Easy Strawberry Kamut Pancakes

Care of Andrea Gourgy, adapted from Rachel Ray’s “Strawberry Pancakes”     Ingredients:  1 cup wholegrain Kamut flour 1/4 cup quick-cooking oats 1 tbsp brown sugar 2 tsp baking powder 1/4 tsp sea salt 1/4 cup mashed banana 1-1/4 cups unsweetened almond milk 1/2 tsp vanilla extract 1 cup thinly sliced strawberries 2 tsp coconut oil (approx) for greasing pan Directions: In a medium bowl, combine Kamut flour, oats, brown sugar, baking powder and sea salt. Add the mashed banana and whisk lightly. Make a well in the centre, and add the almond milk and vanilla extract into the well, and gently whisk until combined. Fold in sliced strawberries. Heat a medium-size pan over medium heat, add the coconut oil (about 1/4 tsp per pancake). Using about 1/4 cup of batter per pancake, drop batter into centre of the pan and allow to cook about 3 minutes on each side or until golden brown. Makes 8 pancakes. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Food of the Month: Kamut

Care of Andrea Gourgy Also known as Khorasan wheat, Kamut is an ancient grain; so ancient, in fact, that legend has it that Kamut was the very same variety of grain that Noah took with him on the ark. Of course, no one can be sure if Kamut actually has a place in biblical history, but it still has a very interesting story behind it. The Kamut that we buy in stores here in North America descends from grains that made their way from Egypt to Montana back in the 1940s. A U.S. airman who travelled to Egypt happened to pick up some of the grains and passed them on to a fellow airman in Portugal. From there, they were sent to Montana, where the first North American crops of these grains began to be harvested. Interestingly, Kamut is not the name of a type of wheat–it it is actually a word that Montana farmers took from an Egyptian hieroglyphic dictionary and is registered as a trademark to market Khorasan wheat. The trademark, or brand, of Kamut is a means of guaranteeing a certain level of quality and the particular attributes of the product. Kamut is always organic and is… Read More

Filed under: Eat Veg elifelines Food of the Month Nutrition

Kamut Linguine in Bechemel Sauce

Care of Amy Symington        Ingredients Pasta (or use store bought whole wheat pasta to save some time!) 2-1/2 cup Kamut flour + extra for rolling Pinch salt 1 cup cold water 2 tsp olive oil Combine flour and salt in large bowl. Make a well in center. Add cold water and olive oil. Knead until dough is smooth.  Cover with wet cloth until ready to use.  When ready, divide dough in half and roll out to ½” thickness. Use extra flour to prevent sticking. Thinly slice into noodles. Repeat with other ball.  Place all noodles into a pot of boiling water. Cook until el dente. Drain. Set aside. Sauce 530g package soft organic tofu ¾ cup unsalted cashews ½ cup nutritional yeast 4 cloves garlic 1 tbsp oil 1 tbsp whole wheat flour 1 cup water 3/4 cup fresh herbs, chopped (dill, thyme, tarragon recommended) Zest of 1 lemon Pinch salt Directions: In a food processor add tofu, cashews, nutritional yeast and garlic. Process until smooth. Set aside. Over medium heat in a large sauté pan add oil and flour (making a roux). Whisk together until smooth. Add tofu mixture to roux. Whisk. Add water and… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes