The Groundhog's Shadow

When Groundhog Phil felt a cold winter chill, he ventured out from his hole.

Slowly with care, sniffing ground and the air, he emerged from the crumbly knoll.

Every year he would pose with a quivering nose, to feel for winter’s harsh sting.

For if it were true, it was a groundhog’s cue, to fall into a deep sleep ‘til Spring.

“Are those snowflakes up there, dancing on air?” asked Phil in a state of confusion.

He crept further to see if it truly could be, a sign of winter or just an illusion.

The sun on his back casted a shadow of black, for which Phil was just not prepared.

Living underground, where only dirt was abound, made him touchy, nervous, and scared.

Phil leapt up in fright at the very sight of the shadowy figure in tow.

Wherever he went, right-left-circumvent! - the shadow just would not let go!

Running circles in panic and feeling quite manic, Phil scurried back towards his den.

But then he stumbled as something rumbled, in the sky where he looked up again.

A grayish cloud covered the sun like a shroud, and made Phil’s shadow disappear.

“Don’t be a fool!” said a voice so cruel.  “The only thing that can hurt you is fear.”

Phil shook as he took a look, up at the angry puff.

“But what of lightning and all things frightening, like monsters and aliens and stuff?”

“A life full of stress only works to oppress,” said the thunderous cloud.

“Who knows what you could achieve if only you believe, that you are brave, wise, and proud!”

Phil was in awe as he saw, an image of himself that he never knew.

He felt inspirations for aspirations, and his excitement and confidence grew!

He would not fear again, leaving his den, for a whole new world awaited.

Experiences around could surely be found, and this fact could not be debated!

Phil proudly stood as tall as he could, and proclaimed without a shake,

“Bravely I will stay above ground today, and progress I will surely make!”

The cloud was beaming and light came streaming, as it drifted away from the sun.

Phil’s shadow was there, but he shrugged without care, and so his new life had begun!

Spring was a thing that came early that year, to reward a groundhog’s revelation.

All beings were touched by the story so much, that they came together in a great celebration!

Original Poem by DJ Karma 2012

Coconut body, almond ears, pecan feet, coconut flake teeth and eyes, and raisin eyeballs

Quick Coconut Agar Pudding...
For the recipe, go to:
 Veggie Kids Blog   

There's a nice interview about me there too :-)

Hey, what's kicking?  7 months down / 2 to go!


Happy Groundhog's Day!

FoodBuzz 24: A Vegan Year of The Dragon

The Dragon and the Rainbow Goblin

by DJ Karma

Once upon a time, a baby dragon hatched from a very large speckled egg.  He was named Zephyr, after the warm west winds that whistled past his family's large cavern on the day he was born.

Zephyr grew incredibly fast, to become a gigantic and beautiful water dragon.  He had a long undulating body, punctuated by hundreds of pointy, multi-colored scales that poked out of the water when he swam.  His colorful armor reflected the rays of sunlight that shone down through the afternoon waters, as he glided effortlessly through the underwater world in which he spent most of his time.  All other water creatures skirted out of his way whenever he passed, because water dragons were considered the largest, the most powerful, and one of the few magical creatures in the world.

One day, as young Zephyr lazily sunbathed on the shore of the Great Sea, a large shadow flew over him.  He looked up to see a mighty eagle flying by overhead.  She looked down at him and screeched happily as she passed.  He waived back, and looked in awe at her broad wings that flapped rhythmically in the sky.  He looked at his own shoulders, and wondered why he didn’t have the wings to fly like the majestic eagles.

“Oh, how wonderful it would be to soar through the boundless skies!  If only I had the wings to do it,” he said dreamily.  “I would give anything to be able to fly!”  

Zephyr spent the next few days questioning his elder dragons about how he could obtain wings to fly.  All of them laughed at such an absurd ambition.  After all, water dragons were… well, water dragons!

Frustrated and determined, the young dragon decided to go on a special quest to find the secret of flight.  So Zephyr set out to ask the one being that would have the most answers in the dragon realm- The Moon, for The Moon was the controller of the sea and all things water related.  But first, he had to climb to the distant mountaintop of Mount Luna in order to get close enough to be heard.

Day and night, Zephyr trekked through forests and swam across rivers.  He climbed treacherous cliffs and steep ravines, until finally he reached the beautiful broad plateau of Mount Luna.  He peered over the edge of the mountain, and saw the spectacular view of green tree tops and dazzling blue waters, and in the faint distance, the tiny spec that was his sea cavern. 

It was still daylight, so he decided to take a nap and wait for the Moon to come out.  “Soon I will find out the secret of flight, and maybe I’ll even have wings to fly home!” he said excitedly to himself.

“So you want to fly, do you?” said a high-pitched cackling voice.  Zephyr was stunned to find a little greenish, wrinkly-faced goblin peering at him with little black eyes and big pointy ears.  Before Zephyr could answer, the little goblin changed to a pale pink. 

“You don’t need wings to fly- all you have to do is come to me.  For I have the magic that can make things happen!” he said sweetly.

Zephyr looked at the creature incredulously.  He knew goblins were very powerful, but could be greedy and conniving as well.  “I’m sorry, sir, but I have no gold to pay you.”

“Oh no, young dragon.  It is not gold I seek,” said the goblin, as he peered at Zephyr with his unblinking eyes.  “You see, I’m a rainbow goblin, and I feast on the colors of the rainbows.”  The goblin stood proudly as he turned a dazzling royal blue.

“But The Moon doesn’t like to share the rainbows, and would much rather horde all the delicious colors and distribute them at his will.  Those lowly plants and animals don’t deserve the colors as much as a powerful and magical being as myself! … and, uh… you, of course!”

Zephyr looked down at his own multi-colored armor.  “But what do the rainbow colors have to do with flying?” he asked.

The goblin danced excitedly, and explained his plan to distract The Moon and seize the next great rainbow, which was to be born after the next great rain.  In the distance, there was a clap of thunder and a flash of lightning, as the skies grew dark for the impending storm.

“I will give you the power of flight, but you must fly up and divert The Moon’s attention.  When I get my rainbow, I will make your power permanent!”

So excited was Zephyr at the prospect of flying, that he agreed impetuously to help the goblin.  And so they waited for the storm, and for the small window of time, when The Moon used the rays of the morning sun to form a rainbow.

The heavy rains pounded the mountain all night and felt heavenly to the water dragon.  The rains finally subsided to a light drizzle, as the heavy clouds parted and dawn broke to shed an early morning light. 

The Moon descended through the haze, a large softly glowing sphere, and as the arms of the sun’s morning rays reached out to illuminate the sky, a brilliant rainbow arched over the land.  “Now is the time!” yelled the rainbow goblin, as he raised his arms. “Fly, dragon, fly!”

Zephyr felt his insides churn, as if his body was being filled with air.  Suddenly, he started to float upwards, like a large writhing balloon.  “I’m flying!” screamed Zephyr in astonishment. 

“Yes, yes,” screeched the goblin.  “Now remember our agreement!” 

Zephyr nodded and soared upwards towards the moon.  He felt the wind rushing through his scales and the exhilaration of pure power.  The Moon grew ever larger as Zephyr approached, and soon the flying dragon caught The Moon’s eye.

“What is this?” asked The Moon in a booming voice.  “I’ve never seen such as sight!  How does a water dragon fly without wings?”

Zephyr looked upon The Moon in awe for a moment.  “Good morning, your highness,” said the dragon timidly.  “I- I traded some gold with a goblin in exchange for the power to fly without wings,” lied the dragon.

“My, my,” said The Moon in amused admiration.  “That is an incredible ambition, but you must excuse me right now.  I am in the middle of distributing the rainbow colors so our world can be more rich and beautiful.

“But what should happen if the world does not receive the colors?” asked the dragon hastily.

“The colors are not just for outer beauty,” replied The Moon.  “They are filled with energy and love from me and The Sun, and they bring hope and prosperity to all who receive.  If the world does not receive the rainbow’s colors, everyone shall wither and suffer.”

Zephyr suddenly felt ashamed.  “Please do not let me interrupt your important work, your highness!” 

But when Zephyr returned to the mountain, it was too late.  The rainbow goblin had already stolen the rainbow and was nowhere to be found.  Zephyr looked all around frantically, but saw only a world sadly devoid of color.  He himself started to feel depressed, as he noticed his own armor fading of its once magnificent hues.

From the high mountaintop, Zephyr peered all around, desperately looking for any sign of the rainbow goblin.  The plants, sea, and all the land’s animals seemed sickened and graying.  Then, for a brief moment, Zephyr saw a flash of rainbow colors in the nearby woods, next to a large gray boulder.  Weakened and no longer able to fly, Zephyr was still determined to find the goblin and convince him to return the stolen rainbow.  So he set off down the mountain and towards the boulder that was sure to be the goblin’s secret lair.

After slipping and sliding down the large mountain, and trekking through the dreary woods, he finally reached the big gray boulder.  Exhausted, he looked all around the boulder, but all was quiet. 


“Goblin!” roared Zephyr, his anger rising.  “Come out and face me!”

But there was no response.  Inside Zephyr’s chest, grew a feeling of intense rage.  He felt his throat burning hot, and puffs of smoke streamed out of his nostrils.  Suddenly, he opened his mouth to roar and flames of red-hot fire shot out, searing the big gray boulder until it glowed red as well.  Zephyr was somewhat surprised, as he had never used his fire before.

He had never been so angry before.  “Come out now, goblin, or I’ll turn your secret lair into ashes!”

A small door flung open from inside the charred boulder.  “Now, now, young dragon,” said the goblin sweetly as he finally emerged.  “I was just securing the rainbow, and was about to return to the mountain to make good on our agreement.  No need to be so angry!” 

But Zephyr didn't trust the goblin's words, and he didn’t care about flying anymore, in fact, he had forgotten all about it.  “I don’t want to fly.  I want you to return the rainbow, so The Moon can restore the world to its former glory!”

“Return the rainbow?” laughed the goblin, who flashed a bright orange.  “I will not be returning anything, and your fire is no match for my magic!”

“Please, goblin,” pleaded Zephyr.  “The world is suffering and dying… because of me.  I will do anything you ask, if you return the rainbow now!” 

The goblin wrinkled his suddenly purplish face in thought.  “You have nothing I want,” said the goblin coldly.  “I already have what I want.” 

Zephyr suddenly had an idea.  “What if I could convince The Moon to create an even bigger rainbow?  Would you return the smaller one if I could help you steal an even bigger one?”

The goblin’s ears perked up.  “How big?” 

“At least twice the size,” said Zephyr confidently.

The goblin agreed, amused at the dragon’s efforts… for the thought of having two rainbows instead of just one, did sound very attractive indeed.

“Make me fly, and I will convince The Moon!” declared Zephyr.  The goblin waved his hands and off he went, a wingless dragon soaring once again, up towards The Moon.

This time, The Moon looked much fainter against the brightened, yet colorless sky.  “Hello again, flying dragon,” greeted The Moon.

“Your Highness!” breathed Zephyr.  “I have made a terrible mistake, and because of my foolishness, your rainbow has been stolen!”  He continued to share his story with The Moon, ending with a tearful apology and the second agreement he made with the goblin, in hopes of tricking him into returning the rainbow. 

“Young dragon,” The Moon chuckled.  “I know this goblin.  He has been trying to steal my rainbows for centuries.  He has finally succeeded... and he has no intention on returning anything, or keeping any promises.  It is true that your actions have made the world suffer, but learning from one’s mistakes is one of the greatest achievements in life, and I am proud.”

Zephyr blushed.  “But what should we do about the goblin?  Do you think we can get the rainbow back from him?”

The Moon chuckled again.  “I will create another rainbow for the world, but alas, I do not believe that we will ever get the stolen rainbow back.  But you might be surprised at just how things work out, when one does not learn from their mistakes.”

With that, The Moon conjured up another storm, and another rainbow.  And, he was so impressed with Zephyr’s honesty and morality, that he gave the power of everlasting flight for all water dragons.  To Zephyr, he also gave a magic pearl that glowed with the powers of The Moon, and Zephyr became the Guardian of the Sea, the Giver of Rain, and The Protector of Rainbows.  Since then, the magic pearl and its magical responsibilities have been passed down from generation to generation of worthy young water dragons.

As for the rainbow goblin, his greed became his downfall.  Never did he have an entire rainbow all to himself.  So he feasted… and feasted… and feasted on the stolen rainbow colors.  Soon he became drunk from his overindulgence, and something unexpected happened.  All the excessive colors had mixed together inside his body and turned him a permanent dull brown.  Since his magical powers were based on the brilliance and delicate balance of the rainbow colors, he could no longer do any magic… nor any magical mischief ever again.

-The End-

This tale was inspired by the book “The Rainbow Goblins” by Ul De Rico, ancient myths about the wingless Chinese dragons, and my son Joshua, who is to be born this year- The Year of the Dragon.

Happy 2012!  

The Lunar New Year isn't until January, but unless you're Asian American, it's not widely celebrated in the U.S.  According to the Chinese Zodiac, 2012 is The Year of the Dragon- the most powerful of all the signs.  And, what better way to celebrate than to throw a "Dragon Party" to ring in the new year?

Here are some dragon-themed foods I served...

Cucumber and Carrot Dragon

Spicy Dragon Wontons

Coconut Cupcakes with Almond Dragon Scales

We had so much fun, we forgot to take pictures!  I mostly caught people eating cupcakes.

HAPPY NEW YEAR EVERYONE!!!

Vegan Christmas Tree Pastries

These tree-shaped pastries are easy and fun to make, and inspired by a post that has stuck in my head for a couple of years from VeganLovlie.  She used homemade pie crust pastry, but I went the quick route and used store-bought puff pastry.  Each package makes four 4-6" trees (more if you try making smaller ones), and you can fill them with anything you like- savory or sweet.

Start with your sheet of puff pastry and cut in half.  Then make two 1 to 1 1/2" cuts on the middle bottom for your tree trunk.  Then carefully score the outline of the tree (triangle) without cutting all the way through.  Trim the upper corners so you don't have too much dough to work with (use scraps for something else), then trim the bottom corners too.  Lastly, cut strips on either side of the tree- not an exact science, but about 1/2" each, stopping at your scored guide lines.

I added a layer of Tofutti cream cheese mixed with garlic salt, dried basil, and cracked black pepper, to make an herb spread.

Then I added a layer of a saute- spinach, onions, sun-dried tomatoes, and roasted pine nuts- sauteed in a little olive oil and seasoned with salt and pepper.  Make sure this mixture is not wet!

Starting from the top, simply fold each strip towards the center, overlapping one side, then the other side.  Wrap firmly over your filling.

When you get to the last two side strips, fold up the two bottom corners.  You may want to trim these a bit if it seems like too much dough.  Then go ahead and finish the two remaining side strips, tucking the last one under a bit.

Place it on a prepared baking sheet (I used parchment paper), and bake at 400 degrees for about 10 minutes.  Then broil the tops for a minute or two- watch it until it turns golden and puffs up. Let them cool a bit before picking them up with your hands. 

A Vegan Fourth- Foods Invented in California, USA!

Are you tired of seeing red, white, and blue foods yet? (lol) Well, this patriotic post is about foods invented in the United States... more specifically, in California.

Pisco Punch:  San Francisco, CA 

This fruity punch, named after the Peruvian city where Pisco brandy was first purchased, was invented in the late 19th century.  Be careful- this punch packs quite a punch!

Servings: 12
Source: Epicurious.com


Ingredients:
1 large pineapple, peeled, cut into 1-inch pieces
1 750ml bottle of Pisco brandy
2 cups simple syrup
1 1/2 tsp. grated lime zest
1 1/2 tsp. grated grapefruit zest
2/3 C. lemon juice
Ice cubes
Spinz:
Soak pineapple in the Pisco in a fridge for 3 days, shaking occasionally.  Divide simple syrup into two bowls, putting lime zest in one and grapefruit zest and soak in a fridge overnight.  Strain Pisco into a pitcher, discarding pineapple.  Strain both syrups into the pitcher, add lemon juice, and stir to blend.  Pour over ice cubes and garnish with fresh pineapple chunks (optional).

The California Roll:  Los Angeles, CA

Invented in the late 70's, this sushi roll has become the most popular sushi in America.  Although Japanese people may find it strange to put mayonnaise, imitation crab, and avocado in their sushi, we Americans can't get enough of it!  I never liked the imitation crab, so I usually substitute pickled veggies or tofu salad.

Green Goddess Dressing:  San Francisco, CA

(pic and recipe from Fat Free Vegan Blog)

Invented in 1923 by Chef Philip Roemer of the Palace Hotel, this dressing was a tribute to the hit play, The Green Goddess.  Traditionally made with mayo, sour cream, and anchovies, I love this vegan version.

Btw:  like OMG, you can totally dip that Cali roll into your green goddess dressing... hella bitchin, Dude!

Peanut Butter:  Alameda, CA

First invented by Dr. John Kellogg (of corn flakes fame) in 1890, it was perfected commercially for the first time in 1922 under the brand name Skippy.  

What could be more American than a 

Chocolate Covered Graham Cracker Peanut Butter Banana Ice Cream Sandwich... on a stick?

I think the name says it all, but if you want to make these, here's how it's made:

-Pack in softened ice cream into a loaf pan that is lined with plastic wrap.  Put into freezer to harden.

-Prepare a casserole dish (or similar) with parchment or wax paper lining the bottom. This will be going into the freezer, so make room!

-Prepare a dish of crushed peanuts (optional)

-Break graham cracker in half, and spread peanut butter on each piece.  

-Place four slices of banana on one of the pieces.  Repeat until you have the desired number.

-Once ice cream has hardened, slice quickly into 1/2" slices to fit onto the cracker with bananas.

-Put the other cracker on top, and smoosh a little.

-Put in a popscicle stick, place into prepared dish, and pop the whole thing into the freezer to get really cold.

-Melt chocolate chips (I used one and a half 12 oz. packages) in a double boiler, with about 2 tablespoons of coconut oil.

-Once smooth, take off heat and pull out your frozen bars.

-Spoon chocolate mixture over each bar, making sure to cover completely.

-Sprinkle with nuts and place upside down onto parchment or wax paper.

-Work quickly, and put them in the freezer again to harden up.

Happy Fourth Everyone!

Vegan Ham and Yam Cracklins

Meat analog. Is there any less appetizing way to describe vegan meat? Just using the word "meat" doesn't seem right either, given that our diets are meat-free. I propose we come up with another name- an entirely new word, perhaps. Something that sounds yummy, and not like something a replicator on the Starship Enterprise would produce. Any suggestions?


How about saplatein?
Etymology: from the root words, satisfying, plant, and protein


Or maybe protegan?
Etymology: from the root words, protein and vegan


Anyway, it's not meat that I crave- it's the texture. Chewy, dense, tender, and fibrous... yes, fibrous. If you look closely at any good faux chicken or beef on the market, you will notice... fibers. Without them, the wheat gluten and soy protein only offer a good chewy texture, but no fibrous texture. On the ingredients labels of faux meats (another term I really hate) from Taiwan, I've seen everything from mushroom and pea fiber to ambiguous "vegetable fiber." The mouth feel of these saplateins (hey, maybe it'll catch on!) is definitely different than the homemade seitan I'm used to- much more like real meat. SO... I thought I'd experiment a little.

Scouring online, I found that there are really no sources of "vegetable fiber" on the market for this type of use. So then I got to thinking about vegetables that are naturally tough to chew and fibrous, even when cooked. One of my first thoughts was celery. It's very fibrous as well as inexpensive... nice!

Although this is in no way just like ham, it turned out delicious, and with great texture ( I couldn't stop eating it). If you look closely, you can see the little strands of celery poking out. It's a subtle textural thing, and I think I will experiment with other types of fiber in future batches too. Corn, asparagus, and peas come to mind.

Yam Cracklins

One of the best parts of a roast is the crunch of the "skin." Pork cracklins was one of my Filipino Mother-in-Law's favorite foods, and I remember having it once or twice before I went vegan. It was crunchy, fatty, and savory. This version is A LOT less fatty, even though it's deep fried, but it offers a good satisfying savory crunch that complements the roast, or can be eaten by itself.


Vegan Ham Roast (Serves 4-6 people)


Ingredients:
Roast
1 1/2 C. celery (roughly chopped into 1/2" pieces)
1 C. onion (also roughly chopped)
pinch of salt for saute
7 oz. firm tofu (1/2 of a 14oz. block)
1/2 C. water
1/4 C. soy sauce
2 tsp. liquid smoke
3 T. tomato paste
2 cloves garlic
2/3 C. nutritional yeast flakes
3/4 tsp. salt
2 C. vital wheat gluten
extra virgin olive oil for brushing


Maple Glaze
2 T. maple syrup
1/2 tsp soy sauce
1 tsp extra virgin olive oil


Spinz
1) Saute celery and onions in a dry non-stick pan at medium-high heat with a sprinkling of salt. This will help get most of the moisture out of the vegetables, leaving the fibers more condensed. Do not add any oil or water. Stir often- if it starts to brown too much, turn down the heat. When the onions are translucent and very little steam is coming out, turn off heat and set aside.
2) In a food processor, mix all other ingredients except for the wheat gluten and olive oil, until smooth. 3) Add the celery and onions to the food processor, and pulse until the vegetables are finely minced. You don't want it too chunky, otherwise it'll be more like meatloaf (the resulting mixture looks like creamy oatmeal).
4) Transfer this mixture to a large mixing bowl, and add the vital wheat gluten. Mix until fully combined, then knead for a few minutes.
5) Form the soft dough onto a large sheet of aluminum foil. Fold up the sides snugly, but not extremely tight, as it will expand a little while cooking.
6) Pressure cook on a rack above water for 30 minutes, up to an hour if steaming.
7) Transfer the roast to a casserole dish or pan, and open the foil. Cut a shallow criss-cross pattern on top with a sharp knife. Brush on a thin layer of extra virgin olive oil, and bake at 325 degrees for 30 minutes.
8) Whisk together the Maple Glaze with a fork. Brush generously onto roast and bake for another 15-20 minutes until caramelized.
9) It will be done when it's no longer soft and bounces back to the touch.

Yam Cracklins

Ingredients
Skin of 1-2 yams (I picked longer ones) to make about two dozen strips
1 C. water
2 T. soy sauce
1 tsp. your favorite grilling herbs (thyme, black pepper, lemon zest, etc.)
1/4 C. nutritional yeast flakes

Spinz

Peel the yams with a good vegetable peeler to make the strips. Save the yams for another dish.

Mix the marinade in an appropriate container. Lay strips to soak for about an hour (or longer).

Heat oil to fry, then pat strips gently with a paper towel to remove excess liquid. Fry until golden and crisp, then drain to remove excess oil.

Was the Night Before Christmas...

...and all through the place

not a creature was cooked, not even a trace.

The vegetables were peeled and chopped with care,

in hopes that soon everyone could pull up a chair.

We vegans were giddy, all warm from the rum.

As non-dairy eggnog swam in our tums.

We wore our pajamas, slippers, and tees,

and laughed at specials on the TV.

When out on the street, a car screeched to a halt.

We sprang from our couches to see who was at fault.

We pulled on our jackets and flew out the door,

so quickly, I almost slipped on the floor!

The evening was crisp, our breaths- puffs of steam.

Neighborhood Christmas lights twinkled and gleamed.

So what to our surprise was hit by the car,

but a huge wooden box, and a strange sight by far!

For a factory truck must've dropped their huge load,

directly in front of our humble abode.

A flurry of movement from the box sprang,

as eight tiny chickens clucked, peeped, and sang!

Bewildered were they as they all tumbled out,

seeing the world for the very first time, no doubt.

We gathered them up, so scrawny and light.

They were spent hens, and could no longer fight.

No use were they, as no more eggs they could lay,

but who could discard such cute creatures TODAY?

So happy they were to spread their wings,

carry about, and do chicken-y things.

No longer crammed in cold huts and cages,

they wandered our yard for what seemed like ages.

One by one, we brought them inside,

calming them as they squawked and they cried.

They huddled together on crumpled old sheets.

We all went to bed, tired from our feats.

Into the night, we slept in good moods,

dreaming of morning and wonderful foods.

We woke to clucking of the chickens we found,

in the yard happily pecking the ground.

For someone had let them out early to feed,

someone who offered them water and seed.

That someone had left behind presents for us too-

pastries, roast veggies, and warm vegan stew!

The delicious aromas made stomachs grumble-

Potatoes, green beans, and sweet apple crumble!

Also displayed on our dining room table,

was a hand-written card, candles holding it stable.

We all gathered 'round as I read it aloud-

"What you did for those chickens, sure made me proud!

For all beings deserve peace and good will,

and people forget -to care is a skill.

Freedom to roam and breathe the fresh air,

is never a privilege we cannot share.

It's something no one can deny to be true,

that no matter what, we are animals too.

Have a wonderful day filled with good food and glee.

Merry Christmas to all! Much love, S.C."

Eggless Vegan Apple Cider Eggnog

This is a rich creamy drink mixed with tart apple cider. This works well with pear cider as well. If already spiced, you can cut back on the seasonings.

Makes 2 big mugs.

Ingredients:

1/2 C. roasted cashews

1 C. soymilk

1 C. natural apple cider

1-2 tsp. agave nectar (to taste)

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

dark rum (optional, to taste)

Spinz:

Simmer all ingredients except the rum in a saucepan until cashews are tender (about 5-10 minutes). Not to worry when the soymilk curdles! Transfer to a blender and puree until smooth. Mix in rum. Serve warm.

Lemon Flavored Candy Corn

Prefer your candy without corn syrup, gelatin, eggs, beeswax, or artificial color? Why not make your own? Add your own flavorings to make this old classic an updated favorite!

To tell you the truth, candy corn was never one of my favorites.  In fact, I would go out of my way to avoid them as a kid, in favor of more exotic flavors.  I think you either love them or hate them.  The one saving grace is their undeniable cuteness, with those brightly tri-colored, trianglular shapes- so indicative of Fall and of course, Halloween.

A Little History
Did you know that candy corn was invented in the 1880's?  It was meant to mimic kernels of dried corn, and became widely popular due to its revolutionary tri-colored look.  The candies were made by hand with large vats, and the candy mixture was then poured into cornstarch molds in three stages to form the colors.  Today, they're still made with cornstarch molds, but automated machines crank out more than 20 million pounds that are sold annually!

Vegan Lemon Candy Corn

Note: To make traditional vanilla flavored candy corn, just omit the lemon. Experiment with other extracts to make variations of your own.

Ingredients:
1/4 C. Earth Balance Margarine*
1 C. sugar
3/4 C. brown rice syrup
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. lemon juice
2 1/2 C. powdered sugar
1/3 C. soymilk powder
1/4 tsp. salt

For coloring:
Yellow: 1/4 tsp. tumeric
Orange: 1/4 tsp. tumeric + 2 tsp. beet juice (from canned beets)

Spinz:
You can make these any size you like, and if you get tired of making candy corn, it makes a good fondant for cupcakes or to make other shapes (a lot like playdoh).  
*These turned out a little on the soft side, so next time I might reduce the amount of margarine.  For fondant, it's perfect.  
I'm pretty sure this makes over a pound of candy- pretty time consuming by yourself, so make it a fun project to do with friends or kids!

Sift together the powdered sugar, soymilk powder, and salt in a bowl and set aside.  Heat margarine, sugar, brown rice syrup, extracts, and lemon juice in a saucepan, and stir until boiling and frothy.

Take saucepan off the heat, and add the dry mixture until well incorporated (a few lumps are ok).

Using separate bowls, divide the mixture into half, then divide one of the halves into half (to make three dough balls, one twice as large as the others).  Note: You can make equal parts if you like, but you'll need to adjust the coloring,  Into the large dough ball, add the beet juice and tumeric to make it orange.  It won't be bright orange, so if you want more vibrant color, add food coloring if you must.  Also add 1-2 T. of additional powdered sugar.  To one of the smaller dough balls, add tumeric to make it yellow (don't worry, you won't taste any of these). When cooled enough to handle, knead each one until smooth and color is even.  If it's too sticky, you can add a little powdered sugar, but not so much that it won't stick at all. If it's too dry, add a few drops of water.

Now you're ready to roll!  Spread a VERY light layer of powdered sugar onto your flat work surface.  Make ropes of equal thickness of the white and yellow, and a larger rope of the orange (for the middle).  Press the ropes together gently, then lightly roll the top with a rolling pin to flatten a bit and to further press together.  Then cut into triangles as shown above.

Finally, mold corners with fingers if desired.  Place them in a single layer on parchment or wax paper, and let dry.  DO NOT pile them up until they're dry, or they will stick together! These were deliciously lemony, with a good chewy texture and shiny outer shell.

I got bored with making candy corn, so I made myself a Fall Sweater... 
have fun with it!