Monday, July 30, 2012

Yummy, and pretty, treat!

My only goal on my vacation was to get to Intelligentsia for coffee. Finally happened today! My mom and I had a great day together. Here is the BEAUtiful soy latte I had!

Since I can't eat out anywhere with all the allergies and problems, I don't get things made for me often. This almost made me cry! Being left handed, it was upside down, but I did not care!

Friday, July 27, 2012

Gettin' Sauced Carrot Sauce

My daughter and I were looking to make something new! We usually try a new cookie or cake recipe but, on the same wavelength, we came up with this instead!

One pound of cooked carrots
Pinch of salt
2 tablespoons margarine
2 tablespoons Braggs or soy sauce
1/4 cup Plain Silk Soymilk

Purée the above ingredients and set aside.

5 tablespoons margarine
1/4 cup of GF baking mix

Melt margarine in medium saucepan over medium heat. Whisk in GF baking mix and continue to whisk constantly until golden. Slowly ladle in carrot purée (it can splatter until carrots get to temperature). Continue to whisk until thick.

We just ate some over English muffins and it was yummy! We plan to serve over gnocchi and edamame for dinner later.

Monday, July 23, 2012

Vair Velvet, Very Vanilla Ice Cream

So my daughter is working at Culver's and loving it! Unfortunately, we can't enjoy any of their goodies. Tonight for dinner is vegan ice cream Coke floats and french fries. Hey, it could be worse!

4 cups Silk Very Vanilla Soymilk
3/4 cup sugar
2 tablespoons maple syrup
8 tablespoons tapioca starch
Pinch of salt

In medium saucepan combine 2 cups cold Soymilk, tapioca starch, sugar and salt. Whisk until smooth. Add 2 cups warmed Soymilk and maple syrup. Whisk constantly over high heat until thickened. Not quite like pudding thick but a little thicker than a cream sauce. (about 4 minutes.) After cooling I admit it is a bit slimy looking. Don't fear!

Cool completely. Make in small batches in ice cream machine. Transfer to plastic bowl with lid and freeze completely. It is creamy and good!

Wednesday, July 18, 2012

Foundryman's Pie

A more spicy version of Shepard's Pie for my workin' boys sweating it out at the foundry!

1 lb ground beef
4 large Yukon Gold potatoes
1/2 cup Silk Soymilk
1/4 cup margarine
1/2 cup frozen edamame
1 cup sliced carrots (partially boiled)
1/4 cup Braggs Liquid Aminos (or soy sauce)
1/2 cup cold water
2 tablespoons Tapioca starch
Sprinkling of paprika
1/2 teaspoon garlic powder
1/2 teaspoon oregano

Scrub and dice the potatoes and boil until fork tender. Drain and mash with Soymilk and margarine. Set aside.

Brown ground beef until cooked. Add salt and pepper to taste. Add garlic, oregano, edamame, and carrots and stir until combined.

Mix cold water, Braggs, and tapioca starch. Add to ground beef mixture and cook until thick (usually as soon as mixture hits boiling point it turns thick).

Pour beef and vegetable mixture into 1.75 quart glass oven safe bowl (Pyrex). Spread mashed potatoes over the top, sealing the sides. Sprinkle with paprika and broil until potatoes brown a bit.

You can make ahead and cover with foil and bake at 350 until hot again then remove cover and broil until potatoes brown.

First bunch... Home Grown Carrots!

Making Shepard's Pie tonight for the boys.

Monday, July 16, 2012

And Then There Was One... Doughnut hole that is!

I could be seen on my deck again with my fryer today. Doughnut holes making my patio smell like a carnival without the other uummmm scents of the crowd!

I altered a recipe I watched Alton Brown make to be vegan and gluten free.

1 cup hot Silk Very Vanilla Soymilk
2-1/2 tablespoons shortening
1/3 cup hot water
1 envelope active dry yeast
1 egg replacer egg
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 to 2-1/2 cups GF baking mix
Oil for frying (I use vegetable oil)

Heat milk and shortening in microwave approximately 1 minute 20 seconds (you want shortening to melt). Set aside to cool to room temperature.

In mixing bowl put hot water (95 to 105 degrees) and add yeast. Let dissolve for a few minutes. Add milk/shortening, egg replacer, sugar, salt and nutmeg and one cup of GF baking mix.

Combine on slow speed until flour is combined. Mix well. Add another cup of baking mix while mixing on slow. Gradually add more baking mix until dough pulls away from sides of bowl. Cover with plastic wrap and allow to rise in warm place for an hour.

Pull teaspoons of dough and roll into balls and place on cookie sheet. I got about 28 doughnut holes.

Cover and let rise for 30 minutes.

Fry in 375 degree oil (about 10 at a time in my Fry Daddy) until holes float and are golden. I use a spider to drop into oil, turn over, and remove from fryer.

Brush with simple syrup, roll in cinnamon sugar or powdered sugar. Or whatever you like your doughnuts to have!

Friday, July 13, 2012

Ganache Grad Cupcakes

The party is tomorrow and Jennie & I will be tearin' up this kitchen!

Gluten Free cakes without eggs can be a real downer. Mostly disappointing but we keep coming back for more abuse, refusing to be beat! Keep an eye on cakes/cupcakes in the oven so not to over bake.

Speedy Yellow Cake
1 cup margarine, softened
3 cups GF baking mix
1-1/4 cup sugar
5 teaspoons baking powder
2 egg replacer mix
1-1/2 cup Silk Very Vanilla Soymilk

Combine everything except the soymilk and "eggs" in a mixer. Then, add half the soymilk and all the "eggs". Mix well. Add the rest of the soymilk and mix until smooth.

Bake at 375 in greased and floured pan. About 15 minutes for cupcakes and 20 for Bundt or 13x9.

Ganache filled cupcakes are extra yummy! Ganache recipe separate posting... Just gently push the end of a wooden spoon handle in the center of warm cupcakes and fill with ganache.

Vegan GF Confetti Pasta Salad

Yum! A great summer cookout option for those who aren't excited by grilled things...

Two 12 ounce packages GF pasta cooked, rinsed and slighty cooled

12 ounce package of cooked and cooled frozen edamame

1 can of olives, sliced in half
1 bag of baby carrots cut into rounds
1-1/2 cups vegan mayo ( I seasoned my mayo with turmeric and cumin and used vegetable oil instead of safflower and coconut vinegar instead of white wine vinegar.

Combine all ingredients except for vegan mayo. Fold in mayo with spoonula half a cup at a time until as creamy as you like!

Groovy Ganache

We keep this in the fridge in the winter since a teaspoon or two in hot Soymilk makes excellent hot cocoa. We also push a wooden spoon handle in the middle of warm cupcakes and fill with cooled and firm ganache. It can be cooled and beat fluffy for frosting too!

1/2 cup hot Silk Very Vanilla
1 cup semi-sweet chocolate chips (Trader Joe's are supa good!)

Put chocolate chips in small bowl with lid (like Rubbermaid or Tupperware.

Pour hot Soymilk over them. Let sit for 2 minutes then stir until smooooth. Cool completely and store in fridge.
It is very watery when hot but firms up to a silky, creamy delight!

Sunday, July 8, 2012

New curtain!

My daughter made us a new valance for the kitchen window since we painted last week! Supa cute!

Gotta love your kitchen if you love to bake.

Saturday, July 7, 2012

Bubba's Banana Bread

OK. So I'm a bit crazy to have the oven on for an hour today but my Bubba wants banana bread. What is a mom to do!?! Teenaged boys are a bottomless pit!

3/4 cup sugar
1/2 cup margarine
2 overly ripe bananas
1/4 cup Silk Very Vanilla Soymilk
2 cups GF baking mix
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chocolate chips

In mixer, cream margarine and sugar until light. Add bananas and soymilk. Mix well. Add baking mix, baking soda and salt and stir until combined. Stir in chocolate chips.

Pour in 9" loaf pan with greased bottom and bake at 350 for 50-55 minutes. Cool 15 minutes and remove from pan. Cool completely and cut with serrated knife to serve.

Soy Nice Pudding of Rice

Creamy. Comforting. A sweet treat that won't heat your house up since it is made on the stovetop!

1 cup uncooked rice (not instant minute type rice)
1/4 teaspoon salt
1/2 cup sugar
6 cups Silk Very Vanilla Soymilk
Cinnamon for sprinkling

Combine all ingredients except cinnamon in 5 quart pan. Bring mixture to slow boil on high heat, stirring constantly. Reduce heat to medium low and continue cooking stirring periodically until thick and rice is tender (about one hour). If you try to rush the cooking process it will be thick but your rice will be gritty in the middle.

Put on some music, grab a book and stir while between page turns.

You can stir in cinnamon now or reserve it to top servings... or both!

Thursday, July 5, 2012

Pie Party!

My daughter is obsessed with getting one of those unitasker pie machines. I'm trying to prove we just don't need it!

Chocolate Pudding

1/4 cup tapioca starch
1/4 cup sugar
Pinch of salt
1 cup semi-sweet chocolate chips
2-2/3 cups Silk Very Vanilla Soymilk
2 tablespoons margarine

Mix starch, sugar, salt and chocolate in medium saucepan. Add Soymilk and heat over medium heat while whisking. Keep whisking until chocolate is melted and starts to thicken. Remove from heat and stir in margarine. Cool to room temperature then cover and refrigerate.

Forgiving Pie Crust

2-3/4 cup GF baking mix
1/2 teaspoon salt
1/2 cup oil
2/3 cup Silk Very Vanilla Soymilk

Mix ingredients until blended well. Don't worry if it is crumbly. Cover and chill for 30 minutes. Press dough into muffin cups. About 2 tablespoons of dough. Press in bottom and up the sides of muffin cups. Poke with fork and bake for 15 minutes at 400 degrees. Remove from pan onto wire rack. Fill with pudding (or whatever you like).

Presto! Pie without the machine!

Monday, July 2, 2012

Wrap It Up... I'll Eat It!

Since we are also corn free at our house, we use these like tortilla's or like egg roll wrappers.  It just depends on what spices I use to season my edamame...cumin and cinnamon for a Mexican flair or Bragg's and sugar for an Asian flavor.   I have even just eaten them with peanut butter.  They are greasy.  They are spongy and a little sticky too.  They are a good vehicle for flavor.

1 cup GF baking mix
1/4 teaspoon salt
1/2 cup hot water & 4 tablespoons tapioca starch combined
1 cup Silk Plain Soy Milk
1 tablespoon melted margarine

Whisk together baking mix, salt.  Add tapioca mixture and mix well.  Slowly add soy milk and combine.  Stir in melted margarine.  It is a thin batter but not watery.  Refrigerate for 30 minutes. The batter thickens up a little when the melted margarine chills.  Re-whisk and then pour SLOWLY with a ladle onto hot pancake griddle set at 375. They will sizzle and dance and spit a bit and then start to take shape.  If your surface is not level (like in my old house) they may not be round but it all tastes the same!  Flip with non-stick turner when top surface is dry.  Cook on 2nd side until edges lift slightly off the griddle. After removing from griddle cool in single layer.  You can stack them after they are cool.

Sunday, July 1, 2012

First crop!

My son and my husband (double Dereks) first crop of home grown Yukon Golds! They will go nicely with our roasted chicken and carrots to night.

Ugh! Tomorrow is Monday Muffins

So this is a cure what ails 'ya chocolatey comfort muffin!

2 cups GF baking mix
2/3 cup cocoa powder
1/2 cup sugar
2 teaspoons baking soda
1/4 teaspoon salt
1 cup chocolate chips
1-1/3 cups Silk Very Vanilla Soymilk
1/3 cups oil

Combine dry ingredients including chocolate chips a large bowl. Make a well on center of bowl. Add Soymilk and oil and stir from bottom of bowl working in Soymilk and oil from bottom until combined. Do not over stir. Just moisten dry ingredients.

Spoon into greased muffin pans or mini muffin pans. Bake at 400 for 12 minutes. Cool slightly in pan and remove.