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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Kale & Carrot Salad {New Seasons Copycat}

June 15 By Renée 8 Comments

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons’ popular Kale & Carrot Salad.

kale carrot salad plated

This post may contain affiliate links, but don’t worry – they won’t bite.

Sometime around 2010, kale went from being an ornamental green most often found tucked between crocks of veggies on an open salad bar to being the It vegetable of the Twenty-tens. All of a sudden, you could find kale everywhere, in everything.

In the heat of this kale-fueled moment in culinary history, one of our daughters brought home a huge bag of kale and used a couple handfuls of it to made kale chips, because they were so popular and (theoretically) so good for you. 

She baked them up, and she really wanted to like them. We all did. But no. NO. I know that this may bring the wrath of the Vegan/Paleo/Clean Eating communities, but I just cannot endorse kale as a Chip. Not then, not today, not ever. It’s a personal choice; and my personal choice is No. 

That said, we now had a big bag of kale and needed to figure out something to do with it – and I knew exactly what that something was.

kale carrot salad hero 2

Our local New Seasons stocks this tasty, sunflower-studded Kale & Carrot Salad in the Grab-n-Go case. On more than one occasion, I have paid ten-fold for what basically amounts to a handful of kale; just to enjoy the sweet umami flavors and satisfying crunch of this salad. With a stockpile of kale staring me down, I decided that it was high time I figured out how to make it at home.

New Seasons shares a recipe for Kale & Carrot Salad on their website; however, when we tried it, we all agreed it didn’t taste like the salad at our local store. Maybe the cooks at our local store doctor the company recipe a little, or use an earlier version: who knows? Anyway, I ended up making a few small but important adjustments to the ingredient list. 

carrots sunflower seeds kale

The biggest change I made to the original recipe, however, wasn’t so much related to the What as the How. I added one small but vital step to the process: I blanch the kale first. As far as I’m concerned, when it comes to kale salads, blanching makes all the difference! (Broccoli salads, too.)

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What does it mean to Blanch Vegetables?

Blanching is the quick, simple food prep technique in which food (most often vegetables of some kind) are flash cooked in boiling water, and then immediately plunged into an ice bath to stop the cooking process. 

Depending on the food being blanched, the technique may be used for different reasons: to soften vegetables, to relax fibers, to make peeling easier, or to brighten the color. Blanching times differ depending on the recipe, but usually fall between 30 seconds and 2 minutes. 

blanching kale

In the case of kale, a 1-minute blanching helps soften the tough fibers and makes it easier to chew. It also makes the natural kale flavor more accessible, thus making it more far more palatable. 

Our Kale & Carrot Salad copycat recipe comes darn close to the original, and it got rave reviews from both Mr. B and Gramma Edith [RIP], so it’s a keeper!  Enjoy! 

Post Updated June 15, 2020 (Originally published January 22, 2015)
kale carrot salad plated
5 from 2 votes

Kale & Carrot Salad

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons' popular Kale & Carrot Salad.
Prep Time20 mins
Total Time20 mins
Print Recipe Pin Recipe
Course: Salad
Keyword: carrots, ginger
Servings: 4 large servings
Calories: 224kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Colander
  • Large Stock Pot
  • Sharp Knife

Ingredients

  • 3/4 lb fresh kale
  • 2 large carrots peeled and coarsely grated
  • 1/2 cup raw sunflower seeds
  • 2 tablespoons tamari or light soy sauce
  • 2 tablespoons seasoned rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 teaspoon fresh ginger minced (I usually add a little more.)
  • ½ teaspoon ground cumin scant
  • ¼ teaspoon cayenne scant, or ½ t. Sriracha
  • 2-3 cloves garlic minced
US Customary - Metric

Instructions

  • Gather and prep all ingredients.
    kale carrot salad ingredients prepped
  • Using a sharp knife, remove tough center stems from kale. This is easier to do if you fold the leaves in half first.
    kale with pairing knife
  • Discard stems.
    kale stems leaves separated
  • Bring a large pot of water to a boil over high medium-heat.
    water in pot
  • While the pot is coming to a boil, fill a large mixing bowl halfway with ice. Add water up to the ice line.
    ice in yellow bowl
  • Put the cleaned kale into the boiling water for 1 minute. (Use a timer. You want the kale to relax, but you don't want it to become limp.)
    kale in boiling water
  • Drain kale in colander.
    kale in colander
  • Immediately plunge kale into prepared ice-water bath.
    Drain kale in colander again. Squeeze kale to remove excess water.
    kale in ice bath
  • Drain kale in colander again. Squeeze kale to remove excess water.
    kale squeezed dry
  • While the kale is still in a kind of wet wad, take a large kitchen knife and slice it into small, thin pieces.
    chopping kale
  • Put cut kale into a bowl and separate the pieces using your fingers.
    kale in glass bowl
  • Add grated carrots and sunflower seeds.
    carrots sunflower seeds kale
  • In a small bowl, combine remaining ingredients and stir vigorously to combine.
    kale salad dressing mixed
  • Immediately pour dressing mixture over kale mixture.
    pour salad dressing
  • Toss thoroughly to combine.
    toss kale carrot salad
  • Serve immediately or refrigerate.
    kale salad dry ingredients mixed

Notes

May be refrigerated for up to one week.

Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 15g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 559mg | Potassium: 642mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13592IU | Vitamin C: 105mg | Calcium: 153mg | Iron: 3mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This Kale & Carrot Salad travels well, making it perfect for a barbecue or picnic! Check out our Southern Barbecue Recipes for lots of great ideas! (It’s a vegan recipe, too, so everyone can enjoy it!

kale carrot salad hero 2

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Kale & Carrot Salad {New Seasons Copycat}   Kale & Carrot Salad {New Seasons Copycat}   

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Fresh & Bright Carrot Salads

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Armenian-style Eggplant & Carrot Salad

Inspired by the cuisine of Armenia, this Eggplant & Carrot Salad combines simple ingredients to create a supremely satisfying savory-sweet bite – perfect for everything from a light spring lunch to an autumn potluck. 

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Grammi's Carrot Pineapple Jello Salad (Sunshine Salad)

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it’s a perfect side for any holiday dinner or family gathering.

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Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs

Moroccan Carrot Salad is an exotic mix of zesty citrus, sweet carrots, fresh herbs, and feta, dressed with a warmly spiced, piquant honey-lemon vinaigrette. Makes a quick, refreshing side that is ready to serve in just 15 minutes! 

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Kale & Carrot Salad {New Seasons Copycat}

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons' popular Kale & Carrot Salad.

Filed Under: Dairy-free, Gluten-free, Recipes, Salads, Vegan, Vegetarian Tagged With: carrots, kale, vegetables

Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)

May 12 By Renée 4 Comments

Naturally sweet and slightly tangy, Carrot Ginger Dressing is a light, refreshing salad dressing that is simply irresistible! (It’s like your favorite Japanese restaurant dressing, only fresher!)

Carrot Ginger Dressing

This post may contain affiliate links, but don’t worry – they won’t bite.

There’s a little place near my house – Mr Bento’s – that serves the best teriyaki salmon burger! I always order it in a meal, which arrives on a quarter-sheet pan with four pot stickers and a cold, crisp green salad on the side. I look forward to that side salad nearly as much as the salmon burger itself: I just can’t resist that delicious Carrot Ginger Salad Dressing!

But like many of you, we’ve been eating home more lately. At one point about a month ago, I was jonesing hard for something fresh and light and bright to satisfy my umami urges. All I wanted in life was a big green salad doused with Mr Bento’s dressing. No salmon burger. No potstickers. Just the salad. 

So I decided to figure out how to make Carrot Ginger Dressing for myself. Honestly, I was blown away when I learned how easy this salad dressing is to make!

Carrot Ginger Dressing ingredients on pan

Carrot Ginger Dressing has a simple, pantry-friendly list of ingredients.

I was a youth during the Japanese Steak-house trend of the late 80’s/early 90’s, and Carrot Ginger dressing has always been a favorite of mine, so I was thrilled to add this recipe to our rotation. If you aren’t making your own salad dressings yet, consider this: most dressings (including this one) take less than ten minutes to mix up. You save a ton of money, and the food you eat is fresher and healthier. 

The only downside is, homemade dressings do not last ten or twelve months in the fridge. (On the other hand, is that really a downside?) 

(If you love versatile, delicious, all-natural salad dressings, be sure to check out our Original Taco House Feista Dressing recipe too!) 

Carrot Ginger Dressing

This easy blender dressing recipe has so many great things going for it: it’s super-fast to pull together, naturally dairy-free and vegan, and has no added sugar. (The carrots add just the right amount of sweetness.)

In addition to the fabulous flavor, one of the things I love most about this dressing is the stunning color it brings to the plate, especially when paired with leafy greens.

Carrot Ginger DressingOne significant change I made to the basic list of ingredients was to add a teaspoon of orange zest to the mix, which enhances and brightens the natural carrot and ginger flavors.

Carrot Ginger Dressing
5 from 2 votes

Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)

Naturally sweet and slightly tangy, Carrot Ginger Dressing is a light, refreshing salad dressing that is simply irresistible! (It’s like your favorite Japanese restaurant dressing, only fresher!)
Prep Time10 mins
Total Time10 mins
Print Recipe Pin Recipe
Course: Salad
Cuisine: Asian Fusion
Keyword: carrots, ginger, Sauce
Servings: 16 servings
Calories: 57kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Blender

Ingredients

  • ½ pound coarsely chopped carrots
  • ⅓ cup extra-light olive oil or other light, neutral oil
  • ⅓ cup fresh ginger peeled & coarsely chopped [1.5 ounces]
  • 3 tablespoons red onion coarsely chopped
  • ¼ cup seasoned rice vinegar
  • 1 tablespoon light soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh orange zest
  • 1 tablespoon water as needed
US Customary - Metric

Instructions

  • Prepare (i.e., peel, chop, etc.) all ingredients as listed.
    Carrot Ginger Dressing ingredients on pan
  • Combine all ingredients in blender cup.
    Blend until smooth.
    If your dressing seems too thick, you can thin it with a little more water.
    Personally, I prefer to make this dressing quite thick, and then add water as needed. That way, it can also double as a dip.
    Carrot Ginger Dressing Ingredients in Blender

Notes

Dressing may be refrigerated for a two weeks. (Probably longer, but it doesn't last that long at our house.)

Nutrition

Serving: 2tablespoons | Calories: 57kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2368IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This Carrot Ginger Dressing isn’t just for salad! Try it on salmon (so good!) or other grilled fish, rice, spring rolls, sautéed greens, sandwiches, noodles, steak, shrimp, and roasted vegetables.

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Carrot Ginger Dressing    110408628353902413   blank   blank

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Eating Style, Gluten-free, Recipes, Salads, Sauces, Dressings & Dips, Vegan, Vegetarian Tagged With: carrots, ginger, vegetables

Kaylen’s Bread (Easy Sourdough Bread Recipe)

March 30 By Renée 124 Comments

This Easy Sourdough Bread recipe is perfect for beginning bakers and old sourdoughs alike! (Recipe makes a long-rise dough, and requires only sourdough starter: no added yeast.)

Easy Sourdough Bread

This post may contain affiliate links, but don’t worry – they won’t bite.
My First Loaf of Sourdough Bread

My First Loaf of Sourdough Bread

Some years ago, when I first embarked my own sourdough baking journey, I took a deep-dive into the science of sourdough. I studied as much as I could, and got a feel for the process by testing out all the best beginner bread recipes I could find.

From that experience, plus advice from experts and lots of trial and error, I created this easy, beginner sourdough bread recipe – one that can be easily repeated over and over again with consistent, delicious results. 

If you fall in love with sourdough baking, this may not always be your forever-sourdough recipe: you’ll probably find bigger, better, crustier loaves to bake. Artisan loaves. Breads with Attitude. But this recipe is a wonderful, forgiving beginner recipe with a high rate of success – Everything you want in your first loaf!

You Always Remember Your First Loaf

Since this post was first published in 2013, I’ve received hundreds of pictures and messages from excited new sourdough bakers who have made my bread recipe. I am so proud of and honored by everyone who has shared pictures of their “first loaf” with me over the years! 

Happy baking, and I hope you love this bread as much as we do! 

P.S. If you make a loaf of Kaylen’s Bread, be sure to tag it with #thegoodheartedwoman #GHWfirstloaf #KaylensBread

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POST UPDATE: March 30, 2020
[Originally published September 17, 2013]
This post has been so popular over the years that, with the recently renewed interest in sourdough baking (in particular sour dough that does not require any additional yeast), I decided it was long overdue for a complete overhaul.
For longtime readers: The recipe is basically still the same, but I’m constantly fine-tuning the process. I’ve added some new information, as well as images for each step. 
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Your Go-To Basic Sourdough Bread Recipe

Compared with many sourdough bakers, my skill level barely scratches the surface. That’s probably one of the reasons I keep going back to this recipe over and over again.

This Basic Sourdough Bread recipe is easy and straightforward, and it consistently bears excellent results (even when I forget it for an extra hour or five). Moreover, the bite is amazing: chewy and tender, with a mild, pleasant sourdough tanginess. In a nutshell, it’s one of the best all-round breads I’ve ever made. 

Easy Sourdough Bread

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What is True Sourdough, and Why Do I Care?  

This bread is a true sourdough bread, which means that it does not rely on the addition of any extra yeast. It depends solely upon the natural yeast in the Starter for leavening.

True sourdough bread is significantly slower to rise than dough that relies on added traditional yeast to do the heavy lifting. For example, from the time you stir first the ingredients through the final post-baking rest time, this Easy Sourdough Bread takes a minimum of nine hours to make. 

Don’t stress about the time element, though. Sourdough is both easy to work with and very forgiving. Once you get the rhythm and flow of the sourdough baking process, you’ll be able to throw a loaf of this bread together with only about 20 minutes of actual hands-on time. The rest of the time, you’ll just be waiting around for it to do its thing.

About the Rising Times in this Recipe

When you stir up a batch of sourdough bread dough, your dough goes through a number of phases on its way to becoming bread; most notably, the bulk fermentation (first) and proofing (second) rise times. 

BULK FERMENTATION: This bread recipe requires a minimum 6-hour bulk fermentation (1st rise); however, I personally recommend allowing it to rise at least 8 hours before moving on to proofing (2nd rise), when you form your loaf or boule. A longer rise will yield a chewier crust, and intensify the sourdough flavor in your bread. 

PROOFING: Proofing (2nd rise) can take anywhere from 2-3 hours on the countertop to 12 hours overnight in the refrigerator. 

My personal preference is to proof overnight in the fridge and bake my bread first thing in the morning. This gives me a house that smells like fresh bread all day, and I don’t have to heat the kitchen up during the day. 

Easy Sourdough Bread

How (and Why) to Fold Sourdough Bread Dough (Instead of Punching It)

This Sourdough Bread recipe calls for you to “fold the dough” a couple of times during the bulk fermentation (first rise), and I thought it might be helpful to some people if I explained what that means. (If you are a seasoned dough-folder, you can skip this section.) The folding helps to encourage those long gluten strands, and create those lovely sourdough bubbles.

Many, if not most, bread recipes call for you to punch down the dough after rising. Punching down the dough does a number of things. Most importantly, it removes some of the gas bubbles from the dough and redistributes the yeast cells, sugars, and moisture so that they can ferment and rise again during the proofing stage.

Folding yields similar results: it too expels the carbon dioxide produced during fermentation, strengthens the dough by stretching the gluten strands, and redistributes cells, sugars, moisture and heat spots in the dough to even out the rising.

Punching dough down will result in a fine crumb, which is desirable when making sandwich breads or pastries. Folding, on the other hand, will give you a loftier rise and a looser crumb – resulting in all those lovely little air pockets in our sourdough and artisan breads that we love so much. 

Folding dough is a relatively easy process:

How to Fold Bread Dough - Steps

Sometimes, because this dough is so sticky, it works easier “fold-and-stretch” your dough right in the bowl, instead of folding it on the countertop. If that works better for you, go for it.

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Below you will find my recipe for Basic Sourdough Bread. The links I used for guidance can be found at the bottom of the post. You may find them helpful as well. 

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4.94 from 15 votes

Basic Sourdough Bread

Super-basic. No bells, no whistles - just bread.
Prep Time8 hrs
Cook Time30 mins
Rest Time30 mins
Total Time9 hrs
Print Recipe Pin Recipe
Course: Bread
Keyword: baking, bread, sourdough, sourdough bread
Servings: 18 Slices
Calories: 130kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Large Bowl
  • Stand Mixer
  • 10-inch Enameled Cast Iron Dutch Oven
  • Wooden Spoon

Ingredients

Sourdough Bread Dough

  • ¾ cup Sourdough Starter [100% Hydration] [6 ounces] Unfed & Room Temperature (See Notes)
  • 1⅛ cup lukewarm water [9 ounces] 105-110°F / 40-44°C**
  • 3 cups unbleached all-purpose flour [about 400 grams]
  • 1 tablespoon maple syrup or honey
  • 1½ teaspoons kosher salt

Additional Ingredients

  • 6 tablespoons extra-light olive oil or other neutral cooking oil, for oiling bowl
US Customary - Metric

Instructions

  • Feed your starter 12-24 hours before beginning.
    Rye SOurdough Starter - Day 4

AUTOLYSE (Mix Dough)

  • In a large stand-mixer bowl, mix together water, flour, syrup or honey, starter, and salt thoroughly with wooden spoon.
    Allow to rest for at least 15 minutes, and up to an hour.
    Measuring the Starter: The vigor of your Starter will affect its density. Stir Starter down before measuring, especially if use a measuring cup. (I highly recommend using a kitchen scale to get more consistent results.)
    Sourdough - First Mix
  • While dough is resting, lightly coat a medium-sized bowl with olive oil. The bowl needs to be a big enough to allow the dough to double in size.
    I use about two tablespoons of oil to coat the bowl the first time.
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KNEAD

  • Put the mixer bowl on the stand-mixer. Knead dough with bread hook for 10 minutes.
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  • NOTE: This normally is a very sticky, soft dough. However, depending on the actual hydration of your starter, you may find that you need to add a little more flour to get things started.
    I often end up adding an extra 1/2 cup during the kneading step. Try not to add more than 1/2 cup of flour, though. You can work in a little more flour during the folding process if you need to.
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BULK FERMENTATION (1st Rise)

  • Remove dough from mixer, place on a well floured board, knead by hand a couple of times, and shape into ball.
    After you form the ball, it should kind of slowly settle onto the board, like an old man into a lounge chair. It won’t hold its shape for a long time, but it also shouldn’t just melt into a puddle. You need to find a happy medium. 
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  • Put dough ball into the oiled bowl, smooth-side down first. Then flip it smooth-side up so that all sides of the dough are covered with oil.
    Cover bowl with plastic wrap and set in a warm place.
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  • Allow dough rise at least 6 hours, folding every 30 minutes for the first 2 to 2½ hours.
    To fold, turn dough out onto a floured surface and pat down to remove most of the air bubbles. Fold as illustrated and return to bowl, smooth side up.
    Cover and proceed with the rising process.
    Re-oil the bowl with a tablespoon or two of oil the first two times you fold the dough.
    The folding at the beginning of this step helps to align those long gluten strands, and create those lovely sourdough bubbles.
    You should notice a discernible change in the texture of your dough after folding the first couple of hours. By the end of this step, your dough should feel more "stretchy" and less "sticky" than when you started.
    Sometimes, because this dough is so sticky, it works easier to "fold-and-stretch" your dough right in the bowl, instead of folding it on the countertop. If that works better for you, go for it.
    How to Fold Bread Dough - Steps

PROOF (2nd Rise)

  • After the dough has risen for at least 6 hours (folding every 30 minutes for the first 2-2½ hours), form bread dough into a boule* and place it on a square of parchment paper.
    Place the dough, parchment and all, back into the bowl.
    *A boule is a round bread loaf.
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  • Cover loosely with a damp towel and allow to rise for 1½- 3 hours, or until it has approximately doubled.
    If it is late in the day and your bread needs more time to rise, you can slow the process by allowing it to rise in the refrigerator overnight, and then baking it first thing in the morning.
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  • In the last 30 or 40 minutes of the last rise, move your oven rack to the bottom third of oven.
    Put an empty cast iron Dutch oven with lid in the cold oven.
    Preheat to 500°F [260°C] for 40 minutes.
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SLASH

  • Remove the hot Dutch oven from the oven. Remove the lid from the Dutch oven and put the boule in by picking up the corners of the parchment and gently setting it in.
    Be very careful - the Dutch oven and lid are very hot!
    With a wet, serrated knife, cut a couple of slashes on the top of the boule. (I often forget to do this step, and everything still turns out just fine.)
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BAKE

  • Put the lid back on the Dutch oven. Put the Dutch oven back into the oven.
    Immediately reduce oven temperature to 450° [232°C], and bake for 13-14 minutes with the lid ON.
    [Image: After first 13-minute baking time]
    If you don't have a cast iron Dutch oven, you can use a baking stone. If you use a baking stone, cover the boule with a big roaster lid or something like that. The idea is to create some steam for the first part of the baking process- this is what gives it that awesome chewy crust.
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  • Remove the lid and bake for another 13-14 minutes with the lid OFF.
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  • Using the parchment corners, carefully remove bread from the Dutch oven and place on a wire rack to cool for 30 minutes.
    DO NOT slice the bread until it has set for 30 minutes - this resting time is part of the baking process.
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Notes

Weigh your ingredients: doing so will yield more uniform results.

UNFED Starter [as called for in this recipe] is Starter that is due to be fed right before you begin making the bread. It should have been fed in the last 12-24 hours. Unfed Starter is mature, active, and hungry for food.
For comparison, FED Starter is Sourdough Starter that has been fed very recently compared to when you begin making the bread recipe. It isn't as hungry. 
For more information, see Stages of Sourdough in post.

Nutrition

Serving: 1slice | Calories: 130kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Like each baker, every loaf has a personality all its own. The loaf of bread pictured here below was made using the exact same techniques and recipe as the one above the recipe, with just one small variation. Instead of proofing on parchment and going directly from there to the Dutch oven, it was proofed in a bowl lined with a floured tea towel, and the turned out onto parchment just before baking.

Sourdough Bread

Wavy LineWho is Kaylen, and Why is this Her Bread? 

The original spark that set off my interest in sourdough baking was ignited by my BFF, Jenny. Jenny has an amazing daughter, Kaylen, who has some medically serious digestive issues. Gluten is not at all Kaylen’s friend, but she missed real bread “that does not taste like sand” [Kaylen’s words]. Jenny asked me about sourdough bread after reading that it might be able to help those who are gluten-intolerant. 

One study using sourdough bread made with specific strains of bacteria found that it could reduce gluten intolerance in people sensitive to wheat gluten. While that doesn’t mean that people diagnosed with gluten intolerance can eat sourdough bread with impunity, it does suggest that the bread is more easily digested than other breads made with wheat flour. (Reader’s Digest)

Remember that long rise I mentioned earlier, when I explained what true sourdough is? Well, it is during that long rise that the wild yeast and bacteria in a sourdough starter break down some of the carbohydrates and proteins in the flour, which (in theory) makes true sourdough bread more tolerable for folks with gluten sensitivity than bread leavened with traditional yeast. 

When Jenny asked me to bake some sourdough bread for Kaylen, I was all in. (I’ve known Kaylen since she was six and love her like my own daughter: of course I’m going to bake her bread.) After developing a new Sourdough Starter and working out the kinks in my recipe, I carefully made Kaylen a loaf, using a minimum 14-hour rise and not adding any additional flour (during folding) after Hour 4.

After I dropped off her first loaf of bread, here’s what I found on Facebook when I got home:

EASY SOURDOUGH BREAD - Want to make someone feel really special? Want to feel great yourself? Give a loaf of homemade sourdough bread!!

Want to feel really happy? Give someone you love a loaf of fresh bread!!

Made me cry. You just don’t get a better feeling than that, you know? 

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Stages of a Healthy Sourdough Starter

Use Unfed Starter for this recipe. 

  • Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface. 
  • Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
  • Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight. 
  • Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
  • Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

If you are curious about why this recipe uses UNFED Starter instead of FED Starter, you might find this conversation on The Fresh Loaf helpful. 

Easy Sourdough Bread Recipe

References for this recipe include:

  • How to Make Sourdough Bread 
  • Easy Sourdough Artisan Bread 
  • How to Make Rye Sourdough Starter
  • The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls and Muffinsblank, by Caleb Warnock & Melissa Richardson

If you have additional questions about the recipe, just leave a comment and I’ll reply asap. Be sure to check out the comments below, too. We’ve had so many people share their sourdough knowledge here, and there is a lot to be learned from their experience. Like most of us, I’m here to learn, too. 

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Want to make this adorable Redwork chicken tea towel? Check out our easy DIY tutorial! [Free Pattern]

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blank   blankEasy Sourdough Bread | The Good Hearted Woman

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Easy Sourdough Recipes & Advice for Beginners

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Kaylen's Bread [Easy Sourdough]

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Rye Sourdough Starter

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Lazy Sourdough Caretaker's Guide

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Mom's Sourdough Hotcakes

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Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com
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Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk
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Reactivating Dry Sourdough Starter

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Rye Sourdough Spaetzle

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Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com
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Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com
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Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com
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Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com
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Pumpkin Spice Sourdough Scones

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Bread, Dairy-free, Eating Style, Gluten-free, Recipes, Sourdough, Vegan, Vegetarian Tagged With: baking, Sourdough

Chocolate Wacky Cake (No Eggs, No Dairy, No Clean-up!)

March 12 By Renée 19 Comments

Chocolate Wacky Cake is the easiest scratch cake you will ever make! (No eggs, no milk, no butter, no clean-up.) Made exclusively with pantry staples, this surprisingly moist, delicious snack cake mixes up in a jiffy, right in the pan!

Wacky Cake, Crazy Cake, Depression Cake

This post may contain affiliate links, but don’t worry – they won’t bite.

Chocolate Wacky Cake was the first “scratch” cake I ever baked all by myself. (I think I was eight.) So named because it requires no eggs, no milk, no butter, and is mixed directly in the pan, Wacky Cake is a surprisingly moist, delicious chocolate cake that is easy enough for a child to make. 

Wacky Cake, Crazy Cake, Depression Cake

Wacky Cake is dead simple to make, but the origins of the recipe – also known as Crazy Cake, War Cake, Depression Cake, Magic Cake, and even 3-Hole Cake – are somewhat murky. 

Wacky Cake is a recipe created for difficult times, passed down from one generation of frugal bakers to the next. There are references to similar cake recipes dating back over a hundred years; clear back to World War I, when War Cake could be found in a 1918 Food Administration Department pamphlet entitled “War Economy in Food,” under “Recipes for Conservation Sweets.” 

After The War to End All Wars ended in 1918, Crazy Cake recipes made their way into 1930’s Depression Era kitchens, when budgets were tight, and milk, eggs, and butter were luxuries. Still later, mothers on the home front during World War II relied on this unusual cake recipe as a way to deal with wartime shortages, when milk and eggs were scarce, and other staples (like sugar and coffee) were rationed and in short supply. 

Wacky Cake

Wacky Cake is the easiest scratch cake you will ever make. It is mixed in one pan with a fork. The trick to this cake is the three-hole method of mixing that allows the vinegar and baking soda to combine at the last moment and act as a leavening agent.

Six Simple Steps for Chocolate Wacky Cake

Start your cake now, and it will be ready to eat in less than an hour! 

[Actual amounts can be found in the recipe card below]

  1. Sift together the dry ingredients into a greased 8×8 (or 9×9) cake pan.
  2. Form three wells in the sifted mix.
  3. Fill the depressions with [1] Oil, [2] Vanilla, and [3] Vinegar.
  4. Flood the pan with 1 cup of water.
  5. Stir with a fork until thoroughly mixed. (Check the corners! I use a spoon to do the initial mixing, and finish by whisking it with a fork.)
  6. Bake in a 350°F oven for 25-30 minutes. 

That’s literally all there this to it. If you work super slow, you might need 15 minutes to mix it up. 

BONUS POINTS: No raw eggs in this batter! Go ahead and let the kids lick the fork! 

Wacky Cake, Crazy Cake, Depression Cake

So what does Wacky Cake taste like? It is an exceptionally moist, delicious chocolate snack cake. Surprisingly so, in fact. It’s perhaps not as quite as rich as a true, butter-filled Devil’s Food Cake, but it will definitely satisfy those chocolate cake cravings. 

For 1970’s Kids Only: Remember Betty Crocker’s Snackin’ Cakes? Wacky Cake is a lot like those little cakes as far as texture goes, and it tastes something like a Hostess Cupcake without the cream filling, only a little softer and richer. 

Recipe Updated March 12, 2020 (Originally published July 30, 2013)
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5 from 5 votes

Chocolate Wacky Cake

Chocolate Wacky Cake is the easiest scratch cake you will ever make! (No eggs, no milk, no butter, no clean-up.) Made exclusively with pantry staples, this surprisingly moist, delicious snack cake mixes up in a jiffy, right in the pan!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Print Recipe Pin Recipe
Course: Dessert, Sweets
Cuisine: American
Keyword: cake, chocolate, Dairy-free, eggless, vegan
Servings: 9 servings
Calories: 236kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • 8x8 Cake Pan
  • Sifter or Sieve

Ingredients

  • 1½ cups flour
  • 1 cup sugar
  • 1/4 cup baking cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 5 Tablespoons vegetable oil
  • 1 cup water
US Customary - Metric

Instructions

  • Preheat the oven to 350°F [177°C].
    Spray an 8x8 pan (or 9x9) with cooking spray.
    Wacky Cake - Pan Prep
  • Sift flour, sugar, cocoa, baking soda, and salt together directly into the pan.
    Wacky Cake - Sifted Dry Ingredients
  • Flatten the sifted dry ingredeints and form three depressions in the top - one large and two small.
    Wacky Cake - make 3 depressions
  • Pour oil into the large depression, vanilla into the second depression, and vinegar into the third.
    Wacky Cake - Fill Depressions
  • Pour water over the whole thing.
    Wacky Cake - Add Water
  • Stir with spoon or fork until thoroughly mixed. Be sure to check the corners.
    Wacky Cake - Stir
  • The cake batter will produce bubbles on the top of the cake.
    Wacky Cake - Batter in Pan
  • Gently tamp the cake pan on the countertop once or twice to release gas.
    Bake at 350°F [177°C] for 25-30 minutes, until the top springs back when touched.
    Wacky Cake - Tap out Bubbles
  • Allow cake to cool.
    Wacky Cake can be served as is, or with a sprinkling of powdered sugar, or iced with your favorite frosting.
    Wacky Cake - Baked

Notes

Be sure to use natural cocoa if possible, and not Dutch-pressed (which is also sometimes called European-style or alkalized). Dutch-pressed cocoa is washed with a solution of potassium carbonate which lessens its acidity, and Wacky Cake depends on that acidity to strengthen the gluten and help the cake rise. 

Nutrition

Serving: 1piece | Calories: 236kcal | Carbohydrates: 39.5g | Protein: 2.6g | Fat: 8g | Saturated Fat: 1.5g | Sodium: 269mg | Potassium: 24mg | Fiber: 1g | Sugar: 22.3g | Calcium: 4mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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Looking for a good STEAM activity? Consider Wacky Cake as a great opportunity to demonstrate the power of baking soda and vinegar outside a volcano! (Whoohoo kitchen science!) 

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P.S. If you love baking cakes, be sure to try my scratch-made Triple-layer Strawberry Cake. It’s amazing!

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Chocolate Wacky Cake  Chocolate Wacky Cake

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Recipes, Sweets, Vegan, Vegetarian Tagged With: cake, chocolate, Sweet Somethings

Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)

March 5 By Renée 15 Comments

Sweet, spicy and tangy, this lighter version of Indian Eggplant Cooked Pickling Style (Baigan Achari) makes a perfect side; or pair it with rice or a flatbread for a simple, satisfying meal.

Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

This post may contain affiliate links, but don’t worry – they won’t bite.

The texture of eggplant can be a challenge for some, me among them, so I was in my mid-30’s before I discovered my love of this egg-shaped Old World tropical fruit. (Yes, it’s a fruit!) The recipe for Indian Eggplant Cooked Pickling-style presented here is a lighter version of the recipe that converted me: Madhur Jaffney’s Lake Palace Hotel Aubergines.

Indian Eggplant Pickling Style (Baigan Achari) has since become one of my all-time favorite dishes. This mildly spicy, subtly sweet side dish can be served immediately after it comes out of the oven, but we often put it in the fridge because it’s just as delicious cold as it is warm.

Serve it up with a simple dal, raita, and naan, and you’ve got yourself a wonderful vegetarian meal. Add a hearty curried protein and some Muhammara and you’ve got yourself a feast! (We also love to serve it warm for breakfast, topped with a poached egg.)

Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

Baigan Achari LIGHT – It may not be pretty, but it’s delicious!

NOTE: Eggplant goes by many names around the world. In this recipe, eggplant and aubergine are used interchangeably. 

  • Eggplant: The name “eggplant” was given to the fruit by Europeans sometime in the mid-18th century. The size and shape of the fruit was similar to those of goose eggs, and the color was white or yellow, leading to comparison with an egg.
  • Aubergine: Commonly used in British English, German, French and Dutch.
  • Brinjal or brinjaul: Commonly used in South Asia and South African English.

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Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

Making Pickling-style Indian Eggplant Lighter & Healthier

The most substantial changes I made to the original Indian Eggplant recipe (Baigan Achari) were to streamline the cooking process and lower the fat content.

Most often in Indian recipes, eggplants (aubergines) are softened by frying them in vegetable oil: the original recipe from which this one was adapted calls for a whopping 1 1/2 cups of vegetable oil! In an effort to lower the fat score for this dish, I started baking the eggplants instead (thus reducing the oil used by almost 75%) and we loved the results! 

Indian Eggplant Pickling Style does not suffer at all from reducing the amount of oil used; in my opinion, the flavors are fresher and more accessible. 

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The magic of this tangy-sweet Indian Eggplant is in the sauce – a blend of tomatoes ginger, garlic, and essential Indian spices that will make your kitchen smell amazing. Before you make the sauce though, you need to prepare the eggplant. 

Baked, not Fried: How to Prepare Eggplant with FAR Less Oil

Eggplants, as you may know, are a little like sponges, and they soak up a ton of oil when they are fried. This method for baking the eggplant is a great alternative: the amount of oil used is reduced substantially, without any sacrificing either flavor or that delicious, tender, melty eggplant texture. 

Sliced Eggplant

  • Peel the eggplants first, discard the stem and ends, and then slice evenly into 1/2 rounds. (Peeling is optional, but I always do it unless I’m using very small, thin-skinned eggplants.)
  • In a large bowl, dissolve 1 tablespoon of salt in a cup of warm water. When the salt is fully dissolved, add 4 cups of cold water. 
  • Put the sliced eggplant into the salt water. Cover the eggplant slices down with a plate that fits inside the rim of the bowl, and then weight the plate so that the eggplant slices fall below the water line. IE Soaking Eggplant Slices
  • Allow eggplant to soak for 30 minutes. 
  • After the eggplant slices have soaked for 30 minutes, drain them and pat dry with paper towels. 
  • Lay prepared eggplant slices on a baking sheet in a single layer. You may need to use more than one sheet pan.  Do not overlap slices.Sliced Eggplant on Pan
  • Lightly brush or spray eggplant slices with oil. Turn all the slices over and brush or spray the other sides.
  • Bake for 10 to 15 minutes, until the underside is lightly browned. Baked Eggplant
  • Remove from oven and flip eggplant slices over. Return to oven and bake until second side is lightly browned, about 10 minutes. 

Wavy LineDo I Really Need to Soak the Eggplant in Salt Water First?

Many recipes call for salting and rinsing eggplant before cooking it to draw out any natural bitterness, but I have found that most eggplants I buy (here in Oregon) do not seem to have any discernible bitterness, so I often skip this step to save time. However, I have found that brining does help the eggplant keep its shape when cooked (regardless of cooking method), and seasons it in the process.

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Indian Eggplant Assembly - Step-by-Step

Indian Eggplant (Baigan Achari) is a sweet, spicy, tangy side that pairs well with meat dishes and pulses of all kinds. Or, served simply with rice or one of the many varieties of Indian bread, it makes a tasty light meal or snack. (Did you know that India has over 30 different types of bread?!) 

Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)
5 from 3 votes

Indian Eggplant Cooked Pickling Style (Baigan Achari)

This lightener, healthier adaptation of Madhur Jafney's classic Indian Eggplant Cooked Pickling Style (Baigan Achari) is just as delicious as the original, but uses far less oil.
Prep Time30 mins
Cook Time1 hr
Eggplant Soaking Time30 mins
Total Time2 hrs
Print Recipe Pin Recipe
Course: Condiment, Side Dish
Cuisine: Indian, Vegan, Vegetarian
Keyword: Dairy-free, eggplant, Gluten-free
Servings: 8
Calories: 129kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Heavy Baking Sheet
  • Silpat Mat
  • Blender
  • Enameled Cast Iron Skillet
  • Medium Casserole Dish

Ingredients

Eggplant Prep

  • 2 large eggplants
  • 1 tablespoon kosher salt
  • 1½ quarts water
  • ¼ cup olive oil

Sauce

  • 30 ounces diced tomatoes [2 - 15 ounce cans] drained, liquid reserved
  • 6 cloves garlic
  • 1 inch cube fresh ginger coarsely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon whole fennel seeds
  • 1/2 teaspoon whole cumin seeds
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
US Customary - Metric

Instructions

Prepare the Eggplant:

  • Peel the eggplants first, discard the stem and ends, and then slice evenly into 1/2 rounds. (Peeling is optional, but I always do it unless I'm using very small, thin-skinned eggplants.)
    Sliced Eggplant
  • In a large bowl, dissolve 1 tablespoon of salt in a cup of warm water. When the salt is fully dissolved, add 4 cups of cold water. 
    Put the sliced eggplant into the salt water. Cover the eggplant slices down with a plate that fits inside the rim of the bowl, and then weight the plate so that the eggplant slices fall below the water line. 
    Allow eggplant to soak for 30 minutes. 
  • Preheat oven to 375°F [190°C].
    Line a heavy baking sheet with a Silpat mat or parchment paper.
  • After the eggplant slices have soaked for 30 minutes, drain them and pat dry with paper towels. 
    Lay prepared eggplant slices on a baking sheet in a single layer with at least 1/2 inch between slices. 
    Lightly brush or spray eggplant slices on both sides with remaining olive oil.
    Bake for 10 to 15 minutes, until the underside is lightly browned.
    Remove from oven and flip eggplant slices over. Return to oven and bake until second side is lightly browned, about 10 minutes. 
    Baked Eggplant

Prepare the sauce:

  • In a small blender or food processor cup, combine ginger, garlic, and reserve canned tomato liquid.
    Blend until almost smooth.
  • In a large, heavy bottom skillet, heat 1 tablespoon of oil over medium high until a droplet of water sizzles in it.
    When hot, put the fennel and cumin seeds in the skillet and cook until they turn a few shades darker. This will only take a few seconds, so have the other ingredients ready.
    Pour in tomatoes, and add remaining spices.
    Stir and cook about 5 minutes to thicken slightly.
    Indian Eggplant Sauce in Pan

Bake Eggplant:

  • Preheat oven to 325°F [165°C].
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  • Layer eggplant and sauce in a casserole dish, beginning with eggplant slices and ending with sauce.
    Cover and bake for 20-30 minutes.
  • Serve warm or cold.

Notes

Serving Suggestions
Indian Eggplant can be served immediately, but we often put it in the fridge and serve it cold. It's just wonderful with a simple dal, raita and some naan. We also love to serve it warm for breakfast, topped with a poached egg.
Ingredient Note
For an extra flavor boost, I like to use petite-cut canned tomatoes with roasted onions and garlic. 

Nutrition

Serving: 1serving | Calories: 129kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 1186mg | Potassium: 479mg | Fiber: 5g | Sugar: 7g | Vitamin A: 151IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Have you tried Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}? It’s delicious, and it goes perfectly with this Baigan Achari recipe, too! 

Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

Additional Ingredient Notes & Substitutions

Ingredient Notes

Eggplants – There are many types of eggplants available, but I prefer to use American (Globe) Eggplants or Italian Eggplants for this recipe. I have also made this with Japanese Eggplants with good results. 

Ginger & Garlic – A few years ago while I was cruising our local Indian grocery, I discovered that you can buy garlic-ginger paste in jars! While it isn’t quite the same as making it at home in the blender, it is very handy to keep around. 

Ginger and garlic are a match made in heaven, and this stuff is a game-changer! We rub it on chicken before grilling, we use it as a marinade for shrimp, and I use it to flavor countless other things. 

In this recipe, you can substitute 3 generous tablespoons of garlic-ginger paste for the 1-inch of fresh ginger and 6 garlic cloves. 

Tomatoes – I usually use canned tomatoes to make this dish. My favorite canned tomatoes to use for his recipe are petite-cut tomatoes, diced with onions and garlic or with roasted garlic.

I have also made a delicious version of this recipe using in-season, garden-fresh tomatoes. To use fresh tomatoes, use 3-4 large tomatoes, chopping them first. I break them down farther by squishing them in my hands as I add them to the skillet.

Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

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Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)  Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Gluten-free, Main Dishes, Side Dishes, Vegan, Vegetarian Tagged With: eggplant, Indian & Middle Eastern

Homemade Flour Tortillas

February 15 By Renée 28 Comments

Homemade flour tortillas are surprisingly easy to make! With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in about a half an hour!

Homemade Tortillas - title

This post may contain affiliate links, but don’t worry – they won’t bite.

It’s been more than twenty years since I had homemade tortillas for the first time, and the memory is as fresh as if it had happened yesterday.

I remember watching fascinated as our cousin Leah, the Mexican-born daughter of Christian missionaries, rolled out one tortilla after another in well-practiced rhythm, flour motes dancing with each turn of her pin.

In well-practiced rhythm, Leah rolled, flipped, turned, and fried each circle of dough with machine-like consistency; quickly building a stack of warm, floury flat-breads tall enough to feed our small army of children.

Soft, flavorful, and tender, Leah’s homemade flour tortillas made nearly every tortilla I’d eaten up until then taste like flattened papier-mâché. Watching her work was a moment of pure grace, and I remember feeling immense gratitude for her efforts.

If you have never made homemade tortillas, it’s high time that you do. And once you do, you will never go back to store-bought. (OK, maybe you will sometimes, for the convenience, but after these, those store-bought tortillas will never taste the same again.)

Now, here’s the biggest secret of all – homemade flour tortillas are surprisingly fast and easy to make!

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How to Make Homemade Flour Tortillas

[For ingredient amounts and further instructions, scroll down to the recipe card below.]

Mix together flour, salt, and baking powder. Drizzle in the olive oil and mix with your hands. Mix in a little water at a time with your hands until you have a soft dough. 

Homemade Tortillas - mixing doughThe dough should be soft but not sticky. You can always add more flour if you need to. Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.

Form the dough into a ball and wrap in plastic or cover with a towel. Let rest for about 20 minutes. 

After the dough has rested, divide it into 2” balls (about the size of a golf ball).

Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out. 

Homemade Tortillas - Rolling them out

Heat a dry frying pan or griddle over medium heat. Do not grease or spray with cooking spray. Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds. Flip it and cook the other side 20-30 seconds.
 
Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.
Homemade Flour Tortillas | The Good Hearted Woman

Want to make an awesome tortilla warmer like the one in the picture above? Check out my Tortilla Warmer DIY tutorial here!

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Homemade flour tortillas are Super Easy to make! Perfect for #TacoTuesday! So much better than store-bought, too! (Olive oil recipe - no lard or shortening)Tweet & Share!

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5 from 12 votes

Homemade Flour Tortillas

With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in just over half and hour.
Prep Time10 mins
Cook Time20 mins
Resting Time20 mins
Total Time50 mins
Print Recipe Pin Recipe
Course: Bread, Dinner or Appetizer, Lunch
Keyword: flatbread
Servings: 24 tortillas
Calories: 94kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Rolling Pin

Ingredients

  • 4 cups flour
  • 1 1/2 teaspoons Kosher salt
  • 1 tablespoon baking powder
  • 1/4 cup olive oil
  • 1 1/2 cups warm water not HOT

Instructions

  • Mix together flour, salt and baking powder. Drizzle in the olive oil and mix with your hands.
  • Mix in a little water at a time with your hands until you have a soft dough. (The dough should be soft but not sticky. You can always add more flour if you need to.) Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.
  • Form the dough into a ball and wrap in plastic or cover with a towel. Let rest for about 20 minutes. (This allows to gluten to rest.)
  • Divide dough into 2” balls (about the size of a golf ball). Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out. [See note]
  • Heat a frying pan or griddle over medium heat. Do not grease or spray with cooking spray. Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds. Flip it and cook the other side 20-30 seconds.
  • Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.

Notes

It takes about the same amount of time to roll out a tortilla as it does for to fry one, so after you roll the first few, it is easy to get into a rhythm of cooking one and rolling the next at the same time.
The cook time listed on this recipe is the collective time it will take to cook all of the tortillas. A single tortilla only takes about 1 minute to fry up.

Nutrition

Serving: 1tortilla | Calories: 94kcal | Carbohydrates: 16.2g | Protein: 2.2g | Fat: 2.3g | Saturated Fat: 3g | Sodium: 149mg | Potassium: 86mg | Fiber: 0.6g | Sugar: 0.1g | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

My flour tortilla recipe is an adaptation of “Flour Tortillas Diaz.”  I love that it doesn’t call for lard or shortening, and the tortillas it makes are soft and pliable even after they have been sitting for some time.

Homemade Tortillas on Breadboard

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of The Good Hearted Woman. ? Be sure to PIN this post!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

POST UPDATED 2.15.2020 – This post was originally published June 30, 2014.  

Filed Under: 30-Minute Meals, Bread, Cooking Basics, Dairy-free, Munchies, Vegan, Vegetarian Tagged With: Cuban, Mexican

How to Make a Buddha Bowl (35+ Delicious Bowls)

January 2 By Renée 29 Comments

The perfect Buddha Bowl {aka Bliss Bowl} made easy; plus 35+ great ideas to get your creative juices flowing. 

How to Make a Buddha Bowl {+37 Great Bowls} | The Good Hearted Woman

Buddha Bowl = Bliss Bowl = Glow Bowl = Hippie Bowl = Power Bowl = Glory Bowl = Nourish Bowl

This post may contain affiliate links, but don’t worry – they won’t bite.

Buddha Bowls are known by many names: Bliss Bowl, Glow Bowl, Hippie Bowl, Power Bowl, Glory Bowl, Nourish Bowl. You get the idea.

By any name, a Buddha Bowl is basically a colorful, delicious meal served up in a big bowl of Awesome. Traditionally vegan or vegetarian, Buddha Bowls are comprised of healthy, plant-based ingredients like grains, roasted vegetables, nuts, sometimes fruits, a handful of leafy greens, and a flourish of sweet, savory, or tangy sauce, Buddha Bowls offer infinite combinations of flavor and texture. 

From my first bowl, eaten aside a downtown Portland food cart, I have been in love with both the idea and the practice of Buddha Bowls.

In the warmer months, some variation on a Buddha Bowl comprises the majority of our weekly menu. However, as you may know, making your first bowl can be a little like opening up a brand new 64-color box of crayons – there are so many choices! However, once I was hooked, I set about making the task of creating new bowls a little easier.

Post Updated January 2, 2020 (Originally published June 27. 2016)

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How to Make a Buddha Bowl

  • Step 1: Beginning with a Base, layer at least one item from each list in the infographic below into your favorite bowl to create your own Buddha Bowl bliss. 
    1. Base: Anything green [Examples: Lettuces, Leafy greens, spinach] 
    2. Veggies: Chopped, grated, cooked or raw, anything goes here. 
    3. Protein: Traditional Buddha Bowls, by definition, are plant-based; however, you can use whatever protein you want. 
    4. Complex Carbs: This category includes such tasty additions as corn, sweet potatoes, and wheat berries. 
    5. Sweet: Add some fresh fruit to your bowl for a sweet component. 
    6. Crunch: Texture is as important in a Buddha Bowl as taste. Be sure to include a crunchy option to keep things interesting. 
    7. Flourish: This is your finishing touch – your sauce, your sprinkling of fresh herbs, etc. 
  • Step 2: Enjoy!

FREE PRINTABLE BUDDHA BOWL GRAPHIC: I created the infographic below as a road-map to make the task of creating new combinations a bit easier. If you would like a copy of your own  to magnet to your fridge, click here for a free printable PDF.]

How to Make a Buddha Bowl {+37 Great Bowls} | The Good Hearted Woman

This infographic is provided as a jumping-off point, and is by no means an exhaustive list.

You may notice this list includes a number of animal-based choices in the Proteins category. By definition, traditional Buddha Bowls are plant-based; however, that is the beauty of the Bowl! You can make your bowl anything you want it to be. 

Need more inspiration? Check out this list, then grab your favorite bowl and have some fun!

Vegetarian & Vegan Buddha Bowls

Traditional Buddha Bowls, by definition, are plant-based.

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Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Photo Credit: heatherchristo.com
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Sweet Potato Quinoa Bowl w/ Cashew Curry Sauce

Photo Credit: www.veggieinspired.com
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Crispy Tofu Bowls {& Garlicky Lemon Yogurt Sauce}

Photo Credit: girlheartfood.com
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Brown Rice Veggie Bowl - Eat Thrive Glow

Photo Credit: www.eatthriveglow.com

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Buddha Bowl Recipe with Peanut Butter Coconut Dressing

Photo Credit: theforkedspoon.com
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Asian-Style Farro Buddha Bowl with Crispy Baked Tofu

Photo Credit: jessicalevinson.com
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Masala Chana Chaat - a classic Indian street food recipe for vegetarians

Photo Credit: www.greedygourmet.com
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Sweet Potato Buddha Bowls in 30 Minutes

Photo Credit: umamigirl.com
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Sweet Potato Vegan Buddha Bowl

Photo Credit: littlesunnykitchen.com
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Vegan Buddha Bowl with Tempeh and Quinoa

Photo Credit: www.bucketlisttummy.com
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Turmeric Chickpea Buddha Bowl: Eat ALL the Superfoods!

Photo Credit: thekitchengirl.com
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Vegan Buddha Bowl With Sweet Potatoes, Chickpeas, Spinach and Brown Rice

Photo Credit: www.melaniecooks.com
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Buddha Bowl - A Balanced And Easy Meal

Photo Credit: claudiacanu.com
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Chili Lime Chickpea Buddha Bowl - This Healthy Kitchen

Photo Credit: thishealthykitchen.com
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Teriyaki Tofu Bowl with Cauliflower Rice

Photo Credit: www.jessicagavin.com
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Sweet Potato & Black Bean Quinoa Salad

Photo Credit: www.simplyquinoa.com
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Grain Free Cauliflower Rice Buddha Bowl

Photo Credit: www.tastingpage.com
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Hippie Macro Glow Bowl

Photo Credit: www.theglowingfridge.com
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The Vegan Buddha Bowl | Well and Full

Photo Credit: wellandfull.com
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Healthy Thai Coconut Quinoa Bowl

Photo Credit: gethealthyu.com
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Harvest Black Rice Salad Recipe

Photo Credit: www.foodfaithfitness.com
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Grain Bowls with Smoky Tofu and Creamy Pumpkin Seed Sauce Recipe

Photo Credit: yummybeet.com
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Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

Photo Credit: pinchofyum.com
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Thai Buddha Bowl with Peanut Sauce VIDEO » LeelaLicious

Photo Credit: leelalicious.com
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Dragon Bowls with Easy Vegan Option - Black Food Bloggers Club by The Blenderist

Photo Credit: theblenderist.com
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Spring Harvest Bowls with a Dill Shallot Vinaigrette

Photo Credit: withfoodandlove.com
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Moroccan Quinoa Salad

Photo Credit: greenkitchenstories.com
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The Ultimate Winter Bliss Bowls

Photo Credit: pinchofyum.com
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Shaved Purple Asparagus & Asian Vegetable Soba Noodles

Photo Credit: strengthandsunshine.com
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Goddess Bowl

Photo Credit: sewfrenchembroidery.blogspot.com
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Soba Noodle Bowl Recipe with Vegetables & Peanut Sauce

Photo Credit: www.cookincanuck.com
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Bangkok Coconut Curry Noodle Bowls

Photo Credit: pinchofyum.com

Seafood, Chicken & Other Meaty-type Power Bowls

The following bowls are not vegan or vegetarian, and therefore not technically ”Buddha” bowls. Nevertheless, these bowls provide some delicious  inspiration, not to mention some amazing sauce options!

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California Chicken, Veggie, Avocado & Rice Bowls

Photo Credit: www.halfbakedharvest.com
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Sesame Crusted Tuna Buddha Bowls

Photo Credit: www.coupleinthekitchen.com
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Japanese Farm Style Teriyaki Bowl

Photo Credit: www.feastingathome.com
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Crab Cake Buddha Bowl

Photo Credit: www.karenskitchenstories.com
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Summer Detox Chicken Buddha Bowl

Photo Credit: gypsyplate.com
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Grilled BBQ Chicken Quinoa Bowls

Photo Credit: thecompletesavorist.com
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Southwestern Buddha Bowls

Photo Credit: www.simplysissom.com
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Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema.

Photo Credit: www.halfbakedharvest.com

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

How to Make a Buddha Bowl - The perfect Buddha Bowl {aka Bliss Bowl} made easy, plus 37 great ideas to get your creative juices flowing. | The Good Hearted Woman   How to Make a Buddha Bowl - The perfect Buddha Bowl {aka Bliss Bowl} made easy, plus 37 great ideas to get your creative juices flowing. | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Dairy-free, Gluten-free, Main Dishes, Pescatarian, Recipes, Salads, Vegan, Vegetarian

Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}

June 17 By Renée 24 Comments

Roasted Red Pepper & Walnut Dip with Pomegranate Molasses (Muhammara) is a versatile, savory-sweet dip that is delicious spread on pita, as a dip for veggies, or sauce for kabobs. Gluten-free, dairy-free, vegan, and… AMAZING! 

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

Muhammara, or Roasted Red Pepper & Walnut Dip with Pomegranate Molasses, originated in Aleppo, Syria, and its principal ingredients traditionally include red peppers, ground walnuts, breadcrumbs, spices, and olive oil. However, this recipe – inspired by popular local pub fare – omits the bread crumbs, and instead uses roasted carrots to thicken and extend the dip. Not only do the carrots keep this delicious savory-sweet dip gluten-free, but they give it a wonderful creaminess and infuse an earthy sweetness as well.

Warning: Content contains mildly sentimental recipe-origin narrative. Read on to enjoy the story. [Click here to go directly to the recipe.]

This post may contain affiliate links, but don’t worry – they won’t bite.
Every year, our town hosts the Portland Book Festival [formerly Wordstock], a week-long literary celebration with a mission: to use the power of writing to effect positive change in people’s lives. Some years back, my sister-friend Dottie and I attended the annual Poetry Slam together, and afterwards decided to stop for a little late night nosh at the adjacent Bagdad Pub.

Dottie and I ordered something called “Three Faces of Eve,” [super-fancy hummus plate] and sat down to rehash the slam, poet by poet.

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

Forty-five minutes later, still no hummus plate. When we finally got our waitress’s attention and she (let’s call her Alice) went to check on our order, only to return frantic and apologizing all over the place. Alice said she had no idea what happened but the kitchen never got our order. 

“Is there anything I can do to make it up to you?” she asked us – at least seven times. In between apologizing, she kept up a steady train of chatter, trying so hard to be accommodating that it was driving us nuts. All either Dottie or I could think was, “It’s OK, we understand. Really. Just please stop talking.” 

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Finally, I told Alice what would really make me happy: I wanted the recipe for their roasted red pepper walnut dip. Which I love. LOVE. As in, I have been known to go to this pub solely for the walnut-pomegranate dip. (It is my favorite of Eve’s three faces.)

“Can you get the recipe for me?” I asked, smiling my best ‘you might just be able to salvage your tip’ smile.

“I dunno, but I’ll try.” She didn’t sound very confident, but it gave her something to do besides hover over us like a needy dragonfly.

Ten minutes later, Alice emerged from the back with a big grin, waving piece of white paper. My recipe! I was so happy I almost got misty. I had literally been wanting this recipe for years!  I scanned it briefly before I returned to Dottie and our conversation, and it was a good thing I did! Because somewhere between the booth at the Bagdad and my front door, that little slip of paper completely disappeared. 

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Luckily, I have a knack for remembering printed text pretty well, so I wasn’t really panicked. I was pretty sure I had the complete list of ingredients memorized, including basic ratios. In the long run, losing it wasn’t entirely a bad thing, because it forced me to really work each this recipe out for myself, and I couldn’t be more pleased with the results!

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Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman
5 from 6 votes

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Inspired by the Walnut-Pomegranate Dip on the "Three Faces of Eve" Plate at McMenamins Bagdad Theater & Pub in Portland, Oregon.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Appetizer
Cuisine: Mediterranean
Keyword: appetizer, dip
Servings: 16 servings
Calories: 95kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Blender or Food Processor
  • Skillet
  • Heavy Baking Sheet
  • Silpat Mat

Ingredients

  • 1 pound carrots peeled and cut into 2" pieces
  • 1 large red pepper cored, seeded, and cut into eighths
  • 1 teaspoon ground cumin
  • 4 tablespoons olive oil divided
  • 1 cup walnuts about 4 ounces
  • 1 teaspoon smoked paprika or sumac
  • 1 teaspoon Aleppo pepper flakes or 1/2 tsp regular red pepper flakes
  • 2 tablespoons Pomegranate Molasses plus more for garnish
  • 2 cloves garlic coarsely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh lemon zest
  • 1 cup warm water
US Customary - Metric

Instructions

Roast Vegetables

  • Preheat oven to 425°F.
  • Cover a baking sheet pan with a Silpat mat or parchment paper and spread the prepared vegetables out in a single layer. Sprinkle 1 tablespoon of olive oil over vegetables and toss to coat. Season vegetables lightly with kosher salt and ground cumin.
  • Roast vegetable in preheated oven for 45 minutes, turning once halfway through. Remove from oven and allow to cool. Once vegetables are cool, remove peel from red peppers.

Toast Walnuts

  • Heat walnuts in a dry, heavy skillet over medium heat for 2 or 3 minutes, or until nuts are golden brown and smell toasty. Walnuts burn easily in a skillet, so be sure to stir constantly to ensure even toasting until the nuts turn a rich, golden brown. Remove walnuts from skillet and set aside.

Prep Spices

  • In the same skillet, heat 3 tablespoons of olive oil over medium heat. Turn off burner, add the cumin and paprika, and stir in hot oil until fragrant - just a few seconds. Allow to cool slightly.

Put it all together!

  • Put all ingredients into a food processor or blender and pulse until smooth. Serve with warm pita triangles, celery sticks, carrot sticks, or whatever makes you happy.

Notes

As with many things, the flavors in this dip benefit greatly by having a little time to blend. It can definitely be eaten immediately after making it, but If you are making this for a party, I strongly suggest doing so a day ahead of time to allow the flavors to mingle and come together. Serve cold or at room temperature. 
If you prefer your dips a little chunkier, reserve one carrot and a handful of walnuts until after you have mostly pureed the mixture, then throw the reserve nuts and carrot in and pulse for a few times to combine.

Nutrition

Serving: 2tablespoons | Calories: 95kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5156IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Roasted Red Pepper & Walnut Dip {Muhammara} is savory, sweet, smoky deliciousness! Spread on pita, dip in veggies, or sauce up kabobs! ? Tweet & Share!

 

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Ingredient Notes: 

  • Aleppo Peppers: Named after the northern Syrian city of Aleppo, Aleppo dried pepper flakes are traditionally used in Muhammara. Aleppo pepper flakes are about half as hot as crushed red chili flakes, and according to some, twice as flavorful. Aleppo pepper flakes can be found in specialty markets or online. 
  • Carrots: Carrots are not a traditional ingredient in muhammara; however, this recipe uses carrots in place of breadcrumbs to thicken and extend the dip. For this recipe, I chose to roast the carrots before blending them into the dip, instead of simply boiling them as my original notes indicated. Not only do the roasted carrots pair perfectly with the walnut-pomegranate flavors to make this savory-sweet dip gluten-free, but they give it a wonderful creaminess as well. 
  • Pomegranate Molasses: Probably the most unusual ingredient in this recipe, pomegranate molasses is a household staple in many Middle Eastern kitchens. It has a truly unique flavor, and can be used for glazes, salad dressings, and even barbecuing. You can find it at specialty stores or online. And before you even ask: no, here is no good substitute for it. 

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THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to PIN and Print this recipe!

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman   Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman    Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman   Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

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Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Originally Posted June 2013.1

Filed Under: Appetizers, Dairy-free, Gluten-free, Munchies, Recipes, Sauces, Dressings & Dips, Side Dishes, Vegan, Vegetarian Tagged With: Mediterranean, Party Food

Roasted Ratatouille {with Pan-fried Onions}

May 31 By Renée 12 Comments

Fragrant layers of bright zucchini, tender Japanese eggplant, and juicy romas – all roasted to perfection in a nest of herby, garlicky tomatoes and pan-fried onions. 

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

No one makes ratatouille like I do. In fact, it seems like E-V-E-R-Y-O-N-E puts their own flare on this simple summer vegetable medley. My personal spin? Pan-fried onions for extra sweetness and depth of flavor. SO GOOD!

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

Originally from the South of France, ratatouille is an amazingly versatile dish, both for the cook and as a meal. Traditionally made with a base of tomatoes, zucchini, onions, eggplant, garlic, and herbs, home chefs around the world add everything from potatoes to porcinis to the mix. Some cook it in a pot on the stove, others roast it in the oven. You can even make it in a slow cooker, or an Instant Pot! The whole idea is, once you have the basic recipe down, feel free to make it your own.

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

And here’s a little secret… (shhhhh….)

When it comes to making ratatouille, it really doesn’t matter how you put it together. 

It’s true! Whether you choose to “fussy up” and camera-ready your ratatouille, or just throw everything in the dish and let the chips fall where they may, the fragrant flavors of all those fresh summer veggies and herbs will magically combine to create something your tastebuds will love.

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

Ratatouille can be enjoyed hot, cold, or somewhere in between. Serving suggestions are just as flexible, too: as is, over rice, on toast, in pasta, on a sandwich, and with eggs are just a few ideas.  (One of our favorite breakfasts is leftover ratatouille with poached eggs.) Enjoy!

Ratatouille with Pan-Fried Onions | The Good Hearted Woman
5 from 1 vote

Ratatouille with Pan-Fried Onions

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Vegan, Vegetarian
Servings: 4
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 large sweet or red onion sliced 3/8" thick
  • 4 teaspoons extra virgin olive oil divided
  • 14 ounces crushed or diced tomatoes (1 can, drained)
  • 1/2 teaspoon apple cider vinegar
  • 2 cloves minced garlic about 1 1/2 teaspoons
  • 1 Tablespoon fresh basil chiffonade
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary or a small spring fresh, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1 lb medium zucchini sliced 1/4" thick
  • 1-2 Japanese eggplant sliced 1/4" thick
  • 3 fresh Roma tomatoes sliced 1/4" thick

Garnish:

  • Fresh basil
  • Finely grated Parmesan or Romano cheese optional

Instructions

  • Preheat oven to 350°F. Spray a deep-dish pie plate with cooking spray. Set aside. 
  • Heat a cast iron or heavy skillet over medium-high heat. Add 2 teaspoons  of olive oil and swirl to coat skillet. When a water droplet sizzles on the surface, carefully place whole onion slices on the skillet. Allow onion slices to brown and crisp on one side for a few minutes, and then carefully turn them over using a spatula and brown the other side. Allow onion slices to cool, and then separate onion rings from one another and set aside. 
    Ratatouille with Pan-Fried Onions | The Good Hearted Woman
  • In a small bowl, combine dried oregano, thyme, rosemary, salt, pepper, and chili powder.
  • In a medium bowl, combine crushed or diced tomatoes, remaining olive oil (2 teaspoons), vinegar, garlic, fresh basil, and all but 1 teaspoon of the herb mixture. 
  • Pour tomato mixture evenly into the bottom of a deep dish pie plate. (I use my cast iron pie dish.) 
  • Arrange sliced veggies around the edge of the plate in a pattern that makes you happy. (I did tomato-zucchini-eggplant-zucchini-eggplant-repeat.) 
  • Put the pan-fried onion mixture in the middle of the veggie-ring. Arrange more veggies in the middle, until you are either out of veggies or space, whichever comes first. 
  • OPTIONAL: At this point, you can spray the whole thing with a little cooking spray or brush it with just a bit of olive oil to encourage browning if you would like. Doing so also seems to make the whole thing look better after it is done roasting. 
  • Sprinkle remaining dried herb mixture over the top of the prepared ratatouille. 
  • Bake in preheated oven for an hour, or until the sauce is bubbly and the veggies are tender (but not mushy!!) 
  • Garnish with fresh basil and freshly grated Parmesan or Romano. 

Notes

Weight Watchers: 1 serving (1/4 recipe) = 1 SmartPoint [2018]
Alternate (aka "non-fussy") Prep: Put the crushed tomato mixture in your baking dish. Top with pan-fried onions. Throw the veggies on top. Bake as directed.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

Recipe Notes:

  • This dish is best when made with the freshest veggies possible.
  • Be sure to slice your vegetables uniformly to all be approximately the same size and thickness so that everything cooks evenly.
  • Japanese Eggplant is more tender than Italian eggplant, and works better for this dish. However, if you cannot find it, you can definitely use Italian eggplant as a substitute. The important thing is to cut it in approximately the same size as the other veggies you will be using so everything cooks evenly.
  • Ratatouille and similar foods (i.e., spaghetti sauce, lasagna, and eggplant parm) usually taste better “the next day,” after flavors have had a chance to marry and mellow. I’m sure that there is a scientific explanation for this phenomena,  but whatever the reason, keep this in mind if you plan to serve this dish to company. I often make meals like this a day ahead of time, refrigerate overnight and reheat to serve.

Ratatouille with Pan-Fried Onions | The Good Hearted Woman

Filed Under: Dairy-free, Gluten-free, Main Dishes, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: Comfort Food, seasonal, vegetables

Armenian Lentil Stew {with Eggplant & Golden Raisins}

April 16 By Renée 21 Comments

Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Ten years ago, my daughter married a young Armenian named Vahe. When I first met Vahe, I could barely locate Armenia on a map; moreover, I knew virtually nothing about its rich culture and even less about the tumultuous history of its proud and faithful people. All I knew was this earnest, poetic young man loved my daughter, which is all I really needed to know back then.

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

And I knew he could cook, because whenever he visited us, that is what he did – COOK! Using nearly every pan in my kitchen, he would make us a bountiful feast of Armenian-inspired fare. Everything from delicious garlicky green beans with eggs to delectable eggplant rolls stuffed with carrots and raisins to amazing fire-roasted shish kabobs. (Like many Armenians, Vahe is a master of fire and skewer.)

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Over the last decade, I’ve learn a lot. I’ve developed a great appreciation and genuine respect for my son-in-law and the hard-fought struggle he has endured to become an American citizen. I’ve gained four amazing Armenian-American grandchildren and a wonderful extended family. I’ve read a number of books and countless articles on Armenian history (of which I was taught virtually nothing about in school) and learned a great deal about traditional Armenian cooking as well.

Did you know that Armenia is one of the oldest countries in the world?  With a recorded history of about 3500 years, the small, landlocked country has a cuisine as old as the nation itself, where it occupies a unique place in Asiatic cuisine. Relying on a rich medley of diverse tastes and fragrances, Armenian cooking often employs savory flavors like lemon, garlic, onion, paprika, and sumac, and warm spices like cinnamon, vanilla, and cloves.

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

I’ve known for some time that I wanted to celebrate this milestone in our family’s history here on GHW with a traditional Armenian recipe, so when I saw “Armenian Lentil Stew” on a restaurant menu awhile back, I knew that I had to give it a go. In the end, I don’t know how “traditional” this recipe is; in fact, my culinary instincts are telling me that, even with my exhaustive research, it may be a bit Americanize. All I know is, it’s delicious.

When it comes to ethnic recipes, I’m usually a stickler for authenticity, but under the circumstances, I think it’s perfect. My son-in-law – who coaches his daughters’ soccer team and reads Kant (in Russian) to his three-year old son, who would move heaven and earth for my daughter, and who stood almost five years ago in a courthouse and pledged his allegiance to the United States of America… well, he’s a little Americanize now, too.

Happy Anniversary, kids. May you have many more to come. ?

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman
5 from 8 votes

Armenian Lentil Stew

Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Main Dish, Soup
Cuisine: Armenian, Comfort Food
Keyword: lentils
Servings: 8
Calories: 174kcal
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Stew

  • 1 cup dried red or brown lentils or combination
  • 5 cups vegetable or chicken broth
  • 1/2 cup golden raisins or chopped dried apricots
  • 2 tablespoons olive oil
  • 1/2 large onion diced
  • 1 pound eggplant peeled and diced 1/4-3/8"
  • 28 ounces canned diced tomatoes undrained
  • 1 whole bell pepper red, green or yellow, diced
  • 3 cloves garlic minced
  • 1 tablespoon packed brown sugar
  • 2 teaspoons hot paprika or regular paprika
  • 1-2 teaspoons kosher salt or to taste
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1 heaping teaspoon crushed dried mint leaves
  • 1/2 teaspoon lemon zest

Garnish (Optional)

  • fresh mint or cilantro chopped
  • sour cream or plain Greek yogurt
US Customary - Metric

Instructions

  • Rinse lentils and place in large sauce pan.
    Add broth and golden raisins (or chopped dried apricots) and bring to a boil over medium-high heat.
    Reduce heat, cover, and simmer for 20 minutes. 
  • Heat olive oil in a Dutch oven or other heavy pan over medium heat until it begins to glisten, and then add chopped onions.
    Saute onions 5-7 minutes, until translucent.  
  • Add eggplant, tomatoes, bell pepper, and garlic to onions.
    Reduce heat, cover, and simmer for 10 minutes. 
  • Add lentil mixture and remaining Stew ingredients to vegetable mixture. Simmer until lentils are tender; about 30 minutes. Adjust seasonings to taste. 
    If stew becomes too thick while cooking, add additional broth or water.
  • Garnish with fresh mint or cilantro and a dollop of sour cream or Greek yogurt.
    Serve as is, or over cooked bulgar or basmati rice. 

Notes

 
Like most stews, this is always better the next day when the flavors have had a chance to play together. 

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 28g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 543mg | Potassium: 576mg | Fiber: 9g | Sugar: 10g | Vitamin A: 488IU | Vitamin C: 33mg | Calcium: 35mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I used a number of recipes for inspiration and guidance in the development of this Armenian Lentil Stew recipe; most notably, Armenian Lentil Soup with Eggplant and Apricots [Peanut Butter Runner], and Armenian Lentil Soup [Epicurious].

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Do you love beautiful pottery? The stunning bowl in the back left of many of these stew images is from Muddy Pants Pottery. Check them out!




Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Filed Under: Dairy-free, Gluten-free, Recipes, Vegan, Vegetarian Tagged With: Armenian, eggplant, stew, vegetables

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