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Saturday, November 23, 2013

Black-Eyed Pea and Red Lentil Stew (V, GF, No Soy)

It is getting colder, so let's warm up!

Serves: 8 | Cook time: 1h 15m

1 cup dry red lentils
1 cup dry black eyed peas
2 teaspoons virgin coconut oil
1 1/2 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon coriander powder
1 tbs turmeric powder
6 cloves of garlic, minced
1-inch fresh ginger, minced
2 tablespoon chili paste
1 bunch of fresh cilantro
1 cup red onion, chopped
3 large ripe tomatoes, chopped
1/2 cup roughly chopped celery
1/2 cup chopped red bell pepper
1 inch of jaggery or 1 tsp raw sugar
1/4 teaspoon pink rock salt

Soak the black eyed peas and lentils, in separate containers with double the water to cover, overnight or for at least 4 hours. Drain and rinse; set aside. Chop your onion, garlic, and ginger.
In a deep pan, add coconut oil and heat on medium. Add cumin seeds and mix until they pop, being careful not to burn. Add in the ginger, garlic and onion and sauté for 4 minutes or until onion is translucent.
Add in all the spices and mix for a few seconds. Add in the celery, bell peppers, tomato and chili paste to taste and cook for 4 minutes until tender and mushy.
Add the lentils, peas, salt and 3 cups water. Cover and cook for about an hour or until the lentils are soft.
Soak rice for 30 minutes. Drain and rinse. Boil salted water, then add rice. Cook for 6 minutes. Drain.
Taste stew for salt and spice. Add spices or more water, if needed. Add half of your cilantro, and reserve the rest for serving.
Serve hot atop or alongside a bowl of rice.

Pairs well with fresh naan, roti or banana chips.

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Sunday, November 10, 2013

College Cooking: Caramelized Apple and Potato Roast (V, GF, No Soy)

Autumn Eats Series

Now this is some fall food! Makes the whole house smell amazing. High carb, low fat. Totally delish.

Serves: 1 | Prep time: 5m - Cook time: 1 hour

1 russet potato

1 large honeycrisp
1/6 purple onion
1 1/2 tbs pure maple syrup
1/4 cup of apple cider
Golden raisins (optional)
1/2 tsp Cumin
1/2 tsp Coriander
Sprinkle of Dukkah
Pinch of Sea Salt*
Pinch of Turmeric
Pinch of Cayenne
Pinch of Garam Masala

* When you're using spices, you don't really need salt, in my opinion. Add a little if you like, but remember you want to keep sodium low. If you're gonna toe the line, try some celtic or pink salt, none of that laboratory salt crap.

Preheat oven to 425F.
Wash (and peel if not organic) the potato and apple. Chop rustically and toss in a glass baking dish. Pour apple cider in (make sure it covers the bottom of the dish; you want to keep everything hydrated, it aids in cooking). Add spices and drizzle with maple syrup. Stir or place in the oven. Let the caramelization begin!
Bake for 1 hour. Add raisins during last 5 minutes, stir.

Feel free to serve with rice if you want more carbs. Enjoy!

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Sunday, November 3, 2013

College Cooking: Chewy Carrot Coconut Loaf (V, GF, soy-free)

Autumn Eats Series

Serves: 10 | Prep time: 10 minutes | Cook time: 1 hour

1.5 cups gluten-free flour*
1/2 cup raw sugar (coconut, date, cane, etc)
1 cup shredded carrots
1 medium ripe banana
1/2 cup apple sauce
1 tsp almond or vanilla extract
3 tbs golden raisins
2 tbs coconut flakes
2 tbs whole chia seeds
6 tbs water
1/2 tsp Himalayan pink salt
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
zest of an orange

* I used Bob’s Red Mill Hearty Whole Grain Bread Mix: the texture was great but the caraway seeds were unwelcome. Next time I’ll try an all-purpose mix or combine coconut + almond flours

Preheat your oven to 350F
Mix the water and chia seeds; let gel for 5-10 minutes
Mash your banana and shred your carrots
Mix sugar, carrots, banana and chia in a medium bowl with a large fork
In a medium bowl, mix all other ingredients with a spoon or whisk
Add the second bowl into the first and stir until combined well
Zest orange over the bowl and fold periodically for even distribution
Transfer to a greased loaf dish (I used a 9x9 cake pan)
Bake this bread for just under 1 hour
Poke with a knife and check if it comes out clean
Let cool for 10 minutes in pan before removing

Serve with fruit or coconut whip :)

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