Christina Najjar

Easy Pickled Veggies

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Do you ever eat out of boredom? I certainly do. I’ll eat whatever I find that’s ready to go. Rather than eating junk food, I’ve decided to keep pickled veggies on hand. I always ate pickles as a snack when I lived with my family. They were always too acidic for me though. Also, unfortunately, some pickles contain gluten (watch out for malt vinegar).

When making your own pickled veggies, not only can you choose the veggies you want to pickle, but you also get to pick(le) the flavour you want. I went with the theme of uncrushed spices, but you can really just use your favourite spices.

This was a bit of a fun project. It didn’t take long to do, but I got to get excited about waiting long enough for the flavours to have blended. If you’re a foodie and a student, this project might be just what you need during midterms. Not time consuming, but an effective procrastination method.

I am providing you with the recipe for the brine I made, but it can be modified to suit your taste, so get creative!

Easy Pickled Veggies

Easy Pickled Veggies

What you need
Veggies of your choice
Jar (about 1L)
Saucepan
1 cup water
1 cup apple cider vinegar
2 tbsp sugar
2 tbsp salt
Bay leaf
1 tbsp whole mustard seeds
1 tsp whole peppercorns
1 tsp whole coriander seeds

What you do
Start by putting the spices in a saucepan over medium heat to mildly roast them (not the bay leaf). Keep them moving in the pan to not burn them. Heating them up will help bring out the flavour. You can do this for about two minutes before adding the rest of the ingredients. Stir well to dissolve the sugar.

While the brine warms up, fill the jar as much as you can. If it’s not full enough, the brine won’t reach the top of the jar once you pour it. Even after the jar looked full, I was able to keep shoving carrots between other carrots.

Once the brine reaches a boil, remove it from the heat and pour it into the jar. It will need to cool down before going into the fridge. These pickles aren’t shelf stable so you don’t want to keep them more than a month.

Let them sit in the fridge for 3-4 days to allow the flavour to get into the vegetables.

Hummus in 5 minutes (vegan)

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When I was little, my mom used to make authentic Lebanese hummus regularly. I’m not going to lie. I hated it. I’d put up a fight every time she’d try to feed me the smallest amount of hummus. Then, when I became a vegetarian in high school, I discovered store bought hummus. It doesn’t taste like the authentic stuff, but hell, it’s so much better!

Until recently, I didn’t know that I had a functional food processor. How is that possible, you may ask? I had a food processor sitting in a box in my apartment, but when I had tried to use it in the past, I hadn’t assembled it properly. So, when I tried turning it on, nothing happened.

Every time I wanted hummus, I would dish out the $5 for a small container of store-bought hummus. Then, last week, it dawned on me that I keep all the ingredients for hummus on hand. No need to do groceries to make it, and it’s super healthy! And this time, when I used my food processor, it worked!

I like to use canned chickpeas because it’s so effortless, but you could just as well cook them from scratch. I decided to adapt this recipe to make it taste like the store bought stuff. More lemon, less tahini. More yummy, less icky.

Homemade hummus

Hummus in 5 minutes (vegan)

Ingredients
1 large can chickpeas (19oz/540mL)
1/3 cup reserved chickpea water
5 tbsp lemon juice
2 tbsp tahini
2 cloves garlic, coarsely chopped
1/2 tsp salt

Directions
Drain the can of chickpeas into a cup so that you can add some chickpea water to the humus. In a food processor, add all the ingredients and process for 1-2 minutes, stopping at least once to scrape down the bowl.

Store leftovers in an airtight container in the fridge for up to 5 days.

Banana Chocolate Chip Oatmeal Cookies (Vegan)

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I always buy bananas that I can’t seem to use fast enough. They turn brown on me and then I feel like I can’t eat them. I really hate throwing food away, especially when it feels like I’m throwing nutrients away! Read Well-Being Secret’s post on the health benefits of bananas here. My baking inspiration this time gave me these oatmeal cookies.

If you’re sensitive to oats, I’m terribly sorry. Next time I post some goodies, they’ll be oat free. The good thing about this recipe is that you can add something like cranberries or whatever your favourite cookie garnish is, or you can omit the chocolate chips altogether, and it’ll still be delightful.

WARNING: These cookies are addictive, so once they’ve cooled down, put a few cookies on a plate, and lock the rest away and protect them with an obstacle course.

Banana chocolate chip oatmeal cookies

Vegan Banana Chocolate Chip Oatmeal Cookies

Ingredients
1 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca starch
3/4 tsp xanthan gum
1 1/2 cups brown sugar (or vegan sugar alternative)
2 1/4 cups oats (I use Only Oats brand because it’s gluten free)
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/3 cup oil
2 ripe bananas
1 tbsp water
1-1/2 tsp vanilla
Chocolate chips of your choice to taste (I think I used 1/2 or 3/4 cups)

Directions
Preheat oven to 350F.

Combine the dry ingredients in a large bowl and mix. In a separate bowl, mash the bananas and add the wet ingredients. Add the wet ingredients to the dry ones and mix well. Because bananas vary in size, you may need to add a bit of oil to properly blend the ingredients. Add the chocolate chips.

Drop dough by tablespoonfuls (or more) on a greased cookie sheet. If you use stoneware, you don’t need to grease it. Flatten the dough a bit with the back of the spoon.. Make sure to leave a bit of space between the cookies. They’ll expand a bit, but not as much as regular cookies. Bake for about 14 minutes, or until the cookies are golden brown.

Falafel Patties (vegan, sugar free)

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Balancing school, work, and other life demands is usually quite time consuming. This is one of the many reasons I’m a fan of out-of-the-pantry recipes. I suppose they’re the equivalent of “Just add [insert select ingredients]!” mixes for those not afflicted with Belly Monsters Syndrome. Falafel patties are great for those days when I just don’t have time to get to the store.

Homemade falafel patties

I like to know I’m not eating all kinds of weird chemicals, and I have to do it on a budget. When I go to a health food store, I stock up on gluten free flours that I buy in bulk to save money. I always have lemons on hand for my daily lemon-hot water, but you could just as easily use bottled lemon juice if that’s what tickles your pickle.

While this is not your traditional falafel, you can treat it as such. I like mine with lemon tahini dipping sauce, but do as you wish. You can shape them into smaller patties or cut them up to add them to wraps.

Falafel Patties

Ingredients
1 cup chickpea flour
2 tsp parsley flakes
3/4 tsp garlic salt (or garlic granules and salt)
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp onion powder
1/4 tsp baking soda
1/2 cup warm water
2 tsp lemon juice
Oil for frying

Directions
Combine all the dry ingredients in a medium or large bowl and mix well. Mix in lemon and hot water. Let sit for about ten minutes for the water to get absorbed a little. The batter should be fairly thick, but not solid.

Lightly oil a frying pan. Over medium heat, drop batter by tablespoonfuls and spread it a bit with the back of the spoon. Cook for three minutes. Flip and cook for an additional two minutes.

For my lemon tahini dipping sauce, I just mix tahini and lemon at a 2:1 ratio, but experiment and see what you like.

Saturday Morning Pancakes (vegan)

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The biggest chunk of my morning routine consists of delaying getting up. This leaves me little time to do everything else one does in the morning, so I end up having to choose what’s more important to me. It’s sad to say, but doing my hair is higher on my list of priorities than breakfast. I drink my cup of lemon hot water and my shot of apple cider vinegar while I do my make up, I brush my teeth, and then I’m out the door. I tell myself I’ll just eat a nut bar at work (if I had a nickel for every time I also skipped the nut bar…). As you can imagine, pancakes before work are as likely as beach weather in January.

Vegan pancakes that can be made without sugar

On the odd day, I do like to have a nice breakfast. There’s nothing like pancakes to keep you full until your next meal. I’ve experimented a lot with vegan and gluten free pancakes. It should be said that it hasn’t been an easy one to figure out. This recipe is the closest I’ve ever gotten to gluten-textured pancakes, but it’s not quite the same, so be warned.

Vegan Pancakes

Ingredients
1 flax egg – 1 tbsp ground flax + 3 tbsp warm water
1/3 cup sorghum flour
1/3 cup starch – I do half potato starch, half tapioca starch
1/2 cup + 1/3 cup brown rice flour
3/4 tsp xanthan gum
1 tsp salt
1 tbsp corn free baking powder*
4 tsp maple syrup
1 3/4 cups non-dairy milk
1 tbsp coconut oil, melted
1 tsp vanilla
Oil for frying

Directions
Start by preparing your flax egg by mixing the water with the flax. It needs to sit for about 5 minutes. Beat well until it looks frothy.

Combine all the dry ingredients in a large bowl. Then, in a separate bowl (or a large measuring cup), combine the wet ingredients. Pour the flax egg and the wet ingredients over the dry ingredients and mix well. The batter will be thick, but it should be a bit runny. If it doesn’t spread out in the bowl on its own, add more milk, 1 tablespoon at a time. You still want it to be thicker than gluten-containing pancake batter.

Pour oil in a frying pan and let it warm up over medium heat (or slightly lower). Using a ladle, pour a bit of batter in the frying pan. You’ll need to spread it with the back of the ladle. After about 3-4 minutes, flip it and cook for an additional 2 minutes.

*For a more crepe-like consistency, omit the baking powder and increase the amount of milk until the batter is quite runny.

Ginger Lemon Jello (vegan, paleo)

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I’ve been toying with the idea of starting a food blog for quite some time, but my lack of camera and photography skills have stopped me until now. I still don’t expect my pictures to be good for a while, but please bear with me! Putting my work on the internet feels a bit scary, but I decided to take the leap. I figured this jello would be a good place to start.

Ginger Lemon Jello

During a much needed grocery trip on Boxing Day, I had a hard time finding lemons. All that was left were bags of 8 organic lemons. If you ever buy organic food, you know that it doesn’t last as long as the alternative. Well, ever since, I’ve been making all sorts of desserts using lemons in the hopes of not having to waste any food.

This jello is both vegan and sugar free. Once in a while, I like to do a seven-day detox cleanse. Basically, I follow a vegan, gluten free, sugar free, alcohol free diet for a week. Dessert options can feel limited when you detox. Until you make this jello, that is. The ginger and lemon both help the detox and make this jello seem like a fancy dessert.

Ginger Lemon Jello

Ingredients
2 cups water
1/4 cup maple syrup
2 tbsp lemon juice
1 tsp grated ginger
2 tbsp agar flakes (reduce to 2 tsp if using agar powder)

Directions
Combine all ingredients in a saucepan. Bring just to a boil and reduce heat to low. Simmer for 5 minutes, stirring occasionally. Pour into recipient of choice (single servings or one big bowl both work) and refrigerate for at least an hour to have it thicken. It won’t be completely cold so if you can leave it in a bit longer, I would suggest you try it.

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Christina Najjar - Natural Nutrition

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