ginger miso dressing

This dressing is a fairly versatile sauce, but recently I've been craving this on top of kale, at least once a day. For some reason I only recently realized kale can be very delicious eaten raw just like salad greens, and this dressing has a very strong bite which can stand up to the robust earthy kale flavor. Just wash the kale, de-stem, and chop or rip into bite-sized pieces. I usually top it with quinoa and raw sunflower seeds or toasted cashews.

Serves 3-4

2 tablespoons white miso

2 tablespoons tahini

1/4 cup apple cider vinegar or rice vinegar

1 tablespoon curry powder

1 teaspoon agave or brown rice syrup

about 1/4 cup water

1" nub of ginger, peeled (1 tablespoon minced)

Vigorously stir together the miso, tahini, vinegar, curry powder, and agave. Stir in the water until the dressing reaches the desired consistency. Chop the ginger very finely or grate the peeled ginger nub with a citrus zester and then stir in. Alternatively, throw all the ingredients in a blender and pulse until smooth.

cardamom rose ice cream

Makes 1 quart

1 can (1.75 cups) coconut milk

3/4 cup agave nectar

1 cup almond milk or other nondairy milk

1 tablespoon finely ground cardamom

2 tablespoons arrowroot powder

3 tablespoons rosewater

Whisk together 1/4 cup almond milk and the arrowroot, then set aside. In a medium saucepan, bring the coconut milk, agave, cardamom, and remaining almond milk to a boil over medium-low heat. Add the arrowroot mixture and whisk vigorously, until thickened, then remove from heat. Stir in the rosewater. Chill, covered, at least 3 hours or overnight. Freeze in an ice cream machine. Serve with chopped pistachios or toasted coconut.

classic chocolate chip cookies

I've been working on the perfect classic chocolate chip cookie recipe since I became vegan, and finally, here they are, soft, chewy, and fluffy all at the same time. Don't ask me how coconut oil, olive oil, and almond flour unite to create a buttery, eggy flavor, but just trust me. It works.

TIPS

• The dough needs to be refrigerated for at least an hour so it doesn't spread as much in the oven, but I think the flavor improves the longer it sits--I recommend letting it chill overnight.
• The pecans add an excellent flavor, but if you have to use a different nut, I think toasted, chopped almonds are second-best. Be sure to buy the nuts raw and toast them yourself just before chopping for the most delicious flavor. I toast them in the skillet over low heat for a few minutes, stirring often, until browned and fragrant. 
• Almond flour can be found in the gluten-free baking section of most grocery stores, but is usually cheapest in the bulk sections of health food stores. You can also grind blanched slivered almonds in a coffee grinder or food processor, scraping the sides occasionally, until the ground nuts just begin to clump. 
• Any leftover cookies (really?) can be stored in an airtight container for several days. 

Makes 2 dozen large cookies
Needs at least 1 hour to chill

2 tablespoons ground flaxseed (preferably golden)
2 tablespoons cornstarch
1/2 cup nondairy milk (I use almond)
1-2 tablespoons vanilla

1.5 cup brown sugar or Sucanat

3 tablespoons melted coconut oil

3 tablespoons olive oil

1 cup almond flour
1+1/3 cup all-purpose or whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons baking powder
1.5 teaspoons salt

2 cups pecans, toasted and coarsely chopped (see TIPS)
1.5 cups vegan chocolate chips

Whisk together the flax, cornstarch, and milk for a few minutes, until thick and goopy. Add the vanilla, sugar, and oils, and whisk for a few minutes, until the oils have solidified a bit.

In a medium bowl, whisk together the dry ingredients. Add the wet ingredients, and stir until just combined. Add the nuts and chocolate chips.

Wrap tightly in parchment paper and refrigerate at least an hour, or up to a couple days (see TIPS). If you're going to let it sit more then a few hours, place in a sealed container so that it doesn't dry out or pick up refrigerator flavors.

Preheat the oven to 350. Shape the dough into balls 1.5"-2" in diameter. Place on a greased or parchment-lined baking sheet, and cook for 10-12 minutes, or until well browned around the edges. Bake one sheet at a time for even baking, and keep the rest of the dough in the fridge until ready to cook. Let the cookies cool on the baking sheet for a minute, then transfer to a plate or cooling rack. Best served with a tall glass of almond milk.

gluten-free almond coconut cookies

I developed this recipe at the request of my dad, whose favorite cookie at a local bakery is called "Almond Joe's" (pun intended), made with almonds, coconut, and chocolate. I accepted the challenge with pleasure and after half a dozen failures (too dry or too soft, though they were always all too edible), I found a cookie my dad says is so good that he could hardly enjoy the original anymore.

Makes 2 dozen

3/4 cup maple syrup

2 tablespoon arrowroot powder

2 tablespoon ground flaxseed

1 1/2 teaspoon cinnamon

1 tablespoon vanilla

1/2 cup coconut oil

1/2 cup brown rice flour

1/2 cup almond flour

1/2 cup oats, finely ground in a spice mill/coffee grinder (or 1/3 cup garbanzo bean flour)

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1/4 teaspoon xanthan gum

1 cup unsweetened shredded coconut

1 cup sliced almonds

4 oz dark chocolate, chopped into roughly 1/3" chunks, or 2/3 cup dark chocolate chips

Vigorously stir together the maple syrup, arrowroot, flaxseed, cinnamon, and vanilla. Add the coconut oil and stir well. Chill until the coconut oil hardens.

Meanwhile, whisk together the dry ingredients. Stir in the maple mixture, then fold in the coconut, almonds, and chopped chocolate. Shape the dough into a round with your hands, wrap with parchment paper, and seal in an airtight container. Chill for at least 1 hour, but I think the flavor improves if you let it sit overnight.

Preheat the oven to 375F. Shape the dough into roughly 1.5" balls, place on a baking sheet (I reuse the parchment paper from wrapping the dough), and flatten slightly. Bake 10-12 minutes, until the edges are well browned.

spicy, chewy ginger cookies

I hoped to make a ginger cookie not like the hard, biscuit-like ginger snaps, but the kind that's soft and chewy on the inside, cracked and crispy on the outside, and intensely spiced. If you're half as crazy about fresh ginger as I am, you will like these cookies.

Makes 2 dozen

Time: 1.5 hours (including 1 hour chill time)

2/3 cup coconut oil, melted

1/3 cup molasses

1/2 cup coconut milk

2/3 cup unrefined cane sugar or brown sugar

3-4 tablespoons peeled, minced fresh ginger

2 teaspoons vanilla

4 teaspoons cinnamon

4 teaspoons cocoa powder

1 tablespoon ground ginger

1 teaspoon ground clove

1/2 teaspoon black pepper

1/2 teaspoon grated nutmeg

2 cups (250g) whole wheat pastry flour

2 tablespoons arrowroot powder

2 teaspoons soda

1/2 teaspoon salt

1/3 cup vegan granulated sugar

In a liquid measuring cup, measure out the coconut oil, molasses, and coconut milk, and whisk together with a fork until the oil firms up. Stir in the sugar and spices.

In a separate bowl, whisk together the dry ingredients. Stir in the wet ingredients, then wrap the dough with parchment or wax paper and chill for at least 1 hour.

Preheat the oven to 375F. Place the sugar in a small bowl. Shape the dough into 1.5" balls, flatten slightly, then roll the entire cookie in the sugar and place on a greased or parchment-lined cookie sheet. Bake 10-12 minutes, rotating the sheets halfway through, until the edges are set but the center looks slightly wet beneath the cracks. Let cool.

coconut: the dairy of vegan baking

Coconut is a convenient replacement for dairy in baking for many reasons. First, like butter and cream, coconut has a delicious, rich flavor. Second, coconut oil is primarily saturated fat, which makes it solid at room temperature (with a melting point of 76F) and can function like butter or shortening. Coconut oil is also increasingly being recognized as one of the healthiest types of fat (see below).

Baking with Coconut

Heavy cream (aka whipping cream) in many baked goods can be directly substituted with coconut milk, the kind found in cans. Avoid "lite" versions, which are pointless as far as I can tell because some of the fat is removed, which is what contains all the flavor. Be sure to shake the can before opening, as coconut milk usually is separated, unless you know you want just the thick cream on the top.

Coconut oil usually comes in a jar and is solid at room temperature. The easiest way to use it in baking is to place the coconut oil jar in a bowl of hot water, which melts the oil inside, then pour out the melted oil. Clarified butter and ghee, which are nearly all butterfat, can be directly substituted with coconut oil. Normal butter is only about 80% butterfat, as it retains some liquid and milk solids, and in most recipes this should be taken into consideration. To simulate butter in most pastries, I like add 1 part coconut milk to 3 parts coconut oil, and whisk them together with a fork until the oil resolidifies and the mixture resembles whipped butter. This can then be creamed together with sugar or cut into a flour mixture. Coconut oil comes in both scented and unscented varieties. I use the scented version exclusively because I think it imparts rich coconut undertones and makes a better substitute for butter, which has its own flavor. However, if you don't want everything have a coconut taste, try the unscented version.

Shredded coconut is great for adding texture and flavor to baked goods. You can toast shredded coconut to add a caramelized, toasty flavor and a slightly crisper texture. Spread in an even layer on a baking sheet, and bake at 350F for about 5 minutes. Stir with a spatula and return to oven for another couple of minutes. Repeat until evenly golden brown.

If your oven isn't already on, you can also toast coconut flakes in a skillet. Cook over medium heat, stirring or shaking the pan often, until evenly browned. Keep a close watch on the coconut when almost done because it will become overcooked very fast.

Coconut Health

There's much that's misunderstood about coconut oil. This is partly because most of the past research on coconut oil was based on hydrogenated coconut oil, which, like any hydrogenated oil, is unhealthy.

Many claim coconut oil to be unhealthy because it is more than 90% saturated fat, more than butter or lard. However, just as it's now common knowledge that not all fats are equally healthy (there are monounsaturated, polyunsaturated, saturated, and then the dreaded hydrogenated oils), not all saturated fats are created equal either. Whereas long chain fatty acids, the main type in animal fat, is difficult for your body to break down and stored as surplus body fat, the saturated fats in coconut oil are medium chain fatty acids (MCFAs), which are supposedly burned by your liver as immediate energy. Proponents of coconut oil say they increase metabolism by taking stress off of the pancreas, helping the body burn energy and overweight people to reduce body fat. They also claim MCFAs are easier to digest, assisting the health of thyroid and enzyme systems, and have antimicrobial properties, which helps to control bacteria, fungi, and parasites that cause indigestion.

There's a widespread belief that coconut oil is bad for the heart because of the saturated fat. However, lauric acid makes up about half the fat in coconut oil, and is said to actually help prevent heart problems such as high cholesterol and blood pressure. It is also the most important essential fatty acid in maintaining the body' immune system. The only other rich dietary source of lauric acid is mother's milk.

As much as I'm tempted to take all these virtues of coconut oil as an excuse to eat unlimited coconut-fattened pastries, like everything else, coconut oil is only healthy in moderation. Because pastries are sweet by definition, they are never going to be truly healthy, but I like to think of coconut oil as a reduced-guilt baking technique.

Sources:

Mercola, Joseph. "Coconut Oil Benefits: When Fat Is Good For You." The Huffington Post. 14 Feb. 2011. Web. 20 Feb. 2011.
Patil, Kirin. "Health Benefits of Coconut Oil." Organic Facts. Web. 20 Feb. 2011.
Wilsinson, Fiona. "Health Benefits of Coconut: A Good Diet Aid, Heart Healthy and Helps Fight Cancer." Suite101.com: Online Magazine and Writers' Network. 10 Mar. 2010. Web. 19 Feb. 2011.

gluten-free oatmeal raisin cookies

Oatmeal cookies are my ultimate comfort food: crisp on the outside and moist and chewy on the inside, generously-spiced, and perfect for dunking in a strong cup of coffee. I don't even like raisins that much, but for some reason they are unbeatable with cinnamon and walnuts in oatmeal cookies. One of the main drawbacks of these cookies being vegan is that they don't have raw eggs in the batter, which means I usually end up eating half the cookie dough.

Whoever had the genius of putting raisins in oatmeal cookies is unknown, but we do know oatmeal cookies are a descendent of oat cakes, baked in Scotland as far back as 1000 BC. The cakes were more like a staple food, and didn't evolve into a cookie until the 1800s, when oatmeal had become more popular throughout the world. They then gained popularity as a health food, which is unfortunately misleading.

Notes:

• The dough stays well in the refrigerator for several days or in the freezer for much longer.
• While I like to make most pastries as small as possible, these are better large because the outside can be crispy while the interior remains soft.
• The cookies freeze very well and make phenomenal ice cream sandwiches. I bet you can also heat them up and crumble on top of an ice cream sundae, although they've never lasted in the freezer long enough for me to try this. 

Substitutions:

• If you don't need wheat-free cookies and you don't have arrowroot, brown rice flour, or xantham gum, omit these ingredients and add 3/4 cup whole wheat pastry flour or all-purpose flour. The cookies will be a bit chewier.
• Can't find affordable maple syrup? No problem--just replace with 1-1/3 cups vegan brown sugar or Sucanat and 1/2 cup non-dairy milk. 
• If coconut oil is also a splurge, you can replace up to half with another oil. I usually use 1/4 cup coconut oil, 2 tablespoons olive oil, and 2 tablespoons of a neutral oil, such as sunflower or canola (don't be afraid to use olive oil in sweets--it gives a subtle savory backdrop). The coconut oil definitely gives the cookies a buttery richness, so I wouldn't omit entirely. 
• If you don't have almond flour, grind 1/2 cup almonds or hazelnuts in a food processor or sturdy coffee grinder until the ground nuts just begin to clump.
• VARIATION: Chocolate Cinnamon Oatmeal Cookies
  Omit the nutmeg and raisins, double or triple the cinnamon, and add 4 oz (115g) chopped dark chocolate bar and 2/3 cup unsweetened coconut flakes.
  
  

Makes 2 dozen smallish or 1 dozen huge cookies

Total time: 1.5 hours

1 cup (320g) maple syrup

2 tablespoons arrowroot powder or cornstarch

2 tablespoons ground flaxseed 

1/2 cup (110g) melted coconut oil

1 tablespoon vanilla

1 tablespoon cinnamon

1/4 teaspoon nutmeg

2/3 cup (100g) brown rice flour

1/3 cup (40g) almond flour

1 teaspoon baking soda

3/4 teaspoon salt

1/4 teaspoon xantham gum

2 cups (200g) gluten-free oats

1 cup (150g) raisins

2/3 cup (70g) walnuts or pecans, toasted and coarsely chopped

With a fork, whisk together the maple syrup, arrowroot, and flax for several minutes. Whisk in the coconut oil, vanilla, and spices and stir until hardened. In a separate bowl, whisk together the flours, salt, baking soda, and xantham gum. Stir the mixtures together vigorously for 1-2 minutes, then add the oats, raisins, and walnuts. Cover and chill for at least 30 minutes or overnight.

Preheat the oven to 375F. Roll dough into 1.5" balls, flatten with your palms slightly, and place on a greased cookie sheet. Cook the sheets one at a time for the most even baking. Halfway through baking, tap a spatula lightly on each cookie to flatten the tops of the domes, rotate baking sheet, and continue cooking. Remove the cookies after 12-14 minutes, when browned around the edges but still soft and slightly wet in the center, and let cool. However, if you're like me, you'll dive into the cookies while they're still hot and get a fistful of crumbly oat goodness. These also taste ridiculously good dunked in coffee.

hazelnut scones with raspberry jam

If you want a scone you can split and slather with jam, these are the way to go. Note that the raspberry jam is the key part of this recipe; while the scones are okay without it, the subtle tartness of the raspberries truly brings out the orange and hazelnut flavors, making the scones heavenly.

Follow the blueberry lemon scone recipe, but replace the blueberries with 3/4 cup hazelnuts, toasted 6-8 minutes, rubbed together to remove most of the skins, and coarsely chopped. Replace the lemon flavor with orange flavor and the lemon zest for the zest of 1 orange. Instead of making the icing, serve with raspberry jam.

lemon blueberry scones

Scones are possibly my favorite pastry: unfussy, flaky wedges that always remind me of downtown cafes and sunny mornings. I get requests for these particular scones more than almost anything else, and the last time I made them, someone remarked, "Wow, I could be vegan." As much as I like to brag, I can't take all the credit; the delicate flavors of lemon and blueberry enriched with coconut oil do all the work here. If you don't have fresh blueberries, hazelnut scones with raspberry jam are equally delicious.

I like to make these small—just big enough for a few rich bites—but if you want larger scones just cut the dough into 10 or 12 larger triangles instead. For making scones, it also helps to have all ingredients cold ahead of time.

Makes 18 small scones

Total time: 1.5 hours

3/4 cup coconut milk, plus another 2-3 tablespoons for brushing

1/3 cup coconut oil, melted (or substitute olive oil)

2 cups unbleached all-purpose flour or whole wheat pastry flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup fresh blueberries

1/3 cup maple syrup (or sub 1/2 cup brown sugar and increase the coconut milk to 1 cup)

1/2 teaspoon lemon flavor

zest of 1-2 lemons

1. Preheat the oven to 400°F.
2. Measure out 3/4 cup coconut milk. With a fork, whisk together about 3 tablespoons of the coconut milk with the coconut oil until the mixture solidifies. Refrigerate for 10-20 minutes.
3. Meanwhile, whisk together the flour, baking powder, and salt. Cut the chilled coconut mixture into the flour mixture with a fork or hands (just like cutting in butter), then chill.
4. Stir together what remains of the 3/4 cup coconut milk with the maple syrup, lemon flavor, zest, and blueberries. Pour into the flour mixture. Gently mix together until batter just comes together in clumps, then gather the clumps to form a soft dough. If the dough is too sticky to work with, cover and refrigerate.
5. Turn out the dough onto a floured surface and shape into a square about 1 inch high. With a sharp knife, cut into nine smaller squares, then cut each square in half diagonally to make 18 small triangles. If you want wedge-shaped scones instead, form two circles and cut each into eighths.
6. Place the scones on a greased or parchment-lined cookie sheet. Brush the tops of the scones with a little coconut milk, which helps the browning during baking.
7. Bake for about 20 minutes, or until lightly golden brown. While scones are cooling, prepare the icing.

Icing:

1/2 cup vegan powdered sugar

1 tablespoon coconut milk

1/8 teaspoon lemon flavor

Stir together the sugar and milk, and microwave for 20-30 seconds. Stir until smooth, and mix in the oil and flavor. Microwave for another 15 seconds and stir again. Repeat until the icing is runny, and drizzle over the tops of the scones, letting it drip down the sides. The icing will set once it’s cooled.

sesame tofu scramble

Tofu scrambles have become my staple food in the last year--I can make them with pretty much whatever ingredients I have and they come out good as long as I add coconut milk and salt of some sort. This asian-cuisine-inspired version is probably my favorite; I always double the batch and store leftovers in the fridge for breakfast or lunch the next couple days. 

Serves 2 very hungry people

1 tablespoon sesame, peanut, or coconut oil

1-2 onions, finely chopped

4 cloves garlic, minced

1-2” piece fresh ginger, peeled and minced

1 red bell pepper, seeded and chopped

1 cup mushrooms, thinly sliced (optional)

1 (around 14 oz) package firm or extra-firm tofu

¼-1/3 cup coconut milk

¼ cup nutritional yeast

2 tablespoons soy sauce/tamari/Bragg’s Aminos, or to taste

2 teaspoons cumin, ground or whole

¼ teaspoon ground turmeric

pinch of ground hot pepper, such as cayenne or chipotle, to taste

½ bunch greens (kale, collards, chard), stems removed and coarsely chopped OR several handfuls of baby spinach

2 teaspoons toasted sesame oil

2 tablespoons sesame seeds (at least)

black pepper

In a large pan, heat oil over medium heat. Sauté onion, garlic, ginger, and bell pepper about 10 minutes, until onion is translucent. Add mushrooms, if using. Squeeze the excess water out of the tofu with your hands and crumble into pan. Saute another 10 minutes, until tofu is slightly browned. Stir in coconut milk, yeast, soy sauce, cumin, turmeric, and pepper. Add greens and cook another 5 minutes, until they’re wilted. Stir in sesame oil and black pepper, and sprinkle generously with sesame seeds. Remove from heat, and serve hot. 

raspberry and white chocolate mousse torte

This is my favorite version of the vegan "raw cheesecake," which consists of a blended, creamy filling that's usually cashew-based and agave-sweetened, and a nut-based bottom crust. Variations of the "cheesecake" can be found pretty much anywhere that offers raw vegan food. They don't really taste like traditional cheesecakes at all, but something completely different and at least as delicious. I don't call this a cheesecake because people who don't like cheesecake often love this, and cheesecake lovers who expect a cheesecake will be disappointed. Anyway, I love the flavor and color of the white chocolate juxtaposed with the raspberry filling. Lemon juice and zest sharpen the flavors, and the chocolate hazelnut crust is good enough to be eaten on its own. 

Makes one 9" torte

Requires 1 day for soaking nuts

Crust:

3/4 cup hazelnuts

3/4 cup unsweetened coconut flakes

1/2 cup cocoa powder

1/3 cup cocoa nibs

1/4 teaspoon salt

3/4 cup (170g) pitted, chopped dates, preferably medjool

1 tablespoon agave or maple syrup

2 teaspoons vanilla extract

Filling:

2 1/2 cup cashews

2 cups hazelnut milk or almond milk (use homemade for the best-tasting result)

3/4 cup agave

2 teaspoons vanilla

1/2 teaspoon salt

1/4 cup fresh lemon juice plus the lemon zest

3 tablespoons soy lecithin (helps emulsify the oils), or sub with additional cocoa butter

2/3 cup cocoa butter, melted in a double boiler

6 oz fresh or frozen and defrosted raspberries

Rinse the cashews and soak in cold water for 8-24 hours in the refrigerator.

Add all the crust ingredients to a food processor except the dates, agave, and vanilla. Blend until the nuts are well broken down. Add the dates, agave, and vanilla and blend until consistent and the crust starts to rise on the sides of the bowl.

Lightly grease the entire inside of a 9" or 10" springform pan with coconut oil. Place the crust mixture in the pan and press into an even layer with your hands.

Drain and rinse the soaked cashews. Add the cashews, 1+3/4 cup of the nut milk, agave, vanilla, salt, and half of the lemon juice and zest to a blender. Blend several minutes, until completely smooth. Add the soy lecithin and cocoa butter and blend until well incorporated. Pour all but about 2 cups of the filling into the springform pan on top of the crust. Add the raspberries and the remaining lemon juice, nut milk, and zest to the 2 cups of filling and blend until smooth.

Pour the raspberry filling lightly into the pan, making sure you pour around all parts of the pan. Use a spoon and/or chopstick to swirl the two colors into each other (be sure not to overdo it, because eventually the two colors will blend together. Place in the freezer to set for 1.5-2 hours, until the middle of the cheesecake is firm to the touch. Slice with a sharp knife and serve. Store covered in the fridge for up to several days.

garlicky kale with tahini dressing

Garlicky Kale

1 large bunch greens chopped (or 1.5 bunch)

4 med. tomatoes, diced

1T olive oil

6-8 cloves garlic, diced

1/4 - 1/2 t salt

1T toasted sesame oil

lemon wedges for garnish (opt)

Cook garlic in olive oil over med-high hea tuntil golden. Add tomatoes and greens. Cook 5-10 min., with the lid on most of the time, until most of the liquid has evaporated and the kale is tender. Add salt and sesame oil and remove from heat.

Serve with a drizzle of garlic tahini dressing and maybe a sprinkle of sesame seeds.

Garlic Tahini Dressing

1T olive oil

4 large garlic cloves, sliced

1/2c tahini

2T balsamic

1/2t salt

juice of 1 large lemon (3-4T)

1/2t paprika

1/2c water

1T whole cumin

1T agave

Heat garlic and cumin in oil over low heat 2-4 minutes, just until fragrant. Remove from heat. Add all other ingredients to a liquid measuring cup and add garlic mixture. Blend with immersion blender until smooth.

mom's spicy candied pecans

When I smell caramelizing sugar and chipotle wafting from the kitchen I know it's the holiday season. Mom makes gigantic batches of these remarkably addictive nuts each year to give out as Christmas presents. This year she doubled the recipe and made three batches, and what she didn't give away is long gone. She makes them without measuring, but fortunately she let me observe and record the recipe. Mom suggests you get all your ingredients ready ahead of time because the temperature rises quickly at the end which can ruin the consistency. If you don't like chipotle you can omit it and the nuts will still be good, they just won't have that extra bite.

1 cup unrefined cane sugar (or brown sugar)

1/2 cup water

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 to 1 teaspoon chipotle powder

1 teaspoon vanilla

4 cups pecans (lightly toasting first is optional)

Spread out a generous length of wax paper on the counter. In a large saucepan fitted with a candy thermometer, combine the Sucanat, water, and cinnamon over medium heat and stir until dissolved. When the temperature reaches about 225F, stir in the salt and chipotle. At 250F, remove from heat, add the vanilla, briefly stir, then add the pecans. Stir to coat the pecans and keep stirring until the sugar is completely crystalized. Spread out on the wax paper. Try not to "test" as many as I do.

pecan pie with fresh ginger

According to legend, the French invented the pecan pie after the the Native Americans introduced the pecan to settlers in New Orleans. However, the first recorded recipes of the pie popped up in the 1920s, and well-known cookbooks such as the Joy of Cooking did not contain it until the '40s. Karo syrup popularized the pie, claiming the executive's wife "discovered" it in the 30s as a new use for corn syrup, and most recipes since then called for Karo corn syrup. Like the origins of most food, we'll never know the true story. Since then it has become a specialty of Southern cuisine and, like the pumpkin pie, a constant feature at American holiday feasts.

Replacing the traditional corn syrup with maple and brown rice syrup and adding fresh ginger give this rich, crowd-pleasing pie a deeper flavor. It's in fact very gingery, so if you don't like ginger you can use only half, or eliminate it altogether. The pie will still be good, but I haven't heard any ginger complaints even from the picky eaters (like my brother). This year I made it five times for different Thanksgiving parties, and by popular demand it will be back for Christmas in just a few weeks. In the picture directly above, the visible portion of the pie was the only part remaining because my family couldn't wait for me to take a photo.

Makes one 9" pie; serves 8-10

Prep time: 20 minutes

Cook time: 1 hour

9" unbaked vegan pie crust

3 cups pecans

3/4 cup maple syrup

1/2 cup brown rice syrup

2 tablespoons peeled, minced fresh ginger

1 tablespoon vanilla extract

1/2 teaspoon cinnamon

1/2 teaspoon salt

3 tablespoons ground flaxseed

1-1/2 teaspoon arrowroot (or substitute with cornstarch)

1/3 cup non-dairy milk

Preheat oven to 350F. Par-bake the pie crust for about 15 minutes. Toast the pecans for 7-9 minutes, just until fragrant and slightly darkened. Chop the nuts, between fine and coarse, leaving a few whole for decoration.

In a medium saucepan combine the syrups, ginger, vanilla, cinnamon, and salt. Bring to a boil, simmer for 5 minutes, then remove from heat. Combine with the flaxseed, arrowroot, milk, and 1/4 cup of the chopped pecans, and pour in blender, and blend until smooth. Pour this mixture into a large bowl with the remaining chopped pecans and mix well, then pour into the pie crust. Place the whole pecans decoratively in the center on top of the pie. Bake for 40-45 minutes, until the pie is lightly browned and the filling almost set, as it will firm up more upon cooling. Cover the crust with foil if it is browning too quickly. Let cool and serve.

arroz con leche de coco (coconut rice pudding)

2/3 cup long-grain white rice (basmati or jasmine)

1 3/4 cup almond milk

zest of 1 lemon or orange
1/4 tsp ground cloves
1/2 tsp cinnamon
a big pinch of allspice/nutmeg

1 1/2 cup coconut milk

1/2 cup agave or 2/3 cup sugar

2 tsp vanilla

1/2 tsp salt
1 tbs dark rum
optional: 1/2 cup raisins
1/2 cup lightly toasted grated coconut


Bring rice, almond milk, and spices to a boil, cover, and simemr 15 minutes. Add coconut milk, agave, vanilla, salt, and raisins if using. Bring mixture to a boil, lower heat, and simmer 20-25 minutes, stirring occasionally. Remove from heat and cool 10 minutes. Garnish with cinnamon and coconut.