Cole's Moveable Feast

Cole's Moveable Feast

Thursday, May 17, 2012

Lemony Kale Salad With Tomatoes

This one's for the grown-ups who are NOT allergic to nuts and cheese. I adapted it from a recipe I saw in a magazine, which called for kale as the only greens. I don't know about you, but raw kale in large quantities does unkind things to my digestion, but I do want to find more ways to get this superfood into my diet. I added in the basil so the combination with the walnuts, olive oil and Parmesan would lend a very slight fresh pesto flavor. It turned out great, perfect for a warm day:

* 1 bunch of kale, rinsed, trimmed of tough stems and torn into bite-size pieces
* 2 cups mixed field greens
* 1 cup baby spinach leaves
* 2 to 3 cups of sweet red and yellow grape or cherry tomatoes, halved
* 10 - 15 leaves of fresh basil, torn into pieces
* 1/2 cup chopped walnuts (optional for allergies, obviously)
* 1/3 cup freshly grated Parmesan cheese (also optional)
* Juice of 2 to 3 lemons
* 1/3 to 1/2 cup extra virgin olive oil
* Salt and pepper to taste

Mix together in a very large bowl: tomatoes, basil, walnuts, Parmesan cheese, lemon juice, olive oil and salt and pepper. Add kale, greens and spinach, toss well. Serve topped with a little more shaved Parmesan cheese. Makes approx. 3 large salads or 6 side salads.

Wednesday, May 9, 2012

They'll never know how healthy this BANANA BREAD is

This is DELICIOUS. And my oldest, most picky eater, the one who can detect (and wrinkle his nose at) gluten free and whole foods from a mile away, DEVOURED it:

* 2 c. Bob's Red Mill gluten free all-purpose baking flour
* 1 1/2 t. baking powder
* 1/2 t. baking soda
* 1/2 t. guar gum
* 1/2 t. salt
* 1/2 t. ground cinnamon
* 2 t. vanilla
* 2 ripe bananas, mashed
* 1/2 ripe avocado, mashed
* 1/2 c. unsweetened applesauce
* 3/4 c. sugar
* 1/3 c. canola oil
* 2 T. ground flaxseed meal stirred into 3 T. warm water
* 1/2 c. vegan chocolate chips

Preheat oven to 350 degrees. Mash the bananas and avocado together until creamy. Stir in apple sauce, sugar, canola oil, and vanilla. Set aside. In a large bowl, whisk together gluten free flour, baking powder, baking soda, guar gum, salt and ground cinnamon. Scrape wet ingredients into dry ingredients and stir until well combined. Stir in flaxseed mixture and chocolate chips. Pour into greased bread pan, bake for 55 minutes, until toothpick inserted into middle of loaf comes out clean. Allow to cool in pan for 10 minutes before turning out onto a rack to cool fully before slicing.

Gluten Free Dairy Free Biscuit and Pancake Mix

This mix, which you keep in the fridge, is from Allyson Kramer's wonderful Great Gluten-Free Vegan Eats. Also makes tasty biscuits and shortcakes:

* 3 c. superfine brown rice flour
* 1 1/2 c. sorghum flour
* 3/4 c. potato starch
* 1/4 c. tapioca starch
* 1 tsp. guar gum (I use this instead of xantham gum, which upsets all five stomachs in this family)
* 1/2 tsp. salt
* 1 1/4 tsp. baking soda
* 3 T. baking powder
* scant 1 c. coconut oil, softened but not melted (I set the jar in a 150 degree oven for a few minutes)

In a large bowl, whisk together dry ingredients. Stir in coconut oil with pastry blender or hands until crumbly. If your mixture is already cold (I keep superfine rice flour and sorghum flour in the freezer), transfer to a food processor and pulse until it turns into a very uniform, fine mixture. (If your crumbly mixture is not cold after cutting in the coconut oil, refrigerate it for an hour or two before running it through the food processor). Store in airtight container in refrigerator for up to three weeks. For basic pancakes (approx 12 pancakes), mix 2 c. of above mix with 1 1/2 to 2 c. almond, rice or soy milk , 1 T. apple cider vinegar and a dash of vanilla. For biscuits (about 6), mix 2 c. of above mix with about a 1/2 to 3/4 c. nondairy milk to form dough. Knead a few times, then shape biscuits and place on parchment-lined cookie sheet. Bake at 400 degrees for 13 to 15 minutes. For shortcakes, follow biscuit instructions but add a few T. sugar or agave and a dash of vanilla to the batter.