Pumpkin & Pomegranate

I know I am nearly a month late for St. Paddy’s Day, but I’ve been a bit busy.

Speaking of busy, HELLO! It has been months since my last blog post. Lots of stuff going on in my life, including a lack of interest in blogging! Not because I haven’t wanted to write, but because I haven’t been as interested in fiddling with things in the kitchen and making up new to me recipes. I have been doing a lot of random soups, veggie roasts, and the like. Not a lot of fabulous recipes. I haven’t even read a food blog in about 6 months. I apologize to my friends who put a lot of time and effort into their blogs. It just got a bit overwhelming for me, and I needed a break. Also this will be my last blog post where I apologize for not writing or reading. Ultimately no one really cares and it is dull. So on to the deliciousness.

I decided not to go out for St. Patrick’s Day this year. My birthday is the day after and usually I spend both days celebrating. This year I decided a quiet dinner at home would be better, and I donated the $10 I would have spent on drinks to the Red Cross and Tsunami relief in Japan. Not a lot, but every little bit helps.

On St. Patrick’s Day I had my best friend over for dinner and I made a grain-free version of Irish Soda Bread and a vegan shepherd’s pie. Followed by Jameson 12 year Reserved stewed apples, raisins, and pecans. I am indeed a whiskey girl.

Today the soda bread!

This is obviously not traditional at all, but even adding to the non-tradition is my love of the version that comes with caraway seeds and currants. Neither is truly traditional, but both are delicious. I didn’t have any currants so I made do with delicious raisins. This was perfect with dinner, and also made a fantastic breakfast the next day.

Irish Soda bread

Ingredients:

• 1 C. Quinoa Flour
• 1/2 C. Garbanzo Bean Flour
• 1 tsp. Baking Soda
• 1/4 tsp. Sea Salt
• 1.5 tsp. Caraway Seeds
• 1/2 C. Extra Virgin Olive Oil
• 1/4 C. Water plus 2 Tablespoons
• 1/2 C. Currants

Method:

1. Preheat oven to 350° F.
2. Sift or whisk the flours, baking soda, and sea salt together.
3. Add the caraway seeds.
4. Mix in the oil
5. Slowly add the water and stir to combine, adding just enough to create a doughy consistency, but not too much that it becomes terribly sticky.
6. Add the currants and knead on a lightly quinoa floured surface to combine.
7. Form into a ball and place on a lightly greased cookie sheet.
8. Carve an “X” in the top of the loaf and bake in the oven for 30-40 minutes or until a sharp knife inserted into the center comes out clean