Ciao 2012!

It's almost the end of one year and the beginning of a new one!

Crazy how time goes by so fast.

I thought I would sit down for a few while I'm waiting for a batch of Brutti Ma Buoni(ugly but good) cookies that are baking. I used to love these pre vegan days and I am so excited that I found a way to make them vegan.

A bit of a reflection thinking back at the things good and not so good that have happened this year.

One huge highlight, for me anyways, was eating at The Millennium Restaurant in San Francisco.  It was one of the most delicious meals I've had and spending those few days together away with family were great!

One thing I've worked on this past year was how I deal with stress.  I've realized that stress doesn't do anyone any good so when my husband lost his job I tried to keep as positive as I could and I do believe it helped.  Putting out good thoughts, visions or vibes for good things to happen I believe does work.  This next year I will continue to work on positive thinking and being happy.

I have a good feeling about this coming year. 

Tonight we will be celebrating New Years Eve at home along with another family. 

I hope you all have a very safe and happy New Years!

See you soon! 

Back from vacation!

I'm still alive!  We are back from our vacation and I have so much to post!  We ended up staying on vacation a day longer, then we came home to broken sprinklers, our water heater was leaking and a heat wave.  Doing laundry was slow going do to the heat, it was too hot to run the dryer during the day, luckily the heat has passed.  Then Keaton and I drove to get our Cleo dog, from my in-laws down south, so we stayed the night down there.  Then it has been stocking up on food and getting Keaton prepared for school starting this Monday.  Whew! 

Anyways, I have so much to post that I'm going to have to do it in parts.  I don't have time to start today but I will tell you it was so beautiful up in the Giant Redwoods and there is so much vegan food up in Northern California I don't know why it's not like that everywhere else.

                                                  Rhododenron Trail in Redwoods State Park

Until I post about the wonderful food and scenery from our vacation here is a meal I made from Viva Vegan.

Potato-Chickpea Enchiladas with
Green Tomatillo Sauce
and Pine Nut Crema
served with
Cilantro Rice

(This was a hit with us and I added some kale to it)

Alfajores with Dulce De Leche Filling
(I also smothered some chocolate along with the Dulce De Leche on some of them and
I used arrowroot because I didn't have cornstarch and they still turned out although they had a underlying taste because of it. Next time I will use cornstarch)   

Enjoy your Saturday!

gluten free coconut carrot cookies

Happy Tuesday to ya'll!  Well it looks like it's going to rain again.  I'm okay with it, we need it. 

So I got my hair cut (yay)it actually styles now and doesn't lie flat against my head! I quite a bit chopped off, it was pretty dry on those ends.  I was using a citrus conditioner for a while and well, I guess it was stripping

my hair. 

There's nothing like a refreshing(fresh)juice in the morning.  Cucumber, apple, romaine and celery. 

It's time to go grocery shopping again but until that time it was pantry and refrigerator shopping.  So last night it was lentil soup!  Perfect meal actually cuz, dang it was cold out last evening.  Lots of carrots, used up the rest of my fresh spinach and tomatoes.  Wallah, a pretty and satisfying, warm the tummy soup!  

Now for some sweet treats. Gluten free coconut carrot cookies.  I had the taste for carrot cake and coconut cookies so with all the carrots I have for juicing(I buy the 10lb organic bag from Costco) I decided on adding some carrot.  Here is my recipe and just so you know you can minus the spices and carrot and these make fabulous coconut cookies. 

Gluten Free Coconut Carrot Cookies

1/2 C. Sorghum flour

1/3 C. rice flour

1/4 C. oat flour(gluten free) you can make your own by grinding as well

1/4 tsp xanthum gum

3/4 tsp baking powder

1/2 tsp cinnamon

dash of nutmeg

1/4 tsp salt

1/2 C. oats (gluten free)

1 Tbsp. Earth Balance + 3 Tbsp canola oil or (just coconut oil melted)

1/3 C. maple syrup*

1 tsp. vanilla

2 tsp rice milk or non dairy milk

1 med. carrots, peeled and grated

1 C. shredded coconut* 

1/4 C. walnuts, chopped(optional)

       Preheat oven to 375.

In a small bowl combine flours, baking powder, salt and oats. Set aside.

In a medium size bowl whisk together Earth balance, canola, maple syrup, rice milk and vanilla.  

Stir dry ingredients to the liquid ingredients until well mixed.  Next stir in the coconut,carrot & walnuts.  Stir until well combined.

Use a tablespoon to drop dough on to cookie sheet.  Bake for about 12 min.

 Makes about 18 small cookies.

*NOTE:  I used sweetened coconut(that's the only kind I had on hand) so if you aren't using sweetened coconut use a bit more maple syrup or add sugar to the cookies to sweeten up more.  

When making these without carrot I used melted coconut oil and these turned out wonderfully. 

Rum Jumbie

The first batch of holiday treats and also my first go around with these cookies from VCON. Rum Nog cookies and these babies rock! Slightly soft on the inside, crisp and crunchy on the outside. These would be a nice addition to your holiday cookies this year. I will be making these again for Christmas. One issue I did have was that the dough was rather soft so I just had to carefully roll it into the pecans using 2 spoons. I also cut down the sugar to 3/4 cup.

The only dark rum in the house I had to use for these cookies and the frosting was this cute guy down here, Rum Jumbie. Can you hear the waves crashing and the heat of the sun? Ahhhhh I wish I were back in St. Martin where I got this wonderful rum. I made the frosting this morning and I tell you, I could of started drinking this rum, especially because I was in one of those funky blah moods. Now, now, I'm not saying to start drinking when you are depressed but I tell you, rum makes me so happy!!!

Pecan & Chocolate Chip Biscotti

I love, love, love, biscotti! It's light and crunchy. I love the crunch. It's just a thing I have.

So I took the recipe from V'CON and altered it slightly. I used spelt flour, used 1/2 cup sugar instead of 3/4 cup(I usually use less sugar than is asked for, I think when you start cutting back on eating sugary treats your tastebuds change)I only used vanilla extract and used rice flour instead of arrowroot powder. Oh I used pecans and chocolate chips too, my favorite combo. The cute little mug that is pictured, my friend made that for me.

Almond Wafers

My son nailed the taste down for this cookie.
He said it is like a Nilla Wafer. Oh my goodness, it does taste like one! It's light like a wafer but has a subtle taste of almond.

Recipe:
Heat oven to 350.

1/4 c. almond butter
1 tbsp. agave
1/2 c. organic sugar
1/4 c. canola oil
1/2 c. soy milk
1 tsp. almond extract
2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Mix wet ingredients together in bowl. Next add the dry ingredients and stir until combined. The batter is on the soft side. Put ingredients into cookie press or pastry bag with a round tip
(I tried the star tip but the batter was to soft and it melted into a round shape).
Bake for 12 min. until lightly browned. Remove to a rack to cool.
Made about 18 cookies but can make more if you press out smaller sizes.