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!

          

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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!  

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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.

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. 

Saturday.

To say I didnt have a great week would be an understatement.  Between work, a very unnecessary and even more unappreciated ride on someone else's crazy train, and now the snow I am on my wiitts end.  Witts end on a Saturday....     

A wise man once said to me that I can see the glass half full or I can see it half empty.   The genuis of this that is shows you have a choice, which fulfills the human need for a sense of control.  Whether or not you really are in control isnt relevant and if you think about past situations and experiences, don't ya notice that they are always a easier to handle when you feel as though you have the option of taking the reigns and navigating the course instead of buckling up and bracing for impact.   

Being a woman of action, I decided to take the reigns and navigate my way out of the fuckery... with pie .... cause if you think about past situations and experiences, don't ya notice that they are always a little easier to handle when you have pie on hand *chuckles*   Added bonus is having someone sexy to share your pie with...  Ooh La La!

Today I am attending a meditation class in NYC.  It starts at 11am, so I am in a bit of a rush (ha!).  I hit the gym bright and early this morning for 45 minutes of cardio (woot, woot!) and after a quick shower, I hit the kitchen to whip up an oat pancake (formerly called a scramble).  It's been a while since I indulged in one for breakfast and it totally hit the spot. 

1/2 medium banana
4 Tbs Gluten Free Oats
1 Tbs Chia Seeds
2 Tbs Chocolate PB2 (I'm out of sunflower seed butter - waaaaaah!)
4 Tbs Coocnut Milk
Several Twists Trader Joes Coffee, Chocolate & Sugar Blend, optional
Splash of Pure Vanilla Extract, optional

Mash banana in a bowl and add remainer ingredients, stirring to combine. Let rest while you heat a generously sprayed (or oiled pan) over medium heat.  Once pan is heated, plop mixture into the pan and cook for 3 to 5 minutes or until golden brown.  Flip and cook other side another 3 to 5 minutes or until golden.  Enjoy as is or with toppings of choice, such as maple syrup. 

Last night before bed, I made stuffed cabbage (in the crock pot!) which I am fixin' to have for lunch (or dinner - depends what time I get in).  I cant imagine it photographing pretty but I will try so that I can post a picture later this weekend.  My fitness goal for today is 12,000 steps and thus far I logged 7,000 steps on my Fitbit   :-)   Aside from that I have decided to fly by the seat of my pants instead of planning out the weekend.  I am off on Monday (Thank you, Dr. King!) and hoping to cook up some deliciousness between now and then, which means I'll be back with a post soon enough!

Positive vibes to all for a fantastic weekend ahead.  Until next time, I'm off like a prom dress!

Refocus on Food & Fitness Day 3
(and back to work after the New Year Day 1 - Meh!)

Yesterday my head felt clear and my spirits soared, while today I woke up feeling groggy and so not in the mood to tackle the day ahead.  Go figure.  Fortunately it subsided and by noon I was back to feeling like my usual sunny self.  However, that too subsided after a kitten fight with Darin.  Adding insult to injury was the text I received from the Narcissist, who by the way STILL owes me money, about an hour or so after.  My ruffled feathers didnt straighten until approximately 4:30pm, which also happened to be when I bounced out of my office and headed straight for the gym.  With my fitbit indicating a mere 2372 steps for the day thus far I was ready to work it out like no other.... and thats exactly what I did!   I left the gym nearing my goal of 10,000 (woot woot!) and feeling the best I'd felt all day.  By the time I arrived home, I was famished.  I hit the kitchen and promptly made a hearty dinner.  Mmmmmmm, so good!!

Hope you all had a great monday and positive vibes for a fantastic week ahead!  I have a standard week lined up, + a hair appointment on friday and a meditation saturday morning in NYC that I am really looking forward to.  I'm hoping to post again mid-week and then again after the weekend.  Until then, I'm off like a prom dress!

1 small granny smith apple, peeled and shredded
1 Tbs Coconut Nectar
1 cup Coconut Milk (So Delicious, Sugar Free preferred)
1 Tbs Chia Seeds
1/2 tsp Pure Vanilla Extract
1/2 cup Gluten Free Rolled Oats
2 Tbs Currants, soaked overnight
Apple Pie Spice, to taste

Peel and then shred the apple, placing apple shreds in a small container.  Add coconut nectar (or sweetner of choice) and pie spice (to taste).  Add oats, chia seeds, coconut milk, and stir.  Cover and place in fridge overnight.  Prior to eating in the morning, stir in currants and a splash of coconut milk (or water).  Stir and enjoy!

Cranberry Beans in the Slow Cooker

1 1/2 cup cranberry beans, soaked overnight
1 can diced tomatoes
1/2 red onion, chopped
1 tsp garlic, paste
Water, as needed to almost cover beans in crock

In a 2 quart slow cooker, combine all ingredients and stir to combine.  Cook on high 4 hours and reduce to low until beans are tender.  Once cooked, scoop bean mixture out of the crock with a slotted spoon. 


For the Salad

1 Hearts Romaine, chopped
1/2 green pepper, chopped
1 chunk red onion, chopped
1 handful grape tomatoes, sliced
1/4 cucumber. chopped
1 Tbs green olives w/ jalapeno's, chopped
1/4 cup Daiya Cheddar Shreds

Combine all salad ingredients in a bowl and heat up cranberry beans.  Once beans are heated, mix into the salad and top with salsa if desired.  Enjoy!  

1 medium zucchini
2 heaping Tbs breadcrumbs
2 heaping Tbs nutritional yeast
Salt and pepper to taste
1 tsp basil
1/2 recipe tempeh not meat (recipe below)

Preheat oven to 400F.  Spray a small baking dish with cooking spray and set aside.

Slice ends off zucchini.  Cut zucchini down the middle lengthwise.  Use a small spoon to remove zucchini seeds and pulp and hollow out zucchini leaving a well to place the filling in.   

In a small bowl combine breadcrumbs and nutritional yeast.  Season with salt and pepper.

Arrange zucchini boats in the baking dish.  Spoon half of the nutritional yeast/breadcrumb mix into the zucchini, then fill with tempeh (not meat) sauce.  Sprinkle with remaining nutritional yeats/breadcrumb mixture.  Bake at 400F for 30 minutes or until zucchini is tender and breadcrumb mixture is lightly browned. 

Tempeh (Not Meat) Sauce:

1 package diced tempeh (I used Garden Veggie)
1 bell pepper, diced  
1 large chunk red onion, diced
1 tsp garlic, minced
2 Tbs Italian Seasoning Blend
1 22oz can crushed tomatoes with basil
Salt and pepper

Generously spray a small pan and heat over medium heat.  Cook diced tempeh until it starts to brown.  Add garlic, onion, and bell pepper, crushed tomatoes, Italian seasoning blend, and salt and pepper (to taste). Bring to a boil, reduce heat, and simmer uncovered 20 minutes.

For Grace, who passed away 30 years ago!

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

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

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

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

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

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

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

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!