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Tag Archive: fall

Chickpeas and Dumplings

September 2, 2014 Print this page

The idea for this soup was born when I wanted to make my chicken soup but had just eaten chicken for dinner the night before. What was a girl to do? Well, make it without meat, that is…and throw in some chewy, doughy dumplings! Voila–chickpeas and dumplings. 

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 6 servings

FOR THE CHICKPEAS:

2 cups of dried chickpeas

2 teaspoons of apple cider vinegar (one with active enzymes, like Bragg’s)

1 strip of kombu (found in the Asian section at grocery stores)

OR 1 15-ounce can of pre-cooked chickpeas

FOR THE SOUP:

2 tablespoons of olive oil

2 tablespoons of arrowroot powder

1 large onion, chopped finely

4 large carrots, chopped finely

2 stalks of celery, chopped finely

1 teaspoon of salt

2 teaspoons of poultry seasoning

1/2 teaspoon of turmeric

6 cups of vegetable stock (preferably homemade or low sodium)

1 cup of apple cider

FOR THE DUMPLINGS:

1 1/2 cups of almond flour

1/2 cup of tapioca powder

1/2 teaspoon of salt

1/3 cup of vegetable broth

Directions

First, cook your chickpeas. I always make my beans from scratch–canned beans always give me indigestion, and personally, I find home-cooked beans to have much more flavor. 

Soak the chickpeas in a bowl of warm water and the apple cider vinegar overnight. This will help lower the level of anti-nutrients (like phyates and lectins) and break down the long-chain carbohydrates that are difficult for your body to digest.

The next day, drain the chickpeas and rinse them well with fresh water. Place them in a medium saucepan, cover with fresh water (enough to cover the beans by at least 2 inches), and bring it to a boil. Once bubbling, add in the strip of kombu (a kind of seaweed that also has enzymes to help break the beans down), and reduce the heat to low. Cook until the beans are soft and tender, about 2 to 3 hours.

Now that your chickpeas are ready, get started on the soup base.

In a dutch oven, heat the olive oil over medium heat until beginning to sizzle. Add the arrowroot powder and cook for 3-4 minutes, stirring occasionally to help brown it a bit.

Next, add in the onion. Let it saute for five minutes, then add carrots and celery.

Let all of the veggies saute together for another 5 minutes, then pour in the salt, poultry seasoning, and turmeric. Stir to cover the vegetables with the spices and let saute for another 2 minutes.

To the vegetables, add the cooked chickpeas, vegetable stock, and apple cider (the SECRET ingredient!). I made my own vegetable stock, but if you use store-bought, please purchase the low-sodium variety! Increase the heat to high and bring everything to a boil, then turn it down to low and cook for another 30 minutes.

Meanwhile, make the dumplings, adapted from this recipe.

In the bowl of a food processor, combine the almond flour with the tapioca powder, 1/2 teaspoon of salt, and 1/3 cup of vegetable broth. Pulse for about 30 seconds until a soft dough is formed, then simply roll into balls and drop into the soup for 25 minutes.

Serve hot and eat with a big old spoon. Enjoy!


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Chickpeas and Dumplings (gluten-free + vegan)

September 2, 2014 1 Comment Print this page

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As nights and mornings gradually grow colder, I love having something warm to eat. While summer weather is beautiful and I do adore Sun Gold tomatoes, nectarines, and grilling, fall and winter are my favorite seasons for food. Soup, stews, and braises are truly some of my favorite things to cook: throw everybody in a pot, cook over low heat for a long time, and remove the lid to discover broth-infused veggies, perfectly-cooked beans, and meat that falls apart with the touch of a fork. There is nothing better on a dreary November night. Nothing. Except a molten chocolate lava cake.

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Perhaps September 2nd is a bit premature to start talking about fall food, but I started school last Monday, and school means fall, so there. I want my soup and I want it now.

Especially a soup as tasty as this one!

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The idea for this soup was born when I wanted to make my chicken soup but had just eaten chicken for dinner the night before. What was a girl to do? Well, make it without meat, that is…and throw in some chewy, doughy dumplings! Voila–chickpeas and dumplings.

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In addition to being incredibly filling and warming–it kept me warm all through the freezer that is my French class (to quote my teacher, “Pourquoi il fait toujours froid dans ma salle de classe?!”)–this soup provides a healthy serving of vegetables and a good source of protein from the beans and dumplings. Traditional chicken and dumplings includes cream, but I decided to leave it out–we didn’t miss it in the slightest. (We don’t like cream soups very much, anyway.) You’ll be too busy sipping away at that flavorful broth, perfectly accented by my secret ingredient.

Want to find out what it is? Keep reading–and make this dish while you’re at it. 😉

First, cook your chickpeas. I always make my beans from scratch–canned beans always give me indigestion, and personally, I find home-cooked beans to have much more flavor.

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Soak 2 cups of chickpeas in a bowl of warm water and 2 teaspoons of apple cider vinegar (one with active enzymes, like Bragg’s) overnight. This will help lower the level of anti-nutrients (like phyates and lectins) and break down the long-chain carbohydrates that are difficult for your body to digest.

The next day, drain the chickpeas and rinse them well with fresh water. Place them in a medium saucepan, cover with fresh water (enough to cover the beans by at least 2 inches), and bring it to a boil. Once bubbling, add in a strip of kombu (a kind of seaweed that also has enzymes to help break the beans down), and reduce the heat to low. Cook until the beans are soft and tender, about 2 to 3 hours.

Now that your chickpeas are ready, get started on the soup base.

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In a dutch oven, heat 2 tablespoons of olive oil over medium heat until beginning to sizzle. Add 2 tablespoons of arrowroot powder and cook for 3-4 minutes, stirring occasionally to help brown it a bit.

Next, add in 1 large onion chopped into small pieces. Let it saute for five minutes, then add 4 large carrots and 2 stalks of celery also chopped into small pieces.

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Let all of the veggies saute together for another 5 minutes, then pour in 1 teaspoon of salt, 2 teaspoons of poultry seasoning, and 1/2 teaspoon of turmeric. Stir to cover the vegetables with the spices and let saute for another 2 minutes.

By the way, vegans and vegetarians–poultry seasoning does not contain any meat, quite the opposite, in fact: it’s a combination of lots of yummy herbs like rosemary, thyme, marjoram, and others.

To the vegetables, add the cooked chickpeas, 6 cups of vegetable stock, and 1 cup of apple cider (the SECRET ingredient!). I made my own vegetable stock, but if you use store-bought, please purchase the low-sodium variety! Increase the heat to high and bring everything to a boil, then turn it down to low and cook for another 30 minutes.

Meanwhile, make the dumplings, adapted from this recipe.

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In the bowl of a food processor, combine 1 1/2 cups of almond flour with 1/2 cup of tapioca powder, 1/2 teaspoon of salt, and 1/3 cup of vegetable broth. Pulse for about 30 seconds until a soft dough is formed, then simply roll into balls and drop into the soup for 25 minutes.

Serve hot and eat with a big old spoon. Enjoy! 🙂

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What is your favorite fall soup? Leave me a comment here or on Facebook and let me know!


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Pumpkin Spice Frosting

December 21, 2013 Print this page

The quintessential fall flavors, all in one delicious frosting. Serve on top of Pumpkin Spice Latte Cupcakes.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield Enough frosting for 8 cupcakes

1/2 cup of palm shortening

1/2 cup of pumpkin puree (preferably fresh)

1/3 cup of maple syrup

1 tablespoon of pumpkin pie spice

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

A generous pinch of salt

Directions

In the bowl of a stand mixer, beat together the palm shortening, pumpkin puree, maple syrup, pumpkin pie spice, arrowroot powder, coconut flour, and salt together on high speed until light, fluffy, and doubled in volume, about 5 minutes.

With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

Pipe onto Pumpkin Spice Latte Cupcakes.


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Pumpkin Spice Latte Cupcakes

November 19, 2013 Print this page

These cupcakes are a perfect fall treat for both little kids and big kids! Hinted with notes of autumnal deliciousness, they’re sure to please any palate.

Ingredients

Prep Time 30 min
Cooking Time 30 min
Total Time 1 hr
Yield 8 cupcakes

FOR THE CUPCAKES:

4 eggs

1/3-1/2 cup of maple syrup

1 cup of pumpkin puree (preferably fresh)

1/2 cup of full-fat coconut milk

1 tablespoon of vanilla extract

1 teaspoon of apple cider vinegar

1/4 cup of coconut oil, melted

1/2 cup of coconut flour

2 tablespoons of tapioca flour

2 tablespoons of pumpkin pie spice

1 teaspoon of baking soda

A generous pinch of salt

FOR THE FROSTING:

1/2 cup of palm shortening

1/2 cup of pumpkin puree (preferably fresh)

1/3 cup of maple syrup

1 tablespoon of pumpkin pie spice

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

A generous pinch of salt

FOR THE CARAMEL:

1/4 cup of water

1/2 cup of coconut nectar (can be substituted with honey)

1 1/2 tablespoons of sunflower seed butter (can be substituted with smooth almond butter)

Directions

FOR THE CUPCAKES:

Preheat the oven to 350 degrees and line a muffin tin with liners. You can use festive Halloween ones for some added flair, but I like using parchment liners because they don’t stick to the cupcakes and are good for the environment.

In the bowl of a stand mixer (or by hand, if you’re feeling really ambitious), beat the eggs on medium-high until light and fluffy, about 3-4 minutes. They should be pale yellow in color and have small bubbles forming at the top.

Turn the speed down to low and slowly mix in the maple syrup, pumpkin puree, full-fat coconut milk, vanilla extract, and apple cider vinegar. Mix for a minute or two longer, then slowly drizzle in the coconut oil and mix until everything is fully combined.

In a separate bowl, sift together the coconut flour, tapioca flour, pumpkin pie spice, baking soda, and salt, then stir just to combine. With the mixer on low, mix in half of the dry-ingredients, then the other, and mix until just combined. You don’t want to over-mix!

Using two large spoons, scoop the batter into the muffin liners, filling them each up about 3/4 of the way. I made 8 cupcakes, but you might wind up with 9, 10, or even 11 depending on how big your eggs were and how much everything was mixed.

Bake until golden brown on top and a toothpick comes out clean in the center, about 30 to 35 minutes. For the best texture, bake a little on the longer side to give coconut flour cupcakes more of a “crumb” feel.

Let cool in the muffin tin for 15 to 20 minutes, then transfer to a cooling rack to come to room temperature.

FOR THE FROSTING:

In the bowl of a stand mixer, beat together the palm shortening, pumpkin puree, maple syrup, pumpkin pie spice, arrowroot powder, coconut flour, and salt together on high speed until light, fluffy, and doubled in volume, about 5 minutes. With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

FOR THE CARAMEL:

Combine the water, coconut nectar, and sunflower seed butter in a saucepan, then stir over medium-low heat until homogeneous and slightly darkened in color. If the caramel starts to harden while you frost, no worries: just pop it back over medium-low heat and whisk a bit!

TO ASSEMBLE:

Applying gentle pressure, squeeze the frosting on the cupcakes in a swirling motion, starting from the outside and working your way in. Dip a small spoon in the caramel just to cover it, then slowly drag it across the top of the cupcake to create stripes. Repeat until the desired amount of caramel is on the cupcake. Dust the top with some cinnamon.


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Pumpkin Spice Latte Cupcakes

November 19, 2013 Leave your thoughts Print this page

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I really have no idea how someone came up with a pumpkin spice latte. I mean, who puts pumpkin in coffee? Seems like a weird combination.

If you think about it, pumpkin doesn’t actually taste what people claim it to be. What we tend to classify as pumpkin flavored is really the combination of cinnamon, clove, allspice, and nutmeg, usually with some maple syrup thrown in there. On  its own, pumpkin really doesn’t taste like much…it tastes like, well, a squash. The mysteries of the food world.

Personally, I’d rather eat my dessert than drink it. Not that I don’t love a good mocha or milkshake, but I find a cupcake or cookie much more satisfying. These cupcakes taste just like the popular drink–and they’re so much healthier, too! If you want to impress guests for Thanksgiving, this recipe is a great choice: I’ve tripled it before, and the cupcakes turned out just as tastily. (Yes, I baked and frosted 28 gluten-free, grain-free, dairy-free, nut-free cupcakes.) Feel free to ask my taste-testers what they thought, but I think everyone really enjoyed these.

Ready to get baking? Let’s go.

Preheat the oven to 350 degrees and line a muffin tin with 8 parchment liners. Gluten-free baked goods tend to really stick to the pans and dishes they’re cooked in, so parchment liners help eliminate some of the messiness and leave you with a clean, beautiful dessert. When I watched people unravel their dessert, all of the cupcakes peeled easily from their wrappers!

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In the bowl of a stand mixer, beat 4 eggs on medium until pale yellow and bubbly, about 3-4 minutes, then add in 1 cup of pumpkin puree (preferably homemade), 1/3-1/2 cup of maple syrup (depending on how sweet you want it), 1/2 cup of coconut milk, 1 teaspoon of apple cider vinegar, and 1 tablespoon of vanilla extract. Mix on medium for one or two minutes more.

Slowly drizzle in 1/4 cup of melted coconut oil and mix for another minute. Stop the mixer while you prepare the dry ingredients.

In a small bowl, sift together 1/2 cup of coconut flour, 2 tablespoons of tapioca flour, 2 tablespoons of pumpkin pie spice, 1 teaspoon of baking soda, and a generous pinch of salt. Stir together to completely combine and set aside.

1/3 at a time, pour the dry ingredients into the wet ingredients with the stand mixer on medium-low. Once everything is completely combined, STOP. You don’t want to over-mix!

Using two large spoons or an ice cream scoop, drop the batter into the muffin liners, filling them each up about 3/4 of the way.

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Bake until the cupcakes are firm and golden brown on top, about 30 to 35 minutes. A toothpick should come out clean in the center.

Let the cupcakes cool in the tin for 15 or so minutes, then transfer to a cooling rack to come to room temperature. Make the frosting while you wait!

In the bowl of a stand mixer with the whisk attachment, beat together 1/2 cup of palm shortening, 1/2 cup of pumpkin puree, 2 tablespoons of arrowroot powder, 2 teaspoons of coconut flour, 1/3 cup of maple syrup, 1 heaping tablespoon of pumpkin pie spice, and a generous pinch of salt until light and fluffy, about 3 to 4 minutes. Taste and add more maple syrup, seasonings, or pumpkin, if necessary. With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

If you want to add extra decoration to your cupcakes, make this vegan caramel, adapted from a recipe from Healthful Pursuit. It’s super easy: just combine 1/4 cup of water, 1/2 cup of coconut nectar or honey, and 1 1/2 tablespoons of sunflower seed butter or smooth almond butter in a saucepan, then stir over medium-low heat until homogeneous and slightly darkened in color. If the caramel starts to harden while you frost, no worries: just pop it back over medium-low heat and whisk a bit!

To assemble the cupcakes, squeeze the frosting on the cupcakes in a swirling motion, starting from the outside and working your way in. Dip a small spoon in the caramel, let some of it drip off back into the saucepan, then drag the spoon back and forth on the surface of the frosting to create a drizzle pattern. Dust the top with cinnamon, and voila!

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What is your favorite fall drink? Leave me a comment here or on Facebook and let me know!


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