Recipes

breadbasic black breadbeer breadblack burger bunsheart beet bagelskuro pretzelsmason jar bread puddingno knead black breadraisin beet breadbreakfastblack sesame smoothiemango sesame rice pancakescookiescranberry cookieshalloween pumpkin cookiessalted caramel carob chip cookiessavoury turmeric cookiesspinach oatmeal cookieswasabi swirl chocolate cookiesdessertanise bread with sweet pear saucebalsamic banana ice creamblack sesame brittleblack sesame ice cream barschili pomegranate brownieshop ice creammango ice cream with black sesame syrupsimple doctor who cakevegemite carameldinnerflautas de coliflorpate chinoisroasted beet lentilsroasted carrots with beluga lentilssweet mock eel nigiriuzumaki hummus bitesentreeteriyaki carrot pattiesfruitpan fried breadfruitjapanesecarrot kinpira onigirazudark yaki gyozahijiki sobakoreanspinach pajeonlifestylecharcoal toothpastelunchcurried pumpkin seed patemorningblack french toasthoujicha overnight oatmealmatcha pancakesovernight banana spinach oatmealpastablack gnocchiblack pastafresh pesto pastagreen chile mac n cheesemushroom zucchini pastaroasted yellow pepper pastasunflower heirloom carrot pastaricepersimmon currysandwichavocado carrot sandwichchickpea kelp sandwichsidedishmiso veggie patepanko chickpea fingerspapaya bruschetta toppingsnackroasted pumpkin seedsseaweed bitesshichimi togarashi crackerssoupborscht with tofu sour cream

Ingredients

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grains/oats

If oat flour is used alone in baking, the flour wont rise. Best to mix it with other types of flour!

oats

Houjicha overnight oatmeal

10 minutes - 1 serving 1of1s

Start your morning off right, with the nutty and earthy flavour of houjicha oatmeal. If you're not familiar with houjicha, visit a tea shop and ask for it. It's a japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it. Try it!

Happy cooking!

Rekka

Overnight banana spinach oatmeal

10 minutes - 1 serving 1of1g1b

I bet you all remember the scene in the movie Hook, when the lost boys are sitting in front of an invisible buffet. The boys are trying to make Peter understand that he needs to imagine there is food on the table. The moment when that little switch turns in his head, and he sees the feast, is one of my very favourites. A table covered with strange playdoh-like food, varying in colour, texture and shape. I've been wanting to re-create that buffet, to make something bizzare, yet eatable, and delicious.

This oatmeal is an attempt at doing just that, something that is very colourful, bizzare and beautiful. I like that can't identify what everything is right away - what is that green goo? Is it cake batter? Pesto (ew)? I like to challenge people's ideas about food, pasta doesn't need to be beige and neither does your oatmeal.

For those who worry about having spinach in oatmeal, know that you can't taste it in this. Also, why shouldn't you have greens in the morning? We all have these pre-conceived ideas of what morning meals should look like, or what they should include. Of course, I'm not re-inventing breakfasts with this recipe, it's still oatmeal. I like to think that i'm taking it a step further, in terms of what a morning meal can look like.

I'm one step closer to having my peter pan buffet! Now imagine a table full of dishes with this level of colour and texture! I'm in eatable play-doh food heaven.

Rekka

Spinach oatmeal cookies

20 minutes - 5 pieces 1g1of

Wanted to make green cookies, didn't know what i wanted in them, but i knew i wanted THAT colour. Spinach was an obvious choice, plus i had some left-over from yesterday.

I've been having a lot of baking failures, I needed something simple to make that didnt involve flour.

Flour is fussy, flour is mean.

Using oats for bulk is a great, and healthier alternative to flour (plus it's hard to fuck up.) Failing at food is the worse, i can never bring myself to throw it away. It feels like a waste to trash it, so I end up storing it in the back of the fridge. In refrigerators, unlike on school buses, the cool kids don't hang out in the back. After 3 days my anger subsides, and I toss it in the garbage and deny ever making it.

On a brighter note, THESE cookies were crazy successful! Super moist, tasty and GREEN.

Plus, these don't take a very long time to make. It makes 5 small cookies, it's easy and doesn't make a mess. I never bake huge batches of desserts, but if you want more you can double or triple the recipe easily.

Rekka

Teriyaki carrot patties

40 minutes - 2 servings 3rv1ov1c

If you're searching for entree ideas look no further! These curried carrot patties drizzled with teriyaki sauce, with a side of freshly baked kale chips will hit the spot.

Taking the time to cook good food, is important.

Someone said this to me ages ago, never forgot it.

Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.

Eating is a truly complete sensory experience.

With this recipe, I wanted to make something beautiful. I didn't have to go out to get special ingredients, I just looked in my fridge and used whatever I had on hand. If you're planning a meal but are missing an item, try and see what else you can use instead.

Doing this, will make you a more creative cook.

Cooking is important kids. Find the time to do it! !

Black sesame ice cream bars

120 minutes - 4 large bars 1s1of

Black sesame ice cream bars, because it's starting to get warmer in Montreal! I want something sweet, nutty, refreshing and BLACK to eat! Need to goth-up my insides.

Ok, so it's not black. Grey is fine though, grey is gorgeous. There should be more, naturally grey, foods.

Making crusts is always an ordeal for me, most of the time i don't have the ingredients to make it. A lot of recipes call for graham crackers, or dates. While I often do have dates, i don't have an endless supply of it. Was wondering if there was something i could do with oats, i always have a TON of steel cut oats on hand.

I looked up recipes for oat-based crusts, and found this awesome one by Lauren Goslin from 'oatmeal with a fork'. Her recipe called for olive oil, but I swapped it for coconut oil. Coconut oil suits desserts perfectly, assuming you like the taste of coconut . The flavour can be pretty strong.

As for the black sesame ice cream, this is actually my 3rd attempt. First one was good, made it with silken tofu and coconut milk. Didn't have any silken tofu left for this batch, so gave bananas a go, and it worked out great too!

Being able to make black sesame ice cream at home makes me happy. Now that Japan is so far away, and that kombinis aren't 5 minutes away anymore. AH I miss the convenience of Kombinis.

Wasabi swirl chocolate cookies

30 minutes - 13 cookies 2s

Black sesame chocolate cookies with a wasabi glaze? Yep, you heard right!

A few days ago was 'international chocolate chip cookie day'. Apparently there's a day for everything? How annoying. It was hard to ignore, had images of cookies on my twitter feed all day. So despite today not being a day devoted to cookies, I decided to go ahead and make some anyway, because yolo.

I don't know if you guys ever had this, the 'wasabi flavoured chocolate' that Lindt makes. I had some for the first time a few years back. I was intrigued by it, it's a strange idea. If you're used to having wasabi with sushi, wasabi mixed into anything else just feels weird. Why would anyone want that in a dessert? Goes to show, that sometimes it's a good idea to play around with flavours. Mixing tastes you like together will not always yield good results, but in this case, it did.

I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking with it, I decided to just apply it after in the form of a glaze. People were saying that the taste fades significantly when heated, didn't want that! Wanted a wasabi 'punch-in-the-face' taste.

It doesn't taste too strong, and like 'Lindt wasabi chocolate bars', it adds just the right amount of kick! It isn't a 'punch-in-the-face', level of strong though, don't worry. I know not everyone likes that.

The cookie base was adapted from 'oh she glows' 's Double chocolate chunk cookies recipe. Visit her fantastic blog for more recipes!

Curried pumpkin seed pate

60 minutes - 4 blocks 1s3rv1g1of

This time last year, Grim Grains was born. If you were there at the start of it all, you'll remember that the first recipe I posted was black scones (my lovely eatable meteorites). Cooking had become a passion, this blog needed to happen. I was freelancing back then, and had a lot of time to dedicate to the project. Nowadays, I work in studio all day and finding time to cook up new foods is tough. Because of this, my meals have become simpler. I feel my meals will continue to be simple, due to the fact that me and Devine will be embarking on an exciting new adventure next year- We want to live on a sailboat. If you've ever been on one, you know that space is an issue. I'm not only talking about storage, but also about refrigeration. Grim Grains will still happen, but will be very different. Hopefully, i'll still be able to make my own pâté.

I wanted to try and re-create a curry pâté I had some time ago. While I didn't have sunflower seeds to use as a base, I had a jar full of pumpkin seeds! As you know, pumpkin seeds can be expensive, I recommend buying it in bulk (I ordered mine from Yupik.com). As with my veggie pate recipe, the seeds need to be soaked prior to blending. To learn more about the whys and hows of seed soaking check out the article Soaking Nuts Seeds & Grains by the Blender Girl.

This pâté can be used on toast, sliced cucumbers or other veggies. Sometimes I cube it up and use it as a topping for salads and other meals.

Beer bread

60 minutes - 1 loaf

The idea of making beer bread came from a book i'm reading, written by Lin Pardey called "The Care and Feeding of the Offshore Crew". In this book, Lin talks about her experience cooking at sea, and has an entire chapter dedicated to baking onboard. In this chapter, she talks about many ways to make fresh bread while sailing, including a quickbread recipe that uses 3 basic ingredients, flour, sugar and beer.

Beer bread you say? Right up my alley! The next day i gave it a try, the result is fantastic - surprising given the little effort it takes to make it.

The best thing about this bread, is that it can taste different everytime. Using different beer, will change the taste and colour of the bread. I tried baking with an IPA (21st amendment), a Hefeweizen (Sunriver brewing co.) and a brown ale (Hobgoblin).

If you have self-rising flour, you can omit the baking powder and salt. You can use even less ingredients if you have a craft beer that has live yeast sediment at the bottom of the bottle. If you have a beer like that only flour, sugar and beer will do. Have fun experimenting with beers in your bread!

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