I made an almond cake last night. I have made one before. I did a few things differently this time- but nothing prepared me for waking up this morning to see that the whole thing had turned fucking BRIGHT GREEN overnight.

Shortly after it cooled last night:

This morning:

WHAT THE FUUUUUUUUUUUUUUUUCK.

I followed the recipe almost exactly as I did in the post linked above. The only difference was that instead of 1 1/2 cup almonds I used 1 cup almonds, 1/2 cup sunflower seeds, and added liberal amounts  of coconut shavings. It still tasted/smelled normal. It’s just REALLY FUCKING GREEN.

Does anyone have ANY IDEA how this could have happened? I am baffled.

UPDATE: Aha. http://ask.metafilter.com/134571/Are-My-Green-Cookies-Going-to-Kill-Me

I was planning on going to bed alone at 9pm on a Friday night. AND THEN. BROWNIES.

Here’s the recipe I used: http://allrecipes.com/recipe/gluten-free-fudge-brownies/

This recipe suggests 2/3 cup Bob’s Red Mill gluten free baking mix- it’s tasty but expensive. I replaced it with 1/3 cup tapioca starch, 1/6 cup brown rice flour and 1/6 cup garbanzo flour. The recipe also says baking time is about 40 minutes, but these were good to go at 28 mins. 

They would be prettier, but I got impatient and poked the fork through way too early to see if they were done. 

They’re definitely delicious, but a little cakey for my taste. Any suggestions on how to get them chewier?

Nutritional value broken down on this here spreadsheet.

Next attempt will include yeast (neither of these do.) It’s been suggested that I use xantham gum as well, but I have yet to find some that wasn’t ridiculously expensive.

Attempt #1

I honestly don’t remember which recipe I used, but that crust had the taste and texture of a fucking brick. Toppings: parmesan cheese, nutritional yeast, mushrooms, peas, red sauce.

Attempt #2

This version was much better. Still different from delivery type pizza and not perfect, but tasty. The crust had a much better texture and taste, but I needed a fork to eat it as it kept falling apart. 

Needed for crust:

• 3/4 cup garbanzo/chickpea flour
• 1 cup room temperature water
• 1 egg (separated)
• 1 tsp olive oil
• 3/4 tsp salt
• rosemary

1. Preheat oven to 350 F.

2. Separate egg whites and yolks. Whisk the egg whites until frothy/fluffy.

3. Whisk together egg yolks, garbanzo flour, water, olive oil, salt. I add rosemary, but that’s optional.

4. Add egg whites and gently whisk in.

5. Let stand for 30 mins.

6. Pour the mixture into sprayed or oiled or floured or whatever round pan or dish. At 350 degrees, it’s safe to use pyrex.  

7. Add toppings of your choice

8. Cook in oven for (approx 30 minutes.) Let it cool for about 10 minutes before eating.

I’ve been cooking a ton and not documenting any of it. While I’m pretty sure this is of no consequence to anyone reading this, I’m fucking irritated with myself. 

One good news item: Initially, the unemployment office told me I wasn’t eligible for unemployment $$$. THEY LIED. Should be getting a check soon. Obviously it’s not a ton of money but I’m going to be able to pay rent and feed myself if I’m careful. Feeling a lot less panicked.

Jobs applied for: 19

Jobs interviewed for: 4

Jobs hired for: 0

Gluten Free Almond Cake with Banana Chocolate “Ganache/Mousse” (made as a present for friend who’s going through a breakup)

Fun fact: I accidentally used almonds that had been seasoned with garlic and paprika. THANKFULLY I couldn’t taste it once the cake was made and no one noticed.

Here’s the recipe I used for the cake: http://www.eatingwell.com/recipes/flourless_honey_almond_cake.html

The topping isn’t totally necessary. The cake tastes great without it. But I was really craving chocolate, so I improvised with a vegan topping a friend showed me a few months ago. 

• 1 frozen but slightly defrosted banana
• 1/2 cup sunflower seeds (de-shelled, unsalted)
• chocolate powder to taste (I probably used two tbsp)

Put em in a food processor until they gets smooth. It initially has a ganache-y texture, but as it sits it turns mousse-y. Hence the name.

This cake was easy and damn good, I recommend it. 

I’ve decided that, in addition maintaining it as a virtual inspiration board, I should be using tumblr to document something.

As most of you know, I’m currently out of a job thanks to 1) the janky process of nonprofits keeping people on contract long term and 2) budget cuts. I loved my last job and am feeling some angst on two levels: 1) The loss of community and the privilege of being paid to do what I love 2) No income. Steadily growing medical/life bills. 

The plus side: I’ve actually got free time for the first time in godknowshowlong and am starting to cook again, so I’ll be using tumblr to chronicle my culinary adventures (in addition to reblogging pictures of cute cats and burly men.) 

For me, this is very much about self care. In the past when I’ve been depressed and unemployed (the two go more or less hand in hand for me) my diet becomes ramen, mac & cheese, and nothing else. I wake up at noon or later, I go to bed at 3AM, I stay in bed and never go outside. I’m trying to head that shit off at the pass, and cooking is one way I can stay really present to my body and health in a good way. 

I am neither vegan nor gluten free. I prefer to limit the amount of meat/dairy/gluten that I consume, so many of these recipes will be vegan, gluten free, or both! 

I’ll also be approximating how many servings each dish makes and how much I spent on it.

1/18/2012

Breakfast: Fail, nothing.

Lunch& Dinner: Gluten free spaghetti and meatballs, massaged kale salad, homemade chocolate non-dairy ice cream

Gluten Free Spaghetti & Meatballs

1 package quinoa pasta ($1.50)

1 lb ground turkey ($3.50)

parmesan cheese (had it already, don’t remember what I paid for it)

2 eggs (had em, think I paid $2.50 for a dozen, so 2ish¢ each = 4¢)

pasta sauce ($2.50)

About 5-6 servings, approx 1.25 per serving

Recipe: http://scratchlove.blogspot.com/2011/01/grain-free-gluten-free-low-carb.html

Massaged Kale Salad

I deviated some from the recipe here and added about half a diced onion, way more garlic than suggested, some sesame seeds and sesame oil. 

Also, massaging the fuck out of kale is fun. I suggest slicing the leaf off the stalk (unless you like the stalk, weirdo) and cutting or ripping it into large chunks. (Small chunks work too, but I think they get a better texture when you leave the, largeish.)  

One bunch of kale ($1.25)

Olive oil

Apple cider vinegar

About 5-6 servings, approx 2¢ per serving

Recipe: http://www.citymarket.coop/recipe/massaged-kale-salad

Non-dairy homemade chocolate ice cream

The link below has a recipe similar to the one I use. I fancy it up some by adding a tbsp of silk tofu and a handful of almonds. I am not a big fan of bananas at all, but I love this stuff.

2 frozen bananas (Don’t remember how much they cost exactly, but I think around 10¢ each, so 20¢ total)

1 tbsp dutch process cocoa powder (It’s about $1.50 an ounce in the bulk section where I go grocery shopping, and I got about $3.00 worth. No idea how to calculate what the exact cost of that tbsp was but let’s say 50¢)

About 4 servings, approx 17¢ per serving

Recipe: http://guiltfreedesserts.tumblr.com/post/10284247882/chocolate-banana-soft-serve-ice-cream-vegan

Totalled: 5-6 meals plus dessert for about $1.44 a serving. Hooray!