Butternut Chili - Spicy 'n Sweet

Here's one of my favorite chili recipes, featuring cubes of 

butternut squash. Sweet and spicy. 

New Year's Day is almost upon us. Rather than wax nostalgic and dreamy about the bumpy (and enlightening) year I've had, I'd rather post a simple recipe I know you'll love. Making a pot of bean soup or chili to welcome in a freshly minted year is a tradition as old as the hills. From Italian Pasta Fagioli to homestyle southern Hoppin' John, beans somehow acquired the favorable reputation of attracting good luck.

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Vegan Banana Bundt Cake

A tasty dairy-free gluten-free banana cake.

Vegan (egg-free) baking is a mega-challenge at high altitude. Throw gluten-free and dairy-free into the equation (not to mention, soy-free, Darling- I can't even rely on tofu yogurt!) and trust me, it can be a major pain in the proverbial butt. I've dumped two previous egg-free incarnations of this recipe lickety-split into the trash. Today, however, I tweaked again. And guess what? We have a winner.

So- this one's for all you lovely celiacs, gluten-free vegans, multi-allergic sweethearts and autism spectrum angels out there (neurodiversity rocks, after all).

Big banana kisses xoxo!

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Survival Hummus

Happy holidays everyone! I hope that all of you are well and enjoying the gifts of the season.
This time of year seems to bring an abundance of two things: partying and eating. The combination of these activities is wonderful for one’s spirits, but you always hear people complain the day after, or the week after, or the month after the holidays have passed, that they “over did it”. There are many ways to make it through the season without having to wear elastic-waist pants until the snow has melted and you can “finally get back into jogging again”.

I recognize how difficult it is to have any self-discipline during this time of year. Especially after a couple glasses of wine, that blue cheese canapé doesn’t seem so wrong. To combat the deep-fried pastry appetizer problem, I find that bringing food to parties looks totally selfless even though it’s quite the opposite. It’s important to fill up on fiber and good fats so you will feel satisfied, not drunk and deprived.

This delightful hummus has accompanied me to the past few holiday gatherings I have attended. It is a total cinch to make (especially if you use canned chickpeas) and everyone loves it. This recipe makes enough for you to pig out and the other guests to at least have a good sampling.

Serve with crudités (pretentious word for raw vegetables) and whole grain toasts. I always like to reserve a couple chickpeas to garnish the top, with a sprinkle of paprika and a drizzle olive oil. Remember: this can be enjoyed all year round as a spread for sandwiches, or a garnish on soups or stews. I always have a jar in the fridge for snacking.

Ingredients
1 19oz. can of cooked chickpeas
1/8 cup olive or flax oil
1/8-cup raw tahini (sesame paste)
Juice of 1 lemon
1 1/2 tsp. ground cumin
1-2 cloves garlic
Cayenne to taste (about 1/4 tsp.)

Directions
Drain and rinse the chickpeas.
Process the chickpeas and other ingredients in a food processor until well combined. It’s thicker than the hummus you buy in the store, so you can add some more lemon juice, oil or tahini if you like.
Empty the contents onto serving platter or into a jar for refrigeration. Enjoy!

Gluten-Free Cornbread with Green Chiles + Cinnamon

Tender moist gluten-free cornbread you can bake in a skillet or a cake pan.

One of the first recipe conversions I attempted in my brand spanking new gluten-free life (begun six short years ago, December 19th, 2001) was my tired-and-true favorite cornbread recipe. Lucky for me, it converted to gluten-free rather easily. As a tender, fragile newbie to life sans gluten it gave me hope. The will to live. After all, when your beloved world of cooking, baking- and eating- is flipped upside down, a modest success in the kitchen can perk up your day. Maybe even, your week.

So when I recently discovered I needed to give up dairy and eggs as well, I flipped through recipes once again and decided to reprise my skillet cornbread- this time as an egg-free vegan version. And wouldn't you know it?

It worked.

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Chicken Tropicale

Festive and flavorful chicken and pineapple.

Any night's a party when you cook up this Caribbean-inspired chicken recipe. Tip: Using your slow cooker frees you up in the kitchen- not to mention utilizing your Crock Pot makes energy efficient sense year round.

Steve's been doing all the cooking of late. I know you know why, Babycakes. You're probably sick to death of hearing about it.

But do you also know how ridiculous it is to wield a sharp knife and balance on crutches and pass the balsamic vinegar in a kitchen built (obviously) for one person who (also obviously) never cooked? All the bumping-bums while making sure your left foot is touching the floor at precisely (doctor's orders) no more than 25% of your total body weight- which, truth be told, Dear Reader, has blossomed by six- er- seven and a half pounds since you've been lounging in bed every morning past 10 o'clock, eating cinnamon-laced wedges of grilled cornbread and deep bowls of crunchy maple buckwheat flakes as you cruise your e-mail?

That's right. I'm talkin' ridiculous.

So we've been eating a lot of familiar recipes and not experimenting much. Experimentation needs elbow room. And stamina. Both seem to be in rather short supply here. Which led me to remember this terrific recipe from before my no-chicken, no coconut days. It disappeared from the blog for awhile (don't ask!). So I thought it might be time to bring it back.

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Nirvana Bars- Chocolate & Coconut Bliss

This recipe is a family favorite- my chocolate-coconut cookie bar recipe. Simple to make. Sweet and gooey and bliss inducing. And most important? You can offer them at any gathering without a gluten-free apology. (Would that be, Don't ask, don't tell?) Bummed about the dairy in it? My son Alex has created his own casein-free version using condensed coconut milk. See his dairy-free recipe here.

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Karina's Gluten-Free Maple Meatloaf

My maple meatloaf is homespun comfort food.

I have some good news. I mean, besides this delicious meatloaf recipe. After eight long weeks of no funny business, yours in gluten-and-casein-free bliss is humming to the Stereo MC's and shuffling around our one room casita with a walker. Yup. I was officially sprung from wheelchair status today! Progress with a long o.

High-fiiiive me.

I'm one happy crone tonight. So I'm keeping this short and sweet. Here it is. It snowed today. There's a crackling fire in the kiva. A glass of wine awaits- not to mention- one of our favorite comfort food suppers. A slice of my favorite meatloaf and a generous scoop of warm Champagne Vinegar Potato Salad. Life is good.

Have a safe and tasty weekend! And be good to your bones.

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The Best Cheesy Uncheese Sauce

A dairy-free cheesy sauce you will love.

I've been playing around with this vegan cheesy sauce recipe for ages- trying to get it just right. And guess what? I think I got it.

Don't worry. This won't hurt a bit. Promise.

In fact, you might even thank me. Especially if you're cooking for a groovy dairy-free girlfriend. Or a hunky casein allergic BF. A cute as a button autistic angel. And let's not ignore the teeming hoards of the lactose intolerant. One just might show up for dinner one day. Hungry. You never know.

And how about those vegans? They're sprouting up everywhere, for goddess sake. What will you do? What will you feed them- besides chopped salad? Carrot sticks?

Kumquats?

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Holiday Granola

With the holidays quickly approaching, I thought I would gear everyone up for giving edible presents! It truly is one of the most personal things you can do for the ones you love, bestowing upon them the gift of something you have crafted yourself, especially when it is made with wholesome ingredients. Here is a recipe for “holiday granola” that pleases the palette of adults and kids alike. It has many wonderful flavours, textures and you can substitute many of the ingredients to suit your preferences. The combination of orange zest and cranberries makes the granola taste extra special. I strongly suggest making a trial batch for yourself because that way you won’t eat your entire stockpile of gifts! Trust me.

This granola makes a wonderful breakfast on top of organic yogurt or soymilk because it is so filling. It’s loaded with fiber, protein, healthy fats and essential vitamins and minerals. I even keep a little bag of it in my purse when I’m going out for the day – it’s great trail mix!

As with all of my recipes, I always recommend using organic ingredients. If money is an issue, at least buy an organic orange because you’ll be using the rind. Organic oranges are not sprayed with pesticides or wax, which will otherwise make their way into your delicious granola!

Holiday Granola

Ingredients:
7 cups rolled oats
1/3 cup salted butter
1/3 cup pure maple syrup (NOT Aunt Jemima)
zest of 1 large orange
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

1 cup raw almonds
1/2 cup raw walnuts
1/2 cup raw cashews
1 cup raw pumpkin seeds
1 cup dried cranberries

*Optional*
1 cup puffed brown rice
1 cup puffed millet

Directions:
Preheat oven to 350 degrees F.
Wash the orange and zest the entire rind.
Put the butter in a small saucepan and melt on low heat. Add maple syrup, cinnamon, nutmeg and orange zest. When all the ingredients are well combined, pour over the rolled oats and stir well.
Put oats on 2 baking sheets and bake for 15-20 minutes, remove from oven and stir, bake until golden brown (usually another 15-20 minutes).

While the oats are baking, roughly chop the almonds, walnuts, cashews and cranberries and set aside.
Once the oats are toasted and cooled you can combine all the ingredients. If you like, add some puffed cereal grains like brown rice and millet. These bulk up the granola, but are very inexpensive. They serve as a nice contrast against the richness of the other ingredients.

I like to put the granola in old mason or jam jars, top with some beautiful vintage fabric, and tie a bow with the recipe attached. That way, your lucky recipients can make it for themselves, so it really is the gift that keeps on giving!

Gluten-Free Latkes and Cinnamon Applesauce

A stack of crispy, lacy latkes

Have you made latkes lately? Latkes are fried potato pancakes made with fresh grated potatoes. Though latkes come in all shapes and sizes (via personal preference) I make my latkes thin and lacy, fried to a crispy golden brown. Oy, these are good! Maybe Mel Gibson wouldn't be such a nudnik, if he tasted these. Although if he did, he'd probably ask for ketchup.

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