Holiday Vegan Recipes

Holiday Vegan Recipes

December is my favorite time of year. Besides the festive holidays, I feel like the food just gets better in the winter. Lately I’ve dabbled with some vegan recipes and they are absolutely scrumptious. I actually feel better when I have my vegan food oppose to all the meat and dairy that many traditional recipes call for. Let me share some of my favorites.

My favorite salad is the Three Bean Salad

1 (15 ounce) can green beans

1 pound wax beans

1 (15 ounce) can kidney beans, drained and rinsed

1 onion, sliced into thin rings

3/4 cup white sugar

2/3 cup distilled white vinegar

1/3 cup vegetable oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon celery seed

  • Mix all, refrigerate for 12 hrs*

My favorite Holiday food is Vegetarian Stuffing

1 (1 pound) loaf day-old bread

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.5 ounce) can vegetable broth

1/4 cup water

1 teaspoon poultry seasoning

salt to taste, ground black pepper to taste

1/2 cup wild rice, cooked (optional)

1/4 cup dried cranberries (optional)

1/2 cup chopped mushrooms (optional)

1/4 cup chopped walnuts (optional)

1/4 cup cubed apples (optional)

***Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.Bake for about an hour at 350 degrees F (175 degrees C).

Best Holiday Dessert Double Coconut Blueberry Muffins

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1 3/4 cups + 1 Tbsp white flour
3 tsp baking powder

1 heaping Tbsp freshly ground flax seeds
3/4 tsp salt

warm these:
1/2 cup virgin coconut oil, melted
**want even richer muffins? Add another spoonful of coconut oil.

1/2 cup raw turbino sugar OR maple syrup

1/2 cup vanilla almond milk (any non-dairy milk)

Fold in:
1/4 tsp vanilla extract
2 Tbsp lemon juice + 1 tsp zest
1 large very ripe banana, mashed
3 Tbsp shredded coconut (sweetened)
1 cup wild blueberries (frozen + warmed a bit)

Sprinkle on top:
shredded coconut (sweetened)
raw turbino sugar
ground flax seeds

Preheat oven to 375 degrees. Grease muffin tins with generous amounts of coconut oil or coconut oil spray.
In a large mixing bowl, combine the flour, salt, flax seeds and baking powder.
In a medium bowl, add the coconut oil, sugar/sweetener, non-dairy milk. Warm in microwave until oil is melted. You want them all to be warm but not hot.
Add the coconut oil liquids to the flour mixture and fold well. Fold in the lemon, vanilla, banana, coconut shreds. Fold until combined.
Lastly, fold in the blueberries. They can be slightly cold, this will actually help firm up the batter a bit for easier scooping into the muffin tins.
Bake the muffins for 20 minutes at 375 degrees. Allow to cool before attempting to pull from muffin tins, as they will be very delicate upon coming out of the oven due to the high coconut oil content. Best served warm, about 30 minutes after baking.