En Croûte, En Vogue

Once upon a time, in a land far away, vegans everywhere could only force a smile while staring down a plate of steamed green beans with cranberry sauce on Christmas Eve. Before Tofurky was a household name, before seitan worship was accepted in society, we had precious little to celebrate during the festive meal. Now, surrounded by such a wealth of meatless options that are even winning over omnivores, it seems like we’ve suddenly woken up from a bad dream.

It’s easy to find a worthy centerpiece that will satisfy any crowd, but for the best, most memorable feast, it all starts with umami. The so-called “fifth taste” that makes plant-based foods taste impossibly meaty is what Sugimoto shiitake mushrooms are best known for. Rather than just focusing on pure protein, nuance and seasoning takes a merely good recipe and makes it truly great.

Slowly rehydrated overnight for maximum depth of flavor, Sugimoto shiitake are blended into a creamy pâté enriched with toasted walnuts and aromatic fresh herbs. Additional nuts are mixed back in for texture, punctuating each bite with a satisfying crunch. The earthy and wild flavors almost remind me of chopped liver associated with Passover, which could be a game-changer this spring. Such an elegant spread would be enough to serve chilled with toast as a compelling appetizer, but we’re not going to stop there. For the winter holidays, we’re going all out.

Encase anything in a layer of buttery, flaky pastry for an instantly elevated experience. Frozen puff pastry makes this pro move deceptively simple, considering the stunning results. Most people make moves towards Beef Wellington for a showstopping main dish, which is also known in french as Boeuf en Croûte. en Croûte simple means, “in pastry,” don’t you know?

While many renditions use a basic shortcrust, more like classic pie dough, I prefer the laminated layers of puff pastry, draped alluringly in a faux braid across this decadent filling. Don’t be daunted; it comes together in minutes once you take the plunge and get started. It’s easier than wrapping up Christmas presents, but still tastes like a gift.

Dressed up with all the sides and fixings or pared down to solo slices, every serving will dazzle guests. Though boldly savory and lavished with garlic, fresh sage, and thyme, it fits seamlessly into every menu, whether you prefer cornbread stuffing or mac and cheese, mashed potatoes or candied yams, roasted Brussels sprouts or green bean casserole. Don’t forget extra gravy on the side.

Absolutely no one will ask about turkey, glazed ham, or otherwise with this meatless marvel gracing the table. Best of all, it also reheats beautifully the next day, if you can manage to hide some away for leftovers.

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Bundles of Joy

This blog post is sponsored by iHerb but as always,the opinions and experiences expressed in this post are my own.

Pandemic or not, the holidays must go on. They may look a bit different, but the sentiment is all the same. We’ll spend time together, even if we’re physically far apart, spreading joy, creating memories, and of course, giving gifts. The beauty of online shopping is that your selections can arrive on your loved ones’ doorsteps with contact-free, hassle-free delivery. What can you send that will satisfy the foodies in your life, and where can you find it all? Consider iHerb your personal Secret Santa, or perhaps, Mystery Maccabee.

Delivering holiday cheer to over 180 countries across the globe, iHerb boasts over 30,000 natural products, from supplements to pantry staples, guaranteed at the highest quality and lowest prices possible. Free or discounted shipping ensures that your presents will arrive on time for the big event; no excuses, no empty stockings. If you ever need help, you can talk to customer service 24 hours a day, 7 days a week, in 10 different languages. Plus, do I have to remind you that all this shopping can be done from the comfort of your own home, happily ensconced in fuzzy slippers and warm pajamas? That’s a big present you’re giving to yourself right there.

After almost a full year under varying degrees of quarantine, we’re all getting a bit restless. Anyone who enjoys spending time in the kitchen is undoubtedly clamoring for a new project. After you’ve made your hundredth batch of banana bread and thousandth dalgona coffee, what’s left to try? Here are some fun foodie bundles to kick start brand new edible adventures.

Sourdough is almost too obvious to include, but still, too good to ignore. There’s a reason why this once uncommon approach to bread baking has risen to mainstream fame in recent months. The satisfaction of cultivating wild yeast, kneading dough by hand, watching it slowly come to life and rise of its own accord; the whole process is incredibly soothing, gratifying, and of course delicious in the end. Sometimes it’s not easy to create your own starter though, which is where the handy Cultures for Health Sourdough packets come in. They have options for Whole Wheat, San Francisco-style, and even a Gluten-Free blend! Pair that with some fun flours for your budding baker to experiment with, like rustic spelt or rye from Arrowhead Mills. Don’t forget to include primo sourdough food, since these yeasty beasts thrive on sugar. Consider Madhava agave nectar to develop a greater depth of flavor while fueling that starter the right way. Accessory options are endless, from nice bread knives to cutting boards, but you can never go wrong with a nice pack of colorful Full Circle dish cloths to both cover the growing dough and clean up after. Bonus points if you can rustle up a proper banneton bead proofing basket for fun and functional packaging.

Cheese making may not be the first activity to have crossed your mind, especially if you too have vegan leanings, but fear not! The handy Real Cheese Kits from Cultures of Health can be made with dairy-free milk, too! Take your pick from Paneer & Queso, or Mozzarella & Ricotta, or both, because you can never be too cheesy. Make the process foolproof by including Now Foods Soy Milk Powder, so your lucky recipient doesn’t need to worry about schlepping home a few gallons of liquid before getting started. Soy is also a great option for this kind of application, since it has more protein to better mimic that of cow’s milk, creating better curds. Add in a lovely cheeseboard or slate along with a cheese knife to really fancy up the package, along with snacks to pair with the completed cheeses. I happen to love the contrast of sweet, chewy dried fruits, particularly Made in Nature Dried Apricots, but do cater to your beneficiary’s tastes. All-fruit preserves could be a nice alternative, as would a bottle of tangy pomegranate nectar for a bolder acidic hit. Crackers are mandatory; Simple Mills makes a variety of flavors, but I happen to love the basic Sea Salt variety to let the cheeses themselves shine. Now that’s a [small, outdoor, socially distanced] party waiting to happen!

Kombucha is also bubbling up to greater acclaim lately. Every state can boast local, micro-batch brewers, and your lucky friend could soon be one of them! Procuring a proper scoby is more than half the battle. Happily, Cultures of Health has got this one covered too, with a Kombucha Start Culture to begin the process from scratch. Every bit as easy as making pickles, it doesn’t take much to kick off a bubbling batch of fermented tea, though there are certainly some particular additions that can make the process even easier. Simple cane sugar is essential; no fancy alternative sweeteners need apply. Go for Wholesome’s Organic Sucanat to take advantage of the rich molasses flavor and trace minerals to bolster the brew. The options for tea are truly limitless, so it’s nice to include a variety of options to provide a range of different tastes to try. The Fruit Tea Sampler from Celestial Seasonings is a great place to start, offering five distinctive herbal teas to chose from. Contain your excitement, and presents, in a handy Now Foods Sprouting Jar, which is ideal for housing the budding beneficial bacteria, too. The mesh top will allow the scoby to breathe while keeping bugs out, so there’s no risk of infestation.

Make a list, check it twice, and then visit iHerb. Shop now to get 5% of your purchase, no minimum order. Spread joy, not germs, and give a gift that everyone will happily stay at home to enjoy.

Christmas in July

Christmas in July is a lot like a half-birthday party. Most people ignore the midway marker, saving their energy for the main event later on down the road, but those who do observe go all out. More than a thinly veiled excuse to eat cake and throw a party on an otherwise mundane day, it’s an opportunity to spread holiday cheer when spirits may be flagging. Of course, cake is a necessary component.

Sometimes I wonder if the concept was originally popularized by writers and photographers hell bent on meeting magazine deadlines. Traditional publications are notorious for their extensive lead times, which means that July is high time to get those winter columns locked in. While visions of sugar plums dance in their heads, children splash through sprinklers beneath the summer sun. Feasts are prepared for readers to devour many months later, but right now, what’s one to do with the actual food? Really, the only responsible thing to do is turn it into a full-fledged holiday, lest all that festive effort go to waste.

While it’s still a temporary tease to patient VegNews subscribers, rest assured that this year’s yule log will be epic whenever you can roll it up. Fluffy peanut butter mousse wrapped up in a spiral of salted pretzel sponge cake sets this one apart from the predictable pumpkin spice or gingerbread affairs. A thin coating of whipped coconut cream provides the edible adhesion for thin planks of chocolate bark, making for an impressive finish that anyone can achieve. Flurries of soft confectioner’s sugar stand in for snow, melting away on the tongue, not in the mid-July heat.

Merry Christmas, one and all, now or later! If you’re a good, Santa might just swing by with this sweet treat in six month’s time.