February 14th and All That Jazz

Here in Northeastern CT we've been getting slammed with snow storm after snow storm.  I'm a pro at whining about how cold I am, but I love the snow.  If it has to be cold, I want it to look beautiful.  I don't care that we'll have to make these snow days up at the end of the year.  I'm cozy and snuggled up with a stack of vegan paleo cookies and hot cocoa.  There's nowhere else I'd rather be.

We've had so many snow days at school this week - I'm thrilled about it, but it means that my Valentine's Day display missed its big day. Blind Date with a Book - I didn't come up with this idea, I don't even really remember where I heard it, but I covered books with plain brown paper and then taped hearts to them.  Each heart has a word or two describing the type of book.  I had help with this project-I never could have done it without assistance.  I'm not sure yet how successful it will be, but I'm hopeful!




We don't have a genuine February vacation, but we do have two days off-thankfully the snow days gave us a six day weekend!  I'm listening to Matched by Ally Condie this break.  As far as reading goes, I'm working on Out of the Easy by Ruta Sepetys. 

Get ready for a paleo chocolate chip cookie recipe.  Stay safe.  Stay warm.  Enjoy the love around you.

My Featured January Reads...

The January portion of the What I'm Reading bulletin board is in place and here's how it looks:

Once I fill in the space with February, I think it'll really start to look nice.  A student cut out all of the stars for me which was so sweet-I never would have been able to do it.  I'm only going to share reviews that I give 4+ stars to, so scope out these books!  I hope you like them as much as I did:

Far, Far Away by Tom McNeal

I listened to this book instead of reading a hard copy of the book and I think it made the story very exciting.  The narrator, W. Morgan Shepard, has an incredible voice and I didn’t want the book to end.  Jeremy, the main character, can hear the voice of Jacob Grimm’s ghost and is a bit of an outcast in town because of it.  He’s very likeable and his friend Ginger is hilarious, clever and fun-loving. This story is a modern fairy tell-it reminds me of “Hansel and Gretel” and definitely gave me the creeps!   

The Raven Boys by Maggie Stiefvater

Since I liked Shiver so much, I decided to give the first book of this trilogy a try.  I was pulled into the story relatively quickly.  I like the dynamic in Blue’s home and am interested to see how the other two books unfold.  Gansey’s fascination with Welsh mythology is mysterious and exciting.  The boys Blue meets are really complicated characters and I enjoyed getting to know them.  I hope we’ll get to learn more about them in the following books.

 Eleanor & Park by Rainbow Rowell

I listened to this book and I loved it.  The alternating perspective in the novel makes for an interesting listen because there are two readers.  The story moves very quickly and both characters are complex and fascinating. This book is sad, hilarious, stress-inducing, and possibly, possibly a tear-jerker.  Enjoy! 

I know they're not sophisticated, but I don't want them to be. I'm just hoping to grab the interest of high school students.

As far as baking is concerned, we have a snow storm heading our way and I think I'll spend it with text books, lesson planning, St. Vincent's newest song, "Prince Johnny," and vegan/paleo chocolate chip cookies.  Hopefully they'll turn out as successfully as the ones I made in August.  I'll need to pick up some coconut milk ice cream first!

 

 

Brownies Make October Better

I recently received an email from a friend requesting a recipe for gluten free vegan brownies with a caramel sea salt topping.  Food requests are perhaps my favorite requests.  I had a ton of fun the past few days trying different recipes out!  I didn't write the recipes myself, but I've got info on where they came from.  I tried out a few different caramel ones and the one below was my favorite.  I suspect that if I had a gas stove, I would have liked the others, but I burned one batch, sadly, and the one I've shared is really simple-no chance (I hope!) of burning.

The recipe for the Gluten Free Baking Mix and Brownies comes from Cybele Pascal’s book, The Allergen-Free Baker’s Handbook.  It’s pretty magnificent.  It contains a ton of vegan recipes - only a few call for gelatin and I just don't use them.  I use the book quite a bit as a basis for recipes or sometimes I just use the recipe the way it’s written.  I wrote my own notes in italics.  The caramel sauce recipe is from www.theglutenfreevegan.com  I’ve only used her recipes this one time, actually, but I’m pretty stoked on the caramel, so I’m guessing she’s got a lot to offer.  I wish I created the recipes myself-I have made regular caramel sauce a few times before, back when I ate normal foods, so I knew how to get started, but this caramel journey was exciting!

Gluten Free/Vegan Brownies with Caramel & Sea Salt Topping

First things first, you'll need to make the Gluten Free Baking Mix:
4 cups superfine brown rice flour - I use Bob's Red Mill brand
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour (also called tapioca starch)

1. To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge.  Do not use the measuring cup itself to scoop your flour when measuring!  It will compact the flour and you'll wind up with too much for the recipe.

2. Combine all ingredients in a gallon-size sipper-top bag.  Shake until well blended.  Store in the refrigerator until ready to use.  (I keep mine in the freezer and have never had any difficulties)

 Dark Chocolate Brownies

6 ounces unsweetened chocolate, chopped

1/2 cup dairy free, soy free vegetable shortening - I use Soy Free Earth Balance

2 cups granulated vegan sugar (ugh, the sugar debate-I now only buy vegan cane sugar, but it's really up to your discretion)

8 ounces of unsweetened apple sauce - the recipe calls for prune or apple/plum baby food.  I'm pretty opposed to going in a baby food aisle, and I love homemade applesauce, so it wins.

1 Tbs. vanilla extract

1 3/4 cup plus 2 Tbs. Gluten Free Baking Mix

1/2 tsp. xanthan gum

1 Tbs. double acting baking powder (make sure it's gluten free)

1 1/2 cups dairy-free, soy-free chocolate chips - (there are brands that specifically state that they're vegan - also, by the time I finished snacking on chocolate chips, I really only added about 1 1/4 cups)

1. Preheat the oven to 325.  Grease a 9 by 9-inch baking pan, then sprinkle with a little gluten free flour mix, tapping out any extra.  (I personally think that pan size is much too small.  I used a 12 by 8-inch pan-or something super close to that size) 

2. Combine the unsweetened chocolate and shortening in a microwave-safe bowl and melt in the microwave, stopping to check and stir every 30 seconds.  (Alternatively, you can melt the chocolate and shortening in a double boiler.)  Once melted, stir in the sugar and apple sauce.  Mix well, add the vanilla, and beat until smooth.

3. Whisk together the flour mix, xanthan gum, and baking powder.  Add to the chocolate mixture in three batches, stirring well after each addition.  Beat until smooth.  Fold in the chocolate chips.  (Variation: I’ve made these brownies as rocky road brownies so instead of 1 ½ cups of chocolate chips, I do about ½ cup chocolate chips, ½ cup vegan marshmallows and ½ cup chopped pecans) 

4. Spread the batter in the prepared pan, smoothing down the top with the back of a rubber spatula or large spoon.  Bake in the center of the oven for 55 minutes, rotating the pan halfway through.  Bake until the top looks glossy and the brownie is just beginning to pull away from the sides of the pan.

5. Let the brownies cool completely in the pan, then cut into squares.  Remove and enjoy.  OR COVER IN CARAMEL TOPPING!

Vegan Caramel Sauce

½ cup vegan shortening –(soy free Earth Balance)

2 cups brown sugar (this part gets tougher to buy vegan, but Woodstock Farms makes some)

¾ plain, unsweetened non-dairy milk, divided (I used So Delicious Unsweetened Coconut Milk Beverage)

2 Tbs. arrowroot powder

1. Melt vegan margarine in a saucepan over medium heat (it melts quickly!) 
2. Add brown sugar and ½ cup of non-dairy milk.  Whisk and bring to a boil for 4 minutes
3. In a small bowl mix the remaining ¼ cup of non-dairy milk with arrowroot
4. Remove saucepan from heat and whisk in the milk/arrowroot mixture
5. The mixture will seem runny at first, but it thickens as it cools

Assembly:

Pour cooled caramel sauce over the brownies.  Sprinkle with sea salt.  Enjoy!

(The caramel sauce isn’t super thick-I think an additional tsp. of arrowroot might solve that problem, but it really depends on how thick you want it.  It’s really flavorful and with the salt it’s quite awesome!)

Bake these brownies for some loved ones you've got.  Share them while you watch Hocus Pocus or listen to Brotherhood of Thieves.

So, send me recipe requests/homework assignments, bake with care, enjoy the leaves, work on your Halloween costume, eat fewer potatoes than I do and cheer for the Patriots!

This Must Be the Place: Magic in Yoga, Recipes and Heart

Sometimes magic happens.  Sometimes it's music.  Sometimes it's yoga.  Sometimes it's gluten free Pumpkin Cider.  Sometimes it's rainy festivals.  Sometimes it's an email from a friend. Sometimes it's a hug.  Sometimes (most of the time), it's breakfast potatoes heavily salted and covered in maple syrup and hot sauce.  Whatever the magic is, I've decided to make more of an effort to embrace it.  

I like this advice.

I went to Pennsylvania again for ten more days of yoga teacher training.  I'm all trained up to become an RYT200 (registered yoga teacher with 200hrs).  My favorite part of training was this philosophy homework assignment we had.  The Yoga Teacher Alliance dictates that 20% of an instructor's training is to be yoga philosophy, so over the course of the ten days, I listened to maybe four or five philosophy lectures.  I generally find them quite interesting - knowing the history of the yoga really matters, I think.  I don't agree with everything, but I like that with yoga, you're able to sort of embrace what applies to you, and consider those things that may not.  

My set up-3 zeds and a roll.  Woo!

My favorite of Patanjali's sutras: Tada drastuh svarupe vasthanam - once stillness enters your mind, the bliss within you will release.

I know it doesn't look especially impressive, but the Warrior Poses are challenging to properly align and maintain!

So anyway, one night we learned about the five yamas of yoga.  I think of them as principles to live by.  They don't all apply to me, but they are all quite interesting to think about, at least to me.  So one night we had the task of choosing a yama and keeping it in mind for the next 48 hours until we had another philosophy discussion.  I chose ahimsa, which means non-harming.  It can mean non-harming in a variety of ways-to yourself, to others, to animals, to the environment, etc.  Well, I just tried to function with this notion of non-harming in mind towards a difficult situation.  I knew that I was feeling really negative about it and it wasn't helping me, or anyone else involved; I decided to make an effort to think about it positively, to realize that dwelling on the complications would just make it more complicated.  Once I applied this mindset to this one situation, I realized that my demeanor shifted.  Something sort of magical happened.  I stopped compulsively checking my phone, facebook, my inbox and instagram and felt a weight lift off my shoulders.  I was kinder to myself, and as a result, kinder to others.  I can't stress enough how meaningful this one tiny assignment was to me. 

Well, I'm home now and trying to maintain that approach to every day.  I'm back to reality, and making soup...

one pound of carrots

Collard Greens - I did the prep work ahead of time

Root Vegetable Chowder (from Vegetarian Times)

3 Tbs orange juice

1 Tbs pure maple syrup

2 tsp balsamic vinegar

4 oz. collard greens (1/2 small bunch)

5 tbs. olive oil, divided

3 cups (14 oz) medium-diced onions

1 1/2 Tbs minced fresh ginger

3/4 tsp salt

2 medium Yukon Gold Potatoes, peeled and diced (I used more like six because I omitted the Rutabaga-I forgot to buy it, I also don't care for it and I LOVE potatoes) 

1 lb. carrots, peeled and cut into medium dice

1/2 large rutabaga (or not!)

1. Combine orange juice, maple syrup, and vinegar in glass measuring cup.  Set aside.

2. Remove stems from collard leaves.  Stack 5 or 6 leaves at a time, roll up lengthwise and cut into 1/4-inch-wide ribbons.  Chop ribbons into 2- to 3-inch lengths.  Set aside.

3. Heat 2 Tbs. oil in Dutch oven over medium heat.  Add onions, and season with salt, if desired.  (I desired).  Cover, and cook 6 to 7 minutes.  Uncover, and cook 15 minutes more, or until onions are lightly golden.  Add ginger, and cook 30 seconds.  Add 7 cups water and the salt, and bring to a boil.  Reduce heat to medium-low, partially cover, and cook 15 minutes.  Remove from heat.

4. Heat 1 Tbs. oil in large skillet over medium-high heat.  Add potatoes, and season with salt, if desired.  (I always desire salt).  Cook 6 to 8 minutes, or until potatoes are well-browned on at least 2 sides, stirring occasionally.  Transfer to bowl. 

5. Add 1 Tbs oil to same skillet.  Add carrots and cook 6 to 8 minutes, or until well browned on at least 2 sides.  Transfer to bowl with potatoes.

6.  Repeat step 5 with rutabaga, if desired.

7. Add vegetables to onion broth, and bring to a boil.  Reduce heat to medium-low, and simmer 9 minutes, or until vegetables are tender.  Add collard greens, and cook 5 minutes.  Stir in 1-2 Tbs of orange juice mixture.

8. Enjoy!

Okay, side note, the potatoes I browned were the VERY BEST BREAKFAST once I added 1/2 can of rinsed black beans and a tablespoon of salsa.  Heaven.  

Minus the Bear at the Royale in Boston=So, so, so good

Third Eye Blind in Brooklyn, CT

Kevin Devine and the Goddamn Band in Brooklyn, CT

Oh, the real magic of the last month was seeing David Byrne and St. Vincent.  The most amazing concert I've ever been to, and the greatest night.  <3 <3 <3  

"it's true, i am a shaky ladder"

 

Summer Swallowed Us Whole: Where did July go?

Those of you who know me personally know that I'm ambitious, but I procrastinate.  I recently wondered what my life would be like if I wasn't a procrastinator.  I put off imagining what I'd be like, and I made Black Raspberry and Peach Cobbler instead.

Picked the black raspberries myself and the peaches are from a farm in RI.

Gooey, peachy, messy joy

I also went on vacation.  Here's the thing, I will turn 26 in late March.  I haven't yet had a full time job-I currently have five part time ones.  I'll need to get a full time job once I'm 26, but until then, I've decided to 1) finish my thesis and 2) have as much fun as humanly possible and that involves vacations when I can manage them, music always, baking every chance I get and yoga after yoga after yoga.  It also involves run-on sentences.

Magic in the Morning

Grandma's 80th birthday celebration meant matching tee shirts!

See how nicely they matched?

I made some really ambitious new year's resolutions in January.  One of them was to try a new recipe each week, and I have come really close! How many have I written about? Hmm..it's gotta be close to zero, I think.  I also decided to make an effort to see more live music...now that's one I can check off my list.  The Lumineers, The Milk Carton Kids, Old Crow Medicine Show, Feist, The Brotherhood of Thieves, Newsies on Broadway-all amazing performances.  St. Vincent and David Byrne September 23rd, Minus the Bear September 27th, Third Eye Blind/Kevin Devine September 29th, Ben Folds Five! October 13th all add up to a really efron amazing musical year.

13 musicians on stage at once: the milk carton kids, the lumineers and old crow medicine show

I also intended to read a book a week.  I went on a Janet Evanovich binge right around the beginning of December that brought me through to March.  Dangerous addiction.  It meant 18 books, though, so I'm not doing too poorly-plus all the other books I read!  John Green's The Fault in Our Stars is my favorite so far but I read some great historical fiction, Winnie-the-Pooh (again) and what feels like one thousand scholarly articles about Francelia Butler, fairy tales and science fiction.

Unreal brunch.  I need to make this, right?

Everything is Illuminated at the beach

Felt patriotic on a ferry

Summer's not ending in my book

What happens next?  I think I'll make some gluten free rolls, pack for my next yoga teacher training, and think it over...

"I find it fundamentally strange that you're not a dessert person": Chocolate Cupcakes with Vanilla Frosting

"...and that doesn't mean that I'm not smart and tough and strong."

The frosting to cake ratio is difficult to get quite right.  How much is too much?

I'm pretty sure New Girl is based on me, and not just because my name is Jess.  I've met many people who insist they're not dessert people and I find it unnerving..."What do you mean you don't like frosting?  I don't think I can trust you..."  I've also found that they're usually just fooling themselves.  

The following recipes are from The Flying Apron, a great gluten free, vegan cookbook by Jennifer Katzinger.  I cut both recipes in half when I made them and found that they made more than enough, but I've recorded the recipe as it is in the book with a few changes I made in italics.

Dark Chocolate Cake

One 9-inch Three-Layer Cake or 25 Cupcakes

1 3/4 cups brown rice flour

3/4 cup garbanzo bean or chestnut flour, sifted (I used garbanzo-fava bean flour and didn't sift it)

1 1/3 cups sifted cocoa powder

1 tbs baking soda

1 1/2 tsp sea salt

1 cup extra virgin olive oil or canola oil

2 cups water

2 cups maple syrup (I've made this cake with agave, too)

1 tsp vanilla - not in the recipe, but I believe everything's better with vanilla extract

1. Preheat the oven to 350 degrees F.

2. Line the bottoms of three 9-inch cake pans with parchment.  Or line your cupcake pans with liners!

3. Combine the brown rice flour, garbanzo bean flour, cocoa powder, baking soda and salt in a large bowl.  In a separate large bowl, combine the olive oil, water and maple syrup.  Slowly whisk the flour mixture into the olive oil mixture until thoroughly combined.

4. Pour the batter into the prepared pans (I used an ice cream scoop to evenly portion out my cupcakes) and bake until the cake springs back when you press the center with your finger, about 25 minutes.  I only baked my cupcakes for about fifteen minutes.  Check on cupcakes earlier than normal cakes!! 

Sometimes cupcakes need to travel!

 Instead of making Jennifer Katzinger's Coconut Heaven Frosting, I made a coconut-free version of the frosting and added a pinch more vanilla.  Here it is...

Coconut (free!) Heaven Frosting

3 cups palm or coconut oil

1 1/2 cups agave 

1/8 tsp sea salt

2 tbs vanilla extract

1. In the bowl of a standing mixer fitted with the paddle attachment, combine the palm oil, agave, salt and vanilla.  Mix on low speed, gradually increasing the speed to high as the ingredients become incorporate.  

2. Use right away, or store in an airtight container in the refrigerator for up to 1 week.  When you're ready to use the frosting, warm it slightly in the double boiler, or with a metal mixing bowl placed over a pot of simmering water, and whip it again until it's fluffy.

If you want coconut frosting, add 4 1/2 cups toasted coconut to the frosting once the ingredients are combined.

Great afternoon snack.  It was too nice to eat inside today!

So, make cupcakes, rock polka dots and watch New Girl.

Comfort Foods Turned Vegan: Veggie Tempura

Veggie Tempura may not be a comfort food for you, but it definitely is for me.  Japanese food is my favorite.  We ate it in my house a lot when I was a kid.  My Aunt Mickey used to come stay with us for several weeks at a time.  She was Japanese and though I don't have too many memories of her, I do remember that she seemed like magic and I have a few vivid kitchen memories.  For instance, she was the first person to let me use a steak knife.  I made a veggie sandwich so tall I could hardly eat it.  I sliced all those veggies myself, though, so I had to eat them even though it wasn't the best sandwich ever...

Can you see how magical she was?  I think she'd like my vegan tempura!  Jill still has excellent posture and as for me?  Hands on the hips is still my signature pose for photos.

 I've made veggie tempura before.  Back when I ate meat I used to make chicken tempura with a sweet honey sauce.  Now I make it for friends if they want it, but I cook the veggies first.  I went about two years without tempura because, well, it's sort of time consuming, and the recipe I used to use called for egg white.  Well, last week J and I decided we should make tempura and eggroll wraps for the non-vegans, (everyone but me!), and I started looking for a new recipe.  Oddly, the one I used was from about.com - I've never used their recipes before, but this one was quite delicious!  

Veggie Tempura 

I altered it to make it gluten free, so I'm writing the version I used

1 cup rice flour 

1/2 tsp salt 

1/2 tsp sugar 

1 tsp baking powder 

1 cup water 

3 tbsp vegetable oil 

oil for frying 

mixed veggies, any kind (I used broccoli, snap peas, green peppers and carrots)

Preparation:

Combine the flour, salt, sugar and baking powder. Slowly add the oil and water until smooth and creamy. Chill for at least 15 minutes. 

Heat several inches of vegetable oil in a wok or large frying pan over high heat. Dip the vegetables in the batter, then drop in the oil. Allow to cook for about 3 minutes, until crisp and lightly golden brown. Drain on paper towels. (I tossed them in a large frying pan with my Agave Sauce.

My Agave Sauce

1/4 cup agave nectar

1/8 cup ketchup

pinch of salt

1tbs rice vinegar

Combine everything together in a large frying pan or wok and heat on medium until boiling. Stir frequently and adjust measurements according to your own desires.  

I added bean sprouts on top to make it look lovely, and I think it did!

Roasted Potatoes, Butternut Squash Soup and Three Novels: January's Off to a Delicious Start

Believe it or not, I tried new recipes last week, I just somehow got lost between a great trip to a new Whole Foods and the Patriots game on Saturday (go Pats!!) I've also read two great young adult novels and one adult novel!  

Butternut Squash Soup

Okay, this recipe isn't new, but I did vary it a bit by adding an onion and additional veggie stock, so it counts

1 butternut squash, cubed

1 small onion of your choice

1 tbs olive oil 

1 tbs earth balance

1 apple, sliced

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

1/4 tsp white pepper

Approximately 2 cups vegetable stock

I recently started buying the butternut squash that's already peeled and cut in half.  It saves about fifteen minutes of preparation time and that's worth it to me.  Start by heating the olive oil and earth balance in a large pot on medium low heat while you're slicing your onion.  Once the EB is melted, add the onions and stir them to coat.  While they're cooking away, cut up the squash and add it to the pot.  Slice, but don't peel, the apple and add it to the pot.  Cover the mixture with vegetable stock.  I used an entire container last time.  Just be careful that you're buying gluten free veggie stock.  It's surprising how many brands have wheat in them.  

Bring the mixture up to a boil, and add the cinnamon, ginger, cloves, salt and pepper.  Feel free to adjust the measurements according to your tastes.  I like my butternut squash soup to be a bit sweet, so I take it easy on the savory ingredients.  In fact, this time was the first time I used an entire onion, I used to just use half a shallot.  

Once it's boiling, bring it down to a simmer, and cover for about twenty minutes.  Your soup is done when the squash is super tender.  I removed the cover and let it simmer another twenty minutes.  Carefully remove the peels from the apples.  Beware-they're hot!

I use an immersion blender to combine it all, but if you don't have one, use your blender or food processor to turn your soup into a smooth delight.  Just be sure you're careful as hot liquids in blenders can sometimes cause accidents.

Enjoy!

Roasted Potatoes 

If I could only eat one food for the rest of my life, it would be the potato.  The French Fry, to me, is the potato perfected.  I consider myself a French Fry connoisseur.  (Faves include, the Blues BBQ Co. in Roanoke, VA, Ray's Fries at The Woodstock Fair, the chunky fries at Ronnie's in Oxford, or is it Auburn? MA, and the fries at 85 Main in Putnam, CT).  Anyway, I love potatoes.  I roast them all the time, but never like I did last week, so they count as a new recipe, too!

Preheat oven to 500 degrees

4 potatoes of your choice (I used red, but I love Yukon Golds, too!)

1 Tbs. olive oil

1 Tbs. dried chives

1 tsp. sea salt (or Kosher, or Pink, or whatever salt you love)

1/2 tsp. pepper

Wash and prepare, but don't peel, your potatoes.  Cut them into wedges.  I went with medium sized wedges and loved them a lot. 

Place cut potatoes in a bowl.  Add oil, chives, salt and pepper.  Toss to totally coat.

Spray cookie sheet (the kind with sides!) with a non-stick oil spray and pour potatoes on pan.  Arrange evenly and place in hot oven.  Set timer for 10 minutes.

After 10 minutes, remove pan, turn potatoes with fork or spatula carefully and place back in the oven for another 10 minutes.

Remove carefully and enjoy!  I topped mine with a tsp of vegan sour cream.  Yum!

Just finished GF Lava Cakes and Coconut Cupcakes

2012: The Year I'll Try 52 New Recipes

2011 was not my favorite year, but some of my favorite things happened, I met some of the greatest people and went to some incredible places.  It wasn't the worst year, either, but it certainly was the most difficult one I've had.  But 2012 is here and it might not be better, but I will be more adventurous.  I tend to make fun resolutions.  One year my sister and I decided to wear more necklaces.  I still do!  Great resolution.  Last year I wanted to go to the movies at least ten times.  I did!  It was also a really great resolution.

This year, I'm going to do the following things:

 - See a lot of live music.  I'm thinking one show a month.  Manageable.  Fun.

 - Try a new recipe each week.  Delicious.  Fun.

 - Read two books a month.  Smart.  Fun

 - Complete two levels of yoga training.  Enlightening.  Fun.

 - Secret Resolutions.  They sound fun.  They aren't.  Well, a few are.

So, that's my list.  Now that it's in writing, it'll happen, right?  Do you have resolutions?

Chocolate Raspberry Pie 

My First recipe of the new year!  I created it on a whim because my friend Jared came over for a pie bake-off.  The crust is a recipe I've used before from Allergy-Free Desserts by Elizabeth Gordon.  I altered it just a bit to suit my own tastes.  The filling just came from my brain.  

Cookie Crust

1 1/2 cups brown rice flour

1/4 cup packed brown sugar

1 tsp salt

1/4 tsp ground cinnamon

5 tbs liquified coconut oil

3 tbs agave

2 tsp vanilla extract

In a medium bowl, combine the rice flour, brown sugar, salt and cinnamon and blend with your fingers until thoroughly mixed and all of the large lumps are gone; the mixture will be grainy.  Stir in the oil, honey, and vanilla until thoroughly combined.

Turn the mixture out into a 9-inch pie plate or tart pan with removable sides and press it into the pan with your fingers.  Refrigerate the crust, uncovered, for at least 30 minutes, then fill with filling of your choice.

Store the finished crust, refrigerated, until ready to use or for up to 2 days.

Chocolate Raspberry Filling

11 ounces dairy free/gluten free chocolate chips

1/2 - 3/4 cup of raspberry jam (I used seedless)

2 tbs palm shortening 

2 tbs soy-free earth balance

1 tbs vanilla extract

In a double boiler, (or just use a metal bowl over a pot of simmering water), combine the chocolate, jam (add more if you want more of the raspberry flavor), palm shortening and vanilla.  Stir constantly.  If you leave chocolate alone in this situation, it will burn.  You will be sad.  Once it all starts coming together, add the earth balance.  It will make it shiny and smooth.  Pour immediately over chilled pie crust.

Refrigerate at least 30 minutes.  You'll know it's done when the chocolate is set in the middle.  Slice, serve and enjoy!

Here's to a delicious year of new recipes, live music, great books and lots of yoga!