Fraser Valley Vegan’s Red Beans and Rice — low fat no oil friendly version
I loved these so much that I replaced my morning coconut yogurts with them until they ran out. It’s so yummy to scoop out a perfect bite of the ginger flax cookie mixture too because it’s sweet and nutty. So good! I chose to make mine completely without sugar, using monkfruit and stevia instead. As a result, mine were under 100 calories a serving.
However you choose to make yours, they will be delicious and nutritious…perfect to welcome the warmer weather with zest!
2 tbs ground flax seeds, additional tbsp. whole flax seeds or chia seeds if you want it to be crunchy
1 tbs freshly grated or 1/2 tsp ground dehydrated ginger (optional but it makes a huge difference as the pies sit over time)
1/2 tsp freshly ground cinnamon
2 tsp maca, lucuma, or mesquite powder
1 tsp sugar/replacement of choice
-prepare above and line 4 x 4oz jars or ramekins with equal parts of the mixture
-set aside in the freezer to chill and receive pie fillings later
1 box firm silken tofu, drained
1/8 cup freshly squeezed lime juice
3/8 cup sugar/equivalent (I opted to add an additional 2 tbs of Lakanto maple syrup for depth)
Dash Himalayan salt
1/2 tbs cornstarch, organic
Lime zest reserved (optional, use if organic)
~ Combine all ingredients in a food processor except for lime zest.
~ Pulse to shake tofu well into all ingredients, then process until very smooth (2 minutes or so as you want it creamy), stopping when necessary to scrape down sides
~ *If using lime zest, pulse in as much as you like for appearance and flavor (it will add zip against your sweetness), and save a few for garnish!)
~ Divide evenly and pour into your 4 jars or ramekins, adding some pretty lime zest if desired
~ Chill for at least 4 hours to set, and they taste better after at least 1 overnight in the refrigerator
~ Freezes well too!
A month or so ago, my wife brought home a new grain purchased at Whole Foods in Vancouver. I’d never heard of it and she had tasted a cold salad with an olive oil-lemon juice-parsley-garlic theme and raved about these little seeds.
I love sprouted quinoa (not a fan much of the seedier varieties unless I want hot and sweet breakfast cereal). I also find sprouted quinoa one of the quickest, easiest and most versatile lighter grains to work with. I’ve been on a kick of reducing my heavier/higher glycemic grain index consumption and decided to play with canawa yesterday.
We had precious little by way of fresh herbs (as in none!). So, this is just a rough draft and exercise for me of how this grain behaves. I couldn’t find cooking ratios online and had to just go with my quinoa knowledge of 1 parts grain to 2 parts water.
I would have let it rest far longer the the 8-12 minutes one does for sprouted quinoa. It was a bit dry and mealy for me immediately following preparation. I preferred the canawa texture after a night in the refrigerator, soaking in olive oil, lemon juice and the carrots/chickpeas/caraway seeds/onion/garlic/dried dill/thyme/turmeric/pepper/salt you see above.
I am excited to try this with green olives, fresh cilantro and parsley, tomatoes and other tabouleh-like recipes.
I prefer sprouted quinoa at this point, but I am always up for an adventure with an ancient grain!
-Fraser Valley Vegan 2011