Banana Bread!

Gluten Free Banana Bread
1/2 cup applesauce

3 mashed bananas

1/4 cup rice milk

1 tsp vanilla

3 TB coconut crystals

2 TB ground flax seeds

1/4 cup starch

3/4 cup brown rice flour

1 cup sweet sorghum flour

1 tsp xanthan gum

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

Combine wet and dry ingredients separately. Fold wet into dry. Bake 45 minutes @ 350 degrees.

(You may omit the starch, brown rice flour, sorghum flour, and xanthan gum -- replace with 2 cups whole wheat pastry flour. I prefer gluten free. It's your choice. Either works.)

So I made up a recipe for gluten free banana bread which actually tasted good and then it hailed outside. What is going on in San Diego??

(side note: pictured parsley is from newly started garden!)

Cheezy Rice and Broccoli Casserole

1 cup brown rice (cooked)

1 head of broccoli

1/2 block of tempeh diced

3 cloves garlic minced

1/4 cup onion diced

1 tsp liquid smoke

2 TB braggs

1/2 tsp smoked paprika

1/2 tsp black pepper

Saute onion and garlic for a few minutes. Add remaining ingredients (except rice). Cook until everything is warmed through. Now add rice.

(sauce)

1/4 cup macadamia nuts

1/4 cup cashews

3 cloves garlic sauteed

1/4 cup onion sauteed

1/8 cup sorghum flour

1 tsp brown rice flour

1/2 tsp corn starch

1/8 tsp white pepper

1/2 tsp lemon juice

1/8 tsp cayenne pepper

dash of salt

1/2 tsp dried parsley

1 TB nutritional yeast

1/2 cup rice milk

Blend all of the sauce ingredients together until smooth. Stir into rice mixture. You may eat it now or put it in the oven to bake (350 degrees) for 10 minutes or so.

This dinner may or may not remind you of my Aunt Jenny. Chances are, if you don't know her, you wont think of her. Either way. She's a good lady and this is a good dish.

So. We have a couple things to discuss tonight.

#1: Chickpea Patties

2 TB Braggs

1 tsp smoked paprika

1 tsp thyme

1 tsp powdered garlic

1 tsp powdered onion

1/2 tsp sage

1/4 tsp cayenne pepper

dash of pepper

2 TB nutritional yeast

1 can of chickpeas

2 TB ground flax

2 TB brown rice flour

2 TB quinoa flour

1 TB cornstarch

1/4 cup milk (rice)

Mix together the flax, flours, starch, and milk. Set aside briefly. Mash the heck out of the chickpeas (leaving a few whole) and mix in the rest of the ingredients (mix in the milk last). You may need to add more milk, you may need to add additional flour. Form into 4 patties. Heat a skillet up. Spray with some olive oil. Cook the patties for about 5 minutes on each side. (You may also bake them in the oven. This way is just faster. If you're anything like me, you can't wait too long after work till you eat. You start to get a little cranky. *sorry Scott*)

Tonight I cooked 1 cup of brown basmati rice to go with the patties. I also chopped up some kale and sun dried tomatoes and threw them in the skillet for about 30 seconds with 1/2 TB mustard (the GOOD stuff), 1 TB balsamic vinegar, 1 TB maple syrup, and 1 TB Braggs.

#2: Germans know their mustard. (Shout out to my Uncle Jenny, Aunt Dan, and cousins Tali and Mark!)

#3: Our weeping mulberry tree is going crazy. (in a good way) I swear there was not a single leaf 2 weeks ago. Now it's green and filled with fruit.

#4: The Lincoln Lawyer was a much better book than it is a movie. (I'll finish watching it after I'm done blogging, yes, but I just needed to let the world know of my disappointment)

#5: It was in the mid 80s today. Hello San Diego. Might I just say how much I love you?

#6: We are going to plant burgundy beans and 3 varieties of tomatoes this weekend AND make these. And these. And maybe these? (If Scott doesn't care for the latter, I suppose I'll eat them alone. If I have to.)

Good foods, good moods

tomato sauce

1/2 cup onion diced

3 cloves garlic minced

1 tsp basil

1 tsp oregano

1 tsp thyme

pepper

salt

10 sun dried tomatoes

1 cup tomatoes (we used grape) diced

Saute onion and garlic and then add remaining ingredients. Cook the tomatoes down. Put mixture in the blender. The sun dried tomatoes are key because they make the sauce thicker. Simple recipe and it was simply delicious. We used it to put on pizza but it would work wonderfully as a pasta sauce as well. Once again, use sun dried tomatoes! I cannot stress that enough. We have this thing about sun dried tomatoes. I think our attachment grew while in France. (Speaking of tomatoes, have you heard of that tomato festival in France? Hundreds of varieties. I mean, hundreds? Seriously? Imagine surrounding yourself with hundreds upon hundreds of tomatoes. Does life get any better than that? This. Ohhhh yeah, baby!)

We make thick pizza dough from time to time but lately (and by lately I mean for the past year or two) we've been using brown rice tortillas instead. (Note: these gluten free tortillas taste SO GOOD but they're not very practical. They fall apart quite quickly if you are trying to use them for anything other than pizza or quesadillas) So. We use the tortillas as a base, spread with some homemade sauce, and then add whatever veggies/additional topping seems good at the time. Last night we used onion, garlic, spinach, jalapeno, green bell pepper, olives, and a little cheddar Daiya cheese. Bake for 12 (ish) minutes at 350 degrees. Yummy personal pizzas. Don't you find that you get quite full eating that deep dish stuff? All you're eating is dough! Using tortillas instead helps you to actually enjoy the flavors piled on top.

Pizza last night and totally loaded baked potatoes tonight. This is what heaven must be like. Good food, good moods.

mushroom sauce

1/2 onion diced

1/2 leek diced

4 cloves garlic minced

80z sliced mushrooms (cremini or baby bella)

1 tsp thyme

1 tsp rosemary

1 tsp sage

1 tsp parsley

1 tsp white pepper

2 TB braggs

2 TB brown rice vinegar

2 TB nutritional yeast

1/3 cup rice milk

2 TB brown rice flour

2 TB cornstarch

1/3 cup raw cashews

Saute the onion, leek, and garlic. Add the mushrooms and braggs. Cook down for a few minutes. Remove from heat. Mix together milk, flour, starch. Add to the mushrooms along with the remaining ingredients. Blend until smooth.

This is our sauce. Some couples have songs or places. We have this sauce. I'm completely fine with that. Try it. You'll get it. In tonight's dinner we topped some baked potatoes with this sauce but you can also use it to go on top of... well... anything.

The totally loaded baked potatoes were first baked (just the potatoes) at 375 degrees for 45 minutes. (I chose red and purple potatoes. Why shouldn't I?) Next, cut them in half, place in an oven safe dish, and load them bad boys. We sprinkled smoked paprika and balsamic vinegar (Weird? Kinda. But I love vinegar on everything. You can't go wrong with mustard and you can't go wrong with vinegar. You just can't. Did I mention we have at least 5 kinds of vinegar and usually at least 4 kinds of mustard?) on top and then added kale, broccoli, tempeh, and cheese. Cook them for about 10 more minutes. Plop a portion on your plate along with mushroom sauce and sour cream. Serve and then chow down while wearing a super sweet outfit. Like so...

Some People Are Trying To Sleep!

The Carrot Recipe

1 cup cooked rice

1/2 cup walnuts (toasted)

1/2 leek (chopped and sauteed with 1 TB balsamic vinegar)

---------

1/2 cup sunflower seeds (toasted)

6 large carrots (boil em until you are just able to poke through with a fork)

1/4 cup nutritional yeast

3 cloves garlic (minced)

1 TB fresh ginger (minced)

2 TB braggs

2 TB lemon juice

2 tsp pepper

2 tsp cumin

2 tsp curry

2 tsp smoked paprika

1 tsp cayenne pepper

Mix all of the above ingredients except the rice, leek, walnuts in a blender until Belafonte consistency (I'm going to go ahead and keep using that). Mix a couple spoons full of the leek with the rice for each plate, top with desired amount of carrot mixture, and then put a handful of walnuts on top.

This is the recipe we make when we can't think of anything else to make. Maybe it's the recipe that always comes to mind because it's so dang good. Aw man. Carrot curry again? More like... aw man! Carrot curry again! Whenever I'm in a terrific mood, I want to pair it with a terrific dinner. Tonight was terribly terrific. I just heard word from a certain someone that the certain meeting I had last week went well and I am the certain someone that these certain someones chose. More details to come after other details have been ironed out. *wink, wink*

There's a driver at work nicknamed 'Limon' ... I'm totally jealous.

^^^^^^^

Avocado Dressing

1 ripe avocado

1/2 cup cashews (grinded to a powder)

1/2 lemon (peeled)

2 tsp lemon zest

sea salt

pepper

2 TB nutritional yeast

2 TB apple cider vinegar

1/8 - 1/4 cup water

(Blend all of the ingredients together until it's as smooth as Harry Belafonte. HA! I actually just said that. But he is pretty smooth, yeah? Well I want you to make sure this dressing is just as smooth.)

I don't know that you could really call it dressing. It's more like a pretty green glob that tastes quite good. I usually like my dressing on the side anyway. Stab some veggies with your fork, dip em in the green goodness, and holy YUM. Is glob a good way of describing a condiment I'm encouraging you to try? Perhaps not. Just... trust me on this one.

And speaking of trust... I'm going to be straight forward. Tonight's dinner wasn't supposed to consist solely of vegetables with a side of glob. (I hope I become famous some day and look back at this blog and see posts like this and just smile) You know orange chicken? Well, a few weeks ago we made this save the chickens and eat this orange tempeh instead type of dinner. The citrus dressing you let the tempeh soak in was da bomb. (Truthfully, I can't think of a better way to put it) I was trying to do my own version of that but with a lemon base. (Quick totally related note - We planted a meyer lemon tree a couple years ago and it finally produced fruit that was edible this year. Although we have only picked 2 lemons off so far, I am in looooove. If you've never had a meyer lemon, then I insist you take a break from reading this and go buy one. You deserve the kind of happiness and complete satisfaction that will come from your eating it.) Straight from the blender, it was splendid. Two minutes later it was in the trash. Someone (not naming any names *cough*) put the tempeh in a pot with the marinade and boiled it for a few minutes. (Nooooo nonononono) When the tempeh had soaked up a majority of the liquid, we both gave it a try... and had to rinse out our mouths shortly after. THIS IS NOT MEANT TO BE COOKED. I REPEAT: THIS IS NOT MEANT TO BE COOKED. Why is it that something so good can instantly turn so bad? Dare I even share the recipe? Yes. I dare. Please make this. But please, for the love of God, do not heat it up in any way. Cook your tempeh, tofu, or whatever protein packed patty you choose and then top it with the marinade. I'm sure your experience will be much better than mine.

Lemon Marinade

1/2 lemon (peeled)

1 TB maple syrup

1/8 - 1/4 cup water (or more as you see fit)

2 TB grapeseed oil

1 tsp white pepper

1/2 tsp sea salt

1 TB brown rice vinegar

Here. Take another recommendation of mine and watch this. Now that you have something to go off of, go make that dressing. And have a good night.

This is what dreams are made of

I need to just be straight forward with you. I buy bread mixes and pancake mixes from time to time. There. I said it. I don't always make everything from scratch. You must understand, though, that the mixes I buy are amazing. (Bob's Red Mill GF Homemade Wonderful Bread/GF Pancake Mix) I used both of these this weekend (hides face).

Yesterday morning Scott prepared some gluten free crepes with cherry preserves for breakfast. It's always interesting when he makes these for breakfast. I get scolded if I walk away from the kitchen. I have been instructed on more than one occasion that I am not to wait until all of the crepes are done and then sit down to eat. I must consume each as soon as it hits the plate. I appreciate Scott for looking out for my taste buds like that. They really do taste best right off the griddle. (I bought him this fancy French crepe maker last year so we could pretend every once in awhile that we are back in Paris. I might mention that we didn't have a single crepe while over there! We ate wonderful food every day and night but crepes didn't make it onto any of the menus. We're making up for it now.)

Wonderful start to a perfect weekend, yes?

Lunch consisted of my daily shake. Because I care about not only me and my health but also you and yours, I might as well share the shake recipe.

1 banana (frozen is best)

4 ice cubes

1 huge handful spinach

1 cup yogurt

1 TB chia seeds

1 TB ground flax seeds

1 scoop Amazing Meal (original)

1 TB almond butter

1/2 apple or pear (optional)

Blend together. Drink. Don't worry. Be happy. (yes, I'm humming along to that song in my head now)

I don't have a picture but just imagine a glass full of this. It really is the prettiest color green. Don't you just feel better about what you're putting in your body when the color stands out so? Yellow tomatoes, purple potatoes, rainbow chard...

And then there was dinner. Have any of you eaten at Native Foods? So good. I finally got the cookbook last year. I made one or two of the recipes and then put it away. You would slap me in the face right now if you've ever eaten any of the dishes from the restaurant or book. Don't worry. We've been using the book much more frequently as of late. Last night we had caesar salad with some grilled tempeh.

I'm not at liberty to give you the recipe for the dressing. Come over for a visit and I'll just make it for you instead. If you're trying to make some blackened tempeh to go on top, I suggest making a mixture of as many spices as you have on hand. (Mace, chili powder, cayenne pepper, garlic powder, onion powder, smoked paprika, salt, black pepper, etc.) Boil the tempeh then marinate it in a mixture of water, braggs, crushed garlic, minced ginger. Cover both sides in the spice mixture you have come up with, and then put it in a really hot skillet (preferably cast iron) and wait for it to blacken on both sides. This tastes incredible on top of any kind of salad. What else did we even do yesterday aside from cook? Cleaned out the dehydrator (oh wait, that's food related too), cleaned up the house (there you go), went to the park, watched a ton of Frasier, and slept like a baby.

Today? Today we had oatmeal for breakfast. (Scott always looks so dejected when that's all I can come up with in the morning. We didn't have a lot to work with though!) It's not that Scott doesn't like it, it's just what we make for breakfast every day during the work week. (rolled oats, dates, berries, cinnamon, water, yum) I then scrubbed the walls in the kitchen while Scott changed the oil in our cars. We cleaned the bathroom, went to the warehouse so Scott could skate, and came home to eat a late but TOTALLY AWESOME DINNER. I've copied the recipe down for a few people (*cough* Mom *cough* Kaycee *cough*) and hope to God they made it. It's the Revolutionary Spanish Omelet with Saffron and Roasted Red Pepper-Almond Sauce from Isa Chandra Moskowitz's Vegan With A Vengeance. That was a mouth full. Wait. Can something be a mouthful when you don't actually say it out loud? That was a brainful. Anyway, this is the dinner I dream about. You know how you can have that certain man or woman of your dreams?... well this is the food version. I am obsessed. Can one be obsessed with a menu item? The answer is yes. I should warn you. If you were to ever decide to purchase Isa's book and try this recipe, proceed with caution. You will be hooked.

*drool*

Everybody Love Everybody

(thinkofsomethingwittytostartoffwiththinkofsomethingwittytostartoffwiththinkofsomething

wittytostartoffwith)

I got nothin. No, no wait. I do have somethin. I have this amazing recipe of tabouli that I wanted (needed) to share. If you were to eat only one meal for the rest of your life, I should damn well hope you choose this. Seriously. So. Good.

Let me start off this new chapter in my blogging life to say that I don't usually write down ingredients as I'm putting them together. Sometimes I'll just know how to make it again because they only spice I left out was cinnamon. (My mom tells me that my meals are too complicated and include too many ingredients. I say the more the better. I guess this recipe is a great example of that. I hope everyone tries it... even my mom. Cuz it's worth stocking up at Whole Food's bulk department for) Sometimes I get done eating the best meal of my life (since last night's dinner) and I haven't a clue how to experience that satisfaction again. Do I ramble too much? Anyway, to the point, I don't usually write recipes down as I'm making them. I didn't write last night's down either but I remember it. For my many fans, though, I promise to get better about that in the future. You deserve to eat the wonderful meals I eat. Really. I don't even know you but I know you deserve it.

So. Tabouli.

1 cup millet or quinoa cooked

1 can chickpeas

1-2 carrots grated

1 stalk celery diced

1 tomato diced

1 avocado (squash it)

1 huge handful of spinach chopped

1 persian cucumber (yes. persian.)

1/2 onion diced

3 cloves garlic minced

3 TB fresh dill chopped

1 TB apple cider vinegar

1 TB balsamic vinegar

1 TB red wine vinegar

2 TB mustard

2 TB braggs

2 TB nutritional yeast

1/2 lemon juiced

1/2 tsp thyme

1 tsp mustard powder

1 tsp celery salt

1 tsp pepper

Cook the millet (1 cup grain, 2 cups water). Saute the onion and garlic. (I hate raw onions. You don't have to cook them if you don't want. Whatevs.) Mix everything together. Get back with me.

Yes, I love you too.