A Date with Date-Nut Bread

A little more new business: I got a few emails this week from confused readers who weren't sure why the "Essential Gluten Free In Cleveland" links (the ones I talked about last week that organized information on gluten-free restaurants in Cleveland by Eastside & Westside and highlighting grocery stores and bakeries on a right hand side bar) weren't showing up in the emails they received on last week's post.

Thing is, those super cool emails you get are just the post itself email to your inbox. However, to access the links - as well as see lists of my favorite gluten-free websites, cleveland websites, and see all past posts and recipes - you'll need to visit the actual site. Sorry for the confusion and I hope this clears it up!

And now, back to the food...Sometimes, my best ideas come to me right before I go to sleep. Laying in bed, my head resting on the cool pillow, my limbs tangled up in blankets that will surely be kicked to the floor by the time the night is through, I have often wished the notepad I keep on my night stand was just a little bit closer so I could just write that last thought down before...I...fall....asleep....zzzzz.

Sigh. Sometimes I make it, sometimes I don't. Somedays I spend all morning trying to remember that character arc or snappy joke, and somedays I hardly remember my 3am moments of genius happened at all. Sure if it's for my actual work, the idea has a 50/50 chance of being gone forever, but if I fall asleep recipe planning? Oh you'd better believe my brain sticky noted that craving to the forefront of my memory, demanding attention the very moment I wake up.

My meaning? Some people fall asleep counting sheep, I fall asleep counting cups of sugar... and this morning, I woke up wanting to add that sugar to the same recipe I dreamed up last night: date-nut bread.

Date-nut bread is perfect brunch fare. Shmeered with cream cheese and served up with a nice fruit salad, there is maybe no better accompaniment to your Sunday morning news programs, your magazines, or your trashy VH1 shows. And yet, since my gluten-free diagnosis, I haven't had a single slice of date-nut goodness. What's up with that?

Things gotta change. For you and me. Date-nut bread style.

Date-Nut Bread

changed ever so slightly from Allrecipes

1 packed cup chopped and pitted dates

2 - 3 Tablespoons Earth Balance Butter (or regular butter), softened

1 & 1/2 teaspoons baking soda

1 cup boiling water

2/3rd cup sugar

1/2 cups chopped walnuts

2 eggs

1 & 1/2 cups all purpose GF flour

3/4 teaspoon xanthum gum

1/2 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a 8x4 inch loaf pan.

Combine baking soda, dates, and butter in a medium sized bowl and cover with boiling water. Stir and let sit for fifteen minutes.

Mix sugar, walnuts, and eggs into the bowl, followed by the flour, baking powder, xanthum gum, and salt. Pour the mixture into your pre-greased and floured loaf pan and bake in the oven for 30-45 minutes. (I give you a huge time gap here because I let mine cook 42 minutes and it burnt!! It was nearly done at 30 minutes - the toothpick came out clean everywhere but directly in the center - and I foolishly trusted myself to remember to pull it out of the oven 5 minutes later, without adjusting the time. The smell of just-starting-to-burn date bread reminded me it was time to it to pull it out!!)

Let cool at least 10 minutes before removing it from the loaf pan. Now I know the temptation to have a piece of fresh from the oven bread is quite overwhelming (I succumb too, I admit it!), and sure it is good then, but wrapping it up in cling wrap, letting it sit overnight, makes it great. Besides, cutting into this moist, just sweet enough, nutty loaf is a perfect way to begin any morning.

Roasted Vegetable & Chickpea Salad

A little new business. You might've noticed this site has been through a little revamping. The layout has literally had a 180 degree swap, making it more readable and there's even a search bar to make ingredient / recipe / eatery inquires that much easier for you.

Course, that's not the exciting part. Okay, it's one of the exciting parts, but it's not the most exciting part. You see, I get lots of emails from people asking me where they can eat when they visit Cleveland. Which is very cool by me (thanks people!), and I always do my best to toss out some new ideas (or give them directions to one of those cross country, gluten-free friendly chains) in addition to sending them a direct link to the restaurant label on the this site. Admittedly, I feel a little silly doing this, but as my best source, most consolidated form of information, it's the most helpful...right? That plus the fact that sometime life intercedes and I miss responding to some of the nice people who want to know where to get a bite to eat made me realize this site was in need of a bit of an overhaul to be even more of a user friendly resource.

Ta da! The "Essential Gluten Free In Cleveland" was born (ie, that nifty list of links on your left). Hope this helps streamline things, folks, though don't think this is closing the door on emails, I'm still just a mouse click away.

Anyway, back to the food....

I know there's been a lot of talk of baking 'round here, but I eat actual food, really I do. Vegetable filled, good for you, savory dishes. In fact, in some circles, I'm known for 'em. ....And by circles, I mean anyone whose showed up to the same holiday pot luck I have, wrinkled their nose at my surprisingly unattractive dish, only to ask for the recipe by the time I catch them scraping the remnants from the emptied bowl.

With the perfect blend of lemony acidic tang, sharp garlic, and smooth olive oil complementing beautiful summer veggies, this roasted vegetable and chickpea salad is a crowd pleaser - even if those crowds include people who don't particularly love vegetables or chickpeas.

I came across it two Christmases ago - apparently trying to make the most Sephardic Jewish dish I could possibly bring to a decidedly non-Jewish occasion - while flipping through my favorite cookbook, the now out of print Ultimate Vegetarian Cookbook. While, sadly, this book evaporated somewhere between post college pack up and moving back to Cleveland, this recipe, at least survived the move. Good thing, too, because from Christmases, Passovers, and Fourth of July barbecues, this recipe has served me in serving up a yummy dish. (There are used version of the book available on Amazon, and buying one is always on the bottom on my to do list. ...Though I suppose singing the virtues of this book and directing you all where to get it ought to inspire me to get my copy while I can....)

Because it yields so very much food, it really is a perfect bring-it-to-a-party dish. This salad is so good, you certainly don't need a special occasion to make it. Plus, it keeps in the fridge for a good three days. Besides, with it finally just now getting warm this summer, who couldn't use another amazing summer salad in their repertoire?

Roasted Vegetable & Chickpea Salad

From The Ultimate Vegetarian Cookbook

1 lb butternut squash cubed
2 red pepper, halved

4 slender eggplant cut in half, lengthwise
4 zucchini cut in half, lengthwise
4 onions, quartered
1 Tablespoon olive oil (for brushing)

2 10 oz cans of chickpeas
2 tablespoons chopped flat leaf parsley, divided
1/3rd cup olive oil

1/2 teaspoon of salt

3 tablespoons lemon juice, more or less as desired
1 clove garlic, crushed
1 tablespoon chopped fresh thyme

Preheat oven to 425. Spray a baking tray with baking spray and arrange the vegetables evenly over the surface. Brush evenly with olive oil and bake for 40 minutes or until they are tender.
Brush baking tray w/ oil and arrange vegetables brushed with oil evenly. Bake 40min or until Remove from the oven and let them cool until you can handle them.

Meanwhile, whisk together 1/3rd cup olive oil, lemon juice, garlic, thyme, and half of the parsley. Set dressing aside.

Remove the skin of the peppers and chop; chop remaining vegetables into bite-sized chunks. Mix into the chickpeas, toss with dressing, and let sit for 30 minutes. (This is actually super important, do not skimp on the time!) If bland, season to taste with an additional tablespoon of lemon juice and a dash of salt and pepper; the acidic zing will quickly spark your salad, honest. Sprinkle remaining parsley over the top before serving.

Eat as is, or enjoy over toast. (I prefer Whole Foods Gluten Free Bake House's Prairie Bread, how 'bout you?)

Lime Tea Cookies & Local Spring Celiac Events

First things first, it's the beginning of March, and so it's the perfect time to remind you all of the gluten free happenings in our corner of Northeastern Ohio. Grab a pen and your datebook and make sure to mark these down...

* The Greater Cleveland Celiac Association is holding its monthly meeting March 15th at the Parma Community Hospital. 

* The Loretta Paganini School of Cooking will be holding a class on gluten free pasta making on April 13th. Register early. 

* The Akron Children's Hospital is hosting a Celiac Disease Conference and Vendors Fair on Sunday, April 26th from 11am - 6pm. Please click here for more information. 

A final bit of old business, I got a bunch of emails from people inquiring when - oh - when would they be able to find those delicious Whole O's from Nature's Path in their grocery stores. Well, I'm happy to announce I saw the nutty, crunchy cereal lining the shelves of my local Whole Foods a few days ago. That's right Whole O's are now available in a store near you! 

And now that that's settled....Oooh is it sunny outside. While I've heard nothing but snowy moans and freezing groans from my New Yorker friends, I'm oh so happy to report that spring is slowly but surely being sprung here on the icy tundra of Ohio. 

Promises of 50 degree weekend weather (!) and the extra sunlight this weekend's springing the clock forward is sure to bring is putting everyone in a good mood. And you know what else puts people in a good mood? Cookies. 

Okay, I know. After my February sugar rush, I promised a month of healthier eating. And I swear, I've been making lighter, veggie filled dishes that I can't wait to share. Pasta primaveras, homemade pizzas piled high with eggplant, mushrooms, and spinach, and even a great grilled vegetable fajita meal at Lopez bar and grill on Cedar road, all have been taste tested, picture perfected, and ready to go, but for now...I can't help but celebrate the joy of spring finally springing with a great, light lime infused cookie. 

Call it an early St. Patrick's day confection, something to serve along side a green cocktail, make it the perfect dessert for a light green salad lunch. Any way you justify 'em, these cookies are perfect for this time of year. With hints of green lime zest emerging from the snowy white cookie, these pastries are also a lovely symbol of March and it's triumph over winter weather. 

These treats,  neither overtly sweet nor excessively cakey, pair perfectly with a nice mug of hot tea and are sure to help ease you into the lighter fare that marks the summer months. **

Spring fruits and vegetables are showing up in numbers - and at discounted prices! - in grocery stores and farmers markets are weeks away from opening their doors. I for one am eagerly awaiting the return of peaches, fresh picked strawberries, and nectarines. What about you, any favorite springtime food or seasonal recipe your just itching to use that extra hour of sunlight to explore? Take some time, chew on your answer... and chew on a lime sugar cookie, too, while you're at it! 

** If you're not yet ready to let go of winter weather desserts, I invite you to review my month of February dessert indulgence: 

Amazing Orange Almond Pound Cake

Nian Gao Chinese New Year Cake

Bangin' BOB (blueberry-orange-buttermilk) Corn Muffins

La Dolce Vita - a Dessert Dining Destination in Ann Arbor

Chocolate Covered Strawberries

Jefferson Market and Cakery - the Ann Arbor home of my Beautiful Birthday Cake

Lime Tea Cookies

Based on Gluten Free Girl's  December 2008 sugar cookie recipe, but adapted and given a lime twist. 

2 cups GF flour blend (like Whole Foods Gluten Free Flour mix) 

1/2 cup sweet rice flour (I used Mochiko)

1 teaspoon xanthum gum

2 teaspoons baking powder

1/2 teaspoon of salt 

8 Tablespoons of Earth Balance vegan butter spread (butter would be perfectly fine, too)

1/2 cup sugar and 1/4 cup sugar, divided 

2 eggs

2 teaspoons of vanilla extract

the juice of 1 large lime

the zest of 2 limes 

Combine dry ingredients - the flours, xanthum gum, baking powder, and salt - in a medium sized bowl. Whisk together briefly until fully incorporated. 

In a large bowl (trust me on this) cream the butter and sugar with a mixer on medium speed until they're just combined. Add in the eggs, vanilla, lime juice, and lime zest and beat again a few minutes more. 

Add the dry ingredients into the the liquid one cup at a time, blending well in between each cup. The dough, in addition to smelling AMAZING, will be quite thick. Wrap it in plastic wrap and refrigerate - Shauna says overnight, I waited 6 hours. ...What can I say, I wanted my lime cookies. 

Preheat your oven to 375 degrees. Roll out the dough as thick or thin as you desire (hint though, thin is better) and using the top of a water glass, imprint circles in the dough. (Of course you cookie cutters if you have them, I however, have water glasses.) Dip each side of the cookie in your remaining 1/4 cup of sugar and place on a cookie sheet and bake for 8 - 12 minutes.  Let cool an additional 10 minutes. 

Optional Icings...

For me, these cookies, while great tea cookies, didn't have the citrus burst I was hoping for. So I created two icings, one a lemon-lime simple syrup, the other a lime frosting, to give these cookies an extra special kick. The frosting was great, but if your looking for the ultimate lime sugar cookie, the syrup will yield sparkling sweet and sour perfection. 

Frosting

1 part Earth Balance butter (say 2 Tablespoons) with 2 parts powdered sugar (say 4 Tablespoons) and the juice of 1 -2 limes (depending on how great your butter and sugar parts are ) and mix together until combined. Spread over cookies and let them settle in the fridge for a few hours or overnight. (Of course, you eat them right away, but a bit of resting really does them a world of good).  Note: this frosting would make for an awesome filler for lime sandwich cookies. 

Simple Citrus Syrup 

Combine 1/4 cup of water and 1/4 cup of sugar in a small pot and stir until sugar disolves over medium-high heat. As the mixture begins to thicken and comes to a boil, add the juice of 1 to 2 limes and 2 teaspoons of lemon juice. Spoon as much or as little of the syrup over the cookies and allow them to set in the fridge. 

Patriotic prObama Cupcakes

In the past few years, there have been a great number of pivotal days. Days that you know you'll forever be trading stories about "remember where you where when...." Often, it's somber, if not horrific events burn our time and place into our memories. Thankfully, not all days to be remembered are so tragic. 

In the future, I imagine my children or grandchildren will ask me "Where were you when America saw it's first black president was sworn in, when yes we can changed to yes we did, when a new generation of Americans came into their own in understanding their personal and political power, when regardless of political party or personal belief, the country came together with a collective sigh of relief and a hope for change?" 

When that happens, I'll be able to answer that I watched the momentous event at Cuyahoga Community College (where my mother is a teacher), among people of all ages, races, and nationalities all of whom were moved, cheering and crying, at the prospect of something new and better. 

After the viewing, the hugging, and waving goodbye to former (former!) President Bush, us Americans hungry for change also found ourselves hungry for lunch. And what provides a better sweet ending to any Inauguration Day lunch than Patriotic prObama Cupcakes?

In the spirit of unity (and because my mother's coworker has a nut allergy), I tried the Cherrybrook Kitchen wheat/gluten free, egg free, and nut free chocolate cake mix and vanilla icing mix. (The mixes themselves were dairy free, too, but I put real milk and butter into the icing. A personal choice, but they're more than easily made using dairy substitutes for the lactose free and vegan among you.)

Talk about witnessing the impossible! While I think I'm still a Pamela's fan as far as mixes are concerned (I still dream about that birthday chocolate cake...), the completely allergy friendly Cherrybook Kitchen mixes were GOOD. I'd make it again good. Even the those without food issues agreed, the cupcakes were rich, perfectly textured, and utterly craveable. 

Best of all, they were easy, easy, easy to make. - A welcome surprise to me, as I'd made four failed batches of meringue cookies before finally turning to a mix. No matter how I whipped, my meringue would merely stare back at me glossy, thick, but peakless. It was only after batch four that I realized it was my regular table sugar weighing the mixture down. Sigh. - The cake mix required only 1/2 cup of vegetable oil, 2 teaspoons of vanilla, and 1 cup of cold water (I used 2/3rd cup cold coffee and 1/3 cup cold water, it makes for a richer, deeper taste).

The icing, too, was so very simple, just the mix plus 2 tablespoons of milk and 2 and 1/2 sticks of butter. The icing box says it makes enough icing for only 12 cupcakes, but I found I was able to frost 21 of my 24 cupcakes (made from 2 boxes of mix). 

Dividing the icing into three bowls, I added a few drops of McCormick food coloring and quickly found myself with red, white, and blue icing. I frosted my cupcakes and served up a delicious, equal opportunity treat for this sweet, historic day. 

A final note - and I hope you'll oblige me this political moment in a space whose primary concern is reserved for food - it was a welcome release of cynicism to frost my cupcakes in such a patriotic fashion. Over a third of my 22 years have been spent under a government who's legacy includes such low points as Abu Grahaib and Guantanamo Bay, a depressed, recessed economy,  and the horrific mismanagement of Hurricane Katrina. I cannot say that four years ago, much less last year, I would've ever imagined doing anything so openly patriotic, so celebratory of my country and it's government. 

But today I passed out my Patriotic prObama cupcakes with pride. I guess that's another thing I can remember about today. What about you? What will you remember? 

Cherry Peppermint Cookies & The Holiday Cookie Exchange

Holy Holiday Cookies, Batman! 

Despite my Thanksgiving cooking exhaustion, I promised myself I would make cookies for and attend the NEOCSG Holiday Cookie Exchange. Maybe holiday cookies are a no brainer for some of you, but let me let you in on a little secret, us Jewish people don't really know from Christmas cookies. While we may enjoy an occasional sparkly red and green sugared treat, a iced gingerbread man, or a peppermint striped cane, they're not our forte. Ask me for a latke and I've got you covered, but a seasonal cookie? Well. That took a lot of reading and a little invention. 

I spent most of Saturday researching, shopping for, and baking my holiday treat. I flipped through my Bon Appetite, I combed the Internet, looking for a good representation of a Christmas cookie, and I even learned the history of the maraschino cherry in a quest to discover it if those sugary holiday staples were gluten free. (Did you know that a new process for preserving maraschino cherries came about during prohibition? As cherry liquor was outlawed, like alcohols of the time, new preservatives had to be devised to continue the production of these sweet treats.) 

I eventually settled upon a variation of cherry tassies - making small adaptations to the recipe in December's Better Homes and Gardens. Tassies are meant to be baked in mini muffin tins and are generally made with cream cheese, but why bake a conventional cookie when you can experiment, right?  

In any event, I arrived at the Independence Public Library, Tupperware of cherry-peppermint cookies in hand, and was totally and completely amazed at the ten-foot long table covered in gluten free baked goods. Chocolate chip cookies, peanut butter cookies, meringues, cupcakes, and even a version of my Cream Cheese Thumbprints! (Which, by the way, were given an updated spin by a lovely lady named Michelle who gave them a new, delicious update and seasonal color by using raspberry - or strawberry? - jam. Yum!) 

Cookies aside, I gleaned tons of valuable information from the meeting. From a through report on November's Celiac Conference at the Columbus Children's Hospital (did you know, for example, that an injection and pill are in the works for us celiacs in case of accidental gluten ingestion?), to an awesome resource list for online ordering (Joan's GF bagels rank among my next I-must-try-this gluten free foods), the ladies of the NEOCSG really know how to pack a lot of information into one hour meeting. 

Among the most interesting of information passed along though was the formation of a Northeast Ohio Gluten Free Co-Op. That is, buying gluten free foods at whole sale in bulk style. And we're not just talking crackers and flours here, the catalogue passed out to us included Gluten Free Ravioli and the like. You will absolutely see more information on how to join the Co-Op soon, but if you want direct information immediately, please email me at dana (dot) wax (at) gmail (dot) com, and I will do my best to connect you up with Serena, the Co-Op Lady. 

Alright now, I know you're thinking what I was thinking by the end of the meeting, let's get to the cookies, already! A word about my Cherry-Peppermint creations though, I was trying to keep them lactose and nut free in case of any other food allergies at the Exchange. However, I think a tablespoon or two of Cream Cheese might make these guys stick together a little better. Additionally, substituting a third of the flour with almond meal or ground hazelnuts could be a delicious variation. So experiment and enjoy - welcome to the beginning of the Holiday Food Season!

Cherry-Peppermint Holiday Cookies

lactose and nut free, minor adaptations Cherry Tassies in December's Better Homes & Gardens

1 ¼ cup Earth Balance (or butter), softened

2 ¼ cup Powered Sugar

1 tsp. Baking Powder 

½ tsp. Salt
1 tsp. Peppermint Extract 
1 tsp. Vanilla 
1 Egg
2 ½ cups GF Flour Mix (I use whole foods brand so it has xanthum gum in it. If you're using your own mix, be sure to add 1/2 teaspoon of xanthum gum so your cookies don't fall apart!) 

4 GF Candy Canes crushed (I used Pure Fun Organic Candy Canes)
Approximately 48 GF Maraschino Cherries (I used Silver Palate - no artificial flavors or dyes, in addition to being gluten free!)

Preheat oven to 350 degrees

In a large bowl, beat butter with an electric mixer for 30 seconds. Gradually beat in 1 ½ cups of the powdered sugar, the baking powder, and the salt. Then beat in the peppermint, vanilla, and the egg. Add as much of the flour as you can using the electric mixer, and add remaining flour, stirring by hand. Gently mix in the crushed candy canes.

Place the rest of the powdered sugar in bowl (about ¾ cups, though you won’t need that much and can use less to start with). Form dough into 1-inch balls and roll through the powdered sugar. Place the ball on a greased non-stick cookie sheet and place cherry in the center. Repeat, repeat, repeat.

Bake for 17-20 minutes or until cookies are golden brown. Let cool at least 5 minutes on the tray before removing them. Makes between 42 and 48 cookies, depending on size.  

Birthday Dinner for the Boyfriend: Cheesy Potato Bake and Chocolate Cake with Strawberries and Coconut

Food is meant to be shared. 

It's why dinners for one comes in frozen plastic containers. It's why you don't buy a single slice of bread.  It's why we always want our gluten eating friends and family to try our latest gluten free creations. 

If there ever was a food that was indisputably meant to be shared, it is birthday cake. Perhaps that's why the seemingly simple request overwhelmed me so. "What I want for my birthday," my boyfriend said, "is a cake I can eat with you." 

I was determined to make a good, no great, gluten free cake for my gluten eating guy. He's a real meat and potatoes, beer and football kind of guy. The type who thinks owning anything pink is be an affront to his masculinity and that popcorn might as well be a food group. How he ended up with a vegetarian - much less this gluten free, vegetarian city girl - is somewhat a mystery to us both at times. 

In the beginning, he didn't understand celiac. The first time I came to stay with him, we had to go to the grocery store practically the moment I stepped off the plane. But with a little gluten free education and a lot of practice, we've learned to love to cook together. Over the past year, we've made everything from Asian inspired stir-fries to gluten free spinach and ricotta cannelloni. When eating with me, he's learned to forgo the meat and the wheat and embrace chickpeas and lentils. I, meanwhile, have learned to be a little more lenient on the subject of floury, white potatoes (which, no matter what he says, are not vegetables...well okay they ARE, but they're the starchy variety of vegetable, the kind in league with pastas and rices). It's been an experience for us both, but I think we'd both agree it's been fun. 

But birthday cake soon blossomed into birthday dinner. And with the focus shifted from one dish to two, my desire to create the perfect gluten free confection turned into a much less selfish desire to make sure the chocolate-on-chocolate cake requested actually tasted good. 

In the end, I used a mix. 

I figured it was safer that way, a guarantee no one would have to smile though a chocolate cake with a distinct potato flour undertone.  He'll be 40 next year; hopefully by then I'll have learned to perfect my own cake recipe and make something really special. The mix turned out to be a good choice, though, everyone loved it. It had the consistency and flavor of a regular chocolate cake. No. Not regular cake - a good chocolate cake. And yes, while I tweaked the recipe with some of my own ingredients, I can't claim the cake as my own. 

But I should never have thought of it as my own anyway, food is meant to be shared. 

Cheesy Potato Birthday Bake 

6 small potatoes

1 zucchini

1 yellow squash

3 leeks, chopped

4 cloves of garlic, chopped (more or less to your liking)

3/4 cup of broccoli florets  

1/2 cup 1% milk

3/4 cup vegetable broth or stock

dab of butter, perhaps 1/2 tablespoon 

1 tablespoon of cornstarch

1/2 - 3/4 cup of shredded cheese (we like a mixture of monterrey jack and cheddar)

additional cheese to sprinkle over the top

chopped parsley 

salt and pepper to your taste

Preheat the oven to 350 degrees

Peel and slice the potatoes in to thin slices, no more than 1/3rd of an inch. Slice the zucchini and yellow squash to roughly the same size, though they can be at a somewhat heartier thickness. 

(The following sauce is an adaptation of Ginger Lemon Girl's recent blog post on Cream Soup. I'd remembered reading about this base on her blog a few days earlier and it served as the inspiration for my casserole. Thanks, Ginger Lemon Girl, the birthday boy loved it.)

In a small sauce pan, melt the butter on medium heat. Add the milk, vegetable stock, and stir in the cornstarch. Cook for 3 - 5 minutes, stirring frequently, until the sauce thickens. Next, add in the shredded cheese. Give it a good stir and watch as the cheese dissolves almost instantly - it's a pretty cool trick. Season with salt and pepper as desired.  

Combine the potatoes, zucchini, yellow squash, leeks, and garlic, and broccoli in a casserole pan, and giving them a good toss together. Sprinkle salt and pepper to your liking over the top and toss it once more. Pour the cheese mixture evenly over the vegetables and bake in the oven - covered with tin foil - for 30 minutes. 

After 30 minutes, remove the tin foil and add the remaining cheese and parsley (if desired) to the top of the casserole. Bake an additional 10 minutes or until the potatoes are tender. 

Side note: This casserole reheated be-autifully the next day when I put it next too some scrambled eggs at breakfast. Yum. 

Chocolate Cake with Strawberries and Coconut 

(lactose free & nut free, too)

 

1 package of Pamela's chocolate cake mix

3 eggs

1/2 cup canola oil

1/2 cup water

1 cup strong brewed coffee

1 container of Cherrybrook Kitchen's chocolate icing 

1 large container of strawberries, sliced very thin

1/4 - 1/2 cup shredded sweetened coconut

Preheat oven to 350 degrees. 

Combine all ingredients in a bowl and mix thoroughly. Spread evenly between two cake pans and bake for 25 - 30 minutes. Take out and let cool. (This is a great time to slice the strawberries, a surprisingly time consuming task.)

Once the cakes have cooled, ice one of the layers and cover it with most of the sliced strawberries. Place the second layer above it and continue icing the cake. Place the rest of the strawberries on the center of the top layer and sprinkle the shredded coconut around them. 

Share. And Enjoy. 

Banana Coconut (Vegan) Milkshakes

With interpersonal relationships, compatibility is an issue in constant flux. We want to be around people who compliment yet challenge us and, in a way, making good friends becomes an art. That push/pull makes - and keeps - things interesting. So while friendships might be formed over memories and experiences, it's really the little things that keep us together - things like views on music, theater, politics, art, and yes, food. This time, it's about the food.  

Last night, I had dinner with Emily. She and I have maintained a friendship since the sixth grade, despite long distances, busy lives, and poor Internet connections. Seeing each other roughly 2 -3 times a year, we always manage to pick up right where we left off, a strange fact that at once makes me feel old and like I might never be older than fifteen, no matter how hard I try. Anyway, be it a function of there being little to do in the West Side suburbs or the fact our friendship is on some kind of record-repeat loop, hanging out inevitably involves attempting to cook something for dinner that get a lot of laughs before it meets the disposal. 

This could've been understandable, even excusable,  in our teen years, but we're in our early 20s now. We're college educated girls and with reasonable kitchen knowledge - why must our food experiments end so disastrously? Though Emily and I might compliment each other in a variety of ways, we have one serious challenge: competing food allergies. A vegetarian celiac trying to eat the same thing as a ham eating, lactose intolerant, soy yogurt buying girl? It's not so easy. 

But I've never been one to shy away from a challenge - or break tradition - and before I knew it, we were on our way to the local Giant Eagle to buy ingredients for vegan milkshakes. 

As tradition and a poorly stocked grocery store would dictate, we bought most of the ingredients on the fly. (It's more exciting that way, trust me.) We swapped coconut milk in for the hoped for coconut ice cream and read ingredients on all of the soy and rice dairy products (notorious for harboring hidden gluten) until we found ones satisfactory for us both. Upon returning home, we blended the ingredients up with vague - at - best measurements and hoped for something at least palatable. 

And while we've had many, many kitchen accidents in the past, these milkshakes were actually good. Maybe there's hope for our joint culinary adventures after all. At the very least, I know we'll try it out again in another six months. 

Banana Coconut (Vegan) Milkshakes 

1/2 pint of Tofutti ice cream

2 and a 1/2 ripened bananas 

1 can of lite coconut milk

about 1 and a 1/2 cups of vanilla rice milk (use discretion based on how thin or thick you like it) 

Silly as it sounds, place all ingredients in a blender and blend (we chose the oh so fancy "frappe" setting) until your milkshake has reached desired thickness. At first, the milkshake had that you-know-it's-vegan soy aftertaste, but the addition of another scoop of Tofutti and another half a banana really made it quite tasty. 

This recipe makes four mugfulls of milkshake goodness.