At Home in the Whole Food Kitchen
Celebrating the Art of Eating Well
By Amy Chaplin
Inspire me you did Amy Chaplin ! What an incredible work of art. I absolutely love this cookbook. I received it as a birthday gift from my girls and I have cooked up a storm this week. There simply aren’t enough hours in the day !
The loaf of bread featured in the photo above, “Spelt Brown Rice Bread with Sesame” is just one of many recipes that I have tried out so far. It is a spin off of Jim Lahey’s famous no-knead method and strongly resembles a whole-grain sourdough with brown rice. It tastes absolutely divine 🙂
I’ve tried numerous recipes to date with much success. These include :
- Superfood Oatmeal with goji berries, chia and mulberries
- Soaked Oats and Chia with Almond milk, flax and wheat germ
- Blackberry Cornmeal Muffins
- Coconut and Quinoa Pancakes ( to die for and so so simple) – coconut-quinoa-pancakes
- Tempeh Portobello Burgers
- Greens and Grains Roll with Avocado and Carrot Dipping Sauce ( Vegan sushi !)
- Herbed Black Quinoa Muffins with sweet potato and caramelized onions ( perfect along side a creamy squash soup)
- Whole – Wheat Fettuccini with Kale, Caramelized Onions, and Marinated Goat Cheese
* I substituted raisins with dried cranberries – delectable 🙂
Amy Chaplin has a second book : Whole Food Cooking Every Day which is also on my bookshelf. I know, I’m obsessed with cookbooks what can I say ? It is also extraordinary and I highly recommend. Some of my favourite recipes include :
- Buckwheat Millet Bread
- Beet- Fennel Seed Bread
- Broccoli Spinach Soup
- Winter Squash Soup
- Curried Caulifower Soup
- Black Rice-Black Sesame Crackers
- Roasted Apple-Almond Cakes with Cardamom – it literally melts in your mouth !
- Berry Compote
- Matcha Latte
- French Lentil Tomato Bake with Kale and Capers lentil-tomato-bake-kale-capers
“Whole Food Cooking Every Day is a stunning selection of Amy’s key recipes. Colorful, informative, and simply brilliant, it unveils how easy and fabulous whole food cooking can be every day!”
-David Frenkiel and Luise Vindahl, Green Kitchen Stories
Both of Amy’s books are James Beard Foundation Award Winners.
During the month of February I have delved into these two outstanding cookbooks and my cooking has totally transformed into something new and exciting.
I was only able to find a few of her recipes on line ( highlighted in bold with attached link )
If you enjoy cooking and, experimenting with wholesome ingredients brings you joy, then I highly recommend investing in either one or what the heck ….both 🙂
Feeling inspired, I created my own recipe this week, simple, effortless and full of goodness.
Flatbread Pizza with pesto, roasted tomatoes and balsamic mushrooms
Prepare your flatbread vegetable-flatbreads form Green Kitchen Stories
- Preheat oven to 425 and roast 2 cups cherry tomatoes brushed with olive oil for 30 minutes
- Thinly slice 1/2 sweet onion
- Slice 2 cups of mushrooms ( Shiitake or creme in work well )
- Add 2 TBSP olive oil to pan on medium heat and cook onions for 5 minutes before adding mushrooms cooking until soft
- Add balsamic vinegar to taste
- Toast 1/2 cup pinenuts
- Prepare pesto in a food processor ( 1-2 garlic cloves, 1 cup basil leaves, 1/4-1/2 cup olive oil, 1/4 cup nutritional yeast, 1/4 cup hemp seeds, 1/4 cup pumpkin seeds, salt to taste)
- Brush flatbread with pesto
- Top with roasted tomatoes, mushroom mixture and sprinkle with pine nuts and goats milk cheese ( up to you how much !)
- I also had a left over veggie burger that I crumpled in top !
- Place in oven for 12-15 minutes
That is for today my peeps.
Have a great evening ,
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