Friday, March 21, 2014

Stuck On The Couch Dreamy Edamame Bread

I've been recovering from surgery this week. It was supposed to be simple.  But hey...  This is me.  It's never simple or easy!  I ended up needing two surgeries in 24 hours, my liver and pancreas had a horrible reaction to being messed with too much, got a migraine they were unable to treat that surpassed any surgical pain, and spent 5 days in the hospital instead of none.

I've been unable to eat much despite finally feeling hungry again so I've been dreaming of all the things I can't wait to eat and been dreaming of new things I want to try and make. And great news for me...  I'm eating black pepper again!  It was in the broth I was forced to eat and I've been adding it to my first solid food... instant spuds.

I think I've discovered the secret to having GF bread stay tasty the next day...  Do NOT wrap or store in air tight containers.  I'm having good luck with loose foil wrapping on two different yeast bread recipes!

Preheat oven to 375.  Grease and flour a loaf pan.

To prepare edamame:

Boil a bag of beans until tender.  

Drain but reserve 1/2 cup of cooking liquid.  

Add back the cooking liquid along with 
1/2 teaspoon black pepper and 
3 tablespoons Bragg Liquid Aminos

Blend with immersion blender, in a blender, or food processor until you have a paste.  Set aside.


For the bread:

1 package yeast
1/3 cup plain Soymilk, heated to 110 degrees
1 tablespoon sugar
1/3 cup margarine, Earth Balance stick
1 cup of your prepared edamame
1/2 cup warm water
Dash of salt
2-1/2 - 3 cups GF baking mix
A little margarine and Bragg's for brushing

In small bowl combine yeast and hot Soymilk.

In mixer, cream margarine and sugar.  Add the edamame, warm water, yeast mixture, and one cup of GF baking mix.  Mix until smooth.  Slowly start adding the baking mix until a soft batter forms.  It will be more like thick batter than dough.

Spoon into your prepared pan.  Cover with plastic wrap and a towel and allow to rise on your warm stovetop for about 30 minutes.

Uncover and bake for 20 minutes.

While it's baking, melt 1 tablespoon margarine and stir in a 1/4 teaspoon Bragg's.

Brush over baked bread and return to oven for 5 minutes.

Remove from pan and allow to cool enough to cut.

I am dying that I'm not ready for peanut butter yet because that would be AWESOME on this toasted bread.  You can also spread the left over edamame paste you made on it.









Tuesday, March 18, 2014

St. Joseph's Day Treat

What a coincidence that I'm not eating solid food yet and vanilla pudding is just what I'm craving for St. Joseph's Day tomorrow!

I do miss the pastries normally eaten on this holiday, especially the little sweet cherries on top, but pudding is nothing but good.  I'm going to enjoy it warm today and cold tomorrow!  I may even put some in my freezy cup from Williams Sonoma and make a little single serve ice cream out of it.

A little sprinkling of raw sugar on the top will be a perfect substitute for cherries.  I even learned that at a lot of feasts, breadcrumbs are sprinkled on dishes to resemble saw dust since Joseph was a carpenter.  So, my sugar saw dust is actually pretty swell'

3/4 cup sugar
4 tablespoons potato starch
4 cups Very Vanilla Soymilk
Tiny dash of salt

Whisk the sugar, starch, and salt in a medium saucepan.  Add the Soymilk.  Whisk constantly over medium high heat until it just starts to bubble and thicken.  Remove from heat and whisk for a few seconds still.

Enjoy!




Sunday, March 9, 2014

Daylight Savings Blues Pancakes

I guess adjusting to this years spring ahead nonsense won't be as difficult as I thought.  Between the cats waking me up at all hours and my current gallbladder problems, I'm not sleeping much anyway and have been heading to bed quite early.

Bub on the other hand might not adjust as smoothly.  Hearty, fruit filled pancakes might be just what he needs to get going today!

These are made in a frying pan and are decidedly more camp-like hot cakes than kitchen-like griddle cakes.  They get dark due to the sugars from the bananas and berries and they are blue!  And they smell amazing.

2 cups GF baking mix
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
Dash of salt
2 super ripe bananas, smooshed by hand when adding to bowl
1/2 cup frozen blueberries
1-3/4 cups Very Vanilla Soymilk
1/4 cup vegetable oil

Combine the dry ingredients in a large bowl.  Add the bananas and berries and toss.  Add the Soymilk and oil.  Whisk until just combined.

Preheat a small frying pan on medium low heat and grease with a little margarine.  Ladle about 1/3 cup batter into the pan.  Cook on one side until you see a bubble or two.  Flip and cook until done.

Add a little more margarine to the pan and repeat until batter is gone.  I got 7 large pancakes.






Sunday, March 2, 2014

It's Still Winter Peanut Butter Banana Bread

I had a banana going soft on the counter.  Normally, I will make Bub a smoothie with it but it is still snowing here!  Warm,moist, comforting bread is a better idea today!  Where are you spring?!?!?

1-3/4 cup GF baking mix
2/3 cup sugar
2 tablespoons maple syrup
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 really ripe banana, smooshed with fingers as you add to bowl
3/4 cup Very Vanilla Soymilk
2/3 cup peanut butter
1/4 cup vegetable oil
1/2 cup chocolate chips

Preheat oven to 350 and grease muffin cups or mini loaf pans.

I just use a wooden spoon all the way through on making this recipe. One bowl.  One spoon.

Mix the first 5 ingredients.  Add the remaining ingredients, except chocolate chips and stir until just moist, scraping the bottom of the bowl well.  Stir in the chocolate.

Fill the muffin tins or loaf pans 3/4 full.  Bake about 15 minutes for muffins and 25 for mini loaves.

These are super moist from the banana...  something gluten free can be lacking with starches and different flours.