Vegan Holiday Kitchen

Cooking for a crowd can be daunting even for the seasoned pro, especially when there are specific holiday traditions to uphold. Bound by expectations of great feasts, in addition to the dietary restrictions of every last guest, how is one supposed to plan a festive vegan meal when times of celebration come about? Before demurring and declaring it a potluck affair, do yourself a favor and pick up Nava Atlas‘ new cookbook, Vegan Holiday Kitchen. Encompassing occasions from numerous religions and all throughout the year, it’s sure to guide you out of many sticky situations in any season. Trouble coming up with a hearty main dish for unenthusiastic omnivores, who still think that vegans subsist on lawn clippings and twigs? Or maybe you’re already preaching to the choir, but have trouble with menu planning? Whatever the case, Nava’s got you covered. Attractively photographed by the talented Susan Voisin, the pages sparkle with delicious inspiration and appetite-awakening ideas.

Gravitating first towards the more wintry fare, I can see how the Hearty Lentil and Mushroom Shepherd’s Pie (page 98) could become the talk of a Christmas party. A mercifully healthy respite from the heavy, rich foods synonymous with the season, the incredibly savory flavor carries this dish far. Opting to make individual servings since I wasn’t actually hosting a great number of guests, and wanting to easily freeze and defrost portions at will, the conversion was painless. Lots of mashed potatoes were leftover after topping my personal pies, although I’m not saying that’s a bad thing at all. Next time around, I might skip the breadcrumbs at the bottom which didn’t really add much to the dish. (Edit: Nava has explained to me that the breadcrumbs are meant to make slicing and serving a whole shepherd’s pie neater and easier, which is actually pretty clever. So, definitely keep them for a complete, family-style dish, but feel free to omit them for single servings like I made.) Otherwise, it was all you could ask for from a main dish meant to impress- Highly satisfying, well-balanced with both protein and greens, and deeply flavored with umami mushrooms, soy sauce, and aromatic herbs.

Seeking a more complete sample of the recipes on offer, and wanting a simple side to whip together without much fuss, the Pasta and Red Quinoa Salad (page 236) caught my eye early on. Red quinoa eluded me at the grocery store, but the regular old white variety was a fine stand-in. Bright, fresh flavors highlighted by the creamy yet tangy dressing make this disarmingly easy salad irresistible. A delightful combination of textures, between the tender quinoa, al dente pasta (I went with adorable mini bow ties), and crisp veggies, it would be an excellent option for a spring or summer gathering. Of course, you needn’t wait that long- I enjoyed it just fine even in the freezing days of December.

All the previous success was nothing, however, compared to what I believe is the crowning jewel of this collection: The Matzoh Ball Soup (page 115). A simple but surprisingly difficult staple that both bubbies and their babies adore, it’s one dish that I’ve been missing since becoming vegan. Passover would come and go, and I could only look longingly at those pillowy spheres floating in golden broth being devoured. Previous attempts had been spectacular failures, ranging from cannon ball dumplings to magically dissolving and disappearing matzo balls, so I was pretty much convinced that I would never eat anything nearly as good as the original.

Well, I think you know where this is all going by now. I want to state, for the record, that these are the best damn matzoh balls ever. No, perhaps they’re not “fluffy” in the truest sense of the word, but they’re so ethereally light, the simple soup, so perfectly rich and comforting, that the first spoonful brought me right back to my childhood. This is what I had been missing, and will never again go without. For this recipe alone, the cookbook is worth its sticker price, and then some. (The key to absolute soup perfection, by the way, is a truly delicious no-chicken broth, so don’t skimp!)

I’m typically not one to host lavish dinner parties, but the Holiday Vegan Kitchen may slowly convince me to change my tune.

December 21, 2011December 21, 2011

Hannah (BitterSweet)18 Comments

Sweet Souvenirs

Most people seek out symbolic or iconic knickknacks to commemorate their travels, but as one might expect, I’m not like most people. Rather, I go out in search of memorable edibles. A trip to the farmer’s market just a few blocks down the street, glowing from a bright but brittle winter sunlight, still has a shocking array of exotic, ripe, gorgeous produce, the likes of which can’t even be found in mainstream markets at home. For the first time in my life, I understood the hype around persimmons, which I wouldn’t have even bothered with if not for the generous samples offered by smiling vendors. Clearly, they know what the good stuff is, so you should take and eat whatever odd fruit they hand you.

Blisteringly hot chestnuts, cracked open with thinly gloved hands in nighttime Christmas markets are likewise an uncommonly good treat. Standing around with locals drinking gluhwein and laughing freely, tossing shells into the combination trashcans/tables, you can’t help but feel a bit of holiday cheer. Even that misshapen glass, filled with mint tea that’s approximately half sugar by weight, provides comfort when said gloves prove too thin to lock out the sub-freezing temperatures. Add in some willing and patient cohorts for company, and those will forever be some of my favorite moments in Germany.

That’s not to say that all of my souvenirs are of the intangible sort. Far from it- This compulsive impulse-shopper was in vegan heaven upon visiting the nearby bio (organic) market, immaculate but well-stocked with exotic natural treats. A poorly packed jar of shiitake streich just barely missed the plane, sadly being tossed after discovery, but less liquid goods like two carefully covered packs of stroopwafles made it through. A treat first introduced to me in the Netherlands over a year ago, it’s not a native German delicacy, but they have a damn good selection of accidentally vegan options. Packages that reassure “ohne milch” and “ohne ei” (without milk, without eggs) are a good place to start, but also be on the lookout for “honig” (honey) which is a common flavoring.

Still, questionably smuggled, accidentally vegan snack packs of 6 wafels only last so long around me, and I didn’t wait long before scheming up how to fill the void when all that remains are those empty wrappers.

Made on a pizzelle maker, the biggest road block in this recipe is simply acquiring the proper equipment. After that, the cookie batter is just a pour-and-stir affair, ready to turn into crisp wafels with just a minute or two on the hot iron. The very same recipe could just as easily be used to make ice cream cones, too; immediately roll up the hot but still pliable wafers around a cone-shaped form, and let cool to a firm, crunchy consistency.

It’s all about the stroop, or syrup, for the finished cookie sandwich, though. A chewy, sticky filling of buttery caramel is what glues the whole treat together, and makes it so utterly irresistible. Once cool, it will set up into a soft but still malleable texture, creating an addictive contrast between easily shattering cookie exterior and toothsome, sweet interior. One bite, and you’ll understand why it’s worthwhile to smuggle them across borders should you ever come across those illustrious vegan versions.

Yield: Makes Approximately 20 – 24 Wafers; 10 – 12 Finished Stroopwafels

Stroopwafels

Name: Stroopwafels
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20
Cuisine: Dutch
Ingredients: 2 Cups All Purpose Flour; 1/3 Cup Granulated Sugar; 1 Tablespoon Whole Flax Seeds, Ground; 1/2 Teaspoon Baking Soda; 1/8 Teaspoon Ground Cinnamon; 6 Tablespoons Vegan Butter, Melted; 2/3 Cup Water; 1 Teaspoon Vanilla Extract; 3/4 Cup Dark Brown Sugar, Firmly Packed; 1/4 Cup Vegan Butter; 3 Tablespoons Golden Syrup or Maple Syrup; 1/4 Teaspoon Ground Cinnamon

A chewy, sticky filling of buttery caramel glues together two crisp waffer cookies to make an utterly irresistible treat. Once cool, it will set up into a soft but still malleable texture, creating an addictive contrast between easily shattering cookie exterior and toothsome, sweet interior.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

Wafer Cookies:

2 Cups All Purpose Flour
1/3 Cup Granulated Sugar
1 Tablespoon Whole Flax Seeds, Ground
1/2 Teaspoon Baking Soda
1/8 Teaspoon Ground Cinnamon
6 Tablespoons Vegan Butter, Melted
2/3 Cup Water
1 Teaspoon Vanilla Extract

Caramel Stroop:

3/4 Cup Dark Brown Sugar, Firmly Packed
1/4 Cup Vegan Butter
3 Tablespoons Golden Syrup or Maple Syrup
1/4 Teaspoon Ground Cinnamon

Instructions

Begin heating you your pizzelle maker first, because the batter comes together very fast. Set out a wire rack to accommodate the finished wafers while you’re at it.
Sift together the flour, sugar, ground flax, baking soda, and cinnamon in a large bowl, whisking lightly to combine. Mix the melted butter, water, and vanilla briefly in a second container before pouring into the dry ingredients. Stir just enough to bring the batter together without any lumps.
Very lightly grease each side of the pizzelle iron. I like to use a small cookie scoop to ensure even sizes of all of my wafer cookies, but you can also just measure out about 2 – 3 teaspoons of batter per wafel. Try placing it slightly off-center on the iron, just above the middle, because the action of smushing the top iron down tends to spread it outwards.
After securing the lid (usually there’s a latch, which I recommend employing for the thinnest, most even wafers) bake for about 30 – 60 seconds, until golden brown. Quickly pry the cookies loose with a thin metal spatula and transfer to your wire rack. Though floppy at first, they will continue to crisp up as they cool. Repeat with the remaining batter.
Once you have all of the cookies ready and waiting, you can move on to the filling. In a saucepan, stir together and boil the brown sugar, butter, syrup, and cinnamon, until them mixture reaches the soft ball stage (234-240 degrees.) Immediately remove from the heat and waste no time in filling your wafers.
To assemble, spread 1 – 2 teaspoons of the warm caramel syrup over one of the crisp wafer cookies, and top with a second. Be somewhat sparing, as a little bit covers much more than you’d expect, and it tends to squish out the sides if you over-fill. Let cool completely before enjoying.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 248Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 136mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

December 19, 2011November 13, 2021

Hannah (BitterSweet)48 Comments

Nog-Off!

Eggnog: Beaten eggs and cream whisked together into a frothy amalgamation of dairy, sweetened with a heavy hand, spiked with nearly equal parts hard liquor and perhaps brightened with a pinch of nutmeg. Now doesn’t that just sound delicious? Like some bizarre protein shake for alcoholics, it sounds like a beverage created to cause as much pain as the intoxicating additions might be intended to ease. The butt of many jokes and great animosity from detractors, it’s hard to imagine how it was first created, and furthermore, deemed edible. Having felt no compulsion to imbibe for the first 20 years of my life, I will say upfront right now, I have never had “real” eggnog. However, it took going vegan for me to try it at all, and that’s what started the love affair.

Subtract all those nasty bits, remove the alcohol, and you have a whole different beverage, quite literally. Without the fangs, it’s really a sweet, cuddly creature that’s easy to enjoy and hard to feel guilty about. Zero cholesterol and lower calorie counts are a factor luring many non-vegans to the eggless nog party, too. However what counts more than the numbers is the taste, if you ask me. This year, we have more options than ever to fulfill our noggy needs, and after years of plotting a grand show-down, I’m proud to announce the first ever unofficial Vegan Nog-Off! A head-to-head battle between the non-dairy nogs on the market, fighting to the death until the strongest nog is revealed. Okay, nothing quite so dramatic, but just image how exciting that could be!

To understand this sudden 180 degree turn from disgust to adoration, we must first go back in time a bit. Back to the days when Vitasoy still distributed soy milk in the US, and produced the most irresistible seasonal beverage of all, Holly Nog (scroll down to see nog info). I was hooked, no turning back, and couldn’t slurp that sweet nectar down fast enough. My stock pile would hit at least a dozen cartons by the end of December, but would hardly survive January. When Vitasoy pulled back from the US market, I was devastated, but simultaneously inspired to find an equally satisfying replacement. Thus began my eggless nog journey to find the best alternate option.

[If you live in Canada though, you’re in luck- Holly Nog is still available in your neck of the woods! The nog pictured above was smuggled over the border thanks to the lovely, generous, and incredibly thoughtful Marika; I couldn’t have dreamed of a sweeter holiday gift!]

For American folk like myself, we currently have a grand total of four vegan nog options for this year of 2011; two soy, one coconut, and one rice. The question is, which one is best? The completely unscientific breakdown is as follows, starting with my least favorite and ending with the top nog.

Rice Nog by Rice Dream. This nog is no newcomer to the marketplace, so unfortunately, I already knew I hated it. However, it seems I had forgotten just how much I hated it. Pouring weakly from the carton as a pale shade of pepto-bismal-pink, it’s readily apparent that the consistency is the thinnest of the bunch. Slightly dusty at first taste, with a nice touch of grit at the bottom and an undeniable cereal flavor, this is an option only to reinforce negative nog stereotypes. Avoid at all costs.

Soy Nog by Earth Balance. Upon first whiff, I could have sworn I detected a hint of lemon drink mix powder. Confused but undeterred, I came to enjoy the smooth texture, ranking just a hair thicker than standard soy milk. Appropriately sweet but without much of a spice flavor anywhere to be found, it was quite alright… Until I stopped drinking. At first, I wrote it off as being a bad batch, but 3 cartons later (yes, I am a glutton for punishment, or perhaps, just a glutton), the strange aftertaste of dirt remained. Very subtle, easy to overlook when spiked with some potent spirits, but something I found a bit off-putting.

Silk Nog by Silk. A classic that’s been around the block and back, this staple still endures and ranks highly among the dairy-free and eggless crowds. Sweet enough to be considered dessert, it’s a mild but highly drinkable treat. Thick enough to coat the palate briefly but resist a cloying stickiness, it’s something you don’t need to hide behind other drinks on the holiday party buffet table. I personally wish it had a better punch of spice, but such a complaint can easily be corrected with just a pinch of nutmeg upon serving. Not a bad option at all, with the bonus of being the most widely distributed and easily attainable vegan nog in the US.

Coconut Nog by So Delicious. The winner of the round. It may not be for everyone though, due to the subtle but easily recognizable hint of coconut flavor that hits you initially. That impression does fade as you continue to imbibe, and by then, you’ll find yourself hooked by the sweet, custard-like flavor. Thick like a melted milkshake, this nog has a certain richness that the others lack, bringing it closer to the original decadent inspiration. Granted, it does have a more tropical, almost banana-like flavor, which may horrify true nog drinkers, but for this vegan who’s never had the original, it simply tastes like the holiday spirit, if it were condensed into a drinkable format.

Making your own eggless nog is generally recommended over any store-bought options, due to the ability to adapt and adjust flavors to your own tastes, but we finally have a few strong offerings for the lazy, rushed, or merely curious vegans among us. Congratulations, So Delicious– It really is the year of the coconut!

December 14, 2011December 14, 2011

Hannah (BitterSweet)49 Comments

Sweets for the Sweet Tooth

Extreme sweet teeth are a dominant trait in my family, but it tends to manifest itself in different ways. For example, both my mom and I are happier with carefully composed desserts and baked goods, complex with layers of cake, creamy fillings, and perhaps a bit of a crunch hidden somewhere, but neither my sister nor my dad would likely be as pleased. They have straight-up sugar teeth; the sort of teeth that crave pure, unadulterated sweetness, and are much more likely to drift towards a candy shop than a bakery come dessert time.

While I will admit that I tend to cater to my own tastes when dreaming up new recipes, I do aim to please, so this little sugar-bomb was developed with the other half of my family in mind.

Simple and super-sweet, just a tiny square of this maple fudge should satisfy even the most intense sugar cravings. Homemade candies in general are always a favorite for gift-giving, and this decadent option would certainly fit the bill. Throw in a pinch of spices to shake things up a bit if you’d like, but the unique and irreplaceable flavor of maple is a treat enough to me.

Yield: Makes 36 – 45 Small Squares

Maple Fudge

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 35 minutes

Ingredients

2 Cups Granulated Sugar
1 1/4 Cups 100% Maple Syrup
1/3 Cup Unsweetened Non-Dairy Milk
2 Tablespoons Vegan Butter
1 Cup Chopped and Toasted Walnuts
1/8 Teaspoon Salt

Instructions

Lightly grease an 8 x 8 inch square pan and set aside.
In a medium saucepan, combine the sugar, maple syrup, and non-dairy milk, and bring to a boil over moderate heat. Once the mixture comes to a full boil, stop stirring, and insert your candy thermometer. Continue to cook, swirling the pan instead of stirring if necessary, until it comes to about 238 – 240 degrees (soft ball stage).
Remove the pan from the heat, and let it sit until it has cooled to 145 degrees. At that point, the top of the candy may have crystallized, and the whole mixture should be somewhat thicker, albeit grainy. Incorporate the butter and continue to beat it vigorously with a wooden spoon for about 10 full minutes- You’ll know that you’re doing it right when it feels like your arm is about to fall off.
The mixture should become thicker, lighter in color, and less glossy. Beat in the nuts and salt, and spread it into your prepared pan, pressing it into the corners and smoothing down the top with a spatula.
Let sit for at least 3 hours before cutting into very, very small squares. Just a bite will satisfy!
Never refrigerate, or the fudge will become damp and mushy. Store in an airtight container at room temperature.

Giveaway Winner and Happy News

Competition was fierce, with comments pouring in furiously throughout the whole giveaway period, but it’s all over and now is the time to announce the lucky winner of a $25 gift certificate to Allison’s Gourmet! After consulting the wise and all-knowing random number generator, I’m pleased to announce that the person who’s soon to have a very happy sweet tooth is…

Marika! Congratulations, and get ready to enjoy your truffles, peanut butter cups, and/or peppermint bark, as you’ll be hearing from Allison with the details shortly.

If today wasn’t your lucky day, don’t despair- You have a second chance to get some sweet winnings thanks to another Allison’s Gourmet giveaway being held at C’est La Vegan, until December 15th. Hurry on over and give it another go!

In unrelated, but perhaps similarly joyous news, I’m happy to announce that The Complete Idiot’s Guide to Gluten-Free Vegan Cooking by Julieanna Hever and Beverly Lynn Bennett has officially been released! An immeasurably useful guide to all things both free of gluten and animal products, it’s a book that deserves some prime real estate on your bookshelf. However, the main reason for my excitement is admittedly a bit selfish…

Because I shot the cover photo!

I couldn’t have been more thrilled when Beverly and Julieanna asked me for my assistance, and that delight only doubled once I tasted the finished raspberry chocolate chip cake. Never before had I ever made a gluten-free cake with such a flawless crumb and full-bodied chocolate flavor. No one could believe there wasn’t a tablespoon of wheat to be found, and I wouldn’t hesitate to serve it to any sort of crowd. Honestly, that one recipe alone is worth the price of the book, so you can’t lose with a fool-proof purchase like this.

Not to leave you hanging, but you’ll just have to check out the book for the rest of those winning recipes, not to mention the sound health advice!

December 10, 2011December 11, 2011

Hannah (BitterSweet)15 Comments

A Cookie in Every Oven

If ever there was an ideal time to bake cookies, it would be now. At this very moment, cookie swaps are happening across the nation, and gifts of cookie platters and cookie baskets are being piled high. Rainbows of doughs are rolling out on kitchen counters, a world of flavored batters are being dropped onto baking sheets, and scores of every shape a cookie cutter can create are cooling on wire racks. Just imagine what it would look like if we could take a peek at the combined efforts of all those holiday bakers, hard at work. The scent of sugar rising into the brisk air and cookbook pages encrusted in flour, it just wouldn’t be Chanukah or Christmas without a full menu of cookies planned for hungry friends and family to devour.

As much as I may crave the classics, the desire to create something new and exciting always take the reins when assembling ingredients, and no two cookie trays ever end up alike. Simple, straight-forward bakery-style chocolate chip cookies are easily my most requested variety, a rare recipe that I do actually follow without variation… Most of the time.

Using the holidays as my license to experiment, I wanted to give the basic idea a bit of a savory, salty twist, to balance out the sweeter items sure to follow. An unexpected hint of herbaceous rosemary adds an unexpected but entirely welcome change of pace, further enhanced by the natural nuttiness of crunchy toasted pecans. Inspired by the addictive party snack of spiced rosemary nuts, I couldn’t help but keep the theme going and tossing in a generous dose of spice here as well. Lending a bright kick just as the taste of chocolate and pecans begin to fade, it’s the element that makes you go back for just one more bite, trying to pinpoint what that enchanting flavor was.

It’s certainly not your grandma’s or your mom’s chocolate chip cookie, but that’s probably a good thing, too. With so many options already available around this time of year, why not take the opportunity to try something a bit different?

Yield: Makes 12 - 18 Cookies

Spiced Rosemary Chocolate Chip Cookies

An unexpected hint of herbaceous rosemary adds an unexpected but entirely welcome change of pace, further enhanced by the natural nuttiness of crunchy toasted pecans. Inspired by the addictive party snack of spiced rosemary nuts, I couldn’t help but keep the theme going and tossing in a generous dose of spice here as well. Lending a bright kick just as the taste of chocolate and pecans begin to fade, it’s the element that makes you go back for just one more bite, trying to pinpoint what that enchanting flavor was.

Prep Time 10 minutes

Cook Time 16 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

1/2 Cup Vegan Butter, Melted
1/2 Cup Dark Brown Sugar, Firmly Packed
1/3 Cup Granulated Sugar
2 Tablespoons Maple Syrup
1/2 Teaspoon Vanilla Extract
1 1/2 Cups All Purpose Flour
3/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Smoked Paprika
1 Tablespoon Fresh Rosemary (or 1 Teaspoon Dried), Finely Chopped or Ground
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Toasted and Chopped Pecans
1/2 Cup (3 Ounces) Semi-Sweet Chocolate Chips or Chunks

Instructions

Preheat your oven to 325 degrees and line two baking sheets with parchment paper or silicone baking mats. Set aside.
In the bowl of your stand mixer, blend together the melted butter, both sugars, maple syrup, and vanilla until smooth and fully combined.
Sift the flour into a separate bowl, and add in all of the spices, rosemary, baking soda, and salt. Lightly toss both the pecan pieces and chocolate chips in, to coat with the flour.
Add the dry goods into the stand mixer in two additions, being careful not to overwork the dough but mix it just enough to bring everything together, without any pockets of flour lurking at the bottom. Be sure to scrape down the sides of the bowl between additions so that everything gets incorporated.
Scoop out dough with a medium-sized cookie scoop, or two large spoons in about 3 – 4 tablespoon portions. Give the cookies plenty of space on your prepared baking sheets, leaving at least and inch between blobs. I usually bake only 9 per sheet, to ensure that none of them spread and collide. Flatten the raw cookie dough out lightly with the palm of your hand, so that they’re nice and round, and about 1/2 inch in thickness.
Bake for 12 – 16 minutes, watching closely to make sure that they are just barely golden brown around the edges when you pull the from the oven. They should still look fairly under-baked in the center, to ensure a soft and chewy texture.
Let cool on the sheets for 5 minutes, and then move them off to a wire rack. Store in an air-tight container at room temperature for up to a week, if they last that long.