Here are some vegan holiday recipes you may want to try this Christmas!
Roasted Brussel Sprouts
1lb fresh brussel sprouts
3 tbsp olive oil
salt and pepper
Toss sprouts in olive oil and S&P. Place on a baking sheet at 400F for 30-40 minutes, stir frequently.
Roasted Winter Veggies
2 medium sized butternut squash cubed
2 medum sized turnips cubed
1 lb baby carrots
1lb mini potatoes cut in half
2 large sweet potatoes cubed
4 tbsp olive oil
2 tbsp cayenne
2 tbsp chili powder
1 tbsp garlic powder
salt & pepper
In a large baking dish add veggies (you may have to do two batches) coat with olive oil and seasonings. Bake at 400F for 30-45 mins, stirring periodically. One of my favorites!
Faux Chicken Pot Pie
4 Tbsp. vegetable bouillon
2 1/2 cups hot water
1/2 cup nutritional yeast flakes (available at health food stores)
1/2 cup flour
1/2 cup oil
1 tsp. garlic salt
1/2 tsp. pepper
1 15.5-oz. can white potatoes, drained and cut into small pieces
1 1/2 cups frozen or canned/drained mixed corn kernels, peas, and diced carrots
1/2 lb. faux chicken, cut into tiny cubes (try Morningstar Farms Meal Starters Chick'n Strips)
1 box puff pastry sheets
• Preheat the oven to 400°F. Mix the vegetable bouillon or faux chicken broth powder with the hot water to make a stock. Set aside.
• Combine the nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add the oil, stirring to make a roux. Slowly whisk in the stock, garlic salt, and pepper. Add the vegetables and faux chicken. Cook for 5 to 10 minutes or until heated through.
• Roll out one sheet of puff pastry and place it in a 9-inch pie dish, trimming to fit. Place the pastry in the oven for 5 to 10 minutes or until it starts to puff. Remove the pastry from the oven, pour the filling into it, and place the other sheet of puff pastry on top, cutting and pressing together the edges and making several 1-inch slices on top to allow the steam to escape. Continue baking for approximately 20 minutes or until the pastry is golden and puffed.
2 1/2 cups hot water
1/2 cup nutritional yeast flakes (available at health food stores)
1/2 cup flour
1/2 cup oil
1 tsp. garlic salt
1/2 tsp. pepper
1 15.5-oz. can white potatoes, drained and cut into small pieces
1 1/2 cups frozen or canned/drained mixed corn kernels, peas, and diced carrots
1/2 lb. faux chicken, cut into tiny cubes (try Morningstar Farms Meal Starters Chick'n Strips)
1 box puff pastry sheets
• Preheat the oven to 400°F. Mix the vegetable bouillon or faux chicken broth powder with the hot water to make a stock. Set aside.
• Combine the nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add the oil, stirring to make a roux. Slowly whisk in the stock, garlic salt, and pepper. Add the vegetables and faux chicken. Cook for 5 to 10 minutes or until heated through.
• Roll out one sheet of puff pastry and place it in a 9-inch pie dish, trimming to fit. Place the pastry in the oven for 5 to 10 minutes or until it starts to puff. Remove the pastry from the oven, pour the filling into it, and place the other sheet of puff pastry on top, cutting and pressing together the edges and making several 1-inch slices on top to allow the steam to escape. Continue baking for approximately 20 minutes or until the pastry is golden and puffed.
Traditional Tasting Tofurkey
Roast:
5 (12-ounce) blocks firm or extra firm tofu
1/4 to 1/2 cup fresh chopped herbs (savory, rosemary, sage and basil)
1-1/2 tablespoons vegetable stock powder or vegan chicken stock
2 teaspoons vegan poultry seasoning, or more to taste
salt, to taste
pepper, to taste
Marinade:
1/4 cup balsamic vinegar
1/4 - 1/2 cup red wine
1/4 cup chopped fresh herbs (same as you used in tofu)
1 tablespoon veg stock powder dissolved in two tablespoons of hot water
salt and pepper to taste
1 teaspoon of mustard (Dijon or seed works best)
add a sprinkle of hot pepper flakes if you like (I always do)
1. Roast: Blend tofu in blender or food processor until lumps are gone. You can mash by hand, but I prefer to blend it for a better consistency. Transfer to a large bowl, stir in herbs, vegetable stock powder poultry seasoning, salt, and pepper.
2. Line a medium, round bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander on a plate (to catch excess water being squeezed out) and put a heavy weight on top. Put in the fridge and press for 2 to 3 hours, or overnight if possible.
3. After pressing and with the tofu still in the colander, scoop out the center, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put the tofu mixture you scooped out over the stuffing and press down firmly.
4. Flip the formed turkey on to an oiled cookie sheet, use the excess tofu to form the turkey legs and wings for an added turkey look.
5. Marinade: In a bowl, whisk together all the marinade ingredients. Taste and adjust spices to taste, if necessary. Brush the whole turkey with the marinade.
6. Cook at 350 degrees Fahrenheit about 1-1/2 hours, brushing with marinade every 15 minutes or whenever you remember to.
The turkey can cook for as long as you need it to. Once, I let mine cook all day, basting it about every half hour or so and it turned out great. I usually put it in the oven as I'm starting the rest of the meal. By the time the potatoes and all the veggies are done, the turkey is ready to go.
Serves: 6 or so people
Roast:
5 (12-ounce) blocks firm or extra firm tofu
1/4 to 1/2 cup fresh chopped herbs (savory, rosemary, sage and basil)
1-1/2 tablespoons vegetable stock powder or vegan chicken stock
2 teaspoons vegan poultry seasoning, or more to taste
salt, to taste
pepper, to taste
Marinade:
1/4 cup balsamic vinegar
1/4 - 1/2 cup red wine
1/4 cup chopped fresh herbs (same as you used in tofu)
1 tablespoon veg stock powder dissolved in two tablespoons of hot water
salt and pepper to taste
1 teaspoon of mustard (Dijon or seed works best)
add a sprinkle of hot pepper flakes if you like (I always do)
1. Roast: Blend tofu in blender or food processor until lumps are gone. You can mash by hand, but I prefer to blend it for a better consistency. Transfer to a large bowl, stir in herbs, vegetable stock powder poultry seasoning, salt, and pepper.
2. Line a medium, round bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander on a plate (to catch excess water being squeezed out) and put a heavy weight on top. Put in the fridge and press for 2 to 3 hours, or overnight if possible.
3. After pressing and with the tofu still in the colander, scoop out the center, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put the tofu mixture you scooped out over the stuffing and press down firmly.
4. Flip the formed turkey on to an oiled cookie sheet, use the excess tofu to form the turkey legs and wings for an added turkey look.
5. Marinade: In a bowl, whisk together all the marinade ingredients. Taste and adjust spices to taste, if necessary. Brush the whole turkey with the marinade.
6. Cook at 350 degrees Fahrenheit about 1-1/2 hours, brushing with marinade every 15 minutes or whenever you remember to.
The turkey can cook for as long as you need it to. Once, I let mine cook all day, basting it about every half hour or so and it turned out great. I usually put it in the oven as I'm starting the rest of the meal. By the time the potatoes and all the veggies are done, the turkey is ready to go.
Serves: 6 or so people
Filling
2 cups organic pumpkin, canned
2 organic eggs
1 1/2 cup organic cream
1/2 cup unrefined organic sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves
2 cups organic pumpkin, canned
2 organic eggs
1 1/2 cup organic cream
1/2 cup unrefined organic sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves
Preheat oven to 350 degrees F.
I n a small bowl, add all ingredients and mix with an electric beater,blend until creamy.
Pour into pie crusts and bake for 45 min.. Remove from oven and cool for 1 hour or refrigerate for 1/2 hour, before serving.
Pie Crust
this recipe makes enough for 1 crust
this recipe makes enough for 1 crust
1 cup organic whole wheat flour
1/3 cups margarine, softened or melted
1/3 cups cold water
1/4 tsp salt
1/3 cups margarine, softened or melted
1/3 cups cold water
1/4 tsp salt
Mix the flour and salt together, then add the melted margarine, stir till flour is granular, add the water and knead with your hands. The flour should take on a unique consistency (like and earlobe) and a whitish colour. Refrigerate for at least 1/2 hour.
Remove from the fridge, sprinkle flour on a large flat surface, flatten the dough gently, then sprinkle the top with flour too and roll from the middle out in all directions. Turn the pie crust dough frequently while rolling to make sure it isn’t sticking to your work surface, dusting with flour occasionally. Roll until the dough is 1/8 inch thick, forming a circle about 2" wider than an inverted pie crust.
Lightly oil a 9 inch pie plate and sprinkle with a couple Tablespoons of flour, shimmy the pie plate around until
Then fold the pastry in half, then in half again to form a 1/4 circle, and lift into pie plate. Unfold and smooth into the pan.
Gently Press the dough into the plate making sure that there aren't any air pockets trapped underneath. With your fingers, trim any dough that is hanging off the edge of the pie plate. Pinch the dough with your index finger and thumb around the edge of the plate creating small ridges.
Egg Nog
1 1/2 cups vanilla soy milk
1 1/2 cups vanilla soy milk
1 scoop soy protein powder
1 teaspoon rum extract (optional)
1/8 teaspoon ground nutmeg
pinch turmeric
1 cup vanilla frozen soy yogurt
Place all ingredients except for yogurt in a blender and blend until smooth, about 30 seconds. Add the frozen yogurt and blend until creamy.
Merry Christmas!
No comments:
Post a Comment
How do you like my blog? Feel free to post questions or comments!