Hello Lovers! 

Today is Monday. (I hate Monday!)  It's also Reveal Day.  (I love Reveal Day!).    Getting out of bed this morning was no easy task and I definately have a case of the Monday blues.  However, I am feeling notably more chipper than I have the last two weeks, and the dense fog of misery  and self pity I found myself in has slowly started to clear.  Over the weekend, I gained some new perspective and this morning I discovered that the 5 day weather forecast looks fabulous.  Things are off to a great start!

          

_
My assigned blog for this month was Jane's Adventures in Dinner.  Upon receiving the assignment I browsed the site,  bookmarking recipes as I went along.  I generally try to make my assignment recipe at least a week before the posting date just in case I screw it up as this allows me the time to try again and/or select a different recipe.  Unfortunately that wasn't the case this time around and it wasn't until this past weekend that I selected, made and typed up my recipe.  It's safe to say that March didn't get off to a good start for me: the passing of my cat Lucy, fuckery from the narcissist ex, and feelings of general discontent (which I had been unsuccessfully ignoring for weeks) had me twisted and before I knew it, St. Patrick's Day was here, which ment reveal day was a mere two days away and I had work Saturday night, which ultimately left me with even less time. Feeling anxious, I grabbed my tablet and started re-browsing Jane's Adventures:  Pumpkin Pizza, Stuffed Cabbage, Tortilla Lasagna, Banana Rum Brulee....  As you can see I had an awesome selection to choose from.  Since I was short on time, I decided to base my recipe selection on the ingredients I had on hand.  I trotted downstairs to the kitchen and scanned the fridge and pantry.  Of course, I had the bare minimum in the house to work with which came as no surprise here considering the way things have been going, but then, in a sudden twist of luck (and just as I started to panic), I stumbled upon Jane's Irish Soda Bread post. Woo hoo, crisis diverted!  In addition to having everything I needed on hand, it was St Patrick's Day!  This couldn't have worked out any more perfect.

I've never made Irish Soda Bread, but I have eaten it before.  Every year my neighbor makes some and sends it over.   Its the only Irish Soda Bread I ever actually enjoyed, but due to the whole vegan thing, I haven't eaten any in years.   My lack of experience in the Irish Soda Bread area results in me having no recollection of its texture or taste, truth be told the first that comes to mind when I think of Irish Soda Bread is that it has raisins in it.  The second thing that comes to mind is green sugar sprinkles. My neighbor used some on hers. I liked that part best.  *chuckles*

Note:  I adapted Jane's recipe to make the bread vegan and gluten free.  I thought it came out delicious and I ate a considerable amount of it in one sitting *blushes*   I have no idea how close the taste is to traditional Irish Soda Bread and while the texture is slightly crumbly, I consider this recipe a keeper!  

_
Irish Soda Bread
Adapted from: Jane's Adventures in Dinner

2 cups gluten free flour *
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp baking flour
2 tsp guar gum
5 Tbs Earth Balance Shortening, cut small
1 cup unsweetened coconut milk + 1/2 tsp lemon juice
2 eggs worth Ener-G Foods Egg Replacer
2 Tbs Brown Rice Syrup
1 cup currants

Mix all the dry ingredients together in a mixing bowl.  Set aside.   In a shot glass prepare the egg replacer and in a measuring cup combine coconut milk with the lemon juice. Set those aside. 

Preheat oven to 350F and prepare your baking pan (parchment line a baking sheet or grease and flour a cake pan). Set pan aside.

Cut shortening into the dry ingredients (I used my fingers to do this), until flour resembles a coarse meal.  Make a little well in the middle and add wet ingredients.  Mix until the dough just comes together, then gently stir in currants.   Scoop dough onto prepared sheet and with wet hands (to prevent sticking), shape into a loaf.  Then, using a serated knife, cut an X into the top of the dough.  Place pan into the oven and bake at 350F until golden and hollow sounding when you tape it, which was approximately 35 minutes in my oven.  When baking is complete, remove pan from oven and allow to cool before transpiring. 

Enjoy with ample butter and green sugar sprinkles!

_Thank you, Jane for the fantastic recipe,  and to the Secret Recipe Club for the much need fun in my otherwise lackluster month thus far.  Hope you all had a lovely weekend and positive vibes for a fantastic week ahead.

For Grace, who passed away 30 years ago!

Spicy Black Bean Soup
I used my 2 quart crockpot for this recipe

1 1/4 cup dry black beans, soaked o/n
1 1/4 cup bell peppers, sliced
2 cups vegetable broth
1 jalapeno, seeded & diced
1 chunk red onion, diced
1 tsp garlic, minced

1/2 Tbs chili powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 teaspoon hot pepper sauce

Soak black beans overnight.  Drain black beans, rinse, and place in crock with remaining ingredients, stirring to combine.  Cover and cook on high 4 hours. Reduce heat to low, and continue cooking an additional 2 hours, or until you are ready to eat.

It was delicious, and went perfectly with the gluten free flat bread I made earlier in the day, using a blend of brown rice flour, sorgham flour, tapioca starch, almond meal, and guar gum.  Mmmmmm!   Mmmmmm!   Mmmmmmm!

I also enjoyed a Vegan Greek Salad from 3 Brothers Pizza (and I am in the process of making my own tofu feta cheese as I type this post!!).  I'm happily stuffed and ready to kick back with the herd for the remainder of this delightful day!  Even more delightful is that I am off tomorrow and have plans to see the Muppets this week (finally!).

Hope everyone had a fantastic weekend and holiday.  I spent some time with family for the Christmas holiday as that is what they observe, but I also celebrated Winter Solstice, first attending a ceremony in NYC on December 21st and then doing my own celebrations until the December 23rd.  Speaking of december 23rd, I was a bit of a hazard that day in that I burned my left hand rather badly on a scalding hot cast iron skillet and then proceeded to fall down the steps after tripping my camouflage *chuckles* lunch bag!  I took both unfortunate events (as well as my suffering bank account and the days overall poor tone) as a sign to stay in that night.  It proved to be the right decision and I slept rather well.  But anywho, it's time for me to dash off so on a final note, no holiday is complete without my all time favorite movie from back when I was a young lass, thus I leave off with this: 

Happy Monday, Loves!

Today is my Secret Recipe Club reveal day (woot woot!) and this month's assignment proved to be a bit of a challenge for me..  My assigned blog for December is the super fabulous blog It's Yummy To My Tummy.  There were alot of great recipes to choose from (Italian Orzo Chicken, Damn Good Sandwiches, Oreo Truffle Balls) but one in particular grabbed my attention and it was all I could think of for weeks:  Cheesy Garlic Biscuits, which are noted to be a version of Red Lobster Biscuits. 

Red lobster biscuits were my pretzel bread back in the day. During my undergrad days, I dated a guy named Dave.  Dave was a Red Lobster Biscuit addict and it wasnt long before I too became hooked,  We frequently the joint more often that I will admit but it seemingly was never frequent enough and I soon began to make them at home.  I mastered them quickly and to where they tasted EXACTLY like the restaurant ones.   I was vegetarian at the time, with no intention of going vegan, but recall stating that this was one recipe that should never be veganized.  I may have even vowed to never make them again should I stop eating dairy.  

For two weeks I pondered whether or not to make the biscuits.  Vividly recalling my undergrad stance, but wondering if this was a sign that the world was in need a vegan gluten free red lobster biscuit copy cat recipe on the 'net, I continued to not make a decision and instead cooked up my plan b, which was to make  option the Cookies in a Jar Gift.  I've been meaning to hop on the gifts in jars bandwagon but have yet to actually do it, mainly due to most of the recipes being quart size.  Lovin' the fact that she used a pint size jar, I decided to order the supplies (from Amazon) as I could make them for my agency holiday party if not for this post.  In hindsight I wonder why it never occurred to me to just half the quart recipes, but that's neither here nor there...

So, back in the day I made my crack biscuits, errrrrr I mean Red Lobster copycat Biscuits, with bisquick, whole milk, grated sharp cheddar cheese, and 100% real butter.   Each of those ingredients is easily swapped with a vegan counterpart but I planned to take it step further by also making them gluten free.  For my first attempt, I used Bob's Red Mill Biscuits and Baking Mix and all I have to say about that is NO.  (I blame Bob for that fuckery).  The second time around I went with my tried and true Namaste Biscuits, Pie Crust & More as well as used Soy Free Earth Balance, So Delicious Sugar Free Coconut Milk, and Daiya Cheddar Cheese Shreds.  (Oh how times have changed!) 

Cheddar Garlic Biscuits
Makes 6

For the biscuit:
1 1/4 cups baking mix
2 Tbs super cold butter
1/2 cup grated or shredded cheese of choice
1/3 cup cold milk
1/8 teaspoon garlic powder
Pinch of Salt

Brush on top:
1 tablespoons butter, melted
1/4 teaspoon garlic powder
1/8 teaspoon dried parsley flakes

Preheat oven to 400°F and prep a baking sheet by lining it with parchment paper.

Combine baking mix and cold butter, but not too thoroughly (baby pea sized chunks of butter are good).  Add cheese, milk, garlic powder, and salt.   Mix by hand until combined, but again don't over mix.  Bake at 400F until biscuits are firm and starting to turn golden (about 15 - 20 minutes). 

When biscuits are just about done, melt butter to be brushed on top and once melted stir in the parsley and garlic powder.  Brush topping on biscuits using a pastry brush immediately after you take them out of the oven.

The Verdict:  These were good....  DAMN GOOD..... but a Red Lobster Biscuit copycat they were not *chuckles*

That said, it should be noted that it's not the veganizing that did them in, but the gluten free factor (which I have far from mastered).  Funny how I havent had them in years yet vividly recall exactly how they tasted as if I ate them yesterday. 

On a final note, BIG THANKS to It's Yummy To My Tummy for leading me down a delightly trip down memory lane and another BIG THANKS to The Secret Recipe Club for all the recipe swapping fun thus far.  Happy holidays to all of SCR and positive vibes to all for a fantasic week ahead!

     “Conflict is inevitable, but combat is optional.”  
~  Max Lucade

1 small zucchini
2 Tbs bread crumbs of choice
1 Tbs nutritional yeast
1/2 Tbs Italian Seasonings
  Salt & Pepper, to taste

2 tsp nayonnaise
1 tsp water

Preheat oven 400F and line a small baking sheet with parchment paper.

On a small plate, mix bread crumbs, nutritional yeast, and seasoning. Set aside.  In a small bowl mix nayonnaise and water (it should mimic and egg white) and set that next to the plate bread crumb seasoning mixture.    Wash zucchini, pat it dry, then cut into sticks.  Roll stix one at a time in nayonnaise mix then into bread crumb mix. Lay stix single file on baking sheet and bake 30 - 40 minutes, flipping half way through.

1 Italian Tofurky Sausage, sliced
1/2 green bell pepper, chopped
1/4 red bell pepper, chopped
1 small chunk red onion, chopped
1/4 tsp minced garlic

1/4 cup tomato sauce of choice
Handful mozzarella shreds, optional

Spray a small pan with olive oil and cook over medium heat.  Place sliced tofurky and cook 3 minutes.  Flip slices and cook another 3 minutes.  Add remaining ingredients and stir to combine.  Cook an additional 5 minutes, or until peppers soften.

3/4 cup water
1/4 cup unsweetened coconut milk
1 tablespoon olive oil
1 teaspoon salt
1 3/4 cups Better Batter Gluten Free All Purpose Flour
5 Tbs Orgran Gluten Free Gluten Substitute, optional
1/4 cup organic fair trade brown sugar
2 Tbs sunflower seeds
1 Tbs rolled oats (not instant)
1 Tbs Trader Joes Harvest Grain Blend
1 Tbs flax seed meal
1 Tbs millet
2 Tbs quinoa flakes
1 1/2 Tbs bread machine yeast

Place ingredients in the pan of the bread machine as per the manufacturer.  Select cycle, crust color, and size.  Then press start :-)

Note:
Flour (2 cups worth) may be substituted as desired (example: half bread flour, half whole wheat)

Wednesday, 10pm.  Tempted to call it a night and hop in bed with the herd, I instead turned on my laptop to write this post.  I've been meaning to post for days but as you can see have done nothing of the sort.  My time and energies have been needed elsewhere, and I have a jam packed weekend ahead (wedding, pumpkin/apple picking, and my very first apple pie bake off) so I felt like it was now or never.    And, I've missed you....  ALOT!!

It goes without saying that despite my absence I've been prepping and cooking (and eating) but in an attempt to keep this short, sweet, and to the point I decided on the following three recipes for this post:  Artichoke Dip, French Onion Soup, and my go to Crackers recipe (they really do go with everything!).  However, I got several more from the last week that I really want to share as well so hopefully I can squeeze in a recipe catch up post at some point over the next few days.  If not, you'll just have to wait for my ebook series :-b


Live Delicious!!
xo

French Onion Soup
Vegan & Gluten Free!  I made this when I went to visit Darin in NYC.  It was suprisingly simple to make despite it being my first time, but it should be noted that I had never had french onion soup before so I cant attest to how it compares to it's non-vegan counterpart. 

4 large Vidalia onions
4 Tbs vegan margarine
2 Tbs olive oil
1 Tbs Better Batter Gluten Free Flour
1 tsp salt
1/2 cup red wine
5 cups vegetable stock
1 Tbs vegetable bouillon cube
3 sprigs fresh thyme

Gluten Free Seasoned Croutons (recipe below)
1/3 cup vegan mozz cheese shreds

 
Slice thinly the onions. Heat a big pot over medium-low heat and melt the margarine. Add the olive oil and the onions and a pinch of salt. Cover and simmer for about 45 minutes, then increase the heat to medium and cook for 45 more minutes (or until the onions are a light brown caramel color).  Now add the flour and stir to combine.  Add the wine and the fresh thyme and stir again.  Add the vegetable stock and the vegetable boullion. Simmer for an additional 20 minutes.

Prior to serving, ladel soup into oven safe individual serving bowls and completely cover the top with croutons or thickly sliced bread of choice.  Top with cheese and place in oven for 10 - 15 minutes, or until cheese is melted, bubbly, and lightly brown. 

To make my own gluten free croutons, I first had to make a loaf of gluten free bread so I used a slightly adapted version of this recipe (which I've listed below).  I then cubed half of the loaf and left the cubes out to stale overnight.  Later the next day, I sprayed the cubed with olive oil, seasoned them with Mrs. Dash, and baked them at 400F on an ungreased cookie sheet for about 25 minutes.  SO GOOD!

Gluten Free Bread Machine Bread

6 Tbs warm water
2 cups no sugar coconut milk, warm
1 Tbs coconut oil, melted
1 Tbs brown rice syrup
2 tsp garlic salt
3 1/4 cups better batter
2 1/4 tsp dry active yeast


Place ingredients in bread machine in accordance to manufacturers instructions.  Select Gluten Free (mine doesn't have a specific GF cycle but I used "quick" and it came out great).  Select crust cycle (I used dark) and loaf size (I selected 2 lb).

Artichoke Dip

1 can Trader Joes Artichokes, drained
1/2 cup nayonnaise (I used fat free)
1/4 cup non-dairy sour cream (look for one w/ no hydrogenated anything)
4 - 5 heaping Tbs Nutritionall Yeast
2 tsp fresh basil
1 tsp oregano
1/2 tsp garlic, minced
1 - 2 Tbs water (or more until desired consistency is reached)

Place all ingredients except water in food processor or blender and blend until smooth.  Add water one tablespoon at a time until desired consistency is reached.  Store in airtight container in refridgerator several hours (or overnight if you can) prior to serving.


Go With Everything Crackers

1 cups Better Batter Gluten Free Flour
1 Tbs (soy free) Earth Balance Vegan Buttery Spread
2/3 cup unsweetened plain coconut milk
Pinch Salt

1 Tbs Seasoning of choice*

Preheat oven to 350F and set out a large baking sheet (ungreased).

In a food processor (or mixing bowl) combine the flour, salt, and butter (I used my hands to cut the butter in) until a cumbly consistency is reached.  Slowly add in the milk and stir.  Dough should be soft but workable.  Add in seasoning of choice (for this batch I used Trader Joes Everyday Seasoning Blend, then sprinkled garlic salt on the top prior to baking). 

Place dough on an ungreased cookie sheet and roll it out as thin as possibe (I placed parchment paper over the dough and used a tall drinking glass to roll it out). Scour with knife and bake until crisp and golden.  (Crackers will pull up and easily peel off the sheet).

Enjoy!

I've got me a case of the sads due to having "lost" a piece of jewlery that was great significance to me.  The worst part is that by lost I actually mean somewhere in the house - I just don't know where (and help from my housemates is an understated lost cause).

The ring was last seen Friday morning in the kitchen.  Dreams of biscuits danced in my head ALL NIGHT LONG, which resulted in 5:30am cookery.  First order of business was the biscuits from my dream (Cheddar jalapeno) but I stumbled upon some left over vegan pepperoni while reaching for the jalapeno and decided to divide the dough in half and use it for something else (hence the Breakfast Biscuit Pull Apart Bread).   I had several errands to run that morning as well as had plans to hit the hamptons with a friend to pick up a bed so post biscuit making I made a dash for the shower and headed out right after I got ready.  I had taken the ring off while making the biscuits and placed it by the microwave.  (Yeah, yeah, I should have brought it upstairs and put it away but tis my house - you'd think it would have been safe).  Then in my haste I dashed out for the day w/o it.  By the time I returned, the ring was gone from where I had left and no one seemed to know a damn thing about it.  (Really people?!  Because the house is a freakin disaster 6 out of the 7 days a week and yet nothing else goes missing, or even gets moved - until Gloria, our housekeeper, comes.  Oh and we do have a housekeeper, mainly because the 3 other adults in the house and 2 children are seemingly incapable of keeping house but that's a whole other rant.)

For the biscuit dough:

1 1/2 cup Namaste Biscuits, Pie Crust & More
1/2 tsp baking soda
2 Tbs coconut oil, melted
1/2 cup pure water
1/2 tsp seasoning of choice
Pinch sea salt, optional

Pre-heat oven 425F and grease a baking sheet.  Set aside.  Then mix the above ingredients in a bowl.  Divide dough into 2 equal portions.

For the Cheddar Jalapeno Biscuits:

Few Shakes Mrs. Dash Fiesta Lime Seasoning
1 Jalapeno, seeded & diced
1/8 cup Daiya cheddar shreds

Mix the above ingredients into the dough.  Shape into 6 small patties.  Bake at 400F for approximately 15 - 20 minutes. 

For the Breakfast Biscuit Pull Apart Bread:

1/8 cup Daiya mozzarella shreds
Handful of vegan pepperoni, diced
Few twist freshly ground Italian Seasoning

Mix above ingredients into the dough.  Divide dough into small balls.  Layer balls in a mini spring form pan.  Lightly spray with olive oil after each layer is made.  Bake approximately 20 - 25 minutes.

Fast forward to sunday and still no ring.  Saturday morning before heading out I asked my mother to keep an eye out to which she replied, "ok".  I attended an Integrative Nutrition sponsored conference in NYC all weekend, but managed to squeeze in a trip to the farmer markets sunday afternoon.  I then whipped up a batch of Oinks in a Cheez-It sunday evening, using this recipe and a pack of vegan hot dogs before returning home.

Returning home turned out to be a HUGE mistake as any cheer the market, oinks & social interactions brought was quickly snatched away by the case of the missing ring.  First my nephew tells me he saw the cat playing with it (but didnt see where she put it) and later on my mom tells me how she saw it, moved it, forgot where she put it (but never mentioned this to me saturday). 

But so it goes...

I'm trying to remain hopeful that the ring turns up (and that it's sooner rather than later), but it's not easy.  This week is off to a stressful start (never a good sign) but last night I squeezed in a medtation power hour and had a kick ass workout,  

Happy Tuesday
xo

Monday Funday?!
Yeah, not likely.  But today isnt any other Monday.  Today is special.

Special?!
Yup Yup!!

In fact, today is best monday ever special because I can finally share the great news:

I WAS ACCEPTED INTO THE SECRET RECIPE CLUB

*does little dance*

I applied a few months ago but hadn't heard back.  After two weeks or so I assumed I didn't make the cut. (It happens).  Then I got the email while shopping at Trader Joes.

*does another little dance*

Yeah, yeah I know - it's kinda silly but whatever.  My acceptance into the club will forever be an epic moment in Delicious Existence history :-b 

Don't hate, participate!

Ok, if you havent clicked any of the above links your likely wondering what the secret recipe club is and you can read all about it by clicking here.  However, the jist of this group is simple:  each month, if you choose to participate, you are  “assigned” another participating members food blog to make a recipe from. You can choose any recipe posted on that food bloggers site but it’s a secret, so don’t tell them you are making something from their blog!

So, who's blog was my first assignment?!

*drum roll*

 Penny Pinching Provisions

I immediately googled the site to view the deliciousness and let me say, there's a lot of great recipes on the site!  I seriously wanted to make EVERYTHING but alas, I'm to choose just one.  Torn between several, I somehow managed to narrow it down to the Jerk Chicken Foccica and the BBQ Chicken Pizza.  For the next 4 days, I went back and forth between the two.  I mean, there was no way I wasn't making the beer batter pizza dough.  But anyone who knows me (or reads this blog) knows how fond I am of Jerk anything (heh).  Two more days passed and finally, it hit me:   Carribean Jerk Pizza!

Excited, I began to devise my recipe, which consists of the following:

1.  Make Beer Batter Pizza Dough
2.  Make Jerk Chik'n/Chicken
3.  Make Caribbean Sauce
4.  Make Pizza

This may seem lengthy but it's not, I promise!  Everything that needs to be accomplished before the actual pizza  is put together can be done while the dough is rising.

That said, let's hop to it!

BEER BATTER PIZZA DOUGH
Adapted from Penny Pinching Provisions

The original recipe states that it makes 2 large or 4 medium pizza's. That's a lot of dough.  I planned on making two 7" pizza's (one with chik'n and one with chicken) so I decided to half the recipe.  This turned out to be a mistake because this was by far THE BEST DOUGH EVER and I ended up making a second batch immediately after (details on that coming soon).

1 cup warm water
1 Tbs coconut nectar
1 Tbs yeast
3.5 - 4 cup bread flour
1 tsp salt
2 Tbs olive oil
6oz beer, room temp (I used New Castle)

Bread machine ~
Load bread machine pan as per manufacturer's instructions.   Select the "dough" cycle.

By hand ~
Mix the yeast with the water and honey in a small mixing bowl. Rest until foamy.

Mix 2 cups of the flour with the salt in a large bowl. Pour yeast mixture into the bowl with the flour mixture. Add the olive oil and beer. Stir to combine.

Add the remaining flour 1/2 cup at a time, stirring until the dough isn’t sticky. Once you’ve reached 4 cups of flour, turn the dough out of the bowl onto the table top and knead for a few minutes until smooth and elastic, sprinkling with flour as needed to keep it from sticking. Once the dough is soft, smooth and elastic.

Place in a deep, greased bowl and let rise 45-60 minutes, or until double in size.  Once risen, it's ready for use!


JERK SEASONING
From Penny Pinching Provisions

1 Tbs onion powder
1 Tbs sugar
1 Tbs salt
1 Tbs garlic powder
1 Tbs thyme
3/4 tsp all spice
3/4 tsp cinnamon
3/4 tsp red pepper, ground

Combine above ingredients.  Use to make chik'n, chicken, and caribbean sauce.

JERK CHICKEN & CHIK'N:

With Meat ~
I followed the recipe at Penny Pinching Provision for cooking the chicken, using a small pack of chicken cutlets, which I chopped up after cooking.

Meatless ~
1 cup Quorn Chik'n Chunks*
Jerk seasoning, to taste
Cayenne pepper, optional, to taste

Note: Quorn Chik'n chunks are not vegan as they contain egg whites.
Preheat oven to 400F

In a bowl, thoroughly mix the Jerk seasoning and Cayenne pepper.  Divide into separate portions if cooking both meat eaters and non-meat eaters, then set aside.

Coat chik'n with olive oil (or lightly spray with non-stick olive oil spray) and toss with jerk/cayenne mix.  Spread on baking sheet and bake until hot and golden (about 30 min).


CARIBBEAN SAUCE:
From

1/2 Tbs cold water
1/2 tsp All Purpose Flour
1/2 cup sweet chili sauce* see note
3/4 tsp jerk seasoning

Add water to a mixing bowl.  Slowly sprinkle flour into water while whisking at the same time. Break up any clumps.  Add sweet chili sauce and jerk seasoning to flour mixture. Mix thoroughly.  Add sauce to a non-stick saute pan and cook over high heat for approximately 5 to 6 minutes, stir continuously.  When sauce is thickened transfer to a container and cool to room temperature.

Note: To make your own Sweet Chili Sauce, combine:  1/2 cup tomato sauce, 1/8 cup brown sugar, 1 Tbs vinegar, and 1/8 tsp all spice.  Store in fridge until ready to use.

THE PIZZA:
1 recipe beer batter pizza dough
1 recipe jerk chik'n (or chicken)
1 recipe caribbean sauce

1/3 cup daiya mozzarella
1/2 red peppers, chopped
1/2 yellow pepper, chopped
1/8 cup red onions, chopped
1/8 cup facon (or bacon)

Sprinkling of additional mozzarella
1/4 - 1/2 Tbs chopped green scallions

Preheat oven to 425F.  Have all the topping ingredients assembled before rolling out the crust. If you are using a pizza stone make sure it is also heating in the oven.

Sprinkle a flat surface with flour and gently roll out the dough and place the prepared crust on a pizza paddle sprinkled with cornmeal or a perforated pizza pan.  Bake 5-7 minutes.

Remove from oven and using a spoon, spread caribbean sauce to within an inch of the outer edge of pizza dough. Then layer the following in order listed:  mozzarella, peppers,  onions, facon (or bacon), and finally jerk Chik'n (or chicken).  Sprinkle additional mozzarella over the entire pizza, if desired.

Bake for an additional 15 minutes, or until the edges have browned. Garnish with scallions after cooking.

Irie
Positive emotions or feelings, or anything that is good. Specifically it refers to high emotions and peaceful vibrations. This is a phonetical representation of "all right".

I was super stoked to make french toast.  It's always been a favorite of mine and I havent had it in ages.  I even whipped up a mini bread using my small batch sweet dough recipe.  I cubed my mini loaf after I baked it and I set it out two days prior to stale (everyone knows the best baked french toast is made with stale bread) and despite my allergies hitting hard over the weekend, I went ahead with making this glorious breakfast....only to wake up with faulty tastebuds.  FML.

I've made this recipe in the past using french bread and it was delicious, but I've included my mini sweet dough recipe for those who are feeling ambitious!

Sweet Dough

1/2 cup warm water
1/2 Tbs yeast
1/16th salt
2/3 cup better batter
1/4 cup better batter flour
1/4 tsp pure vanilla
1 Tbs Lighter Bake
Handful or two of currants

Preheat oven 350F and prepare a baking sheet with parchment paper.

Proof yeast.  Add vanilla, currants, and salt.  Stir.  Add flours and stir until well combined (about 5 minutes).  Cover with warm wet towel and allow to rise in a draft free area for 20 - 30 min.

With wet hands, shape dough into a mini loaf and bake at 350F 25 - 35 minutes or until firm and golden.  Allow to cool prior to slicing (or in this case, cubing)

 
Jamaican French Toast

2 cups thickly sliced bread, cubed
1/3 cup orange juice
1/4 cup whipping cream
1 flax egg (1 Tbs flax meal + 3 Tbs water, let stand 5 - 10 minutes)
1/3 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/16 teaspoon ground ginger
1/8 brown sugar
1 1/3-1 2/3 tablespoons butter
1/3 to taste powdered sugar
1/3 to taste maple syrup

Set bread out on the counter the morning before you want to eat the casserole – letting them sit out will harden them up, creating “stale bread”.

The night before breakfast, cube your bread and place in a greased individual casserole bowl. Mix your wet ingredients in a separate bowl and pour over your bread. Cover with foil and place in the fridge overnight.

In the morning, preheat your oven to 350F. Add your butter to the top and bake  covered with foil for 30 minutes. Uncover casserole bowl and bake for an additional 15 minutes.

Finding myself in both an allergic funk and with a case of the sads, I decided it best to take the night off from life.  Post work, I hit the market for a few odds and ends and a quick pit stop in the kitchen resulted in the following recipe (which will be eaten at some point tomorrow).  That said, once this post is published, straight to bed is where I'm headed.  No lights, no phone, no book, nothing.  Just me in the dark with the herd and my thoughts until morning. 

Have a wonderful night everyone!
xo

Veggied Up Rice & Peas
Adapted from Eat Jamaican

1/4 cup Wild Rice
3/4 cup water
1/4 cup coconut milk

1/2 cup Dark Red Kidney Beans, rinsed and drained
2 small stalks celery, chopped
2 baby carrots, chopped
1/5 red pepper, chopped
1/4 yellow pepper, chopped
1 green onion, sliced
1/4 tsp garlic, minced
1/4 tsp thyme
1/2 tsp Pukka
1/4 tsp dried onion
1/8 tsp garlic powder
Fresh Ground Pepper, to taste
Fresh Ground Salt, to taste

Wash and prep veggies as stated above

Place water and coconut milk in a pot.  Bring to boil.  Add remaining ingredients, cover, and reduce heat.  Cook until rice and veggies are tender, and water is absorbed

1 1/2 cups bread flour
1/2 cup + 1 Tbs warm/hot water
1/2 Tbs Coconut Nectar (or sugar)
1/8 tsp salt
1/2 Tbs olive oil
1 1/8 tsp rapid rise yeast

Toppings of choice, optional


Place yeast in bowl.  Add sweetner and water.  Whisk with fork.  Add salt and oil.  Whisk again  and let sit 5 minutes (for rapid rise.  Let sit for 10 - 15 for active).

Knead in flours till well combined (about 10 minutes) and cover with warm wet towel.   Allow to rise in a draft free area for 30 min.

Divide dough into 4 equal portions.  Form individual portions into balls
and gently press thumb through center of ball and slowly stretch into bagel shape.  Place back on floured surface and allow to rise again.

Meanwhile, preheat oven to 400F,  line a baking sheet with parchment paper, and bring 1 1/2 quarts of water and 1/2 TBS sugar for regular bagels (use 2 Tbs of baking soda for pretzel bagels) to a rapid boil in a large sauce pan.

Using slotted spoon, drop 1 - 2 bagel at a time into rapidly boiling water.  Boil on each side for 45 seconds to 1 minute.

Remove and cool on rack for a minute, then lightly brush or quickly spritz  with olive oil and sprinkle with toppings if desired.  When ready, transfer to prepared baking sheet.

Bake at 400°F until golden brown (approximately 20 minutes). 

Gluten Free Variation:
I substituted 1 1/2 cups minus 3 Tbs of Better Batter Gluten Free All Purpose Flour and then added 3 Tbs of Orgran Gluten Free Gluten to the flour.  Everything else stayed the same.  However, the dough was a little dry, so I added water one tablespoon at a time till it was workable.  Proceed with instructions above.

To make bagel chips:
Slice bagels horizontally as thin as you possibly can (without losing a finger)Brush or spray with olive oil on one side.  Lay (oil side up) on an ungreased cookie sheet and bake at 350°F for 15 - 20 minutes or until golden brown and crisp.

1.5 cups cinnamon cereal of choice
1.5 cups multigrain cereal of choice
1.5 cup pie crust bits*
1/8 cup sucanat (or brown sugar)
2 Tbs pure maple syrup, optional
1/2 Tbs pumpkin pie spice
2 Tbs vegan buttery spread*
1.5 tsp pure vanilla extract
1/2 cup mini marshmallows

Notes:
*The more natural the cereal the better. 
*I made a quick batch of pie bits for this recipe.  Graham crackers may be substituted iinstead.
*For variation, substitute nuts (pecan, macademia) for marshmallows
* I used a 2 qt slow cooker for this recipe

Plug in slow cooker (crockpot).

Add coconut oil (or butter) to the bottom (just dump the tablespoons in). Turn it on "low".  Add pie spice, sugar, and vanilla.  Add dry ingredients.  Stir, cover, and cook approx. 2 hours
(I never really time it), stirring every 40 min or so.   When ready, dump out mix onto a parchment lined flat surface (If using marshmallows, right before you dump it out to cool, you will want to toss the mix w/ the marsh's)