Sue decided to call this drink a Mint Fuzzy Slipper because if you drink too much of it, your brain will feel like fuzzy slippers (as will your mouth the next morning). Vegan versions of Crème de Menthe and Crème de Cacao are readily available, but check labels to be sure.
1 oz. green Crème de Menthe
1 oz. clear Crème de Cacao
3 oz. unsweetented almond milk (we used Blue Diamond)
Mini peppermint candy canes (green, if possible)
Place 3 candy canes on a ceramic plate. Cover with a paper towel and use the bottom of a sturdy glass to carefully crush them. Moisten the rim of a 3 oz. glass and dip into crushed candy.
Place the first three ingredients into a cocktail shaker with a few ice cubes. Shake vigorously, then strain into glass. Add a candy cane as garnish. Sip in front of a fireplace if possible.
1 cup sugar
1/2 cup light corn syrup
1/4 tsp. salt
1/4 cup water
1 cup peanuts
1 tsp. baking soda
1. Grease a large cookie sheet. Set aside.
2. In a heavy 2-quart saucepan, bring sugar, corn syrup, salt, and water to a boil over medium heat, stirring frequently, until sugar is dissolved. Stir in the peanuts. Clip a candy thermometer to the inside of the pan, but don’t let it touch the bottom. Continue boiling the mixture on medium-high heat, stirring constantly, until temperature reaches 300 degrees.
3. Remove candy thermometer, add baking soda, stir, and quickly pour mixture onto the baking sheet. Spread it out with a fork. Allow the pan to cool on a rack, and then break candy into pieces.
12-oz. can tomato juice
4-oz. can pickled jalapenos, drained and diced (save the liquid)
1 Tbs. pickled jalapeno juice (more if you like)
2 cloves garlic, minced
1 sweet white or purple onion, minced
2 medium tomatoes, chopped
1 tsp. salt
1 tsp. parsley flakes
1 tsp. lemon juice
1/4 cup fresh cilantro leaves, chopped
Combine all ingredients. Dip your chips.
A hearty fall dish!
1 butternut squash, cut in half lengthwise with seeds removed
1 apple, peeled and chopped into small pieces
Brandy and brown sugar (optional)
Vegan margarine or canola oil for greasing baking dish
1. Preheat oven to 350°. Poke squash skin with a fork and microwave face down on a plate for 10 minutes. Remove squash when soft; peel and mash.
2. Cover chopped apple with cinnamon (and cloves, if desired). Drizzle with maple syrup or brandy and brown sugar. Mix with mashed squash.
3. Grease a baking dish with the margarine or canola oil, and add the squash and apple mixture. Bake for 30 minutes.
Glogg, a traditional drink of the Scandinavian Advent season, is like mulled wine. The varieties of glogg recipes could boggle one’s glogg-addled mind (try saying that three times quickly), but basic glogg consists of red wine with spices and a combination of other spirits and fruit juices. We here in the Ethnic Vegan test kitchens were happy to experiment with a number of recipes until we hit on a great-tasting result that will knock your winter socks off.
Plan to make the spice mix at least 24 hours ahead. Cardamom and nutmeg seedpods may be hard to find; you can substitute ground, if necessary. Heat to the simmer stage, but do not boil! Serve warm.
8 cardamom seeds, cracked (or 1 tsp. ground)
1/3 cup raw, peeled almonds
1 whole nutmeg seed pod, cracked (or 1 tsp. ground)
1 cinnamon stick
10 whole cloves
1/2-inch slice fresh ginger, peeled and diced
Zest of 1 orange
1 cup raisins
Burgundy wine (enough to cover ingredients in saucepan)
Place all ingredients in a small saucepan, and cover with wine. Bring to a boil, remove from heat, cover, and let stand (unrefrigerated) for at least 24 hours.
The next day, strain liquid into a larger pan, and add:
4 cups burgundy wine
1 cup orange juice
1 cup pineapple juice
2 cups port wine
1 cup brandy
1 cup sweet vermouth
Heat until steaming (don’t boil!). Stir before serving; solids will have settled to the bottom.