Happy St. Patrick's Day! - Savory Basil Pancakes

I'm back!

 

After a long hiatus, I'm ready to start making fun food again. For St. Patrick's day lunch today, I made "green" shamrock savory pancakes.  They aren't really green in color, but they COULD be, if the basil/spinach that they contain were pureed. I based the batter off of my standard waffle recipe proportions, and threw in the greens.  Here's how it worked:

THE RECIPE:

Combine in a 2c measuring cup:

1 egg   -----> beat with fork

1 tbs extra virgin olive oil   ---> beat into egg

1 cup almond milk      ------> add and stir

1 c fresh basil leaves, chopped

1/2 c baby spinach leaves, chopped

a few sprigs of lavender leaves, chopped  ---> add all chopped greens

1/8 tsp salt (or to taste- should taste a bit salty)

dash pepper

2 dash onion powder

dash garlic powder  ----> add all seasonings, stirr

1/2 c garbanzo bean flour

1/2 c amaranth flour       ---> combine and stir. (millet instead of amaranth would also work, or all garbanzo)

Cook on a non-stick frying pan. To make a shamrock shape, pour four small circles of batter in the pan, and let them blend together in the center. Spread with ghee or EarthBalance, and top with avocado slices.

International Waffle Day Update:  this recipe is also AWESOME as waffles!!!!!

Garden Tilapia

What I'm eating NOW!

No, this fish isn't from a koi pond-- but the fresh herbs are from my backyard garden. This is a fast, easy, and satisfying meal that I've been eating quite frequently lately!

THE RECIPE:

1 fish fillet- I recommend tilapia
~ 4 large fresh basil leaves
~10 fresh lavender leaves
1/2 tsp capers (~6-10)
~1/2 tsp lemon juice
~1 tbs extra virgin olive oil
salt
pepper
garlic powder

Warm olive oil in skillet over medium heat until just hot enough-- "enough" = when an herb thrown in sizzles. While it's heating, roll lavender into basil and chiffonade. Add a dash of salt.  Place fish fillet (thawed) into oil. Sprinkle lightly with salt, pepper, and a dash of garlic powder. Throw in herbs. Dump in a bit of lemon juice. Cook until fish has turned mostly opaque (the center can still look a bit raw), then flip. Sprinkle on capers. Cook for a few more minutes, then eat! Use the herb-infused oil as sauce. :)

Raw Tomato Soup

BREAKING NEWS:  I got a magic bullet blender off of craigslist. It is amazing, and I love it, and I have been using it exclusively to make my meals for the last week.

Also, I have been using a ton of raw food recipes from RawOn10. I love how that site provides daily menus, complete with calorie counts! Has been KEY to my pre-Trinidad diet and weight loss plan ;)

Without further ado: I've been making a super easy raw tomato soup for dinner. I eat it cold, so it's kind of a cross between gaspacho and soup-- but since I put in olive oil and garlic and basil, it still has soup-y flavor.

THE RECIPE: (makes one serving)

1 tomato
4 inch piece of celery stalk
4 baby carrots
1-2 tbs basil
salt, pepper, garlic salt, onion, (minimal) red pepper flakes --> all to taste
1 tbs almond milk
2 tbs extra virgin olive oil

Blend it all up! And of course, garnish with celery leaves.

Makes a filling yet light meal-- dang, don't you feel healthy?

Mac 'n' Cheese

Just look at that soft, stringy, cheesey deliciousness.

Mac and cheese is quite possibly the best comfort food in the world. It may seem daunting to create, for someone who can't eat mac and can't eat cheese. However, it really isn't difficult at all. So, bring on the cold, grey weather, and get eatin'.

Recipe:
Big handful of brown rice macaroni/penne pasta (I used this kind)*
Big handful of shredded fake cheese (I used a yellow/mozzarella combo)**
Little bit of almond milk (~1 tsp)
1-2 leaves fresh basil
salt and pepper to taste

Cook pasta according to directions, with some salt in the pasta water. Drain and transfer to a new pan. Heat on medium, add cheese, milk, a fair amount of salt, and pepper if desired. Stir frequently. When the cheese is melted and gooey, and milk is incorporated into the mixture, break up the basil leaves and add them to the pot.

Eat it straight from the pan, if you dare.

That's it! Really, shouldn't be too difficult.

* Beware: some pasta (Tinkyada, for example) takes 20 minutes to cook. If you're looking for a quick meal, make sure you have a fast cooking pasta.


 ** My favorite shredded fake cheese is Veggie Shreds by Galaxy Nutritional Foods. It melts super well- although the cheese in these mac pics was something else, aaand I don't remember the brand. I actually haven't found any shredded cheezes that I don't like.

Basil Cheesey Eggs

This one isn't too hard a concept. Great for a quick lunch.

THE RECIPE:
1 egg
1-2 Basil leaves
Some soy cheese
Little bit of almond milk.(~1 tsp)

Crack egg on frying pan. Dump in ~1 tsp almond milk (adds fluffiness). Sprinkle in a small handful soy cheese (I used a "mozzarella" variety), or as much as you want. Break up fresh basil, and add that. Scramble it all together. When egg is just-cooked (no clear parts left), remove from pan and consume.