12 Days of Christmas Cookies - Gingerbread Biscotti (Vegan)

Posted by Nichole Leigh

So.... Day 12. I am almost at a loss for words. After so many cookies and so many posts - I kind of don't want it to be over. Oh well, there's always next year! I have at least 4 holiday cookiesthat I didn't get around to this year, so maybe this will be annual?

Well, anyway, this final cookie is one of my new holiday favorites. I've never made biscotti before. (Perhaps I've been avoiding anything so overtly Italo-American so as not to feel like a stereotype?) In Italian, biscotti means "cookies" (not cookie... the word is actually plural). Any type of cookies. Not just the log-shaped ones that we are familiar with on this side of the ocean. But, I can't deny that the Italo-American concotions are delicious. So here is my holiday biscotti! I like it so much I'm thinking of making large amounts of dough and freezing it for quick biscotti making in the future.

Gingerbread Biscotti

This cookie is a grown up version of the childhood favorite - requiring no pressing, rolling, or decorating. It's plenty spicy and full of ginger flavor. Furthermore, this dunkable wonder is the perfect compliment to a cup of Earl Gray Tea on a cold, rainy day. It's a bit labor intensive, but don't let that scare you away! It's worth it.

Ingredients
1/4 cup molasses
2/3 cup sugar
2 tablespoons ground flax seeds
1/2 cup canola oil
2 tablespoons soy milk
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup slivered almonds (optional)

Directions
1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

2. In a large bowl, beat together molasses, sugar, flax seeds, oil, non-dairy milk, and vanilla with a wire whisk until smooth.

3. Sift in the flour, ground ginger, cinnamon, nutmeg, baking powder and salt. Stir with a wooden spoon or rubber spatula to form a smooth dough, then knead in the chopped slivered almonds (if using), pushing any bits that pop out back into the dough.

4. For a log about 11 inches long by 4 inches wide, using a rubber spatula to even the edges and flatten the end sides of the log. Bake for 28 to 30 minutes until the log is puffed and firm but not too brown. It will spread a little, and some cracking is okay. Place the baking sheet on a wire rack, turn off the oven, and allow the log to cool for at least 45 minutes. If any edges of the log are too browned, gently trim them off with a sharp, heavy knife.

5. Preheat the oven to 325ºF. Very carefully, slide the log off the baking sheet and onto a cutting board. With a sharp, heavy knife, cut log into ½-inch-thick slices, using one quick and firm motion, pressing down into the log. Very gently move slices to the baking sheet, standing them of their bottom edge if possible. Rebake the slices for 22 to 24 minutes. The slices should appear dry and slightly toasted, but do not allow them to get too browned. Allow the biscotti to cool 10 minutes on the baking sheet, then carefully move them to the wire racks to complete cooling (warm biscotti may be fragile). Store in a loosely covered container.

Ditch the Ranch: Five Awesome Salad Dressings and Vegetable Toppers

Creamy Avocado Dressing: Photo Courtesy of The Well Seasoned Cook

Vegetables are not boring. They are numerous, complex, exciting food items with a lot to give. (They also enjoy long walks on the beach and sharing their feelings......)

But, coming from a home where the only vegetables making an appearance at dinnertime were microwaved frozen vegetables slathered in butter or unadorned baby carrots, I can see how they might get a reputation for being a bit tedious.

The solution? Dressing, of course! But not necessarily the kind of dressing of which you might be thinking. Forget the heavy ranch and thousand islands. Experimenting with vegetable sauces and seasonings offers foodies an infinite amount of gastronomical variety. Thrilling, right!?

The following recipes are some of my favorite dressings, and will help you take your veggie side dishes to the next level. Even the carnivore in your life is bound to enjoy the interesting tastes and textures these condiments bring to all kinds of veggies.

I. Walnut-Miso Paste

Taste Profile: Nutty, Savory

Pairs Well With: Steamed or blanched vegetables like spinach, broccoli, and string beans, as well as roasted vegetables like beets, parsnips, and sweet potatoes. This recipe was Anglicized from a similar recipe on Just Bento.

Ingredients:

• 1/2 cup shelled walnuts
• 1 tablespoon Red or White Miso Paste (like Miso Master Organic Miso Paste)
• 1 tablespoon sherry or other sweet liquor (optional)
• 1 tablespoon sugar

Directions:

1. Dry-roast the walnuts in a shallow pan over medium heat, stirring until they start to brown and become fragrant.
2. Remove walnuts from heat and allow to cool. (Optional step: wrap walnuts in a paper towel and rub them together until most of the skin comes off - this step allows the nutty flavor to really shine through).
3. Place the walnuts in a food processor or a magic bullet and blend until they are finely crushed.
4. Combine the miso paste, liquor (if using), and sugar in a small bowl. Add the walnuts and mix until well combined.
5. Paste can be stored in an air-tight container for up to a week in the refrigerator.

II. Spicy Orange-Ginger Dressing

Taste Profile: Tangy, Sweet, Spicy

Pairs Well With: Strongly flavored vegetables and fruits like bell pepper, green onion, pineapple, and pear, as well as dried fruits like apricots and cranberries.

Ingredients:

• 1/4  cup orange juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fresh ginger, minced
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes, crushed
• Salt and pepper to taste

Directions:

1. Combine all ingredients in a blender or magic bullet. Blend until smooth.
2. Dressing can be stored in an air-tight container up to two weeks in the refrigerator.

III. Warm Maple Dressing

Taste Profile: Sweet, Savory

Pairs Well With: Soft leafy greens, in addition to strong and smoked cheeses like gorgonzola, blue cheese, and smoked Gouda.

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 1 shallot, finely chopped
• 1/4 cup cider vinegar
• 2 tablespoons pure maple syrup
• Salt and pepper to taste

Directions:

1. In a medium sauce pan heat the olive oil on low heat. Add the shallot, and cook until translucent.
2. Add the apple cider vinegar and maple syrup, and bring to a boil.
3. Season with salt and pepper. Serve warm.  

IV. Creamy Avocado Dressing

Taste Profile: Savory, Spicy

Pairs Well With: Leafy vegetables, strong flavored vegetables, and features well in chopped salads

Ingredients:

• 1 medium avocado, pit removed and sliced (make sure it’s ripe!) 
• 1 clove garlic, chopped
• 2 tablespoons lime juice (lemon also works)
• 1 teaspoon extra virgin olive oil
• 1 tablespoon non-fat yogurt
• Dash cayenne pepper
• Salt and pepper to taste

Directions:

1. Place garlic and avocado in a blender, and blend.
2. Add the lime juice, olive oil, yogurt, cayenne pepper, salt and pepper. Continue to blend until smooth.
3. Serve immediately – it’s delicious but also highly perishable.

V. Lemon Honey Tahini Dressing

Taste Profile: Tangy, Sweet, Nutty
Pairs Well With: Mild vegetables like cucumber, citrus fruit, nuts. This recipe can also be used as a sauce for grain dishes like couscous and rice pilaf

Ingredients:

• 1/2 cup raw tahini
• 1/4 cup water
• 2 tablespoon fresh lemon juice
• 1 tablespoon honey
•  tablespoon balsamic vinegar
• 2 clove garlic, minced
• 1 teaspoon ground cumin
• Salt and Pepper to taste

Directions:

1. Place all ingredients in a blender, and blend until smooth.
2. Store in an air-tight container in the refrigerator for up to 2 weeks.  

Enjoy!

Orange-Mocha Cupcakes

So, instead of studying for the GRE Math Section today, I baked another batch of cupcakes. These are officially my fanciest cupcakes ever, and I think they're delicious! These are slight adaptations of the Mocha Cupcake and Orange Buttercream Frosting recipes in the Vegan Cupcakes Take Over The World Book, topped with mini-chocolate chips and Quick Melty Ganache.

(The Secret: I was really just looking for an excuse to use the new extracts I bought at the grocery store. Look how cool they are!)

Anyway... here are the recipes!

Orange Buttercream Frosting

Ingredients:

1/4 Cup Non-Hydrogenated Vegetable Shortening

1/4 Cup Non-Hydrogenated Margarine, Softened

2 Cups Powdered Sugar

1 Tablespoon Orange Juice

1 Teaspoon Vanilla Extract

1 Teaspoon Orange Extract

Directions:

1.     Cream together shortening and margarine.

2.     Add ½ cup of the powdered sugar, followed by the orange juice. Add another ½ cup of the sugar, followed by the vanilla extract. Add another ½ of sugar, followed by the orange extract. Add the remaining sugar.

3.     Beat until light and fluffy (3-4 minutes with a hand mixer, 7-9 minutes by hand). Cover and store in the refrigerator until it’s time to use.

Mocha-Cupcakes

These are my new favorite chocolate cupcakes.

Ingredients:

1/4 Cup Cold Espresso

3/4 Cup Almond Milk

1 Teaspoon Apple Cider Vinegar

3/4 Cup Granulated Sugar

1/3 Cup Canola Oil

1 Teaspoon Vanilla Extract

1/2 Teaspoon Almond Extract

1 Cup All-Purpose Flour

1/3 Cup Cocoa Powder

2 Tablespoon Instant Espresso or Finely Ground Coffee

3/4 Teaspoon Baking Soda

1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

Directions:

1.     Preheat oven to 350°F, and line muffin pan with paper or foil liners.

2.     Whisk together Almond Milk, Espresso, and Vinegar in a small bowl, and set aside for a few minutes to curdle.

3.     Add the sugar, oil, vanilla extract, and almond extract, and beat until foamy.

4.     In another large bowl, sift together flour, cocoa powder, ground coffee, baking soda, baking powder, and salt.

5.     Add the liquid in two batches to the dry ingredients, and beat lightly until fully incorporated.

6.     Pour into cupcake liners, filling three quarters of the way.

7.     Bake 18-20 minutes. Transfer to a cooling rack and let cool completely.

8.     Top with Orange Butter Cream Frosting, Quick Melty Ganache (recipe follows), and mini-chocolate chips.

Quick Melty Ganache

This is a great little decorative topping, and super easy to make!

Ingredients:

3 Tablespoons Almond Milk

1/3 Cup Semisweet Chocolate Chips

Directions:

1.     Heat the almond Milk in a sauce pan over medium until it beings to simmer.

2.     Remove from heat, and whisk in chocolate chips until they’re fully melted.

3.     Allow to cool for ten minutes.

4.     Scoop into a pastry bag and drizzle on top of already-frosted cupcakes.

5.       This ganache will set when fully cooled. 

Homage to the Vegan Cupcake

This post is a bit of a tributary piece to my friend and co-author, Carrie. As a graduation present, Carrie bought me the book Vegan Cupcakes Take Over the World, and I have been loving my life ever since. 

I anticipate that there will be many future posts about the delicious recipes from this book, but here is the first of many. 

Side Note: I would like to mention that I have never had any success making frosting before I tried the following recipe for Fluffy Vegan Butter Cream Frosting. 

Basic Chocolate Cupcake

One of the wonderful things about these recipes is that they're very accessible. This one uses rather traditional ingredients, though I'm sure you could substitute whole wheat flowers and other types of sweeteners. (In fact, the book does include different types of recipes including Gluten Free and Unprocessed ingredients.) There are many delicious variations in the book, like Cookies n'Cream and German Chocolate. 

(PS. I decorated these ones with sprinkles and pieces of Pizelle cookies)

Ingredients:

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vegan Fluffy Butter Cream Frosting (Recipe to Follow)

Directions:

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

  

Vegan Butter Cream Frosting

This frosting gets super fluffy, and you can even pile it on top like crazy! 

Ingredients:

• 1/2 cup nonhydrogenated shortening (I use Spectrum Organic 100% Vegetable Shortening) 
• 1/2 cup nonhydrogenated margarine
• 3 1/2 cups powdered sugar, sifted if clumpy
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plain soy milk or soy creamer

Directions:

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Hummus: Food of the Vegetable Gods

Hummus, that old vegetarian staple, is a deceptive dish. It seems simple, right? Garbanzo beans, tahini and what not. But, if you’ve ever tried hummus from one of those grocery store containers; you know it’s not that simple. Some hummus tastes more like wet concrete than the delicious, refreshing spread we all know and love.  Good hummus – really good hummus – is somewhat elusive.

However, I have a treat for you readers. I’ve found the Apollo of Hummus, and he lives in my apartment. My boyfriend, J, spent his youth slaving away inside the hot kitchen of a Middle Eastern restaurant, and his hummus is by and far the most delicious that I’ve ever tasted. After some serious bribery (read: a case of Corona) I’ve convinced him to share his wisdom on Veggie Horizons.

J’s Original Hummus

There’s nothing like an original!

Ingredients:

Two Cans Garbanzo Beans, Drained and Rinsed

2 Large Cloves Garlic, Chopped

¼ Cup Extra Virgin Olive Oil

1/2 Cup Lemon Juice

2.5 TBS Tahini

1 TSP Salt

Directions:

Combine all ingredients in a food processor, and blend until smooth. Serve with warm pita, veggie crudités, pretzel chips, or anything else you like!

J’s Hot Hummus

Add peppers and a tomato for a spicy kick!

Ingredients:

Two Cans Garbanzo Beans, Drained and Rinsed

1 Serrano Pepper, Chopped

2 Yellow Banana Peppers, Chopped

2 Large Cloves Garlic, Chopped

1 Medium Tomato, Chopped

¼ Cup Extra Virgin Olive Oil

1/4 Cup Lemon Juice

2.5 TBS Tahini

1 TSP Salt

Directions:

Combine all ingredients in a food processor, and blend until smooth. Serve with warm pita, veggie crudités, pretzel chips, or anything else you like! 

Weekend Cooking Blitz

Hi readers!

So sorry we have been neglecting the poor blog. I am working longer hours than I am used to and attempting, slowly but surely, to furnish and decorate my perfect little apartment. This includes the kitchen, which is not quite as well stocked as I would like (I'm using my large pot for everything from you know, cooking, and as a replacement for a large bowl).

I used said pot today to, FINALLY, make Nichole's English muffins!

It was my first attempt, so some of them were too raw and I had to cook the others longer. But I am SO excited to have them with peanut butter and jelly or honey! I am also planning to make english muffin pizzas with them this week, using homemade marinara sauce I made last weekend in the crock pot.

I was in such a cooking mood that I also decided to do something with that leftover spinach I had sitting in my fridge. I found this recipe for "Grown Up Mac and Cheese" on Vegetarian Times.com and it seemed like the perfect, healthy, way to use up that spinach!

The recipe is incredibly easy. But it was also satisfying because I felt like I did have to put SOME work into it! You definitely have to be careful not to burn the milk when you are whisking it with the olive oil and flour. But you'll be amazed at the perfect mixture it makes for the parmesan cheese. I really like cheesy dishes, but I decided to stay on the healthy side and actually follow the 1/2 cup and 2 tbsp suggestion. And mmmmm! A delicious AND fairly low-cholesterol mac and cheese.

I also added about 1/4 cup of chopped red onion. Because, let's face it: what entree isn't better with a little onion?

The recipe:

• 2 cups whole wheat penne
• 1 lb spinach leaves, trimmed
• 1/4 olive oil
• 1/4 cup all-purpose flour
• 2 cups skim milk
• 1/2 cup + 2 tbs grated parmesan (I freshly grated mine because it's just always better that way)
• 2 cloves minced garlic (I used 2 tsp minced garlic)
• optional: 1/4 tsp ground nutmeg (I didn't have any in the apartment, so I forwent this step)

Preheat oven to 350°F. Coat 11- x 9-inch baking dish with cooking spray.

Cook penne according to package directions. Drain, and set aside.

Heat large pot over medium-high heat. Add spinach, and cook 2 to 3 minutes, or until wilted, stirring with tongs to cook all leaves. Drain, and press out any excess liquid. Coarsely chop wilted spinach, and set aside.

Heat oil in large saucepan over medium heat. Whisk in flour, and cook 2 minutes, stirring constantly. Gradually whisk in milk, and cook 5 minutes, or until sauce has thickened, whisking constantly. Remove from heat, then add penne, spinach, 1/2 cup Parmesan, garlic, and nutmeg, if using, to sauce, and stir until well coated. Season with salt and pepper, if desired. Transfer to prepared baking dish, sprinkle remaining 2 Tbs. Parmesan over mixture, and bake 45 minutes to 1 hour, or until top is browned.

Nutritional Info (Per 1 1/2 cups):

Calories: 318

Protein: 13g

Fat: 13g

Saturated fat: 3g

Carbohydrates: 39g

Cholesterol: 9mg

Sodium: 212mg

Fiber: 5g

Sugar: 6g

I have another new meal to try tomorrow. Stay tuned! (Hint--it includes ricotta cheese. YUM!)

The Ultimate Whole Wheat Vegan Chocolate Chip Cookie

Readers, I have something to tell you. You may want to sit down.

Like Unicorns and the Female Orgasm: The Ultimate Whole Wheat Vegan Chocolate Chip Cookie is a Real Thing.

I know. I know. You’ve been searching for years. Most of the cookies you’ve tried are more like hard, crumbly, chocolate chip dog biscuits than the nostalgic treats you loved as a child. Your Vegan Cookie Dreams have been crushed. You’re skeptical. But don't despair!

The secret to these cookies is the use of White Whole Wheat Flour, which is milled from hard white spring wheat instead of red wheat. Its nutritional profile is almost identical to that of regular whole wheat flour, except it is tad lower in gluten and protein.

Get ready to experience the magic. I just baked these cookies half an hour ago, but I could not wait another second to tell you about them. They are perfect, flavorful, chewy, plump and delicious. My bacon-loving boyfriend adores them. We will probably eat the whole batch today!

Here you go friends! Enjoy!

Whole Wheat Vegan Chocolate Chip Cookies

This recipe is nearly as simple as they come, and my success came from following these steps exactly. However, I believe in trusting your baking instincts. If something about your dough doesn’t feel right (it’s too stiff, it doesn’t look like chocolate chip cookie dough) then the dough probably isn’t right.  If the dough is too hard, add a little more applesauce. If the dough is too moist (unlikely), add a little bit of flour. Do not use an electric mixer, because it will make the dough too stiff. Do not cook at a temperature higher than 300 °F, because it will prevent the cookies from turning out chewy. BTW - These cookies are full of Omega-3s, dietary fiber, protein, whole grains, and lignans. Yield: 20 decent sized cookies. 

Ingredients:

2 Tablespoons Flaxseed Meal (I always use Bob’s Red Mill Organic Whole Ground Flaxseed Meal)

3 Tablespoons Water

1 1/4 Cup White Whole Wheat Flour (Both King Arthur and Gold Medal are fairly good)

1/4 Teaspoon Baking Soda

1/4 Teaspoon Cinnamon

1/8 Teaspoon Salt

1/2 Cup Brown Sugar

1/4 Cup All-Natural Cane Sugar

1/2 Cup Vegan Butter (Earth Balance is premo and widely available) 

1 Tablespoon Applesauce

1 Teaspoon Vanilla Extract

1 Cup Chocolate Chips (Vegan Version: Tropical Source Semi-Sweet Chocolate Chips, Vegetarian Version: Nestlé’s Mini Morsels)

Directions:

1. Preheat the oven to 300°F

2. Mix the Flaxseed Meal and the Water in a small bowl, set aside.

3. Sift the Flour, Baking Soda, Cinnamon, and Salt into a medium bowl.

4. In a large bowl, mix Brown Sugar, Cane Sugar, Butter, Applesauce, Vanilla and Flaxseed Mixture. Do not beat.

5. Add the wet ingredients to the dry ingredients. Mix until just incorporated.

6. Fold in the chocolate chips

7. Drop dough onto a cookie sheet covered with parchment paper by the spoonful, leaving ample space between each cookie.

8. Place in the oven, and cook for 20-25 minutes. Remove from oven when the edges of the cookies begin to brown. Allow to cool. Eat!