The Rumbly Tummy: Rumbly Quarantummy Top 3.
It was Monday of this week when we realized that May had started, and that meant our first Wednesday of the month food blog was due. We've been picking our brains trying to figure out what to make. Not for lack of recipes. This month, we've made everything from pulled "pork" eggplant tacos to Indian spiced Brussel sprouts to roasted poblano corn chowder. In quarantine, we really know how to eat. But then we realized that this blog sneaked up on us because we've already been doing The Rumbly Tummy every week live in your living room!
For those of you not in the know (not to make you feel bad or anything, but you've been super missing out)-- every Saturday morning since we landed here in California for quarantine we've gone live 9AM Cali time / 12PM EST for The Rumbly Tummy Livestream, where we attempt to cook something, play you a few songs while it bakes, then taste it at the end. We even wrote an amazing theme song and wear aprons from the 1980's. It's been real fun. It gives us a reason to remember it's Saturday, and you a reason to hang out with us. Please. Please hang out with us.
Unfortunately, due to all this social distancing, all the tasty recipes we make are unable to be shared. That, and because Dutch Babies don't mail all that well. So, in order for you to be able to share in all these delicious treats, we've decided to post more succinctly the top three of what we've made in the last month. Unfortunately, Fancy Toast didn't make the list. Plus, as a bonus, we've added a cute picture of Puddle eating a veggie pig ear. That way you don't need to go back and wade through that nonsense of theme songs and hilarious jokes and that weird story I told about my childhood of reading the backs of shampoo bottles.
So, without any more ramble tamble, here's the Rumbly Quarantummy hits list of recipes! Which is just three of them.
Mini Chickpea Quiches
1 1/4 c chickpea flour
1 1/2 c water or dairy free milk
2 TBSP nutritional yeast
2 TBSP fresh herbs
1 1/2 TBSP olive oil
1 clove garlic, minced
1 c chopped veggies
Salt & Pepper
1. Set oven to 500 degrees F. Spray a muffin tin with cooking oil.
2. Mix together water/milk, flour, spices, herbs, yeast, and 1 TBSP oil. Let mixture sit 30 minutes.
3. Saute veggies with 1 TBSP oil for 3-5 minutes.
4. Add veggies to batter. Pour evenly into tins.
5. Bake 12 minutes, then crack open oven door and bake an additional 10 minutes.
6. Eat 'em right away!
Buckwheat Apple Dutch Baby
1 apple, cored and sliced
2 flax eggs* (or regular eggs)
1/3 c buckwheat flour
1/2 tsp cinnamon
pinch of baking soda
1/4 c + 1 TBSP milk (we used almond)
1 tsp vanilla
2 TBSP melted coconut oil (or butter)
2 TBSP honey
1. Place apple slices in the bottom of a pie pan in a single layer. Place in oven, and preheat oven to 350 while apples bake a bit.
2. Combine flour and spices in a medium mixing bowl. Then, make a well and add remaining ingredients. Mix well.
3. Remove pan from the oven, pour in mixture over the apples evenly. Return it to the oven.
4. Bake 15 minutes. Eat with syrup.
*one flax egg = 1 TBSP flax meal + 2-3 TBSP water, set for 5 minutes.
Buckwheat Breakfast Cookies
3/4 c oats/oat flour
1/2 c chia seeds
1 tsp cinnamon
1/4 c buckwheat flour
1/4 c peanut butter
1/3 c maple syrup
1 tsp vanilla
1. Preheat oven to 350.
2. In a blender or magic bullet, grind oats, chia and cinnamon until they make a flour.
3. Combine mixture in a bowl with buckwheat. Then add remaining ingredients. Mix with a wooden spoon-- it'll be thick.
4. Form into golf ball size, place on cookie sheet. Hatch and press down on each one with a fork.
5. Bake 12-15 minutes.