Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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carrot-lentil-soup

When the weather is still a little cool outside there is nothing more comforting than a delicious bowl of soup and this one is no exception. The sweetness of the carrots are paired beautifully with the gentle heat from the spices. Split Red Lentils add a hearty thickness to the soup and the coconut milk lends a richness that brings all the ingredients together. Serve hot with fresh warm bread (Magpies Bakery Focaccia pictured); roasted garlic potatoes and a good helping of the Kale Salad. Enjoy ~J

Serves 4

Ingredients
  • 1 tbsp olive oil
  • 1 onion, chopped finely
  • 2 cloves garlic, minced
  • 2 tsp cumin seeds
  • 2 generous pinches chili flakes
  • 5 cups carrots, chopped finely or grated
  • 5 cups vegetable stock
  • 3/4 cup Red Split Lentils, rinsed and picked over
  • 1 can organic coconut milk (regular or lite)
  • salt and pepper to taste

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Sirloin Steak Pita Wrap

Mike has been busy in the kitchen perfecting his Whole Wheat Pita recipe. Made with Anita’s Stone Ground Whole Wheat Flour it’s a great blank canvas for any type of filling. You will be able to find this on the Bistro menu for the month of March or why not try and make it yourself. Enjoy! ~J

Serves 8

Steak Mix:

Sirloin steak cut into cubes, size preference is your own, need 5-6 cubes per Pita.

Season the steak with the following marinade:

  • 3 cloves garlic
  • 1/4 tsp each – basil, oregano, marjoram, thyme, and salt
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil

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organic vegetable stromboliI stumbled across this recipe whilst looking for an alternative to a regular sandwich. The thought of oven roasted garlic teamed with delicious eggplant and zucchini certainly set my taste buds a twitching. The recipe can be easily adapted to include whole grain flours in the dough and different vegetables for the filling. Grilled peppers; mushrooms and sundried tomatoes would all work very well. Try making this recipe when you next have left over grilled/roasted veggies – just make sure they are not too wet or your Stromboli will be super soggy. Enjoy! – J

Ingredients
  • 1 large eggplant
  • 2 medium zucchini
  • Sea salt/Himalayan salt

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Oats for dinner – oh yes you can! This delicious take on the traditional Italian Risotto is a fabulously simple way of incorporating oats into your diet. The Steel Cut Oats act very much like the traditionally used Arborio Rice as they release their starch and give this dish its beautiful creamy texture. Panfry or grill some whole asparagus spears tossed in a little olive oil just for that added something something. We served ours with a crisp green salad and steamed organic broccoli. Enjoy – J

Recipe (serves 2)

Ingredients
  • ½ tbsp olive oilSteel Cut Oat Risotto
  • 100g Anita’s Organic Steel Cut oats
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 250g asparagus, washed and sliced
  • 100g crimini mushrooms, sliced
  • 1 litre of vegetable stock (we used Pacific Organic Low Sodium)
  • 2 to 3 tbsp nutritional yeast (optional)

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So recently we have been making a very conscious effort to stick to healthy eating in our house. Are we perfect? Far from it, I bake yummy vegan treats so no more needs to be said on the matter! But one of the things I have insisted on is well planned out meals every week, all cooked from scratch with wholesome ingredients and as organic as humanly possible.

This isn’t rocket science and certainly nothing new but it helps to keep us focused on healthy eating and avoids impulse buys and quick fix, maybe not so healthy, meals. So where is this going, oh yes, my menu planning was how I found this recipe. I was looking for a different kind of side dish to accompany almost any meal and happened across this one. It was very quick and simple to make, tasty and could be easily adapted to suit anyone’s taste. Enjoy!

Ingredients:
  • 2 cups emmer, (see Tip)
  • 4 cups water
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced

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This delicious soup reminded me of a trip to Italy many years ago. A hearty soup, packed with flavor and nutrition. The Chickpea Parmigiana really elevates the soup to another level, adding a sharp tang that you would associate with parmesan cheese. This recipe served us well, with 4 large dinner helpings and enough left over for us all to take for lunch the next day.

Ingredients:
  • 1 cup Anita’s Farro (Emmer) Kernels
  • 2 tbsp olive oil
  • 4 cloves garlic, peeled and minced
  • 1 large yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 1 large carrot, peeled and finely diced
  • 14-ounce can fire-roasted diced tomatoes (I used regular diced tomatoes)
  • 2 tsp crumbled dried rosemary
  • ½ tsp sea salt
  • ¼ tsp ground sage powder
  • 8 cups of vegetable broth

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Ok, so I’ve lost count of how many times I have made hummus and also how many different varieties there have been. Hummus is a staple in our house and can be used as a dip, in sandwiches, as part of a mezze or as a side for salads. This recipe is one of my favorites and super simple to make.

Ingredients:
  • 1 cup cooked kidney beans (I used presoaked & cooked Anita’s Organic Red Kidney Beans)
  • 1 cup cooked chickpeas (I used pre-soaked & cooked Anita’s Organic Garbanzo Beans)
  • 4–4½ tbsp freshly squeezed lime juice (lemon juice works ok but doesn’t pack the same punch)
  • 1½–2 tbsp tahini
  • 1 medium clove garlic, sliced
  • 2–2½ tbsp extra virgin olive oil
  • ½ tsp sea salt
  • 1½ tsp chipotle hot sauce

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Ingredients:
  • ¼ cup extra virgin olive oil
  • 5 cups cooked Anita’s Organic Spelt Kernels (kamut; red fife and emmer all work well in this salad too)
  • 3 or 4 ripe tomatoes, diced or 2 cups cherry tomatoes halved
  • 2 unpeeled long English cucumbers – diced
  • 1 cup finely chopped onions/scallions/chives
  • 2 or 3 (or more) garlic cloves, finely minced
  • A large handful of fresh herbs chopped finely
  • Use any or a combination of: basil, cilantro, parsley, oregano, thyme, savory, or mint.
  • Sea salt and fresh ground black pepper to taste
  • A handful of crumbled Feta cheese (vegan Daiya Cheese works well if no dairy is required)
Directions:

Toss gently with 2-3 tsp of balsamic vinegar and serve immediately. Adjust seasonings after tasting. You may find more balsamic vinegar is needed depending on your taste preference.

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Ingredients:
  • 1 cup quinoa, rinsed
  • ½ cup canahua (Kaniwa) if not available use an extra ½ cup quinoa
  • 2 cups vegetable broth
  • ½ tsp sea salt
  • 1 tomato, seeded and diced
  • 1 cup corn, thawed or fresh cooked
  • 1 jalapeno, seeded and diced
  • 1 ½ cups chickpeas
  • ½ cup scallions, sliced
  • 2/3 cup parsley, chopped fine
  • 1/3 cup mint, minced
  • 1 avocado, peeled, pitted and diced
  • ¼ cup fresh lime juice

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Ingredients

Salad:

  • 2/3 cup dried black beans
  • 1 cup millet
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 carrot, shredded
  • 1 orange or red bell pepper, seeded and cut into thin strips
  • 2 jalapeño peppers, seeded and cut into thin strips
  • 1 pint cherry tomatoes, halved
  • Handful fresh parsley, chopped

Dressing:

  • Juice of 2 lemons
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon chilli powder

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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