Ok, I should stop short at taking credit for the death of seasons, while, meanwhile, I reminisce about what are now considered old-school AFI tracks ("Death of Seasons" being an actual song amongst other Autumn-themed beauties in their vast discography)....
But just as the moribund leaves have fallen and been scattered far and wide, my thoughts digress gravely. Summer is indeed over, and she ended swiftly, though without a bang: no mid-September heat wave, no day of grace at the beginning of October; heck, it snowed on Halloween this year, and I don't believe that has ever happened in the lifetimes of 2010's trick-or-treaters. So with my end-of-Summer denial post, Autumn swoops down and droops his shadowy wings over all of Nature that once lived, taking Summer's place and destroying her warmth....
Yet I do love Autumn, because Autumn cooking and baking offers emotional as well as physical warmth and comfort that is just as blessed, cherished, and beautiful as any summer night spent in the company of friends and loved ones. And yes, there's the emotional and physical warmth of people cuddling up with friends and loved ones around Chai, pumpkin pie, and Fall casseroles.
Like Summer, though for different reasons, Autumn is a true love of mine, and here, as we're almost two months into this season of changed colours, wardrobes, and harvests, I'll celebrate the Fall with photos of the past two months (I'm only just forgiving myself for this absence!). And, as a special treat, I am honoured and pleased to include a guest recipe from a dear friend of mine, the lovely, witty, and poetically talented Graeme (alias graemeghiskhan), currently residing in Ulaanbaatar, Mongolia.
As my tagline for this entire blog sums up, I started VeganinSuburbia as a place to showcase that vegan living is possible no matter where you live--in the city or the outskirts, in a metropolis or a nondescript village. This was really in the North American context, with the exception of my travel posts. Nevertheless, Graeme, has shown me in our frequent chats about food that, even in Mongolia (where, according to the eloquently hope-destroying statement in the Lonely Planet guidebook for Mongolia, vegans should either be entirely self-sufficient or consider changing their dietary habits for the duration of their stay because of the culture's heavily meat- and dairy-centric meals and because of the scarce availability of vegetables and fruits due to the short growing season), it is possible to make do with what you have, and with immense success, too, even when you're tucked away in the cozy depths of the coldest capital in the world. Thanks, Grae, for sharing your recipe with me and for letting me share it!
Colleen Patrick-Goudreau, in The Joy of Vegan Baking, though I replaced the entire cup of oil it calls for with apple sauce. In this case, replacing all of the oil works perfectly since the additional apple taste only enhances the overall delight of this dessert.
VeganYumYum's Lauren Ulm. I even froze four or five separate portions of this for lunches during the week, and it defrosted beautifully.
Hannah Kaminsky. It's roasted zucchini and chickpea soup. I didn't have chickpeas ready, so I used some canned kidney beans. I was completely taken aback by how much of a difference roasting vegetables does before adding them to a soup.
Vegan apple dumplings by Beverly Lynn Bennett were fun to make and messy to eat, and I wouldn't have dessert any other way! My Nonna and Nonno actually really enjoyed these and wouldn't let me leave their house with the leftovers.
Vegan Dad's luscious maple-dijon Brussels sprouts. My mum liked these so much that she made them twice this week alone. I have no complaints. If you think you don't like Brussels sprouts, think again, please, and try this recipe.
VeganYogini's pumpkin chocolate-chip doughnuts made another appearance this year for Thanksgiving. And yes, they disappeared quickly.
And now, it's RESS-YIPEE time! (quirky ress-yippee exclamation care of the ex-pat)
"Hackney Elbow-Patches Rice Pudding
This is for a double batch. The original recipe that I used comes from here. Aldon Brown hasn't ever let me down. [Intentional rhyme.] And his dry humor and wit are great. I miss The Food Network.
- 2 cups of cooked Jasmine rice. [Most rice pudding calls for short-grain rice, but to the hackney elbow-patch cook, whatever is left over is fair game. I've even used brown rice to make a chai-flavored rice pudding.]
- 2 cups of (fortified) soy milk. [Unflavored, though I'm sure that vanilla soy milk would have been great. In fact, I'd be curious to find out what STRAWBERRY soy milk would do!]
- 1 270ml can of coconut cream.
- 1/2 cup of sugar. [I put in way more than this -- No measuring cups -- though I'm not sure if there could ever be enough sugar.]
- 1/2 teaspoon of cinnamon. [Original recipe called for cardamom because it was an "Indian" style rice pudding. This is more North-American and comforting.]
- Splash of vanilla extract.
- The great thing about those last two ingredients is that you can add more of either depending on the dominant flavor that you want. If you want a dominant cinnamon flavor, add an extra 1/8-1/4 teaspoon. If you want one that is more vanilla-y, splash a bit more in. Just make sure not to add too much of both.
- Optional: Any topping that suits your mood! Crushed nuts (almonds or pistachios work best), raisins (golden or otherwise), flaked coconut, or whatever else floats your starchy boat
- With your rice in an appropriate sized pot, turn a burner to medium-high and add your milk. Stir frequently so that your rice doesn't stick to the bottom.
- Once it starts to boil, reduce heat to a simmer and continually stir the mixture until it thickens. [This should take about 5 minutes or so. I noticed that it reduced by about an inch in the pot.]
- Once reduced, add your cream and incorporate your sugar, cinnamon, and vanilla. Stirring constantly with a whisk (to prevent the cinnamon from clumping), turn the heat up again, and wait until it has thickened.
- You may choose to add your topping now or wait until served.
- Serve cold or at room temperature.
[Cooking time, approx. 20-25 minutes]"
And Graeme had the following comments for this extremely successful makeshift pudding:
"The substitution of heavy cream and coconut milk for simple coconut cream was done out of necessity, not just out of vegan-friendliness. Mongolian dairy isn't the most pleasant-tasting unless you enjoy the delicious consequences of gambling with a "best before" date. Not to mention, finding coconut milk in this city is as easy as -- to continue with the analogy -- winning the lottery. And while it might seem like a 1+1=3 equivalency, apparently heavy cream + coconut milk really does equal coconut cream. Granted, the end result was a little thick, but my unreliable stove with only 4 settings could have been the culprit, or I could have let it thicken too long. In any case, that's easily remedied with a little more soy milk on the side if you prefer something a little thinner.
The soy milk, coconut cream, cinnamon combination gives this dessert the rich, deep color of mixing cement. Nevertheless, using frozen berries as your topping easily makes it more appealing. On the whole, and probable diabetes aside from adding too much sugar, this was extremely well-received. The warm pudding comforted me while the wafting cinnamon scent relaxed me like only cinnamon can. I'll definitely be keeping this on hand throughout the winter months!"
And that's it for this Autumn post. I pinky swear I'll write again before Christmas. I'll be baking and cooking up all sorts of comforting dishes in the next while. I wish I could contribute to Vegan MoFo but waking at 5 a.m. every day and being in bed by 10 p.m., with 8 hours of work and 3 hours of transit time in between doesn't give me much leeway. But you vegan bloggers keep bloggin', though, showing us all that it's possible to work, study, and whip up delicious meals, every single day. Thank you for keeping us envious, entertained, and salivating.
Thank you again to dearest Graeme for sharing his Mongolian recipe, and don't forget to check out his adventures in Mongolia here.
Till next time, dear friends,
Vegan in Suburbia