Christmas baking, risotto, peanut pasta, oatmeal muffins and lentil-rice burgers

Chistmas Spritz Cookies

Spritz Cookies (adapted from Vegan Cookies Invade Your Cookie Jar)
1 cup vegan butter
2/3 cup sugar
pinc of salt
2 t vanilla
3/4 t almond extract
2 cups flour
1/4 cup cornstarch
1/4 cup almond milk
Preheat oven to 350. Grease cookie sheet and set aside. Cream butter, sugar and salt until light and fluffy. Add vanilla and almond extracts and beat to combine. In separate bowl, mix flour and cornstarch. Add flour mixture alternately with milk to form soft dough. Mix food coloring into dough if desired. Use dough in spritzer according to spritzer instructions. Bake 3-5 min (may take more time depending on size of spritzer).
Pumpkin Risotto - I was running low on faux chicken broth and veg broth and I happened to come across this recipe for risotto in an old issue of Cooking Light. It used beef broth which I subbed with faux beef. A few weeks back, I got 4 free small jack-0-lantern pumpkins from Whole Foods and after making roasted pumpkin seeds, I really didn't want to waste the rest of the pumpkins. I researched it a bit and most of the artcles I read said they are completely edible - just a bit stringy and watery. These were pretty small so they weren't really all that stringy. The pumpkin worked great in this recipe. The recipe called to use parmesan which I subbed with vegan parm. I wouldn't recommend doing that. I loved the risotto except for the strong flavor of vegan parm. Just a bit much. I would make this again but without the parm. Very creamy and flavorful!
Peanut Penne - A very tasty dish. I made egg rolls to go with it - I use any excuse I can to make egg rolls!

Penne-Wise Peanutty Pasta (adapted from Vegan on the Cheap)
2 garlic cloves, crushed
2 green onions chopped
2 t grated fresh ginger
4 oz silken tofu, drained
1/3 cup creamy peanut butter
1/4 cup soy sauce
2 T rice vinegar
1 T sesame oil
1 T ketchup
2 T brown sugar
1/2 t crushed red pepper (we actually sprinkled this on top and used a lot more than 1/2 t!)
1 1/2 cups unsweetened soy milk
12 oz penne
2 medium carrots, peeled and cut into matchsticks
2 cups small broccoli florets

In a food processor, combine garlic, green onions and ginger until well minced. Add tofu, peanut butter, soy sauce, vinegar, oil, kechup, sugar, and soy milk. Blend until smooth and set aside.

Cook pasta according to package instructions. Halfway through cooking time, add carrots and broccoli to pasta and water. Cook until veggies and pasta are al dente. Drain.

Pour sauce over pasta and veggies and heat thoroughly. Serve.
Oatmeal Muffins - this was a recipe I made years ago and I decided to veganize it. Yummy, slightly sweet, and filling.

Oatmeal Muffins
1 1/3 cups flour
2/3 cups oatmeal
1/2 cup brown sugar
1/2 t baking soda
egg substitute for 1 egg
5/8 cup soy milk plus 2 t apple cider vinegar - mix to curdle
6 T canola oil
Combine dry ingredients. Combine wet ingredients. Fold wet into dry. Divide evenly among 12 greased muffin cups. Bake at 400 for 20 min.
Lentil-Rice Burgers - A very simple recipe with few ingredients. Quite delish on a toasted bun with tomato and bbq sauce.

Brown Rice and Lentil Burgers (adapted from Candle Cafe Cookbook)
1/2 cup lentils, rinsed and drained
1 cup brown rice
2 T olive oil
2 garlic cloves minced
1 chopped onion
1 t sea salt
1 t chipotle chili powder

In saucepan, bring 1 1/2 cups water to boil. Add lentils, reduce heat, cook until soft. About 15 min. Drain and set aside. Meanwhile, in another saucepan, bring 2 cups water to boil, add rice, reduce heat, cover and simmer until rice is tender. About 40 min. Set aside. In a saute pan, heat olive oil and saute garlic and onion until browned. Preheat oven to 350. In large bowl, combine rice, lentils, onion mixture, salt and chipotle powder. Mash slightly to help hold mixture together. Make burger-sized patties and place them on a baking sheet coated with cooking spray. Bake 15 min. Serve on buns with tomato and bbq sauce.
Chewy Ginger Cookies - A recipe I have made before but this time I veganized it. Fabulous results!

Chewy Ginger Cookies (adapted from Taste of Home)
3/4 cup canola oil
1 1/4 cups sugar, divided
egg subsitute for 1 egg
1/4 cup molasses
1 t vanilla
2 cups flour
1 t each cinnamon, ginger, baking soda
1/2 t salt
1/2 t ground cloves
Cream oil and 1 cup sugar until smooth and creamy. Add egg substitute, molasses and vanilla. Combine dry ingredients and slowly add to creamed mixture. Roll into 1-in balls; roll in remaining sugar. Place 1 1/2 in apart on greased baking sheets. Bake 375 for 8-10 min or until lightly browned.