So many scrumptious vegan recipes to choose from! Feel free to share your own in the comment section. The more the merrier! (and don’t forget to check out the FREE vegan cooking classes at Native Foods!)
*** First UP! Mushroom~Basil Au Gratin! ***
Here’s a PDF of the recipe!
And check this out! Vegan Strawberry Shortcakes with Coconut Whipped Frosting by the Spork Sisters! (picture to the right ~ YOWZA!) and Chef Chloe’s Vegan (and award winning!) Crème-filled Chocolate Orange Cupcakes!
Need ideas for replacing eggs when cooking? Here’s the VEGAN EGG REPLACER PAGE – with lots of suggestions!
and here are Chloe’s recipes from the Today Show! Avocado Pesto Pasta! and Cinnamon Expresso Chocolate Chip Cookies!
or you might want to try…
Chef Chloe’s Vegan Cookie Dough Truffles!
(for those with a reeeeeally SWEET tooth!)
Seitan Roast Stuffed with Shitakes and Leeks! Oh MY Goodness! I made this for Thanksgiving and it came out perfectly!! (pictured below!)
I highly recommend checking out Annie’s website for Holiday Recipes too! She has SO many cool ideas and is veganizing the entire Betty Crocker Cookbook! Yowza!
VegNews has some awesome gluten~free vegan holiday recipes too!
The Huffington Post just listed “12 Recipes that could Change Your Holiday” that’s worth taking a peek at!
The scrumptious vegan restaurant Native Foods has also posted a few yummy holiday vegan recipes! Check it out!
Quarrygirl also has a super nifty blog post on all of the vegan items being served at So Cal restaurants this Thanksgiving! Even if you don’t live in Southern California, you might want to check it out for inspiration! There’s lots of cool pictures!
There’s even a vegan faux meat taste test survey where you can check out what people thought of faux holiday “meat” dishes! (although, you’ll likely have your own opinions on them… I was surprised at some of the results!)
Still want more? PETA’s gotcha covered with vegan recipes for holiday snacks, soups, entrees, side dishes, faux turkeys, desserts and more!
It’s really limitless, folks. Definitely NO shortage of easy to access recipes online! They’re everywhere!
From 2010 (still great ideas!)
There are SO many yummy vegan recipes to choose from! Whole Food Market has an array of vegan recipes, such as the Pumpkin Pecan Pie Recipe listed below! And if you’re interested in avoiding fat, there are thousands of yummy vegan recipes listed at Fat Free Vegan. Newspapers such as the NY Times and San Francisco Chronicle are running stories about vegan holiday recipes this time of year too! I’ve posted three awesome recipes from the NY Times below & you can view the San Francisco Chronicle feature at vegetarian holiday meals. And if those aren’t enough for you, check out the fabulous collection of vegan holiday recipes at my personal favorites: Meet the Shannons and VegNews Magazine!
If you come across recipes that are vegetarian and not 100% vegan, no worries! Most are easy to convert. I suggest substituting Earth Balance, Smart Balance Light or Blue Bonnet Light for butter and Daiya Cheese for dairy cheese. Just a heads up though: if your butter or cheese substitute contains whey, lactose, casein, caseinate or rennet, then it’s not vegan. These are all animal products, so double check the ingredients list or look for packaging that’s specifically marked “vegan”. Veganizing recipes is pretty easy these days =) There are also lots of recipes for delicious vegan stuffing, but if you’re short on time, you can buy a bag of “Pepperidge Farm Herb Seasoned Stuffing” and veganize the directions. It’s quick and delicious!
*** Need MORE IDEAS??!! Check out these —> 66 Vegan Cooking Ideas to get your mind swirling!!
Please feel free to add your favorite vegan recipe as a comment ~ giving credit where credit is due =) And if you’re making a desert, and need a great idea for replacing eggs in a recipe, please see my blog entry for Pumpkin Muffins! I use bananas instead! I’ll keep adding new recipes =) Bon Appetite!
Harvest-Stuffed Portobello Mushrooms
This hearty Thanksgiving entree is made of savory lentil cashew stuffing baked in juicy portobello mushrooms infused with aromatic herbs. It’s topped off with a sliver of sweet tomato and fresh thyme leaves. This dish is packed with protein and fiber and will hold its own on the Thanksgiving table.
1 large yellow onion, small dice
1 cup cashews
2 tablespoons olive oil, plus extra for brushing
4 cloves garlic, minced
1 cup cooked brown rice (or grain of choice)
1 can lentils, drained and rinsed
1/4 cup breadcrumbs
1/2 cup vegetable broth
1 teaspoon dried basil
1 tablespoon fresh thyme leaves plus extra for garnish
6 portobello mushrooms, stems and gills removed
1 tomato, sliced in thin rounds
Freshly ground black pepper
1. Preheat oven to 350 degrees Fahrenheit.
2. In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
3. In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
4. Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
5. Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.
Yield: Serves 6.
Maple-Roasted Brussels Sprouts With Toasted Hazelnuts
The brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a kick of maple syrup.
1. Preheat the oven to 375 degrees.
2. To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
3. In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
4. After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
5. Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
6. Toss the roasted brussels sprouts with the hazelnuts and devour!
Yield: Serves 6.
Chocolate-Pumpkin Bread Pudding
This warm pumpkin bread pudding has a dash of spice and is studded with chocolate chips. It’s a rich and creamy dessert that’s free of dairy and eggs but will leave everyone feeling indulged.
1 cup coconut milk
1 15 ounce can organic pumpkin
1/2 cup brown sugar (can use maple syrup)
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
10 cups cubed day-old bread of your choice (about 10 to 12 slices of sandwich bread, depending on the thickness of slices)
3/4 cup semisweet chocolate chips (Guittard and Ghirardelli are among those that are nondairy)
2 tablespoons brown sugar
Powdered sugar for dusting (optional)
1. Preheat oven to 350 degrees. Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish.
2. In a blender, process coconut milk, pumpkin, brown sugar, salt and spices until smooth. In a large bowl, toss the bread cubes with the pumpkin mixture and chocolate chips until each bread cube is coated.
3. If using ramekins: Evenly sprinkle about 1/2 teaspoon brown sugar into the bottom of each greased ramekin. Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon. If using a 9-by-13 baking dish: Fill the baking dish with the mixture and lightly press it down with the back of a spoon. Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding. The brown sugar will help the pudding to caramelize on the edges. (Steps 1 through 3 can be done up to three days in advance; store covered in the refrigerator.)
4. Bake for 25 to 30 minutes, until top is lightly browned. If using ramekins: Let the pudding cool a few minutes, then carve around the edges with a knife to loosen and unmold. Garnish with powdered sugar if desired and serve warm. If using a 9-by-13 baking dish: Let the pudding cool a few minutes before serving. Cut into portions, then garnish with powdered sugar if desired and serve warm. The pudding can be baked right before serving or earlier that day and then reheated for 8 to 10 more minutes right before serving.
Yield: Serves 14.
(The above three recipes are from fellow Berkeley Grad, Chef Chloe! To see more of her vegan recipes, please visit her blog at chefchloe.com)
Vegan Pumpkin Pecan Pie (Courtesy of Whole Foods)
2 1/2 cups all-purpose flour
1/2 cup pecan pieces
1 teaspoon salt
1 tablespoon sugar
1 cup non-hydrogenated vegetable shortening
1 (16-ounce) package extra-firm lite silken tofu, drained
1 (15-ounce) can pumpkin purée
1/2 cup sugar
1/4 cup plus 2 tablespoons maple syrup, divided
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pecan halves, divided
Non-dairy topping (optional)
For the crust, pulse flour, pecans, salt and sugar in a food processor until pecans are finely ground. Add shortening and pulse until almost combined, then add 3 tablespoons ice water and pulse until just blended. Gather dough into two balls then press each into a disc. Wrap each in plastic wrap and chill for several hours until firm.
When ready to make the pie, set one disc out at room temperature for 15 minutes to soften slightly. On a floured surface, roll out dough into a (10- to 11-inch) circle and carefully transfer to a (9-inch) pie plate. Press crust back together where needed and crimp edges as desired; chill until ready to use. (Reserve remaining pie dough for another use.)
Preheat oven to 400°F. For the filling, blend tofu in a food processor until creamy and smooth. Add pumpkin, sugar, 1/4 cup of the syrup, vanilla, salt, cinnamon, ginger and cloves and purée until smooth; set aside.
Reserve 8 pecan halves as a garnish then toss remaining pecans with remaining 2 tablespoons syrup and arrange evenly on the bottom of the pie shell. Pour pumpkin filling into pie shell and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour.
Set pie aside to let cool then top with non-dairy topping, if you like, and decorate with reserved pecans.
2 cups flour
2 teaspoons baking powder
1 teaspoons baking soda
1/2 cup non-hydrogenated margarine
1 cup sugar
1/3 cup maple syrup
1/2 cup soy, rice or almond milk
1 1/2 cups soy cream cheese
1 1/2 cups soy sour cream
3/4 cup powdered sugar, sifted
2 cups strong brewed coffee or espresso, cooled to room temperature
2 tablespoons Marsala wine (or purple grape juice or dark rum)
1/4 cup fine-quality bittersweet chocolate shavings (made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder
To make the ladyfingers, sift together flour, baking powder and baking soda and set aside. In the bowl of a standing mixer fit with the paddle attachment, cream together margarine and sugar until fluffy. Stir in maple syrup. Slowly incorporate the flour mixture until thoroughly combined, alternating with additions of “milk”. Cover and chill the dough for at least 1 hour.
Preheat oven to 350°F and position a rack in the center of the oven. Line 2 baking sheets with parchment paper; set aside.
On a lightly floured surface, roll dough into 1-inch balls then roll each ball into a 2-inch-long stick. Arrange on prepared baking sheets, leaving a few inches of room between each ladyfinger. Bake 8 to 12 minutes, or until cookies are firm and just beginning to brown. Remove from oven and let cool on baking sheets for about 1 minute. When firm enough to move, transfer to a wire rack to cool completely.
To make the tiramisu, in a standing mixer with the whisk attachment or with a handheld mixer, beat together cream cheese, sour cream and powdered sugar. Stir together coffee and Marsala in a shallow bowl. Dip a ladyfinger in coffee mixture, soaking it about 4 to 5 seconds on each side then transfer to a 5- x 9-inch glass baking dish. Repeat with 8 more ladyfingers, arranging them in the bottom of dish.
Spread half of the cream cheese-sour cream mixture evenly over ladyfingers. Make another layer in the same manner with remaining ladyfingers and cream cheese-sour cream mixture. Cover and chill for at least 1 hour then sprinkle with chocolate and serve.
Moominpappa’s Summer Mead
500 g rhubarb
500 g granulated sugar
5 litres water
¼ tsp dried yeast
Rinse the rhubarb and cut into pieces. Place the chopped rhubarb into a large pan or bowl. Measure out the sugar and sprinkle on top. Bring the water to the boil and pour it over the rhubarb. Allow this to cool until it is warm to the touch. Take a cupful of cooled water in a cup to dissolve the yeast. Make sure to use exactly the amount of yeast in the recipe, so that the mead doesn’t become too frothy. Mix this with the other ingredients. Allow the mixture to ferment at room temperature until the next day. Strain the mead and pour it into sterilized bottles. Place a couple of raisins in each bottle and store the bottles in a cool place. The mead is ready once the raisins rise to the top. This should take around three days
(from ‘Moomins Cook Book: An Introduction to Finnish Cuisine’)