“Celebrated cookbook authors Leslie Cerier and Robin Asbell suggest great ways to cook with cornmeal—in all its guises.
Leslie Cerier, author of Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook, believes that everything goes with either yellow or white cornmeal and cooks and bakes with both interchangeably. That said, Cerier does confess to relying on visual appeal to help her choose one over the other. For instance, if she has kale and leeks or onions on hand, she’ll make cornmeal fritters with yellow cornmeal because of the ingredients’ contrasting colors. “It’s about novelty, versatility, and being playful,” she says.
Cerier recommends making corn fritters with white cornmeal, carrots, and butternut squash, and savory pancakes with white cornmeal and quinoa or brown teff flour because of the way the colors play off the white meal. She also especially enjoys sweet pancakes and waffles made with corn flour.”
Here is the link to read the whole article:
http://www.vegetariantimes.com/features/987
Have a great organic feast!
Leslie
Delicious, quick and easy gluten-free blueberry pancakes!
You will enjoy making and eating “Blueberry Pancakes” made with quinoa and corn flour; a delicious gluten-free recipe from my cookbook, Gluten-Free Recipes for the Conscious Cook
Breakfast Recipes from Leslie Cerier’s cookbook, Going Wild in the Kitchen
VANILLA-SCENTED BULGUR WITH DRIED CHERRIES AND TOASTED WALNUTS
Four servings
2 cup water
1/3 cup dried pitted cherries
2 to 3-inch vanilla bean split lengthwise or 1 teaspoon vanilla
1 cup bulgur wheat
1/4 teaspoon sea salt
1/2 cup walnuts
2 cups plain yogurt
Optional: honey for drizzling
To prepare:
In a medium saucepan over moderate heat, add the water and cherries with vanilla bean. Cover and bring to a boil. Add the bulgur and salt reduce the heat to low and simmer until the water is absorbed; the bulgur is tender, about ten minutes. Remove the vanilla bean
While the bulgur cooks, in a small dry skillet over moderate heat, add the walnuts and toast, stirring often, until they are aromatic, become dark, about five to six minutes.
Spoon the bulgur into heated soup bowls, add one-half cup yogurt per person and top with walnuts. Drizzle a little honey or maple syrup over the whole affair for extra sweetness if desired.
Recipe excerpted from Leslie Cerier’s cookbook, Going Wild in the Kitchen
Cranberry-BANANA SMOOTHIE
Bananas and peach juice naturally sweeten the beautiful tart red cranberries in this luscious smoothie.
Serves 4-6
Yield: About 6 cups
3 small bananas or 2 large
1 cup fresh or frozen cranberries
2 cups vanilla soymilk
1 cup peach juice
1/2 cup plain cow, soy, sheep, or goat yogurt
1. Place all the ingredients in a blender and purée until smooth.
2. Pour into glasses and serve.
Recipe excerpted from Leslie Cerier’s cookbook, Going Wild in the Kitchen
TEFF BANANA PANCAKES
You’ll flip for these delicious pancakes, made with naturally sweet teff and bananas. Although my family enjoys them plain or topped with applesauce, they also like dipping them in yogurt and Strawberry Sauce.
Yield: About 25 pancakes (3 inches)
2 tablespoons flaxseeds
2 ripe bananas
1 1/2 cups vanilla soymilk or apple juice
1 tablespoon vanilla
1 tablespoon honey
1 1/2 teaspoon safflower, almond, or canola oil
1 1/2 cups teff flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Optional: 2 eggs
1. Place the flaxseeds in a blender and grind until powdery. Add the bananas, soymilk, vanilla, honey, oil, and eggs if using. Blend well.
2. Combine the flour, baking powder, salt, and cinnamon in a large mixing bowl. Add the banana mixture and stir until well combined.
3. Heat a griddle, cast iron skillet, or large frying pan over medium heat. If it does not have a nonstick surface, brush it with oil.
4. Drop heaping tablespoons of batter onto the hot griddle and cook 1 1/2 minutes, or until the tops are bubbly and the edges are dry. Using a spatula, turn the pancakes over and cook another minute, or until the bottoms are brown.
5. Serve immediately with your favorite topping.
Recipe excerpted from Leslie Cerier’s cookbook, Going Wild in the Kitchen
