Grasshopper's Vegan Pizza

This culinary treat was inspired by the creative kitchen at a wee cafe in Toronto. Vegan delights abound in many torontonian foodplaces. Grasshopper has incorporated their olive tapenade idea as a base, but has chosen a navy bean tapenade instead to ensure protein. Toppings remain the choice of the cook as always, and pesto is a delight. Prep time can be done a day or two before, which includes making the bean tapenade (can keep in the fridge up to a week as a fabulous dip) and the chapati  (the crust). Grasshopper prefers to use light spelt flour for chapati, and you will need a large cast iron frying pan. A pita bread is a suitable substitute for chapati if pressed for time.

Grasshopper's Vegan Pizza 

Navy Bean Tapenade     
     3/4 c cooked navy beans or black bean 
     1 garlic clove chopped
     1 Tbs chopped parsley
     1 Tbs chopped basil
     1/4 tsp salt
      1/4 tsp black pepper
      1 Tbs balsamic vinegar or lemon juice
Mash all ingredients in a food processor until smooth. Store in the refrigerator until ready to use.

Chapati      (makes enough for two chapati = one serving)
       Chapati consists of flour and water, and is measured more by feeling the texture. That's all it needs besides the love and patience to watch them puff up in the cast iron pan. 
        For 2 chapati you will need about 3/4-1 cup of flour.  Place 2 chapati-size mounds of flour in a mixing bowl, add water slowly until a soft, pliable dough can be kneaded. Add more water if it is too firm, and more flour if it is too sticky. On a floured surface, knead the dough briefly, then separate into pan-size little balls. With a floured rolling pin, roll the balls out to from a large circle of dough.
       Cook in a medium cast-iron frying pan (no oil). When one side gets a little brown, flip it, and begin pushing down on the dough. (Grasshopper uses the flipper) this pushing down helps move the air pockets around which cooks the middle of the dough. Flip it one more time when brown, then remove from pan, and cook the next one.

Toppings - suggestions only
pesto
julienne sliced green string beans
finely chopped or grated cauliflower
mounds of chopped frozen spinach
sliced tomato
chopped mushroom

Assemblage
   Preheat oven broiler to 375*.  Place the chapati on a large baking sheet, spread the tapenade liberally onto the chapati being careful to coat right to the edges (otherwise they may burn) Add toppings. Place in the centre of the oven and bake for 10-15 minutes, or until toasty. keep an eye on them so they don't burn. Serve as is, or fold over like a calzone.

Love Grasshopper

Christmas Vegan Protein Bowl

I had the pleasure of having some wonderful vegetarian guests for dinner this season. Grasshopper fixed a delicious, satisfying vegan dish that was wow to everyone, full of protein and creative in texture. This recipe works well to suggest to cooks when you are the guest and they ask you what you eat. It can be made in 15 minutes if you have any precooked legumes and grains. This  lentil/mung bean combo and the whole kamut grains can be made in advance, frozen, and defrosted prior to use. If you substitute, Grasshopper suggests to choose small grains and legumes for a the best chews!
 Mmmm... just the right combo!

  

For instructions on how to prepare grains and legumes from scratch,
see these Grasshopper's Vegan Kitchen recipes:

LentilMungBeanCombo http://grasshopperkitchen.blogspot.ca/2012/12/lentil-mung-bean-lmb-perfect-combo.html
and
Comfort in Kamut  http://grasshopperkitchen.blogspot.ca/2011/10/comfort-in-kamut.html

        Grasshopper dreams up gourmet organic ingredients for Christmas dinner with coconut vinegar and morning soaking prep work.  Flavours enhance when this dish is made in advance.

Christmas Vegan Protein Bowl

   Precooked:

     1 cup cooked kamut grains or barley (or subsitute brown rice, wild rice, quinoa, or millet for gluten-free)

         2 cups cooked blend of black lentils and mung beans (or substitute a small bean combo such as black beans, adzukis)

  

  Presoaks: drained seeds and grains can be refridgerated until use.

•     water pre-soaking (just to cover) of  1 cup of sunflower seeds ( or substitute pumpkin seeds) for 6 hours, drain off the water
•     water pre-soaking (just to cover) of  1/2 cup of dried cranberries (or substitute dried raisins, or black currants) for 4 hours or until soft, saving the soaking liquid to flavour the dressing
•    (optional) make an infusion of  one tbsp rosemary and one thinly biased sliced garlic clove covered in about 1/4 cup olive oil,  in a clear glass jar, covered and soaking in the sun  for the day, then strained   

   Raw Veg:

•  3 washed celery stalks, sliced thinly on a diagonal 
• 1 tsp thinly sliced red onion  (optional) 
• 1/4 cup washed and chopped parsley

 Dressing:
          1/4 cup infused (optional) olive oil (see above)

         2 tbsp fresh squeezed lemon juice

        1 tbsp balsamic vinegar (or  substitute apple cider or red wine)

        1/4 cup soaking liquid from dried cranberries (fruit)

         1 tbsp ginger root, sliced thinly on a diagonal, then coarsely chopped 

         1 tsp ground cumin

        1/4 tsp black pepper

         salt to taste

Whip the ingredients together with a fork. 
       

 Final Alchemic Mix:

  Toss all ingedients into a large bowl. Coat with dressing immediately. Serve at room temperature for good digestion.

Love Grasshopper

Squash/Pumpkin Gnocchi

Gnocchi is a wonderful tender pasta that can be created easily without egg or milk with this recipe. Replacing the traditional potato with pie pumpkin or squash adds a new flavour and more vitamin A. If using light spelt flour is your choice of grain, then a lovely high protein, thick hemp pesto is wonderful. Using a gluten-free buckwheat flour creates a heavier dough, so use less flour and cut the pasta into thinner, smaller shapes. it goes well with a lighter sauce like tomato. Since gourds come in so many different sizes, this recipe serves 4, but you can just add more flour if you have more pumpkin. Precooking the gourd makes this recipe very quick, 20 minutes and it's into the pot. melt in your mouth soft!!

 Gnocchi  (Serves 4)

2 cups of mashed, pre-roasted or steamed pie pumpkin, butternut or acorn squash
1-2c of flour- light spelt or buckwheat (gluten free) 
salt to taste
dash of cardamon or nutmeg

Mash precooked gourd, add 1c of flour and stir to make a sticky ball. On a generously floured surface,  spoon about 1/2 c of mixture onto the flour and begin to roll the dough into a log of about one inch in diameter with just enough flour so it doesn't stick to your hands. The inside will remain sticky to the touch when they are cut. Too much flour makes the dough tough. With a lightly-floured knife, cut the log into 1/2 inch pieces. Lightly coat each piece with flour if they are too sticky, to separate from other gnocchi balls. A quick roll in your floured hands is enough. Place each piece on a flat serving plate. Do not stack, as they will stick. Repeat with the rest of the dough.
 Grasshopper freezes the gnocchi separately, then bags them for future use. Otherwise you can boil a pot of water and  drop them in carefully. They are done when they float to the top. Depending on how many you are cooking at a time, this can take from 2-5 minutes. Do not overcook!
Here is a link to Grasshopper's Pesto Sauce. http://grasshopperkitchen.blogspot.ca/2011/10/grasshoppers-pesto.html

Love Grasshopper

Vegan Seed Burgers

It's BBQ season! When my hosts ask me how I'd like my steak, I reply, 'on the cow please.' However the quest to find a good tasting recipe for a vegan burger has been solved. Here is a high protein patty that is easy to digest and prepare, and won't fall through the cracks of the grill, although I prefer to precook the burger and warm it on the BBQ using tinfoil to avoid prior meat juices. In the spirit of Grasshopper's Kitchen, you may substitute the grains and seeds with ones you prefer or have available. This recipe makes enough for 2-3 people.

Vegan Seed Burgers 

one handful each of pumpkin and sunflower seeds, soaked in water for 4-6 hours and drained
1 cup cooked kamut
1 tbs lemon juice
add your own spice or leave that for the condiments

Grind all ingredients in a food processor. Add more water if it isn't slightly sticky. Form into a ball and refridgerate for later use, or form into patties. At this point you may want to press the patty into sesame seeds or hemp seeds for extra protein. Also you may precook the burger by pan frying in a small bit of oil.
Love Grasshopper

Grasshopper's Kamut Protein Loaf

    Some turn to a vegan diet to help ease the digestive system if it has  challenges. When unhealthy GI symptoms begin to arise, a plant-based diet may help. Grasshopper offers this recipe as an easy to digest, high protein, flavourful, easy to brown-bag, 'mock'-loaf.  Cooking the beans with fennel and bay leaves helps to reduce gas formation, and kamut's soft high fibre content soothes the digestive tract. Serve with cranberry sauce at Thanksgiving dinner. Prep work needs to be done 24 hr early. Soaking grains, seeds, nuts and legumes overnight releases digestive inhibitors into the water (discard it!!!) and allows for easier digestion, and it begins the seed sprouting process thereby increasing the nutritional value of the food.  Nature protects a dormant seed with these inhibitors until it is ready to sprout. If our digestive system can bypass this chemistry, digestion takes less energy on the body systems.
Grasshopper raves about this 
            A great feeling inside that all is well        
   Thank you
Grasshopper's Kamut Protein Loaf

     1 c drained, cooked pinto beans or 2/3 c dry
    1-2 tbs dry fennel seed
    1c cooked kamut grains, or 2/3 c dry (see blog 'Comfort in Kamut')
    1c dry , raw sunflower seeds
    juice of one lemon
     
    Prep work: Soak pinto beans with 1 tbs dry fennel seed in water overnight. Repeat in 2 other bowls
with the kamut, and sunflower seeds. 
  In the morning, drain water from bowls, being careful to not lose the fennel seeds. Cover seeds again with fresh water. Place beans in cooking pot with water to cover them, add 3 bay leaves, bring to a boil, then simmer till tender, about 40 minutes. Watch that beans are always covered with water. Cook kamut in a separate pot following instructions on Grasshopper's October 13 post.
   While kamut and beans are cooking, saute the following ingredients on low heat until onions and celery are clear, about 8 minutes. 
    2 tbs olive oil
    1/2c diced onion (to taste)
    1/2 c diced celery (optional)
    1/3c diced red pepper (optional)
    1/2 tsp tamari soy sauce (gluten-free possibilities)
    1/3c chopped parsley
    2 tbs minced ginger root
    1 tsp ground or whole cumin

   Drain beans and kamut. Rub sunflower seeds and skim off skins.
Grind all ingredients in a food processor  with lemon juice and until the texture is still quite lumpy.
Form into a loaf log on a flat baking dish (greased with coconut oil), or in a deepdish loaf pan also generously greased. use coconut oil or olive oil to coat the top as well. Bake at 350* for 45 minutes.
Serve alone, with cranberry sauce or your favourite vegan gravy.
Love Grasshopper

   
   

Autumn Leek and Zucchini Squares with Buckwheat Crust

  Vegan diet, highly controversial, as there is no known culture with this culinary tradition, apart from some forms of jainism. Hindis rely on diary products for example, for the essential vitamin B12, leaving vegans to supplement with liquid vitamin drops or fortified drinks such as any of the dairy-free milks on the market. Grasshopper is lactose-intolerant, and is forever mindful to never again neglect vitamin B12! Once, grasshopper suffered a debilitating deficiency...lesson learned!
    This recipe uses fortified rice milk in a biscuit crust, but can be substituted with a liquid of your choice. It is inspired by the crafty phyllo dough wrappings of traditional pastry recipes, mmmm good...!!! Grasshopper still loves phyllo, and wanted to create a vegan leek pastry for thanksgiving dinner. A biscuit crust and a bit of a cupboard search led to the perfect grain...toasted buckwheat! The nutty flavour beautifully compliments the wonderful flavour of fresh autumn leeks. When ground, it partially replaces the traditional wheat flour, and it is gluten-free. Coconut and olive oil replace the butter. Can also be served cold.

Autumn Leek and Zucchini Squares
      Crust
1/3 c olive oil
1/2 tsp rubbed thyme
dash of salt
one bruised, chopped sprig of sage
2/3 c B12 fortified 'milk'
2/3 c whole toasted buckwheat,
         ground in blender to a flour
1/3 c your flour choice
(just enough for a lumpy batter)
    Beat oil and milk in mixing bowl with thyme and sage.
Add buckwheat and let soak while preparing the filling.
      Filling
one bunch washed, sliced leeks
one washed , sliced medium-sized zucchini
2 washed, sliced celery stalks
1 tsp coconut oil
a dash of nutmeg (optional)
 In a covered skillet slowly steam/sautee  all ingredients together.
Do not let get dry. Add water if necessary.
  
   Rub an 8"x8" baking dish with coconut oil. Add enough flour to crust
so it gets lumpy. Press half into the baking dish. Pre-bake at 350* for 10 minutes.
Meanwhile, prepare top crust. Use parchment paper to prevent sticking and
 roll out the top crust.
  Spread filling over pre-baked crust. Transfer top crust to baking dish with the
 paper attached, then peel off the paper and adjust corners. Bake at 350* oven for
until brown and smelling great!
Love Grasshopper