Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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may-newsletter-thumbnailThis month the spotlight is on whole wheat flour – simplicity at its best. We are showcasing some delicious recipes using whole wheat flour and whole wheat pastry flour. Trust us, these are delicious!

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This Month’s Recipes:

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Rhubarb Bread

May 5, 2016

Rhubarb LoafIt’s rhubarb season and if you haven’t already turned all of your rhubarb into delicious crumbles then why not try some Rhubarb Bread. What better way to highlight this delectable seasonal treat than in a sweet loaf, perfect for breakfast with a nice cup of tea. This hearty tea bread is just the right combination of sweet and tart with a hint of warming spices. Enjoy ~J

Ingredients
  • 3/4 cup + 2 tbsp non-dairy milk
  • 1/2 tsp apple cider vinegar
  • 1/2 cup sunflower oil (or other neutral tasting oil)
  • 1/3 cup Anita’s Organic Light Brown Sugar
  • 1/4 cup Anita’s Organic Cane Sugar
  • 1 1/2 cups rhubarb, chopped finely
  • 1/2 cup walnuts, chopped
  • 1 1/2 cups Anita’s Organic Whole Wheat Pastry Flour
  • 1 cup Anita’s Organic All Purpose Flour
  • 1 tsp powdered ginger
  • 1 tsp cinnamon
  • 1/4 tsp powdered cloves or all spice
  • 2 tsp non-alum baking powder
  • 1/2 tsp non-alum baking soda
  • 1/2 tsp salt

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Ruperty's Red Fife Cranberry CakeThis delicious cake has simple flavours and a great texture. With the addition of the nuts and dried fruit each bite is full of comforting yumminess. We used our Red Fife Flour in this recipe but it can easily be substituted for Fine Grind Whole Wheat or Whole Wheat Pastry Flour. Is this cake named aft er an intrepid explorer, a famous inventor, or a beloved family member? Nope – just Rupert the dog who wouldn’t take his eyes off the cake or move while the photos were being taken. Sadly for him his doe eyed pleading didn’t get him any cake. So maybe it should be called Not-Rupert’s Red Fife Cranberry Cake. Enjoy ~J!

Ingredients
  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 3/4 cup Anita’s Organic Cane Sugar
  • 1/3 cup sunflower oil (or other neutral tasting oil)
  • 1 tsp vanilla extract (or 1/2 tsp vanilla powder or seeds from 1 vanilla bean)
  • 3/4 cup Anita’s Organic Red Fife Flour
  • 3/4 cup Anita’s Organic All Purpose White Flour (or more Red Fife if 100% whole grain option required)
  • 1/2 tsp cinnamon
  • 2 tsp non-alum baking powder
  • 1/2 tsp salt
  • 1/4 cup Anita’s Organic Wheat or Oat Bran
  • 1/2 cup Anita’s Organic Coconut Chips
  • 3/4 cup walnuts, chopped
  • 1/2 cup Anita’s Organic Cranberries

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Mocha Cappuccino CupcakesAh cupcakes – that ever so sweet, ever so indulgent little culinary pleasure. It’s almost like having your own little birthday cake anytime of the year. There are no end of recipes, variations and adaptations with more and more weird and wonderful flavours and textures being invented all the ti me (what would Food Network do without them??). But sometimes simplicity is the best and these little beauties don’t disappoint. The fl our ratio can be adapted but we just used 100% Whole Wheat Pastry Flour in these and they work really well. Traditionally made with white flours such as All Purpose White; Cake & Pastry; and or All Purpose White Spelt Flour these cupcakes made with the whole grain goodness of our Whole Wheat Pastry fl our are just perfect. Enjoy! ~J

Adapted from Vegan Cupcakes
Take over the World by Isa Chandra
Moscowiz & Terry Hope Romero

Ingredients (Makes 12 large or 36 mini cupcakes)

Cupcakes

  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 2 tbsp very finely ground dark coffee beans (super fine to avoid gritty, bitter cupcakes)
  • 3/4 cup Anita’s Organic Cane Sugar
  • 1/3 cup sunflower oil (or any other neutral tasting oil)
  • 2 tsp vanilla extract
  • 1 cup Anita’s Organic Whole Wheat Pastry Flour (or 50/50 mixture of All Purpose White & Whole Wheat Pastry)
  • 1/2 cup Anita’s Organic Cocoa Powder
  • 1/4 tsp salt
  • 1/2 tsp non-alum baking powder
  • 3/4 tsp non-alum baking soda

Frosting

  • ½ cup non- dairy shortening (softened)
  • ½ cup non-dairy butter substitute (softened)
  • 3 ½ cups Anita’s Organic Icing Sugar
  • Seeds from 1 vanilla bean
  • A few tablespoons non-dairy milk

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anitas-newsletter-thumb-april2016This month’s feature is on our pantry stales – dried beans and legumes. The little nuggets pack a lot of nutritional power and should grace our plates much more frequently. Read more in our newsletter and check out this month’s recipes.

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This Month’s Recipes:

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Veggie Sushi

April 6, 2016

(Sushi Rolling Mat Required)

Veggie SushiWe love making sushi in our house. It’s a very hands on type of dinner where everyone can get involved. It is also a fun way to experiment with new flavours and to perfect your sushi rolling techniques. The preparation takes longer than the assembly but we like to all sit down together and get rollin’! Try any combination of flavours you like; use whatever protein you wish – you can even make fruit sushi. Next time you are planning a dinner party grab some extra rolling mats and let your guests make their own. Enjoy ~ J

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Red Beans & Rice

April 6, 2016

Red Beans & RiceHaving never eaten Red Beans and Rice before I wasn’t sure what to expect. But after seeing a few recipes (well lots really) floating around the virtual world I thought I’d give it a go. At first glance the recipe doesn’t scream flavour and when making it I wasn’t sure how it was going to pan out but I was pleasantly surprised. It quickly came together and my how yummy it tasted. It is warm, comforting and full of flavour. Just perfect for a cold and rainy B.C day. Enjoy! ~J

Ingredients
  •  2 cups white or brown basmati rice
  •  3 cups cooked kidney beans (or pinto beans), divided
  •  3 cups vegetable stock
  •  4 vegan or regular sausages, cut into quarters lengthwise and chopped into cubes
  •  1 tbsp olive or coconut oil
  •  1 large onion, finely chopped
  •  4 cloves garlic, minced
  •  1 tsp celery seed
  •  1 tsp chili powder
  •  1 tsp dried thyme
  •  salt and pepper to taste
  •  1/2 cup scallions, thinly sliced on the bias

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Sorrel Hummus

April 6, 2016

Sorrel Hummus

Hummus and other types of bean dip are an easy and delicious way to add protein; fibre and other essential nutrients to your diet. This particular recipe utilizes the seasonal availability of sorrel which has a subtle tart, lemon flavour with a texture and appearance not dissimilar to spinach. Sorrel (currently available from The Local Harvest Market) is rich in vitamin C but can be substituted with spinach if not available. If using spinach add a 2 tablespoons of freshly squeezed lemon juice. Dried garbanzo beans need to be prepared ahead. To prepare enough garbanzos for this recipe pre-soak 2/3 to 1 cup dried beans overnight (or for at least 8 hours) in a large bowl of water. Drain and rinse the beans; place them in a large pot and cover with water (a few inches above the level of the beans). Bring to the boil and then reduce to a simmer. The cooking time will vary depending on the size of the beans but usually take approximately 1 to 1 1/2 hours. Allow the beans to cool fully before making the hummus. Enjoy – J

Ingredients
  • 2 cups garbanzo beans; cooked from dry or canned
  • 1 to 2 cloves garlic, minced (add 2 if you like garlic!!)
  • 1/4 tsp salt
  • 1/8 tsp black pepper, freshly ground
  • 3 tbsp olive oil
  • 3 tbsp water
  • 2 tbsp tahini
  • 2 cups sorrel, remove and discard any thick woody stems

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march-2016-newsletter-thumbThis month we are focusing on our four ancient grains: Spelt, Kamut (Khorasan Wheat), Emmer (also known as Farro) and Einkorn. These flours have thousands of years of history and still make some delicious dishes to this day.

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This Month’s Recipes:

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Cheese Baby Greens Savoury MuffinsMuffins – so many parameters and connation’s for this popular pastry item. From the streusel topped fruit muffins; power packed breakfast muffins to our new favourite – savoury muffins. They make a great accompaniment to soups; stews and chili’s or just on their own warm from the oven with a touch of butter. They are a great way to get kids to eat vegetables (and reluctant adults too) and make a perfect portable lunch item! Try different vegetables – grated carrots and zucchini; sundried tomato and olives. Just remember that vegetables with a high moisture content need to have the juice squeezed out or the muffin batter will be too wet . Any leftover vegetable pulp from juicing this morning?? Don’t waste it – try using it in a savoury muffin. ~ Enjoy! J

Ingredients
  • 1 tbsp chia seeds
  • 3 tbsp water
  • 1 1/2 cups non -dairy milk
  • 1 tsp apple cider vinegar
  • 1/4 cup olive oil
  • 1 cup baby greens, tightly packed and chopped finely (we used baby kale; chard and spinach)
  • 3/4 cup non-dairy ‘cheese’ (or regular if no dietary restrictions)
  • 1 cup Anita’s Organic Spelt Flour (Fine Grind or Sprouted) or Anita’s Organic Emmer Flour
  • 1 cup Anita’s Organic Spelt (All Purpose White Spelt)
  • 1/3 cup nutritional yeast
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 2 tsp yellow mustard powder
  • 1/2 tsp freshly ground black pepper

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"We've worked with Anita's Organic Mill for more than ten years, and what's impressed us most is not only their passion and commitment to current and emerging organic products, but their flexibility and dependability."

~ Artisan Bake Shoppe