Monthly Archives

November 2012

decadent treat food, recipes

Vegan Eggnog

Hey guys!

Sorry I ditched you for Sunday brunch – it was one of those days.  Michael was in Winnipeg and I had some good ol’ French toast with my parents.  Nothing fancy, but it was good and a break was nice.

As an apology for my Sunday delinquency, I’m very happy to share a vegan eggnog recipe with you!

Mike and I tested this recipe three times, tweaking it after every attempt.  The final result is what we found yielded the best texture and flavor.  I would advise against deviating from the recipe – when it says firm silken ‘fu, use firm silken ‘fu.  Soft or what have you just won’t do the trick.

Unsweetened Mimiccreme works really, really well in this recipe – it’s a vegan cream made from almonds and cashews and it’s nice and thick without being crazy high in calories.  If you don’t have anything like it available, you can make a homemade cream with cashews (keeping in mind the drink will be a lot higher in calories), or some other similar vegan cream product.  Definitely go the unsweetened route, though – I find sweetened creams tend to have a vaguely artificial taste.  Is that just me?

And now, a word on the tofu – to get your creamy egg replacement in this recipe, it basically comes down to tofu or avocado (or some other magical thing that I have yet to discover).  I went with tofu because a) it’s high in protein, like eggs, and b) the color is more authentic to traditional eggnog.  The ONLY downside I find with using tofu (and it’s not a downside in my eyes, but it could be for others) is that it has a bit of a “dry” taste.  I don’t think it’s all the tofu’s fault because nutmeg has a dry taste too, but there you have it.  I haven’t tried eggnog with avocado but I’m sure it would be smashing, as long as you don’t mind the green color.

And please, please, please drink this with booze.  ‘Tis the season!  This is a great, strong drink and it’s not nearly as impressive without that signature boozy kick.  Do it for me? 🙂

Vegan Eggnog
2 servings

It’s important to use a combination of both spiced rum and brandy in this recipe – they’re each too strong for this drink on their own (the spiced rum is too potent, and the brandy is too astringent), but mixing them together really balances their flavor profile. Please don’t use anything other than firm silken tofu – we’ve experimented with different kinds and really does help create the most realistic texture.

Ingredients:

1/2 carton firm silken tofu
1/4 cup granulated sugar
1/2 cup unsweetened vegan cream (such as Mimiccreme)
1/2 cup coconut milk
1 teaspoon ground nutmeg (freshly grated, if possible)
1/4 teaspoon pure vanilla extract
2 oz. spiced rum
2 oz. brandy
2 ice cubes
Cinnamon sticks for garnish if you have them

Directions:

1. Place the tofu, cream and coconut milk in the fridge so all the ingredients are thoroughly chilled. Ideally, stick ‘em in the freezer for 30 minutes before making this. Make sure you shake your coconut milk well before and after refrigerating – the cream will separate from the water.

2. In a blender, blend the silken tofu and slowly pour in the sugar while blending. Add a splash of liquid if needed to keep it blending. Add all other ingredients and blend again until smooth. Pour into four pretty glasses and garnish each with a cinnamon stick and a sprinkle of nutmeg.

Om nom!  I’ve never been a big eggnog person, since I always found the idea to be kind of gross.  Who wants to drink raw eggs?  Lots of people, apparently.  This vegan version is much more appetizing to my stomach, and after testing it several times I’ve definitely developed a taste for it.  Now when I come home from work at night and it’s minus a zillion degrees and I’ve barely made it alive from the ice-covered roads, this is something I crave.  It’s interesting that a cold drink can be so warming and homey.

I’ve also got to give props to Mike for helping me with this one – he’s made real eggnog many a time, loves the stuff, and has a strong opinion on what the texture and taste should be.  Because of this, I think our end result is a lot more authentic than it would’ve been if I just came up with something myself.  Yay teamwork!

And with that, I bid you all adieu!

dessert, recipes

Raw Turtle Truffles

Turtles!

You know, those chocolate candies full of caramel goodness and a happy little pecan on the bottom?  I went and did them up, raw-style!

One of the awesome things about raw food desserts is that they tend to contain real food – no processed sugar, no flour, etc.  While it would be a stretch to call them healthy (turtles are candy, after all), they’ve got some big advantages over their traditional counterparts.

These raw turtles make a great Christmas treat, or you know, a great anytime treat.  But especially Christmas.  And they’re easy to make, too – the most time-consuming part is forming each individual turtle.  All the more reason to make them with good company and a glass of wine, methinks.  You know, in the true holiday spirit.

I want to make a note that this was a recipe I made last year at Living Light Culinary School, so the credit goes to them.  Those peeps be the raw food geniuses!

Raw Turtle Truffles
Makes about 50 turtles

For the caramel:

1 cup pitted dates, packed
1 cup raw cashews
1/2 teaspoon vanilla extract

For the fudge:

1 cup pitted dates, packed
1/2 cup raisins
1/4 cup coconut oil, warmed to liquid
1/2 cup + 2 tablespoons cocoa or carob powder
Pinch of cinnamon

Generous 1/2 cup perfect pecan halves

Directions:

1. For the caramel: Loosely separate the dates and place them in a food processor along with the cashews and vanilla extract.  Process until smooth.  Place in the freezer while making the fudge.

2. For the fudge: Loosely separate the dates and place them in a food processor along with the raisins and coconut oil.  Process until smooth.  Add the cocoa powder and cinnamon, and process again.

3.  For assembly: Roll 1 teaspoon of caramel into a ball, and do the same for the fudge.  Using your thumb, make a depression in the center of the fudge ball large enough to fit the caramel ball inside.  Holding the two together, carefully pull the fudge coating up and around the caramel, and press a perfect pecan half on top.  Repeat until you’ve made all the candies, and chill for at least 1 hour.

Since the caramel mixture is quite sticky, it’s a good idea to have a bowl of water on the counter that you can wash your hands with.

These will keep for up to 1 month in the fridge or freezer.

And now for the pictoral instructions!  Start with 2 balls of each flava.

Check out that branched-off, tormented heart line.  And the funny x’s on my life line.

Then you press your thumb into the fudge to make a little space for the caramel to fit.

Now that the caramel has a home, you can send him home.  “His bags are packed, he’s got his airplane ticket, now why don’t you send him home.”

“Time to go home, there, ball.”

Why you don’t you just go home? That’s your HOME! Are you too good for your HOME? ANSWER ME!”

(I’ve seen that movie way too many damn times.)

Hooray, the caramel is home!

Then you just press a pecan into it.  Voila!  Raw turtle truffles.

Well I’m off to enjoy the rest of my Friday spent indoors since the weather decided to be all snowstorm-y.  Fun times in Saskatchewan!

It kind of looks foggy in the distance, but don’t be fooled – it’s snow coming down pretty heavily.  I’ll be off the roads today!