Holiday Nog and Gingersnaps!

Traditional (booze-less) egg nog, with all the flavors and spices but without the fat, cholesterol, calories and well...egg.

Holiday Nog

4 cups Hazelnut milk
6 oz soft silken tofu
6 tbl maple syrup
2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1/4 tsp ground cloves

In a blender combine all of the ingredients and blend until completely smooth. Chill before serving.

** I chose to use Hazelnut milk because I thought it would impart a nice nutty flavor that one might get from adding a hazelnut liquor, without having the liquor. If you can't find Hazelnut milk, Oat milk is my second choice. Oat milk is thick and sweet and would add a great flavor. I don't suggest soy, because I don't like the flavor much anymore and there are so many better tasting options!

***Update-This nog tastes great the first day, but it tastes even better the second day once the spices have been allowed to marinate and the milk is totally chilled. Plan ahead for an even more delicious drink!

Gingersnaps

3/4 cup earth balance butter, softened
1/2 cup organic dark brown sugar
1/2 cup organic white sugar
1/4 cup molasses
1 1/2 tsp ener-g egg replacer powder
2 tbl water
1/2 tsp vanilla extract
2 cups AP flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp ground cloves
sugar for coating

Preheat the oven to 350. Line 2 baking sheets with parchment paper or grease with cooking spray.
Combine the butter and both sugars in a large bowl and beat together until fluffy and creamy.
Add the molasses, egg replacer powder, water and vanilla and beat more to combine thoroughly.
In a small bowl, combine the flour, baking soda, salt and all of the spices. Add half of the dry mixture to the wet and combine. Add the remaining mixture and beat until there is a cohesive dough.
Use a small ice cream scoop or a spoon to scoop out small balls. Roll in the sugar to coat.
Place on a baking sheet with a couple inches in between each cookie.
If you want soft, chewy cookies- use the palm of your hand to press down each ball flat just a little bit and bake for 8-10 minutes.
If you want crisp, thin cookies- press the balls of dough down more so the cookies spread more and are thinner then bake for 12-14 minutes.

Saag Aloo & Masoor Dal (Potatoes & Spinach and Brown Lentils)

Indian food does not have to be intimidating to make and everything in these two recipes can be found at any grocery store. Just keep your pantry and spice rack stocked with a few key ingredients and you will be well on your way to preparing an Indian feast any day of the week.

Spiced potatoes and spinach tossed with jalapeno, cumin and tomatoes served along side brown lentil dal simmered with garlic, ginger and coriander seeds.

One Year Ago Today Zucchini Cream Cheese Rolls
Two Years Ago Today Holiday Nog & Gingersnaps

Saag Aloo (Potatoes & Spinach)
serves 2 as a main dish or 4 as a side
12 oz fingerling or baby potatoes, halved
2 bunches fresh spinach
2 tbl extra virgin olive oil
1 yellow onion, thinly sliced
1 jalapeno, seeded or not, thinly sliced
3 garlic cloves, minced
1/2 inch fresh ginger, grated
1 tsp ground coriander
1 tsp salt
1/2 tsp cumin
1/2 tsp red pepper flakes
1/2 tsp turmeric
1/2 tsp organic cane sugar
1 cup (or 1/2 a 15oz can) diced tomatoes
3 tbl roughly chopped cilantro

Combine the potatoes with cold, salted water and bring to a boil. Cook until tender and drain.
Bring another pot of water to a boil and add the fresh spinach. Cook for 2 minutes and drain. Transfer the spinach to a food processor and blend into a puree.
Saute the onion and jalapeno in olive oil until fragrant and tender, 7 minutes. Add the garlic, ginger, coriander, salt, cumin, red pepper flakes, turmeric and sugar. Cook 3 minutes more to toast the spices. Add the tomatoes, potatoes and spinach and simmer for 10 minutes.
Taste and season with salt. Garnish with cilantro and serve.

Masoor Dal
serves 2 as a main dish or 4 as a side 
3 cups water
1 cup brown lentils
1 serrano chile, thinly sliced
1/2 yellow onion, minced
2 tbl extra virgin olive oil
1 tsp coriander seeds
1 yellow onion, thinly sliced
1" piece fresh ginger, minced
3 garlic cloves, minced
2 tsp salt
2 tsp ground coriander
1 tsp cumin
1/2 tsp paprika
1 cup diced tomatoes (about 1/2 a 15oz can)

Combine the water, lentils, chile and 1/2 yellow onion in a pot and bring to a boil. Reduce to a simmer and cook the lentils until tender and the water has been absorbed, about 25 minutes.
While the lentils are cooking, combine the oil and coriander seeds in a saute pan and heat to medium-high. Once the seeds, start popping, add the onion and saute for 7 minutes until tender and fragrant.
Add the ginger, garlic, salt, coriander, cumin and paprika and saute 2 minutes more. Add the tomatoes and cook 5 minutes more.
Combine the beans with the spice mixture and taste to season with salt.

Pecan Pie Smoothie Pecan Shake

There is one recipe for a "pecan pie smoothie" floating around the internet on a bevy of different sites that all claim the same- "it tastes exactly like pecan pie!" Obviously pecan pie in drink form sounds awesome, so I gave it a try. I don't know when the last time any of these people had pecan pie, but it tastes absolutely NOTHING like pecan pie. Disgruntled and shaking my fist at internet proclamations, I made my own version of the recipe.

My version claims not to be liquefied pie, but a nutty, creamy blend of raw pecans, sweet oat milk, frozen bananas for that milkshake texture and spiked with cinnamon, vanilla and almond extract.
Looking into the future, I can see this beverage being a hit during the holidays for those who turns their noses up to Holiday Nog.

Pecan Shake
2 cups raw pecans, soaked in water for 2 hours
2 cups unsweetened oat milk
3 tbl maple syrup
1 tsp vanilla extract
1 tsp almond extract
1 1/2 tsp cinnamon, plus more for sprinkling on top
2 small frozen bananas, diced
pinch of fleur de sel or sea salt

Drain the pecans.
Pour the oat milk into the blender first, then the pecans, maple syrup, extracts, 1 1/2 tsp cinnamon, bananas and salt. Blend until creamy and sprinkle a dash of cinnamon on top each cup.