Happy Saturday, Kids!

We are on week into the new year, which for me kicks off my official post-holiday mind and body reset.  It's safe to say that I was a good time this holiday season in terms of cooking AND eating all sorts of delicious, most of which was out of my usual eating repetiore.  I kicked off 2012 feeling like an overstuffed thanksgiving turkey.  The damage from this year's overindulgences:  3 lbs gained.  (Yeah, I know - 3 pounds isn't all the relevant and some would argue I needed it, but tis by no means the point so please bear with me!).  However, unlike many others I make it point not to vow diet and fitness resolutions, particularly come January 1 as I always take vacation the first week of January.  Vacation for me signifies a break from the usual day to day routine and I make it a point to kick back and relax carefree and flying by the seat of my pants.  The week has gone quick.... TOO QUICK... and yet I find myself extra eager to re-focus my mind, reset my body, and ultimately go back to my usual food and fitness routine for two reason: 

1.  I'm a dietary creature of habit who prefers not to go through her days feeling like an overstuffed bird.

2. FITBIT ULTRA WIRLESS TRACKER

For those not familiar with fitbit or fitbit ultra, simply click the picture above and it will take you directly to the site, but the jist of this nifty device is that it tracks steps and calories burned, monitors sleep, and helps you stay motivated!  In my opinion this is a health and wellness MUST and I am really not just saying that (because I'll make a small commission if you buy one after clicking either the picture above or the one in the side bar to the right).  I LOVE LOVE LOVE my fitbit (maybe a little too much) and I even gifted Darin with one this holiday season (and even he is lovin' it!!)

So today was DAY 1 and I kicked off my morning with a fruit smoothie, using a new protein powder.  I made a batch of cabbage vegetable soup in my 2 quart crockpot, which I enjoyed for dinner along with some quinoa and a mock fried plantain.  Snack included my beloved protein popcorn.    According to my fitbit ultra, I took 4322 steps, climbd 14 flights of stairs, traveled 1.8 miles, burned 1684 calories, and my activite score was 665.  Woot woot!  Not bad for a Saturday :-)

Moving on -     

I found the recipe (by the Tasty Cheapskate) for the amazingness pictured above through the Secret Recipe Club's Cookie Party and all I can say is that it did not dissapoint.  The macaroon's were easier to make than I anticiapted and thus far have received rave reviews from all we have tried them.  There is no doubt that I will definately be making them again in the very near future :-)

And on that note, time to dash off.  Enjoy the rest of your weekend!!

This holiday classic, baked fresh with love, cheer, and the very best of intentions for a certain narcissist and seemingly undeserving individual got me thinking.... and in the kitchen..... thus, the Everything but the Flour Cookie was born! 

For those who might be wondering, I specifically left pout the flour as it is exactly that which ruins most gluten free cookies for me.  Not to say that there aren't tastey gluten free cookies out there, because there are, BUT eight out of ten times I find myself thinking the flour is what alters the taste of the cookie from it's traditional counterpart.

Everything but the Flour Cookies
My gluten, dairy, and nut free version of the traditional monster cookie!
Makes 12 large cookies

1 flax egg (1 Tbs flax + 3 Tbs water - Let rest 10 minutes).
3 Tbs sucanat 
3 Tbs sugar in the raw
1/2 tsp pure vanilla extract
1 Tbs brown rice syrup
1/2 tsp baking soda
2 Tbs coconut oil
1/4 cup + 2 Tbs sunflower seed butter
1 cup + 2 Tbs Gluten Free Rolled Oats
1/4 cup semi-sweet chocolate or vegan white chocolate chips  
2 Tbs dried cranberries, optional but highly recommended

Pre-heat oven 350F & prep a baking sheet (I lined mine with parchment paper). 

In a small bowl mix flax egg, sucanat, and sugar in the raw. Stir in vanilla, brown rice syrup, and baking soda.  Mix in coocnut oil and the sunflower seed butter until mixture thus far is well combine.  Add in the rolled oats, then the chocolate chips and dried cranberries.

Drop large spoonfuls of dough onto prepared sheet and bake until golden, approximately 12 minutes.  Let cool before attempting to eat or move cookies from sheet as they will be very soft (don't worry - they firm up beautifully just like a standard cookie!)

Precious Little "Monsters" at Last Hope Animal Rescue: 

For more fantastic cookie recipes, come join the SRC COOKIE PARTY!!!!!

Say hello to my little friend ...

I picked up my newest love - in the form of a pan - at Target, while shopping for the upcoming holiday.  It was on sale for $13.99, thus making it an offer I couldn't refuse.  Excited to use it, but by no means a lover of pancakes (shhh! I already said it was an offer I couldn't refuse... Dont judge me!), I hit the kitchen with a few idea's in mind, all of which veered outside of the traditional pancake realm, but ultimately decided on making the beauties pictured below.

Gluten Free Pancake Poppers
For the actual pancakes I used Arrowhea Mills Gluten Free Pancake & Baking Mix.  Feel free to use your favorite mix or flour blend instead!

Arrowhead Mills Organic Gluten Free Pancake & Baking Mix
Coconut Milk, no sugar added original
Flax Egg (1 Tbs ground flax + 3 Tbs water - Mix & Let rest 10 minutes)
Pure Vanilla Extract
Fresh Ground Cinnamon
Applesauce (used this to replace the oil call for)

Powdered Sugar, for garnish, optional

Follow the directions as stated on the package.

Lookin' good if I do say so myself :-)  

The pan was a dream to use and I found myself thinking how delicious pancakes tasted in popper form.  That said, I made a few more, and kicked things up a notch via stuffing them with a vegan cannoli filling I had been testing.   One bite and "delicious"  turned to decedant!  Unfortunately I didnt get to snap a picture of the filliing as they were quickly gobbled up.  My (gluten free and vegan!) pancake poppers were a hit.

Vegan Cannoli Filling
Adapted from Vegan Thyme

1 Tbs Soy Free Earth Balance Butter
1 Tbs Earth Balance Shortening
1/4 cup + 2 Tbs vegan powdered sugar (maybe a little more, maybe less)
1/2 Tbs Follow Your Heart vegan sour cream
1/2 tsp pure vanilla extract
1 Tbs Coconut Milk Powder
2 Tbs mini vegan chocolate chips

Add the butter, powdered sugar, sour cream, and extract to a large bowl and mix well either by hand or with an electric mixer.  Add the coconut milk powder and blend again until smooth, adding a little more if desired.  Now add the chips and mix again just to combine.  Use as desired.

Note: This is a scaled down version of the original recipe with very minor tweeks.  The amount it made was perfect for what I wanted to do with it but if you need a substantial amout refer to the original recipe.

Back at the stove I made a few more, although I was out of cannoil filling.  No worries though as a quick browse of the fridge yielded just enough winter fruit compote to wow my crowd of testers

And because I referenced it at the beginning, I couldnt not share the above clip!  But anywho, it's time for me to dash off as I have a few last minute errands to get done and then I am volunteering at the shelter as usual today.  Positive vibes to all for a fantastic holiday!

Ingredients:  Earth Balance Soy Free Buttery Spread, Sugar in the Raw, Trader Joes Blanched Almond Slivers, Trader Joes Pecan Pieces, Trader Joes Pound Plus 72% Dark Chocolate. 

**  For an in depth (and more professional) look at each of following  ingredients and why they are best avoided click HERE **

ARTIFICAL SWEETNER: link to over 90 side effects. The chemical breakdown these substances can be toxic and when combined with other food additives (artificial colors) they have a more potent effect on the nerve cells.

REFINED SUGAR: high sugar consumption and the corresponding evevated insulin levels can cause weight gain, bloating, fatigue, arthritis, migraines, obesity, lowered immune function, cardiovascular disease as well as can disrupt nutrient absorption and possibly lead to depression, PMS symptoms, and stress

MONOSODIUM GLUTAMATE (MSG): binds to certain receptors and cause sensitive neurons to die.  Other side effects include: headaches, itchy skin, dizziness and respiratory, digestive, circulatory, and coronary concerns

ARTIFICIAL COLOR:  synthetic chemicals that do not occur in nature; most are derived from coal tar (yum!) and can contain up to 10 parts per million of lead and arsenic.  Artifical colors can cause allergic reactions, hyperactivity & ADD in children and may contribute to visual & learning disorders or cause nerve damage.

BHA and BHT: additive which seem to affect sleep and appetite & have been associated with liver and kidney damage, hair loss, behavioral problems, cancer, fetal abnormalities and growth retardation.  Note:  BHT is in ALOT of mainstream popular brand Gluten Free foods (example: General Mills Cereals)

SODIUM NITRATE and NITRITE: preservatives added to processed meat. These compounds transform into cancer causing agents known as nirosamines in the stomache.  Side effects include: headaches, nausea, vomiting, and dizziness.

CAFFEINE: causes calcuim to be excreted from the bones, which can lead to osterporosis and increased infertility.

OLESTRA (Olean): Inhibits the absorption of some vitamins and other nutrients.  Other causes: diarrhea and anal leakage

BROMINATED VEGETABLE OIL (BVO): used to keep flavor oils in soft drinks in suspension.  When consumed its stored in fat and can accumulate over time.  BVO is banned in 100 countries and can lead to reproductive interference and birth defects.

PARTIALLY HYDROGENATED FUCKERY (aka: partially hydrogenated vegetable oil): made by reacting vegetable oil with hydrogen.  The level of polyunsaturated oils (good fat) is reduced and trans fat is created.  Linked to heart disease, breast and colon cancer, atherosclerosis and elevated cholesterol.

PESTICIDES: Every year more than two billion pounds of pesticides are added to our food supply (this equals about 10 lbs per person per year). Many pesticides used throughout the world are carcinogenic and accumulation undermind our ability to resist infectious organisms, may impair fertility and contributes to miscarriages and defects.

FRANKEN- FOOD:  (aka: GMOs or genetically modified organisms):  plants or animals that have had their DNA modified.  In the US the majority of corn, soybean, cotton, and canola crops are genetically modified and one or more can be found in nearly every processed food. GMOs have not been proven safe and companies using GMOs are not required to note such on their packaging (other countries do).  Studies show GMOs may decrease immunity to disease in plants as well as humans, may cause resistance to antibiotics, and may have a negative impact on genetic function.

 1928, Heath originally contained sugar, butter, and almonds, and was a small squarish bar weighing 1 ounce.

In 1996, Hershey elongated the bar to align with its competition.  Heath weighs in at 1.4 ounces and it's current ingredients (as per this site) are: milk chocolate, sugar, palm oil, dairy butter (milk), almonds, salt, artificial flavor, and soy lecithin.
However, this one lists the current ingredients as:  milk chocolate, sugar, dairy butter (sic), partially hydrogenated soybean oil, almonds, salt, artificial flavor, and soy lecithin, nonfat milk, lactose,vanillin, palm oil, cooca butter + notes to "keep an eye on the original sales packaging, as Hersheys is changing many of its recipes to include PGPR and MSG."

Conflicting information resulted in a search on the Hershey's website. However, " Ingredients information for this flavor is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information". 

Alrighty then!  Looks like I will have to check the label and see what is listed on the wrapper the next time I am at the market. I'll snap a picture and (hopefully remember to) report back.  In the meantime, I'm off to enjoy a much needed lazy Saturday morning!

Hey kids! 

I'm short and time and want to squeeze several recipes into this post so I'm gonna skip the banter and hop right to it!  Ya see, I get to celebrate and feast more than once due to an annual work dinner, gatherings with friends, and then the traditional meal time with family on Thanksgiving Day!  While some might consider this to be a bit gluttonous I consider myself lucky because I can never decide on what to make and this allows me to make small portions of several different out of the ordinary dishes that I normally would make. 

YUM!

I hope your week is off to a fabulous start.  I'm fixin' to be back later in the week with a Thanksgiving Part 2 post, detailing the recipes I chose for meal time with family.  Until then, I present to you - Thanksgiving Part 1:

Adapted from Gluten Free Goddess

For the salad:
3 cups baby spinach, packed
1 green apple, cored & chopped
1 bosc pear, cored & chopped
1 chunk red onion, chopped
Fresh ground salt, to taste
Fresh ground pepper, to taste

For the dressing:
2 Tbs balsamic vinegar
1 Tbs pure maple syrup
2 tsp extra virgin olive oil


Place salad ingredients in a large bowl.  Toss to mix. 

Combine dressing ingredients in a small cup or shot glass.  Pour over salad ingredients and stir (or cover and shake) until well mixed. 

Adapted from Eat to Evolve!

2 cups carrot & green apple juice pulp
1/2 cup ground flax
1/2 cup ground sunflower seeds
1 1/2 cup pure water
1 cup unsweetened coconut flakes
2 tsp fresh ground sea salt
2 tsp fresh ground pepper

Food process sunflower and flax seeds together to make a gritty meal. Soak seed meal in water one hour.  Stir remaining ingredients into the soaked seed meal until a dough is formed.  Divide dough into two equal portions and spread out as evenly as possible onto 2 teflex sheets.  Score into desired size and number of squares.  Dehydrate at 110 degrees for 6 hours.  Then flip crackers onto mesh, peel off teflex and continue to dehydrate 6 more hours or until desired texture is reached.  Store in airtight container in the fridge.

For the meatless loaf:
I halved this recipe and altered it based on what I had on hand in the house.  It came out yummy. 

For the Socca:
1 cup chickpea flour
1 cup water
1/2 Tbs extra virgin olive oil
1/2 tsp garlic salt
1/2 tsp Mrs Dash Onion & Herb

Combine all ingredients in a large bowl and allow to rest at least two hours.

Preheat oven 500F.  Oil a cast iron skillet and pre-heat in oven.  When oven and skillet are blazing hot, remove the skillet and pour just enough batter to cover the bottom of the pan, shake to evenly coat.  Place skillet back in oven and turn oven on broil.  Cook until the top begins to blister and toast but not burn.  Remove from oven and slide pancake onto a plate to cool.   Repeat with remaining batter. S
 
Set socca out to stale one day prior to making the stuffing.

To make stuffing:
1 large carrot, cut into coins
2 stalks celery, sliced
1 chunk red onion, sliced
Thyme, to taste
Sage, to taste
Rosemary, to taste
Fresh ground pepper, to taste 

1/2 Tbs oilive oil, optional
1/2 cup + Low Sodium Vegetable Broth

Tear socca into pieces.  Prep veggies as directed.  Toss socca and veggies unil combine.  Sprinkle with seasonings and drizzle with olive oil, if using.  Stir and pour into a casserole dish.  Pour vegetable broth over socca veggie mix until well moistened.  Cover and bake at 350F approximately 40 - 60 minutes, adding vegetable broth as needed to prevent dry out.

Broccoli Rabe Saute

1 bunch Broccoli Rabe, washed, stems removed and torn into pieces
2 Tbs Diced Tomatoes
1/2 can white beans
1 chunk red onion, chopped
1/2 tsp garlic, minced
Italian Seasonning, to taste

Generously spray a skillet with cooking spray.  Add onion and garlic and cook 3 minutes.  Add broccoli rabe and seasoning, and cook several minutes, stirring continuously, until rabe begins to wilt.  Add beans tomato and cook an additional 3 minutes until beans and tomato are heated through out. 

2 cups carrot juice pulp
5 large dates, pits removed and soaked 15 minutes
1/2 cup raw pecans
Ginger, to taste
Cinnamon, to taste
Nutmeg, to taste

Unsweetened shredded coconut, optional, for rolling

In a food processor, process the pecans until finely ground.  Add dates and process to make a paste.  Add carrot pulp and spices and process until a dough forms. 

Shape dough into balls and roll balls in shredded coconut. Store in airtight container in fridge for up to a week max.   

Slow Cooker Veggie Lentil Soup
My first ever lentil soup.  I thought it was delicious but heavy on the thyme.  Mom said it was perfect.  
 
1 cup lentils, rinsed
1/2 cup chickpeas, rinsed and drained
1 cup diced tomatoes
1 medium zucchini, peeled, sliced and halved
1 medium carrot, peeled, sliced and halved
1 large stalk celery, sliced
1/4 medium red onion, diced
1/2 tsp garlic, minced
1/2 tsp dried thyme
Fresh Ground Pepper, to taste

1 (32oz) container Trader Joes Hearty Vegetable Broth

2 qt slow cooker

Place first 10 ingredients into your slow cooker.  Pour broth on top of ingredients until almost full (you should still be able to stir without making a mess).  Cover and cook on high 4 - 6 hours, or until vegetables and lentils are tender. 

Enjoy!

Red Onion & Pear Gratin
Adapted from Eating Well

1 small red onion, cut into wedges
2 ripe Bosc pears, cored and sliced
1 1/2 tablespoons extra-virgin olive oil, divided
1/2 tablespoon chopped fresh thyme
1/8 teaspoon salt
Freshly ground pepper, to taste
1/3 cup coarse dry breadcrumbs
2 heaping Tbs Nutritional Yeast

Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into wedges, place in a strainer and lower into the water. Let stand for 20 minutes.

Preheat oven to 400°F.

Halve and core each pear; cut each half into equal slices. Drain the onion wedges well and place in bowl.  Add pears to the bowl along with 1/2 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Pour into an 8 x 8 baking dish, cover with foil, and roast for 30 minutes, stirring twice.

Meanwhile, combine breadcrumbs and nutritional yeast in a small bowl. Drizzle with the remaining olive oil; stir to combine. Remove the baking dish from the oven, sprinkle the crumb mixture evenly over the pear onion mix, and return the dish to the oven and roast until the breadcrumbs are well browned (approx 20 more minutes).  Remove the dish from the oven and allow to cool for 10 minutes before serving.

Spinach & Grape Salad w/ Spicy Sweet Mustard Dressing
Adapted from Addicted to Veggies 

For the salad:
3 cups Baby Spinach, not packed
1 cup mix of red & green grapes, sliced in half
1/4 chunk small red onion, chopped small
1/2 cucumber, sliced and quartered

For the dressing:
2 tsp mustard of choice
2 tsp fat free nayonnaise
1 tsp raw local honey
Fresh ground pepper, to taste
Water, optional, till desired consistency is reached

Place salad ingredients in a bowl and toss to mix.  Mix dressing ingredients in a small glass and pour over salad ingredients.  Mix until well combine.  Enjoy! 

Zucchini, Onion, & One Pepper Stew
This recipe is the result of needing to use up a few vegetables that I found in the back of the fridge.   That said, the following measurements are all estimates as I just threw a bunch stuff into the crock and ultimately hoped for the best.  It came out amazing, thus me posting it.

1 Tbs olive oil
1 bell pepper, chopped small
1/2 large onion, chopped small
2 medium zucchini, sliced
1 (14.5oz) can diced tomatoes, undrained
1 tsp garlic, minced
1 tsp fresh ground McCormick Italian Herb Blend
Fresh Ground Pepper, to taste
Fresh Ground Salt, to taste

1 Heaping Tbs Tomato Paste + enough water to make a saucy pourable consistency

2 qt slow cooker

Place first 9 ingredients into your slow cooker.  Mix tomatoe paste with water and pour into the slow cooker.  Stir to combine, adding more paste + water if needed.  Cover and cook on low 4 hours (or on high 2 hours) until vegetables are tender. 

Enjoy!

Good Morning!! 

I've been meaning to publish this post for days now but computer issues prevent such from transpiring.  I'm hoping the problem is fully resolved as I've been cooking up a storm, but only time will tell. 

Anywho, a few posts back,  I shared my the great news of having been accepted into the Secret Recipe Club.  Well, the day of the reveal, I sat perched at my computer and anxiously waited to see who was assigned my blog.  After what seemed like an eternity, I finally discovered that my blog was assigned to Taylor @ Greens and Chocolate.   After a quick scan of her recipe list, I began clicking (and favoriting) for the yummy details.  Everything looked AMAZING but one recipe in particular grabbed my attention (and crossed my mind more times than Ill ever admit):

I vowed (to the herd) to make them immediately but with so many recipes and so little time,  the days drifted by, bar-less and lackluster.  Filled with despair, I was tempted to seize any opportunity which allowed for making them.  Then reality set in and I reluctantly accepted the fact that running major appliances in the kitchen at 3am on a weekday would be inconsiderate to my house mates (even if they epically fail to reciprocate any and all common courtsey).  Besides, everyone knows you can rush deliciousness!   Leaving my rendevenous with the bars in the hand's of fate,  Caramel Apple Cheesecake Victory was mine a mere 12 days later. 

Caramel Apple Cheesecake
Adapted from Greens and Chocolate

For the crust:
1/2 cups Namaste Biscuits, Pie Crust, & More
1/8 cup fair trade organic brown sugar
1/6 - 1 /4 cup coconut oil (room temp)

In medium bowl, combine the flour (I used Namaste Biscuits Pie Crust & More for this recipe) and brown sugar. Cut in the coconut oil with your   fingers until mixture is crumbly and evenly distributed.  Press into prepared pans and bake in preheated oven for 5 - 7 minutes, or until lightly browned.


for the cheesecake filling:
1 package Trader Joe's Vegan Cream cheese,
1/2 cup (or slightly less)  turbinado sugar
1 eggs worth egg replacer
1/2 tsp pure vanilla extract

In a blender/food processor (I used the magic bullet) or by hand using an electric mixer, beat cream cheese with sugar, egg replacer and vanilla.  Pour over warm crust.


for the apples:
1 granny smith apples, peeled, cored, and finely chopped
Few shakes of apple pie spice
1 Tbs turbinado sugar

Stir together diced apples, cinnamon, nutmeg, and sugar.  Spoon evenly over cheesecake mixture.


for the streusel topping:
1/4 cup fair trade organic brown sugar
1/4 cup Namaste Biscuits, Pie Crust, & More
1/8 cup Trader Joes Gluten Free Oats
2 Tbs coconut oil (room temperature)

In a small bowl, combine all ingredients with your hands.  Sprinkle evenly over apple mixture.


Bake 30 - 40 minutes in pre-heated oven, then drizzle with caramel sauce and let cool. 

This sauce is SO FREAKIN GOOD!!  The recipe below makes more than what is
needed for the recipe above, which allows for gluttonous caramel dipping as you see fit with the leftovers.


Homemade Caramel Sauce

1/4 cup Vegan Soy Free Earth Balance
1/2 cup fair trade organic brown sugar
1/2 cup unsweetened coconut milk
1/4 cup brown rice syrup
1/4 tsp bourbon vanilla extract
1/2 tsp pure maple extract, optional

Candy thermometer, required
Glass jar with lid

Place all ingredients EXCEPT extracts in a saucepan that's big enough to accommodate your candy thermometer in that when attached to the side of the pan, the point is not touching the bottom but will reach 2" down into mixture.

Stir mixture to combine and bring it to a boil over medium high heat, stirring often. Once boiling, reduce heat to medium, attach candy thermometer to side of pot, and continue to cook while continuously stirring.  When mixture reaches 230F, remove from heat and stir in the extracts. Carefully pour into glass jar and allow to cool.  Tightly secure lid and store in refrigerator until ready to use.

To use:  Place lid covered jar in hot water until sauce becomes pourable. 

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!

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)

Like Samoa Girl Scout Cookies ...

But Vegan and Gluten Free!
*Partially hydrogenated anything & corn syrup also not included*

Adapted from Grand Prize Coconut Caramel Bars

1 recipe vegan caramel sauce

1/4 cup Lighter Bake*
1 cup sucanat*
2 teaspoons pure vanilla
1 flax egg
1 1/4 cups Better Batter All Purpose Gluten Free Flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups finely shredded unsweetened coconut unsweetened & toasted (1/4 cup reserved for topping)
1 1/2 cups crushed dark chocolate
1 tablespoon coconut milk


Prepare the caramel sauce. 
Note:  I increased slurry to 1 1/2 Tbs arrowroot + 1 1/2 Tbs water for a thicker sauce.

Toast coconut:
Preaheat oven to 300F.  Line a baking sheet with parchment paper and lay out the coconut.  Bake until golden brown (approx 15 - 20 minutes), stirring it halfway through and keeping a close eye  towards the end as it gets dark quick!  

Remove toasted coconut from oven and increase temperature to 350°F.  Transfer coconut to a small bowl and reuse parhcment to line a 9 x 13 baking pan.  In a large bowl, beat together the lighter bake, sucanat, vanilla, and flax egg. Mix in the flour, salt, baking powder, and all but 1/3 of the toasted coconut. 

Spread mixture along bottom of pan, pressing down and evening it out as needed.  Bake for 15 minutes. Remove from oven and drizzle 1/2 - 2/3 cup of caramel sauce on the crust, spreading as needed and return pan to the oven for another 10 to 12 minutes.  

Meanwhile, melt dark chocolate.  

When caramel layered crust is ready, remove it from the oven and pour on the melted chocolate, spreading it evenly across the from side to side.  Sprinkle half of the remaining coconut on top of the chocolate and set aside to cool (aka: pop pan in fridge!)

Add 1 TBS coconut milk to remaining caramel sauce and heat up in microwave.  Stir to combine.  Drizzle caramel over the bars and sprinkle remaining cococnut.  Cut into bars and store in airtight container in fridge.

Enjoy!

Happy Friday, Kids!!  I'd love to stay and chat but I'm way behind schedule today due to locking my keys in the car this morning (DOH!).  Fortunately my old friend, Chris, (from way back to grammar school days!!) came to my rescue.  A much appreciated ride to the dealership and back for a spare key (that opens the door) for me yielded a big thanks + a container of cocnut caramel squares for Chris.  :-)   That said, I'm off to play catch up.  

Cheers to a fantastic holiday weekend!  Have fun and be safe -

xo