Green Chili Huevos Rancheros (with Perfect Poached Eggs)

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“I thought eggs were going to be greasy and slimy, but it tastes like cheese sauce. Yum.” Julie Powell, “Julie and Julia”

(Becky, the Mama.)

The short list of foods my husband Greg can cook are: hamburger patties,  grilled cheese sandwiches and pancakes.  So it may come as a surprise to you, as it did to me, that Greg is the one who taught me to poach a perfect egg.   His mother taught him as boy, and he taught me as a newlywed,  and I have to say that when I cooked one correctly: whites firm, yolk thick but still with plenty of liquid gold, it was something of a revelation.

I’ve never been a fan of eggs.  And I have no clue why poaching an egg in boiling  water,  rather than scrambling, boiling or frying  (without benefit of bacon fat or butter!) transforms the lowly egg into something exquisite, but it does.  To Julie Powell it tasted like cheese sauce; to me, with a tiny sprinkle of sea salt, a poached egg tastes like melted butter.

Last week I had a little left-over homemade green pork chili, along with some left-over homemade refried beans, and decided to make Huevos Rancheros.  It was so good, hitting all the right flavor notes,  I proceeded to have it every day for breakfast and lunch for the next three days. There was just something comforting and delicious about the combination of the flavors of warm corn, earthy beans and tangy green chilis topped with one perfect, buttery poached egg.  Where had this dish been all my life?  And why had I not made it before?

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Green Chili Huevos Rancheros 

Serves 1 or 2, depending on how hungry you are!

Ingredients:

2 large eggs

2 t. vinegar

Sea salt & pepper

Water – to fill about 2 inches depth in a small skillet

2 corn tortillas

½ cup refried beans, warmed

½ cup  *pork green chili, warmed. Or if you prefer, any kind of salsa you like

Optional: garnish with slice of fresh jalepano

Directions:

Fill a small skillet 2/3 full with hot water.  Add 2 t. white vinegar.   Bring to boil.  Carefully crack at egg into a small heat-proof bowl.  Slip it carefully into the boiling water.  Repeat with other egg.

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Some of the white will float away, like foamy clouds. That’s okay.  You can capture them later with a slotted spoon and eat them or ignore then and toss them away with the “bath water.” Cook about a minute, but this is not an exact time.  (I like to cover the pan with a lid for a few seconds to insure a film forms over the yolks.)

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When you see the whites are firm and yolk is still soft and gooey,  remove carefully with a slotted spoon and let drain on a couple of folded paper towels. Sprinkle them with a little sea salt and pepper while still hot.

Wrap corn tortillas in a damp paper towel and microwave about 15 seconds until they are hot and soft.  Immediately put them on a plate and put ¼ cup warm refried beans on each tortilla and spread just to edges. Next, carefully set a poached egg on top. Finally ladle all with ½ cup of warm green pork chili or salsa. Garnish with slice of fresh jalepano if desired.

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*You can find green chili of all varieties in the Hispanic food aisle of most grocery stores.  I made my own quick green pork chili by blending 1 cup  chicken broth with ¼ cup mild canned green chilis and 1 clove garlic in a blender.  Then I mixed 1 1/2 T. flour with 1 T. olive oil and 2 t. butter until it made a smooth paste in a hot skillet.  Then I slowly added the contents of the blender plus another cup chicken broth and ¼ cup more green chilis – whisking all the while until it was a desired thickness. (You can add more broth if needed. It should be the consistency of a good stew broth.)  Finally I added about 2/3 cup of cubed leftover pork loin, a pinch of sugar (to balance tang of green chilis), then seasoned with salt and pepper to taste.  You can use veggie or miso broth and omit the pork and make this a filling and delicious vegetarian meal.


Double Chocolate Veggie Nut Bread (Zucchini, Carrots & Applesauce)

  • huevos rancheros, choc veggie bread 033(Becky, the Mama.)

Yes, you can have your moist, dark, chocolate cake-bread, and enjoy your health, too!

This recipe began stewing in my mind when my sister-in-law Gail came to visit.  Every morning, without fail, she has the same breakfast: a chocolate chip chocolate muffin and a Starbuck’s frappucinno.  I am not a big fan of breakfast foods, in general, but those double chocolate muffins …. oh man, they looked and smelled and tasted soooo good!

Since Gail’s muffin’ lovin’ visit,  I’ve been in search of a moist, super chocolately bread or muffin that I can feel good about eating, even for breakfast.  I came across a Cooking Light recipe for chocolate zucchini bread that used squash and applesauce to substitute for most of the oil. It was quite moist and… pretty okay, but a “fer piece” (as they say in Texas) from that perfect dark, rich, chocolately bite I was looking for.

So I started tweaking and baking like one of those OCD chefs from America’s Test Kitchens.  By the time I was done, I’d changed every ingredient and added more, and made the recipe entirely my own. I don’t like the taste of baking soda so I switched to baking powder. It wasn’t chocolately enough so I used dark Hershey’s cocoa, added ¼ cup Hershey’s syrup and doubled the chocolate chips. I added a cup of chopped walnuts.  I substituted ½ the zucchini for grated carrots because that’s what I had in the fridge.  (Actually I just put all the veggies in the food processor and whirled them.I’ve no patience for hand-grating veggies and I value my knuckles.)

When the finished loaf came out of the oven, fragrant with rich chocolate aromas, I took one bite and said, “Now, that’s what I’m talkin’ about!”  Chocoholics rejoice! You have seriously got to try this recipe to believe how good it is.  No one will suspect it has 1 ½ cups of veggies and 1 cup of applesauce & only 3 T. of oil and ¾ cup sugar – in two loaves.

Valentine’s Day is coming up and this would make a fun breakfast or snack or dessert for yourself or your kids or your Honey Pie.  Just garnish it with a few heart shaped strawberry slices and serve it with all the love in your heart. 

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Double Chocolate Veggie-Nut Bread

Creaming Ingredients

¾ c. organic sugar

3 T. olive or canola oil

2 large eggs

¼ c. Hershey’s chocolate syrup

1 t. vanilla

 

Sifted Dry Ingredients

2 cups unbleached or whole wheat white flour

2 T. Hershey’s dark cocoa powder (you can use regular cocoa as well, just won’t be quite as dark a loaf)

3 T. plus 1 t. baking powder

½ t. cinnamon (more if you like a stronger cinnamon punch)

½ t. salt

 

The Goodies!

¾ cup grated or ground squash, any kind (zucchini, yellow, butternut, pumpkin….)

1 c. applesauce

¾ cup grated or ground carrots

1 cup semisweet chocolate chips

1 cup chopped walnuts

2 T. flour

Directions:

Using a mixer cream all the “creaming ingredients” together until eggs are very well beaten and mixture is smooth.   Sift together all the ingredients from the “Sifted Dry Ingredients” list.  Use food processor to grind/process carrots and squash, or grate them by hand.   Alternate adding squash-carrot mixture and sifted dry ingredients to mixing bowl.   Mix until well incorporated.  Put chocolate chips and chopped walnuts in a small bowl and toss with 2 T. flour (this helps them not fall to the bottom of your bread, keeps them floating evenly throughout the loaf).  Stir these final goodies into the batter, by hand.

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(In the picture at top above, I had frozen grated yellow squash and zuchinni from the night before, and just tossed it back in food processor with a couple of large carrots. Next pic is batter awaiting the bowl of floured walnuts and chocolate chips.  Finally my super-long bread pan, found at an estate sale.)

Pour batter into two well greased and floured loaf pans.  (Note: I baked my bread in one super-long baker’s loaf pan, a find at an estate sale.  But I’ve never seen another bread pan like it, so just use two regular bread pans instead.)

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Bake at 350 for 55 minutes. Let cool to warm and carefully run sharp knife around edge to loosen and remove from pan.  Let cool some more and then slice with a sharp serrated knife to serve. After first day, store in fridge (otherwise the moist veggies and fruit could start fermenting)  and either nuke for a second or heat slices in skillet with a little butter.

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This was printed from: We Laugh, We Cry, We Cook

The site URL: http://welaughwecrywecook.com

The Title: Double Chocolate Veggie Nut Bread

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Double Chocolate Berry Nut Muffins

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(Becky, the Mama.)

Food memoirist Alyssa Shelasky described her mother as being a strict health-nut (who’d never eat anything that would “tick off Michael Pollan”), before being green and organic was cool. Alyssa’s school lunches were healthy leftovers like chicken salad and fruit, with notes of hand-written inspiration tucked into the brown bag. Nary a Dorito or Slim Jim in site.  And yet, even this Whole Foods Mama had a daily vice.  Every morning alongside with her cup of milky white tea, she ate a chocolate packaged snack cake filled with goopy marshmallow cream. Yes, she ate a Devil Dog.

In her defense she ate one and only one.  Every single day.  For  sixty years.  Without guilt.

Later in the day, Alyssa’s mom would  walk to the Farmer’s Market, loaded down with fresh veggies, enjoying every antioxidant-filled bite.

Now that Hostess has gone out of business, a box of Devil Dogs can be found on the internet for about $35.00 a box.  “Freshness guaranteed.”   (Presumably because they are so rich in chemicals, they are guaranteed to last forever.)

Though I draw the line at Twinkies and Devil Dogs for breakfast (even if I could afford such luxuries), I’m all in favor of making Chocolate a breakfast food.

To that end, I offer you this recipe for  Double Chocolate Berry Nut Muffins.  If I’d had blueberries or dark cherries on hand, I would have used those in this muffin. What I did have on hand was strawberries and kiwis, so improviser that I am… into the bowl they went. I’ve never let lack of correct ingredients stop me from whipping up a recipe.  I once made a carrot cake without any carrots, subbing zucchini and crushed pineapple.  It was delicious.

The result of my experiment was a just-right sweet muffin made moist from the coconut oil, Greek yogurt and fruit, chocolaty from cocoa and chocolate chips, with a nice crunch from chopped pecans.  I used white whole wheat flour  (which has the same nutritional value as whole wheat flour, but is made from white instead of red wheat);  and organic unprocessed sugar to ease my conscience even more.

So, okay, I’m not ready to declare these chocolate muffins a “health food.”  But hey, they are no Devil Dogs.

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Double Chocolate Berry Muffins

Makes 2 dozen regular muffins, and one pan of miniature muffins

Preheat oven to 400 degrees.

Ingredients

2 ¼ c whole wheat white flour ( I used King Arthur brand)

1 ¼ c.  organic sugar

½ c. unsweetened cocoa powder (if you like extra dark chocolate use dark chocolate cocoa)

2 t. baking power

1 t. baking soda

¾ t. salt

1 cup Greek Yogurt, plain

½ cup milk or almond milk

1/3 cup coconut oil, melted if it is solidified

2 eggs

1 t. vanilla or almond extract

1 cup berries (blueberries don’t need chopped, but strawberries, cherries, raspberries or blackberries will need to be diced into about ¼ inch pieces.)

1 cup chocolate chips

½ c. to 1 c. chopped nuts

Directions

Sift and stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside.

Whisk together the yogurt, milk, coconut oil, eggs, and almond or vanilla extract in a bowl until evenly blended. Pour the yogurt mixture into the well, then stir in the flour mixture until just combined. Fold in the berries, nuts, and chocolate chips. Spoon into prepared muffin cups, filling half full. (I used cupcake liners.)

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Bake until a toothpick inserted into centers comes out clean, about 20 minutes.

Try with a little smear of Nutella;  or a slice of banana and peanut butter, or a spoon of cherry or strawberry preserves.  Heaven….

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This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title:Double Chocolate Berry Muffins
The URL: http://wp.me/p1UwM9-RT
This was printed from: We Laugh, We Cry, We Cook


Oat Nut Fruit Gems

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(Becky, the Mama)

My mother, Ruthie, went from loving her sugary desserts (a la last week’s Honey Slice cookie recipe) to a diet almost completely without sugar a couple of decades ago.  A health crisis with her blood pressure and heart, meant major changes in her daily diet – all for the better.  Out went everything white: sugar, white flour and white rice… and in came the brown and fiber-filled replacements.  But, we are not the sort of women to suffer deprivation in our family.  Being the creative and resourceful cook, Mother found several ways to satisfy her sweet tooth while also getting healthier, sporting an adorably slim figure, and having more energy than women decades younger than she!

This is one of my all-time favorite sweet, healthy, satisfying treats that she baked. She served them in a pretty cloth-lined basket at a family supper and they disappeared in what seemed like minutes. Everyone from kids to adults raved about them.

The basic ingredients are so simple:  oats, mashed bananas and grated apples.  From there you can throw in the kitchen sink:  any nuts, seeds, flavorings or dried fruit that you like.   Another bonus is that you can serve this recipe to most of the people in your family (or friends) on special diets.  The recipe is naturally vegan, and if you use gluten-free oats, it is gluten-free and can easily be adapted to use less sugar or made sugar-free.  Kids not only love them, but as you can see from my little helper below, they also love to help make them.

My grandson Georgie, furiously mashing the bananas with a potato masher.

My grandson Georgie, furiously mashing the bananas with a potato masher.

If you want to create warm memories of baking with little ones this Christmas, but prefer not to send them into a Sugar Orbit in the process: this is the perfect mom and child, or grandma and grandchild project, to whip up together.

The texture is somewhere between a muffin, an oatmeal cookie, trail mix, and baked oatmeal.  Made with sugar they get a nice crunch on the outside but are moist and slighty chewy on the inside.  Perfect for quick breakfasts-to-go, they also make great snacks for school lunch boxes and any outdoor enthusiasts in your family.  Wrapped in foil they are wonderful sources of energy when hiking, camping or snow-boarding.

This recipe makes 2 dozen.   Best stored in fridge and then heated for a few seconds in microwave.

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 Oat Nut Fruit Gems

Preheat Oven to 350 degrees

Ingredients

2 large bananas, mashed (use 3 if bananas are small)

2 large peeled apples, grated (use 3 if apples are small)

3 cups oats (I like Old Fashioned Oats for the chewier texture)

½ t. sea salt

1/3 c. raw organic sugar (or use other sweeteners such as brown sugar or coconut sugar or even  Stevia, according to taste )

½ c. dried chopped fruit (I used dates and dried cranberries. Coconut also works well in this recipe.)

1/2 nuts and/or seeds (I used walnuts and pecans)

2 t. vanilla

 

Directions

Mix all of the above together in a large mixing  bowl.  Spray or oil muffin pans.  Fill them about 2/3 full and gently press down with back of spoon. if you want them to look more muffin-like you can mound them a bit in the middle, as they won’t rise. (No leavening or eggs.)

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Bake for 20 to 30 minutes or until just golden brown around edges and top.

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When cool to touch, gently remove from pan.  If not eaten in a day, store in fridge in a sealed bag or plasticware and zap for a few seconds in microwave to warm.

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This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Oat Nut Fruit Gems
The URL: http://wp.me/p1UwM9-Pz
This was printed from: We Laugh, We Cry, We Cook


French Toast PB Sandwich with Warm Jelly Syrup

(Becky, the Mama.)

I was faced with a true dilemma. We were packing up to vacate our vacation the next morning, our condo cupboards were almost bare and I still had to create something for this food blog.  Normally, I love these conditions.  They make me feel like a contestant on the show, “Chopped,” where chefs are forced to create a 5 star meal out of five unlikely ingredients in a basket.  Say, pickled pig’s feet, Lucky Charm’s cereal, passion fruit, Worcestershire Sauce, and edible fern fronds.

My “basket” was not as challenging as that list, but I was at the end of our book deadline for We Laugh, We Cry, We Cook. (Lord willing, it will be turned in by the time you read this!)  The manuscript was absorbing every available brain cell leaving me with precious  leftover neuron’s kitchen creativity. My available list of ingredients were: mustard (2 kinds), Ranch Dressing, Peanut Butter, Jelly, Bread and four iffy apples.

I put the list on my Facebook status, asking for help.  Within seconds my brilliant daughter came back with, “Do you have any eggs?”

“Yes, I have one egg,” I replied

“Butter or oil?”

“I have about a tablespoon of butter and plenty of olive oil.”

“Then how about a French Toast Peanut Butter Sandwich with Warmed Jelly Syrup?”

What can I say?  My daughter is brilliant. And thankfully, since I am not a contestant on “Chopped,” I am not required to incorporate Ranch dressing, mustard and iffy apples into this recipe.

I had just enough stuff to make two French Toast PBJ Sandwiches for our final morning of vacation,  and they turned out, well….. quite fabulous, actually. Greg loved it and said, “I’d definitely enjoy eating that again!”  It’s a fun way to fancy up a PBJ for kids, or when you are hankering for something a little sweet as a midnight snack with a glass of ice cold milk.  We often do “breakfast for supper” on Sunday nights, and this would be a perfect recipe for those occasions, perhaps served with some sliced oranges and bananas.

One half a sandwich was plenty filling for me, so if you make this for light eaters or children, one portion could easily feed two.

French Toast PB Sandwich with Warm Jelly Syrup

Serves 2 hungry people, 4 kids or light eaters

Ingredients:

4 slices bread

2-4 T. peanut butter

¼ c. Jelly, Jam or Preserves (I used blackberry)

1 egg

1 T. milk (dairy, almond or soy)

1 T. Butter

1 T. olive oil

Optional: 1 T. powdered sugar

Directions:

Put butter and oil in skillet and heat until bubbly and melted, stirring to mix them.  (The oil will help the butter keep from browning and burning.) Beat one egg with the milk in a shallow wide bowl.  Make two peanut butter sandwiches, using as much peanut butter as you like.  Dip the whole sandwich, both sides, into egg mixture and place in skillet.  Do the same with the second sandwich.  Turn over when one side is golden brown.

While the French Toast Sandwich is cooking, place jelly or jam in an oven-proof bowl or measuring cup.  Heat for 10 seconds at a time until it is hot, melted and the consistency of a thick syrup.

When sandwiches are cooked on both sides, move to a plate and carefully cut at a diagonal, propping one corner up on the other for a nice presentation.

Sift a little powdered sugar over all, if you like. (Alas, I had no powdered sugar in my “basket.”)  Slowly pour the hot melted jelly in a zig zag pattern over the French Toast Sandwiches and serve warm.


Laugh, Cry, Cook Thanksgiving Round-Up (Lots of Vegan & Gluten-Free Options Everyone will Love)

The other day while I was, ahem, procrastinating on doing some actual writing, I decided to organize my Pinterest boards. Obviously, that is a priority two weeks shy of a deadline. And while I was at it, I made a Vegan Thanksgiving Pinterest Board with all the recipes I have made or posted that would make lovely vegan dishes at Thanksgiving. Most are mine, some are moms, and a few are from some of my other favorite blogs.

I thought, in the midst of the final edits and recipe testing for the book and what not, instead of creating something new for my post this week, I’d round up some of our favorite recipes from this blog for Thanksgiving. Most are either vegan or can be easily made vegan with a few modifications, some are gluten-free, and a few are neither.

As a vegan myself and friend to many people with dairy, gluten, and even poultry allergies, I hope this list will give others with different eating habits some ideas for Thanksgiving dinner. I also hope it will be helpful to those who are cooking for people like me this Thanksgiving. Serving one or two special dishes for the “weird” eaters in your life is a way to show how much you love and care for them and to let them know you honor and respect their food choices. Believe me, it means more than you can know to arrive at someone’s home and realize they thought of you while planning their menu. It means they think you matter and want you to feel included at the family table. One yummy dish can say all that.

Jared, Jackson, and I will be heading to Colorado to spend Thanksgiving with Mom and Greg and to celebrate turning in our book. Whoohoo! It’s always a fun time when we get together. We laugh. If we’re lucky, we might even laugh until we cry. And of course, we cook!

Enjoy this Thanksgiving Roundup!

Oh, and I’ve updated our recipe page too, if you want to browse all of our recipes for your own holiday inspired pinterest board. 😉

ENTREES

Topless Veggie Pot Pie

Topless Veggie Potpie
You might want to make up another name for your grandmother 🙂

**Vegan

Rustic Iron Skillet Pot Pie

Rustic Iron Skillet Pot Pie
Would be great with shredded Turkey or Chicken, crumbled tempeh, or Chik’n Strips.

**Vegan variations listed in recipe

Fresh Corn & Roasted Poblano Soup

Fresh Corn & Roasted Poblano Chowder
If you are looking for something a little less traditional, this is one of our favorite fall dishes. It would make a delicious alternative for vegan or vegetarian guests. Adding a little Field Roast Applewood Sausage makes this a filling entree.

**vegan, gluten-free (optional vegan sausage contains gluten)

Roasted Cabbage, Sausage & Honey Balsamic Glaze

Roasted Cabbage & Sausage with Honey Balsamic Glaze
I love my mom’s anecdote with this recipe. It will probably still be fitting for some of our family tables following this intense election. “Every good hostess knows that the best way to break up an awkward family debate is to divert attention by cooking something that smells amazing, and looks so delicious that all conversation stops, as wordless lip-licking and tummy-rubbing take over.  This is one of those simple, delicious, comforting meals that could possibly bring about World Peace.  At least at your dining table.”

**Vegan variation listed in recipe, gluten-free (vegan variation contains gluten)

Spicy Hominy, Kale and Butter Bean Bowl

Spicy Hominy, Kale, & Butterbean Bowl

Another one of our fall favorites. I make variations of this at least every few weeks in the cooler months. It is filling and nutritious and has lots of bright pretty colors. Sometimes I add diced butternut squash for even more fall flavor. It simmers in one pan in less than 30 minutes and can easily be re-heated, so it makes a great alternate meal for vegans at the table without taking up much extra time or kitchen space.

*vegan, gluten-free

APPETIZERS AND SNACKS

Let kids decorate their own Gobble-Gobble Turkey Toasts

Gobble-Gobble Turkey Toasts with Pumpkin Butter

Hold your little ones over until dinner and entertain them at the same time by letting them decorate their own Gobble-Gobble Turkey Toasts with Pumpkin Butter and a variety of toppings like chocolate chips, shredded coconut, walnuts, and dried cranberries. This is a fun way for vegans to incorporate turkeys into their child’s Thanksgiving experience.

**vegetarian, vegan-friendly, gluten-free friendly with gf bread

Warm Stuffed Dates

Warm Stuffed Dates: Two Minutes, Two Ingredients

These appetizers or snacks are so quick and easy, any one of your kitchen helpers could make them. They are melt-in-your mouth delicious when warm, but still great when they cool to room temperature, making them easy to make ahead and just leave out for the grazers. They also provide quick energy for a busy cook.

**Vegan, gluten-free

Carrot Cake Chutney

“Carrot Cake” Chutney (Topping for Cream Cheese & Crackers)
This stuff is amazing on crackers, but also a fun carrot cake “mix-in” for yogurt or ice cream. An easy and unique treat to serve at your next party or bring to a hostess.

**vegetarian, gluten-free, (chutney is vegan and you can easily sub vegan cream cheese)

Pumpkin Spice Dip for Apples (with Extra Toppings for “Double Dipping”)

Pumpkin Pie Dip with “Autumn Leaf” Apples

This recipe is creamy and tastes exactly like pumpkin pie, but uses real food, and most of it is good for you! The fun thing about this recipe is that you get to “double-dip” your apple slices: once in the pumpkin pie fluff and again in any topping of your choice. A friend of mine has a daughter who can’t have dairy and she told me she’s almost embarrassed to admit how many times they’ve made this recipe. In her words, they “can’t get enough!”

**vegan, gluten-free

SIDE DISHES

Baked Macaroni & Cashew Cheese

Baked Macaroni and Cashew Cheese

Non-vegans love this dish too and are always shocked when they find out there is no cream or cheese. Compared to real mac & cheese, this is more like a creamy pasta casserole. With the addition of some chickpeas, I often serve it as an entree.

**vegan, gluten-free w/ gf pasta

Pecan Mushroom Stuffed Zucchini

Pecan Mushroom Stuffed Zucchini

We probably need to retake these pics. It looks much prettier than the picture shows and it tastes amazing. My mom made this for me and I made her promise me she didn’t sneak meat in it. The walnuts really transform into a meaty texture. We both love this dish.

**vegetarian, vegan variation listed

Roasted Red Pepper Quinoa

Roasted Red Pepper Quinoa

This is my go-to quinoa recipe. It’s so easy and with a rice maker, it basically cooks itself while you get the rest of dinner made.

**vegan, gluten-free

Roasted Vegetables with Roasted Garlic

Balsamic Roasted Garlic Vegetables

Balsamic Roasted Veggies

Roasted veggies are delicious on any occasion and even the pickiest veggie eaters often find they like vegetables that have gotten crisp and sweet in the oven.

**vegan, gluten-free

Orange Glazed Carrots

Orange Glazed Carrots

Sweet, buttery orange glazed carrots are the perfect compliment to any Thanksgiving dinner.

**Vegan with sub of Earth Balance, gluten-free

Sweet n’ Sour Green Bean with Bacon

Sweet n’ Sour Green Beans and Bacon

A nice alternative to the traditional Green Bean Casserole at Thanksgiving.

**Vegan variation listed in recipe

SALADS

Creamy Vegan Fruit Salad Dressing

Fruit Salad with Creamy Dressing

Perhaps the best fruit salad dressing we’ve ever tasted. This easy delicious two ingredient recipe will be your new favorite topping for everyday and holiday fruit salads. We promise you we’re not exaggerating.

**vegan, gluten-free

Cranberry Orange Kale Salad

Cranberry Orange Kale Salad

This sweet orange marmalade dressing goes perfectly with massaged kale greens, dried cranberries, and slivered almonds. Kale is a great green for serving at dinner parties or holidays because it holds up well in dressing. In fact, you can dress this the day before and it will only taste better the next day. Just pull it out of the fridge, and sprinkle with toppings.

**vegan, gluten-free

Fruit & Almond Kale Salad with Clementine-Maple Dressing

Fruit & Almond Kale Salad with Clementine Maple Dressing

Another yummy  kale salad option. This one is packed with lots of nuts and seeds, making it a nice filling salad for those who may skip out on the turkey or for your health conscious dinner guests.

*vegan, gluten-free if you sub tamari for the soy sauce

DESSERTS

Luscious Pumpkin Mousse Pie

Luscious Pumpkin Mousse Pie

Coconut has become a best friend in the Laugh, Cry, Cook kitchens. Even though my mom eats dairy, she too is hooked on the wonders of the cold cream from a full-fat coconut milk. Whip it into a whipped cream topping, use it for a yummy pumpkin pie dip (see the snacks and apps), and even make this Luscious Pumpkin Mousse Pie with it. Don’t even bother telling the guests it’s vegan…they will NEVER know. We think it may be the best pumpkin pie either of us have ever had.

**vegan

Butternut Squash and Pumpkin Bread Cobbler

Pumpkin Spice Butternut Squash Cobbler

A grown-up autumn twist on an old easy summer favorite that called for a can of peaches and a yellow cake mix. This version uses butternut squash and pumpkin spice bread mix instead.

**vegan

Healthy Apple Crisp

Healthy Skillet Apple Crisp

Buttery, not-too-sweet, crunchy and rustic. It has no refined sugars, but is made with natural coconut sugar and tad of pure maple syrup. The topping has no flour: it is all oats and nuts and seeds, giving it a fabulous crunchy texture. It is loaded with fiber and protein, a comforting autumn dessert, and healthy enough to serve the next day for fruit-nut breakfast oatmeal – re-heated and served with a little milk, cream or almond milk.

**vegan, gluten-free w/ gf oats

Warm Chocolate Coconut Almond Cake

Chocolate Coconut Almond Cake

A vegan version of a German Chocolate Cake that my mom keeps bragging about.  Mom, can I make this my official request for this to be served at our Thanksgiving? Thank you! 🙂

**Vegan

Honorable Mention Desserts:

We have so many yummy desserts, but this post is getting super long, so I’ve just linked to a few more worth checking out.

Refreshing Mandarin Orange and Pineapple Cake (vegan friendly)

No Bake Apricot Bars (vegan, gluten-free)

Blueberry Oat Nut Bars (vegan and gluten-free friendly — see Rachel’s variation in the comment section)

Coconut Covered Cherries (vegan, gluten-free)

Powerhouse Chocolate Pudding Pie (vegan, gluten-free option)

Pumpkin Cookie Butter Cookies (vegan)

Superfood Hemp Chocolate Treats (vegan w/ vegan chocolate)

BREAKFASTS

Yes, breakfast is still the most important meal of the day…even on Thanksgiving. No one wants the cook to pass out from low blood sugar levels in the middle of prepping dinner.

Kinda’ Healthy Vegan Apple Fritters

Kinda’ Healthy Vegan Apple Fritters (vegan)

Sweet Pecan Pie Breakfast Oatmeal (vegan, gluten-free friendly)

Quick Buttery Coffee Cake

Healthy Cinnamon Raisin Oatmeal (vegan, gluten-free friendly)

Some hints for cooking for vegans

Some of your favorite dishes can be easily modified for a vegan guest if you just know a few tricks.

Eggs: 1 T. of flax meal mixed with 3 T. of warm water will gel up in a few minutes and can be used as an egg substitute in most baked goods. 1/2 a banana also usually works in sweet breads or muffins.

Butter: Earth Balance is a delicious vegan butter substitute. In fact, if you already use margarine, you’ll hardly notice a difference int the taste. It is readily available at Whole Foods and Krogers here. My small town Wal-Mart even started carrying it.

Milk: Unsweetened almond milk is my favorite substitute for most of my cooking. It has a very mild taste so it doesn’t overpower a dish. Soy milk seems to have the best results for baking cakes and cupcakes though I usually use almond milk anyway because it’s what I have on hand.

Buttermilk: Add 1 T. of vinegar or lemon juice to 1 c. soy milk (soy does work best for this trick) and let sit for about 10 minutes. (FYI, this trick happens to work with cow’s milk too, if you don’t have buttermilk on hand and aren’t dairy-free.)

Meat: Don’t assume that the vegans in your life will be thrilled with a fake chicken breast as their main entree. Some will, but many of us, especially the ones who technically try to follow a plant-based diet, don’t actually eat many of those processed fake products. I have found a few that I like: Field Roast Applewood Sausages are my favorite meat substitute. They are GMO and soy-free and taste delicious. I’ve used the Chick’n Strips a few times too and those are pretty good on a pizza or something. Whole Foods has a Chick’n Salad in their deli that is quite good. I like cooking with tofu, but it’s taken me some time to learn how to make it taste good. Really, you don’t need fake meat or even soy to have a filling meal. Lentils, split-peas, chickpeas, and beans are all healthy filling options and can easily replace the meat in a lot of recipes.

Cheese: Vegan cheese substitutes are getting better and better all the time. Daiya is the most common shredded cheese substitute. It’s pretty good. We like it on our pizza. Though I don’t think it will fool anyone into thinking it’s real cheese. There are also cream cheese and sour cream substitutes that are pretty good, especially if used in a recipe or dip. I have a recipe on the blog for Nacho Cheese using cashews and sunflower seeds. The cashew cheese for the macaroni (above) could be used for any other casserole type dish as well. Their are also lots of recipes online for different cheeses, like ricotta cheese or parmesan. One of our readers even left a tip that you can make your own sour cream and cream cheese. If you can think it, some food blogger has probably blogged it. 🙂

I hope you find this helpful as you prepare a Thanksgiving meal that includes all the different palates in your family at one table. May the food join your family together in love and respect for one another. May we all honor each other and our differences on this day of gratitude and thanks. 


Quick Buttery Coffee Cake (made with Pancake Mix)

(Becky, the Mama.)

This is our second week of condo living in regions of the U.S. where the sun is shining, the grass is green, the birds are singing and this week, in Oceanside, California, the ocean is waving.   


The sentence (and scene) above is brought to you by our much younger selves, when we each bought Time Share, never dreaming that someday we’d end up married to each another, with four vacation weeks to use up, per year, between us.  (And it is a use it or lose it proposition. So what can we do but go play?)

Neither of us would say that Time Shares are great financial investments; but man oh man, they have been AWESOME investments in terms of fun, extended get-aways  for our marriage. We’re both blessed with jobs we can do anywhere, as long as we have laptops and cell phones.

Some ways that we save money and also get business done while we’re away:

1) We drive instead of flying whenever possible, getting crazy good deals on hotels using Hotwire.com or Priceline.com.  I stock up on books on tape from the library (Greg listens with earphones while driving),  and we have wifi – via his cell phone– and a plug for my lap top (goes in the cigarette lighter)  in the car, creating a roving office-on-wheels. I get some of my best writing done on the road, my feet up on the dash, computer on lap, pillow behind my head. Greg also sees clients everywhere we go.

2) We always look for places to stay that have a full kitchen, bringing along a couple of boxes of kitchen essentials so that I can cook “on location” rather than eating out.

For whatever reason, cooking is an enormous treat for me, and especially when on vacation. I like the challenge of creating good meals from whatever supplies I bring, plus fresh local meats and produce.

It has been a long time since I’ve baked something sweet, at home or “abroad,” but today  after a nice long walk through an artsy Farmer’s Market with Greg, I began thinking that a warm coffee cake with a crunchy, buttery, cinnamon topping sure sounded good. 

Coffee cakes are one of my favorite treats to make because they typically aren’t overly sweet, they whip up and cook quickly, and it makes its own topping while baking.  If you have a good basic recipe, you can swing it a dozen ways!   Add blueberries or chopped apples, a variety of nuts, a little citrus zest, or even chocolate chips and you can dress up a basic cake anyway you want to go.  The added bonus: you get to eat cake for breakfast.  What’s not to love?

I didn’t bring baking powder or soda with me, however (a HA!) I brought some pancake mix.  Sure enough, I sleuthed up a recipe online for coffee cake made with pancake mix that got some lovely reviews.  I used it as a starting point, played with it a bit, and within 30 minutes… from stir to cut and serve…I was eating a fluffy, moist, perfectly balanced coffee cake.  So good, this will be my Go-To Coffee Cake Recipe from now on.  This recipe makes a small cake (perfect for a couple),  so I plan to double the recipe when I get home and make this for our big family next week, arriving for what we call “Thanksgiving Camp.”

Quick Buttery Coffee Cake (with Pancake Mix)

Preheat oven to 375 degrees

1 c. pancake mix, any kind (I want to try Trader Joe’s pumpkin pancake mix! Vegans use an egg & dairy-free mix)

1/3 c. sugar

1 egg  (vegans can use fave egg substitute)

1/3 c. almond milk (or any kind of milk you like)

¼ c. butter, melted  (I used ½ olive oil, ½ butter, Or use your favorite vegan butter.)

Topping:

2 T. softened butter (or vegan butter)

¼ c. brown sugar

2 T. pancake mix (or flour)

2 T. oatmeal (or mixture of oatmeal, hemp seeds, chia seeds)

1/3 c. chopped pecans (almonds, walnuts, sunflower seeds, peanuts)
Instructions:

In a medium sized bowl whisk pancake mix and sugar together.  Add egg, milk, butter and stir until smooth.

Butter a small pan, such as a round cake pan.  (I found a small broiler pan in the condo that worked well. It’s smaller than it looks in the pictures, only about 8 by 10 inches. )

Mix topping in another small bowl and crumble on top of batter.  

Bake for 20 minutes.  It will look a bit like the surface of a crater, but with each “dent” there’s the yumminess of melted butter and cinnamon going through the cake. Sooo delicious.  Serve warm and crumbly!!  (Or if I serve it later, I’ll zap a piece for just a few seconds in microwave.)

 This was printed from: We Laugh, We Cry, We Cook
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The title: Quick Buttery Coffee Cake
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This was printed from: We Laugh, We Cry, We Cook