Antique Broccoli
Adapted from this recipe by Linda Larsen

3 cups broccoli florettes
2 carrots, peeled and sliced
2 small white onions, chopped
1/4 cup earth balance vegan buttery spread
1/4 cup gluten free all purpose flour (I used Bob’s)
2 cups unsweetened original almond coconut milk blend
Fresh ground pepper, to taste
Garlic powder, to taste
1 – 1 ½ cups cheese shreds (I used a mix of Daiya Mozzarella & Daiya Cheddar)
1/4 cup nutritional yeast
1 slice Tapioca Bread, processed in food processor 

Wash and chop vegetables.  Place in 9 x 13 baking dish.  Set aside.

Preheat oven 350F.

In heavy saucepan over low heat, melt 1/4 cup vegan buttery spread. Stir in the gluten free flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (this mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste, then stir in the vegan cheese shreds and the nutritional yeast.  Remove from heat and stir until the cheese melts and the sauce blends. Pour over vegetables in baking dish. Sprinkle with bread crumbs.   

Bake casserole, uncovered, at 350 degrees for 30-40 minutes, or until bubbly and topping is crisp and golden brown.

Note:
For the Chicken Fried Steak, I followed this recipe, but used gluten and dairy free versionsof the ingredients. 

Gooooooood Morning!!

So glad it's finally friday :-)   I have alot going on the next few days and a long list of things I want to get done this morning so I'll be keepin it short and sweet.   I somehow overlooked these two little gems, but after stumbling upon the pictures, I couldnt not post them immediately.  Both recipes are simple to make, quick to cook, and taste oh so delicious!  Even better is the small batch size, making them perfect when cookin' for two: ooh la la!

Positive vibes to all for a fantastic day!

xo

BLT Fritters w/  Chipotle Nayo
Adapted from this recipe, by Suzanne B

Serves 2

1 large tomatoes, chopped and drained
1/2 tsp minced garlic
1/2 tsp red wine vinegar
1/2 tsp sugar
1/4 tsp dried oregano
1/4 tsp black pepper
2 Tbs facon (or cooked bacon, crumbled)
1/4 cup Better Batter Pancake & Baking Mix
1/8 cup gluten-free pankos style bread crumbs

1/2 tbsp olive oil, optional

2 Tbs Nayonnaise
1 Tbs Chipotle Sauce

In small bowl, whisk together nayonnaise and chipotle sauce.  Set aside.  

In large bowl, stir together tomatoes, garlic, vinegar, sugar, salt, pepper and facon (or bacon). Stir in Better Batter. Then stir in the bread crumbs.  Shape mixture into 8 patties.

If frying, heat oil in a non-stick skillet.  Place patties in the pan and cook on medium high heat, flip once when bottoms are golden brown, about 3-4 minutes. Make in batches, adding additional oil as needed. Put finished fritters on baking pan in 200F oven to stay warm.

If baking, pre-heat oven to 350F.  Place patties on a parchment lined (or greased) baking sheet and bake approxcimately 15 - 20 minutes, or until golden brown,  flipping half way through.

Serve warm.

Jalapeno Poppers
Serves 2

6 - 8 whole jalapenos

1/2 Tbs vegan cream cheese
1/2 Tbs cheese shreds
1 Tbs salsa of choice

Few Shakes of Mrs Dash Fiesta Lime
Fash of garlic powder
1/8 cup pankos style plain bread crumbs


1/2 Tbs nayonnaise
1 tsp+ water, as needed

Preheat oven to 400F.  Prepare a baking sheet w/ parchment paper (or spray with cooking spray).

Mix together the nayonnaise and enough water to mimic an egg white on a small plate.  Set aside.  In a separate bowl, mix together the bread crumbs and seasoning.   Set aside as well

Combine cream cheese, cheese shreds, and salsa in a small bowl.  Cut jalapenos in half lengthwise and crack open enough to remove the seeds, but don't pull entirely apart. Stuff each jalapeno with the cheese salsa mixture. Then roll each stuffed jalapeno in the nayonnaise mix and coat with now seasoned bread crumbs.   Arrange in a single layer on a baking sheet.

Bake at 400F in oven until golden brown, about 20 minutes.

Anyone see the newly stuffed jalapeno cheddar burgers from BK and simply must have one?

Yeah ..... Me neither .....

Don't get me wrong - I love a good burger and as I have previously shared in an earlier post, jalapeno's are a weakness of mine.  However, I cringe at the thought of walking into a BK.  Nothing good comes of BK, or any fast food.  Even the days where it tastes amazing you feel anything but amazing afterwards, making it not worth it in my opinion.  The fact that I am lactose intolerant (which means no dairy) doesnt help matters but in terms of not eating fast food (aka: crap) I am better off.  Fortunately better off doesnt necessarily translate into missing out.  That said, I offer you the solution to ending any feelings of conflict you may have surrounding fast food consumption (specifically BK's Jalapeno Burgers) via the following recipe!

-1 1/2 lbs Ground Beef
15 -25 presliced Jalapeno Rings
 2 Tbs Worchestire Sauce1 Tbs
1/2 TbsBlack Pepper
1/4 bread crumbs (i use gluten free, anotha issue)
2/3 cup Daiya Brand Cheddar Cheese Shreds
2 Egg Replacers or 1 Real Egg (whichever you prefer)
Buns (Gluten Free or otherwise), optional

First, dice up those jalapeno rings, set aside.

Put your meat into a large bowl and add worchestire, egg or replacer (as per instructions on egg replacer box), black pepper, Daiya Cheddar, bread crumbs, and your diced jalapeno.  Mix until well combined, then form into parrties (about 5-6). 

To cook: you can broil or grill, depending on what you have access to. I live in a city apt so I personally broil for approximately 8 minutes per side. Once cooked, slap your burger on a bun and top with your favorite condiments...... or not.... but either way enjoy!!  I leave out the bun and instead drizzle mine with bbq sauce.

*Notes*
U may also use ground turkey, in which you would follow the same recipe, except reduce worchestire to 1 Tbs as turkey tends to be more moist and grill/broil longer (approx 10 minutes per side). 

Until next time folks....

Enjoy!

- Darin

Money's tight till pay day but I got home from work super hungry.  I wanted something quick and easy but also healthy and satisfying.   A quick inventory of the my fridge and cabinets  yielded: a package of garden vegetable tempeh, a green pepper, red onion, garlic, southwestern taco seasoning, a can of tomatoes and green chiles, cilantro, and some corn.  I immediately set to work and this is what I came up with -

Tempeh Fiesta Bowl

1/3 block of garden vegetable tempeh
1/4 cup green pepper, chopped
1/4 cup corn
1 can Rotel Tomatoes & Green Chiles, half drained **
2 cloves garlic, finely chopped
2 Tbs red onion, chopped
1 Tbs cilantro

Cheese Sauce, optional

1/4 cup nutritional yeast
1/4 cup water
1/4 Tbs flour (I used Namaste Perfect Blend)
1/4 tsp garlic powder, optional
1/4 Tbs Mustard
  Twist Pink Himalayan Salt
  Cayenne Pepper, to taste

Notes:
In place of the Rotel Tomatoes & Green Chiles, an 8oz can of all natural tomato sauce and jalapenos can also be used.

Spray pan with cooking spray & heat on medium.  Chop tempeh and add it to the pan. Cook until it starts to brown, stirring and spraying as needed.  Add onion, garlic, and half of drained portion of tomatoes and green chiles.  Wash, deseed, and chop green pepper.  Add to pan.  Mix seasoning in 1/4 cup water (I didn't measure but based depends on my own taste preference).  Add season + remaining tomatoes & chiles.  Stir until well combined, cover, and cook until veggies are tender crisp.

Last minute I remembered I had the ingredients for a cheesy sauce. While sauce is optional, it is highly recommended!
To make the sauce:  In a non-stick pan, mix all dry ingredients. Add mustard and the water then turn on heat to medium low.  Stir until mostly combined, then slowly adding additional water one teaspoon at a time if needed to remove any lumps.  When it thickens and starts to bubble, remove from heat & enjoy!

Meanwhile, over in Sty-Town, Darin was also making a dinner bowl.  As you can see, great minds think alike!
Here is what he came up with:

Gluten Free, Dairy Free Chicken Burger Bowl

Trader joes Chill Lime Chicken Burgers
Sundried Tomatoes (fresh not soaked in oil)
Banana Peppers (hot or reg)
Brown Rice wrap/ tortillia (food for life makes them as well as tj's)
TJ's roasted corn or a corn of your chosing
Bone Sucking BBQ Sauce (i use the hot)
Daiya Pepper Jack or Cheddar

A bowl

First, prepare your corn.  I cook mine as per instructions , minus the butter and I add habinero sauce and Mrs Dash Fiesta lime seasoning. Feel free to make the to anyway you please it is your bowl. (Note: Should you decide to use habinero proceed with caution the stuff is not for the faint of heart).

As your corn prepares, take about 10-15 banana peppers and cut em up , set aside. Once your corn is done measure out a half cup and add it to your bowl. Next cook up your chicken burger. While that is going, get out your sundried T's and cut sum of the up 5-7 - whateva tickle your fancy!  Also warm your wrap.  

Once your burger is cooked, dice it up add it to your bowl. Then, take your warm brown rice wrap and rip it into pieces and add to the bowl as well.   Measure out 1/4 cup of Daiya pepper jack or cheddar, add that it, and mix it all up. Drizzle on sum bbq and BAM you've got one tastey quick and easy bowl.

* Note the possibilties here are endless , Ive used a turkey burger that was just as delich, jalapenos go nicely, fresh peppers, even used a fresh squeezed lime instead of the bbq and loved it, corn tortillas etc..........  Its your bowl feel free to make it your own. Everything i just listed and suggested will insure it being gluten and dairy free which if you are you know ain't easy so when you can mix it up , do so*

Slow Cooker users of the world, Rejoice, for a new member has joined our clan!   I purchased a Black Rival 5 Quart Programmable Slow Cooker for Farina and am happy to report that it has arrived.  I am eager to bring it over to him.  (If you have been keeping up with my blog thus far you know he doesnt have a working oven.  The horror!!)

In honor of Farina's new cooker, I decided to use my trusty 2 qt to make Cinnamon Bread Pudding.  Mmmmm.... Cinnamon....

6 slices Ezekiel Cinnamon Raisin Bread (left out for 1 day to dry) 
1 cup unsweetened almond milk
6 tbs egg whites
4 packets Truvia
2 tbs vegan butter
1 tsp vanilla bourbon extract
1/4 teaspoon ground nutmeg
3 handfuls of raisins

Place cubed bread in a medium mixing bowl.  In a small seperate bowl, add almond milk, egg whites, truvia, vegan butter, vanilla extract, and nutmeg.  Beat until smooth. Stir in raisins. Pour mixture from small bowl over bread and stir gently. Then add this mmixture to your slow cooker.  Cover and cook on low for 3 hours.   Enjoy!!

Today marks Day 1 of the Self Challenge (For me, that's a second reason to rejoice).  I stayed in NYC last night so I hit the gym post work today for some cardio (treadmill workout w/ 8 lb weighted vest.  Total Distance: 4 miles).  The weather was delightful today so I hoofed it to and from.   I had 15 minutes to go on the treadmill when I started to lose motivation.  Fortunately my Zune HD is chock full of beats:      

It's 10pm and Im finally home.  Got a few things I want to accomplish so gonna get crackin on that.  Happy St. Patrick's Day tothose that celebrate!

Jamaica is one of my favorite vacation destinations.  A group of friends had planned a trip there for this month.  I really really really wanted to attend but due to unforseen events which transpired prior to the holidays, I opted not to join.  fast forward to present day March and said group has left for Jamaica while I remain on Long Island.  In a word: Bummed!!   

However, its safe to say that these things happen.  There will be other trips to attend with friends as well as many more opportunities for me to visit Jamaica.  Instead of being bitter, I chose to be inspired... to cook a Jamaican themed feast!!!  I sent out an invite to the usual suspects: Darin, Farin, Jen, Cameron, and Laura, all of who were stoked at the idea.

It's a gorgeous saturday morning and I was out & about early today, getting errands done as well as picking up last minute items needed for our dinner party.  The plan was to meet at Darin's at 7pm, therefore I'd be going in early to start cooking.  I picked up Farina & PupZilla at about 1pm and offically started prepping for the upcoming feast by 2:30pm.  On the menu: Jamaican Beef Patties, Jamaican Jerk Tempeh, Callaloo w/ Hot Pepper Vinegar, Festival, Cocoa Bread, and a Pineapple & Plantain Baked.  I must say that picking dishes for the menu was no easy task as I had about 14 different recipe ideas in mind, some of which may pop up during the week.  Some how I managed to narrow it down to the above named six and every last one came out too delicious for words!

This was my first go at Jamaican Inspired fare and I enjoyed every last minute in the kitchen (start to finish took approx 5 hours).  I cant thank Darin enough for use of his kitchen (we did dishes 5 times!!) and for my friends in general.  As usual we had an awesome time together.  Love you guys! xoxoxox

Now on to the recipes!! 

1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled and cut into chunks
3 carrots, peeled and cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeño chiles, seeded and finely chopped (1/4 cup)
1 tsp. balsamic vinegar

Heat oil in large skillet over medium heat. Add onions and garlic, and cook 5 to 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots, and curry powder, and cook 4 minutes.

Add beans and their liquid, tomatoes, broth, jalapeño chiles, vinegar, and 1 cup water; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally.

CALLALOO WITH HOT PEPPER VINEGAR
Adapted from Vegetarian Times, Serves 8

3 Tbs. canola oil
1 large onion, cut into thin slices (2 cups)
2 cans Callaloo
5 cloves garlic, minced (1 1/2 Tbs.)

Hot Pepper Vinegar
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 cup cider vinegar
1 tbs Scotch Bonnet Pepper Sauce
1/2 tsp. sugar

Heat oil in stockpot over medium heat. Add onion and garlic and sauté 5 to 7 minutes.  Drain Callaloo and add to pot along with approx 1 cup of water.  Reduce to medium low and heat covered.  Meanwhile, make the Hot Pepper Vinegar via combining the bell peppers and scotch bonnet pepper sauce in 2-cup glass measuring cup. Stir together vinegar, sugar, and 1/2 cup water in small saucepan. Bring vinegar mixture to a boil, then pour over peppers. Allow to cool. 

To serve: Top each serving of Callaloo with Hot Pepper Vinegar

Cocoa Bread
Adapted from Jamaicans.com Cocoa Bread 2 recipe

2 pkg yeast
1 tsp truvia sugar
1/4 cup warm water
3/4 cup warm  unsweetened almond milk
1  ½ tsp salt
Egg Replacer for 1 egg
About 3 cups all purpose  flour
1/2 cup vegan butter melted

Dissolve yeast and sugar in water then stir in milk, salt and egg replacer.  Add 1/2 of the flour and stir, continue to add flour until you have a dough that can be turned out of the bowl. Knead the dough for 10 minutes. until smooth but firm.  Oil a clean bowl and turn the dough in it until coated.  Cover with a damp towel and let it rise for 1 hr. cut into 8 - 10 portions roll each piece into a 6 inch diameter circle. Brush with melted vegan butter then fold in 1/2.  Brush with more vegan butter and fold in 1/2 again.  Set breads on a oiled baking sheet and let them rise until they double in size.  Preheat oven to 425 F set a pan of hot water on the lowest oven rack.  Bake for about 12 - 15 minutes. or until golden brown.

2 yellow or brown plantains
1 can (8-oz. size) pineapple tidbits or chunks, drained
2 tablespoons vegan margarine
1/8 cup brown sugar
1/4 tsp fresh ground cinnamon
1/4 tsp ground allspice

Preheat oven to 350F. Spray large baking dish with vegetable oil spray.  Slice plantains lengthwise and remove from peels, placing them cut-side up in dish. Top with drained pineapple chunks.

In a small saucepan combine margarine, sugar and spices. Stir and heat over low until melted and bubbly, about one minute.

Pour mixture over plantains and pineapples. Cover with foil and bake for 35-40 minutes until plantains are tender when pierced with fork.

Jamaican Beef Patties
Recipe below is a combination of two recipes, one from vegetarian times and the other from eatjamaican.com

CRUST
3 cups flour
1 Tbs. curry powder
3/4 tsp. salt
1/2 tsp. baking powder
4 oz. vegan margarine, cut into pieces

Combine flour, curry powder, salt, and baking powder in food processor. Add margarine, and pulse until mixture resembles coarse meal. Add 3/4 cup cold water; process until dough forms. Wrap in plastic wrap, and refrigerate 1 hour.


MEAT FILLING
2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Scotch Bonnet pepper sauce
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder
1/2 teaspoon Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.

Roll out dough and cut out circles. Place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork.

Patty may be fried in oil on the stove top or baked until golden brown. 

It takes both rain and sunshine to make a rainbow.
A misty morning does not signify a cloudy day. – Ancient Proverb