Eat-Together.Co

Monthly Archives: April 2019

Sprouted Chickpea Stew

Sprouted Chickpea Stew

Hearty and aromatic, this Instant Pot Moroccan-inspired chickpea stew tastes even better the next day. So make a full pot on the weekend and serve it up throughout the week! Enjoy it with rice and yogurt or even layered inside of sourdough pitas with a creamy sauce.

My favorite part about making Moroccan stew is that my curious 5 year old loves to help out. That might mean adding ingredients into the pot from his learning tower or snacking on leftover raw veggies from the sidelines. Sometimes he asks for his own little pot so we can pretend to make dueling stews! Either way it’s always a bonus (for me) when mundane ‘means to an end’ meal prep transforms into bonding time. 🙂

Sprouting the chickpeas adds a nutritional boost and helps make them more digestible for little bellies. Here’s a link to how to sprout chickpeas and other legumes. However, soaked chickpeas can be used as well. The version pictured here is gluten free, plant-based and vegan, allium free (no onions, no garlic), nut free, soy free, corn free and nightshade free. See Recipe Notes for the stove-top instructions.

(more…)

Continue Reading

Handvo

Handvo

Craving something savory? Try out this Indian savory cake!

Of the dozens of savory cake options out there to satisfy my savory-tooth, handvo is, hands down, my (and my Dad’s) favorite. Why? 1) It’s made with inexpensive, easy-to-find ingredients. 2) Its leavened via fermentation (no bakers yeast, starter or eggs required). Also, 3) the process of fermentation reduces phytates and helps maximize our absorption of the nutrients in the brown rice and split-lentils(dal) that are the foundation of this dish. Of course, what really ‘takes the cake’ is that handvo is 4) dang delicious (with or without vegetables) and, when made in just the right way, has a 5) moist-yet-not-dense texture.

Traditionally made using yogurt, this dairy-free handvo skips the yogurt culture altogether in favor of overnight fermentation. So, you can have handvo whether you’re gluten free, plant-based and vegan, allium free (no onions, no garlic), soy free, corn free, nut free, nightshade free…or not!

(more…)

Continue Reading

Buckwheat Waffles II

Buckwheat Waffles II

Do you like the idea of eating buckwheat but not the intensity of its flavor? Try out these crispy-on-the-outside-soft-on-the-inside, easy-peasy waffles. The tapioca flour helps neutralize the buckwheat-y flavor a bit and lends a lighter texture than the Buckwheat Waffles I recipe.

A friend of mine recently confided that while her body feels good when she eats buckwheat, the flavor was just a bit overpowering and difficult to balance. I divulged that, for all of its minerals, antioxidants and low-glycemic properties, it was years before this pseudo-grain was accepted by my taste buds as well. Maybe if I had this recipe it would have sped up the process. 🙂

This approach to adding starch to the buckwheat was inspired by Brittany Angell. She is a bit of a genius and has the flour-to-starch ratio in gluten-free breads down to a science. With a little tinkering and a small leap of logic, I was pleased to see this ratio successfully result in a grain free, plant-based & vegan, soy free, nut free, low FODMAP, nightshade free waffle as well!

(more…)

Continue Reading

Tabbouleh with Tahini-Dill Sweet Potatoes

Tabbouleh with Tahini-Dill Sweet Potatoes

There’s something vibrant and energizing about the herbs and spices used to make tabbouleh. Also known as tabouli, tabbouli, tabouleh, etc., there are probably as many variations in how to spell it as there are ways to make this appetizer 🙂 This post shows one way to make tabbouleh using quinoa as the gluten free substitute to bulgur/couscous. Feel free to tinker with the ratios and proportions of parsley, mint, tomatoes/cucumbers, cinnamon, allspice, etc. to find your favorite version of deliciousness that is tabbouleh!

This recipe was inspired by one of the parents’ creations for my son’s class during a unit on global celebrations. The kiddos ‘traveled’ to different countries and learned about the foods, customs and other traditions unique to the places they ‘visited.’ They even entered their findings into a special passport. It was adorable…and impactful! My son had so many questions and nuggets of wisdom to share about ethnic diversity and the idea of being one global family. I learned a thing or two…or 100…as well, including how much I love tabbouleh.

Gluten free, plant-based and vegan, allium free (no onions, no garlic), low FODMAP, soy free and corn free with an easy nightshade free option.

(more…)

Continue Reading
Close Menu