Tag Archives: ground flax seeds

Garbanzo Beans and Lemon Vinaigrette with Ground Flax Seeds

19 Jul

Garbanzo Beans and Lemon Vinaigrette with Ground Flax Seeds

I’ve been revising my salad dressings to be more nutritious and making the dressing stick to the salad ingredients instead of sinking to the bottom of the bowl after tossing the salad. The addition of the ground flax seeds thickens the dressing which helps to keep on the salad ingredients coated with the dressing.

As a relatively new vegan (almost 3 years) I’m always trying to include more plant protein in my food. Garbanzo beans and flax seeds both have more protein than other kinds of beans and seeds.

I prepared the salad dressing first and let it sit in the bowl while I prepared the following salad ingredients in a bowl. Following this order allows the flax seed to thicken the dressing.

Vegan Salad with Lemon Vinaigrette with Flax Seeds    ©2015 Afroditi Katsikiis

Vegan Salad ©2015 Afroditi Katsikis

Vegan Lemon Vinaigrette with Ground Flax seeds 

½     cup olive oil

3      Tbsp. fresh squeezed lemon juice

1       Tbsp. red wine vinegar

3      garlic cloves, finely diced

1      tsp. dried oregano

¼    tsp. fresh ground pepper

1.5  Tbsp. ground flax seeds

Put all the ingredients in a bowl and whip them up using a whisk. Let sit for 5 minutes before using it. Give it a few whisks just before putting on the salad. I used less than 1/8 cup dressing on this salad.

Salad

3  large leaves of romaine lettuce leaves torn into bite sized pieces, do NOT cut with a knife

1  large tomato cut into bite–sized pieces

3  thin slices of sweet onion, cut in half

1  cup of home cooked garbanzo beans

2  tablespoons of chopped parsley

Place all the ingredients in a bowl large enough to toss the salad with dressing. Two to three tablespoons was enough for me. The salad recipe makes enough for one person as a main dish but probably enough for two or three people as a side dish.

Half way through eating this salad I remembered half an avocado left in the fridge from yesterday. Too late to take another photo and if it’s not in the photo how can I put it in the salad recipe? These are other ingredients I wished I had available today: roasted sweet peppers, kalamata olives, sliced almonds, or possibly some fire roasted eggplant.  

Enjoy!

 ©2015 afroditi katsikis

Blueberry Muffin or Pancakes

6 Oct
Vegan Blueberry Pancake

Vegan Blueberry Pancake – what it looks like in the skillet before I put the cover on it.

This is a new ‘muffin’ recipe I created that can be also be cooked in a skillet!  Out of necessity, because my oven is broken and I wanted more than just a regular pancake for breakfast, I figured out how to use a skillet to make these muffins.  The skillet must have a tight-fitting lid to keep the heat in.

Haven’t done this yet myself but I believe you can make this recipe when camping.  The first time I made this I used blueberries and the 2nd time I used craisins.  I don’t know why you can’t use whatever berries you have on hand if you don’t have blueberries. This recipe when cooked in a skillet, is enough for one very large pancake but can easily be doubled or tripled to make muffins or more pancakes.

Making Pancakes:

INGREDIENTS

Dry ingredients 

1/4 cup all-purpose flour

1/4 cup white whole wheat flour

1/4 uncooked oatmeal (or granola)

1 tablespoon ground flax seeds (or ground flax meal)

1/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 tsp ground nutmeg

1/8 tsp ground cinnamon

1/8 tsp allspice

Wet ingredients

1/6 cup olive oil plus 1 tablespoon for the fry pan

1 small ripe banana, mashed (about 1/2 cup, the browner the better)

1/3 cup almond milk

1/8 cup blue agave

1/2 cup fresh blueberries (or any other berry, raisins or craisins)

topping optional: a couple of tablespoons of sliced almonds or chopped walnuts

PANCAKE INSTRUCTIONS

Grease the frying pan.  The heat setting should be low – if your stove top burner has ratings of 1 – 9, use #2.  All burners put out different amounts of heat, so the first time you make this, keep watch over it while it cooks.

Combine flours, sugars, salt, baking powder, baking soda and spices. Combine mashed banana, almond milk, oil, agave in a separate bowl.  Add blueberries to liquid mixture.  Pour liquid mixture into the bowl of dry ingredients and mix until incorporated.

This is not the same consistency as regular pancakes that pour easily.  Place all of the mixture in the center of the fry-pan and smooth it over to be evenly thick.

All burners put out different amounts of heat, so the first time you make this, keep watch over it while it cooks; you can test the pancake with a toothpick and if it comes out clean, it is done.  On my electric stove, in 15 minutes the pancake is done.

Since it takes a long time for this pancake to cook, you have time to wash the bowls and utensils that were used and put away your unused ingredients.

Vegan Blueberry Muffins with sliced almond topping

Vegan Blueberry Muffins with sliced almond topping

MUFFIN INSTRUCTIONS

The above list of ingredients will make 5 muffins – double or triple it to make more.

Before you start mixing your ingredients, pre-heat oven to 400 degrees F (200 degrees C) and grease muffin cups or line with paper muffin liners.  Fill muffin cups 3/4 full.  Bake for 20 minutes in the oven, or until a toothpick comes out clean.

CAMPING
If you are going camping, mix the dry ingredients at home and store it in a re-useable container; please don’t use ziplock bags unless you plan on re-using the bag.

NOTES:
It’s not easy to get this pancake out of the skillet in one piece and it’s not great for your skillet if you use a knife to cut the pancake in the skillet. The best thing to use is a pizza pie cutter but do not press it very hard.

The pancake recipe makes one large pancake and if you are very hungry you might eat the whole thing but it may be enough for two people to share for breakfast along with some other fruit.

Blueberry Pancake

Blueberry Pancake

Pie Crust with Ground Flax Seeds

15 Jan

Pie Crust Rolled Out

I’m always trying to make a more nutritious pie crust since I love pies.  I’ve tried this same recipe on single crust apple pie and single crust mushroom pie and both times it worked beautifully!  I admit I haven’t tried it on a two crust pie yet so let me know if you try it – I’d love to hear about your results. Continue reading

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