Tag: recipe

Dip, Dip, Hooray

In the battle for snack supremacy, the competition is fierce, but a few front runners have emerged from the pack. Potential winners are obvious from any vantage point in the bleachers, if you just take a moment to look at the odds. Think back and try to remember the last time you attended a decent party that didn’t have a bottomless bowlful of hummus on display, for starters. And what would Taco Tuesday be without nacho cheese in ample supply- Maybe just Tortilla Tuesday? All bets are off when it comes to picking a winner between the two, but I think I have a solution that neither side would see as a compromise.

Nacho hummus, bearing all the cheesy, spicy decadence of a good queso dip with the more substantial heft of a chickpea spread. The two rivals complement and contrast one another with surprising ease, a natural union that has been long overdue.

Whether you smear it in a pita, thin it out to drizzle on corn chips, or just set it out with cut vegetable crudites and let the crowd go wild, it’s a fool-proof formula deserving of a gold medal.

Yield: Makes 6 - 10 Servings as an Appetizer

Nacho Hummus

Nacho Hummus

Nacho hummus, bearing all the cheesy, spicy decadence of a good queso dip with the more substantial heft of a chickpea spread.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 14-Ounce Can (or 1 1/2 Cups Cooked) Chickpeas, Drained and Rinsed
  • 1/2 Red Pepper, Seeded and Roasted, Chopped
  • 1/3 Cup Nutritional Yeast
  • 1 Tablespoon Tomato Paste
  • 1 Chipotle Pepper Packed in Adobo Sauce
  • 1 Clove Garlic, Chopped
  • 1/4 Cup Lemon Juice
  • 3 Tablespoons Tahini
  • 1 Teaspoon Dijon Mustard
  • 1 Teaspoon Onion Powder
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Ground Cumin
  • 1/4 Teaspoon Smoked Paprika
  • 1/4 – 3/4 Teaspoon Cayenne Pepper
  • 1/4 – 1/3 Cup Olive Oil
  • Thinly Sliced Scallions, to Garnish (Optional)

Instructions

  1. Like any other hummus variant, this dip couldn’t be easier or quicker to prepare. Toss the chickpeas, roasted red pepper, tomato paste, chipotle, and garlic, and lemon juice into your food processor. Pulse to being breaking down the ingredients and pause to scrape down the sides of the bowl as needed. Add in the tahini, mustard, and all the seasonings and spices, starting with just 1/4 teaspoon of cayenne.
  2. Puree, and while the motor is running, slowly drizzle in the olive oil, until the mixture is silky-smooth and it reaches your desired consistency. If you’d like it to be more of a sauce than a spread, follow that with water or vegetable stock, as needed. Adjust the spice level to taste.
  3. Top with sliced scallions and dip the day away!

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 202Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 291mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 5g
© Hannah Kaminsky
Cuisine: Tex-Mex / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)26 Comments

Scary Good Sweets

’tis time! ’tis time!
Round about the caldron go;
Double, double toil and trouble;
Fire burn, and caldron bubble.

Fear not, dear readers. The bubbling hell broth on my stove on this crisp October evening is not poison, nor calls for such unpleasant inclusions as eye of newt or baboon’s blood. Quite the contrary, the glowing orange brew cooking away on my fire lands distinctly on the opposite end of that spectrum, farm from poison, or similarly tricky “treats.”

Forget the laundry list of obscure magical inclusions. Candy is possible not only with simple everyday ingredients, but wholesome staples that wouldn’t spook the healthiest of goblins- Or their parents.

Pumpkin spice, straight to the point, possesses these gummy morsels with more than a merely haunting flavor. Spirited seasonal sweetness rings true in each chewy bite, casting an impossibly enchanting spell. Quantities may look small, but each batch produces a bountiful harvest of tiny pumpkin pieces, so there should be plenty to appease any hungry apparitions that arrive as the witching hour approaches. That said, they’re so quick and effortless to whip up, it may not be such a bad idea to stock up, before those charming costumed creatures turn into ravenous monsters.

Yield: Makes About 60 Mini Pumpkin Gummies

Pumpkin Spice Gummies

Pumpkin Spice Gummies

Sweet and chewy, light spiced, and full of pumpkin goodness, these little morsels are truly a mouthful!

Prep Time 6 minutes
Cook Time 5 minutes
Additional Time 30 minutes
Total Time 41 minutes

Ingredients

  • 1/2 Cup Pumpkin Puree
  • 1 Cup Apple Juice Concentrate
  • 1 1/2 Tablespoons Agar Powder
  • 1 Teaspoon Pumpkin Spice Extract or Pumpkin Spice Blend

Instructions

  1. Have four mini pumpkin candy molds at the ready, or a comparable shape. Alternately, you can line an 8 x 8-inch square baking pan with foil and plan to simply cut out gummy squares. Just be sure to lightly grease the foil before proceeding.
  2. Whisk all of the ingredients in a small saucepan until smooth and set over medium heat. Stir gently but consistently; you should start to feel the mixture thicken almost instantly. Continue scraping the bottom and sides of the pan as you stir to prevent sticking or burning, until the mixture is sticky but spoonable. It will be so dense that it doesn’t quite come to a boil, but should bubble up around the edges quite a bit.
  3. Smooth the mixture into your molds as quickly as possible, is the candy sets up very quickly. Let stand at room temperature until fully set; at least 20 – 30 minutes. Pop the pumpkins out of the molds and trim away any excess, if necessary. Store in an air-tight container in the fridge for 5 – 7 days… If they don’t mysteriously disappear first…

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

60

Serving Size:

1
Amount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Candy

 

Hannah (BitterSweet)11 Comments

Bae Goals

It must be something in the water. Perhaps it’s something in the air. Surely, there’s some secret ingredient that separates true bagels from merely ring-shaped buns. What else could explain the mystique behind “authentic” New York bagels, impossible to replicate beyond city borders? Defined more by texture than flavor, burnished crusts lacquered with any variety of seeds and salt give way to distinctive density and chew that enthusiasts laud. A quick dip in a boiling vat of malt-enriched alkaline water is the key factor that makes a bagel more than mere bread, much like soft pretzels.

Simple enough in concept, but intimidating in execution. Traditional recipes call for lye, in all its caustic glory, which is threatening enough to send me straight to the bakery, rather than the kitchen. Bagels were longtime residents on my list of baking goals, growing longer and less likely to be accomplished with every passing year. That was until I joined forces with chef Philip Gelb and lucked into one of his famous bagel baking classes.

Demystifying the yeasted rings with a no-nonsense approach that anyone with even a passing culinary curiosity could happily jump right into, all fears of failure evaporated along with the rising steam.

Baking soda stands in for the deadly lye, reducing the risk of severe bodily harm right off the bat. Believe it or not, all the rest is fairly standard procedure; a vigorous mixing, resting and rising, shaping, and baking are all that separate you from savory satisfaction. No satanic incantations, obscure tinctures, nor acts of God need apply.

Bagels can take shape either by punching out the centers with a quick jab of the fingers, or rolled into snakes and connected at the ends. Personally, I prefer to poke out the middles as there’s less danger of them coming undone in the bubbling water bath.

Though technically optional, it’s hard to beat the classic “everything” topping, a melange that can include almost a full shelf out of the average pantry, which can make up for almost any other shortcomings. Instantly evoking that classic deli flavor, it’s actually the onion flakes that I find most essential to the combination. All else is flexible, but if you’re truly flummoxed by the proper ratios, you can even buy ready-made blends. Such shortcuts are completely acceptable when you go through the trouble of baking the bagels from scratch, if you ask me.

Purists will argue until they’re blue in the face about what makes for the best bagels, but this much I know is true: Nothing beats the ones coming out of your own oven, hot and fresh, just barely cool enough to slice. Such beauty needs no further toasting to perfect (perish the thought!) but a thick schmear of hummus or cream cheese never hurts.

World Bread Day, October 16, 2017

I’m delighted to finally share such a delicious victory today for the 11th annual World Bread Day. After so much agita, it’s a joy to finally take this project off my list of lofty goals, and move it onto the list of everyday staples. Don’t buy into the hype- Or the sad, stale carb bombs sold in most grocery stores. Even if you’re not a bagel-fanatic, baking is believing!

Yield: Makes 12 Bagels

Bagels

Bagels

Nothing beats hot and fresh bagel straight out of your own oven. This foolproof formula turns out perfect results every single time.

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 2 hours 15 minutes
Total Time 3 hours 15 minutes

Ingredients

  • 1 Teaspoon Active Dry Yeast
  • 4 Tablespoons Rice Malt, Barley Malt, or Agave, Divided
  • 2 Cups Warm Water (105 Degrees Fahrenheit)
  • 1 Teaspoon Salt
  • 2 Cups Whole Wheat Flour
  • 3 Cups All-Purpose Flour
  • 1 Tablespoon Olive Oil
  • 1 1/2 Teaspoons Baking Soda
  • Dried Garlic, Dried Onion, Sesame Seeds, Poppy Seeds, and/or Coarse Salt (Optional)

Instructions

  1. In a large bowl, combine the yeast, 1 tablespoon of malt, and the warm water. Let the yeast proof until the surface becomes foamy; about 5 minutes. Whisk in the salt. Add the whole wheat flour and 2 cups of the all-purpose flour, stirring with a wooden spoon until incorporated.
  2. Place the dough on a sturdy, clean surface and slowly work in the rest of the all-purpose flour. Knead for 10 minutes or until smooth and elastic. Coat the dough with olive oil, place in a bowl, and cover tightly with a clean dish towel.
  3. Let rise until the dough has doubled in volume; about 1 hour, though time may vary greatly due to temperature and altitude.
  4. After the dough has doubled, knead it lightly for 1 minute. Divide the dough into 12 equal parts. Roll each piece into log and then fold it into a circle, firmly pressing the seam together. Place each bagel on a lightly floured surface, cover with a clean towel, and let rise until doubled; about 1 hour.
  5. Meanwhile, preheat your oven to 500 degrees and place a baking stone inside, if using. Otherwise, the bagels can be baked on a standard sheet pan. In a large pot, bring 3 quarts of water to a boil and add the baking soda along with the remaining 3 tablespoons of malt. The baking soda is necessary to properly texture and brown the bagels.
  6. After the bagels finish their second rise, boil each bagel for 1 minute on each side, keeping the water at a consistent, rapid boil.
  7. Now your bagels are ready to bake. If you want, you can top them with any or all of the seasonings your heart desires, patting them gently into the top to make sure they adhere. Transfer carefully to your baking stone or sheet pan, and bake for about 15 minutes.
  8. The bagels are best served within 15 minutes of emerging from the oven!

Notes

By Chef Philip Gelb of Sound & Savor

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 242Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 387mgCarbohydrates: 47gFiber: 4gSugar: 3gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: Jewish / Category: Yeast Breads and Rolls

Hannah (BitterSweet)16 Comments

A Very Merry Unbirthday to You!

Birthdays come and birthdays go. Some are occasions to rejoice, some are best forgotten. Ready or not, they happen to the best of us, and we find a way to struggle through, as it sure beats the alternative. For the remaining 364 days a year, we tend to gloss over the fact that we’re still getting older, still surviving to see another morning; why shouldn’t we celebrate that too? Treat yourself to a nice dinner because it’s Monday. Splurge on some fancy olive oil because you answered all your emails. Throw yourself a party because you damn well feel like it. Most importantly of all, eat cake simply because it’s delicious.

Birthday cake is the first thing that came to mind upon cracking open a bottle of baker’s extract, my new favorite secret ingredient. Primarily vanilla but so much more, Rodelle describes it as having notes of chocolate, caramel, cream and oak mingling within the dark emulsion. If you ask me, it’s like vanilla with the dial turned up to 11. Robust and smooth, just a few drops add incredible richness and complexity to any sweet treat, which is why I’ve been reaching for this bottle more often than not. Blend it into pancakes for legitimate cakes made in a pan. Add a splash to a protein drink transform it into a cake batter milkshake. In the case of today’s recipe, mix things up with simple cereal bars, and create an everyday birthday treat.

The much beloved childhood cereal bar morphs into a convincing cookie and cake hybrid with just a few small tweaks. Crunchy, chewy squares of crisp rice are bound together with a simple sticky syrup, bolstered by that extraordinary baker’s extract and just a touch of cake flour to really cement the theme. White chocolate stands in for frosting, keeping these snacks packable, portable, and perfectly suited for whipping up on every unbirthday you please. Speaking of which, don’t you have one coming up soon, too? Maybe you should start planning your next batch right now.

Though technically optional, I would argue that it’s really not a birthday without sprinkles, so err on the side of whimsy and let it rain. If you really insist on being an adult about it, chopped nuts could be an acceptable topping as well… Albeit considerably less fancy-free.

This post was made possible thanks to Rodelle and their sweet contributions.

Yield: Makes 10 – 12 Bars

Birthday Cake Crispy Rice Treats

Birthday Cake Crispy Rice Treats

Crunchy, chewy squares of crisp rice are bound together with a simple sticky syrup, bolstered by that extraordinary baker’s extract and just a touch of cake flour to really cement the theme. White chocolate stands in for frosting, keeping these snacks packable, portable, and perfectly suited for whipping up on every unbirthday you please.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 30 minutes
Total Time 40 minutes

Ingredients

  • 5 Cups Crispy Brown Rice Cereal
  • 3 Tablespoons Cake Flour
  • 1 Tablespoon Vegan Butter
  • 1/2 Cup Light Agave Nectar
  • 1/2 Cup Granulated Sugar
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Rodelle Baker’s Extract
  • 6 Ounces (About 1 Cup) Chopped Vegan White Chocolate
  • 1 – 3 Tablespoons Assorted Sprinkles

Instructions

  1. Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease. Combine the cereal and flour in a large bowl; set aside.
  2. Set a medium saucepan over low heat and begin by melting the butter. Once liquefied, add in the agave, sugar, and salt, stirring as needed until the sugar crystals dissolve. Bring the mixture to a steady boil and then cook for an additional 3 – 5 minutes, until it appears to have thickened slightly. Remove from the heat and quickly stir in the both extracts.
  3. Pour the contents of your saucepan over the dry mix and fold it in carefully but briskly with a wide non-stick spatula, being careful not to crush the cereal.
  4. Transfer the sticky mixture into your prepared pan and gently press it out into an even layer. It’s easiest if you grease the bottom of a flat measuring cup and use that to smooth it down, applying firm downward strokes across the full pan of cereal.
  5. Seal the deal by melting down the white chocolate and pouring it on top. Distribute the sprinkles equally across the top, and let the chocolate cool until set. Slice and celebrate!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 366Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 151mgCarbohydrates: 54gFiber: 0gSugar: 42gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Cookies and Bars

Hannah (BitterSweet)9 Comments

Salty Language

Sweet loves salty; salty loves sweet. Together, they give life to a far greater taste sensation than either could achieve individually. Even casual bakers have gotten hip to the fact that an extra pinch of salt really makes their cookies pop and chocolates sing, but what happens when you add a touch of umami into the mix?

Reach beyond the salt shaker and head straight for miso paste for this sticky, sultry caramel sauce.

Pure sodium can do wonders for this burnt sugar syrup, effectively reducing the inherent bitterness created in the Maillard reaction while simultaneously enhancing the impact of its overall sweetness. No wonder why simple salted caramel has taken hold of eaters worldwide- Even those crazy enough to declare themselves unaffected by the siren song of sugar. Now, take those same flavor enhancing properties and bolster them with a seductively savory edge, and you’ve just elevated your dish to an entirely new realm of decadence.

Cara-miso, my miso-infused caramel sauce, has no boundaries when it comes to usage. Chocolate cake pops with every bite when you grace it with a tiny drizzle; black coffee comes to life with a taste that will make you forget all about any pumpkin spice nonsense; whipped coconut cream sparks and pops with just a few drops. Naturally, this endlessly versatile syrup finds itself most at home atop luscious scoops of ice cream, but that alone wasn’t enough to satisfy my sweet tooth during the latest great heatwave. Take it even one step further for the single best milkshake you will ever stick a straw into.

If that photo alone doesn’t have you scrambling into the kitchen, I don’t know what will. Thankfully, once you whip up a batch of the caramel sauce, you’ll have enough for a few more rounds of this crave-worthy nectar made in sweet and salty heaven. Still, it might not hurt to double it, just in case.

Yield: Milkshake Makes 2 Servings; Caramel Sauce Makes about 1 1/2 Cups

Cara-Miso Milkshake

Cara-Miso Milkshake

Caramel is best with a pinch of salt, so when you add in a hit of miso paste, you'll create an unbeatable umami combination. Naturally, this endlessly versatile syrup finds itself most at home atop luscious scoops of ice cream, but that alone wasn’t enough to satisfy my sweet tooth during the latest great heatwave. Take it even one step further for the single best milkshake you will ever stick a straw into.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

Cara-Miso Milkshake:

  • 2 Cups Vegan Vanilla Ice Cream
  • 1/2 Cup Unsweetened Vanilla Non-Dairy Milk
  • 1/4 Cup Miso Caramel Sauce, Plus More for Garnish (see following recipe)
  • Whipped Coconut Cream (Optional)

Cara-Miso (Miso Caramel) Sauce:

  • 1 Cup Granulated Sugar
  • 1/4 Cup Water
  • 3/4 Cup Full Fat Coconut Milk
  • 3 Tablespoons Sweet White Miso Paste
  • 3 Tablespoons Coconut Oil
  • 1/4 Teaspoon Salt

Instructions

  1. To make the milkshake, simply combine the ice cream, almond milk, and caramel sauce in a blender and blend until smooth. Divide the mixture between two glasses and top with whipped coconut cream and additional caramel sauce, if desired.
  2. For the miso caramel sauce, combine the sugar and water in medium-sized saucepan. Place the sugar and water inside before setting over moderate heat. Resist the urge to stir, but rather, gently swirl the pan in a circular motion mix the contents.
  3. Meanwhile, mix together a few tablespoons of coconut milk with the miso paste. Whisk vigorously to thoroughly incorporate the miso. Make sure that there are no remaining lumps before stirring in the rest of the coconut milk, and set aside.
  4. Continue to cook the sugar mixture, swirling occasionally, until it turns deep amber in color, but do not allow it to begin smoking or smelling burnt. You want to cook it to a fairly dark shade to give it the most flavor, but if it smells burnt, it’s already too late and you must start again. Once it begins to color, it will progress very quickly, so do not walk away at this point.
  5. Once deeply colored, very carefully pour in the coconut milk along with the coconut oil. The mixture is likely to sputter and bubble up, so you may want to stand to the side while making this addition, and it’s not a bad idea to wear long sleeves to cover your arms, just in case. The mixture may seize and crystallize slightly, but don’t worry, it’s easy to fix. Continue to cook the syrup over gentle heat until any crystals are dissolved and the mixture is completely smooth again. Stir in the salt and turn off the heat.
  6. Let cool completely before using or storing in a glass jar.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 417Total Fat: 60gSaturated Fat: 45gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 68mgSodium: 2756mgCarbohydrates: 178gFiber: 4gSugar: 161gProtein: 18g
© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)12 Comments

Ask the Magic Eight Ball

Did you have one of these all-knowing oracles when you were a kid? An insightful and sage advisor with a clear vision of the future, the magic eight ball was indispensable for an indecisive child like myself. Such helpful words of wisdom it dispensed on command! So many problems solved in an instant!

Okay, in truth, my magic eight ball was not the greatest resource in trying times. Maybe it was still in training as a psychic, or had some commitment issues, but I could never seem to get a straight answer out of that thing. Even if I asked it something simple, like, “should I eat a peanut butter and jelly sandwich for lunch?” it would respond with something dismissive. “ask again later,” or “cannot predict now” were the top two results, no matter how lovingly or aggressively that silly plastic ball was shaken. I doubt it even had a single word of positive reinforcement to offer from its narrow rolodex of comments.

Many years later, I’ve come to find that I was seeking inspiration from the wrong eight ball entirely. Eight ball zucchini, while lacking in fortune telling skills, are unmatched in their culinary consolation. No matter how many zucchini have infiltrated your kitchen at this late stage of the summer harvest, these compact spheres can instantly renew your enthusiasm for the green squash.

Begging to be stuffed with delights both sweet and savory, there’s no limit to their potential, unlike the answers offered by an old-school magic eight ball.

Imagine, if you would, the ultimate breakfast and brunch entree. An eggless custard that falls somewhere between a soft scramble and a tender omelette, bursting with fresh vegetables and simple, comforting savory flavors. The essence of summer resounds in every bite. Who could stay hung up on murky future fates when you’ve got one of these lucky little orbs on your plate? Ask of them only questions of utmost importance, like when will the meal be served, and I promise you’ll never walk away disappointed.

Yield: 4 – 5 Stuffed Eight Ball Zucchinis; 2 – 3 Servings

Eggless Omelette Eight Ball Zucchini

Eggless Omelette Eight Ball Zucchini

Round summer squash stuffed with an eggless custard that falls somewhere between a soft scramble and a tender omelette, bursting with fresh vegetables and simple, comforting savory flavors.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 4 – 5 Medium-Sized Eight Ball Zucchini
  • 1/2 Cup Garbanzo Bean Flour
  • 2 Tablespoons Fresh Dill or Basil, Minced
  • 2 Teaspoons Arrowroot
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Kala Namak (Black Salt)
  • 1/8 Teaspoon Freshly Ground Black Pepper
  • 1/8 Teaspoon Ground Turmeric
  • 1/3 Cup Chopped Sun-Dried Tomatoes
  • 1/4 Cup Diced Red Onion
  • 1/2 Cup Vegetable Stock
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Apple Cider Vinegar

Instructions

  1. Preheat your oven to 375 degrees and set out a baking sheet lined with parchment paper or a silpat.
  2. Slice the stems off the zucchinis about 1/2 an inch from the top and set aside. Using a pointed teaspoon, grapefruit spoon, or melon baller, hollow out the insides of the squash, leaving about a 1/4-inch thick wall on the sides and bottom. Roughly chop the innards and set aside. Brush lightly with olive oil, inside and out, and place the squash shells on your prepared baking sheet. Bake for 10 – 15 minutes, until fork-tender but still firm.
  3. Meanwhile, prepare the filling by whisking together the garbanzo bean flour, fresh herbs, arrowroot, garlic powder, black salt, pepper, and turmeric. Make sure that all the dry ingredients are well combined before adding in the leftover zucchini pieces, sun-dried tomatoes, and onion, tossing to coat. Pour the vegetable stock, oil, and vinegar in all at once, and whisk until smooth (aside from the vegetable additions, of course.)
  4. After par-baking, fill the zucchini up to the top with the eggless omelette mixture. Place the zucchini tops on the baking sheet next to them, lightly brush with oil, and return the whole thing to the oven.
  5. Bake until the filling is softly set; about 30 – 35 minutes. Serve right away while piping hot, or let cool to enjoy at room temperature.

Notes

Standard zucchini can be used instead of 8-ball zucchini. Simply slice them in half, scoop out the innards, and proceed with the recipe as written.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 255Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 146mgCarbohydrates: 31gFiber: 9gSugar: 15gProtein: 11g
© Hannah Kaminsky
Cuisine: American / Category: Breakfast and Brunch

Hannah (BitterSweet)16 Comments