Sunday, February 23, 2014

So Deliciois, So Fast & Fresh Mocha Pudding

I'm entering a So Delicious Fast and Fresh Time Trials recipe contest!  This is a 15 minutes or less entry. This pudding takes about 10 minutes from start to mouth.

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Since winter is not over here in Chicago, a warm, comforting, and fast treat is in order!  Chocolate and coffee anyone?  Yes please!

1/4 cup potato starch
1/2 teaspoon instant coffee granules
1 cup vegan, semi sweet chocolate chips 
Pinch of salt
2-2/3 cups So Delicious Milk product of your choice, Almond or Coconut
2 tablespoons vegan margarine

Combine potato starch, coffee granules, chocolate chips, and salt in medium sauce pan.  Whisk together, coating all the chocolate chips with starch.  

Pour in the So Delicious milk product, I used So Delicious Coconut.

Whisk constantly until chocolate is all melted and it thickens, about 5 minutes.  Whisk and scrape the bottom constantly.

Remove from heat and add the margarine.  Stir until melted into the chocolatey goodness.

Serve warm...  or cold if you'd like!

Mmmmmmm....  So Delicious indeed!

Saturday, February 15, 2014

S'Okay Escarole

Bub has been eating a lot of stir fried lettuces since Len told us James enjoys it.  Lettuce is also the one green thing both Derek's will eat.  Hell, even Scooter likes lettuce!

I won't buy iceberg since there's really nothing good for you there.  While browsing the lettuce section on Peapod, I spotted the escarole!  So perfect!  Bub loves lettuce.  He loves beans.  I love making things he will enjoy.

This is so simple and basic but good comfort food.  Pair it with warm bread.

2 large heads of escarole, rinsed and dried
2 - 16 ounce cans of cannelli beans, DO NOT drain
Olive oil

Heat two tablespoons olive oil in very large skillet on medium heat.  Add the escarole.  Cook and turn with tongs until soft, about 10 minutes.  Season with salt and pepper and set aside.

In another skillet or pot, heat one tablespoon olive oil over medium heat.  Add the beans with their can liquids and garlic.

Simmer until thick and creamy, 10 minutes, stirring occassionally.

Add the beans to the escarole.  Toss with tongs to combine.

Tuesday, February 11, 2014

Ginger Pear Chicken

Two non-vegan dinner posts in a row.  Sorry friends!  Still gluten free though and still cooking dinner for the meat eaters at my house.

1 lb chicken breasts
2 tablespoons Peanut oil
Garlic powder
Ground ginger
3 tablespoons Bragg Liquid Amino's plus a little more for the pears
1/2 cup water
1 can sliced pears, reserving 1/4 cup of the can liquid
1/4 cup cold water mixed with one tablespoon potato or tapioca starch
A little sugar for the pears

Cut your chicken into bite sized pieces.  Brown in peanut oil in a skillet with a lid.  Add 1/2 cup water, 3 tablespoons Bragg's, the 1/4 cup pear juice, and the spices.  Reduce heat to low.

Cover and simmer until chicken is cooked through and tender (at least 30 minutes.  The longer you simmer, the more tender the chicken.). 

Add the 1/4 cup water, starch combo.  Increase heat to high and cook until bubbly and slightly thickened.

Completely drain the pears.  Arrange them on a baking sheet.  Sprinkle with more Bragg's and a little sugar.  Broil until carmelized.  Keep a close watch on them so they don't burn.

Serve chicken over rice and add the carmelized pears to the top.  Pretty.  Yummy.  Pretty yummy.

Monday, February 10, 2014

Better For You Biscuits and Gravy

Lower sodium.  Lower fat.  No preservatives.

1lb ground beef
1/4 cup gluten free baking mix
1/2 cup water
1/2 cup plain Soymilk

Brown the ground beef in a skillet.  Add salt and pepper to taste and other spices if you can have them (oregano, sage).

Sprinkle the baking mix over the meat and stir to combine and coat.  Add the Soymilk and water.  Heat until just bubbling, stirring constantly.  Remove from heat immediately.

Serve over biscuits or mashed potatoes.

I've been adding a little bit of mashed potato flakes to my biscuit dry ingredients.  They are lighter and crispier!


Preheat oven to 450.

2 cups gluten free baking mix
1/4 cup mashed potato flakes, Whole Foods brand
1/2 teaspoon baking soda
Dash of salt
1/4 cup Earth Balance margarine
3/4 - 1 cup Soymilk

Combine the dry ingredients in a medium bowl.  Cut the margarine in with a fork or pastry cutter.  Add the milk and stir until moistened.  Add a little more Soymilk if necessary.

Drop by tablespoon full onto a baking sheet.  Bake for 12 mimutes.  Serve warm.