Gingerbread Cake

Cake:
1 1/4 cup gluten free flour
1 1/4 tsp ground ginger
3/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp salt
1/8 tsp baking soda
1/2 tsp baking powder
3/4 tsp xanthan gum
6 Tbs vegan butter, room temperature
3/4 cup dark brown sugar, packed
1 large egg
1/4 cup molasses
1/2 cup water

Glaze:
1/3 cup rum
1/4 tsp ground ginger
1/4 tsp cinnamon
3/4 cup granulated sugar

1)  Preheat the oven to 350F. Lightly grease a loaf pan.
2)  In a medium bowl, whisk together the flour, spices, salt, baking soda, baking powder and xanthan gum. Set aside.
3)  In a large bowl, beat together the butter and sugar until fluffy.
4)  Add the egg and beat well, while scraping the bottom and sides of the bowl. Stir in the molasses.
5)  Add the flour mixture in three additions, alternating with the water, starting and ending with flour. Mix just until smooth.
6)  Pour the batter into the prepared pan, smoothing the top.
7)  Bake the cake for 55 to 65 minutes, or until a food thermometer gives an internal reading of 210F.
8)  Set aside to cool, turning it out onto a cooling rack once it is cool enough to handle (roughly ten minutes).
9)  Once the cake if fully cooled, prepare the glaze. In a small saucepan, combine all the glaze ingredients.
10)  Stir constantly over low heat, until the ingredients are well blended and the glaze is no longer gritty. Brush onto the cake.

Review:  I've joked with my niblings that I'd start making cake for the winter holidays instead of pie, but didn't do so until this year (it's been years of joking). The recipe originally called for a bundt pan. I really don't need that much cake, and the reviews indicated it was difficult to remove from a bundt pan. I halved the recipe and used a loaf pan. It looks so very dense, so a smaller size was definitely a good idea!

Adapted from:
https://www.kingarthurflour.com/recipes/gingerbread-bundt-cake-recipe

Zhoug & Lentils

1 8oz pkg zhoug sauce
1 17.6oz pkg steamed lentils
2 cups quick-cook basmati rice

1) In a medium sauce pan, combine 4 cups of water, rice and lentils. Cover and bring to a boil. Once it's boiling, stir to loosen the lentils. Once the water is fully absorbed (12-15 minutes), remove from heat.
2) Mix in zhoug sauce thoroughly. Serve warm.

Review: I love Trader Joe's for so, so many reasons. However, it leads to many impulse purchases in which I have no plan. Zhoug sauce definitely was one of these purchase. I looooove cilantro and jalapeño, so to find a sauce made from both seemed like destiny. I had no idea what to do with it, though, and in the middle of the store was no time to figure it out. I tossed it in the cart and spent 20 minutes on google trying to figure out what to make for dinner. I found a recipe that was pasta based, but that felt weird. So, I swapped pasta for rice and made my own recipe. Luckily, I had an impulse buy from a previous trip to Trader Joe's in the fridge - steamed lentils. This was a fast meal, but ever so delicious. It's very flavorful and reminiscent of the green condiment I love at Indian restaurants. There's a bit of heat from the jalapeño, but not overwhelming. I know Trader Joe's will likely not carry this much longer (much like the kale cashew cheese pesto I saw only once, but was the most divine pesto ever), but it was well worth trying at least once. I'll definitely make this again if I find it in the store after the holidays.

Sweet Potato Pie

2.5 lbs sweet potatoes, peeled and quartered
1/4 cup maple syrup
1/4 cup maple sugar
1/2 cup unsweetened plain almond milk
1/4 cup bourbon
1 Tbs olive oil
2.5 Tbs cornstarch
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp pink Himalayan salt

1)  Bring sweet potatoes and enough water to cover by 1 inch to a boil in large saucepan. Boil 15 to 20 minutes, or until very soft. Drain, and cool.
2)  Preheat oven to 350F. Prepare pie pan with your favorite pie crust (or ready made!).
3)  Transfer sweet potatoes to a food processor bowl. Add all remaining ingredients and cover. Mix on low until smooth and creamy. This may require a few stops to push ingredients down - this gets thick quite quickly.
4)  Pour filling into crust and smooth the top with a spoon.
5)  Bake 60 to 70 minutes, or until crust is light golden brown and filling is jiggly, with some cracks on top.
6)  Cool completely before loosely covering with a paper towel and foil (the paper towel will catch any moisture). Chill 4 to 6 hours, or overnight.

Review: I originally made this Thanksgiving 2016. The recipe instructions were to put the sweet potatoes though the blender. I'm not sure why that was the instruction, when sweet potatoes don't move in a blender. I had to transfer everything to the food processor and had twice as many dirty dishes!! Even then, the recipe was bland. I made it again for Christmas, but added a little bit of bourbon. It was still fairly bland, but better. So, this time I used 1/4 cup of bourbon (I prefer Knob Creek). The mixing bowl suddenly became quite soupy! I was quite relieved when it set up well once it was baked. It was the perfect addition and really pulled the pie together. This is a nice alternative to pumpkin pie, as it's similar in taste but is a bulkier pie (and not as sweet!!). This finally earned itself a post on the blog!

Adapted from:
Vegetarian Times, November/December 2016 issue, Blender Sweet Potato Pie

Fermentation!

One of the many kitchen projects I enjoy involves letting vegetables ferment in jars on the counter!! It sounds horrible I know, but it's the same beloved practice that makes sauerkraut. Vegetables sitting in a 2% brine will become delicious, pickled versions of themselves. Lactobacillus bacteria converts the natural sugars to lactic acid. This prevents bad bacteria from growing, while the lactobacillus (probiotics!) thrive. It's a tangy, healthy treat. However, it takes several weeks usually to get to the right ph. This means jars of things, submerged in salt water, with air locks on top, just waiting to become tasty. Oh, and watching it occasionally bubble throughout the process.

So, here's pics of the set up and my current fermentation attempt - Brussels sprouts!

Savory Acorn Squash (Original Recipe)

cooking spray
1 acorn squash, chopped into large chunks
1/2 tsp salt
1 tsp cumin
1 tsp coriander
1 tsp turmeric
cayenne, to taste
basmati rice

1) Preheat oven to 425F. Spray a large baking sheet with cooking spray, then arrange squash chunks so that they are not crowded together.
2) Spray squash chunks with cooking spray and then sprinkle with seasonings (salt, cumin, coriander, turmeric and cayenne). Bake for 30 minutes, or until squash can be easily pierced with a fork.
3) Remove baking sheet from oven and scrape squash chunks away from the peel (discard peels).
4) Serve over basmati rice. (I cheated and used a 90 second microwave pouch of rice).

Review: I got more squash in my CSA, so I had to find a savory use for it. I really don't like the focus on making it sweet and gooey every time. I tossed these seasonings together and it was an amazing match. It had a bit of exotic flavor, combined with the good, savory taste I was looking for. Basmati rice was the perfect bed for this squash, though I could have eaten it without!

Golden Squash Quinoa

2 delicata squash, seeds removed, halved lengthwise and then sliced
1 tsp salt
2 tsp garlic powder
1 Tbs turmeric
1 cup quinoa

1)  Preheat oven to 400F. On a greased baking sheet, place the squash slices evenly so there is no overlap. Spray with cooking oil (I love olive oil spray) and then dust with salt, garlic powder and turmeric. Bake for 25 minutes, or until the squash can be easily pierced with a fork.
2) In a medium saucepan, add 2 cups of water to the quinoa. Cover and boil for 15 minutes, or until all the water is absorbed.
3) Serve squash slices over a bed of quinoa.

Review: I got two delicata squashes from the CSA last week. Somehow, this is the first time I've ever had delicata squash.This blows my mind, as I've tried so many obscure versions and yet missed this one. So, I didn't want to go the traditional sweet route with this one. I'm so happy to have found a version with turmeric as it's my new favorite spice. It's so versatile while remaining exotic and fancy. Too bad it stains everything yellow . . . but I digress. It really makes this dish savory. The turmeric balanced with the garlic picked up the sweetness of the squash without being a sugary mess.

Adapted from:
http://www.skinnytaste.com/roasted-delicata-squash-with-turmeric/

Fiesta Potatoes (Original Recipe)

2 Tbs avocado oil
1 lb potatoes, diced
1 tsp onion powder
1 tsp ground chipotle
1 tsp smoked paprika
1 tsp garlic salt
1 tsp ground cumin
1 cup frozen roasted corn
1 large tomato, diced
1/2 cup shredded vegan cheese
1/4 cup cilantro, chopped

1)  In a large pan, add oil and potatoes, cover and sauté over medium-high heat. Stir occasionally to ensure even cooking.
2)  Once the potatoes begin to brown, toss in the seasonings, stirring to ensure even coverage. Add the frozen corn and cover, ensuring all ingredients are heated.
3)  Once the contents of the pan are evenly cooked, stir in the vegan cheese. Stir until evenly melted (or as evenly as vegan cheese can melt . . . ). Stir in diced tomatoes.
4)  Serve hot, topped with cilantro.

Review:  I have been OBSESSED with tacos for the last week. I had tacos, I had taco salad, and yet, I still can't stop thinking about tacos. I picked up our CSA today and challenged myself to not make another stirfry. So, I end up making this taco flavored dish with the potatoes and a tomato from our pick-up. It was beyond delicious. I also added some minced, fermented peppers to the top. I had made lacto-fermented peppers with the intent to make hot sauce. Instead, I ended up with a tasty paste. It added extra flavor to the dish, and tons of probiotics!

Red Lentil Hash (Original Recipe)

1 cup basmati rice
2 Tbs avocado oil
3 carrots, peeled and chopped
4 potatoes, diced
2 cloves garlic, minced
1/4 cup cilantro, chopped
2 cups dried red lentils, rinsed and drained
4 cups vegetable broth
salt to taste

1) Cook rice according to package directions. Set aside.
2) In a large pan, heat oil over medium heat. Add carrots and potatoes, sautéing until carrots begin to soften (about five minutes).
3) Add garlic, cilantro and lentils. Toss for 30 seconds, until blended well.
4) Add vegetable broth and bring to a boil. Cover and reduce to a simmer for 12-15 minutes, or until broth is fully absorbed.
5) Serve lentil mixture over a bed of basmati rice. Salt to taste.

Review: I've been buying food on whims, and coupling this with the weekly CSA, I've got too much food on my hands. I've been trying to clear out the stockpile. This cleared out a bag of lentils, an older carton of vegetable broth, and the fresh carrots and potatoes from last week's CSA. I wasn't 100% sure what seasonings I should use, but many online recipes combined lentils with garlic and cilantro. I figured it was worth a shot, but it wasn't quite enough. I think some turmeric, cumin or coriander would have been great. I really loved the carrots combined with the red lentils, which just felt so hearty on a chilly evening!!

Roasted Quinoa Salad

1 cup quinoa
2 zucchinis, sliced into half-moons
1 green bell pepper, diced
1 pint cherry tomatoes, quartered
1 avocado, diced
2 cups frozen roasted corn
1 pkg chipotle baked tofu, diced
15oz can black beans, rinsed and drained
1/8 cup chopped cilantro
1/8 cup lime juice
1/2 bottle smoked tomato dressing

1) Preheat the oven to 450F. On a greased baking sheet, place the zucchini and bell pepper. Roast in the oven for 20 minutes.
2) Meanwhile, in a medium saucepan, combine the quinoa with two cups of water (and maybe a dash of oil to keep the foam down). Bring to a boil, cover and simmer for 15 minutes, or until all the water is absorbed.
3) In a large bowl, combine all the ingredients. Chill and serve cold.

Review: We ate out on a whim last night. B.Good is a chain restaurant that prides itself on healthy food made with local ingredients. My dish was incredibly tasty, though I wasn't a fan of the kale as it didn't seem to match the rest of the ingredients. And, though it used a red pepper vinaigrette, I thought I could easily make a fair knock-off with some leftover smoked tomato dressing. This had the perfect blend of roasted, spicy, smoky flavors that I love, while still being light enough to call a salad. It's certainly a winner that I'll make again.

Adapted from:
b.good's Spicy Avocado & Lime Quinoa Bowl

Monkey Cakes

1 cup gluten free flour
1/2 tsp xanthan gum
2 tsp sugar
1 tsp baking powder
1/4 tsp salt
1 cup almond milk
2 Tbs canola oil
1/2 tsp vanilla extract
1 egg
1 ripe banana
1/4 cup chopped walnuts

1) Mix the flour, xanthan gum, sugar, baking powder and salt in a large mixing bowl. Set aside.
2) In a separate bowl, whisk together the almond milk, canola oil, vanilla extract and egg, until the egg is well blended.
3) Pour the bowl of liquid ingredients into the dry ingredients. Mix well and set aside. Gluten free flour dough needs to 'rest' for a bit in order to hold onto heavier ingredients such as banana and walnuts.
4) In a small bowl, mash the banana with a fork. You'll want it to be mostly mashed, but with some small chunks for extra flavor. Mix in the walnuts.
5) Carefully stir the banana/walnut mixture into the pancake dough. Do not stir too much, as you don't want to overwork the dough.
6) Pour palm-sized bits of dough onto a heated (medium-high heat) griddle and cook 2-3 minutes on each side, until browned evenly.
7) Top with your topping of choice - maple syrup, sliced bananas, more walnuts?

Review: Last weekend, Mike really wanted pancakes. I told him we didn't have all the ingredients and he didn't believe me. He searched through the kitchen and proudly declared that we did indeed have what was needed. I directed him to find the maple syrup, which didn't exist. So, I won the argument but he seemed so heart-broken. So, we bought more maple syrup and I promised pancakes this morning. As I started preparing myself, I remembered there was an overripe banana on the counter and walnuts leftover from the scones I made earlier this week. So, I needed to make monkey cakes! These were pretty tasty and filling, making 12 palm-sized pancakes.

Adapted from:
http://dadwithapan.com/recipe/banana-walnut-pancakes/

CSA

We joined a community supported agriculture (CSA) earlier this summer. It's been an interesting adventure as we get a different selection of produce each week. I certainly appreciate that they have a swap table, as there are things I really don't want (peaches, eggplant). It's challenged us to eat more fresh vegetables. It's also introduced us to new varieties of things, though I'm never given the name of the varieties. As I pick up white cucumbers, long & spiny cucumbers, different colored cherry tomatoes and interesting looking squash, I'd love to know what they are! It's a great way to add variety to our diets and not rely on standard varieties. Here's some pics from this week's selection.

NH Maple Walnut Scones

3 1/2 cups gluten-free flour
1 1/2 tsp xanthan gum
3/4 cup chopped walnuts
4 tsp baking powder
1 tsp salt
2/3 cup vegan butter
1 cup almond milk
1/3 cup maple syrup, the darker the better
1 cup powdered sugar
pinch of salt
1/4 cup maple syrup

1) Preheat the oven to 425F.
2) In a large bowl, combine the flour, xanthan gum, walnuts, baking powder and 1 tsp salt. Mix and set aside.
3) Work in the vegan butter until the mixture resembles coarse crumbs.
4) In a separate bowl, whisk together the milk and 1/3 cup maple syrup. Add this mixture to the bowl of mixed dry ingredients.
5) Add the dough to a greased, divided scone pan.
6) Bake the scone for 25 to 30 minutes, depending on type of pan used (start checking after 15 minutes). Some browning will occur, but bake until internal scone temperature is 210F.
7) Remove scones from pan and place on cooling rack.
8) Once scones are cooled, whisk together the powdered sugar, pinch of salt and 1/4 cup maple syrup. Drizzle over scones.

Review: I made this for a work breakfast potluck. I didn't tell anyone they were gluten free, nor vegan. They were loved and a few had seconds! They were certainly dry as scones are supposed to be. I used a fancier maple syrup, so it had a lighter maple flavor. Definitely go with a darker, bolder syrup to get a better flavor.

Adapted from:
http://www.kingarthurflour.com/recipes/new-hampshire-maple-walnut-scones-recipe

Not a Dead Blog - PROMISE!!

Yeah, yeah, I know it's been awhile. I've been super lazy about what I eat, and the times that I cook it tends to be a repeated favorite or something thrown together that isn't blog worthy. However, this summer we subscribed to a CSA, so we're getting some interesting vegetables. It's sparked my interest in creating foods again and I'm hoping to return to healthier eating. So, there's more to come, promise.

Blackberry Wine Pops

12oz blackberries
1 cup red wine
1/3 cup sugar

1)  Combine blackberries, wine and sugar in a medium pot.
2)  Bring to a simmer and cook, stirring and crushing the berries, until sugar dissolves (about 5 minutes).
3)  Use a slotted spoon to fish blackberries out of the syrup mixture. Divide the berries among 10 3oz popsicle molds. Pour the syrup mixture over the berries, filling each mold.
4)  Insert the sticks/bottoms of the molds. Freeze until firm, at least 4 hours.

Review:  I let these freeze 24 hours, but due to the chunks of berries and the alcohol content, these were a bit crumbly. The original recipe called for a 1/2 cup of water also, but I only have 7 molds (Mike broke one awhile back). I think the addition of water would likely make for a firmer popsicle. The blackberry and red wine combo makes for a DELICIOUS popsicle. I used a non-fancy red blend wine, which was a particularly strong wine. It worked well for this purpose. I wouldn't recommend using a nuanced wine for this - go bold!

Adapted from:
https://www.realsimple.com/food-recipes/browse-all-recipes/blackberry-wine-pops