Spiced Pumpkin Eggnog

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. 

“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

1. Cover the cashews in boiling water and allow to soak for 30 minutes.
2. Meanwhile place all remaining ingredients into the blender. Once the cashews are done soaking, drain and add to blender.
3. 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! 

Spiced Chai French Toast

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.

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!

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

1. 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.
2. 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!
3. Cook the slices for about 2-3 minutes on each side or until deep golden brown.
4. Serve hot; drench with maple (or birch!) syrup, vegan butter, and topped with powdered sugar and strawberries, or whatever your favorite toppings are!

Prep time: 5 minutes
Cook time: 10
Total time: 15
Yield: 3-4 servings

This french toast means business. 

Listening to Electric Guest – This Head I Hold 

Remarkable Root Soup

I cannot wait for this long weekend. Yesterday, I was given the opportunity (aka nightmare) to give a speech about being a Radiologic Technologist to a large group of high schoolers with a specific interest in the healthcare field. Public speaking and I do not exactly go hand-in-hand. We don't even see eye-to-eye. In fact, I pretty much completely pretend to ignore such a thing even exists. Public speaking is my nemesis. Okay, let's be real...just talking to people in general is my weakness. I'm terribly socially awkward. If you've ever had a conversation with me, there's a lot of holding my breath, trembling words, and shaky hands. Does anyone else have this problem or am I just a complete freak? During this speech I was pretty sure I would stop breathing altogether (it happens...a lot) and shake so violently that I would just pass out of the floor, convulsing while 16 year old punks laughed at me. That didn't happen, but it's kind of a miracle it didn't. Anyways, my point is, after two foreboding weeks of not-so-innocuous tummy troubles and sleepless nights due to the stress of giving said speech, I am definitely looking forward to recovering during this three day weekend. I'm just going to lay in bed and sleep and dream of MLK. 

Okay that's not true, I actually had something else planned. Todd went to a rural village in Alaska about a week or so ago for work and when this happens he's usually granted a day off from work because he has to spend the night there. I had a secret trip planned to go nordic skiing during this long weekend and now I find out he's not taking his day off! I think steam is still escaping from my ears. Needless to say, I am completely filled to the brim with sorrow. So, I will have to live vicariously through you all. Please, please, tell me about all the fun things you're going to do with your long weekend. I'll just be bummin'...alone...all by myself.

On the plus side I made this soup a few days ago, and let me tell you, it's pretty darn remarkable. Who'd think that a few red potatoes, onions and one ugly-ass celery root would make such a deliciously, silky soup? Those peasants knew what was up. 

Have you ever cooked with celery root, aka celeriac? When Todd saw it, he was like, "Ugh! What is that ugly thing?!" He was pretty surprised when I told him I was going to make a soup out of it. I actually think he's a pretty awesome little guy (the celeriac). Makes me sad to think everyone's going about saying how wretched looking he is. Yes, in case you weren't sure...celery root is male. Obviously.

I like all his weird little knobs and crannies....that sounded a bit vulgar, I'm sorry for that. 

Remarkable Root Soup

Serves 4 

• 1/2 cup dry red lentils
• 2 cups water
• 1/2 Tbsp. coconut oil
• 1/4 tsp. paprika
• 2 medium yellow onions, diced
• 6 garlic cloves, minced
• 4 dried bay leaves
• 1 medium celery root (celeriac) about 2 lbs, peeled and diced
• 3 medium red potatoes about 1.5 lbs, diced
•  pinch of kosher salt
• 4 cups of vegetable broth
• 1 tsp. miso paste

Notes: If using brown or green lentils, they may need longer to cook. The celery root needs the peel removed. It's very easy, I just use a knife. 

In a small saucepan, bring the lentils and water to a boil. Reduce to low, cover, and simmer for about 10 minutes or until the lentils are tender. Drain and set aside for later.

In a very large frying pan or soup pot heat the coconut oil over medium. Add the paprika and saute for about 30 seconds. 

Now, add the onions, garlic, and bay leaves. Saute for about 10 minutes, until the onions become soft.

Then, add the celery root and potatoes. Sprinkle in a pinch of salt and saute for another 10 minutes. 

Now, pour in the broth, deglazing the pan. Bring to a boil, then reduce to low and cover. Simmer for about 10-15 minutes, or until the potatoes and celery root are soft. 

Remove the bay leaves and carefully transfer the chunky soup to a blender. Add the miso paste and blend on high for a few minutes, until the soup is silky smooth.

Transfer back into the large frying pan or soup pot and stir in the lentils. 

Serve hot and sprinkled with a bit of paprika and olive oil. 

Listening to Dillon – Thirteen Thirty-Five

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