Saturday, August 30, 2014

So, This Edamame Walks Into a Ball...

Jennie is off today!  And so am I!  She had the great idea to make edamame "meatballs" while we were home together.  There won't be many more of these before she goes back to school in a few weeks.  Teamwork is always a plus in the kitchen...  especially when trying something new.

24 ounces frozen edamame, cooked and drained
1 medium baked potato, peeled and cubed
2 tablespoons Earth Balance margarine
5 tablespoons Bragg Liquid Aminos
1/4 cup GF baking mix
Black pepper

Combine all the above ingredients in a food processor until you have a soft and still slightly sticky dough.

Lay out a piece of parchment paper.  Get a little bowl of GF baking mix to roll "meatballs" in before cooking.

Melt 1/2 cup Earth Balance stick margarine in a frying pan on low heat.  

Roll the dough by teaspoon full into little "meatballs".  Roll in baking mix and set onto the parchment paper.  Repeat until all the dough is used.

Turn the heat up on your pan with margarine to medium high.  Arrange the edamame balls in the pan and allow to brown. Flip with two spoons until browned on both sides.

Reduce heat and remove all the balls from the pan.  Add 3/4 cup of water and one tablespoon Bragg Liquid Aminos to the pan and deglaze.  Allow to boil and reduce a little bit.

Serve with pan gravy and enjoy on their own or with gluten free tortillas like Jen did.

Saturday, August 23, 2014

The Sweetest Goodbye Coffee Cake

He's gone! My Bub...  he's gone to school.  It's an amazingly scary, happy, sad, wonderful time.

I need chocolate...

This is super sweet... so be warned!  Black coffee goes perfectly.

Preheat oven to 400 and grease an 8" square pan or mini loaf pans.

Put the following in your mixer bowl and allow to sit for a few minutes:

3/4 cup very hot vanilla Soymilk
1/3 cup sugar
Dash of salt
1/2 cup Earth Balance stick margarine

In small bowl combine:

One package of yeast
1/4 cup vanilla Soymilk heated to 110 degrees

Add to your mixer bowl that already contains the margarine and sugar mixture, 2 cups GF baking mix and the yeast mixture and beat until smooth.  Add another cup of GF baking mix and 2/3 cups chocolate chips and stir until combined.

Spoon batter into your prepared pan(s).

In a medium bowl, cut with fork or pastry blender the following until crumbly:

1/2 cup GF baking mix
1/3 cup sugar
1/4 cup cold Earth Balance stick margarine

Stir in 1/2 cup chocolate chips.

Sprinkle topping evenly over the cake batter.

Bake for about 14 minutes or until topping starts to brown.