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Kay's I Heart Lentils Pancakes

March 10, 2016

For today's #tastytues, I had hoped to share a vegetarian Olive Oil Cake recipe with you after the internet went wild over the Washington Post's article on the French Yogurt Cake recipe. However, my oven didn't want to cooperate this weekend (not to mention some user error on my part), so I'll need to go round two on that experiment. However, I had blended a large quantity of lentils (one of my favourite foods) for the cake and needed to use up the leftovers. I often use blended lentils or chickpeas as a replacement for eggs, so I checked my freezer for some inspiration. In the back corner, I found I had ~2 cups of frozen mixed berries remaining from the autumn's harvest and decided it was time to make some breakfast for dinner. I have had this recipe on my fridge for the past month, so I let it inspire me! Here's what shook out:

Kay's I Heart Lentils Pancakes
Recipe Type: Breafast
Cuisine: Vegetarian
Prep time:
Cook time:
Total time:
Serves: 4
Yummy vegan pancakes!

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients:

Lentil Paste:
  • Soak 1 cup of dried yellow split lentils overnight,
  • (or) Soak 1.5 cups of split red lentils for 10 minutes while you boil 1/2 cup of water. Once boiled, rinse lentils and add to boiled water. Turn heat to low and simmer for 10 minutes.
  • (or) Use 2 cups of canned, rinsed yellow lentils (but dried lentils are better since there are no strange preservatives, less packaging waste and dried lentils are WAAAY cheaper)
  • Pinch of salt
  • 1/2 cup water
  • 1 tsp of lemon juice
Pancakes:
  • 2 cups lentil paste
  • 1/2 tsp mace
  • 1 + 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 3 tsp oil, (I use olive, but these would be GREAT with coconut oil)
  • 2 cups berries (I used raspberries)

Instructions:

Lentil Paste Method:
  1. Blend rinsed lentils and salt adding the lemon juice first, and then water in drops to help blend the lentils into a paste. Makes about 2 cups.
Pancake Method:
  1. Blend together the spices, 1 tsp of oil and the lentil paste. Heat your griddle or frying pan over medium heat (you'll want to have slightly lower heat than normal pancakes as the lentils need more time to cook). Add the remaining oil.
  2. When your oil is heated, add the baking powder to your lentil mixture RIGHT BEFORE you start cooking. If using a smaller frying pan, consider putting your batter into the fridge if you're cooking them one at a time. Immediately begin to spoon out the batter onto your heated pan in 5 inch rounds, using the spoon to spread out the batter and help them cook.
  3. Serve with warm berries on top*. Keep your pancakes warm in the oven until you finish cooking all of the pancakes.

•••

I think these pancakes taste great cold a day later, so keep leftovers in the fridge for an afternoon snack with peanut butter! Also, I added a drizzle of honey in a heart shape over my berries, but honey is not vegan so I haven't included it in the recipe. Drizzling it in a heart shape is required, of course. :)

Bourbon Salted Toffee

March 09, 2016

Bourbon Salted Toffee

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC


Ingredients

  • 1/2 lb Miniature Pretzels
  • 2 Sticks of Butter
  • 1/2 cup Brown Sugar
  • 1/2 Bourbon Smoked Vanilla Sugar
  • 4 tbsp Bourbon
  • 12 oz. Semi Sweet Chocolate Chips
  • Bourbon Smoked Sea Salt
Instructions
  1. Line an 11x17 baking sheet with aluminium or parchment. Cover the sheet with broken pretzel bits and set your oven to 375
  2. In a sauce pan, melt the butter, sugar, and bourbon together on medium. After the mixture begins to simmer, let it simmer for 3 minutes without stirring it. Immediately pour the mixture onto the pretzels. If the caramel doesn't cover the entire baking sheet, don't worry.
  3. Bake the pretzels and caramel for five minutes. After you take the sheet out, immediately sprinkle the chocolate on top of the caramel. Using a spoon, gently spread the chocolate. Spring the chocolate with Bourbon Smoked Sea Salt. Let it sit until the chocolate hardens and break apart the toffee. Enjoy!

Avocado Vinaigrette

February 11, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

This vinaigrette is perfect for local, seasonal greens. Add some slices of fresh avocado and fresh fruit or cherry tomatoes.
Ingredients
  • 1 large, ripe avocado
  • 1 clove of fresh garlic, chopped
  • 1/3 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 2 tbsp. fresh squeezed lime juice
  • Pinch of salt
  • Pinch of pepper
Instructions
  1. Process in small food processor. Leftovers can be kept refrigerated for 2-3 days.

Kay's Coffee Cup Cookie Recipe

January 20, 2016

Last week's #tastytues was all about calories and keeping resolutions. This week, I just wanted a chocolate snack!

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

 

Kay's Coffee Cup Cookie Recipe



Instructions:
  • 1 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 1 tbsp brown sugar, firmly packed
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1 egg yolk
  • 3 tbsp all-purpose flour
  • Couple tbsp Guittard* super cookie chocolate chips
Instructions:
  1. Melt butter in a medium sized mug. Stir in sugars, vanilla extract and salt. Mix in egg yolk. Mix in flour.
  2. Fold in chocolate chips.
  3. Microwave on high for 50 seconds and let stand for a minute. Eat while warm with a spoon so you can get into the corners for every last crumb. *available at Well Seasoned!

Kay's Black Bean Snackcakes + Peanut Butter

January 13, 2016

Today's #tastytues found me super snacky and really hungry for some peanut butter. So I whipped up some quick SNACKCAKES!

I don't keep bread in the house since there are only 2 of us and it goes bad too quickly (or we eat it in one afternoon :p). During the rest of the year, I'd just smear some peanut butter on an apple or banana and happily go on working, but the local fruit hasn't been too appealing as we head into mid-winter in BC.

So, combing the ingredients in my fridge, I figured I could whip up some quick "pancakes" that were high in protein and low in carbs to give me the mid-afternoon boost I needed (while staying low in calories so I could indulge in some peanut butter feasting). The final result were nice medallion sized quick-bread snacks that easily accommodated ~1 tsp of peanut butter allowing me to feast on 3 of them + a tablespoon of peanut butter for a 230 calorie snack. How's that for sticking to your New Year's resolutions? The recipe ended up yielding 12 snack cakes, so I'm set for the week. 

Kay's Black Bean Snackcakes with Peanut Butter

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients:
  • 1/3 c. Black Beans, mashed
  • 1/2 c. Unsweetened Almond Milk (or Skim Milk)
  • 1/2 c. Greek Yogurt (0% Plain)*
  • 1 Medium Egg
  • 1/2 c. All Purpose Flour
  • 1 tsp. Baking Soda
  • 1 tbsp White Sugar**
  • 1 tsp. Vanilla Extract
  • 1 tbsp.  Natural Peanut Butter***
Instructions:
    1. In a small bowl, mash black beans and milk. Set aside for 5-10 minutes. The beans will soak up some of the milk.
    2. In a medium bowl, combine flour, baking soda, and sugar.
    3. Add yogurt and vanilla extract to the bean-milk mixture and stir. Then add the egg and stir everything together. It should be a lumpy, yellow mixture.
    4. Add the wet to the dry and stir to combine. The batter will be pretty darn thick!
    5. Use a 1/8 cup to scoop out the batter on to a medium heat griddle or frying pan. If you're using a frying pan, you may want to lightly grease it (but keep in mind that there are some hidden calories there)! Allow the pancakes to bubble along the edges (but not dry out on top) and flip them to cook another 2 minutes. They cool pretty quick because they are so small.
    6. Plate your 3 snackcakes for your snack and whip off the other 9 in minutes so you can store them away in the fridge for snacks during the week. By the time you've finished cooking the cakes, your snackcakes should be cool and ready for 1 tbsp of peanut butter (shared across the 3 cakes).
High protein afternoon-snack away and you should be good until dinner!
*I use Liberté yogurt because it's the only local yogurt I can get without trans fats...what's that all about?
** I tried a second batch with an 1/8 of a tsp of Stevia and I liked it better, but Stevia isn't for everyone!
*** I use Adam's which is how I got my 100 calories = 1 tbsp, but if you're not eating natural peanut butter and trying to stick to a diet, I suggest giving it a try this year. Not only does it cut out the sugar (which can cause you to crash and snack), but it also tends to be fewer calories!
In the summer time, I tend to be more vegetarian opting for fruit vs. eggs. Come June, I'm going to try this again by substituting the egg for 1 puréed apple + tablespoon of sunflower oil. Check back in 6 months for the follow-up!
    4 Servings. 230 calories each serving = 3 medallion sized snack cakes + 1 tbsp of peanut butter. Nutrition information is based on Kay's research via the Canadian food database and is not 100% accurate.

    Winter Arugula & Pomegranate Salad

    November 12, 2015

    Take advantage of the Pomegranate craze to find pre-prepared seeds.

    A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

    Winter Arugula & Pomegranate Salad

    • 1/2 cup Consorzio Balsamic Vinaigrette Dressing
    • 3 cups fresh Arugula
    • 3 Tbsp. fresh Pomegranate seeds
    • 3 Tbsp. Asiago cheese shaves
    • 1 cob fresh Corn
    • 1 Tbsp. black Peppercorns
    • 2 Tbsp. roasted red Sweet Peppers, chopped
    Instructions
    1. In a large mixing bowl combine all the ingredients except the asiago from above and toss with your hands, until the arugula is coated well with dressing.
    2. Place on a plate and sprinkle the asiago over the top. Enjoy!
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