WARM, SWEET, AND SPICY PUNCH FOR HAPPY HOLIDAY TOASTING

Latin-Twist-cover-300Authors' photo

 

As a food blogger, my aim is to share those tasty bites and sips I think you will find as delightful as I do. I recently had the pleasure of meeting two exceptional authors and food bloggers at a presentation at Melissa’s Produce in Los Angeles (Melissas.com). Vianney Rodriguez and Yvette Marquez-Sharpnack teamed up to create a true thirst-quencher, Latin Twist, a gorgeous book filled with 97 traditional cocktail recipes from 18 Latin countries plus Spain.

At Melissa’s I was sampling five delicious “mocktails,” that is, the cocktails without alcohol. After tasting Ponche Navideno, I was enthralled with the flavors imparted by the exceptional combination of fruits, some familiar and some exotic. Not only did this festive beverage taste great, but it also emitted irresistibly sweet, spicy, and fruity aromas throughout the room. This was a recipe I knew I must share.

Don’t let the 20 servings discourage you from making this wonderfully satisfying punch. If you’re not serving a large group, you’ll have plenty for a cozy gathering of celebrants to enjoy seconds and thirds. You’ll need a large stockpot, about an 8- to 10-quart size.

PONCHE NAVIDENO

Ponche Navideno(Mexican Christmas Fruit Punch)

 Ponche Navideño is a hot punch served with or without alcohol during the holiday season and most generally during Las Posadas. On those chilly nights this fragrant infusion warms you from the inside out. The intoxicating aroma and perfumed air in your home will certainly entice your guests to give the drink a try. After that, they’re hooked. Brandy or tequila can be added, making it Ponche con Piquete (punch with a sting).

Makes 20 servingsCinnamon sticks

16 cups water

2 cinnamon sticks

8 whole cloves

5 long tamarind pods, husk removed, and seededTamarind pods

1/2 pound tejocotes or crab apples, left whole

6 large guavas, peeled and cut into large bite-size chunks

2 red apples (of your choice), peeled, cored, and cut into small bite-size chunks

1 pear (of your choice), peeled, cored, and cut into small bite-size chunks

2 (4-inch) sugarcane sticks, peeled and cut into small chunks

1 cup pitted prunespiloncillo

1/2 cup dark raisins

1 orange, sliced

8 ounces piloncillo, chopped, or 1 cup dark brown sugar

1 ounce brandy or tequila per cup (optional)

Directions:

Ponche NavidenoPlace the water, cinnamon sticks, cloves, tamarind pods, and tejocotes or crab apples in a large pot. Bring to a boil over high heat. After it starts to boil, lower the heat and simmer for about 10 minutes, until the tejocotes are soft.

Remove the tejocotes or crab apples from the pot with a slotted spoon, peel, remove hard ends, cut in half, and deseed. Return them to the pot.

Add the guavas, apples, pear, sugarcane, prunes, raisins, orange slices, and piloncillo. Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.

To serve, ladle into coffee cups or mugs, making sure each cup gets some chunks of fruit. If desired, add 1 ounce of brandy or tequila to each cup.

*************************************

The two charming authors generously shared another warm, fruit-filled punch recipe from from Latin Twist that’s typically enjoyed at Christmas. Ponche de Frutas is similar to Ponche Navideno but has a few additional exotic flavors such as coconut, plantain, and a hint of ginger. Both can be sipped and thoroughly enjoyed with or without alcohol.

PONCHE DE FRUTAS

Makes 15 servings

16 cups waterhandful allspice berries

3 cinnamon sticks

4 whole allspice

1-inch piece fresh ginger

5 whole cloves

2 (8-ounce) bags dried fruit mix

1 pineapple, husked, cored, and diced

1/2 medium papaya, diced

4 red apples, diced

1 cup shredded coconut

1/2 cup prunesplantains

1/2 cup raisins

3 plantains, diced

1/2 cup granulated sugar

1 cup dark rum (optional)

In a large pot, bring the water to a boil with the cinnamon sticks, allspice, ginger, and cloves.

Add dried fruit mix, pineapple, papaya, apples, and coconut. Follow with prunes, raisins, plantains, and sugar. Simmer for at least 30 minutes, stirring gently. When the fruit is cooked and sugar dissolved, remove from the heat and pour in the rum (if using).

Serve hot with some of the diced fruit.

 

 

 

 

 

 

f

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A PANFORTE TO DAZZLE CHOCOLATE LOVERS!

Chocolate Panforte

Panforte

CHOCOLATE PANFORTE

For those unfamiliar with this very special holiday treat, panforte is a divinely rich confection packed with dried fruits, nuts, and spices, baked in a 7-or 8-inch slab, and coated with confectioner’s sugar. The traditional Italian recipe contains glazed fruits, but I much prefer the sweet, tangy flavor dried fruits contribute to the recipe. When chocolate and lots of spice is added to the mixture, each bite becomes pure nirvana, delivering a delicious melt-in-the-mouth medley of fruit, nut, spice, and chocolate flavors all at once. In other words, all those heavenly flavors and textures you could possibly desire in a holiday candy.

This recipe is ideal for plan-ahead kitchen wizards who love to make their cookies and confections well-ahead of the holiday and freeze or refrigerate them. Then, when they need them, they can easily reach into the fridge or freezer and the muss and fuss is well behind.

Chocolate PanforteDuring the autumn season, I make several batches of panforte, wrap them in double layers of plastic wrap, and tuck them into the fridge. Knowing I’ll be entertaining and going to several parties during the holiday season, my early prep serves me quite well.

A homemade panforte also makes an fabulous gift that can be safely shipped to friends and family across the country without spoilage. Once they taste, the lucky recipients will send you messages filled with OMGs!

Panforte

Entertaining at home during the holidays, I like to serve the panforte as an extra treat. Several hours before dessert time, I remove the panforte from the refrigerator and allow it to come to room temperature for best flavor. Then, I unwrap a slab and put it on a colorful plate garnished with real or plastic holly. If the panforte is the only dessert, I’ll cut it into thin wedges like a pie. When serving it along with other desserts, I cut it into bite-size pieces, about 1-inch square. Because it’s quite rich, a little goes a long way.

Panforte makes an impressive homemade gift. Before gifting, tie a holiday ribbon over the plastic wrap, make a large bow, and present the panforte with a happy holiday wish. I like to add a touch of holly to the wrapping–it does such a great job of conveying the holiday message and makes an attractive addition to the presentation.

Here’s the process: Line the pie pans with parchment. Roast the nuts. Cut the fruits, Combine the fruits. Add spices and nuts. Make syrup and add to mixture. Spoon and press into parchment-lined pans. Bake. Cool. Dust with confectioner’s sugar. Ready to wrap.

Chocolate PanforteChocolate Panforte

 

Chocolate PanforteChocolate Panforte

Chocolate PanforteChocolate Panforte

Chocolate PanforteCHOCOLATE PANFORTE

Yield: four 8-inch round slabs

Panforte

2 cups pecansChocolate Panforte

1 3/4 cups walnuts

1 1/4 cups almonds

1 cup dried dried apricots, diced (i used Melissa’s)

1 cup flour (oat, all purpose, or whole wheat pastry flour)

3/4 cup plus 2 tablespoons organic sugar

1/2 cup raisins

1/2 cup chopped dates

1/2 cup sweetened dried cranberries (I used Melissa’s from melissas.com)

Zest of 1 lemon or orange

1 tablespoon plus 1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmegChocolate Panforte

3/4 teaspoon ground cloves

3/4 teaspoon ground cardamom

3/4 teaspoon ground black pepper

Chocolate Syrup

1 cup organic sugar

1 cup agave nectar

4 ounces unsweetened chocolate, broken into several pieces

1 cup powdered sugar

Preheat the oven to 350 degrees F. and have ready 2 large rimmed baking sheets and four 8-inch pie pans or cake pans lined with enough parchment to drape generously over the sides. Place 2 pans on each baking sheet. Set aside.

TO MAKE THE PANFORTE, spread the pecans, walnuts, and almonds on one of the baking sheets and toast them in the oven for 9 minutes. Immediately transfer the nuts to a large platter to cool and turn off the oven.

In an extra large bowl, combine the apricots, flour, sugar, raisins, dates, cranberries, lemon zest, cinnamon, nutmeg, cloves, cardamom, and pepper.

When the nuts are cool, add them to the bowl and mix well to distribute the ingredients evenly. Set aside.

TO MAKE THE SYRUP, combine the sugar and agave nectar in a 2 to 3-quart saucepan and mix well. Put the chocolate in a bowl and place it near the stove-top. Attach a candy thermometer to the side of the saucepan and place the pan over medium-high heat. Boil until the temperature reaches 225 degrees F., approximately 5 minutes. This can happen very quickly. Do not stir during the boiling.

Turn off the heat as soon as the mixture reaches 225 degrees F. and stir in the chocolate. Continue stirring until the chocolate is completely melted.

Pour the chocolate syrup into the fruit-nut mixture and use a heavy-duty wooden spoon to stir and coat the ingredients completely. The mixture quickly becomes quite stiff and you’ll need to apply muscle power to combine the syrup and fruit-nut mixture.

Preheat the oven to 325 degrees F. Use a metal spoon to distribute the mixture equally among the prepared pans, a heaping spoonful at a time, packing it down before adding another. Bake for 30 minutes. Let cool completely for several hours before removing the panforte slabs from the pans.

Then, carefully, remove the parchment from each slab and dust each heavily with the powdered sugar on both sides, using your hands to coat them completely.

TO SERVE THE PANFORTE, use a sharp, heavy-duty knife to cut the panforte into very thin wedges or into 1-inch pieces. If not serving right away, double-wrap each panforte in plastic wrap. The panforte will keep for a month or two at room temperature or for 1 year in the refrigerator.

Panforte

MEXICAN FLAG GRACES THE HOLIDAY TABLE WITH PANACHE!

Chiles en NogadaCHILES EN NOGADA

This gorgeous dish was actually created in 1821 in Central Mexico to celebrate Mexican Independence Day, which occurs on September 16, 1810. I came across this recipe when a local library asked me to do a vegan demo on regional Mexican cooking to celebrate Mexican American Heritage month. At first glance, you’ll see the bright colors of the Mexican flag–red, white, and green.

The finished dish is actually stuffed poblano chiles with a sauce made of walnuts.  I think you’ll agree it makes a sensational presentation.

I found the recipe is so appealing and so festive looking, I felt it deserved a place at the holiday table from Thanksgiving through New Years. There’s just one little hitch that’s easily solved. Peaches, which are featured in the recipe, are no longer available in November or December, but sweet fruits like persimmons and pears stand in quite well.

Chiles en NogadaThe other challenge–the original recipe was quite fatty and contained meat, milk, and cheese. No problem–I replaced the meat with beans and created the filling from a composite of several recipes. I’ve added diced zucchini and fresh fruits like diced apples and Fuyu persimmons in place of the candied cactus.

Also, I’ve not battered and fried the stuffed chiles, because I wanted to offer a healthier, less fatty option.

My recipe contains no sugar, but uses the fruits as delicate sweetening. For the Walnut Sauce I use vanilla soymilk and non-dairy cheese made from pea protein to replace the traditional dairy products.

The dish is said to have been created by Puebla nuns for a visiting dignitary, emperor Augustin de Iturbide, a Mexican military chieftain who was instrumental in the Mexican independence movement.

That man didn’t realize how fortunate he was. Chiles en Nogada was not a quick and easy dish to make because it has several components that each require special attention. One recipe I encountered contains 40 different ingredients! Don’t worry, it’s not this one!

In those historic days, there no blenders. To make the creamy Walnut Sauce, they had to use a grinding stone called mano and metate that works like our mortar and pestle.

I’ve created a simplified version of the recipe, but it still involves 3 components–charring the chiles on the stovetop and peeling them, making the filling, and blending the sauce.

Once all the chiles are charred and cleaned and the fruits and vegetables are chopped, the recipe comes together quickly and can be prepared in stages.

For guests who are not fond of chiles, here’s an alternative presentation. Instead of stuffing Chiles en Nogada Nakedthe chiles, I used them as a border surrounding the filling. That way, guests at the buffet table can simply take a helping of filling and side-step the chiles. The topping is slivered almonds.

Don’t side-step the sauce, though. It’s delicious! Just serve it on the side.

 Chiles en Nogada

CHILES EN NOGADA

Yield: 8 servings

8 fresh poblano peppers

FillingChiles en Nogada

1/2 medium onion, chopped

2 cloves garlic, minced

3 to 4 tablespoons water

1 (14-ounce) can diced tomatoes, drained

1 medium zucchini, diced

1 medium tomato, diced

1 bay leaf

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

Pinch ground cloves

1 (15-ounce) can black beans, rinsed and drained

1 medium apple, cored, and diced

1 firm fresh peach, persimmon, or pear, cored and diced

1/4 cup golden raisins

1/4 cup sliced or slivered toasted almonds

Chiles en NogadaSauce

3 cups vanilla soymilk or plain soymilk with 2 teaspoons organic sugar          added

2 cups walnuts

3/4 cup non-dairy shredded mozzarella

Pinch salt

Freshly ground black pepper

Garnish

8 large romaine lettuce leaves

3/4 cup pomegranate seeds or 1/2 red bell pepper, diced

4 green onions, green part only, chopped

  1. Have ready a large rimmed baking sheet lined with parchment or a Silpat.
  2. TO PREPARE THE CHILES, put the poblano peppers directly over a gas flame, using several burners simultaneously. Working with long-handled tongs, turn the peppers frequently until blistered and blackened on all sides, about 5 to 7 minutes. Put the blackened peppers into a bag or wrap them in a towel and set aside for about 5 to 10 minutes to loosen the skins. Alternatively, plunge the blackened peppers into a bowl of water. Rub off the skins under running water to clean the charred chiles.
  3. Carefully cut a vertical slit in each chile and cut out and discard the core and any stray seeds. Arrange the chiles on the baking sheet and set aside.
  4. TO PREPARE THE FILLING, preheat the oven to 350 degrees F. Combine the onion, garlic, and water in a large deep skillet. Cook and stir over medium-high heat, stirring frequently until lightly browned, about 7 to 10 minutes. Add 1 or more tablespoons of water as needed to cook the onions and prevent burning.
  5. Add the diced tomatoes, zucchini, fresh tomato, bay leaf, salt, cinnamon, cumin, and cloves and cook about 3 to 4 minutes.
  6. Add the black beans, apple, peach, raisins, and almonds and cook about 3 to 4 minutes, or until the fruits are just softened.
  7. Open the slits in the chiles and spoon a generous portion of filling into each of them, filling them fully. Close the slits, enclosing the filling completely. Put the chiles in the oven for 10 to 12 minutes to warm through.
  8. TO PREPARE THE SAUCE, put the soymilk, walnuts, mozzarella, salt, and pepper in a blender and process until smooth and creamy.
  9. TO SERVE, line each person’s dish with a lettuce leaf. Put one stuffed poblano on each dish and spoon a generous amount of the sauce over the top and sides, coating each one completely. Garnish with a generous sprinkle of pomegranate seeds or chopped red bell pepper and green onions.

 

WHAT’S FOR DESSERT ON THANKSGIVING? BET YOU CAN GUESS!!`

 WILLIAMSBURG PUMPKIN PIE

Wiliamsburg Pumpkin‘Tis the season for pumpkin! There’s no doubt about that. Everywhere I look there are recipes for Pumpkin pie, pumpkin cheesecake, pumpkin pancakes, pumpkin muffins, pumpkin cake, pumpkin cookies, pumpkin soup, pumpkin stew, pumpkin scones, pumpkin breads, pumpkin sauces – you get the idea!

And wouldn’t something as highly anticipated as pumpkin pie be missing from the dessert table on Thanksgiving if it weren’t there? There’ll be no dessert disappointment for my family–pumpkin pie will take center stage at dessert time, along with a creamy and compassionate Satin Whipped Cream to spoon on top.

You can’t miss with this recipe that captures the spicy taste and aroma we’ve come to expect. The Pilgrims would have really appreciated this treat, especially with a dollop of Satin Whipped Cream as a finishing touch.

WILLIAMSBURG PUMPKIN PIE

Yield: 1 (9-inch) pie: 6 to 8 servings

1 Oatmeal Crumb Crust (recipe below)

Filling

1/4 cup plus 1 tablespoon arrowroot starch, (plus 2 tablespoons arrowroot for butternut squash)

1/4 cup unsweetened soymilk

1 (12.3-ounce) box extra-firm silken tofu, drained

2 cups canned pumpkin or cooked, mashed butternut squash

1 1/4 cups plus 2 tablespoons organic sugarPumpkin pie

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

Pinch of salt

1 recipe Satin Whipped Cream (recipe below)

  1. Preheat the oven to 350 degrees F. and prepare the Oatmeal Crumb Crust.
  2. To make the filling, combine the arrowroot and soymilk in a blender. Process at high speed for 1 minute until smooth and slightly thickened, stopping occasionally to scrape down the blender jar. Set aside in the blender to thicken further.
  3. Put the tofu, pumpkin, sugar, cinnamon, nutmeg, allspice, cloves, ginger, and salt in the food processor. Process until smooth and creamy, leaving no bits of white tofu visible, stopping occasionally to scrape down the work bowl.
  4. Process the arrowroot mixture again and add it to the batter in food processor. Process until well incorporated.
  5. Spoon the filling into the prepared crust. Use the back of the spoon to spread the filling to the edges and smooth the top.
  6. Bake the pie in the middle of the oven for 45 to 50 minutes. The center of the pie will still be slightly soft but will firm when chilled. Let cool completely.
  7. Cover the pie with an inverted 9 or 10-inch pie pan or form a tent with aluminum foil, and refrigerate for 8 to 12 hours or overnight. Serve with Satin Whipped Cream on the side, if desired.

Oatmeal Crumb Crust

3 cups old-fashioned rolled oats

3/4 cup walnuts

4 1/2 tablespoons organic canola oil

3 tablespoons organic sugar

3 tablespoon maple syrup

1 1/2 tablespoons freshly squeezed lemon juice

3/4 teaspoon salt

  1. Have ready a 9-inch pie pan. Pour the oats into the food processor and pulse 12 to 15 times. Add the walnuts, canola oil, sugar, maple syrup, lemon juice, and salt. Pulse and process until the mixture is a fine, crumbly meal and holds together when pinched.
  2. Spoon the crust mixture into the pie pan and press it firmly and evenly into the bottom and up the sides of the pan with your fingers. Press on the edges to firm.

Satin Whipped Cream

1/2 cup cashews

1 cup water

1 small banana

6 tablespoons powdered sugar

1/2 teaspoon xanthan gum

1/4 to 1/2 teaspoon vanilla extract

  1. Put the cashews in a food processor. Process until ground into a fine meal. Transfer to a blender. Put the water, banana, sugar, xanthan gum, and vanilla extract in the blender with the cashew meal. Process for 1 to 2 minutes, or until the mixture becomes thick, smooth and creamy.
  2. Transfer the mixture to a covered container and chill for 8 to 12 hours to firm. Covered tightly and stored in the refrigerator, Satin Whipped Cream will keep for about 4 days. Before serving, fluff the mixture with a gentle stir.

Vegan Holidays highresYou can find this recipe and a host of other delicious dessert and celebration recipes in my Vegan for the Holidays Cookbook.

SPICE UP THE HOLIDAYS WITH A CREAMY NOG!

 

Nogs on platter closeupSPICED HOLIDAY NOG

Festive holiday gatherings beg for a celebratory nog with a spicy personality that measures up to the spirit of the season. What better way to welcome your guests to a holiday gathering than to hand them a small cup of silky smooth vegan nog as soon as they’ve taken off their coats.

Faces light up and smiles spread widely even before their first taste. You wait anxiously for their first sip, anticipating their positive reactions, and, then, sure enough, the mmmmmms and aaaaahhhhs begin to flow.

Far better than any commercial “eggnog” or should I say “eggnot” one can find in the grocery store, and much purer, too, this fragrant, homemade nog doesn’t have preservatives or artificial colors–just the richness of seasonal spices, a generous measure of cashews, and soymilk.

What makes this nog so aromatic is the abundant medley of spices I’ve included, making the spicy flavors jump to the forefront and bringing refreshing delight to the palate. By assembling just a few familiar ingredients and giving them a simple whirring in the blender, you’ll offer your guests a festive beverage that tastes extravagantly rich, feels satin-smooth and ultra thick and creamy, and offers a joyful moment as friends and family raise their glasses and toast the holiday.

If you’d like to pump up the holiday spirit just a bit, add 1/4 cup of brandy to the blender and give it a whirl. Enjoy the nog with or without the extra spirits. Now it’s time to raise your glass and wish everyone Holiday Cheers!.

Here’s an added bonus: You can make the nog up to two days ahead and refrigerate it. If you need to double or triple the recipe, prepare it in separate batches and store it in a pitcher. Just before serving, give the nog a whirl in the blender to give it a fluffier touch.

Nogs on platter w:candycanesSPICED HOLIDAY NOG

Yield: 6 (6-ounce) servings

2 cups vanilla soymilk, almond milk, or hemp milk

1 cup cashewsSingle nog

1/2 cup apple juice

3/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, plus more for garnish

1/2 teaspoon ground allspice

1/4 teaspoon plus 1/8 teaspoon ground cloves

6 extra-long cinnamon sticks

  1. Put 1 cup of the soymilk and the cashews in the blender. Process on high speed for 1 minute, or until smooth and creamy. If you have a high-speed blender, you can put all the ingredients into the blender at once and process until smooth.
  2. Add the remaining 1 cup of soymilk, the apple juice, maple syrup, vanilla extract, cinnamon, nutmeg, allspice, and cloves and process until thick and creamy, stopping occasionally to scrape down the blender jar.
  3. To serve, pour the nog into glasses and sprinkle each with a pinch of nutmeg if desired. Add a cinnamon stick to each glass and serve. If preparing in advance, pour the nog into a 1 1/2-quart pitcher and refrigerate.

Note: The nog will thicken slightly and tends to separate when refrigerated. Refresh with a brief whirl in the blender or whisk vigorously just before serving. If needed, thin the nog with 1 or more tablespoons of soy milk or apple juice until you reach the desired consistency.

If any of your guests have an allergy to cashews, simply use almonds instead and blend a little longer.

HELLO, SUGAR PLUM FAIRY. THANK YOU FOR THE SWEET GIFT!

SUGAR PLUM SPICED NUTS

Dish w:white cupAn ideal gift for special friends at holiday time or simply an extra-special treat to serve on a dessert table, these nutty delights can be made well in advance of the holiday rush. They’re good keepers if you store them in airtight containers.

Wrap it for Christmas, tie it in blue and white Hanukkah colors, decorate it in red, green, and black for Kwanzaa–any which way you play with decorating the finished nuts, you’ll have a very special homemade treat for sharing or giving. Holiday cheers!!!!

Walnuts

The success of this recipe depends on two factors:

  •  Measuring all ingredients in advance of assembly
  •  Applying patience and stirring until the liquid is completely absorbed

Closeup on dish

The recipe actually comes together quickly once you have everything ready.

 

SUGAR PLUM SPICED NUTS

 Yield: 31/2 cupsChristmas jar

 1/2 cup powdered sugar or more if needed

Spice Mixture

2 teaspoons ground cinnamon

2 teaspoons ground cloves

2 teaspoons ground allspice

2 teaspoons ground nutmeg

2 teaspoons ground cardamom

2 teaspoons ground ginger

1/4 teaspoon ground cayenne pepperwhite cup

1/4 teaspoon salt

COATING

1 tablespoon organic canola oil

1/3 cup organic sugar

3/4 cup apple juice

3 cups coarsely chopped raw walnuts

  1. Place the powdered sugar in a medium bowl and set it aside.To make the spice mixture, combine the cinnamon, cloves, allspice, nutmeg, cardamom, ginger, cayenne, and salt in a small bowl or cup. Stir the mixture well and set aside near the stove.
  2. To make the coating, pour the canola oil into a large nonstick skillet. Place the Hanukkah jarorganic sugar, apple juice, and walnuts in separate cups or bowls and set them aside near the skillet. Now you’re ready to begin.
  3. Heat the canola oil over high heat for about 1 minute. Add the organic sugar and stir another minute until hot and bubbly.
  4. Pour in the apple juice and stir constantly for about 1 minute, until the sugar is completely dissolved.
  5. Quickly stir in the walnuts and continue stirring over high heat until all the liquid evaporates and the mixture becomes sticky and shiny. Cook for 1 to 2 minutes longer, or until all the liquid is absorbed.
  6. Sprinkle in 2 tablespoons of the spice mixture and toss to coat the walnuts, stirring for 1 minute. Turn off the heat and add the remaining spice mixture, tossing continuously.
  7. Pour the spiced walnuts into the bowl with the powdered sugar and toss to give them a white dusting. Spread the walnuts in a single layer on a large dish or baking sheet to cool completely. Stored in an airtight container at room temperature, Sugarplum Spiced Walnuts will keep for up to 1 month.

Note: This recipe is not limited to just walnuts. It works quite well with all nuts.

white cup w:ribbonGift wrapped jar

TARTS FOR DESSERT? YOU BET!!!

Raw Gingerbread Tartlet1 LR 1500px RAW GINGERBREAD AND CHOCOLATE TARTS

oliverioPlant-fueled since 2011, Annie Oliverio writes, runs, and cooks in the heart of Cattle Country. An enthusiastic “home chef,” Annie started her blog, An Unrefined Vegan, to share her passion for creating cruelty-free, unprocessed, whole food recipes that are delicious, healthful, and simple to prepare. Annie’s dishes contain little or no oil and her desserts are sweetened with fruit, dates, or stevia. It’s all about nurturing body, brain, and conscience.

Through her project, Virtual Vegan Potluck, she invites both vegan and non-vegan bloggers to share a twice-yearly online potluck, demonstrating how food can bring people together. Annie is currently writing and photographing her first cookbook, crave/eat/heal.

She has been fortunate to have as participants, cookbook authors Kathy Hester, Robin Robertson, Natalie Slater, Ellen Jaffe Jones, and Bryanna Clark Grogan. Read more about that event on her website, Virtual Vegan Potluck. Annie is also a recipe contributor to One Green Planet and a featured chef on Raw Food Recipes.

 RAW GINGERBREAD AND CHOCOLATE TARTS

 Makes 9

Crust:
1/2 cup pecans

1 tbsp. crystallized ginger
1 tbsp. cacao or cocoa powderRaw Gingerbread Tartlet3 750px LR
1 tbsp. chia seeds
1/4 cup unsweetened coconut flakes
4 dates, chopped
1 tsp. dried ginger
1 tbsp. water

Chocolate layer:
4 tbsp. low-fat coconut milk
1 tbsp. cacao or cocoa powder
1 tsp. agave nectar
4 tbsp. vegan semi-sweet chocolate chips

Filling:
1 banana, cut into chunks
1 cup cashews, soaked for a few hours, drained & rinsed
1/8 cup molasses
3 tbsp. low-fat coconut milk
2 tsp. vanilla extract
1 tbsp. coconut oil, melted
1/2 tsp. powdered ginger
1/2 tsp. cinnamon
1/8 tsp. allspice
pinch ground cloves

~18 thin strips of crystallized ginger, for decoration
9 whole pecans, for decoration

Make the crust:
Have a 12-cup muffin pan at the ready.

In a food processor, combine the pecans, ginger, cacao powder, chia seeds, coconut flakes, dates, and dried ginger. Process until the nuts and dates are broken down into very small pieces. Add the water and process until the mixture starts to come together. The mixture should stick together when pinched.

Put 1 tbsp. of the mixture into each of 9 muffin cups. (You could probably eke out 10…) Press the crust firmly and uniformly down into each tin. Set aside while you prepare the chocolate layer.

Make the chocolate layer:
In a small saucepan, combine all of the ingredients and melt over medium heat. This does not take long – so watch carefully so you don’t burn the chocolate. Whisk to thoroughly combine, then remove from the heat. Carefully pour the chocolate over the crust. Tap and tip the pan so that the chocolate completely coats the crusts. Place pan in the freezer while you prepare the filling.

Make the filling:
In a high-speed blender, combine the banana, cashews, molasses, coconut milk, vanilla extract, coconut oil, and spices and process until very smooth. You’ll need to tamp it down a few times to get a really smooth mixture. You want it silky with no little chunks of cashews. You can do this in a food processor, but it takes a long time and you won’t get that silky smoothness.

Once the filling is smooth, scrape it into a small bowl. This just makes working with it a little easier. Remove the muffin pan from the freezer and divide the filling between the cups. Place two strips of crystallized ginger on each tart and gently press in one pecan per tart. Refrigerate for several hours.