So, This Edamame Walks Into a Ball...

Jennie is off today!  And so am I!  She had the great idea to make edamame "meatballs" while we were home together.  There won't be many more of these before she goes back to school in a few weeks.  Teamwork is always a plus in the kitchen...  especially when trying something new.

24 ounces frozen edamame, cooked and drained

1 medium baked potato, peeled and cubed

2 tablespoons Earth Balance margarine

5 tablespoons Bragg Liquid Aminos

1/4 cup GF baking mix

Black pepper

Combine all the above ingredients in a food processor until you have a soft and still slightly sticky dough.

Lay out a piece of parchment paper.  Get a little bowl of GF baking mix to roll "meatballs" in before cooking.

Melt 1/2 cup Earth Balance stick margarine in a frying pan on low heat.  

Roll the dough by teaspoon full into little "meatballs".  Roll in baking mix and set onto the parchment paper.  Repeat until all the dough is used.

Turn the heat up on your pan with margarine to medium high.  Arrange the edamame balls in the pan and allow to brown. Flip with two spoons until browned on both sides.

Reduce heat and remove all the balls from the pan.  Add 3/4 cup of water and one tablespoon Bragg Liquid Aminos to the pan and deglaze.  Allow to boil and reduce a little bit.

Serve with pan gravy and enjoy on their own or with gluten free tortillas like Jen did.

The Sweetest Goodbye Coffee Cake

He's gone! My Bub...  he's gone to school.  It's an amazingly scary, happy, sad, wonderful time.

I need chocolate...

This is super sweet... so be warned!  Black coffee goes perfectly.

Preheat oven to 400 and grease an 8" square pan or mini loaf pans.

Put the following in your mixer bowl and allow to sit for a few minutes:

3/4 cup very hot vanilla Soymilk
1/3 cup sugar
Dash of salt
1/2 cup Earth Balance stick margarine

In small bowl combine:

One package of yeast
1/4 cup vanilla Soymilk heated to 110 degrees

Add to your mixer bowl that already contains the margarine and sugar mixture, 2 cups GF baking mix and the yeast mixture and beat until smooth.  Add another cup of GF baking mix and 2/3 cups chocolate chips and stir until combined.

Spoon batter into your prepared pan(s).

In a medium bowl, cut with fork or pastry blender the following until crumbly:

1/2 cup GF baking mix
1/3 cup sugar
1/4 cup cold Earth Balance stick margarine

Stir in 1/2 cup chocolate chips.

Sprinkle topping evenly over the cake batter.

Bake for about 14 minutes or until topping starts to brown.

I'm So Martha Cherry Buckle

This recipe is adapted from one of Martha Stewart's classic desserts.  While a buckle may be considered a dessert, it sure sounded a hell like a breakfast to me!  

This recipe uses the same skillet on the stove top and in the oven.  Marta uses enameled cast iron which I don't have.  I used an oven safe skillet instead.

Without a cherry pitter (cherries don't stain your fingers as much as I'd thought), I made this warm, yummy, sugar-crunchy Cherry Buckle for one of the last Sundays we are still all home together.

4 cups pitted cherries, cut in half

1/2 cup Earth Balance stick margarine 

1 cup GF baking mix

2 teaspoons baking powder

Dash of salt

1 cup sugar

1 cup Very Vanilla Soymilk

1/4 cup Sugar In The Raw

Preheat oven to 350.

In a bowl, slightly smash the cherries to help release their juices.  Set aside.

 In a 10", oven safe skillet, melt the margarine on medium low.  Set aside.

In a medium bowl whisk together the GF baking mix, baking powder, and salt.  Add the sugar and soymilk.  Whisk well to combine.  Add the melted margarine and whisk again until well combined.

Pour the batter back into the now well oiled skillet you melted your margarine in.  Add the cherries to the center.  Give a healthy sprinkling of raw sugar over the top of everything.

Bake for about an hour until the top is golden brown and toothpick in center comes out clean.

Smells like a lazy Sunday to me!  Coffee?

Scalloped Potatoes

Bub and I are going to my moms milestone birthday party today.  The easy traveling food choice isn't always clear but I decided to make something I could eat too.

Bake and take comfort food right here...

Grease a 13x9 casserole pan and preheat oven to 350.

One full batch Sioux Soychamel (recipe link here Sioux Soychamel)
4 jumbo baking potatoes
Lots of salt and pepper

In a large pot, make the Soychamel.  Add salt and pepper to taste.

Peel and thinly slice the potatoes.  As you do toss them into the pot of Soychamel and gently toss to coat.

Transfer everything to your prepared pan.  Cover tightly with foil and bake for one hour.

If you want to add vegan cheese to the top and bake for another 10 minutes uncovered that would be extra good.