Christmas Realization

There is a group of 3 guys that run in my neighborhood and for the past several years I've just so happened to look out my window on Christmas morning as they've been running down my street.  Each time I've marveled aloud to Brian about their dedication and commitment to running both in the wintry conditions and on Christmas day.  And I pretty much thought they were crazy.

About halfway through my Christmas morning run, I realized that I am now one of those runners.  I didn't think twice about getting out there in the snow.  Sure it was slippery but I was more careful that usual.  Yes it was cold but I dressed appropriately and warmed up quickly.  And although it was Christmas it wasn't too busy to fit in a run.  It was quiet and peaceful and relaxing.  Merry Christmas to me!

That's what I did for myself this Christmas.  I hope you were able to take a little time out for yourself, as well.  

 

Vegan Truffles

Ahhh, the elusive truffle.  We had a recipe from Bon Appetit magazine that we made quite successfully a few years back before I was vegan.  The first year we made them they turned out so well.  First there was the smooth and creamy truffle base.  Next came the rich chocolate shell.  Last was the coating of hazelnuts, cocoa powder, and coconut.  The making of these truffles was a multi-day event that involved double boilers, multiple rounds of refrigeration, and the highest-percent cacao one could find.  They were expensive and time-consuming to make, the yield was few, but the end result was one that Juliette Binoche would feed Johnny Depp in a heartbeat. 

We made them again the following year and while they eventually turned out, it was a much more difficult process.  They took a lot longer and didn't look nearly as professional.  The third year was just an all-out disaster.  The truffle base never solidified, even after a week of being in the freezer.  Did it have anything to do with the fact that by that point I was a vegan and the truffles weren't?  Some sort of karmic effect, perhaps?  We may never know . . .

What we did know, however, was that we had gotten a reputation for our truffles and we couldn't disappoint our fans.  We had to find a new recipe and we had to find it fast.  This time, it was going to be vegan.  It had to be easier and less time-intensive than the last because we were down to the wire.  (It was almost Christmas Eve and we give tins of cookies as gifts to family and friends - truffles are an integral part!)  We also needed a recipe that had a coating.  A lot of recipes I found were just rolled balls without a coating.  I'm sorry, but that is NOT a truffle!

Finally I found this really simple truffle recipe.  It may not be the best one out there (I stopped looking when I found it) but it's quick and easy and delicious.  It also makes a lot of truffles so we can give away more as gifts and still have some to enjoy for ourselves.  We've made it the past few years and it's been successful so I've stuck with it.  I might try one with coconut milk next year instead of Tofutti, just to change it up a bit.  

You can roll the truffles in any coating you want.  Our favorite is chopped hazelnuts but you can substitute any nut.  We also like cocoa powder and coconut.  Next year I'll roll some in PB2 for a chocolate peanut butter truffle.  (I thought of that too late.)  Although they may not look quite as professional as those first ones we made from Bon Appetit, they still taste pretty damn good.  And that's what really matters anyway.

Coconut, cocoa powder, and hazelnut truffles

Vegan Truffles
(printable recipe)

Ingredients:

1 12-oz. package non-dairy chocolate chips
8 oz. non-dairy cream cheese, such as Tofutti Better Than Cream Cheese
2 cups powdered sugar
1 tbsp. vanilla extract

3 dark chocolate bars (72% cacao), such as Endangered Species Supreme Dark Chocolate

optional toppings: chopped coconut, chopped nuts, cocoa powder

Directions:

1. Melt chocolate chips in a double boiler or microwave.

2. Put the non-dairy cream cheese in a food processor or high-powered blender (I used my Vitamix) and slowly add the powdered sugar.  Blend until well mixed.  

3. Add the melted chocolate chips and blend until well mixed.  Add the vanilla and blend for 30 seconds.  Pour mixture in a bowl; cover and refrigerate for 2 hours.

4. Once chilled, roll the mixture into balls and place on a tray lined with wax paper.  Refrigerate for 30 minutes.

5. While the balls are chilling, prep your toppings and put them into individual bowls.  Melt chocolate bars (one at a time - melt more as needed) in a double boiler or microwave.

6. Dip the balls in melted chocolate to coat and then into topping of choice. (Try to keep one hand for chocolate, one hand for the toppings.)  Place on cookie sheet lined with wax paper.  If you prefer not to use any toppings, you can simply coat the balls in melted chocolate.

7. Place cookie sheet in refrigerator to harden and then transfer to a tightly covered container.  Store in fridge for up to 2 weeks.

Makes about 30 truffles, depending on size.

Have you ever made truffles?

Our Christmas Feast

Big Gary the Gingerbread Man mug says, "Merry Christmas!"

This is a little late but I will post it nonetheless.  Every year on Christmas morning Brian and I start the day out with a special breakfast.  We make pancakes, French toast, or waffles - usually some recipe that we either haven't made or don't make often - and some vegan sausage and fruit.  This year I used a recipe from The Vegan Slow Cooker for a French toast casserole that has sausage and pears cooked right into it.  I was able to prep everything the night before, combine it in the morning, and turn it on to cook while Brian and I exchanged presents, made coffee, and did some prep work for having my family over that evening.  It was so easy and delicious and by far the healthiest French toast recipe I've ever made.  The leftovers warmed up deliciously the next day.  The recipe called for whole-wheat bread but we used Corktown Cinnamon Raisin from Avalon.  (A worthy substitution!)

Pear and Cardamon French Toast Casserole

{I'd love to share the recipe but I can't post it without permission from the author or publisher.  Let me know if you're interested, though, and I can send you an email.}

My parents and Andrew and Jaime came over for dinner.  We had an amazing feast.  This was the first all-vegan holiday dinner we've had. Brian didn't make a pork loin like he did two years ago to go alongside the chickpea cutlets. Andrew didn't smuggle in turkey through the back door like he did last Thanksgiving.  Jaime made her mashed potatoes cruelty-free so as not to sully the integrity of the vegan table.  And we drank only red wine since almost no white wines are vegan.  

Every dish was delicious and satisfying.  We were definitely full but because it was all healthy we weren't left feeling overly stuffed and weighed down.  The pie I made for dessert was only so-so (and the texture was, to be honest, quite disturbing) but with so many other holiday treats around - such as all the vegan cookies, fudge, truffles, and cinnamon roasted almonds - that was okay.

Lentil loaf

Gravy

Jaime's mashed potatoes

Roasted root vegetables (recipe here)

Avalon rolls - regular and multigrain

Mom's low-sugar cranberry applesauce

Dijon-Herb Green Beans - Happy Herbivore Cookbook

Coconut pudding pie (similar recipe found here)

What was on your holiday dinner table?

Crazy for Christmas Cookies

This is a basket we put together to take to Christmas dinner.  
(photo by Brian)

Brian and I always do a lot of holiday baking.  We love to make a variety of cookies and chocolates and then give them away as gifts, take to parties, etc.  Since I went vegan, I’ve only made 2-3 of our cookies animal-free for selfish reasons.  If they weren’t vegan, I couldn’t eat them.  So long temptation, right?  This year I decided to be a more conscious baker and make almost all* the cookies vegan.  The result?  DELICIOUS cookies . . . but a LOT of them!  I just can’t help myself around cookies.  It’s like I grow shaggy blue fur, my eyes get big and googly, and I can only think about one thing – COOKIES!  Even hiding them in the spare bedroom behind a closed door didn't deter me.  If there are vegan cookies I will find them!

By now the cookies have been all eaten . . . mostly by me.  BUT it’s a new year.  Vacation is over and it’s back to the usual routine, which means I’ll be back on a regular eating and working out schedule.  After several gallons of water, lots of raw fruits and vegetables, my trusty Yogi Detox Tea, and a few good sweat sessions, I’ll awake from my sugar- and carbohydrate-induced coma and finally feel like myself again (fingers crossed!).  Thankfully Christmas only comes once a year, right? 

I’ll be posting some of these recipes in the future but for now here’s our 2010 cookie list:

• Gingerbread Cookies – The Joy of Vegan Baking
• Sugar Cookies - Better Homes and Gardens New Cookbook (veganized)
• Coconut Macaroons
• Truffles
• Five-Minute Coconut Fudge (crystallized ginger variation)
• Scottish Shortbread
• Vanilla-Chai Snowflake Cookies
• Ritz Cracker Thin Mints
• Candy Cane Cookies
• Chocolate Mint Balls

* Brian is always solely responsible for 2 cookies – the Scottish shortbread and coconut macaroons.  While both shortbread and macaroons can and have been made vegan, these particular recipes would not be the same if veganized.  I will, however, be searching for the closest possible vegan replacement…

What are your favorite holiday cookies to bake or eat?