Whiskey-Glazed Carrots

My younger brother and his family joined us this year for Thanksgiving and I struggled with the menu until I came up with a working compromise.  My brother deperately wanted me to cook a turkey, stuffing in the bird, and turkey gravy.  Turkey has never been a favorite of mine, so I didn't anticipate any problems with temptation.  My husband prepared and stuffed the turkey, and I made the veggies and desserts.  This recipe for carrots is a new one that I tried and everyone raved. My brother reheated a leftover serving the next day and went home with the recipe.  In January we are having a family party and I have been assigned a few vegetable dishes and this will be one of them. This recipe makes a large quanity so adjust to suit. I would estimate that it make about 8-10 servings. The recipe and picture were borrowed from www.thepioneerwoman.com

1/2 cup of Earth Balance butter
3 Lbs of carrots, peeled and cut into 1/2"pieces
1/2 cup of Jack Daniels
3/4 cup of Brown Sugar
1/2 tsp of salt
Chopped chives if desired

Melt 1 Tablespoon of butter in large frying pan over high heat (I used my big cast iron pan). Add 1/2 the carrots and saute for 60-90 seconds.  Remove to a plate and repeat with the remaining carrots.  Remove and put with the other carrots.  In the hot empty skillet add the Jack Daniels (or other whiskey) and allow to evaporate for 30 seconds.  Reduce heat to medium and add the rest of the butter.  When butter has melted, sprinkle the brown sugar over the top and stir well.  Add the carrots and cover and cook for 5 minutes. Remove lid and add salt.  Continue cooking with the lid off for another 5 minutes until carrots are tender and glaze is thick.  WARNING:  not low-fat!  But very delicious.....

BUTTERCREAM FROSTING

I love chocolate frosting, but some of my family prefer buttercream instead and this is a great recipe.

BUTTERCREAM  FROSTING

1/2 cup of Earth Balance non-dairy butter
2 cups of confectioners sugar
1 1/2 teaspoons of vanilla
2 TBLS of nondairy milk (or a little more as needed)
food coloring (optional)

With an electric mixer cream the butter then add the confectioners sugar, vanilla, milk and food coloring if using. Beat on high speed for several minutes until light and fluffy.  Add more milk if it is too dry, but just add a few drops at a time.

CHOCOLATE FROSTING

You can make any frosting recipe vegan by using nondairy milk and Earth Balance type of butter spread, as long as the spread is non-hydrogenated.  But this recipe is excellent and I use it whenever a recipe calls for Chocolate frosting.  It makes a lot so cut the recipe in 1/2 if making a one-layer cake.

CHOCOLATE FROSTING

1/2 cup of Earth Balance, softened
3 cups of confectioners sugar
1/3 cup of unsweetened cocoa powder, sifted
1 teaspoon of vanilla
3-4 Tablespoons of nondairy milk

With an electric mixer cream the butter for 60-90 seconds. Add the confectioners sugar and cream for another 2 minutes (the mixture will be dry but you want to make sure that the butter and sugar mix well). Add the cocoa, vanilla and milk and beat on high speed for about 3 minutes until the frosting is really creamy and  smooth.

PEANUT BUTTER COOKIES

I make these cookies and pop them into a large freezer bag and freeze them.  When hubby feels like a snack with his evening coffee he takes a couple out of the freezer and microwaves them for 25 seconds and they taste like they just came out of the oven.  I tried this system when my daughter was visiting with her family but it was a waste of time....they were sneaking into the freezer all day and the cookies were gone that same day!  You may want to think about doubling this recipe if you really like peanut butter cookies. These are from The Joy of Vegan Baking http://www.compassionatecooks.com/ 

PEANUT BUTTER COOKIES

1 3/4 cups of flour
3/4 tsp of baking soda
3/4 tsp of salt
1 1/2 teaspoons fo Ener-G-Egg Replacer (see note at the bottom of the page)
2 TBLS of water
1 1/4 cup of packed light brown sugar
3/4 cup of smooth or crunchy peanut butter
1/2 Earth Balance nondairy butter
3 TBLS of nondairy milk
1 TBLS of vanilla extract


Preheat over to 375 and line three cookie sheets with parchment paper or use non-stick cookie sheets.  Even with non-stick sheets I still use the parchment paper.  I find that the cookies brown evenly so I use parchment paper for all my cookies recipes.

In a small bowl combine flour, baking soda and salt and put bowl to the side.  Whip the egg replacer and water together until thick and creamy.  A food process with the small bowl attachment is perfect for this.

In a large bowl combine the brown sugar, peanut butter, butter, milk and vanilla.  Beat at medium speed until well blended.  Add the egg replacer mixture and blend again.  Add the flour mixture and beat again until just blended.

Take a rounded tablespoon of the mixture and roll it with your hands into a ball and put on the cookie sheet about 2 inches apart. Then flatten slightly in a criss-cross pattern with a fork. Bake of 10-12 minutes until they just begin to brown. Do not overbake.  Let the cookies cool on the sheet for 3-5 minutes them transfer them to a rack to cool them.

NOTE:  Ener-G-Egg Replacer is available at Whole Foods and health food stores.  In come in a box and is in a powder form.  A lot of vegan baking recipes use this egg replacer so it won't go to waste.

SMASH CRASH POTATOES

The name comes from my grandaughter, and the recipe from http://www.thepioneerwoman.com/ .  You'll love her website and recipes.  She is not a vegan so I search for her veggies recipes and they are always really good. These potates are amazing!  They have been a hit with everyone I have served them to. Our neighbors came to dinner one night and these potatoes were part of the menu along with the Tomato Basil Bruschetta and she went home and made both the next day. One of the things that I love about this recipe is that you can prepare them ahead of time, then pop them into the oven when you are 1/2 hour away from eating.  Hot, crispy and sizzling.

SMASH CRASH POTATOES

-12 whole new potatoes
-3 Tbls of olive oil
-sea salt
-black pepper
-maybe some fresh rosemary if you like that taste
-fresh chopped chives would also be nice

Boil the potatoes in salted water for about 30 minutes until they are fork tender.  On a cookie sheet drizzle some olive oil.  Put the cooked potatoes on the cookie sheet leaving some space between them.  Crush them with a potato masher gently until the skin splits (I sometimes have to help this process by making an X on the skin with a sharp knife).  Then turn the pan 90 degrees and mash them again.  Brush the tops generously with olive oil and sprinkle with the sea salt and spices if using.

Bake at 450 degrees for 20-25 minutes until crispy and golden.

Chocolate Cake or Cupcakes

Vegans can have their cake and eat it too!  I know that is corny but this eggless cake is amazing.  I had another recipe that I thought was great also, but this one has become number one. The best part is that it is so easy to make and you don't even need to drag out the electric mixer.  You can just stir it well with a large spoon and you're done. It makes a 9"cake or 8 cupcakes....double recipe for a double layer cake.  Frosting recipes to follow. Another recipe from the Colleen Patrick-Goudreau http://www.compassionatecooks.com/

CHOCOLATE CAKE

Set over to 350 and lightly grease cake pan or muffin tins

-1 1/2 ups of flour
-3/4 cups of sugar
-1/2 teaspoon of salt
-1 teaspoon of baking soda
-1/4 cup of unsweetened cocoa powder
-1 1/2 teaspoons of vanilla
-1/3 cup of canola oil
-1 Tbls of white vinegar
-1 cup of cold water

Combine all the dry ingredients and mix well.  Make a well in the middle and all the liquid ingredients and stir just until combined.  Pour into prepared pan (s)
Bake for about 30 min for cakes, and approx 15 minutes for cupcakes.  Insert tooth pick in the center until it comes out clean.

Cool on wire rack.  Frost when cool.