Vegan Christmas Recipes

Vegan Candy Recipes – Vegan Cinnamon Fireside Walnuts

Wed, 21 Jul 2010 17:44:52 +0000

If you’re looking for vegan candy recipes that will bring a tasty touch of tradition to your holiday fare, look no further. These Cinnamon Fireside Walnuts are as elegant as they are delicious.

Because this candy involves cooking a sugar syrup until it changes texture and forms a soft ball, using a candy thermometer is an excellent idea. Though experienced candy cooks can probably successfully “guesstimate” when to start testing for the soft ball stage, a thermometer is a big plus.

Syrups generally move into the soft ball stage at at temperature range of 235 to 245 degrees. To reach that temperature the syrup must cook for some time, so be sure to use a heavy-bottomed pan to minimize the chance of scorching.

When you insert the candy thermometer into the sugar syrup, be sure the tip of the thermometer is submerged in the syrup but is not touching the bottom of the pan. If the tip comes in contact with the pan bottom you’ll get an inaccurate reading.

Ingredients

2 1/2 C walnut halves
2 Tbs vegan butter substitute (NuCoa Margarine and Butter-Flavor Crisco are recommended)
1 C sugar
1/2 C water
1 tsp cinnamon
1/2 tsp salt
1 1/2 tsp vanilla

Preheat oven to 375 degrees, while arranging walnuts in large oven-safe dish or tray. Heat walnuts for 5 minutes, stirring once. Use 1 tablespoon of the vegan butter substitute to coat the sides of a heavy 2-quart saucepan. In it, combine sugar, water, cinnamon, and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture is boiling.

If you’re using a candy thermometer, insert it now. Use the clip on the thermometer to make sure it’s positioned properly, with the tip submerged in the syrup but not touching the bottom of the pan. Cook without stirring until the temperature reaches 235 degrees, then start testing for soft ball. Spoon a few drops of the syrup into a cup of cold water, then using your fingers, gently press the drops of syrup together. If you get a soft, flexible ball, you’ve reached the soft ball stage and are ready to move on.

Remove from heat and beat by hand until the mixture begins to get creamy. Add the vanilla and warm nuts and stir gently until the nuts are well-coated. Use the remaining tablespoon of vegan butter substitute to coat a platter or cookie sheet. Turn nut mixture out onto prepared surface and seperate the nuts immediately, using two forks.

This recipe makes about a pound of delicious vegan nut confection.

Vegan Candy Recipes – Holiday Candyshop Popcorn

Wed, 21 Jul 2010 01:04:22 +0000

This one is a classic among vegan candy recipes. The combo of peanuts and crispy popcorn in a glistening golden sugar glaze has a tantalizing sweet-and-salty crunch that’s irresistible.

Choosing the right butter substitute

The sugar glaze has a buttery richness, but it’s dairy free. There are a number of butter substitute options for vegans, but success depends on choosing the one that’s right for the dish you’re making.

Vegan butter substitutes are smooth and flavorful, but though they can be substituted directly for butter in recipes (1 cup vegan butter substitute = 1 cup butter) they tend to be less dense than dairy butter.

In many recipes (including this one), a butter-flavored vegetable shortening such as Butter-Flavor Crisco is an excellent choice because it melts beautifully and adds both a golden glow and a distinctly buttery backround flavor to the glaze.

Since there are times when this recipe requires working quickly, it’s a good one to do with company in the kitchen; the glaze tends to firm up quickly so having an extra pair of hands available to speed the shaping process along could come in handy. If you’re working alone, remember to get your cookie sheet prepared before you add the glaze to the peanut-popcorn mix.

You’ll get the best results from this (or any!) candy recipe if you use a candy thermometer. “Guesstimating” is always a risky business when you’re working with sugar syrups

Holiday Candyshop Popcorn

2 1/2 quarts popped corn

2 1/4 C light brown sugar

1/2 C water

1/2 C vegan butter substitute (NuCoa Margarine or Butter-Flavor Crisco recommended)

2 tsp salt

1 Tbs vanilla

1 C salted peanuts

Keep the popped corn crisp in the oven, at about 300 degrees.

Use vegan butter substitute to thinly coat one large bowl, and two cookie sheets or platters. Set aside.In a large saucepan, combine the sugar, syrup, water, vegan butter substitute and salt. Attach thermometer and cook over medium heat, stirring occasionally, until the syrup reaches 290 degrees. Remove from heat and stir in the vanilla.

Mix the popcorn and nuts in the prepared bowl and pour the syrup in a fine stream over the mixture. Work quickly to mix well until the popcorn and nuts are completely coated, and then spread the mixture out in a thin layer on the prepared cookie sheets. Quickly separate into bite-sized clusters with two forks dipped in a little vegan butter substitute.

This recipe makes about 3 1/2 quarts of delicious, old-fashioned candy popcorn, vegan-style.

Vegan Christmas Cookies: Dairy-Free Lemon-Zested Sugar Cookies with Vanilla Decorator’s Frosting

Wed, 14 Jul 2010 20:40:02 +0000

These dairy-free vegan Christmas cookies will melt in your mouth! But be sure to make plenty – they’re real crowd pleasers.

Like most vegan baking recipes, this one calls for an egg substitute. One of the best commercial dairy free egg replacers is Ener-G Foods Egg Replacer. However for these cookies a mashed banana mixed with baking soda does the job admirably, adding a delicious moistness and tenderness to the cookies.

Ingredients:

2/3 C Butter-Flavored Crisco or Nucoa Margarine
3/4 C sugar
1 tsp vanilla
1/2 banana mashed with 1/4 tsp baking soda OR 1 “egg” made with Ener-G Foods Egg Replacer
1 tsp lemon rind, grated
4 tsp soymilk
2 C flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg

Have one or two greased cookie sheets, plastic wrap, waxed paper, a rolling pin and cookie cutters on hand before beginning.

Use an electric mixer to cream shortening, sugar and vanilla together in a large mixing bowl. Add bananna/baking soda mixture or dairy-free “egg” and lemon rind, and beat until fluffy. Add soymilk and mix on low speed until blended.

In a medium bowl, combine the flour, baking powder, salt and nutmeg. Blend the flour mixture into the creamed ingredients, using hands if necessary, to form a soft dough. Divide the dough in half and wrap each piece in plastic wrap. Chill the dough in the refrigerator for one hour.

Place several sheets of waxed paper on a large kitchen surface, and sprinkle them with flour. Remove one of the balls of dough from the refrigerator and center it on the waxed paper. Dust the dough lightly with flour, and flatten it slightly with your hands. Place another sheet of waxed paper on top of the dough and roll it to about 1/4-inch thick.

Remove the top sheet of paper and cut the dough in desired shapes, forming the cookies as close to one another as possible. Place the cookies on a baking sheet and bake 6-8 minutes at 375 degrees. Let cookies cool slightly after removing from the oven, then transfer to a baking rack or plate to cool completely. Repeat the process with the other ball of dough. Decorate the finished cookies with Vanilla Decorator’s Frosting.

Vanilla Decorator’s Frosting

2 C powdered sugar
2-4 Tbs soymilk
1 tsp vanilla
Assorted food colorings

In a medium bowl, stir sugar, vanilla, and just enough soymilk together until frosting is of spreading consistency. Divide into smaller bowls and add desired colors. Sprinkle your frosted cookies with a little granulated sugar for extra sparkle.

Vegan Christmas Cookies: Pumpkin Chocolate Chip Cookies

Sun, 13 Jun 2010 13:42:33 +0000

Soft, spicy, and generously sized, these decadent vegan Christmas cookies are the perfect holiday treat or an ideal finale to your vegan holiday feast.

Vegan egg-replacement options
If you’re new to vegan baking, you may be wondering how to work around the eggs that most baking recipes call for. The answer is finding the right egg substitute for the dish you’re creating. In non-vegan recipes eggs are generally used to either provide leavening or act as a binder, or both. Vegan egg substitutes do the same, but different substitutes provide differing degrees of binding and leavening. Any of the vegan egg replacements listed below will work well in these cookies.

Ener-G Powdered Egg Replacer, available on-line and in many health food stores. Highly recommended.
Banana, mashed. Half a banana equals one egg.
Applesauce and baking powder. 1/4 cup applesauce mixed with 1/2 tsp baking powder equals one egg.
Cornstarch and baking powder. One heaping Tbs. cornstarch and a small pinch of baking powder mixed with two Tbs. water equals one egg.

One of the best things about these cookies is that they store very well – in fact, they actually get better if they’re made in advance. For optimal flavor, make these cookies a day or so in advance and store in an air-tight container until you’re ready to serve.

Ingredients:

1 cup Nucoa or Butter-Flavored Crisco
2 cups white sugar
2 “eggs” (see vegan egg-replacement options below)
2 teaspoons vanilla extract
1 15 ounce can pumpkin pie filling (for a less sweet cookie, use a can of pumpkin puree)
4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
Pinch ground nutmeg
1 cup semisweet chocolate chips (the cheapest available are usually dairy-free)

Have two greased cookie sheets ready.

Preheat oven to 375 degrees.

Put shortening and sugar in a large mixing bowl. Using an electric beater, cream until smooth. Beat in “eggs.” Stir in vanilla and pumpkin until well blended.

Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in another mixing bowl. Stir into the pumpkin mixture. Add chocolate chips.

Drop eight round tablespoons of dough onto each cookie sheet. Cookies will spread as they bake. Bake 10-12 minutes, or until edges begin to brown. Let cookies stand for a few minutes before removing from baking sheets to cool completely.

Re-grease sheets and repeat baking process. Store in air-tight containers until ready to serve.

Vegan Christmas Dinner: Perfect Apple Pie

Sun, 13 Jun 2010 13:15:08 +0000

Finish your vegan Christmas dinner with a classic, made-from-scratch apple pie. For best results, make this the day before your holiday meal. Serve warm with a big scoop of vanilla soy or rice “cream,” if available.

Perfectly Easy Vegan Pie Crust:

Have an 8 or 9 inch pie plate, pastry cutter or sturdy whisk, rolling pin and waxed paper ready.

2 cups flour
1 tsp. salt
2/3 cup Nucoa or Butter-Flavored Crisco
5-7 Tbs. cold water

Combine flour and salt in a large mixing bowl. Cut in half of the shortening product using a pastry ble.nder (the tip of a sturdy whisk works well), until mixture resembles corn meal. Cut in the remaining half until mixture resembles very small peas.

Sprinkle a tablespoon of cold water over a small part of the mixture. Gently toss with a fork and push to the side of the bowl. Repeat process until all is moistened, and gather dough into a ball. Divide dough in half, forming each piece into a ball.

Place a large section of waxed paper on your rolling surface and dust lightly with flour. Place a ball of dough in the center and flatten slightly, smoothing edges. Dust dough lightly with flour and cover with another large section of waxed paper. Roll dough between the papers, from the center outwards, until 1/4 – 1/8 inch thick.

Peel off top sheet of waxed paper. Transfer dough to pie pan, arrange, and carefully peel away remaining waxed paper. Fill pie. Repeat the rolling and transfer process with the second ball of dough to make top crust. Crimp edges together with fingers or a fork. Wet a sharp knife and carefully cut four vents in top crust, radiating from the center.

Apple Filling:

5-7 tart, green apples
3/4 cup sugar or artificial sweetener
2 Tbs. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
Dash salt
2 Tbs. Nucoa or Butter-Flavored Crisco

Preheat oven to 400 degrees.

Pare and core apples and slice thin. Combine all ingredients except shortening and mix with apples. Fill prepared bottom crust with apple mixture and dot the top with shortening. Add top crust as previously described and sprinkle with sugar for sparkle. Loosely cover crimped edges with foil to prevent over-browning.

Bake pie for 30 minutes. Take pie from oven and remove foil. Return pie to oven for another 20 minutes, or until crust is golden brown. Allow pie to cool completely, then cover with foil and store until ready to serve. Warm pie in 250 degree oven for about 10 minutes before serving, if desired.

Vegan Christmas Dinner: ‘Tis The Season Green Beans

Sun, 13 Jun 2010 13:12:04 +0000

The perfect vegetable dish for your vegan Christmas dinner or any holiday meal. Red pepper adds holiday cheer to savory green beans.

Ingredients:

4 cups frozen, cut green beans
1 cube vegetable boullion, crumbled
1 red pepper, chopped fine
1/3 cup Nucoa, Butter-Flavored Crisco, or other vegan butter replacement
1/2 – 1 tsp seasoned or plain salt
Dash pepper, to taste

Prepare beans according to package directions and transfer to a large saucepan. Add remaining ingredients to beans and warm slowly over very low heat, stirring often, for 20 minutes or until ready to serve.

Vegan Christmas Sweets: Sparkling Peaches

Sun, 13 Jun 2010 13:09:38 +0000

Fresh peaches add a rosy glow to traditional cranberry-orange relish. These wonderful vegan Christmas sweets can be served with your holiday meal, or as a wonderfully refreshing no-fat dessert.

Ingredients:

2 cups cranberries, fresh or frozen
1 large orange
1/2 lemon
1/2 cup sugar, honey or artificial sweetener
1/2 cup light corn syrup
8 peaches, halved and pitted

Chop cranberries to desired consistency in blender or food chopper, transfer to a medium bowl and set aside. Quarter the orange and lemon half, remove seeds, and grind finely in the same kitchen device.

Stir the ground citrus, sweetener and corn syrup into the cranberries. If using sugar as a sweetener, stir until dissolved. Place bowl in freezer for about an hour, stirring occasionally. Halve and pit peaches, and rub the cut sides with a little lemon juice to prevent browning. Place a dollup of dressing in the center of each and arrange in a shallow baking pan to serve. Accent “sparkles” with fresh orange garishes for a fun, festive touch.

Vegan Christmas Dinner: Christmas at the Waldorf Salad

Sun, 13 Jun 2010 12:59:54 +0000

This crispy, delicious salad is the perfect accompaniment to your vegan Christmas dinner. Cranberries add Christmas color and holiday zing to this vegan twist on traditional Waldorf salad, which looks and tastes special but is a snap to make and doubles easily to serve a crowd. Chef’s secret – the creamy dressing is completely dairy free. It’s made with blended tofu!

Tofu, actually a bean curd made from soybeans, is an amazingly nutritious and versatile food. It provides protein and is rich in both calcium and B vitamins, which makes in a staple in most vegetarian and vegan households. Available either firm or soft form, it can be used for everything from creamy dressings to rich desserts to chunky, spicy stir fry. It has a very mild natural taste on its own and is known for its ability to absorb other flavors, which makes it the perfect foundation for a host of dishes both sweet and savory.

Be sure to use soft tofu, also sold as silken tofu, for this or any recipe that involves blending or pureeing the tofu.

Dressing:

1/2 lb soft tofu
2 Tbs. oil
1 Tbs. lemon juice
1 1/2 tsp. sugar, honey or artificial sweetener
1/2 tsp. salt

Combine all dressing ingredients in a blender and blend until smooth and creamy. If you don’t have a blender, combine ingredients in a large bowl and beat with hand mixer. Refrigerate while preparing salad ingredients.

Salad:

4 large, tart red apples, cored and chopped into bite-size pieces
2 cups celery, diced
1/2 cup pecans, chopped
1/4 cup lemon juice
1/2 cup cranberries

Combine all salad ingredients in a large bowl. Stir in dressing. If you have any mint leaves on hand, they make a perfect garnish. Chill until ready to serve.

Vegan Christmas Dinner: Herbed Pan Rolls

Sun, 13 Jun 2010 12:57:14 +0000

These delectable, lightly herbed yeast rolls are the perfect addition to your vegan Christmas dinner. Fluffy, fragrant, and melt-in-your-mouth delicious, these rolls have a wonderful flavor and texture that are bound to make them a favorite.

This recipe makes double ring of rolls that look as good as they taste. The extra prep time is worth the beautiful presentation.

If you’re new to kneaded dough rolls, this recipe is a great place to start. The dough is sturdy and forgiving, and because you’re using a packaged baking mix the ingredient list is a short one. Bisquick biscuit mix is recommended, both because it’s vegan and because it makes delicious products.

Some tips on kneading dough

Handle the dough gently. Your goal is to bring it to a smooth, satiny texture, not to beat it into submission. Use the heels of your hands to gently compress the dough and push it away from you, then fold the dough back over itself and give it a little turn. Repeat this process according to your recipe (for this one, you’ll repeat the kneading motion about 25 times).

You will need:

one 8 inch cake pan, greased
one large, clean cloth

Ingredients:

1 package active yeast
3/4 cup warm water
2 1/2 cups packaged biscuit mix (Bisquick is vegan)
1/2 tsp. celery seed
3/4 tsp. poultry seasoning
Dash nutmeg

In a large mixing bowl, combine yeast and warm water. Stir in biscuit mix and remaining ingredients, and beat vigorously for 2 minutes. Turn the dough out onto a surface well dusted with biscuit mix, and knead dough until smooth, about 25 times.

Roll dough about 1/4 inch thick, in a long, approximately 14 x 6 rectangle. Cut the dough in thirds lengthwise, and then crosswise at 2 inch intervals to make 21 squares. Lightly form each square into a ball. Arrange 13 balls around the edge of the pan, spaced evenly. Then make an inner circle of 8 rolls, leaving a 2 inch hole in the center. This presentation is perfect for your vegan Christmas Dinner!

Cover rolls with dampened cloth and let rise for about an hour, or until doubled in size. When they get close, preheat your oven to 400 degrees. Once doubled, remove cloth and bake 15-20 minutes, until rolls are golden brown. Best served hot or warm. For an extra fancy touch, brush the rolls lightly with plain soy milk before baking for a glazed effect.

Vegan Christmas Dinner Favorites: Sweet Potatoes in Orange Glaze

Sat, 12 Jun 2010 23:35:04 +0000

Make your vegan Christmas dinner a traditional feast with the vegan’s version of candied yams. No marshmallows required.

Sweet Potatoes in Orange Glaze

Pare, quarter, and place in large skillet:

6 medium sweet potatoes

Add to skillet:

3/4 cup boiling water
1 tsp. salt

Cover skillet and simmer potatoes until tender, about 15 minutes. Drain off all but about 1/4 cup of the liquid. Dot potatoes with:

3 Tbs. Butter-Flavored Crisco or Nucoa Margarine

In a medium bowl, combine:

1 Tbs. grated orange peel
1 Tbs. orange juice
3/4 cup light or dark corn syrup
1/4 cup brown sugar
4 orange slices, halved
dash ginger, nutmeg, and/or cinnamon (optional)

Add to potatoes. Cook uncovered over low heat until glazed, about 15 minutes. Baste frequently, turning potatoes once.