Do Not Disturb Us - Gluten Free Day 5

A little bit of background, my husband is in the Army, currently in Iraq.  He's been there for awhile.  Anyway, while he was home for R&R (2 weeks) this summer I broke my toe at a friend's wedding, and was out for quite awhile.  I really dislike the Army medical system, I am still having issues with the civilian ER bills, and the Army doctor I saw (over a month later), swears it wasn't broken.  What?  I saw the X-ray in the ER, it was broken in two places!  My point is, I wasn't able to run or lift weights for awhile (I probably could have done some upper body stuff, but I wasn't feeling it).  Now I've been back at the gym for over 3 months and I am finally feeling the muscles in my legs come back.  It is making me so happy, I can't even tell you!  I have a really warped body image sometimes, but I've been feeling pretty awesome lately.  

On to the food?  Okay, there's a lot!   

First, I had mini ramekin quiche for breakfast.  It was based off of Susan's Mini Quiche recipe, which I have made before, as muffins, like she suggests.  I just used bell peppers and onion instead of what she puts in it, because that is what needed to be used up.  Specifically, 1/2 an onion and 3/4 of a red bell pepper.  I threw 1/4 cup of rice in the bottom of 4 - 7oz ramekins, and then filled with the quiche filling, then baked at 375 for 45 minutes.  

Nutrition Information:  156.1 Calories;  4.0g Total Fat;  0.6g Saturated Fat;  0.0mg Cholesterol;  378.1 mg Sodium; 21.6g Carbohydrates;  3.8g Fiber;  10.0g Protein

I had two last night and two this morning, with broccoli both times.

I made cookies today...they were terribly disappointing.  So disappointing that I actually threw them away.  I guess there is a reason there aren't too many gluten free vegan cookies recipes.  I used Bob's Red Mill Gluten Free Baking Mix, and the aftertaste was just...bad.  Very disappointing because initially they tasted fantastic.  

Oh well, right?    

Dinner tonight was the last VWaV recipe I had bought ingredients for.  I promise, no more for awhile.  A copy of Vegan Fire and Spice came into the library for me a few days ago, so I am hoping to cook up some stuff from there.

Tonight we had the Black-eyed Pea and Quinoa Croquettes with Mushroom Sauce.    

They came out fine.  They're really cute, actually.  I just don't think I liked the very strong thyme taste in them.  If I were to make them again, I'd use a different spice.  The mushroom sauce was TO DIE FOR though.  Seriously, it was awesome.  If I were unrefined I would have licked the plate.  Meaning, I did lick the plate.  

To serve 3

Nutrition Information (for croquettes only):  225.1 Calories;  7.0g Total Fat;  0.7g Saturated Fat;  0..0mg Cholesterol;  585.3mg Sodium;  34.3g Carbohydrates;  9.5g Fiber;  6.9g Protein

(excuse the ugly container)

To serve 6 

Nutrition Information (for sauce only):  72.4 Calories;  0.6g Total Fat;  0.1g Saturated Fat;  0.0mg Cholesterol;  1056.1mg Sodium;  9.9g Carbohydrates;  2.2g Fiber;  4.5g Protein

One significant change in the gravy was that I didn't use any oil, just cooking spray.  I'm not worried about getting too much fat, it just seems unnecessary to sautee everything in oil, plus it spits at me.  I'd rather eat my fat...as you will see in a second.     

Dessert today was one of my absolute favorites, no-cook Dark Chocolate Mousse.  And yes, it is as good as it sounds.  I mean...if you think it sounds freaking awesome, then it is as good as it sounds.  

4 servings 

Nutrition Information:  146.8 Calories;  9.8g Total Fat;  3.3g Saturated Fat;  0.0mg Cholesterol;  26.2mg Sodium;  23.0g Carbohydrates;  6.5g Fiber;  3.0g Protein 

My understanding is that this recipe came from somewhere and has been passed around various places.  I changed the ratios a little though, so I figured I will post it anyway.  But I did get the recipe here.    

1 avocado

1/2 cup cocoa powder  

1/4 cup agave or maple syrup

2 tsp coconut oil (although I hear this is optional)

3 tsp granulated sugar (I used beet sugar, because I'm still trying to avoid unnatural sugar)

2 tsp water

1 tsp vanilla extract

1/4 tsp balsamic vinegar

1/4 tsp soy sauce/Bragg's

Directions?  Put everything in a food processor and whiz it all together.  I do it in steps, first the avocado and oil, then add everything but the cocoa, then everything.  But, that is because all I have is a little magic bullet and making this is a pain in the ass with it.  If you had a nice big food processor bowl, it would be delicious, and would be fast enough that you wouldn't have to eat it before you even put the ingredients away.  Or maybe not :)  If you can possibly wait long enough, you might want to chill it a little, but I have never gotten to that point. 

To leave you with a smile for the weekend, this was my first time soaking and cooking beans.  I usually just used canned, but the only black eyed peas at my store that were canned, were also spiced.  My family hates stuff left out on the counter, so the explanation for them also explains the title for this post...

Hey at least I amuse myself, right?  

Today's Cooking Songs:  Christmas Music.  Lots and lots of Christmas Music (not my choice, although I do love it)  My favorite Christmas Music is the Charlie Brown Christmas CD.