The cookies you see to the left are the end result of a spontaneous Kitchen Adventure which transpired on 12/23/12 at 3am.
Instead of measuring and taking notes, I haphazardly through ingredients into a bowl and hoped for the best.
Yeah, I know. *smacks self* I should know better at this point and I apologize for my lack of judgement. Truth be told, I anticipated them totally sucking due to difficulty keeping the dough together as I scooped it out onto the pan. Instead, they were phenomenal.
And by phenomenal I mean crispy, not too sweet, & not your usual seasonal cookie.
I plan to make another batch following the measurements below and will report back upon sampling. However, it should be noted that cookie recipes are often forgiving so don't even think about not trying this recipe! Until then, I'm off like a prom dress ;-)
Oatmeal S'mores Cookies
Vegan, Gluten Free
Makes 12 - 18 cookies, depending on size
3 oz brown sugar, packed
4 Tbs sugar in the raw
1/3 ish cup semi sweet chocolate chips
2 handfuls (vegan) mini marshmallows ** see notes
1 - 1 1/4 ish cup old fashioned rolled oats
1/2 - 2/3 cup all purpose flour ** see notes
1/2 ish tsp guar gum, maybe a little more. ** see notes
Several shakes of apple pie spice
Shake of salt
1/2 ish tsp baking soda
1 tsp bourbon vanilla extract
1 eggs worth egg replacer ** see notes
1/2 - 3/4 cup (soy free) earth balance vegan buttery spread, half melted
Preheat oven 350F and prep your baking sheets.
Combine dry ingredients in large mixing bowl
Add the wet to the bowl and stir until well combined.
Shape heaping teaspoons of dough into balls and place on prepared baking sheet.
Press the top down to slightly flatten.
Bake at 350F for approx 11 - 13 minutes.
Remove pan froom the oven and let cookies cool down (and firm up) approx 5 min.
If your dough is too wet, slowly add additional flour.
If your dough is too dry, add splashes of water.
If you are having trouble handling/ shaping the dough, put it in the fridge to firm up a bit or get it to the pan and shape it
I used King Arthur Gluten Free All Purpose
Not gluten free? Omit guar gum and use regular all purpose flour
Not vegan? Use standard mini marshmallows and an egg
| |It does a body good:
- proper vision
- immune function
- skin and hair
- digestive and urinary tract
- supports cell growth
- Loss of appetite
- dry, rough skin
- dry eyes
- lowered resistance to infection
Vitamin A deficiency is rare in the US.
- blurred vision
- joint and bone pain
- liver damage
- dry cracked skin
- irregular periods
- hair loss
- liver damage
What to eat:
| |It does a body good:
- supports bones & teeth
- proper blood clotting
- vascular contraction & vasodilation
- muscle function
- nerve transmission
- intracellular signal
- hormonal secretion
Hypocalcemia (low blood calcium levels) results from medical problems or treatments, including renal failure, surgical removal of the stomach, and use of diuretics. Symptoms of hypocalcemia include numbness and tingling in the fingers, muscle cramps, convulsions, lethargy, poor appetite, abnormal heart rhythms. If left untreated, calcium deficiency leads to death.
- rickets in children
- soft bones
Toxicity of calcium is rare.
- kidney stones
- calcuim deposits in tissues
- hinders absorption of iron & other minerals
What to eat:
Emeril OW5005001 Bread Maker, Baguette Machine
Betcha though I forgot about this one. Given my track record on postings and follow ups, I cant really hold it against you.
Then again, if you honest thought I'd be forgetting him any time soon, I strongly suggest you get your head examined cause that right there is what (hot, filthy, sexy) dreams are made of.
But for now, it's time to talk bread -
Three Seed Millet Bread
Adapted from The Gluten Free Gourmet Bakes Bread (Basic Millet Bread Recipe)
1 cup millet flour *
1 cup tapioca flour
1 cup cornstarch
2 1/2 tsp guar gum
3/4 tsp salt
1 tsp agar powder
1 1/2 tsp egg replacer
1/3 cup almond meal
2 1/4 tsp dry yeast (1 packet)
2 flax eggs (or 1 egg + 3 whites)
3/4 tsp dough enhancer or vinegar
3 Tbs coconut oil
3 Tbs Brown Rice Syrup (or other liquid sweetener)
1 1/4 cups water + additional Tbs as needed
1 1/2 Tbs sunflower seeds
1 1/2 Tbs pepitas
1 1/2 Tbs hemp seeds
Save money via buying millet grain instead of millet flour. Grind grain as needed in a coffee grinder or grain mill until flour consistency is reached.
Bread Machine Method: Load ingredients into machine as per manufacturer instructions. Select white bread with medium crust. Press start.
By Hand Method: Grease and flour a bread pan. Set aside. Place all the dry ingredients into a large mixing bowl. Stir to combine. Make a little well in the center.
Proof yeast in large measuring cup. Add remaining wet ingredients. Stir to combine.
Pour wet ingredients into the dry ingredients and mix until all ingredients are incorportaed and dough comes together. Transfer dough to the prepared pan, smoothing it as needed with the back of a wet spoon. Place in warm location and let rest up to an hour. Dough should rise to the top of the pan.
Preheat oven to 400F. Place pan in hot oven and bake 10 minutes. Cover top of pan with foil and continue baking 40 to 50 minutes, or until the loaf has cooked all the way through. Remove from oven and allow to cool before transfering and/or devouring.
Quinoa Millet Bread Recipe
Adapted from Gluten Free Mommy's Millet Oatmeal Bread1 cup brown rice
(or sorghum) flour
1/2 cup quinoa
(or gluten free oat) flour
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup potato
(or arrowroot, or corn) starch
1/3 cup sweet rice flour
1/4 cup flax seed meal
(if using flax eggs – substitute ¼ cup of other flour of choice)1 Tbs guar gum3 egg equivalents
(egg replacer or flax egg)1 tsp apple cider vinegar2 Tbs liquid sweetener of choice 1 1/2 teaspoons salt2 Tbs of oil1 cup warm/hot water
For Proofing: 1 packet active dry yeast + 2 tsp sugar + 1/4 cup warm/hot water
Make sure all your dry ingredients (and eggs!) are at room temperature.
Grease the bottom of a 10 inch loaf pan or two 8 inch pans. If using flax egg or egg replacer, mix this now and set aside. Heat the oven to 200 degrees and then turn off.
In a large bowl, proof yeast. In a separate bowl, combine all the dry ingredients. Once yeast has proofed (approximately 10 minutes - It should be foamy and active! If not, start over with another packet of yeast), add remaining wet ingredients: water, sweetener, vinegar, egg or its equivelant). Stir. Now slowly add the dry ingredients, stirring to combine. Continue stirring for 10 minutes. The dough should be like very stiff cake batter.
Transfer dough from bowl to prepared pan(s) and place in warm oven to rise for about 1 – 1 1/2 hours. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.
Note: Slice and freeze for later use if you don't think you will finish this loaf quickly.
High Protein Baguettes
Adapted from Gluten Free Cooking School
Makes 6 baguettes3 cups High Protein Gluten Free Flour Blend
(see below) 1/3 cup palm sugar 1 tablespoon instant yeast 2 teaspoons guar gum 2 teaspoons salt 1/3 cup light extra virgin olive oil 1 3/4 cups club soda or sparkling mineral water6 Flax Yolks =3 Tbs of ground flaxseed + 9 Tbs of warm water + scant 1/4 tsp baking powder
Original directions can be viewed here
Dough can be used for high protein crackers - just line a baking sheet with parchment paper , plop batter on top, and spread as thin as possible with the back of a wet spoon. Scour before baking.
Make flax egg (don't forget to add the baking powder) and let stand 10 minutes. Combine all the dry ingredients in a bowl and stir to combine. Add flax egg and oil to the bowl, then slowly add club soda. Stir until all ingredients are fully incorporated. Set bowl in a warm space and allow dough to rise until double in size (about an hour).
Preheat oven to 350F.
Meanwhile, spoon dough into baguette pans and set aside to rise for approx 30 minutes (while oven preheats). You want the oven to be nice and hot before you start baking!!
Bake until golden brown (about 40 minutes). For extra crusty baguettes, remove from pan and bake directly on the oven rack for the last few minutes. High Protein Flour Blend
Adapted from this
Gluten Free Cooking School Flour Blend Recipe1 1/4 cups white rice flour
1 1/4 cups tapioca flour
1 cups quinoa flour
(or millet or a combination of the two)3/4 cup sorghum flour
1/2 cup superfine brown rice flour
1/2 cup gluten-free egg white protein powder
Add all the flours to a mixing bowl and stir until well incorporated. Transfer to an airtight container and store until ready to use.
Stuffed French Toast made with High Protein Bread
Once you go Antique, you never go back …
This was good.
Make it now.
Seriously. I’m not kidding.
Adapted from this
recipe by Linda Larsen3 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.
For the Chicken Fried Steak, I followed this recipe, but used gluten and dairy free versionsof the ingredients.
Yippieeeeeee, I'm back!!!!
The hustle and bustle of every day life once
again kept me away for far too long but things have seemingly simmered down (for now) and I'm super excited to be posting today as not only am I back but so it the Secret Recipe Club
(woot woot!) and today is reveal day!!
My assigned blog for February was The Ginger Snap Girl
, which I must say is chock full of amazing-ness! It took every ounce of strength not to lick the screen while I browsed her recipes - Chocolate Chip Pretzel Bars
, Banana Cake with Nutella Frosting
, Spring Time Pasta
, Balsamic Marinated Flank Steak
..... Oh, oh - and the pictures - the pictures are epic!!!!
As I browsed Gloria's blog, I was especially loving the diversity of the recipes as I have been finding myself in a bit of a food rut. I've been eating mostly raw fruit salads, simple crock pot soups,and basic roasted or broth sauteed veggies which is fine by me but said delicious simplicity doesn't exactly translate into hot and exciting blog material. I needed something new, something different... and the second I saw it I knew I had found "the one", the most perfect recipe that had everything I was looking for: Grilled Mahi Mahi with Mango Avocado Salsa
Mahi Mahi is probably the only fish I would say that I love and although I only eat it once or twice a year max (yes, I know, I'm a bad "vegan"....), I thoroughly enjoy it on those few occasions. Along with this, I have never made Mahi Mahi so the prospect of making something totally new was an added bonus! I quickly called Darin, who just recently discovered this yummy fish (I know, I know!), and set a date to convene for dinner. For the fish, I followed the recipe as is but due to the frigid temps of New York Winter, I did my grilling on Cuisinart 5 in 1 Griddler . For the salsa, however, I ran into some difficulty as my mangos and avocado weren't as ripe as they should have been (not only did I buy both way in advance but I tried
every ripening technique in the book but to no avail), thus making it easier for me to chop instead of dice. and I skipped the zest. Grilled Mahi Mahi
from The Ginger Snap Girl Mahi Mahi filets Olive oil Sea Salt Fresh Ground Pepper
Drizzle fish generously with olive on both sides. Season with sea salt and freshly ground pepper to taste. Grill on medium high heat with lid closed until fillet looks opaque on the sides (about 5 minutes depending on thickness). Note: If using an actual grill,
flip fillet and cook for additional 3 minutes with lid closed until fish just feels firm. If you don't have a grill you could use a grill pan or simply pan sear the fish. Mango and Avocado Salad adapted from The Ginger Snap Girl 2 large mangoes, peeled, pitted and chopped 1 medium avocado, peeled, pitted and chopped 1/2 jalapeno pepper, seeded and finely minced 1/3 cup red onion, chopped 2 Tbs fresh lime juice 1/4 cup fresh orange juice 1/4 cup finely chopped fresh cilantro 1/2 Tbs olive oil Salt and pepper to taste Combine all ingredients except avocado in a medium bowl and stir. Gently toss in avocado so the juices fully coat the avocado pieces (to prevent browning).
In a word: DELICIOUS! I will definiately be making this again (and may very well start eating Mahi Mahi more than twice a year as cooking fish was a lot easier than I anticipated in that I was able to tell when it was done. We paired the dish with a salad (pictured above) which consisted of both raw and lightly steamed vegetables. I later made Darin Banana Fosters (for one.... pictured below....) and I will post the recipe for that later in the week.
Positive vibes to all for a fantastic week ahead
Big thanks to Gloria & her amazing recipes, which have helped me out of my food rut, as well as all the members of the Secret Recipe Club :-) I truly appreciate each and every one of you!
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!
BLT Fritters w/ Chipotle Nayo
Adapted from this
recipe, by Suzanne B
Serves 21 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.
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.
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....
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
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
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!!
From: Vegetarian Times, Serves 8
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
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.
Pineapple Planatian Bake
Adapted from CDKitchen, Serves 4
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
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.
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