Saturday, December 15, 2007
HOMEMADE VEGAN "PUMPKIN NOG" OR "EGGLESS NOG"-- W/ SOY-FREE VARIATION (& IT'S A "NOG", NOT A MILKSHAKE!)
I've been hearing about Silk's Pumpkin Spice Soymilk, but I can't find it where I live, so I decided to make my own. I looked around for some recipes on the 'Net, but most seemed to involve inordinate amounts of cream and ice cream, or the vegan equivilants. Well, that's a milkshake! I wanted to make something lighter, and still festive. So, I started with my Vegan "Eggnog" recipe from my book "The Almost No-Fat Holiday Cookbook", and worked from there until we were satisfied-- very satisfied!
And just what is a "nog", anyway? Well, Nanna Rognvaldardottir of Iceland, in her article on the history of eggnog, states that the drink adopted the nog part of its name from the word noggin, a Middle English phrase used to describe a small, wooden, carved mug in which to serve alcohol.
She writes: "It all began in England, where eggnog was the trademark drink of the upper class. "You have to remember, the average Londoner rarely saw a glass of milk," says author/historian James Humes (July 1997, "To Humes It May Concern"), former speech writer and adviser to four presidents. "There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry." But it became most popular in America, where farms and dairy products were plentiful, as was rum. Rum came to these shores via the Triangular Trade from the Caribbean; thus it was far more affordable than the heavily taxed brandy or other European spirits that it replaced at our forefather's holiday revels.
An English creation, it descended from a hot British drink called posset, which consists of eggs, milk, and ale or wine. The recipe for eggnog (eggs beaten with sugar, milk or cream, and some kind of spirit) has traveled well, adapting to local tastes wherever it has landed. In the American South, bourbon replaced ale (though nog, the British slang for strong ale, stuck). Rich, strong eggnog — the richer and stronger, the better — is no stranger to holiday celebrations in New Orleans, and at this time of year the drink takes its place alongside syllabubs on the traditional southern table. (Syllabub is a less potent mixture than eggnog but just as rich. Made with milk, sugar and wine, it straddles the line between drink and liquid dessert.)
Eggnog goes by the name coquito in Puerto Rico, where, not surprisingly, rum is the liquor of choice (as it is these days for many eggnog lovers in the U.S.). There the drink has the added appeal of being made with fresh coconut juice or coconut milk. Mexican eggnog, known as rompope, was created in the convent of Santa Clara in the state of Puebla. The basic recipe is augmented with a heavy dose of Mexican cinnamon and rum or grain alcohol, and the resulting drink is sipped as a liqueur. In Peru [where my father was born] holidays are celebrated with a biblia con pisco, an eggnog made with the Peruvian pomace brandy called pisco."
So, no ice cream involved! I think my drink qualifies as a nog-- at least, it does when you add the rum! But it could be called a "soynog" instead of an "eggnog". (SEE THE NEW SOY-FREE VARIATION IN THE RECIPE BELOW.)
I find that the silken tofu gives the drink a richness and smoothness that the eggs would give you, and the pumpkin gives it a depth of taste, in a subtle way, and a warmth of color.
Printable Recipe
BRYANNA'S HOMEMADE VEGAN "PUMPKIN NOG" OR "EGGLESS NOG" (can be soy-free)
Serves 6
This is festive and rich-tasting, yet light enough to have for a snack or even a breakfast drink. I like the spices to be subtle-- but season to your own taste. For convenience, the Base Nog Mix can be made well ahead of time and refrigerated. You can then add the optional liquor and ice cubes and blend just before serving.
BASE “PUMPKIN NOG MIX:
12.3 oz. (1 box) extra-firm SILKEN tofu
1 1/2 cups creamy non-dairy milk of choice
3/4 cup canned pureed pumpkin (NOT pumpkin pie filling!)
(If you use home-cooked pureed pumpkin, strain it in a cheesecloth bag for several hours to make it the same consistency as the canned variety.)
(For soy-free, omit silken tofu and use 3/4 cup raw cashews or raw, shelled sunflower seeds [soak in boiling water for 10 minutes; drain] + 3/4 cup creamy non-dairy milk of choice. Blend this until ABSOLUTELY smooth before adding it to the recipe.)
**FOR BASE NON-PUMPKIN "EGGLESS NOG" MIX, omit the canned pumpkin and use 2 (12.3 oz.) boxes of extra-firm silken tofu.
(For soy-free, omit silken tofu and use 1 1/2 cups raw cashews and 1 1/2 cups creamy non-dairy milk of choice. Blend this until ABSOLUTELY smooth before adding it to the recipe.)
Remaining Ingredients:
9 T. brown sugar for the "Pumpkin Nog"(or 9 T. organic unbleached sugar for the "Eggless Nog")
(For a sugar-free Pumpkin Nog, use the sugar sub of your choice, equal to 1/2 cup sugar, PLUS about 1 T. of "fancy" molasses [not blackstrap] for the brown sugar flavor. For the sugar-free Eggless Nog, use the sugar sub of your choice, equal to 9 T. sugar.)
3/8 tsp cinnamon
1/8 tsp (generous) ground cloves
1/8 tsp (generous) salt
3/4 cup vegan creamer, or a homemade nut cream.
1 T. pure vanilla extract
FINISHING:
18 ice cubes
1/2 cup rum, or you can use bourbon or brandy (can be a spiced rum)
(Optional-- if you do not want to use hard liquor, you could use a little natural rum extract. Check online for natural rum extracts available in your region. Amazon carries some.)
freshly-ground nutmeg; cinnamon sticks
Instructions:
Crumble the tofu into a blender. Add the non-dairy milk, pumpkin, sugar, cinnamon, cloves, and salt. Blend until smooth. Add the vanilla and creamer and blend again.
At this point, you can refrigerate the mixture in a covered container for a couple of days, if necessary.
Just before serving, blend the Base Nog Mix in a large blender (or in two batches if you have a smaller blender) with the optional liquor and the ice cubes. Blend until smooth and frothy and thickened.
(TIP: If you don't need it all at once, blend HALF of the Base Nog Mix with half of the optional liquor, and 9 ice cubes. Blend until smooth and frothy and thickened. Repeat again later for the second half of the recipe.)
Serve immediately in small glasses or cups, garnishing with grated nutmeg and a cinnamon stick.
Nutrition Facts were calculated using the "Pumpkin Nog" recipe, not the "Eggless Nog" variation. Servings: 6
Nutrition Facts without rum:
Nutrition (per serving): 167.6 calories; 21% calories from fat; 3.7g total fat; 0.0mg cholesterol; 96.2mg sodium; 299.0mg potassium; 27.7g carbohydrates; 1.2g fiber; 22.9g sugar; 26.5g net carbs; 6.1g protein; 3.4 points.
Nutrition facts with rum added:
Nutrition (per serving): 210.5 calories; 16% calories from fat; 3.7g total fat; 0.0mg cholesterol; 96.4mg sodium; 299.3mg potassium; 27.7g carbohydrates; 1.2g fiber; 22.9g sugar; 26.5g net carbs; 6.1g protein; 4.3 points.
Happy Holidays!
Nutrition (per serving): 167.6 calories; 21% calories from fat; 3.7g total fat; 0.0mg cholesterol; 96.2mg sodium; 299.0mg potassium; 27.7g carbohydrates; 1.2g fiber; 22.9g sugar; 26.5g net carbs; 6.1g protein; 3.4 points.
Nutrition facts with rum added:
Nutrition (per serving): 210.5 calories; 16% calories from fat; 3.7g total fat; 0.0mg cholesterol; 96.4mg sodium; 299.3mg potassium; 27.7g carbohydrates; 1.2g fiber; 22.9g sugar; 26.5g net carbs; 6.1g protein; 4.3 points.
Happy Holidays!
Saturday, December 30, 2006
WHAT TO DO WITH LEFTOVER VEGAN NOG-- VEGAN "EGGNOG" STREUSAL MUFFINS
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BRYANNA'S VEGAN CRANBERRY-PECAN "EGGNOG" STREUSAL MUFFINS
Yield: 12
I developed these muffins to use up some commercial "soynog" that I tried and didn't really like for drinking-- found it too spicy. I like my own homemade soy nog with just a little nutmeg grated on top for drinking. But any commercial vegan nog would work well in this muffin recipe. The muffins are not overly-sweet and make a nice snack or breakfast item. I tried to keep the fat reasonably low and the fiber over 5 g.
DRY MIX
1 cup whole wheat pastry flour
1 cup unbleached white flour
1/2 to 3/4 cup organic unbleached granulated sugar
1/4 cup wheat germ
1 Tbs baking powder
1 Tbs ground golden flax seed (measure AFTER grinding)
1/2 tsp salt
WET MIX
1 1/4 cups commercial vegan "nog" (see text above-- nutrition facts calculated using "So Nice Noel Nog")
6 Tbs smooth unsweetened applesauce
2 Tbs oil
1 tsp pure almond extract
ADDITIONAL:
3/4 cup dried cranberries
1/2 cup chopped lightly-toasted pecans
STREUSAL TOPPING
1/2 cup brown sugar
1/2 cup oat bran
2 Tbs vegan butter (try my homemade palm oil-free "Buttah")
1/4 tsp freshly-grated nutmeg
Preheat the oven to 400°F. Insert large paper cupcake liners in 12 muffin cups in a cupcake pan.
Combine the Streusal ingredients in a medium bowl, mixing with your fingertips. Set aside.
Mix the Dry Mix ingredients in a large bowl. Add the dried cranberries and pecans and stir briefly. Whisk or blend together the Wet Mix ingredients. Add the Wet Mix to the Dry Mix and mix briefly, only to moisten the Dry mix.
Divide the batter evenly between the muffin cups. Top evenly with the Streusal mixture. Bake for 20-25 minutes or until they test done. Cool in the pan for a few minutes, then transfer carefully to a rack. Serve warm.
They can be frozen. To reheat, slice in half and heat in a toaster oven at 400°F for a few minutes.
Nutrition Facts
Nutrition (per muffin): 385.7 calories; 20% calories from fat; 9.1g total fat; 0.0mg cholesterol; 119.3mg sodium; 321.1mg potassium; 74.8g carbohydrates; 5.5g fiber; 23.3g sugar; 69.3g net carbs; 4.7g protein; 7.7 points.
Happy New Year!
