Chickpea and Sundried Tomato Pate with Field Greens

The other day I was in a hurry for lunch (what else is new?), so I was thinking a quick sandwich would be the easiest solution for my hunger.  But then I looked in the fridge and didn't find any Daiya cheese, and I didn't feel like having peanut butter and jelly.  Again.  So I poked around my pantry and found some garbanzo beans which I thought I'd whip up into some hummus really quick and be out the door in 15 minutes.  Alas, I had no lemon, and you really need lemon when you make hummus.

What to do... what to do...  I set my mind to thinking what else might work well blended with garbanzo beans and had an epiphany:  sundried tomatoes!  Yes, definitely... they'd add a nice savory undertone and take the spread to a whole other level.  Since I still wanted a little lemony hint, I added some coriander to the puree.  I must say, this could easily become a regular sandwich filling in the Well on Wheels "quick and easy" repertoire.

I served mine all pretty as an open-faced sandwich on top of field greens fresh from my garden along with sliced cucumber topped with micro dill (also from my garden), and a few twists of Hawaiian Red Sea Salt and Grains of Paradise.

"Better Than Hummus" Chickpea and Sundried Tomato Pate

1 15 oz. can garbanzo beans, drained and rinsed
2 Tbl tahini
1/2 cup sundried tomatoes
1 clove garlic, minced
1-2 tsp dried coriander
1-2 Tbl olive oil
1/2 tsp sea salt
fresh ground black pepper
squeeze of Sriracha sauce (optional... though I do think it added just the right kick)
enough water to get smooth consistency (a couple tablespoons should suffice)

Puree all of the above ingredients in a food processor.  Gradually add enough water at the end to get a smooth consistency.  I wanted mine thick and fairly dry for the sandwich filling, but if you were using this as a dip you could add more water to make it smooth and creamy like hummus.  Sooooo.... good!

Broccoli Pancakes

Yes, you read it right.  Pancakes made with broccoli.  How on earth could that possibly be good, you ask?  Well, I know, broccoli doesn't exactly conjure up the idea of baked goods, unless it's in a quiche or a knish or maybe even a strudel, but believe it or not, this actually worked.

Reuters Health recently reported a study which concluded that broccoli will help you live longer, though the unscientific response was that people still struggle with getting enough fruits and vegetables in their diets, specifically those in the Brassica family (broccoli, cauliflower, mustard greens, etc.).  So a friend of mine challenged me with the idea of making a "choccoli" donut since we all know people love their chocolate and the donut might be a good vehicle for this often maligned veggie.  I have yet to master the Choccoli Donut.  Instead I thought I'd start with baby steps by making a broccoli pancake for breakfast this morning.

It's made with my standard gluten-free pancake recipe as a base, but then I pureed a few florets of broccoli with the rice milk for the wet ingredients.  I also added a diced Granny Smith apple, chopped pecans, and craisins to the mix.  The result was a fluffy pancake with enough substance to keep me satisfied all morning.  And you'd never know you were getting the longevity-boosting benefits of broccoli in every bite.  Yum!

Gluten-free Broccoli Pancakes
3/4 cup all purpose gluten-free flour

1/4 cup rice flour
2 tsp baking powder
1/2 tsp sea salt 
1/2 tsp cinnamon
1/2 tsp xantham gum 
1 cup rice or soy milk pureed with 1/2 cup fresh broccoli florets 
2 Tbl agave syrup
1/2 tsp vanilla
1 Tbl coconut oil, melted

1 Granny Smith Apple, diced

1/2 cup pecans, chopped

2/4 cup dried cranberries

Mix together all the dry ingredients in a large bowl. Whisk together wet ingredients, then add to flour mix. Stir well to combine, then mix in apple, pecans and dried cranberries.  Let batter sit about 5 minutes while you heat your non-stick skillet on medium high heat. Melt about 1 Tbl coconut oil in hot skillet and drop about 1/4 cup of batter in the pan for each pancake. Cook 2-3 minutes on each side until golden grown. Top with real maple syrup.

This Week's Menu

Whole Foods recently posted an article about the health benefits of black beans and some creative ways to add more of this mighty legume into your diet... even in brownies.  I decided to go the more traditional route this week by making a black bean chili for my clients.

The chili is simple, warm and comforting, with lots of diced tomatoes, green peppers, mushrooms and corn.  I spice it up with a bit of cumin, chili powder and cayenne pepper.  It's always a favorite on a cold, rainy day.

A couple of clients have been asking for tempeh, so for another meal this week I made Tempeh Crabcakes.  These tender little patties get their seafood flavor from dulse flakes, and even omnivores comment that they taste pretty close to the real thing.  I think it's the squeeze of lemon that does the trick.

For the third meal, I made a spicy tofu stir-fry with broccoli, carrot, and snow peas.  The sauce gets its flavor from hoisin, a Japanese barbecue sauce, mixed with tamari, mirin, and agave syrup.  Chopped peanuts, ginger and fresh basil add some crunch and zip.  It's a perfect balance.