Plant-Based Egg Nog + G I V E A W A Y

I sort of contradict myself here calling this a plant-based egg nog because there are no eggs in this nog. There's also no dairy milk nor granulated sugar like in the traditional stuff. So where do I think I get the liberty to call this egg nog in the first place? Because this really does take like the real deal...with the same rich and festive taste, albeit lighter. In a good, still satisfying way. Not in the oh, this will suffice kind of way. And it has a pretty awesome nutrition profile if we're comparing things.

I've tried making a plant-based nog in the past because the ingredient list of Silk Nog left a little more to be desired (caraggean and turmeric in your beverage, anyone?), but my results were mediocre. One tasted too much like almond milk with spices and the texture was too thin. I thought coconut milk would lend a nice rich texture, but it tasted too much like well...coconut. Duh. I tried maple syrup but that was overpowering and coconut sugar, but it didn't wow me. I even tried throwing in frozen banana thinking that would give a nice creamy texture, but it resembled a smoothie too much. I consulted other recipes out there, but results were lackluster. All of the experiments were certainly edible, but they just didn't taste like the egg nog I grew up with. In the end, as much as I would love to get a recipe right on the very first go, all of this experimenting was worth it because I'm always learning something new about the potential and limitations of certain ingredients.

That's why I am so proud of this recipe. Really, I am. Like I'd totally serve it to plant-based skeptics knowing that it tastes delicious. It took a lot of trial and error, but it's all worth it.

Because I'm so excited about it, I'm giving away a box of goodies to one lucky someone who would like to recreate this delightful drink at home. To enter, comment below and on my Instagram post announcing the giveaway. The winner will receive all of the ingredients plus a handy-dandy nut milk bag(!) for future plant-based milk endeavors. Contest ends Monday, December 12 at 8pm EST.

But of course, you can still make this at home even if you don't win. Cashews and almonds get soaked overnight and made into an almost-nut milk. Almost because it's going to be thicker than your average nut milk. Dates give a wonderful caramel note and also contribute a velvety texture. Cinnamon and vanilla are added for a festive touch, but not too much as to overwhelm, and the quintessential egg nog spice—nutmeg—goes into the mix as well. A bout in the blender and then chilled in the fridge, it thickens up even more. Don't forget to sprinkle a hefty portion of nutmeg on top either. It's all the merrier that way.

Spike it with a little bourbon, drink it on its own, or sip it with some Christmas cookies—healthy ones, of course ;).

Plant-Based Egg Nog

½ cup cashews, soaked overnight and drained
½ cup almonds, soaked overnight and drained
3 cups water
4 medjool dates, pitted (soak overnight if on the drier side)
1 teaspoon vanilla extract or vanilla powder
¼ teaspoon ground cinnamon
1/8 to ¼ teaspoon freshly ground nutmeg, depending on preference, plus lots more for serving
Pinch of salt

Make nut milk. Add soaked nuts, water, and pitted dates to blender. Process on high for about 3 minutes. Mixture will get hot. Pour mixture through nut milk bag (or unused clean stocking or pantyhose!) into a bowl, squeezing excess liquid from bag until left with mostly dry pulp in bag. Discard or reserve for another use*.

Return milk to blender (or just use a whisk) and add vanilla, ground cinnamon, generous amount of freshly grated nutmeg, and salt. Blend briefly just to combine. Taste and adjust spices. Pour milk into clean jar and allow to cool in refrigerator until well chilled. It will thicken a bit as it cools. Shake jar before serving, and top with an extra sprinkling of freshly grated nutmeg. Mixture will last 3 days in the refrigerator. Makes about 3 ½ cups.

*I swirl leftover nut milk pulp into my oatmeal just so it doesn’t go to waste

Coconut Mango Oatmeal

So here begins a series of mango posts. Last weekend, my boyfriend's parents gifted us a beautiful box of the most fragrant Champagne mangoes. This happens nearly every spring, and despite our attempts to share them with friends and family, we are still not able to finish them all before they begin to turn. So, I peel them, cut them in blender-friendly chunks, and freeze them to toss into smoothies for refreshing summer treats.

While I love mangoes as they are, it is fun to experiment with all of their culinary possibilities in the kitchen. They add a bright, almost floral flavor to any dish. One of my favorite ways to enjoy them is with coconut. I cannot help but think of the Thai mango and sticky rice dessert that comes with a generous spoonful of coconut cream, and if you are lucky, toasted coconut flakes. So simple, yet so beautiful.

It has been a bit of a chilly week here in Philadelphia for the start of June, and a warm bowl of oatmeal seemed to be just what I had been craving. I use coconut three ways in this oatmeal: coconut milk, coconut butter, and toasted coconut flakes. I top it off with fresh mango and lightly toasted cashews. One bite and you are transported to that tropical island you've been dreaming of. And it takes no time to make.

This recipe can easily be doubled, tripled, or quadrupled. I make my own coconut milk using this recipe, but you can use store-bought if that is more convenient. As far as the coconut butter goes, I love the Artisana brand although one of these days I am going to make my own because my coconut butter habit is getting rather pricey.

Coconut Mango Oatmeal

1/2 cup rolled oats
1/2 cup full-fat coconut milk
1/2 cup water
pinch salt
1/2 teaspoon honey (or agave if vegan)
1/2 cup diced fresh ripe mango (I used Champagne mango)
1 tablespoon coconut butter
1 tablespoon unsweetened shredded coconut, toasted
1 tablespoon chopped unsalted cashews, lightly toasted (I used raw cashews that I lightly toasted in a skillet)

Add the oats, coconut milk, and water to a saucepan. Bring to a boil, then reduce heat to a simmer and cook for 8-10 minutes, stirring often. Cook until oats have softened and desired consistency is reached. Remove oats from the heat, sprinkle in the pinch of salt. Stir in the 1/2 teaspoon of honey and tablespoon of coconut butter. Pour into a bowl and top with mango, coconut flakes, and cashews. Enjoy! Serves 1.

Spiced Rosemary and Maple Nuts

My little niece turned 1 last week, and we were so happy to host a little get-together to celebrate her utter cuteness with family and friends. It was a midday celebration, so we served homemade mini frittatas, fresh fruit and berries, cheeses and charcuterie from the Center City DiBruno Bros., breads from our favorite Metropolitan Bakery, and cupcakes from Pamcakes, a local cupcake shop. To go along with the cheeses, we had a few different accoutrements like local honey and fig jam, but the real stand-outs were these spiced rosemary and maple nuts and these marinated olives. These nuts are a little sweet, a little spicy, and they have just a hint of rosemary. They are incredibly easy to make, and they'll make you think twice about buying those mixed cocktail nuts next time you're hosting a few friends.

Spiced Rosemary and Maple Nuts

1 1/2 c. raw walnuts
1 1/2 c.  raw cashews
1 T. coconut oil, melted
2 T. maple syrup
3/4 t. salt
3 T. rosemary, finely chopped
1/4 t. smoked paprika
1/4 t. chili flakes
1/4 t. chili powder

Preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper. In a mixing bowl, combine coconut oil, maple syrup, salt, rosemary, smoked paprika, chili flakes, and chili powder. Add the walnuts and cashews and stir to coat nuts evenly with the mixture. Spread out on the baking sheet and bake for 15-18 minutes or until golden, stirring halfway through. Remove from oven and let cool completely. Makes 3 cups.

Here's a look at my very happy niece:

Three Greens Soup with Crisped Chickpeas

This soup is very green and the very thing my body has been craving in this cold weather. It's vibrancy and nutritional density wake my body back up, even fooling it into thinking we're much closer to spring than we really are. It takes no time at all to make and relies mostly on frozen vegetables, which are wonderful to keep on hand when you think you may be snowed in. I chose to thicken the soup and tone down the vegetal flavor with cashews that simmer gently right along with the rest of the vegetables before everything gets blitzed smooth. A squeeze of lemon juice brightens it all up at the end. And to top it all off, we've got some crisped chickpeas. Lemon zest and some dried spices perk up some cooked garbanzos and a little time in a skillet makes them addictingly crunchy.

Three Greens Soup with Crisped Chickpeas

Soup:
2 T. olive oil
1 small onion, diced
2 garlic cloves, peeled and minced
4 1/2 c. (16 oz.) frozen broccoli, no need to thaw
2 c. (8 oz.) frozen green peas, no need to thaw
1 1/2 c. (6 oz.) frozen chopped spinach, no need to thaw
2 T. miso paste (I used yellow, but any type will do)
2/3 c. raw cashews
2 1/2 c. water
1 t. salt
Juice of 1 lemon
Salt and pepper, to taste

Chickpeas:
1 T. olive oil
scant 2 cups cooked chickpeas or 1 15.5oz can chickpeas, drained and rinsed
1/2 t. ground cumin
1/2 t. dry mustard
1/4 t. paprika
1/4 t. garlic powder
Zest of 1 lemon
1/4 t. salt

Begin with the soup. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the diced onions and garlic, reduce heat to medium and cook for 8-10 minutes or until the onions soften and start to turn a little golden along the edges. Add the frozen vegetables, miso paste, cashews, water, and salt. Bring the mixture to a boil, and reduce heat to simmer, stirring occasionally, for 20 minutes or until the vegetables are tender.

Meanwhile, prepare the chickpeas. Heat 1 tablespoon of olive oil over medium-high heat. Dry the chickpeas thoroughly with a kitchen towel or paper towels. This is really important so that the chickpeas can really crisp up as oppose to steam. Toss the chickpeas in a bowl with the cumin, dry mustard, paprika, and garlic powder. Add to the skillet, and stir to coat the chickpeas with the oil. Allow chickpeas to crisp and brown in spots, tossing occasionally. After about 20 minutes, remove the skillet from the heat, toss the chickpeas with the zest of 1 lemon and 1/4 teaspoon of salt. Set aside.

After the vegetables have softened, puree the mixture in a blender, food processor, or using an immersion blender. I find that the blender gives the best results, but I usually have to do it in batches. Return the soup to the pot. When your desired smoothness is reached, add the juice of 1 lemon to the pot, stir to combine, and taste to adjust for salt and pepper. Top the soup with crisped chickpeas and enjoy! Serves 4-6 people.