So, I've run into a bit of a problem here. I made cupcakes, but how do I go about frosting them? The issue at hand is this:
Not only does the frosting have to be Vegan (for the dietary needs of other people eating the cupcakes) but it has to be corn-free (for me). And all powdered sugar has corn starch in it. A LOT of corn starch. And much of the "good" vegan shortening or butter has corn in it (in some form on the ingredient label). So I'm in search of a corn-free vegan frosting solution.
I am going to have to think long and hard about this one. If anyone has any suggestions, I'd really appreciate it.
Monday, June 30, 2008
Product Review: Bob's Red Mill Gluten Free Chocolate Cake
As any American would, there are times that I like my food (and my baked goods) easy. In other words: from a box. Today I decided to try out Bob's Red Mill Gluten Free Chocolate Cake Mix. There were a couple of reasons I decided on this particular cake mix. 1) I like Bob's products. They're consistently good quality as far as taste, texture and appearance. 2) They included a vegan egg-free option on the back of the package. 3) Wednesday is knitting night (one of my other hobbies) and there is an individual at knitting who has an enormous amount of food allergies and is having a hard time adjusting to his new diet, therefore I decided that I would bake treats that were both tasty and available for everyone to eat. It's no fun being left out of the cup-cake party after all.
So, for this particular endeavor I substituted chocolate hemp milk (since its a chocolate cake) for the milk, safflower oil for the butter and milled flax seed + water for the eggs. As eggs are a really hard ingredient to substitute, I was unsure how this was going to work. Nevertheless, when I popped those cupcake pans in the oven the batter puffed right up like a regular cake and smelled delicious the whole time.
The other interesting thing was that right before I finished mixing the batter, the instructions had me add 1/3 cup of hot (110 degrees F) water to the mix. I was thinking on why this might be
and concluded that it must be to activate the baking powder. For those who are unaware, baking powder does not activate until it is heated. I think I can attribute this factor to the fluffy texture and supreme rising power of the batter. I will have to try adding a little hot water to other recipes in the future.
After they cooled I had one of the not-so-large ones and it was very, very tasty. I have to say I was impressed that the cake was light (so many gluten-free items are super dense) and moist and tasted like a chocolate cake should!
So, for this particular endeavor I substituted chocolate hemp milk (since its a chocolate cake) for the milk, safflower oil for the butter and milled flax seed + water for the eggs. As eggs are a really hard ingredient to substitute, I was unsure how this was going to work. Nevertheless, when I popped those cupcake pans in the oven the batter puffed right up like a regular cake and smelled delicious the whole time.
The other interesting thing was that right before I finished mixing the batter, the instructions had me add 1/3 cup of hot (110 degrees F) water to the mix. I was thinking on why this might be
and concluded that it must be to activate the baking powder. For those who are unaware, baking powder does not activate until it is heated. I think I can attribute this factor to the fluffy texture and supreme rising power of the batter. I will have to try adding a little hot water to other recipes in the future.
After they cooled I had one of the not-so-large ones and it was very, very tasty. I have to say I was impressed that the cake was light (so many gluten-free items are super dense) and moist and tasted like a chocolate cake should!
Sunday, June 29, 2008
Zuchinni-Banana Muffins: An Experiment
So I find in the world of gluten-free baking that I end up not liking a whole lot of the available recipes. Which usually means I end up making my own, or using a base recipe as something to build off of. Sometimes it turns out on the first try, but that's a rarity. As with any recipe you create yourself, baking or otherwise, there are usually many revisions before you figure out exactly what's going to work.
And of course there are some recipes you just scrap and never attempt again.
Today I decided I needed a non pumpkin/squash based muffin. So I attempted to adapt my current (very successful) gluten-free muffin recipe to fit new ingredients. My first batch just got out of the oven and I can say without a doubt that they were too moist. They sunk in the middle. However, we'll have to see how the flavor turns out when they cool. I have a good idea of how I want to deal with the excess moisture.
Stay tuned for baking progress!
And of course there are some recipes you just scrap and never attempt again.
Today I decided I needed a non pumpkin/squash based muffin. So I attempted to adapt my current (very successful) gluten-free muffin recipe to fit new ingredients. My first batch just got out of the oven and I can say without a doubt that they were too moist. They sunk in the middle. However, we'll have to see how the flavor turns out when they cool. I have a good idea of how I want to deal with the excess moisture.
Stay tuned for baking progress!
Tuesday, June 24, 2008
Homemade Granola For The Win
It took my a while to realize that I really should be eating breakfast every day. It's just plain good for you, not to mention tasty. In college this realization came in a less-than-healthy package of croissant with a large glass of OJ. While delicious, this was way too sugary and fattening for one single meal. At least for me anyway.
For a while I was eating yogurt and fresh fruit (sometimes together, sometimes apart) and the occasional bowl of cereal.
But when you can't have wheat and you can't have corn cereal gets really boring really fast. There are about five rice cereal options that I actually like and that don't contain corn. But when everything you eat tastes like rice, it starts to be less than appetizing. I began to long for flavor.
I wanted museli or granola. Something with texture and crunch. Something that didn't taste like more white rice in a different shape. Of course since most true celiacs can't have oats (whether this be from oat sensativity or bad manufacturing practices) cereal makers don't even try to make granola or museli gluten free. What's more, granola often contains other things I can't eat. Such as corn syrup or other corn stuffs, for example. Or, the worst offense, the granola is overly hard and bland. Bland is not what I am looking for.
Needless to say, when I opened my copy of Skinny Bitch in the Kitch I was delighted to find a recipe for granola. It had never occurred to me before that it might just be easier to make my own. And it was.
The best part of this homemade creation is that I can control what goes in and in what proportion. The recipe itself is more of a guideline to make sure everything turns out. But all said and done there are endless possibilities for what you can put into the granola from coconut to dried fruit, nuts and seeds. If you can't have oats, just substitute something else. I personally am a big fan of quinoa flakes. And if you don't want to use flakes of any kind, just use things like pumpkin seeds or sunflower seeds. There are endless healthy options to help you customize your morning crunch.
Homemade Granola
Approx 6 Cups of Granola
2 Cups Rolled Oats
1 1/4 Cup Sliced Almonds
3/4 Cup Coconut Flakes (unsweetened)
1/4 Cup Pumpkin Seeds
1 Cup Chopped Dried Apricot
1 Cup Chopped Sugared Dates (my treat to myself)
1/4 tsp sea salt
1/4 cup maple syrup
2 tbl brown rice syrup
2 tbl safflower oil (also grease the baking sheet with this when it's time)
Preheat the oven to 300 F
Arrange oats evenly on large baking sheet with a lip around the edge (jelly roll pans work nicely). Toast them in the oven lightly, stiring the oats every five minutes for 15 minutes.
While the oats are toasting mix the almonds, coconut, salt and dried fruit in a large bowl (I threw in the extra crasins from the pantry just to finish off the package).
In a small bowl combine the maple syrup, rice syrup and safflower oil.
Stir the toasted oats into the large bowl. Then add syrup mixture until consistency is sticky and all the pieces are loosely clumping. If you need more "sticky" factor, add a little more of the maple syrup and brown rice syrup. You want the mixture to just bind loosely - not quite as sticky as a rice krispy treat for example.
Grease the baking sheet and then spread the mixture on the sheet evenly. Put in the oven for 15 minutes, taking out to stir the mixture with a spatula. Then return the sheet to the oven for another 10 minutes.
When finished, place the baking sheet on a wire rack until completely cool to the touch. Break granola apart into chunks and put into a storage container.
It's delicious!
For a while I was eating yogurt and fresh fruit (sometimes together, sometimes apart) and the occasional bowl of cereal.
But when you can't have wheat and you can't have corn cereal gets really boring really fast. There are about five rice cereal options that I actually like and that don't contain corn. But when everything you eat tastes like rice, it starts to be less than appetizing. I began to long for flavor.
I wanted museli or granola. Something with texture and crunch. Something that didn't taste like more white rice in a different shape. Of course since most true celiacs can't have oats (whether this be from oat sensativity or bad manufacturing practices) cereal makers don't even try to make granola or museli gluten free. What's more, granola often contains other things I can't eat. Such as corn syrup or other corn stuffs, for example. Or, the worst offense, the granola is overly hard and bland. Bland is not what I am looking for.
Needless to say, when I opened my copy of Skinny Bitch in the Kitch I was delighted to find a recipe for granola. It had never occurred to me before that it might just be easier to make my own. And it was.
The best part of this homemade creation is that I can control what goes in and in what proportion. The recipe itself is more of a guideline to make sure everything turns out. But all said and done there are endless possibilities for what you can put into the granola from coconut to dried fruit, nuts and seeds. If you can't have oats, just substitute something else. I personally am a big fan of quinoa flakes. And if you don't want to use flakes of any kind, just use things like pumpkin seeds or sunflower seeds. There are endless healthy options to help you customize your morning crunch.
Homemade Granola
Approx 6 Cups of Granola
2 Cups Rolled Oats
1 1/4 Cup Sliced Almonds
3/4 Cup Coconut Flakes (unsweetened)
1/4 Cup Pumpkin Seeds
1 Cup Chopped Dried Apricot
1 Cup Chopped Sugared Dates (my treat to myself)
1/4 tsp sea salt
1/4 cup maple syrup
2 tbl brown rice syrup
2 tbl safflower oil (also grease the baking sheet with this when it's time)
Preheat the oven to 300 F
Arrange oats evenly on large baking sheet with a lip around the edge (jelly roll pans work nicely). Toast them in the oven lightly, stiring the oats every five minutes for 15 minutes.
While the oats are toasting mix the almonds, coconut, salt and dried fruit in a large bowl (I threw in the extra crasins from the pantry just to finish off the package).
In a small bowl combine the maple syrup, rice syrup and safflower oil.
Stir the toasted oats into the large bowl. Then add syrup mixture until consistency is sticky and all the pieces are loosely clumping. If you need more "sticky" factor, add a little more of the maple syrup and brown rice syrup. You want the mixture to just bind loosely - not quite as sticky as a rice krispy treat for example.
Grease the baking sheet and then spread the mixture on the sheet evenly. Put in the oven for 15 minutes, taking out to stir the mixture with a spatula. Then return the sheet to the oven for another 10 minutes.
When finished, place the baking sheet on a wire rack until completely cool to the touch. Break granola apart into chunks and put into a storage container.
It's delicious!
Monday, June 23, 2008
Gluten-Free Baking
I don't have diagnosed food allergies. However, I do have a crap-ton of other allergies. And approximately two years ago I discovered just how much food influenced my other allergies. The only thing to do was make a drastic (but not permanent) change. I had to go gluten-free, dairy-free, pork-free, fried food-free, limited soy and a few other odds and ends for a minimum of 6 months. And I had to change overnight.
This, to say the least, was a challenge. But I managed for six months to eat the most boring diet I have ever managed to have. Ever. Mostly because of how under-educated I was on the subject of alternative diets. Needless to say, because of this I learned to research and seek out new and different and tasty things. My diet worked, I felt 100% healthier.
Anymore, I'm not as strict as those 9 months (how long I was on the über diet). I don't stay entirely gluten free all year, but I am about 80% gluten free in the summer (when my allergies are at their worst). I don't consume cow-milk products any more if I can avoid it at all. But I do consume a lot of goat-milk products.
However, when I do have to limit my gluten intake my biggest complaint is that gluten free baking sucks! Store-bought items taste horrible. And this year I've discovered I'm corn sensitive so buying in store gluten-free is harder than ever. Thus, I resort to baking.
My first ever successful gluten-free baked good were these muffins, which are an adaption of a gluten recipe off of Jaime At Home by Jaime Oliver (aka The Naked Chef).
Pumpkin Coconut Spice Muffins
Makes 24 Muffins
This, to say the least, was a challenge. But I managed for six months to eat the most boring diet I have ever managed to have. Ever. Mostly because of how under-educated I was on the subject of alternative diets. Needless to say, because of this I learned to research and seek out new and different and tasty things. My diet worked, I felt 100% healthier.
Anymore, I'm not as strict as those 9 months (how long I was on the über diet). I don't stay entirely gluten free all year, but I am about 80% gluten free in the summer (when my allergies are at their worst). I don't consume cow-milk products any more if I can avoid it at all. But I do consume a lot of goat-milk products.
However, when I do have to limit my gluten intake my biggest complaint is that gluten free baking sucks! Store-bought items taste horrible. And this year I've discovered I'm corn sensitive so buying in store gluten-free is harder than ever. Thus, I resort to baking.
My first ever successful gluten-free baked good were these muffins, which are an adaption of a gluten recipe off of Jaime At Home by Jaime Oliver (aka The Naked Chef).
Pumpkin Coconut Spice Muffins
Makes 24 Muffins
15 oz Pumpkin Puree (alternately, butternut squash)
2 1/4 Cups Brown Sugar (alternately, sucanat or agave nectar)
4 Large eggs
1 Cup Almond Meal
1 Cup Sorghum Flour
1/2 Cup All-Purpose Gluten Free Flour
3/4 Cup Oil (olive, palm, veggie, whatever you like best)
1 Cup shredded coconut (approximate) (alternately, dates, almonds or other nuts, dried fruit, etc)
2 tsp Baking Powder (if you need it to be gluten free, make sure that this item qualifies!)
2 tsp Xanthum Gum (alternately guar gum)
1/2 tsp Nutmeg
1/2 tsp Cinnamon
Pinch of Sea Salt
Blend Pumpkin, eggs and oil. Blend dry ingredients in separate bowl. Mix in dry ingredients slowly until incorporated (do not over mix). Put into paper-lined cupcake pans and bake for 20-25 minutes at 350 F
2 1/4 Cups Brown Sugar (alternately, sucanat or agave nectar)
4 Large eggs
1 Cup Almond Meal
1 Cup Sorghum Flour
1/2 Cup All-Purpose Gluten Free Flour
3/4 Cup Oil (olive, palm, veggie, whatever you like best)
1 Cup shredded coconut (approximate) (alternately, dates, almonds or other nuts, dried fruit, etc)
2 tsp Baking Powder (if you need it to be gluten free, make sure that this item qualifies!)
2 tsp Xanthum Gum (alternately guar gum)
1/2 tsp Nutmeg
1/2 tsp Cinnamon
Pinch of Sea Salt
Blend Pumpkin, eggs and oil. Blend dry ingredients in separate bowl. Mix in dry ingredients slowly until incorporated (do not over mix). Put into paper-lined cupcake pans and bake for 20-25 minutes at 350 F
Sunday, June 22, 2008
Salads for Summertime
I'm the first to admit that I'm not much of a salad person. I know they're good for you. I even like how they taste most of the time. But salad, by and large, is something I have to be in the mood for. However, my desire for something cool, green and refreshing rises proportionately with the thermostat. With the recent 80 degree weather here in Chicago, you can imagine that it's become somewhat of a craving.
The only problem I have with salads, however, is that they often don't fill me up. I find that about 30 minutes later (much like Chinese food) I'm hungry again. The only thing that seemed to somewhat sate me were Chipotle's massive salads with beans and meat on the top. Not being a vegan or vegetarian myself, I will often indulge in a nice salad with black beans and carnitas.
However, tonight's dinner was not only composed of two (yes two!) separate salads, both of them were vegan and gluten-free. I have to say that not only am I satisfied three hours later, I'm not hungry for a snack (I had a small snack - but that's a side effect of baking. You always want to try what comes out of the oven).
So I bring you two (slightly altered) salads from my new cookbook, Skinny Bitch In The Kitch by Rory Freedman and Kim Barnouin.
Tabouleh
Approx 6 servings
2 Cups Cooked Quinoa Grain (follow directions on package)
1/4 Cup Extra Virgin Olive Oil
1 Tomato, cut into tiny diced bits
1/2 Cucumber, cut into tiny diced bits
1/2 Red Onion, cut into tiny diced bits
1/3 cup chopped Mint
1/3 cup chopped Parsley
1/2 tsp sea salt
1/4 tsp pepper
Juice of 1 Lemon
While the quinoa is cooking, chop the tomato, cucumber and onion. Combine in bowl. Chop parsley and mint. Combine with vegitables. In a small bowl whisk olive oil, lemon juice, salt and pepper.
When quinoa is cooked combine with vegetables, add dressing and mix. Then let sit in fridge until chilled. Alternately, cook the quinoa in advance and put into refrigerator. Add chilled quinoa to vegetables, mix with dressing and serve.
4 Bean Salad
Approx 8 Servings
Dressing:
2 table spoons stone ground mustard
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
Salt
Pepper
Salad:
1 can unsalted black beans
1 can unsalted garbanzo beans
1 can unsalted kidney beans
1 cup (thawed if frozen) shelled edamame
2 shallots chopped
1/2 cucumber chopped
Rinse beans in water until clear, combine in large bowl. Add chopped cucumber and shallots. In a small bowl combine ingredients for dressing. Pour on top of bean mixture and toss lightly. Season with more salt, pepper and basil to taste.
The only problem I have with salads, however, is that they often don't fill me up. I find that about 30 minutes later (much like Chinese food) I'm hungry again. The only thing that seemed to somewhat sate me were Chipotle's massive salads with beans and meat on the top. Not being a vegan or vegetarian myself, I will often indulge in a nice salad with black beans and carnitas.
However, tonight's dinner was not only composed of two (yes two!) separate salads, both of them were vegan and gluten-free. I have to say that not only am I satisfied three hours later, I'm not hungry for a snack (I had a small snack - but that's a side effect of baking. You always want to try what comes out of the oven).
So I bring you two (slightly altered) salads from my new cookbook, Skinny Bitch In The Kitch by Rory Freedman and Kim Barnouin.
Tabouleh
Approx 6 servings
2 Cups Cooked Quinoa Grain (follow directions on package)
1/4 Cup Extra Virgin Olive Oil
1 Tomato, cut into tiny diced bits
1/2 Cucumber, cut into tiny diced bits
1/2 Red Onion, cut into tiny diced bits
1/3 cup chopped Mint
1/3 cup chopped Parsley
1/2 tsp sea salt
1/4 tsp pepper
Juice of 1 Lemon
While the quinoa is cooking, chop the tomato, cucumber and onion. Combine in bowl. Chop parsley and mint. Combine with vegitables. In a small bowl whisk olive oil, lemon juice, salt and pepper.
When quinoa is cooked combine with vegetables, add dressing and mix. Then let sit in fridge until chilled. Alternately, cook the quinoa in advance and put into refrigerator. Add chilled quinoa to vegetables, mix with dressing and serve.
4 Bean Salad
Approx 8 Servings
Dressing:
2 table spoons stone ground mustard
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
Salt
Pepper
Salad:
1 can unsalted black beans
1 can unsalted garbanzo beans
1 can unsalted kidney beans
1 cup (thawed if frozen) shelled edamame
2 shallots chopped
1/2 cucumber chopped
Rinse beans in water until clear, combine in large bowl. Add chopped cucumber and shallots. In a small bowl combine ingredients for dressing. Pour on top of bean mixture and toss lightly. Season with more salt, pepper and basil to taste.
Welcome and Introductions
I'm nothing if not a foodie. I love good food. I love tasty food. I love both expensive and cheap food. And occasionally I even love junk food. Sometime between home-life and college I learned how to cook and bake, and then I decided I needed to actually use these life skills.
I decided to start this blog because I think cooking and baking are represented as challenges in our modern world, rather than fun activities. I know not everyone is going to love to cook like I do. But, if I can get the most timid person out there to attempt this domestic act then I've done my job.
I think that more people should have fun with cooking, baking and all thing cuisine related. We shouldn't settle for take out just because everything else seems too difficult or like it will come out tasteless. Ramen is not a food group and Rachel Ray is not the only one who can make 30 minute meals. So, I've decided to have fun with this and see where it takes me.
Onto the introductions:
I'm 23 and single. I currently reside in a suburb just outside the city of Chicago. I spent my college career in Washington, DC which lead to the discovery of many a fine dining establishment.
I started cooking in college for myself. I started cooking well when I cooked for other people. This began with cooking for the Jewish holidays (about 80% of my college friends were Jewish, though I myself am not). Then when we moved off campus it turned into a full time stress-reliever. When I needed to escape from my thesis work, it was often to the kitchen to fix dinner. Some meals were more adventurous than others and some meals were even take out or pizza.
Eventually I had to move out on my own and my cooking exploration began anew. This was aided by the fact that I've discovered seasonal food sensitivities. I have seasonal allergies, and sometimes certain foods just make them worse. My first adventure into the world that is alternative-diets was a mild nightmare filled with bland stuffs that never quite satisfied the pallet. Since then I've done research and reading and recipe hunting to find actual alternatives to eating the "normal" American diet.
I named this blog "Vite Cooking" for a couple of reasons. First and foremost - I'm a nerd and I took latin in college. Secondly "Life Cooking" didn't sound as fun. But that's what this blog is, Life Cooking. Cooking that's fun. Cooking that's tasty. Cooking that you just have to share with friends.
In this blog you'll find a combination of recipes. Everyday fare, gluten-free, vegetarian, vegan and the like will all be included. Some are original and some are adapted from other sources. I will be sure to cite any materials I use.
So good eating everyone, and I hope you find my recipes, tidbits and tips helpful :)
I decided to start this blog because I think cooking and baking are represented as challenges in our modern world, rather than fun activities. I know not everyone is going to love to cook like I do. But, if I can get the most timid person out there to attempt this domestic act then I've done my job.
I think that more people should have fun with cooking, baking and all thing cuisine related. We shouldn't settle for take out just because everything else seems too difficult or like it will come out tasteless. Ramen is not a food group and Rachel Ray is not the only one who can make 30 minute meals. So, I've decided to have fun with this and see where it takes me.
Onto the introductions:
I'm 23 and single. I currently reside in a suburb just outside the city of Chicago. I spent my college career in Washington, DC which lead to the discovery of many a fine dining establishment.
I started cooking in college for myself. I started cooking well when I cooked for other people. This began with cooking for the Jewish holidays (about 80% of my college friends were Jewish, though I myself am not). Then when we moved off campus it turned into a full time stress-reliever. When I needed to escape from my thesis work, it was often to the kitchen to fix dinner. Some meals were more adventurous than others and some meals were even take out or pizza.
Eventually I had to move out on my own and my cooking exploration began anew. This was aided by the fact that I've discovered seasonal food sensitivities. I have seasonal allergies, and sometimes certain foods just make them worse. My first adventure into the world that is alternative-diets was a mild nightmare filled with bland stuffs that never quite satisfied the pallet. Since then I've done research and reading and recipe hunting to find actual alternatives to eating the "normal" American diet.
I named this blog "Vite Cooking" for a couple of reasons. First and foremost - I'm a nerd and I took latin in college. Secondly "Life Cooking" didn't sound as fun. But that's what this blog is, Life Cooking. Cooking that's fun. Cooking that's tasty. Cooking that you just have to share with friends.
In this blog you'll find a combination of recipes. Everyday fare, gluten-free, vegetarian, vegan and the like will all be included. Some are original and some are adapted from other sources. I will be sure to cite any materials I use.
So good eating everyone, and I hope you find my recipes, tidbits and tips helpful :)
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