One Frugal Foodie

Random Bites of Autumn Deliciousness

Posted by alisa on October 30, 2009 | 16 Comments

I haven’t created many unique and stellar recipes this past week … in fact, since we have been quite busy, I have been enjoying simplicity a bit. Don’t worry, this isn’t just a “what I ate” post. Think of it like a collection of mini recipes.

Lunch all week has been two poached eggs atop whatever vegetables need to be eaten most urgently. But, I did fit in a “new to me” veggie. What could that be nestled in that pile of cabbage? …

Why kabocha squash of course! I finally gave into the food bloggie peer pressure (and the fact that organic kabochas were on for $.49 a pound!). Since I was a kabocha virgin, I didn’t experiment, I used this tested recipe for Japanese Style Simmered Sweet Kabocha. I didn’t have dashi, so I just used water, and it still came out delicious! The only thing I couldn’t figure out was if I was supposed to cover the pan as it cooked. I did, and ended up with tons of liquid left, so if you try it, don’t cover. I ate the squash skin and all (my first time for that too!) and it was wonderful.

For some reason, I was obsessed with making a Pumpkin Pecan Pie Spread for our morning rice cakes. After three mornings of trials, I was satisfied, but never did get what I would call perfection. Nonetheless, since the husband was getting a bit burnt out on pumpkin, I called it a day. Here is where I left off …

• 2 Tablespoons Pecan Butter (I used some Artisana I was trialing, but you can also make your own)
• 1/4 Cup Pumpkin Puree
• 1 to 2 Tablespoons Maple Syrup (I took the middle ground with 1-1/2)
• ½ Teaspoon Pumpkin Pie Spice
• Generous Pinch of Salt
• Protein Powder (optional)

In a small bowl, whip it all together. If desired, stir in protein powder to your desired taste and consistency. I like to add a little egg protein powder; it also thickens it up a bit.

This spread really is so simple that you could easily customize it to your tastes by tweaking an ingredient or two, or even simply subbing the maple syrup for your sweetener of choice. This yielded enough for four rice cakes, two each, perfect!

Now, for my sweet treats of the week, I seemed to have a bit of a graham cracker obsession … cinnamon graham crackers to be specific …

This is nothing more than a cinnamon graham topped with lusciously creamy cashew butter (seriously, this stuff is like frosting!) and semi-sweet chocolate chips. Mmmm.

But the following may have even topped that one …

Maple-Pecan Graham-wiches

• 1 Tablespoon Pecan Butter (would probably be awesome with any nut butter!)
• 1/2 Tablespoon Maple Syrup
• 1 Teaspoon Coconut Oil or Coconut Butter, melted
• 2 Whole Cinnamon Graham Crackers (each broken in half, so you have four squares)

Combine the nut butter, maple, and coconut oil or butter in a small dish. Refrigerate it for just a few, allowing it to thicken just a bit as the coconut oil cools and solidifies. Top two cinnamon grahams (cinnamon-side up) with the butter, top with remaining graham. Enjoy the oozing goodness.

If you don’t like messy sandwiches, try this snack open faced.

Hopefully you have found some delicious inspiration amongst this haphazard post! I have just a few quick shout-outs to end with.

• Thank you to All Access Pass to Jack for the Lemonade Award. I will have to pass this on very soon!
• Zesty is having another blog makeover giveaway! I want to win so bad that I am telling you all to enter just to get myself one more entry. Logical?
• I have another big giveaway coming up too. Stay tuned, it will be up in just a couple of days! (I have to go write it up now).

Oh yes, and Happy Halloween!!

Acorn Squash with Sweet Sage “Butter”

Posted by alisa on October 24, 2009 | 19 Comments

I have been so impressed with how well our herb plant not only survived the move, but also how much it is thriving, even in this cooler climate. Must be all of the great sun it is getting in our very bright new (to us) kitchen.

I have found good use for the basil and parsley with some regularity, but until yesterday, I hadn’t found a good recipe for the sage. My husband is okay with sage in light moderation, but I have to use caution, lest he be overwhelmed (I am an herb- and spice-aholic). So it took me some time to be inspired by a sage-including recipe that we would both enjoy.

This one definitely fit the bill, and it also gave me another opportunity to test out the new Earth Balance soy-free margarine (all natural – none of those nasty trans fats!). If dairy works in your household, butter can of course be utilized, but all of you dairy-freers and vegans out there will be happy to know that the Earth Balance was excellent as a “browned butter.”

Though I typically roast squash for that caramelization effect, I must admit that this cooking method worked fabulously. It was almost like a steaming technique that locked in the natural flavor. Try it!

Acorn Squash with Sweet Sage “Butter”

Recipe adapted from Recipezaar. This recipe is Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Refined Sugar-Free, and optionally Vegan.

• 1 Acorn Squash (medium-sized), cut in half lenthwise and seeded
• 2 Tablespoons Dairy-Free Margarine (I used Earth Balance soy-free, but you could also sub in coconut oil and a pinch of salt)
• 1 Tablespoon Honey (agave nectar, brown sugar, or maple syrup should also go nicely)
• 1 to 1-1/2 Teaspoons Fresh Sage, minced

Preheat your oven to350°F.

Place the prepared squash cut side down on a baking sheet or in a bakng dish. Bake for 45 minutes, or until tender. Keep in mind, if you leave it cut side down after removing it from the oven, it will continue to soften and cook a bit.

While the squash is baking, place the margarine in a small saucepan over medium-low to medium heat. Stir (not constantly, but with regularity) and cook until it just begins to brown, but do not let it burn (took about 10 minutes for me - You can also see these more detailed instructions for browning butter)

Remove the margarine from the heat and stir in the honey (or other sweetener) and sage. Allow the flavors to sit and meld while your squash cools for a few.

Cut each squash half into quarters (this is how I like to serve it), and evenly spoon the sweet sage butter into the squash sections and serve.

Note: I like to make cuts in the middle of each squash section, allowing the butter to seep in. You can also smash it in for some tasty mashed squash.

Another Note: I served this for lunch with simple baked chicken breasts. Slopping up any honey-sage-butter that had drizzled onto my plate with the chicken was really yummy too.

Yields 2 squashy servings

Blog Events: I submitted this recipe to Slightly Indulgent Mondays at Simply Sugar & Gluten Free.

Sweet Deals – Literally!

Posted by alisa on October 22, 2009 | 9 Comments

Lately we have been using mostly liquid sweeteners in our household, but they can be pricey … unless you shop around …

I received a wonderful gift of homegrown honey from Shirley at Gluten-Free Easily (from bees in her own backyard!), but needless to say, that treasure was devoured quickly. With my husband growing cranky for a sweetener for his coffee, but not willing to sacrafice the “raw, unfiltered, and domestic” status or pay an arm and a leg, he set out to find the best value he could. (vegans read on too, there’s something in this post for you too!)

The result? Four convenient bottles of Ambrosia Pure Honey From Colorado’s Western Slope (4 lbs in total) – raw and unfiltered, delivered to our door for just $11.77. I was a bit skeptical, but it turned out to be darn tasty honey, flavorful but relatively mild and pure tasting. We used the Subscribe & Save for this one (gives you 15% off and automatic free shipping). If we change our mind on reordering the honey, we can cancel the Subscribe & Save at any time, but we get to keep the product and discount and there are no fees! What a deal. My honey definitely hit a winner with this sweet purchase.

You say you are vegan? Before I forget, the Maple Syrup dealio is going on again this month (October 2009) on Amazon. I stocked up last month (I buy the Organic Grade B – more flavorful), but if you missed the discount or have already used up all of your maple syrup, you can get 64 ounces of Coombs Organic Maple Syrup delivered to your door for just $26.00 total using this month’s coupon code and Subscribe & Save (see my above notes for this discount). See the Coomb’s Sale Page for the coupon code and list of maple syrup options available. They say this offer ends on October 31, 2009. They did extend last month’s discount through this month, but who knows, this might be it!

Note: Amazon has been shipping out those Subscribe & Save orders lightening fast; I am getting them within 24 to 48 hours of ordering!

Cauliflower “Risotto” (Grain-Free AND Dairy-Free)

Posted by alisa on October 20, 2009 | 29 Comments

Recently, I stumbled across the idea of Cauliflower “Rice” on a Paleo / Primal Diet blog. Smitten by this idea for incorporating even more veggies into my dinner (and sneaking cauliflower in on my husband, hehe), I went with it. My first attempt was this Cauliflower “Risotto,” which amazingly turned out awesome right out of the shoot!

I have since made it a few times with the nod of approval from my usually cauliflower-hating husband. I have also made some basic cauliflower “rice” to serve as the base under stir-fries. It has worked out well, but my husband agreed that the risotto is just better.

Another Bonus: Surprisingly, a large head of cauliflower only makes about 3 to 4 healthy servings. When grated, the cauliflower seemed much less overwhelming than eating large florets.

Cauliflower “Risotto” with Fresh Basil (Grain-Free AND Dairy-Free)

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, and Sugar-Free.

I like to use just a bit of nutritional yeast, but keep the amounts moderate so that it enhances the meal without creating an overpowering fake cheesy taste. Nutritional yeast can easily be found online and in the bulk bins of some natural food stores. Make sure it is specifically called “nutritional yeast;” brewer’s (which the grocery attendants will try to hand to you) is not the same thing. If you don’t have any on hand, try this recipe without it, I am sure it will still be quite yummy!

• 3 Tablespoons Pine Nuts (about 1 ounce)
• 1-1/2 Tablespoons Nutritional Yeast
• ½ Teaspoon Salt, or to taste
• 1-1/2 to 2 Tablespoons Grapeseed, Olive, or Coconut Oil
• ½ Cup Minced or Diced Onion
• 3 Cups Grated Cauliflower (about ½ medium to large head – if you have a food processor, you are golden; I grated by hand)
• 1 Garlic Clove, minced
• ¼ Cup Broth (chicken or vegetarian)
• Chiffonade 6 to 10 Fresh Basil Leaves
• Fresh Ground Pepper, to taste (optional)

Combine the nuts, nutritional yeast, and salt in your spice grinder, and give it a few pulses. The nuts should grind up, and begin to clump. It is best if it stays a bit powdery and doesn’t turn into a paste, but if it does, no loss. Set aside while you cook the cauliflower.

Heat the oil in a large skillet over medium heat. Add the onion and sauté for about 3 minutes. Add the grated cauliflower and continue to sauté / stir-fry for about 4 minutes. Add the garlic and suate for 1 minute more. Add the broth, reduce the heat to medium-low, stir, cover and allow it to sit for 2 to 3 minutes. This cooks it to the perfect “al dente” consistency for us, but feel free to cook it to your desired tenderness.

Remove the lid, turn off the heat, and stir in the reserved nut mixture. It may clump a bit, but continuing to stir it in the hot pan will help it to distribute and become creamy. Stir in the basil and fresh ground pepper to taste, if using. Serve.

Yields about 2 side servings

No Onion? I ran out of onion the second time I made this dish, so I skipped the onion sauté, but added ¼ teaspoon of onion powder to the nut mixture. The fresh onion was better, but this was still tasty in a pinch!

To Serve: This versatile dish can be served with a salad or steamed veggies (broccoli or asparagus would be nice) to keep it light and vegetarian. For an omnivorous meal, we found it went quite well with baked chicken, and also made a quick lunch with leftover chopped chicken added.

Lower Fat Option: I haven’t tried this as of yet, but I think this would work with just 2 teaspoons of oil if you were trying to go lower in fat. I would just sauté the onions in the oil, add the cauliflower and sauté for just 1 minute, and then add the broth and cover. Cook until it reaches your desired tenderness. You may need to use a touch more broth. Don’t skip the pine nuts though; they add richness and nutrition!

Blog Events: I am submitting this post to:

• Slightly Indulgent Mondays over at Simply Sugar Gluten-Free
• What Can I Eat That’s Gluten-Free over at Gluten-Free Homemaker
• Real Food Wednesday over at Cheeseslave (ironic!)

BIG Dairy-Free Gift Basket: One Winner and a Dairy-Free Discount for All!

Posted by alisa on October 16, 2009 | 6 Comments

Wow, you people really love your gift baskets … I must admit, I do too … good to know we are on the same wavelength. More gift baskets to come!

Before I announce the winner of the Giant Natural Food / Dairy-Free Gift Basket, I wanted to let you know that Jeff of Dairy Free Market has created a special discount code allowing you to get 10% off of all the hot chocolate, mac n “cheese”, bars, and other goodies you are craving from his online store. So even if you didn’t win, this is for you:

To get 10% off your entire order at the Dairy Free Market, use the following Coupon Code: GODAIRYFREE

Now, which of you will receive this jumbo gift basket? Well, it seems that showing up early to giveaways does pay off sometimes …

Congratulations Stephanie!

“I’m so all over this! I’m a new a newbie to the dairy free world! I’d love to try the mac n cheese because I have to say that I love cheese and to know that there is a dairy free option out there really rocks my world!”

It looks like Stephanie is a new food blogger over at Life’s Little Nibbles, so head over and pay her a visit.

To keep abreast of Dairy Free Market’s new product additions, specials, etc., you can become a fan on Facebook.

Side note: If you want to be updated on my giveaways and recipes, Go Dairy Free has a fan page on Facebook, but I need to get moving on One Frugal Foodie – it will be up soon! I do tweet under OFF though.

Pulled Pork Potato Planks or Boats

Posted by alisa on October 14, 2009 | 17 Comments

Have you ever driven the Nevada route from Las Vegas to Tahoe? Lets just say it isn’t a foodie haven. When we finally spotted a Safeway (3/4 of the way through the trip) we were overjoyed (yes, it is that pathetic).

Ravenous and cold, we headed for the very petite hot food case to discover a very limited selection … a modest-sized box with just pulled pork in it for six bucks, or two pulled pork sandwiches that appeared loaded with just as much meat as the non-sandwich box for just $.99 each. We really didn’t want those white, fluffy, flavorless buns, but with that price discrepancy, the choice was obvious.

I took off the top bun and had it open-faced (while my husband just ate the pork out of the middle), but it got me thinking, “how else can we enjoy pulled pork?” We both really enjoy this slow-cooked, barbecue-sauced meat, but since cutting bread from our daily diet, we have actually acquired a distaste for the buns it is always served on.  

With several hours left in the car to ponder this thought, it occurred to me that potatoes could possibly be the perfect vessel. It had been years since I had enjoyed potato skins, but couldn’t the bold flavors of pulled pork hold their own (sans cheese) when served in a potato dish? The answer was a resounding yes!

My batch of pulled pork made so much that we ended up enjoying the potato-pork combo for two full dinners. The first was with with potato boats (pictured below), and for the second I made potato planks (pictured above), read on for my reasoning.

We both loved the potato boats, but I did learn a thing or two. First off, scoop out the potato (reserving it for some yummy soup!), leaving only about 1/4 to 1/2 inch of flesh inside the skins. I left a bit too much of the white stuff on the first go around. Second, if your potatoes are greening, there is no need to throw in the towel. I had two boat-worthy potatoes, but the other two had to be peeled in order to get rid of that toxic greenish layer. So instead of boats, I sliced the peeled potatoes lengthwise (to about 1/4-inch thickness) and made potato planks! My husband actually preferred the planks, but I was quite impartial. The planks were roasted and awesome, but those skins are my favorite part of the whole potato! Either way, delish!

Pulled Pork Potato Boats or Planks

This recipe is Dairy-Free, Nut-Free, and Egg-Free, and it can be Gluten-Free / Grain-Free, and Soy-Free. Though this recipe veres sharply into omnivorous territory, I invite all vegans and vegetarians to use the potato plank idea as a base for your favorite topper … they really are yummy!

• 2 Large Baking Potatoes (I used Russets)
• 1 Tablespoon Olive or Grapeseed Oil
• 1 Large Garlic Clove, crushed (about 1/2 to 1 teaspoon of the jarred stuff)
• 1/4 Teaspoon Salt
• Pulled Pork (your favorite recipe or my easy recipe below)
• Sliced Black Olives, to garnish

For the Boats:

Bake the potatoes in the oven or microwave, if you are in a hurry. Scoop out the white flesh, leaving 1/4 to 1/2 inch of the white stuff (reserve the flesh for another recipe, such as soup or mashed potatoes).

This step is optional for the boats: Combine the oil and garlic in a small dish. Brush the tops and insides of the boats with the oil-garlic mixture. Sprinkle the boats with salt. Place the potatoes in the oven, and broil for about 3 to 5 minutes, or until the boats just begin to brown.

Fill the boats with the pulled pork and top each boat with the sliced olives. If desired, return the boats to the oven and broil them for a minute or two.

On the first go around, we simply scooped out the potato flesh, piled the pork in, and ate. But after trying the roasted potato planks, I think giving the skins a quick roast is a good optional step to seal in some flavor. 

For the Planks:

Preheat your oven to 400 degrees.

Peel your potatoes, if desired or required. Slice the potatoes lengthwise, so they are about 1/4 to 1/2 inch in width. You should end up with about 6 or so long, flat “planks.”

Place the potatoes on a baking sheet. Combine the oil and garlic, and brush them on the tops and bottoms of your planks. Sprinkle the tops of the the planks with salt.

Bake the potatoes for 15 minutes, flip, and return them to the oven for another 15 minutes. They should just lightly start to brown on both sides.

Top the planks with the pulled pork and garnish with sliced olives. Return them to the oven and continue to bake, or broil, for just a few minutes to make sure everything is heated through and crisped up to your liking.

Yields 2 meal-sized servings or 4 appetizer servings

Easy Crockpot Pulled Pork

• 1-3/4 to 2 lbs Boneless Pork Loin
• 1 Small to Medium Onion (sweet white or yellow), sliced into small wedges
• 2 Tablespoons Worcestershire Sauce (Lea & Perrins is GF in the U.S., and I believe Edward & Sons is GF)
• 1 Quart (4 cups) Chicken Broth
• Water
• 1 Bottle of Your Favorite Barbecue Sauce (I used an 18-ouncer; choose your BBQ sauce wisely if you have free-from needs)
• Salt
• Pepper

Place the pork in your slow cooker. Sprinkle the onions over top, and drizzle on the Worcestershire. Pour in the chicken broth, and add enough water to cover the pork.

Set that baby on low for 8 hours. (I actually left mine for 10, and it was tender and delicious).

Remove the pork from the crockpot and shred it using two forks. Remove the liquid from the crockpot (I reserved mine for use as a broth in other recipes), and return the shredded pork to the crockpot. Pour in the barbecue sauce and stir until it is well combined. Season with salt and pepper to taste.

Note: I hate recipes that don’t tell you how much salt and pepper, but in this case, it really depends on the barbecue sauce you are using. I added 1/4 teaspoon of salt, but next time would increase it a touch and use a bit more fresh ground pepper.

Leave the slow cooker on low or warm, and allow the pork to cook with the sauce for another hour. Your pork is ready!

Yields way more pork than you need for a batch of these jumbo boats …

Want another creative way to enjoy pulled pork? I spotted these pulled pork tamales over at Healthy Delicious.

Do you have any other foodie ideas for serving pulled pork? Or what about another topping idea for those potatoes?

Win a GIANT Gift Basket of Natural Snacks & Sweets

Posted by alisa on October 11, 2009 | 607 Comments

The entries for this giveaway are now closed. Check back later this week for the winner.

For some great recipes, see the One Frugal Foodie Recipe Index, or use the RSS feed to keep up to date on future recipes and giveaways!

At Go Dairy Free, I repeatedly hear “I can’t find those specialty foods in my area!” To which I quickly respond, “Get online!” (with a smiley face attached of course). There is still this fear about ordering food online that I just don’t get. I regularly order ingredients via the Internet as they are often cheaper, and are usually delivered right to my door for free.

That said, I am always excited when a new kid pops up on the block in terms of retailers, and the latest is no exception. A lactose intolerant fellow named Jeff contacted me over a year ago, with an inquiring mind about the dairy-free industry. Jeff persisted with his research, and at long last he has officially launched Dairy Free Market, an online store providing lots of wonderful special diet goodies, from dairy alternatives to cookies and chocolate. You can view the entire store at www.dairyfreemarket.com.

To give you a sampling of Dairy Free Market’s offerings, I worked with Jeff to compile a giant gift basket of goodies for you to win! He will ship it straight to the winner’s door with care, and trust me, you don’t need to be dairy-free to enjoy these treasures! What’s inside you ask? One package of EACH of the following:

• Boulevard’s Organic Hot Chocolate (Dark or Sugar-Free)
• Glenny’s Organic Marshmallow Treats
• Cherrybrook Kitchen – Cake Mix (Regular or Gluten-Free)
• Cherrybrook Kitchen – Vanilla Frosting, Ready to Spread
• Eat in the Raw – Parma!
• Road’s End Organics Cheddar Mac N Chreese (or your choice of Road’s End products)
• Allergaroo – Spaghetti with Tomato Sauce
• Raw Revolution Food Bar (your choice of flavor)
• Pure Bar (your choice of flavor)
• Go Max Go Candy Bar (your choice of flavor)
• Enjoy Life Boom Choco Boom Rice Milk Bar
• Barry’s Bakery Pastry Twists or Enjoy Life Gluten-Free Soft Baked Cookies (your choice of flavor)
• Suzanne’s Ricemellow Creme
• Enjoy Life Chocolate Chips

(Note: I couldn’t fit ALL of the items in this picture, there is more!)

You may notice a few “options” in the basket. That is because we have tailored it to be dairy-free (and vegetarian / vegan) or dairy-free AND gluten-free for all of you GFCF folks out there. Yes, the Dairy Free Market aims to please!

Honestly, I wish I could win this, as I haven’t yet tried the ricemellow creme or the “bars,” and all others are definitely taste-tested and approved in our household. But, since I can’t, it is up to you; you can enter to up to three times …

How to Enter:

1st entry: Comment on this post and let me know what product you are most excited about (feel free to peruse the Dairy Free Market website), and/or share a suggestion for what product(s) you want to see Jeff carry in their online store.

2nd entry: Pass on the word about this giveaway, and leave a second comment letting me know where you did. One option is a quick retweet (see www.twitter.com/onefrugalfoodie), or you can post it on your blog, spread the word on facebook, email some friends … whatever works best!

3rd entry: Become a fan of Dairy Free Market on facebook, and leave a third comment here letting me know you did.

You have from now through Wednesday, October 14th, to enter! The winner will be announced at the end of this week. Good Luck!!

Above photo of Go Max Go Jokerz bar and Parma! by the talented Hannah

Banana-Oat SuperDad Snack Bars

Posted by alisa on October 9, 2009 | 21 Comments

My dad is one of the most awesome guys I know (have to include the hubby in this one), and he really is my best friend. I can always count on him for anything, including lifting heavy boxes and trucking furniture up and down stairs.

Though he really wasn’t thrilled that we were moving away, my dad showed up on moving day and gave us every ounce of energy he had. That little man did the work of ten (and I even caught him doing sit-ups in between trips!). Seriously, my husband and I were in awe.

I look forward to being in as awesome shape as he is now in my 60’s. While we were taking water breaks, he just kept on going, and going, and going. Okay, he did take a few breaks to snack on these banana oat bars …

Bananas and oats have to be my dad’s two favorite foods, but he shies away from baked goodies since in his mind they are all loaded with sugar and refined flours. So I created these whole-grain, naturally-sweetened snack bars to keep us all powered up and happy.

Admitedly, my husband and grandma (the two sugar fiends) preferred the blueberry-cashew bars I made (still working on the recipe, as I thought they were too crumbly). However, my dad and I were loyalists to these snack bars, which had a dense, but somewhat cakey consistency. In fact, after the pan was gone (that very same day), dad asked me to make more!

Banana-Oat SuperDad Snack Bars

This recipe is Dairy-Free, Soy-Free, Nut-Free, Free of Refined Sugars, and Optionally Wheat-Free / Gluten-Free (seek out some of those certified gluten-free oats)

• 1-1/4 Cups Quick Oats (not instant)
• 1/4 Cup Agave Nectar or Honey*
• 2 Tablespoons Coconut Oil (or oil of your choice)
• 1 Teaspoon Vanilla Extract
• 1/4 Cup Flour (I ground more oats in my spice grinder to a flour consistency, feel free to use the flour of your choosing … AP, whole wheat, or even almond flour)
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 1 Egg
• 1 Cup Mashed, Ripe Banana (about 3 small or 2 large)
• 1/2 Cup Shredded Coconut (I used unsweetened)

Preheat your oven to 350 degrees, and grease an 8 x 8 baking dish.

In a medium mixing bowl, combine the oats, agave or honey, oil, and vanilla. Briefly set aside.

In a small bowl, combine the flour, baking soda, and salt. Briefly set aside.

Returning to your mixing bowl, stir in the egg, banana, and coconut, until everything is well combined. Stir in the reserved flour mixture (since I was using oat flour without gluten, I wasn’t worried about over-mixing. Be careful not to overmix if you are using a wheat-based flour).

The batter will be a little thick. Spread it evenly in your greased baking dish, and pop it in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting. Can be stored in the fridge if you like ‘em chilled (I do).

* According to our taste buds, these bars were perfectly sweet, but if you prefer a sweeter treat, feel free to up the agave or honey to 1/3 cup or add a couple tablespoons of Sucanat or brown sugar.

Cinnamon Raisin Version

The above recipe is my slightly coconutty version. You can mix up the flavors if you wish. The following changes will give you a cinnamon raisin banana oat bar:

• Substitute grapeseed oil or other neutral-tasting oil for the coconut oil
• Substitute 1/2 cup of raisins for the coconut
• Add 1/2 teaspoon ground cinnamon (or more if you like!)
• Substitute maple syrup for the agave/honey (optional)

Yields about 9 snack bars

Blog Events: I shared this post with Fight Back Fridays.

Where in the World – Winners and Celebrations

Posted by alisa on October 7, 2009 | 17 Comments

Wow, it was a very special birthday indeed. Okay, I know some of you are waiting for the giveaway winners, so we will start off with that. Our old and new home is …

The picture in the giveaway is from the top of Diamond Peak ski resort, overlooking the lake on the North Shore. I really expected more people to guess Lake Tahoe, but only four of you did! Though, the other guesses have helped me add a ton of “to visit” places to my list. So, the winners of the Sweet Vegan E-Cookbook Collection are:

Jen Fernandez – The first person to guess correctly!

Jenna – Comment #84 (selected by Random.org)

Nora – Comment #24 (selected by Random.org)

Congratulations ladies! For everyone else, you can pick up any of Hannah’s E-Cookbooks for just $5 a piece via her popular website, Bittersweet. Trust me, you will want the delicious crustless vegan pie recipes from Mission: Impossible Pies for the upcoming holiday season. 

I typically stick to food alone on this blog, but thought it would be fun to share a few blips from my birthday and our first few days back in Lake Tahoe. It just so happened that Squaw Valley threw an Oktoberfest celebration in honor of my birthday (just humor me, okay?) …

But what made the event even more special was that one of my good friends announced that she was engaged. That photo I showed you, from the top of Diamond Peak ski resort, was where her boyfriend (now fiance) proposed to her that very morning on a hike. Lets just say I have never seen anyone so excited about an engagement, ever (anyone who happened to be at the event at Squaw surely heard her yells of excitement at some point during the day!). She is an amazing person, and he is a chef (could she have chosen anymore wisely?), so needless to say I am beyond happy for her …

After the wonderful day of celebrations, I arrived home to find some sweet gifts. Chocolate Emporium sent me some of their truffles and Halloween chocolates to review for Go Dairy Free, but they surprised me with a special chocolate bar right on top of the package (how did they know?) …

And speaking of the sweetest vegan, Hannah sent me a huge batch of her wonderfully rich and decadent homemade (dairy-free) fudge (recipe in My Sweet Vegan I believe), and she spiked it with big chunks of crystalized ginger, since she knows what a big ginger fan I am …

Oh, and did I mention it snowed? Yes, it seems the past three years have been rather warm in North Lake Tahoe, but we show up in the beginning of October, and it snows … go figure …

If you are all about the food, stick around, I have hoards of recipes that just need to be typed up for viewing, cooking, and eating pleasure … more tomorrow!

A Sweet Birthday Giveaway

Posted by alisa on October 3, 2009 | 103 Comments

I knew I would wake up to a fantastic birthday today. Here we are, boxes surrounding us, a mess to sort through, but we are back in ”our hometown.” It isn’t where we grew up, but it is where my husband and I began to build our lives together. It is also the birthplace of Go Dairy Free. I mentioned the move in a prior post, so I won’t get all sappy now … but we moved back just two days ago, so it in itself is like a birthday present for me.

So what does this mean for you? Well, in honor of my birthday, I thought something sweet was in order. So, I am giving away the entire Sweet Vegan E-CookBook Collection by Hannah Kaminsky (author of the book, My Sweet Vegan) to three lucky winners! Each of the three winners will receive:

 The e-books contain a dozen deliciously sweet and unique recipes (baker’s dozen in A La Mode) accompanied by professional full color photos.

If you already have these e-cookbooks, you can win them for a friend or loved one … I am happy to accomodate!

Now, here is where this post all ties together …

To Enter (1st entry): Comment with your best guess on where we have moved to. (If I have already told you, don’t spill the beans! – See the 2nd entry opportunity below)

Hint:

 To Enter (2nd entry): Spread the word about this giveaway and leave a second comment letting me know where you passed on the message (facebook, twitter, your blog, email to friends, etc.). If you are ineligible for the 1st entry, this is your opportunity.

Entries will close at noon on Tuesday, October 6th, so hurry up!

So tell me, where in the world do I live?