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This is not your ordinary pancake. The mung beans add a certain richness and denseness to the pancake. It’s almost like an overmixed North American pancake! Having said that, it still has nice fresh flavour and can be quite addictive. Some recipes have you remove the skins and split the mung beans, I had neither the patience nor the time, so this recipe is a little green/greyer than most. I figured the skins had vitamins or at the very least, fibre. Use whatever veggies make you happy. Next time, I’ll add green onions because the chives had very little flavour.

Korean-Style Mung Bean Pancakes

This recipe makes about 20 appetizer portion pancakes.

To see the original recipe, please click here.

To print this recipe, please click here.

Ingredients:

  • 95 g mung beans, soaked in warm water for at least 2 hours
  • 250 mL water
  • 15 mL miso paste
  • 10 g coconut sugar
  • 65 g rice flour
  • 5 g ginger, grated
  • 45 g coconut, soaked in water then drained
  • 60 g each, frozen peas and corn
  • a handful of pea shoots
  • Chives
  • Cilantro

Directions:

  1. Combine everything but the peas, corn, pea shoots and herbs in the jar of a blender and blend until very smooth.
  2. Heat a non-stick pan and spray lightly with oil. Drop 15 to 30 mL batter onto the pan a good distance apart from each other (so you can easily flip them) and top with a sprinkling of the peas and corn, pea shoots and herbs. Cook until golden on one side, then flip and finish cooking for a very short time so that the herbs don’t burn.
  3. Serve warm with dipping sauce (recipe below).

Ingredients for the dipping sauce:

  • 30 mL rice vinegar
  • 5 mL soy sauce
  • 2.5 mL sesame oil
  • pinch of coconut sugar
  • pinch of toasted sesame seeds

Directions:

  1. Combine all of the ingredients and mix well. Serve with mung bean pancakes.

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I must apologize, my post did not post as I had hoped (perhaps it was because it was scheduled for Wednesday!). Better late than never!

Our summer began with the most perfect temperatures (for me), low 20’s° C (low 70s° F) with low to no humidity. You have to understand, Toronto becomes a sauna in the summertime, high temperatures and humidity and which makes it seem so much hotter and muggier than it actually is. It’s usually so soupy that a shower seems less wet than going outside! As soon as July hit, so did summer temperatures 34° C (93° F) and in rolled the humidity (making 34 seem like 42° C or 107° F). I am a sweater, I sweat thinking about physical effort, it’s really awful, so these hot temps force me to stay inside with the A/C cranked low and a fan blowing on me. It really is a curse.

I came up with this recipe for a lunch during a long-weekend that I was locked inside my house. I wanted something fast, light and easy with ingredients I had at home. Usually, I wouldn’t blog about this type of recipe but JT loved it so much, he literally asked for it again the very next day! This is day two, I didn’t have enough home-grown tomatoes so I added a vine-ripened tomato I had at home. I’ve made this salad a few more times! The bulgur adds a lovely texture, not quite chewy but not soft either. The tuna is a nice addition but it’s even tasty without it for a vegan recipe.

Mediterranean Red Bulgur Salad with Tuna

A KitchenInspirations Original Recipe

This recipe makes 4-6 servings

To make this vegan, omit the tuna.

Ingredients:

  • 200 g red bulgar
  • 2 cloves garlic, halved
  • 1 can tuna (flaked white albacore in water)
  • 10 cm cucumber, finely diced
  • a handful of parsley, chopped finely
  • 3-4 mint leaves, chopped finely
  • 12 or so kalamata olives, chopped
  • a handful or so of grape tomatoes, finely diced
  • Handful of chopped artichokes

Ingredients for the dressing:

  • juice and zest of 1 lemon (about 60 mL)
  • same quantity olive oil, or less
  • 10 mL tomato paste
  • Salt to taste

Directions:

  1. Combine the lemon juice, olive oil, tomato paste and salt and mix well.
  2. Add the garlic cloves to the bulgur water with salt. Cook the bulgur according to directions (mine said 500 mL water with 200 g bulgar). If all of the water did not absorb, strain. Discard garlic.
  3. Pour dressing over the strained, hot bulgur. Cool slightly.
  4. Combine everything for the salad and mix well.
  5. Serve immediately in a bowl or spoon into iceberg lettuce leaves.

Notes:

  • If you don’t have any tomatoes, use about 125 mL sundried tomatoes in olive oil, strained and chopped.
  • I usually buy chunk albacore tuna because we like it better than flaked but this recipe is better with flaked because it distributes more evenly.
  • If you dress the bulgur when hot, it will absorb the dressing more and evenly.
  • I would have added a little Greek Sheep’s Milk crumbled feta if I had some at home. If you do, omit the salt in the dressing.

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We have been really enjoying Korean cuisine for a while now, and my dear friend Barb (Profiteroles and Ponytails, in hiatus) gave us a wonderful jar of gourmet Kimchi for Christmas. The first time I ever tried Kimchi was in Paris with my friend Charles (Five Euro Foods, also in hiatus) when he took us to a Korean BBQ place. It was a delicious lunch filled with bright and heady flavours but I have to tell you that I did not love my first experience with Kimchi. Fortunately, since then, I have tried many different versions and I am very happy to report, I LOVE IT! My friend Sissi over at With a Glass is the Kimchi expert, she has made several versions and recipes using Kimchi, check out her lovely blog. In fact, it was the persistence of Sissi’s recipes on her blog that made me want to make my own, plus that jar that Barb so generously gave us was awesome and I wanted more! Thank you, Sissi and Barb.

The recipes are as easy as they sound, the most difficult part will be the waiting until it ferments and then dig in. It works well with Korean but we’ve also had it with Indian and it is wonderful. This makes a smallish batch but it is enough for a few meals.

Kimchi

Please click here for original recipe.

To print recipe, click here.

Makes 1 650 mL jar

Ingredients:

  • 450 g chopped and grated vegetables (see notes)
  • 75 g table salt
  • water to cover
  • 20 g ginger, grated
  • 16 g garlic, grated
  • 6 g Korean red pepper
  • 13 g sugar
  • 30 mL fish sauce (or 45 mL, to taste)

Directions:

  1. In a large bowl, add the coleslaw mix (minus the celeriac). Pour the salt over the entire mix and rub in with your hands. Cover with water. Allow to sit at room temperature for 12-24 hours, stirring occasionally.
  2. Rince the salted coleslaw mix 4-5 times with fresh water. Add the green onions and celeriac and mix thoroughly.
  3. In a small glass bowl, combine the ginger, garlic, red pepper sugar and fish sauce and mix well to create a smooth paste. Pour over the coleslaw mix.
  4. Using a gloved hand, rub the paste into the slaw until it is fully incorporated and evenly mixed. Pack the entire slaw mix into a sterilized jar, pressing down to remove large air bubbles, leaving about 2.5 cm space at the top, then cap with the lid. Allow to ferment for 2-3 days in a cool spot but not the refrigerator. It’s probably a good idea to open the jar every-so-often to release the gases that build up during fermentation. Once it has reached your desired flavour, refrigerate. Some recipes need to sit in the refrigerator for a couple of weeks but this one you may use right away, knowing that the flavours will only get better as it ages.

Notes:

  • Buying an entire cabbage is far too much for just the two of us, it would take us a year to go through it all, so I buy the pre-shredded coleslaw mix in the bag salad section and augment it with what I have at home, this time it was celeriac and green onions.
  • I would use gloves to massage the paste into the vegetables, the red pepper may stain your hands and nails.

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Soup has been on our menu quite often this winter. Personally, I adore soup, so much so, we’ve coined the expression “I love soup so much, it could be my middle name”! My favourite are brothie soups like chicken noodle, Phõ, lemongrass, and miso to name a few, but JT prefers creamy soups so I throw him a bone every so often and blitz the soup with my immersion blender. This one turned out exceptionally well so, I decided to repost. Plus the light is getting much better and I couldn’t resist.

Creamy Mushroom Soup

A KitchenInspirations Original Recipe

Makes about 500 mL

Ingredients:

  • 25 g variety of dried wild mushrooms
  • 35 g red lentils, dried
  • 140 g shiitake mushrooms, thinly sliced
  • 90 g sweet onion, roughly chopped
  • 60 g celery, roughly chopped (about 1 rib)
  • 25 g butter
  • 40 g roasted garlic (about 5 large cloves)
  • salt and pepper to taste
  • ~300 mL vegetable stock
  • 2-4 tbsp finishing olive oil

Directions:

  1. Soak the dried, wild mushrooms in about 500 mL water for a minimum of 30 minutes. Strain through a gold coffee filter and reserve liquid. Rinse the mushrooms.
  2. Caramelize the onions in the butter. Add the celery, roasted garlic and rehydrated mushrooms and cook until soft, about 15 minutes.
  3. Add the reserved mushroom liquid and lentils and simmer loosely covered for an additional 30 minutes, stirring often. Meanwhile, toss the sliced fresh shiitake mushrooms in some olive oil and roast in a hot oven (375° F) until caramelized (roughly 20-25 minutes), turning once.
  4. Remove soup from heat and purée with an immersion blender until smooth, adding vegetable stock to desired consistency (I added about 300 mL). Press through a fine sieve for a velvety, smooth texture. Add salt and pepper to taste and purée once more. Garnish with the caramelized mushrooms and drizzle with the finishing olive oil. Serve piping hot with Cheddar Orange Scones.

Notes:

  • No matter how well your blender purées creamed soups, push it through a fine sieve for a creamy and velvety texture. Then blitz it again just before serving. This is a tip from the 1-star Michelin chef we had a cooking lesson with in Lyon.
  • Thick creamy soups that are not made with cream, like this one, deserve a drizzle of Extra Virgin Olive Oil.
  • Serve with a scone to make a hearty lunch.

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We had a Super Bowl party in early February and I made the usual suspects but I also wanted a slightly healthier and vegetarian version of the traditional Buffalo wings. I have made Buffalo cauliflower in the past but it never really met my expectations achieving the crunchy coating I had hoped for, so I put it on the back burner. Then in January, I started thinking about adding texture to the florets in the form of breading. I tested this recipe with panko with regular flour and the crispy rice cereal with coconut flour and to be honest, in a blind taste-test, JT voted for the crispy rice cereal and coconut flour version. The coating has a great crunch and being made of crispy rice cereal and coconut flour, it is also gluten-free. Vegans may use chia seeds instead of the eggs for the binder.

Crispy Buffalo Cauliflower “wings”

Ingredients:

  • 60 g coconut flour
  • 2 eggs, whisked well
  • 120 mL water, plus
  • 120 g crispy rice cereal, hand crushed
  • 15 g Buffalo chicken spice mix
  • 15 g dehydrated onion flakes
  • 15 g granulated garlic
  • 5 g sea salt
  • ~750 g Cauliflower, cut into 2-bite pieces
  • Non-stick spray

Directions:

  1. Pre-heat the oven to 425° F. Line a large baking sheet with parchment paper
  2. Place coconut flour, eggs whisked with water, and crispy rice cereal into three separate medium-sized, deep bowls.
  3. Add 15 g of Buffalo spice mix into the crushed crispy rice cereal and mix well.
  4. Take one cauliflower floret at a time and dip into the coconut flour first, then the egg and lastly the crispy rice cereal and coat well. Lay each cauliflower floret (flat-side down) onto the parchment-lined baking sheet. Continue until all of the cauliflower is coated with the rice-breading. You may need to add a bit more water to the egg mixture as the coconut flour tends to thicken it up.
  5. Bake for 20-30 minutes or until cauliflower is cooked but not too soft (test with a cake tester, there should be resistance when poked through).
  6. Drizzle with Buffalo-style sauce, if using.
  7. Serve hot with blue cheese dipping sauce.

Ingredients for Buffalo-style sauce:

  • 65 mL melted butter
  • 15-30 mL honey (to taste)
  • 50 mL hot sauce

Directions:

  1. Combine all three ingredients in a small pan and heat slowly to a boil and boil for 3 minutes. Drizzle lightly over the baked cauliflower.

Notes:

  • I find the best results are achieved using dry cauliflower (wash and spin-dry then lay out on a clean dishcloth for 20-30 minutes).
  • You will need to coax the coconut flour into the cauliflower crevices.
  • If you are trying to be healthier, omit the Buffalo sauce.
  • This dish is best served right out of the oven, as the crispy rice cereal eventually gets a bit soggy, particularly with the Buffalo sauce on it.
  • I puréed leftovers with vegetable stock into a smooth soup and JT could not stop raving about it.

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In an effort to eat healthier, I developed this recipe for a snack that is flavourful, crunchy and delivers a bit of protein and vitamins! The almond flour helps with the crunch as does the coconut flour, the dehydrated onion and garlic give the flavour this healthy snack delivers.

Kale Chips

A KitchenInspirations Original Recipe

Serves 2 to 4

To print recipe, please click here.

Ingredients:

  • 120 g kale, washed, dried and cut into medium-sized pieces
  • 30 g almond flour
  • 20 g coconut flour
  • 10 g dehydrated onion
  • 5 g dehydrated garlic
  • 30 mL olive oil
  • salt to taste

Directions:

  1. Pre-heat the oven to 93° C (200°F )(I used my convection (fan) setting).
  2. In a dedicated spice/coffee mill, grind the almond flour, coconut flour, onion and garlic until a fine powder. Set aside.
  3. Wash kale and dry as well as possible. Remove thick ribs. Cut into bite-sized pieces keeping in mind that they will shrink to about half their raw size.
  4. Drizzle olive oil over kale and toss to coat evenly. I gave them a quick, light massage to evenly coat each leaf.
  5. Spread kale on a cookie sheet so they are on one layer and not overlapping. Sprinkle lightly with about 7 g of almond flour mixture (I found it easier to sprinkle through a fine sieve).
  6. Bake for 15-20 minutes tossing occasionally until crisp. Sprinkle with salt.
  7. Serve immediately.

Notes:

  • Spice up the finished kale chips with a little cayenne pepper.
  • Instead of olive oil, use chili oil to coat raw chips.
  • Spread the oil-coated chips evenly on a cookie sheet to dry quickly and evenly.
  • A medium to larger cut leaf will dehydrate to a bite-sized chip.
  • Store the leftover coconut flour mix in an air-tight container for future kale chips.

Nutritional facts for kale chips

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I wish you all the Merriest Christmas and the Happiest New Year! Thank you for your continued support, you have all made this blogging experience so much richer than I ever could have imagined, thank you.

Our neighbourhood progressive dinner party was scheduled for the Saturday after we returned home from Arizona; I didn’t think it would be a problem since we were responsible for hors d’œuvres and appetizers. Had I read more than the heading of the email from the organizers (the main course couple), I would have realized that things were to get a bit more complicated since one person decided to go vegetarian and dairy free (for health reasons). I love a challenge but I would have liked to experiment a bit more, notwithstanding, it turned out delicious so I documented the recipe for the future. Like most recipes, this tastes better the day after it is made!

South Western Bean Soup

A KitchenInspirations Original Recipe

Serves 6-8 depending on serving size

To print recipe, please click here.

Ingredients:

  • 40 g black beans, soaked overnight
  • 160 g navy beans, soaked overnight
  • 100 g kidney beans, soaked overnight
  • 200 g sweet onion, finely chopped
  • 15 mL olive oil
  • 5 g toasted cumin
  • 2 g toasted coriander
  • pinch of chili powder, or to taste
  • 5 g smoked paprika, or to taste
  • 7 g cocoa powder
  • 10 g garlic, finely minced
  • 40 g tomato paste
  • 2 g puréed chipotle peppers
  • 750 mL vegetable stock
  • 250 mL passata
  • 165 g grilled corn, removed from cob
  • cilantro to garnish
  • sour cream or Greek yogurt to garnish
  • grated cheese to garnish
  • 125 mL creamed lentils (see notes)
  • 1 large avocado, cubed to garnish

Directions:

  1. Caramelize chopped onions in the olive oil. In the meantime, add the vegetable stock, passata, beans to the warm crock pot and put on high for 5 hours.
  2. Add the onions, all of the spices, tomato paste, and enchilada sauce and stir well. Cover and cook for 5 hours.
  3. When the beans are soft, add the creamed lentils and stir into the soup so it is consistent and creamy. Add the grilled corn kernels, and cook for an additional 30 minutes on high, stirring occasionally.
  4. Serve in warmed bowls and top with avocado, a spoonful of Greek yogurt, cilantro, and cheese. Serve immediately with Cornbread.

Notes:

  • I use lentils as a thickener particularly when I make gluten-free recipes. Simply cook lentils until soft and purée with a stick blender until smooth. Freeze the excess in an ice-cube tray and when frozen, pop into a zip lock bag.
  • I buy chipotle peppers in a can, purée and freeze the excess in an ice-cube tray and when frozen, pop into a zip lock bag, same goes for tomato paste.

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