Massive Oat Cakes

July 30, 2010

An oat cake sitting on a skateboard.

4 cups rolled oats
2 cups whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup fresh spinach
1 granny smith apple, peeled and diced
1/2 cup brown sugar
1/2 cup coconut milk
1 cup shredded coconut
1/2 cup dried blueberries
1/2 cup dried cranberries

Preheat the oven to 350 degrees.

Combine the rolled oats, flour, baking soda, baking powder, and salt in a large mixing bowl.

In a food processor or blender, blend the spinach with the granny smith apple and one to two tablespoons of water. Pour the mixture into a separate bowl and add the brown sugar, coconut milk, and shredded coconut.

Mix the wet ingredients with the dry ingredients, then add the dried blueberries and cranberries. Spread the batter into a lightly greased baking dish and bake for 30 to 40 minutes, or until the top is golden brown and firm to the touch. Allow to cool completely and sprinkle with more rolled oats before cutting and serving.

Posted in: Cakes & Muffins, Recipes | No Comments »

Mushroom Spinach Pizza

July 30, 2010

For the dough:
1 cup warm water
1 Tbsp. olive oil
1 tsp. sugar
1/2 tsp. salt
3 cups bread flour
3 Tbsp. active dry yeast

For the toppings:
1/2 of a Vidalia onion, sliced
8 to 10 mushrooms, sliced
2 cups fresh spinach, chopped
2 Tbsp. olive oil
1 tsp. dried thyme
1 Tbsp. toasted sesame seeds
1/2 tsp. coarse salt
crushed black pepper, to taste

Preheat the oven to 400 degrees.

To make the dough in a bread machine: Combine the ingredients in the bread machine in the order listed. Use the “dough” setting.

To make the dough by hand: Combine the yeast, warm water, and sugar in a large mixing bowl and set aside for five to ten minutes. When there’s about half an inch of froth on top, the yeast is ready. Add the olive oil and salt. Add the flour gradually and keep kneading the dough until it’s smooth.

Roll the dough out onto a lightly greased baking sheet. Bake it in the oven for about five minutes, just until the top looks golden.

Remove the crust from the oven and arrange the sliced onions, mushrooms, and chopped spinach on top. Drizzle the pizza with olive oil and sprinkle it with salt, pepper, thyme, and sesame seeds.

Bake for five to ten minutes more, until it looks done.

Posted in: Pizza, Pasta, & Carbs, Recipes | 1 Comment »

Chickpea Peanut Curry

July 30, 2010

Chickpea peanut curry served over rice.

1 yellow onion, diced
1 Tbsp. olive oil
1/4 tsp. salt
1/8 to 1/4 tsp. cayenne pepper
crushed black pepper, to taste
1 (28 oz.) can diced tomatoes, drained
1 (28 oz.) can chickpeas, drained and rinsed
4 cups fresh spinach, chopped
2 Tbsp. peanut butter

In a large sauce pan, toss the diced onion with the olive oil and salt. Saute over medium heat until the onion is softened and transparent.

Add the cayenne, black pepper, and tomatoes. Saute for five more minutes, then add the chickpeas.

When the chickpeas have heated through, add the spinach and peanut butter. Stir constantly until the peanut butter is thoroughly incorporated and the spinach is wilted. Serve over rice, garnish with chopped peanuts.

Posted in: Curries & Rice, Recipes | 2 Comments »

Lentil Stew

July 30, 2010

Lentil stew served in a blue bowl.

1 yellow onion, diced
1 Tbsp. olive oil
1/4 tsp. salt
4 ribs of celery, chopped
3 large carrots, chopped
3 cloves of garlic, minced
1 (28 oz.) can crushed tomatoes
1/2 tsp. cumin
1/2 tsp. dried oregano
1/2 tsp. dried sage
crushed black pepper, to taste
2 1/2 cups lentils
2 Tbsp. red wine vinegar
5 cups fresh spinach, chopped

In a large pot over medium heat, toss the diced onion with the olive oil and salt, saute until the onion is just transparent. Add the celery and carrots, saute until both have just softened.

Add the garlic, crushed tomatoes, cumin, oregano, sage, and pepper. Stir constantly for one minute, then add the lentils.

Add 3 empty tomato can-fulls of water, bring to a rolling boil, then reduce the heat and let simmer for 20 to 30 minutes, or until the lentils are fully cooked.

Add the vinegar. Add the spinach one handful at a time, stirring until it’s wilted. Serve immediately.

Posted in: Recipes, Soups & Salads | No Comments »