Spiced Pumpkin Eggnog

October 31, 2014 Kathleen Henry

Happy Halloween! I'm all dressed up, and be sure to check out social media later to see what I am. Don't forget to let me know what you're dressing up as!

It's time to do the eggnog dance. Oh yes. You might be thinking, "Eggnog? It's technically not even November yet!?" and to that I say, "If you add pumpkin, anything is game for October." Hence, the eggnog, which I was badly craving ever since I saw the organic cow milk egg nog at the store.

I inquired about the non-dairy stuff and the stocker told me they only get a few cartons here and there. Boo that. Sometimes I forget I can just make the stuff (1000x better too) at home! So yesterday I decided to make me some! Except, I was out of cashews...drat! I wasn't about to let that stop me though. Macadamia nuts swooped in to the rescue, but I recommend using cashews. This recipe is adapted from my most delicious eggnog recipe.

Produce On Parade - Spiced Pumpkin Eggnog - A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is!

“If you want to find happiness, find gratitude.”

— Steve Maraboli

A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is!

Spiced Pumpkin "Eggnog"

Recipe by Katie @ Produce On Parade

A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is! NOTES: Due to the whole-food ingredients, please consume within a of couple days. The rum is barely, barely noticeable in this eggnog, so adjust accordingly. Please use freshly ground nutmeg, it makes a world of difference!

Yield: 10-15 servings

Ingredients

1/2 cup raw cashews
2 cups fresh cold water
1 15oz. can full-fat coconut milk
half of 1 15 0z. can pumpkin puree
6 medjool dates, pitted
1/2 tsp kosher salt
1 tsp. freshly ground nutmeg
1 tsp. vanilla extract
3 Tbsp. spiced rum (optional)
1/4 tsp ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves

Cooking Directions

Cover the cashews in boiling water and allow to soak for 30 minutes.
Meanwhile place all remaining ingredients into the blender. Once the cashews are done soaking, drain and add to blender.
Blend on high for several minutes, until smooth and creamy. Store in an airtight container in the fridge.

Bob tells me he loooves eggnog and to please share my glass with him right meow.

Dutch Word of The Day:

Pumpkin --> pompoen (pom-poon)

Good Deed of The Day:

Did you know Target now has their own line of veggie-based meat products! Yes! They have a few different types: Mushroom Miso Meatless Turkey, Korean Barbecue Meatless Chicken, Smoky Chipotle Meatless Chicken, and Teriyaki Meatless Chicken. Target also carries Just Mayo. Who knew!? Spread the word!

Boozy Chocolate Ice Cream

May 19, 2014 Kathleen Henry

The best part of waking uuuup, is ice cream in my cuuuup!

It was a hot weekend. If you follow POP on Instagram, Facebook, and/or Twitter you'll see exactly how hot it really was and what I was up to! These hot summer spring days (it was 78 F in the shade!!f) combined with a larger freezer means that I have the profound privilege of making ice cream again! It really is the little things, isn't it?

To be completely honest, in anticipation of knowing we were going to have to move and the possibility of having a larger freezer...I've had a can of coconut milk in the fridge for like a month. This weekend, it was liberated and reincarnated into my Boozy Chocolate Ice Cream!

If you've never had homemade ice cream made with full-fat coconut milk...either get yo'self an ice cream maker, or become BFFs with someone who has one. This is the best darn tootin' ice cream I've ever had, and probably you too. Oh, I went there. Especially if you're still inhaling ice cream made with dairy *shudder*. Just say no, people.

A super creamy and luxurious, rich chocolate ice cream spiked with spiced rum. Dairy and egg free, and incredibly easy to make!

Boozy Chocolate Ice Cream

Serves 5

1 15 oz. can of full-fat canned coconut milk, chilled
1/4 cup + 2 Tbsp. vegan sugar
heaping 1/4 cup unsweetened cocoa powder
2 Tbsp. agave nectar
2 Tbsp. spiced rum (or other alcohol)
heaping 1/4 tsp. xanthan gum
1/4 tsp. salt
1/4 tsp. vanilla extract

Notes: I cannot vouch for the use of lite coconut milk. Just use the full-fat kind and eat less of it, trust me. Also, be sure to buy a quality brand that will separate when chilled, like Thai Kitchen. The alcohol compliments and boosts the chocolate and agave flavors, but if you wish, decrease by half or omit altogether and quadruple the vanilla extract. A little alcohol needs to be incorporated for the ice cream to maintain a creamy and somewhat softened texture. The xanthan gum can be omitted but I very, very highly recommend using it. It's one of the odd ingredients, but I use the stuff all the time. Finally, when the ice cream is done it will have a somewhat soft serve texture. The longer it freezes (like overnight) it will develop that perfect from the carton and not too hard texture.

The night before, place the can of coconut milk into the fridge. Place the ice cream mixture bowl, and whatever storage container (if you'll have leftovers or want a harder texture) into the freezer.

Combine all the ingredients into a blender and blend on high until well combined and very thick, a couple minutes.

Now, make the ice cream according to your ice cream maker. With mine, I pour the mixture into the frozen bowl while the machine is on and let it churn for about 20 minutes, until the ice cream is solid and no longer spins with the machine.

Serve immediately and store in the fridge in an airtight container.

Do not store in the ice cream maker bowl.

"Why didn't we make more?" Because I can't have 10 servings of this in the house. I would need an electric chair if you catch my drift. I have no self-control. Outta my way! *beep beep* I can see my future now...

Think coconut milk is a bit pricey? Consider this. Also, Thai Kitchen Coconut Milk is $3.99 a can up here in Alaska. Sneaky me, I get mine from Amazon for $1.18 a can and it ships for free. Here's a link! Confused about all the dairy alternatives? It's a fortunate problem to have, but here's some help. So stop drinking secretions from a cow's udder. That's icky, yo. Think outside the udder and drink some plants instead!

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German Word of The Day: Ice cream --> Eis (pronounced: eyes)

Good Deed of The Day: People like this don't deserve to have furry companions. Help this woman who rescued a dog from a horrible, snowy prison from being charged with theft!

[yumprint-recipe id='117']

Spiced Chai French Toast

January 21, 2014 Kathleen Henry

This perfectly vegan fluffy french toast is scented with chai spice and deliciously decadent. If you think you need eggs for the best french toast ever, you are mistaken. I'm sorry, I'm just the messenger. Have you had vegan french toast? No? Better get on it! Gosh, I'm sooo bossy today.

Spiced Chai French Toast - Produce On Parade - This perfectly vegan fluffy french toast is scented with chai spice and deliciously decadent. If you think you need eggs for the best french toast ever, you are mistaken.

Ooooo, I am so excited to share today's recipe with you! This is the most delightful breakfast ever. When I worked up at Hatcher Pass Lodge (see cool photos here), I was a french toast making extraordinaire. I learned how to make the most splendid and lavish french toast.

And I have to tell you, if you're making french toast with regular ol' sammy bread...you're doing it wrong. Just STOP. No more, I forbid it. Once you make french toast with actual french bread (well, french "style" bread)...oh gosh, just...if you haven't, you need to. This is not The Depression. Make it with french bread, not sandwich bread. Sandwich bread is for sandwiches and french bread is obviously for, well, french toast.

Also, you have to wear your fancy pants when you eat these.

Oh, also...we slathered ours with birch syrup. If you're in Alaska (like me) and have a small fortune to squander (unlike me), it's time to get yo'self some birch syrup. I think it's, please excuse my contrived snootiness here, richer and way more complex than maple syrup. It's has so much more going on. It's darker and more caramelly (it's a word, I checked). If you get the chance to try it, please do!

print recipe

Spiced Chai French Toast

By Katie Henry - Produce On Parade

This perfectly vegan fluffy french toast is scented with chai spice and deliciously decadent. If you think you need eggs for the best french toast ever, you are mistaken.

Ingredients

1 cup unsweetened plain plant milk (I use oat milk)
2 Tbsp. all purpose flour
1 Tbsp. nutritional yeast
1 Tbsp. maple syrup
2 tsp. chai spice
1/2 tsp. ground flaxseed or ground psyllium husk
1 tsp. vanilla extract
pinch of salt
1 lb of french bread, about 6 1 inch thick slices

Ingredients

In a liquid measuring cup whisk together all the ingredients except for the bread then transfer to a shallow rimmed dish, like a pie dish.

Coat a large frying pan with nonstick cooking spray and heat over medium-high heat. Dip each slice of bread in the french toast liquid for about 5-10 seconds on each side. The bread should feel slightly heavier but not soaked completely through. That's the trick!

Cook the slices for about 2-3 minutes on each side or until deep golden brown.

Serve hot; drench with maple (or birch!) syrup, vegan butter, and topped with powdered sugar and strawberries, or whatever your favorite toppings are!

5 minutes

3-4 servings