Fall

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Whole Wheat Walnut Pancakes with Brown Butter Apple Cinnamon Compote

A couple weekends ago, some girlfriends and I hopped on I-5 heading south for a 2 1/2 hour drive. Our destination; The Cedar Grist Mill. The oldest working water powered flour mill in the state. The September afternoon was bright and sunny, it felt like a much needed mini road trip. The mill is completely volunteer operated, so the hours are limited, but the setting is absolutely beautiful and arriving a little early was nice because we found ourselves exploring around the riverbank.

We were given a tour and complete history by a charming man in overalls named Fred. He even went over the health benefits to eating whole grains vs. processed ones. I was completely blown away at the whole process of how flour was milled in the late 1800′s. The whole system is massive, yet so utilitarian and simple in design. There were huge belts that wrapped around all sorts of large gears and when the water tank was full all you had to do was turn a large wheel to open the water flow and the mill was off and running, at least until the tank emptied. It even powered some of the electricity. I kinda wanted one.

That day there were two different flours milled, soft wheat and hard red wheat. Other times they grind cornmeal as well. We crunched on the different wheat berries and the flavor was incredibly distinct between the two. The sacks of flour Fred handed out at the end were warm and really fragrant. For a small donation we each took home a bag of the soft wheat, which is considered perfect flour for pancakes or scone making. Fred mentioned that he himself enjoys a short stack several times a week. I think I know why he volunteers! I couldn’t resist taking the guy up on his pancake suggestion.

I’ve made many whole wheat pancakes before, but there was absolutely no mistake about the difference in taste when I used the freshly milled flour. I wish I had one of these mills closer by, because it makes such a difference. I added in some ground walnuts to the batter and topped them with warm brown butter apples. Perfect for the crisp mornings we’ve been having. Have you ever used freshly milled flour before? And what did you make?

Whole Wheat Walnut Pancakes with Brown Butter Apple Cinnamon Compote / makes 8-10 pancakes

1 1/4 cup whole wheat flour
1 cup walnuts
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs or 2 flax eggs (2T. flax meal mixed with 6T. water)
1 cup almond milk
2 tablespoons apple sauce
1 tablespoon maple syrup

apple compote
2 tablespoons unsalted butter
2 apples, peeled, cored and sliced into wedges
big pinch cinnamon
maple syrup

Place the walnuts into a food processor and pulse until the walnuts just start to become flour-like. Don’t go too far or you’ll end up making walnut butter. Place the ground walnuts, whole wheat flour, baking powder, baking soda, and salt into a large mixing bowl and whisk together.

In another bowl whisk together the eggs, almond milk, apples sauce, and maple syrup. Pour into the dry mixture and whisk just until everything is wet. Let sit while you prepare the apples.

Start heating the pan you’re going to cook the pancakes on, that way it’s good and hot. In another large skillet or frying pan melt the butter over medium heat. Once melted, watch (and smell) closely for little flecks of brown and a nutty smell. Once this happens add the apple slices in one layer, sprinkle with a little cinnamon and let sit for 4-5 minutes, or just until browned on one side. Flip and repeat on the other side and let it get golden. Lower heat and drizzle in a bit of maple syrup. Keep warm over a low heat until the pancakes are finished cooking.

Pour the pancake batter, about a quarter cup at a time, into the hot skillet. Cook until the edges are set and there are lots of air bubbles surfacing. Flip and cook until the other side is dark golden brown. Keep warm in the oven. Serve with the apple compote and more maple syrup.

Breakfast, Fall, Fruits, Grains, Vegan

Pear Spice Granola

It’s only been 5 months, but I think we’ve fully settled into our house. Or at least the idea of being in this place for the long haul. I already know most of the creaks in the floorboards, the way certain drawers in the kitchen need to be pushed in just a little harder, and the way our open slot mailbox will always deliver very crumpled mail. It feels good. Really good. However, I don’t think I’ve ever mentioned our neighborhood.

We live a few blocks up from downtown. The city used to be the hub before Seattle ever was, so the houses in our area are old with lots of character. Ours was build in 1900, with a large garage that’s even older and was apparently at one time the main house. I read somewhere that back then people would plant fruiting trees in their yards when they first settled. They knew they may never get to enjoy the fruit themselves, but that the generations after them would and that thought alone was enough reason for them to plant.

Our yard has a giant, very old, cherry tree. Next door there’s another one. Behind us there is a pear and plum tree. Between the neighbors and us, we probably harvested over 50lbs. worth of plums. For two weeks there was plum butter, plum sorbet (a recipe that was too good not to share, but time got away from me… next year), plum crumble, and finally a freezer currently stocked with frozen plums. On the other side of us there are more apple and pear trees. If you can say anything about the generations that lived here before us, it’s that they must have loved the community and they must have loved food.

This is how I feel about our neighbors. Every single person we’ve met on our street has welcomed us. They’ve shared their knowledge on what they know about the area. We’ve had outdoor backyard movie nights and day hikes with the incredible couple next door. We gave away zucchini and squash and this week received a bag filled with pears. Our area doesn’t exactly have the best reputation, but that’s because most people look at it from the outside. This is a community that watches out for each other, shares, sits out on their front porches until the sun goes down and greets every passerby. In a generation where many people have never even talked to their next door neighbors, I’m happy to call this area home.

These were the pears from the tree next door. I think they’re beautiful in a rough and old-time way. They weren’t getting eaten fast enough so I made plans for pear sauce, made just like this apple sauce and the rest were made into pear chips. This granola is made up of several steps before you actually get to the granola making part, but I think it’s worth the effort. You can do it in stages, which makes it easier. Make a big batch of pear sauce and dried pear chips, then get to the granola another day.

Full of toasty walnuts and hazelnuts, and warm spices, it feels like a bowl of Fall. Alternatively I think it would be great made with applesauce and dried apples chips and they’re easier to find pre-made if you don’t want to make your own. This granola isn’t super sweet, but it’s great paired with yogurt for breakfast or if you shave in a bit of dark chocolate and serve over vanilla ice cream it makes an excellent dessert.

Pear Spice Granola / makes about 5-6 cups
I made dried pear chips similar to this method, but without the sugar or spices and pear sauce exactly how I made my homemade apple sauce.

4 cups rolled oats
1/2 cup walnuts, roughly chopped
1/2 cup hazelnuts, roughly chopped
2 tablespoons flax seeds
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon ground ginger
pinch sea salt
2/3 cup pear sauce
1/3 cup maple syrup
2 tablespoons olive oil
1/2 cup dried pear pieces

Preheat oven to 325F. Line a baking sheet with parchment paper.

In a large bowl combine the oats, walnuts, hazelnuts, flax seeds, spices, and salt.

In a smaller bowl mix together the pear sauce, maple syrup, and olive oil. Pour this mixture over the rolled oat mixture and stir until everything is wet and well combined.

Spread out onto the baking sheet in an even layer. Bake for 20 minutes, stir, then bake for another 10-15 minutes or until golden brown. Watch carefully after stirring to avoid burning. Let cool, add the dried pear pieces and store in an air tight container.

Breakfast, Fall, Fruits, Gluten-Free, Vegan

Meatless Monday with Martha Stewart: Roasted Vegetable & Barley Soup

Yep, more roasted veggies! What can I say, other than they’ve been deliciously fueling me through the winter. This time they’re roasted and paired with barley in a chunky tomato based soup. See those slightly charred edges; that’s the best part! Roasting vegetables before putting them in a soup brings out a whole new flavor. Try it and let me know what you think.

Get the recipe at Whole Living.

Fall, Grains, Soups + Stews, Vegan, Vegetables, Winter

Spicy Smoky Veggie Bean Chili

My boot clad feet leave the unnatural solidness of the parking lot and grab hold of the snow covered trail. Slowly and clumsily I slide each boot into my snow shoes, strap them tightly in place, and soon we’re off. In the beginning my steps are slow and heavy, my legs trying to find their rhythm while I navigate the fresh powdery snow. My mind is still and focused on what’s ahead.

After the first uphill stretch, I can feel myself growing stronger, anticipating where each step takes me. I feel my hearts rapid, steady beating and the flow of air filling my lungs and I start to find my rhythm. I feel light and whole and my heart is soaring with so much emotion at the beauty before me that I can hardly share words to express this feeling. I am quiet. I don’t think about the worries and tasks of everyday life. I’m filled with complete happiness and I want to feel this way forever.

The wind blows hard and cold, but the sun is shining bright and I try to think of how I can make it possible for this to happen every day. Mt. Rainier, if you’ve never been, is as much a grand place as you’ve probably heard. I’ve grown up and spent my whole life in it’s shadow and yet, I’m still in awe every time I go back. I have this same feeling in any place where I am completely surrounded by nature, it’s addictive. Every time we leave I feel my time there was too short and the next adventure can not come soon enough.

The trail wound itself around a steep cliff where the wind gust were so strong you had to stop for a moment before resuming to maintain balance. The trail took us to two frozen lakes that sat just below the peak of the mountain. From every angle, and time of day or season, it looks different and I image the fiery red and brilliant blues of the wild flowers that will soon blaze across the meadows this June and July.

As the sun began it’s decent we made our way back to the cabin. By this time we were spent and ready for a hot meal. I made a batch of my favorite chili the day before heading up. It was the exact meal we needed. We ate in the dimly lit cozy cabin, in our long underwear and thick wooly socks. If I was to think of a perfect day this might just be it.

Spicy Smoky Veggie Bean Chili / serves 4-6
Adapted from Dana Treat

I’ve been making this chili every winter since spying it on Dana’s blog a couple year’s ago (in fact I just realized she posted it right around this time too, funny). It’s the perfect bowl of comfort with just the right amount of smokiness and spice to it. I’ve made it countless ways since then and for this version added in a few carrots and sweet potatoes for a little extra vegetable action. This chili begs for toppings too. We ate it unadorned this time around because of our location, but top it with cilantro, avocado, crushed chips, cheese, plain yogurt, green onions; the options are really endless, just go for it. Dana notes the importance of dicing everything the same size and I couldn’t agree with her more, so try chopping the veggies roughly no larger than the beans.

1-2 tablespoon olive oil
1 yellow onion, diced
1 medium carrot, diced
1 small sweet potato, peeled and diced
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 red bell pepper diced
1 28oz. can crushed tomatoes
1 cup water
1 chipotle pepper in adobo, minced, plus 1 teaspoon sauce
2 cups cooked black beans or 1 15oz. can, drained
2 cups cooked chickpeas or 1 15oz. can, drained
1 4oz. can diced green chiles, drained
1/2 cup frozen corn

Heat a large pot over medium heat, once hot add the oil. Sauté the onion until softened, about 5 minutes. Stir in the garlic, carrots, and sweet potato and cook for another 2-3 minutes. Add all the spices and salt, stirring to coat. Stir in the bell pepper, cook another couple minutes, then pour in the tomatoes and water and bring to a boil. Once boiling, add the chipotle pepper and sauce and reduce heat to a simmer.

Stir in the beans, green chiles, and corn and cook at a gentle simmer, partially covered, for 20-30 minutes. Serve warm. If making ahead let cool completely, then store in the fridge and re-heat when ready to use. The best part about making this ahead of time is how much the flavors develop and deepen. It also gets a tad spicier, so take that into account based on your preference.

Fall, Gluten-Free, Proteins, Soups + Stews, Vegan, Vegetables, Winter

Roasted Roots & Spinach Salad with Lemon Tahini Dressing

This salad is really more about the lemon tahini dressing than the salad as a whole. I wanted to share with you more ways to use the dressing than on a traditional green salad (which is equally delicious) and since roasted root vegetables have been a weekly staple since well, late fall, that’s what I cooked up. A hearty winter root salad, livened up by a dressing you really must try.

I’ve been eating this dressing on everything for the last few weeks. Yes, every. Single. Thing. It’s just so good and I’ve found it so versatile too. I can’t believe it’s taken me this long to share it with you.

It’s rich and nutty tasting, balanced by the tartness of lemon and spiced up from the garlic and cayenne. It’s super creamy and goes well over a sturdy salad made with Romaine and equally as well spooned over a wrap or for dipping your sweet potato fries in. I can hardly wait until summer arrives and I can drizzle some over eggplant or keep it thick and dip fresh veggies in.

Roasted Roots & Spinach Salad with Lemon Tahini Dressing / serves 4

I’ve kept the roasted vegetable amounts below pretty loose. You’ll want roughly 4lbs for 4 meal sized servings. If you can find sunchokes, use them. They are absolutely one tasty little root, but other options could include parsnips and sweet potatoes. The dressing has been adapted from The Northwest Vegetarian Cookbook. It’s a great little book full of recipes from small farms all over the NW and I have little tags hanging out all over for new recipes to try.

4lbs. root veggies of your choice (I used red sunchokes, carrots, and yellow potatoes)
3-4 tablespoons olive oil
pinch of salt and ground pepper
1 bunch baby spinach, washed and dried

for the dressing
1/4 cup tahini
just and finely grated zest of one lemon
1 tablespoon white miso
2 garlic cloves, minced
2 tablespoons fresh cilantro or parsley
pinch of cayenne
water as needed

Preheat the oven to 425F. Have ready a baking sheet lined with parchment or a silpat mat.

Wash and scrub the vegetables well and roughly cut into even thicknesses so they bake at relatively the same time. Drizzle olive oil over the top and sprinkle with salt and pepper. Give everything a good toss and roast in the oven for about 30-45 minutes, depending on the thickness you cut everything. The vegetables should be tender and have lightly golden crusty ends.

Meanwhile make the dressing. In a small bowl whisk together the tahini, lemon juice and zest, miso, and garlic. Mix in the cilantro and cayenne and enough water to reach desired consistency. I like to thin mine out quite a bit for this recipe. You can also do this in a small food processor to make it quickly. Store in a covered container in the fridge for up to a week. Makes about a 1/2 cup.

To assemble, place the spinach on a plate, pile with the roasted veggies and drizzle with the dressing and serve.

Fall, Gluten-Free, Salads, Sides, Vegan, Vegetables, Winter

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