Gluten-Free Bread: (Brown Rice & Garbanzo)

My husband and I decided to go on a 20 day cleanse, which ended up being a lot easier than I expected. We gave up caffeine, alcohol, sugar (tiny amounts of agave was used in moderation), processed foods, corn, gluten and fried foods. We focused on raw foods, herbal teas, steamed veggies, brown rice, beans and occasionally tempeh (we reduced our normal soy intake). For the first three days, I suffered from headaches due to the caffeine withdrawals. Once the headaches subsided, I was home free. Today is our last day of our cleanse (just in time for Valentine's Day tomorrow), but we feel so good that we're planning to start the cleanse back up again in a week.

Through this cleanse journey, I had to rethink how to cook. Wheat is in everything from soy sauce to seitan. I had made the most amazing hummus and was tired of eating rice cakes. So, I decided to make gluten-free bread. First I had to find Xanthan Gum. This was a challenge, but I found it in bulk at a natural food co-op. I found out later that Bob's Red Mill makes it for approximately 12 bucks a bag (find in the nutritional section of some grocery stores). For a loaf of bread, it only takes 3 tsp, so you might want to buy it in bulk to save money.

I modified a recipe to be vegan and (refined) sugar-free. You'll need a bread maker for this. It is VERY important that you pre-mix the ingredients so that it will rise correctly in the bread maker. This recipe yields a 1.5 pound loaf.

In a large bowl MIX the following DRY ingredients:

~ 1 cup garbanzo bean flour (try Bob's Red Mill brand)

~1-1/2 cups Brown Rice Flour (I found this in bulk)

~1/2 cup potato starch (this item might be spendy, but I always stock up after the Jewish Holidays when my grocery store marks it down from $6 to $1)

~3 tsp of Xantham Gum (this is a key ingredient - don't leave this item out, it won't form correctly)

~1 tsp sea salt

~1 Tbsp Yeast (I buy this at Costco where I can get a huge container of this for less than the price of a few little packages at the grocery store)

In another bowl MIX the following WET ingredients:

~2 Tbsp flax meal with 6 Tbsp water - MIX TOGETHER before adding the rest of the wet ingredients (I just got a giant bag of this at Costco for a great price, but you can buy the flax seeds in bulk and grind your own flax meal)

~2 Tbsp agave syrup

~2 Tbsp oil (I used extra virgin olive oil)

~1 tsp apple cider vinegar (I used the Bragg's brand)

~1-3/4 cups water

Add the wet to the dry and thoroughly mix. It will form into a globulous dough.

Get your bread maker ready to go with the basket and kneading paddle in place. Scoop the dough into the basket so that it fills the bottom evenly.

Set your bread maker for GLUTEN-FREE (if you don't have this option, set it for WHITE), 1.5 POUNDS, MED browning. (Your bread maker will knead the dough and bake it, which should take less than 2 hours).

Bat Cookies!!

Na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, Bat Cookies! Na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, Bat Cookies! Bat Cookies, Bat Cookies, Bat Cookies! It is almost Halloween. Yippee! I love shopping for discounted Halloween stuff, especially when the holiday grows closer because the bargains get bigger. Since every day is like Halloween in my house (sans the candy), I get a lot of use out of skull plates, eye ball bowls, cob web table cloths, bat shaped pot holders, etc. One of my favorite finds this year was a 6-pack assortment of spooky shaped cookie cutters from the Dollar Store. Yeah - 1 dollar! (Please don't tell me that some child in a China had to be forced into slavery to make these cheap, holiday items for a dollar.) These cookies were super yummy, moist and had the most amazing raw dough taste. I'm all about raw cookie dough.

DOUGH INGREDIENTS/INSTRUCTIONS:

Using an electric mixer (I use a handheld one) beat the following until creamy:

1/2 cup non-dairy butter

3/4 cup sugar

Now add the following to your mixture:

1 1/2 tsp egg replacer mixed with 2 tbsp water

1 tsp vanilla extract

In a separate bowl, mix the dry ingredients together (see list below). After the dry ingredients are throughly mixed, add them to the wet ingredients and beat with the electric mixture until the dough forms:

1 3/4 cups whole wheat pastry flour (I use Bob's Red Mill)

1/2 tsp baking powder

1/4 cup baking cocoa powder (unsweetened)

Divide dough into two balls, seal in plastic wrap and store in fridge at least a 1/2 hour.

Bake at 350 degrees

Cooking time will depend on the size of the cookie. For my small bat shaped cookie cutters, it took around 6 minutes for thin ones and 8 minutes for thicker cookies.

Whole Wheat - Flax Bread (Using A Bread Maker)

My Mother-in-law gave me an awesome bread maker a couple of years ago for Christmas. I've attempted making bread a handful of times with the machine, but the result was always dry. I finally pin pointed some of my problems and I hope you can learn from my mistakes.

MISTAKES I MADE: 

~Using ONLY whole wheat flour rather than a combination of flours

~Using fast action yeast. I know this stuff must work, but I always had problems with my bread not rising. 

~Not using molasses. The inclusion of this ingredient turned the bread from bland to yummy. 

~Trying to use whole flax seeds rather than flax meal. Besides appearance, there's no reason to use whole flax seeds since your body digests ground flax better. 

~I never added vital wheat gluten. When added, the bread has a spongier, soft consistency. 

After searching the internet for tips people had regarding vegan bread making using bread makers, I settled on the ingredients below and was thrilled with the results. 

MAKES 2 POUND LOAF

In your bread maker add the following ingredients in this order: 

~11 ounces water (room temperature)

~1 1/2 tsp sea salt

~1 1/2 tbsp (no sugar added) apple sauce

~2 tbsp molasses (spray your measuring spoon with oil first and the molasses rolls right out of the spoon)

~2 cups wheat flour for bread making

~1 cup whole wheat flour for bread making

~1/2 cup wheat bran

~1 tsp vital wheat gluten

~1/4 cup ground flax

Make a well in the middle and add:

~2 1/2 tsp active dry yeast

Set bread maker for the following:

~2 pound loaf

~Whole wheat setting

~Medium darkness

Once bread is done, remove from bread maker and cool on rack. This bread tasted really good warm. 

Lime Coconut Cookies

For my husband's 40th birthday, I organized a (vegan) Jamaican theme party. Here's the flyer I made: 

If you read my last post, you'll know I've been hooked on coconuts! What better way to use coconuts than in Caribbean food. This was a great excuse for me to experiment with the flavor of coconut. One of my creations was a spin on a sugar cookie. I used lime and coconut, which resulted in a sweet but tart cookie. I iced them in Rasta colors (red, green and yellow) to coincide with the theme. 

NOTE: Since childhood, I've always enjoyed raw cookie dough more than actual cookies. This particular cookie dough was amazing raw! I think it would be great to use in a homemade (vegan) cookie dough ice cream, especially one made from coconut milk! 

DOUGH INGREDIENTS/INSTRUCTIONS: 

Using an electric mixer (I use a handheld one) beat the following until creamy: 

1/2 cup non-dairy butter

3/4 cup sugar

Now add the following to your mixture:

1 1/2 tsp egg replacer mixed with 2 tbsp lime juice

1 tsp vanilla extract

In a separate bowl, mix the dry ingredients together (see list below). After the dry ingredients are throughly mixed, add them to the wet ingredients and beat with the electric mixture until the dough forms: 

 1 3/4 cups whole wheat pastry flour (I use Bob's Red Mill)

1/2 tsp baking powder

2 handfuls (or so) of raw shredded coconut

Divide dough into two balls, seal in plastic wrap and store in fridge at least a 1/2 hour. 

Bake at 350 degrees

Cooking time will depend on the size of the cookie. I used small cookie cutters, so my cookies only took around 6 minutes. Otherwise normal size cookies should take around 12 minutes or so. 

Throughly cool before icing (although they taste fine without icing)

Banana Coconut Tapioca Pudding

It is official.....I am a coconut! If you are what you eat, this summer I've gone from being a "nut" to a full fledged "coconut." I LOVE using Bob's Red Mill's raw shredded coconut and/or canned coconut milk (Trader Joe's has a great "light" version for around a buck). 

I've also been cooking a lot with ripe bananas. I was born in the year of the monkey, so this fruit is part of my cosmic nature. 

I love combining bananas and coconut because it tastes so tropical and delicious. This summer I created another way to include both these flavors into one yummy dessert. Here's the drill: 

PREP #1: add 1/3 cup tapioca (med/large - not the "quick" stuff) to a 1 cup measuring cup. Add water until you've reached 1 cup. Let stand for at least a 1/2 hour or more. The tapioca will suck up all the water and really plump up. 

PREP #2: In a large mixing bowl, mush up 2 to 3 ripe bananas. 

PREP #3: In a small bowl or cup, combine 2 tablespoons corn starch with 2 tablespoons cold water. Whip mixture with spoon until throughly combined and liquified. 

Once tapioca has stood long enough, you can move onto the cooking phase. 

COOKING PHASE: (medium heat)

In a saucepan, add the following (stirring constantly): 

~the tapioca (from Prep #1)

~2 cups dairy-free milk (I use a combination of soy and rice) 

As the mixture cooks, add the following: 

~One can coconut milk (light version is OK)

~1/3 cup sugar

~1/4 tsp. salt

~1 to 2 tablespoons of vanilla extract

~the bananas (from Prep #2)

Keep stirring and add:

~Raw shredded coconut to taste

~Corn starch/water (from Prep #3)

~Cinnamon to taste (I add a lot because I love this stuff)

~Nutmeg to taste

~(optional) Ginger (powder) to taste

Keep stirring until the mixture becomes very thick and boils. 

Remove from stove and pour contents into individual bowls or one large bowl. Let cool. Cover with plastic wrap and store in fridge. It tastes good warm, but it changes once it has completely cooled down. The pudding becomes more firm and the taste really intensifies. 

NOTE: I've also made this pudding with roasted almonds. Just put a couple of handfuls of almonds on a cooking tray and heat them for a few minutes at a high temperature. Be sure not to burn them. I usually do this in my toaster oven. Then chop them up and add to pudding as it is getting thicker. You can add them around the same time as the coconut. 

Baked Pasta

I know, I know.....I haven't updated my blog for a LONG while! During the warmer months, I've been making a lot of cold dishes. I've hosted and attended several gatherings over the last few months, where I've been able to share my new cold/room temperature creations. Although I enjoy creating these cold dishes, I just can't seem to get very motivated to write about the subject. So instead, I'm going to tell you about my new favorite casserole dish I created. The concept was based on the baked spaghetti my mom made when I was a kid. However, I've put more of a gourmet spin on it.

Set oven to 350 degrees.

1st: Prepare around 14 to 16 ounces of pasta (I personally like penne made from flax and whole wheat) based on package cooking instructions.

2nd: While step one is in progress, add the following to a large soup pot (all ingredients are optional after the first two) and cook on medium-high:
~1 jar of your favorite spaghetti sauce
~1/4 to 1/3 container of vegan (tofu) cream cheese
~2 to 4 tablespoons of balsamic vinegar
~1 tablespoon olive oil
~1/4 to 1/3 cup white wine
to taste.....add...
~chopped fresh or dried basil
~chopped fresh or dried oregano
~paprika
~red chili flakes
~fresh ground pepper
~fresh ground sea salt
~roasted or fresh garlic (chopped)
~agave syrup

3rd: add any or all of the following to the sauce and simmer on low:
~1/4 cup roasted pine nuts
~approximately 1 pound of seitan chopped into bite sized pieces (or a package of faux chicken chopped into small pieces) OR
~1/2 to 1 cup TVP (hydrated with equal parts water first)

4th: In a large mixing bowl add the following and mix thoroughly:
~one block firm tofu (mashed with fork into a smooth yet chunky consistency)
~onion and garlic powder (to taste)
~salt and pepper (to taste)
~dried basil (to taste)
~1/8 cup nutritional yeast (add more to taste)

5th: Scoop a few spoonfuls of the mixing bowl contents and add it to the sauce.

6th: Add cooked pasta to sauce and fully mix. Pour contents into large baking dish.

7th: In the mixing bowl, add the following and mix thoroughly with tofu:
~1 jar or can of artichoke hearts (drained/chopped)
~2 to 3 handfuls of bread crumbs (I use the vegan seasoned bread crumbs from Trader Joe's)

8th: Spread the mixture over the top of the pasta, covering the entire casserole. Sprinkle additional bread crumbs on top. Bake for approximately 25 minutes. You may need to broil it shortly to get the top nice and brown.

This dish is rather filling, but it goes nicely with a side of steamed broccoli or spinach salad. I also like to pair it with crusty bread served with hot, roasted garlic and a bowl of olive oil and balsamic vinegar for dipping.

Pancake Bread (Banana, Blueberry and Chocolate Chip Bread)

Ok, the name is weird - Pancake Bread! I wanted to make a bread that contained all the things I like to eat on a pancake. My nephew thinks the name is totally wrong; as he feels pancakes are flat NOT bread. He wants me to call this Pudding Bread (The bread is EXTREMELY moist and when he ate it warm, the bread did have a pudding quality). Whatever you want to call the stuff, I think it tastes yummy and my Mommy agrees! Here's what I used (as best I can remember): 

TURN OVEN TO 350 DEGREES

In a large mixing bowl: 

~squish three large, ripe bananas (mush 'em up really good)

~1/4 heaping cup of apple sauce (unsweetened)

~Slightly less than 1/4 cup olive oil

~3 to 4 heaping spoonfuls of blueberry preserves (I used an organic, low sugar jam from Trader Joe's)

~3 tablespoons maple syrup (the real stuff)

Mix all the wet ingredients around. Then add the following dry ingredients to the bowl:

~1.75 cups of whole wheat flour (I use Bob's Red Mill)

~2 to 3 tablespoons flax meal

~1/3 cup brown sugar

~approximately 1/4 cup (quick cook) rolled oats

~ a couple shakes of ground nutmeg

~1 teaspoon (or more to taste) of cinnamon

1/2 teaspoon of finely ground sea salt

3/4 teaspoon baking soda

Mix all the dry ingredients with the wet. Use a mixing spoon. Taste and add more jam, maple syrup or brown sugar to get the sweetness you like. Remember, there will be chocolate chips, so don't go crazy with all the sugar!!

Add the following to the bowl and mix together: 

~1.25 cups of blueberries (I used frozen, organic ones that were defrosted)

~a couple handfuls of walnuts (I broke these apart with my hands, but you can chop these up)

~ a couple of handfuls of chocolate chips (I used the semi-sweet ones from Trader Joe's)

Pour ingredients into a loaf pan. I used a glass (pyrex) loaf pan, but I'm sure metal will be fine. Just spray the pan first with some non-stick cooking spray. 

Bake for 45 to 50 minutes. Cool on rack.  

Enjoy!