Monday: Easy Vegetarian Chili!

My apologies for the bad photo - it was dark and I was hungry!

Today I thought I would diverge from the normal Monday posts of progress reports and share with you a great recipe that is so delicious and easy (and fast! It takes about 15 minutes of prep, and an hour of cooking that only needs stirring every 10 minutes) that everyone should really do it. Meat eaters can add ground beef or chicken, but I like it vegan style, with 3 different beans, onions, mushrooms, tomatoes and lots of goodness. Did you know that the original chili was actually vegetarian? With the combination of brown rice and beans, this chili packs a protein punch that is pretty easy to digest.

This is my take on my family's version, and I sort of add as I go, a dash of this, a dash of that, but I've tried to be as accurate as possible. I probably added quite a bit more of the spices, as I like my chili incredibly flavorful and make-your-nose-run spicy. Given that everyone has their own tastes, I've put recommended amounts of items, so please take the recipe and run with it! Add more or less of the ingredients I listed here, add your own ingredients to your own tastes, and Enjoy!

Meghann's 3 Bean Vegetarian Chili (Gluten Free, Dairy Free, Corn Free, Soy Free, Vegan, Vegetarian)
Main Ingredients:
2 tbsp olive oil
1 med-large sweet onion, chopped
1-4 cloves garlic, minced (add more or less, depending on your tastes)
1 10oz can organic sliced mushrooms, well drained and rinsed (or fresh if you prefer)
1-2 cups brown rice (add as much or as little as you like, just change the liquids to suit)
chili powder to taste (2-5 tbsp, depending on how spicy)
ground cumin to taste (3-6 tbsp, depending on your love of it - I LOVE cumin, so I add lots!)
1-2 tbsp dry oregano
4 tbsp dry parsley
2 tsp paprika (or to taste)
1-2 tsp dried chili flakes (to taste)
1 tbsp onion powder
1 tbsp garlic powder
dash cayenne pepper (to taste)
Freshly ground black pepper, to taste
1 28oz can chopped tomatoes
2-3 cups broth
2-5 tbsp tamari sauce, to taste
1/4 cup organic ketchup (yes, it sounds weird, but it makes the chili thicker and more delicious)
1 15oz can navy beans, well drained and rinsed
1 15oz can black beans, well drained and rinsed
1 15oz can chickpeas (garbanzo beans), well drained and rinsed
1 small can chopped chilies

Toppings:
freshly sliced avocado
sour cream (vegan or not)
salsa
cheese (I use Daiya Mozzarella and it is DELICIOUS!)
tortilla chips on the side
OR soft tortillas for wrapping
OR chopped romaine lettuce for a healthier version

Directions:
In a large pot over medium heat, saute the onions until slightly softened, about 3 minutes. Add the mushrooms and saute until onions are soft and starting to brown, about 3-5 minutes.

Add brown rice, herbs and spices, stir until onions, mushrooms and rice are coated with seasoning mix and toast until the rice is starting to get fragrant, about 2-3 minutes.

Add tomatoes, broth, tamari sauce, ketchup and stir, making sure to scrape any browned bits off the bottom of the pot (That is where the flavor is!). Add the beans and as much of the chopped chilis as you dare! I added the whole small can (it's about 1/4 cup), as the huge amount of beans, rice and vegetables take up the chili flavor and mellow it quite a bit. Stir and make sure everything is combined.

Bring to a slight boil, turn heat to lowest setting (1 or Low), cover and let lightly simmer for about an hour. Stir every 10-15 minutes to keep things from settling too much on the bottom. Make sure you scrape the bottom so that nothing burns on the bottom.

Add more liquids if necessary, to achieve your desired chili consistency. I added a bit more broth towards the end as it was getting too thick for the rice to cook properly.

When the rice is cooked, turn off heat and serve!

This is great with tortilla chips with your desired toppings, is also amazing wrapped in a soft tortilla. For a lighter dinner, I put mine on a bed of lettuce, topped with avocado, salsa and Daiya cheese.

This is incredible the first day, but it keeps getting better each day (don't let it sit in the fridge for more than 3 or 4 days though, or you risk food poisoning. Obvious, I know, but you can never be too careful).

This also freezes well! Make a large batch, put individual servings in your freezer-safe containers of choice, and you'll have a quick lunch or dinner that is healthy whenever you don't feel like cooking :)

Busy Market Days of Summer

 The last  6 weeks or so have been pretty eye-opening for me. I started doing the Merrickville Famer's Market on Saturdays to sell my jewelry and gluten free, low allergy baked goods. Of course, though I know that many people have food sensitivities, the actual number of people coming to get my gluten free goodies on a weekly basis never fails to put me in awe. Thank you to everyone who purchases my baked goods, and I hope to continue seeing you for a long time to come!
It is, of course, a huge learning curve to figure out what to bake, how much of it to make, and when to do it so everything stays fresh. Baking 16 loaves of bread, dozens of cookies, multiple focaccia, banana breads, muffins and more, while making jewelry, walking the dog and fighting the inevitable invasive weeds takes quite the time management skill set, which I seem to still be acquiring. Add to that the issue that I am still trying to recover from my adrenal and thyroid gland problems and it has been quite interesting to see myself run around like a bit of an idiot to get everything done on time for early Saturday mornings!

 That being said, though my house and yard are a bit messier than usual, I LOVE the farmer's market! Every week, getting out of the house, with fresh air and (usually) sunshine, I am so privileged to meet new people and share their stories with jewelry or gluten free foods. It is so much fun! I look forward to each and every Saturday. It is a ton of work, and anyone who has ever done farmer's markets will totally agree with me there, but it is SO worth every ounce of effort. I can't believe I had never done farmer's markets before, I've really been missing out! I am even thinking of expanding to do the Kemptville Farmer's Market on Sundays next year. Hopefully I'll have my routine down by then ;-)

The one drawback, however, is that by the time I get home, I have very little energy for things like cleaning. My office, above, is an absolute DISASTER and I am posting this photo in an effort to kick my own butt and get it cleaned so that I can show you how it is SUPPOSED to look when it is all tidy and shiny-clean :)
Here's hoping, LOL! Now I have to figure out how I'm going to get some pies into my baking list...

Arwen the Wonder Dog Blogs New Breads!

 Hey, it's me, Arwen the Wonder Dog, and I'm here to show you a few things that have been going on here in the last little bit. Mommy asked me to blog today as she is so busy baking and trying to get rid of the weeds in the garden that she said I can take over. Rooh rooh, I am happy with that! I haven't done a post in a long time. I am so excited, I am bowing and smiling in the first photo :)

 Mommy has been busy baking up a storm, when she isn't fighting weeds in the gardens. She says that country weeds are the worst! We have problems with a weed called wild horsetail and mommy is constantly fighting it. I don't know why it is called horsetail though, it doesn't look like the horsetails I've seen, but maybe only because they weren't on wild horses. Anyroo, here are some cookies mommy made last night, waiting to be packaged. There are gluten free peanut butter, peanut butter chocolate chip and regular chocolate chip cookies. I like the plain peanut butter ones, but don't tell mommy! Sometimes when my daddy is eating them, he 'accidentally' lets a few crumbs fall on the floor for me to eat, because he knows how much I love peanut butter. But he NEVER lets me eat the chocolate chip ones, he knows that would make my tummy very sick!

 Rooh rooh, what is this? Mommy was busy mixing this right after she had breakfast this morning and they smelled pretty good...

 Oh bread! I love bread too! This is a gluten free artisan bread. It will be formed into 4 round loaves of bread. I love bread, but not this one - it has onion, rosemary and cracked black pepper in it. The hoomans love it though. I like plain bread, which mommy is going to make tonight. Maybe I can sneak some then. Mommy doesn't like me to have it though, she is always fussing about not wanting me to have tooth troubles when I am older. I just turned 8 on July 2 though, and the meanie, I mean the vet, said my teeth are perfect!

Here is a mock-rye bread that is gluten free and vegan. This one smells very good and mommy says this is her favorite. Gluten free hoomans can't have real rye, but they all say that this tastes almost identical to the real thing. I want to try it to be sure, but I'll have to be very sneaky, or very, very cute to get some though.
Oh! I have to go, mommy said it is time for my daily jog and I can't let her miss that! I'll see you all soon, have a great weekend!
and Arwen the Wonder Dog

Low Allergy Kitchen Website is Now Live!

After getting more and more requests for a Low Allergy Kitchen website over the last few farmer's markets, I have, finally, started a website for my Low Allergy Kitchen baked goods! You can visit at: http://www.lowallergykitchen.com and see a few of the goodies I have available. The site is still under construction, so please be patient while I photograph and upload images of all the wonderful gluten free foods that I am making, and then add ingredients lists and descriptions. I'll get there eventually!
It was, to be honest, much easier than I anticipated. Brennan finally got me on his iMac and showed me the iWeb program to make websites. Seriously idiot-proof, which is perfect for me when it comes to website design. 'Course, the bottom of every page has the stupid "Made on a Mac" logo, which bugs the heck out of me, but I suppose I can't have it all for a free program that I can actually use without looking like too much of a web-tard, lol.
Right now I'm working on getting photos of my muffins, cupcakes, breads and such to add to the site, along with prices. I'm only going to be able to take orders from people in Canada (sorry international folks, but rules are rules), but I think that will be enough to be getting along with for now. If you have any questions, please don't hesitate to contact me, or stop by the Merrickville Farmer's Market on Saturdays from 9-3 to talk to me in person!
Have a great day,

Cinnamon Raisin Artisan Gluten Free Bread

Say that title three times fast! Yes, my house smells so incredibly delicious. Fresh cinnamon raisin artisan gluten free bread aromas are wafting through my house still, though I baked it last night until 11PM to try and save on electricity costs. We are on Time of Use prices now and the best time to bake is before 6AM or after 9PM, as the oven has to go up to 500F for almost an hour for these little beauties. Since I am NOT getting up at 4AM to make bread (I'm a morning person, but not THAT much of a morning person!), I need to wait until 8-9PM to start this bread. I found a really cool recipe on http://www.artisanbreadinfive.com/ that I have been playing with to make egg free and taste the way I want it. After giving out little tastes at the Farmer's Market last week, and selling out of the regular artisan bread that I had made by 11AM, I think I have a winner.
Well, I thought I did.
You see, I experimented again yesterday. I added some cinnamon, some organic raisins, and a little extra organic agave nectar.
Oh holy crow, this is the best bread EVER! Even better than the classic artisan gluten free bread, hands down.
My mouth is watering just writing this, and the 3 little slices Brennan and I shared last night went down so fast we had to practically run out of the room to get away from it so that we wouldn't eat the whole 1 pound loaf in all of 3 minutes.
For anyone going to the Merrickville Farmer's Market this weekend, you're in for a treat if you want some amazing gluten free cinnamon raisin bread, 'cause I have got some of this just for you.
What could be better, you ask? Well, it is gluten free, egg free, dairy free, corn free, soy free and vegan. and tastes like heaven on a plate.
Maybe I could have another little piece....NO! I must save it for the market... but, just a little one? NO! I must save it for the market....
I think it might be a long day ;-)

Sorry I'm Late, It's Been a Busy Few Weeks!

Some of My Farmer's Market Gear

Wow, 2 weeks went by in a flash! Sorry about that, I've been a busy little bee. I've started working some mornings at a veggie farm down the road from me to earn a little extra $$ and to help out my friend who has a TON of planting to do. We've had a really wet early spring so most farmers are just getting things planted now. Last week we planted a ton of tomato, basil, melons, red and white cabbage, broccoli, cauliflower, sunberries, ground cherries, peas, beans, carrots, beets ad probably a few things I'm forgetting. she starts all of her seeds herself and they have been taking over her entire house! What is more amazing is that although I am only there for a few hours at a time, I'll be exhausted and SO ready for a shower and a nap, and yet, she keeps going for HOURS at a time, I mean, this woman should replace the Energizer bunny, it is incredible. I'll try to take some photos to show you the progress of the farm.

Goodies in the Fridge, Ready to Go!

In other news, Arwen the Wonder Dog and I have been doing obedience once per week for the last month or so. I really can't believe the changes in that short amount of time. Arwen has always been a great, friendly dog, but she's had her issues (as we all do, I'm sure). The four or five classes we've had have been just amazing and she is really quite a star (Though I knew that all along!). Arwen is now so much better behaved when people come to the door, she hardly even barks now, except for a few barks to let us know there is someone in the driveway. She isn't pulling me into ditches or across the dirt roads when we go for walks now either. The biggest thing so far? The instructor and my veggie farm friend, Kathy, brought their dogs last week for socialization. Initially Arwen was a real pain, but, knowing that she is really lacking in the social bits, she calmed down remarkably fast and went about her obedience as if very little else was happening. Amazing! We're doing another class this morning with the other dogs and I know she'll be good.

Breads, and Scones, and Cookies, Oh My!

And of course, what has been keeping me the busiest is doing the Merrickville Farmer's Market each Saturday. Initially I was only going to sell my jewelry, but after telling a few people that I eat gluten free, egg free, corn free, etc., etc., I was convinced that I needed to add my GF baking in the mix too. I've been busy baking, packaging and coming up with labels, ingredient lists and displays. Busy Busy!

The first weekend was two weeks ago and went very well, especially as it is a very small market (only 5 vendors) and no one knew that I would be there. I am very lucky to be sharing my tent with Louise of Fireseed. She makes amazing glass beads that are featured in a few of my pieces. She's ducking behind her display in the above photo, silly Louise!

Here's my table from the first week. This past weekend I toned down the jewelry a bit (I think there was too much for people to look at the first week) and added more gluten free vegan goodies, with sample plates for people to try things before the commit the money to a full bag of cookies. GF baking is SO much more expensive, though I am going to be getting my flours in bulk soon to cut costs. This past week went even better than the first! I sold a bit more jewelry and the gluten free vegan goodies just about flew off the table (And not only due to wind, people LOVE my goodies!). For this coming weekend I am working on some crusty breads, oh my gosh, there are some in the oven now and they smell SOOOO good!
Sorry I haven't been blogging much lately, I'll try to correct that this week!
Have a great Monday!

and Arwen the Wonder Dog

Farmers Market in Merrickville Starts Saturday!

I am so excited! This Saturday, June 4, will be the first day of the Merrickville Farmer's Market! I will be sharing a tent with Louise of Fireseed. We are in a great location, right beside the Main Street Restaurant, across from the Blockhouse and we'll be there each Saturday from 9AM until the afternoon - pretty much we figure we'll be there until the customers stop coming :)

Not only am I selling my fantastic jewelry, but I'll also be selling some delicious Gluten Free, Low Allergy bakes goodies! I made the "mistake" of telling some of the other market goers that I bake gluten free. Let's just say that was all it took for them to pounce on me and tell me I had to sell it at the market! So far I am planning on selling my Maple Peanut Chocolate Fudge with Sea Salt, Oatmeal cookies (made with certified GF oats, some with GF chocolate chips, some with organic raisins), Chocolate Chip cookies, Peanut Butter cookies (some plain, some with GF chocolate chips), as well as my Famous Apple Cranberry Chocolate Bundt mini-cakes, and hopefully some bread as well. I'll also be happy to take custom orders :)

In other news, the photo above shows a custom necklace that I just finished today. I wasn't sure how it would turn out, but wow, the client has such good taste, and it turned out beautifully! I used about 100 shell beads attached with headpins to a simple chain mail chain to make a bib-style necklace. Then I used silver plated chain and a hand crafted sterling silver clasp to finish it. In total, it is about 18 inches long, but wears like a 17 inch necklace due to the bulk at the bib part. Heavy and gorgeous, I also have enough beads to make another similar one... any takers?? It won't be exactly the same, but that is the great thing about one of a kind, you will never see the exact thing on someone else!

Until next time, have a great day!

I'm Back!

One of the 3 blankets I crocheted as wedding gifts for my wedding. Design by Dorothy Warrell.

YAY! I'm back and boy have I missed everyone in the blogosphere! On September 10, Brennan and I finally got married in a teeny tiny (8 person) ceremony in Kemptville, Ontario. We were so blessed to have nice weather and our immediate family around us. I was doubly blessed - September 10 is my birthday, so I got to get the man I love to be officially mine on my birthday :)
The photos here are of a project I've worked on for a year (I'm still working on one for Brennan and I now, but I managed to get the others ready by the wedding, phew!). I purchased 4 blanket kits from Herrschners.ca a year ago and got them all the same to give to our parents and my friend who was taking our photos. It is an Aran Nosegay pattern and WOW! was it time consuming (about 70 hours per blanket), but SO worth it. Everyone loves them, and I can't wait to finish mine. They are about 4 feet by 5feet 7 inches and so incredibly toasty warm.

Here's a closeup of one of the panels

Each blanket takes 12 panels, and I had never done a blanket before, so it took me a while to figure out the stitches (thank God it was crochet and not knitting, I'm so slow at knitting, I'd probably still be on the first panel of the first blanket!), but I did, and now I have to say I am HOOKED (no pun intended, well, ok, a teensy pun intended!). I LOVE making blankets and I have already ordered a different kit for when I am done my current one. You can never have enough blankets, and I figure, if the next one goes well, I'll order another kit of that one and give it as a Christmas or birthday gift next year :) The blanket kits came with labels for me to personalize the blankets. I put our initials and the year.

I've also started to crochet washcloths and some fingerless gloves for myself, and a friend of mine is going to help me knit my first pair of socks - how addictive yarn is! I'll try to keep you updated as I go. I'm really slow though, so be prepared for sporadic updates on those!

Additionally, I am starting to (finally) write my gluten free, low allergy cookbook. It will be slow going for a while - I have to have people to test the recipes in their kitchens and that takes time - but I am excited to be finally working on it!

My jewellery stores on Etsy and Artfire are still going strong, and I have updated and relisted a few items over the last couple of days, keep checking back for more great items!

Thank you for all of your patience with my absence, I was really worried that I would lose all of my followers. I will be posting more regularly now, I promise :)

Have a fantastic day, full of happiness and blessings,

Meghann

Tuesday's Treasures: Getting in the Baking Mode

So I had wanted to take a photo to show you all how they turned out, but apparently I have gremlins in the house! With the holidays fast approaching, one of my favorite things to do, and gifts to give, is baking. These are simple, delicious and so pretty that I had to share with you! Put on some holiday music, grab your bowl and spoon, and get ready for one delicious recipe.

Meg and Mel's Holiday Balls

1 Cup Butter
2 tbsp Agave Nectar
1 tsp Brandy

2-1/4 Cups All Purpose Gluten Free Flour Mix (see the link for the flour recipe)
1/2 Cup Gluten Free Icing Sugar
1/4 tsp Salt

3/4 Cup Chopped Walnuts OR Chocolate Chips OR Dried Cranberries OR a combination of them

Granulated Sugar for Sprinkling (Optional)

Cream the butter and agave nectar. Add in the brandy.
Evenly sprinkle the flour, icing sugar and salt over the top and mix until just combined.
Mix in the walnuts/cranberries/chocolate chips and blend.
Wrap in plastic wrap and chill until cold.
Preheat oven to 350Fahrenheit. Line 2 baking sheets with parchment paper.
Using your fingers, make small, teaspoon-sized balls and roll them in the sugar, if using.
Shake the excess sugar off the cookies and place them about 1-2 inches apart on the baking sheets.
Bake for 11-13 minutes, until they are golden around the edges.
Transfer to a wire rack and allow to cool.
Enjoy!

I would also like to thank everyone for their kind words. Brennan is very proud of himself for keeping the secret for over 6 weeks while it was made, and we are both very happy :)

Have a great day!

Melodious Monday: Meghann's Belgian Waffle Recipe

Sorry for the lack of posts lately. It is the summer, Brennan is on vacation (which, as I tell everyone, makes me guilty of vacation by association), and sometimes I need to be bad. Not really, really bad, but a little bad. Gluten free is getting more and more popular, and these waffles fit the bill, not to mention the fact that they are absolutely, incredibly delicious, and pretty healthy as waffles go. Top with maple syrup and fruit, or agave nectar and ice cream. You'll love them!

Meghann’s Belgian Waffles

Dry Ingredients

1 Cup Brown Rice Flour

1/2 Cup Garfava Flour

½ Cup Arrowroot Starch

½ tsp salt

5 tsp Baking Powder

1 tbsp Sugar

Wet Ingredients

3 tbsp Ground Flax seed

9 tbsp Hot Water

¼ Cup Good Olive Oil

1 ½ Cups Rice Drink

2 ½ tsp Vanilla Extract

Preheat Waffle maker

Mix flax seed and water, whisk and let sit until thick, about 3 minutes. In a large bowl, whisk together oil, rice drink and vanilla, and then add the flax seed/water mixture. Evenly sprinkle dry ingredients and whisk until blended.

Cook on waffle iron, according to its instructions, and top with fresh fruit.

Enjoy!

Chocolate Chip Cookies to Melt Your Heart!

For the past few months I have been making fudge for one of my neighbors as a thank you for some landscaping help he gave me last year. He liked the gift of fudge so much, he has called me several times to thank me and says it is the best payment he could have received (I still think I got the better deal, as he spent 3 hours with his tractor moving dirt around my yard and refused payment). The last delivery of fudge was accompanied by the usual thanks, but a new request.....could I possibly make chocolate chip cookies for the next item? I said no problem, as always, though in my head I was freaking out. Why was I freaking out, you ask? Well, despite the fact that I cook and bake, and love every second of it, I haven't made chocolate chip cookies in about 3 years! The last batch was not a total disaster, but they basically ended up like chocolate chip cookie pancakes and I wasn't about to repeat that! I don't like to toot my own horn - I do think I am a pretty capable baker, but for whatever reason this request terrified me. When I went to fulfill my promise of chocolate chip cookies, I turned to my good old standby, Bette Hagman and her cookbook called "Gluten Free Gourmet - Revised Edition". I have had mixed results with her recipes, but thought I would give her chocolate chip recipe a try, and am I ever glad I did! They turned out beautifully! Though they are high in calories (even in the one-bite size I did, they are still about 80 calories each!), they are melt-in-your-mouth AMAZING! I am so happy to be able to deliver these to my neighbor today, I hope he likes them, and if you need a great gluten free chocolate chip recipe, I highly recommend the Bette Hagman book :)

Coming Soon - Low Allergy Mock Oatmeal Raisin Muffin Recipe for Purchase!

Coming soon to the Low Allergy Kitchen Store on Etsy will be my fantastic recipe for Mock Oatmeal Raisin Muffins. Free from gluten, dairy, eggs, corn, soy and meat products (vegetarian/vegan friendly!), they are healthy and incredibly delicious. They also only require one bowl and only about 10 minutes to mix! Check the store as it will be listed soon for purchase in pdf format :)
Meghann

Happy Christmas Shortbread Cookies!

Happy Christmas to all! I love these cookies, as they are very similar to ones I had as a child. My mom calls them her "Cameron Christmas Cookies", but these are a little different - most notably the fact that they are free from gluten, dairy, eggs, corn, soy and animal products!

Happy Christmas Shortbread Cookies!

4 Cups GF Flour Mix
1-3/4 Cups Olive Oil
2 Cups Superfine Sugar
1 Rounded tsp Xanthan Gum
1/2 tsp Vanilla Extract (optional)
300ml Organic Jam (your favorite flavor)

Preheat oven to 325 degrees. Grease 2 cookie sheets. Mix the flour, sugar and vanilla and slowly add the olive oil until the dough is thick. Divide the dough into 6 pieces and gently form them into long logs, placing 3 on each cookie sheet. form a small trough in each log so that you can spoon the jam in afterwards without it spilling over. Bake the shortbread logs for about 20 minutes, or until mostly solid. Remove from the oven and spoon a small amount of jam in each trough. Return to the oven for another 10 minutes. When still warm, slice into 1 inch thick pieces. For a super luxurious treat, drizzle melted chocolate over them once the cookies have cooled.
Enjoy!
I'll have some pictures shortly - if the cookies haven't been devoured!
Meghann

Mock Oat Cakes Are the Way to Go!

~I Honestly Think These Are Better Than the Real Thing!~

Since I am allergic to oats, I may be partial - but I really think these are better than the traditional oat cake. Now, all of you from Scotland, England, Ireland and Wales, hear me out: these are far higher in protein, lower in sugar and have healthy olive oil in them. They still keep for several weeks in an airtight container, but you are pretty much guaranteed they won't last that long - you'll eat them far faster than they'll ever go bad. Although they are a bit finicky to make, they are really, really, REALLY good. Try them and I know you will agree: Mock Oat Cakes are Incredible! They are also free from oats, gluten, dairy, eggs, corn, soy and are vegetarian and vegan!
For those that do not want to make these themselves, I will have these for sale on my Etsy Store shortly!

Mock Oat Cakes

4 cups Instant Quinoa Flakes
1 Scant cup Extra Virgin Olive Oil
3/4 Cup Sugar (Cane sugar is great, but you may need to whiz it in a blender to make it a bit finer)
1 Cup All-Purpose GF Flour Mix
Dash of Salt
2 tsp Baking Powder
1 tsp Baking soda
1 tsp Xanthan Gum
1/4-1 Cup Boiling Water

Preheat Oven to 350 degrees. Have on hand 2 non stick baking sheets.
Mix all ingredients except the boiling water until well combined. SLOWLY add the boiling water, a little at a time, until the mixture is the consistency of cookie dough, and will form a ball with your hands.
Taking a small handful at a time, roll into a ball about 1-1/2 inches in diameter, place on the cookie sheet and press it out until it is about 1/4 inch thick and 2-1/2 inches in diameter. Repeat with the remaining dough, leaving about 1/4 inch between each cake.
Bake for about 20 minutes, until golden. Cool on a wire rack and then store in an airtight container.
Sooooo Delicious!!
Meghann

Tip of the Day!

Here's today's tip:
When mixing gluten free goodies, mix the wet ingredients first, then evenly sprinkle the dry ingredients over the top. Mix until just combined. We do this instead of the traditional 'mix the wet in one bowl, mix the dry in another, and then gradually mix the two together' because in the traditional recipes, we are using flours with gluten. Mixing in this way releases the gluten and makes it harder to over mix the recipe. When we are baking gluten free goods, there is no gluten to be released when mixing, making all the extra mixing a recipe for hard, dense, crumbly baked goods. Using the first method mentioned, we avoid over mixing and create lighter, less crumbly baked goods. Obviously, if a gluten free recipe calls for mixing the traditional way we should do it, but if you are converting a conventional recipe, try the new way - you'll be pleasantly surprised at how well it works (plus it saves you an extra bowl to clean)!
Enjoy!
Meghann

FUUUUDGE!!

~Fudge To Die For~

I love this fudge - and so does my neighbor! This is very easy to make and sooooo good. It's very rich so only a little piece will do, making it last for a while. It also freezes well (not that it ever lasts that long in my house). You can also add different types of liquid sweetener for different flavors - try light or dark agave nectar, brown rice syrup, maple syrup, or honey if you aren't vegan. I like to mix them - using agave nectar and a bit of maple syrup. Try it and find you r favorites! This has no flour, and is free from gluten, dairy, eggs, corn, soy and animal products. It is vegetarian and vegan also! Try it and you'll agree - it's fudge to die for! For those not interested in making it themselves, this is for sale on my Etsy store.

Fudge to Die For!

1 Cup Organic Agave Nectar
1 Cup Organic Peanut butter
1/2 Cup Organic Cocoa Powder
Pinch of Sea Salt
1 tsp Vanilla Extract

In a pot over medium heat, warm up the agave nectar, salt and peanut butter, mixing until hot and smooth. Immediately remove from heat and mix in the cocoa powder and vanilla, mixing until smooth. Press into a non-stick 8 or 9 inch square cake pan and allow to cool - I put mine in the fridge to speed up the process ;-)
Cut into quarters, then cut each quarter into quarters, then cut each piece in half. (you'll get 32 pieces).
Enjoy!

The Mother of All Peanut Butter Cookies!

~The Classic Cookie~

~The Chocoholic's Dream~

So while these delectable cookies are for sale in my Etsy Food Store, I thought I would be extra nice and post the recipe for them also. These are so great. Made with organic peanut butter (only organic freshly roasted and ground peanuts - nothing else!), they are peanutty and melty and delicious. Made in a convenient 2-bite size, great for hands big and small. These are gluten free, egg free, dairy free, soy free, corn free and free from animal products (vegetarian and vegan friendly!). For an extra indulgence, add 1/3 to 1/2 cup vegan chocolate chips and sigh with delight as these cookies make your troubles disappear (okay maybe they won't take away troubles, but you might forget them while you eat these!).

Meghann's Favorite Peanut Butter Cookies

1/2 Cup Olive Oil
1 Cup Organic Unbleached Cane Sugar
1 Cup Organic Crunchy Peanut Butter (use a peanut butter that only uses peanuts, no additives for best flavor)
dash salt
1-1/2 Cups G.F. Flour Mix
1 tbsp Ground Flax seed mixed with 3 tbsp Hot water, whisked and allowed to sit until thick, about 3 minutes
1 tsp Vanilla Extract
1/2 tsp G.F. Baking Soda
1/3-1/2 Chocolate Chips (optional)

Preheat your oven to 350 degrees.
In a large bowl, mix the oil and sugar, then add the vanilla and flax seed/water mixture and mix. Add peanut butter and mix well. Evenly sprinkle the dry ingredients over the top (not chocolate chips if using) and mix until combined. Mix in chocolate chips if using.
Using a measuring tablespoon, form into 1 inch balls and then press down with a fork dipped in sugar for that classic peanut butter cookie look.
Bake for about 10-13 minutes, until golden. Allow to cool and enjoy!
Makes about 2-1/2 dozen.
My favorite: make half the batch without chocolate chips, and then mix 1/3 cup chocolate chips in the remainder. That way you get the best of both worlds!
Meghann

Talerine Lentil Casserole

~Delicious, Filling and Simple!~

I saw a recipe for a meat version of this and I just knew that I had to make my own version. Instead of beef, I used lentils for protein, fiber and nutrients. I also added vegetables, used low fat mozzarella and gluten free rotini for an amazing dish that is worth the little effort it requires.
Filling, and amazing for the next day, serve it with a salad for a complete, delicious meal. This is gluten free, egg free, dairy free (if using a cheese substitute), corn free, soy free, meat free and vegetarian and vegan (use a vegan cheese substitute). Try this dish today and you will be so glad you did!

Talerine Lentil Casserole

1-1/2 Cups Mixed Red and Green Lentils, rinsed and drained
3 Cups Vegan Beef Stock
1 tbsp Extra Virgin Olive Oil
10 ounces Gluten Free Rotini
1 Medium Onion, Diced
1/2 Red Pepper, Diced
3 Cloves of Garlic, minced
4 Large Stuffer Mushrooms, Diced
1-2 Carrots, Diced
1 Stalk Celery, Diced
1 Can of Tomatoes
1-14 ounce Can of Black Olives, Drained and Chopped
Pinch of Sea Salt
Freshly Ground Black Pepper to Taste
3 Cups Low Fat Mozzarella (or Substitute) Grated

Bring the Stock to a boil and add the lentils. Lower the heat to medium and cook, stirring occasionally for 1-2 hours, until plump and softened. Turn off the heat and allow the lentils to sit in the remaining stock while you prepare the rest of the dish.
Heat the olive oil in a large pan over medium heat and add the onions, garlic, carrots and celery, sauteing for 3-4 minutes Add the red pepper and mushrooms and saute for another 2-3 minutes. Add the tomatoes, breaking into smaller pieces if they weren't diced to begin with. Bring to a boil and simmer for 5-10 minutes.
Drain the lentils and add to the tomato-vegetable mixture. Using the same pot that you did for the lentils, fill it with water and cook the gluten free rotini until just tender-firm (al dente).
Preheat the oven to 350 degrees.
In a large casserole dish (a lasagna dish works perfectly), pour in the tomato mixture, add the olives, pasta, 1/2 of the cheese, and mix well. Top with the rest of the cheese.
Bake for about 30 minutes, until cheese is bubbly.
Serve with salad, and if you want to be really full, serve with toasted garlic bread also.
Makes about 8 servings - Enjoy!!
Meghann

Perfect Picnic Pesto Pasta!

~Perfect Picnic Pesto Pasta!~

Tuesday was a wonderful day - one of the last warm, sunny days of fall and Brennan and I were determined to make the most of it. After doing our groceries, I suggested a pesto pasta (one of his favorites) and he suggested a better idea: a pesto pasta picnic in our favorite spot near us. I made this in minutes, packed it up, and we were off on the 4-wheeler for a great dinner and wonderful views. I didn't include a photo of our spot (it is, after all, a secret!), but the dinner, along with a delicious salad, was a photo-op all on its own! The basil pesto base really brings out the flavor of the sun dried tomatoes, while the creamy goats cheese brings the chicken out at its moist, tender best. This is one meal you won't want to wait to make - make it tonight!
This is gluten free, egg free, corn free and soy free. You can make it dairy free by using a cheese substitute, and make it meat free by using firm grilled tofu, or omitting the chicken entirely.
Serves 4 with a side salad and bread (french bread or focaccia is incredible).

Chicken, Sun Dried Tomato and Basil Pesto on Pasta

Gluten Free Fettuccine for 4
2 oz Sun Dried Tomatoes
1 Chicken breast, cubed
1/2 Vegan Bouillon Cube
Sea Salt and Freshly Ground Pepper to taste
1 Cup Water
1 tbsp Extra virgin Olive Oil
1 tsp dried basil
1 Recipe "Best Pesto Ever" - See Below

Cook the pasta according to the package directions.
Heat the oil in a medium pot over medium heat. Add the chicken and saute in the oil until cooked. Add the water, bouillon cube, basil and sun dried tomatoes. Bring to a boil and then turn it off and let it sit while you make the pesto. When pesto is ready, drain the chicken/sun dried tomatoes and mix with the pesto. Serve over cooked pasta immediately with a salad and crusty bread. Top pasta with more goats cheese or Parmesan if desired.

Best Pesto Ever!

2 Cups Fresh Basil Leaves
1/3 cup Toasted Pine Nuts (make sure they are still slightly warm)
2 Cloves Garlic
1/2 tsp Sea Salt
Freshly Ground Pepper
1/3 Cup Extra Virgin Olive Oil
1/2 cup Crumbled Goat Cheese/substitute

In a food processor, whirl the basil, toasted pine nuts, garlic, sea salt and pepper until smooth. Slowly add the oil and blend until combined. Spoon into a bowl and fold in the goat cheese, making sure it melts and combines evenly. Yum!

Hope you love this as much as we do!
Meghann

Apple Cinnamon Bran Muffins!

~Simple, Wholesome Food!~

I wanted bran muffins....Badly. I needed them. The comforting taste and feel, high fiber, slightly nutty-sweet and delicious. I didn't have raisins though, but apples. Why not? It's fall, time to get out the apple recipes, so let's try it! I tried it. It's delicious! These are free from gluten, dairy, eggs, corn, soy, and animal products. They are easy to make, quick to bake, and oh so tasty. They only make 6-8 muffins, which in a way is good, because you'll want to devour them all after one taste. I really changed this recipe from an old one from Bette Hagman. I like mine better ;-)

Apple Cinnamon Bran Muffins

1/4 cup Packed Golden Sugar
2 Scant Tbsp Extra Virgin Olive Oil
2 tbsp Ground Flax Seed whisked with 6 tbsp Hot Water and left to thicken, about 3 minutes
2/3 Garfava Flour
1 tbsp Tapioca Flour
2 tbsp Arrowroot Flour
2 tsp Baking Powder
1/2-1 tsp Cinnamon (depending on your tastes)
1/8-1/4 tsp Nutmeg (depending on your tastes)
1/2 tsp (rounded) xanthan gum
dash Salt
1/2 tsp Pure Vanilla Extract
3/4 cup Rice drink
1/2 cup (rounded) Rice Bran
1 Medium Apple, chopped (I love Gala apples)

Preheat oven to 350 degrees and grease your muffin cups if they aren't non-stick.
Whisk the sugar, oil and flax seed/water mixture, adding the vanilla towards the end. Evenly sprinkle the dry ingredients (not the bran) over the top, and slowly combine, adding the rice drink as you stir. Mix in the rice bran until just combined, then add the apple pieces and mix.
Bake for 25 minutes and allow to cool slightly in the muffin pan before removing to a plate.
Enjoy!
Meghann