Food for all this Friday

This post is dedicated to all eaters on December 25, no matter your religion. The world could use a little more unity and civility these days anyway.

For my Christmas celebrating friends, these vegan caramels are insane. Give them away to be well loved, or better yet, eat them yourself.

For my fellow members of the tribe, Shabbos dinner is Chinese. Obviously.

Happy eating to all!

HOMEMADE SEA SALT CARAMELS
(This recipe comes from the Caramel Apple recipe on Peas & Thank You. I’ve made the apples, and they’re awesome. The recipe works just as well for candies.)

1/3 cup non-dairy or organic milk (I used coconut milk)
1/4 cup sugar
1.5t cornstarch
2 T vegan margarine (i.e. Earth Balance)
2/3 cup brown sugar
1/3 cup agave, maple syrup or corn syrup
dash of sea salt
1/4 t vanilla extract

In a saucepan, combine milk and organic sugar and bring to a boil over medium heat, stirring constantly. When the mixture starts to boil, lower the heat, remove a little and stir in the corn starch. Add that mixture back to your pot and return to a boil. Once it thickens, remove the milk and set aside–this is the vegan equivalent of sweetened condensed milk.

Now use the same pot to combine margarine, brown sugar, syrup and salt. Bring this mixture to a low boil over medium heat, stirring constantly. Add in your condensed milk and continue to stir and boil.

Boil the mixture, always stirring for approximately 9-11 minutes. You’ll need a candy thermometer to determine when the caramel reaches 235 degrees F. Any lower and the caramel will be sauce. If you let it get hotter, it will become crunchy. Stir in your vanilla at this stage.

Add your mixture to a shallow pan, lined with wax paper and place in the fridge for at least an hour. Once the caramel is solid, cut it into squares and wrap in individual wax papers.

EASIEST EGG DROP SOUP
4 cups veggie or chicken stock (Make your own with leftover veggie scraps)
1t freshly grated ginger
2 cloves chopped garlic
1T oil (I use grape seed oil)
4 roughly chopped scallions
1/2 cup sliced mushrooms
1/4 cup grated carrots
4 eggs
2T corn starch
salt and freshly ground pepper to taste

Heat oil in pot over medium heat. Add garlic and ginger and saute, while stirring, until lightly browned. Add scallions, mushrooms and carrots and saute 3 more minutes. Add stock and salt and bring to a boil. Let simmer for 10 minutes. Add pepper. Take 2 ladles full of soup and put it in a separate bowl. Stir in corn starch until fully dissolved. Add mixture back to the broth and stir. Crack eggs into a glass and stir. Pour over the pot and stir immediately and then serve.