What's Cooking? Winter Blues

Spring may only be a month away, and the weather may be unusually warm, but some times the winter blues still catch you unawares. Perhaps it is a gray day, or perhaps you've hit a little blip in life. We've all been there, where it seems like nothing in the world is tilting in your favor. But oftentimes something will make the day seem cheerier.

Well, I've found my magic bullet. This peanut buttery bar cookie is actually fantastic. Why am I surprised? Well, the secret ingredient had me battling a healthy dose of skepticism...but now I am a convert (and slightly happier...an Italian farmhouse and a bowl of figs would probably do it).

Beanie Butter Blondie
1 1/2 cups garbanzos, cooked
1/4 cup peanut butter
2 tbs oil (I used peanut, but canola or melted coconut would also work)
1/4 cup turbinado sugar (or other less refined variety)
15 drops vanilla liquid stevia
2 tbs almond milk (if needed)
2/3 cup barley flour, oats, or millet meal (for gluten-free)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips

1. Puree garbanzo beans, peanut butter, oil, sugar, stevia, and milk until smooth. Add in flour, baking powder, soda, and salt, pulsing until combines. Should be like brownie batter. Mix in chocolate chips.
2. Pout batter into a small, greased brownie pan. Bake at 350F for 30-45 minutes until just starting to brown around the edges and middle is set. You want it to still be a bit soft and gooey.
3. Serve warm. Consume. Repeat.

My belated contribution to this Wellness Weekends and an early addition to Slightly Indulgent Tuesdays! And a new one - Allergy-Free Wednesdays...

Stay tuned this week, as I try to make heads or tails of farmers market produce, and explore an interesting partnership in the egg industry.

Lay Some Shuga on Me...

...as long as it's fair trade! Yes, my faithful readers, sugar too can be fair trade. In fact, the vegan cane sugar I purchase at Whole Foods is! Sporting the vegan label indicates that bone char is not used to bleach the sugar. And the fair trade (or rather the 'Whole Trade') designation alerts consumers that producers on Malawi, where the sugar is grown, receive better wages and use more sustainable practices. While this may seem like a store-brand ploy at first glance, Whole Foods actually partners with third party certifiers - TransFair USA, Rainforest Alliance, and Fair for Life - ensuring a little more confidence in their marketing. Find out about other products that the stores carry under the fair trade label.

Ok, this is not an advertisement for a grocery store, so let's dig a little deeper into cane sugar production. About 70% of global sugar production comes from sugar cane, a tropical grass. It has typically been cultivated in large plantations, in which cane is the sole crop. Decreases in biodiversity, soil health, and water quality often result from the monoculture and degradation of the landscape. I remember the endless fields of sugar cane that used to be rainforest up in the Daintree region of Queensland, Australia...I wish I had taken a photo! Fertilizer and pesticide runoff into the waterways were huge concerns for aquatic wildlife and mangrove ecosystems downstream. World Wildlife Fund put out a report a few years ago on the environmental impacts and best management recommendations for sugar production. In terms of social impacts, fair trade labels and efforts such as the Better Sugar Cane Initiative set higher labor and workplace standards and seek to cut out middlemen that reduce income for producers.

Ok, so the stage has been set. And you know me; I am constantly baking something or other. But this time around, I was leaving in 12 hours and needed to make something small...

So, for a single person dessert, I tried my hand at a very scaled down recipe of these caramel shortbread bars. The caramel was quite fantastic and tasted like a burnt marshmallow (could be due to the fact that I did burn it...). Heat 2 tbs light coconut milk, 2 tbs sugar, 1 tsp vanilla, and a pinch of salt over medium-high-ish heat until it started to caramelize (and maybe burn). Add a 1/2 tsp earth balance or coconut oil. Yum.

While I fell short of the ambitious posting regime for this past week, I still plan to blog about tea and bananas in the coming week. In the meantime...Happy World Fair Trade Day!

Get Your Caffeine Fix While You Can...

We ended last week covering the floods and droughts wrecking havoc on crop production across the world. To build on the trend of climate change-induced extreme weather events, I thought it would be nice to discuss the impacts of a changing climate on a few agricultural products - a commodity crop, a major cereal grain, and your backyard veggie.

While we recently explored coffee's impact on biodiversity and ecosystem function, tonight we'll flip the coin and

look at how these climate shifts will impact coffee. Arabica coffee grows best in sub-tropical and tropical regions of the world, with temperatures moderated between 15-25C and wet/dry seasons clearly defined. Robusta coffee is less sensitive to climatic variation. Flowering and seed production relies on rainfall, so one can imagine that as droughts become more frequent and severe in the rainiest regions of the world, coffee production will begin to suffer. Essentially, whether it's too much or too little, the negative impact holds.

Already we are seeing yield decreases and crop losses due to decreased rainfall in Costa Rice or the flooding Colombia. An article last week at TreeHugger considered the "peak" of high-end coffee (like Arabica), with temperatures and rainfall patterns moving away from favorable growing conditions. Laderch, et al. (2009) completed a study modeling areas that will still be suitable for coffee production in Nicaragua and Veracruz, MX, and how the varieties cultivated may have to shift. They also speculated on possibilities for adaptation in these seriously impacted regions.

Last week, the Seattle Times posted this video on the impact of climate change on Costa Rican coffee farmers, emphasizing the already dire need for adaptation measures and the looming challenges all crops will face. Last Wednesday was a hot day (no pun intended) for coffee, with the New York Times also running a piece on climate change and Colombian coffee. Rust, a fungus capitalizing on warming temperatures in the higher montane altitudes, is of particular concern and has decimated crops. Check out the videos and photo set from the article.

So what did I do in response? Drown my sorrows in a decadent treat using three major tropical commodities - sugar (Whole Foods fair trade cane sugar from Malawi), chocolate (Trader Joe's cocoa powder from Colombia), and coffee (Starbucks Komodo Dragon Blend from Indonesia).

A Dying Breed - Mocha Brownies (serves 9; GF/VG)

1/3 cup vegan white sugar/evaporated cane juice

1/4 cup turbinado sugar

1 tbs molasses

2 tbs ground espresso, brewed in 1/4 cup hot water

1 tbs Kahlua/coffee liqueur (or 1 tsp vanilla extract)

1/4 cup oil

2 tbs fruit puree (like apple butter) or coconut cream

1/4 cup cocoa powder

1/4 cup tapioca starch

1/4 cup millet flour

1/3 cup brown rice flour

1 tsp baking powder

1/2 tsp salt

1/3 cup chocolate chips melted

1/4 cup chocolate chips

1. Whisk together oil, molasses, sugar, apple butter (or whatever you are using) and Khalua. Pour in hot coffee and continue to whisk. It should dissolve all the granule-y sugar. Combine cocoa powder until uniform.

2. Mix in tapioca, millet, and rice flours, along with baking powder and salt. Once all incorporated, fold in melted chocolate and chips.

3. Pour into a greased 8x8 inch pan, baking at 350F for 30 minutes or so, until edges are set. Leave in a little longer if you don't want uber gooey, underdone, yumminess of brownies.

Enjoy your little piece of heaven before Global Weirding turns coffee (and cocoa) production on its head! Commodity crops, such as the cocoa, sugar, and coffee of the world, may only be a small piece of our agricultural puzzle, but they have broad implications for smallholder livelihoods in developing countries. While we will be exploring food stuffs that more directly impact hunger in the ensuing posts, keep in mind that these 'luxury' items (because that is what they should, and will, be) are essential income earners for many tropical dwellers and DO put food on the table.

Not-So-Iron-Foodie Challenge

A little over a month ago, I applied to enter an Iron Foodie challenge hosted by Marx Foods. While my entry did not make the cut (despite the presence of the Swedish Chef), my consolation prize consisted of five samples of some more eccentric ingredients. Although I am under no obligation to post about my experiments with these foodstuffs, it has been suggested that recipients concoct a recipe from several of these component pieces and blog about it prior to December 22^nd. Ah me, that's today ... here goes.

The Ingredients: Hawaiian pink salt; maple sugar; vanilla bean; juniper berries; dried shitake mushrooms

I look at these ingredients and wonder where my creativity has gone. Let’s examine the particulars of these and decide what makes sense.

Hawaiian pink salt – large crystalline structure, pink hue, and slight earthy/smoky undertones.

Maple sugar – fine sweetener with a distinct maple syrup flavor.

Vanilla bean – um, fresh and vanilla-y?

Juniper berries – peppery and perfumy ... not a fan

Dried shitakes - very concentrated mushroomy flavor, earthy

Goodness gracious, what to do? The maple, vanilla, and juniper would clash like the Titans, I fear. Plus, I decidedly dislike the bitter unberriness of the juniper; that's another challenge on its own. So, with three dessert-y ingredients I set forth on festive food fun. After some failures (including a juniper berry shortbread), I decided on a maple butternut squash bar.

Maple Butternut Squash Bar (vegan and gluten-free)

Crust

1/2 cup almond flour

1/4 cup tapioca starch

1/2 cup brown rice flour

1/4 cup powdered sugar

2 tbs vegetable oil

1 vanilla bean, split and scraped

pinch salt

Cold water to consistency

Filling

1 cup roasted butternut squash, skinned and pureed

1/4 cup maple sugar

1 tbs maple syrup

1/4 cup almond, soy, or coconut milk

1 tbs arrowroot

2 tbs tapioca starch

pinch salt

Caramel Layer

Follow a recipe like this, and add a pinch (only!) of Hawaiian pink salt.

1. Mix ingredients for crust until they stick together. Press into greased muffin tins and place in oven until it preheats to 350F.

2. In a food processor, combine all filling ingredients until smooth. Done.

3. Take crusts out of oven. Drizzle salted caramel sauce for a completely covered layer. Let cool for a few moments.

4. Plop some nice squash mixture on top of the caramel. Smooth out and move pan back into the oven for another 30 or so minutes, until filling looks set. Remove and allow to cool completely. Serve and enjoy!

Photos up tomorrow!

Dare to Bake - Challenge #1!

Hey all! This is my first Daring Baker's Challenge, and it was super exciting! I decided that instead of just admiring all the wonderful baked goods posted (at least) once a month on my favorite food blogs, I would finally jump on the band-wagon. In honor of the winter Olympics, and our cool northern neighbor in general, this month's challenge was Nanaimo Bars...yeah, I hadn't heard of them, either, but they are uber-decadent.

Anywho, the challenge was presented as gluten-free, but I had to take it a step further ... this is officially the allergen-sensitive Nanaimo Bar! I brought these to a little get-together of friends, one of whom cannot eat gluten or soy. Her boyfriend was a possible presence, so nuts were out of the mix, as well. And, I'm basically vegan. Sweet! Here are my recipes, after much trial and tribulation:

Mmm...gluten-free graham crackers are my new favorite!

Gluten-Free Vegan Graham-Style Crackers:

1 cup White Rice flour

3/4 cup Tapioca Flour

2/3 cup Brown Rice Flour (sorghum or millet flour also good options)

1 cup Dark Brown Sugar

1 tsp Baking Soda

3/4 tsp Kosher or Sea Salt

5 tbsp Vegetable Oil (I think I already mentioned I don't like using butter knock-offs...)

1/3 cup Clover Honey (used about half honey and half maple syrup)

5 tbsp Unsweetened Coconut Milk (I used So Delicious; soy or almond would also work)

2 tbsp Pure Vanilla Extract

Note: Dough is REALLY sticky!!! Use plenty of white rice flour to dust and parchment or a silpat is HIGHLY recommended for both rolling out and baking.

1. I am super low maintenance (and pretty free-form) about mixing ... all the wet ingredients first. Dump the dry ones on top. Mix until form a dough (yay for not worrying about over-developing the gluten!). Wrap in plastic. Refrigerate overnight.

2. Next day: roll out half the dough on parchment to about 1/8" thickness.

3. Bake about 12-15 minutes at 350f or until firm. Cut while still warm. Let cool.

Half coconut, half vanilla tofu-creme...coconut wins in my book.

Nanaimo Bars - Allergen Sensitive Version:

Bottom Layer:

1/3 cup Vegetable Oil

1/4 cup Granulated Sugar

5 tbsp Unsweetened Cocoa

2-3 tbsp ground flax seeds + 2-3 tbsp warm water (mix and let stand until gummy for egg)

1 2/3 cup Gluten Free Graham Wafer Crumbs (pulse previous products in a food processor)

1 cup Coconut (shredded, sweetened or unsweetened)

1. Mix crumbs, sugar, coconut, and cocoa first. Add wet ingredients. Press into the bottom of an 8x8" pan (I lined mine with wax paper for easy depanning).

Middle Layer (soy-free):

1 cup Unsweetened Coconut Milk

1 tbsp Corn Starch

1/2 tbsp Tapioca Starch

1 tsp Coconut Extract

1/2 - 2/3 cup Granulated Sugar (feel free to sub agave nectar for some or all - to taste)

1 tbsp Agar Flakes (I used 1 tbs of vegan jello powder)

Middle Layer (tofu base):

16 oz Silken Firm Tofu

1 tbsp Tahini

2 tsp Coconut Extract (or vanilla, or other flavoring)

1 tbsp Tapioca Starch

1/4 tsp Salt

1 tsp Lemon Juice

1/2 - 2/3 cup Granulated, Powdered, or Brown Sugar (depending on how sweet you like it)

Top Layer:

8 oz Semi-Sweet Chocolate Chips (was it just me, or was the 4oz of the original recipe just not even close to enough...maybe I like chocolate too much)

2 tbsp vegetable oil

Sweetened Flake Coconut for garnish

Ack! Disaster! Not enough oil = brittle chocolate topping! Nooo...

Important lesson in chocolate melting: you need to add enough fat. There is no getting around it. If you don't, the chocolate will become impossible to spread and be brittle when you chill. Otherwise, it will pour smoothly over the top and have a creamy, semi-solid texture when frozen.

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

It's a New Year!

...and I am still battling the desperation of being unemployed, by baking! The holidays actually hindered my baking slightly, due to the loss of my main recipient - the school at which my mother works. So, while I do love sweets, having a plethora of baked goods around a household of three, while my mother was off work for winter vacation turned out to be very dangerous ... and you may now see another lull as I go on a very low sugar diet for the next month!

Anywho, back to the jam filling of this little doughnut. I had some pretty exciting adventures, beginning with the dusting off of a classic 1980's American-Italian legend: the electric pasta maker. With this baby I mixed up a recipe of Nonna's Vegan Pasta Dough to make a delectable curried butternut squash ravioli. Sauteed with a little garlic and olive after boiled, these little gems starred in a filling repast.

In the bread department, I finally hunkered down and pulled together a couple of loaves of Potato Rosemary Bread from Peter Reinhart's A Bread Baker's Apprentice. I think I need a little more olive oil in the final brushing to give it that golden glow in the book, but the bread itself was moist and delicious. I used dried rosemary, because of the torrential rains preventing me from accessing my garden-fresh herb. Also, it makes two loaves, so feel free to freeze one and defrost it at a later date.

Bet you weren't expecting these little beauties on a (mostly) vegan blog. Well, I've purchased a dozen eggs from a local farm in my area for the express purpose of trying my hand at macaron and French chocolate cake. Needless to say, macarons with need a take II. I used a recipe from the Grand Central Baking Cookbook, but there are countless recipes floated around out there. Based on the less-than-shiny appearance and rather moist texture, I would say that I did not beat my egg white to the right consistency. I also need a better filling, although I tried a coconut chocolate ganache and a failed golden beet puree. Oh well. A la prochaine fois!

While I could go on about my failed vegan petits fours attempt (I probably should have found a recipe) and the savory blue potato, zucchini, carrot latkes, I will skip straight to the Magical Cookie Bars courtesy of PPK that marked my first baking adventure of 2010! With an oatie shortbread crust, these deviated slightly from Isa and Terry's vision. While they were tasty - I mean what can really go wrong with shortbread, chocolate, coconut, and walnuts? - these would have been even more delectable and probably stayed together better if I had headed the warning and used sweetened flaked coconut instead of dried unsweetenend (I just started my health kick) and used pecans instead of walnuts, a slightly more bitter nut. Although, I did get a dose of omega-3's!

All in all, it was a lovely 2009, but I am looking forward to a whole new set of baking challenges! Next on my plate, coconut pudding with new So Delicious coconut milk! I also see a birthday cake in my near future...