03 May 2009

Sunday Cooking Projects

Kula Country Farms Strawberries

I feel like I do a lot more cooking on the weekends than during the week. Basically I just cook one more meal, but I do tend to plan the more complicated cooking for the weekend.

This morning I made Strawberry Buckwheat Pancakes. I used the Blueberry Buckwheat Pancakes from The Gluten-Free Vegan as a guide, but I made my own changes to the recipe.The strawberry flavor isn't extremely strong, so if you'd like more strawberry flavor, try pureeing some strawberries and replace the apple sauce with the puree. The strawberries were locally grown. Here's the recipe, they're definitely worth making.

Strawberry Pancake Breakfast

Strawberry Buckwheat Pancakes

adapted from The Gluten-Free Vegan

  • 1 cup buckwheat flour
  • 1/4 cup brown rice flour
  • 2 tsp baking powder
  • 2 tbsp grapeseed oil
  • 1/4 cup unsweetened apple sauce
  • 3 tbsp strawberry guava syrup
  • 1 egg or substitute for 1 egg
  • 1 1/2 cup milk or non-dairy milk alternative
  • 7 medium strawberries, hulled and chopped into 1/8 inch pieces

Combine the dry ingredients in a small bowl.

Combine the rest of the ingredients, including the strawberries, in large bowl.

Mix the wet ingredients into the dry ingredients until it is thoroughly combined and smooth.

Heat a skillet over medium heat. Add oil or butter to prevent sticking, if necessary. Ladle 1/4 cup of batter into the pan and heat until bubbles form and pop. Flip the pancake over, and cook until the pancake is cooked through. The pancakes should be a nice brown color.

Serve with more strawberry guava syrup, and if you love peanut butter and jellies use peanut butter instead of butter on the pancakes.

For dinner we had Grilled Chicken Tostadas. These were pretty healthy, and very delicious. We like our Mexican food spicy, so if you don't like too much spice you should use half of the jalapeno and less of the cayenne pepper if you use either at all. The tomatoes and lettuce were locally grown. We didn't have sour cream or yogurt, so we left that out. You could replace that with avocado if you have them readily available.

Grilled Chicken Tostadas

Grilled Chicken Tostadas


  • 1 1/2 tsp goya adobo seasoning
  • 1/2 tsp crushed red pepper
  • 1/4 tsp cayenne pepper
  • 1 can refried beans
  • 2 tsp chili powder
  • 1 jalapeno pepper, deseeded and minced
  • 2 cups tomatoes, deseeded and chopped
  • 4 cups crisp lettuce, chopped
  • 9 corn tortillas
  • 1/2 cup of vegetable oil
  • 2 grilled chicken breasts
  • Cilantro, minced
  • Green onions, sliced
  • Salsa
  • Sour cream, dairy or non, or plain yogurt (optional)

Grill 2 chicken breasts either on an indoor or outdoor grill. Chop into small pieces.

Empty the refried beans into a pan and add the adobo seasoning, red pepper, cayenne pepper, chili powder, and jalapeno pepper. Stir well, and keep over low heat until the rest of the food is prepared.

Heat the oil over medium low heat and add one or two tortillas at a time (depending on the size of the pan) and heat until they are crispy and partially browned.

Remove the tortillas and place onto a platter with paper towels to help absorb some of the oil from the tostadas.

When everything is ready, top the tostadas with beans, lettuce, tomatoes, chicken, cilantro, green onions, salsa and sour cream/yogurt.

Coming Soon: The beauty of pasture raised, not uniform, local eggs.

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