Chickpea Flour Crepes with Coconut Curry Vegetables

Chickpea Flour Crepe~A Stack of Dishes

My days have been hectic here getting into the rhythm of the new business and website, A Healthy Hunger. There is nothing like the feeling of creating something from nothing. It’s so exciting and powerful, and not to mention nerve wracking. I feel like I am living in a matrix of decisions with one complete thought balancing out, or influencing, another. I find myself getting lost in thought at random moments as I think through ideas and try them on for size in my mind. It’s heady fun stuff, and my friends that know me well know that this is my best playground.

Pam and I have also decided to fulfill a bucket list dream: to hike Machu Picchu. We will be doing the 4 day hike later this Spring. I am told it will be a tough (but not impossible) hike. As a result, Pam and I have flung ourselves headlong into long workout and conditioning plans. I love having a goal, and as a past marathoner and triathlete- I LOVE the challenge. As much as I love writing, the payoff is many hours sitting at my desk, and this past year while I finished my Master’s work, I was sitting more than ever. Now, once again, I am sweaty more days than now and my laundry loads are mostly workout wear.

The first weeks were creaky and stiff as I geared these aging bones back up to speed. Which, by the way, has given me renewed respect for anyone at ANY age starting and sustaining a workout plan for the first time. After about 4 weeks of fatigue and heaviness, my muscles are now responding and I find myself not only looking forward to gym time, but actually craving it. Yes! I’ve finally reached the zone. Like an airplane on take off, I’ve pulled through the turbulence and now at a cruising altitude. Still lots of work, but I’ve got some loft now.

Chickpea Crepe with Coconut Curry Vegetables~ A Stack of DishesHealthier eating is naturally on the top of our list too. While Pam plans our workouts I am in charge of our nutrition. Lots of vegetables and lean proteins, and plenty of herbs and spices to help with building our muscles and curtailing inflammation. We are growing leaner and meaner.

Our main meal is lunch, or more precisely post workout. This dish is something we would eat in the evening along with a green salad. Pretty too, don’t you think?

Chickpea Crepes with Coconut Curry Vegetables
Print
251 calories
31 g
2 g
11 g
10 g
2 g
221 g
250 g
9 g
0 g
9 g
Nutrition Facts
Serving Size
221g
Servings
6
Amount Per Serving
Calories 251
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 2mg
1%
Sodium 250mg
10%
Total Carbohydrates 31g
10%
Dietary Fiber 9g
36%
Sugars 9g
Protein 10g
Vitamin A
64%
Vitamin C
36%
Calcium
14%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup garbanzo bean flour
  2. 1 cup water
  3. 2 Tablespoons olive oil
  4. 1/4 teaspoon ground cumin
  5. 2 tablespoons black sesame seeds
  6. 1/2 teaspoon salt
For the filling
  1. 1 tablespoons canola oil
  2. 2 cups diced eggplant
  3. 1 cup diced carrot
  4. 2 cups cauliflower
  5. 1/2 cup diced onion
  6. 1 tablespoon grated ginger
  7. 1 tablespoon Madras curry powder
  8. 1 clove garlic, minced
  9. 1 can low fat coconut milk
Instructions
  1. In a blender combine the garbanzo flour, water, oil and cumin. Blend until smooth. Add water to make a heavy cream consistency and then add the black sesame seeds and salt. Set aside to rest 10 minutes.
  2. To make the crepes: heat a small nonstick frying pan over medium/high heat. Coat with cooking spray. Add 4 tablespoons of batter to the pan and swirl to evenly coat the bottom. Cook until the batter sets, then flip over and cook one minute on the other side. Turn out onto a plate. Repeat with the remaining batter.
  3. To make the filling: In a large sauté pan, warm the oil over medium heat. Add the vegetables and cook gently for about 5 minutes. Add the ginger, garlic and curry powder and toss with the vegetables for 2 minutes. Add the coconut milk and bring to the boil. Reduce to heat to a simmer and cook unit the sauce has thickened and the vegetables are tender.
  4. To serve: lay down a crepe and place about a cup of mixture in the middle. Fold up the bottom then the two sides. Serve with yogurt if you desire.
Notes
  1. You may use any combination of vegetables here. String beans, asparagus, squash, etc., all work equally well. For extra oomph you may also add tofu or tempeh.
beta
calories
251
fat
11g
protein
10g
carbs
31g
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A Stack of Dishes http://www.astackofdishes.com/

Coconut Chocolate Tart

fronttart

This different coconut tart recipe has an interesting texture from a dense layer of chocolate truffle on the bottom, light coconut cream in the middle and crunchy toasted coconut on top. It’s a creation that I had originally come up with for a luncheon I was attending. I fine tuned it for the week’s holiday meal with my family, and it’s a perfect addition to your Easter Dinner table.

Thanks to my Aunt Josephine, who was the inspiration for my starting this blog, I have a wonderfully diverse family. Her second husband Ed, had three children of his own, and along with them came their Jewish heritage and traditions. None of us are particularly religious, but we certainly have made the most of the holidays. Really it’s any excuse to gather around long tables, and indulge in delicious foods.

We celebrated this year at the home of my Cousin Patty and her intended Jay. Last year we celebrated “East-over” since the two holidays were right on top of each other. This year it was “Pre-Passover” since we gathered on Sunday, the day before the official start of passover. So you can see that we don’t hold too closely to the the rules. However, it should be shared that we did all read through the Seder stories, dipped parsley into salted water, ate our share of charoset and hid the afikomen. All the “kids” are well into legal adulthood, but the chase to find the hidden matzoh caused quite the ruckus.  The whole day was filled with love and laugher and ease and family, for which I feel blessed.

Both sides of my family are chock full of foodies, both professionally and non, which makes these get togethers tremendous fun and ridiculously delicious. For instance, my “soon to be official” Cousin Scott, is presently working on a new restaurant in Hudson, NY called Fish & Game, which is opening in a few weeks. The restaurant is focused on locally sourced ingredients, and the menu incorporates a nose-to-tail approach to the animals procured. Listening to him talk about the build out of the kitchen and the research involved in finding local, organic and biodynamic wines, is what keeps us perched at the dinner table. I can tell you it all sounds (and looks) incredible. {I promise you that once they are open I’ll be taken a drive up there to dine- then I’ll be back to tell you about it.}

As an ex-baker it’s not surprising that I choose to make dessert for my contribution, but I rarely opt for a layer cake. I mean, after cracking about a gazillion eggs in my life it’s far more appealing to turn flour, butter and sugar into other sweet treats- hence this tart.

When I started to think about this dessert my criteria was to have something somewhat decadent, but not too over the top- because believe it or not, summer IS coming and the time has come to shed one’s, shall we say… winter coat(ing). Nonetheless, I wanted something tasty, not leavened, pretty and different.

The tart gets most of it’s sweetness from the crust and the chocolate. The filling and coconut topping are much lower in sugar which is a very interesting taste sensation when you eat it. So many things happen in your mouth. Gritty graham cracker crust, dense sweet chocolate, delicate soft coconut cream with a slight crunch of aromatic coconut at the end.

To be honest it’s a little time consuming to make since it’s made in stages- but there is no great pastry skill involved here- so plan ahead and give it a whirl.

coconut tart, chocolate coconut tart, light coconut tart, easter dessert

Chocolate Coconut Tart

Each layer of this tart is prepared in stages. The total time is about 2 hours. If you prefer you can make the crust and chocolate layer ahead of time and finish the cream filling later.

makes one 9″ tart that serves 8-10, or 4 4″ tartlets

12 sheets graham crackers

.75cup of sugar

6 T melted butter

pinch of salt

8oz semisweet chocolate, chopped

.75c heavy cream

2c lite coconut milk, unsweetened (not cream)about a can and a half

3T sugar

1.5 T unflavored gelatin

6 T cool water

1c shredded, unsweetened coconut

Preheat oven to 350˚ 

In a food processor, pulse the crackers to a rough crumb, add the sugar, butter and salt and process to a damp sandy mixture.

Spoon the mixture into your preferred tart pans and press firmly and evenly. Bake in the oven for 20 minutes until browned. Remove and set aside.

While the shell is baking prepare the chocolate ganache. Place the chopped chocolate into a medium sized bowl. Warm the cream until it’s hot but not boiling- microwave is fine- about 45 seconds.

Combine the cream with the chocolate and stir smooth. This is thinner than a traditional ganache so that it won’t be too stiff in the chilled tart.

When the shell is cooled, pour the chocolate into the bottom and spread evenly. Important* place the chocolate laced shell into the freezer and chill well. About 15 minutes, the colder the better.

To prepare the coconut filling, reserve .5 cup of coconut milk in a heatproof bowl. In a separate small bowl combine the water and the gelatin and combine well. Let the gel sit for 3 minutes to bloom. Meanwhile warm the remaining coconut milk and stir in the sugar until dissolved. 

Scoop the gelatin into the reserved coconut milk and warm until the gelatin is melted but not boiling. Then stir into the warm milk/sugar mixture.

Carefully pour the milky mixture into the tart shell. It will be very soupy and may soak the crust. Don’t worry about that, it will be fine, I promise.

Carefully place into the fridge until the filling is set, about an hour, maybe more, depending on how cool your fridge is.

To finish, toast the coconut in a dry skillet, then spoon over the tart.

Keep the tart cold until ready to serve.

Coconutty: Grilled Tofu on Coconut Cauliflower and Spinach with Spicy Coconut Sauce

Grilled Tofu with Spicy Coconut Sauce

The beginnings of my move are underway. Each day is a task of clearing out another section of the loft, separating things from my past and deciding which I will carry with me into the future. This is a cathartic and exciting time. I’ve been great places and I am now on my way to something altogether new. All the things that used to weigh me down and crammed my corners are now an ever lightening load.
Finding time to cook, let alone eat, has been trickier, but when I get to the stove it’s far more satisfying. It’s the constant touchstone and keeps me grounded.
A snowy head of cauliflower has been haunting me every time I open the fridge. Can’t say this healthy cruciferous veg is my fave but it’s growing on me. The bigger challenge is there is SO MUCH of it. What to do… what to do…
Mashing steamed cauliflower is a recipe I came across about 3 years ago. It’s remarkable how tasty it is. The mellowness of the coconut counterbalances the sulphur tang in the cauliflower. I wouldn’t call this mock mashed potatoes, though some do, rather it’s a winner for what it is. There is enough flavor here to pair with some roasted chicken or pork chop, without overpowering the meal with coconut.
Before grilling the tofu I gave the slices a good juicing of lime juice. Not only does this add flavor to what otherwise is bland, but the vitamin C in the juice will aid the absorption of the iron in the spinach.
A quick reduction of the remaining coconut milk after the mashing makes a creamy decadent sauce with healthy fats. This meal may be way too healthy, but more importantly it’s really delicious.
Coconut Tofu with Cauliflower and Spinach
serves 4
 
1 head cauliflower
1 can light coconut milk
1 large bag of spinach chopped
2 cloves of garlic, minced
1 lime, zest reserved
generous pinch of red pepper flakes
.5t fish sauce or salt
pinch of sugar
1 block of firm or extra firm tofu
 
 
Break cauliflower into smaller pieces and steam until just tender, not to mush. Add enough coconut milk to make a rustic mash. Add salt to taste.
 
Drain tofu. Slice into .25″ slices and sprinkle generously with lime juice.
 
Place remaining coconut milk, approximately half a can, into a small saucepan and stir in half of reserved lime zest, pepper flakes, fish sauce and sugar. Simmer on medium low until reduced. Adjust seasoning to taste.
 
In large frying pan warm 2T olive oil and sautee garlic gently over medium heat until just cooked. Add rinsed but still damp chopped spinach and sautee. The water from the spinach with add steam and keep the spinach green and bright. Err cooking spinach on the under side to retain as much of the vitamins as possible as well as flavor.
 
Heat a grill pan on medium high. Generously oil pan and grill tofu.
 
Build the dish by laying down the cauliflower down first. Pile on the bright beautiful spinach and then lay down the tofu. Add the remaining zest into the sauce and spoon over the tofu.