Issue 16: It's the Most Vegan Time of the Year by Yes, Ma'am

Issue 16:

It’s the Most Vegan Time of the Year Plant-Based Holiday Recipes From Us to You <3 December 2021

Welcome to Yes, Ma’am Issue 16: It’s the Most Vegan Time of the Year! We’re sending big masked hugs to you and your loved ones this Winter Solstice and end-of-year-season. Now is a time to rest and reflect, and after 10 amazing years,we’ve decided to let Yes, Ma’am rest! We are forever grateful for everyone who has ever contributed, donated, and supported us on this zine journey over the years. Thank you and please keep writing, making art, and making zines! Your voice matters and you are what has kept Yes, Ma’am alive! Please enjoy some of our favorite recipes and stay safe out there! <3 2

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Table of Contents Drinks.......................................5 Appetizers..................................8 Mains.......................................12 Sides........................................17 Desserts..................................24 Dog Treats...............................31

Drinks

Mulled Wine 1 part red wine (Cabernet is a good choice) 1 part apple cider 2 oranges ⅓ cup of ginger syrup or honee (agave syrup will do) ¼ cup mulling spices 1. Slice one of the oranges into thin circles. The other orange will be squeezed for juice. 2. Combine all ingredients, including sliced oranges and orange juice, in a crock pot (for the long version) or a large pot (for a quick version). 3. If using a crock pot, set to low and allow 5-8 hours to bring it up in temperature. If using a large pot, heat on the stove set to medium-high until boiling. Reduce temperature to low and keep on the stove to maintain warmth.

Lemon Drop Punch 1 bottle of champagne 4 lemons ½ cup of sugar 1 cup of vodka 1. Peel the lemons in long continuous strips and set the peels aside. Juice the lemons and set the lemon juice aside. 2. In a small saucepan, dissolve the sugar in ½ cup of water over medium-high heat. Once dissolved, add the lemon peels and lemon juice. Remove from heat and let cool ~2 hours. 3. In a punch bowl, combine champagne, vodka, and lemon syrup together and serve over ice.

Appetizers

Caesar Salad Dressing 1/2 cup soaked cashews and the soaking water 2 tsp. capers 2 tbsp lemon juice 1 tbsp olive oil 2 tbsp nutritional yeast 1 small clove garlic salt and pepper to taste Salad 2 heads romaine lettuce 1 cup spinach 2 tsp capers vegan chikn Croutons 2 slices of wheat toast olive oil spray adobo spice Begin by placing the cashews in your blender/food processor/ nutribullet/vitamix/whatever you’ve got. Add enough water to the cashews to cover the nuts plus a little extra. While they soak you can gather the other dressing ingredients, chop the romaine and place in a large bowl, and make the croutons. For the croutons, toast two slices of wheat bread (I like Ezekiel), spray with olive oil or any cooking spray, and lightly sprinkle adobo spices on (boycott Goya). Cut them into squares and put aside. Next, add all dressing ingredients to the cashews and blend until creamy. Toss dressing with romaine and spinach and top with capers and croutons. You can add any kind of vegan chikn (I like Gardein strips) if you want to make it a heartier meal. 9

Fried Cauliflower with Gochujang Dip 1 head of cauliflower, cut into small florets Salt to taste Enough vegetable oil to deep fry For the batter: 1 part flour 1 part vodka 1 part water For the Gochujang dip: ¼ cup korean gochujang paste ¼ cup tamari 1 Tbsp sugar or agave syrup ⅛ cup rice wine vinegar 1. Combine flour, vodka, and water in a bowl to create a batter for dipping. 2. Enrobe cauliflower florets with batter and fry in oil until crispy, about 4-7 min. Drain fried florets on a paper towel and salt to taste. 3. Combine gochujang paste, tamari, sweetener, and vinegar in a small mixing bowl and whisk together until it becomes a paste. 4. Serve fried cauliflower along with gochujang dip, buffalo sauce, or vegan ranch dressing.

Basil Pesto ...c basil leaves 2 3 cloves garlic 1/4 c nuts/seeds (try cashew, pine nuts, walnuts, almonds, sunflower seeds, or pepitas) 1/3 c nutritional yeast 1/3 c olive oil salt to taste Blend it all together in a blender, food processor, or whatever you use to make smoothies. There’s a sweet spot where you want the nuts/seeds to be combined but you don’t want to purée it. Makes about 1 cup of pesto. Use with pasta, on toast, crackers, in salads, over veggies, and more!

Mains

Lentil Chickpea Loaf 1/2 c dried lentils 1/2 onion, chopped 3 carrots, chopped 1 can chickpeas, drained 1.5 cup bread crumbs or crumbled crackers or oats 1 can peas 2 flax eggs (2 tbsp flax meal + 6 tbsp water) or 6 tbsp of aquafaba (chickpea can liquid) 3 tbsp ketchup 2 tsp salt 1-2 tsp herbs Sprinkle pepper Sauce: 3 tbsp ketchup 3 tsp balsamic vinegar 1 tsp maple syrup Cook lentils (1/2 c lentils to 1.5 c water for 30 mins) and let them cool until all water is absorbed. You can use fresh, frozen, or canned veggies. I sautéed half an onion and three small carrots in a bit of oil until carrots started to soften. Other yummy veggies would be celery, green beans, or potatoes. When lentils are cooked, mash them in a big bowl with chickpeas and bread crumbs. Then stir in peas, onion and carrot mix, two flax eggs or aquafaba or other vegan “egg”, 3 tbsp ketchup, a couple tsp salt, a couple tsp herbs (I used a blend of thyme, sage, and rosemary) and some shakes of pepper. Season to your liking! If you want some more texture in your loaf you can add some chopped walnuts or pecans. You can then use straight up ketchup or bbq sauce on top, but I like to mix about 3 tbsp ketchup, 3 tsp balsamic, and 1 tsp maple syrup in a little bowl. Smooth lentil mix into a loaf pan and spread half of sauce on top. Bake for 20 minutes on 350°, add second half of sauce, then bake for 20 more.

Mushroom and Walnut Tamales in Chile Colorado Chile colorado sauce 5.5 c water 6 dried Guajillo chiles 6 dried Ancho chiles 4 garlic cloves ½ onion 2 tsp cumin 2 tbsp oil salt and pepper to season Masa 6 cups masa harina 2 tsp baking powder 2 c. vegetable oil 5 cups chile broth 2 tbsp salt Filling 2 tbsp oil 3 packages mushrooms, chopped 1 cup Walnuts, chopped 2 bay leaves 5 garlic cloves, chopped ½ white onion, chopped 2 tsp cumin 3 tsp salt chile colorado sauce

Soak husks for one hour at the least, and overnight at the most in warm water in a large bowl or pot. Begin by making the chile colorado sauce. Deseed and destem all chiles. Cook in 5.5 cups water with garlic and onion (no need to chop) on medium-hi for about 15 minutes. Strain and blend with .5 cup of the chile broth, cumin, oil, and salt and pepper to taste, and reserve the rest of the broth (about 5 cups) for masa. Mix masa harina by hand with baking powder, vegetable oil, chile broth, and 2 tbsp salt. Add two big spoonfuls of chile colorado sauce and mix into the masa. For the filling, sautee in oil the mushrooms, walnuts, bay leaves, garlic, onion, cumin, and salt with the rest of the chile sauce (about 6-8 big serving spoons). Cook until mushrooms are soft and then remove bay leaves. Add 3 tsp salt. Set up your station with soaked husks, masa, and filling. Coat each husk with a layer of masa, fill with the mushroom walnut mix, then fold over the sides of the husk and finish by folding the top piece down. Do this until you’ve run out of ingredients. Place them in a large steaming pot with the open ends of the husks facing up and steam on high for 45 min to 1 hour. Buen provecho!

Seitan Loaf ¾ cup refried beans 2 cloves garlic 3 tbsp soy sauce 2 tbsp vegetable oil 2 cups vital wheat gluten 1/2 cup nutritional yeast 1 tsp garlic powder 1 tsp onion powder 1 tsp dried sage 1 tsp dried rosemary 1 tsp dried thyme 1 tsp salt ½ tsp pepper 1 ½ cups water Preheat oven to 350°. In a food processor, combine beans, garlic, soy sauce, and vegetable oil until smooth. In a mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, salt, and pepper. Add bean mixture to the dry mix and stir until combined. Mix in water until the dough gets thick, and knead for a few minutes. Form dough into a 10 by 5 inch loaf. Wrap it in parchment paper, then in aluminum foil. Bake on a cookie sheet for 1.5 hours. Remove from oven, remove parchment paper and aluminum foil, and let rest for 10 minutes before slicing.

Sides

Cheezy Roasted Cauliflower 1 head of cauliflower 1 tbsp olive oil 1/4 cup nutritional yeast 1 tsp garlic powder 1 tsp onion powder 1 tsp mustard powder or squirt of mustard 1 tbsp tahini Salt and pepper to taste Chop your cauliflower into small florets and mix them well with all ingredients in a large bowl, letting the cauliflower soak it all up. Lay cauliflower out on a baking sheet and bake at 400° for 30 minutes, stirring halfway through. I like making this as a side or serving warm over a caesar salad (see pg. 9).

Green Bean Casserole 1 ½ lbs of green beans, trimmed and cut into bite sized pieces 1lb of baby portobello mushrooms, chopped 1 large shallot, chopped Garlic, however much you like to use, minced 2 Tbsp Earth Balance butter 2 Tbsp flour 2 cups unsweetened vegan milk Olive oil Salt and pepper to taste 1 can store bought fried onions 1. Preheat oven to 350 degrees. Grease a 3-quart baking dish. Bring a large pot of salted water to boil. 2. Blanch the green beans for 4 minutes in the boiling water. Drain and rinse under cold water to stop them from cooking. Transfer to baking dish. 3. Heat butter in a large skillet over medium heat. Add mushrooms and shallots and cook for ~7 min. Add in garlic and cook for an additional 3 min. 4. Stir the milk into the mushrooms and season with salt and pepper. Whisk in flour and cook ~5-8 min, until it’s thickened. 5. Combine mushroom sauce with green beans in the baking dish, along with half of the fried onions. Top with the remaining fried onions. 6. Cover with foil and cook for ~20 min. Remove foil and cook until fried onions become crispy, ~10 min. 7. Let cool before serving.

Sweet Potato Casserole 4 large sweet potatoes, peeled and cut into small cubes ¾ cup brown sugar (optional) 1 ½ sticks of Earth Balance 1 tsp nutmeg 1 tsp cinnamon 1 bag of vegan marshmallows 1. Preheat oven to 350 degrees and grease a 9x13 baking dish. Bring a large pot of water to boil. 2. Cook sweet potatoes in boiling water until tender. Drain and let cool. 3. Mash together potatoes, brown sugar, butter, nutmeg, and cinnamon. 4. Spread into baking dish and top with one layer of marshmallows. 5. Bake until marshmallows are toasted completely, about 30 min.

Maple Glazed Carrots 1lb bag of carrots, peeled and sliced lengthwise 1 cup maple syrup Salt and pepper to taste 1. Preheat the oven to 350 degrees. Combine carrots and maple syrup in a casserole dish and season with salt and pepper. 2. Cook ~45min, turning the carrots and saturating them with maple syrup occasionally. 3. Let cool for 10 min before serving, so that the caramelized maple syrup hardens over the carrots.

Mushroom Gravy

Mushroom Gravy and Cauliflower Gravy ½ cup of olive oil ½ cup of chopped onion 1 cup baby portobello mushrooms, chopped ½ cup of flour 4 cups vegetable stock Salt and black pepper to taste 1. In a large skillet, heat oil over medium-high and sautee mushrooms and onions ~10 minutes. 2. Stir in half of the flour and then whisk in vegetable stock a little at a time, stirring in between and allowing to evaporate and thicken. 3. Add in additional flour as needed and continue to whisk in vegetable stock until a sauce forms. Season with salt and pepper. 4. Remove from heat and allow to cool and thicken for ~5 minutes before serving.

Cauliflower Gravy 1 head cauliflower 1 cup almond or any plant milk 2 whole cloves garlic ¼ cup nutritional yeast salt and pepper to taste Cut the cauliflower into small florets (you can compost the stem or save it for veggie broth). Cook florets in a saucepan on medium with milk. Add garlic and nutritional yeast. Once cauliflower and garlic are soft, take the pan off the heat and let it cool. Blend everything until it achieves a gravy consistency. Add salt and pepper to taste.

Desserts

Apple Cinnamon Muffins 1.5 cups flour (plus 1 tbsp for apples) 1/2 cup sugar 1/2 cup brown sugar (plus 1-2 tbsp for topping) 2 tsp baking powder 2 tsp cinnamon (plus 1 tsp for apples) 1/2 tsp salt 1/3 cup vegetable oil 1 vegan egg (see directions) 1/3 cup nut milk 2 apples, chopped into small cubes Preheat oven to 400°. Mix flour, sugar, brown sugar, baking powder, cinnamon, and salt, making sure you break down any brown sugar lumps. Then add the oil, vegan egg, and milk. [For vegan eggs in baking, you have some options: mix 1 tbsp. ground flax with 3 tbsp. water and let sit until slimy OR mix 1 tbsp. chia seeds with 3 tbsp. water and let sit until slimy, OR 1/4 cup applesauce, OR half a banana OR 1/4 cup blended tofu OR 3 tbsp. peanut or other nut butter. So many options!!] Before adding apples to dough, mix them in a bowl with 1 tbsp. flour and 1 tsp. cinnamon. This keeps the fruit from sinking to the bottom. Sprinkle a pinch of brown sugar on each muffin and bake for 20 minutes, but check at 15 just in case.

Pumpkin Bread with Maple Icing Pumpkin Bread: 2 c flour 1 tsp baking soda 1 tsp baking powder 2 tsp pumpkin pie spice 1/2 tsp ground cinnamon pinch of salt 1/3 c vegetable oil 1/3 c plant milk 1/2 c granulated sugar 1/4 c maple syrup 2 tsp vanilla extract 1 can pumpkin puree Pepitas and pecans for topping Maple Icing: 1 c powdered sugar 2 tsp maple syrup 1 tbsp plant milk Few dashes of pumpkin spice Dash of cinnamon Preheat oven to 350°. Mix flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in one bowl. Mix oil, plant milk, sugar, maple syrup, and vanilla extract in another. Combine wet into dry ingredients, then add the pumpkin and mix until everything is just combined. Pour into a loaf pan and top with seeds/nuts of your choice (I like pepitas and pecans). Bake for 55 minutes if baking in a large loaf pan or 25 minutes in four small loaf pans. While the bread is cooling, make the maple icing. Whisk all ingredients together and add a little more milk if it’s too thick to drizzle. Once the bread is completely cool, drizzle the icing on top. 26

Chocolate Cake with Peppermint Icing Chocolate Cake: 1.5 c flour 1 c granulated sugar 1/4 c cocoa powder 1 tsp baking soda 1/2 tsp salt 1/3 c vegetable oil 1 tsp vanilla extract 1tsp balsamic vinegar 1 c water Preheat oven to 350°. Mix flour, sugar, cocoa, baking soda, and salt in one bowl. Add oil, vanilla extract, balsamic vinegar, and water and mix until smooth. Bake for 45 minutes. While it’s cooling, make the peppermint icing. Recipe courtesy Lucinda G2 <3 Peppermint Icing: 1 c powdered sugar 1 tbsp plant milk (almond, soy, oat, etc.) 1/4 tsp vanilla Couple drops of peppermint extract Mix everything and carefully add peppermint extract, tasting after a few drops so it doesn’t taste like toothpaste! Add more milk if it’s too firm to drizzle. Once cake is completely cooled, drizzle icing on it and top with smashed peppermints/candy canes or sprinkles.

Chocolate Chip Cookies 2/3 c solidified coconut oil 2/3 c granulated sugar 2/3 c brown sugar 1/2 c almond/plant milk 2 tsp vanilla extract 2.5 c flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 (1.5 c) bag vegan chocolate chips (I like Enjoy Life mini chips) Preheat oven to 350°. Mix coconut oil and both sugars together. Then add milk and vanilla until incorporated. Add dry ingredients to the wet mix and form a dough. Stir in chocolate chips. Place cookie dough rounds on cookie sheet, a little less than a tbsp each. This recipe is perfect for giving cute goody bags to friends and neighbors on doorsteps and in mailboxes. You can also freeze half of the dough and save it for when you’re craving cookies! Bake for 12 minutes.

Snickerdoodle Cookies Cookies: 2 c flour ½ tsp baking soda 2 tsp baking powder pinch of salt ½ c vegan butter or solid coconut oil 1 c granulated sugar 1 tso vanilla extract ½ c apple sauce or ½ smashed banana Cinnamon Sugar: ¼ c granulated sugar 1 tbsp ground cinnamon Preheat oven to 375°. Combine flour, baking soda, baking powder, and a pinch of salt in one bowl. Combine vegan butter OR coconut oil, granulated sugar, vanilla extract, and either apple sauce OR banana in another bowl until smooth. Add the dry ingredients to the wet and form into a dough. Refrigerate dough for one hour. Then roll into tbsp sized balls and toss in cinnamon sugar mix. Bake on a cookie sheet for 12 minutes.

Balsamic Berry Dessert Topping 1 carton of strawberries, sliced 1 carton of raspberries 1 carton of blackberries 1 cup balsamic vinegar ¼ cup sugar Black pepper Dissolve sugar in balsamic vinegar. Combine ingredients in a large bowl. Add black pepper to taste (~1Tbsp; trust me). Chill in refrigerator, covered, until ready to serve (at least 2 hours). Serve over pound cake or vegan cheesecake. Or whatever you want.

Dog Treats

Sweet Potato Rawhides Preheat oven to 250°. Slice 1-2 large sweet potatoes about 1/4 thick each. Bake in a single layer on a cookie sheet for 3 hours, flipping half way. Let cool and give as treats to you pup like you would a rawhide. Store in fridge for 3 weeks or freezer for 4 months.

Doggy Biscuits 1 ... ½ cups Whole Wheat Flour ½ cup All-Purpose Flour ½ cup Cornmeal ½ cup Rolled Oats 1 ½ cups water, or more as needed ½ cup Canola Oil 2 flax eggs (or egg replacement equivalent) 3 TBSP Peanut Butter 2 TBSP Vanilla Extract Preheat oven to 400°. Mix Flours, Cornmeal and Oats. Make a well in the center and pour in: Water, Flax Eggs, Oil, Peanut Butter and Vanilla. Mix well. Using a rolling pin, roll out the dough. Cut into dog biscuit shapes and place on cookie sheet(s). Bake for 20 minutes. Turn off oven and let sit in the oven for another 20 minutes to harden. Recipe courtesy Lucinda G2 <3

I think I’m supposed to write something mushy and sentimental here, but the truth is that this project was hard. We used to endearingly call it a labor of love, but in feminist theory labor of love has a negative connotation. I wonder sometimes if we committed sabotage this way. Kidding. In so many ways this project was incredibly important and often necessary for my own personal growth (and I assume Suzy’s, too). I’m so grateful for the community I’ve been a part of for the last decade. I’m happy we could end this on our own terms. YM4L! Elle

When we first started Yes, Ma’am zine in 2010, I never imagined it would have grown so much! After including our own words and artwork for a few years, we became invested in having Yes, Ma’am be a platform to uplift other contemporary feminist thinkers and creators. To Elle, from our dorms to now, thank you for being my partner in zines and for our continued friendship. Yes, Ma’am has been such a fun way to create, travel, and grow community together. I love you duder! Zines are an amazing way to voice yourself and to create space for voices around you. For any aspiring zinesters, if you’ve ever thought of creating your own zine, perhaps 2022 is the time! <3 s00z

Yes, Ma’am 4 Lyfe

Issue 16: It's the Most Vegan Time of the Year