Nogification Agent

In general these proportions will make a good nogification agent; add to smoothies etc.

8 vanilla : 6 cinnamon : 2 cardmom : 1 nutmeg : 1 ground cloves

Based on this recipe:

Egg-Free Egg Nog
Serves 5

• 1 quart soymilk
• 6 ounces Mori-Nu silken tofu, extra firm
• 6 tablespoons maple syrup
• 1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice (optional)
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves

In a blender, combine all of the ingredients and blend until creamy and smooth. Chill before serving.

Thai Peanut Noodles (V*)

This is a very quick and easy to make recipe. Excellent for lunches, but also scales well to dinner! These directions are for the lunch-sized version.

You'll need:
- fresh garlic
- fresh ginger
- onion
- vegetables (e.g. broccoli, mushrooms, bell peppers, etc.)
- better than boullion
- soy sauce
- peanut butter
- Thai sweet chili sauce (optional)
- Thai rice noodles
- tempeh/tofu/seitan (optional)

Put a pot of water on to boil. While you're waiting, sautee some onions, garlic, and grated ginger in sesame oil. Once the onions just start to wilt, add in whatever other vegetables you want -- I really like bell peppers, mushrooms, and broccoli. If you want some protein, you can add tempeh or tofu or seitan (or something similar) at this point, too. Dissolve some Better than Boullion in water and add that to the veggies, along with a splash of soy sauce. Once that's nice and hot, add a few spoonfuls of peanut butter (chunky is best!) and a dash of turmeric. If you have any sweet chili sauce, add that, too (or spicy chili sauce, if that's your thing). Mix everything together and cook it down for a few minutes so that the sauce is not too watery. Once the water you put on earlier is boiling, turn off the heat and add the noodles. Cook for about five minutes until the noodles are soft, then drain them and add to the peanut sauce. Coat the noodles thoroughly, and then enjoy!

Maita's quick yeast bread

Posting this here so it will stop being an email in my inbox:

Tripling this recipe yields 1 pika.

Ingredients

5 cups white all-purpose flour
2 tablespoons yeast (or 2 x 7g pkts)
2 tablespoons sugar
1 teaspoon salt
2 cups warm-hot water
1/4 cup cooking oil

Mix the warm-hot water together with the yeast and the sugar in a bowl. Leave this until it gets nice and foamy.

Then, mix in the flower, salt, and oil. You want to add enough flour so that the dough is no longer sticky, but not more than that--the amount may be slightly different from the given 5 cups. You can use up to half wheat flour/half white flour---no more. You may need a bit more water if you're using some wheat flour.

Knead for 5 minutes until dough is "elastic and smooth."

Leave in bowl covered with a damp towel until the dough has doubled in size--around a half hour.

Punch the dough down and divide into two pieces. Form these into loaf-like long cylinders and place on a baking tray.

When the loaves have risen again--poken them gently with a finger leaves a little dent---slit them open on top with a sharp knife for that artisinal look. You can also sprinkle on a bit of flour.

Bake at 400F for 40 minutes. At the beginning and a couple times during baking, spritz the bread/pans with water, which allows them to expand more (since the crust doesn't set as quickly) and makes for a crispier crust.

This recipes was inspired by this one.

Lentil Barley Soup

this is very very easy to make

1 cup dried lentils
1/2 cup barley
4 cups veggie broth
2 cups water
carrots + celery + onion + any other vegetables you want
2 teaspoons curry powder

Rinse the lentils and barley.
Throw it all together, bring to a boil, turn down to simmer,
cover and cook for about an hour

feeds probably 7

Chai Tea Muffins

This Sunday I'm making deep-dish cornbread pizza using a cornbread crust vegan pizza recipe I've used before and

chai tea muffins
(from Karen W):

They were experimental and modded from the original since I didn't have soy yogurt (I substituted 1 "egg" - use your replacement method of choice - plus about 1/4 c of soymilk). I used vanilla soymilk, if that matters (probably not). The recipe is from here.

Disregard the topping. The "glaze" - which was really supposed to be a frosting but I didn't get enough powdered sugar - came from here.

I replaced the milk with soymilk and the butter with earth balance.

I usually use ground flax seed + soymilk for egg replacer, but this time I used actual egg replacer.

Chocolate Chip Meringues

Chocolate Chip Meringues

2 eggs whites
1/4 tsp. salt
2/3 cup white sugar
1/8 tsp. cream of tartar
1 cup miniature chocolate chips (you can add less if desired)

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or generously grease.

Beat the egg whites and salt with an electric mixer until soft peaks form.

As the mixer is running, add the sugar slowly, a few tablespoons at a time. Stir to blend then add the cream of tartar. Gently fold in the chocolate chips using a wooden spoon or plastic spatula (or just chuck them in the mixer). Use a tablespoon to drop batter onto the cookie sheet. Place in the oven and leave until lightly browned and crispy outside.

Gooey Good Brownies

Best Brownies:


"These brownies always turn out!"

PREP TIME 25 Min
COOK TIME 35 Min
READY IN 1 Hr
Original recipe yield 16 brownies
SERVINGS


Servings


US METRIC
INGREDIENTS

* 1/2 cup butter
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1/3 cup unsweetened cocoa powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder
*
* 3 tablespoons butter, softened
* 3 tablespoons unsweetened cocoa powder
* 1 tablespoon honey
* 1 teaspoon vanilla extract
* 1 cup confectioners' sugar

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.