Vegan friendly egg nog : 2 ways.

Real 'nog is kinda fucked up. Drink cashews instead.

Method One

4 pitted medjool dates + 3/4 cup raw cashews, soaked in 1 can coconut milk for 30+ minutes
1/4 tsp freshly grated nutmeg
1/4 tsp cinnamon
1 tsp vanilla bean paste

1 cup water 

optional - 1 tbsp agave
optional - dash of turmeric, for colour

Blend. (sorry pals, that's really all there is to it.) Add the one cup water last, and blend more to incorporate. Chill before drinking.


More reminiscent to the So Delicious variety.

Method Two

1 ripe banana, chopped into coins
2 cups sweetened vanilla almond milk
1/4-1/2 tsp freshly grated nutmeg
1/4 tsp cinnamon

optional - dash of turmeric, for colour

Place chopped bananas on parchment paper and set in the freezer until frozen. Pop in a blender with remaining ingredients and blend until smooth. Serve ice cold.

Rejulelac : a step-by-step guide

I've recently received Vegan Artisan Cheese by Miyoko Schinner in the post, and have been clearing out the cashews from every Bulk Barn in the city since. Most recipes in the book call for an ingredient called rejuvelac, which is a fermented grain water.The instructions, while short, still seemed a bit intimidating. Here's a step by step guide to making rejuvelac.

You will need:
1 cup millet
1 large mason jar, that holds at least 6 cups 
Cheese cloth
1 rubber band

Day 1:
Place the millet in the jar, and cover with just enough water to cover the grains. Cover the top with cheesecloth, and stick a rubber band around mouth of the jar.

Day 2:
Remove the cheese cloth, drain & rinse the millet. Again, cover with just enough water. Repeat this 2-3x a day.

Day 3:
Repeat steps from Day 2, until you can see the millet sprouting (they'll look like they have little tails)

Day 4 (optional):
If on your third day, the millet hasn't sprouted, repeat steps from Day 2.

Once sprouted, drain all water out. Then, add 4 cups of cold water. Let sit out on the counter for 2-3 days. After 2-3 days, little bubbles will form, and the liquid will become cloudy looking, meaning it's fermenting like a champ. 

Drain the cloudy water into another clean jar, and cover with a regular mason jar lid, so it's sealed as best as possible. Discard the millet.

As is, it'll taste a bit tart and lemony. Some folks drink it as is. I use it for my vegan cheeses, which typically ask for about 1/2 cup rejuvelac per recipe.

Rejuvelac will last in the fridge for a little over a week.

Curried yam and peanut soup.

Snagged from the Winnipeg Free Press 12 years ago, tweaked considerably.

Ingredients I
1 yam, peeled and cubed into ~1/2" pieces
1 onion, chopped
3/4 cup carrots, chopped

Ingredients II
1-28oz can of whole tomatoes
1 can of coconut milk
1/2 cup peanut butter
3 tbsp red curry paste
1 tsp cayenne pepper
1/2-1 tsp salt
Freshly ground pepper

Optional: squeeze of lime juice

In a soup pot, boil all of Ingredients I. Once fully cooked through, drain and return to pot. Add in Ingredients II (and optional lime juice), whip out the immersion blender. Blend until smooth. Taste test for seasoning, adjust accordingly.

Cranberry pecan banana bread.

It's banana bread and holy shit is it finger lickin decent. Adaptable, easy, with minimal ingredients. Split in half and douse in Earth Balance. 

Ingredients I
2 tablespoons flax meal + 6 tablespoons water, combined (let sit for 5+ minutes)

Ingredients II
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Ingredients III
3 large overripe bananas, mashed (about 1 1/2 cups)
1/2 cup apple butter
1/2 cup brown sugar
1/3 cup oil
3/4 tsp cinnamon
1/4 tsp nutmeg
Almond Extract

1 cup Add-Ins: Cranberries, nuts, seeds, etc. I used 2/3 cup pecans and 1/3 cup fresh, chopped cranberries.

In a mug, mix together Ingredients I.

Preheat oven to 350F. Spray or line a 12-count muffin tin.

Sift together Ingredients II in a large bowl.

In a medium bowl, mash your bananas with a fork. Incorporate the remainder of Ingredients III with the fork. Stir in Ingredients I to this bowl.

Create a well with your dry mixture, and slowly stir in the wet mixture. Once evenly combined, stir in your add-ins.

Using an ice cream scoop, scoop the batter into your muffin tin.

Bake for 18-22 minutes, or until a toothpick comes out the centre cleanly.