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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, October 20, 2014

Scribbles and Scrambles ~ Beautiful

 It was a beautiful weekend in Iowa.

Thursday, October 16, 2014

Scraps and Snippets ~ Vegan Classic Burger Sloppy Joes

Classic Burger Sloppy Joes (Serves 8 ish)

2 Cups hamburger replacement (Gardein or Beyond Meat or homemade)
⅓ Cup ketchup
3 TBSP yellow mustard
2-3 TBSP dill pickle relish (or a mix of dill and sweet, or if you like your sloppies sweeter, go with all sweet) (I used 3 TBSP but I love pickles so use your taste buds as a guide.)
1 TBSP apple cider vinegar
1-2 TBSP finely diced onion (again, to taste)

Mix all the ingredients together and heat until warmed through. Or put it in a crock pot on low for 2-3 hours. Serve with buns. Add vegan bacon, lettuce, tomatoes, onion or vegan cheese slices, pickles and ketchup and mustard.

Wednesday, October 15, 2014

Scraps and Snippets ~ Vegan Salty Caramel Apple Drizzled Apple Blondies

Apple Blondies With Salty Caramel Apple Drizzle

Blondies are brownies without cocoa so they are chewy, a touch caramelly due to the brown sugar content and delicious.

1 Cup brown sugar
½ Cup coconut oil or Earth Balance
3 TBSP applesauce
1 tsp vanilla
2 tsp baking powder
½ tsp salt
2 Cups flour
2 apples diced
Toast a cup of chopped pecans or walnuts and toss those in if desired for an extra yum factor.

Mix sugar, Earth Balance, vanilla and applesauce well. Add the baking powder and salt and stir very well. Add the flour and incorporate. Finally add the apples (and nuts if using). Grease a 9 x 13 and press the dough into the pan. Bake at 350 for 33 - 36 minutes. A knife should come out clean.

Salty Caramel Apple Drizzle
1/2 Cup packed brown sugar
1/4 Cup applesauce
1 1/2 TBSP Earth Balance or coconut oil
2 pinches of salt
1/2 TBSP vanilla
1/2 apple diced

Put sugar, applesauce and Earth Balance in a saucepan. Bring to a boil and drop temperature and low boil for 8-10 minutes until it comes together and thickens. Add vanilla and stir until completely incorporated, remove from heat then add salt and stir well. Add the diced apple and stir.

Pour the caramel sauce over the blondes and refrigerate an hour before serving. Or slice the blondies still warm from the oven, top with a blob of vegan ice cream and drizzle the caramel over that.

Tuesday, October 14, 2014

Scribbles and Scrambles ~ Oops

No wordy posts today. The computer lap and rest of the couch area were claimed.

Monday, October 13, 2014

Scraps and Snippets ~ Flexi-Veggie Salad

Fresh Veggie Toss Salad

⅓ Cup red wine vinegar
1 TBSP lemon juice
2 ½ TBSP olive oil
1 TBSP Italian seasoning
½ to 1 tsp of garlic powder (to taste)
½ tsp salt
6 Cups of veggies (grape tomatoes, chopped broccoli, chopped cauliflower, black olives, diced cucumbers, small dice onions, carrot medallions etc.)
1 Can (or 1 ½ Cups home cooked) drained, rinsed chickpeas

Toss everything together and enjoy. Let it sit overnight for best flavor.

To mix this up make it Greek style or Mexican style by making a few changes:

Greek - switch out the Italian seasoning for 1 TBSP each of chopped fresh mint and chopped parsley. Sub the juice of a full lemon for vinegar and toss in feta if you’d like.

Mexican - sub black beans for chickpeas. Sub juice of one lime for vinegar. Sub 2 TBSP of chopped fresh cilantro for the Italian seasoning.

Friday, October 10, 2014

Scraps and Snippets ~ Caramel Pumpkin Cake Roll

Next cake on the docket: 

Caramel Pumpkin Cake Roll

I found a recipe that I of course had to modify. Here's the original. I did a trial run and thought it was a little thin and I wanted a little more cake body. So I doubled and tweaked it to this. 

1 1/2 Cups flour (I used whole wheat pastry)
1 tsp ground cinnamon
1 pinch of cardamom   
1 pinch of nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 Cup pureed pumpkin
2/3 Cup sugar
2/3 Cup brown sugar
1/2 teaspoon vanilla
6 TBSP oil, melted coconut oil or melted Earth Balance

Preheat oven to 350.

Mix the sugar with the oil, pumpkin, vanilla and spices. Blend well. Add salt and baking powder and stir completely. Blend in flour. 

Preheat oven to 350. Oil a 11 x 15 Jelly Roll pan. Place a piece of parchment paper over the pan. Spread the batter evenly over the parchment paper. Place in the oven and bake for 15-18 minutes. Poke with a knife and when it comes out clean, it's ready. 

Let cool for a few minutes. While cooling spread 1/4 cup of powdered sugar over the top of the cake and then cover the cake with a towel. Turn upside down and peel the parchment paper off the cake. Roll the cake, carefully, into a spiral. The towel is going to be taking the place of the frosting and it's going give the cake shape. 

Let cool on a cake rack (in the towel) for a couple of hours. The filling and frosting are: 

1/2 Cup Vegan cream cheese
1/2 Cup caramel (vegan recipe)
1 teaspoon vanilla
4 Cups powdered sugar
1 Cup flour (or you can use additional powdered sugar but the flour cuts the sweetness a little bit).

Blend together. 

Cinnamon sugar pecans for topping. 

1/2 Cup chopped pecans. 
1/2 TBSP sugar
1/2 teaspoon cinnamon

In a frying pan toss the pecans and toast over medium heat. Cook approximately 1 minutes and then add the sugar and stir until the pecans are coated. Add cinnamon and stir. 

Unwrap the cake. There may be some cracks. You will frost it so that doesn't really matter. Remove the towel. Spread frosting over the cake. Reroll. Spread the frosting over the top of the roll. Or pipe a design. Sprinkle with the cinnamon sugar pecans. 

Thursday, October 09, 2014

Scraps and Snippets ~ German Chocolate Bundt Cake

I used a favorite chocolate bundt cake recipe from An Everyday Vegan and modified it. I've linked to her recipe and am sharing mine as I made it. Her's is delicious. So was mine. I will make a change next time though. I placed the "filling" on top of the batter thinking it would sink. Next time I'll simply pour in half the batter, add the filling and cover it with more batter. Simple fix. 

2 1/4 cups Whole Wheat pastry flour
1 1/2 cups sugar
1/3 cup unsweetened cocoa powder
1 1/2 tsp baking powder
3/4 tsp sea salt
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/2 tsp vinegar
3/4 cup non-dairy milk
1/4 cup strong cold coffee
1/2 cup unsweetened natural apple sauce
Filling and Topping
1 1/2 cup chocolate chips divided
1 cup toasted coconut (see below)
1 cup chopped pecans
1/2 TBSP sugar
1/2 TBSP cocoa
1 Cup non-dairy milk
Preheat to 350 degrees. 

Place coconut shreds on a pan. Place in oven and bake for 8 minutes. Stir and bake another 2, check for golden color. Remove from oven. Separate 1/4 cup for topping. Dump the remainder in a small bowl for filling. Add 3/4 cup chocolate chips. Set aside. Prepare pecans. In a frying pan over med to high heat toss pecans. Stir as you heat them and when aromatic (about a minute or so, add the sugar and cocoa and stir until sugar melts and nuts are coated, about a minute or two.) Let the nuts cool for 5 mins then separate 3/4 cup into the filling bowl and 1/4 (approx) with the remaining coconut for the topping. Prepare your bundt pan with oil/margarine etc, then flour. If your bundt pan is silicone a thin layer of grease should be plenty. 

Mix the vinegar with the milk in a large bowl. Let sit for a few minutes. Add the cooled coffee, sugar, oil and cocoa powder and stir well. Pour in the baking powder, salt and applesauce and incorporate. Add vanilla and stir. Completely mix in the flour. 

Pour the one half of the batter into the prepared bundt cake pan. Using a spoon scoop the chocolate chip/coconut/pecan mixture into the center trying to stay away from the sides. Cover with the remaining batter.  Bake for 40 minutes in the middle of the oven. Remove from oven and let cool in the pan for at least 20 minutes. Turn the pan over onto a plate.

Heat the cup of non-dairy milk in a saucepan. Remove from the heat, pour in the remaining chocolate chips (1/2 cup) and stir until melted. Let sit for 10 minutes or so. Pour over the cooled cake and top with the remaining pecan/toasted coconut mixture.