Parsley Patties

My husband really liked these with our evening entree, though I preferred them the next day (served with poached eggs), after the flavors had some time to sink in.  When preparing, you will find that this makes more of a batter than a firm burger-like consistency, so they should definitely be made on the stove top, lest you risk dropping the entire batch through the slats of your grill!

Mini Mushroom-Parsley Patties

  • 2 Tablespoons plus 1 Teaspoon Medium to High Heat Oil, divided (I used peanut, but another refined oil or avocado oil should work well)
  • 1/3 Cup Minced Onion (¼ of a large one)
  • 2 Garlic Cloves, Minced
  • 8 ounces Button or Cremini Mushrooms, Finely Diced
  • ½ Cup Nuts or Seeds, Ground (I ground 1/4 cup of sunflower seeds and 1/4 up of almonds together in my spice grinder. I do think almonds or cashews will go best for the flavor combination, but seeds help to keep the cost down and the nutrition up!  Oh yes, and grind only until they reach a coarse powder consistency, before it begins to clump (not a problem with seeds))
  • Scant 1/2 Cup Flour of Choice (I ground just under 1/2 cup of oats in my spice grinder to acheive a flour, but any flour (including gluten-free) should work)
  • 1 Tablespoon Nutritional Yeast
  • ¼ Cup Fresh Parsley, Minced
  • ¾ -1 Teaspoon Salt
  • Fresh Ground Pepper to taste
  • 2 Medium Eggs, lightly beaten (since this was a very moist batter, I think 1 large or extra-large egg would work fine if that is the size you have on hand)

In a large fry pan, heat the 1 teaspoon of oil over medium-low heat.  Add the onions and sauté for 2 to 3 minutes, or until they begin to soften.  Add the garlic and sauté for 1 minute more.  Place the onions and garlic in a medium-sized bowl, along with the remaining ingredients.  Stir until everything is well combined. 

Returning to your fry pan, heat the remaining 2 tablespoons of oil over medium-high heat.  You want it hot, but not too hot, so be careful.  If you can handle the batter, feel free to shape it into nice round 2 to 3 inch patties.  If not, simply drop large spoonfuls of the batter onto the fry pan, flattening them to create patties with the back of your spatula.  Cook for about 2-3 minutes per side, or until nicely browned and cooked through.

Yields about a dozen small patties

Sugar-Free, Guilt-Free Banana Bread

Posted by on January 10, 2009 | 16 Comments

The Breakfast-Worthy Banana Bread recipe is now viewable in a new post for you to trial!

With a couple of over-ripe bananas beckoning from the counter, I knew it was time to take some baking action.  Luckily, blogging buddy Ricki reminded me of the “Breakfast-Worthy Banana Bread” in Go Dairy Free. Though I was a banana shy of a full loaf, the recipe could easily be halved to make 2 mini loaves! (The original recipe will make 4 mini loaves or 1 9×5-inch loaf) 

About a year ago, I found myself a bit lost when faced with yet another mound of darkening bananas. With piles of cookies and sugary treats lingering in our house, a sweet banana loaf was the last thing we needed.  But then, I began to wonder what a quick bread would turn out like with no sugar at all.  After all, aren’t overripe bananas sweet enough on their own?  As it turns out, the bananas add just a hint of sweetness to the bread making it perfect to enjoy with jam in the morning, or any time of day really … and best of all, it is virtually guilt-free … no added sugars AND made with whole grain flour (the one pictured below is 100% spelt)!

Of course, you can add a pinch of stevia or some sugar if you please, but I recommend just a tablespoon or two, and certainly no more than 1/4 cup for the whole recipe.  It isn’t intended to be a dessert, but rather a nutricious quick bread that you can enjoy anytime of day, topped with jam, honey, or your favorite spread.

So, for those of you who have my book, the mini loaves seem to take 22-24 minutes at 350º to bake to perfection. I was out of vanilla extract (I know, and I call myself a baker!), so I subbed in almond extract (about 3/4 teaspoon), topped each little loaf with a generous tablespoon of sliced almonds, and slathered my first slice with … I am a bit predictable aren’t I? … almond butter!

Mini Sugar-Free, Spelt Banana Bread Loaf

Whether you use my recipe, or prefer to tinker with your own banana bread recipe, try cutting way back on the sugar for banana bread that isn’t made for gifting, but rather for a quick, tasty, and healthy breakfast or snack!

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