Tag Archives: pecans

New Mexican Wedding Cookies

Kaylie’s Mom and Grandmother can be accredited for this recipe that has made it’s way into the hands and mouths of the vegans.

These cookies go by many different names. They seem to be made for weddings in many different cultures. Maybe I will want them served at my wedding.

(new) mexican wedding cookies

1 cup Earth Balance
½ cup granulated sugar
2 teaspoons vanilla
2 cups all purpose flour
1 cup chopped pecans
¾ cup powdered sugar(I shift it)
1 – 2 Tablespoons Rum

-Beat butter for 30 seconds; add granulated sugar and beat till fluffy.  Add vanilla and 1-2 tablespoons rum (depending on the flavour you want); beat well. Stir in flour and pecans.  Shape into 1-inch balls or 1 1/2×1/2 inch finger rolls.  Place on an ungreased cookie sheet.  Bake in a 325 degree oven about 20 minutes.  Cool completely. (I do not do this, I cool until the next batch is done, the powdered sugar warms with the cookies and then you dunk them again.) I feel if you wait too long the sugar does not stick to the cookies. I put powdered sugar in a plastic bag and put a few coolies in at a time. Depending on how big you make your cookies will depend on how many you get.

Pecan Sage Butter

pecan sage butter

This is a great holiday spread for crackers or bread.

1 c Raw Pecans
1 clove garlic
1/4 c olive oil
5 Sage leaves
1 tbs Vegan butter
1 tsp Salt

Put pecans, salt, sage, garlic, and butter into a food processor and process on high adding the olive oil slowly until you have a spread like consistency. Yes it’s that easy.

Savoury Pecan & Caramelized Onion Tarts

Some of you might know, but most of you probably don’t. I’ve been writing a column for the Suicide Girls Newswire about veganism, and my recent post – Savoury Vegan Holiday Tarts – was retweeted by PETA2, among others. I think it is kind of cool that they noticed my little article on that big naked lady site. No matter what you think of PETA or Suicide Girls, both of whom flaunt scantily clad and/or nude ladies for whatever purpose, both of them are making space for discussion about veganism in the wider culture, and I think that’s very important work.

That said, here’s that tart recipe, as written on SG.

Savory Vegan Pecan Holiday Tarts

6 sheets phyllo pastry. (You can buy this frozen. Often it’s vegan – check the ingredients)
1 container Tofutti better than cream cheese – OR – 1 cup silken tofu blended with 1 tsp lemon juice, 1/2 tsp salt, 1 tbsp nutritional yeast
1 tbsp Dijon mustard
1 bulb garlic
1 small or 1/2 large onion, any color
2 tbsp vegetable oil or margarine
1 tbsp sugar, maple syrup, or agave nectar
24 pecans

Preheat your oven to 400 F.

Remove the outer skin of the garlic bulb, leaving each clove wrapped. Slice off the tops of the garlic cloves, brush with olive oil, and roast in the oven until soft – about 40 minutes.

While your garlic is roasting, slice the onion into rounds. Separate the rounds. Heat oil or margarine in a skillet; add the onions and sweetener, stir to coat, and saute over low heat until the garlic has finished.

In a bowl, mix cream cheese and mustard. Squeeze the softened garlic in; alternately, use a garlic press or mince it. Stir together until combined.

Grease a 12-cup muffin tin. Tear each sheet of phyllo pastry in half and use each half to line a muffin cup – I find it works best if you fold them in half and then crumple them in.

Put a dollop of cream cheese in each phyllo cup, then add a couple of caramelized onions, and top with two pecans.

Roast in the oven for 8 minutes, until phyllo is golden brown. Let cool and then pop out. Serve at room temperature.