Tag: vegan

Rum Raisin Cookies

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This recipe is based on an old-fashioned raisin cookie that I have written down from a pile of magazines from the past. This mash-up of rum, eggnog, and raisins delivers a soft cookie with holiday-inspiration, but can be made any time of year using nondairy milk instead.

gluten-free vegan rum raisin cookies

Rum Raisin Cookies

Cookies
1 cup raisins
1/2 cup water
1/4 cup rum (I used Bacardi, the white one, which I called and confirmed it was safe to use)
1 tablespoon ground flaxseed
1 cup sorghum flour
1/2 cup tapioca flour
1/4 cup quinoa flour
1 1/4 teaspoons xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup unrefined cane sugar
1/2 cup nondairy margarine/vegan buttery spread
3 tablespoons nondairy milk/vegan egg nog

Glaze
2 tablespoons rum
Icing sugar, as needed

Position an oven rack to the lower third of the oven. Line a baking sheet with parchment paper or a Silpat. Preheat the oven to 375 degrees F.

Put the raisins, water, and rum in a small saucepan over high heat. Bring to a boil, then reduce to a simmer, until the liquids have been completely absorbed, about 30 minutes. Remove from heat. Stir in the flaxseed.

Put the sorghum flour, tapioca flour, quinoa flour, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Whisk until well combined.

Put the sugar and nondairy margarine in a stand mixer or large bowl. Using the stand mixer or a hand mixer, beat until well combined, about 2 minutes. Turn to low speed. Add the flour mixture and 2 tablespoons of the nondairy milk. Beat until combined. Add the raisin mixture. Beat until just mixed.

For each cookie, scoop out 1 rounded tablespoon of dough and drop it onto the lined baking sheet. Repeat with the remaining dough, leaving about 2 inches for a bit of spreading.

Bake for 9 to 11 minutes, until the edges are firm and starting to turn golden. Let cool on the baking sheet for 5 minutes. Carefully remove the cookies from the baking sheet and put them on the cooling rack. Let cool to room temperature before glazing.

For the glaze, put the rum in a small bowl and add enough icing sugar so it is a thick, but drizzly, texture (unfortunately, I didn’t measure it). Drizzle it over the cookies. Let harden before serving or storing.

These cookies are good the day they are made, but they are even better after the sit awhile and before more rum-like in flavor.

Rum Raisin Cookies (gluten-free, vegan)

Celeriac, Apple, and Pear Soup with Smoked Tofu

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Celeriac, or celery root, can look intimidating, but once you get past its rough exterior, it’s home to a mild root vegetable with a hint of celery flavor. The apples, pears, and smoked tofu are the perfect complement for a warm, early fall soup. I love dunking pieces of soda bread or beer bread, which can be baked in a jiffy while simmering the soup.

Celeriac Soup

Celeriac, Apple, and Pear Soup with Smoked Tofu

1 tablespoon extra-virgin olive oil
6 green onions, finely chopped (just the white part)
1 (210 gram) package firm or extra-firm smoked tofu (I like this one)
3 stalks celery, finely chopped
1 large sweet-tart apple, such as Mutsu, finely chopped
1 large Barlett or Bosc pear, finely chopped
2 medium celeriac, peeled and chopped into 1-inch cubes (about 1 pound after peeling)
2 teaspoons dried thyme
1 teaspoon poultry seasoning
Sea salt and freshly ground pepper to taste
4 cups vegetable stock or broth
1 to 2 cups water

In a large saucepan, heat the oil over medium-high heat. Add the green onion, tofu, and celery. Cook until the vegetables soften, stirring occasionally and scraping up the bits from the bottom of the pan. Add a few splashes of the broth to prevent burning, if necessary. Add the apple and pear. Continue to cook until softened, about 5 more minutes.

Add the celeriac, thyme, salt, pepper, and broth. Cover and bring to a boil, then reduce to medium-low heat, simmering until the celeriac is tender. If you have an immersion blender, pulse the soup about 5 times, to create some puree of the ingredients and add some thickness, adding additional water if necessary. If you don’t have an immersion blender, transfer about 2 cups of the soup into a food processor or blender, let cool slightly, then puree until smooth. Scrape the mixture back into the pot. Mix well, adding water if necessary. Test for seasonings. Serve warm.

Maple-Spice Candied Nuts

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Crunchy, sweet, and loaded with spice, these candied nuts are so easy to make and forever versatile. Great around the holidays, perfect for snacking, and excellent for topping cakes and desserts.

maple candied nuts

maple-spice candied nuts

2 1/2 cups unsalted mixed nuts
1/4 cup finely chopped candied ginger (not crystallized)
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 cup pure maple syrup

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Put the nuts, candied ginger, salt, and spices in a medium bowl. Put the maple syrup in a small saucepan. Bring to a boil. Cook 1 minute without stirring. Remove from heat. Pour the syrup over the nut mixture. Toss well to combine. Spread onto the prepared baking sheet in a single layer. Bake until the nuts are golden and fragrant, about 15 to 20 minutes, stirring every 5 to 7 minutes. Cool completely on the pan before breaking into pieces.