tahini almond date bites

by spabettie on January 27, 2012

in Breakfast,Dessert,Gluten Free,recipes,snacks,Vegan

I have a new addiction.

It’s Yelp.

I’m checking in everywhere. All the time. To see my daily ranking go up, to collect badges and Dukedoms. Yes, I am a Duchess now. Do Duchii wear crowns? Because I’d like to wear a crown.

There are some actual benefits to Yelping – I’ve been invited to a couple VIP events already – but so far I am only interested in the stats, and becoming The Duchess of as many places as I can. Soon I will be Duchess of the gym – yes, that one is near.

I realize this is old news for many, and for some, it’s a Huh?? It’s probably similar to Angry Birds or Farm Whatever (which I learned how to block on facebook, by the way!).

It once more confirms that I am obsessive delighted by the little things. That sometimes the little things are key.

Recently I was sent a huge box of goodies from Bard Valley Natural Delights. Medjool dates. Coconut date rolls. Pistachio date rolls. All kinds of deliciousness.

While we have been eating many of the dates as is – which is caramely candy like goodness – I did save some to make a few recipes with. This is the first one I’m sharing with you – a very easy and uniquely flavored treat. You know I love my tahini. This recipe does not have added sugars – if you’ve enjoyed a Medjool you know it is not necessary. Also, sprouted almonds. Have you tried these yet?

What. You’re going to tell me sprouted almonds are like Yelp, old news.

That’s okay, they are delicious and they are a party I am fine to be late to.

tahini almond date bites

vegan, gluten free, no added sugar

makes 20-22 1-inch bites

12-14 large dates, pitted
1/2 cup raw almonds (I used sprouted)
1/3 cup tahini
pinch sea salt
1-2 tablespoons water
1/4 cup sesame seeds to coat 

In food processor, pulse almonds until crumbly, partly smooth. Add dates, tahini and salt, continue to process. Texture will still be slightly crumbly – add water (1 tablespoon at a time) and dough should quickly form. Form into 1 inch rounds, roll in sesame seeds to coat, and roll in hands to flatten sesame seeds into ball. Cool in refrigerator to firm.

I just ate several of these, and now it’s time to do some stretching – I have a downward dog lesson from my favorite yogi (look at that perfect form!). I need to find a yoga studio to become Duchess of.

Post sponsored by Bard Valley Natural Delights. My absolute love of Medjool dates is unbiased.

 

{ 15 comments }

salted caramel brownie fudge

by spabettie on January 26, 2012

in baking,Dessert,Gluten Free,recipes,Vegan

I have always said my Dad has a fun sense of humor. From changing lyrics of songs to cracking silly jokes, his humor is rare and classic at the same time.

I always tell the story of my first basketball – I was maybe 9 or 10 when Dad took me shopping to choose one. I recall this like it was yesterday – the basketballs are all lined up on the shelves in those half box packaging – I point to one and Dad picks it up and bounces it on the  floor, box and all. I laughed all the way home, holding my new basketball in the now crushed packaging.

Visiting Dad in the hospital the other day, I brought several days worth of mail to go through. He is attached to all kinds of wires, one on his left hand. He kept holding envelopes with that hand as he opened or read them, setting off loud beeps with the machines – sometimes harmonizing the beats together. His nurse came in to check on him, resetting the machine to silence it. He wrote on his clipboard (trach = cannot talk) that “he is learning to play the vent” referring to his ventilator. His nurse said in 20+ years of working in the CICU, she has never heard anything so clever.

The joking sparkle in my dads eye makes my heart sing! Also, his nurse having 20+ years experience lets me know he is in very capable hands.

I look forward to sharing this new brownie fudge with him. Hopefully soon. As soon as I can, I will be making him healing smoothies, juices and vibrant food. The brownie fudge will follow.

This recipe name is not a mistake – I set out to make a very dense brownie, more of a fudge consistency. Jason wasn’t much of a fan, but I was happy with the result.

More for me.

salted caramel brownie fudge

dairy, wheat, soy and gluten free, vegan

2 tablespoons chia seeds
1/4 cup + 1 tablespoon water
3/4 cup butter (Earth Balance Soy Free)
4 ounces dark chocolate, chopped
3/4 cup maple syrup
2 teaspoons vanilla
3/4 cup flour (gluten free all-purpose)
1/2 cup salted caramel sauce (recipe follows)

Combine chia and water, set aside to gel. In medium saucepan, melt butter and dark chocolate over medium heat, stirring often until completely melted. Remove from heat – allow to cool slightly. Add maple syrup, vanilla, chia mixture and flour, stirring after each and stirring just enough to combine. Pour batter into prepared (greased, floured or lined with parchment) 9×9 or similar size pan. Pour or spoon salted caramel sauce over top, swirl through with knife, sprinkle sea salt over caramel. Bake at 350 for 30-35 minutes, or until inserted toothpick comes clean.

salted caramel sauce

gluten, soy and dairy free, vegan

1/2 cup brown sugar
1 tablespoon water
1/4 cup coconut milk*
1 teaspoon cornstarch
1 tablespoon butter
2 tablespoons coconut spread (or use more butter)
1 teaspoon sea salt 

*not canned coconut milk – sub almond or milk of choice

In saucepan over medium heat, combine sugar, cornstarch, water and milk, stirring until sugar is dissolved and mixture begins to thicken. Remove from heat. Add butter and coconut spread, stirring until combined.

This makes a good quantity of caramel to use with this fudge recipe – if you prefer to use less, store remainder in airtight container in refrigerator.

Reminder – today is the gojee virtual potluck!

Enter “gojee potluck” into I Crave, follow#gojeepotluck on Twitter, check them out on Pinterest.

 

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blackened cauliflower and kalamata pizza for Food ‘N Flix: Eat Pray Love

by spabettie on January 25, 2012

in Dinner,Gluten Free,recipes,Vegan

Food‘nFlix

Last month I discovered a fun monthly event, Food ‘n Flix, created by Heather of girlichef, and hosted by a different blogger each month. The host chooses a film that has a food theme, we watch and create a dish inspired by the film. Fun, right?

This month, the host is The Law Student’s Cookbook and the film – Eat Pray Love.

I loved this book when I read it years ago. Not surprisingly, I immediately wanted to book my own three month trip filled with self indulgent excess. I wanted to meet a Balinese Shaman. I wanted to stretch and learn and explore. I even wanted to learn to meditate. I am not so good at quieting this mind.

When the movie came out, I saved Jason from having to watch and a few excited girls went to see it. As much as I find Julia Roberts charming, I did not enjoy the movie as much as the book. I know many feel the same – saying it is too self indulgent and unrealistic. Well, of course, for many this is true. For me this is true, at least the unrealistic part.

I feel there are times you should be self indulgent, and have no guilt about it. Watching this film recently, with my recent perspectives, I can appreciate the break. I can appreciate the running halfway across the world. I can appreciate taking care of yourself.

I think what was disappointing for me, in anticipation of the three places visited and the accompanying life changers in each, was the first hour of the movie – giving more story to details that were not as prevalent in the book. We saw so much more of her life prior to the journey – I wanted to get to the good stuff. Okay, and the pizza.

Another reason many might be turned off by the self indulgence – the movie doesn’t clearly define the why. The book can narrate much more of the thoughts, feelings and intentions that inspire such a trip in the first place – the struggle to find oneself and the search for independence – the movie is a glossy party with new friends, and pizza.

Don’t get me wrong – I enjoyed the movie okay. Having read the book, I can and do appreciate this movie – even like it. It was fun to watch again for this post. After 2.5 hours, I was ready for pizza.

blackened cauliflower and kalamata pizza

gluten, egg and dairy free, vegan

makes one pie

5 ounces mozzarella (1/2 block Follow Your Heart), grated
roasted / blackened cauliflower (recipe follows)
1 16 ounce jar peppers – sweet cherry or Italian, chopped
1 cup kalamata olives, pitted
1-2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 pizza crust (recipe follows)

Top pizza crust with olive oil, basil and oregano. Arrange cheese, leaving an inch around edge of crust. Top with cauliflower, olives and peppers. Cook according to instruction for pizza crust – (after par-baking crust, bake pizza with toppings 10-15 minutes at 375).

roasted / blackened cauliflower

1/2 head cauliflower
2 tablespoons olive oil
sea salt

Chop / break cauliflower into bite size pieces, arrange on foil lined baking sheet. Drizzle olive oil and sprinkle sea salt, bake in 350 degree oven for 25 minutes, turning halfway through. To blacken / crisp further, broil for 3-5 more minutes, watching closely.

gluten free pizza crust

makes one pie

gluten, soy, egg and dairy free, vegan

1 cup sorghum flour
3/4 cup tapioca flour
1/4 cup sweet rice flour
1/4 cup millet flour
2 tablespoons flax meal
1 teaspoon xanthan gum
3/4 cup warm water
1 teaspoon agave
1 active dry yeast packet
2 tablespoons olive oil + extra for kneading/shaping 

Proof the yeast – combine yeast packet with warm water and agave, set aside. Add all dry ingredients to bowl or stand mixer. Add proofed yeast and oil, combine (using stand mixer, I mixed on medium for 2-3 minutes).

With olive oil on your hands, remove dough from bowl and shape into a ball. On prepared baking sheet (I used olive oiled parchment), spread dough into desired shape for your pizza. Let dough sit for 30 minutes – preheat oven to 375. Partially bake dough 25 minutes. Add toppings and return to oven, continue baking another 10-15 minutes, until toppings are warm and melty.

Cheesy, salty, and spicy – this is my new favorite pizza flavor. 

To see a roundup of all Eat Pray Love inspirations, visit The Law Student’s Cookbook in the coming days (after the deadline, January 28).

To participate or host a month with your own movie choice, visit Food ‘n Flix for more information and to see the upcoming movies.

Salute!

 

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peanut butter

January 24, 2012

Thank you all for your messages, comments, emails… they make me smile and give me strength, and you have no idea how much they mean to me! So, as I sit here in the ICU, I read that today is National Peanut Butter Day. Peanut butter is one of my favorite ingredients in both sweet [...]

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life

January 20, 2012

I have had plenty of perspective – giving moments this week. I don’t want to get into many details, but I want to explain my absence this week and what will most likely follow for a while. Dad went into the hospital a week ago today. Before we left for Mexico over the holidays, he [...]

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gojee potluck

January 18, 2012

Some of you know that I am a contributor to Gojee, a fun website featuring delicious recipes and photos from a group of incredibly talented folks. Somehow I snuck in… gojee remains one of my favorite projects to be a part of. Along with talent, they are a group of really fun folks – they [...]

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caramelized onion bacon dip

January 13, 2012

oh boy. This weekend is big in football. There are some great playoff matchups to be seen, including the Patriots possibly getting Tebowed, and the Packers playing the Giants. Holy Aaron Rodgers, that’s about enough football talk! Go Packers! Okay, that’s enough talk. Let’s talk about what goes with football. What you need to make [...]

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homemade Twinkies

January 12, 2012

Too much for you? I plead The Twinkie Defense. My defense is that yes, things like this aren’t good for us all the time – but Twinkies make you happy. Guys, did you hear? This childhood icon is in danger. Jason always surprises me with a sweet treat at the start of my birthday month. [...]

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homemade Baileys Irish cream

January 12, 2012

In my family, my mom makes the homemade Kahlúa and I make the homemade Baileys. I have shared this recipe here before, but it now resides with the other lost socks posts from my self hosting move. I made a batch of Baileys in November, right before we left for Mexico to drink nothing but tequila. I [...]

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tempeh edamame salad rolls with ginger sesame peanut sauce

January 11, 2012

Basil is a smart pup. He has a touch of separation anxiety, and hates to be left alone. We have this retro style couch that sits on tall legs, and when he sees us put shoes and coats on, he slinks under the couch. We crate him when we are out, thus the couch slinking. [...]

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