Scribbles and Scrambles ~ Lame-da, Lame-duh Recapped Week

such a "poem" deserves such a picture.

Week in summary in freestyle kind of random poemish type verse. Scarily, there was a cadence in my head as I typed. And Scarily is probably as creative as it gets...


Cat's on the table, what a nasty trick
Finally got winter snow was nice and thick

Germs fill the household, the nasty kind
Had a birthday party, and spent some fam time.


Tweaked a few recipes. Read a few lines.
Watched old TV episodes on Netflix
While  "shopping" ideas on Pinterest. 
Went to a funeral, The sixth in the past few months.


Walked a few dogs. 
Supported a few grocery stores.
Read a few blogs. 

Going to meet Toad-man for coffee at 6:15.
Ugly time of morning 
but such a blessing.


Hope you didn't gag at the lame-o poem.
And I'm out of words. And out of steam. 

Scraps and Snippets ~ Super Bowl, Smooper Bowl, Bring on the Garlic Birthday Bread...

My mom's birthday landed on Super Bowl Sunday. Happy Birthday again, Mom. So we had a shindig over at my place. Vegan lasagne (which passed with flying colors with the omnivores) a big salad with lots of topping choices, garlic roasted cauliflower, a lemon cake made by my 94 year old grandma and a raspberry lime concoction of a cake made by &.

And bread. Brought by my brother and his girlfriend. Delicious, yummy, really good bread. It wasn't quite at the point where it was ready. Well, let's just say they brought the dough and their toppings and put it together and baked it in my oven. And since it was SO good, and since they left the photocopy of the recipe they used behind. Here is a summation of my thought process. "Recycle recipe in the paper bin? Or.... delicious bread recipe that is Vegan but needs a little tweak or two to make it work with what I have on hand. The recipe is in my hand, and they made it in my oven so I know it's going to work and be exactly the texture I've been looking for in garlic bread, rolls, pizza crust. Oh my."

No contest. I have claimed this sucker as my own. And last night, I made the final tweak, wrote down the exact measurements, and even made half the batch a pizza crust. (More on that later...) (as well as the recipe for the requested "cactus bread" -- an addictive cinnamon sugar bread that could possibly call this recipe "mother".)

Here is my version that is every bit as good as my bro's bread. (And Matt, if you want that recipe back, it has seen better days, just sayin.)

Bread:

3 teaspoons yeast

1 cup warm water (110-115 f)

1 teaspoon sugar

2 TBSP canola or olive oil

1 teaspoon salt

2 cups flour + additional (about 1/2 to 3/4 cup) to knead into dough as needed. (I used mix of unbleached white and whole wheat pastry flour)

Italian Garlic Deliciousness aka Topping:

1 TBSP Earth Balance at room temperature

1 TBSP olive oil

1 TBSP Italian seasonings

3/4 TBSP red wine vinegar

3/4 teaspoon garlic powder

pinch of salt

Vegan Mozzarella if you wish (Or Vegan Parmesan) or both.

Dissolve yeast in 1/4 cup of warm water in a medium mixing bowl. Add sugar (you need the sugar to feed the yeast, don't leave it out). Stir and let sit for 5 minutes. (it will bubble and foam like a freaky science experiment.) Add the oil, salt, water and 2 cups of flour. Stir into a soft dough. Dump onto a floured surface, sprinkle more flour on top and knead until smooth and elastic (6 minutes or so). You will need to sprinkle more flour as you knead. Don't over do...a TBSP here and there. Place the dough into a bowl (either greased or floured). Cover with a kitchen towel and let rise in a warm spot until doubled. 30-40 minutes.

Grease a pan a 9x9, a pizza stone, or a jelly roll pan. (I used a baking stone and totally recommend the texture, a little spray of cooking oil will help, too. Just a bit.) Preheat oven to 450. Put dough into the middle of the pan. Press dough evenly flat about 1/3-1/2 thick, you don't want it real thin. Will make a round circle that won't stretch all the way to the edge of the pizza stone, or a rectangle about 3/4 the size of a jelly roll pan. Let dough sit for 5 minutes. While it's sitting combine the topping ingredients. Spread on dough. Add cheeses if you are. Bake at 450 18-21 minutes til it's golden brown and gives off a heavenly smell. If you are using cheese and want it bubbly, you could broil it to finish it off. Slice with a pizza cutter into wedges or squares. Serves 4-8 people.

Scraps and Snippets ~ Love You Latte Bars or Bites...

Fruit of Recipe Contest # 4

Love You Latte Bars or Bites

1 can white beans or 1 1/2 to 1 3/4 cups from scratch.

15 pitted dates (I used standard, you'd need less with Medjool) or 3/4

heaping cup raisins

1/2 cup and 1 TBSP Cocoa

1 TBSP espresso powder (or 1 TBSP freshly ground coffee beans)

1/2 tsp salt

2 tsp vanilla

2 TBSP apple sauce

1/2 Cup vegan and gluten free white chocolate chips and/or dark chocolate chips.

Additional white chocolate chips and/or dark chocolate chips for garnish.

Preheat oven to 350. Combine all items (except chocolate chips) in food processor until all ingredients are incorporated. Stir in chips and roll cookies into balls about 1 TBSP each (makes approx 20. Bake 10-11 mins. When removed from oven press an indentation in the cookies with the handle of a wooden spoon. Fill indentation with two chocolate chips of choice. Cool and store in fridge.

If you prefer bars. Put batter in a greased 8 x 8 and bake for 21-24 minutes.

If you really want to go another layer of decadent. You can add a bottom crust to the bars.

1/2 cup coconut flakes or bits

5 dates

2 TBSP cocoa

1/4 teaspoon salt

1 TBSP coconut oil.

Process all ingredients in food processor until the mixture is uniform and sticks together well. Press into the bottom of the greased 8 x 8 pan. Sprinkle chocolate chips over crust. (1/4 cup or so) dollop cookie layer batter over it, smooth. Bake at 350 for 22-24 minutes.

Scraps and Snippets ~ My Heart Beats for You Sweet Bites...

Fruit of the Recipe Contest # 3

My Heart Beats for You Sweet Bites

1 can white beans or 1 1/2 to 1 3/4 cups from scratch.

15 pitted dates (I used standard, you'd need less with Medjool) or 3/4 heaping cup raisins

1/2 cup plus 1 TBSP Cocoa

1/2 tsp salt

2 tsp vanilla

2 TBSP all fruit cherry preserves

1/2 Cup vegan gluten-free white and/or dark chocolate chips

Additional white chocolate chips, dark chocolate chips and cherry preserves for garnish.

Preheat oven to 350. Combine all items (except chocolate chips) in food processor until all ingredients are incorporated. Stir in chips and roll cookies into balls about 1 TBSP (makes approx 20). Bake at 350 for 10-11 mins. When removed from oven press an indentation in the cookies with the handle of a wooden spoon. Fill indentation with additional toppings. A dollop of cherry preserves and two chocolate chips. Cool

and store in fridge

Scraps and Snippets ~ Orange You Glad We've Got Each Other Bars Etc.

Fruit of Recipe Challenge # 2.

Orange You Glad We've Got Each Other Bars

Crust:

1/2 of an orange's zest (zest whole orange, put 1/2 aside

for filling)

1/4 teaspoon salt

1 TBSP coconut oil

5 dates (regular sized)

3/4 cup coconut raw flakes

Filling:

1 can white beans or 1 1/2 to 1 3/4 cups from scratch.

15 pitted dates (I used standard, you'd need less with Medjool) or 3/4 heaping cup raisins

1/2 tsp salt

2 tsp vanilla

1 TBSP coconut flour (or pulverize shredded raw coconut)

Juice from one orange

Zest from 1/2 orange (zest the whole thing and put 1/2 aside)

1/2 cup dried cranberries

1/2 cup vegan gluten free white chocolate chips

Preheat oven to 350 if making bars or cookies.

Combine all crust ingredients in food processor until combined, uniform and holding together. Press crust into bottom of 8 x 8 pan.

Filling: Combine all items (except cranberries and

chocolate) in food processor (no need to rinse after using it for the crust) until all ingredients are incorporated.

Stir in chips and cranberries.

Bake at 350 for 21-24 mins. Cool and store in fridge. Can also be rolled into cookie bites. Bake for 9-11 minutes. Press cranberry and white chocolate chip on top. Keep in fridge. Also, unbaked, this is a great dip. Follow all directions for filling, and put in fridge to chill, use gluten free/vegan cookies/crackers. You may also roll the dough into balls, chill, then roll them in the crust mixture and make truffles.

Scraps and Snippets ~ Peanut Butter Mocha Smooches...

Sarah commented about my post yesterday. She said she believes it is a rumor. Interesting. Here's a link she sent me. I will be reading the whole thing. 


http://blog.wholefoodsmarket.com/2012/02/gmo-monsanto-buyout-rumors-untrue/


However, Trader Joe's and Costco could still provide my list of items. :  )


Here is a recipe for you.  Peanut Butter Mocha Smooches (Gluten free, Vegan, and no added sugar/fat)

1 can white beans or 1 1/2 to 1 3/4 cups from scratch.
15 pitted dates (I used standard, you'd need less with Medjool) or 3/4 heaping cup raisins
1/2 Cup  plus 1 TBSP Cocoa
1 TBSP espresso powder (or 1 TBSP freshly ground coffee beans)
1/2 tsp salt
2 tsp vanilla
4 TBSP Peanut butter
2 TBSP Apple Sauce

Additional Peanut Butter (Approx 1 TBSP and dark chocolate chips (Vegan) for cookie garnish.

Preheat oven to 350. Combine all items in food processor until all ingredients are incorporated.  Roll cookies into balls about 1 TBSP (makes approx 20). Bake at 350 for 10-11 mins. When removed from oven press an indentation in the cookies with the handle of a wooden spoon. Fill indentation with a dollop of peanut butter and a chocolate chip. Cool and store in fridge.

If you prefer bars. Put batter in a greased 8 x 8 and bake for 21-24 minutes.  

Scribbles and Scrambles ~ A Harvest of Disappointment

So. I was discouraged to read parts of this yesterday! I didn't have time to read the whole article. And I've been told that it isn't quite as it appears. That I should read Whole Foods's rebuttal. Which I will do.
http://foodfreedom.wordpress.com/2011/01/27/organic-elite-surrenders-to-monsanto/

However. My first response is to say I will never shop there again...that I can no longer trust them. I know this is knee jerk and I don't want to be a jerk.  So I will pause and wait until I have a chance to read it and look into the decision that these corporations made. 


I do feel ashamed to be an Iowan, though. I understand the importance of farming and need for farmers to make money etc. etc. But I also think it's important for farmers to be able to make money producing food that is actually food. 


Trader Joe's. Here is a suggestion for you. Capitalize on the choices made by Whole Foods. I already buy my organic produce (off season) at Trader Joe's. I also buy lots of other organic products. However, Trader Joe's you lack the following items and if you'd sell them I'd not need to go to Whole Foods.


Gluten (organic)
Silken tofu (the shelf version)
Dried beans and lentils (organic)
Organic whole wheat pastry flour
Nutritional yeast
Coconut or almond milk based yogurt


Costco. Take note as well. Add more organic items like oatmeal, beans, lentils, whole wheat pastry flour.... 


Just sayin.