Foooooods

Check out these EcoHouse favorites! Garlic-ginger pumpkin seed sauce tastes great on anything – salad, sweet potato fries, rice, broccoli. And this oatmeal cake can be made with lots of fruits, we made it with peaches!

Garlic-Ginger Pumpkin Seed Sauce – Makes 2 cups

Ingredients:

1 cup/150g pumpkin seeds

3 cloves garlic

knob of fresh ginger

1 Tbsp. maple syrup

3 Tbsp. olive oil

1 Tbsp. apple cider vinegar

3 Tbsp. lemon juice

¾ -1 cup /175- 250 ml water

¾ tsp. fine grain sea salt

¼ tsp. cracked black pepper

cayenne pepper to taste

Directions:

1. In a dry skillet over medium heat, toast pumpkin seeds, stirring every so often, until they begin to pop. Remove from heat and set aside to cool. (I skipped this step and it turned out fine.)

2. In a food processor, pulse to mince garlic and ginger. Add cooled pumpkin seeds and blend on high until sand-textured. Add remaining ingredients (start with ¾ cup water) and blend, scraping down the sides periodically. Add remaining water as needed to suit your desired consistency. Season to taste. Store in an airtight glass container in the refrigerator for up to five days.

This recipe makes quite a lot of sauce, but as it keeps for five days it’s a wonderful thing to have on hand to dress salads, roast veggies and cooked whole grains. You can easily make half the amount if you know you won’t eat it all in before it spoils.

You can also make a raw version of this sauce. To do so, soak the pumpkin seeds for 8 hours, or overnight. Drain and rinse well. Skip step 1 in the instructions and carry on with the others. Enjoy!

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“NECTARINE”-TOPPED OATMEAL CAKE

Ingredients:
½ apple juice
⅓ cup cashews
¼ cup maple syrup
1 tbsp flax meal
⅓ cup unsweetened applesauce
¼ cup oil
1 tsp pure vanilla extract
1 cup plus 2 tbsp quick-cooking oats
1 cup whole wheat pastry flour
½ cup oat flour
2 tsp baking powder
1 tsp baking soda
¾ tsp ground cinnamon
½ tsp sea salt
pinch of grated nutmeg
3 peaches or nectarines, pitted and sliced
2 tbsp brown sugar
 
Directions:

Preheat oven to 350F. Grease an 8-inch round cake pan.

Combine the apple juice, cashews, maple syrup, and flax meal in a blender/food processor. Process until completely smooth. Add the applesauce, oil, and vanilla. Process until blended.

Whisk together 1 cup of oats, the flours, baking powder, baking soda, cinnamon, salt, and nutmeg in a medium-sized bowl. Pour the cashew mixture into the oat mixture and stir to combine. The mixture will be thick but spreadable. If necessary, add an extra 1 tbsp apple juice. Spread the batter in the pan and arrange the fruit slices on top.

Combine the remaining 2 tbsp oat and brown sugar in a small bowl. Sprinkle over the top of the cake. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing.

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