As satisfying as a warm bowl of lentil soup is, I sometimes long for something different. Crisp apple and carrot cubes offer plenty of crunch in this dish that celebrates the harvest season. A splash of apple cider vinegar adds just the right tang to the goji berry-infused vinaigrette that ties the flavours of this autumn salad together. As a bonus, the honey, apple cider vinegar, and goji berries have multiple health benefits, which I was also craving due to the onset of cold and flu season. Next time I might sprinkle a bit of cayenne pepper on as well, to fight off illness and add a spicy kick.
I am quite fond of lentil salads, often turning to this savoury lentil salad by Serious Eats. And now that Thanksgiving season is near and sweet potato prices are enticingly low, I plan make my citrusy Sweet Potato Salad with Lentils & Wild Rice again–this time roasting the sweet potatoes. I cannot get enough lentil salads it seems.
Do you have a favourite fall salad?
Harvest Lentil Salad with Goji Berry Vinaigrette
- 1 cup whole lentils
- 1 bay leaf
- sea salt to taste
- 1 large carrot, peeled and cubed
- 1 large, crisp apple, such as gala or granny smith, cut into cubes
- 3 tablespoons olive oil
- 4 to 5 teaspoons apple cider vinegar
- pure honey to taste
- 1 tablespoon dried goji berries (or dried cranberries or cherries)
- 1/8 teaspoon celery seed, optional
- pinch of ground cardamom
- Bring 4 cups of salted water to a boil and add bay leaf and lentils. Simmer lentils over medium heat until tender but not mushy (al dente). Drain cooked lentils and let cool for several minutes.
- Meanwhile, in an electric blender, pulse olive oil, vinegar, goji berries, celery seed, and cardamom until an orange sauce forms. It is fine if some berries are still intact. Add honey to taste and blend briefly to combine.
- Add the goji berry vinaigrette to carrot and apple cubes. Stir in lentils until evenly mixed. Add more salt or vinegar to taste if needed. Chill until ready to serve or enjoy at room temperature.
This recipe is shared at Allergy Free Wednesdays, Gluten Free Wednesdays, and here.
Inspired by my favourite Chinese and Vietnamese desserts, these rice cakes feature sticky rice coated in sesame seeds with sweet banana tucked inside.
Frosted birthday cakes in Asia were always a dicey proposition. They almost never tasted quite right to me. But anything sweet that involved sticky rice was usually excellent. So I have come to the conclusion that it is best to seek out ethnic food that reflects the traditional ingredients and cooking methods of the area. In China and Vietnam that means rice prepared without an oven.
I was craving some Vietnamese che choui nuong (grilled banana in sweet coconut milk) a while ago, but I thought it was yet another Asian treat I would have to forgo on this side of the ocean. And then I remembered ba si xiang jiao (deep-fried banana with caramel syrup), another sweet-and-sticky dessert that we often enjoyed at restaurants in China. And so this fusion dessert/snack/breakfast came to be. It combines the flavours of sweet banana che and fried banana dumplings with the light crunch of sesame seeds.
Sesame Sticky Rice Cakes with Banana
- 1 cup glutinous rice (or sushi rice), soaked for 2 hours or more
- 2 bananas, cut into thick pieces
- 1 cup sesame seeds
- about 2 cups of oil for frying, such as grapeseed oil, peanut oil, or coconut oil
- sea salt to taste
- 1/2 cup coconut milk
- 1/4 cup peanut butter
- honey, to taste
- Drain water from rice and add 1.5 cups of water. Cook in a rice cooker or covered saucepan according to package directions. Remove from heat.
- Make sure the cooked sticky rice is cool enough to handle but still warm and moist. Take a portion of rice and use it to cover a piece of banana (and be ready for sticky fingers). Sprinkle with sea salt to taste and then dip the rice cake into a bowl of sesame seeds until completely coated.
- Pour oil for frying in a pan or skillet until it is about 2 cm deep. Heat over medium-high heat for several minutes before adding some of the sticky rice cakes. Fry on both sides until golden. Remove rice cakes from oil and drain.
- To make a dipping sauce, whisk warm coconut milk, honey, and peanut butter together until smooth.
I share recipes here and at Allergy Free Wednesdays.
I’m also joining Gluten Free Wednesdays this week.
Tangy, sweet, and chewy, a touch of lime transports these healthy treats into the ultimate snack realm. Elderberry and blueberries give added boosts of antioxidants and immune support. But once these gems are ready to pick up, everyone will be too busy biting into the flavours to notice the hidden benefits.
Blueberry Lime Fruit Gummies
- 2/3 cup pure apple juice
- 1/3 cup blueberry applesauce (I used pureed blueberry lime applesauce)
- 4 Tablespoons unflavoured gelatin powder (about 4 packets)
- 2 Tablespoons pure maple syrup (or cane sugar if not paleo)
- 2 Tablespoons fresh lime juice
- 2 teaspoons elderberry syrup, optional (for colour and immune support)
- pinch of ground ginger
- oil for greasing the pan/s
- Blend gelatin and juice and applesauce together in a small, cool saucepan. Turn heat to medium and warm mixture to dissolve gelatin. Add maple syrup and elderberry syrup if using. Continue to heat and stir gently until mixture is smooth and liquid is transparent.
- Turn off heat and stir in lime juice. Pour warm liquid into a lightly greased glass dish, such as a loaf pan. Carefully place the pan on a level shelf in the freezer for 15 minutes to set. Lift the solidified gummy layer out and cut with a sharp knife into cubes or desired shapes. Store covered in the refrigerator until ready to serve or pack in a lunch box.
This recipe is linked to Allergy Free Wednesdays and here.
Taste the flavours of Tuscan cooking with a minimum of fuss. You can blend, heat, and serve this hearty Italian-style tomato soup in 10 minutes or less.
From my mother I inherited a penchant for soups. She is a soup artisan, crafting homemade soups like Pasta y Fagioli on a regular basis. Her friends are often the ones who benefit from the big batches she cooks. We tasted some of her soups again this summer and savoured each bowl. Somehow I had gotten out of the soup habit earlier this year, and I missed it. After a month on the road, everyone in my family was eager to enjoy soup from our own kitchen again. So I recalled the simplest soups I have made, like White Bean and Cabbage Soup, and turned to them once more.
Since I had a surplus of white beans prepared, I decided to revisit a recipe for soup from my copy of Moosewood Restaurant Celebrates. Accurately described as “simple and fast,” I took this delightful recipe to the next level of convenience with prepared marinara sauce. A jar of sauce and a can of beans is all you need to have delicious tomato and white bean soup on the table in minutes.
Fitting accompaniments for this soup include Pesto Olive Bread Twists or Green Bean Foccacia. If you prefer a gluten-free option, try Cilantro Olive Tapenade with Lentil Buckwheat Crackers.
10-Minute Tomato and Bean Soup
- Prepared marinara sauce (I buy jars of organic marinara from Costco or use Classico sauce, any flavour)
- Cooked white beans, such as navy beans
- Sea salt to taste
- Measure out equal parts beans and marinara sauce (so for 4 large servings, use 2 cups of each). Add cooked beans with the marinara sauce to a blender or food processor and process until smooth. Optional: reserve a small portion of whole beans to add later.
- Add blended sauce and beans to a large sauce pan and heat to a gentle boil, stirring frequently. Dilute with water to desired thickness and season with sea salt. Add reserved whole beans if using. Reduce heat to simmer and continue stirring. Serve warm.
I’m sharing this recipe at Fiesta Friday this week.
This recipe may be also shared here and at Allergy-Free Wednesdays.
Loaded with tart rhubarb and tangy raspberries, sweetened with local apples and rich maple syrup, this fruit crisp celebrates the end of summer harvest. The topping is delightful, made with oats and ground almonds held together with coconut oil (or butter if you prefer) and a touch of sugar and spice. It also happens to be gluten free. But mostly it’s a dessert that I want to repeat as often as possible. To me it’s fruit crisp at its finest, which I’ll choose over chocolate decadence almost every time.
Raspberry Rhubarb Apple Crisp
- 3 to 4 cups chopped rhubarb
- 1 cup chopped apple
- 1 to 2 cups raspberries
- 2 tablespoons apple juice or mixed berry juice, optional
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/3 cup oat flour or other flour
- 1/4 cup brown sugar or equivalent
- 2 tablespoons almond meal
- 2 1/2 tablespoons coconut oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- In a large saucepan, bring rhubarb, apple, raspberries, juice and maple syrup to a boil. Reduce heat and simmer for 10 minutes. Remove from heat.
- Preheat oven to 375 degrees F (190 C). In a separate bowl, blend together oats, oat flour, almond meal, coconut oil, salt, ginger, and cinnamon to form the topping.
- Pour warm filling into a 2 quart baking dish. Sprinkle with topping. Bake for 25 to 30 minutes or until topping is crisp and golden. Serve warm.
I share recipes at Allergy Free Wednesdays and here.
Simple, zingy, and astonishingly delicious–this homemade blueberry applesauce with ginger tastes sublime! Another batch needs to be made soon, because we can’t get enough!
A friend called me up last Friday and asked if I could go with her to gather some surplus apples in the neighbourhood. The funny thing is, I had been hoping to score some free apples in the coming weeks. I even said “bring on the apples” in my last post! Well, my friend had no idea what I had wished for before she called, and I had not thought through how many apples would be coming my way when I said yes! I sent my two daughters to help with the picking, since I had company at home. And they filled both big bags that I supplied for apple collecting.
Cutting up our oodles of apples took a few hours. But I now have endless options for stewing and baking them. First I made some cinnamon applesauce, which I used to make some Saskatoon Berry Applesauce Bars. Then I decided to go in a citrusy direction with lime applesauce, sweetened with blueberries, and accented with ginger. The kids loved it. I adore it. Definitely worth making, even if you have to pay for your apples.
Have you ever picked your own apples?
Blueberry Lime Applesauce with Ginger
- approximately 4 cups of sliced apples
- 1/2 cup blueberries
- juice of 1/2 large lime
- ground ginger to taste (about 1/4 to 1/2 teaspoon)
- 100% apple juice, optional, to taste
- Cover the bottom of a large pot with a shallow layer of water. Add apple slices and cover. Simmer over medium low heat until apples are very soft.
- Stir in blueberries, ginger, and lime juice. Simmer for 10 minutes or so. Add apple juice to sweeten the sauce if desired.
- Remove applesauce from heat. Serve warm or chilled.
This post may be linked here and at Allergy Free Wednesdays.