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Fluffy Gluten-Free Pancakes

Breakfast, Recipes, Sweets

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This was my first time making gluten-free pancakes and I’m happy to report this recipe produced some of the fluffiest pancakes I’ve ever tasted. Adding the cinnamon and maple syrup to the batter was a unique touch and ensured each mouthful was full of flavor. Props to Momables for the recipe; we ended up making two bowls of batter, one strictly followed the recipe while in the other I added a ripe banana and chocolate chips.  Insider tip: you wanna mush the banana with the wet ingredients, that way the banana-y goodness is evenly dispersed throughout your pancakes! Doubling the recipe gave us enough batter so we could have our fill and still have batter for pancakes the next morning.

If you don’t already have a gluten-free flour mix, here is a simple recipe for an all-purpose flour!

Gluten-Free Flour Mixture

1 cup sorghum flour
1 cup buckwheat flour
1 cup potato starch
1 teaspoon xanthan gum

Now, on to the pancakes . . .

1 cup of gluten-free all-purpose flour
1 Tablespoons flax
2 Tablespoons maple syrup
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon vanilla
¼ teaspoon salt
¼ cup of unsweetened applesauce
1 cup of milk (we used lactose free, and Momables says you can use anything even dairy free milks like Almond)

Note: You want to gradually add the milk, stirring as you go, to make sure your batter isn’t lumpy!

While the pancakes were a’cooking I simmered a cup of frozen strawberries until they had turned into a compote of sorts (although I didn’t add any sugar or syrup) and poured it over the pancakes.

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Zucchini + Carrot Ribbon Salad

Recipes, Vegetables

You know what is fantastic? This vegan gluten-free vegetable “noodle” salad. A vegetable spiral is on my Kitchen Wishlist but until then my trusty peeler does a bang-up job of peeling veggie ribbons. I also added thinly sliced red peppers, edamame beans, and sliced green onion, tossing everything in a simple peanut dressing.

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For my pasta loving boyfriend I tossed a handful of this into some leftover spaghetti and he loved it. Haha, tricked you again into eating amazing vegetables!

1 large Zucchini ( I recommend using one per person)

1- 2  Carrots

1/2 Red pepper, thinly sliced

2 Green onion stalks

Handful of chopped cilantro

1 Cup edamame beans

Peanut Dressing

1/2 Cup Peanut butter

1 1/2 TBSP Soy sauce

1 TBSP Rice wine vinegar

1 TSP Sesame oil

1 TSP Fish oil

1 Clove garlic

1 TSP Finely chopped fresh ginger

Juice from half a lime

Red pepper flakes to your discretion

  • Gradually whisk in water until the sauce thins out as the noodles are quiet tender and you don’t want them to break or get stuck to all that peanut buttery goodness. Adjust to you taste but I suggest adding at least a 1/4 cup water.

Spinach, Kale + Sun-dried Tomato Quiche with Sweet Potato Crust

Recipes, Vegetables

Happy Meatless Monday everyone! I’ve been pretty crazy about making a potato crust quiche ever since a friend of mine told me about the recipe a few weeks ago. Since then I’ve had a chance to try one and I have to say it is a pretty awesome substitute for a traditional flour crust. I didn’t think it could get any better until I made a Mediterranean quiche with sweet potato, which added just the right amount of natural sweetness to tie all the flavours together.

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Thinly slice sweet potato and line the bottom of a lightly greased pan. Slice larger rounds in half and prop them around the edges. Bake at 350 degrees for 7-10 minutes. In a bowl whisk together four eggs, three egg whites and half a cup of milk.  In a skillet on medium heat, lightly saute 1 chopped garlic clove until fragrant. Add in thinly sliced red onion, olives, chopped kale and spinach. Cook until spinach and kale have wilted. Add cooked ingredients to pan and top with sun-dried tomatoes. Evenly pour the egg mixture into the pan and sprinkle with feta cheese. Place in the oven and bake for 20 minutes.

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Dinner at Nuba in Kitsilano

Restaurant Review

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We happened into Nuba one night when our plans to meet at a different venue fell through. Originally out for a tea date with my cousin at the new Neverland Tea Salon, we arrived to find it was closed for a private party! The ladies at Neverland were kind enough to give us a complimentary tea voucher for our next visit (stay tuned for that review) but that didn’t solve our immediate dilemma. Lucky for us Nuba was less than a block away, and by now we were hungry too. For a Thursday night at 7pm, Nuba in Kitsilano was unexpectedly quiet, and we were promptly seated at a window table for two.

We started with ordering two large glasses of fresh squeezed juice for $5.50, of which we were able to choose any combination. We went with apple, lemon, lime and ginger – so pleasantly refreshing!

No trip to Nuba should go without ordering Najib’s Special, the most amazing cauliflower dish in the history of cauliflower. It’s crunchy and soft and incredibly seasoned with spices and lemon. We also ordered the Hallumi cheese, served warm in a skillet and ooh so gooey and delicious, with tomatoes and roasted pistachios.

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The garden falafel were unique in flavour and had a crunchy exterior with a warm velvety interior. The five bite sized pieces came with hummus, avocado and picked radish.
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As if this wasn’t enough food, we ordered the grilled flat bread accompanied with a thick yogurt dip, but the best item overall had to be the vegan stew. An outstanding dish and one I had never tried before, I will be sure to order and recommend this to people in the future. It was perfect for the cold October night and filled with great spices, seasonal vegetables, tomatoes, onions, chickpeas and a delicious sauce drizzled over top, who even needs meat?!

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I’ve used it several times but there is really no other way to describe the quality of food at Nuba other than absolutely delicious. If you haven’t already experienced this restaurant do yourself and your taste-buds a favour and visit one this weekend, Nuba has locations in Kits, Mount Pleasant, Yaletown and Gastown.

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