YOU CAN TAKE YOUR HOLIDAY TREATS AND…

YOU CAN TAKE YOUR HOLIDAY TREATS AND…

The worst part of the holiday season is the treats. I say this not because I’m watching calories or really concerned about putting on a few—that’s half of the fun of the holiday season, right? I say it because, thanks to my food allergies, I can’t enjoy them.

They are a constant tease, especially around the office. Over the past week or so, every time I walk into the kitchen at Running Press my senses are overwhelmed by caramel popcorn, chocolates, nuts, and cookies of every size, shape, and flavor. This morning there was even a cheesecake sent to the office from one of our vendors. They all make my mouth water and I contemplate, well, what if I eat just a little bit? Bad idea. Consequences are much worse than a couple minutes of pure bliss while indulging on some sugary, gooey, wonderfulness.

So what’s a girl with a sweet tooth to do? Vegan gluten-free baking attempt, round number two.

This time I picked a much easier recipe from Terry Walter’s cookbook, Clean Food. And I’m so glad I tried baking from her cookbook again after my Brownie Baking Fiasco. These Oatmeal Chocolate Chip Cookies turned out perfect, and only took 30 minutes to make. I might just be able to get the knack of this vegan baking thing after all.

Oh, and guess what? I fully intend to be selfish and eat these cookies all by myself. Bah humbug.

- Caroline

Here’s the recipe, should you wish to make your own:

Oatmeal Chocolate Chip (or Raisin) Cookies

2 cups rolled oats

1 cup unbleached white flour or brown rice flour (I used teff flour)

¾ cup shredded unsweetened coconut (I couldn’t find this and used sweetened instead)

1 tablespoon ground cinnamon

¼ teaspoon sea salt

¾ cup maple syrup

½ cup canola oil

1 teaspoon vanilla extract

1 cup chopped toasted walnuts (skipped these, not really a walnut fan)

½ cup semisweet dark chocolate chips (or raisins)

Preheat oven to 350ºF.

In a large bowl, combine oats, flour, coconut, cinnamon, and salt. In separate bowl, whisk together syrup, oil, and vanilla. Pour wet ingredients into dry and stir until evenly combined. Fold in walnuts and chocolate chips or raisins. Press dough into equal-size balls, place onto parchment-lined cookie sheet and bake 15 minutes or until lightly browned. Remove from oven—and do your best not to eat them all in one sitting!

Makes 2 dozen.

Recipe courtesy of Clean Food © 2009 by Terry Walters, Sterling Epicure.

WHEN A PUBLICIST LOVES AN AUTHOR, AND HIS FOOD

Chef Bradley Ogden's Winter Vegetable Salad (recipe below).

WHEN A PUBLICIST LOVES AN AUTHOR, AND HIS FOOD

Being a book publicist can be a tough gig, but what makes my job rewarding is when I’m paired up with a delightful, motivated author whose book is timely and appealing to TV producers and editors at magazines, newspapers, and websites. Chef Bradley Ogden is one such author. Gracious and unpretentious, he has been a joy to work with. And he has a sense of humor.

Here’s a recent phone conversation:

Me: “This is Caroline.” (This is how I always answer the phone. I rarely say “hello.”)

Bradley: “Hi, it’s Bradley.”

Me: “Oh, hi. Umm, Bradley who?”

Bradley: “You have another boyfriend named Bradley?”

Me: (embarrassed) “Oh, sorry, no…I didn’t realize it was you!”

Incase you’re wondering, my boyfriend’s name is Kenny.

Anyhow, his book, Holiday Dinners with Bradley Ogden, is, as you can imagine, perfectly seasonal and the media just can’t get enough of it. They all want a piece of Bradley: a vast improvement over the working hours spent chasing down and digging up leads and spinning, spinning, spinning…

So with this in mind, I’d like to share one of my favorite recipes from his book. While the book isn’t vegan, this recipe is, and just reading over the ingredients makes my mouth water. Try it out. You’ll thank me.

-Caroline
@carolinebrown

WINTER VEGETABLE SALAD

Colorful and sweet root vegetables, earthy mushrooms, and fragrant herbs will make everyone want to eat their vegetables.

MAKES 4 SERVINGS

8 pearl onions, peeled

1⁄4 cup plus 1 tablespoon olive oil, divided

8 baby carrots

4 baby parsnips, peeled

12 baby asparagus spears

4 baby red beets

8 baby golden beets

10 ounces shiitake, chanterelle, morel, or cremini mushrooms, stems discarded, wiped clean, and sliced

2 garlic cloves, finely chopped (about 1 teaspoon)

1 small yellow onion, chopped (about 1⁄2 cup)

2 cups vegetable stock (page 193)

1 tablespoon sherry vinegar

1⁄4 cup chopped flat-leaf parsley

2 tablespoons chopped fresh tarragon

1⁄2 cup baby arugala, for garnish

Kosher salt

Freshly ground black pepper

Adjust an oven rack to the middle position and heat the oven to 400°F. Fill a large bowl with ice water. In a small roasting pan or baking dish, toss the onions with 1 tablespoon of the olive oil and add 4 tablespoons of water. Cover with aluminum foil and bake for 10minutes; set aside.

Bring 3 cups of water to a boil in a medium saucepan over high heat. Add 1 teaspoon of salt and the carrots, return to a boil, and cook until the carrots are bright orange and crisp-tender, 1 to 2minutes. Remove the carrots with a slotted spoon and immediately transfer them to the ice bath. When the carrots have cooled to room temperature, remove with a slotted spoon and drain on a paper towel–lined plate.

Repeat with this process with the parsnips, asparagus, and beets. Use a paper towel to rub off the skin from the beets; then cut into quarters and set aside.

Heat the remaining oil in a large skillet until thin wisps of smoke appear; add the mushrooms, cook for 1 minute; add the garlic and onion; cook for 1 minute longer. Add the stock and sherry vinegar; simmer until the mixture has thickened and lightly coats the back of a spoon. Transfer the mixture to a large bowl and add the pearl onions, cooked vegetables, parsley, tarragon, and arugala; toss to combine. Season with salt and pepper to taste. Serve.

Recipe courtesy of Holiday Dinners with Bradley Ogden © 2011 by Bradley Ogden, Running Press, a member of the Perseus Book Group.

Photo © 2011 by Jeremy Ball