Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
Divider

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

Divider

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

Divider

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

Divider

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

Divider

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

Divider

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

Divider

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

Divider

Ancient Grain Mocha CakeFor the ultimate indulgence and for seriously special occasions only, is this Ancient Grain Mocha Cake. Made with Kamut and Spelt Flours this rich cake just needs a small slice – just to be polite you know. A little heartier than a typical ‘white flour’ cake but just as delicious. ~ Enjoy! J

Ingredients

Cake

Mocha Fudge Sauce

  • 1/2 cup coconut milk (full fat organic, shake can well)
  • 1 cup Anita’s Organic Chocolate Chips
  • 2 tsp unrefined coconut oil
  • 1 tsp finely ground coffee beans
  • 1/2 tsp vanilla powder
  • pinch or 2 of sea salt

Divider

Banana Muffins & Banana LoafBanana’s like avocados seem to have two levels of ripeness in our house – rock hard and inedible or ‘oh my goodness I have to use this today’. Those overripe bananas that don’t end up in the freezer for smoothies inevitably become one of the many Banana Chocolate Chip Muffin or Loaf recipes that fill my recipe collection. Thankfully they are the family favourite, go to muffin so that’s a good thing with my banana management skills. Here I have used a mixture of Fine Grind Spelt Flour and White All Purpose Spelt Flour. The recipe can easily be adjusted to use more or all whole grain spelt flour and or Emmer Flour as well. Or if whole grain spelt flour isn’t your thing just use all white. I like this 50/50 mixture but vary the amounts of the whole grain spelt frequently. The textures will vary depending on the ratios you use but all equally as delicious no matter what you choose. ~ Enjoy! J

Ingredients (Makes 12 to 14 Muffins or One Loaf)

Divider

Einkorn Apple CakeEinkorn Flour has a great taste and light texture so lends itself very well to many baking applications. So we started off with a delicious cake made from our Einkorn Flour that is fantastic on its own. But then we thought – can it be made any better – well of course. This moist cake can be taken up a notch and turned into an extra special dessert. Firstly we tried a simple glaze made from icing sugar and the leftover juice we squeezed out of the grated apple. Nice, perfectly ok, but not quite what we were looking for. Frosting? Maybe but not this time – so we tried this caramel sauce instead. Super yummy and easy to make and was just perfect. So here it is – try it with and without – see what you think. ~ Enjoy J

Ingredients
  • 2 tbsp chia seeds
  • 6 tbsp water
  • 1/4 cup Anita’s Organic Coconut Sugar
  • 1/3 cup Anita’s Organic Cane Sugar or Mascabado Sugar
  • 1/2 cup neutral tasting oil (sunflower/safflower etc)
  • 2 tbsp molasses
  • 1 tsp vanilla extract (or 1/2 tsp vanilla powder or seeds from 1 vanilla bean)
  • 1 1/4 cup apple (about 2 medium apples), peeled; cored; grated and squeezed (place grated apple into a sieve and squeeze out as much juice as possible)
  • 1 cup milk or non-dairy milk
  • 1 cup Anita’s Organic Einkorn Flour
  • 1/2 cup Anita’s Organic Spelt All Purpose White (or more Einkorn – the cake will be a little denser but still awesome)
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup Anita’s Organic Rolled or Quick Oats
  • 1/2 cup walnuts; chopped

Divider

"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