Category: Recipes

Roasted Sweet Potato Pita

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Sweet Potato Pita (2)

This warm pita pocket is a super-easy lunch to throw together thanks to this hack: a package of frozen sweet potato fries instead of cooking them from scratch!

Ingredients:

  • 1 pita bread
  • 2 tablespoons hummus
  • 1/2 cup sweet potato fries
  • 1/4 cup lettuce
  1. Split the pita in half and spread the inside of each half with 1 tablespoon hummus.
  2. Meanwhile, cook the sweet potato fries according to package directions. Divide the fries and lettuce evenly among the pita halves.

Serve warm or at room temperature.

Hot Chocolate

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Hot Chocolate (2)

This recipe makes just enough for one, but is easily doubled or tripled. Ice cubes cool it down to the perfect tot temp, and are built right into the ingredient list!

Ingredients:

  • 1 tablespoon agave nectar
  • 2 teaspoons cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 cup soy milk
  • 2 ice cubes
  1. Combine the agave, cocoa powder, and vanilla in the bottom of an empty coffee mug. Meanwhile, warm the soy milk in saucepan over medium heat just until warm.
  2. Pour the soy milk over the other ingredients, whisking to combine, then add the ice cubes.

Hot Chocolate (1)

Mulling-Spice Cake

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Mulling Spice Cake (2)

I don’t often make cake on a whim, but when I spotted this recipe in the New York Times Sunday magazine, I was thrilled to realize I had all the ingredients on hand and could veganize it in a pinch. Because sometimes, you need to bake a cake for no reason at all.

Ingredients:

  • 2 and 1/4 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup Earth Balance butter, softened
  • 1 cup brown sugar
  • 2 Ener-G eggs
  • 3/4 cup molasses
  • 1/2 teaspoon baking soda
  • 1/2 cup apple cider
  • 1 jar non-dairy vanilla frosting
  • Sprinkles for garnish (optional)
  1. Combine the flour, cinnamon, clove, nutmeg, ginger, and salt in bowl; set aside.
  2. Beat the Earth Balance butter and brown sugar in the bowl of a stand mixer until creamy. Add the Ener-G eggs and beat until blended.
  3. Pour the molasses into a liquid measuring cup and add the baking soda. Meanwhile, bring the apple cider just to a boil over medium heat. Add the cider to the molasses mixture and whisk together (the mixture will be foamy).
  4. Alternate adding the flour mixture and molasses mixture to the butter mixture, beginning and ending with the flour mixture.
  5. Coat two (9-inch) round cake pans with cooking spray and line the bottoms with parchment paper. Divide the batter evenly among the pans. Bake at 350 degrees F for 30 minutes. Let cool for 15 minutes in the pans, then transfer to a wire rack and cool completely.
  6. Once cool, spread the frosting evenly over the layers and place one atop the other. Add sprinkles for garnish, if desired!

Mulling Spice Cake (3)

Minestrone Soup

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Minestrone (1)

Cold winter nights are just begging for a hearty soup packed with veggies, and this one fits the bill! I make it almost as thick as a stew, but if you want a more traditional minestrone soup, add an additional 2 cups broth to the pot.

Ingredients:

  • 1 tablespoon olive oil
  • 3 minced garlic cloves
  • 1 chopped red onion
  • 4 cups vegetable broth
  • 2 (14.5-ounce) undrained cans diced tomatoes with Italian herbs
  • 1 russet potato, cubed
  • 2 chopped celery stalks
  • 2 chopped carrots
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 tablespoons chopped fresh basil
  • 1 (15-ounce) drained can cannellini beans
  • 2 cups corn kernels
  • 1 chopped zucchini
  • 1/4 cup chopped fresh parsley
  • 1 cup orzo pasta
  1. Heat the olive oil in a large pot over medium-high heat. Add the garlic and red onion; saute for 5 minutes.
  2. Add the broth, canned tomatoes, potato, celery, carrots, thyme, oregano, and basil to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. Add the cannellini beans, corn, zucchini, parsley, and orzo. Simmer for an additional 15 minutes, until the vegetables are tender.

Bread rolls are all you need to round out the meal!

Minestrone (2)

Chocolate Pomegranate Dip

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Chocolate Pomegranate Dip (2)

Sneak a little pomegranate into your family’s repertoire with this yummy snack dip!

Ingredients:

  • 1 package dairy-free chocolate pudding mix
  • 1 and 1/2 cups oat milk
  • 1 cup non-dairy sour cream
  • 1/3 cup pomegranate juice
  • 1/2 teaspoon orange zest
  1. Combine the pudding mix and oat milk in the bowl of a stand mixer and beat until blended.
  2. Add the remaining ingredients and beat to combine. Transfer to a bowl, cover, and chill for 1 hour.

Chocolate Pomegranate Dip (1)

We love this served with fresh fruit like orange segments for dipping! You can also dunk in slices of pound cake. Or just eat it up with a spoon!

Chocolate Pomegranate Dip (3)

Mini Shepherd’s Pies

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Shepherd's Pies alt

Although we’re not a religious family, we do love reading the the story of the nativity each Christmas, with familiar characters like the angels, three Wise Men, and shepherds. Hence why these shepherd’s pies make the perfect entree for a special Christmas dinner!

Ingredients:

  • 2 tablespoons olive oil
  • 1 (12-ounce) packages meatless crumbles
  • 1 white onion, finely chopped
  • 1 cup chopped carrot
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 and 1/2 cups frozen peas
  • 2 pounds Yukon gold potatoes
  • 1/2 cup non-dairy sour cream
  • 2 tablespoons Earth Balance butter
  • 1/2 teaspoon salt
  1. To prepare the filling, heat the oil in a large skillet over medium-high heat. Add the meatless crumbles, onion, and carrot; cook for 7 minutes until the crumbles start to brown. Stir in the flour, followed by the tomato paste, and cook for 1 minute.
  2. Add the broth and thyme. Bring the mixture to a simmer, then reduce heat to low and cook for 30 minutes, or until the liquid thickens. Fold in the peas and cook for 2 minutes. Divide the filling mixture evenly among ramekins.
  3. To prepare the topping, peel and cube the potatoes and cover with water in a large pot. Bring to a boil, then reduce heat and simmer for 20 minutes. Drain and return the potatoes to the pan. Add the sour cream, butter, and salt; mash with  potato masher until smooth.
  4. Spoon the potato topping evenly over the filling in each ramekin.
  5. Place the pies on a baking sheet and bake at 375 degrees F for 25 minutes. Let cool 10 minutes before serving.

Candy Cane Cinnamon Rolls

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Candy Cane Rolls (4)

You’ll delight your family on Christmas morning with cinnamon rolls not only shaped like a candy cane, but flavored with them, too!

Ingredients:

For the dough:

  • 3 tablespoons sugar
  • 1 package dry yeast
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 and 3/4 cups flour
  • 6 tablespoons Earth Balance butter
  • 3/4 cup plain soy milk
  • 2 Ener-G eggs

For the filling:

  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons Earth Balance butter, softened

For the frosting:

  • 1/2 cup non-dairy cream cheese, softened
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup powdered sugar
  • 1/4 teaspoon peppermint extract
  • 1/4 cup plain soy milk
  • Red food coloring
  • 2 candy canes
  1. To prepare the dough, combine the sugar, yeast, salt, baking soda, and flour in the bowl of a stand mixer, fitted with a dough attachment blade.
  2. Meanwhile, melt the butter over low heat in a saucepan. Add the milk and cook until the mixture comes to room temperature.
  3. Add the butter mixture and the Ener-G eggs to the flour mixture; beat for about 3 minutes, until a dough forms. Knead with your hands to form a smooth ball, then return to the bowl. Cover and let rise at room temperature for 1 and 1/2 hours.
  4. To assemble the rolls, combine the brown sugar and cinnamon in a small bowl; set aside. Roll the dough into a 13-inch square on a lightly floured surface and brush with the softened butter. Sprinkle with the brown sugar mixture. Roll up tightly, then cut into 10 slices crosswise. Arrange on a baking sheet lined with parchment paper in the shape of a candy cane. Cover with foil and refrigerate at least 8 hours or up to 2 days in advance.
  5. In the morning, place the rolls at room temperature while the oven preheats. Cover with foil and bake at 350 degrees F for 15 minutes. Remove the foil and bake an additional 10 minutes.
  6. Meanwhile, prepare the frosting: whisk together the cream cheese, vanilla, salt, and powdered sugar in a small bowl. Add the peppermint extract and soy milk, whisking until smooth. Divide the frosting evenly among two zip-top plastic bags, adding a few drops of red food coloring to one.
  7. Arrange the cinnamon rolls on a platter in their candy cane shape. Snip a small hole in the corner of each frosting bag and drizzle the rolls evenly with the red and white frostings. Sprinkle with the crushed candy canes.

Candy Cane Cinnamon Rolls (1)

Santa Hat Pizzas

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Santa Hats (2)

Put a Christmas spin on pizza night in the days leading up to the holiday with this quick recipe!

To start, we stretched out a store-bought pizza dough and then cut into triangles with a pizza rolled. Fold up the bottom edge of the triangle to make a cuff.

Next, we spooned tomato sauce over the triangles, leaving the cuffs plain. Add non-dairy cheese along the cuff for Santa’s white trim. We used vegan feta, but next time I would probably dollop on crumbled tofu instead for a fluffier look!

Santa Hats (1)

Bake at 430 degrees F for 8 minutes, or until the crust just starts to brown. This made pizza night a ho-ho-holiday treat.

Reindeer Mix

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Reindeer Mix (2)

Really this is just an ordinary snack mix that you could make any time of year. But if you tell your kids it’s “Reindeer Mix”, all of a suddenly ordinary becomes extraordinary!

Ingredients:

  • 3 tablespoons Earth Balance butter
  • 3 tablespoons brown sugar
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup almonds
  • 1 cup walnuts
  • 2 cups pretzel twists
  • 1 cup Puffins cereal
  • 1/2 cup dried cranberries
  • 1/2 cup vegan white chocolate chips
  1. Combine the butter, brown sugar, thyme, salt, and cinnamon in a small saucepan. Cook over low heat for about 3 minutes, just until the butter melts and the sugar dissolves.
  2. Arrange the almonds and walnuts on a baking sheet lined with foil and pour half of the brown sugar mixture over the nuts, tossing to coat. Bake at 375 degrees F for 7 minutes.
  3. Toss the pretzels with the remaining brown sugar mixture. Add to the baking sheet and bake for a final 3 minutes. Let cool for 30 minutes.
  4. Transfer the nut mixture to a large bowl and add the cereal, dried cranberries, and white chocolate, stirring to combine.

Reindeer Mix (3)

Be sure to snack on this mix while you track the reindeer and Santa across the sky on Christmas Eve!

Tofu Boats

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Tofu Boats (2)

Playful food is always fun for kids, especially when encouraging new tastes or flavors. Today the kids tried these little “boats” for a snack! Our boats ended up not very sea-worthy (they were prone to tipping over), but they were still cute.

Ingredients:

  • 24 snap peas
  • 1/2 pkg. firm tofu
  • 1/4 cup vegan mayonnaise
  • 2 tablespoons butternut squash puree
  • Olive slices
  1. Slice open each snap pea pod, and press to open slightly. Set aside.
  2. In a bowl, mash together the tofu, vegan mayonnaise, and squash. Spoon a little tofu mixture into each pea pod.
  3. Add olive slices along the sides as life preservers!