“I won’t be able to do what I’m doing forever. There aren’t that many scripts floating around for fifty-year-old chicks.” ~ Cher, American actress and singer (1946 – )

As we are looking at hosting a few parties over the next two weeks, I have been keeping the brain engaged in trying to come up with new twists on old favorites when it comes to the appetizer tray. Because we don’t like to invest more time in making the appetizers than the main course, it is very nice if they use minimal ingredients.

Falafel is a popular Middle Eastern dish, especially in Israel – chickpea fritters deep fried to a dark brown. They are used as a meal’s meat replacement for some, a sandwich filling, or just a snack from a street vendor with a creamy dip. And they are a lot easier to prepare than they look.

In this version, we shortcut the process by using taco seasoning mix (page 110 in MOSAIC MEALS) plus a little cayenne to spice them up, and then pan fry in just a bit of olive oil. These falafel are more tender than the deep fried version, but healthier for the use of a bit of olive oil. Don’t forget that chickpeas offer significant protein (about 5 g / appetizer serving), so this snack is also very nutritious.

Mexican Chickie Nuggets
Makes 12
Serves 4 as an appetizer, or 2 sandwiches
Time: 20 minutes

1 (15-ounce) can chickpeas, rinsed and drained
1 tablespoon taco seasoning mix
¼ teaspoon cayenne pepper (optional, to taste)
1 tablespoon flour
1 tablespoon lime juice

Mix all ingredients in a food processor, or mash together by hand until of a dough-like consistency. The mixture can be a bit lumpy, as long as it holds together well.

Using a tablespoon measure for each falafel, form into patties about 1 ½ inches in diameter.

Warm 2 tablespoons olive oil in a 10-inch non-stick skillet, then pan fry the patties for about 5 minutes on each side, until browned. Serve while hot or at room temperature with our Zucchini Dip or other creamy dip, or use as a sandwich filling.

Party on!

Check out the Mosaic Meals giveaway on the “Is There a Bathroom On This Ship” blogspot!

“Always carry a flagon of whiskey in case of snakebite and furthermore always carry a small snake.” ~ W. C. Fields, American actor and comedian (1880 – 1946)

I really struggle to find redeeming value in cookies. I WANT to believe they can be good for us, so I am compelled to give them some level of redeeming value. Now this one is absolutely no good. Up against the wall, I used whole wheat flour, vegetable oil instead of butter, and whisky instead of milk. But good enough? Well, I suppose this isn’t a cookie that will appeal to kids, so the good part is that there will be more for us!

Now that my rationalization is hurting your head, maybe you should just have a cookie. They go really well with coffee, but do remember to share.

Whiskydoodles
Makes 2 dozen
Time: 30 minutes + 2 hours chilling

½ cup vegetable oil
1 cup brown sugar
¼ cup whisky
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon ground cinnamon

¼ cup sugar mixed with ½ teaspoon ground cinnamon

Preheat oven to 350°.

Combine the vegetable oil, sugar, whiskey, and vanilla extract in a medium mixing bowl. Sift the flour, baking soda, cream of tartar, salt, and cinnamon into the whiskey mixture, then stir in until a dough forms. Refrigerate 2 hours.

Form balls from 1 T measures of the dough, then flatten into 2-inch discs (for me, that’s the width of my middle three fingers). Press one side into the sugar and cinnamon mixture, then place sugar-side-up on a parchment covered baking sheet, leaving 2 inches between. Bake for 15-17 minutes, until lightly browned on bottom; the tops will still be very soft. Allow the cookies to set on the baking sheet for 5 minutes before removing to a rack to cool completely.

“The two basic items necessary to sustain life are sunshine and coconut milk.” ~ Dustin Hoffman, American actor (1937 – )

Sometimes we just need a soup that is an accompaniment to a sandwich or salad; something that will warm and nourish us, but not fill us up. This Thai pumpkin soup is as bright as sunshine and contains coconut milk, so we’re guessing it meets the criteria for being a life sustaining substance. It is also a little spicy just to add some interest.

While most recipes for Thai style soups call for canned coconut milk, we decided to go with the So Delicious Coconut Milk Beverage to maintain the texture while losing a large portion of the fat. Including pumpkin puree adds vitamins A and C, potassium, and fiber, which are all nutrients that will help us get through stressful holidays, and the peanuts add protein.

Note: If you have soup left over, it will become very thick in the refrigerator overnight. To thin, simply stir in some additional broth or coconut milk as you re-warm it.

Thai Pumpkin Coconut Soup
1 (6-ounce) package Maifun rice noodles
8 cups boiling water
¼ cup minced onion
1 tablespoon canola or vegetable oil
2 cups vegetable broth
1 (15 ounce) can pumpkin puree
2 tablespoons peanut butter
1 teaspoon Thai red curry paste
1 teaspoon ground ginger
1 cup Original So Delicious Coconut Milk Beverage
Salt to taste

½ cup chopped dry roasted peanuts (garnish, optional)
¼ cup chopped cilantro leaves (garnish, optional)

Break up the Maifun rice noodles into a large bowl and cover with boiling water. Set aside for 15 minutes to soften.

In a soup pot, soften the onion in the oil over medium-low heat for about 10 minutes, being careful to not allow the onions to brown. Stir in the pumpkin puree, peanut butter, curry paste, and ginger. Add the vegetable broth and stir until the mixture is well blended. Bring to a boil, then reduce heat to simmer.

Drain the noodles and stir them into the soup. Stir in the So Delicious Coconut Milk Beverage and heat until hot but not boiling. Taste and add salt as desired.

Serve garnished with chopped peanuts or chopped cilantro leaves. And take a deep breath — this one is going to melt the snow.

“I used to always have a pretty high, little clear voice, but as I got older, I got a little cornbread in it.” ~Wilson Pickett, American soul music singer and songwriter (1941-2006)

Last week I was thinking about casseroles and how now that we are not eating meat, we rarely make them. There is the Unemployed Shepherd’s Pie recipe I won the Vegetarian Times recipe contest with a few years ago, but that is the only casserole we’ve had in ages.

Figuring it is about time for something new, I reviewed the criteria we use for the Mosaic Kitchen blog: easy, less than an hour to prepare, healthy, using common grocery store ingredients, and as inclusive as possible so that families with a mixture of vegans, vegetarians, and omnivores can all enjoy the same meal.

When thinking of fast and easy, it is also important to think about the clean-up. One of the nice aspects of a casserole is that most of the clean-up can be done while the dish is in the oven. If you have one of those pans that can be used on both the stovetop and the oven, this recipe can be prepared in it, making a one-pot meal. If not, you’ll have to prepare the bean mixture in a skillet, then move it to a 10-inch cake pan before topping with the cornbread batter and baking. Still, with it being meat- and dairy-free, the pans will be very easy to clean up, and either way it is perfect for your Meatless Monday.

Use commercially prepared taco seasoning mix, if you wish, or make your own from the recipe on page 110 of the MOSAIC MEALS cookbook (which, by the way, is now available from Barnes & Noble as well as on Amazon. Be sure to read the label on the commercially prepared mix if you plan to use it so that you know exactly what you are getting.

Upside Down Chili Cake
Serves 4
Time: 40 minutes

2 tablespoons olive oil
¼ cup chopped onion
1 med carrot, thinly sliced
1 rib celery, chopped
½ cup chopped poblano chili or bell pepper
2 tablespoons taco seasoning mix
1 (15-ounce) can diced tomatoes (do not drain)
1 (15-ounce) can black beans, drained and rinsed

Cornbread batter (your favorite, or see below)

Guacamole and/or sour cream to garnish

Preheat oven to 400° F.

In a 10-inch oven-safe skillet, soften the onion, carrot, celery and pepper in the olive oil over medium heat on the stovetop, about 10 minutes. Stir in the seasoning mix, then add the tomatoes and black beans. Continue stirring over medium heat until the mixture has just begun to thicken, 2 or 3 minutes. Remove from the burner and lightly press the mixture so that it is level across the pan.

While the vegetables are softening, prepare the cornbread batter from a favorite recipe that makes 12 muffins or an 8-inch pan: cornmeal boxes have recipes on the label, or see below for a cholesterol-free, vegan version.

Pour the cornbread batter over the bean mixture and smooth to the edges. Place in the preheated oven and bake for 20 minutes, until the cornbread is beginning to brown on the edges. Remove from oven and run a knife around the edge to loosen the bread from the pan.

Place a serving plate that is at least 11-inches in diameter upside down over the pan and, grasping both the pan and plate (using oven mitts, of course), flip both over in unison. Carefully lift the pan straight up off of the plate, releasing the contents onto the plate.

Cut into wedges and serve while hot with guacamole and/or sour cream for individuals to garnish as desired.

Vegan Cornbread
Time: 25 minutes

1 tablespoon ground flax seed
3 tablespoons water
½ cup vegetable or canola oil
¾ cup plain, non-dairy milk (we use So Delicious Coconut Milk Beverage)
1 tablespoon vinegar
1 cup all purpose flour
¾ cup cornmeal
¼ cup raw sugar (we use Wholesome brand Sugar in the Raw)
1 teaspoon salt
2 ½ teaspoons baking powder

Preheat oven to 400° F.

Combine the ground flaxseed with the water in a medium bowl and allow to stand for 5 minutes, until it is the consistency of egg whites. Measure the oil, non-dairy milk, and vinegar into the flaxseed mixture and stir gently to combine.

In a second bowl, measure the remaining ingredients together and stir to combine. Add the liquid mixture all at once and stir with a fork only just enough to make a smooth batter.

At this point, continue with the recipe above, OR

Pour the mixture into 12 oiled muffin cups or an oiled 8-inch pan. Bake muffins for 16 minutes or the pan for 20 minutes, until the edges have begun to brown and a tester inserted in the center comes out clean.

“Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I’m taking with me when I go.” ~ Erma Bombeck, American comedienne (1927 – 1996)

When my oldest daughter was 5 years old, her kindergarten teacher used to greet the students on snowy cold Michigan mornings with cups of warm spiced cider. Everything about it was welcoming and peaceful – the aroma, the sweet flavor, the warmth, and the hospitality. It undoubtedly served to settle the children, who were usually quite excited by snow, but it also made the room seem a lot more like home on those days.

Mulling Spices are very quick to throw together and make a thoughtful gift for the host/hostess of holiday parties, or for the shut-in who would delight in a little pampering. A small jar full is also very handy to have around for days when anyone in the house needs a quiet moment.

The dried orange peel used for mulling can be purchased from the grocery store spice section, but is really quiet easy and inexpensive to make at home: Using a vegetable peeler, pare off the layer of zest, avoiding the bitter white layer underneath as much as possible. Lay the pieces out on a baking sheet and place in an oven at a very low setting (usually 150° – 175° F). Check after 2 ½ hours to see if the pieces are brittle. If they are, remove from the oven. If not, continue drying and checking at 30-minute intervals until ready. When cool, crumble and store in an airtight container.

Mulling Spices
Makes 10 teaspoons
Time: 3 minutes

2 (3-inch) sticks cinnamon
¼ teaspoon whole cloves
1 teaspoon whole Jamaican allspice
1 whole nutmeg
2 tablespoons dried orange peel

Measure the cinnamon, cloves, allspice, and nutmeg into a plastic sandwich bag or an envelope. (The purpose of this is to keep everything from flying all over the place when you crush the spices with a hammer.) Break the spices up by tapping them with a hammer so that the liquid coming in contact with them will have more surface area to draw flavors from – avoid grinding them down to a powder, however.

Add the dried orange peel and shake everything up to blend. Now, you have some choices…

1) Store the mixture in a small jar, such as a spice jar, with a tight fitting lid or an old tea tin. To use, measure 1 ½ teaspoons of the mulling spice mix into a tea ball and suspend in hot cider or wine for a few minutes. In this method, the flavor will be subtle.

2) Cut five sets of 6-inch squares of gauze (4 layers thick each) and measure two teaspoons of the mulling spices into the center. Bring the corners and sides up, then tie with some kitchen twine to make small bundles appropriate for use in making large batches of mulled cider or wine. Store in a tin or tightly sealed jar.

To use the gauze bundles in the slow cooker or stove-top pot, just pour in one 750 ml bottle of wine or 3 quarts of cider. Add all five of the spice bundles, turn on lowest setting and cover for at least 1 hour. Remove the bundles before ladling the beverage into small mugs.

3) To use “Fill Your Own Tea Bags” (available online at http://www.carefreestore.com/teapofteaba.html, or at Whole Foods Market) for single servings, add 1 ½ teaspoons of the spice blend, then seal according to the tea bag directions (some are self-sealing and other require heat from an iron). This is an especially nice presentation for giving as a gift if you are creative enough to come up with your own label and pretty packaging.

Heat the cider or wine in a small pot or in a glass measuring cup in the microwave oven until very hot but not boiling. Pour over a mulling spices bag in a small mug and allow to mull (stand) for at least 3 minutes. Remove the bag before serving.

It is traditional to serve mulled cider or wine with a natural stick of cinnamon to stir, as in the photo above.