Pfeffernüsse German Spice Cookies

Christmas Dinner at my parent's house was wonderful, yummy (and I won't bore you with all the dinner foods posted here because it was all recipes I've done before - and a few not-vegan items that I'd skip over anyway).

Dessert, however, was a trip down memory lane - Prune Kuchen, shipped directly to my Dad from the very-authentic German Kuchen factory in South Dakota. All six of us girls grew up eating my Grandma's kuchen (years ago) at special family get-togethers - this was a sentimental treat for all of us, especially my Dad, who grew up on it many years before we did....

Now, I'm not quite ready to try veganising a family heirloom recipe, some things are better left alone, but it did get me to thinking about another favorite of mine, the small, spicy Pfeffernüsse cookies that my Grandma also used to bake.

I have Grandma's recipe, and figured it would probably vegan-ize pretty easily, so off to the kitchen I went. It only took two batches to come up with a good variation, and the texture and taste are great!!

Pfeffernüsse (or "Pepper Nuts") are hard spicy German (or originally Dutch some food historians say?) cookies that were meant for dipping in coffee and wine (Not that my family drank coffee OR wine, we still found many opportunities to enjoy these cookies). The anise mellows and the cookies soften and the flavors blend wonderfully if you keep these a good week or so before eating them.


Pfeffernüsse
4 c. flour
1/2 c. Earth Balance
1/2 tsp. instant coffee powder or crystals
1 c. molasses
1/2 c. brown sugar
3/4 tsp. anise extract (Get a good quality extract or 5 drops anise oil if you can find it - that's what my Grandma used)
1/4 tsp. finely ground black pepper
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1 tsp. baking soda
2 Tbsp. Ener-G egg replacer and 2 Tbsp ground flax, dissolved in 4 Tbsp. soy milk

powdered sugar

Preheat oven to 375 degrees F.

Mix shortening and flour together. Add remaining ingredients and mix well, the batter will be very thick.
Roll into small balls, about an inch in diameter. Put on a lightly greased tray; they don't expand much so you can fit a lot on there.
Let stand overnight without disturbing.
The next morning, bake for 10-12 minutes.
While still hot (as hot as you can handle), roll the pfeffernüsse in powdered sugar, then allow to cool. Once cooled, roll them again.

Pfeffernusse keep in an airtight container for a month, and are at their yummiest after about a week.

VEGAN TAMALES to Rock Your World!!

Tis' the Season and all of that - the Season for tamales anyway.

I'm a bad (but very busy) blogger, hopefully this family Holiday favorite of ours will hold you over.

I love tamales because they're CHEAP CHEAP! A bag of masa lasts our family forever, you can fill them with WHATEVER, and I even save corn husks from the summer to make them!! I guess they're very traditional in New Mexico and other parts of the Southwest at Christmas. We like them pretty much whenever the mood strikes (and I have many hands to help!!). My fabulous friend Shaun, who lives and breathes New Mexico dust, taught me to make these and they've been a hit ever since. Yes, they are a bit time-consuming, but even my 10-year-old does a fine job rolling them - not difficult, I promise!

Be sure to spice the filling to your preference or even a bit extra, it mellows a lot as the tamales steam.

Enjoy!

Vegan Tamales Many Ways

Filling: Choose One or Two of the following, you need a Tablespoon or less for each tamale:

Spicy "Meat" Filling:

1 package Field Roast Chipotle Sausage at room temperature

1/2 cup shredded vegan cheese, any type
-- Remove casing from Field Roast sausages. Crumble/mash with fork or hands until very smoothly crumbled. (This works MUCH better with your hands, the texture is much better and it's easier! But I definitely recommend gloves, as the sausage will STAIN and it's very spicy!) Mix with cheese (this is more to make it easier to work with than anything else) until it's sticky. Set aside. (Don't worry about how spicy this is, it mellows out tremendously after an hour of steaming)

OR:
Black Bean-Sweet Potato Filling

1 can black beans, drained and rinsed and slightly mashed

1 med-large sweet potato/yam, cooked and cut in small cubes

1/2 tsp EACH: cumin, salt, cayenne,

1 Tbsp. brown sugar
-- Mix beans, potatoes and seasonings. Set aside.

OR:
"Chicken"-Green-Chile

1 package plain, not breaded, Gardein or Morning Star Farms "Chicken" Strips (or your favorite similar product)

1/2 cup roasted, chopped green chiles, well drained

1 cup vegan cheese (again, this is mostly for texture, it helps hold the filling together, making assembly easier!)
-- Coarsely chop and then crumble ('shred') chicken product (easier to get the right texture with your hands) and mix with green chiles and cheese until sticky.

OR:
Vegetable

1/2 cup finely chopped red pepper

1/2 cup chopped zucchini

1/2 a med. onion, chopped

1/2 cup corn, canned is fine, or cooked from frozen

5 medium mushrooms, finely chopped

1 jalapeño (or to taste), minced

1/4 tsp salt

pinch garlic, oregano, lemon-pepper
-- Saute veggies in a non-stick pan until tender-crisp. Season. Set aside. Drain right before using. You can use any veggies you want; Chopped, fresh cilantro is SO GOOD here too.

OR:
"Fajita Chicken", ChickPea and Green-Olive (One of our new FAVORITES!! from my chef-friend Greg!)

1/2 package of your fave "chicken" product

1 can chickpeas (garbanzos), slightly mashed, leave some whole

1 cup green olives, sliced in half (this doesn't have to be exact)

2 Tbsp. "Fajita" sauce (I have a vegan one from the grocery that I use, choose whatever works for you here)
-- Mix sauce and "chicken together and "shred" a bit, add chick-peas and green olives. This mixture is crumbly and messier to put in the tamales, but it's SO VERY tasty!!

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Tamales:

dried corn husks, about 3 dozen

4 cups masa mix

1 tablespoon baking powder

2 teaspoons salt

1/2 tsp. cumin

1/2 tsp. garlic powder

4 cups vegetable broth, warm

1/2 cup margarine and 1/2 cup coconut oil (for the best texture)

Put the cornhusks in a sink of warm water, gently separate and remove debris, silks, and any dirt. Leave to soak for 30 min.

In a deep bowl, combine the masa, baking powder, seasoning and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the margarine/coconut oil until soft and sorta "fluffy" (depending on how warm it is in your kitchen, this may not work too well). Add it to the masa and beat until the dough has a spongy texture about like mashed potatoes (but stickier).

Roll the tamales: If you have never made tamales, this video shows how easy it is: Tamale Video Here

Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and filling. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed. I tie mine, but some people don't - it all depends on what you prefer...

Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 1 to 1 1/2 hours.

The tamales are done when the inside pulls away from the husk. The tamal should be soft, but firm and not sticky or mushy. To serve, unfold the husk and eat as is, or spoon sauce of your choice (red or green chile sauce like a good New Mexican would be perfect here, but use what you want) over them.

Chilly (Chili) in Bethlehem

My oldest daughter is a Tax Collector's servant (again). She's been working long, hard hours in Bethlehem for the last two weekends.

And I'm OK with this new job opportunity...

My middle Sprout? Well, she seems to have developed leprosy. And I'm OK with this as well.

Actually, the girls just finished participating in an Interactive Living Nativity called "Journey to

Bethlehem" that took place over the last two weekends.

Observers (that's us, the general public) got to experience a little bit of authentic "Christmas" as we were guided on a walkingtour through the 'town' of Bethlehem - you get to wander among market stalls; pet live camels, donkeys and lambs; smell fish cooking (yes, real fish!) and lentils stewing; watch potters, weavers and bakers, and interact with more than 100 people dressed and acting in character as townsfolk, the Innkeeper, fierce Roman Soldiers, fishermen, shepherds, a tax collector, Rabbis, wisemen, children.

Fascinating, colorful, beautiful sensory-overload!!

At the end of the walk-thru, you come to the stable with Mary, Joseph and the Christ Child - angels sing, and all is right with the world.

This spectacular event takes place outdoors, at night, in the cold (how authentic!), but fortunately everyone's pretty well wrapped up under those robes. Even Baby Jesus had heavy, insulated blankets and tiny mittens.

My youngest daughter (and grandparents, friends and neighbors) LOVED the program, and we waited in the long lines and walked thru several times. Little Sprout enjoyed the many friendly animals, and looking for her big sisters in their costumes, and we enjoyed seeing the familiar faces of many friends and my daughter's classmates among the cast.

If you live in the Seattle area and didn't make it this year, make a note for next year - it is NOT to be missed.

To quote the local paper - "'Journey to Bethlehem' is well-done; a beautiful and powerful portrayal of the Nativity" - (as well as huge production that I am amazed and astounded by -I'm totally in awe of all of you, especially those in charge of planning and pulling the whole thing off!)

As I may have mentioned, my Jessika is one of the Tax Collector's servant-girls and in her 'role' she fusses around his tent while he collects taxes from those entering Bethlehem. Not a big role, but she's absolutely LOVING it. This is her third year participating in the program.

Her sister Olivia joined as a "leper", part of a raggedy group that skulks in the shadows around the walls of the city (unfortunately no pictures of her - leprousy doesn't make a person very photogenic!) .

The cold weather and long hours of basically just standing while people walk by didn't seem to

phase them at all!!

I'm so proud of my girls - and all the participants!! It's not an easy way for anyone, let alone a restless teenager, to spend seven long, icy-cold evenings. I'm proud of their dedication and passion to share The Christmas Story.

Yes, there were plenty of behind-the-scenes antics - shepherds kept texting for cocoa, guards "arrested" random innocent people, chickens nibbled ears, a couple torches burned too high and curious little boys mistakenly chomped on the VERY hot peppers. Yes, those props are all real!

But what a wonderful event to be a part of! The cast and crew are well-cared for, kept warm and fed by a hidden staff of more volunteers who keep soups, coffee, cocoa and cider available for quick snacks behind the scenes.

Knowing that there were other vegetarians/vegans in the production besides my daughters, I offered to bring a big pot of vegetarian chili for part of an evenings warm-up chow.

Did they have chili in Bethlehem? Maybe not 2000 years ago, but it certainly kept a few weary souls warm tonight while the story they shared warmed thousands of onlookers hearts. (yes, attendance this year was in the thousands.)

Whatever your beliefs, hopefully this finds you safe, warm and sharing the Season with friends

and family.

Here's my super-easy chili recipe (one of my daughter's favorites) and some (a lot) of pictures from "Journey to Bethlehem". Enjoy.

Easy Chili

1 Tbsp. olive oil
1/2 cup diced onion
3 cloves garlic, minced

1 green, 1 red pepper, diced

2 ribs celery, diced

1 cup tomato juice

1/4 cup red wine or more tomato juice

1 can corn, drained

1 package Boca crumbles (or other burger)

1 15 oz. can black beans, rinsed and drained

1 15 oz. can pinto beans, rinsed and drained

1 15 oz. can white beans, rinsed and drained

2 cups of your favorite salsa

2 Tbsp. chili powder

In a large pot or dutch oven, saute onion and garlic in olive oil over medium heat 3-4 minutes. Add peppers and cook until softened, about 3-5 minutes more. Add burger crumbles and cook 5 min more.

Add remaining ingredients. Bring to a boil, then reduce heat. Simmer 20-30 minutes or until flavors combine and chili is thick.

Creamy Garlic Scalloped Potatoes

Cold temperatures, looking for an excuse to crank up my oven and thus pump more heat into my kitchen. The ultimate comfort food (at least today?) Scalloped Potatoes.

These potatoes have a wonderfully creamy sauce infused with garlic flavor, don't be alarmed by the amount I've included, it mellows nicely during baking.

Garlic Scalloped Potatoes

8 medium Yukon Gold potatoes (the only kind to use here!)

1 large, sweet onion (Walla Walla Sweets please - I live in Washington, what can I say...)

2 cups non-dairy milk (I love using the Unsweetened flavor of So Delicious Coconut Milk Beverage here, when I have it - nice and creamy but not "coconut-y". Try it!!)

1 cup vegetable broth

1/2 cup vegan Tofutti "sour cream"

2 Tbsp. vegan margarine

1/3 cup flour

1 tbsp paprika

2 tsp sea salt

2 tsp black pepper

3 tsp each onion powder & garlic powder
4 - 8 cloves fresh garlic, run thru garlic press or food processor

optional - seasoned bread crumbs for the topping

Preheat oven to 400°.
If you're using a thick-skinned baking potato, you may want to peel them. I use "Yukon Gold" which have very thin, tender skins, so I just scrub them really well and leave the skins on.

Mix flour, salt, pepper and paprika in a small bowl.

Put milk and broth in a small pan and heat (stirring occasionally) to boiling.

Slice the potatoes and onion as thin as you can - I use a mandolin slicer.

Heavily grease a 9 X 12 baking dish. Place a a thin, even layer of potatoes and onions into a 9"x13" baking pan (about a third of the potatoes/onions). Sprinkle with about 1/3 of the flour mixture.

After milk/broth has heated to boiling, add the vegan "sour cream", margarine, garlic and onion powders. Add pressed (or food-processed) garlic cloves. Whisk until the sour cream has melted into the hot milk.

Pour about a third of mixture over layer of potatoes.

Add another layer of potato slices, and repeat the flour, spices sprinkling and more hot 'milk' sauce. Do this until all potato slices are used up and top with final layer of sauce.

Cover the pan tightly with a lid or foil and bake for 45 minutes, or until the potatoes are tender when you poke them with a knife. Add the topping (seasoned bread crumbs) if you want, and place under the broiler for 2 - 3 minutes or until it's browned. Serve hot. Often I don't add bread crumbs and it's just fine too, depends on my mood...

Makes enough for 4 - 6 people.

(Well, that's the theory, though I always have to make double for the 4 of us!!)

Sweet-and-White Potato Latkes

I'm not Jewish, but on this "almost-Hanukkah" night, I thought I'd post yet another easy, yummy recipe my kids LOVE (and a great way to add a few veggies to their diet). I originally got this idea from a sweet-potato latke recipe, but they're usually just called "Sweet-potato Pancakes" around here, it's O.K. - they're essentially the same thing.

Now, don't start rolling your eyes, if you're going to enjoy these, you're also going to be subjected to my short history of Hannukah, because I'm a geek that way - (at least 'history' as I know it to be. Different families have slightly different versions) Let your eyes glaze over if you're not into trivia, history and winning at arm-chair Jeopardy:

Hanukkah is an 8-day holiday celebrated in December. The dates differ somewhat every year. This holiday commemorates the victory of the Maccabees, a Jewish rebel army, over the Syrians in 165 B.C.E., as well as the subsequent rededication of the holy Temple in Jerusalem. When Jews came to rededicate the Temple-which had been defiled by those nasty Syrians-they found only one small flask of oil with which to light their menorah. This flask contained only enough oil for one day, yet the lamp miraculously burned for eight days (by which time a fresh supply of oil was obtained). Present-day traditions include lighting the menorah, exchanging gifts and enjoying treats cooked in oil. Oil is a staple of the holiday, it is said, because it commemorates the miracle of the oil burning for eight days. Hopefully no one actually BURNS any oil making these...

In this recipe, if you want to be all traditional-like, use all white potatoes, or mix is up (like I often do!) with colorful shredded winter squash, parsnips, carrots, even some beets! Yummy with applesauce or vegan sour cream or cashew cream.

Sweet-and-White Potato Latkes

3/4 lb. sweet potatoes and

3/4 lb. Russet potatoes (or any combination of 1 1/2 lbs. other hard root/winter veggies)

1 small yellow onion

1 tablespoon fresh parsley, minced (try and use fresh, it's so much better!)

1/4 cup Matzoh meal

2 Tbsp. vital wheat gluten flour (optional but helps them hold together nicely)

1/2 teaspoon baking powder

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Coconut oil, for frying (this works the best, but use another oil if you don't want the faint coconut flavor)

Peel and grate potatoes, then place in a colander and set over a large bowl. Rinse (but don't let shreds rinse out of the colander and down the drain, like I did once...)

Using your hands, squeeze out the excess liquid from the potatoes. Pour off the liquid and place potatoes in the bowl.

Grate the onion and add to the potatoes along with the parsley, Matzo meal, vital wheat gluten, baking powder, salt, and pepper, and mix well.

Preheat oven to 275 degrees.

Heat a thin layer of oil in a large skillet over medium heat. Take a heaping tablespoon of batter and gently place it in the hot oil, spreading and flattening as you go.

Make three or four more potato pancakes this way, and add to skillet (without crowding pan). Cover with a spatter-guard or a lid.

Fry until golden brown on both sides, turning once, about 8 minutes total.

Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.

Holiday Gift Idea: Coconut-Ginger Granola!!

It's the middle of December and I'm still craving the amazing granola that my friend (and breakfast cook) Mariela whips up at Casa del Toro, a bed-n-breakfast in Santa Fe. I must have eaten the entire batch when I was there this past summer, I LOVE homemade granola SO MUCH!

Well, upon seeing bits of this and that stored away in baggies in my freezer and cupboards, I embarked on my own feeble attempt at a somewhat healthy breakfast option for us...

Here ya go. Leave out or change whatever you don't have, the beauty of home-made granola is the FLEXIBILITY!!

Change whatever you don't like or don't want to use. I'm not a fan of walnuts or molasses (though Mariela swears she uses them in HER granola, I somehow cannot taste them - who knows) but you won't find them in here - if you like them, feel free to add. Because I had so many odds and ends, this batch turned out pretty decadent with "extras" - not as awesome as Santa Fe, but still good.

Best of all? This makes an AWESOME Holiday Gift! Just stick it in a pretty jar!!!!

Enjoy.

Coconut-Ginger Granola

1/2 c coconut oil

1/2 cup brown sugar (or whatever granulated sweetener you like)

1/2 cup maple syrup (or agave or *gasp*honey)

2 tsp. vanilla

1/2 tsp. sea salt

5 cups old fashioned rolled oats

1 cup shredded coconut - I had some unsweetened, but it's harder to find; regular, sweetened would also work.

1/2 cup chopped hazelnuts

1/2 cup sunflower seeds (because that's what I had. Use whatever you like)

a tiny pinch of fresh grated nutmeg if you like that sort of thing, which I do

1/4 cup hemp seeds

1/2 cups oats, ground fine

2 cups raisins, dried cherries, dried goji berries or dried cranberries

1/2 cup finely chopped, candied ginger

1/2 cup chopped dried apricot

(toss dried fruits with a Tbsp superfine sugar to keep them from sticking together)

Put coconut oil, sugar, maple syrup, vanilla, and salt into a large pot over low heat, and stir until sugar has dissolved.

Take pan off the stove, and stir in the nutmeg, hemp seeds and ground oats - mix well.

Add the 5 cups of oats and mix well. It'll take a while, you can drizzle in some orange or apple juice, a few drops at a time if it's REALLY dry (oats can vary in how dry they are...).

Spray one or two cookies sheets or jelly roll pans with cooking spray or the finest bit of oil...

Spread granola evenly onto pan(s). I pat it out flat but also "squeeze" it into little clumps because I like chunky granola. Do what you want...

Bake in a pre-heated oven at 325 for about 30 - 45 minutes, stirring about every 10-15 minutes, until evenly toasted and golden. Break up clumps if they are too big or not browning evenly. Keep your eye on the granola as it browns fast.

As soon as it comes out of the oven, mix in the dried fruits. It's important to mix them in while it's still hot - Mix well, but be careful, it'll be warm...

Allow to cool to room temperature, then store in an air-tight container.

Serve with soy milk, soy yogurt or crumbled over applesauce or chopped fresh fruit. Yum.

Veggie 'Chicken' Adovada

Another New Mexico favorite, "Carne Adovada" gets remade today... woo!

First, a disclaimer: If you're a green-and-red-blooded native New Mexican food purist who cannot stand the idea of your region's precious and traditional recipe being vegan-ized, read no further... (and I do understand and apologise - sorta - heh).

However, if you're vegan, yet still want to enjoy the rich, colorful, spicy flavors of the Southwest - or you're just curious what the heck I'm yammering about, read on.

Carne Adovada is traditionally made from chunks of pork, marinated and cooked in a sauce of ground New Mexican red chiles and other flavors... it's either cooked in the oven or slow cooker until the flavors absorb and the pork literally falls apart and the sauce is very thick.

Well, since my wonderfully generous friend, Shaun, sent me home from my last Southwest visit with every imaginable New Mexican goody, I've been cooking up a storm of yummy, spicy, mouth (and eye)-watering VEGAN hotness.

Yep, that's me. Vegan hotness.

But I digress.

One of the items I was curious about and wanted to experiment with, was this envelope of "Carne Adovada Seasoning".

I'd heard so many people sing the praises of this dish, but naturally, I just had to try my own version, regardless if it was "authentic" or not. Obviously I'm not using pork here, (yes, yes, spare me and the pigs the need for "authenticity"!) because upon finding a package of Gardein Santa Fe "chicken" product in my freezer, I decided to go with that. I love these new Gardein products, but I admit I'm not totally thrilled with the sauce on the "Santa Fe Chicken" so adding it to adovada sauce and cooking it forever seemed a perfect use.

Yes, I did fret a bit, thinking the dry spice mix was a commercial short-cut "tourist" version of the seasonings, but not so much once I saw (Food Network) Bobby Flay do an episode on meaty-type carne adovada. He simply said make a sauce with ground red chiles, lots of garlic and oregano, add red wine and "season it to your tastes". Well, since I haven't a clue what this stuff is "supposed" to taste like, my seasoning came in handy for proportions: ground red chiles, garlic and oregano. I was inspired...

For those who feel obligated to point out discrepancies in my methods, ingredients or results, yes, I know, I KNOW it's "not even close" to real dead-animal Carne Adovada, so, call it 'Red Chile Veggie-Meat' or something less offensive to you. I just have so many Southwestern Foodie friends I'm worried about the authenticity police here... At any rate, I had fun experimenting and the end result, whatever you choose to call it, is amazing and delicious.

Veggie "Chicken" Adovada

1 2 oz. package dry Carne Adovada spice mix

OR make your own:

2 t. ground cumin
2 t. ground coriander seed
2 t. dried Mexican oregano
4 cloves pressed garlic
2 t. cayenne
3/4 c. ground red chile, mild or medium

1 cup water

2 cups red wine (or broth which will be boring but good too...)

1 package Gardein Santa Fe Chicken Breasts, cut into chunks
2 Tb. oil

1.) Mix spices with liquid in non-reactive glass baking pan
Stir.
2.) Put "chicken" into sauce and carefully stir.
3.) Marinate in fridge a couple hours. If it absorbs all the liquid, add more water. It shouldn't be "watery" though.
5.) Heat oven to 300°. Put gardein "chicken" and sauce into glass baking dish. Drizzle with oil and stir again.
6.) Bake until sauce is sticky and mostly evaporated or absorbed, stirring carefully every 1/2 hour or as needed to prevent it from totally sticking - It'll take at least an hour, probably longer; time will vary according to amount of liquid.

If you stir the "chicken" too hard, it'll crumble into mush, though some breakage is good. I use a wide, flat spatula and sorta lift it and move it around...

Serve with tortillas (or, sacrilege - my kids like it over rice!). Good stuff! Leftovers reheat wonderfully and make an awesome burrito filling!!