Saturday, April 26, 2014

Peanut Butter Ice Cream

Needed a quick dessert that didn't require much effort.  I've been up since 3:30am and I'm tired.  Not too tired to want dessert though!

3 cups Very Vanilla Soymilk
1/4 cup sugar
1 cup Skippy Natural peanut butter
Dash of salt

Heat the Soymilk until hot in microwave.  Add the sugar, peanut butter, and salt.  Stir until peanut butter is melted.  Blend until smooth with immersion blender.

I made a nice frosty cup with my Zoku freezy cup but you can use your ice cream maker too.

Sunday, April 20, 2014

Easy Easter Colors

The creamiest and easiest potaotes you'll ever eat!  And such pretty colors.  Jennie pointed out they even looked like Easter eggs.  These were much easier than dying eggs though.

This is a Colombian dish called Fried Papas Criollas.

I used 2 lbs of tri colored heirloom potatoes but you can use any small potatoes like red baby bliss or baby goldens.

Wash and air dry the potatoes and make sure they are totally dry.

Preheat your filled to the full line deep fryer to 350.

Gently lower about one pound of the clean and dry potatoes into the hot oil with a spider.  Place the lid on the fryer.

Fry the potatoes for 15 minutes.  The skins will be wrinkled but not split.

Remove from the oil onto paper towels.  Generously salt, and pepper if you like.  Repeat with the rest of the potatoes.

So creamy.  Not greasy.  Very good!

Friday, April 18, 2014

Oh My Oreo

Josef's makes a gluten free, vegan Oreo than Len loves.  Too bad they haven't been producing them lately for some reason and she can't get them!

Like a good mom, I just had to make them for her!  I adapted the recipe on Food Networks website. I will say that they are really delicious but I am exhausted.  They are worth the effort, I promise!


1 stick Earth Balance Margarine, softened
1 stick Earth Balance Shortening, softened
3 cups powdered sugar, Trader Joe's brand is corn free, sifted or given a good once over with a fork
1/4 teaspoon maple syrup

Beat the margarine and shortening until light and fluffy.  Switch to your whisk attachment.  Add the powdered sugar and whip tip smooth.  Add the maple syrup and whip until blended.

Scrape into a bowl with airtight lid and set aside.


1-1/3 cups cocoa powder
1-1/4 cup GF baking mix
Dash of salt
2 sticks Earth Balance Margarine
2 cups sugar
2 tablespoons potato or tapioca starch

Preheat oven to 325.

In a medium bowl, combine the baking mix, cocoa, and salt with a fork to get lumps out of cocoa powder.  Set aside.

In mixer, cream together the margarine and sugar.  Add the potato starch and combine.  Add the dry ingredients and blend just until moist.  This is a thick, dense, dough.

With a spatula, divide dough in half.  Shape each half into a ball and place each on its own piece of parchment paper.  Place another piece of parchment on top of each.  Roll into a rectangle about 1/4" thick.  Place in the fridge for at least an hour.

Cut into 2" circles with a cookie cutter (or a lid to a jar of vitamins like I did).  Please 2" apart on cookie sheet.  Refrigerate for 20 minutes before baking.

Repeat this process until both rectangles are cut into circles and baked.  You may re-roll the scraps once.  I also baked the scraps after the second rolling!  Still delicious no matter the shape!

Bake for about 15 minutes or until edges are crispy and set.  Cool completely on wire racks.

Assemble the sandwich cookies with the frosting and enjoy!  I got 24 circles from each half of the dough.  That makes 2 dozen full sandwich cookies.

Pastaaaaaa Salad

Heading to a party tomorrow and decided to make Bub some pasta salad.  I've been in the kitchen all day!  Dishwasher is running for the third time today and I'm finally sitting!

Pasta salad can contain whatever veggies and meats or meat alternatives you like really.  Growing up, we typically had tomatoes, olives, pepperoni, and a variety of cheeses tossed with a vinegar based dressing.

While Bub uses lots of vegan products because of his milk allergy, he is not a vegan. This salad contains bacon but you could easily use bacon substitute or leave it out completely.

Half pound Tinkyada gluten free spaghetti, or whatever pasta you like
Half bag of frozen edamame
Small can of sliced olives
10 strips of bacon, cut in bite sized pieces (we use Market Day pre-cooked)
1 tablespoon olive oil
1/4 cup vegan cream cheese, Daiya
1/4 cup avocado purée, Hass sells these in little 4-pack cups
Vegan shredded cheddar, Daiya

While your pasta is boiling, put the frozen edamame, olives, bacon, and olive oil in the bottom of a large container with a lid.  Set aside.

In a small microwaveable bowl, heat the Daiya cream cheese until just warm.  Add the avocado purée and stir until combined.  Add salt, pepper, and cumin to taste.

With your spider, lift the pasta from the water into the bowl onto the edamame, bacon, olives, and olive oil.  Add the Daiya cream cheese and avocado combo and stir to coat all the noodles and distribute the edamame, olives, and bacon.  Refrigerate until cold.  Add the Daiya cheddar shreds when cold, before serving.

Sunday, April 13, 2014

Who Moved My Churro Bites

It appears my original churro post is lost...  The recipe is there but all the photo steps from original post are gone and so is the link.  Hhhmmmm....  I wasn't the best at IT back then.  I'm still not but I'm a lot better!

So here it is again because it's such a good and easy recipe.

1/4 cup vegetable oil
2 tablespoons sugar
Dash of salt
2 cups Very Vanilla Soymilk
2 cups GF baking mix
1/4 cup cinnamon sugar for rolling (or plain sugar if you're sensitive to cinnamon)

Heat the oil, sugar, salt, and Soymilk in a medium pan, stirring constantly until it boils.  Remove from the heat and stir in the baking mix all at once.

Allow to cool enough to touch.  Pinch teaspoons full of dough and roll into balls. 

Fry at 375 until golden and floating on top of the oil.  I lower and remove into my fryer with a spider.

Drain on paper towels long enough to load the next batch into the fryer.  Roll in cinnamon sugar.

Enjoy with coffee.  It's really great that way.

Wednesday, April 9, 2014

I Gotta Love You Less Potato Alternative

Eating a soft diet is still necessary for me.  Not only do I have digestive diseases. I now have braces.

While I love eating potatoes in many forms, I know I shouldn't for a variety of reasons (risk of diabetes, too many calories, too many carbs, not enough nutrients).

I'm trying to pack healthy lunches and here's a quick one!

1 bag frozen shelled edamame
Enough water to cover in the pot
Bragg's Liquid Aminos
Black pepper
Peanut butter

Put the edamame, some Bragg's and pepper to taste in a pot.  Bring to a boil.  Reduce the heat and simmer the edamame with the lid on until tender.  Do not drain.  Purée with immersion blender or in a blender or food processor.  Stir in enough peanut butter to thicken to desired texture.

You can add ginger, garlic, or other spices too!  You can even put a rice cake in the bottom of your bowl before spooning or ladling on the purée. 

Saturday, April 5, 2014

Filipino Rice Flour Cakes

A Rick Bayless Instagram post sent me on an internet search for Rice Flour Mamon which turned up a very egg filled sponge cake.  It also turned up information on Filipino Puto recipes.  These were also egg heavy for most.  I then saw that these can be steamed!  The steamed buns we have made have been successful and seem to be a good gluten free option for good, moist texture.

More searching netted me a recipe that called for only one egg and some evaporated milk.  I wasn't scared of making evaporated Soymilk.  I've done this in the past.  I made the evaporated Soymilk the day ahead.  Here is a link to that recipe:

Jennie came for a visit today so we made the Puto together!

First, we tried putting these in mini cupcake papers.  They collapsed and leaked a bit.  They still taste good but were not pretty.

We then used tiny ramekins (1/4 cup capacity).  These worked great!  I only have two of this size though so I had to steam them in pairs.  They sell actual Puto molds.  I may invest!  I think this cake could make a great tres leches cake base too.  I would just make more evaporated Soymilk and some condensed Soymilk too.  Another day!

2 cups GF baking mix
1 cup sugar
1-1/4 teaspoons baking powder
1/2 cup evaporated Soymilk (recipe link above)
3/4 cup vanilla Soymilk
3/4 cup water
1/4 cup melted margarine, Earth Balance stick

Prepare your steamer or method of steaming.

Combine the baking mix, sugar, and baking powder in a medium bowl with a whisk.  Add the evaporated Soymilk, Soymilk, water, and melted margarine.  Whisk until smooth.  This batter is a lot like thin pancake batter.

Pour into ramekins or other tiny molds and place in your steamer.  Put the lid on and steam for 8 minutes.

Gently peel away from sides of ramekin with a knife and turn out onto a plate.  

Serve warm or cold.

Here are photos of success!

And delicious...  But not good looking photos: