Vegetables from Outer Space.

Recent adventures into obscure food has seen some interesting cooking!! She who is Pearl, whisks away from Winmalee to far off lands of vegetable unknowns...

Intergelatic concoctions!

My first love. Brought to me by my mother... Has been my dear Kohlrabi

Purple and bulbous, with protruding tendrils of vegetable fun

My Meegan asks " what are you eating..? Sounds crunchy!" Boy howdy... Crunchy and delicious it is!

In its raw state ( my pref)... It has the texture of an apple, but the taste of.... red cabbage?  They are related by the way. Also good grated ( like coleslaw), Sauteed in coconut oil, or roasted. Use like carrot sticks for dips, serve in slices for topping with feta and sundried tomatoes... (as usual, it fulfils my absolute need for things to put slightly more runny things on; Homemade pesto anyone?)

The leaves can also be juiced for maximum frugality of resources and some very green power.

Next comes todays new comer. and inspiration for this post.

Celeriac.

I saw it and was instantly attracted to its hideous yet alluring configuration. The stranger the better in my books. ( or my plate i should say!)

How is this from this planet!? Eyes and tentacles...
This is food of the extra terrestrial realm. Mmmm tasty tasty E.T realm.

No one in the shop could tell me with 100% accuracy what it tastes like. One man said potato, one girl said celery. There is ALOT of difference between the taste of a potato and celery. So i am fairly keen to experiment at whim and see what old Mr C can do for me. (a future post perhaps?)

A-hah! On further study, I fine the potato celery combination works beautifully. It does taste and grow similar to celery... Yet, provides a low starch alternative to potato. Mash, fry or boil... A healthier and more fun alternative to high carb root vegetables. My new best friend this winter. Oh celeriac... you and your ugliness will frequent my plate.

Further experiments will motivate new posts.

From space, with love.

xo

Better than sliced bread...

...Pretty obvious that sliced bread, actually bread in general isn't much my cup of tea. Try some nutty little amazing!!




[First and foremost. May I add that... this is not my own creation.
The ever beautiful David, Luise and Elsa have trialed and tested this wonder for us over at Greenkitchenstories.com]

Yet I post this in my own manner. Because so many people have asked me for the recipe. Because it rules. and Because I like posting little bits of fun.

so. You'll need.

2 cups of Nuts. (I used almonds, sunflower, pepitas, and linseeds. But any would suffice!)

1 egg.

2tbsp water.

1 tsp salt.

Num num num sprinkles: Salt/pepper, nigella seeds, sumac, mixed herbs, sesame seeds...What ever you wish!

Nuts!

Prep O.v.e.n at 180 degreeeees.

Put the nuts in a food processor and go Chop chop chop. So they make little tiny nuts = flour.

Transfer into a bowl and add the egg. mix around and add the water if needed ( some eggs are BIG and don't need it) 

Should have a nice firm dough. Divide into 2 or 3 balls. 

Roll out with rolling pin... hmmm 2mm maybe. Yes, I'm very scientific!

(sometimes it sticks to the rolling pin. Cover with extra sheet of baking paper)

Spray with water, add Num num numbs...roll over again to press into dough.

Flat nuts.

Cut into bite size squares.. 

Turn o.v.e.n down to 150. bake bake bake. Keep watch on them...

15 minutes should be premium.

Take out of o.v.e.n and let them go all dry and crunchy.

and then try try try not to eat them all.

so so good.

Such a whole food. Nuts and an egg. perfect!

Make some guacamole, invite some friends over.. and you've got a party!

Lazy saturdays... Making nut crackers to Bonobo.

("for distance we create whimsy to battle the odds"-O) 

Just chillin' 

xo

Easy Peasy Almond Squeezy

Running out of things to put in my tea!!
A dilemma of sorts!
Cow's out... Latest news flash... Soy Sucks.
.. and I'm not a fan of old sugar-free blackie.

So I turn to my old friend.
Le Almond.
(yes, now he is French)

Lets milk it baby!
You need:
Half a cup of almonds. Soak them for a few hours so they are all tender like.
One cup of water.
Pinch of salt.
[One can sweeten with a fresh date or two if you wish. But I don't bother!]
Blender.
Fine Sieve/Cheese Cloth.

So pop the soaked almonds in the blender. Joosh up all messy like for 30 seconds.
Then add the salt and extra cup of water.
On high for 30 seconds.
Or a minute if you dare!!

Pour through strainer into a jug
The stuff that ends up in the jug is milk!!
Num Num Num.
AND! You can add more water, little more salt and go back for seconds. Joosh up again... strain again.
But it doesn't have a massive shelf life. So keep amounts with 3 day consumption mindfulness :)

The greatest thing is the by-product from this recipe. The wet almond meal makes amazing pancakes.
Of which, I will post a recipe... Once I have perfected this no waste miracle.


Easy Peasy Almond Squeezy.
x's and o's from the strange kitchen of Miss Pearl.

Minty Quinoa Tabouleh

The Mint in the garden exploded in the last few weeks. and the naughty parsley city was already needing a drastic depopulation.

Ah Tabouleh! 

Q: what does a Gluten free girl do without burghul ?

A: Quinoa. ( Keen-wa )

This South American grain-like wonder! Its actually a seed that is closer relative to spinach and Swish Chard.

It is a recently rediscovered ancient "grain" once considered "the gold of the Incas." Being high in protein, it sustains energy and gives you that pep in your step.

Its nutty and crunchy and works brilliantly in this recipe.

This makes 8 cups of goodness. So unless you REALLY like tabouleh: Halve it.

In your posession:

1.5 Cups Quinoa

Salt

1.5 Cups Seeded & Finely diced Tomato

1 Cup Finely chopped Parsley

1 Cup diced Cucumber.

.5 Cup Thinly sliced scallion greens.

.5 Cup Extra Virgin Olive Oil

6tbsp Lemon juice

.25 tsp Ground cumin

.25 tsp Ground cinnamon 

.5 Cup Finely chopped fresh mint.

                                                              

• Rinse Quinoa. Get rid of all the icky bits.
• Bring Quinoa, .5 tsp Salt and 3 cups of water to boil in med saucepan- High voltage! cover and simmer til water is absorbed. Quinoa cooks a little like rice: It will be translucent and tender when cooked. (10-15 mins)
• Make fluffy motions with a fork. Think aeration. and turn out onto baking sheet to cool. 
• Fluff it again when cool. just for good measure.. and added fluffiness. ( and because its a good word) Transferring to a large bowl couldn't hurt either.
• Add  tomato...parsley...cucumber..  scallion ( that's a nice word also) ..oil...lemon juice...cumin....cinnamon and 1 tsp salt. Toss well. (Creativity should be dominant in this section... add more cumin if so the desire...)
• Mingling. Like at a party... let the flavours dance. Not essential.. but over night works a treat. Not everyone has over night to attend to the tabouleh party however. A siesta in the fridge will do.
• Before serving: Let sit at room temp for a while. Stir in the mint. Add more oil and salt...If you like more oil and salt.

 Easy Peasy. Lemon Squeezy.

oh! and I in nooooo way take credit for this recipe. Merely the poetic license and quaint observations. If you would like to see the 'real' ( less fun) version- "Fine cooking: fresh" Published by The Taunton. Just saying.

and in this i say good bye.
xo Bryanna Pearl