Nava has graciously allowed me to reprint one of her recipes from the Christmas section. These are so gooooood, you’ll want to make these in January, May, or September, or any time, just because they’re, well, addictively delicious.

They’re easy and WOW! they make the kitchen smell so good before, during, and after baking! Once I opened those little jars of spices and started measuring, I knew their aromas would drift up and out in all directions and send pleasing scents throughout the house and even out the window. My lucky next-door neighbor had the pleasure of a delightful, spice-scented afternoon.

A visit to Nava’s wonderful website VegKitchen.com is a must. Once there, explore her generous array of recipes, kitchen tips, articles, and discover her many other books.

CHOCOLATE NUT COOKIES

These have a nice cookie top highlighted by the use of sugar. If you need a big batch of easy little cookies, these are a good choice.

Makes about 4 dozen

1/2 cup Earth Balance or other hon-hydrogenated margarine
1/2 cup dry unsweetened cocoa powder
1/2 cup rice milk
2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg or allspice
1/2 cup very finely chopped walnuts
1 cup semisweet chocolate chips
Powdered or granulated sugar for topping

1. Preheat the oven to 350 degrees F.

2. Melt the margarine in a small saucepan. Add the cocoa powder, sugar, and rice milk. Whisk together until the mixture is a smooth syrup. Remove from heat.

3. Combine the flour with the baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the chocolate syrup. Work together, first with a spoon, then with clean hands, to make a stiff batter. Work in the walnuts and chocolate chips.

4. Form into balls no larger than 1 inch in diameter. Arrange on two parchment-lined baking sheets, flattening each ball lightly with your palm (or bake one batch at a time). Bake for 10 minutes, or until the bottoms are just starting to turn golden. Don’t overbake, as these crisp up as they cool.

5. Sprinkle the cookies with powdered sugar. Allow to stand for 10 minutes on the baking sheet. With a spatula, carefully transfer the cookies to plates until cool.

My resolution for this New Year is to travel beyond the boundaries of nuts and share, explore, and discover websites that post magnificent vegan recipes and food creations deserving of praise and recognition.

I won’t abandon my beloved nuts—I do love them so! And I’ll also share recipes and tidbits from my new cookbook that will be coming out in a few months. The new book, with the working title Gone Vegan for the Holidays, is a bounty of delicious recipes that will make holidays at the vegan table very very special. Book Publishing Company is the publisher.

One exceptional, must-see webhttp://veganmenu.blogspot.com What the Hell Does a Vegan Eat Anyway? Drop by for a browse and you’ll quickly find yourself salivating over some of the most innovative and tantalizing vegan dishes you could ever desire.

These creative home chefs have taken vegan cuisine to an artful level and given their readers a ton of visual feasts with enticing food styling. They employ an awesome variety of Mother Nature’s treasures with passion and have mastered the art of stretching the mind with their creations.

Enjoy the charming photographic displays at this website. It’s like treating yourself to a fun day of window shopping.

The information comes from Sandra J. Baker, author of The Poison Oak & Poison Ivy Survival Guide.

Thank you so much Sandra. Your information explains the science behind my husband’s and two sons’ itchy rashes after eating mangoes and cashews. Hopefully, this post and the previous one will benefit others who suffer the misery of itchy skin rashes and haven’t discovered the cause.

Sandra writes:
I can add to your quest for information. Mango, cashew and poison oak, ivy and sumac are all in the family Anacardiaceae. Then poison oak, ivy and sumac join the genus Toxicodendron which contains the allergenic oil urushiol in its resin. But, mango and cashew also have allergenic oils. Mango has resorcinol, and cashew has anacardiol and cardol. All of these allergenic oils have enough similarity that if you are allergic to one, you are probably allergic to the others.

Mangos’ allergenic oil is mostly in the resin canals in the skin (always peel first before eating), and is thought to be somewhat weaker than poison oak/ivys’ oil. Some people are extremely allergic to it, but a mango grower said his workers usually don’t get much of a rash at the beginning of working with the plants. After a while, the sensitivity usually goes away. The oil can migrate from the skin into the flesh, so it is a good idea to stay away from all mango products, even juice if you know you are allergic.

All cashews imported into the US (even those labeled raw) are shelled and cooked a bit beforehand, because that will destroy the allergenic potential of the cashew nut shell oil that is between the honeycombed layers of the shell. (the oil of the cashew itself is harmless). (Poison oak/ivy and sumac oil is highly resistant to heat by the way.

Very seldom, cashews are accidentally imported without being cooked, and may have been contaminated from the shell cracking procedure, Rashes have been documented. This is a much smaller problem than that of mango rashes.

We traveled from our home in Los Angeles to the Philippines to visit our son who has been living and working there. Every day we feasted on the delicious and bountiful tropical fruits like longan, lanzones, jackfruit, pineapples, and the sweetest mangoes, ever.

Almost daily, we were enjoying those succulent mangoes with gusto and had them mainly for breakfast and occasionally for lunch. They were difficult to resist with their ultra silky smooth flesh and practically hairless texture. It was easy to cut into them and munch the flesh right off the mango seed.

One afternoon, my husband concluded his lunch with one of those irresistible mangoes, then, put on his socks and shoes for a fun outing that followed. Within an hour or two, he was scratching at his ankles that began to itch annoyingly. When he rolled his socks down to examine the cause of the itching, he saw a bright, red rashy area that practically encircled his ankles.

An internet search for mango allergy turned up a surprising bit of allergy information. Mangoes can, indeed, cause an itchy rash in sensitive people who handle the peel and eat the area directly under the skin. My husband remembered peeling the mango for lunch and made the connection that the mango residue on his hands came in direct contact with his ankles as he put on his socks. Fortunately, he was able to connect the mango to his itchy rash.

For several months our son had been suffering from an itchy rash that covered the upper portion of his body and his arms, but he could never find the cause. As the rash and itching worsened, he began taking medication to gain relief, but found little success. In an effort to trace the source of the problem, he began experimenting with different laundry detergents, lotions, and body-care items. He also began eliminating common foods known to be allergens, but nothing helped, until my husband’s dramatic mango reaction.

While we were together, our son also experienced a swelling and numb sensation in his lips and the area around his mouth. That symptom lasted for several days before subsiding. That, too, was mentioned in the research on mango allergy. The research was an aha moment for both my husband and our son who both swore off mangoes.

The rash on my husband’s ankles lasted for three weeks before subsiding. About a week after we returned from our Philippine visit, my husband resumed his handful of cashews and within an hour he began scratching his back. Sure enough, his back was broken out in a bright red rash that looked like slightly raised, individual red pimples–tons of them.

Then came another aha moment. That mango research mentioned the cashew family that includes cashews, pistachios, poison oak, poison ivy, and poison sumac. Now, both mangoes and cashews are off the menu for my husband and our son.

When we mentioned our mango experience to our other son, he told us he also experienced the numbness around his mouth and lips when eating mango. It appears there’s a heredity factor, so beware the cashew allergy and the hidden mango culprit.

Hopefully, my family’s rashy account may help solve a rashy mystery for others.

These tasty oat squares are a variation of a recipe in my cookbook, The Nut Gourmet, but I’ve taken them to a more daring level. These neat little breakfast treats have a pleasant little snap to them. Nice thing is that they can be made a day or two ahead and stored in the fridge until you’re ready to enjoy them.

They’re best served warm, so tuck them into a preheated 350-degree F. oven to warm for about 5 to 6 minutes. Bring one or two flavors of your favorite jam or fruit spread to the table along with the Creamy Tofu Topping recipe below.

Then spread an oaty cake with a lashing of jam, and spoon a dollop of Creamy Tofu Topping over the jam. Now, take a bite— WOW! It’s glorious— somewhat crunchy—-and a little chewy— and definitely creamy—-ahh! perfectly sweetened. It’s positively sensuous and will make you feel pampered and coddled with self-indulgence. But, hey, isn’t that a bit of OK!

What happens if you crave these often? No problem—-the recipe is easy—-make ‘em again and again!

Serve these with fresh fruit on the side—-perhaps a fruit salad–maybe cut up fruit slices— or simply bring the fruit bowl to the table with a knife or two and enjoy the fruit informally. And don’t forget that steaming cup of tea or coffee to complete this perfectly naughty breakfast.

OATY BREAKFAST CAKES

Yield: 5 to 6 servings

3 cups old fashioned rolled oats
3/4 cup coarsely ground walnuts
1/4 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup plus 2 tablespoons water
2 tablespoons organic canola oil
1/2 teaspoon almond extract

1. Preheat the oven to 350 degrees F. and have ready a dry baking sheet and a rolling pin.
2. Put 2 cups of the oats in the blender in batches and blend briefly to create a coarse oat flour. Transfer the oat flour to a medium bowl.
3. Add the walnuts, brown sugar, baking powder, and salt and mix well to distribute the ingredients evenly. Add the water, canola oil, and almond extract and use the back of a spoon to mix into a thick, moist dough.
4. Sprinkle 1/2 cup of the remaining oats on the counter top or work surface and spoon the dough over the oats. Sprinkle the remaining 1/2-cup of oats over the top, covering it completely.
5. Roll the oat-covered dough into a rough rectangle to a thickness of about 3/8-inch. Using a flatware knife, cut the dough into 2-inch squares or rectangles and use a metal spatula to lift them onto the baking sheet.
6. Bake for 15 minutes. Turn the cakes over and bake 10 to 12 minutes longer. Transfer to an attractive serving platter and enjoy.

Creamy Tofu Topping
1/2 pound extra firm tofu
2 tablespoons maple syrup
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Put all the topping ingredients in the food processor and process until smooth and creamy. Transfer to a bowl and serve immediately or chill and serve when ready. Refrigerated, the Creamy Tofu Topping will keep for up to four days.

I concocted this very tasty side dish to use up the batch of fresh chestnuts I had left in the fridge. It turned out so well, I felt compelled to share the recipe. I hope you’ll come up with a better name for this dish than I did. As a matter of fact, please do—I would be in your debt.

At this time of year I often see recipes pairing chestnuts and Brussels sprouts. And I’ve even added my own version of the duo. But this little side dish, this wondrous infusion of chestnut and mushroom flavors, is soooo much tastier, yet the seasonings are relatively uncomplicated. If you can find Bunapi or Beech mushrooms (usually Asian markets have them), add an 8-ounce package to the mélange. It’s pure mushroom bliss!

A BEVY OF CHESTNUTS AND MUSHROOMS

Yield: about 6 servings

1 medium onion, chopped
3 to 4 cloves garlic, coarsely chopped
1/4 cup water

8 to 10 ounces king oyster mushrooms, sliced
8 ounces fresh shiitake mushrooms, sliced
4 ounces cremini mushrooms, sliced

1 1/2 cups cooked and peeled chestnuts
1/2 cup finely diced red bell pepper
1 green onion, sliced
1 tablespoon nutritional yeast
1 teaspoon sesame oil
1 teaspoon salt

1. Combine the onion, garlic, and water in a large, deep skillet. Cook and stir over high heat for about 3 to 4 minutes, or until the onions are soft and transparent. Add small amounts of water if needed to prevent burning.

2. Add the mushrooms along with 3 to 4 tablespoons of water and cook, stirring constantly for 1 to 2 minutes.

3. Add the remaining ingredients and cook 1 minute longer. Transfer to an attractive serving dish and serve immediately.

While I’m still dedicated to all things nutty, during the past five years I’ve written a new cookbook focused on vegan holiday recipes. Because of my passion for nuts, I’ve included nut-focused recipes, but I’ve also created many non-nutty dishes.

The working title of the new book is GONE VEGAN FOR THE HOLIDAYS, but that could possibly change as the book progresses through the editing process. The book features recipes for Thanksgiving, Christmas, Hanukkah, Kwanzaa, and New Years and aims to bring a touch of nostalgia to the holiday table with attractive presentations and foods that are typically connected to the autumn and winter season.

Today I send my final manuscript to the publisher (Book Publishing Company) and next month I start working with an editor. I have a hunch Gone Vegan for the Holidays will be published about middle of 2012—so, not too far away. I’m very excited and will be sharing recipes on the blog.

In two days, I leave for a two-week vacation with my sweetie. We’ll be flying to the Philippines to spend an exciting time with our son and future daughter-in-law and help to plan their wedding. Our house will be in good hands, but our cat, Fuzzy, will be missing us greatly.

I hope to bring back tons of photos and some delicious Philippine recipes to share–veganized, of course.

For now my wish is for all to enjoy and warm, loving, and fulfilling Holiday Season!

Until next year – - -

In this case, my effort was to see if I could eliminate the olive oil from the previous posting of Garlicky Chestnut Butter and reduce the fat and calories. My concern was whether the chestnut butter would still retain its awesome flavor?

Mission accomplished with success! In this second version, the process is the same but the oil is gone and replaced by water. The result is a lighter, creamier chestnut butter with wonderful flavor. Of course, the fresh chestnuts I used are naturally sweet. I ordered them from two chestnut growers: Girolami Farms and Correia Chestnut Farm, both located in Northern California.

The recipe is super easy and shows off fresh chestnuts at their best. The chestnut season is very short. Most groceries won’t have them available beyond Christmas or New Years. Next trip to the market, buy some fresh chestnuts, cook them using the step-by-step directions below the chestnut butter recipe, and enjoy a luscious, sweet, buttery spread.

Garlicky Chestnut Butter #2

Yield: 1 1/2 cups

1/3 cup chopped onions
2 cloves garlic, coarsely chopped
1/4 teaspoon dried thyme
1/2 cup water
1 1/4 cups cooked and peeled coarsely chopped chestnuts
1/4 teaspoon salt
1 small sprig parsley

1. Combine the onions, garlic, thyme, and 1/4 cup of the water in a skillet and cook and stir over medium-high heat for about 3 to 4 minutes or until the onions are softened. Add a few tablespoons of water as needed to prevent burning.

2. Transfer the mixture to the food processor, add the chestnuts, salt, and the remaining 1/4 cup of water and process for 1 or 2 minutes until smooth and creamy. Spoon the Garlicky Chestnut Butter into an attractive serving bowl, garnish with the parsley, and provide a spreading knife.

Unfortunately, the little bowl of creamy, brown chestnut butter is not very photogenic so I hope you’ll take your palate on this trip instead of your eyes.

In my home, life becomes rosier when chestnuts are on the holiday menu. I can say with confidence that this savory chestnut butter has no equal. With the addition of a bit of kitchen sorcery and a whirl in the food processor, naturally sweet and starchy chestnuts become transformed into an irresistible creamy spread that stands out on any variety of bread or cracker. I love the spread as a filling for celery sticks or spread on carrot, turnip, or Persian cucumber slices.

You can take this spread in a different direction by replacing the onions, garlic, and salt with cinnamon, nutmeg, vanilla extract, and a smidgeon of maple syrup to create a sweet spread or filling for baked goods. You can even stuff it into dates and top with a walnut half or a slice of Spanish olive. No doubt, creative cooks will find tons of other reasons to lick this savory-sweet chestnut butter off their fingers.

The chestnut butter is a good keeper and retains its flavor for up to 5 days in the refrigerator.

For directions on cooking and peeling chestnuts, scroll down to the previous post and you’ll find step-by-step photos and directions. You can even skip the cooking and peeling by buying cooked and peeled chestnuts in jars or vacuum sealed packages during this holiday season.

Garlicky Chestnut Butter

Yield: 1 cup

1/3 cup chopped onions
2 cloves garlic, coarsely chopped
1 tablespoon plus 1 teaspoon extra virgin olive oil
1/8 teaspoon dried thyme
1 cup cooked and peeled coarsely chopped chestnuts
3 tablespoons water
1/4 teaspoon salt
1 small sprig parsley

1. Combine the onions, garlic, olive oil, and thyme in a skillet and cook and stir over medium-high heat for about 3 to 5 minutes or until the onions are softened. Add 1 or 2 tablespoons of water if needed to prevent burning. Add the chestnuts and cook and stir for 1 to 2 minutes longer.

2. Transfer the mixture to the food processor, add the water and salt, and process until smooth and creamy. Spoon the Garlicky Chestnut Butter into an attractive serving bowl, garnish with the parsley, and provide a spreading knife.

If you love garlic, you’ll go nuts over this quick-to-assemble spread. Please do let me know if you come up with interesting ways to enjoy it, and I’ll gladly share your suggestions on this blog.– Zel

So many people feel intimidated by chestnuts and haven’t the faintest idea how to cook, peel, and even incorporate them into a recipe. American grown chestnuts have just been harvested for the season, so this is the perfect time to jump in and give these wonderful nuts an opportunity to show their stuff in a delicious dish.

With the step-by-step guide that follows, you’ll see how easy it is to cook and peel chestnuts and store them until you’re ready to add them to a tasty recipe. Chestnuts have totally won me over. Give them a try—I’ll bet you’ll get hooked on them, too.

Step 1: Make a criss-cross cut into each chestnut to help it release steam. Some people make the cut only on one side. I find chestnuts are easier to peel with criss-cross cuts on both sides. Hold the chestnut firmly with one hand and make the cuts with the other. Use a very firm paring knife with a 3-inch pointed blade. Don’t be timid. Poke the tip of the knife right into the chestnut, about 1/4-inch to 3/8-inch deep.

Step 2: Put the criss-cross cut chestnuts into a saucepan and add enough water to cover the nuts by about three inches. Cover the pot and bring it to a boil over high heat. Reduce the heat to medium and simmer the chestnuts for 25 to 35 minutes. Then, turn off the heat. The shorter time will result in firm chestnuts. Longer cooking will make them softer to use in puddings and creamy recipes.

Step 3: Use a slotted spoon to remove only a few chestnuts at a time from the pot and put them into a small bowl. The nuts peel much easier when they are quite warm. Have ready a bowl for the discarded nut shells and another bowl for the peeled chestnuts.

Step 4: Now you’re ready to peel. You can use the firm paring knife or a chestnut knife with the very short, curved blade. Fix yourself a nice cup of tea and prepare for a relaxed peeling session that might take 20 to 30 minutes depending on how many chestnuts you’ve cooked. Poke the point of the knife into the criss-cross cut and pull up on the peel.

Step 5: Chestnuts have a hard outer shell and an inner soft skin called the pellicle. Sometimes both the outer shell and inner skin will come off together, but frequently they’ll have to be peeled away separately.

I hope you’ve rewarded yourself and tasted a few tidbits of broken chestnuts during the peeling session. The cooked and peeled chestnuts are now ready for incorporating into a recipe.

Storing the Chestnuts: If you plan to use the chestnuts within two or three days, cover them with plastic wrap and store them in the coldest part of the refrigerator. For longer storage, put them into a heavy-duty plastic bag and freeze them. Allow several hours to defrost at room temperature before using. Defrosting chestnuts in the refrigerator will result in mushy nuts.

Chestnuts are practically fat free! There’s nothing like them on the planet. Their appearance, flavor, and texture are not like any familiar nuts such as almonds or walnuts, yet they are classified as tree nuts. Chestnuts can be eaten raw but deliver far better flavor and texture with cooking. Once cooked, they are sweet with a creamy texture similar to cooked potatoes.

You can incorporate cooked chestnuts into beverages, soups, salads, stir-fries, casseroles, puddings, pies, and baked goods and desserts of all kinds.

Ready for a delicious chestnut side dish for the Thanksgiving feast?

A stunning dish with rich, complex flavors, this delectable stuffed spinach roll is a winning company entrée with irresistible charm. American grown chestnuts, delightful in texture and flavor, add a delicate sweetness that enriches the creamed stuffing. For optimal success, prepare both the spinach roll and the stuffing a day ahead and store them in the refrigerator separately. To prevent the spinach layer from becoming soggy, assemble the dish and warm it at 350 degrees for 15 to 20 minutes close to serving time. The Roulade can be warming while serving the salad or appetizer course.

CHESTNUT ROULADE FLORENTINE

Yield: 8 servings

Spinach Roll
2 pounds frozen spinach
1 cup plus 2 tablespoons water, divided
2 tablespoons plus 1 1/2 teaspoons powdered egg replacer
3/4 teaspoon salt
1/8 teaspoon black pepper

Chestnut Veggie Stuffing
2 tablespoons extra virgin olive oil
1/2 head medium cauliflower, finely chopped
1 large red bell pepper, chopped
1 cup quartered cooked chestnuts
1/2 cup chopped onions
1/3 cup black raisins
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1 cup unsweetened soymilk
1/2 cup cooked whole or coarsely chopped chestnuts
Salt and pepper
Pinch of cayenne (optional)

Garnish
1 large unpeeled cucumber, sliced
12 cherry tomatoes, halved crosswise
Paprika
1 tablespoon minced parsley, chives, or arugula

1. TO MAKE THE SPINACH ROLL, preheat the oven to 325 degrees and line a large jellyroll pan with parchment paper. Lightly oil the parchment and set aside.
2. Place the frozen spinach into a 4-quart saucepan, add 1/2 cup of the water, and cover the pan. Cook over high heat for 2 minutes, reduce the heat to medium, and cook about 3 minutes. Lift the cover, stir the spinach, replace the cover and cook about 6 minutes, or until the spinach is fully cooked.
3. Drain the water and squeeze the spinach through the fingers until it is bone dry. This step will take several minutes but is important to the success of the recipe. When the spinach is completely dry, place it into a large bowl.
4. Combine the powdered egg replacer and the remaining 1/2 cup plus 2 tablespoons water in a small bowl and beat with a fork until thoroughly combined and foamy. Add it to the cooked spinach and mix thoroughly.
5. Add the salt and pepper, mix well, and spoon the spinach mixture onto the prepared jellyroll pan. Use the back of a spoon or a fork to spread the spinach into a rectangle approximately 9 1/2 x 13 inches. Bake the spinach for 20 to 25 minutes, remove it from the oven, and allow it to cool completely. Cover the jellyroll pan entirely with plastic wrap and store it in the refrigerator for several hours or overnight.
6. TO MAKE THE CHESTNUT VEGGIE STUFFING, heat the olive oil in a large, deep skillet. Add the cauliflower, bell pepper, quartered chestnuts, onions, raisins, garlic, and cinnamon. Cook over high heat, stirring frequently, for about 5 minutes, or until the vegetables are softened. Reduce the heat to medium.
7. Combine the soymilk and the 1/2 cup whole chestnuts in the blender and process until creamy. Add the creamy mixture to the cooked chestnut-vegetable medley and cook for about 1 to 2 minutes, stirring frequently, or until the mixture is thoroughly combined and thickened. Season the veggie stuffing with salt, pepper, and cayenne, if using.
8. TO ASSEMBLE THE ROULADE, preheat the oven to 350 degrees. Remove the spinach roll from the refrigerator and remove the plastic wrap. Place a clean sheet of parchment over the spinach roll, cover with another jellyroll pan, and invert the pan. Carefully remove the top layer of parchment and bake the spinach roll, uncovered, for 5 minutes to remove excess moisture.
9. Set aside 1 cup of the Chestnut Veggie Stuffing and spoon the remainder onto the spinach layer, placing it lengthwise down the center.
10. Lift one side of the parchment and use a knife to release the spinach roll from the parchment, if needed, folding it over the stuffing. Lift the other side of the parchment and fold the spinach over the stuffing. Use your hands to overlap the spinach roll and completely enclose the stuffing.
11. Bake, uncovered, for 15 to 20 minutes to warm through. While the Roulade is warming, spoon the reserved stuffing into a small saucepan and warm over medium-low heat.
12. Remove the Roulade from the oven and use a flatware knife to carefully slide it toward the edge of the parchment. Lift the parchment, Roulade and all, off the jellyroll pan and onto an oval or rectangular serving platter. Gently push the Roulade completely off the parchment and center it on the platter. Spoon the warmed stuffing over the Roulade lengthwise down the center.
13. TO GARNISH AND SERVE THE ROULADE, line both sides of the Roulade with the cucumber slices, cut side facing inward, and place a cherry tomato half on top of each cucumber half. Lightly sprinkle the top of the Chestnut Veggie Stuffing with paprika and minced herbs. Use a sharp, serrated knife to cut the Roulade into serving portions.

Note
I place a high value on fresh chestnuts for the seasonal nuance and the ambrosial quality they bring to a dish. I’ve even attempted to substitute with potatoes or sweet potatoes because of their starchy nature, but neither measures up to the real thing. Nothing quite takes the place of the fresh chestnut. Invite them to dinner and perhaps they’ll become as high on your holiday shopping list as they have on mine.