Soul & Pastry

I Think Maybe I'm Writing Again

2014-07-16T17:30:00.000-07:00

I'll be blunt: I have a lot of issues with the online courses I'm taking. I complain about them a lot. I am working on being more positive about it, but I run into challenges pretty frequently.

On the plus side, I'm taking a course in YA Lit which is good and a little annoying. Good because I care a lot about the topic. Annoying because I have my MA in Children's Lit and I just want to enjoy summer vacation!! (Children's Lit includes YA Lit).

Here's proof:

So anyway, I have to take this class and I have to read two books a week. I planned ahead, thankfully, and have much of the reading done already. I have to write about them, though! So I'm going to write again. I'll take what I've done for class and share it here because that's what this blog is for. (Books and baking. Baking and books).

Here goes:

One of my classmates brought up the topic of resiliency and it really resonated with me. Here's some of what I've got to say about resiliency: Resiliency is one of my favorite characteristics of a protagonist and I think maybe that's why I love YA lit so much. It is generally quite a bit more hopeful than adult literature, and I think the characters tend to be more resilient, more likely to shift, change and grow over the course of the story. Of course, this is a very broad generalization, but I think there is a lot of truth to it.

I recently finished reading, (actually listening to), Ishmael Beah's memoir, A Long Way Gone: Memoirs of a Boy Soldier and was overwhelmed by the amount of resiliency he cultivated at such a young age. If you're not familiar with his story, check out this brief video: Why I Wrote My Book. In perhaps one of the most moving passages of the book, he notes, "I believe children have the resilience to outlive their suffering if given the chance."

Resilience is an important part of this memoir. Ishmael's story is an incredibly inspiring one that leaves the reader full of hope and eager to create positive changes. His writing truly allows the reader to vicariously live these struggles with him; there were times I had to stop listening for a while just to give myself a break from the heartache. My stomach physically hurt at times. Those moments are part of what helped me to fully appreciate how drastically and positively his life has changed and I feel changed having read his memoir.

I'll just add one more thing: this was only the second time I listened to an audiobook narrated by the author. It was incredibly powerful to hear the story not only from his own words, but from his own lips. I can't encourage you enough: listen to this book.

Happy reading, happy snacking, happy summer!

PS. I'M A NEW AUNT AND IT'S THE BEST THING EVER!!

Perfect boy.

February 14th and All That Jazz

2014-02-16T19:19:00.001-08:00

Here in Northeastern CT we've been getting slammed with snow storm after snow storm. I'm a pro at whining about how cold I am, but I love the snow. If it has to be cold, I want it to look beautiful. I don't care that we'll have to make these snow days up at the end of the year. I'm cozy and snuggled up with a stack of vegan paleo cookies and hot cocoa. There's nowhere else I'd rather be.

We've had so many snow days at school this week - I'm thrilled about it, but it means that my Valentine's Day display missed its big day. Blind Date with a Book - I didn't come up with this idea, I don't even really remember where I heard it, but I covered books with plain brown paper and then taped hearts to them. Each heart has a word or two describing the type of book. I had help with this project-I never could have done it without assistance. I'm not sure yet how successful it will be, but I'm hopeful!

We don't have a genuine February vacation, but we do have two days off-thankfully the snow days gave us a six day weekend! I'm listening to Matched by Ally Condie this break. As far as reading goes, I'm working on Out of the Easy by Ruta Sepetys.

Get ready for a paleo chocolate chip cookie recipe. Stay safe. Stay warm. Enjoy the love around you.

My Featured January Reads...

2014-02-04T13:18:00.000-08:00

The January portion of the What I'm Reading bulletin board is in place and here's how it looks:

Once I fill in the space with February, I think it'll really start to look nice. A student cut out all of the stars for me which was so sweet-I never would have been able to do it. I'm only going to share reviews that I give 4+ stars to, so scope out these books! I hope you like them as much as I did:

Far, Far Away by Tom McNeal

I listened to this book instead of reading a hard copy of the book and I think it made the story very exciting. The narrator, W. Morgan Shepard, has an incredible voice and I didn’t want the book to end. Jeremy, the main character, can hear the voice of Jacob Grimm’s ghost and is a bit of an outcast in town because of it. He’s very likeable and his friend Ginger is hilarious, clever and fun-loving. This story is a modern fairy tell-it reminds me of “Hansel and Gretel” and definitely gave me the creeps!

The Raven Boys by Maggie Stiefvater

Since I liked Shiver so much, I decided to give the first book of this trilogy a try. I was pulled into the story relatively quickly. I like the dynamic in Blue’s home and am interested to see how the other two books unfold. Gansey’s fascination with Welsh mythology is mysterious and exciting. The boys Blue meets are really complicated characters and I enjoyed getting to know them. I hope we’ll get to learn more about them in the following books.

Eleanor & Park by Rainbow Rowell

I listened to this book and I loved it. The alternating perspective in the novel makes for an interesting listen because there are two readers. The story moves very quickly and both characters are complex and fascinating. This book is sad, hilarious, stress-inducing, and possibly, possibly a tear-jerker. Enjoy!

I know they're not sophisticated, but I don't want them to be. I'm just hoping to grab the interest of high school students.

As far as baking is concerned, we have a snow storm heading our way and I think I'll spend it with text books, lesson planning, St. Vincent's newest song, "Prince Johnny," and vegan/paleo chocolate chip cookies. Hopefully they'll turn out as successfully as the ones I made in August. I'll need to pick up some coconut milk ice cream first!

A New Journey

2014-01-26T17:37:00.001-08:00

Since I last wrote, basically everything has changed. I moved, started a new job, stopped baking for fun, started baking for fun again, fell in love, presented two papers, dressed up as Padme, sailed on the ocean, finished my MA, found out that babies aren't scary, got hooked on Sherlock (okay, that's happened in the last week), and found out that being vegan isn't necessarily the best thing for my body. It's been an adventure.

The easiest to write about is my new job. I'm a library media specialist, but I kind of hate that term, so I'll stick to the one I like-I'm a high school librarian. This January I decided that I have to read a book a week. I'm writing very tiny excerpts for each book I read and posting them to a bulletin board.

I started listening to audiobooks when I started my new job and they continually surprise me. It's remarkable how quickly I can get sucked into an audiobook and how much the reader influences my experience of the story. For instance, W. Morgan Shepard reads Tom McNeal's Far Far Away and it is phenomenal. I don't use that word lightly. I could. not. get. enough. On the other hand, the audiobook of The Mermaid Chair was so terrible, I can't believe I got through it. Books with multiple readers blow me away. Rainbow Rowell's Fangirl is a great example of two voices working well together.

So here's to a new adventure

Brownies Make October Better

2012-10-23T14:05:00.001-07:00

I recently received an email from a friend requesting a recipe for gluten free vegan brownies with a caramel sea salt topping. Food requests are perhaps my favorite requests. I had a ton of fun the past few days trying different recipes out! I didn't write the recipes myself, but I've got info on where they came from. I tried out a few different caramel ones and the one below was my favorite. I suspect that if I had a gas stove, I would have liked the others, but I burned one batch, sadly, and the one I've shared is really simple-no chance (I hope!) of burning.

The recipe for the Gluten Free Baking Mix and Brownies comes from Cybele Pascal’s book, The Allergen-Free Baker’s Handbook. It’s pretty magnificent. It contains a ton of vegan recipes - only a few call for gelatin and I just don't use them. I use the book quite a bit as a basis for recipes or sometimes I just use the recipe the way it’s written. I wrote my own notes in italics. The caramel sauce recipe is from www.theglutenfreevegan.com I’ve only used her recipes this one time, actually, but I’m pretty stoked on the caramel, so I’m guessing she’s got a lot to offer. I wish I created the recipes myself-I have made regular caramel sauce a few times before, back when I ate normal foods, so I knew how to get started, but this caramel journey was exciting!

Gluten Free/Vegan Brownies with Caramel & Sea Salt Topping

First things first, you'll need to make the Gluten Free Baking Mix:
4 cups superfine brown rice flour - I use Bob's Red Mill brand
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour (also called tapioca starch)

1. To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you'll wind up with too much for the recipe.

2. Combine all ingredients in a gallon-size sipper-top bag. Shake until well blended. Store in the refrigerator until ready to use. (I keep mine in the freezer and have never had any difficulties)

Dark Chocolate Brownies

6 ounces unsweetened chocolate, chopped

1/2 cup dairy free, soy free vegetable shortening - I use Soy Free Earth Balance

2 cups granulated vegan sugar (ugh, the sugar debate-I now only buy vegan cane sugar, but it's really up to your discretion)

8 ounces of unsweetened apple sauce - the recipe calls for prune or apple/plum baby food. I'm pretty opposed to going in a baby food aisle, and I love homemade applesauce, so it wins.

1 Tbs. vanilla extract

1 3/4 cup plus 2 Tbs. Gluten Free Baking Mix

1/2 tsp. xanthan gum

1 Tbs. double acting baking powder (make sure it's gluten free)

1 1/2 cups dairy-free, soy-free chocolate chips - (there are brands that specifically state that they're vegan - also, by the time I finished snacking on chocolate chips, I really only added about 1 1/4 cups)

1. Preheat the oven to 325. Grease a 9 by 9-inch baking pan, then sprinkle with a little gluten free flour mix, tapping out any extra. (I personally think that pan size is much too small. I used a 12 by 8-inch pan-or something super close to that size)

2. Combine the unsweetened chocolate and shortening in a microwave-safe bowl and melt in the microwave, stopping to check and stir every 30 seconds. (Alternatively, you can melt the chocolate and shortening in a double boiler.) Once melted, stir in the sugar and apple sauce. Mix well, add the vanilla, and beat until smooth.

3. Whisk together the flour mix, xanthan gum, and baking powder. Add to the chocolate mixture in three batches, stirring well after each addition. Beat until smooth. Fold in the chocolate chips. (Variation: I’ve made these brownies as rocky road brownies so instead of 1 ½ cups of chocolate chips, I do about ½ cup chocolate chips, ½ cup vegan marshmallows and ½ cup chopped pecans)

4. Spread the batter in the prepared pan, smoothing down the top with the back of a rubber spatula or large spoon. Bake in the center of the oven for 55 minutes, rotating the pan halfway through. Bake until the top looks glossy and the brownie is just beginning to pull away from the sides of the pan.

5. Let the brownies cool completely in the pan, then cut into squares. Remove and enjoy. OR COVER IN CARAMEL TOPPING!

Vegan Caramel Sauce

½ cup vegan shortening –(soy free Earth Balance)

2 cups brown sugar (this part gets tougher to buy vegan, but Woodstock Farms makes some)

¾ plain, unsweetened non-dairy milk, divided (I used So Delicious Unsweetened Coconut Milk Beverage)

2 Tbs. arrowroot powder

1. Melt vegan margarine in a saucepan over medium heat (it melts quickly!)
2. Add brown sugar and ½ cup of non-dairy milk. Whisk and bring to a boil for 4 minutes
3. In a small bowl mix the remaining ¼ cup of non-dairy milk with arrowroot
4. Remove saucepan from heat and whisk in the milk/arrowroot mixture
5. The mixture will seem runny at first, but it thickens as it cools

Assembly:

Pour cooled caramel sauce over the brownies. Sprinkle with sea salt. Enjoy!

(The caramel sauce isn’t super thick-I think an additional tsp. of arrowroot might solve that problem, but it really depends on how thick you want it. It’s really flavorful and with the salt it’s quite awesome!)

Bake these brownies for some loved ones you've got. Share them while you watch Hocus Pocus or listen to Brotherhood of Thieves.

So, send me recipe requests/homework assignments, bake with care, enjoy the leaves, work on your Halloween costume, eat fewer potatoes than I do and cheer for the Patriots!

This Must Be the Place: Magic in Yoga, Recipes and Heart

2012-10-02T17:05:00.002-07:00

Sometimes magic happens. Sometimes it's music. Sometimes it's yoga. Sometimes it's gluten free Pumpkin Cider. Sometimes it's rainy festivals. Sometimes it's an email from a friend. Sometimes it's a hug. Sometimes (most of the time), it's breakfast potatoes heavily salted and covered in maple syrup and hot sauce. Whatever the magic is, I've decided to make more of an effort to embrace it.

I like this advice.

I went to Pennsylvania again for ten more days of yoga teacher training. I'm all trained up to become an RYT200 (registered yoga teacher with 200hrs). My favorite part of training was this philosophy homework assignment we had. The Yoga Teacher Alliance dictates that 20% of an instructor's training is to be yoga philosophy, so over the course of the ten days, I listened to maybe four or five philosophy lectures. I generally find them quite interesting - knowing the history of the yoga really matters, I think. I don't agree with everything, but I like that with yoga, you're able to sort of embrace what applies to you, and consider those things that may not.

My set up-3 zeds and a roll. Woo!


My favorite of Patanjali's sutras: Tada drastuh svarupe vasthanam - once stillness enters your mind, the bliss within you will release.

I know it doesn't look especially impressive, but the Warrior Poses are challenging to properly align and maintain!

So anyway, one night we learned about the five yamas of yoga. I think of them as principles to live by. They don't all apply to me, but they are all quite interesting to think about, at least to me. So one night we had the task of choosing a yama and keeping it in mind for the next 48 hours until we had another philosophy discussion. I chose ahimsa, which means non-harming. It can mean non-harming in a variety of ways-to yourself, to others, to animals, to the environment, etc. Well, I just tried to function with this notion of non-harming in mind towards a difficult situation. I knew that I was feeling really negative about it and it wasn't helping me, or anyone else involved; I decided to make an effort to think about it positively, to realize that dwelling on the complications would just make it more complicated. Once I applied this mindset to this one situation, I realized that my demeanor shifted. Something sort of magical happened. I stopped compulsively checking my phone, facebook, my inbox and instagram and felt a weight lift off my shoulders. I was kinder to myself, and as a result, kinder to others. I can't stress enough how meaningful this one tiny assignment was to me.

Well, I'm home now and trying to maintain that approach to every day. I'm back to reality, and making soup...

one pound of carrots

Collard Greens - I did the prep work ahead of time

Root Vegetable Chowder (from Vegetarian Times)

3 Tbs orange juice

1 Tbs pure maple syrup

2 tsp balsamic vinegar

4 oz. collard greens (1/2 small bunch)

5 tbs. olive oil, divided

3 cups (14 oz) medium-diced onions

1 1/2 Tbs minced fresh ginger

3/4 tsp salt

2 medium Yukon Gold Potatoes, peeled and diced (I used more like six because I omitted the Rutabaga-I forgot to buy it, I also don't care for it and I LOVE potatoes)

1 lb. carrots, peeled and cut into medium dice

1/2 large rutabaga (or not!)

1. Combine orange juice, maple syrup, and vinegar in glass measuring cup. Set aside.

2. Remove stems from collard leaves. Stack 5 or 6 leaves at a time, roll up lengthwise and cut into 1/4-inch-wide ribbons. Chop ribbons into 2- to 3-inch lengths. Set aside.

3. Heat 2 Tbs. oil in Dutch oven over medium heat. Add onions, and season with salt, if desired. (I desired). Cover, and cook 6 to 7 minutes. Uncover, and cook 15 minutes more, or until onions are lightly golden. Add ginger, and cook 30 seconds. Add 7 cups water and the salt, and bring to a boil. Reduce heat to medium-low, partially cover, and cook 15 minutes. Remove from heat.

4. Heat 1 Tbs. oil in large skillet over medium-high heat. Add potatoes, and season with salt, if desired. (I always desire salt). Cook 6 to 8 minutes, or until potatoes are well-browned on at least 2 sides, stirring occasionally. Transfer to bowl.

5. Add 1 Tbs oil to same skillet. Add carrots and cook 6 to 8 minutes, or until well browned on at least 2 sides. Transfer to bowl with potatoes.

6. Repeat step 5 with rutabaga, if desired.

7. Add vegetables to onion broth, and bring to a boil. Reduce heat to medium-low, and simmer 9 minutes, or until vegetables are tender. Add collard greens, and cook 5 minutes. Stir in 1-2 Tbs of orange juice mixture.

8. Enjoy!

Okay, side note, the potatoes I browned were the VERY BEST BREAKFAST once I added 1/2 can of rinsed black beans and a tablespoon of salsa. Heaven.

Minus the Bear at the Royale in Boston=So, so, so good

Third Eye Blind in Brooklyn, CT

Kevin Devine and the Goddamn Band in Brooklyn, CT

Oh, the real magic of the last month was seeing David Byrne and St. Vincent. The most amazing concert I've ever been to, and the greatest night. <3 <3 <3

"it's true, i am a shaky ladder"

Summer Swallowed Us Whole: Where did July go?

2012-09-04T15:15:00.000-07:00

Those of you who know me personally know that I'm ambitious, but I procrastinate. I recently wondered what my life would be like if I wasn't a procrastinator. I put off imagining what I'd be like, and I made Black Raspberry and Peach Cobbler instead.

Picked the black raspberries myself and the peaches are from a farm in RI.

Gooey, peachy, messy joy

I also went on vacation. Here's the thing, I will turn 26 in late March. I haven't yet had a full time job-I currently have five part time ones. I'll need to get a full time job once I'm 26, but until then, I've decided to 1) finish my thesis and 2) have as much fun as humanly possible and that involves vacations when I can manage them, music always, baking every chance I get and yoga after yoga after yoga. It also involves run-on sentences.

Magic in the Morning

Grandma's 80th birthday celebration meant matching tee shirts!

See how nicely they matched?

I made some really ambitious new year's resolutions in January. One of them was to try a new recipe each week, and I have come really close! How many have I written about? Hmm..it's gotta be close to zero, I think. I also decided to make an effort to see more live music...now that's one I can check off my list. The Lumineers, The Milk Carton Kids, Old Crow Medicine Show, Feist, The Brotherhood of Thieves, Newsies on Broadway-all amazing performances. St. Vincent and David Byrne September 23rd, Minus the Bear September 27th, Third Eye Blind/Kevin Devine September 29th, Ben Folds Five! October 13th all add up to a really efron amazing musical year.

13 musicians on stage at once: the milk carton kids, the lumineers and old crow medicine show

I also intended to read a book a week. I went on a Janet Evanovich binge right around the beginning of December that brought me through to March. Dangerous addiction. It meant 18 books, though, so I'm not doing too poorly-plus all the other books I read! John Green's The Fault in Our Stars is my favorite so far but I read some great historical fiction, Winnie-the-Pooh (again) and what feels like one thousand scholarly articles about Francelia Butler, fairy tales and science fiction.

Unreal brunch. I need to make this, right?

Everything is Illuminated at the beach

Felt patriotic on a ferry

Summer's not ending in my book

What happens next? I think I'll make some gluten free rolls, pack for my next yoga teacher training, and think it over...

Two Month Recap: Feist Rules

2012-06-20T20:18:00.000-07:00

Anjaneyasana - Lunge

The last time I logged into Soul & Pastry to write, I was about to embark on a ten day journey of yoga teacher training in Pennsylvania. Now I'm a week away from teaching my own yoga class. Hardly seems possible...


Mother's Day Strawberry Shortcake (rice whip and gluten free roll)

So many holidays have happened in the past two months-I missed Mother's Day, Memorial Day, Flag Day, Father's Day-so many opportunities for good recipes. (Okay, in all fairness I've never actively celebrated Flag Day).

Dad

Mom

I was lucky enough to make cupcakes for my friend Sam's wedding. She and Bryan looked gorgeous on their wedding day-I think the cupcakes looked quite sweet.

Upon my return home from Pennsylvania, I immediately started a long-term sub position teaching 6th grade science-here's the highlight:

"Stop saying your [you're!!!] mean you are not! You are awesome!" I love many things about this note.

Ohhhh, and Feist rules:


Feist at the House of Blues, Boston May 7th

That's it for my whirlwind summary of the past two months, recipes to follow.

P.S. Read If I Stay and Where She Went by Gayle Forman. And start drinking Soy Mocha Coconut Frappuccinos.

One last thing:

I PUT TEQUILA IN CUPCAKES AND IT WAS AMAZING!

Long Time Gone

2012-04-18T10:23:00.000-07:00

Chef Glenn made me this stunning Chocolate Peppermint Birthday Cake!

I've been away and it's been a while since I've written. Here are a few reasons:

1. ICFA (Best conference ever!!)

2. Disney trip with friends

3. Reunion with Chelsea

4. John Green - have you read The Fault in Our Stars yet? Brilliant!

page 75 (obviously) of The Fault in Our Stars

While I took my blog hiatus, I turned 25. This morning while packing for Yoga Teacher Training, it sunk in that I'm 25 years old. That 1/4 life crisis John Mayer sings about in "Why Georgia" suddenly doesn't feel so far fetched. So I had this brief moment of panic - I'm not exactly where I'd imagined, but I think that's a good thing in most ways. For instance, I never imagined I'd be going to yoga teacher training and I hit the road tomorrow morning.

Last time I wrote, I shared the sad version of an Extraordinary Activity. Since I wasn't feeling especially joyous earlier, I think today's the right day to share the Joyous Version:

(Joyous Version)

Hand-written (Joyous Version)

Chocolate. Yoga. Glistening. Spark. Satisfying. Bliss. Enthusiasm. Laughter. Music. Desire. Wind. Sunshine. Thunderstorm. Aching-Sides. Pleasure. Unkempt. Ecstasy. Inspiration. Freedom. Openness. Shavasana. Enlightenment. Peace. Solitude. Writing. Cinnamon. Tuck. Elegant. Slender. Blondies. Soup. Grinning. Drop-in. Elevate. Marinade. Ponder. Happiness. Dream. Travel. Beauty. Precision. Strength. Rhythm. Bravery. Sing. Crisp. Reflection. Consideration. Pearl. Wisdom. Locket. Wall. Vegetation. Illuminate. Anthem. Intoxication. Envelop. Cozy. Comfort. Lounge. Thought. Grip. Exploration. Nostalgia. Giggle. Squirm. Tease. Caroling. Wreath. Ocean. Moonlight. Encouragement. Rolling Waves. Connection. Miles. Glory. Honor. Soul. Pastry. Grace. French. Paris. Zurich. Introspection. Frosting. Silky. Cataclysmic. Bloom. Melt. Sing. Cape Cod. J. R. M. D. Family. Fireworks. Friendship. Halo. Echo. Hush. Blanket. Grasp. Lips. Hands. Toes. Elongate. Cupcake. Stretch. Commitment. Engage. Rapture. P. High heels. Lululemon. History. Relaxation. Traveling. Letters. Love. Infatuation. Envelope. Curiosity. Smile. Tangled. Embrace. Christmas. Literature. Bless.

Sadly, I have zero recipes from my trip, but here are some photos of meals I had in Florida - yummm. It was probably the most delicious trip I've ever been on.

Allison, Christine and I went to Dandelion CommuniTea, the most magical place I've ever been. Picture this: artwork with children's lit quotes, gluten free and vegan menu options and...BAKED GOODS:

Vanilla Apricot Cupcake. Heaven. All it needed to be 100% perfect was a yoga studio upstairs.

Chels and I ate at Chefs de France and I had this incredible ratatouille dish. It was so flavorful!

My amazing, amazing, amazing friends Amanda and Nick sent me this gorgeous and unbelievably delicious birthday cake after Chels and I had dinner at Chefs de France.

Can you tell from this photo how super surprised and excited I was?!

We went to bluezoo at the Dolphin where I had this stunning drink.

Chels had a pretty stunning Oyster.

My favorite chef on the planet made me delicious pancakes! Check out my bday pin!

We walked up to the California Grill check-in counter without reservations and were whisked up to the lounge where we sipped delicious drinks, I ate this extraordinary meal and we watched the Magic Kingdom fireworks.

Chef Glenn made me extraordinary gluten free/vegan Mickey waffles. Waffles are better when shaped like Mickey's head!

We wrapped up our delicious adventure with dinner at Jiko. Amazing evening thanks to the great company, Amanda, Nick and Geir and the brilliant chefs.

Now it's time to put on some Mumford & Sons and finish packing. Next time I write I'll have learned so much about yoga!


Rocky Neck State Park, April 16, 2012. Woo hoo!

Oh, one more thing...I know cataclysmic isn't general associated with joy, but it's one of my favorite words, so it made the list!

On the Road Again: Rocky Road Brownies

2012-03-14T16:30:00.000-07:00

The reason I started this blog was to share my love of children's literature and my passion for baking in a way that would somehow bring the two together. Well, here I am twenty posts and six months later and I have only written twice about literature. So pardon the interruption (and know that a recipe follows!) and let me tell you about My Name is Mina by David Almond.

A few weeks ago I ended my Valentine's Day post with a quote from this beautiful book and I've been meaning to say more ever since. My friend Allison wrote a really beautiful post about My Name is Mina. I highly suggest checking it out! Mina is a prequel (of sorts) to Almond's breathtaking novel Skellig. It's written in the style of a journal and I fell in love with it the moment I heard David Almond read this part aloud: "Went to the loo. Listened to the lovely tinkling sound of my pee splashing down into the water. Thought about water running through me, water and my pee being flushed away into the drains, how it'll end up in rivers and seas and how it'll evaporate into the air and come back down again as rain. Lovely to think of water that's been my pee coming down as rain! Maybe that's why people say it's pissing out!" (123).

Mina is amazing. I hope all children are like her. She's bright, insightful and inquisitive. There are so many elements of Almond's other fiction in this story. In one especially haunting scene, Mina goes to the park alone and wanders to an abandoned mine shaft looking for her deceased father. This scene is reminiscent of Almond's equally wonderful novel Kit's Wilderness. Mr. Almond's upbringing in Newcastle clearly influences his stories. Place really matters in his work, though there's a universality to his writing that makes one think the stories could happen anywhere. Regardless, having spent some time in Newcastle (admittedly most of that time was in the Holiday Inn lounge), I gained a lot from walking those same streets and riding the same trains.

T. K. Maxx in Newcastle

Mina writes out Extraordinary Activities. I've been doing them on paper in a journal a shop owner told me "suits" me for some time now, but I think I've reached the point where I should share them. I went through the book and numbered the activities and I certianly may have gotten them wrong, but the one I'm sharing today is a sad one, number 8:

"(Sad Version) Write a page of words for sadness"

Pain. Uncle Gene. Uncle Mike. Loss. Emptiness. Ache. Longing. Unrequited. Reject. Neglect. Unloved. Abuse. Hurt. Suffer. Agony. Bleak. Meager. Unwelcome. Shun. Stunt. Postpone. Torture. Break. Attack. Drown. Death. Illness. Fear. Extinct. Devastation. Flood. Famine. Destitute. Desolate. Dissolve. Goodbye. Grieve. Abandon. Disconnect. Pit. Despair. Disgust. Disguise. Betrayal. Cheat. Cheating. Cheater. C. Lies. Lying. Liars. Infidelity. Adultery. Back-stab. Cruel. Cruelty. Disregard. Storm. Argue. Disrespect. Heartbreak. Distance. Separation. Divorce. Inflict. Conflict. Confusion. Selfish. Acquaintance. Lost-love. Bombshell. Shrapnel. Scare. Afraid. Darkness. Jealousy. Lack-luster. Drained. Terrify. Horror. Unknown. Disaster. Wreck. Accident. Crash. Twist. Saw. Misconception. Unwelcome. Misunderstanding. Kill. Abortion. Hunger. Disease. Cancer. War. Disillusionment. Dishonest. Untrue. Unfaithful. Disappear. Deliberate. Dissuade. Lose. Cry. Sob. Gasp. Leave. Fool. Trick. Deny. Ignore. Close. Narrow-minded. Contempt. Superiority. Shut-out. Detest. Desperation. Blow-off. Burn. Loath. Question. Fight. Catastrophe. Terror. Wrench. Stab. Knife. Avoid. Funeral. Gilman's. Mourning. Aching. Void. Eliminate. Lonely. Engulf. Conquered. Betrayed. Condemn. Rape. Regret. Resist. S. P. N. Uncertainty.

The original list, September 28, 2011

I'm pretty certain Mina would love brownies, so here's the recipe for my Rocky Road brownies. I created them based on a recipe I have in a book, but I was on a mission to bake something for my very handsome friend, Kevin Klausman in honor of his move to Austin, TX. Enjoy!

Brownie dough. Yum yum.

The details: This recipe is from Cybele Pascal's The Allergen-Free Baker's Handbook. I altered it by adding walnuts and vegan marshmallows. The marshmallows I ordered are out of this world delicious. I can't recommend them enough! The alterations I made to the recipe are in italics:

Rocky Road (Trip) Brownies

Ingredients

6 ounces unsweetened chocolate, chopped

1/2 cup dairy-free, soy free shortening, I used soy free earth balance

2 cups granulated vegan cane sugar

8 ounces apple sauce

1 tbs. pure vanilla extract

1 3/4 cups plus 2 tbs Basic Gluten-Free Flour mix (recipe follows!)

1/2 tsp xanthan gum

1 tbs double-acting baking powder

1/2 cups dairy-free, soy free chocolate chips

1/2 cup chopped vegan marshmallows

1/2 cup chopped walnuts or pecans

1. Preheat the oven to 325 degrees. Grease a 9 x 9 inch baking pan.

2. Combine the unsweetened chocolate and shortening in a microwave safe bowl and melt in the microwave, stopping to check and stir every 30 seconds. Once melted, stir in the sugar and apple sauce. Mix well, add the vanilla, and beat until smooth.

3. Whisk together the flour mix, xanthan gum, and baking powder. Add to the chocolate mixture in three batches, stirring well after each addition. Beat until smooth. Fold in the Chocolate chips, marshmallows and nuts.

4. Spread the batter in the prepared pan, smoothing down the top with the back of a rubber spatula or large spoon. Bake in the center of the oven for 55 minutes, rotating the pan halfway through. Bake until the top looks glossy and the brownie is just beginning to pull away from the sides of the pan.

5. Let the brownies cool completely in the pan, then cut into squares. Removed from the pan and store in an airtight container.

Best enjoyed with friends

Basic Gluten-Free Flour Mix

4 cups superfine brown rice flour

1 1/3 cups potato starch (not potato flour)

2/3 tapioca flour (also called tapioca starch)

1. To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.

2. Combine all ingredients in a gallon-size zipper-top bag. Shake (carefully!!!) until well blended. Store in the refrigerator until ready to use.

Eerily beautiful Northeastern Connecticut morning

Now that I'm back on track with sharing both literature and food, I'm going to crank up the Tom Petty, grab a few brownies and start reading John Green's The Fault in Our Stars.

Open Road Song

2012-03-06T18:07:00.000-08:00

Brownies make for the ultimate road trip snack. I think!

I haven't written because I just got home from a trip to Texas. I accompanied by great friend Kevin for the thirty hour drive! He's moved (sadly!) to Austin from Maine and I offered to keep him company on the road since my schedule is relatively flexible at this point. For our journey I made Rocky Road (trip!) Brownies and Cookies. Check them out in the photos! I'm making some today for my wonderful mother's birthday, so I'll be sure to post the new recipe soon!

Buttercup may have been in charge of the maps. Am I too old to travel with her? She's been everywhere with me, just because I'm three weeks shy of 25 doesn't mean she doesn't want to see Texas! Right?

Never seen this bridge so traffic-free!

The first day started out with a snow storm in Connecticut but by the time we got to the Tappan Zee, it was just insanely foggy and rainy. What a beautiful day to drive!

Blurry but beautiful Roanoke sunset

Kevin drove the entire way (I promise I offered to drive!) and he put in something like fifteen hours our first day. We stayed in my favorite little city, Roanoke! My dear friend Allison met us at my favorite bar, The Blues BBQ Co. Road trips are magnificent! We ate some of my favorite fries and caught up before Kevin and I realized staying awake any longer would be disastrous.

Rocky Road Cookie in action

Our second day, Kevin and Tom Petty brought us to Arkansas. We hands down listened to the best music during our drive. Seriously, the best.

The Sun joined us!!

I've never known a state to have so much pride-this flag was HUGE!

I have issues with how "friendly" is used on this sign

Kevin made us magical, magical drinks with these three ingredients


Right near University of Texas

I really, really loved Texas. I can totally see why Kevin moved there and I hope to visit over and over again!

My Chocolate-Free Valentine's Day

2012-02-14T18:54:00.000-08:00

Gorgeous Arizona Sky

Forgive the lack of a post last week - I was in Arizona at the Tuscon Gem Show! I didn't make anything new, but I did eat something new - Vegan Polenta covered with Daiya Cheddar a Tomato Basil Sauce served over a sea of Black Beans. UNREAL. It was perhaps the best meal I've ever had. I'll be trying it out by the end of the month, for certain!

You do. I took this photo outside Lovin' Spoonfuls

I've been baking a lot, but I haven't taken photos of anything! I tried a new vanilla cake recipe. I loved it and I'll make it again!

Sea of Pearls at the Tuscon Gem Show - reminds me of Cat Power's Sea of Love

Terrible photo of a ring I didn't buy in Tuscon

So, last Valentine's Day I made a ton of vegan chocolates for my valentines Danielle and Kelly. (Friends can and should be valentines!) This year I'm in the middle of a detox - it's not as bad as it sounds, just no sugar, alcohol, corn, tomatoes or soy for a week. That said, I've had a fantastic day. I had a breakfast date with my boss, worked, ran around for all kinds of family errands and got work done on my jeep. Then I watched The Princess Bride. Does it get better?

I hope all your days are as filled with love as today is!

“Maybe we're all in somebody's dream. Maybe everything's a dream, and nothing else.” - David Almond, My Name is Mina

"I find it fundamentally strange that you're not a dessert person": Chocolate Cupcakes with Vanilla Frosting

2012-02-01T19:20:00.000-08:00

"...and that doesn't mean that I'm not smart and tough and strong."

The frosting to cake ratio is difficult to get quite right. How much is too much?

I'm pretty sure New Girl is based on me, and not just because my name is Jess. I've met many people who insist they're not dessert people and I find it unnerving..."What do you mean you don't like frosting? I don't think I can trust you..." I've also found that they're usually just fooling themselves.

The following recipes are from The Flying Apron, a great gluten free, vegan cookbook by Jennifer Katzinger. I cut both recipes in half when I made them and found that they made more than enough, but I've recorded the recipe as it is in the book with a few changes I made in italics.

Dark Chocolate Cake

One 9-inch Three-Layer Cake or 25 Cupcakes

1 3/4 cups brown rice flour

3/4 cup garbanzo bean or chestnut flour, sifted (I used garbanzo-fava bean flour and didn't sift it)

1 1/3 cups sifted cocoa powder

1 tbs baking soda

1 1/2 tsp sea salt

1 cup extra virgin olive oil or canola oil

2 cups water

2 cups maple syrup (I've made this cake with agave, too)

1 tsp vanilla - not in the recipe, but I believe everything's better with vanilla extract

1. Preheat the oven to 350 degrees F.

2. Line the bottoms of three 9-inch cake pans with parchment. Or line your cupcake pans with liners!

3. Combine the brown rice flour, garbanzo bean flour, cocoa powder, baking soda and salt in a large bowl. In a separate large bowl, combine the olive oil, water and maple syrup. Slowly whisk the flour mixture into the olive oil mixture until thoroughly combined.

4. Pour the batter into the prepared pans (I used an ice cream scoop to evenly portion out my cupcakes) and bake until the cake springs back when you press the center with your finger, about 25 minutes. I only baked my cupcakes for about fifteen minutes. Check on cupcakes earlier than normal cakes!!


Sometimes cupcakes need to travel!

Instead of making Jennifer Katzinger's Coconut Heaven Frosting, I made a coconut-free version of the frosting and added a pinch more vanilla. Here it is...

Coconut (free!) Heaven Frosting

3 cups palm or coconut oil

1 1/2 cups agave

1/8 tsp sea salt

2 tbs vanilla extract

1. In the bowl of a standing mixer fitted with the paddle attachment, combine the palm oil, agave, salt and vanilla. Mix on low speed, gradually increasing the speed to high as the ingredients become incorporate.

2. Use right away, or store in an airtight container in the refrigerator for up to 1 week. When you're ready to use the frosting, warm it slightly in the double boiler, or with a metal mixing bowl placed over a pot of simmering water, and whip it again until it's fluffy.

If you want coconut frosting, add 4 1/2 cups toasted coconut to the frosting once the ingredients are combined.

Great afternoon snack. It was too nice to eat inside today!

So, make cupcakes, rock polka dots and watch New Girl.

Comfort Foods Turned Vegan: Veggie Tempura

2012-01-23T14:32:00.000-08:00

Veggie Tempura may not be a comfort food for you, but it definitely is for me. Japanese food is my favorite. We ate it in my house a lot when I was a kid. My Aunt Mickey used to come stay with us for several weeks at a time. She was Japanese and though I don't have too many memories of her, I do remember that she seemed like magic and I have a few vivid kitchen memories. For instance, she was the first person to let me use a steak knife. I made a veggie sandwich so tall I could hardly eat it. I sliced all those veggies myself, though, so I had to eat them even though it wasn't the best sandwich ever...


Can you see how magical she was? I think she'd like my vegan tempura! Jill still has excellent posture and as for me? Hands on the hips is still my signature pose for photos.

I've made veggie tempura before. Back when I ate meat I used to make chicken tempura with a sweet honey sauce. Now I make it for friends if they want it, but I cook the veggies first. I went about two years without tempura because, well, it's sort of time consuming, and the recipe I used to use called for egg white. Well, last week J and I decided we should make tempura and eggroll wraps for the non-vegans, (everyone but me!), and I started looking for a new recipe. Oddly, the one I used was from about.com - I've never used their recipes before, but this one was quite delicious!

Veggie Tempura

I altered it to make it gluten free, so I'm writing the version I used

1 cup rice flour

1/2 tsp salt

1/2 tsp sugar

1 tsp baking powder

1 cup water

3 tbsp vegetable oil

oil for frying

mixed veggies, any kind (I used broccoli, snap peas, green peppers and carrots)

Preparation:

Combine the flour, salt, sugar and baking powder. Slowly add the oil and water until smooth and creamy. Chill for at least 15 minutes.

Heat several inches of vegetable oil in a wok or large frying pan over high heat. Dip the vegetables in the batter, then drop in the oil. Allow to cook for about 3 minutes, until crisp and lightly golden brown. Drain on paper towels. (I tossed them in a large frying pan with my Agave Sauce.

My Agave Sauce

1/4 cup agave nectar

1/8 cup ketchup

pinch of salt

1tbs rice vinegar

Combine everything together in a large frying pan or wok and heat on medium until boiling. Stir frequently and adjust measurements according to your own desires.

I added bean sprouts on top to make it look lovely, and I think it did!

Roasted Potatoes, Butternut Squash Soup and Three Novels: January's Off to a Delicious Start

2012-01-16T11:09:00.000-08:00

Believe it or not, I tried new recipes last week, I just somehow got lost between a great trip to a new Whole Foods and the Patriots game on Saturday (go Pats!!) I've also read two great young adult novels and one adult novel!

Butternut Squash Soup

Okay, this recipe isn't new, but I did vary it a bit by adding an onion and additional veggie stock, so it counts

1 butternut squash, cubed

1 small onion of your choice

1 tbs olive oil

1 tbs earth balance

1 apple, sliced

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

1/4 tsp white pepper

Approximately 2 cups vegetable stock

I recently started buying the butternut squash that's already peeled and cut in half. It saves about fifteen minutes of preparation time and that's worth it to me. Start by heating the olive oil and earth balance in a large pot on medium low heat while you're slicing your onion. Once the EB is melted, add the onions and stir them to coat. While they're cooking away, cut up the squash and add it to the pot. Slice, but don't peel, the apple and add it to the pot. Cover the mixture with vegetable stock. I used an entire container last time. Just be careful that you're buying gluten free veggie stock. It's surprising how many brands have wheat in them.

Bring the mixture up to a boil, and add the cinnamon, ginger, cloves, salt and pepper. Feel free to adjust the measurements according to your tastes. I like my butternut squash soup to be a bit sweet, so I take it easy on the savory ingredients. In fact, this time was the first time I used an entire onion, I used to just use half a shallot.

Once it's boiling, bring it down to a simmer, and cover for about twenty minutes. Your soup is done when the squash is super tender. I removed the cover and let it simmer another twenty minutes. Carefully remove the peels from the apples. Beware-they're hot!

I use an immersion blender to combine it all, but if you don't have one, use your blender or food processor to turn your soup into a smooth delight. Just be sure you're careful as hot liquids in blenders can sometimes cause accidents.

Enjoy!

Roasted Potatoes

If I could only eat one food for the rest of my life, it would be the potato. The French Fry, to me, is the potato perfected. I consider myself a French Fry connoisseur. (Faves include, the Blues BBQ Co. in Roanoke, VA, Ray's Fries at The Woodstock Fair, the chunky fries at Ronnie's in Oxford, or is it Auburn? MA, and the fries at 85 Main in Putnam, CT). Anyway, I love potatoes. I roast them all the time, but never like I did last week, so they count as a new recipe, too!

Preheat oven to 500 degrees

4 potatoes of your choice (I used red, but I love Yukon Golds, too!)

1 Tbs. olive oil

1 Tbs. dried chives

1 tsp. sea salt (or Kosher, or Pink, or whatever salt you love)

1/2 tsp. pepper

Wash and prepare, but don't peel, your potatoes. Cut them into wedges. I went with medium sized wedges and loved them a lot.

Place cut potatoes in a bowl. Add oil, chives, salt and pepper. Toss to totally coat.

Spray cookie sheet (the kind with sides!) with a non-stick oil spray and pour potatoes on pan. Arrange evenly and place in hot oven. Set timer for 10 minutes.

After 10 minutes, remove pan, turn potatoes with fork or spatula carefully and place back in the oven for another 10 minutes.

Remove carefully and enjoy! I topped mine with a tsp of vegan sour cream. Yum!

Just finished GF Lava Cakes and Coconut Cupcakes

2012: The Year I'll Try 52 New Recipes

2012-01-05T12:01:00.000-08:00

2011 was not my favorite year, but some of my favorite things happened, I met some of the greatest people and went to some incredible places. It wasn't the worst year, either, but it certainly was the most difficult one I've had. But 2012 is here and it might not be better, but I will be more adventurous. I tend to make fun resolutions. One year my sister and I decided to wear more necklaces. I still do! Great resolution. Last year I wanted to go to the movies at least ten times. I did! It was also a really great resolution.

This year, I'm going to do the following things:

- See a lot of live music. I'm thinking one show a month. Manageable. Fun.

- Try a new recipe each week. Delicious. Fun.

- Read two books a month. Smart. Fun

- Complete two levels of yoga training. Enlightening. Fun.

- Secret Resolutions. They sound fun. They aren't. Well, a few are.

So, that's my list. Now that it's in writing, it'll happen, right? Do you have resolutions?

Chocolate Raspberry Pie

My First recipe of the new year! I created it on a whim because my friend Jared came over for a pie bake-off. The crust is a recipe I've used before from Allergy-Free Desserts by Elizabeth Gordon. I altered it just a bit to suit my own tastes. The filling just came from my brain.

Cookie Crust

1 1/2 cups brown rice flour

1/4 cup packed brown sugar

1 tsp salt

1/4 tsp ground cinnamon

5 tbs liquified coconut oil

3 tbs agave

2 tsp vanilla extract

In a medium bowl, combine the rice flour, brown sugar, salt and cinnamon and blend with your fingers until thoroughly mixed and all of the large lumps are gone; the mixture will be grainy. Stir in the oil, honey, and vanilla until thoroughly combined.

Turn the mixture out into a 9-inch pie plate or tart pan with removable sides and press it into the pan with your fingers. Refrigerate the crust, uncovered, for at least 30 minutes, then fill with filling of your choice.

Store the finished crust, refrigerated, until ready to use or for up to 2 days.

Chocolate Raspberry Filling

11 ounces dairy free/gluten free chocolate chips

1/2 - 3/4 cup of raspberry jam (I used seedless)

2 tbs palm shortening

2 tbs soy-free earth balance

1 tbs vanilla extract

In a double boiler, (or just use a metal bowl over a pot of simmering water), combine the chocolate, jam (add more if you want more of the raspberry flavor), palm shortening and vanilla. Stir constantly. If you leave chocolate alone in this situation, it will burn. You will be sad. Once it all starts coming together, add the earth balance. It will make it shiny and smooth. Pour immediately over chilled pie crust.

Refrigerate at least 30 minutes. You'll know it's done when the chocolate is set in the middle. Slice, serve and enjoy!

Here's to a delicious year of new recipes, live music, great books and lots of yoga!

May Your Days Be Merry & Bright All Year Long

2011-12-28T13:53:00.000-08:00

Table set for Velija

My family is quite large. On my Dad's side of the family, I have something like 24 first cousins, lots of aunts and uncles, and now many of my cousins have children of their own. My Mom's side is considerably smaller, but we added a new family member this year when my cousin Christopher got married and I imagine it'll continue to grow, but probably slowly. Because of how close we all are, our Christmas celebrations often have stages. But stage 1 is always our Slovak Christmas Eve dinner: Velija. It's a vegetarian meal with seven to twelve dishes served. There is always an open seat should anyone need a meal, hay rests under our plates and we start the meal by breaking Oplatek and a prayer. We celebrate Velija with my mom's side of the family - attendance shifts over the years, but Grams always celebrates it. Christmas Eve Day is my favorite day of the year, largely because of the anticipation of our Christmas Eve dinner. Velija is probably my favorite meal all year long.


My first attempt at gluten free/vegan Pierogies!

Our menu was out of this world. My mom made risotto, I made peirogies. We had butternut squash soup, gluten free rolls, a variety of pickles and olives, candied carrots, salad, and the non-vegan gluten loving folks (everyone but me!) enjoyed traditional pierogies and lobster. We were full, but all had a few peppermint patties anyway!

Surprisingly small portion of my family

From our very quiet Velija, we go to my Aunt Debbie's house. It's wonderful chaos. So many people everywhere! We do a great Yankee Swap with gift certificates - I ended up with Bed, Bath & Beyond this year but there were so many Chiles and Olive Gardens!

Christmas Day Feast

Christmas Day we all get together at Grandma's house for a buffet-style meal that includes meat to make up for the vegetarian meal the night prior. Here's a glimpse of our table-loads of cookies, risotto, ham, pickles, clam chowder, pierogies....so much food. I enjoyed a few Coconut Nogs with Kahlua so food wasn't my priority. But can you blame me?

Pastry Cream and Pastry Shells

Back when I ate all kinds of foods, I baked everything, all the time, so I still do special orders when I get requests. My friend's mom ordered a platter from me this year that included Cream Puffs, Eclairs, Lemon Bars, Magic Cookie Bars and Peanut Butter Bars. Oh man, it's fun to bake with butter, sugar, flour and eggs sometimes even though I don't eat them. I loved how silky the pastry cream turned out.

Wildwood, When You Reach Me, The Miraculous of Edward Tulane & The Magician's Elephant

One Day (wrapped), Peter Pan, Winnie-the-Pooh, Looking for Alaska, Octavian Nothing, Awkward Family Pet Photos, The Hunger Games, Catching Fire, The Maze Runner....happy reading, folks!

And finally....gifts. I gave a whole bunch of books this year. I forgot to add a few to the stack, but as you can see, it was a YA Christmas. Peter Pan and Winnie-the-Pooh are two of my all time favorites, so it seemed appropriate to share them with others. Both copies of Octavian Nothing are signed, John Green just rules, The Hunger Games Series is addictive and fantastic and Awkward Family Pet Photos is for my 14 year old cousin who insists she doesn't like to read.

May you harness the brightness of the holiday season and keep it with you all year long.

Last Minute Parties Make for Tasty Friday Nights

2011-12-23T21:56:00.000-08:00

There are many songs about December being long, but this one has sort of flown by! I can hardly believe my favorite day is upon me! Christmas Eve Day: My Favorite!

Bread-less Cucumber Tea Sandwiches

I've been known to throw Christmas parties in the past...I wasn't planning on one this year, (December's flying by, but it's been long, too-how confusing!) but there were requests! So, I didn't plan any details like inviting people, but I did plan what I wanted to wear and what I wanted to eat. Here's a glimpse:

My favorite gluten free/vegan chocolate chip cookies. I usually make them with my homemade pear sauce, but I didn't have any so I used store-bought unsweetened applesauce. I can't pretend that I wasn't disappointed. There's something magical about the cinnamon in pear sauce that brings the cookies to life for me.

Gluten free/vegan double chocolate chip cookies. I added peppermint extract to make sure they tasted like Christmas! I make my cookies bite size so I can eat six or seven and feel like I really only had one normal cookie...

It's probably no surprise to those of you who know me, but desserts are my favorite. That said, nothing speaks to my heart and soul the way mac and cheese does. I made a giant dish of gluten free/vegan mac and cheese and my friends (most of whom adore gluten, meat and dairy) definitely loved it. There was less than a full serving left at the end of the night. Though I'd totally throw a desserts-only party, I served homemade chili in addition to the mac and cheese. My friend Danielle made gorgeous stuffed mushrooms with bacon and cheese and Emily brought her very famous dip. (I didn't have either, but they looked out of this world and smelled even better!)

Dipping my Peppermint Patties

Nothing beats Peppermint Patties. The process is a bit of a long one because you must make the filling, let it chill, mold it into patties, let it chill, dip in chocolate and then let it chill! I promise it's worth it, though. The chilly result is one you'll want to share with friends (but make sure you keep enough for yourself!)

Bonus? Peppermint Patties make a nice wreath!

Merry Christmas, love, hugs and kisses from me to you. May your days be merry, bright and delicious.

Cooking My Way to Normal

2011-12-13T19:11:00.000-08:00

I've had a rough past two weeks. Sort of a rough year, really. Lots of amazing things happened in 2011, though! But honestly, food has been a wonderful constant throughout the year. Food, family and friends. Best things a person can have.

Seasonal Measuring Spoons

So back to food, (writing about my family & friends would take up several volumes of encyclopedias-24+ first cousins plus their children, not to mention aunts, uncles, high school friends, college soul mates, Hollins friends, friends I've made at various jobs....way too much to write), I reunited with my kitchen utensils Friday night when I made Avocado Salad for a potluck. (Are potlucks strictly an East-Coast thing, I wonder?) Sunday afternoon I made Coconut Cupcakes with Coconut Frosting for my friend Steve's birthday. Monday was all about Butternut Squash Soup, I devoted yesterday to Vegan Chili and this evening meant experimenting with Rum-Ball inspired Kahlua Cookie Bites.

Chili with Blue Corn Chips

Kahlua Cookie Bites

Life is getting delicious again.

Parties You Don't Throw: Don't Forget to Pack Emergency Snacks!

2011-12-07T11:26:00.001-08:00

I work for a jeweler. You probably don't know that I have every part time job The Quiet Corner has to offer. It makes for lots of fun adventures and a really confusing schedule. Anyway....she does house parties, especially around the holidays, and I went with her to the most recent event.

Tragically blurry photo of me and Rachel

The problem with parties I don't throw, is I am notoriously difficult to feed. The last thing I wanted to do was tell a woman opening her home to us that I am gluten free and vegan and I tend not to drink wine....so I just hoped for the best. Can you tell that the woman who took the photo of me and Rachel does not have a problem drinking wine?

It turns out that I was right to pack a gf veggie wrap, a protein bar and a Cherries n' Berries Macrobar for the evening, but our hostess provided some appetizers that I could enjoy without suffering later for it.

Still, marinated olives, asparagus, roasted red peppers, artichoke hearts and Prosecco (I said I tend not to drink wine, not that I never do) aren't really enough for a human being to live off of, so you'd best believe that I enjoyed the heck out of my veggie wrap during the drive home. Did I mention that I also don't go anywhere without emergency chocolate chip cookies? I felt so clever last Thursday! Maybe these gorgeous necklaces had something to do with it, though...


Pyrite with Citrine, Pearls with Gold and Coral. Oh my!

If you feel so inclined, come check out Rachel's jewelry at The Silver Circle Studio this Friday or Saturday!

Thanksgiving: The Most Delicious Holiday Since Halloween!

2011-11-28T18:54:00.001-08:00

Grandma's Lovely Table Set for Fifteen

I'm thankful for so many things this year. This Thanksgiving I thought a lot about some of my favorite things that begin with the letter F and here's what I came up with: family, friends, flowers, faith, fun and feasts. I don't have any photos of my family or friends, but I've got a few I took from the day that capture the delicious part of Thanksgiving!

I'm pretty used to folks saying, "well what do you eat on Thanksgiving if you don't have turkey?" Here's my answer! I had a feast - Candied Carrots, Blackened Rice with Portabello Mushrooms, Sweet Potatoes, Three Bean Salad, Stuffed Squash, Mashed Potatoes and Mushroom Gravy. Somehow my gluten free dinner roll didn't make it into the photo, but I enjoyed it with a little bit of earth balance.

Who says gluten free vegans don't know how to feast?


Beautiful flowers

There's an incredible flower shop in town, Glimpse of Gaia, that I turned to for our centerpiece. It's the first time I've ever gotten flowers there and I absolutely adore the arrangement. Stephanie makes the most gorgeous arrangements-check out those thistles! Breathtaking!

Lastly, dessert. I generally provide desserts for family functions, movie nights, Oscar-viewing parties, etc. I wanted to make something quick (because sometimes I'm lazy!) but also delicious. I opted for cookies and ice cream cake. It's vegan and gluten free and was super fast thanks to coconut milk ice cream at the grocery store!

Ice Cream Cake: Always a good idea

I hope your Thanksgiving was filled with love, laughter and loads of food!

Disney World and Yoga: One and Half Weeks of Adventures

2011-11-21T20:10:00.001-08:00

The past two weeks have been a blur! I spent an extended Veterans Day weekend in Disney World and then came home to 5 days of yoga training. What a treat! Here are a few photos from my Disney adventures:

Sunset over World Showcase Lagoon


Enjoying my Breakfast at Babycakes - a GF/vegan Cookie Sandwich

Chocolate Brownie Cupcake from Babycakes


One of my favorite drinks in Disney - Rosa Regale

I only have one photo from my yoga adventure, but here it is:


Sunrise on my way to the studio

I had some incredibly delicious food while in Disney. I'll post some photos and try to recreate some recipes soon. Feeling especially grateful this week - I'm ready for the Holiday Season to begin!

Pancakes!

2011-11-07T16:37:00.000-08:00

Are you like me? Does the thought of maple syrup glistening over a dollop of butter atop a golden pancake make your heart flutter and grow the way the Grinch's does in How the Grinch Stole Christmas? Do gluten and butter make your body hate you just a little? Look no further! I found the solution!

In no way did I create the solution, though. The following recipe is from Babycakes Covers the Classics. Try it. Love it. Try it again.

2 cups Bob's Red Mill All-Purpose GF Baking Flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. ground cinnamon (I was inclined to do 2 teaspoons...)

1 tsp. salt

1/2 tsp. xanthan gum

2/3 cup agave nectar

2/3 cup rice milk

2/3 unsweetened applesauce (I used my homemade pear sauce. Yum!)

1/2 cup melted refined coconut oil

2 tbs. vanilla extract

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and xanthan gum. Add the agave, rice milk, applesauce, 1/2 cup coconut oil, and vanilla and mix with a rubber spatula until the batter is smooth. ***Stir in roasted apples if you've got 'em! Or chocolate chips, raspberries, blueberries.....

Place a large nonstick skillet or pancake griddle over medium heat. I used low because I get nervous! Spray with gf/vegan cooking spray. Working in batches, portion out our pancakes to whatever size your heart desires. I used a big tablespoon. The book recommends 1/4 cup. Cook for 3 minutes, or until most of the surface of the batter is dimpled with tiny holes, and flip. Cook on other side for two minutes more, or until the center bounces back when tapped and the pancake is golden brown. Repeat.

Warning....it took me a long time to make them-you can easily cut this recipe in half and still get a ton of pancakes.

Warning #2....you will become addicted.

Vegan Eggplant Rollatini

2011-11-01T13:43:00.000-07:00

About six months ago I visited Garden Grille Cafe in Pawtucket, RI and had their Eggplant Rollatini. I've been dreaming about it ever since. It was so incredibly satisfying-grilled eggplant rolled around a wonderfully creamy filling, flooded with tangy tomato sauce and topped with basil. Perfection. You can see the fork and knife going in for a first bite before I snapped my photo above. For good reason!

So I've been thinking about this rollatini since May and last week decided that it was time to attempt to make it. Most of what I make is soy-free, but this recipe isn't. It is totally gluten free and vegan, though. It has a whole bunch of steps, but they're all relatively simple and if you enjoy being in the kitchen (which I suspect you must if you're reading!) the time will fly by. I suggest putting on She & Him Volume Two and get cooking! If you don't have the time to make the vodka sauce, use your favorite sauce from a jar.

Tofu Ricotta Filling

1 package of extra firm tofu

1/4 tsp garlic salt

1/4 tsp onion powder

1/2 cup fresh basil

Pinch of salt

Pepper, to taste

1/3 cup vegan mozzarella - I love Daiya Cheese

The actual steps involved here are quite simple. Just drain the tofu, add the seasonings and break it all up with a fork. I tore my basil, but you could certainly julienne the basil-the beauty of cooking vs. baking is there are far fewer rules to follow. Make sure everything is well incorporated-you want to have a nice even blend of basil, onion, garlic, cheese, etc in every bite you take.

Amanda's Tomato Vodka Sauce

2 cans diced tomatoes - I use the no salt added tomatoes-I like to control the amount of salt I use

Small package of mushrooms of your choice - I like sliced baby bellas best

1 cup unflavored, gluten free vodka - I used Svedka - many online resources assured me it was gf

1 yellow onion diced

1 clove of garlic - or more if you love garlic

2 tbs tomato paste

1/4 cup of coconut milk

1 tbs earth balance of your choice - I keep the soy-free one in the house

This sauce takes a bit of time, but it's worth it. Start by melting the earth balance over medium heat in a large saucepan. Add the diced onion and garlic. I sprinkle a pinch of salt over them at this point. Let the onions and garlic cook down just a bit and add the mushrooms. Stir the onions and mushrooms. Let the mushrooms brown just a bit. Add the cup of vodka - it'll pick up any bits that are stuck to the bottom of the pan and make a wonderful sizzling sound. Add the cans of diced tomatoes, the tomato paste and the coconut milk. Stir together and bring to a boil. Bring the sauce down to a simmer, cover and let it be. Stir periodically. It's done when it gets thick - it isn't a terribly thick sauce, though. It is a bit chunky from the tomatoes, but you could always blend it if you want a smoother sauce. It generally takes me about 45 minutes to get it to a consistency I like.

Grilled Eggplant

2 Medium Eggplants sliced length-wise

Olive Oil

I think that many people have tricks for preparing eggplant. I don't. I used a mandoline to slice mine-I had it on the largest setting so my eggplant wouldn't fall apart on the grill. I set my panini press to medium heat and grilled the eggplants on each side for about three minutes. Until there were grill marks. While the first side grilled, I put a bit of olive oil on the other side. It's a relatively quick process, but because you'll have so much to grill, it can take a bit of time.

Assembly - 350 degrees for 30-40 minutes

Vodka Sauce

Grilled Eggplant

Tofu Ricotta

3/4 cup vegan mozzarella

Get your favorite pyrex and set up your filling station. I like to have the sauce off to the side, the eggplant to my left, an empty plate right in front of me, the tofu ricotta in the center and the baking dish on the right.

Take a slice of grilled eggplant and spoon approximately 1 tbs of filling towards the center. Roll from the skinny side in - place in dish seam-side down. Don't roll it too tightly-you want the filling to stay in the eggplant.

Repeat the process until your dish is filled. Cover the eggplant with your vodka sauce, sprinkle with the vegan cheese and place on the center rack of the oven. Check on it after 30 minutes - your goal here is to get the cheese melty and the insides gooey. I usually leave it in the oven for a little over a half hour.

Next step - wait as long as necessary to not burn your tongue and dig in! Enjoy!

My rollatini isn't as beautiful to look at, but I promise it's delightful. If you ever make it to Garden Grille in Pawtucket, make sure you walk down two doors and pop into Wildflour Vegan Bakery and Juice Bar - you won't be disappointed!

Gluten Free / Vegan Apple Pie

2011-10-25T20:43:00.000-07:00

If apple pie doesn't get you in the autumn spirit, I don't know what will. The leaves are at their most brilliant now here in the Quiet Corner and nothing heralds in the changing seasons the way Apple Pie does. One bite tells you that it's time to pull out the puffy vests, start attending craft fairs on the weekends, and possibly consider what you'll be doing for Thanksgiving.

But let's be honest, one bite of apple pie should also tell you that it's time to take a second bite, and a third, fourth, fifth...

My good friend Bri shared this gluten free apple pie crust to me during my first gluten-free holiday season. I was still eating eggs at the time, but I've since eliminated them from my diet, so the recipe below is my interpretation of Bri's delicious pie crust.

Bri's Pie Crust

1 cup white rice flour

3/4 cup tapioca flour

3/4 cup arrowroot

1 rounded tsp xanthan gum

3/4 tsp. salt

1 tbs vegan sugar

zest of one orange my secret ingredient!

3/4 cup shortening (1/4 cup Earth Balance; 1/2 shortening) I used Earth Balance shortening

1 Egg (since I make mine vegan, I use EnerG Egg replacer)

3 1/2 tbs rice milk (coconut milk, hemp milk or soy milk are good options, too)

1/2 tbs apple cider vinegar (or rice vinegar)

1-4 tbs cold water

Place all dry ingredients in food processor, pulse to combine. Add Earth balance and shortening, pulse again until you get pea-sized bits of dough. In a separate bowl, combine the egg replacer, rice milk and vinegar. Pour liquids into the food processor and pulse to combine. The crust is a bit on the dry side without the egg, so cold water is the solution. Start by adding one tbs of cold water. Pulse to combine. If the dough still isn't coming together, add another tbs. I wouldn't add more than 5 tbs of cold water. Once the dough pulls together into one piece, separate into two equal portions. Wrap the dough tightly in plastic wrap and form into discs. Refrigerate for at least 30 minutes.

While the dough is chilling, preheat the oven to 350 and prepare the filling!

The filling is from my mom's beloved Betty Crocker cookbook. I used to devour the pie crust recipe from that book-it has stains all over it from my many adventures in pie making and I'm not willing to use any other pie filling-it must be the one from the Betty Crocker book!

Apple Pie Filling

8-10 apples of your choice - I love a combination of Cortlands and Macouns, but I recently made pie with my friend's apples from his yard and I don't know what they are-just delicious!

1/4 cup of vegan sugar

1/4 cup of arrowroot (so Betty Crocker says all-purpose flour, but keep it gluten free!)

1/2 tsp. nutmeg

1 tsp ground cinnamon

Juice from 1 orange

Pinch of salt

Peel and slice your apples. I like to make really thin slices. They taste better, somehow. Squeeze orange juice right over the sliced apples. Mix the sugar, arrowroot, nutmeg, cinnamon and salt together in a small separate bowl. Pour over apple mixture and stir to coat. You want every apple to be covered in cinnamon-sugary goodness!

Set the apples aside while you roll out your dough. Everyone has their own technique. I generally like to sprinkle the work surface with rice flour and make sure my hands and rolling pin are dusted as well.

Work from the center and roll outward in even strokes. Try to maintain a circular shape by using your hands to guide the dough. Roll it out to approximately two inches wider than your pie plate. Transferring the crust can be a challenge. My trick is generally to fold in gently in half (sometimes even quarters!) and then ease it into the dish. Excess is a good thing.

Pour apple mixture into the prepared pie plate. Repeat rolling process for the top crust. Gently ease crust over the apples. I always use a sharp knife to make a few vents in the top of the pie. I usually make a pattern of some kind-because I like patterns-but it's not necessary! Pinch the edges of the crust together in some type of pretty manner. Now you have options. Should you not be vegan, beat an egg with a little rice milk to make an egg wash and brush it over the top. Should you avoid eggs like I do, experiment! I always want my pies to look golden, but I'm struggling to find an egg-free way to do so. A friend suggested brushing the top with a little apricot preserves before baking and I'll try that next time! In the pie photographed above, I just brushed it with coconut milk. You could also dot it with a little earth balance.

Always, always, always sprinkle some vegan sugar over the top to give it a glisten. I always wrap a bit of foil around the edges of my pie before I pop it in the oven. I leave it on until there are only 15 minutes left of baking...which brings me to baking time!

350 degrees for 45 minutes to 1 hour.

Serve with anything! I LOVE the Coconut Milk Cherry Amaretto Ice Cream. It's so creamy and goes really well with a warm piece of apple pie. Nothing quite tastes like autumn the way apple pie and amaretto ice cream do. Try a slice for breakfast. You won't regret it.

Enjoy!

Oh, and remember, food is love. Make sure to share your pie with loved ones.