DAVEGAN: Food for Thought

Chewy Oatmeal Crunch Bars

These bars make fantastic snacks and are very portable. The ingredient list has some unusual things on it, but most health food stores should carry all that you need.

Oatmeal Base

Coconut Macaroons with Raspberry Jam

Ingredients:
Yield: 10 macaroons

For the macaroons:

• 1.5 cups unsweetened flaked coconut
• 1 cup almond flour (or almond meal)
• scant 1/2 tsp fine grain sea salt
• 1/2 cup pure maple syrup
• 1/4 cup coconut butter, softened (no subs- this binds the cookies together)
• 1 tsp pure vanilla extract

For the chia seed jam (makes about 1 cup)

• 3 cups frozen raspberries
• 1/4 cup pure maple syrup, or to taste
• 2 tbsp chia seeds
• 1 tsp pure vanilla extract

Savory Oatmeal

This is definitely a different treatment for this staple breakfast food, but why not? Here are two recipes that are against the grain:

Oatmeal with Sauteed Mushrooms, Onion, and Thyme

Ingredients:

• 2 cups water (1 cup water if using old-fashioned oats)
• 1 cup steel-cut oatmeal (or rolled old-fashioned oats)
• 2 tablespoons olive oil, plus additional to taste
• 1/2 medium onion, finely sliced
• 2 cloves garlic, minced
• 6 to 8 ounces crimini mushrooms, sliced
• 3 to 5 sprigs fresh thyme
• Flaky sea salt to taste
• Cracked black pepper to taste
• 2 to 3 sprigs fresh thyme leaves, for garnish

Directions:

1. Bring water to a boil in a pot. Pour in oatmeal, reduce heat to a simmer, and cover. Cook for 25 to 30 minutes, until oats have reached desired tenderness.
2. Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add mushrooms and thyme sprigs and saute until mushrooms turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.) Remove thyme sprigs.
3. When oatmeal finishes cooking, remove from heat. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste. Garnish with fresh thyme leaves.

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Spicy Oatmeal with Peanuts, Cilantro, and Ginger

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1 tablespoon canola oil
• 1 teaspoon black mustard seeds
• 2 tablespoons unsalted peanuts
• 3 tablespoons chopped onion
• 1/2 serrano chile, with seeds, minced
• 1-inch piece ginger, minced
• 1 pinch red chili powder
• 2 pinches curry leaves
• 1 roma tomato, diced
• Salt to taste
• 1 small handful cilantro (or to taste), chopped

Directions:

1. Combine oats and water and cook on high heat in microwave for 2 and half minutes or until cooked. Set aside.
2. Heat canola oil in a skillet over medium-high heat and add mustard seeds. When they start to pop (about 1 to 2 minutes), add peanuts, onion, serrano, ginger, chili powder, and curry leaves. Stir and cook about 3 minutes, until peanuts are lightly toasted and spices are aromatic. Add tomato and salt to taste. Pour in oatmeal and cook another 1 to 2 minutes, until heated. Stir in cilantro and serve.

via: Shape

Dal Tarka

I came across this recipe in video form the other day and had to decipher it a bit to write the recipe down. However, it was well worth it because it’s an easy, healthy and delicious meal! It might be good to watch the original video (below) to get some technique down, but it’s not difficult.

Ingredients:

• 1 c. red split lentils
• 4 c. water
• 1-2 tsp. turmeric
• 1” cube of ginger, diced finely (adding even more is fine)
• 2 T. peanut or vegetable oil
• 1-2 T. cumin seed
• 1 white or yellow onion, diced
• 2 small or 1 large tomato, diced
• 1 bunch chopped cilantro (you’ll add maybe 1/4 c.)
• 1 tsp. salt

Directions:

1. Boil the 4 c. water in a large pot and add lentils, turmeric and ginger. Reduce heat and let simmer. Don’t stir too much!
2. In a pan, heat up the oil and once it’s very hot, add the cumin seed for about 3-4 seconds. Then, stir in diced onion and saute for 5 minutes or so.
3. Add tomato and cilantro to the onion, stir for another 2-3 minutes and then remove from heat. (This mixture is called the “tadka”.)
4. Once lentils are cooked (maybe 15-20 minutes), remove from heat, add 1 tsp. salt, and blend slightly with a whisk to break up the beans.
5. Add the onion mixture (tadka) to the lentils and lightly spread it over the top (no need to over-mix).
6. Serve dal with brown or jasmine rice and top with a sprinkle of chopped cilantro.

Note: Just as a side note, I served this with a sweet potato side dish and the sweetness was a perfect pair for the lentils. Just a suggestion …

via: NYTimes

Thai Vegetable Soup

INGREDIENTS:

• 2 Tablespoons olive oil
• 1 medium onion, finely sliced
• 6 cloves garlic, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1/4-inch piece ginger, finely grated
• 1 red bell pepper, stemmed, seeded and cut into thin strips
• 1 cup dried, sliced Shiitake mushrooms, soaked in 2 1/2 cups water for at least 30 minutes
• 1 can coconut milk
• 1 medium zucchini, cut in half lengthwise and then thinly sliced
• 3 cups roughly chopped bok choy
• 3/4 cup roughly chopped cilantro leaves
• 1/3 cup thinly sliced Thai basil
• salt and pepper, to taste

DIRECTIONS:

1. Heat the oil in a large saucepan over medium heat. Add the onions and garlic and cook, stirring, until the onion has softened. Add the crushed red pepper, ginger, and bell pepper and cook for another 2-3 minutes. Add the reconstituted mushrooms, all of their soaking liquid, the coconut milk and the zucchini.
2. Reduce heat to low, cover, and simmer for 5-10 minutes, or until the zucchini has softened. Stir in the bok choy, cilantro, Thai basil and cook, stirring, until the bok choy has begun to wilt. Season with plenty of salt and pepper to taste…. you’ll probably have to add much more salt than you’re used to because we’re not using any pre-seasoned broth.

via: Girl Cooks World

Sriracha-glazed Brussels sprouts

If you’re not normally a Brussels sprout eater, this recipe will definitely make you one! It’s incredibly easy and is a great side dish for just about any main course.

Ingredients

• 2 cups Brussels sprouts, washed
• 4 tablespoons maple syrup
• 2 tablespoons sriracha
• ½ teaspoon Dijon mustard
• ½ teaspoon coconut oil (or olive oil)

Directions

• Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
• Cut the bottoms off your Brussels sprouts and then halve them. Place them in a medium bowl.
• In a small bowl, mix the maple syrup, sriracha, Dijon and coconut oil. Don’t worry if the coconut oil stays hard and doesn’t blend all the way, just mix it in the best you can — it’ll melt in the oven.
• Pour the mix over your Brussels sprouts and stir vigorously to coat. Once they’re coated, pour the whole thing (including the extra sauce) over onto the parchment paper. Turn all the Brussels sprouts cut-side up.
• Roast at 400 degrees for 7 minutes. Flip them and roast for another 5 to 7 minutes. Serve with the extra sriracha on the side for those who really like it hot.

via: LJWorld

Kimchi Radish Pickle

I’ve just finished a week of moving into a new house, so I’m in the process of getting my kitchen all set up and functional again. No small task, but it’s been a good excuse to gather up utensils and figure out what I actually use and don’t need any more.

This recipe is a little avant-garde, but looks delicious and is so easy to make. It’s a great way to use up those root vegetables and get ready for Spring!

Ingredients

• 1 3/4 pounds radishes (a mix of different types, if possible - watermelon, daikon, maybe even a couple of carrots, etc.)
• 1 1/2 tablespoons coarse kosher salt
• 2 tablespoons Korean chile flakes (not powder) - regular chile flakes would also work and use 1/2 the amount for a milder pickle.
• 1 inch-long piece of fresh ginger root, peeled and grated
• 1 large garlic clove, minced or grated
• 1/2 teaspoon sugar

Directions

1. Scrub radishes well with a vegetable brush under cool running water. If using thick-skinned radishes such as watermelon, peel away any hairy or brown spots (you can either leave the rest of the skin on or peel radishes completely). If using small table radishes (usually red, purple, pink or white), trim away roots and most of the green stems, leaving 1/8 inch on top. Halve or quarter smaller radishes; cut larger radishes into bite-size wedges.
2. Place radishes in a bowl and toss with salt. Let rest for 20 minutes. Drain radishes in a colander set over a bowl, reserving brined juices. Rinse radishes quickly, then shake them to remove excess water.
3. Prepare the chile paste: In a large bowl, stir together 1/4 cup water with chile flakes, ginger, garlic, and sugar. Add drained radishes and mix well to coat with paste. Pack into a 1-quart jar (or 2 smaller jars), then pour the reserved brine into the bowl with the chile paste residue, swish it around to capture leftover seasonings, and pour brine into jar (the liquid will not cover the radishes). Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.

via: NYTimes

Tiramisu Pancakes

These don’t seem like breakfast food, exactly, but that’s neither here nor there, right? Yum!

Ingredients:

• 1 cup all-purpose flour
• 1 Tbsp. baking powder
• 1 Tbsp. instant espresso powder
• ½ tsp. salt
• ¾ cup water
• ¼ cup maple syrup
• 1 Tbsp. dark rum
• 1 cup nondairy semisweet chocolate chips
• Canola oil
• Powdered sugar
• Vegan whipped cream, optional

Directions:

• In a large bowl, whisk together the flour, baking powder, espresso powder, and salt.
• In a separate small bowl, whisk together the water, maple syrup, and rum.
• Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps in it.
• Gently fold in the chocolate chips.
• Lightly oil a large nonstick skillet or griddle and heat over medium-high heat.
• Pour ¼ cup batter onto the skillet. When bubbles appear in the center of the pancake, flip it.
• Let cook on the other side until lightly browned and cooked through, about 1 minute more.
• Remove from the skillet and keep warm in the oven.
• Repeat with the remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a little more water, 1 tablespoonful at a time.
• To serve, dust the pancakes with powdered sugar and top with a dollop of vegan whipped cream if desired.

via: Peta

Lenten Applesauce Cake

• 2 ½ cups flour
• 2 tsps. Baking soda
• Pinch of salt
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• ¼ tsp. ground cloves
• 1 cup sugar
• 1 cup vegetable oil
• 2 cups applesauce (I used unsweetened)
• 1 cup walnuts

Directions: 

1. Preheat oven to 350˚. Grease and flour a 9x13 inch baking pan. Combine flour, baking soda, and salt with cinnamon, nutmeg and cloves. Set aside.
2. In a mixing bowl, whisk sugar and oil until creamy. Add applesauce and walnuts to sugar and oil mixture. Slowly add dry ingredients to applesauce mixture and mix well.

Bake 40-45 minutes.

Makes 8 servings

From Festival of Greek Flavors: A Mediterranean Culinary Adventure