Bread
3 1/3 cups (830 mL) 100 percent whole wheat flour
1/2 cup (125 mL) wheat germ
1/2 cup (125 mL) quick-cooking oatmeal
1/4 cup (60 mL) raw bran
1 Tbsp (15 mL) granulated sugar (or Sucanat)
1 Tbsp (15 mL) fresh rosemary, chopped
1 Tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
3/4 tsp (4 mL) freshly ground black pepper
1 3/4 cup (430 mL) buttermilk
1/4 cup (60 mL) extra-virgin olive oil
1 egg white, whisked
Hummus
1 1/2 cups (350 mL) shelled frozen edamame beans, thawed
1/2 cup (125 mL) frozen peas. thawed
1/4 cup (60 mL) vegetable stock or water
1/4 cup (60 mL) fresh minced flat leaf parsley
2 large cloves garlic, minced
3 Tbsp (45 mL) extra-virgin olive oil
2 Tbsp (30 mL) tahini paste
Freshly squeezed juice of 1 lemon
1/2 tsp (2 mL) sesame oil
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
To make bread, preheat oven to 375 F (185 C). Position rack in centre of oven. Heat oil until warmed.
Combine flour, wheat germ, oatmeal, bran, sugar, rosemary, baking powder, baking soda, salt, and pepper in large bowl. Stir to blend.
Combine buttermilk and warm oil and pour over flour mixture in bowl. Stir with spatula just until flour mixture is moistened; it will appear quite dry. Transfer dough to a floured surface
and gently knead until dough comes together, about 7 turns. Do not overmix or bread will become tough during baking.
Divide dough in half and form each into a 6 in (15 cm) oval loaf. Place on ungreased baking sheet, leaving about a 5 in (12 cm) space in between. Brush with egg white and sprinkle with freshly ground black pepper. Slash the tops. Bake in preheated oven for about 45 minutes. Dough should be golden and sound hollow when lightly tapped. Cool on a rack for 30 minutes. Bread is deliciously crumbly. Slice and serve warm.
To make hummus, place edamame beans in food processor or blender fitted with a metal blade. Add remaining ingredients and pulse on and off, occasionally scraping down sides of the bowl with spatula until mixture is as smooth as you like. Add a little more oil and more salt to taste, if you wish.
Serve hummus with warm soda bread.
Makes 2 soda loaves (12 slices) and 12 servings (2 cups/500 mL) hummus.
Each serving of bread contains: 205 calories; 8 g protein; 6 g fat; (1 g saturated fat, 0 g trans fat); 33 g carbohydrates; 6 g fibre; 342 g sodium
Each serving of hummus contains: 70 calories; 2 g protein; 6 g fat (1 g sat. fat, 0 g trans fat); 3 g carbohydrates; 1 g fibre; 110 g sodium
source: "Whole Grains = Smart Foods", alive #331, May 2010
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.