GO VEGAN. WHY NOT?

my nod to the season

sort of a lump of coal christmas around here this year, my dears.  but i dusted off the old nog recipe several days ago and was transported to plusher christmases past at my first sip of the icy cold stuff.  i can't tell you if i love it best just out of the fridge, shaken and poured, or smoothing and spicing up my morning cappuccino.

don't even THINK of pouring a noggy beverage made with suffering cow and tortured hen secretions.  yuck!  oh, and how about chemical thickeners and colors?  no, not for you.  not any more at least.

this recipe comes from the great Millennium restaurant's cookbook 'The Artful Vegan'.  does it taste like banana?  no!  simply rich and thick.  just another reason why Millennium is, well, Millennium.

• silken tofu: one 12 ounce package (can be any firmness)
• very ripe banana
• maple syrup: 1/3 cup
• vanilla extract: 1-1/2 Tablespoons
• salt: 1/4 teaspoon
• ground cinnamon: 3/4 teaspoon
• freshly grated nutmeg: 1/2 teaspoon plus more for garnish
• rice milk: 2 cups
• soy milk: 1-1/2 cups

a word about ingredients: 1. make sure the banana is truly ripe.  no green.  2. freshly grated nutmeg (rather than ground) makes a marked contribution to overall nog quality.  3. using rice milk rather than all soy does make a flavor difference.

Toss all of the ingredients into a blender and let 'er rip 'til smooth and very frothy.  holds up well for 2 days if refrigerated.  the nog will separate.  just shake and it's a frothy creamy thing once again.  mmmmmmmmmmm.

lou lou de la falaise says

"GO VEGAN.  WHY NOT?"

 

Do Not Lose This Recipe

I am a Vegenaise lovin' fool like no other.  I lost this recipe for a while and went crazy because there are hundreds of Vegan mayo recipes in books and on line but not THIS one.

Most of the recipes depend on silken tofu to mimic mayo.  Recipes with a simple ingredient list like this always instruct to combine all ingredients but the oil in a blender and very slowly adding it - like an egg mayo recipe.  Try it and you'll end up with a soupy white mess.  Every time.

Now, the person who cracked the code on this?  Must be a genius.

canola oil - one cup

cold soy milk - 1/2 cup

brown rice syrup - 1/2 Tablespoon

salt - 1/4 teaspoon

lemon juice - two teaspoons

Drop oil, cold soy milk, brown rice syrup, and salt into your blender.  Blend to combine well.  With motor running, drizzle in lemon juice.  It will sieze up immediately, delivering a delicious, firm, fluffy, creamy spread. 

Now you tell me that's not a miracle. 

oh, and by the way, Adam Lambert says "Go Vegan.  Why Not?"