A Scone For Tuesday

If you are a person who eats gluten free and dairy free, you know how rare it is to find a cafe or restaurant that offers pastries and baked goods that you can indulge in. So often places may offer a gluten free option, but it contains dairy. Or it’s vegan, but it contains wheat or spelt flour. (I’m looking at you, Greenstar!) I keep hoping things will change, and that chefs everywhere will discover that it is very possible to create interesting and fabulous things to eat without gluten and dairy. Anyway…the next best thing is to make your own and bring it along when you’re meeting a friend for coffee, so you won’t feel left out of Normalville.

Here is an easy and delicious scone recipe, in case you’ve been hankering for one like I was. These are gluten free vegan scones adapted from a recipe found on the blog Sarah Bakes Gluten Free. It’s a great starting point, and I’ve been known to add lemon or orange zest, cinnamon, pumpkin, nuts, dried fruit to make all kinds of scones. Last time I made them, I doubled the recipe and then made half of the dough with blueberries and half with chocolate chunks.

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Gluten Free Vegan Scones

1 3/4 cups gluten free flour blend

1/2 cup sugar, plus more for scone tops

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons Earth Balance vegan butter (I use the soy free version)

1/2 cup almond milk plus more for scone tops (or other non-dairy milk of choice)

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries, strawberries, raspberries, dried fruit, chopped nuts, chocolate chips or chunks or a combination

Directions: Preheat oven to 400 degrees. Line baking sheet with Silpat or parchment paper and set aside.

Mix together flour, sugar, baking powder, baking soda and salt. Cut in vegan butter using a pastry cutter until the butter is pea-sized. Pour in the milk and stir to combine. Add in the fruit/nuts of choice.

On floured surface and with floured hands, shape dough into a 12 inch circle. Cut dough into 8 triangles and place on lined baking sheet. Dip fingers in almond milk and wet tops of scones. Sprinkle with sugar.

Bake 16-18 minutes or until golden. Allow to cool on rack before eating. Store in airtight container.

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Easy Marinara Sauce Recipe

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I grew up in an Italian-American family where it was considered a sacrilege if one ate canned pasta sauce. Ever. In fact, I never ate canned sauce unless I happened to be at a friend’s house. My mom, who is not Italian, diligently learned how to make amazing “gravy” as we all called it, from Italian women in my dad’s family and friend group. This gravy always included meatballs and often, sausage. She didn’t make marinara sauce very often, which is a quick meat-free sauce, and when she did, it often seemed over-acidic to me.

 

When I decided to follow a vegetarian diet nearly five years ago, I knew I needed to find a good marinara sauce recipe; one that was rich, garlicky and had just the right balance of acidity and mellow mouthfeel. I bought Chloe Coscarelli’s cookbook, Chloe’s Vegan Italian Kitchen, and liked her marinara sauce recipe. I’ve tweaked it a bit and here is what I make once a week to use on pasta and homemade pizza.

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As I almost always do with recipes, I give you an amount range for a few ingredients. For example, if the tomatoes you are using are sweet and not too acidic, you might not need all the sugar or milk. You also might prefer a less garlicky sauce, so use less garlic. Cooking has a lot to do with personal taste, so adjust it to your liking.

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Easy Marinara Sauce

  • 2 tablespoons extra virgin olive oil
  • 4-6 cloves garlic, peeled and crushed
  • 1/2 cup of water, approximately
  • 1 28 oz can crushed tomatoes
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon dried oregano, or to taste
  • 1/2 teaspoon dried parsley
  • 1-2 tablespoons brown sugar
  • 2-4 tablespoons unsweetened non-dairy milk, such as almond (optional)
  • 2-4 tablespoons fresh parsley or basil, chopped (optional)

In a thick-bottomed pot on medium heat, heat the olive oil, add garlic and cook for 30-60 seconds until it turns golden, stirring and watching it carefully to prevent burning.

Add water and stir, scraping the bottom of the pan to loosen any garlic that might be sticking.

Add tomatoes and the salt through milk, and bring to a simmer, stirring gently to combine. Simmer for 10-15 minutes and remove from heat.

Adjust seasonings. Add fresh herbs if desired.

Notes and Options:

This lasts for about a week to ten days in the fridge.

It can also be frozen and thawed for a later time.

Feel free to add dried fennel, basil, thyme, or other dried herbs you prefer.

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A Little Island Addition (Juice Recipe)

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My eyes are doing so well these days! It’s not that I don’t have to be careful when I want to open them when I wake up. I still proceed with caution and a bottle of eye drops in hand, but I have not had an extreme episode of corneal erosion since I started juicing again last month.

Do I get tired of washing, peeling, and cutting up vegetables and fruits and cleaning the juicer afterward? Yes, of course I do, but I just have to remind myself of the alternative (extreme eye pain, puffy, scratchy, red eyes, light sensitivity, migraines…loss of productivity) and then my perspective becomes clearer. It’s a very small portion of time and energy out of my day and the benefit of eye health far outweighs any inconvenience. I’m so thankful for the simplicity of the solution.

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Because my eyes are what I am mainly treating with juice, I’m always using carrots as a base, but this week, for some variety, I added pineapple. So here is the recipe; it makes about three pints, which lasts a couple of days for me and Alan. Feel free to cut it in half.

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  • 10 carrots, tops cut off
  • 4 cups, peeled and cut up pineapple
  • 3 celery stalks, cut into large pieces
  • 2 oranges, peeled and halved
  • 2 apples, peeled and cut into large pieces
  • 1 pear, cut into large pieces

 

Enjoy!

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In Search of Soup (Recipe)

Happy International Women’s Day! This post won’t directly relate to this celebration of women; it’s about soup. However, soup is nurturing, soothing, and kind to us, and maybe a bit like a mother, grandmother, good friend, or Mother Earth. 

I don’t know what has been my problem this last fall and winter, but I just didn’t feel like making or eating soup. The idea would pop up occasionally, but I couldn’t get inspired enough to make a soup that I really wanted. This is so unusual for me; my kids could tell you how they ate soup two or three times a week fall through spring as they grew up. Maybe that’s it: I burned out.

Anyway, this week, I think I finally turned a corner. The weather here in Interlaken, NY, is still snowy and cold. The Spring birds might be singing, but Winter is stubbornly holding on.

My daughter has nightly rehearsals for the musical Shrek at school and I’m trying to ensure she gets something nutritious in her before she goes back to school each night for four hours.

Today, as I was thinking about what to make, I remembered a soup recipe I was given last year from a young man I worked with last year at a cafe in Trumansburg. His version was sweet potato and kale, which was delicious, but today, I decided I wanted to swap in spinach. So I did.

Here’s the recipe, simple and comforting. I give you a range of amounts, because it’s really ok to make more or less. This is a very flexible recipe, as are most soups, so make as much or as little as you’d like.

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Sweet Potato-Spinach Soup (serves 4 or more)

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, peeled and minced
  • 3-4 sweet potatoes (I used yams), peeled and cubed into 1 inch pieces
  • 6-10 cups water
  • 1-2 bouillon cubes
  • 1/4-1/2 cup nutritional yeast
  • 1/2 teaspoon crushed red pepper
  • 3-4 handfuls baby spinach ( or a bunch of kale, stemmed and chopped)
  • salt to taste

In a soup pot, heat oil, add onion and garlic and saute for a couple of minutes. Add sweet potatoes, and saute a few more minutes, stirring often. Add water, nutritional yeast, bouillon and red pepper, bring to a boil and reduce to simmer. Cook until sweet potatoes are soft enough to eat, and add spinach. Adjust salt and pepper to taste and serve.

Feel free to add rice or noodles if desired.

 

 

Baked Oatmeal for a Cheery Morning (Recipe)

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I was first introduced to baked oatmeal many years ago by my Mennonite in-laws and I’m forever grateful. It was a revelation! A breakfast unlike any I’d ever had: in between a soft, custard-like cake and a bowl of oatmeal. Only it stuck to my ribs longer because it contained eggs, butter, milk, and sugar.

If you know me at all, you know I can’t eat dairy, so I altered a recipe I found in a Cooking Light magazine. This is what I fed to my two kids several times a month and they gobbled it up happily. They would even eat it left-over the next morning. Recently, I made it for Alan, who’d never tasted Baked Oatmeal before, and he liked it enough that he ate it left-over the next morning as well.

 

So here it is:

If you’re feeding more than two or three, I’d double the recipe and put it in a 9×13 baking dish.

Baked Oatmeal

  • 2 cups rolled oats (mine are gluten free)
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 1/2 cups milk ( I use dairy free milk, such as almond or cashew milk)
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons butter (I use coconut oil, vegan butter, etc.)
  • 1 large egg, beaten

Preheat oven to 350. In large bowl of a stand mixer, combine milk, applesauce, melted butter or coconut oil, and egg. Mix well. Add in the rolled oats, brown sugar, and baking powder. Mix until combined. Pour mixture into a greased 8×8 baking pan. Bake 20-22 minutes. Serve warm.

Wasn’t that simple? I hope you like it as much as we all do!

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My Favorite Gluten Free Bread Recipe

 

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In January, I marked five years of eating gluten free. Food restrictions are challenging, can cause stress (what am I going to eat) and friction with family or friends (a little bit won’t hurt you will it?), but, if looked at through a positive lens, can take you on a lifelong adventure of learning and experimentation.

Hands down, the thing I miss most from my old life is real bread. Fresh, artisan loaves of ciabatta, focaccia, boule, baguette made with local, organic flour in a bakery right down the road…OK I’ll stop torturing myself now. One of my early purchases was Gluten-Free Artisan Bread in Five Minutes a DayLet’s be honest, nothing will ever quite taste like bread full of wheat and gluten yumminess, but the breads I’ve made with this cookbook definitely satisfy my cravings. The deal with the “five minutes” is that you mix up the flour blend and then make the dough and store it in the fridge. Then any time you want bread, it takes five minutes to shape the dough, let it rise, and bake it. I love refrigerator doughs! So, if you’re gluten free, I recommend you get a copy of this book.

My favorite sandwich/toast bread, however, was given to me by a good friend back in 2014. And this is the recipe I will share with you here.

 

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I tried these without parchment paper this time.

Ellie’s Gluten Free/Rice Free Multigrain Bread

Dry Ingredients: 

  • 1 cup millet flour
  • 1 cup tapioca starch
  • 1/2 blanched almond flour
  • 1/2 cup brown teff flour
  • 1/4 cup sorghum flour
  • 1/4 cup flax meal
  • 2 3/4 teaspoons xanthan gum
  • 1 1/2 teaspoons sea salt

Wet Ingredients:

  • 3 eggs
  • 3 tablespoons olive oil
  • 1 tablespoon molasses
  • 1 teaspoon apple cider vinegar

Yeast Mixture:

  • 1 1/4 cups hot water (110-115 degrees F)
  • 2 tablespoons honey
  • 2 1/2 teaspoons active dry yeast

 

Instructions:

  1. Combine dry ingredients, mixing until evenly blended.
  2. In separate mixing bowl, whisk together eggs, oil, molasses and vinegar.
  3. In small bowl, combine honey and hot water. Sprinkle in yeast and stir to combine. Allow to proof for 7 minutes.
  4. When yeast is bubbling, add wet ingredients to dry while mixing on low speed (about 30 seconds), stopping to scrape bowl to ensure even mixing.
  5. Add in yeast mixture and mix on medium for 2-3 minutes or until dough is smooth, making sure to scrape bowl occasionally.
  6. Pour dough into a parchment lined, well-greased, metal 9×5 bread pan. Cover with cloth or plastic wrap and allow to rise for 30 minutes. Remove cloth when bread has risen enough to almost touch it. Allow to rise another 30 minutes.
  7. Preheat oven to 375 F.
  8. Bake 35-40 minutes, until firm all through.
  9. Remove loaf from pan and allow to cool on wire rack.
  10. Cool completely before slicing.

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Great crumb, real-deal bread texture!
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These loaves got a little overdone as I was rehearsing music for our Sunday show…

 

 

 

Pumpkin Please and Butternut Too

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For those of you who don’t know, I’ve been lactose intolerant my whole life. I also struggled with migraines for many years and, after trying various things to get rid of them, I went gluten free in 2013. My migraines almost completely disappeared. So whenever I share a recipe here, it will be dairy and gluten free. Here is a pumpkin smoothie recipe I love, adapted from the The Oh She Glows Cookbook.

 

 

Pumpkin Pie Smoothie:

(I tend to make giant smoothies; I drink half in the morning and half in the afternoon.)

1 1/2 cups unsweetened almond milk, or milk of choice

1/2 cup pumpkin purèe

1 banana

2 tablespoons gluten free rolled oats

1/2 teaspoon pumpkin pie spice or cinnamon and ginger

(optional) 2 scoops Naked Pea Protein Powder

Throw everything into your blender ( I have and love the Vitamin 5200) and blend until smooth. If it’s not sweet enough for you, add a little maple syrup or molasses.

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Roasted Butternut Squash and Apples:

1 small butternut squash

2-3 apples

So simple! Preheat the oven to 425. Peel, seed and cut up the squash and cut the apples into similarly-sized pieces. Place in a bowl, coat with canola, sunflower or olive oil. Place on rimmed baking pan lined with a Silpat or parchment paper. Roast for 20-35 minutes, checking them every so often so they don’t burn. Remove from oven, place on a cooling rack. Add to salad, or serve over quinoa, rice or pasta. Or just eat them by themselves.

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