Vegan Egg Nog & Ultimate Holiday Cookie Recipes

[Guest guest]

The following superb Vegan Egg Nog and Holiday Cookie recipes arrived via

the excellent " VegNews " e-Newsletter. Chef Beverly is the " Vegan Chef " and

also contributed recipes to Howard Lyman's new book " No More Bull. " Enjoy!!

 

FYI, Mark (blogsite: http://www.soulveggie.com)

 

 

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http://www.vegnews.org

Newsletter's origin

 

Chef Bev's great recipe website:

http://www.veganchef.com

 

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" Our Favorite Soy Nog

 

It's that time of year again to divulge this crazy-good recipe for soy nog

by our resident dessert columnist, Chef Beverly. Once you indulge, you'll

be longing for the holidays all year long. So pour a cup of this

house-brewed treat, whip up a batch of Beverly's Ultimate Holiday Cookies

(see below), and enjoy the holidays in true veg style!

 

Here's a scoop: in the January/February issue, Chef Beverly shares an

amazing recipe for Orange Chocolate Chip Cookies that would be perfect with

her famous nog. Oh yeah.

 

1 quart soy milk

6 ounces Mori-Nu silken style tofu, extra firm

6 tablespoons maple syrup

1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice

2 teaspoons vanilla

1-1/2 teaspoons cinnamon

1/2 teaspoon cardamom

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

 

In a blender, combine all ingredients and blend until smooth. Chill before

serving. Makes 5 cups.

 

 

Chef Beverly's Ultimate Holiday Cookies

 

For many, the winter holiday season is a frenzy of shopping, decorating,

parties, and get-togethers that seem to require endless preparations and

often include marathon cooking and baking sessions. I love baking vegan

goodies and sharing them with others, especially cookies, and I've devised

a Sugar Cookie Dough that is easy to prepare and very adaptable. From this

basic cookie dough, you can make several different types and flavors of

cookies, saving you time and energy. It is ideal for rolled cookies of all

types, and with just a few changes you'll have lemon, chocolate, or

nut-flavored doughs that can be used to make everything from cut-out

cookies to crescents or other shaped cookies. It can even be used to make

edible ornamentsóthe possibilities are endless. Happy holiday baking!

 

All-In-One Sugar Cookie Dough

Yield: 5-7 Dozen

 

1-1/2 cups non-hydrogenated vegan margarine

1 cup unbleached cane sugar

6 tablespoons water

1 tablespoon vanilla

4-1/2 cups unbleached flour

3/4 cup tapioca flour

1/2 teaspoon sea salt

Optional toppings: chopped dried fruits, raisins, chopped nuts, etc.

 

In a large bowl, beat together the margarine, sugar, water, and vanilla

until light and creamy. Add the remaining ingredients and stir well to form

a smooth dough. Cover and chill for 1 hour or until firm. Divide the dough

in half, work with one half at a time, and keep the remaining dough

covered. On a floured work surface, roll the dough out to desired thickness

(1/8-inch for crispy cookies or 1/4-inch for soft), cut into shapes with a

knife or cookie cutters, and carefully transfer the cookies with a spatula

to ungreased cookie sheets. The cookies can be left plain, or before

baking, sprinkle with any of the suggested toppings on top of the cookies,

and gently press with your fingers to help the toppings stick to the dough,

or decorate with frosting after baking. Bake at 350† for 8-10 minutes or

until lightly browned around the edges. Allow the cookies to cool slightly

before transferring to a rack to cool completely. Store in an air-tight

container.

 

Chocolate Dough: Prepare dough for Sugar Cookies but add an additional 4

tablespoons water and 1/2 cup of cocoa powder to the dough, shape as

desired, and then bake as above.

 

Lemon or Orange Dough: Prepare dough for Sugar Cookies but omit vanilla

and add 3 tablespoons lemon juice (or orange) and 1 tablespoon grated zest

to the dough. Cut into shapes or roll into 1-inch balls, roll them in

sugar, and then bake as above.

 

Peanut Butter Dough: Prepare dough for Sugar Cookies but substitute 3/4

cup Sucanat for the cane sugar and add 1 cup peanut butter to the dough.

Shape as desired, and then bake as above.

 

Pistachio Dough: Prepare dough for Sugar Cookies but add a little

spirulina powder to the water (for green color) and substitute 1 cup ground

pistachios for 1 cup of the flour in the dough, shape as desired, and then

bake as above.

 

Nut Dough: Prepare dough for Sugar Cookies but add nut extract of choice

and substitute 1 cup ground nuts of choice (such as almonds, walnuts,

pecans or hazelnuts) for 1 cup of the flour in the dough. Shape as desired,

and then bake as above. "