Happy New Year!
I could make all sorts of excuses about why I haven’t posted in so long, but I’ll just skip all that and say that this year I’m going to be a better blogger. That’s resolution #1. I’ll be talking about my other resolutions in some upcoming posts.
Anyway, I hope you all had a fantastic holiday season, full of delicious vegan foodie goodness.
However, I know it’s often difficult for vegans around the holidays because so much of holiday tradition is tied to food. There’s turkey at Thanksgiving, coupled with gravy, and then an assortment of meat dishes associated with Christmas, not to mention Christmas cookies full of butter and eggs.
But this year, my family started some new holiday traditions, this being my first year as a vegan, and my brother as a vegetarian.
I know that the holidays are over, and every other vegan blog already has a post on holiday food, but here are some recipes my vegan-vegetarian-carnivore family found palatable this holiday season.
Pumpkin French Toast from the PPK:
You can’t get more delicious, or simple, than this. My mom had some leftover pumpkin puree from her pumpkin pie, and luckily it was the perfect amount for this recipe. You don’t have to make this the night before or let it sit forever like you do for a lot of French toast recipes, which made it perfect for a day when you’re already cooking a lot.
I had never had Tofurkey before! Even though I’d had many Thanksgivings as a vegetarian, I’d never seen the giant Tofurkey Thanksgiving feast in a store before; possibly because I wasn’t looking for it…and maybe because none of the grocery stores in College Station carry it. However, being the vegan mecca that it is, the Boise Co-op had the Tofurkey feast with all the trimmings. With the main dish taken care, I went home to cook up some Southern sides for our feast.
Mac and cheese is the quintessential comfort food, making it one of the foods vegans miss the most. Luckily, I discovered this great recipe for mac and yease–a vegan version of mac and yease–that is, dare I say it, better than any other mac and cheese I’ve ever had.
In an effort to incorporate some green into the feast, I settled on sauteed kale as an easy way to round out the meal.
We had a giant bag of pistachios from Costco in our cabinet that was just begging to be used. So I found this recipe for rice pudding with cherries and pistachios using coconut milk. It made for a flavorful Christmas breakfast that was filling and satisfying for my sweet tooth.
Simply fantastic. So easy to make, and I felt good because squash is a winter vegetable so I was able to buy it local!
I’ve been experimenting with more raw recipes in an attempt to eat more fruits and veggies, so I thought with I’d end the year right with a raw carrot cake. I ended up not making the cashew frosting and opted for just sprinkling it with powdered sugar and a little agave syrup. It was so simple to make, and so delicious that I found myself eating it for breakfast–but I didn’t feel guilty because it’s mostly carrots!
New Years Eve:
Just because we live in Idaho now doesn’t mean that we can’t be Southern. So, my mom and I broke out our accents and whipped us up some good Southern fare to start off the new year. And, because my mama loves me, she made vegan cornbread!
Cornbread, adapted from Betty Crocker:
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 Tbsp. sugar
- 1 tsp. salt
- 1/2 tsp baking soda
- 1/4 cup olive oil
- 1/2 cup soy yogurt
- 1 cup almond milk
- 2 Tbsp. ground flax seeds, plus six Tbsp. of water to create an egg-y mixture
Heat oven to 450 degrees. Mix all ingredients; beat vigorously 30 seconds. Pour into greased round layer pan, 9 x 1/2 inches, or square pan, 8x8x2 inches. Bake until golden brown, 25 to 30 minutes. Serve warm.
And of course the obligatory black-eyed peas for good luck.
So there you have it. My holiday season in food. Which, let’s be honest, food is what the holidays are all about.