Sunday, August 25, 2013

Not Your Ordinary Rice Cake

I have toyed with idea of making Bragg's glazed rice cakes or cinnamon ones.  I saw this post on Tumblr for Chocolate Cover Rice Cakes and was like, OMG.  I can do that.

I decided to make them chocolate peanut butter instead though.

Line a cookie sheet or pan with foil.

2/3 cup chocolate chips
1/4 cup peanut butter
Sea salt, optional

Put chocolate chips and peanut butter in a microwave safe dish wide enough for dipping rice cakes.

Melt on low power for 30 seconds at a time, stirring between each.  (After that first 30 seconds, the peanut butter should be loose enough to coat the chocolate chips.  Stir and coat them all in peanut butter so they don't seize up on you later.)  Stir until smooth.

Dip the rice cakes one at a time in the chocolate peanut butter, giving them a little spin as you do.  By the time I got to the last two rice cakes, I needed to just spread the mixture on with a spatula.

Sprinkle with sea salt.  I use low salted rice cakes and natural peanut butter so a little salt is good for me  If your rice cakes are already salty, you can skip this step.

Put in the fridge until set.

Saturday, August 24, 2013

Slam Dunk Potato Bread

Surprise!  I'm making soup for dinner! Haha!  I never tire of making and eating soup.  It's also a real great reason to make bread.

A nice, crusty loaf of soft and sweet potato bread sounds perfect.  I sort of miss my bread machine days when we were only milk and egg free instead of also wheat free.  I used to make 3 loaves a week!   Sadly, gluten free, vegan breads in a bread machine produce a nice door stopper, patio stones, or a weapon for intruders.  It cannot be called bread.

I like to make rolls or flat breads more than I like to make loaves these days but I am still nursing a headache and feeling a little blah.  So, loaf it is!  Soup doesn't care what shape the bread was before it gets dunked.  Neither do I.

Preheat oven to 375 and grease a loaf pan.

1 package yeast
1 tablespoon sugar
1-1/4 cup plain Soymilk, heated to 120
2 tablespoons melted margarine
2-3/4 to 3 cups GF baking mix
1/2 cup mashed potato flakes
1/2 teaspoon salt

Combine yeast, sugar, and warm Soymilk in the bowl of your mixer.  Whisk until yeast is dissolved.  Add the melted margarine and 1 cup baking mix and the mashed potato flakes.  Mix until smooth.  Add another 1-1/2 cups baking mix and the salt.  Mix until a soft dough forms.  You may need to add more baking mix if too wet.

Press into prepared pan.  Cover with plastic wrap and a towel and allow to rise in a warm place, like on top of your preheated for about 40 minutes.  The bread won't double in size.  It's good if you can gently press a finger on top and you leave an indentation.

Bake for 15 minutes.  Brush with melted margarine and return to oven for 10 more minutes until golden.

Remove from pan onto a cutting board.  Cool and slice with serrated knife.

Don't be afraid to dunk!

Friday, August 23, 2013

Potato Dinner Tart

My Kind of Crust is making another appearance tonight.  I've been on the couch all day with another migraine. I need to eat something!  Woman cannot survive on medication alone.

I made My Kind of Crust, used leftover Soychamel, and thinly sliced Yukon Golds in the Cuisinart.

Make the crust and sauce according to previous posts (My Kind of Crust) and (Soychamel).

Thinly slice 2 Yukon Gold potatoes.

Spread two tablespoons of Soychamel in bottom of crust.  Layer potato slices.  Add more Soychamel.   Layer more potatoes.  Spread more Soychamel over the top.

Bake according to crust recipe.

It's so pretty!

Thursday, August 15, 2013

Feisty Fiesta Avocado Nuggets

Len is so friggin creative!  I'm assuming she got that from me... (ahem)

What a great french fry alternative or tortilla topper or stuffer.  It is a good meat alternative in burritos or tacos too.  The crispy nuggets are sort of like the fish in a fish taco.

You can also try making these in slices instead and eat on GF bread or bun.

2 avocados, cubed (not too small)
3/4 cups Gluten Free Rice Krispies
1/2 cup instant mashed potato flakes
1/2 teaspoon cumin
Dash of cinnamon
Dash of paprika
1/2 cup plain Soymilk
1 teaspoon oil
Squirt of Bragg's Liquid Aminos

Preheat the oven to 450 and baking sheet with foil.

Combine all the dry ingredients in a ziplock freezer bag.  Seal it.  Roll a mug over it or flatten with a bottom of a pan until well crushed.

Set up two bowls.  One with Soymilk, oil, and Bragg's and one with the cereal, potato flakes, and spices.

Dip the avocado pieces in the Soymilk and oil then roll in the dry ingredients.

Lay evenly on the baking sheet.  Bake for 10 minutes then turn the pieces over.  Cook for 10 more minutes.

Wednesday, August 14, 2013

Tumblr Turbinado Cookies

Chocolate chip cookies are all the heck over my Tumblr dash.  I mean A LOT of pics!

Even though it is nearly 9pm, I had to make some.  I was very curious about a particular picture that calls itself "The Ultimate Guide to Chocolate Chip Cookies".  I am always up for a way to improve texture to GF, vegan cookies.  It's like an edible science experiment... without the dull, balding teacher.

This recipe uses baking soda AND baking powder.  I also used some Turbinado sugar as well as granulated.  I don't do brown sugar and usually substitute with the addition of maple syrup. I really love the larger size of this Turbinado sugar and the sweet crunch it provides.

I usually try to get a lot of cookies out of a recipe but this time I went for BIG cookies instead.

Another difference is these are baked at 350 instead of my usual 375.  Different is good.

Tumblr pics coming to life in my kitchen...

Preheat oven to 350.

4 oz margarine, room temperature
1/4 cup sugar
1/4 cup Turbinado sugar
1 cup GF baking mix
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Dash of salt
2/3 cup chocolate chips

Cream margarine and sugars until light.  Add your dry ingredients and mix until blended.  Stir in the chocolate chips.  Place by 1-1/2 tablespoon balls onto cookie sheet.  Bake for 11 minutes.  Cool on pan for 3 minutes before removing to cool completely.

I like that they are crispy on the edges but still soft in the middle.  They didn't over spread which can be an eggless problem sometimes.  Overall, I'm pretty pleased!  I may try other versions too and bake my way thru the Ultimate Guide.

PS) the raw dough is pretty lovely with the large sugar granules.

The picture that sparked my curiosity:

Monday, August 12, 2013

OMG. Len made me THE BEST dinner

Jennie made My Kind of Crust, filled it with Soychamel, and baked it.

The result was AMAZING!  It was sort of like quiche but also sort of like flan.  She put a little cinnamon in the Soychamel.

Seriously so good!

Link to crust:

My Kind of Crust

Link to Soychamel:


Saturday, August 10, 2013

My Kind of Crust

Can't eat traditional pizza?  Missing real Chicago deep dish?

Well, here is the only vegan, gluten free crust you are ever going to need!  Those of you able to fill it with either traditional or alternative cheeses and proteins will be even happier than I am right now.  Holy cow...  if you can add crushed tomatoes too?  Damn.  I'm jealous!

I am happy enough with this crust that I am filling with edamame mousse for Len and I tonight.

Never had Chicago deep dish?  Well...  I am sorry but you have been missing out.

While Lou Malnati's and Gino's East aren't the deep dishes I grew up on, they do deliver all over the country.  I recommend Giordano's and they ship all over too!

1/2 cup plain Soymilk, heated to 110
1 teaspoon sugar
1/2 teaspoon yeast
4 tablespoons melted margarine
2 cups GF baking mix
Dash of salt

Whisk together the warmed Soymilk, yeast, and sugar in your mixer bowl.  When the yeast is dissolved, add the melted margarine and 1/2 cup of the baking mix.  Blend on low until you have a smooth, thick batter, pausing to scrape the sides of the bowl if necessary.

Add the remainder of the baking mix and the salt.  Mix just until no dry parts are left.  Press together with your hands to make a ball.  Do not knead.  Cover with plastic and a towel and allow to rise in a warm place.

Preheat the oven to 500.

Oil up the bottom of a 12" pan (pie, cake, pizza of you've got it).  I used a 9" round cake pan since our pizza will not really resemble a pizza too much anyway!

Press the dough from the center to cover the pan, pressed thinly up the sides.

Fill the pizza with what you love, starting with cheese all over the bottom of the crust and ending with sauce or drained crushed tomatoes.

Reduce the oven to 450 and bake for 30-40 minutes, rotating the pan after 15 minutes.

Thursday, August 8, 2013

Sparkly Cocoa Cookies

Len made me these little gems.  I love how they sparkle!  Although these have no dairy in them and they don't resemble cheesecake in ANY way, the tart, strong flavor of cocoa somehow remind me of chocolate cheesecake.  Yes. It has been 10+ years since I've seen a cheesecake.  But I am serious!

Preheat oven to 375.

5 tablespoons margarine (Len used Smart Balance)
2 tablespoons shortening (Earth Balance)
1/2 cup sugar
1 egg replacer egg (1 tablespoon tapioca starch mixed with 1 tablespoon water)
1 cup cocoa powder
3/4 cup GF baking mix
Dash of salt
Very Vanilla Soymilk
1/3 cup semi sweet chocolate chips (Trader Joe's)
Extra sugar for rolling cookies in

Cream the margarine, shortening, and sugar until light and fluffy in mixer, about 5 minutes.  Add the egg replacer egg.  Add the cocoa, baking mix, and salt.  Mix to combine.  Add small amounts of Soymilk until the dough comes together.  It should be firm enough to roll but not too dry that it isn't smooth.  Stir in the chocolate chips.

Roll into 1-1/2" balls.  Roll in sugar and place on cookie sheet.  This recipe makes one dozen cookies.

Bake for 15 minutes.  Cool on wire rack before eating.  They don't taste good warm. Cool completely and enjoy!

Sunday, August 4, 2013

Creamy Carrot Combo Sauce

Soychamel, meet Gettin' Saucy Carrot Sauce.

The best of two great sauces come together to make a creamy, sort of sweet, topper, spread or filler to lots of things.  I'm thinking pasta, biscuits, pot pies, rice, quinoa, pizza crust, flat breads, toast, burgers, vegan burgers, casseroles...  Anyplace some people use cream of ____ soups, you can use this.

It does take a good 40 minutes of whisking so be prepared for a little workout.

3 tablespoons GF baking mix
2-1/2 tablespoons margarine
2 cups plain Soymilk
Dash of salt
1/4 teaspoon nutmeg
1 can of carrots, drained and puréed

With a whisk, combine the margarine and baking mix in a medium saucepan on medium-high heat.  Whisk continuously until you achieve a golden color but before it actually gets brown.  You may need to lift the pan off the heat and keep whisking, place it back on the heat, and remove again until you get a nice toasty color.

Add the Soymilk.  Whisk constantly until thick.  When it starts to make bigger bubbles, reduce the heat.  As you whisk  make sure you are scraping the bottom and sides of pan really well.  This may take up to 40 minutes.  Remove from heat and add the salt and nutmeg.

Slowly fold in the carrot purée.

Jennie picked up some of Whole Foods freshly made gnocchi.  They use golden potatoes and rice flour only. They are delicious and make for an easy treat for us.  Sunday dinner!

So Simple Sunday Quinoa

I have made quinoa with vanilla soymilk before when using it in cookies.  I thought I would try hot cereal for breakfast using quinoa, vanilla soymilk, and cinnamon.

Len leaves before lunch and returns at dinner time today. This will be a good hearty breakfast to keep her fueled for work!

1 cup uncooked quinoa
2 cups Silk Very Vanilla Soymilk
1 teaspoon cinnamon
Dash of salt

Combine all ingredients in a medium saucepan.  Bring to a simmer, stirring constantly.  Reduce heat to low.  Cover and cook for 20 minutes.  Remove from heat and let stand covered for 5 more minutes.

Finish with maple syrup or fruit.  Or both!