Sunday, October 21, 2012

Vegan, Gluten Free Chocolate Chip Cookies (banana free)

Cream together: 1/2 cup vegan butter, 1/2 cup coconut oil, and 1/2 cup applesauce, 1 tsp vanilla  with 3/4 cup brown sugar and 3/4 cup sugar, and mix until smooth.

In another bowl, mix together 1/3 cup almond flour1/3 cup hazelnut flour, 1/3 cup coconut flour, and 1 1/3 cup white rice flour, and 1/3 cup arrowroot flour with 1 tsp baking soda and 1/2 tsp salt.

Add flour mixture to your wet ingredients and mix until well combined.

Add a 12oz bag of vegan chocolate chips and continue to mix until well combined.

Drop by tbsp on a cookie sheet and bake at 375 for 9 minutes.

Remove from oven and flatten with a fork; cool for 2 minutes, then remove to a cooling rack or wax paper to cool for 5-10 minutes.

These are a big thicker than the original recipe, but are still moist (and delicious!)

Vegan, Gluten Free Goldfish Crackers

A huge shout out of thanks to Chef Chloe, who originally crafted the vegan version of this recipe.  I make my own version of gluten free all purpose flour, but you could use one of the ready made versions.  Bob's Red Mill makes one that I've heard is good; I've also heard that the King Arthur's version works well.  Or, you can make your own!  (I have a lot of GF flours to work with, so mine is quite a 'whole grain' version, LOL)

The texture is not like a Pepperidge Farm Goldfish Cracker; it has more of a crumbly texture.  That being said, and even though the taste isn't perfect, Peter and I couldnt stop eating them.  (The kids?  They havent fallen in love with them like we have, but it's just one batch, so I'll keep working on it!).  From a shape standpoint, mine look more like spades, thanks to my little cookie cutters.



Vegan, Gluten Free "Goldfish" Crackers

In a food processor, mix together:
1 cup gluten free flour, tbsp nutritional yeast flakes (I use KAL), 4 shakes of minced onion (I'm guessing 1tbsp???), 1/4tsp garlic powder, 1/8tsp tumeric, 1tsp salt, 1/2tsp black pepper.

Pulse in, until crumbly:
5tbsp vegan butter (I use soy-free Earth Balance)

Add in:
3tbsp cold water

Pulse until dough forms.  Put the dough in the center of wax paper and use your hand to flatten it to an eighth of an inch or so. Cut out the shakes and place on a greased baking sheet.  Bake at 375 for 9 minutes.  You dont want the crackers to brown; they will be a light orange and have a sweet, buttery, cheesy, nutty flavor.

Thursday, October 18, 2012

Butternut Squash Risotto

Roast 1 small butternut squash (peel and cube, and toss it with 1tbsp olive oil) with 4 green cardamom pods at 425 degrees for 15 minutes.  Stir and toss, then roast another 15 minutes or until the butternut squash is soft.  In a large mixing bowl, add the squash (throw away the cardamom pods) and blend with 3/4 cup sunflower milk until it is a smooth puree.  Set aside.

Heat 4 cups veggie broth.  Remove 1 cup and toss in a pinch of saffron. Let this sit while you continue.

Over medium heat, heat 1.5tbsp olive oil. When hot, add 1/2 cup diced shallots.  Cook for 3 minutes, stirring constantly.  Add 1 cup sushi or arborrio rice, coating well and cooking for 3 minutes.  Pour in 1/2 cup white wine (vignoles works really well) and stir as it dissolves. Add in the removed cup of broth with saffron, stirring well.  Cook until the rice absorbs the liquid and add in a cup of broth, cooking until it absorbs and repeating.  Prior to adding the last cup of broth, stir in the squash puree and lower the heat to low. 

The Mini DG stirring and checking if it's time to add more broth


Once the liquid has absorbed, add your last bit of broth, stirring well and cooking over low heat until the liquid has been completely absorbed by the rice.  The rice should be soft and plump; if not, add in 1/4 cup of water or broth and cook until absorbed (checking for doneness).

The butternut squash gives you the richness of butter and cheese, as well as a slightly sweet, nutty flavor.  All in all it was a pretty delicious fall dish!

Tuesday, October 16, 2012

Gluten Free Dairy Free Chocolate Chip Pancakes

I haven't veganized these yet and, to be fair, I followed the directions from the King Arthur Flour mix, so to say these are only okay is to say that I haven't messed with them enough!  Our local Whole Foods seemed to be having a crazy sell on GF products so I picked up quite a few to try and tweak... We shall see...



Mix together on low:
1 egg, 2tbsp omega 3 oil (canola/sunflower/soybean blend), and 1 cup unsweetened almond milk.

Add in:
1 1/3 cup KA GF flour.

Mix until no lumps remain, then, on 'stir', add in:
1/3 cup vegan dark chocolate mini chunks.

Let the batter sit while you heat the griddle to 350 (medium).  (The box says 10 minutes; 5 minutes was more than sufficient).  Spray with cooking spray, if need be, and laddle on the pancakes, cooking on the first side for approximately 3 minutes before flipping.

Top these with real maple syrup and enjoy.

---

These pancakes look fluffy, so you think they are light, but in reality, they are dense.  My 3 year old son, who usually eats more than my husband when it comes to pancakes, only had three and a half mini ones. (For comparison, I usually make this much for my regular CCPs and the entire batch is eaten; we're lucky if I have one or two to send to work with Peter for a snack.  This batch has about 7 pancakes, 2" or so diameter, left over.)

Sunday, September 30, 2012

Scottish Apple Bread Pudding

I am totally ripping off my own recipe for Irish Apple Bread Pudding with this sweeter version that I use Scotch in making.  So, try one, try both, love them all!

Scottish Apple Bread Pudding

In a large bowl, combine:
a full loaf of cinnamon raisin bread
1/2 cup mixed dried fruit (raisins, cranberries, blueberries, pomegranate)
4 large (jonagold) apples (peeled/cored/diced)

Over medium heat, melt 1/2 cup butter. Switch to low heat and whisk in 3/4 cup apple cider and 1.5 cups half and half (or light cream). Cook over low heat for 1 minute, whisking constantly. Whisk in 1/4 cup plain Greek yogurt, then one at a time, whisk in 4 eggs, making sure to whisk until completely combined after each addition. Whisk in 1/3 cup brown sugar. Slice open and scrape 1 vanilla bean, whisking to combine. Add 1 cinnamon stick and stir well. Cook on low heat for 3 minutes. Whisk. Up heat to medium-low and cook for 3 minutes. Whisk. Cook for 3 more minutes on medium-low. Whisk. Up heat to medium and cook for 3 minutes, whisking constantly. Add 1/3 cup Scotch and whisk well, removing from heat.

Pour your pudding mixture over the bread mixture and stir, mixing well. Pour the finished product into 2-3 8x8  baking dishes that you have greased with either cooking spray or some left over butter.

I froze 2 dishes and refidgerated one overnight, but I think you'd be fine baking right away, just as with the Irish version.  Bake for 50 minutes at 350.  Remove from the oven while you make the Scotch Caramel Sauce.

PER 8x8 PAN:
Prepare your ingredients in advance:
1/4 cup butter
1tbsp vanilla
1/2 cup white sugar
1/4 cup apple cider
1/4 cup Scotch
1 egg yolk

Straight to heat, melt the butter. Whisk in the vanilla until well combined then slowly pour in the sugar. Continue to whisk as you drizzle in the cider. Whisk until the sugar is completely dissolved; do NOT add the scotch prior to this step, as you will cook out all of the alcohol and some of the taste. Whisk in the scotch, then add the egg yolk, whisking vigorously for 3 minutes or until the sauce has thickened slightly. (If you've made the Irish version, the Scottish sauce is a bit thinner).






Game Day Nachos

Normally, I dont specify brands, but I'm going to make an exception, since a lot of the deliciousness of this dish came from some specific ingredients.

What you will need:
Simply Sprouted Way Better Snacks Blue Corn (entire bag)
Simply Sprouted Way Better Snacks Sweet Chili (entire bag)
2/3 container of Bobbie's Black Bean Hummus
8 small tomatoes, quartered
1 small-medium orange bell pepper, diced
1/3 large (or 1 small) red onion, diced
1/2 can spicy black beans (I used organic, 365 (Whole Foods) brand), drained
1 small can of sliced black olives, drained
1/4 cup (or up to 1/2 cup) of mixed cheese (I used organic "Mexican" blend of colby, jack, and cheddar)
1/2 jar black bean and corn salsa (I used 365 (Whole Foods) brand)

Heat the oven to 350 degrees.

Mix up the bags of chips and empty 3/4 of each bag into a 13x9 dish. Dollop out the hummus evenly. Sprinkle the onions, peppers, tomatoes, and olives.  Spoon over the beans, followed by the salsa, then sprinkle with cheese. (You can use vegan cheese to make this vegan friendly).

Bake for 15 minutes and serve with the remaining chips.

 


Go NY Giants!!!

Saturday, September 29, 2012

Book Review: Bringing in Finn

Originally posted here on September 29, 2012 as "Book Review: Bringing in Finn"

Last week, I was asked to review Bringing in Finn which, according to the press release, centered around "one woman’s hard-fought and often painful journey to motherhood", including "the tragedy and heartbreak of losing pregnancies; the process of opening her heart and mind to the idea of her 61-year-old mother carrying her child for her; and the profound bond that blossomed between mother and daughter as a result of their unique experience together."

When I first read the premise of the book, I debated on whether or not to review it. Although infertility, pregnancy loss, and parenting after loss are extremely relevant to me, as a practicing Catholic, Peter and I had nixed IVF (and therefore things like gestational hosts and surrogates) from our fertility treatment possibilities a decade ago. Was I really the right person to read a book that's premise rests on that? Could I do it without bias and without projecting my personal beliefs about the process itself onto the book? After meditating about it for a bit, I ultimately decided that I could; after all, I work with clients all the time who have made choices that I wouldn't personally make. And I'm really glad that I agreed; while my personal views remain the same, I highly recommend this book for those battling through the trenches of infertility, suffering the devastation of loss, and those who have struggled with connecting with their parents- especially with a mother/daughter connection- on a deeper level, as well as anyone pursuing surrogacy. Mrs. Connell writes with a voice that is passionate and real; it is not surprising that she is a successful life coach and workshop speaker. As I read through the book (which I began on Thursday evening and finished Friday afternoon because it captured me that much), I felt that I was sitting next to this stunningly attractive mother on my sofa and she was unabashedly (and with language that mirrors my own at times!) opening up the heart and soul of the 6+ years of infertility and loss that ultimately led to her 'bringing in' her son Finnean.

Part of the connection was that with her Irish looks, she looks a lot like one of my dear friends. The honesty in her language was another. Like me, she had a history of sexual abuse, and our infertility and loss stories were so achingly similar that it hurt. Even though our paths diverged, our outcomes are so close: we are both mothers who are parenting after a difficult war with infertility and the heartbreak that comes with the loss of beloved children. We are mothers who, like those in the ALI community, choose to break the silence that has plagued our grandmothers and even our mothers and share with others the walk that we've taken.

Bringing in Finn begins with something many of us are familiar with: aching arms. After trying alternative options for getting her womanly health and fertility on track after she learned about the ill-effects of hormonal birth control and stopped using contraception altogether, Sara Connell and her husband, Bill, seek out the help of a reproductive endocrinologist and ultimately proceed with caution into the world of in-vitro fertilization. When they conceive fraternal twin boys, they are overjoyed. But when Sara begins bleeding and an emergency cerclage fails, she wakes from the fog of general anesthesia to learn that her sweet sons were delivered stillborn by Cesarean and that she almost died herself. With depth and honesty, she delves into the shards of her broken heart to walk the reader through her grief journey. There is no self-pity; neither is their shame in the fact that this happened to her. Instead, she openly expresses her anger, sorrow, and frustration; you are there with her- in the blinding lights of the hospital, on the floor as she sobs, bravely at her side as she hands over items to be cremated with her sons, sitting with her as she gazes at the shrine she and her husband prepare at their home for their sons. Her words are raw; her feelings are valid and, for the reader who knows this path (or is just beginning it), they are validating.

As the book continues, we see the emotional and financial turmoil of continuing IVF. She shares the sadness of a chemical pregnancy, of not getting pregnant at all, and the miscarriage of a singleton in the first trimester. In her honesty, Sara touches on the desperation, fear, and hope that are swelling inside of her in her quest to mother a living child, while at the same time openly discussing the strained relationship with her parents that she has struggled with since childhood.

But loss changes you. And it changes those who love you.

Vowing to open herself to her family, Sara talks to her parents about her struggles to conceive and, in her losses, she comes to find someone in her corner that she never imagined: her mother, Kristine. Having always viewed their daughter a bit flippantly in light of her alternative healing choices and career path, Sara is shocked when her mother shows up at a seminar she is teaching. But there is a greater shock yet to come: after meditating on what her life in retirement should embody, Kristine drops the bomb. She believes that she- even after menopause and on the cusp of 60 years old- should carry Sara and Bill's baby.

The book could read like an awful reality show or try to inspire heartwarming fuzzy feelings like those happy-ever-after baby shows, but it doesn't. Instead, Sara is brutal in her feelings- the joys, the happiness, the envy and jealousy.
"I felt brittle that morning...I wanted to be the one sitting in the...chair. I wanted to feel the baby moving in my body...I was not unconditionally at a point where I felt grateful for my body's inability to carry our children, but our path had already revealed undeniable gifts. I was experiencing a physical intimacy with my mother that I had likely not had since I was inside her womb. The love I felt seemed to burn away what had caused us pain... I'd heard clients speak of experiencing such relational transcendence when they were with a parent as the parent died. Yet we were being given this experience while bringing in a life." (pg.253)

As the book closes in on Finn's birth, she openly talks about the desire that somehow the medical staff could transport the ready-to-be-born Finnean into her womb so that she, herself, could deliver him, both having that experience while at the same time, sparing her mother the pain of labor and, ultimately, a C-section. Sara doesn't sugarcoat the sadness of being unable to breastfeed (she did prepare and was able to nurse for a short time) or her feelings of brokenness. But in the places where the book could fall into self-loathing or create its own pity party, she uses her honesty to keep on point. In no way is her story happy-go-lucky, but in a way that, no doubt, has helped numerous clients, she maintains balance and integrity and finds not only motherhood in her loss and in the successful delivery of Finnean, but also a daughterhood that she thought was lost forever. Bringing in Finn is more than a story of infertility, loss, and surrogacy; it is the story of mothers and daughters, of heartache and triumph, of suffering and healing. She sums up her story beautifully in the Epilogue:
"Before you name [situations] as broken and bad, consider that there may be something profound and important- not just for you, but for a greater good- that could not come any other way... I liked the idea of being open to chosen-ness, contemplating how even the broken-seeming parts of my story were and could be a portal for good. Perhaps I had been chosen. Perhaps we all had been." (pg.313)


Book Information:
Bringing in Finn by Sara Connell
(c) 2012 by Seal Press
Available at Amazon.com and your local bookseller or library


Disclosure: I received a copy of this book at no charge in exchange for reviewing the title.