Vegan eggnog

Vegan eggnog. Image: Silk.
Vegan eggnog. Image: Silk.

One of my all-time favourite drinks for the holiday season is eggnog. And it is something I make often and drink a lot at Christmastime and into the New Year.

This is a very nice recipe. It’s by Tasty Yummies.

I like to make my own cashew milk. But you can use Silk.

Vegan Eggnog Recipe


2 cups homemade cashew milk or other non-dairy milk of your choice
½ cup full fat coconut milk
⅓ cup raw cashews, soaked overnight or for at least 30 minutes (optional)*
4-6 Medjool dates
1 teaspoon vanilla extract
1 teaspoon freshly ground nutmeg
pinch of ground cinnamon
pinch of ground cloves
pinch of sea salt


Add all of the ingredients to your high speed blender and process until smooth and creamy. Serve immediately, as is or add spiced rum, bourbon, brandy or whiskey, for a spirited version. Add a pinch of freshly ground nutmeg on top.

By Tasty Yummies. Tasty Yummies has a great How To section too!

Cashew Milk

To make your own cashew milk:

Place raw cashews in a bowl and cover with cold water. Allow to soak for at least one hour up to overnight, then drain and rinse. Combine soaked cashews and filtered water in a blender. For a whole milk texture, use 3 cups of water to 3/4 cup cashews. This works for me very nicely.



Black Friday Shopping at the Horse Fund

ForestBoyz 2017 Calendar Cover

We don’t usually post about such things such as Black Friday but the Horse Fund’s Gift Shop has never looked so good and had such a wide range of beautiful merchandise.

One of our favorite artists is a photographer who goes by LauraZ. She does an exclusive calendar centered on three black Friesian horses, and it is fabulous. Terrific gift idea.

The calendar is 40% off today. Use Code BLACKFRISAVE. Up to 65% on other items. Offer ends midnight California time.


Laura writes:

Caslon Quote Left BlackWhen I discovered the Friesian horse, I couldn’t believe such a magical creature existed. They were like something out of a DaVinci painting, and I knew wanted one in my life. I once heard someone say, “there’s nothing like the heart of a stallion.” Having grown up with the typical stallion stereotypes, that they are mean, aggressive and dangerous, I wondered if this was true? What started as a dream, and a single stallion stallion, evolved into a bachelor herd of three, affectionately known as The Forest Boyz. This little dream took on a life of it’s own and has become so much bigger than I ever imagined.

Meike, Menno and Saphire live free in the forests of the northern California coast. Nothing brings me more joy than giving these three stallions the best life that I possibly can. It is rare to see stallions living together free, in a natural setting. I love discovering who they are, and seeing their individual personalities emerge. I not only discovered there is nothing like the heart of a stallion, I found out there is nothing like being their friend. I never could have imagined their relationships with each other would be so deep and intimate.

I actually consider myself more of an artist than I do a photographer, but I feel caught between the two worlds. I started photographing for reference material for painting, but I can’t seem to find the time to paint… the camera has become my paintbrush. The Boyz inspire me every single day and my passion is to make art with them and offer a glimpse into their world. They truly are good medicine.

See more at our Shop »

Vegan Mushroom, Chestnut and Thyme Pithivier

Vegan Mushroom Chestnut and Thyme Pithivier

I have received so many emails asking for a showstopping vegan centerpiece dish for Christmas dinner. And I found a great one.

It comes from Great British Chefs. I tried making it last night and managed a beautiful result after two tries. Not bad.

Since it is a British recipe the measurements are a bit tricky but there aren’t a whole lot of ingredients so it’s not overwhelming. The only ingredient you may not find on your typical supermarket shelf are the chestnuts. I got mine from Whole Foods.

I used a small pizza pan (although any size will do) as my rectangular baking trays were not wide enough. I also used parchment paper to line it.

Pepperidge Farm makes a nice puff pastry. Be sure to read the instructions on how to handle your pastry to keep it from drying out.

I used a large plate and small sharp knife to make my pastry discs (saving the leftover bits).



640g [roughly 22.5 oz] of puff pastry, vegan, ready-rolled
400g [roughly 14 oz] of mixed seasonal wild mushrooms
12 cooked chestnuts
4 shallots, peeled and finely diced
2 garlic cloves, peeled and minced
2 tbsp of thyme leaves, fresh
2 tbsp of Madeira, or sherry
300g [10.5 oz] of silken tofu, cut into small cubes
black pepper


1. Preheat the oven to 220°C / 425°F / gas mark 7. Line a large round baking tray such as a pizza sheet.

2. Place all the filling ingredients into a large wok or pan with a lid and cook with the lid on over a low to medium heat until the tofu has melted and all the filling ingredients have cooked down to a thick sauce type texture. This will take about 10 to 15 minutes. Allow to cool for 5 minutes.

3. Cut out two large discs to fit the baking tray from the rolled pastry. Place one disc onto the lined baking sheet.

4. Pile the filling ingredients into the middle of the pastry disc and then sit the other pastry circle on top of the filling, crimping the edges with your forefinger and a knife to make an attractive pattern

5. With a sharp knife make pattern on the pastry lid such as a sunbeam or diamond.

6. Bake for 15 to 20 minutes until the pastry is a deep golden brown and is puffed up.

Vegan mushroom, chestnut and thyme pithivier, plated. By Karen Burns-Booth.
Vegan mushroom, chestnut and thyme pithivier, plated. By Karen Burns-Booth.

Here’s another option. I tried this out with some small vintage oval glass baking dishes I picked up.

Place the dishes upside down on puff pastry and trim around it to get the shape.

Fill the dishes 3/4’s full with the filling.

Cover with the puff pastry and trim it again so the pastry is sitting just inside the top of the dish, against the filling.

Decorate the tops with leftover pastry such as diamonds and circles to form a holly pattern.

Bake together on a tray at the same temperature as above until the puff pastry is brown.

Serve either directly on the plates or scoop out the contents with a large spoon and place it in an attractive manner.

Just add baby carrots, brussel sprouts, and vegan mash potatoes with gravy for a deluxe Christmas dinner.

Images and recipe by Karen Burns-Booth