Category: Vegan

Revolutionary Pancakes

   77 Comments

Revolutionary Pancakes // My New Roots

When I was pregnant, you wouldn’t believe how many people told me how much fun it would be cooking for a little person someday. Although this seemed like an obvious thing, I kind of shrugged it off, thinking that it wouldn’t be that awesome. I think part of me feared the pressure, or the possibility of cooking becoming more of a chore than a pleasure.

Although I’ve had my fair share of noggin scratchin’, I have to say that cooking is now more than a pleasure. It’s moved into a greater creative place, I feel freer, and I’ve discovered so many cool things through the challenges.

Take this recipe for example. Seeing as happy accidents seem to be at the core of what I do, it’s no surprise that the recipe for Revolutionary Pancakes evolved from something other than what it was originally intended for. In July of last year I blogged about Raspberry Ripple Buckwheat Porridge. Around this time, I was beginning to give my little babe whole grains, but because we chose to let him feed himself, it was hard to actually get enough in him – the floor had all it could handle, thank you. One day after blending the porridge up, I looked at the still-hot skillet on the stove from my husband’s eggs, and mused about pouring my own breakfast into the pan. So I did. And it made a pancake. A pretty perfect, tasty, sprouted pancake that my baby could actually pick up and eat himself without supplying the hardwood with yet another coat of whole grain goodness. For the win.

This got me pretty excited. Not only did I have a new and very popular meal for my wee one, but a new a very popular meal for myself. I’ve been experimenting a lot for the last 9 months with this one and I’m thrilled to say we have a rather fool-proof recipe on our hands, dear friends. Pancakes for everyone!

And what is so revolutionary about them? These pancakes contain two ingredients. They are flour-free, sugar-free, gluten-free, and vegan.  They use soaked whole buckwheat and any other grain you have in your pantry; brown rice, quinoa, millet and amaranth are my favourites. Add-ins are welcome and sneaking some fruits, veg or superfoods into these is totally possible. Lastly, and my favourite aspect, is that you don’t even get a bowl or spoon dirty in the process since you can soak the grains right in your blender, then pour the batter straight into the pan.

Revolutionary Pancakes // My New Roots

Flour Power?
I am trying my best to live a flour-free life. Why? Because even if I buy “whole grain” flour at the store, I don’t really know how whole grain it actually is, how long it’s been since it was processed, and just how that went.

If you consider foods’ three mortal enemies: heat, light and oxygen, flour seems like it may be on the losing end of this battle. Grinding grain inevitably exposes its insides to the three foes, so keeping grains whole right up until you’re going to consume them is no doubt the best practice to avoid losing vitamins, minerals, and gaining serious un-desirables, such as oxidized fats.

To remedy all of this, we can grind our own grain and use them right away. Soaking the whole grains first, then using them in a recipe such as this one, is the easiest method for most of us. We can also make our own flour, either in a dedicated grain mill (which can be expensive) or with something as simple as a coffee grinder. I also really love buying rolled oats (not quick-cooking or instant) and grinding them in my food processor to make flour. This is a really easy and inexpensive way to ensure I’m getting a whole product, ground fresh and full of nutrients.

If you are going to buy flour, make sure it has an expiry date (as all food should go bad at some point, eh?) and surprise! Keep it in the fridge. That’s right, all sealed up tight in a cool, dark place. If you are someone who does a lot of baking and goes through flour very quickly, no need to worry about this too much, but if you’re a sporadic baker like me, keep the enemies at bay.


Revolutionary Pancakes // My New Roots

I must be upfront and inform you that these are not like the familiar, light-n-fluffy American-style pancakes, or whisper-thin European crêpes. Because they are not made with white flour, or flour at all for that matter, they are substantial in taste and texture. On the grounds of their potential density, I like to make mine on the thin side, and relatively small. You can thin the batter out quite a lot if you do like crêpes, but they will inevitably be chewier – a quality I quite like.

I’ve always been an enthusiastic pancake eater because they are the prefect blank canvas for all manner of healthy, tasty toppings. I like to crown these particular ones with homemade nut butter, fresh seasonal fruit, hemp seeds, coconut, and of course maple syrup, honey, or jam.

As a bonus, I’ve included a quick recipe for luscious Ginger-Vanilla Cashew Cream. Since I posted a picture of it on Instagram, it would be almost cruel not to provide you with the ingredients and method, however simple it all is to make. What’s groovy about pairing this with the pancakes is that you’re already soaking grains for breakfast, so giving the nuts a bath before bed seems like no extra effort at all.

Revolutionary Pancakes // My New Roots

 

*   *    *    *    *    *

One more exciting thing to mention is The Guardian’s magazine, Observer Food Monthly has published a story about the wave of healthy eating washing over the globe and the women who are at the forefront of this movement. The cover features The Hemsley Sisters, Ella Woodward, Anna Jones, and yours truly (a very dolled-up version, I might add). Read the article and get one of the spring recipes from my cookbook, here.

OFM cover

Winter Rainbow Panzanella

   95 Comments

panzanela

Dear colour. I miss you. Please come back soon.
Your pal,
Sarah B

I’ve joked before about the oh-so dark, single-toned, and super grey city Copenhagen becomes in the winter. After months upon months of this, I feel as if my eyes have turned into little slits, and only capable of seeing in black and white. Needing some kind of sign that I wasn’t turning into a subterranean mammal, I cycled down to the central market of Copenhagen last week to find some inspiration in the form of light and colour. I was pretty shocked when I arrived to see a plethora of vibrant veggies, all lined up and waiting for me take them home. I guess I’d gotten into such a routine with my shopping that I had failed to remember that winter does in fact offer a lot of brightly hued food, and that I am, undoubtedly, a human.

panzanela2
Excited and hungry, I hurried home with a whack-load of produce and a plan brewing in my brain. Oh the colours! Oh the possibilities! Oh what a nerd I am! With some stale sourdough rye sitting on the counter and a knob of ginger in the fridge, a hearty, satisfying salad began to take shape in my mind, a rainbow swathe of vegetables stretched out before me like a beacon in a stubborn steel grey sky.

panzanela7

Super Cool Kohlrabi
Kohlrabi is a mysterious and intimidating vegetable, don’t you agree? I’ve gotten a lot of questions about this prehistoric looking creature, as many of you out there seem to be quite scared of even taking it home!

Well fear not. Kohlrabi is not going to take off a finger or worse if you approach it with a knife. It is a rather gentle and yielding brassica, a cross between a cabbage and a turnip that can be enjoyed cooked or raw. Its pleasantly crisp texture is perfect julienned in salads, but it’s also a tender treat roasted in the oven in slices or batons. The flavour is somewhere near to broccoli but a tad milder and sweeter. I really like it in soups as well, blended up with white beans or chickpeas. The leaves are also edible and very delicious in salad or stir-fried with garlic like collards or Swiss chard.

Key nutrients in kohlrabi include vitamin C, for fighting infection, vitamin E for preventing arterial plaque build-up, and a range of B-vitamins for combating stress. The potassium in kohlrabi helps the body maintain proper fluid balance, while the calcium manages the acid/alkaline balance of our blood. Other minerals in kohlrabi include iron, magnesium and zinc.

When buying kohlrabi, look for bulbs that are firm, smooth and free of holes or cracks. Typically this part of the vegetable is pale green, but you can also find purple varieties like the one pictured above. The younger ones can be eaten with the skin on, but as their season (late fall to early spring) stretches, you’ll find peeling the more mature bulbs is a tastier choice. The leaves should be taut and unblemished. To prolong the kohlrabi’s shelf life, remove the leaves and wrap them in a damp towel, place them in a plastic bag in the fridge for up four days. The root bulb can be stored separately in the crisper as well, and will keep well for couple weeks.

panzanela6

To the panzanella! Traditionally, this is a salad made with stale white bread and tomatoes, a popular dish in Tuscany. My version is a far, Nordic cry from the classic, but it’s a meal in itself and a very satisfying one at that, since there is just so. much. going. on.

The key to building this dish, or any dish for that matter is layers and balance; flavours, textures and of course, colours. Taking into consideration that the base of this dish would be hearty winter greens I knew that I needed something creamy and yielding, like roast veggies, and something dense and crusty, like the Garlic Sourdough Rye Bread Croutons to contrast and compliment. From a flavour perspective, especially in salads, balancing tastes is very important for success. Because the roast vegetables are so sweet, it’s important to have an acidic hit to add brightness. I made some very tasty Ginger-Pickled Carrots in advance, but capers would also be a nice touch if you are pressed for time. The point is to step back and look at your dish as a whole, then adjust all the levels of salt, sugar, and acid as needed tipping the scales until everything is just right.

And just a special note about these croutons, because they are so darn delish. I first came up with these in the good ol’ days when I was cooking at a very small café here in Copenhagen, inventing new dishes every day and being creative with what I had available. The odd time we had any leftover rye bread, I would make these garlic croutons, few of which actually made it onto any finished dishes because I would typically eat them all up before service with my kitchen mates. They are addictive. The kind of thing you wouldn’t necessarily think of as a terrific little snack, but wow, are they ever hard to stop eating! There is a high amount of garlic-to-bread ratio, but because Danish rye is so rich and flavourful, you’ll need that amount of garlic to be heard. If you’re using a lighter bread, a spelt loaf for instance, you can scale back just a touch unless you really love your garlic and/or not planning on making out with anyone for a couple days.

This dish may seem component-heavy, but most of these elements can be made in advance so the whole thing comes together when you’re ready. The only thing you need to do before serving in fact, is massaging the kale and kohlrabi leaves.

Now excuse me as I dive face first into this bowl of rainbow ecstasy! Okay, good-byyyyyyeeee!

panzanela3

*   *   *   *   *   *

Hey guys! I have some very exciting news…I’m going on tour with my cookbook! Although we are still working out some of the hard details, I wanted to let you know when and where I’ll be so you can make a note of it. It would be so rad to meet you, and I hope that you can come out and celebrate! I will update this page and post the events on my Events page and Facebook as they are finalized. Looking forward to it, more than you know!

My New Roots - Inspired Plant-Based Recipes for Every SeasonTORONTO
April 9 – 14

VANCOUVER
April 15 – 17

LOS ANGELES
April 18 – 20

NEW YORK
April 22 + 23

I hope that everyone who has pre-ordered the book is enjoying the Bonus Pack of recipes! Thanks for all of your very positive feedback so far. There is still time to get yours if you’re interested…click here!

Deluxe Butternut Macaroni ‘n’ Tease

   115 Comments

macncheese5

I’m over winter, but winter definitely isn’t over. Although I really can’t complain about the balmy temps here in Denmark, it’s dark and damp and I would probably pay a lot of money to see the sun right about now. And my heart does go out to all my family and friends freezing their tooshies off stateside. Yikes! I’m here to help. Or at least, this recipe is here to help.

Like most kids, I ate a lot of macaroni and cheese growing up, the kind that came in a blue box with the magical, neon orange flavour powder. Sometimes my mom would toss in a few slices of bell peppers and cocktail wieners and my brother and I felt like kings. Kings! Those were the days. In fear of falling short of that level of awesomeness, I haven’t actually attempted to make mac ‘n’ cheese on my own past the days of high school. Until recently this winter, a gnawing hunger for warmth, comfort and nostalgia took hold and just wouldn’t let go. If you’re anything like me (a human) you’ll love tucking into this tasty meal every week until spring hits.

So, what makes this mac ‘n’ tease a tease? It’s vegan! Not one speck of cheese or milk or butter or cream in sight. Nope. Instead the delectable sauce is a winning combination of roasted butternut squash and garlic, creamy butter beans, and cheesy nutritional yeast. Although not exactly like the cheese sauce of yore, it is still completely smooth and creamy, rich, unctuous, and deeply satisfying when combined with fat noodles and the most amazing non-breadcrumb-topping made out of sunflower seeds. That’s right.

Deluxe Butternut Mac 'n' Cheese // My New Roots

Nutritional Yeast: A Cheesy Tease
Although the name is slightly unappealing, nutritional yeast is a delicious and versatile seasoning to have in your pantry. Made from a single-celled organism called, Saccharomyces Cerevisiae, the yeast is grown on cane or beet molasses, fermented, then deactivated with heat to stop the growing process. The yeast is sold both as flakes and powder (use half the amount of powder if a recipe calls for flakes). The natural colour of nutritional yeast is vibrantly golden. The flavour is often described as cheesy, which makes it a perfect substitute for dairy products in dressing and sauces. I sprinkle nutritional yeast on popcorn, salads, sandwiches, soups, blend a little into hummus and other savory dips. Because of its high nutritional content, many people treat nutritional yeast as a food supplement.

First and foremost, nutritional yeast is an excellent source of B-vitamins, and in many cases B-12 (though not all brands, read the label to make sure). Our bodies need B-vitamins to convert food into energy, keep stress at bay, alleviate insomnia, nervousness, fatigue, PMS, and mood swings (so, kind of important). Nutritional yeast also contains high amounts of protein with 4 grams per tablespoon, and contains 18 amino acids. It is a good source of dietary fiber, folic acid, selenium, and zinc. It is gluten-free and vegan.

In North America nutritional yeast is available at natural grocers and bulk food stores. In the UK, it is sold under the brand name Engevita; in Australia, it is called savory yeast flakes; in Scandinavia it is sold as yeast flakes or B-yeast / B-gær (due to the high B-vitamin content). Among cool kids, nutritional yeast is referred to simply as nooch. Drop that bomb at your next vegan potluck for major street cred. It should also be noted that nutritional yeast is not the same as brewer’s yeast, dry active yeast or baking yeast. Do not use these as a substitute for nutritional yeast in any recipe. It will be gross.

If you suffer from Candida or suspect that you have yeast issues, not to worry. Nutritional yeast is totally safe and will not infect you or exacerbate yeast conditions. It should be avoided however by those that are allergic to yeast and yeast products, like bread products, grapes and beer.

Deluxe Butternut Mac 'n' Cheese // My New Roots

The shape of pasta you use for this really matters. I chose a large, deeply ridged, tubular pasta that said “macaroni” on the package, but it’s much closer to rigatoni if you ask me. Rigatoni, penne, classic macaroni, ziti, or even conchiglie (shells) would work here, as the ultimate goal is to get as much sauce in and around each noodle as humanly possible. In fact, I guarantee when you make the sauce you’ll be questioning my recipe amounts – there is a lot of it, people. But once you pour it over the cooked pasta and start stirring, it magically disappears into the nooks and crannies only reappear later in your mouth, like a rich and savoury flavour explosion from heaven. Tubes work best for obvious reasons, but I’ll let you decide how you want your sauce delivered. And I hope that it goes without saying that you should make an effort to find the most high-vibe pasta you can. There are so many on the market these days, even at regular grocery stores, so no excuses! No white pasta!

Deluxe Butternut Mac 'n' Cheese // My New Roots

And yes, there is topping. In keeping with the gluten-free theme I went with a Sunflower Crumble Topping that I am quite chuffed about. It’s savoury, crunchy, and totally takes this meal to the next level – better than breadcrumbs I tell ya! And it’s delicious not only on mac ‘n’ cheese, but garnishing avocado toast, grain salads, and roast veggies. You may have a little extra of the topping, but my casserole dish is relatively deep and narrow compared to most, and I wanted to make sure you had plenty to cover the top of yours. If you want to save time and skip steps, the pasta and sauce alone is super delish all on its own. But. The topping.

After cooking up this meal, I looked around the kitchen at the dish carnage and shrugged my shoulders. You know why? So worth it. Yes, you will use pretty much every cooking element and piece of equipment you own, but make it a Sunday project, invite some buds over and have them clean up. You did cook them a totally awesome meal after all, it’s the least they can do. 

Deluxe Butternut Mac 'n' Cheese // My New Roots