Chai Spiced Coconut Pancakes

When I was in high school, one of my favorite things to do with my girlfriends was to go to Panera, order chai, and sit by the fireplace...oh, and gossip. Yeah, we weren't above that. We felt like such cool kids / pseudo adults sipping from our giant mugs like we had nothing better to do. As the temperatures drop, I find myself craving those same cozy flavors and warming spices (and fireplace chats). I also find ways to mix up my usual cold overnight oats with something a little less chilly.

I took chai spices—cinnamon, ginger, cardamom, and cloves—and put them in pancakes, another food that transports me back to when Bisquick pancake mix was our Sunday morning go-to as kids. These pancakes may be a whole lot more wholesome than those Bisquick pancakes, but they are just as comforting. Sweetened with coconut sugar or maple syrup, they have a base of oat flour (I show you how to make homemade), whole wheat flour, and shredded coconut. They are slightly more dense than fluffy buttermilk pancakes or my Lemon Ricotta Pancakes due to the whole wheat flour, but you can lighten them up if you're not a fan of whole wheat flour by subbing more oat flour in its place.

These pancakes are perfect for lazy weekends this winter or perhaps you make a batch and store them in the fridge to enjoy throughout the week as snacks.

Chai Spiced Coconut Pancakes

½ cup rolled oats (or ½ cup + 2 tablespoons oat flour)
⅓ cup shredded, unsweetened coconut
½ cup whole wheat flour (or additional oat flour)
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
¾ teaspoons ground cardamom
¾ teaspoons ground ginger
½ teaspoon cloves
⅛ teaspoon salt
1 egg, beaten or flax egg**
1 cup + 2 tablespoons unsweetened nut milk
3 tablespoons coconut sugar or maple syrup
2 tablespoons coconut oil, melted + more for cooking
Maple syrup, for serving
Shredded and flaked coconut, toasted

Make oat flour. Place oats in coffee grinder or mini food processor and process until it resembles flour. Mix oat flour and remaining dry ingredients in small bowl. In a larger bowl, whisk together egg (or flax egg), nut milk, maple syrup, and melted coconut oil. Slowly whisk in dry ingredients until combined.

Preheat flat griddle or cast iron skillet over medium high heat. Add thin layer of coconut oil to coat. Add batter by ¼ cupfuls to griddle and allow to cook 2-4 minutes or until you see batter starting to dry out around edges. Flip and allow to cook for 2-3 minutes more. Remove from pan.

Move to a wire rack and keep warm in a 200 degree oven if not serving immediately. Repeat with remaining batter, greasing pan with coconut oil as necessary. Serve with maple syrup, and toasted coconut. Enjoy! Makes 8-9 pancakes.

**To make flax egg: Stir 3 tablespoons water with 1 tablespoon ground flaxseed and allow to rest for 15 minutes

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

Delicata Squash and Roasted Radicchio with Date Vinaigrette

Sweet, a little bitter, and a whole lotta delicious. That's this dish. It's stunning as a holiday side dish but easy enough and healthy for that what-do-I eat-between-all-of-the-holiday-parties conundrum. Just add a grain, and you're in business. I have a thing for delicate squash. After all, it's one of the easiest winter squashes to cook given that you don't have to peel it and the skin and flesh are tender enough to cut through with a knife without mustering up much might (I'm looking at you butternut and kabocha!). If my dull knives can cut through them with ease, it's a winner in my book.

So radicchio. Let's talk about it. It's the beautiful cabbage looking thing in the produce section that adds a delicious bitter bite and purple hue to salads when thinly sliced but that transforms into something almost sweet when roasted. It's flavor mellows and it just wilts in the best way. Lentils add a little protein and a welcome texture to the vegetables. The star of the show just may be the date vinaigrette. I originally was going to chop dates and add them like you would dried cranberries in order to enhance the natural sweetness of the squash and roasted radicchio, but I threw them in the dressing at the last minute, and I'm glad I did. They soaked up just a little vinaigrette to soften but still retain their shape and in turn gave the vinaigrette a deeper caramel flavor that was able to permeate the whole dish.

We ate this alongside our mains the first go-around, but I served it atop brown rice with some chopped toasted walnuts as a more substantial lunch itself. If you're not vegan, a salty feta or tangy goat cheese (I used a local feta), is yum-o.

Delicata Squash and Roasted Radicchio with Date Vinaigrette

4 teaspoons olive oil, divided
2 teaspoons balsamic vinegar
1 large delicata squash, seeds removed and sliced into ½-inch crescents
1 small head radicchio, sliced into 2-3 thick wedges
½ cup beluga lentils
Handful parsley, finely chopped

Date Vinaigrette
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 small garlic clove, minced
2 medjool dates, pitted and finely diced
Salt and pepper, to taste

Preheat oven to 400 degrees Fahrenheit. Toss delicata with 2 teaspoons olive oil and spread in single layer on pan. Place radicchio on same baking sheet and drizzle with 2 teaspoons olive oil and 2 teaspoons balsamic vinegar. Sprinkle everything with salt. Roast vegetables in oven for 25-30 minutes or until squash and radicchio are golden brown. Remove from oven and chop radicchio in large pieces.

Meanwhile, cook lentils. Place the lentils in a small pot and cover with water by 1-2 inches. Bring the water to a boil and then reduce to a simmer, cooking for 15-18 minutes uncovered or until lentils are tender but not mushy. Drain and set aside.

Make vinaigrette. Whisk olive oil, vinegar, and garlic clove in small bowl. Add dates and salt and pepper to taste.

Combine radicchio, lentils, and delicata in bowl. Drizzle with vinaigrette and sprinkle with parsley. Serves 4.

Persimmon Almond Bars

My birthday was yesterday. Another year wiser, so they say, and I think it's true. Last birthday, I was feeling a bit panicky, unsure of the future, unsure of myself. I was happy, but unsettled, and I could feel all of the energy inside of me spinning in a circle. This year, that fog seemed to lift as I gained clarity, and I'm more excited about what's to come. All of that energy is now being channeled into things I feel good about, things I feel proud of. I'm still a work in progress (aren't we all?), but I really feel that progress. Some days it's the teeniest tiniest of baby steps, like when I choose not to get angry at the person who cuts me off in traffic, and other days, it's amazing shifts, like when I realize that the person who I was envious of is actually a sweetheart who I should get to know more.

I'm learning to recognize when I've done something better than I may have done in the past, and acknowledge it. I take that small victory, celebrate it, and then move on to the next thing with even more vigor, more confidence, and more presence. The future is still looking a little bit up in the air, but rather than leaving it to chance or being shy about what I really want, I am embracing opportunities and paving my way. Only then can I make the positive impact I want to make on those around me. Only then can I live with no regrets. If I didn't take control, who would? 

What do these bars have to do with any of that? Nothing really, except that they served as my birthday cake until my husband came home and we celebrated with real cake. If you know me, I'm not much of a baker. I prefer savory over sweet at home, but I always make room for a good dessert when we go out. So where did I get it in me to finally bake something? I bought too many persimmons. I got excited at the store when I saw they were on sale, and I couldn't contain my greedy little fingers from filling my basket. I didn't even know what I was going to do with them, but I knew their season isn't long. So I bought them, and then had to figure out what to do with them other than just eat them plain. As delicious as they are plain, I knew they would look beautiful baked into something. I consulted my cookbooks and blogs for ideas and found Amy Chaplin's beautiful Apple Almond Slice in her book, At Home in the Whole Foods Kitchen.

I love her book- for it's pictures, it's recipe inspiration, and her wealth of knowledge. I also trust her cooking. I decided to give her recipe a try, modifying it with ingreidnets I had on hand and what I thought would go wel with persimmons. The almond flavor is robust, so for all of those marzipan lovers, you'll love this. I subbed cornmeal because I love the almost savory flavor it lends and how it marries with the maple and persimmon so beautifully. The texture is bit crumbly due to the almond meal and cornmeal, but I love it against the sillky smooth fruit. Coconut oil and slight floral essence of the persimmons creates a magical flavor that I find addicting but light. A dollop of whipped coconut cream and you're all set.

These make lovely treats for the holidays, especially since they showcase a unique winter fruit. Plus, they're super easy. The beginner baker in me wouldn't have it any other way.

Persimmon Almond Bars

¾ cup rolled oats
1 cup almond meal
¼ cup finely ground cornmeal
¾ teaspoons baking powder
Pinch of salt
1 egg, beaten (or 1 flax egg if vegan**)
¼ cup coconut oil, melted
¼ teaspoon pure almond extract
1 teaspoon pure vanilla extract
⅓ cup pure maple syrup + ½ tablespoon, divided
1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in ¼ inch rounds.
Coconut whipped cream, for serving (optional)

Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9x5-inch loaf pan with coconut oil and line with parchment paper so that it overhangs on the shorter ends (you’ll use this to help lift it out of the pan later).
In a food processor, process oats until finely ground, about 30 seconds. Add almond meal, cornmeal, baking powder, and pinch of salt, and pulse 10 seconds to combine.

In a small bowl, whisk egg until well-beaten and no longer stringy. Add in melted coconut oil, extracts, and maple syrup. Stir to combine. Add dry ingredients to wet, and stir until well-mixed. Mixture will resemble a shortbread batter of sorts. Lightly press batter into prepared loaf pan to an even thickness and bake for 15 minutes. Remove pan from oven and overlap persimmon slices atop the batter, lightly pressing down so as not to squish the persimmons. Brush persimmons lightly with 1 tablespoon maple syrup. Return to oven and bake for another 20-25 minutes or until edges are golden brown.

Remove from oven and allow to cool for 10 minutes. Using parchment handles, carefully lift bars from pan and remove to baking rack to allow to cool completely. Place on cutting board to cut into eight squares. Serve with a dollop of whipped coconut cream. Bars can be stored in container in the refrigerator for 5 days. Makes 8 squares.

**To make flax egg: Stir 3 tablespoons water with 1 tablespoon ground flaxseed and allow to rest for 15 minutes

Brussels Sprouts Slaw with Pomegranate, Cranberries, and Almonds

I have a habit of roasting most veggies that come across my counter in the winter months. I mean, who doesn't love a roasted Brussels sprout or Roasted Green Beans with Roasted Garlic Vinaigrette ;)?  But as I was thinking about Thanksgiving and the number of heavy mashes, purees, gratins, and bakes, I wanted to break things ups with a fall-inspired salad. Like my green beans, this only gets better with a little time in the fridge, making it ideal for those who like to get ahead. Think of it as a coleslaw, but better. No mayo, just olive oil, and it has a ton of festive add-ins that make it holiday-worthy. Add a sturdy grain like farro or wheat berries, and some chickpeas and it can also be your go-to lunch salad.

Shaving the Brussels sprouts makes them feather-light and a bit wispy, which I love, but it does take a little time to trim them all down. I used a v-slicer (a cheapo mandoline) for some and a knife for others. Turn on the radio or a favorite TV show, and next you thing you know, you have a delicious fall salad. Just don't tell the Brussels sprouts haters what it is until after they tell you how yummy it is.

If you are making this ahead of time, add the almonds right before serving so you don't lose the crunch. I say apple is optional here, and if you plan to use it, it adds fantastic crispness. Just be sure to toss with a little lemon juice or add close to serving to prevent browning.

Brussels Sprouts Slaw with Pomegranate, Dried Cranberries, and Almonds

1 pound Brussels sprouts, thinly sliced
Generous pinch of salt
2 teaspoons Dijon mustard
2 teaspoons maple syrup
2 tablespoons lemon juice or apple cider vinegar
¼ cup extra-virgin olive oil
Salt and pepper, to taste
 
½ cup dried cranberries, chopped
½ cup almonds, toasted and chopped
½  pomegranate, seeded
1 small apple, finely chopped (optional, but delicious!)

Place sliced Brussels sprouts in a bowl. Mix mustard, maple syrup, vinegar, and pinch of salt in a bowl. Slowly whisk in olive oil until emulsified. Drizzle dressing over Brussels sprouts and mix well to coat. Add cranberries, almonds, pomegranate seeds (and apple, if using!), and toss to combine. Season to taste with salt and pepper. Can be made ahead of time; it tastes even better the next day! Just wait to add the almonds (and apple) until immediately before serving. Serves 4-5.