Spelt Cake
This came as an on-the-spot decision about what to do with the leftover Spelt Pancake mix.
- Spelt Pancake
adapted from The New York Times Cookbook Basic Pancakes recipe, p.486 (copywright 1961 by Craig Claiborne)
1-1/2 cups sifted spelt* (substitute for the flour)
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon course ground flax seed married with 3 tablespoons arm water, rested 10 minutes (substitute for the egg)
Note: make a second flax/water mix, it will be used in the topping below
1-1/2 cups non-diary almond milk
3 tablespoons canola oil
1. Sift together spelt, baking powder and salt
2. Mix flax seed/water almond milk and canola oil
3. Pour mixture into dry ingredients and stir only enough to moisten. Do not beat or pancakes will be tough.
4. Bake on hot griddle, lightly greased (Earth Balance sticks) if necessary. Turn pancakes only once.
Spelt Cake
After three sumptuous pancakes, the remaining batter was layered in the bottom of a lightly greased (Earth Balance sticks) baking pan. Drizzled with maple syrup, and layered with banana wheels thinly sliced.
In a separate bowl have standing
1 cup oatmeal
1 cup non-diary Almond Milk
until the oatmeal is soaked through
Add two peeled and cubed apples, depending on taste (one Granny Smith, one Golden Delicious was used in this recipe).
Grate 2 teaspoons cinnamon (or use from a jar)
Add 1 tablespoon course ground flax seed and 3 tablespoons water mix.
Add 1 teaspoon vanilla
1/4 cup brown sugar
Mix well, so as not to crush the apple pieces
Pour topping on to the banana pancake mix
Top with additional brown sugar
Bake in 350 degree oven for 45 minutes, or until desired texture is acquired
*Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. as downloaded from http://en.wikipedia.org/wiki/Spelt on 2/10/2012
Note that the spelt is much courser and may take a while longer to sift through your sifter, but the nutty, full taste in the pancake is well worth it
Lentils and Beyond
Yesterday’s meal of lentils, onion, celery, carrots, and garlic (salt and pepper) translated into this grandiose meal tonight.
1 cup lentils, rinsed
1-1/2 cups water combined to boil
Sautee 1/2 onion cut into cubes, sized to preference
Use Earth Balance vegan spread (available in stick form at Whole Foods).
Add carrots, celery
Sautee until onion begins its golden brown
Add lentils and water
Salt
Pepper
Bay leaf
5 cloves
Once lentils have had 20 minutes to boil covered,
add 1 cleaned, trimmed head of cauliflower, place on top
cover
Continue to simmer on low until cauliflower is al dente and lentils are soft.
Serve over rice.
The following day, heat lentil mix (without rice)
Boil potato in water
Sautee collard greens, trimmed of center vein, cut into strips
with Earth Balance vegan spread and 5 cloves of garlic sliced
Add sliced mushrooms
Salt pepper cover
Once collards have wilted sufficiently, throw lentil mix into pan, pull out the potato and cut into quarters.
Serve collard / lentils over top
Slice Avocado, serve with Soul Veg dressing
Salt and pepper
Trader Joe’s Brown Rice Medley
spiced with A&B Farm jalepeno and NNC garlic
The leafy vegetable might be “Robbie,” as near as we can tell. It came from a fellow Lincoln Square Community gardener, Miko. She told me to boil for five minutes, chop and sautee with a little olive oil. But I couldn’t quite get the name… still, quite tasty!
The parsley is from the NNC Lincoln Square garden.
