Crockpot-O-dile Rock

I have been constantly crock-potting the last month. Yes, “crock-potting”, it’s my new verb for continuous crock pot usage. I suppose I could substitute “slow cooking” but that just doesn’t sound a cool right? So, I blame my lack of writing to my constant crock-potting. The darn thing is addictive and causing me to only want to commit my loyalties to its remarkable power. I feel like I can plop my pantry contents into it and creates a masterpiece in 5 hours. And who can resist getting home from work and having a delicious meal already waiting for you? It’s my own little 50’s housewife. I step out of my car after a long day, the chilly air numbing my bones and am delighted with wafts of sumptuous smells emerging from under the door.


I felt if I filled the last 3 weeks of posts with just crock pot recipes you would call out my laziness and not my actual ingenious obsession. I may quite possibly still be in the denial stages of addiction so just go with my self flattery.

Taking this into consideration, and saving my dignity for now, I decided to theme it crockpot week and post my favorite meat and meat-less recipe so far. Yes, I realize it is Wednesday my day-conscious readers so I will run it through the middle of next week, posting at least 4 days of recipes. Days of yummy, thumb licking, I’ll never stress and cool at 6:00 at night if I can help it recipes.

Oh and get this…my picky little 7 year old…clearing his plate every night. Bless you crock potting, bless you. This post will be for my meat eaters out there. Enjoy!

Drip Beef Sandwiches
This recipe was passed down to my husband from our good friends the Darby's years ago and spurred his desires for it last Sunday when the weather just begged for a warm beef stew. I altered it with the amounts of seasoning. Note: this makes a TON!! We used the leftovers for three days, feeding my parents, the three of us, and still having leftover. I suggest making quesadillas with them one night!

Ingredients

5 pounds boneless chuck, trimmed slightly and cut into pieces
1 tbs kosher salt
1 tbs fresh ground pepper
2 tsp or cube of bullion
2 tbs rosemary
1 tbs basil
2 tbs garlic salt
4 tsp red wine vinegar
1 tbs Worchester sauce

You know that I always error on the high side of all ingredients so be liberal if you would like! It's a crock pot not a surgical procedure.
Directions

Place the chuck in the crock pot and add water until it covers the top. Top with all seasonings. Cook for 6 hours on high or until meat starts to shred. I served on gluten free baguettes. I recommend dipping the bread into the juice then stuffing the meat into it! My husband topped his with provolone but I think it stands good alone!

Kale Coma

Miss me? I am sorry I have been away. Between moving into my new house, getting cooking supplies unpacked, and well, a busted phone which holds the camera I have been relying on, I had a minor hiatus. No worries though because I am back in business and October happens to be my favorite month. Pumpkin shavings will adorn my side porch tomorrow as I chisel my spooky designs for my front porch Halloween décor. Butternut squash will be bursting with bold flavors in my oven. Apples happily sit piled in my fruit bowl and all the doors will be open letting the beautiful breeze brush my hair off my face as I feverishly cook for our weekend camping trip.

Back to the present day though. I arrived home today without one clue on what to make. Being that we attended a concert last night something warm and comforting was definitely on the menu. That and I have been in a tizzy to use anything that might expire while we are away. I despise wasting food. Maybe that is the reason I glutinously cleaned my plate today…Sure, I will go with that.

For produce I had to use up a large bushel of kale. My boiling pot is still MIA so brown rice would serve as a nice bed. And comfort? That comes in the form of a gooey, cheesy, sauce. I have made vegan cheese sauces in the past with great success but I really didn’t want to prep too much. With the basic ingredients in mind I threw together the one below and behold, a success was whirred up in my vitamix.


Cheesy Kale & Brown Rice

1 bushel of kale, stems cut off
2 cups brown rice
Cheese sauce (see below)
Vegetable broth
Pepper to taste

Easy Peezy Cheezy Sauce:

• 2 tablespoons earth balance, melted
• 2 tablespoons ground pepper
• 3 tablespoons Dijon mustard
• ½ cup nutritional yeast
• ½ cup vegetable broth
• 1/3 cup cashews, chopped
• 1 teaspoon kosher salt

Instructions:

Prepare brown rice and set aside. I used boil in a bag brown rice because of my time crunch.

Prepare cheese sauce:

Add all ingredients in the vitamins and blend on high until smooth, scraping down the sides as needed. It will be very thick but no worries, it will thin when added to recipe.

In a medium saucepan add about half cup vegetable brown and warm. Add cheese sauce and stir. Keep adding a little vegetable broth until it becomes thinner in consistency. I like a thick creamy sauce so I didn’t add a lot but if you like thinner add more.

Add kale to the pan and coat with the sauce. Saute until tender, about 10 minutes. Add rice and combine. Serve with a dash of ground pepper on top! MMMMMM.


Enjoy!! Confession, I had two helpings. I blame it on my tiny Halloween plate!

Staples

Today I am here to talk about staples (the ones in your pantry not in your office) because you never know when a gluten free gal pal will drop by for an unexpected happy hour, or when that long day of work leads you to a glass of wine or two. I always try and be prepared to entertain last second, so today I share with you a few staples that I keep in my pantry and fridge. You can impress in pressing time with the following:





• Cheese
  Sharp Cheddar
  Gouda
  Marble Jack
  Pepperjack

• Hummus with Raw Veggies
   I like making my own hummus but store bought tastes great too!
  Carrots, celery, or brown rice tortillas to dip
  Pretzels (try Glutino’s)

• Chips and Salsa
  Corn chips (read labels!)
  Any brand of salsa or make your own

• Fruit (all fruit is GF but these I think look great on a plate for happy hour!)
  Grapes
  Apples
  Raspberries (place chocolate chips in their center for an elegant and tasty version!)

• Chocolate
  Dark chocolate or milk chocolate squares are great!

• Gluten Free Crackers
  Marys Gone Crackers
  Nut Thins (I love the hint of sea salt flavor!)

Throw any of these together on a plate and you are good to go!

Some great gluten free brands:

o Udi’s
o Rudi’s
o Glutino
o Marys Gone Crackers
o Nut Thins
o Tinkanyada
o Enjoy Life
o Gluten Free Pantry
o Erewhon

My Current Favorite Gluten Free Beers:

o Redbridge
o Greens
o Bards

Wine is gluten free. Check out these vegan wines:

o Charles Shaw
o Frey Vineyards
o Four Chimneys Organic wines
o Hip Chicks Do Wine
o Mountain Cove
o Orleans Hill Winery
o Red Truck
o Yellowtail

Happy Friday to you readers! Enjoy your weekend!

Morning Breakfast Memo

As a food blogger who is writing and snapping away photos on a daily basis in hopes to capture the next perfect post, I often forget to share the everyday go-to meals. The quick, unfancy shmancy meals that don’t necessarily photograph beautifully but taste dare I say close to go-to gourmet? Maybe I can toot my own horn a bit when my breakfast takes 5 minutes to prepare the night before and magically materializes into scrumptious homemade bliss during the night. I love getting home from my early work out knowing that I won’t be frantically fumbling through the cabinets to produce a filling meal. (I can be quite ravenous after a good run, you are warned!) I have enough on my plate during the mornings before the kiddo is whisked off to school as it is, so my own hunger pains most often take a back seat. And, let’s be honest, sometimes cereal just ain’t cuttin’ it.

I make overnight oats every week. Well, okay I will admit it, practically everyday. When my mind jumbles into goo after a long day and I forget to make them the night before, I throw it together quickly before I leave for work, let them soak for an hour or two, and enjoy a bowl before nine.

I usually dig in to the oats cold, delectably dipping into their dough-like texture but today it is rainy. And cold. And icky. So I popped them into the ‘wave for a minute and poof! Warm comfort before me. I can tackle the day now.

I buy oats in bulk because I use them for breakfasts, grind them into oat flour, and of course can’t resist making cookies with them! I am the crazy lady with the 3 pound plastic bagged giant in my shopping cart and proud of it! Oh and if you want to know exactly, I buy gluten free old fashioned oats.

Please excuse my to-go bowl and spoon...

As a constant snacker I can vouch that these tykes keep me satisfied until lunch! It is a low calorie breakfast that brags oodles of nutritional value. This staple of mine stabilizes my blood sugar, and gives me a substantial dose of fiber, vitamin B, fiber and protein. Studies report that oats help keep your heart healthy and boost your immune system too!

So let me make your already bopping about to solve world peace and still get out of the house with your thinking cap and knickers on morning easier by making these yummy to your gluten free tummy oats!

Staple Overnight Oats
serves one

Ingredients

• ½ cup gluten free old fashioned oats
• ½ cup almond milk (or milk of choice-I use soy milk too)
• 1 tbs chia seeds
• 1 tbs flax seeds
• 1-2 tbs ground cinnamon ( I love the stuff!)
• 1 tsp vanilla
• 1 tbs agave nectar (or honey if you prefer)

Directions

Combine all ingredients in a bowl and place in the refrigerator overnight. If you forget to make them the night before (guilty) you can make them the morning of and let them seat for at least an hour. To enjoy warm, place in the microwave for 1 minute.

I top mine with almond butter usually or whatever fruit is in season.

Leon's on the Restless Ribbon

There are many different kinds of sports bars. Some are constantly crowded within a shoebox of a space, with the regulars slugging dollar drafts at 10:00 in the morning on a Tuesday. Some are large and spread out with so much to explore you cannot focus on the game. And then there are those few that you frequent because they are exactly the medium you want in a sports bar and restaurant. The place where you walk in and get goose bumps from the sounds of football whistles and the savory smells of homemade pizzas and wings. The place where you are likely to run into fellow football worshippers that will join you for a cold, local brew or two. The place that although raves restlessness in it’s name, is comforting and makes you feel as at home as you would be in your living room with friends over …without the clean up.


Leon’s on the Restless Ribbon.

I have been going to Leon’s since they opened their doors and have enjoyed everything from their lunch and dinner to their vast bloody mary bar (game day recovery right?). A first partaker of their pizza, I have since chosen many gluten free options and have determined all to be a great gluten free meal game plans.

 There is a weekend item that I do crave quite often that I feel would be the perfect option to boast about today. Leon’s Egg White Tacos (7.95): two white corn tortillas filled with a fluffy egg whites, peppers and onion scramble, pico de gallo, freshly sliced avocado and a choice of side. I never pass up the breakfast potatoes. Simple, yet bordering on rich, these tacos combine breakfast flavors with Mexican flair. Excuse me while I wipe the drool from my keyboard…

Leons is great for lunch, happy hour on the patio, dinner, or to mosey into on a lazy Sunday for an NFL game.

Not feeling gluten free breakfast food? Check out these other gluten free menu options I have tried in the past:

• Jerry’s Jalapeno’s
• Hummus with Vegetables only on the side
• Field of Dreams Salad
• Mediterranean Salad with no pita
• Build Your Own Omelet (no toast) potatoes on side
• Buffalo Fries with Ranch


Leons
http://www.eatatleons.com/

3301 S Peoria (Brookside) Tulsa, OK 74105
3301 W Kenosha (Broken Arrow)Tulsa, OK 74012

Mon-Thurs: 11:00am -11:00pm
Fri- Sat: 11:00am – 1:00am
Sun: 11:00am – 11:00pm

Labor Day Recipes & Giveaway!

As I reminiscence this afternoon about past summers as a kid, I swear I can feel the sticky watermelon juice trickling between my fingers while I waded ankle deep on the steps of my YiaYia’s pool. Oh wait, that is probably because I man-handled a giant slice of it sans napkin at lunch…

Nonetheless, Labor Day is approaching swiftly, signaling the end of another season while the smells of summer are fading with the cooler breezes blowing through in late dewy evenings. Tulsa seems to still be sprouting some scolding temperatures during the day but fall is fighting in and I am egging on his side of the ring. When I hear the first sounds of college football this Saturday all will be right in the world.

That said, I am prepping and preparing for this closing event! Heat or not, I bet you will be firing up your grills with me, and I thought it would be nice to spark some menu ideas for you. If you think I am nice now, just hang on to your knickers because I have a surprise for you! You wouldn’t think that I would let you go into the Labor Day holiday weekend empty handed now did you?

I am giving away two Rudi’s Gluten-Free FREE Loaf Coupons and two Rudi’s sandwich boxes! Two lucky readers will receive one coupon and one sandwich box a piece!

“We know gluten-free school lunches can be a challenge. Our gluten-free breads R loaded with goodness; they R a tasty & easy solution to the lunchtime dilemma. And, unlike many gluten-free breads on the market today, Rudi’s GF breads contain no modified starches or gums, no artificial preservatives, and no artificial chemicals. Send your kids off to school and feel GOOD about what they R eating.” Maggie Garner from Rudi’s Bakery

Are you as excited as I am? I hope so! All you have to do is go onto my blog’s FB and “like” it and you will be considered for the contest. GF Indie ON FB Link Already a GF Indie facebook page follower? Leave a comment about your favorite Labor Day Weekend Tradition on the page and you will be in the running to win!

Below are some recipes from my blog that would be perfect to cook up for guests this weekend:

Lentil Walnut Burgers

Pepita Veggie Burger

Turkey Basil Burgers

Grilled Corn with Basil Butter

Baked Gluten Free Onion Rings

Cherry Lentil Salad

Meredith's Monster Cookies

Last Friday night brought a dinner party with close friends, pleasant patio weather, and delectable dishes. We enjoyed an easy menu of Greek salad, pizza, wine, and my contribution, dessert! I have been dying to try a cookie recipe that my cousin Meredith sent to me last week, and this was the perfect chance to whip up a batch. They sounded so naturally scrumptious, and I wouldn’t have to tweak the recipe to make it gluten free. Less work, more flavor? I am there!

The only thing I needed to change was the enormity of a recipe name: Sugar-Free, Egg-Free Peanut Butter & Banana Chocolate Chunk Cookies. That simply wouldn’t do. I think this dessert deserves a decent name, one that gives credit where credit is due too. Meredith’s Monster Cookies is a bit sweeter, and you won’t go blue in the face trying to say it with one breath!

I made mine with vegan semi-sweet chocolate that I had on hand but you can use whatever your little chocoholic heart desires. The result? They turned out to have the perfect cookie texture, a crunchy outer shell and a burst of gooey smoothness in the center. I attribute it to the banana that I pureed instead of mashing. I didn’t want chunks of banana, but rather a banana flavor. I was tempted to throw a flax egg in the mix because the dough was pretty soft but they held together nicely. Loads of lip smacking goodness is packed into tasty treats!

Thanks Meredith for sharing this recipe with me. It will definitely be on my cookie recipe hotlist!

Meredith’s MONSTER Cookies

Ingredients
· 3 large, ripe bananas
· 1/2 cup peanut butter, preferably all-natural
· 1/3 cup canola oil
· 1 tsp vanilla extract
· 2 cups old-fashioned oats
· 1 tsp baking powder
· 1/4 tsp cinnamon
· 1/4 tsp salt
· 1/2 – 1 cup semi-sweet vegan chocolate chips



Directions
Preheat oven to 350˚F.

Puree the bananas and put into a large bowl. Add your peanut butter, oil and vanilla. In another bowl stir together the oats, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.

Drop spoonfuls of dough onto a baking sheet lined with parchment or coated with nonstick spray. I made the first batch a little bigger so I baked for almost 20 minutes. The second batch baked for about 16 minutes.You are looking for a rich golden brown color on the outside.

Remove and let cool. Sneak one or two to taste test…then serve!

Busch League

My father is from Chicago so naturally I have been a Cubs fan since the day I was born. My pops and I would sit around on Saturdays, taking in the heat from the afternoon sun that peaked through the blinds and cast a glare on the TV, and yell at the screen together. Very bonding. I would listen to him intensely, emulating baseball banter whenever I could. Hey Pops, “The ducks are on the pond!” right?


Last Saturday I had the opportunity to take our son to his very first Cubs game. Not at Wrigley unfortunately, that will come soon, but at Busch Stadium. Oh yes, we were playing the Cardinals. I do not write those words out of trepidation of the match up mind you (did you watch the last game of the series?) but rather what my son would think of his first Cubbies experience. Yes, he has seen our local minor league team play a million and one times and we have taken him down to Dallas to see the Rangers but this was a whole new ballgame. For me, and for Mitch.

A gluten free gal such as myself doesn’t get to enjoy a cold brew during a baseball game much anymore unless at home. BUT, last Saturday I could! The marvelous miracle about Busch stadium is that they serve gluten free beer! RedBridge, my personal favorite domestic beer right now, is made by Anheuser-Busch. Ah gluten free beer that was free flowing and fresh from the brewery in town. I can’t think of a better way to beat the humidity! We guzzled our beers and stood proud in our Cubbie blue amongst the broken bits of peanut shells littering the ground.

Busch Stadium also has a variety of gluten free food options as well as vegetarian. My husband, the dear that he is, found a blogger that provided a list of where all the gluten free options were as well as vegetarian. Try the Veggie burger with a splash of the hot sauce they have in the condiment section. WOO!

Here is a list below on where to find everything:

• Beef Brisket (no sauce or bun): section 509
• Bratwurst (no bun)
• Grilled Chicken (no bun): sections 139, 161, 446, 264, 266
• Hamburger/Cheeseburger (no bun)
• Hot Dog, Jumbo Dog (no bun)
• Peanuts
• Polish Sausage (no bun): sections 162, 169, 270, 437
• Popcorn
• Pudding - 4 oz. Vanilla and Chocolate: section 136
• Red Bridge Beer: sections B150, B272.
• Turkey legs: sections 152, 432, 509
• Veggie Burger (No Bun): section 132
• Gluten-Free Ham & Swiss Sandwich: section 136
• Yogurt - 6 oz. Strawberry and Peach: section 136

Oh and in case you were wondering, Mitch LOVED his first Cubs game! I think we may have converted his best friend Ben to the Cubs as well. They jumped around aimlessly in their Cubs hats with not a clue what was going on, but a loyalty for the team. The game was clutched for me at the bottom of 8th when I took Mitch to get more snacks. As we walked back to our seats, the sound of cheering in the background, Mitch grabbed my hand, looked up at me, and said, “Mommy? Let’s sing the song!” We sang “Go, Cubs, Go” swinging along our hands back to our seats. Now that is baseball bonding.

Home Sweet Home...for Lunch

I have every other Friday off and take advantage fully. Starting with breakfast and lunch at home! I love cooking and baking all day, letting the aromas fill up the house. Of course, Fridays off do mean a lot of errands and laundry but there is some relaxing in there.

Fridays are also my last day of veggie supplies. I restock Saturday mornings at the farmers market so lunches are usually scattered with whatever I have left in the crisper. For last week’s meal that was daikon, a large head of broccoli, a small zucchini, half a yellow onion, and Portobello mushrooms. Brown rice in the cupboard. This would be easy and very doable. A little sautéing and soy sauce and a vegan “stir fry” would be in my bowl in no time!

I want to step back briefly though and talk about daikon. Daikon may be a new vegetable for some of you to see and I feel like I need to brag a little on this Japanese radish. I first heard of daikon through Alicia Silverstone’s “The Kind Diet” cookbook. She has some wonderful recipes and insight and I enjoy following her blog. Click here to read more about Alicia’s Kind Diet and Kind Life: http://www.thekindlife.com/

There are plenty of pieces of literature on daikon but I thought Mitoku sited some wonderful benefits about this wonder radish:

“Raw daikon is used throughout Japan to complement the taste of oily or raw foods and, more importantly, to aid in their digestion. Laboratory analysis has shown that the juice of raw daikon is abundant in digestive enzymes similar to those found in the human digestive tract. These enzymes - diastase, amylase, and esterase - help transform complex carbohydrates, fats, and proteins into their readily assimilable components. Traditional Japanese restaurants serve grated daikon (daikon oroshi) in tempura dip to help digest oils, or shredded daikon with raw fish to help digest the protein. Grated daikon is a wonderful aid to people with a weak digestive system. It is important, however, to use grated daikon immediately. In just thirty minutes nearly 50 percent of its enzymes are lost.

The enzymatic action of daikon juice has gained the attention of scientists in Japan. At Tokyo's College of Pharmacy, researchers have discovered that daikon juice actually inhibits the formation of dangerous chemicals in the body. Nitrosamines, a type of carcinogen, can form in the stomach from chemicals present in both natural and processed foods. Daikon juice contains substances identified as "phenolic compounds" that can block this potentially dangerous reaction. Thus, a diet including raw daikon may reduce the risk of cancer.

Daikon has also been shown to be effective as a diuretic and decongestant. As a diuretic, raw daikon promotes the discharge of excess water by the kidneys. The result is increased urination and gradual reduction of the swelling condition known as edema. As a decongestant, the enzymes in daikon juice seem to help dissolve mucus and phlegm in the respiratory system and facilitate their discharge from the body.

Daikon is high in vitamin C and folacin. Like its relatives broccoli, cabbage and kale, daikon is a cruciferous vegetable that offers cancer-protecting potential.

A few drops of soy sauce and a tablespoon of grated daikon is a macrobiotic treatment for helping the body discharge old animal protein and fats. Cooking daikon with a kombu broth is said to help the body eliminate excess dairy products. A tea brewed from daikon, shiitake and kombu has been used as a folk remedy to reduce fever.”

Not only am I interested in any little help to aid with digestion, I am also interested in taste! Daikon can be prepared in so many ways and I find it absolutely delicious. They are very large so don’t be shocked when you put them in your basket at the grocery store!

Back to the big bowl of yummy veggies. I think you will find this recipe so simple to throw together, and feel free to switch out your vegetables!

Sautéed Veggies & Rice
(serves 2 hungry lunchers!)

• 1 head of broccoli, cut into florets and steamed

• 1 half yellow onion, cut into moons
• ¾ daikon, sliced
• 1 Portobello mushroom, sliced lengthwise

• 1 small zucchini, half mooned

• 2 tbs tamari (gluten free soy sauce)
• ½ tsp red pepper flakes (optional)
• 2 tbs canola oil or Earth Balance

• 1 clove fresh garlic, minced

• Kosher salt and black pepper to taste
• 1 cup cooked brown rice

In a large sauce pan heat oil and add garlic. Once you can smell the garlic, add onion and coat in oil. Sauté until translucent and starting to caramelize, about 7-10 minutes. Add daikon, mushroom, zucchini and broccoli and combine. Add spices and soy sauce and sauté for another 7-10 minutes, depending on how soft you like your veggies.

Place half cup of brown rice in 2 bowls. Top with vegetables and serve! You can add tofu or other protein if desired.

The King's Peanut Butter Cookies

“I’ll sing you a story of a silly young king

Who played with the world at the end of a string,
But he only loved one single thing --
And that was just a peanut-butter sandwich.”
Shel Silverstein’s Peanut Butter Sandwich

Better bow down!

There is something quite childlike about peanut butter. I used to eat enough peanut butter sandwiches to rival Shel Silverstein’s king who ate his mouth shut. I could easily devour half a jar in a sitting, heaping creamy ribbons around soup spoons. I digress. Clearly I adored and adore to the stuff. So when I saw Elana from Elana’s Pantry post PB&J thumbprints I giggled in immature delight as the hunger butterflies fluttered in my tummy. I knew what sweet ending would sate my peanut butter fever.

That night after a delicious open faced veggie burger, yes those little patties are flying out of my freezer and flocking to my plate this week, I decided I had to change up our savory palates and pile on some peanut butter. I flipped Elana’s recipe out of my purse and begin to gather the ingredients. Alas, I did not have any decent jam or jelly though. I felt my heart sink into my stomach slightly. Pride and persistence made my eyes leap through the ingredients I did have and what I did have was plenty of peanut butter. No shame in a simple peanut butter cookie…

Maybe I was thwarted by the “chopped” episode in the background but I wanted to give myself an on the spot challenge. A peanut butter cookie that was 5 ingredients, vegan, gluten free, flourless, and could be enjoyed in 10 minutes (not including cooling). Mission. Accomplished.

These PB puppies were plump and decadent, melting into delicious morsels as soon as you popped it into you mouth. I had to show some serious restraint dear readers as I am sure you will too. I dedicate these cookies to the king, whose royal passion for peanut butter held me captive in its verses while I clutched my many childhood peanut butter sandwiches.

The King’s Peanut Butter Cookies

Ingredients
• 1 cup smooth (or crunchy if you wish) Peanut Butter
• ½ organic brown sugar
• 1 tbs organic vanilla
• 1 tsp baking soda
• Flax egg (1 tbs ground flax seed + 2.5 tbs warm water)

Instructions
Preheat your oven to 350F.Mix your flax egg in a small bowl and let sit for 10 minutes.

Combine all your ingredients in a large bowl and mix until thoroughly combined. Line a baking sheet with parchment paper. Form 12, 1 inch balls of dough and place them on the sheet. Do not flatten! Put that fork down and step away…I did sptinkle a teeny but of kosher salt on the top which yes I know technically makes it "6" ingredients but I am sure you can forgive me hehe.

Bake for 8-10 minutes until lightly golden brown and the cookies look “set”. Take them out and let cool for at least 10 minutes. The longer the better. They will continue to slightly cook on the sheet so do not worry if they don’t look done when you pull them out.

Plate and enjoy! I popped half in the freezer and enjoyed them last night. I highly suggest doing this if you have any left to save!
I made one dozen and saved the rest of the dough for future craving (tomorrow).

You can find Elana's Peanut Buttter and Jelly Recipe here: http://www.elanaspantry.com/

“A puff of dust, a screech, a squeak --
The king’s jaw opened with a creak.
And then in voice so faint and weak --
The first words that they heard him speak
Were, “How about a peanut-butter sandwich?”

Shel Silverstein’s Peanut Butter Sandwich

The Search for the GF, Vegan Burger Grail

Homemade veggie burgers can be tricky, especially when you want to make them gluten free and vegan. Why? Well, with my luck as of late they have either held together, looked pretty, and tasted like sandpaper, OR they have tasted amazing but didn’t exactly remain in a patty. Which is fine, but I am greedy and want both! As my quest for the vegan burger Holy Grail progressed, I was pleased to see that I wasn’t the only blogger pursuing this endeavor so I had a plethora of recipes to peruse the last couple weeks. I wanted constant consistency throughout the cooking, a delicious and fresh veggie taste, and of course a burger that was going to settle with my dietary guidelines.

The almost Holy Grail of Vegan/GF Burgers - I'm a perfectionist.

I think I found it. I still want to tweak a few things to the recipe but this is so far the best tasting trial I have had. Moist, nutritious, and held up when I flipped them! What more can a gluten free vegan chef ask for! Plus, it makes 8 patties so I have dinner ready for this week. Maybe I will come up with a second and third recipe for you! I am thinking sandwich wraps are in order.

Of all the recipes I found, Angela’s stuck out the most to me. I baked mine because I don’t have the gumption to grill them yet. In time my dears, in time. I had most of the ingredients in her recipe but had to make some substitutions. I also made mine gluten free, and topped them with spicy guacamole, dijon, fresh tomato, and local spinach leaves. Here is her original recipe here: Angela's Perfect Burger

I prepped on Sunday and let my burgers firm up on a cookie sheet overnight. I had every intention of gobbling these gorgeous burgers down Sunday, spent the whole time making them and ended up being hit with a mean pizza craving. Hey, what can a girl do?? It was worth the wait though.




Gluten Free & Vegan Pepita Burgers
(the closest thing to the burger grail so far)

Ingredients:
• 1/2 cup onion, diced
• 1 large garlic clove, minced
• Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
• 1 cup oats, processed into flour
• 1/2 cup pepitas (Spanish pumpkin seeds)
• 1.5 cups gluten free bread crumbs (I processed 3 pieces sunflower flax bread)
• 1 cup local grated carrots
• 1 cup cooked black beans, rinsed and pureed
• Heaping 1/4 cup finely chopped parsley
• 1/3 cup almonds, chopped
• 1 tbsp. Extra Virgin Olive Oil
• 1 tbsp gluten free soy sauce
• 1.5 tsp chili powder
• 1 tsp. cumin
• 1 tsp. Italian seasoning
• Kosher salt and black pepper, to taste

For the 2 burger toppings:
• 2 gluten free hamburger buns
• 2 thick slices local tomato
• Spicy guacamole (I bought Whole Foods brand to save time)

• ½ cup local spinach
• 2 tbs dijon

Directions:
Preheat your oven to 350F and lightly grease a cookie sheet. In a large skillet, heat oil and add garlic. Once you can smell the garlic aroma add your onion and sauté until translucent and slightly browned. Mix your flax egg together in a small bowl and set aside for at least 10 minutes while you prepare the rest of the ingredients.

Prepare the rest of the ingredients as noted. I used my food processor and kept adding them into a large bowl, leaving the spices out to mix in last for taste testing. Once all ingredients are in the bowl mix well. The flax egg should help everything stick together. Add seasonings and salt to taste.

Roll out 8 balls to make sure all patties are equal size then shape dough into tightly packed patties, lightly wetting hands in between each patty to prevent sticking. I formed mine right onto the cookies sheet.

Bake for 15-17 minutes on each side. They should hold together for flipping but be gentle! Serve between those delicious buns holding all your scrumptious toppings.

I roasted local corn for our side! So easy to do in your oven. Just pop them in at 350F for 30 minutes, remove from oven and peel back husks. A little earth balance and pepper graced my little kernels!

Kitchen Poker Face

I love a good sandwich. There is just something perfect about how you can make converse flavors and textures melt together, tweaking a common known recipe into your own original plated perfection. An email I received yesterday from one of the recipe sites I follow boasted a bundle of “dinner worthy” sandwich recipes to try. As I clicked and became carried away with the mouthwatering, eye-catching icons, I realized I haven’t made a sandwich in a while. I used to express deep devotion to my Panini press, concocting all sorts of beautiful flavors between two slices of bread. Well, I am back in the game, and playing some wild cards in this round of cooking poker.

The BLT. Everyone has their own perception of the perfect BLT. My previous 5 card winning hand would have been:

1. Crunchy, cheesy toasted bread
2. Juicy, ripe, thick tomato slice
3. Crispy, light lettuce
4. ‘Special Sauce’ (mustard, mayo…something mixed)
5. And of course, the ace, thick sliced bacon

But, like I said, I am introducing some new rules to the game. I am not going to settle for traditional approaches. My “BLT” wouldn’t feature most of the natural go-to fixin’s: meat, cheese, egg, lettuce, mayo. Yes, I dealt a hand last night that beat the BLT god’s odds against me.

1. Gluten Free Bread (cheesy and buttery a la vegan)
2. Juicy, ripe, thick tomato slice (for old times sake)
3. Fresh, locally grown spinach (more nutrients!)
4. Dijon Mustard (mayo wha?)
5. FACON

V-BLT. Looks heavenly doesn't it?!

Um, FACON? Yes, Facon. Fake bacon. No, not the store bought kind. Those store bought strips strip most of what I like about bacon. Even when I ate bacon I would season to my own liking. I marinated, spiced, and browned thin tofu slices to FACON.

A risky move. Especially with such a long standing traditional recipe. I’ll think you’ll love this non-conformist BLT though, or rather FST? I know I should call a spade a spade but for reader’s sake, let’s try…V-BLT. A vegan BLT. Rolls off the tongue a bit nicer.


V-BLT

Yields 2 sandwiches

Ingredients
• 4 slices gluten free bread of choice
• ½ package extra firm tofu
• 2 tbs low sodium Tamari (gluten free soy sauce)
• 1 tbs Daddy Hinkle’s gluten free marinade OR liquid smoke
• Pepper
• Earth balance butter
• 2-3 tbs nutritional yeast (optional)
• 2 thick slices organic tomato
• ½ cup to 1 cup locally grown spinach
• Dijon Mustard
• PAM EVOO spray (if using griddle)

Directions
Heat oven to 400 degrees F. Place 4 slices of bread on a greased baking sheet. Lightly spread earth balances on pieces then sprinkle nutritional yeast evenly until all coated. (Omit yeast if preferred but it gives it a cheesy taste). Bake for 10 minutes, flip, and then another 10. My oven can be temperamental so I just watch for browning. Remove and set aside to cool.

While your bread is toasting, press your tofu and slice thinly lengthwise. I came out with about 6 slices. Place in a bowl and add tamari, daddy hinkles, and pepper. Let marinate for about 10 minutes.

Heat a sauce pan with 1 tbs earth balance. Dry off your tofu and add to the pan. Brown on both sides until crispy like bacon!!

Heat your griddle to 350 F and lightly grease. You can use a large pan if you prefer, or Panini press. I wanted mine piled high so I opted for the griddle. Lay down your slices of bread and begin layering. On 2 slices layer spinach, tofu, and tomato. Drizzle Dijon on the other two slices and place it on top of your layered slice, pressing down slightly with your spatula. Flip (carefully) after about 3-4 minutes. You just want everything to combine and warm together.

Plate and serve! I made kale chips on the side. Haven’t tried them? Oh, you don’t know what you are missing! Here is quick recipe below. I have my whole family hooked!

Oh, and in case you were wondering, this was the most perfect "BLT" I have ever eaten. The bread was crispy and buttery and housed the most amazing flavors. The Facon? Perfection. Even my husband didn't want to come up for air between bites. This version also cuts a whole lotta calories, another win I would say. V-BLT just earned itself a weekly spot on the week's menu!

Kale Chips

Ingredients
• 1 bunch curly kale, stems removed
• 1 tbs olive oil
• Seasoning of choice
     o Sea salt and pepper
     o Cajun
     o Nutritional yeast for cheesy chips

Directions
Heat oven to 425 F. Tear leaves off the stems into small pieces and place in a large bowl. Add olive oil and massage into kale. Lay on a lighted greased baking sheet with none of them touching. Add preferred seasoning. Bake for about 10-15 minutes or until edges begin to brown.

Plate and serve. My advice, get your hands on some before serving…they go FAST!

Sweet Cherry Memories

I love summertime fruits. I have been slamming back strawberries like they are going out of style. My son and I go through a 2 lb carton in just a few days! Mangos mount up in my fruit bowl weekly, and pineapple is popping up in my afternoon routine.

Cherries are another treat I have been devouring by the bulk, their taste attached to so many memories. My aunt Barbra used to own apple and cherry orchards up in Spokane, Washington and I was able to go up for cherry picking season one year. The joy of walking right out her back door into the orchards and picking plump cherries right off the tree is a lasting treasure in my mind. I made the most delicious cherry tarts one afternoon.. I can still remember the juicy cherries warm against the flaky, feathery tart crust. Maybe I need to give those another go around!

Last summer my husband and I went up to Montana for one of my best friend’s wedding and created some wonderful cherry memories too. We gobbled them up by the pound at the local cherry stands on the drive in and were delighted to see they played a part in the wedding décor as well! Hailey’s wedding was beautiful, and allowed me to explore the amazing spaces of Montana. If you haven’t been, you should go as soon as you can, and in July when the cherries are plentiful too! Hailey and I always tease that we are going to open up a B&B one day up there or in Colorado. If we ever do, I expect visits from you all!



Hailey's Wedding on Flathead Lake MT



How cute was the table decor?! Cherries didn't last long...



Oh, did I not mention the cherry WINE!

OK back from memory lane. I saw this Cherry Lentil Salad recipe on Whole Foods site the other day I knew it had to be put on this week’s menu. Fresh, filling, and full of flavor and goodness. It would be a great BBQ side dish for the fourth! It serves 8, is easy to make, and easy on the budget. You can find the original recipe here: Whole Foods Cherry-Lentil Salad

Cherry Lentil Salad

Ingredients

• 1 1/2 cups dried green (French) lentils, rinsed and picked through
• 2-3 tbs red wine vinegar
• 2-3 tbs extra-virgin olive oil
• 1 tbs kosher salt
• 1 tbs freshly ground black pepper
• 4 cups fresh cherries (about 1 pound), pitted and halved
• 1 cup chopped fresh basil (I used mine fresh from the garden!)

Directions:

Bring 5 cups of water to boil in a soup pot with a dash of sea salt and olive oil. Add in lentils, lower the heat and simmer partially covered for about 20 minutes. Drain and set aside to cool in a large bowl. add in vinegar, olive oil, and spices. Toss to coat.

*I put them in the fridge after the cooled because we weren’t ready to eat yet. You can also do this step ahead of time if you have a tight evening schedule!

When you are ready to serve, add the cherries and basil. Taste test and adjust if needed. My in-laws added roast chicken to theirs, the hubby and I enjoyed it just as is!

Case of the Mondays Medicine

Yesterday I woke up a bit achy. Maybe it was a case of the Mondays. Maybe it’s a sign to look into my diet a bit more and make sure that I am getting all the vitamins and nutrients that I need. Nonetheless, I needed some comfort, and comfort for me is found in cooking. Even if I get home at 6:30 and am completely pooped, cooking sounds like the perfect medicine. The sounds, the smells, the peace… It all brings me back to center.

I have been wanting to a) use up that cubed butternut squash in my freezer, b) try a vegan “cheeze” sauce again” and c) put them both together for a delicious, vegan, and gluten free mac ‘n’ cheeze. Last night, and well from the looks of it outside today (dark and stormy), it will cure any Manic Monday or Tornadic weather Tuesday you are enduring.

I first tried making vegan cheeze sauce on pizza here: GF/DF Caramelized Onion and Mushroom Medley Pizza

If you recall it was a bit too cashewy for my taste but good! I have been anxious to find a version that I loved and not just liked though. I found it last night. It whirred and whizzed in my food processor until it whipped itself into a thick, velvety topping. It cuddled my gluten free elbow noodles like a silky smooth blanket. It was better than any mac and cheese I have ever had. It cured my case of the Mondays.

The butternut squash is roasted and added into the cheeze sauce in this recipe so I wanted to add another veggie. I could have sworn I had some peas or broccoli on hand but alas they have already been gobbled up. I had spinach and edamame to choose for my green so I decided that edamame might be a delightful touch. I loved the texture that it brought to the bowl! Feel free to use whatever veggie suits you.


Butternut Squash Mac ‘N’ Cheeze with Edamame
Adapted from Oh She Glows recipe here: Butternut Squash Mac N Cheeze

Ingredients:

• 2 cups frozen or fresh butternut squash

• 3/4 cup raw cashews

• 1 cup non-dairy milk (unsweetened + unflavoured soy milk)

• 3 organic garlic cloves
• 2 tbsp fresh lemon juice
• 2 tsp kosher salt, or to taste
• 7 tbsp Nutritional yeast
• 1 tsp dijon mustard
• 1/2 tsp or a bit more of dried Italian seasoning
• 1/2 tsp Tumeric powder, optional (gives the orangey color)
• Freshly ground black pepper, to taste
• 1/2 tsp Paprika
• Tinkanyada brown rice elbow pasta (1 bag)
• 1 carton vegetable broth + 1 cup water
• ¾ cup edamame (I had frozen that I thawed and boiled)

Directions:

Preheat your oven to 350F and grease a baking sheet. In a bowl, season chopped squash with a tsp or two of olive oil, and a couple pinches of kosher salt. Toss to coat. Lay squash squares on baking sheet and roast for 30-40 minutes. I flipped after about 25.

While the squash roast away, gather all your cheeze sauce ingredients (cashews, non-dairy milk, garlic, lemon, salt, nutritional yeast, pepper, mustard, seasonings). Add just the cashews to food processor. Process until a fine crumb forms similar to corn meal. Add in the rest of the cheese sauce ingredients and process until very smooth.

Taste test. A couple times ;) This sauce left me speechless and drooling! I wanted to dip a big hunk of bread in it hehe. Leave the sauce in the processor as you will be adding the squash.

Bring your broth and water to a boil in a soup pot. Add in gluten free pasta and boil for 15 minutes. Drain and rinse with cold water to stop cooking process.

When squash is finished roasting, add it to the food processor and blend it with the cheese sauce until smooth. Adjust to taste. The sauce will thicken up with time. I like mine really thick and cheesy but if you like a runnier mac and cheese feel free to add milk.

Add the pasta back into the same pot on a low heat burner and add your desired amount of cheeze sauce on top. Stir well. Add in edamame and mix until the whole pot is warm and cheesy.

Dish into bowls and serve immediately. This made 4 heaping portions. I am so glad because my tummy is growling for it already!

Dairy Free Delight

My husband’s family loves brownies and cookies. I have been trying to focus and perfect my baking again, a love affair that seems to have jumped back from hiatus. You can knock me down but I’ll get back up! This sweet toothed inlaws, hubby/determined gluten free baker relationship has been working out well!

I saw an interesting brownie recipe on Elana’s Pantry the other day. Flourless Chocolate Chip Brownies. I have seen flourless cake and such and thought, hey, why not? I loved that the big ingredient was a whole jar of almond butter! Nothing processed, no artificial sugars, just a simple treat. Gluten Free and Dairy Free.

I made a couple changes to the recipe (shocker I know) but decided to keep the eggs for the first round since I have never attempted any recipe like this before. I plan on perfecting a vegan version soon. Here is Elana’s recipe: Elana's Pantry Chocolate Chip Brownies

Flourless Chocolate Chip Brownies

Ingredients

• 1 (16) ounce jar smooth almond butter
• 2 eggs
• 1 1/2 cups agave nectar
• 1 tablespoon organic vanilla extract
• ½ cup cocoa powder
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• 1 cup vegan dark chocolate chips

Directions:

Preheat your oven to 325F. Grease a 9x13 baking dish (I used Earth Balance).
In a large bowl, blend almond butter until smooth with a hand/immersion blender. Add eggs and blend well then slowly add in agave and vanilla. Add cocoa powder, salt and baking soda and blend until combined. Fold in chocolate chips. The batter was VERY THICK but hey, it’s an arm workout!

Pour batter into baking dish and spread evenly. I taste tested of course and found it to be very delicious! Bake for 35 minutes.

Remove and let cool for at least 15-20 minutes.

THOUGHTS:

My husband said that they were delicious but a little on the dry side and could maybe use frosting on top. My mother in law likes hers “more dry” and said they were very tasty.

I thought they were pretty good. Simple flavors but I do agree they could be a bit more moist. I will work on that! They rose well in the oven and were a perfect thickness. I think some vanilla vegan ice cream on top would make ALL the difference ;)

I will play around with the recipe more to accomplish a moist, vegan version. Any suggestions???

Thinking Green

Green monsters. You’ve seen me mention them. You’ve maybe seen them uploaded on my blog’s facebook page. But, I have never really gone too in depth into them.

Angela Libbon from Oh She Glows started the “Green Monster Movement” and it has been catching on like crazy! I have seen so many different ways people have taken this simple recipe/idea and turn it into fabulous and delicious concoctions. Green smoothies made with a healthy dose of spinach or kale, and all sorts of different fruit and mix ins, depending on your mood. These fresh, healthy, energy boosting delights have me addicted! When I am feeling low on energy or have just finished a grueling 5 am work out, I blend up one of these babies and BAM! instant bliss.

Check out her movement here! Green Monster Movement

I love putting in frozen bananas because it tastes like creamy ice cream! Sometimes I don't have time to freeze them or I am wanting something outside of a banana flavor though so I omit. My recent obsession: MANGOS! Here is one of my recent green mango machines. After a bit of a rough night, my husband and I needed a little pep in our step. This was just the ticket.

Oh, and consider me hooked on the green monster movement! You will see a lot more versions from this Indie! Please feel free to share yours so I can try! :)

Mango Green Goblin

Ingredients:

• organic mango, diced (or use frozen chunks if you don’t have fresh)

• 1 tsp chia seeds

• 1 cup almond milk
• 1 tsp organic vanilla
• 2-3 large handfuls fresh organic spinach
• 2-3 ice cubes

Directions:
Combine all ingredients but ice into your food processor and pulse until smooth. Turn ‘on’ and add ice one cube at a time until crushed. Pour and enjoy!

Something FISHY is going on here...

Something a little bit fishy happened yesterday. Fishy as in shrimp that is. Shrimp and Noodle Soup… Asian style. For the life of me I cannot figure out why this idea popped into my head but it just seemed right to make for dinner. Sometimes I like to look at other’s recipes and add/subtract this and that. Other times, like last night, I decided to create a meal from the scratch of my own thoughts. Fresh, simple, comforting, and a hint of unexpected heat. The more I thought about what I would put into the soup the more excited I got because I knew I had a lot of those items at home. I just needed to grab a couple specialty items from the ethnic section. Foreign. International. Whatever you want to call it, I would be grabbing whatever I thought would fit into my foreign soup from the shelves.

I headed to produce and grabbed a red bell pepper and organic shitake mushrooms (hooray on sale!). Some cooked shrimp, spicy sauce addition, and Asian veggies and I was set! I was really excited to see how this would all turn out.

My diet has been vegan/vegetarian for a while now, but with the exception of fish. We eat fish every once in a while because well frankly we still want it! The oils are good for my husband’s joints and like I said, our lifestyle is not about deprivation. We want to be healthy and happy. So the fishies are here to stay. However, feel free to omit the shrimp and you will have a lovely Asian vegan noodle soup!


My-Yum Shrimp & Noodle Soup

Ingredients

• 1 container vegetable broth (I used Pacific)

• ½ package gluten free Thai style noodles (I used Tinkanyada)

• 3 tbs Thai chili sauce

• 2-3 tbs gluten free soy sauce, low sodium

• Red pepper flakes to taste

• 1 can water chestnuts

• 1 can chopped baby corn
• 8-10 shitake mushrooms

• Canola oil

• 1 medium red bell pepper, chopped
• Pinch kosher salt

Directions
Bring vegetable broth to a boil in a large soup pot. Add in your noodles and cook for about 12-15 minutes. Reduce heat to low.

While your noodles nestle snugly in your pot, sauté your mushrooms and pepper in a medium sauce pan with a tablespoon of canola oil. When your mushrooms are soft, add chestnuts, baby corn, and red pepper flakes to taste. After a few minutes add your soy sauce and coat all your veggies. I let it simmer for a few minutes.

Add everything into your soup pot and stir to combine. Add chili sauce. Taste test. I added a pinch of salt. We had to run an errand so I let my soup sit on low, covered to let the flavors melt together.

The soup turned out DELICIOUS if I do say so myself. My husband and I gobbled down two bowls! Yum Yum.

NOTE: I used thai style noodles thinking that they would be thinner. They were delicious but as far as looks I think I will find a super skinny rice noodle for next time!

"this is the way I eat my Peanut Butter Cup..."

I don’t have a big sweet tooth but I love putting together desserts. Baking is getting easier each time (minus the occasional GF monster surprise) and I love the smiles I get from my loyal family taste testers.

Lately I have been obsessed with looking at vegan and raw desserts online. I find no bake sweets fascinating and quite frankly a big relief when I don’t have to pray and dutifully check my oven window every 5 minutes. Some of my recent favorites have been frozen banana soft serve, cookie dough “blizzards”, and cookie dough balls dipped in chocolate. I know what you are thinking, “Didn’t she JUST saw that she didn’t have a sweet tooth?” Well, these desserts are not only GF and no bake, but they are also vegan and healthier for you. Plus, the recipes make small portions. Hey, I know it's bikini season but we are still allowed to treat ourselves every once in a while…

I had to show a lot of restraint to get a photo...

Last night I tested out a peanut butter cup recipe I found on http://www.loveveggiesandyoga.com/. I love Averie’s cooking because it is simple, healthy, and kid friendly. Her daughter gobbles up her healthy vegan goodies with no complaints! I was a big Reeses peanut butter cup fan in the past so I thought it would be fun to try. It was probably the easiest dessert I have ever made! No food processor, no baking, no fuss, and no long list of ingredients. In fact, I had everything in my kitchen pantry! I have been keeping vegan chocolate chips or karob chips around for my chocolate chip cookie dough ball obsession (recipe to come!).

I of course added a couple things to the recipe but feel free to play around with it to your own taste buds desire! You can find her original recipe here: Averie's Raw Vegan 10 Minute Peanut Butter Cups


These make 2 good size cups. I don’t know about you but if it’s in front of me I will eat it so I prepared portion controlled cups!

Vegan 10 Minute Peanut Butter Cups

Ingredients

Rich Peanut Butter Goodness!

• ½ cup vegan chocolate (I used vegan chocolate chips)
• 2 tsp nutritional yeast
• 2 tablespoons organic creamy peanut butter
• 2 tsp agave nectar
• Pinch kosher salt
• 2 tsp organic pure vanilla extract

Directions

Melt ¼ cup of the chocolate in the microwave (about a minute). Fill the bottom of 2 muffin liners evenly with the melted chocolate. The muffin liners give it the rippled edges like a real reeses.

Mix together peanut butter, honey, yeast, salt and vanilla. If your yeast isn’t mixed well you can microwave it for about 10 seconds. Spoon desired dollop onto the semi hardened chocolate base.

Melt the remaining chocolate and pour evenly over the peanut butter. Put into the refrigerator for at least 10 minutes.

Peel wrapper and enjoy! They are pretty rich so one was plenty for me and my husband. I am sure you can make big batches though pretty easily. I see party ideas in the future!