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.

O M F G - this dip is amazing, and by amazing I mean make this IMMEDIATELY!  

I stumbled upon this recipe for White Pizza Dip on La Phemme Phoodie and it was love at first sight.  I used to adore white pizza and even made a few vegan pies post-break up with dairy.  However, white pizza in dip form was a new deliciousness that I had yet to explore and to the top of the kitchen adventures bucket list it went.  I hit Trader Joe's later that day for vegan cream cheese (Note:  Joe's brand is, in my opinion, better than most of the other vegan cream cheese brands.  However I would describe it as good not great) and was indulging in what's now my new favorite dip before sun down.  

I halved the original recipe (which can be view here on Veggie Converter) and made it slightly more complicated via incorporating a homemade vegan cheese sauce AND I made a small pizza dough, which I used to make a batch of fresh bread sticks.  Well worth the extra effort in my opinion.  However, you can skip the cheese sauce and instead increase the mozzarella and cream cheese as well as dip with store bought crackers/bread of choice.  Along with this, I added more kale than the original called for as I really needed to use up what I had.  If you hate kale - or don't have any on hand - instead of omitting it out entirely, substitute it with a different green vegetable.

I already know what you're thinking....   Between my sporadic (at best) postings and then an unannounced two month hiatus, it will be a miracle if anyone is still reading this blog.  I'm not sure what to say about the last few months, but I do apologize for the lacking enthusiasm and piss poor commitment I've demonstrated.  Life has a sick sense of humor at times... Fortunately I' weathered the storm, repaired the damage, and hauled my sweet ass back to blog-land with ample time to celebrate this magically delicious (and oh so Zombilicious!)  time of the year with you.  

Autumn is - and always will be - my favorite season  and October in particular has always been my favorite month of the year.   However, neither have been very festive the last few year.  This October marks the two anniversary of dad's passing and Halloween this year will be my first one without Lucy (Meow!).  Yep, it's safe to say Autumn and October are permanently scarred...  However, doing nothing exacerbates the sense of loss and the last thing I want  - or need - to do is drown in misery, thus this year is also the year I resume celebrating.  

I purposely chose today to resume posting as today is The Secret Recipe Club's Reveal Day for Group C and my assigned blog, Steak N Potatoes Kinda Gurl the perfect recipe to kick off the festivities:  White Chicken Chili.  Interestingly enough, I was unaware that a white chili even existed but then I stumbled upon a picture a day or two before the October assignments were sent out.  Intrigued, I commented to the herd that I must sample this white chili and added it to my mental kitchen adventures to do list.  In the spirit of "nothing is by chance - there are no coincidences", it's safe to say this white chili kitchen adventure was ment to be and I excitedly informed my coworkers that I'd be bringing white chili to work!

Vegan White Chili
Adapted from: Steak & Potatoes Kinda Gurl


Note:  
I veganized the original recipe as I really really really wanted to eat some and I made it in a  2.5 quart crockpot instead of on the stove.  

1 (14.5oz) can cannellini beans, undrained
1 (14.5oz) can small white beans, drained and rinsed well
1 2/3 cups cooked chickpeas
2 cups white corn
1 small yellow onion, chopped small
3 cloves garlic, minced
1 1/2 - 2 cups Vegetable broth*
Chili powder
Cumin
Oregano
Cayenne Pepper, to taste 
Fresh Cilantro, to taste

Optional Toppings:  Sweet Potato Chips, Sour Cream, and Cheese Shreds

Place all the ingredients except broth in Crockpot and stir to combine. Add vegetable broth (I used roughly 1 3/4 cups) and stir again.  Cover with lid and cook on low 5 - 6 hrs.

The Verdict:  EPIC!!  

I've made this twice now for lunch with coworkers and on both occasions it was devoured.    

Big thanks to Desiree for the AMAZING recipe (more of her deliciousness can be viewed here) and for the SRC as a whole for fun!

Hello, loves!  

Once again reveal day is upon us and as usual I am super excited to share another winning recipe with you!  Secret Recipe Club!

My assignment for August was the super fantastic and oh so delicious blog, Our Eating Habits.  A quick scan of the recipe indexes affirmed the "tasty recipes in and out of the home" tagline and Jaime, the sites author, summed it up perfectly when she brilliantly wrote "Why waste time and calories on bad food?"

Our Eating Habits is chock full of recipes, which further fueled my already ridiculous level indecisiveness.  However, I wisely viewed the cooking index first (had I clicked on the baking index - German Chocolate Cake, Chocolate Mousse Crunch Cake, Clone of Cinnabon, Toffee Crunch Blondies - I'd still be trying to decide).  Slowly but surely I narrowed it down to the Potato Pancakes and the Roasted Tomato (& Barley) Soup, and unable to choose between the two, I decided to make both.  

Noted Notables:
Jaimes potato pancake recipe calls for breadcrumbs, which are generally not gluten free and egg, which is not vegan so I made the following tweaks to the recipe accommodate my eating habits:  

*chuckles* 

get it?!


funny right?!


heh ...


(humor me folks, it's Monday!)

* I processed a slice of my own homemade gluten free high protein bread in my magic bullet, thus making homemade high protein gluten free bread crumbs.  

*I replaced the egg with a nayonnaise water mix because thats the only thing I had on hand.  I've used this technique in the past (to breading my jalapeno poppers) and it once again yielded deliciousness.

* In regards to the soup, I replaced the barley with a mix of quinoa and millet. 

Adapted from Our Eating Habits

2 medium/large potatoes, peeled & shredded (approx 2 cups worth)
1 heaping Tablespoon gluten free bread crumbs * see notes
1 heaping Tablespoon Nayonnaise (or 1 egg) ** see notes
1 Tablespoon Mrs. Dash Onion & Herb Seasoning
Salt & pepper, to taste

In a shot glass, mix nayonnaise with a little water so that it mimics the consistency of an egg. Set aside.  

Add remaining ingredients in a medium bowl, pour in the nayonnaise and mix everything together until well combine.

Heat a small amount of oil in frying pan and scoop spoonful of mixture use back of spoon to spread it out. Flip when first side is browned and cook second side.

Serve with sour cream and/or applesauce.

Roasted Tomato and Quinoa-Millet Soup
Adapted from Our Eating Habits

 (14.5oz) can diced tomoatoes, undrained
1 large onions, diced
1 cloves garlic, minced
1 tablespoons olive oil
2 cups Trader Joes Low Sodium Vegetable Broth 
1 stalks celery, diced
1/4 cup uncooked quinoa millet mix
1 tablespoons chopped fresh parsley

Drain tomato juice into a soup pot. Place tomatoes, onions and garlic in baking dish. Sprinkle with olive oil. Bake at 425 degrees for 20 minutes.

Add tomato mixture to juice in soup pan. Add broth, celery, and grains.  Bring to boil, reduce to low and simmer covered for 30 minutes. Stir in parsley.  Eat and enjoy!

Cookie Madness Ice Cream Cake Mini's
Servings: 2 per mini cake

You will need:

2 mini springform pans
Your favorite cookie dough recipe (yield 12 cookies)
1/2 cup if your favorite ice cream
Whipped Cream, for topping
Mini Chocolate Chips or Sprinkles, for garnish, optional

To make the cookie base:  I used this coconut chocolate chip cookie recipe for the needed cookie dough and So Delicious Cookies & Cream Coconut.  Follow directions for making dough and chill in fridge till ready to use.
   
Meanwhile, preheat oven 350F and prep pans.  I used 3 mini springform pans spritzed with cooking spray and a parchment lined baking sheet.  
   
Take 4 chunks of dough, roll into balls, and place on parchment lined baking sheet.  (You will later crumble one or two of these as a topping on the cake.)
   
Divide remaining among mini pans. I then placed the pans on opposite end of baking sheet with cookies.
   
Bake at 350F until golden.  Cookies on the sheet took about 12 minutes, where as the cake components took around  17 minutes.    Remove from oven and allow to cool completely.  
   
To make the ganache: The dark chocolate ganache serves as a layer between the cookie base and the ice cream as well as for drizzling on top of the cake at the very end.
   
Dark Chocolate Ganache

1/4 cup coconut milk
1/4 cup semisweet chocolate chips 
1 1/2 tablespoons vanilla agave nectar

Bring coconut milk to a simmer.  Add chocolate and agave nectar. Stir, while simmering, until melted and combine.  Remove from heat and allow to cool for 5 or so minutes prior to layering on the cookie base.  Place pans in freezer so ganache can set & set pan close by if you if you plan to drizzle it on top at the very end.  
   
While the ganache sets, remove ice cream from freezer to soften and if your whipping your own cream as I did do that now.  Next, crumble the cookies into a bowl and set bowl aside until your ready to top the cake and if the remaining ganache needs reheating to make it drizzle-able do that too.
   
When remaining ingredients are ready to rock, proceed as follows:

Remove mini springform pans from the freezer.  Spread softened ice cream softened, spread ice cream on top of the base.  Top with whipped cream, crumbled cookies, and ganache drizzle.  Cover mini pan (I placed mine in a lidded containers) and freeze overnight or for about 2 hrs.  
 
To serve: Carefully remove sides of pan and admire your creation while it stands at room temp for a few minutes prior to cutting.
   
Variation:
Make one mini cake and a mini chipwich cake via reducing cookies to 3 and divide remaining dough into 3 mini springform pans (instead of two) or just make chipwiches via diving all the dough among four mini spring forms.
   
To make chipwich: Spread soften ice cream on one base and carefully top with the remaining cookie base.  Wrap and freeze.  

To serve: Remove from freezer and allow to soften just enough for rolling sides in sprinkles or chips so they stick. 

Hello Loves!

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.  

True story.....  

But for now, it's time to talk 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


Note: 
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.

Adapted from Gluten Free Mommy's Millet Oatmeal Bread

1 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 gum
3 egg equivalents (egg replacer or flax egg)
1 tsp apple cider vinegar
2 Tbs liquid sweetener of choice
1 1/2 teaspoons salt
2 Tbs of oil
1 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.

Adapted from Gluten Free Cooking School
Makes 6 baguettes

3 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 water


6 Flax Yolks =
3 Tbs of ground flaxseed + 9 Tbs of warm water + scant 1/4 tsp baking powder 


Notes:  
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 Recipe

1 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.

 and it’s a MONDAY.

Ha!

I’m on walking on sunshine from an EPIC weekend and I am eager to share the amazing ness that transpired.  However, today is a secret recipe club reveal day, which means I have epically amazing deliciousness to share first :-)

My assignment for June was Dancing Veggies (the name alone had me sold).  A quick scan of the recipes page was all it took to know there was no way I would be able to pick JUST ONE recipe.  I clicked, read, and favorited my way down the list.  When all was said and done, I had narrowed it down to twenty.  I then  a short break before going through my bookmarked selections. The end result:  I narrowed it down to ten:   Zucchini Fritters with Cucumber Sauce, Slow Cooker Vegetables,  Mexican Style Quiche,  Curry Couscous, Herbal Tuna Salad with Hummus,  BBQ Pineapple Pizza (with Cauliflower Crust!), Salted Caramel Apple Bliss, Rustic Blueberry Apple Pie,  Cookie Dough Cheesecake Bars, and German Chocolate Brownies. 

I felt torn….  I was indecisive…..  I browsed my bookmarks again… and again….  I slept on it…. or about a week…. and then I text Darin the link to the website and the following message:  I want to make my SRC recipe for June when I come in for the Seed.  Look through the site and pick one cause I seriously can't decide.   It took him all of 60 seconds to reply: Ooooh, Rustic Blueberry Apple Pie.

The verdict?

Oooooooh indeed :-)  The pie was freakin' AMAZING and probably the easiest I have ever made in my entire life.  The recipe is a keeper and I foresee various pies based on this one in my immediate future.

For the crust:

I followed Bob Redmill’s Easy as Pie Crust recipe (which is gluten free).  The only change I made was that I used super chilled coconut oil (more than a fourth but less than a third cup).    

For the pie filling:

        2 cups water

        1 tbsp cinnamon

        2 tbsp brown sugar

        1 tsp vanilla extract

        2 apples, cored and quartered

        3/4 cup blueberries

For the topping:

        2- 3 Tbs coconut oil, softened (not melted)

        1/2 cup oats (mix of whole and ground into flour)

        1/4 cup brown sugar

        Dash of vanilla extract

Bring the water, cinnamon and brown sugar to a boil.  Then add the apples, turn heat down, and allow to simmer.  Cook the apples for 15 minutes, until the apples are tender and the sauce has reduced by half.  Spoon out the apples and reserve in a large bowl.  Allow the mixture to keep cooking.  

Meanwhile preheat oven to 425F and press the crust into a pie pan.  Cook the crust for approximately 7 minutes and remove it from oven.  Spoon in the apples and toss on the blueberries.  Stir vanilla into the apple sauce mixture and stir.  Then pour about 1/3 cup-ish of the apple sauce over the mixture.  Reserve the rest for later.  Bake Pie for 10 minutes.

While the pie bakes, make the topping via mixing the coconut oil, oats/oat flour mix, and brown sugar together.  Set aside until the 10 minutes is up, then remove pie from oven and top with the streusel mixture before returning to the oven to cook for a final 20 minutes or until crust is brown and mixture is bubbly.  

Serve warm!