Punchy Dill Flavored Stuffed Peppers (Vegan, Gluten-Free)

Spring is coming.

Right?

I have a feeling that I’m not the only one yearning for some sunshine, mild temperatures, and sing –songy birds flying by our open windows.  I am truly a person who genuinely enjoys each and every season for what it brings.  Growing up in the desert, I didn’t have much exposure to real, honest to goodness season changes like I do here in the Pacific Northwest.   After nearly 5 years here, I still get excited for all the firsts of the seasons: each fresh burst of summer sun, each time I notice that the skyline has been taken over by the earthy, fiery colors of fall, every first winter morning when I realize I underestimated the cold and need to better bundle up against the frigid air, and for those first blossoms of spring.

I’ve loved the madness of this year’s winter, but am ready to shed some layers and see some color peeking out from the earth.  My fingers are crossed I’ll be able to enjoy this soon.

In the meantime, I’ll eat this dish.  Well, I already did eat this dish, but perhaps I shall do so again.  Something about dill (one of my favorite herbs) reminds me of spring.  It’s that punchy taste that sort of coats your palette and infiltrates all the senses that I love.  It tastes fresh and new and full of possibilities, just like spring does for me.

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Punchy Dill Flavored Stuffed Peppers (Vegan, Gluten-Free)

Serves 4

Ingredients:

• 1 cup dry brown rice
• 4 large green bell peppers
• ½ tblspn olive oil
• ½ yellow onion, diced
• 2 cloves garlic, minced
• 2 small-medium carrots, diced
• 1 medium zucchini, diced
• 1 cup packed spinach, chopped
• 2 tblspns tomato paste
• 1 tblspn red wine vinegar
• 3 tblspns Italian parsley, minced
• 3 tblspns fresh dill, minced
• ½ tspn salt
• ¼ tspn pepper
• Pinch of red pepper flakes

Directions:

1. Cook rice according to package directions.  Set aside when finished.
2. Pre-heat oven to 350 degrees.  Prepare a baking dish by coating with cooking spray or a light coating of oil.  Set aside.
3. Slice the tops of the peppers off and clean out the insides, removing veins and seeds.  Place into a baking dish, cut side up and tops removed, and bake for 20 minutes.  If the peppers are uneven on the bottom and will not stand up in your baking dish, you can even them out, by trimming the bottom edges (though be careful not to cut holes in the bottom, as the filling will leak out).  After 20 minutes, remove from oven and set aside until filling is prepared.
4. Meanwhile, warm a large sauté pan over medium heat.  Add olive oil.  When hot, add onion, garlic, and carrot to the pan.  Cook, stirring occasionally, for about 5-6 minutes or until the onions turn translucent.
5. Add zucchini and spinach to the pan and stir to combine.  Cook for 2-3 minutes more.
6. Finally, add the cooked rice, tomato paste, red wine vinegar, parsley, dill, salt, and pepper to the vegetable mixture.  Stir well to incorporate all ingredients.  Taste and adjust for seasonings.
7. Spoon filling into the each partially cooked pepper base until full.  Feel free to pack it in well – there should be plenty of filling!  Carefully sit the removed tops back on to the peppers, place back into the oven (still at 350 degrees) and bake for 20-25 more minutes.
8. Serve alone, or if you prefer, drizzle an easy sauce over the top.  I served mine with a simple can of tomato sauce, sprinkled with oregano and pepper, warmed up on the stove top.

My Snowy Weekend In Pictures

I realize that there have been oh-so-many posts about the wacky winter weather we’ve all been having this year, but here’s one more for you, anyway.  I had to write it, as it includes my VERY FIRST SNOW DAY!  Exciting, right?

RIGHT?!

Totally.

As you may recall, I live in Portland, OR and I’m originally from Phoenix, AZ.  My geography has left my exposure to snowy conditions quite rare and I have never in my life had an official snow day.  On Thursday, however, the snow started to fall and I headed out of work a few hours early – knowing it was going to wreak havoc on my bus ride back across the Willamette River.  By Friday morning, the snow was starting to accumulate and it wasn’t letting up.  I was thankful to the powers that be whom opted to close down my office for the day, thus letting my snow day began!  Snowlandia continued throughout the weekend – culminating in thick, dense layers of ice which starting FALLING FROM THE SKY (or, you know, tree tops and buildings and such).

It’s all been very eventful.  Here’s a peek:

I’ve always wanted to make a snow angel and finally got my opportunity on Thursday evening!  My first one ever:

On Friday (my official snow day from work) the weather compelled me to spend time in the kitchen.  I drank lots of coffee and baked this vegan, gluten free chocolate chip banana bread from The Healthy Maven, which was absolutely delicious:

I did some running on the treadmill throughout the weekend, because in all honesty, running in the snow was a bit confounding to me.  I know people do it, but how, exactly?  I found myself feeling cooped up, though, and headed out for a couple of walks over the course of the weekend.  It was gorgeous!

I stopped for a few snow selfies along the way (and, yes, this IS the first time I’ve actually used the term selfie in regards to any photos of myself – another first!):

How was your weekend?  Any snow-filled festivities come your way?

May I Have Your Vote?

This past Saturday, I participated for the second time in the Virtual Vegan Potluck.  Annie at An Unrefined Vegan was once our host and organizer and did an amazing job at it!  It truly is a fun and exciting feeling to be connected to so many bloggers from so many different places.  Plus, my meal-making inspiration is now overflowing with ideas from all the other delicious looking dishes that were shared!

Now, I don’t do much self-promotion, but I am here today to ask you for your vote.  You see, for the potluck, I made and virtually brought this Double Chocolate Beet Bundt Cake with Maple Caramel Glaze.  Remember it?  I’ve been wishing I had some more of it myself!  While it may be long gone (for now), it is time to honor those potluckers who made everyone’s favorite dishes.  If you liked my cake, you can vote for me here under the desserts category.  If you are also inclined, head on over to the Virtual Vegan Potluck’s featured ingredient page and re-pin my cake.  The dish featuring the secret ingredient with the most re-pins is also a winner.

Thank you for your vote (or for just reading this far) and for joining me in another blogging adventure!

Virtual Vegan Potluck: Double Chocolate Beet Bundt Cake with Maple-Caramel Glaze

One of my favorite things to do these days is to spend an afternoon home alone baking, feed the finished product to Mr. Move Eat Create when he returns, and then ask, “Do you know what was in that???”

Of course, I know that its unlikely he’ll guess correctly, but I wait and anticipate his answer.  Then, I excitedly share what the secret ingredient actually was, basking in my sneakiness and healthy baking subterfuge.

I first discovered the odd fun of this little game when I made zucchini brownies.  I reached new levels of enjoyment with it after sharing my batch of Chocolate Covered Katie’s black bean brownies, and totally had a blast with it after making this creation here.

This cake was a perfect opportunity for me to:  a) practice my gluten free baking skills, b) use nutritious ingredients (like vegetables) to make something traditionally lacking in health promoting properties, and c) eat chocolate.

As an added bonus, I was already in the process of fine-tuning this recipe when the Virtual Vegan Potluck sign-up and announcement came out, indicating they’d be featuring a key ingredient this time around and that the key ingredient was beets!

Perfect!  I had clearly earned some good food blogging karma somewhere.

For this final version I added a maple-caramel frosting which was so good that I may have scooped up and eaten much of the excess drizzle with my fingertips.  And it may have made me so happy and weak in the knees that I had to sit down.

If all that extra sweet drizzle isn’t you’re thing, I also made a version that was topped with a simple dusting of vegan powdered sugar.  It, too, was wonderful.

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Double Chocolate Beet Bundt Cake with Maple Caramel Glaze

Makes one bundt cake

A Move Eat Create original recipe

(but inspired by various recipes throughout the Internet)
                                                     

Ingredients:

For the cake:

• 2 medium beets, diced
• 2 ¼ cups gluten free all purpose flour (I like Pure Pantry for baking)
• ½ cup cocoa powder
• ¼ cup ground flax seed
• 1 ½ tspn baking powder
• ½ tspn salt
• ¼ tspn cinnamon
• 1 ¼ cup vanilla (or plain) coconut milk
• 1 tblspn apple cider vinegar
• 1 tspn vanilla extract
• ¾ cup turbinado sugar
• 2 small very ripe mashed bananas
• ½ cup mini chocolate chips (I like Enjoy Life)

For the glaze:

• ½ cup vegan brown sugar
• ¼ cup Earth Balance
• 2 tblspns coconut milk
• ½ tspn vanilla extract
• ½ tspn maple extract (optional: If you don’t want the maple flavor, sub additional vanilla extract)
• ½ cup vegan powdered sugar

Directions:

To make the cake:

1. Place diced beets in a pot and fill with enough water to cover by an extra inch or two.  Bring to a boil.  Let beets boil for approximately 7-8 minutes to soften.  Drain and set aside.
2. Preheat oven to 350 degrees.  Spray or oil your bundt pan and set aside.
3. Prepare dry ingredients.  Place flour, cocoa powder, flax seed, baking powder, salt, and cinnamon in a large mixing bowl.  Whisk together and set aside.
4. Place boiled, drained beets in a food processor or good blender.  Add coconut milk and apple cider vinegar.  Puree until smooth.
5. Pour beet mixture into a medium bowl.  Stir in vanilla extract, turbinado sugar, and mashed bananas.  Mix well to combine.
6. Make a well in the center of your dry ingredients and pour wet ingredients in.  Mix well by hand to combine all ingredients thoroughly.  Pour in your chocolate chips and stir a couple more times to distribute them throughout the batter.
7. Pour batter into prepared bundt pan.  Bake for 25-30 minutes, or until a toothpick inserted into the cake comes out clean.

To make the frosting:

1. Melt brown sugar, Earth Balance, and coconut milk in a small saucepan over medium heat.  Whisk/stir frequently during this process.  Once they melt, the mixture should turn a nice shade of brown.  This should only take 2-3 minutes.  Remove from heat and stir in the vanilla and maple extract.  Let sit to cool for a few minutes.
2. After the sauce has cooled for about 5 minutes, stir in the powdered sugar.  This will thicken the sauce, making it a more substantial frosting/glaze.  Stir/whisk well until all powdered sugar has been incorporated into the sauce.  Let cool completely before drizzling over cake.

And now, please check out other dishes in the potluck!

To visit the dish presented before mine click this link: 

To visit the dish next in the line up click through here: 

 

** I am also submitting this recipe to Healthy Vegan Friday, hosted over at The Veggie Nook.  A wonderful weekly gathering of delicious vegan recipes!

Recipe: Savory Stuffed Acorn Squash

I can’t believe that it’s the middle of November and I haven’t waxed poetic about fall yet.  I haven’t even extolled the beauty of Portland this time of year or praised the glorious weather we’ve been having, because we absolutely have been having the most glorious season.

We’re known for our rain and gray skies, of course, but they’ve been few and far between the last couple of months.  It’s been perfect.  Perfect for running and strolling.  Perfect for sightseeing and adventuring.  Perfect for autumnal baking and for hard apple ciders enjoyed while firing up the oven for a good meal.

As cheesy as it may sound, I frequently find myself being struck by the beauty of the nature that lies right outside my door.  Very often these last few weeks, I have been out on a seemingly ordinary run only to turn a street corner or look up from making sure I don’t trip over fallen branches and I have felt taken aback by just how gorgeous it all is.  And, let me tell you, there’s nothing like a breathtaking view to rejuvenate tired legs.

I know that it’s common for many people to think of spring as a season of rejuvenation and hope, but I think differently.  For me, it’s that magical time between mid-September and December, when cooler temperatures refresh me and warm foods nourish me.  It is this time of year when I feel the most in touch with my own sense of optimism, accomplishment, hope, and gratitude.  I hope this dish conveys even a bit of that to you.

Stuffed squash recipes abound, but what makes this one a bit different for me is its straightforward savory nature.  Rather than playing up the sweetness of the squash with fruit or similar ingredients, I’ve countered it with a bit of spice and bundles of warm, comforting flavors.  It is a meal best enjoyed with a view of the leaves and the laughter of others.  A crackling fire and a bottle of wine wouldn’t hurt, either.

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Savory Stuffed Acorn Squash

Serves 4

A Move Eat Create Original Recipe

Ingredients:

• 2 acorn squash, halved lengthwise, seeds removed
• 1 cup uncooked brown wild rice mix
• 2 cups water
• ½ tblspn olive oil + extra for brushing squash
• ½ white onion, diced
• 1 medium leek, white part only, sliced thin
• 4 cloves garlic, minced
• 2 bell peppers, diced
• ½ cup diced parsnips (or other root vegetable)
• ½ tspn each salt, pepper, and red pepper flakes
• 1 tspn each dried oregano and basil
• Cayenne pepper (optional for those that like a little bit of heat)

Directions:

1. Preheat oven to 375 degrees.  Place squash (cut side down) on a baking sheet lightly coated with cooking spray or oil and bake for 30 minutes.
2. Place rice in a small pot with the water.  Cover and bring to a boil over high heat.  Once boiling, reduce to a low simmer and continue cooking, covered and undisturbed, for approximately 30 minutes or until all water is absorbed.  When water is absorbed, turn off heat and let rice sit for 10-15 minutes before uncovering and fluffing with a fork.
3. Warm ½ tblspn olive oil in a sauté pan over medium heat.  Add onion and leek.  Saute for 5-7 minutes, until they are translucent.
4. Add garlic, bell peppers, parsnips, herbs, and spices to the pan.  Stir well and continue to cook for 5-7 minutes, until all vegetables have softened.
5. Turn off heat.  Stir cooked rice into the vegetable mixture and toss to combine well.  Taste for seasoning.
6. After the squash halves have cooked for 30 minutes, flip them over on the baking sheet.  Brush the flesh lightly with olive oil and sprinkle with cayenne pepper, if using.  Spoon prepared rice and vegetable filling into the squash generously.  Return filled squash to the oven and bake for an additional 15 minutes.

Non-GMO Goodies Courtesy of Bestowed

When the kind folks at Bestowed contacted me to see if I’d be interested in reviewing one of their snack boxes, I initially put up a mild protest.  With my food intolerances, I have stopped receiving any such subscription boxes because I just don’t know what I’ll be able to enjoy.  Understanding my limitations, Bestowed’s team assured me I could enjoy and review the items that were safe for me and gift the other items.  Plus, October (the box of the month they sent me) was non-GMO month, which meant all products included were non-GMO verified.  Since I am a sucker for non-GMO products, I was in!

And I really am, you know.  A sucker for non-GMO products, I mean.  The issue of genetically modified organisms, and most importantly, of clear and accurate labeling and identification of GMO products is one I care a great deal about.  I personally do my best to avoid GMO items, but beyond that I strongly believe that consumers should be able to identify GMOs and make those informed decisions for themselves.  So taking the opportunity to learn more about and support companies in alignment with these values seemed like the right thing to do.

As you likely have gathered by now, Bestowed is a subscription snack box service that delivers packages directly to your door each month.  One thing that makes Bestowed unique from other similar services is that the company was founded by a Registered Dietician and Nutritionist, Heather Bauer.  Heather draws upon her knowledge and passion for nutrition to guide the selection of Bestowed’s featured products.

Let’s take a look at what I received in my non-GMO Bestowed box:

1. UNREAL Peanut Butter Cups – I gifted these to Mr. Move Eat Create since they did contain quite a bit of dairy and I’m trying my best to live dairy-free these days.  He thought they were delicious (and he is somewhat of a peanut butter cup aficionado).  I love the concept that the UNREAL company is working with – recreations of classic candy made with natural ingredients.  It’s certainly something I can get behind.
2. Enjoy Life Seed & Fruit Mix – Yum!!  I am a huge fan of Enjoy Life products.  This brand is made for people like me (people with food intolerances) and is always satisfying.  This mix was a terrifically healthy snack by a brand I already trusted.  Score!
3. FiberLove Cinnamon Raisin Bar (Gnu Foods) – I’ve got to admit this made me a little sad.  I actually used to eat these bars all the time in my pre-gluten free days and it made me nostalgic.  Needless to say, it was gifted.  However, I can attest from good, recent memory that these bars are delicious, satisfying, and make for a great afternoon bite on the go.
4. The Good Bean Smoky Chili & Lime Chickpea Snacks – Eh.  I don’t understand the thrill of roasted chickpeas.  If you like this sort of thing, they’re great – they’re just not my favorite.
5. Manitoba Harvest Hemp Protein Powder – Fantastic.  Love it.  Hemp powder is amazing.
6. Nature’s Path Love Crunch Dark Chocolate Macaroon Granola – Sigh.  Something else I used to love, but sadly this granola is not gluten-free.  If you can eat gluten, I do highly recommend Nature’s Path Love Crunch products.  They’re excellent on their own, in yogurt, soy or almond milk, et cetera.  It’s good stuff.
7. Ultima Replenisher – Always an excellent choice for a runner, such as myself.  Makes a great drink on a long run kind of day.
8. Way Better Snacks Black Bean Tortilla Chips – These got me very excited.  I recently discovered Way Better Snacks and am a big fan.  These come as close to clean eating as you can get in a chip and I really love these when I’m craving something salty.  Delicious and packed with super foods.
9. Bonuses: A recipe and a Women’s Health Magazine voucher.

Overall, I was impressed by the contents of the Bestowed box.  There was a variety of quality products and I loved that the box came with a printed booklet that included information about each of the items and the companies featured.  I also appreciate that most of the items are available for individual purchase through the Bestowed website in case you love something that you can’t find available locally.  For me personally, solely because of my food restrictions, it wouldn’t be a good idea to invest in a monthly service.  I feel it might be a bit risky and am afraid I wouldn’t get to enjoy all of the items.  If I didn’t have those restrictions, however, I would most definitely consider joining up with Bestowed on a regular basis.

Of course, when I do a review of a product or service I support, I want to be sure that you all can benefit, too.  So, if you are interested in trying out Bestowed for yourself, you can do so with a discount of 50% off your first box!  To order your own shipment, visit Bestowed here and enter coupon code HELLOTEN103 (offer valid only until 11/20).  Happy snacking!

Recipe: Vegan Shepherd’s Pie (and a confession)

I have something very important to own up to here today.

Are you ready for it?

I don’t understand the full-on pumpkin obsession that is happening right now.

I just don’t.

As a foodie, a blogger, and a huge fan of fall, I feel a little bad about this.  I mean, anyone who has browsed through a blogroll lately, walked past a bakery or coffee shop, or even taken a trip to the grocery store has surely seen the pumpkin explosion that is taking over the food world.

Pumpkin is a big deal, y’all.  And, I just don’t get it.

It’s fine, I guess.  It’s alright. It’s O.K.   But, honestly, it’s not a flavor that I get excited about.  I think my pumpkin gene never fully developed.  I get excited about other fall flavors, namely apple, ginger, nutmeg, vanilla, and cinnamon.  I go nuts for steaming bowls of soup, rich broths, and earthy aromas.  I’m crazy about casseroles, root vegetables, and pots of warm chili.  But, pumpkin?

Eh.

I could take it or leave it.

I realize I probably just lost a lot of cred with you all, but in the spirit of full disclosure, I felt it needed to be said.

In that vain, I hope you enjoy this dish.  It is perfect for a chilly autumn evening, eaten in a setting where you feel comfortable and cozy, in the company of those you’re most at home with.  And with nary a pumpkin in sight.

For those who are disappointed with me and think I’m missing out, don’t worry . . . I’ll probably cave in and bake some pumpkin bread soon.

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Vegan Shepherd’s Pie

Tweaked just a smidge from the wonderful Fat Free Vegan Kitchen

Serves 6-8

Ingredients:

•  2 lbs potatoes (I used red), cubed (peeled or unpeeled – it’s up to you)
• ½ cup soy milk creamer
• 1 tblspn Earth Balance (or oil or butter)
• 1 medium yellow onion, diced
• 3 large cloves of garlic, minced
• 2 ribs celery, diced
• 8 oz cremini mushrooms, chopped
• 2 cups green beans, chopped into ½ inch pieces (I used frozen)
• 2 cups packed spinach, chopped
• 1 can kidney beans, drained and rinsed
• 1-2 cups vegetable broth
• 1 tblspn Bragg’s Liquid Aminos (could sub soy sauce or tamari)
• 1 tblspn red miso
• 1 tblspn fresh thyme (or 1 tspn dried)
• 1 tblspn fresh rosemary, minced (or 1 tspn dried)
• 1 tspn fresh oregano (or ½ tspn dried)
• ¼ tspn dried, ground sage
• 1 1/2 tblspns corn starch
• 2 tblspns water
• Salt & pepper

Directions:

1. Prepare the potatoes by boiling them in a large pot of salted water until tender, about 15 minutes.  When tender, drain and toss into a large bowl (if using a hand mixer/masher) or the bowl of a stand mixer.  Add soy milk and Earth Balance and sprinkle with a generous amount of salt and pepper.  Mix/mash until soft and creamy.  Set aside.
2. Meanwhile, spray a large cast iron skillet or large sauté pan with cooking spray and warm over medium-high heat.  Add the onions and cook until they are soft and begin to brown.  Add the garlic, carrots, celery, and mushrooms to the skillet and cook, stirring regularly, about 5 minutes longer.
3. Next, add the vegetable broth, Bragg’s, miso, kidney beans, green beans, and herbs.  Bring the broth up to a low boil and then reduce heat.  Simmer for 10-15 minutes, or until all vegetables are tender and cooked through.
4. Add the spinach to the skillet and mix well.  Let the spinach wilt over the heat for 2-3 minutes.  Finally, mix together the corn starch with the 2 tablespoons water until smooth and stir into the skillet.  Cook for a few minutes longer, until the sauce has thickened up a bit.  Season to taste with salt and pepper.
5. Remove from heat and turn on your broiler to high.  If you used a cast iron skillet, leave the vegetables in the skillet at this point and spoon the mashed potatoes evenly onto the top.  If you used another sauté pan, transfer the vegetables into an oven-safe baking dish and then continue on by spooning the mashed potatoes onto the top.    Place skillet or dish under the broiler for approximately 5 minutes.  Serve immediately.

My Birthday Weekend In Pictures

On Friday I turned 33.

I’m pleased to say that my (usual) birthday anxiety this year was fairly minimal, so I was able to enjoy it mostly stress free.

I took the day off work and enjoyed a (well earned) long weekend.  It was three days filled with amazing food, good people, and fun outings.

Since everyone else was at work on Friday, I enjoyed a leisurely day about town on my own.  It started with a morning run (of course) and then I headed to one of my favorite breakfast spots, the AND Cafe, for an absolutely delicious vegan, gluten free waffle covered with mushroom-dill gravy and savory tofu.  I scored a deeply discounted frock at J. Crew and returned home in time to rest up before heading back out with Mr. Move Eat Create and a good friend to catch The Pet Shop Boys in concert at the Arlene Schnitzer Concert Hall.

When I returned home, the night was finished off with birthday cake!  If you’re ever in Portland, by the way, do yourself a favor and pay a visit to Back to Eden Bakery.  This 100% plant-based, gluten free bakery is amazingly delicious and my toasted hazelnut cake with vanilla bean frosting was so good I can’t even do it justice.

Saturday was an absolutely beautiful day for my weekly long run (15 miles this week).  Coffee and my favorite oatmeal from Harlow re-fueled me afterwards.  Enjoyed along with a good book to read over breakfast, I couldn’t have asked for a better start to the day.

Saturday evening was my official birthday dinner at Portobello, my favorite place in town for an upscale, yet relaxed meal.  My delectable (vegan, gluten free) feast included an appetizer of pommes frites, a couple of whiskey drinks, the first pizza I’ve had in months, and a salted caramel hot fudge sundae.  In my excitement to eat it, I forgot to take a picture of the sundae!  You’ll have to take my word for it that it was beautiful and amazingly tasty.

Oh, and of course there was presents!  Here are a few of them.  Can you tell I’m a reader?

I wish I could do it all over again.  Here’s to another year!

Recipe: My Victory Loaf

Do you know what victory looks like?  If you’re not sure, I’ll show you.

Meet my Victory Loaf.

Besides finishing my first marathon, I can’t think of another victory I’ve had anytime recently that has felt this sweet.

Prior to finding out that I’m gluten-sensitive/intolerant, I ate a lot of bread and bread products.  Granted, I was almost exclusively eating whole grain, healthier bread varieties, but bread was a staple in my dietary routine.  Since having to give up gluten that has obviously changed.  For those of you are about to say, “Wait!  There are several gluten-free options available these days – eat those!”, please allow me to remind you that I am also supposed to be avoiding yeast, eggs, and dairy.

That eliminates most all the prepared bread and bread dough products I have been able to find in stores or online.

This has been one of the most discouraging parts of my gluten-sensitive diagnosis.  And, just to be clear, it’s not just about bread.  It’s really about having things that have traditionally brought me pleasure and comfort all of a sudden turn into things that harm me.  It’s about being excluded from social situations because I can no longer join in with the group in quite the same way.  It’s about feeling tense and afraid that I’m going to sick anytime I’m eating something I haven’t prepared with my own hands.  It’s about activities (baking/cooking) that I grew so used to turning to for relaxation and joy all of a sudden being fraught with stress and unease.  It’s about loss and grief and life changes that are at times complex, sad, empowering, challenging, freeing, and frustrating all at once.

I guess what I’m trying to say is that there’s a bigger picture here, People.  And all of this is why this bread, this Victory Loaf, left me standing over my kitchen counter shedding a few little tears of joy.

I have tried gluten free, yeast free baking a few times since my diagnosis (most of what I baked before was vegan, so that part wasn’t so tricky to adapt to), and it never turned out very well.  Some items went straight into the garbage.  Others got nibbled at with desperate hopefulness and then found their way to the trash, too.  While a couple of items got eaten entirely, it was with some sense of disappointment because they still weren’t quite up to my standards.  All of this was done by strictly following recipes.  I had lost trust in myself.  Not yet feeling any level of confidence with the new flours and gums and grains that have taken over my pantry, I was hesitant to stray at all from recipes and followed them all to sub-par results.  I don’t know if I was just selecting bad recipes or if I was executing them poorly (maybe a combination of the two), but I was more than a little discouraged.

Until I decided to give myself a chance.

Drawing upon what I had learned about the new ingredients available to me and the kitchen skills I have gained over the last few years, I put together my own recipe.  I knew that it could fail miserably, but at least I was prepared to do so on my own terms.

But, it didn’t.

It didn’t!

In fact, it went better in so many ways than any gluten free baking I had done.  It was incredible.

I made bread that looked like bread, tasted like bread, and exuded nothing less than absolute delight when I took my first bite.

It was pure victory.

I ate my Victory Loaf dry, with Earth Balance*, with jam, with sunflower seed butter, with peanut butter, dipped into soup, and with edamame hummus.  I ate it every way that I could.  I ate it with joy, with pleasure, with feelings of empowerment, with smiles, with fervor, with delight, and with relief.

And every time it felt like a little victory all over again.

*This was my favorite pairing.

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Victory Loaf

A Move Eat Create original recipe

Makes 1 standard loaf

** Note:  You should note that this bread does taste of buckwheat and dark grains.  If you’re looking for a soft, white bread, this is nowhere near that.  But, if you like whole grains, dark breads, and buckwheat, then this just might work for you.

Ingredients:

• 2 cups buckwheat flour
• 1 cup white rice flour
• 1 cup millet flour
• 2 ¼ cups room temperature water
• 1 tblspn molasses
• 2 tspns salt
• 1 tspn baking soda
• 1 tspn fresh lemon juice
• 2 tblspns shelled sunflower seeds
• 1 tblspn millet

Directions:

1. Preheat oven to 350 degrees.  Prepare a loaf pan by coating with cooking spray.
2. Combine flours and salt in large mixing bowl and set aside.
3. Add water and molasses to the flour mixture and stir until just combined
4. In a small bowl, combine baking soda with lemon juice and whisk together.  It will bubble/foam (this is the yeast replacement and will help create a similar rise effect).  Quickly pour into the rest of the batter and stir all ingredients until well incorporated.  There is no need to mix aggressively or to knead this dough.
5. Pour batter into loaf pan and gently pick up the pan an inch or two and drop it on the counter in order to settle the dough and get it to level out.
6. Lastly, combine the sunflower seeds and millet together and sprinkle on top of the batter for a seeded crust.
7. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted into the center comes out clean.  Cool in pan for 10 minutes, then remove to a wire rack to cool completely.
8. Savor every bite.

Recipe: Iron Boosting Spinach Pesto Rice with Navy Beans

I have an iron deficiency.  Have I mentioned that?

One of those pesky side effects of the gluten-damaged system that I am still healing is a lack of nutrient absorption.  Combine that with all the running I do and it adds up to a significant lack of iron in my body.

Iron deficiency is no joke, as it results in poor oxygen delivery throughout your system and can leave you feeling weak, tired, and cranky.  And, really, who wants that?

While taking iron supplements is great for getting that very low level up initially, I don’t want to have to rely on supplements forever.  I’d prefer to get as many of my nutrients from food as possible, and as such, I offer this dish here – brimming with iron boosting ingredients.

Spinach is a favorite of mine, anyway, and I don’t need any extra excuse to eat it.  But it certainly is a bonus that is so iron rich.  One cup of spinach has just as much iron as 3 ounces of chicken.  So, for all my fellow vegetarians and vegans out there, feel free to fire that fact back at those who think iron has to come from animal products.  It’s just not so.

Continuing to up the iron ante in this dish, I’ve included navy beans (which, seriously, are just like overflowing with the stuff), the bell pepper (one standard green pepper has the same amount of iron as the aforementioned cup of spinach), and pine nuts.  To top it all off, I’ve included lemon juice.

Why is the lemon juice important, you may ask?

Well, besides the fact that it’s delicious, consuming vitamin C (as is found in citrus) with iron increases your body’s absorption rate.

How ‘bout that?!

So if you’re looking to address an iron deficiency of your own, I highly recommend this meal.  It will have you covered, nutritionally speaking, and will certainly be more satisfying than popping a supplement.

If your iron levels are just fine and where they’re supposed to be, I still highly recommend this meal.

It’s delicious.  And nourishing.  And simple to prepare.  And, did I say delicious?

Iron or not, that’s a winning combination.

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Iron Boosting Spinach Pesto Rice with Navy Beans

Serves 6

Ingredients: 

** For the pesto (makes about 1 cup):

• 3 cups packed baby spinach leaves
• ¼ cup pine nuts
• ¼ cup packed basil leaves
• 1 tblspn fresh oregano
• 1 tblspn fresh thyme
•  ½ tspn black pepper
• 2 cloves of garlic
• 3 tblspns vegetable broth
• 2 tblspns lemon juice
• ½ tspn salt
• 2 tblspns olive oil

The rest:

• 2 tblspns vegetable broth
• ¼ of a large white onion, minced
• 3 small carrots, cut into matchsticks
• 1 bell pepper, cut into strips about ½ inch long
• 2 cups cooked navy beans
• 2 medium zucchini, cut into half moons
• 1 cup of spinach pesto (recipe above), divided in two
• 3 cups cooked brown rice (about 1 ½ cups dry)

Directions:

1. First, prepare the pesto.  Place all pesto ingredients, except olive oil, into a food processor and pulse a few times to chop ingredients.  Then, let food processor run while you slowly pour in the olive oil.  Continue to process until ingredients are well chopped and combined.  Set aside.
2. Warm large sauté pan over medium-high heat.  Add vegetable broth first, then add onion, pepper, and carrots.  Saute vegetables in the broth for 5-7 minutes, until vegetables have softened.
3. Add beans and zucchini to the pan and continue to cook all ingredients, stirring often, for 5 minutes.
4. Add cooked rice and ½ cup of spinach pesto.  Stir all ingredients together and mix well over heat.  Let all ingredients cook for 3-4 minutes, to warm everything through and combine.  Serve immediately with the remaining ½ cup pesto to be drizzled onto individual servings as desired.