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.

** Recipe Catch Up Post **

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!

Whew!

It's been a whirl wind few days to say the least.  Work has been smooth but the days have gone by rather slow.   My mind has been a little scattered (tis the season!) and I find myself wondering how the hell it's the 8th already.  Fortunately post work cookery and daily workouts have helped ease my woes.

I recently stumbled upon this falafel recipe at A Year in Slow Cooking that I've been dying to try it out, but for one reason or another haven't.... until now!  Truth be told, I was skeptical that falafel could successfully be made in a crock pot and for once I managed not to deviate too much from the original recipe.  The only thing I did differently was that I threw all the ingredients except for the bread crumbs into my Montel (Health Master), instead of mashing the chickpeas seperately.  Once blended to a smooth consistency, I scooped the mixture out into a bowl and stirred in the crumbs by hand.  The end result:  AMAZING!

I still can't believe how crispy my balls turned out *chuckles*  It was if they were fried and yet they totally aren't!  (Woot Woot!!). It should be noted that I too didn't bother to flip them and I only used 1 Tbs of olive oil (instead of 2).   My balls crisped up all the way around as stated they would in the original recipe.  If that not culinary magic then I don't know what is!  Oh and I'm totally lovin' the fact that I have another crock pot recipe in my arsenal of deliciousness :-)   I brought the falafel into work to share with Jessica and Irv.  So good!

While the falafel (slow) cooked, I whipped up a quick bite to eat in my new(ish) square cast iron skillet (pictured below) AND I was able to simultaneously utilize the oven for my (gluten free no nut) version of better than bakery granola!  I used whatever ingredients I had on hand for the granola as I have been trying to use up the remaining odds and ends in my cabinet.  The results were fantastic and I've been enjoying it over fruit and yogurt the past two days. 

Better Than The Bakery Granola
Adapted from Eating Well

2 cups old-fashioned rolled oats
1 cup unsweetened coconut flakes
2/3 cup quinoa flakes
1/3 cup unsalted pumpkin seeds
1/4 cup unsalted sunflower seeds
1/3 cup sucanat
1/4 cup brown rice syrup
1/4 cup water
2 Tbs ground flax seed
3 Tbs coconut oil
1/4 cup dried cranberries
1/4 cup currants

Pure Vanilla Extract, to taste
Apple Pie Spice, to taste

Preheat oven to 300°F.  Combine oats, coconut, seeds, sucanat, and ground flax in a large mixing bowl.  In a large measuring cup, mix together then syrup, water and oil.  Pour liquid ingredients over the dry ingredients and stir until all ingredients are well combined.  Spread the mixture onto a large parchment paper lined baking sheet.  Bake for 30 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 30 minutes more. Stir in cranberries and currants. Let cool completely before storing.

Post work yesterday, I got a dough going for today's lunch.  I have had tarts and galettes on the brain this week, although I am not too sure why as I have never attempted to make either.  In the spirit of there's no time like the present, I decided to give the galette a go, using thinly sliced zucchinni, halved cherry tomatoes, and sliced red onion as my filling.  The end result wasnt pretty but it was definago (or two) this weekend. 

Oh dear - I am out of time and I havent spoken of the cranberry beans mention in the previous post.  In a nut shell: they were delicious, but not distinct.  Tasted like kidney or pinto beans to me, but I will definately make them again.  Until next time, I'm off like a prom dress!

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.   

I have been meaning to post these for a few a weeks now but life got in the way.  These cheese stix are delicious and well worth the effort in my opinion although they are not something I would make often.  The ranch spread on the other hand is phenomenal and in regular rotation :-) 

Enjoy!

Sunflower Parmesan
Adapted from Frugal Raw

1/2 cup sunflower seeds
1/8 cup nutritional yeast
3/4 tsp seasoning of choice* see note
1/8 tsp cayenne, optional

Grind sunflower seeds until fine.  Add remaining ingredients and mixed until well combine. Store in an airtight jar (If making cheese stix, set aside and continue as stated!)

Note:
In the batch pictured, I used a taco seasoning blend (it was delicious!).  For traditional mozzarella style cheese sticks, use an Italian seasoning blend.  Also, you can make this in advance, leave it plain, and then seasoning according to what you are making. 

Cheese Stix
Adapted from Frugal Raw

1 recipe Sunflower Parmesan

1 cup sunflower seeds, soaked & drained
1/2 Tbs lemon juice
1 1/2  Tbs olive oil
1/8 tsp sea salt

Process seeds into a fine grind.  Add remaining ingredients and process until very smooth and creamy.  Scoop into a bowl and set aside.

Scoop portion of dry sunflower paresan onto a plate.  Scoop a 2 Tbs ball of moist sunflower cheese onto the dry cheese and roll until full coated and you can form into a soft stick.  Place on mesh dehydrator screened tray.  Repeat until all of the sunflower cheese is used.

Dehydrate at 105 for 16 - 20 hours.  Stix should be solid and ready for dipping.

Cashew Ranch Spread
(on Raw Veggie Flat bread)

1/2 cup raw cashews, soaked
1/8 - 1/4  cup filtered water (pending desired consistency)
1 1/2 Tbs lemon juice
1/4 cup cider vinegar
1/8 - 1/4 cup extra virgin olive oil
1 Tbs coconut nectar
1/2 clove garlic
1/4 tsp garlic pwd
1/2 tsp onion pwd
1/4 t dill
1 tsp sea salt
1/8 t basil

Blend all ingredients in food processor until smooth & creamy, adding water until desired consistency is reached.