Blikki Magazine No. 10

FOOD * HEALTH * BEAUTY * HOME * GARDEN

Blikki

The Magazine for Sustainable & Compassionate Living

Awesome Cookies!

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5 Yummy Christmas Cookie Recipes

Holiday Eats

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Our Favorite Holiday Food Bloggers Plus 13 of Our Favorite Holiday Recipes

Issue No. 10 Price: FREE www.BlikkiMagazine.org

Holiday Issue 2014

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Issue No. 10

Blikki Magazine

[b’lik-kee]

Feature Articles: 9 19 26 32 40

Contents

Our Favorite Holiday Food Blogs Recipes ~ Entrées and Side Dishes Cookies Cranberries!

Cookies Holiday Spirits

[ [ In Every Issue Editor’s Note Home Cravings Contributors Soul Food

7 17 44 46 49

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The statements and products featured in this publication and/or on this site may not have been evaluated by the US Food & Drug Administration. The statements and products are not intended to diagnose, treat, cure, or prevent any disease. The articles written are from the author’s viewpoint and or opinion and may not necessarily reflect he opinions or views of Blikki, its owner, publisher, or editors. Articles are copyright of the author and used with permission.

from the

editor

Happy Holidays!

I

don’t know about you, but I have been a foodie since I was a teeny little girl.

I can remember as a pre-teen on Christmas Day, my friend Martha and I would go house-to-house devouring the delicacies of our neighborhood -Japanese rice candy at Cindy’s house, enchiladas at Enrique’s house, borscht at Ivan’s house, and some of the best southern foods in the world. We would stuff our faces with fried green tomatoes, scratch made corn bread, macaroni and cheese and the most decadent homemade cookies, cakes and pies on the planet.

So I ask you, what are your childhood foodie memories? Now think about what you’ll be serving to your family this holiday season. What food memories are you creating for your family? Recipes filled with processed foods from boxes, cans, or bags? Are these the foods you want your children, grandchildren and great grandchildren to serve on their holiday tables? If not, this issue is created just for you. It’s filled with recipe after recipe that your family will crave. Heck, we’ve even included a recipe for the “not so talented cooks” in your family. Our Chocolate Raisin Oat Cookie recipe from This Rawsome Vegan Life is so simple even your kids can make it. So when you’re preparing your holiday meal this year, remember this is it. This is your moment to literally change the taste buds of generations to come, and we’ll help you do it with style, grace and delicious recipes.

Lastly, we’re as we close out our third year of publication, I want to send a giant “thank you” to each of you for your kind wishes and support. Thank you for supporting us on our social networking sites. Thank you for your comments and spirited debates. But most of all, a very special thank you for supporting our bloggers and magazine. We promise to be even better next year. So until then, be safe, eat well, and make your own special holiday memories.

See you next year!

Hippie Diva Hippie Diva, Editor HippieDiva@blikki.com

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Thank you for your support.

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OUR FAVORITE HOLIDAY FOOD BLOGS Produced by Alanna Taylor-Tobin

W

e picked a handful of our favorite food bloggers to share their go-to healthy holiday recipes of 2014. They all have one thing in common, they love making beautiful healthy holiday foods that look as delicious as they taste. Whether gluten-free, vegetarian, or fresh and seasonal, their sites are our favorite destinations for fool-proof holiday dishes that will wow your guests.

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RECIPES

5 FAV HOLIDAY BLOGGERS

PHI TRAN Blog | PRINCESS TOFU BLOGS FROM San Francisco, CA TYPE OF BLOG Vegetarian FAV HOLIDAY DISH Pumpkin Chive Spaetzle with Sherried Chanterelles WHY SHE'S AMAZING With a background in design and architecture, Phi’s unique flavor pairings and food photographs are works of art, and her writing is pure poetry.

PUMPKIN CHIVE SPAETZLE WITH SHERRIED CHANTERELLES Recipe on page 23

OBSESSIONS TARTINE BAKERY Nothing fills my belly with joy like a flakey croissant from Tartine Bakery - I like to eat them by peeling away each layer of my pastry, starting with those crispy-brown, outer stratums. Then I unroll each individual, soft, lacy layer - it's like a whole universe of buttery air pockets awaiting a coffee downpour... or just more butter.

SIGHTGLASS COFFEE I'm a creature of habit, so I've permanently inscribed caffeine cups into my morning rituals which often starts with a latte from Sightglass. There are likely other coffee roasters with better beans and comfier chairs - possibly even a free, fast connection to the internet, but I like the spacious atmosphere of the familiar SOMA roastery where you can watch the beans transform from indigestible, green berries into caffeinated rosetta. I sip very slowly, lingering over each bitter and sweet note in hope of delaying the inevitable end.

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WE TAKE OFF ON CAR ADVENTURES TOWARDS BUCOLIC LANDSCAPES. . ."

FIELD TRIPS Weekends filled with "you-pick" adventures and random foraging keeps my cooking seasonal and local in the most exciting way. Fruiting trees mature their fruit on unexpected days - perhaps based on tides or how the wind shifts - but when it's time, we take off on car adventures towards bucolic landscapes and return with an edible abundance of unexpected seasonal harvests. It's a mini-vacation that continues to the kitchen.

OBSESSIONS DOWN TIME Quiet mornings with a cup of coffee and the newspaper are on top. My husband and I have slightly different sleep schedules which affords me a couple hours in the morning when it’s just me (and the dog!) I make a fresh batch of coffee (usually a Sacramento based brew like Temple or Pachamama - quite a few great roasting companies here), grab the paper from the front porch and head to the patio (in warmer months) or by the fireplace (in cooler months). It’s the perfect way to ease into my day that’s not the typical rush to get out the door.

NATURE I moved from the flatlands of Illinois to California two years ago, and one of the most exciting aspects for me was having Lake Tahoe so nearby. Since I work for myself, I’ll often take a random Wednesday off when I’m feeling extra stressed and head to the mountains for a good day with nature (and usually not many people- a perk of going on Wednesday!) It’s a combination of the crisp, clean air, and the thrill of snowboarding down the mountain that really brings me back to center.

I TAKE RANDOM WEDNESDAYS OFF WHEN I'M FEELING EXTRA STRESSED." TRAIN RIDES While I love heading down to San Francisco for the day, I love the train ride just as much (or maybe more.) Whenever I’m in a creative slump, I head for the train. I love the calm of the constant movement and the unique scenery that one wouldn’t get from a cramped car ride creates a sense of peace.

My favorite time is in winter taking the train to Chicago from my hometown- if I’m lucky, I can snag a seat in the observation car and watch the snow fall (talk about no stress!)

Click here to purchase a copy of Erin's cookbook "The Homemade Flour Cookbook"

Roasted Butternut Squash, Quinoa, and Arugula Salad

ERIN ALDERSON Blog | NATURALLY ELLA BLOGS FROM Sacramento, CA TYPE OF BLOG Seasonal Vegetarian FAV HOLIDAY DISH Roasted Butternut Squash, Quinoa, and Arugula Salad WHY SHE'S AMAZING She grinds her own flours from grains, nuts and legumes, nurtures a flourishing edible garden, and wows her readers with simply stunning vegetarian fare.

Ingredients

ROASTED BUTTERNUT SQUASH, QUINOA, AND ARUGULA SALAD

2 cups ¼" cubed butternut Squash 2 teaspoon olive oil ¼ teaspoon black pepper ¼ teaspoon sea salt 1 tablespoon honey ¼ cup diced scallions 1 cup cooked quinoa ¼ cup pecan pieces 2-3 cups arugula ⅓ cup crumbled feta Directions 1. Preheat oven to 425˚. Toss butternut squash with olive oil, black pepper, and sea salt. Spread into a single layer in a roasting pan or on a baking tray. Bake until butternut squash is tender and lightly browning, 30-35 minutes.

2. Remove from oven and toss butternut squash with honey and scallions until butternut squash is coated. Add in quinoa and pecans and stir.

3. In a large bowl, combine arugula with butternut squash mixture and feta. Drizzle with olive oil and toss everything together.

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RECIPES

5 FAV HOLIDAY BLOGGERS

NIK SHARMA Blog | A BROWN TABLE BLOGS FROM Santa Clara, CA TYPE OF BLOG Modern Indian FAV HOLIDAY DISH Mini Mulled Wine Apple Spelt Pies WHY HE'S AMAZING A molecular biologist by day and culinary genius by night, Nik blends American favorites with Indian classics to create stunning photographed recipes.

Mini Mulled Wine Apple Spelt Pies Recipe on page 23

OBSESSIONS YOGURT! I start my mornings with a cup of plain yogurt and some blueberries. Then later in the day I try to squeeze in other ways to add some plain unsweetened yogurt. I also enjoy Greek style yogurt, and I love to add generous dollops over tacos and soups. I even use yogurt to bake with, it makes for deliciously moist cakes.

HOLIDAY SPIRITS During the Holidays, I really enjoy a glass or two of organic champagne. One of my favorite weekend indulgences is brunch. Instead of a mimosa, sometimes I'll have champagne with a splash of Saint Germain (an elderflower liqueur) which really plays up the floral notes in the sparkling wine. RosĂŠs are another of my favorites. I love the way they go with most savory and sweet dishes.

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EXERCISE IS A GREAT WAY FOR ME TO LET OFF STEAM"

EXERCISE Whether it's going to the gym and getting my daily workout in, or biking around town, a bit of vigorous exercise is a great way for me to let off steam and stretch my muscles throughout the week.

Exercise helps me to calm down, and it also helps me focus my mind and better channel my thoughts and ideas.

OBSESSIONS ACUPUNCTURE Acupuncture has become a weekly restorative treat. As a graduate student who spends a large part of my day on the computer, I've found acupuncture is the most effective way to relieve my chronic shoulder tension. By combining Western medicine's knowledge of myofascial systems with Chinese medicinal philosophies, each acupuncture session feels like a targeted deep tissue massage originating from inside my muscle. I leave feeling relaxed and rejuvenated.

SARAH MENANIX Blog | SNIXY KITCHEN BLOGS FROM El Cerrito, CA

FARMERS MARKETS Heading back to my old neighborhood for a weekly produce haul at the Monterey Market, a small but extensive produce market that stocks bins upon bins of seasonal fruits and vegetables from local farms for affordable prices. With an entire aisle dedicated to mushrooms and more than ten different kinds of squash in the fall, the market is a treasure trove of hard-to-find ingredients that can always pull me out of a cooking funk. I try to go home with a new ingredient I've never worked with each trip!

TYPE OF BLOG Gluten Free, Seasonal FAV HOLIDAY DISH Gluten Free Pumpkin Spice Muffins with Cinnamon Cream Cheese Glaze WHY SHE'S AMAZING A PhD student in Math Education, Sarah still finds time to roll her own pasta, make marshmallows from scratch, and tantalize readers around the globe with mouthwatering recipes.

IN THE FALL, THE MARKET IS A TREASURE TROVE OF HARD-TO-FIND INGREDIENTS " VEGGIE NOODLES Instead of store-bought noodles, my latest obsession is using a spiralizer to turn my seasonal vegetables into pasta. With less than a minute of prep, butternut squash turns into spaghetti and zucchini into ribbons. I then pair the veggie pasta with my favorite indulgent toppings (browned butter and sage, anyone?) and the noodles bring another dimension of flavor to make the dish pop. Even after going back for seconds and thirds, I still feel light and healthy at the end of the meal.

Gluten Free Pumpkin Spice Muffins with Cinnamon Cream Cheese Glaze Recipe on page 24 www.BlikkiMagazine.org | Issue No. 10 ~ 13

RECIPES

5 FAV HOLIDAY BLOGGERS

OBSESSIONS

AMANDA PAA Blog | HEARTBEET KITCHEN BLOGS FROM St. Paul, Minnesota TYPE OF BLOG Seasonal & Gluten-Free FAV HOLIDAY DISH Wild Rice & Butternut Squash Salad with Maple Balsamic Dressing WHY SHE'S AMAZING A Minnesota gal at heart, Amanda revels in regional ingredients, sharing fresh, simple recipes through her blog and brand new cookbook.

CHEESE PLATE A single lady’s cheese plate with some of my favorite local offerings, homemade seed & nut crackers, and seasonal fruit. I belong to a cheese CSA (yes that’s a thing here in Minnesota!) and they make an unbelievable soft brie style cheese with morel mushrooms, as well as one of the best blue’s in the country. Even though it might seem indulgent, I’m getting a good balance of protein, healthy fats and fruit.

SPA DAY Spending a few extra dollars to treat myself to a spa day every six months at a natural healing center. They do amazing body work and meditation sessions, and I always make sure to get a mani/pedi to feel pretty and polished. With as much time as all of us spend in the daily grind, we deserve a slow down. Every time I do this I walk away feeling recharged, refocused and calm.

WILD RICE AND BUTTERNUT SQUASH SALAD WITH MAPLE BALSAMIC DRESSING Dressing: 1/4 cup extra-virgin olive oil 2 tablespoons pure maple syrup 2 tablespoons balsamic vinegar 1/2 teaspoon sea salt scant 1/2 teaspoon black pepper 1/2 tablespoon chopped fresh rosemary 1 clove garlic, minced Prepare dressing by pureeing all ingredients with an immersion blender or by vigorously whisking

Click here to purchase a copy of Amanda's cookbook "Smitten with Squash"

BURGERS PAIRED WITH SUNSHINE AND FRIENDS, THERE'S NOTHING BETTER." SUMMERTIME In the summertime, I enjoy standing over the grill making hearty veggie burgers with whatever was freshest at the market that day.

Serving them with my special garlic aioli & homemade pickles is a must! The aioli gives the burger a gourmet vibe without being complicated. Burgers paired with sunshine and friends, there's nothing better.

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Salad: 2 1/2 cups peeled and finely chopped butternut squash 1 1/2 tablespoons olive oil sea salt black pepper 2 1/2 cups thinly sliced kale (lightly massaged) or spinach 1/2 cup thinly sliced leeks, both white and green parts 1/2 cup dried cherries (or dried cranberries) 1/4 cup thinly sliced fresh basil 3 cups cooked wild rice, warmed Preheat oven to 400 degrees. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat. Stir dressing (recipe below) into salad; taste and adjust salt level if needed. Serve at room temperature.

PUMPKIN CHIVE SPAETZLE WITH SHERRIED CHANTERELLES Ingredients 1/2 c. milk (1 c. if using canned pumpkins, which tends to be more solid) 6 eggs 250 g. pumpkin, roasted and pureed 500 g. ap flour 1/2 c. chives, thinly sliced 2 ts salt Pinch of nutmeg 1 c. coarsely grated salty cheese like pecorino or parmesan 1 pound chanterelles (or as many as you can afford) 1/2 c. dry sherry per pound of chanterelles Splash of soy sauce (or salt) 1 stick of butter per pound of mushrooms (you can use less but think of this as a butter sauce) 1 bag of frozen peas, or brussels sprouts, or pea shoots A generous tablespoon of truffle oil Small bunch of fresh sage leaves, sliced Directions Make the spaetzle batter in advance – the gluten will want to sit and idle a bit before getting dumped into hot boiling water. The resting time makes a big difference. To do so, mix together pumpkin, eggs, chives and milk until well blended. Next, add the flour, salt, and nutmeg by sifting it into the wet mixture and folding it in gently. It should resemble cake batter.

Refrigerate for at least one hour.

To cook spaetzle, bring a large pot of water to a boil. Then, have your bowl of spaetzle dough and food mill right next to the pot (use the largest holes).

Next, prepare your tools by getting a get a slotted spoon handy, and set a colander inside a larger bowl and a bottle of olive oil for drizzling. This oil will prevent them from sticking together too much while you cook them.

In small batches, work the dough through the mill and into the hot water a little at a time, placing the food mill back into the bowl once some of the dough plops into the water.

When the dough drops into the water from the mill, you might need to stir the water to keep them from sticking together into large clumps, which is very undesirable.

The spaetzle is cooked once it floats.

Remove it from the water using a slotted spoon and put it into the colander, where the water will drain into your bowl. Drizzle some oil onto the spaetzle and toss the dumplings to get them evenly coated in oil. If there is a lot of water in your bowl – drain them before cooking more spaetzle.

Repeat until all of your spaetzle is cooked.

If you do not have a food mill, you can push the dough through a colander with large holes – preferably around 1/4" holes or larger. Or a slotted spoon, but this is my least favorite method. They sell spaetzle makers, but I hear they are actually less effective than food mills.

Next, fry* your spaetzle in a hot nonstick skillet with 1/4 stick of butter – the hotter the better. Drop in clumps of grated cheese and sage and flip the spaetzle when the cheese melts and the dumplings are golden and crispy. (if you’re not sure your skillet is nonstick enough, test it before dumpling your entire batch of dumplings in.)

While that is cooking, melt the rest of the butter in a pan and begin cooking the mushrooms. Add a splash of soy sauce and sherry and cook until nearly all of the alcohol is gone. Add the peas and cook until no longer frozen.

Basically, warmed – I just taste them to make sure the frost disappears.

Anymore and it’s overcooked. Next, throw in some truffle oil – I think a tablespoon is fine to toss with the peas and mushrooms, but you can also put a little extra on top of the spaetzle.

If you are using other vegetables, you can also braise them separately to get the right texture. I prefer cooking almost everything separately and then assembling at the very end.

Serve immediately. * You should only fry them when you are ready to eat it the same evening.

Boiled spaetzle can keep for days, but it’s best served freshly fried.

MINI MULLED WINE APPLE SPELT PIES Mulled wine apple pie filling Ingredients 1 1/2 cups red wine 1/2 cup sugar 2 tablespoons dark honey 2 tablespoons mulling spice mix 1 lb yellow delicious apples, peeled and diced 1 lb granny smith apples, peeled and diced 1/2 cup (2 1/4 ounces) crystallized ginger bits Directions Pour the wine into a thick bottomed saucepan. Place the mulling spices into a muslin cloth bag or a piece of cheese cloth and tie it at the open end with a piece of kitchen string.

Add the bag to the wine and bring the wine to a boil on a medium high flame, reduce to a gentle simmer and allow the wine to cook for 20 minutes or until it has reduced to 1/2 of its original volume.

Add the sugar, honey, apples, and ginger bits to the wine. Cook for another 30 minutes on a medium low flame until the apples are tender. The apples will release their liquid. Remove the muslin bag with the spices and discard.

Remove the mulled wine apple pie filling and allow it to cool to room temperature before using it to fill the pies.

Spelt pie pastry crust Ingredients 1 1/4 cups (6 ounces) spelt flour 1 1/4 cups (6 1/4 ounces) all purpose flour + a little extra flour to roll out the pastry 1 1/2 tablespoons sugar 1 teaspoon salt 8 tablespoons unsalted butter, chopped and chilled 8 tablespoons coconut oil, chilled and cut into bits 1/4 cup vodka, chilled 3 tablespoons water, chilled 1 egg yolk 2 tablespoons water

Continuted on page 24

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RECIPES

5 FAV HOLIDAY BLOGGERS

Directions Pulse the flours, sugar and salt in a food processor for a few seconds to mix the dry ingredients. Randomly distribute the chopped butter and coconut oil over the dry ingredients.

Pulse the ingredients twice for 30 seconds to mix the fat. Continue to pulse the ingredients and slowly drizzle the vodka and water into the food processor. Continue to pulse until the ingredients come together to form the pie dough. Remove the dough from the food processor, roll it out onto a lightly floured surface and divide it into 4 flat discs. Cover each with cling film and refrigerate for 1 hour before use.

Muffins with Cinnamon Cream Cheese Glaze Pumpkin Spice Muffins {gluten-free} Ingredients ⅓ cup oat flour (1½ cups all purpose flour can be substituted for the first 6 ingredients if not making gluten-free) ⅓ cup millet flour ⅓ cup rice flour ¼ cup sweet rice flour ¼ cup tapioca starch ½ teaspoon xanthan gum 1½ teaspoons cinnamon ½ teaspoon ground ginger ⅛ teaspoon ground cloves ¼ teaspoon ground nutmeg ½ teaspoon baking soda 1½ teaspoons baking powder ½ teaspoon salt 1 cup pumpkin puree (not pumpkin pie filling) 2 tablespoons vegetable oil 2½ tablespoons applesauce 2 large eggs ½ cup sugar 3 tablespoons honey or maple syrup 1 teaspoon vanilla extract

Remove and unwrap one disc. Place the disc on a lightly floured surface and using a rolling pin flatten the disc out to a rough 12 inch circle. Cut 4 inch circles and place the circles on baking sheets lined with parchment paper. Repeat with the remaining three pieces of dough. Any extra bits of unused dough can be combined, chilled and reused. You should get a total of 16 circles of pie pastry.

Using a small star-shaped cookie cutter (you can use any shape of cookie cutter here) cut out a star in the center of 8 of the 16 circles of pie pastry cut out earlier. Reserve the stars and keep aside these discs aside.

Place 1 generous tablespoon of the apple filling in the center of an uncut pie circle. Place and center one of the cut circles over the filling and seal the edges of the two discs by pressing lightly with the prongs of a fork.

Repeat and prepare the rest of the pies. You can decorate the pies with the reserved cutout stars as you like.

Chill the pies on baking sheets lined with parchment paper for 30 minutes before baking.

Preheat the oven to 350F and place a rack in the middle of the oven. Lightly whisk the egg yolk and water in a small bowl. Brush the surface of each pie with the yolk wash. Bake the pies for 25-30 minutes until the crusts are golden brown. Allow the pies to cool on the baking sheet for 10 minutes and serve warm.

Streusel Topping 2 tablespoons butter, melted ¼ cup sugar 2 teaspoons ground cinnamon ¼ cup oat flour (grind fine) Cinnamon Cream Cheese Glaze 1 tablespoon butter, room temperature 1 ounce cream cheese, room temperature ¼ cup powdered sugar, sifted ½ teaspoon ground cinnamon ⅛ teaspoon vanilla extract 2½ teaspoons non-fat milk Instructions Pumpkin Spice Muffins Preheat the oven to 350ºF. Prepare the streusel topping according to the directions below.

In a medium bowl, whisk together the oat flour, millet flour, rice flour,

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sweet rice flour, tapioca starch, xanthan gum, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, combine the pumpkin puree, applesauce, vegetable oil, vanilla extract, and eggs.

Whisk on medium-low speed until smooth.

Add the sugar and honey and mix thoroughly to combine.

Gradually add the dry ingredients to the pumpkin mixture, mixing on low until just thoroughly combined.

Divide the batter among 12 lined muffin tins, filling each cup about ¾ full.

Sprinkle the streusel topping on top of each muffin.

Bake for 26-30 minutes, or until a toothpick stuck in the middle comes out clean.

Transfer to a wire rack to cool.

Streusel Topping Mix all of the ingredients in a bowl with a fork or with your hands until they are evenly combined and crumbly.

Cinnamon Cream Cheese Glaze In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese over medium-high speed until smooth and creamy.

Reduce the speed and gradually add the powdered sugar, beating until thoroughly combined.

Add the vanilla extract and ground cinnamon, and mix until combined.

Gradually add the milk in small amounts until the mixture thins into a glaze (adding a teaspoon more milk at a time as needed).

When the muffins have cooled a bit, drizzle the glaze on top (I used a pastry bag to pipe the glaze, but you could also use a spoon to drizzle it on top).

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EntrĂŠes & Side Dishes Enjoy these entrĂŠes (or side dishes if you prefer) that everyone on your holiday guest list will enjoy

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RECIPES

HOLIDAY ENTREES & SIDE DISHES

2. To cook butternut squash: Clean, peel, and deseed the squash, then slice it into 1/2 inch thick strips. Use 1 Tablespoon of the olive oil to lightly coat the strips. Lightly salt and pepper the squash, then place it in an oven at 350° on a cookie sheet for roughly 30 minutes, or until tender.

3. To make the lasagna filling: Using a small saucepot, sautĂŠ the garlic in another Tablespoon of olive oil until slightly browned. Then add the spinach and cook on low heat. Mix in the basil, oregano, cottage (or ricotta) cheese, and the egg.

Salt and pepper to taste (just before adding the raw egg).

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Once the squash, filling, and sauce are finished, you are ready to start building your dish.

Use cooking spray or a light swipe of cooking oil to cover a 9 x 13 cooking dish. Use 1 cup of the sauce to cover the entire bottom of the dish. Lie a layer of (cooked or uncooked) noodles side by side to make the next layer of the lasagna, then use half of the ricotta/cottage cheese and spinach mixture to cover the noodles.

Butternut Squash Lasagna Ingredients 1 ½ lbs Butternut Squash, peeled and deseeded 6 Ounces Lasagna Noodles (Uncooked is fine) 3 Cups Cottage Cheese or Ricotta 1 Egg 5 Cups Spinach, chopped 1 ½ Cups Mozzarella, shredded 3 Tbsp Olive Oil 4 Garlic Cloves, minced 2 Tbsp Basil (fresh leaves are best, if you have them!)

2 Tbsp Oregano Salt and Pepper to taste Sauce 2 Cups Almond Milk (or kind of milk you prefer) 3 Tbsp Almond Flour

BUTTERNUT SQUASH LASAGNA Recipe and Photo Courtesy "Fitness Blender"

Instructions 1. To make the Butternut Squash Lasagna sauce: Heat up milk in small saucepan on low heat. Whisk in small amounts of flour; roughly ½ teaspoon at a time. Once all flour has been mixed in, bring up to a boil, whisking continuously. Once the sauce thickens, turn heat off (or to low heat if you aren’t ready to use it right away).

Next, arrange a layer of all of the roasted butternut squash, followed by the last half of the ricotta/cottage cheese spinach filling. Top with another layer of lasagna noodles, then cover those with the remaining sauce and the shredded mozzarella cheese.

Cover the Butternut Squash Lasagna with tin foil and cook at 350° for 40 minutes. Uncover and cook for another 15 minutes. Let it cool for 5 minutes before serving.

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RECIPES

HOLIDAY ENTREES & SIDE DISHES

SAGE STUFFING AND SHIITAKE-SHALLOT GRAVY Recipe and Photo Courtesy "Olives for Dinner"

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Sage Stuffing and Shiitake-Shallot Gravy Ingredients For the gravy 1 TB vegan butter 3/4 cup minced shallots 1 TB garlic, minced a few dashes of salt and pepper 2 tsp dried rubbed sage, divided 1 1/2 cups bella or crimini mushrooms, roughly minced 1 cup shiitake mushrooms, sliced 1 TB olive oil 1/4 cup white wine 2 cups vegetable stock 1 TB arrowroot powder, blended with 3 TB cold water 1 TB nutritional yeast (optional) White Bread Stuffing 2 loaves of cheap, white sandwich bread, sliced and diced, and spread out on cookie sheets to dry out overnight.

2 TB olive oil 2 large onions, chopped 3-4 tsp dried rubbed sage 1-2 cups vegan butter melted 3-4 cups vegetable stock salt and pepper Directions For the gravy Heat the oil over medium heat in a medium-sized saucepan. Add in the shallots and saute for a minute or two. Add in the garlic and saute for a minute more. Add in the salt and pepper, then 1 tsp of the dried sage.

Stir well to combine.

Add in the mushrooms and stir to coat. Saute for 2 minutes, then add in the tablespoon of olive oil and remaining 1 tsp of the dried sage. Allow to saute for 5-6 minutes, then increase the heat to high. Once it starts to siz-

zle, add in the white wine to deglaze the pan and allow to simmer for an additional minute or two.

Now, add in the stock, bring to a simmer, then lower the heat to low and allow to simmer for about 20 minutes, stirring occasionally. Add in the arrowroot/cold water mixture, and stir until slightly thickened. Remove from the heat and add in the nooch, if desired.

Transfer immediately to a small crockpot and set to warm. Serve directly from the crockpot during dinner.

For the stuffing A note about the stuffing: I drizzle the stuffing with as much vegan butter as I can. In fact, I make sure that every single piece is coated with it, then drizzled and replenished with rich broth at a few intervals throughout the cooking time. If this isn't your thing, just cut back on the ratios and you'll still have a fabulous-tasting stuffing! If you don't have enough oven space or want to simplify your cooking to-do list on Thanksgiving day, you can also just throw the stuffing into a crockpot for 4-6 hours. Just use a shallow, wide crockpot instead of the thin, high kind, so the stuffing doesn't get squashed during cooking time.

Place the cubed bread into an extra-large tray (I use something like this). Sprinkle the onion evenly over the top. Now drizzle about half of the melted vegan butter over the top. Using your hands, stir the bread cubes around to coat, then add more as needed.

Next, drizzle two cups of the broth over the top. Distribute again with your hands, then cover with aluminum foil and bake for 20-30 minutes.

Remove it from the oven and stir again. Add 1 to 1 1/2 more cups of broth, stir and place back into the oven, uncovered, for 20-30 minutes more, stirring halfway through baking time. Remove from the oven, stir well, then place the foil back over the top until ready to serve.

To bake the stuffing in a crockpot: You can also make this in a large oval crockpot. Saute the onions as instructed above, then add the bread to the crockpot, two cups at a time, drizzling with vegan butter and broth so all of the pieces are well-coated. Repeat until the crockpot is filled. Cook on low for 4-6 hours, replenishing with splashes of broth here and there as needed.

to bake the stuffing in the oven Preheat your oven to 350. Heat the olive oil in a large saute pan over medium heat. Add in the chopped onion and saute for 4-5 minutes. Sprinkle with 1 tsp of the dried sage and stir to combine. Remove from the heat and set aside.

www.BlikkiMagazine.org | Issue No. 10 ~ 23

RECIPES

HOLIDAY ENTREES & SIDE DISHES

VEGAN QUINOA STUFFED ZUCCHINI BOATS

Recipe and Photo Courtesy "Low Fat Vegan Chef "

BUTTERNUT SQUASH GRATIN

Recipe and Photo Courtesy "Simplebites"

24 ~ Issue No. 10 | Follow us on Facebook

Vegan Quinoa Stuffed Zucchini Boats

use or discard the seeds if you wish. I discard most of them in favor of the other diced vegetables I’m using)

Ingredients Quinoa 1/2 cup quinoa 1/2 cup vegetable broth low sodium 1 tbsp balsamic vinegar 1/2 tbsp fresh or 1/2 tsp dried thyme 1/4 tsp salt Fresh ground pepper (as desired)

Meanwhile in a large skillet or wok add 1/2 cup vegetable broth and heat over medium high heat. When hot, add onions carrots and thyme.

Sauté for 2 or 3 minutes and then add celery, some of the zucchini pulp, balsamic vinegar and garlic. Continue cooking until tender. Add more broth if needed to prevent sticking. Toss in pecans, cranberries, and quinoa and season with salt and pepper as desired.

Zucchini Boats 4 medium zucchini, washed 1 medium sweet onion, diced 4 cloves of garlic, minced 1 medium carrot, diced 1 stalk of celery, diced 1 handful of greens like spinach, chard, beet greens etc. chopped 1/2-1 cup vegetable broth low sodium (to cook with) 2 1/2 tbsp balsamic vinegar 1/2 tbsp fresh thyme or 1/2 tsp dried thyme 1/4 cup pecans, chopped 2 tbsp cranberries (apple juice sweetened) 1/4 tsp Herbamare or salt (or as desired) Fresh ground pepper Directions Soak the quinoa in a bowl of cool water for 15 minutes.

Fill a large 6 quart/litre pot with water and bring to a boil.

While waiting for pot to boil, drain quinoa, add vegetable broth 1 tbsp balsamic vinegar, thyme and salt and pepper to a small pot. Bring to a boil and then cover and reduce heat and cook for 25 minutes. Remove from heat, fluff and set aside.

Preheat oven to 375 F / 191 C and add zucchinis whole to the large pot of water and boil for 15 minutes until tender. Set aside on racks to cool.

Slice zucchinis in half and scoop out the middle seeds, leaving enough flesh to hold the zucchini together.

Chop the flesh and set aside. (You can

If desired sprinkle some balsamic vinegar and/or salt lightly on the inside of the zucchini boats. Stuff the zucchini with filling mixture. Bake for 20-25 minutes until tender.

Serve warm.

Please note: you will not have room for all the other vegetables and quinoa if you use all of the zucchini pulp and seeds. So i just use the pulp and chop it and discard the heavily seeded parts.

boiling, reduce heat so that the water just simmers and cook squash for about 15 min. or until tender. Rinse under cold water; drain. (Do-Ahead: at this point the squash can be stored for up to two days until you are ready to assemble the gratin.)

Heat olive oil in a non-stick pan and add onions. Sauté on medium heat, stirring often, until softened. Set aside to cool slightly.

In a medium bowl, beat egg, salt and mayonnaise together. Add 1/3 cup of Parmesan, panko, sautéed onion and squash and fold together gently to combine. Season with pepper and more salt, if needed.

Spoon in to prepared baking dish and top with remaining 1/3 cup of cheese.

Bake 1 hour or until heated through and cheese is slightly browned. Serve hot.

Butternut Squash Gratin Ingredients 3 cups butternut squash, in ¾ inch chunks 1 cup sweet onion, finely chopped 1 Tablespoon olive oil 1 egg 1/2 teaspoon salt 2 Tablespoons mayo 2/3 cup Parmesan, grated (or strong cheddar) 1/3 cup Panko (or breadcrumbs) Pepper to taste Directions Heat oven to 350°F. Butter an 8-inch baking dish, round or square.

In a medium pot, cover squash with cold water, place a lid on top and bring to a boil over high heat. When

www.BlikkiMagazine.org | Issue No. 10 ~ 25

RECIPES

CRANBERRIES

Cranberries!

Cranberries, the quintessential holiday food – no holiday celebration is complete without cranberry sauce, cranberry drinks or dried cranberries added to casseroles and desserts.

Cranberries are not only delicious, but nutritious too.

Cranberries are high in vitamins C, E and K and are loaded with fiber and a large array of phytonutrients. So you can enjoy these cranberry recipes without guilt.

26 ~ Issue No. 10 | Follow us on Facebook

CRANBERRY ORANGE OAT FLOUR PANCAKES

Recipe (page 29) and Photo Courtesy "the roasted root"

www.BlikkiMagazine.org | Issue No. 10 ~ 27

RECIPES

CRANBERRIES

CRANBERRY POMEGRANATE SANGRIA

Recipe (page 29) and Photo Courtesy "Deep South Dish"

28 ~ Issue No. 10 | Follow us on Facebook

GOAT CHEESE AND CRANBERRY SALAD

Recipe (page 29) and Photo Courtesy "gluten-free glory!"

CRANBERRY RELISH

Recipe (page 29) and Photo Courtesy "The Inventive Vegetarian"

www.BlikkiMagazine.org | Issue No. 10 ~ 29

RECIPES

CRANBERRIES

CRANBERRY BREAD

Recipe and Photo Courtesy "Ann Arbor Vegan Kitchen"

Holiday Cranberry Bread Ingredients

Instructions

2 cups white whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup applesauce 1/4 cup brown or raw sugar zest of one orange 1 teaspoon vanilla extract 1 cup nondairy milk 1 cup fresh cranberries, sliced or roughly chopped

Preheat oven to 350 degrees. Line a standard bread pan with parchment paper, or lightly grease with cooking spray.

30 ~ Issue No. 10 | Follow us on Facebook

In a large mixing bowl, whisk together flour, baking powder, and baking soda. Add remaining ingredients, and stir until just combined. Transfer batter to prepared pan and bake 35 - 40 minutes.

Cranberry Orange Oat Flour Pancakes From "the roasted root"

Ingredients 1 egg 1 cup almond milk 1 tbl grapeseed oil (or oil of choice) 2 tbl orange juice zest of 1 orange 1/4 tsp vanilla extract 1 cup oat flour 1 tsp baking powder 1/3 cup dried cranberries, blanched 1/8 tsp salt Instructions Heat water in a tea kettle until boiling.

Put the dried cranberries in a small bowl and pour boiling water on top of them. Allow them to sit for 10 minutes until softened and puffy.

Strain the water from the cranberries and set cranberries aside.

In a mixing bowl, lightly beat the egg and add the almond milk, grapeseed oil, orange juice, orange zest and vanilla extract. Stir until combined.

Add the oat flour, salt and baking powder to the wet mixture and mix just until combined. Careful not to over-mix as over-mixing oat flour can make the pancakes very dense.

Add the blanched cranberries and mix.

Heat a large non-stick skillet just above medium heat. Add a couple teaspoons of oil to the skillet.

Cranberry Pomegranate Winter Sangria

1 orange, chopped (with peel on) 1.5 cups water 1 cup sugar (or more, depending on your taste) 1 cinnamon stick

From "Deep South Dish" Serves 6-8

Ingredients 1 (750 ml) bottle of white zinfandel (red in color) 4 cups of cranberry juice 2 cups of POM pomegranate juice 1 cup of orange juice 3/4 cup of simple syrup 1 apple, unpeeled, cored, quartered & sliced thin 1 orange, halved and sliced thin 1 lemon, halved and sliced thin 1/2 cup of fresh cranberries 1/4 cup of pomegranate seeds San Pellegrino sparkling water Instructions Combine all of the ingredients in an extra large storage container, taste and adjust flavors to your liking. Chill at least 4 hours or overnight. Stir before serving and transfer to pitchers or pour by the glass. Use a pair of tongs to extract some of the fruit for each glass, add ice to each glass, and fill glasses, leaving about an inch of free space at the top. Top each glass off with a splash of Pellegrino and lightly stir.

Cook's Note: The color for this sangria comes primarily from the juices, so you can use either red or white.

Use any good wine that you prefer. I used a white zinfandel, which is actually a light red in color, but other good choices include Cabernet Sauvignon, Merlot, Rioja, Shiraz, or Beaujolais.

Instructions Bring water and sugar to a boil in a small pot or saucepan.

Rinse the cranberries and pick out any bad ones. Add the clean cranberries into the boiling water and partially cover the pot. Allow the cranberries to cook for about 5 minutes, until you hear them popping.

Stir in the apples and cinnamon stick and cook on medium heat for about 10 minutes, until the cranberries have mostly broken down.

Stir in the orange chunks and cook for 2-3 more minutes. Adjust the sugar levels at this time.

After 2-3 minutes, take the relish off the stove and allow to cool. Serve warm, cold, or room temperature with your favorite Thanksgiving dishes.

Goat Cheese & Cranberry Salad From "gluten-free glory!"

Serves 1

Ingredients 2 handfuls spring mix or spinach 1/4 c. dried cranberries 1/4 c. chopped walnuts or pecans 2 oz goat cheese, crumbled your favorite dressing (I made some balsamic: 1 part balsamic, 2 parts olive oil, 1/4 part mustard, and fresh ground black pepper to taste, whisked and poured over the prepared salad!)

Measure Âź cup of the pancake batter and pour it into the skillet. (My skillet fit three pancakes at a time).

Cranberry Relish Serves 25-30

Instructions

Cook until edges firm up, about 2 minutes, then flip to the other side.

Cook until golden brown on each side.

Ingredients

Assemble the lettuce on a plate; sprinkle with cranberries, pecans, and goat cheese. Pour dressing over the top and serve!

From "The Inventive Vegetarian"

3 bags of frozen cranberries 3-4 medium sized apples, peeled and chopped

www.BlikkiMagazine.org | Issue No. 10 ~ 31

Gluten-Free German Chocolate Sandwich Cookies

Recipe (page 15) and Photo Courtesy "Hungry Rabbit NYC"

32 ~ Issue No. 10 | www.BlikkiMagazine.org

COOKIES! MAKE THE MOST DELICIOUS, HEALTHY HOLIDAY COOKIES TO GIFT, GIVE, OR EAT

www.BlikkiMagazine.org | Issue No. 10 ~ 33

RECIPES

HOLIDAY COOKIES

Gluten-Free Chocolate Mint Pinwheel Cookies

Recipe and Photo Courtesy "Gluten Free Baking Bear"

34 ~ Issue No. 10 | Follow us on Facebook

GF CHOCOLATE MINT PINWHEEL COOKIES Ingredients 1/2 cup Chocolate Chips – For Vegan/ Dairy-Free use dairy free chips 1/2 tsp. Mint Extract ¾ cup Butter – Vegan/Dairy-Free 1/3 cup Sugar 1 Egg – for Vegan use ¼ cup water 1 tsp. Vanilla Extract 1 ½ cups Sorghum Flour ½ cup Tapioca Flour ¼ cup Chickpea Flour ½ tsp. Xantan or Guar Gum ½ tsp. Sea Salt (if using salted margarine or butter omit salt) Chocolate Spread 1 cup Chocolate Chips – use dairy-free for Vegan/Dairy-Free 1 tsp. Mint Extract Directions Pre-heat oven to 375 degrees. Melt ½ cup of chocolate chips over hot water and stir in mint extract until smooth. Set aside. In a bowl, cream butter and sugar together. Add egg (or water) and vanilla, beat until fluffy. In a separate bowl add flours, xanthan or guar gum and salt and mix well. Gradually add the flour mixture to the butter mixture, mix until combined. Divide the dough in half. Add the melted chocolate to half of the dough and blend well.

Gather vanilla dough into a ball and flatten ball between two pieces of plastic wrap. Roll dough out into a 13” X 9” rectangle. Place the dough, still between two pieces of plastic wrap, on a baking sheet and refrigerate until firm. Repeat with the chocolate dough.

Using a ruler to measure, trim the rectangle to the correct size.

When chilled, take dough out and place the rectangle on the counter. Peel off the top piece of plastic wrap from each rectangle. Invert one rectangle and gently place the exposed sides of the dough rectangles together on top of each other.

If the dough is soft again re-chill it before the next step.

Use the plastic to roll dough lengthwise, jelly roll style. If the dough is soft again re-chill it before the next step.

Cut dough into ¼ inch thick slices and place 2-inches apart on a silpat or parchment paper lined baking sheet. Bake 7-8 minutes.

The Sweet Lowdown If you are trying to avoid processed white sugar here are five alternatives you can try AGAVE NECTAR Agave is a natural sweetener extracted from the core of the Blue Agave plant. Agave is a smooth, delicious syrup that is an ideal substitute for honey if you are vegan.

COCONUT SUGAR Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. Coconut sugar has been used as a traditional sweetener for thousands of years in the South and South-East Asia.

FRUITS Dates, figs and applesauce are the typical fruits used to sweeten cakes, cookies and other baked goods.

STEVIA Stevia is a unique sweetner because it's most valued for what it doesn't do. It doesn't add calories. Unlike other sugar substitutes, stevia is derived from a plant not artificially created.

BROWN RICE SUGAR Brown rice syrup (also known as rice syrup or rice malt) is a sweetener derived by culturing cooked rice starch with saccharifying enzymes to break down the starches, followed by straining off the liquid. Brown Rice Sugar can be used in place of traditional sugar in most recipes.

Click here for more information on other alternative sweeteners.

VEGAN CHOCOLATE CHIP PUMPKIN OATMEAL COOKIES Ingredients 1 cup spelt flour (or all purpose flour) ½ cup old fashioned oats 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon sea salt pinch of ground nutmeg ¾ cup pumpkin puree (not pie filling) 1 cup sucanat or other raw, natural sugar ¼ cup extra virgin coconut oil ½ Tablespoon ground flaxseed 1 teaspoon pure vanilla ¼ cup vegan chocolate chips or carob chips Directions Preheat oven to 350° F. Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.

Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.

Combine wet and dry ingredients.

Stir in ¼ cup chocolate chips. Mix well.

Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won't spread very much so you can space them about 1 inch apart.

Bake for 15-16 minutes.

Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.

Recipe and Photo Courtesy "Eating Bird Food" www.BlikkiMagazine.org | Issue No. 10 ~ 35

RECIPES

HOLIDAY COOKIES

getting started

Our suggestions for the basic tools you need to start your holiday baking

BAKING MAT

COOKIE SHEET

Baker's secret for cookies that don't stick. This baking mat is BPA, PVC, and latex free.

This black steel baking sheet has raised edges to keep your cookies from sliding to the floor.

COOKIE CUTTER

MIXING BOWL

Awaken your inner artiste with the myriad of fun Holiday cookie shapes

Essential for Holiday baking, a good bowl set is a must have for mixing, portioning, or making dough

anyone can make these cookies -- even non bakers This is a great cookie recipe for cookie challenged bakers or this recipe is also great for the kid bakers in your family.

CHOCOLATE RAISIN OAT COOKIES Ingredients 2 cups oats 1/2 cup coconut chunks 1/2 cup almonds 1/4 cup hemp seeds 3 figs 1/3-1/2 cup agave/maple syrup/ honey (or 3/4 cup dates) 2 tb melted coconut oil 1 t vanilla 1/2 t cinnamon 1/4 t salt 1/4 cup chocolate chips 1/4 cup raisins Directions

MEASURING SPOONS

TIMER

Baking has never been so much fun! These adorable measuring spoons add a but of whimsy to any kitchen.

No more burnt foods with this timer made of food safe ABS plastic and can be mounted three ways.

36 ~ Issue No. 10 | Follow us on Facebook

In your food processor, pulse oats, almonds and coconut chunks until they're like a rough flour. add all the other ingredients and blend until it comes together. add raisins and chocolate and mix in by hand. then form them into balls and flatten. dehydrate if you desire.

Chocolate Raisin Oat Cookies

Recipe and Photo Courtesy "This Rawsome Vegan Life"

www.BlikkiMagazine.org | Issue No. 10 ~ 37

RECIPES

HOLIDAY COOKIES

Gluten-Free Flours

Photo by Hannah Kaminsky

If you have allergies to wheat flour, you may not know that most grocery stores carry dozens of alternative flours that you may like to try. If you like being adventurous, why not look for one of these flours the next time you need flour for a recipe? Here are a couple of useful flour storage tips -- storing unused flour in the refrigerator or freezer will keep your flour fresh, and it helps keep the bugs out too.

• • • • • • • • • • • •

Peanut flour Buckwheat flour Coconut flour Chickpea flour Soy flour Amaranth flour Barley flour Rice flour Almond flour Corn flour Millet flour Oat flour

CRISP & CHEWY WHEAT FREE LACE COOKIES Ingredients 1/4 cup oats, toasted and cooled 1/4 cup almonds, toasted and cooled 1/4 cup brown rice flour 1/4 teaspoon cinnamon 1/4 teaspoon baking powder 1/8 teaspoon nutmeg pinch fine sea salt 3 tablespoons organic canola oil (or any neutral vegetable oil) 1/4 cup maple syrup 1/4 cup brown rice syrup, warmed in the jar until pourable 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract

Directions Position a rack in the middle of the oven and another rack above it, and preheat to 325 degrees. Line 2 baking sheets with parchment paper.

Grind the oats in a food processor until find. Add the almonds and process until the mixture resembles coarse meal. Pour into a bowl, and add the rice flour, cinnamon, baking powder, nutmeg, and salt. Stir to distribute the ingredients.

Whisk the oil, maple syrup, rice syrup, and vanilla and almond extracts until well blended. Pour into the dry ingredients and stir. The batter will resembles soft, chunky peanut butter.

Recipe adapted from More Great Good Dairy Free Desserts Naturally,

by Fran Costigan (Book Publishing Company 2006) 38 ~ Issue No. 10 | Follow us on Facebook

Using an ordinary teaspoon (not a measuring spoon), scoop up scant half teaspoons of batter and drop onto the prepared baking sheets, spacing the batter 4 inches apart.

These cookies spread a great deal.

Bake for 10 to 12 minutes. Set the baking sheet on a rack and cool completely (this will take 6 to 7 minutes. The cookies will release easily from the paper when they are completely cool. Store the cookies in a tightly closed jar or tin for 2 days.

The cookies freeze well.

German Chocolate Sandwich Cookies (From Page 8) Ingredients 3 cups (12 ounces) confectioners’ sugar 3/4 cup (3 ounces) Dutch-process cocoa powder 1/4 teaspoon instant espresso powder 1/8 teaspoon ground cinnamon 1/4 teaspoon fine sea salt 5 ounces bittersweet chocolate, chopped 1/2 cup unsweetened coconut 1 cup pecans, toasted and finely chopped 4 large egg whites, room temperature Directions Adjust oven rack to middle position; heat oven to 325F. In a medium bowl, whisk together confectioners’ sugar, cocoa, espresso, and cinnamon; stir in chopped chocolate, coconut and pecans. Add egg whites; stir with silicon spatula until just incorporated.

Mixture will be thick.

Directions Whisk yolks in medium saucepan; gradually whisk in evaporated milk.

Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 5 minutes.

Remove from heat, whisk in vanilla, then stir in coconut. Transfer mixture to bowl and cool until just warm.

Cover bowl with plastic wrap and refrigerate, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)

Assembly Using an offset spatula, spread about 2 tablespoons of filling onto the bottom of a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 5 days in the refrigerator.

Too Many Cookies?

Unbaked cookies can be stored in the freezer for 3 months.

Baked cookies can be stored up to 3 months in the freezer too.

Drop about 2 tablespoons of dough, approximately 3 inches apart, onto 2 silpat or parchment-lined rimmed baking sheets. Bake one sheet at a time until cookie are set, about 20 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cookies cool completely.

Wrapping Ideas

Filling Ingredients 2 large egg yolks 6 ounces evaporated milk (1/2 can) 1/2 cup granulated sugar 2 tbsp light brown sugar, packed 3 tbsp unsalted butter - small pieces 1/8 teaspoon fine sea salt 1 teaspoon pure vanilla extract 1 cups sweetened shredded coconut, 3/4 cup finely chopped pecans toasted

JARS

RESUABLE WRAPS

BAGS

Don’t forget mason jars! They make a great reusable containers to display your beautiful home baked goods.

Who wouldn’t love to receive a stack of cookies in a beautiful hatbox or mini tiffin?

Let your imagination run wild when wrapping your gifts!

Recyclable gift bags are a wonderful way to save the earth while spreading Holiday cheer. Check out Nashville Wraps wonderful selection.

www.BlikkiMagazine.org | Issue No. 10 ~ 39

RECIPES

HOLIDAY SPIRITS

COCONUT VEGAN HOT CHOCOLATE Courtesy "living green newsflash"

Holiday Spirits

MULLED CIDER

RAW EGG NOG Courtesy "This Rawsome Vegan Life"

40 ~ Issue No. 10 | Follow us on Facebook

Mulled Cider Ingredients 10 cups of organic apple cider 3 apple slices 3 orange slices 2 tablespoons of mulling spices Instructions Put the cider, fruit, and spices in a large pot and bring to a boil. Reduce the heat to a low simmer for 15 minutes.

Raw Egg Nog Ingredients 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1 cup pitted dates 3/4 cup pecans 2-3 cups water 4-5 shots of rum (about 44 ml) 1 can coconut milk (optional but recommended) Instructions Blend everything together in your high-speed blender. Add the rum one shot at time to make sure you don't make it too strong and render all your guests unconscious by the end of the evening. If you don't use the coconut milk, just make up for it by adding 1/4 cup more of pecans and 1 cup more of water.

Milk Alternatives

Making your own milk can be a very simple process, but it is equally as easy to find these milks in your local grocery or health food store.

NUT MILKS The most common nut milks are almond, soy and hazel nut.

Nut milks are typically made from ground nuts, and used as a substitute for dairy milk.

Unlike animal milk, nut milks contain neither cholesterol nor lactose.

RICE MILK Rice milk is the most hypoallergenic of all the milk substitutes and is extremely nutritious. Rice milk is a kind of grain milk processed from rice. It is mostly made from brown rice and, as with most alternative milks, can be purchased flavored and/or unsweetened.

HEMP MILK Hemp milk (or hemp seed milk) is a good alternative for anyone with soy or other nut allergy. Hemp milk is cholesterol and lactose free, low in saturated fats and rich in healthy omega fatty acids.

Hemp is made from hemp seeds that are soaked and ground into water, yielding a creamy nutty beverage.

OAT MILK As its name implies, oak milk is made from oats and is an excellent choice for people suffering with soy or nut allergies. Oat milk is a good source of folic acid and phytochemicals. The objection some raise against oat milk is that it can be high in sugar and doesn’t have the calcium and protein content of other nondairy milks.

Coconut Vegan Hot Chocolate

Ingredients

7 ounces organic dark vegan chocolate, chopped 4 Âź cups organic coconut milk 3 teaspoons sweetener of choice; agave nectar or honey (optional) 1 teaspoon pure vanilla extract or preferred flavoring 1-2 cinnamon sticks Instructions Add chocolate to a double boiler.

Melt slowly stirring constantly Fold in vegan milk and sweetener.

Mix until combined. Stir in extra rice milk if needed Add cinnamon and preferred extract.

Heat for just a few minutes or until hot Remove cinnamon stick and serve!

Garnish with vegan coconut whipped cream or chocolate shavings if desired For a thinner version use: 7 ounces organic dark vegan chocolate, chopped 2 cups organic coconut milk 2 cups organic almond or rice milk 3 teaspoons sweetener of choice; agave nectar or honey (optional) 1 teaspoon pure vanilla extract or preferred flavoring 1-2 cinnamon sticks Additional organic rice milk, to taste

Click here for more information on alternative milk options.

www.BlikkiMagazine.org | Issue No. 10 ~ 41

GET EVEN MORE FROM

Blikki Magazine

d Downloeas Recip

Click Here to Download the recipes in this issue

Are you a blogger or chef who would like to be featured in our gorgeous magazine?

Please e-mail: HippieDiva@Blikki.com

Click Here to View Back Issues www.BlikkiMagazine.org | Issue No. 10 ~ 43

CRAVINGS

CHRISTMAS MORNING CINNAMON ROLLS

Recipe and Photo Courtesy "My Darling Vegan"

44 ~ Issue No. 10 | Follow us on Facebook

Orange Pistachio Cinnamon Rolls Cinnamon Rolls 3-4 cups all-purpose flour 1/3 cup granulated sugar 1/2 tsp salt 2 packages active dry yeast 1 1/4 cup soy milk 1/3 cup vegan butter, soften 1/4 cup chickpea flour Filling 2/3 cup granulated sugar 1 tbsp + 2 tsp cinnamon 1/4 cup vegan butter, softened 1/2 cup shelled pistachios, chopped 2 tbsp soy creamer for glazing Glaze 1 2-3 2

cup powdered sugar tbsp orange juice tbsp orange zest (optional, for a stronger taste)

1. In the large bowl of a standup mixer, combine 2 cups flour, sugar, salt, and yeast.

2. Heat 1 cup soy milk over medium heat until milk is warm (about 100 degrees F).

With the other 1/4 cup milk, combine it with chickpea flour, stirring together until thick and gooey.

3. Once milk is warm and chickpea flour mixture is thick, add to the dry ingredients along with 1/3 cup butter and mix, using the dough hook attachment, for two minutes.

Add the remaining flour 1/2 cup at a time and beat to combine. Once the dough starts pulling away from the

sides of the bowl and is soft to the touch, the dough is done.

4. Transfer to a floured surface and knead the dough for about five minutes. Shape into a ball and place in a large oiled bowl. Roll the dough around to coat in oil, cover in plastic wrap, and place in a warm area for 1 hour or until dough has doubled in size.

5. The dough is ready when you stick your finger in it and the dent remains. Roll out onto a floured covered surface into a large rectangle about 1/4 ” thick. Trim edges. Spread on a little bit of vegan butter and sprinkle cinnamon sugar and bake at 350 for about 15-20 minutes.

6. Drop small gobs of vegan butter around the entire dough and spread it so that it covers the dough, leaving the top 1/4” of the rectangle clean.

7. Combine cinnamon and sugar and spread evenly atop the butter.

8. Finish with chopped a layer of pistachios.

serrated knife into 12 equal pieces, about 1” thick.

11. Place cinnamon rolls evenly in pan, reshaping as needed and pinching together at the seams once again. Cover loosely in plastic wrap, and allow dough to rise for a second time (about 40 minutes or until doubled in size). At this point you could also cover tightly with plastic wrap and place in the refrigerator overnight to bake off in the morning. If you do this, remove rolls from refrigerator 30 minutes before baking to let rolls finish rising.

12. Preheat the oven to 350°F. Once cinnamon rolls are ready, remove plastic wrap and brush tops and sides with remaining soy creamer.

Bake for 20 – 30 minutes, until golden brown. Remove from oven, transfer to a cooling rack and allow to cool for 10 minutes.

13. Combine ingredients for the glaze and pour on top cinnamon rolls Serve warm.

9. Lightly oil a 9×13 pan and set aside.

10. Brush the top 1/4” with soy creamer. Then starting at the bottom of the rectangle, roll dough evenly into a tight roll. With your fingers press together the seam, then seam side down, cut dough using a

www.BlikkiMagazine.org | Issue No. 10 ~ 45

CONTRIBUTORS Jill Hillhouse BPHE, CNP is a Certified Nutritional Practitioner whose practice is based on her philosophy that each individual is metabolically unique. She seeks to identify the root cause of peoples’ health concerns and to educate and inspire them to be an active partner in their own health.

The Bojon Gourmet: Alanna is a food stylist, photographer, and recovering pastry chef based in San Francisco, and the mastermind behind acclaimed recipe blog The Bojon Gourmet. Bojon (“no job” backwards), is not just a state of unemployment, but a state of mind. Read more about the Tao of Bojon.

This Rawsome Vegan Life: "I’m Emily, 19 years old, and love eating plants. My mostly raw, always vegan lifestyle is something I am proud to share, and my recipes are the best way to do that. On my blog - This Rawsome Vegan Life - I provide recipes that are kind on the planet, animals and your body."

Hungry Rabbit: Hungry Rabbit is a food journal written by Ken Danko, who lives in food-centric New York. Desserts are the main focus, and he also shares his passion for all things food-related: inspirations, surprises, and everyday discoveries.

Eating Bird Food: Brittany Mullins is a health coach, certified NASM personal trainer and has been blogging about healthy living since 2008. She is a lover of all things food, nutrition and fitness. Check out her blog, Eating Bird Food, for healthy recipes, workouts and snippets of her daily life.

46 ~ Issue No. 10 | Follow us on Facebook

Fran Costigan : Fran Costigan is internationally renowned as the authority on vegan desserts.

Following professional culinary training, Fran worked in both traditional and vegan pastry kitchens before moving into teaching. Her distinctive classes include the unique Costigan Vegan Baking Boot Camp Intensive®. Vegan Chocolate (Running Press 2013) honors Fran’s favorite bean!

Ann Arbor Vegan Kitchen: Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, with a Certificate in Plant Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. She coaches individual clients transitioning to a plantbased diet, and provides support, instruction, and motivation to make healthy food choices, one meal at a time.

Living Green Newsflash: Mary Cheshier is "a culinary entrepreneur in the organic health niche. I come from a long line of professional cooks, bakers and herbalists. I’ve studied herbs and healthy eating for almost 40 years. My studies include Western herbalism, Traditional Chinese medicine and folklore remedies from herbalists who gained knowledge through the generations."

Running With Spoons: "Hello, hello friendly faces! My name is Amanda. I'm a certified health coach, recipe developer, and the mastermind behind Running With Spoons -- a little corner of the web where I share delicious recipes, healthy lifestyle tips, and various other bits and bobs that run through my head."

Olives for Dinner: Erin Wysocarski is an amateur home cook and founder of Olives for Dinner, a vegan blog created in 2011. Erin cooks and styles her vegan creations while her husband, Jeff, photographs the end result. Since then, their work has appeared in bonappetit.com, The Huffington Post, thekitchn.com, SF Weekly and VegNews.

Low Fat Vegan Chef: Veronica Grace "There's a lot of vegan chefs out there, but not many that specialize in healthy 'Low Fat' cuisine. That's where I come in. I create delicious, healthy and nutritious recipes, that remove the oil, lower the fat and keep the flavor!"

Princess Tofu: Princess Tofu's vegetarian blog is full of temptingly delicious recipes and mouth watering photos. Having lived in Saigon, Chattanooga, Atlanta, and Paris, influences her recipes with an Asian and Parisian flair.

Simple Bites: Aimée Wimbush-Bourque is the editor and writer of Simple Bites a blog devoted to family focused food - with a little urban homesteading in the mix.

A Brown Table: The recipes that you will see at A Brown Table represent Nik's experiences growing up in India and in the United States.

Many of the dishes draw on strong inspirations from his cultural influences.

The Roasted Root: Julia Mueller is the developer, photographer, cookbook author, and shinanigans-writer at The Roasted Root. On the site, you will find nutrient-rich recipes, and you’ll also get your fill of gluten-free treats and pancakes.

Snixy Kitchen: Snixy Kitchen is a San Francisco Bay Area food blog that shares recipes and the stories that go along with them. She cooks from scratch, and she uses seasonal ingredients as much as possible to reinvent classic recipes.

Deep South Dish: "I'm Mary Foreman, Biloxi Girl, Writer, Recipe Developer. Food Blogger of Southern Cooking, but most of all, I just love to feed people! Pull up a chair, grab a glass of sweet tea and join me while I dish up good ole Southern recipes from my kitchen in the Deep South USA."

Naturally Ella: Naturally Ella lives in Sacramento, California (but born and raised in central Illinois) with her husband and fluffy rescue husky named Radar.

Her blog was created after her father had a heart attack at the age of 45. Which changed how her family eats.

The Inventive Vegetarian: Elana started blogging as The Inventive Vegetarian in 2011 after deciding to pursue a career in nutrition. She’s been a vegetarian for over 10 years and has been cooking for even longer. Elana is passionate about healthy eating, delicious food, and sharing what you cook with the ones you love.

Heart Beet Kitchen: The Heart Beet Kitchen's recipes are a journey of fresh, seasonal and gluten-free recipes for all to savor. Amanda revels in regional ingredients, sharing fresh, simple recipes through her blog and brand new cookbook "Smitten with Squash".

Gluten Free Baking Bear: Bryna Bear, RN loves to bake. She is the creator of the Gluten Free Baking Bear blog designed to share recipes and help people to convert their favorite recipes into gluten free ones; some with vegan and dairy free variations. Her motto is “A good recipe is a good recipe!”

www.BlikkiMagazine.org | Issue No. 10 ~ 47

48 ~ Issue No. 10 | Follow us on Facebook

SOUL FOOD

Christmas Time is Here Christmas time is here Happiness and cheer Fun for all that children call Their favorite time of the year Snowflakes in the air Carols everywhere Olden times and ancient rhymes Of love and dreams to share Sleigh bells in the air Beauty everywhere Yuletide by the fireside And joyful memories there Christmas time is here We'll be drawing near Oh, that we could always see Such spirit through the year Oh, that we could always see Such spirit through the year.

Lyrics From: A Charlie Brown Christmas

www.BlikkiMagazine.org | Issue No. 10 ~ 49