The Best Vegan Eggnog

December 12, 2013 Kathleen Henry

Todd (in the loft): "What's that cacklin' down there?"Me (in the kitchen): "Heh heh...heee heeeee!" Todd: "You're suuuper excited about something...you remind me of Jacob the Bat Mitzvah Boy, from SNL." Me: *massive grin and laboured breathing from over-excitement* "You'll see!"

Meet Jacob here. Especially frames at 1:08, 1:37, 2:08 and 2:40.

You'll never drink eggnog from a carton again. This is so easy to throw together and is totally incomparable to the store bought variety. Quick, simple, no risk for salmonella poisoning, whole foods and no sugar added, you really can't go wrong. Plus, it's incredibly delicious! Why have anything else!? You really have to make this, I cannot get over it!

It's shocking, disturbing and downright upsetting that I haven't been making this my entire life. I can't wait to bring this homemade, vegan eggnog to our upcoming holiday parties!

The Best Vegan Eggnog

Makes about 14 (1/2 cup) servings

3/4-1 cup raw cashews, soaked for 30 minutes
2 cups fresh water
1 15 oz. can of full-fat coconut milk
6 medjool dates, pitted
1 tsp. Kahlua or vanilla extract
3 Tbsp. spiced rum (optional)
1/2 tsp. kosher salt
1 tsp. freshly grated nutmeg
1/4 tsp. xanthan gum (optional)

--Notes-- Don't you dare use pre-ground nutmeg. It's a complete travesty! Ill be watching! Just like Santa... For a thicker eggnog, use 1 cup of cashews. For a thinner version use 3/4 cup. The spiced rum is optional. Three tablespoons is barely, barely noticeable. Adjust to your preference. The xanthan gum will give the eggnog a super duper thick, smooth and creamy texture. Omit if you prefer your eggnog thinner.

Place the cashews in medium bowl. Cover completely with boiling water and allow to soak for at least 30 minutes. When the time is up, drain and rinse the cashews then place in a high-speed blender.

Add in the fresh water and blend with the cashews on high for about 2 minutes or until very well blended and smooth.

Now, add in the remaining ingredients and blend on high again for another two minutes or until the dates are completely blended.

I have no preference as to the temperature of my eggnog, but Todd likes his chilled. Serve at whatever temperature you fancy. Be sure to consume within a few days. Because of the whole food quality, this will not keep like cartoned eggnog.

Produce On Parade - The Best Vegan Eggnog

Stir before serving if being chilled. Garnish with additional freshly grated nutmeg.

Middle child. Only girl. Listening to Gin Wigmore – Black Sheep

[yumprint-recipe id='50']Adapted from The Chalkboard

Easy Herbed Garlic Bread

December 11, 2013 Kathleen Henry

Any medical people out there? I had the worst exam of my life today. It was so bad. On so many different levels. The ARRT is going to come and revoke my licenses. They are going to rip them right off the wall and smash them to pieces on the ground in front of me. Then...they are going to decapitate me. Yes. It's true. So, if you don't hear from me in the coming weeks, it's because I was decapitated. And I deserved it. Though I plead technology difficulties! After work, I bought some Coconut Bliss ice cream (treat yo' self!) and sniffled on the couch while contemplating my utter incompetence. I can be a bit of a perfectionist, at times.

Moving on from my gruesome and inevitable death, when we were down in Ohio, one of Todd's sisters had made us some garlic bread. Todd was instantly addicted. We got the recipe, brought it back home and it stayed safe and sound in my sock drawer. I understand that makes no sense. But, that's what happened.

Anyways, in the move it got lost and so Todd took it upon himself to find a recipe and make us some garlic bread. He's always in charge of the garlic bread making. So this time he did the cooking!

Crispy, soft and warm herbed garlic bread. This is about as easy and quick as it gets.

Easy Herbed Garlic Bread

Inspired by Todd's sister

Makes 1 loaf

6 large garlic cloves, minced
1 Tbsp. dried parsley
1 Tbsp. dried oregano
1/2 tsp. kosher salt
sprinkle of ground black pepper
1/2 cup olive oil
1 large loaf of fresh Italian bread
slathering of vegan butter

Preheat oven to 350 F.

Add all ingredients except the bread and butter into a small saucepan. Saute over low heat for about 3-5 minutes or until the garlic has cooked.

Slice the bread in half horizontally and butter one half. Spread the garlic and herb mixture on the other half.

Put the bread pieces back together and wrap with foil. Bake on the middle rack at 350 F for 5 minutes. Then, open the foil and continue to bake for another 5 minutes.

Remove from the foil and serve in warm slices.

We ate this with some scrumptious pasta last night!

Listening to The Lumineers – Charlie Boy

[yumprint-recipe id='49']Adapted from Ina Garten

Maple Ginger Pancakes

December 9, 2013 Kathleen Henry

Friday night I wasn't feeling so good. Now, I see it was a precursor to what would be an absolutely horrid weekend (non-work related ER trip, broken car, lady burdens, etc). The only beacons of light were these pancakes and wedding dress shopping with my best bud. Not necessarily in that order, but just, you know. Well anyways, on Saturday morning I woke up, rolled over and what is the first thing I see? The jar of crystallized ginger slices that made their way to bed with me because my tummy was feeling sad. "Yum, ginger!"

I knew two things during that moment of ignorant bliss with regards of what was to come. We should have pancakes for breakfast and these ginger slices definitely needed to be incorporated.

These. Pancakes. Are. So. Good. I might make them for dinner tonight. Seriously. Except, I'm out of flour and I have no car...so...maybe not.

Some of my prior pancake-scapades were pretty lackluster (you didn't get to see them), but these pancakes are perfect. They are so light and fluffy and have the absolute perfect texture. Sweetened with maple syrup and speckled with chewy bits of candied ginger, these pancakes will be the highlight of your weekend! My new favorite breakfast!

Maple Ginger Pancakes

Inspired by my freakish obsession with ginger

Serves 2 (7 medium pancakes)

1 cup flour
1 Tbsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. ground ginger
1/4 tsp. pumpkin pie spice
1/3 cup maple syrup
3/4 cup water
1/4 cup + 1 Tbsp. crystallized ginger slices, minced (plus a little extra for garnish)

In a medium bowl whisk together the first five ingredients.

Make a little hole within the flour mixture and add in the syrup and the water. Stir gently a few times, then add in the chopped ginger and stir until just combined. There might be sprays of flour and that's okay. Do not overmix.

Over low, heat a large frying pan. Coat with a nonstick cooking spray. Once the pan is heated, pour in 1/4 cup of the batter. Allow to cook until it starts to form bubbles, then coat the top of the pancake with the nonstick cooking spray and flip. Allow to cook until browned and cooked through.