No Croutons Required - The winner and May's Challenge

The voting is complete and the winner of April's mushroom challenge is Suganya of Tasty Palettes who submitted this beautifully tempting Baked Portobello stuffed with cheese and tomato sauce, served over lemon and olive oil dressed greens. This is a mushroom lover's dream! Congratulations Suganya! You had some tough competition.

Holler will be hosting the next edition of No Croutons Required. As those of us in the Northern Hemisphere finally look forward to summer it's time to bring on the salad. Holler invites us to "add a cheese be it blue, crumbly, creamy, pongy, smoked, gooey or chewy. From vegetarian to vegan." Warm or cold, your entries are most desired. Your submissions are due by May 20th. For a recap of the guidelines, please go here.

Black Bean Pastries

Whenever I get the opportunity to see my Dad, I always like to make a special meal for him. A fitting meal of course requires some brainstorming. My inspiration this past visit was a new food event started by Dhivya dedicated to exploring and celebrating ethnic cuisines across the globe, with the additional laudable aim of expanding our culinary horizons. Her focus this month is Mexican. Always open to the prospect of experimenting with flavors, especially when heat is a central component, I decided upon a Mexican meal, which included these spicy Black Bean Pastries (pasties) that I only slightly adapted from my now cherished copy of World Vegetarian Classics.

This was also my first time making a pastry using warm water. Usually, the key to a perfect pastry is to use very cold ingredients, taking care to work quickly with the dough or to chill it before rolling. This would appear to be a variation of a hot water pastry that traditionally contains lard, typically used for savory pies. It turned out to be an ideal pastry to form over the black bean mixture. It held together nicely during the baking process, and the result was a golden brown crust. Celia Brooks Brown cautions us to resist the temptation to overfill the dough because the filling might seep out when baking. I mostly got it right, as only 2 of my pasties had a bit of black bean peaking out when removed from the oven. At least they didn't fall apart. These hand-held delights can also be served with some guacamole.

On the menu with Mushroom Quesadilla and Guacamole.

Black Bean Pastries (Empanadas con Frijoles Negros)

For the dough:

1 1/3 cups of unbleached white flour
1/2 teaspoon of sea salt
1 tablespoon of butter
1/3 - 1/2 warm water

For the filling:

3/4 cup cooked black beans (1/3 cup dried)
2 - 3 dried chipotle chillies
2 tablespoons of water
1/2 teaspoon of dried oregano
2 teaspoons of red wine vinegar
pinch of salt
3/4 cup of finely grated mozzarella cheese
1 egg, beaten, for brushing pasties

To make the dough, combine the flour and salt in a large bowl. Add the butter and cut into flour with a pastry cutter or fork until crumbly. Stir in the water to form a dough and knead a few times. Wrap in plastic wrap and let sit at room temperature for 30 minutes.

To make the filling, soak the chipotle peppers in warm water for 20 minutes. Drain, and finely chop. In a bowl, mash together the black beans, chipotles, water, oregano, vinegar, mozzarella and salt.

Line a baking sheet with parchment paper. Divide the dough into 6 pieces and form into balls. On a lightly floured board, roll each of the balls into flat 4 1/2 inch circles. Place a rounded tablespoon of the filling into the middle of each circle of pastry, brush the edges with a bit of the beaten egg and pull the top and bottom edges up around the filling. Press the ends together to form a crescent shape. Place on the baking sheet, and brush with more of the beaten egg. Bake in a preheated 350 degree oven until golden brown - about 25 minutes.

Makes 6.

Au Naturel

CLICK is a monthly food photo event, much like Does my Blog Look Good in This, only there is a different theme each month. I've been meaning to contribute a photo for a while now, but there are too many food events to keep track of, and I confess I was rather intimidated by the professional quality of most of the photographs submitted. I was reminded of the theme for April as I was downloading some images from my camera. This week's haul of produce looked so pretty and tempting in the sun, I just couldn't resist extending it's lifespan digitally. Accordingly, this is my first submission to CLICK.

Linguine with olives, thyme and lemon

Some people hate Martha, but I’m one of those who love her. :)I got this recipe from her website; the original version calls for pappardelle, but I chose to use linguine (one of my favorite pasta shapes). I think the substitution worked well.It is a quick, easy to put together sauce and it smells wonderful, but one thing that didn’t please me much was finding large pieces of zest in my pasta – as

Shakshouka ( Tunisian Tomato & Pepper Stew with Eggs )

Tunisian in origin, some version of the spiced and stewed pepper and tomato dish with eggs known as shakshouka can be found almost anywhere in the eastern Mediterranean where it is a popular staple in local bakeries and diners, served in pita breads or with pieces of leavened bread on the side to soak up the rich juices. This variation comes largely from Celia Brooks Brown's World Vegetarian Classics, which I've come lately to adore, with my characteristic addition of a little hot pepper twist to give it an extra kick. A glorious and warming breakfast on a cool spring morning for me, this shakshouka would make an equally colourful, surprising and popular dish to serve guests for lunch.

Shakshouka

3 tablespoons olive oil
2 large onions, sliced
6 red, orange or yellow bell peppers, or any combination of the three, cored, seeded and cut into narrow strips
3 jalapeño peppers, seeded and cut into narrow strips
3 14-ounce cans of whole tomatoes
1 tablespoon red wine vinegar
1 tablespoon brown sugar
2 teaspoons dried mint
1/2 teaspoon allspice
1/2 teaspoon dried red chili flakes
1 teaspoon sea salt
8 large eggs
fresh ground black pepper
chopped fresh parsley for garnish

Heat a large saucepan over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the bottom of the pan. Toss in the onions and stir-fry for 3-4 minutes until translucent. Add the peppers and fry for 5 minutes, until slightly softened. Pour in the tomatoes along with the vinegar, brown sugar, mint, allspice and red chili flakes. Turn up the heat slightly and cook, stirring frequently, until reduced to a thick sauce, about 30-40 minutes. A wooden spoon dragged across the bottom should leave a clear path for a couple of moments. Stir in the salt, remove from heat and set aside.

Preheat the oven to 375°. Let the pepper mixture cool for a few minutes, then spoon into the bottom of a large casserole or baking dish. Make 8 small indentations into the mixture with the back of a spoon, and crack an egg into each indentation.

Bake in the oven for 10-15 minutes until the egg whites are completely fixed and the yolks are set to your liking.

Spoon out an egg with plenty of the pepper mixture for each plate, and sprinkle each serving with fresh ground black pepper and parsley. Serves 4 to 8.

This is my contribution to Weekend Herb Blogging, hosted this week by Anh of Food Lover's Journey.

Marbled pound cake

When I was younger, many of my friends at school had nieces and nephews – I thought it was so cool! Being older than my brother (back then, Jessica hadn’t been born yet) I knew that it would take me a while to be called an “auntie”.

My brother is single and still don’t have kids, but my problem has been solved – Joao already had 1 niece and 1 nephew when we started dating and 1 girl and 2 more

Gingered Tomato Sauce

Despite the Indian origin of the chonk or oil-fried spice seasoning in this very simple tomato sauce from Yamuna Devi's Vegetarian Table, it makes a beautiful and versatile deep-flavoured pizza or pasta sauce as well. After making a batch as a base for an Indian dal the other day, I had plenty left over to mix with some mushrooms for a perfect pasta dish the next day. Use a can of crushed tomatoes for a smooth sauce or 4 cups of chopped fresh tomatoes for a chunkier version.

Gingered tomato sauce

2-inch piece fresh ginger, peeled and chopped
1/4 teaspoon dried red chilies
1/2 tablespoon garam masala
1 teaspoon fennel seeds
1/4 cup water
1 tablespoon ghee or olive oil
1 28-ounce can crushed tomatoes, or 4 cups chopped fresh tomatoes
1/2 teaspoon sea salt
fresh ground black pepper
2 tablespoons chopped fresh cilantro for garnish (optional)

Combine the ginger, chilies, garam masala, fennel seeds and water in a blender or food processor and purée until smooth. Heat the ghee or olive oil in a medium saucepan over low heat and add the spice mixture. Cook slowly, stirring occasionally, until a thick paste separates from the oil, up to 10 minutes.

Raise the heat, add the tomatoes, and bring to a boil, being careful of splattering. Lower the heat and simmer for 5 to 8 minutes. Season with salt and pepper, and garnish with cilantro if preferred.

Makes about 3 generous cups of sauce.

Miso Rice with Carrots, Peas and Grape Tomatoes

This is a lovely and simple rice dish to serve alongside a Japanese meal, such as Lucy's adzuki croquettes, and if you use a dark miso like hatcho it will very much resemble a fried rice both in taste and appearance. You can use a sticky Japanese rice, but the miso will make any kind of rice grain sticky anyway.

Miso rice with carrots, peas and cherry tomatoes

1 cup basmati rice
1 small carrot, thinly sliced
1 tablespoon miso
1/2 cup fresh or frozen peas (thawed if frozen)
2 green onions, finely sliced
1/2 cup grape tomatoes, halved
1 teaspoon rice vinegar

Rinse the rice and let it air dry for half an hour before cooking.

Bring 2 cups of water to a boil in a medium saucepan. Add the rice and diced carrot, and immediately turn the heat down to low and cover. Cook for exactly 15 minutes without disturbing, then remove from heat and fluff with a fork.

Meanwhile, add a few drops of water to the miso to make it more malleable. When the rice is finished, stir in the miso along with the peas, green onions and cherry tomatoes. Mix in the rice vinegar, and serve hot with a small bowl of tamari sauce on the side.

Ricotta gnocchi with lemon thyme butter sauce

I know that many people frown at the simple mention of the name “ricotta” - right, C.? :)I’m not one of those. I really like ricotta and find it very versatile. You can use it in both sweet and savory recipes and jazz it up with a diversity of flavors.Valentina posted this gnocchi recipe a while ago on her blog in Portuguese and it sounded so easy I had to try it myself. Another use for the

Rum and Ricotta Fritters

Sunny Sunday mornings in the spring are for me a time of peaceful indulgence in the slow and easy transition between those cool and crisp mornings to the prospects of warm afternoon sunshine outside my kitchen window. What a perfect time to put on a pot of hot coffee and leisurely stir up a batch of these simple little rum and ricotta fritters — light, airy and golden like the day to come, and just like little pieces of the fluffiest and most delectable pancakes you can imagine. Dusted with icing sugar or dipped in maple syrup or a warm spiced chocolate sauce, the memory of the scents and flavours will linger gloriously in your nose and mouth for hours.

Marlena de Blasi, from whose book I adapted this recipe, describes standing on winter mornings in Lucania waiting for the shops and street stalls to open just to buy these little fritelle di ricotta e rhum. With these warm fritters at hand, I can quite imagine that a winter morning in southern Italy must be just as much a treat as a spring morning here in Canada.

Rum and ricotta fritters

18 ounces whole milk ricotta
5 eggs, separated
1/4 cup dark rum
1/2 teaspoon vanilla
2 tablespoons honey
1 1/4 cup all-purpose flour
3 scant teaspoons baking powder
peanut oil for cooking

In a large bowl, beat the ricotta with a hand mixer until smooth and creamy. Lightly beat the egg yolks in a small bowl and stir in to the ricotta along with the rum, vanilla and maple syrup. Sift together the flour and baking powder and turn into the ricotta mixture.

In another bowl, beat the egg whites with a hand mixer until the peaks are stiff but not dry. Fold gently and thoroughly into the batter.

Heat 3-4 inches of peanut oil in a medium saucepan over just a little higher than medium heat. When hot, but not smoking, form the fritters by dropping scant dessert spoons of the batter into the oil. Cook until golden brown, turning and cooking on each side, about five minutes.

Remove with a slotted spoon and drain on paper towels. Serve warm with maple syrup or warm spiced chocolate sauce for dipping, or dusted with icing sugar, with a pot of good hot coffee on the side. Makes about three dozen fritters.

This is my contribution to the next Waiter, there's something in my .. event. The theme this month is breakfast.

Beetroot and Quinoa Salad with Feta Cheese and Olives

A long favoured staple in my kitchen, quinoa seems to be the trendy grain of the day. I've come across quite a few new quinoa ideas over the past few months, including some inspiring recipes from Ricki's Lucky Comestible week featuring quinoa and also Lucy's Beetroot and Quinoa Salad that I made only a few days after she shared the idea with her readers in a post devoted to economical, yet nourishing and tempting lunch box alternatives. Lucy suggests you serve the cooked grains wrapped in lettuce, drizzled with a bit of yogurt or sour cream. I opted for a side-dish dinner version, and included some feta cheese.

Beetroot and Quinoa Salad with Feta and Olives

2 cups of water or stock
1 cup of quinoa
1 small beet, peeled and finely chopped
1 tablespoon of olive oil
juice and zest of 1 lemon
sea salt to taste
1 bunch of chives, finely chopped
1 bunch of parsley, finely chopped
1/2 cup or more of pitted and sliced black olives
1/4 - 1/2 cup of crumbled feta

Soak the quinoa overnight in the stock or water. In a medium-large pot, bring the quinoa, soaking liquid, beet, zest and juice, olive oil and a bit of salt to a boil. Immediately reduce the heat to low and cover and cook undisturbed until the liquid is absorbed - roughly 20 minutes. Remove from the heat and let stand for 5 minutes.

Now add half of the chopped herbs to the pot along with the olives. Fluff with a fork. Let cool and add the feta and remaining herbs. Serve as is or wrap in lettuce leaves.

Serves 4 - 6.

Ranger cookies

According to Allen, I am a cookie monster. I think he’s right – I absolutely love baking cookies!Not only they taste delicious and are great for those times when the urge for something sweet hits us, they’re also easy to share. Pop a few into a plastic bag, close with a beautiful ribbon and you’ll make someone’s day extra special.I have hundreds of cookie recipes just waiting to be baked, but

Baked Paneer and Chickpea Cutlets

If you haven't tried paneer cheese, you are missing out on one of the tastiest delights of Indian cuisine. This versatile unripened cheese can be used in a variety of dishes, including soups, salads, main dishes, and even desserts. It has a texture much like firm tofu or ricotta and unlike many other cheeses, does not melt during the cooking process. It is readily available at Indian grocery stores, though you can also make it yourself. Because it has a fairly mild flavour, it takes on the flavouring of the ingredients it is paired with.

My latest experiment with paneer was inspired by Mansi's recipe for Spinach and Paneer Cutlets. Also known as tikkis, vegetable cutlets, often bound together with bread soaked in milk, are a popular treat in India. Never content to simply follow a recipe, I left out the bread and flour, added some chickpeas and came up with a baked tikka that closely resembles a kofta, which is essentially a vegetable dumpling.

Serve with a chutney or sauce such as Hot Green Chili Sauce.

This is my contribution to the next Monthly Mingle. The theme this month is Indian cuisine. How could I not participate?

Paneer and Chickpea Cutlets

1/2 cup of dried chickpeas (roughly 1 1/4 cups cooked)
2 cups of paneer, shredded
3 large handfuls of fresh spinach
1 large potato
1 cup of peas
1/2 cup of fresh coriander or parsley, finely chopped
2 - 3 cloves of garlic, finely minced or crushed
1 onion, finely chopped
2 tablespoons of garam masala
2 teaspoons of turmeric
1/2 teaspoon of cayenne
2 teaspoons of ground coriander
juice from one lemon
1 - 2 teaspoons of sea salt
2 - 3 green chilies, minced
1 inch piece of ginger, minced

Soak the chickpeas in enough water to cover overnight. Bring to a boil, reduce the heat to low and cook until the chickpeas are tender - about 1 hour. Drain, and process in a food processor until the chickpeas resemble coarse crumbs. Set aside.

Boil the potato until tender. Boil the peas until tender. Blanch the spinach, pat dry with paper towel and finely chop. In a large bowl, mash together the potato and peas. Add the ground spices and paneer and mash together with the peas and potato. Stir in the fresh coriander or parsley, along with the onion, garlic and ground chickpeas. Using a mortar and pestle, make a paste with the ginger and green chilies and stir it into the mixture, along with the lemon juice and salt.

Line a large baking sheet with parchment paper and preheat the oven to 350 degrees. Grease the palms of your hand with some oil and shape the dough into small cutlets and transfer to the prepared baking sheet. Bake for 15 - 20 minutes, gently flip each cutlet and bake for another 15 - 20 minutes. Place under the broiler for another 5 minutes if desired.

Makes 16 - 18 cutlets. Serves 6 - 8.

Orange and lemon cake

I was going through the huge pile of recipe print outs I have at home and was stunned by the amount of paper there. It made me feel really guilty. So I chose some of those recipes to make on the weekend. And will try to cut the pile down a bit before adding more paper to it.I picked 2 savory recipes and 2 sweet. To kick things off in a great way, I baked this out of this world cake, which I got

No Croutons Required - The Mushroom Roundup

Thanks to everyone who submitted a mushroom dish for this month's edition of No Croutons Required. Checking our email has been particularly exciting this month as Holler and I are both mushroom fiends. We received a good number of inspired ideas and I'm looking forward to trying them all. Though it will not be an easy choice, I invite readers to vote for their favorite in the comment section or by emailing us. Please note that Holler's salad and my soup are not eligible for votes.

Our first entry comes from Jackie Vetter, who missed last month's deadline by a day. She shares her Mushroom-Barley-Stewp, so named because it's thicker than a soup but not quite a stew. This nourishing bowl of goodness is a meal in itself, as it also contains carrots, peppers and northern beans. Serve it along with a corn muffin and a side salad and you have one satisfying and warming dinner. (Georgetown, Indiana, US)

Deb of Key West Wine and Gardening cooks up an easy but jaw-droppingly delicious appetizer. These succulent Grilled Mushroom Caps With a Pesto & Pepper Filling are made with cremini mushrooms, and include some of Deb's homegrown cayenne peppers. Foraging for mushrooms on a forest floor would be great fun with an experienced guide, but thankfully, edible mushrooms are readily available from the local market. (Key West, Florida, US)

Kitchenetta from Got No Milk offers up a tempting Asparagus-shitake Quiche that is sure to appeal to lactose intolerant diners who miss classic dishes containing milk and cheese, and easily adapted to suit the preferences of dairy addicts. Topped with sauteed asparagus and supported with a whole wheat crust with dill and sliced almonds, this quiche would be perfect for a spring brunch. (Pennsylvania, USA)

Suganya tempts the palette and tames the beast with this Baked Portobello stuffed with cheese and tomato sauce, served over lemon and olive oil dressed greens. Inspired by a restaurant meal, Suganya transforms this meaty mushroom into a beautiful entree salad that would be fantastic for lunch or dinner. (Southwest, USA)

Sia of Monsoon Spice makes a fiery Mushroom Chettinad that her aunt often made for her. These chewy mushrooms are cooked along with dry chillies, peppercorns, tamarind paste and coriander leaves. A spice lovers delight, this dish can be served over rice, flat bread or between bread slices and crisp lettuce greens. (United Kingdom)

No mushroom roundup would be complete without a cream of mushroom soup and Petra of Food Freak comes up with a Double Cream of Mushroom Soup that sounds mighty fine. The double in this case refers to both the cream and the mushrooms, and includes some cream cheese and chopped herbs. I'll take two bowls please! (Hamburg, Germany)

Medhaa of Cook with Love also makes a healthy creamy mushroom soup. Her easy to prepare Cream of Mushroom Soup with Spinach and cloves would make a delightful light meal served along with some toasted bread. (Palmerston, Ontario, Canada)

Chow Vegan serves up an elegant King Oyster Mushroom Salad that would indeed be fit for royalty. The gently sauted shrooms are served over a bed of oil and vinegar dressed endive and lightly cooked green beans. (San Francisco, USA)

Lysy of Munchkin Mail shares a unique but easy Grilled Mushroom Salad served with Strawberries, Watercress and a Poppy Seed dressing. This refreshing salad would be a good choice for a summer menu. No Croutons Required! (Warwickshire, United Kingdom)

Some of very favorite flavors are featured in this mouth-watering Mushroom & Caramelized Onion Salad that Pixie tossed together. Baby salad greens are topped with caramelized red onion, sauted portobellos, feta cheese and some dressing. Another fine choice for a summer menu. (Kent, United Kingdom)

This Thai Coconut Mushroom Soup is my contribution to this month's No Croutons Required. Spring has finally arrived and originally I was going to make a salad to celebrate, but I couldn't resist this light and elegant brothy soup made with homemade coconut milk. As it turns out, this is an ideal spring soup. (London, Ontario, Canada)

Tracy of Tracyfood doesn't include a picture of her Mushroom Miso Soup that actually helped her land a job, but I am sure this soup that includes two types of miso and soy sauce makes for one beautiful bowl of soup. Appropriate for vegans and vegetarians alike, Tracy tells us this soup is very flavorful and easy to prepare. (Eugene, Oregon, USA)

Dhivya of Culinary Bazaar makes a 5 Mushroom, Rocket and Pasta Salad that is substantial enough to serve as a light lunch or dinner. In addition to lots of yummy mushrooms and pasta, this luscious salad includes some kidney beans, roasted red pepper and tomato. (California, USA)

Holler, my co-host of this vegetarian event, makes a salad with one of my favorite grains. Check out this spicy Mushroom and Quinoa Salad garnished with feta cheese and fresh basil. This is Holler's first time cooking with quinoa but it's a first class recipe. She had some leftover the next day and included some sun-dried tomatoes. (Scotland, United Kingdom)

Lucy's nourishing recipes are always an inspiration and her mushroom contribution is no exception. This gingery Warm Oyster Mushroom and Leek Salad would be perfect any day of the week, all year round. Though Lucy thinks it might be more appropriate to call this dish a stir-fry rather than a salad, there would surely be no arguments if this was set before you at the dinner table. Most intriguing is the contribution of the leeks to the dish, which are described as "a tangle of egg and gluten-free noodles." (Melbourne, Australia)

Divya of Dil Se contributes a classic Cream of Mushroom Soup. This is a very versatile recipe that can be adapted to suit the preferences of the cook. Divya recommends adding shredded cheese if you want a richer soup and heavy cream is you like a thick soup. Any combination of mushrooms can be used in this earthy bowl of warmth. (Los Angeles, California, USA)

Our next entry is from Miri of Peppermill. This Mushroom, Red Pepper and Broccoli Roasted Salad is one of her favorite summer foods. The veggies are roasted in olive oil and then tossed with more olive oil, crushed red pepper, vinegar, lime juice and mixed herbs. Any combination of vegetables can be used for this salad, but I dare say, mushrooms are a must! (Delhi, North India)

Helen, the winner of last month's No Croutons Required, takes miso soup one step further with this "cleansing and invigorating" bowl of Mushroom, Nori and Wakame Noodle Soup. Exotic mushrooms are here combined with buckwheat soba noodles and sea weed in a elegant bowl of soup perfectly suited to the warmer weather. (London, England, United Kingdom)

Gretchen serves up a Peruvian Mushroom Ceviche. White mushrooms are marinated in lime juice, garlic, herbs and ginger and served over lettuce alongside cooked sweet potato. A fresh sounding meal indeed. (Lima, Peru)

Johanna of Green Gourmet Giraffe was crowned the very first winner of No Croutons Required. She's back this month with moody Mushroom Sherry Stew. Johanna does not share my enthusiasm for mushrooms, but this combination of mushrooms, potatoes, carrots, peas and herbs certainly sounds sublime. (Melbourne, Australia)

Kevin has for a good while been a source of culinary inspiration, especially when mushrooms are on the menu. Kevin bought more mushrooms than he needed to prepare this irresistible Teriyaki Mushroom Salad, but extra mushrooms are further cause for inspiration, and Kevin made a Cream of Mushroom Soup with roasted mushrooms, herbs and cream with the remains. (Toronto, Ontario, Canada)

Kittie claims she is disorganized this month, but still manages to make the submission deadline with an enticing Spicy Mushroom Bulgar Salad. This refreshing combination of mixed mushrooms, bulgar wheat, sun-dried tomatoes and rocket leaves dressed with balsamic vinegar and olive oil would be a fine salad to pack for a picnic. (Brighton, East Sussex, United Kingdom)

Our final entry is from Laurie of Mediterranean Cooking in Alaska. Her Morel Stuffed Mushrooms feature a very flavorful filling of sun-dried tomatoes, lemon juice, potato, cheese and morel powder. These delectable little bites would be a perfect appetizer or you could pair them with two kinds of beets as Laurie does for a particularly satisfying vegetarian meal. (Alaska, USA)

Holler will be hosting the May edition of No Croutons Required. The theme, along with the winner of April's challenge, will be announced at the end of the month.

Peanut Butter Carob Balls

If you are looking for a healthy but decadent tasting treat, these carob balls are just the thing to make and take very little time to prepare besides. They are rather like a truffle, only denser as these little balls of bliss are made with peanut butter, honey and carob powder. Naturally sweeter than chocolate or cocoa, carob powder is made from the roasted and ground carob pods of a tree native to the Mediterranean region commonly known as the carob tree. Though carob is a member of the legume family, I'm not sure if the benefits of carob are any holier than the virtues of good quality dark chocolate or cocoa, but I do know I always lament the passing of the last carob delight of the batch.

Peanut Butter Carob Balls

1 cup of natural crunchy peanut butter
1/2 - 3/4 cup of honey
1/2 cup of carob powder
generous dash of vanilla

1/4 cup of rice flour for dusting

Combine all the ingredients in a medium bowl until well combined, with the exception of the rice flour. Shape into small balls, dust with rice flour and chill until firm.

Makes approximately 20 carob balls.

Banana Oatmeal Pancakes

If you like your pancakes light and fluffy, overnight-soaked oats are probably not the way to go with your batter. But if you like thick, wholesome and nourishing pancakes, these banana oatmeal pancakes are warm, moist and tasty little parcels of all the many vitamin, mineral, soluble fat, fibre and protein benefits of soaked oats.

Banana oatmeal pancakes

3/4 cup rolled or steel-cut oats
3/4 cup whole wheat flour
3/4 cup yogurt
1 cup spring water
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
pinch of nutmeg
1 large egg
2 bananas

Stir the oats and flour into the yogurt and water in a large mixing bowl and leave to soak overnight at room temperature. In the morning when you're ready to make the pancakes, stir in the baking powder, baking soda, brown sugar, cinnamon and nutmeg. Break the egg and combine the peeled bananas into the mixture with a potato masher until well blended but slightly lumpy.

Lightly butter a large cast-iron skillet or frying pan and warm up on medium-low heat. At the same time, preheat an oven to 175°.

Drop in a quarter-cup of the batter for each pancake and fry for a couple of minutes before turning over and frying on the other side until the pancakes are golden brown on both sides. Remove from the pan and place on a plate in the oven to keep warm until all the batter's been used up for pancakes.

Serve the pancakes warm and pour over them some pure maple syrup. Add a little butter if you like, and slices of banana.

Makes about 12 four-inch pancakes.