Your Vegan Mom

Chocolate Pecan Cookie Pies

Or pie cookies.  But I think cookie pie is more fun to say.  Try it.  

I am lagging behind on all this holiday business.  Yesterday I ordered my cards.  Today I bought stamps.  And then it all rapidly accelerated in a blur of preschool sing-alongs, Christmas cookies, present making, and How the Grinch Stole Christmas.  Suddenly the Elvis Christmas CD never stops and neither does the Santa talk.  

So the festive season has officially begun at my house, and I am ready for this Virtual Vegan Holiday Dinner hosted by Marly and Allyson.  I signed my name in the pecan pie slot, but at this time of year I prefer a small hand-held treat, something that will work on a cookie tray or wrapped up as a little gift for the neighbors.  I prefer a Chocolate Pecan Cookie Pie.  

It's the delicious goop of the pecan pie and the gooey middle of the chocolate chip cookie smacked together with a shot of bourbon and then contained in a flaky little wrapper so that you can nibble on them daintily at this virtual soiree.

Happy Holidays indeed.

Cookies

I know it's getting late for cookie recipes, but if you're anything like me then you are nowhere near done with your holiday baking and last-minute present making, despite your best intentions and annual vows that next year it will be different.  Good thing you forgot to give the diaper service guy his package this morning.  Those are twelve less cookies you need to make tonight.  I'm sorry diaper guy - they're really good cookies.

Oatmeal Chocolate Chip

Chewy Chocolate Mint Cookies (I love these, and as an added bonus they're delicious straight out of the freezer.  Learn from my mistakes and quadruple the recipe.)

Swedish Heirloom Cookies

 Snickerdoodles

Crunchy Little Animals with Chocolate Boots (because even if you don't have time to bake, you can always just dip stuff in chocolate)

Merry Christmas and all!  

Eat Your Greens!

 

How have we not talked about this before?  This is my favorite way to cook kale.  What's yours?  (It's the chips, right?)  

Spicy Kale and Corn

Makes 2 large side dish servings

• 1 bunch kale (buy whatever kind looks freshest, but I usually buy the lacinato or black kale with the long dark leaves) 
• 1/2 cup corn kernels, fresh or frozen
• 2 cloves garlic
• 1/4 teaspoon red chile flakes
• 1 tablespoon olive oil
• squeeze of lemon juice
• salt

Mince the garlic and set aside.  Wash the kale, pull out the hard stems, and shred it (or shall we chiffonade?).  In a large skillet heat the oil over medium heat.  When it's hot, throw in the wet greens and a big pinch of salt.  Stir them around and cover to let steam for about 1 minute.  When the greens are nicely wilted, throw in the garlic and red chile flakes and move them around in the pan for another minute until it smells delicious.  Add the corn and continue to saute for another minute.  Season to taste with lemon juice and salt.  

If you're looking for something more expressly Saint Patrick's Day appropriate (You did notice that this was green right?  That totally counts!), last year we made Boxty, and it was really, really good.  This year I have two children, and so they'll eat some kale, and they'll like it.    

Happy Saint Patrick's Day!  

Roasted Cauliflower

 

Totally addicting bar snack or nutritious side dish?  You decide.  I am completely fine with it being both.  Incidentally, Desmond loves this as much as Paul and I do.  We tend to eat it with our fingers before dinner.   

Roasted Cauliflower

• 1 medium head cauliflower
• about 2 tablespoons canola oil
• about 1/2 teaspoon garam masala
• about 1/2 teaspoon salt
• about 1 tablespoon minced fresh cilantro (optional)

Heat the oven to 400.  Trim the cauliflower into medium florets.  Spread out on a rimmed baking sheet.  Drizzle with oil.  Sprinkle with garam masala and salt.  Mix it around with a spatula to evenly distribute the seasonings.  Roast for about 45 minutes, until well browned in spots.  Toss with fresh cilantro if you like - it looks pretty and adds a nice fresh note, but it is equally delicious without.    

Your Tuesday Tip: maximize your citrus

 

I've counted the lemons on my tree, so I'll know if you pick one.  Don't.  It actually wasn't hard.  There were 5.  Now after a batch of muffins and margaritas, there are 3.  So I really, really appreciate this tip:

Throw citrus rinds into a freezer bag for later zesting.

Have you tried this?  I love the idea, because I am certainly not going to waste a single bit of flavor from any of my precious, precious lemons.  Plus, the citrus at the farmers market is just spectacular right now, and sometimes I want the quick zing of a squeeze of lime and don't need that flavorful zest just yet.  

This tip comes from Dollars to Donuts: Comfort Food and Kitchen Wisdom from Route 66's Landmark Rock Cafe (which was recently sent to me to review).  While this is not remotely a vegan cookbook, I still found it to be a fun read.  The chapter on pork chops gave me lots of ideas for ways to prepare tempeh, and the book is populated with little practical kitchen tips that are super-useful - like that one up there about your somewhat spent citrus fruits.  

How about you?  What do you do with the peel?