6 Classic Vegan Holiday Recipes and Year Round Cookbooks

Nutritional Facts

Nutritional Facts

Turkey (100g)

Tofu (100g)

Pork (100g)

Seitan (1/3 cup)

●        Reduces the risk of heart disease and diabetes.
●        Lowers the risk of breast, prostate and digestive system’s cancer.
●        Influences positively on the menstrual cycle and cramps.
●        Enhances the brain function.
●        Helps with weight loss.

Turkey is not that helpful, huh?

I suggest you take the time and make your own seitan at home. Commercially prepared versions tend to have high levels of sodium and other unhealthy additives. You can prepare it with gluten flour, mixing it with the herbs you like and adding water until you have a dough-like texture. You can reduce the “chewiness” by freezing the dough before cooking it.

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Nutritional Facts

Nutritional Facts

Egg white (100g)

Flaxseeds
(2 tbsp. = 30 grams)

Cow Milk (1 cup)

Coconut Milk (1 cup)

●        They’re a natural laxative due to their high amount of fiber.
●        Help to prevent heart disease.
●        Have omega-3, which prevents some chronic diseases.
●        Enhance your metabolism.
●        Help to lose weight.Start adding these amazing seeds to your dishes!

●        Believe it or not, studies suggest that coconut milk might help to lose weight. It reduces appetite and increases the metabolism.
●        It has “antibacterial” properties. It reduces the levels of bacteria and viruses, including the ones in your mouth.
●        It aids your heart health.If you want further information about how dairy isn’t good for your bone and overall health,
please take some extra time to read this article.

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GOOD FOR: Snack time, entrée.
PREP. TIME: 5 minutes.
COOKING TIME: 15 minutes.

INGREDIENTS:

● 1 cup of crescent roll dough.
● 1 cup vegan cheese shreds.
● 1 pkg. vegan bacon slices.
● 2 pkgs. veggie dogs.

2.       Cut the veggie dogs into halves.

3.       Cut the crescent roll dough into triangles. The half-veggie dog must be larger than the base of the triangle.

4.       Organize the triangles on a foil-lined baking sheet. Add the vegan cheese on top of them.

5.       Wrap a vegan bacon slice around each veggie-dog half. Then, wrap it with a piece of dough.

6.       Bake until golden brown.

GOOD FOR: Snack time, entrée.
PREP. TIME: 15 minutes.
COOKING TIME: 10 minutes.

INGREDIENTS:

● 20 pitted dried dates.
● 20 teaspoons of cashew cheese.
● 20 strips of grilled eggplant.
●  Toothpicks.

1. Preheat the oven to 350˚ F.
2. Soak the dates in hot water for a few minutes to soften.
3. Open them up, gently. If they’re already pitted, they’ll probably have one side split already.
4. Stuff the date with the cashew cheese.
5. Wrap it up with the eggplant strip and secure it with a toothpick.
6. Bake for 10 minutes.
7. You can eat them without baking as well.

GOOD FOR: Lunch, dinner. Commonly prepared in autumn-winter, for holidays.
PREP. TIME: 15 minutes.
COOKING TIME: 3 hours.

INGREDIENTS:

DRY:

● 2 cup vital wheat gluten.
● ½ cup chickpea flour.
● ½ cup nutritional yeast flakes.
● 2 tsp. onion powder.
● 1 tbsp. poultry seasoning.
● 1 tsp. garlic powder.
● ¼ white pepper.

WET:

● ¼ cup tahini.
● ½ onion, finely chopped.
● 1 to 1½ cup of vegetable broth.
● 3 tbsp. soy sauce.
● 1 tbsp. olive oil.

BASTING BROTH:

● 2 cups hot water.
● 1/3 cup vegetable broth.
● 2 tbsp. olive oil.
● 4 cloves of garlic, crushed.
● 1 tsp. poultry seasoning.

1. In a large bowl, mix all the dry ingredients until they’re well combined.
2. In another bowl, mix all the ingredients as well.
3. Slowly add the wet ingredients and knead for 10 minutes. It should be like cookie dough (not overly wet or sticky). Let it rest for an hour, covered. Knead for 10 more minutes. The final dough should be smooth. Try not to break it up when you take it out of the bowl.
4. Preheat the oven to 350˚ F.
5. Form the dough into a large loaf and place it into a greased meat roasting pan.
6. Pour the cooking broth inside, covering the dough.
7. Bake for 1 hour, 1-hour ½. Turn it over and bake for the same amount of time.
8. The loaves should absorb the broth completely. If they haven’t, cook until they do. The sauce left at the bottom of the pan can be used to glaze your loaf.

GOOD FOR: All-day food, any time of the year.
PREP. TIME: 10 minutes.
COOKING TIME: 3 to 4 hours.

INGREDIENTS:

● 2 cups of wild rice.
● 4 cups of vegetable broth.
● 6 leaves of sage.
● 1 tablespoon of olive oil.
● 2 medium onions, chopped.
● 6 ribs of celery.
● 3 cups of mushrooms, sliced.
● 5 cloves of garlic, diced.
● 1 teaspoon of fresh thyme (about 4 sprigs)
● Salt and Pepper

1. Add the wild rice, broth, and sage in a crockpot, in low heat.
2. In a pan, add the oil. When it’s hot, sauté the onions, garlic, and thyme for a minute or two. Then, add the celery and mushrooms. Sauté on medium-high heat for 10 minutes and season with salt and pepper.
3. Add the veggies to the crock pot and cook on low heat for 3 ½ hours to 4. It will be done when the broth is absorbed, and the rice is tender.

GOOD FOR: A common drink for Holidays.
PREP. TIME: 12 hours.
 
COOKING TIME: 15 minutes.

INGREDIENTS:

● 1 cup of unsweetened coconut, shredded.
● 1 cup of almonds.
● 2 – 3 1/2 cups water
● 8-10 dates. For this recipe is recommended the Medjool date variety, it’s sweeter and has a caramel-like taste.
● 1/2 – 2/3 whole vanilla bean.
● 1/2 – 1 teaspoon nutmeg
● Rum/Bourbon/Whiskey/Brandy.

1. Soak the almonds in water for 6-12 hours. Rinse them before using.
2. Soak the dates in warm water for 1 hour.
3. Preheat the oven to 325° F.
4. Distribute the shredded coconut on a rimmed baking sheet.
5. Bake, stirring every 3 minutes until it’s evenly golden brown and let it cool afterward.
6. Mix the coconut, rinsed almonds, 2 cups of water, soaked dates and the vanilla into a blender. Turn on low, working up to high speed and let it blend for 1-2 minutes until it’s fully smooth. Add more water if desired.
7. Pour the mixture into a nut milk bag and squeeze it as much as possible to extract the most out of the mix.
8. Add some nutmeg, ice, and the desired liquor.
9. You can save the pulp for other recipes or add it to the “veggnog” (liked it, huh?) for a different texture.

1. Combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves in a bowl.
2. In a large bowl, mix the coconut and the sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the water, molasses, vanilla, and beat for another 30 seconds.
3. Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
4. Wrap the dough in a plastic wrap and refrigerate overnight (or for at least 2 hours).
5. Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.
6. Preheat the oven to 325˚ F.
7. Roll the dough directly onto parchment paper, until its ¼” thick. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess of dough. Keep re-rolling and cutting out the dough until it’s all used up.
8. Introduce the unbaked cookies into the freezer to chill for 10 minutes.
9. Bake for 8-10 minutes, until the cookies are lightly browned around the edges.