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Vegan
Eggnog
This recipe is excerpted from The Almost No-Fat Holiday Cookbook.
Place
the crumbled tofu and the soymilk in a blender with the sugar
and salt. Blend until very smooth. Scrape this into a large
bowl or pitcher, and whisk in the water, rum or brandy, and
vanilla. Mix well, cover, and refrigerate until serving time.
Just before
you're ready to serve, blend half of the mixture in the blender
with 10 of the ice cubes until frothy. Repeat with the other
half. Serve in glasses with nutmeg sprinkled on top.
Cups
for Cocoa
Cozy up to these charming hot chocolate
mugs from Rosanna Bowles. With "hot chocolate" written
seemingly of chocolate syrup across the ceramic in French,
Italian, Spanish, Portuguese and English, these mugs are
perfect for every cup of cocoa or warm drink. Set of four. |
Ingredients
2 (10.5 oz.) pkgs. reduced-fat, extra-firm, SILKEN tofu.
2 c. reduced-fat soymilk, or other plain, non-dairy "milk"
2/3 c. turbinado sugar, light brown sugar, or sucanat (or
use 1/2 c. honey or 1 c. alternate liquid sweetener)
1/4 tsp salt
1
c. cold water
1 c. rum or brandy (or use apple juice with rum or brandy flavoring to taste)
4 1/2 tsp pure vanilla extract
20 ice cubes
freshly grated nutmeg
Sucanat is basically dehydrated sugar cane with little to no processing,
making it an excellent source of iron, calcium, vitamin
B6, potassium and chromium, which helps balance blood sugar.
Malitol is
a bit more expensive, but is a little less sweet than actual
sugar. What's nice about Sucanat is you can use in a 1:1
ratio wherever you'd use sugar. You can get more info about
using nutritious, natural sweetener substitutes for your
holiday baking here.
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