We’ve had a lot of fun in the last few weeks making bread in the test kitchen. Bread of all shapes and sizes; from Artisan Spelt & Kamut bread to a three day Sourdough; a no knead Red Fife bread to a rustic 100% Einkorn loaf. The following recipe adapted from the ‘Savoring Today’ website is a very tasty French bread and perfect for any occasion. To me you can’t beat that first slice of bread from a fresh loaf; still warm from the oven whether it’s dipped in olive oil & balsamic vinegar; caressed with butter or spread with your favourite homemade organic jam, that first slice is unbeatable! And most importantly the bakers reward for the all the effort put in to making such deliciousness.
Bread making can be a little ominous to those first starting out but a very rewarding skill to learn and pass down to future generations. I am, by no means, an expert more like a fledgling learning to fly but if I had any advice to give for new bread makers it would be don’t be rushed (bread likes time); start simple (bread only really needs flour; salt; yeast and water) move up to more enhanced techniques & flavours when you have mastered the basics; knead by hand if you can – get used to the feel of the dough and how it changes; soak whole grain flours before using them; and try to avoid using extra flour when kneading. Learn from others as much as possible (thank you Marco www.vancouverpastryschool.com ) and remember to have fun!
Total Time: 4 hours, 30 minutes Yield: 2 loaves
Deliciously rustic scone with the nutty flavour of walnuts. Cranberries give the scones a sweet and tart flavour all at the same time. To personalize your scones you can use any nuts or dried fruit. Serve warm with butter or cream and your favourite hot drink of choice. Yummy!
- 2 cups Anita’s Organic Sprouted Kamut Flour
- ¼ cup Anita’s Organic Light Brown Sugar
- 3 tsps Organic Baking Powder
- ½ tsp Sea Salt2 Tbsps Butter
- ¾ cup Anita’s Organic Dried Cranberries
- ½ cup Organic Chopped Walnuts
- 1 cup Organic Plain Yogurt
- 2 Tbsp water
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!
- 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
We made this bread in a loaf pan as well as a baking stone. I found the loaf on the baking stone had a softer crust. The loaf is dense but flavor and texture is fabulous.
- 6 to 6 ½ cups Emmer Flour
- 1 Tbsp sea salt
- ¼ tsp yeast
- ¼ cup whole brown flaxseed
- 3 cups cool water
Mix in bowl or pail. Store in covered container for at least 24 hours – room temperature. Turn out on a floured surface and knead as with any bread recipe. A small amount of flour (Less than ½ cup) used when kneading to make it less sticky. Knead approximately 3 – 4 minutes but *Don’t overwork*
How much easier could it be?
Layer up the flavors and nutrition profile of this dish by adding some raw or lightly steamed vegetables, nuts and seeds of your choice. How about some sharp cheddar and salsa, or chopped fresh cucumber, avocado and chopped cilantro. Try roasting some of your favorite root vegetables along with lots of whole garlic cloves. Once roasted, squeeze out the garlic cloves from their skins and toss them into the rice & lentils along with a splash of balsamic vinegar. The possibilities for this simple dish are endless!
- l ½ Cup Anita’s Short Grain Brown Rice or substitute with any wholesome, whole grain rice. Try switching to our Wild Rice Blend or maybe some deep purple, high anti-oxidant rich Forbidden Rice.
- ½ Cup Anita’s Organic Unpeeled Red Lentils (or French Green Lentils)
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.
- 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
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.
- 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
- 1lb/454g tart apples, peeled, cored and finely chopped (or grated)
- 8 oz/227g vegetable suet (if you can find it) or 6oz of vegan ‘butter’ melted
- 6oz/170g Anita’s Organic Thompson Raisins
- 6oz/170g Anita’s Organic Sultana Raisins
- 8oz/227g Anita’s Organic Unsulphured Turkish Apricots
- 12oz/340g Anita’s Organic Light Brown Sugar
- Grated rind and juice of 2 oranges & 2 lemons
- 2oz/60g whole almonds, chopped (omit for nut free version)
- 4 tsp ground all spice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg – freshly ground is best
- 6 tbsp brandy
For Pie Pastry:
- 2 cups Anita’s Organic All Purpose Unbleached White Flour
- ¾ cup vegan butter/solid fat of choice
- Pinch salt
- ¼ cup ice cold water (approx)
Place all the ingredients in a heavy based pot and bring to the boil. Turn down heat and simmer on low for approximately 30 minutes, stirring frequently. The mixture is ready when it is thick and gooey with a jam like consistency and the apples are cooked through. If using within a week or two, the mincemeat can be kept in an airtight container in the fridge. Freezing works well but for longer storage use a preferred canning method.
During our recipe testing for this month’s newsletter we were trying to find something tasty; stress free and nutritious for a Christmas Eve dinner.
This dish is a perfect winter warmer for any occasion but especially great when you need a ‘no nonsense’, nutritious one pot meal in a hurry. Though I prefer the flavors of this stove top method I have also put all the ingredients in my slow cooker before and it works very well. A great one-pot meal to come home to after a busy day of festive preparation. Enjoy!
For the stew:
- 1 ½ tbsp olive oil
- 1 tsp cumin seeds
- ¾ tsp ground cumin
- 1 ½ tsp ground cinnamon
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp fennel seeds
- 1 tsp dried basil
- ¾ tsp sea salt