Brandy Alexander Ice Cream

When I was a teenager my family went on vacation to one of those all-inclusive caribbean resorts. Knowing perfectly well that I wasn't about to drink away my winter break my parents let me have the "adult wristband," which gave me 24/7 access to all the alcohol I could desire. I used this period of exploration to try a number of ridiculous cocktails, coming to the dinner table each night with a variety of rainbow-colored drinks, only to take a sip and pronounce it disgusting. The one exception to this was the Brandy Alexander, which a fellow wristbanded teenager described to me as "an alcoholic Frappuccino." It does taste remarkably similar to Starbucks' signature drink, and what a better way to honor it than to turn it into ice cream? Yes, there is brandy in this, but no, it won't get you drunk. Not even buzzed. Sorry.

Brandy Alexander Ice Cream

1/2 cup + 2 tbls. water
2 Tbls. ground decaf coffee
1/2 cup white sugar
1/4 cup brandy
2 cups (1 pint) soy creamer
2 Tbls. cocoa powder
2 Tbls. chocolate chips
1 cup soy milk
2 Tbls. arrowroot powder
1/4 cup brown sugar
1 tsp. coffee extract

Make a cup of coffee using the water and coffee grinds. Keeping the grinds in the machine, pour the coffee back into the machine and run it again to make a cup of super-de-duper strong coffee. Combine your He-Man coffee with the white sugar and brandy in a large pot and bring to a boil. Reduce to a simmer and cook for about 15 minutes, until the mixture is syrupy and sticks to a back of a spoon. The alcohol is leaving during this time, just fyi. Also turn on the stovetop vent, unless you like being inundated with alcohol fumes.

Add in the soy cream, cocoa powder, chocolate chips, and whisk it all together. Bring to a boil, occasionally whisking to ensure the chocolate chips melt and the powder is well combined.

While the batter is cooking, in a separate small bowl combine the soy milk and arrowroot powder.

Once the batter has boiled (watch it so it doesn't boil over!) whisk in the arrowroot and soy milk mixture until the batter has thickened. Remove from heat, let cool a bit, and whisk in the brown sugar and coffee extract.

Refrigerate until cool, then make according to your ice cream maker's directions.

Great x8 Smoothie

Aaron's parents recently upped their blender game (and are super excited about their new toy, as they should be) and asked me about my green smoothies. My friend Ali likes to make green smoothies by pretty much putting a salad in the blender but that's not really my game. My green smoothies are green because of the token leaf of kale, but mostly because of spirulina, which lends the most gorgeous hue ever. At any rate, this was my attempt to get a greater variety of fruits and veggies into a smoothie, and with 4 fruits and 4 veggies plus a whole lot of other plant-based goodness I doubt you'll be disappointed. So Tom and Barbara, cheers to you!

Great x8 Smoothie (serves 2)

2 cups non-dairy milk (I used this combination of coconut, chia, and almond milks)
1 leaf kale
2 handfuls of baby spinach
1/4 cup parsley leaves
1 mini cucumber
1 frozen banana
1 cup frozen mango chunks
1 apple, cut into chunks (I used Fuji, use what you like)
Flesh of 1 orange (cut off all the fibrous stuff so you just have the juicy goodness)
Knob of ginger about the size of your thumb, peeled
1/4 cup raw shelled hemp seeds (aka hemp hearts)

Blend all ingredients together and enjoy! Depending on your blender you may need to chop some of the larger items first, but it blends pretty nicely.

It really is this color

Potato Leek Soup

As is typical per Chicago weather it was gorgeous one day and then 24 hours later I was bundled up and watching my breath as I waited for the El. So I guess that means Hot Soup Weather is upon us. I went to the Evanston farmer's market this weekend - which is AWESOME, and if you haven't been I highly recommend it - and got ingredients to make potato leek soup. Which I have never eaten, let alone made before, but it is super tasty and hearty and perfect for when it's only 40 degrees but it feels like -20 because it's been 75 and sunny for the past couple weeks. So bundle up and enjoy a bowl of soup!

Potato Leek Soup (serves 4)

4 medium-sized new potatoes
2 leeks
4 cloves garlic
2+ cups veggie broth*,**
2 Tbls. nutritional yeast
1 1/2 tsp. sea salt*
1/2 tsp. pepper
1 cup soy milk
2 Tbls. olive oil
2 Tbls. vegan butter
1/4 cup parsley, chopped

* I used low-sodium veggie broth. Taste for salt to your preference.
** 2 cups makes for a fairly thick soup. If you like it thinner, add more broth.

Preheat the oven to 375 F. Wash the potatoes and peel if you want (I left the skins on). Cut off the bottom white and light-green part of the leeks and separate the green layers up top, separating any additional white parts. Wash all parts of the leek thoroughly to remove any dirt.

Microwave the potatoes for 4 minutes to soften, then dice. Slice the white parts of the leeks thinly and peel the garlic. In a large baking pan combine the diced potatoes, leek bottoms, and whole garlic cloves with the olive oil and roast for 30 minutes, stirring every 10 minutes.

When the potato mixture is about halfway through cooking, thinly slice the green leek tops. Heat the butter in a large pan over medium heat and saute the leek tops until bright green and just starting to sear. Remove from heat and set aside.

When the potato mixture is done, blend with the remaining ingredients except for the leek tops and parsley. Stir in the leek tops and top with parsley for serving.

Berry Smoothie

The Evanston lifestyle is really rubbing off on me. As in yesterday I rode my bike to a contemporary jazz class and then came home and made a smoothie. I wanted to switch things up from my usual smoothie game and came up with this smoothie. Lots of healthy fats, sweet and creamy, and living up to its smooth name thanks to the Vitamix. I shall be making you again, berry smoothie.

Berry Smoothie (serves 1)

1/4 cup coconut milk

3/4 cup almond milk

1 cup frozen berries (I used a mix, use what you want)

1 Tbls. sunflower seed butter (or your favorite nut/seed butter)

1 large leaf kale

2 Tbls. hemp seed

2 Tbls. ground flax seed

1/4 cup plain non-dairy yogurt

1/8 tsp. citric acid (optional, if you want a bit more zing)

Blend all ingredients together and drink up!

Obligatory blog picture of ingredients, pre-blending.
Nah, I just wanted to show off the Vitamix.

Obligatory blog picture of the smoothie in a mason jar.

Mole Style Black Beans

Cafe El Tapatio in Chicago has the best mole sauce I have ever had. They're pretty vegan-friendly and if you ask very nicely they will make you enchiladas with refried beans and rice, topped with mole sauce with a side of guac and salsa. Yummmmm. Authentic moles are more complicated than this and take much longer to make, hence why this is a mole style. It's perfect for a side dish as most of the work is just sitting and waiting for it to cook. So get the beans started, make whatever else you're having for dinner, and eat happy. I bet it would also be good with kidney beans, if you're more partial to those.

Mole Style Black Beans (serves 4)

2 Tbls. canola oil
1/2 cup diced sweet onion
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 6oz. can tomato paste*
1/2 cup veggie broth
1/4 tsp. liquid smoke
1 oz. dark chocolate
1 Tbls. brown sugar
1 tsp. oregano
1 tsp. chile powder
1/2 tsp. cumin
1 tsp. sea salt, divided*

*I used tomato paste with no salt added. If yours has salt in it, taste the dish for salt level before adding additional salt.

In a medium pot heat the oil over low-medium heat and saute the onion and garlic until soft and translucent, about 10 minutes.

Stir in the rest of the ingredients except for 1/2 tsp. of the salt and bring to a boil. Reduce to a simmer and cover, cooking for 24 minutes.

Stir in the remaining 1/2 tsp. of salt just before serving.

Lentil Walnut Pate

When I was a kid, pate was the ultimate "gross food." The how-could-anyone-think-to-eat-this food. One of those foods you never even try but are so. certain. you do not like. Anyways, two decades later and I still haven't eaten pate, but for very different reasons :). Actually I still think it's gross, but thats's besides the point. The point is that this lentil walnut pate is delicious and no animals were harmed in the making of it. I spread it on flatbread (see below) but I think it would also be tasty as a dip for pretzels, pita bread wedges, or veggies.

Lentil Walnut Pate (makes a scant 2 cups)

1 cup brown or green lentils, cooked according the package directions
1 cup walnuts, toasted
1 clove garlic
1 tsp. onion powder
2 Tbls. Bragg's Liquid Aminos, tamari, or soy sauce
2 Tbls. apple cider vinegar
1/2-1 tsp. salt

Combine all ingredients in a food processor and pulse until well combined but not too combined.

To make the lunch I had today, spread the pate on flatbread crust, topped with arugula, balsamic glaze (as made in this recipe), and garlic-infused olive oil.

Macaroni and Cheese Bake

As a combination graduation/early birthday/very early Hanukkah present Aaron got me a Vitamix. I've wanted one for a while but couldn't justify the price tag, which is why Aaron decided it should be bought with the entirety of my 2014 gift credits. It's been in our home for a few weeks now and already I have fallen in love. I really wanted to make a macaroni and cheese bake for dinner last night and I don't think it would have been possible without the Vitamix. Vegan cheese is not known for its melty qualities but who needs melting when you have a blender that can make you the silkiest smoothest "cheese" ever? If you're a purist and don't want all that green vegetable stuff in your mac and cheese, just leave out the broccoli and peas and halve the sauce ingredients.

Macaroni and Cheese Bake (serves 4)

1 cup raw cashews, soaked in water for several hours
2 cups cauliflower florets
4 cloves garlic
1/4 white or yellow onion, diced
1 Tbls. olive oil
2 Tbls. vegan butter, melted
1/2 cup + 2 Tbls. nutritional yeast
1/2 tsp. ground mustard
1/2 cup unsweetened plain non-dairy yogurt (I like WholeSoy & Co.)
1 1/2 tsp. sea salt
1 Tbls. white vinegar
1/4 tsp. citric acid
2 cups macaroni noodles
2 cups broccoli florets
1 cup frozen peas
1/4-1/2 cup breadcrumbs

Start by chopping the onion, cauliflower, and broccoli, if you have not done so already. It just makes putting the recipe together easier.

Preheat your oven to 375 F. Begin by roasting the garlic. Not sure how? Read here. Next, heat the olive oil in a small pan over low heat and saute the onion until it is translucent and just starting to brown around the edges. Set aside.

While the onions are cooking start boiling the water for the macaroni. Cook according to package directions.

While the onions and macaroni are cooking, put the cauliflower in a microwave-safe bowl with some water and steam in the microwave for 3-4 minutes.

While the cauliflower is cooking, drain and rinse the cashews. Add to a blender with the garlic, butter, nutritional yeast, mustard, yogurt, salt, vinegar, and citric acid. When the cauliflower is done, drain and add to the blender, along with the onions and their oil. Blend together to make the cheese sauce.

 In a large bowl combine the macaroni, cheese sauce, broccoli, and (still frozen) peas.

Pour into a large casserole dish and sprinkle breadcrumbs on top. Bake for 30-40 minutes until the breadcrumbs brown around the edges (broil it for a few minutes at the end if you want a really crispy effect.)

This is slightly underbaked. I wish I had the patience to let the top get crispy, but I do not.

Slice into four servings and enjoy!

Pretzel Buns

Who doesn't love soft pretzels? I had one nearly every day in high school (yup, Mom, that's where all my lunch money went) and while I would like to think my palate is a bit more sophisticated, everyone loves soft pretzels so there's really no shame about it. Pretzel buns just give us a way to enjoy the best snack ever with something else. I made these hotdog-style for bratwursts, but if you want them for burgers just shape them into thick disks rather than logs. And if you want them to be pretzels, just roll a long rope and fold it into a pretzel shape!

Pretzel Buns (makes 4)

1/4 cup water, plus more as needed
1/4 cup coconut milk
2 Tbls. brown sugar
1 Tbls. butter
1 tsp. active dry yeast
1 1/2 cups flour
1/4 tsp. sea salt, plus more for sprinkling
1 tsp. wheat gluten
1/3 cup baking soda

In a small pot over low heat combine the water, coconut milk, brown sugar, and butter until the butter has melted. Let cool until it is warm, not hot, and stir in the yeast. Let sit for 5-10 minutes until the yeast has fully bloomed.

In the meantime, combine the flour, salt, and wheat gluten in a large bowl.

When the yeast is ready, stir it into the flour mixture, then switch to kneading with your hands. Depending on the humidity in your home you may need a little bit more water. Add small amounts slowly until the dough just forms a ball. Cover it with plastic wrap and let sit for half an hour.

Shape into logs (or whatever shape you're using), cover with plastic wrap, and let rest for another half hour.

When the buns are nearing the end of the second rising, bring a large pot of water to boil. Very slowly add in the baking soda and keep it boiling, watching so it doesn't overflow. If you add in the baking soda too fast you will have a big mess! Also preheat the oven to 425 F, making sure you have one rack on the bottom of the oven and one on the top.

Cut three slits in each bun.

Using a slotted spatula, transfer 1 or 2 buns at a time (depending on the size of your pot) to the boiling water. Boil for 30 second on one side, flip, then 30 second on the other side. Place on a wire rack to drain, sprinkling immediately with sea salt.

Once all the buns have boiled, transfer to a baking sheet lined with parchment paper. Bake for 5-6 minutes on the bottom oven rack, then switch to the top for another 5-6 minutes. Cool and eat!

This is what they looked like the first time I tried to make them pretzel-shaped. Notice one is not a pretzel shape. I'm okay with that. I want it to know I value it for what it tastes like and not what it looks like. Let's celebrate difference.

Peanut Butter Oreo Chocolate Chip Brownie Cookie Bar

If that sounds like a mouthful, it's because it is. A mouthful of awesomeness. A couple weeks ago it was Aaron's favorite holiday. Not his birthday, not a gift-giving holiday...it was his fantasy football draft. I think the fact that he and all of his childhood friends get together annually across four time zones to draft is reason enough to celebrate, but regardless, I wanted to bake for them. While out with some of them the night before I mentioned I wanted to make this dessert, to which one of them responded, "I will eat the s*** out of that." Since the draft Aaron has mentioned about 12 thousand times how good he thinks these are. I can't say I disagree.

Peanut Butter Oreo Chocolate Chip Brownie Cookie Bar (makes 16)

The next four ingredients, x2:
1/2 cup flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
Everything else, x1 like normal:
1 Tbls. cocoa powder
1/3 cup sugar
1 1/2 tsp. Ener G Egg Replacer
1/3 cup + 2 Tbls. water, divided
1/3 cup sunflower oil
6-8 Oreo cookies, coarsely chopped
1/4 cup peanut butter, melted
2 Tbls. coconut oil
1 tsp. vanilla extract
1/4 cup coconut milk
1/3 cup brown sugar
1/4 cup chocolate chips

Preheat your oven to 375 F. In 2 small bowls mix each set of the dry ingredients (the first 4). Ie each bowl should have 1/2 cup flour, 1/4 tsp. baking powder, etc. These will be dry mix #1 and #2.

To dry mix #1, add the cocoa powder.

In a small bowl combine the Ener G Egg Replacer powder with 2 Tbls. water and set aside. In a medium bowl combine the sugar, sunflower oil, remaining 1/3 cup water, and "egg."

Stir in dry mix #1, and then add the Oreos.

Pour into a greased 8"x8" or 9"x9" square baking pan and bake for 8 minutes.

While the brownie part is baking...in a medium bowl combine the peanut butter, coconut oil, coconut milk, vanilla, and brown sugar (This is tasty on its own. Feel free just to stop here and eat it as-is).

Stir in dry mix #2, and then the chocolate chips.

Spread over the brownie base, working quickly so the chocolate chips don't melt all over the place. Bake for 15 minutes and cool on a wire rack.

Now comes the hard part...waiting until they are cool enough to slice and serve.