Finding Vegan Holiday Recipe Round-Up

Vegan holiday recipes you need to try.

Sweets | 12/18/2014 | By

Have you heard of Finding Vegan? It is a recipe sharing site started by Kathy Patalsky of HealthyHappyLife, and I just have to say that if you ever doubted that you could go vegan you need to visit this site.  With this Finding Vegan Holiday recipe round-up, Kathy has been able to bring a huge community of vegan bloggers together to show the world that vegan can be delicious, easy, and cruelty-free. I’m honored to be a part of this. 

Vegan Link Round-up!

There are some amazing vegan recipes, books, features and more out there on the internet, but it can be challenging to track down great content sometimes! That is where FindingVegan.com comes in. FV features recipes and more from the best vegan-friendly bloggers on the web! And this year, we FV asked some of its contributors to share their best content in a MEGA-amazing vegan round-up! Check out all that is going on in the vegan community!..

1. Kathy Patalsky, of HealthyHappyLife and founder on Finding Vegan is sharing:
* 12 Days of Vegan Christmas Giveaway + YouTube Series – $2700 grand prize!
* Kathy’s cookbook to kickstart a healthy New Year: 365 Vegan Smoothies
* Triple Chocolate Pumpkin Cake

*photo credit: Kathy Patalsky

2. Rachael Renee of RawHighLife is sharing:
* Amazing raw vegan cinnamon rolls PERFECT for holiday brunch!
* Easy fruit and veggie recipes in her ebook
* The RAW High Life Facebook page

*photo credit: RawHighLife

3. June Burns of Philosophy and Cake is sharing:
* Chocolate Macarons recipe, gluten free + vegan
* Momofuku-Inspired Carrot Layer Cake
* Salty-sweet pecan pie bars with bourbon!

3. Kelly of ThePrettyBee is sharing:
* Vegan Holiday Treats
* Gluten Free Gifts in Jars

*photo credit: Kelly, the pretty bee

4. Aimee of TheVegLife is sharing:
* Her eBook of vegan Christmas Cookies. 25 exclusive cookie recipes for 2014, and more, 50 recipes in total!
* Cranberry Orange Muffins

5. Natalie Thomas of feasting on fruit is sharing:
* Chocolate Peppermint Cookiewiches
* Gingerbread Snack Cakes
* Caramel Hot Chocolate the Fruity Way

*photo credit: Natalie, feasting on fruit

6. Carolyn Murphy of PeaceMeal is sharing:
* Mulled Wine
* Salted Toffee Peanut Butter & Caramel Macchiato Cheesecake Cups
* Garlic and Sun Dried Tomato Cheese Ball

7. Lisa from Healthy Nibbles & Bits is sharing:
* Peppermint Bark Popcorn with Toasted Coconut
* Butternut Squash, Hummus & Guacamole Dip

8. Trinity of Trinity’s Kitchen is sharing:
* Festive Seed Roast Loaf (gluten-free, vegan and super healthy)
* Christmas Fruit n’ Nut Truffles

*photo credit: Trinity’s Kitchen

9. Ginny from Vegan in the Freezer is sharing:
* Delicious Party Food – Spicy Tortilla Rollups
* Homemade Kahlua sounds like a holiday in itself
* Spiced Rum Balls – no kidding!

*photo credit: Ginny, vegan in the freezer

10. Tia from Tia’s Kitchen is sharing:
* vegan hot chocolate
* vegan eggnog

11. Danielle Levy of DanielleLevyNutrition is sharing:
* Asian inspired Yuba Roast Chestnut Stuffing
* Classic comfort food: Walnut Crusted Tofu with braised chard and butternut squash

photo credit: Danielle Levy

12. Vanessa of Becomingness is sharing:
* Caramel Macadamia Chocolate Cups
* BecomingSweet!
* 15 Best Raw Desserts

13. Aurora of TheIndieBroccoli is sharing:
* Christmas Loaf with Lentils and Quinoa
* Rutabaga Fries with vegan lemon basil mayo
* Carrot Juice with Turmeric and Ginger

*photo credit: Aurora, the indie broccoli

14. Bianca of Elephantastic Vegan is sharing:
* Festive Holiday Recipe – Pink Beet Cupcakes
* Her website and facebook page!

15. Cate from A Traveling Cook is sharing:
* Vegan Christmas Pudding

16. Clemence of The Vegan Cookie Fairy is sharing:
*Her ebook of Vegan Christmas recipes, The Vegan Cookie Fairy’s Christmas Recipes
* Her ebook of Vegan Chocolate recipes, The Vegan Cookie Fairy’s Little Book of Chocolate
* Gingerbread Pumpkin Cheesecake Squares with Chocolate Drizzle

photo credit: The Vegan Cookie Fairy

17. Jennifer of VeggieInspiredJourney is sharing:
* Vegan Dilled Ceviche
* Chocolate Peppermint Crunch Bars
* Maple Cinnamon Cranberry Pear Sauce

18. Dana of VanishingVeggie is sharing:
* Her website
* Her Facebook page
* A bright, citrus salad, perfect for any gathering

19. Sophia from VeggiesDontBite is sharing:
* Layered Pumpkin Caramel Pie in a Mason Jar: one of my most favorite desserts for this season!
* Frothy Pistachio Milk Hot Chocolate: Cozy up this winter with this indulgent treat.
* The new Veggies Don’t Bite Overnight Oats Jar: Breakfast just went from easy to easier. A healthy, quick and delicious way to start your day!

*photo credit: Sophia, veggies don’t bite

20. Christina of TheBeautifulBalance is sharing:
* Soft and Chewy Ginger Molasses Cookies
* Maple Apple Scones
* Pear & Raspberry Frangipane Tart

21. Stacey of SouthernVeganKitchen is sharing:
* Lumberjack Date Cake
* Peanut Butter Chocolate Dream Pie

22. Shannon of The Glowing Fridge is sharing:
* Candy Cane and Marshmallow Peppermint Fudge
* The Glow Effect Guide
* A Holiday Gift Guide for Her

23. Jessica of TwoGreenPeas Website is sharing:
* Chocolate Candy Cane Pretzel Bark
* Vegan Gingerbread Houses: Recipe & How-To
* Starry Night Cinnamon Okra Masala

*photo credit: Jessica, TwoGreenPeas

24. Majda of BreadOlives is sharing:
* Walnut Date Truffles

*photo credit: Majda, BreadOlives

25. Vicky of MayIHaveThatRecipe is sharing:
* Eggnog Sticky Toffee Pudding
* Vegan Tiramisu
* Roasted Veggie Tofu Pot Pies

*photo credit: Vicky, MayIhaveThatRecipe

26. Dora of Dora’s Table is sharing:

* This is a recipe for Garabatos or scribble cookies. These cookies are very popular in Mexico city, and you will fall in love with them too. Who can resist two coconut shortbread cookies, sandwiched in a smooth chocolate filing, and drizzled with warm chocolate? The best part, they’re 100% vegan.

*photo credit: Dora’s Table

27. Kelly of Trial and Eater is sharing:
* Foodie Gift Guide
* How to make vanilla extract – Fun holiday gift idea!
* Sunflower wrap – Healthy holiday snacking!

28. Michelle of Healthier Steps is sharing:
* Vegan Broccoli and Rice Casserole
* Sweet Potato Souffle
* Jamaican Pumpkin Soup

Bonus a few recipes I personally adore from FindingVegan contributors!..

29. Cara of Fork and Beans makes Healthy Reindeer Cookies

30. VeggieAndTheBeast Ginger Cutout Cookies

31. VeguKate’s Superfood Hot Cocoa

32. Marly of NamelyMarly is sharing:
* Vegan Queso Dip
* Sage Gouda Cheese Ball

*photo credit: NamelyMarly

…and SO many more on FindingVegan.com. Sign up for the Finding Vegan Monthly Newsletter here.

Garabatos Cookies

Garabatos cookies just drizzled in warm chocolate.

Sweets, Vegan Mexican | 12/15/2014 | By

Christmas is so close and you can’t have Christmas without baking cookies. Here is a recipe for Garabatos or scribble cookies. These cookies are very popular in Mexico city, and you will fall in love with them too. Who can resist two coconut shortbread cookies, sandwiched in a smooth chocolate filing, and drizzled with warm chocolate? The best part, they’re 100% vegan. 

Melted chocolate

Filling your garabatos with chocolate mix.

I’m sitting on the couch right now watching Call the Midwife eating one of these delicious cookies, which according to my husband, are the best things I’ve ever made. The nerve of that man, do you know how many immensely complicated dishes I have cooked for him, and he thinks the best thing I’ve ever made are cookies! 

Garabatos cookies ready to be drizzled with chocolate

As I avoid falling into a vortex of binge watching, I can’t help but enjoy the quiet moments when the kids are asleep and I can take some time to myself to enjoy the little things. I love, love, love Christmas. I know it’s all commercialized and everything, but here in our home as in many home we try to keep Christ in Christmas. Even if you;re not a believer, it’s a great time to start traditions and spend some quality time with family, and eat good food of course. We will be traveling to my mom’s house in Mexico for Christmas and I just can’t wait to get there. I will be posting pictures on instagram, Facebook, and twitter. I have so many things to do until we leave, so I will just have to sign off for now. Enjoy!

Garabatos cookies just drizzled in warm chocolate.

 

Garabatos cookies cooling off.

Garabatos Cookies
Yields 20
Write a review
Print
Cookie
  1. 3 cups AP flour
  2. ¾ cup Confectioner’s sugar
  3. 1 ½ cups Coconut oil
  4. ½ tsp. Vanilla
Filling
  1. 5.5 oz Chocolate, semi-sweet
  2. ¼ cup Agave syrup, light
  3. 1 tbsp. Coconut oil
  4. ½ tsp. Vanilla
  5. 1 tbsp. Almond-coconut milk, unsweetened
Glaze
  1. 3 oz. Chocolate, semi-sweet
  2. ¼ cup Almond-coconut milk
  3. 1 tbsp. Coconut oil
Instructions
  1. Preheat oven to 350F
  2. To make the cookies: place the flour, confectioners sugar, coconut oil and vanilla in the food processor and pulse until the mixture starts coming together. Turn out unto a lightly floured surface and knead until you get a uniform dough (1 -2 min.).
  3. Roll out ¼ inch thick and use a 2-inch cookie cutter to cut out 40 circles. If the dough gets too soft you can place in the refrigerator for a couple of minutes. It will harden fast so be careful. You can also re-roll the scraps to get the right amount of circles.
  4. Place circles on a parchment lined sheet-tray and place in freezer for 5 min. Remove from freezer and bake for 15-20 minutes or until the edges are golden brown. Let cool for a couple minutes then transfer to a cooling rack.
  5. To make the filling: Bring a medium pot of water to a simmer. Place the chocolate in a bowl and set on top of the pot. Make sure the bottom of the bowl is not touching the water. Stir with a spatula until chocolate is completely melted. Remove from the heat and add agave, coconut oil, vanilla and almond milk. Let cool to room temperature.
  6. Once the filling is at room temperature place in a piping bag. Turn over 20 cookies and pipe about 1 tbsp. of the filling in the center. Place the other 20 cookies on top to make a sort of cookie sandwich.
  7. To make the glaze: Return the pot of water to a simmer. Place the chocolate, coconut oil, vanilla, and almond milk in a bowl and set on top of pot. Stir with a spatula until chocolate is completely melted. Remove from heat and use right away or keep warm.
  8. Drizzle the warm chocolate over the cookies so that it looks like a scribble. Place the cookies in a cool place so the chocolate cools down and sets. Do not refrigerate cookies.
Adapted from Fanny Gerson's My Sweet Mexico
Adapted from Fanny Gerson's My Sweet Mexico
Dora's Table http://dorastable.com/

Enmoladas de Platano Macho

Rich and creamy enmoladas filled with a garlic-plantain mash

Vegan Mexican | 12/03/2014 | By

I love mole, but it takes quite a while to make and it requires so many ingredients. What if I told you that you could make it in under 40 minutes? That’s right 40 minutes and vegan! This recipe for enmoladas de plátano macho, otherwise known as plantain mole enchiladas, combines the spiciness and richness of mole, with the sweetness of a garlic-plantain mash.

Doña Maria mole paste

The secret to fast mole is my dear friend Doña Maria, she is quite something, as you can see in the picture above. I called Herdez, the company that manufactures Doña Maria, and they confirmed that there are no animal products used in this mole. There are some preservatives in it, so I usually try to make my own, but having an 8 month old that refuses to be put down does not make a good mole making partner. I make a couple of additions to this mole paste in order to bring out some of the flavors.

Chiles for a quick mole.

Chocolate Ibarra, perfect for mole.

The first thing you need is to have the right dried chiles and chocolate. (I’m thinking of doing an ingredients page, with pictures of the ingredients, a small description, and where you can find it. Would that be something you would like to see?) The chiles are ancho and guajillo and you definitely need to make sure you use Mexican chocolate, some brands commonly available are Ibarra and Abuelita. The rest is pretty easy. 

Rich and creamy enmoladas filled with a garlic-plantain mash.

Rich and creamy enmoladas filled with a garlic-plantain mash.

 We just got back from watching Big Hero 6 and I loved it! Dylan, who is 5, is obsessed with angry birds. Who was the genius that downloaded it to the phone? Me, of course. He can’t stop talking about angry birds, angry birds Star Wars, angry birds transformers, etc. We keep telling him over and over again that he can’t play with the phone too much, because his brain will shrink and get smaller and smaller. That instead he needs to read and play so his brain will grow and he will get smarter and smarter. That’s why it was refreshing to see an animated movie that made being smart look cool. It also had really strong female characters. Go Disney! Christmas is coming up soon and I’m hoping to get some good recipes on here. In the mean time go and enjoy your enmoladas.

Enmoladas de Plátano Macho
Serves 4
Write a review
Print
Mole
  1. 1 ea. Chile ancho, seeded
  2. 1 ea. Chile guajillo, seeded
  3. 2 tsp. Sesame seed
  4. ½ in. Mexican Cinnamon stick
  5. 1 ea. Clove, whole
  6. ¼ ea. Onion, white
  7. 1 ea. Garlic clove
  8. 1 ea. Bay leaf
  9. 5 cups Vegetable stock
  10. 1 piece Mexican chocolate *
  11. 1 jar (8.25 oz.) Doña Maria mole paste
  12. 1 tbsp. Peanut butter, unsweetened
  13. 12 ea. Corn tortillas
Plantain Mash
  1. 2 ea. Plantains, green, peeled and cut into 1 in. slices
  2. 4 ea. Garlic cloves, minced
  3. 1 tbsp. Olive oil or vegetable oil
  4. 1 cup Vegetable stock
Instructions
  1. For the mole: Boil water in a small pot.
  2. Set a comal or cast iron pan to medium-high heat and toast the chiles, sesame seed, onion, and garlic for 2 – 3 min, and set aside. (We do not want to burn them.)
  3. Place the chiles in boiling hot water and let simmer for 10 min. Drain.
  4. In the blender, process the soaked chiles, sesame seed, onion, garlic, cinnamon stick, bay leaf, and 1 cup of vegetable stock, until smooth.
  5. Add the chocolate, mole paste, peanut butter, and 2 cups of vegetable stock to the chile mixture and blend until smooth. Strain and set aside.
  6. Add the mole to a large pot set to medium heat and bring to a simmer. Add 1 or 2 cups of vegetable stock to adjust consistency to your liking. Simmer for 7 minutes. Stir often. Season to taste.
  7. For the plantain mash: Boil water in a small pot. Add plantain slices, and boil for 20 min. or until fork tender.
  8. Remove from pot and mash with a fork, set aside.
  9. Heat 1 tbsp. of oil in a small sauté pan to medium heat. Add minced garlic and cook for 1 min. Add mashed plantains and stir into the garlic.
  10. Gradually add 1 cup of vegetable stock to the plantains. You can continue to mash them or stir them vigorously with a wooden spoon. Add enough liquid so that they reach the consistency of mashed potatoes. Season to taste. Set aside.
  11. Assembly: Wrap the tortillas in a moist paper towel and cook in the microwave for 1 min. or until they become flexible and you are able to fold them.
  12. Fold tortillas in half and fill them with plantain mash. Place a spoonful of sauce on plate and place the filled tortillas in a row slightly overlapping each other. Pour enough sauce on top to coat them and sprinkle with sesame seeds.
Notes
  1. * Mexican chocolate comes in round tablets that are divided into triangles. For this recipe use 1 triangle. Use hot vegetable stock to adjust the consistency of the mole.
Dora's Table http://dorastable.com/

Agua de Tuna (Prickly Pear Juice)

agua de tuna

Prickly pear juice in the winter? I apologize to all of you who are freezing your butts off right now, but here in sunny California prickly pear is in season and the weather is looking like it’s going to be sunny and about 73F. Prickly pear cactus fruit can be found in your local hispanic markets in red or green varieties. It is also known as cactus fig. You can use it in salads, margaritas, syrup, or candy. I made this while baby Karina was napping, hoping that the blender wasn’t going to wake her up. Luckily it didn’t, and it seems I got better lighting for the photos than other days. 

(more…)

Sopa de Fideo (Mexican Noodle Soup)

sopa de fideo

My body is screaming for more than two hours of sleep in a row. Baby girl has been sick and especially needy these past few weeks and I’m quickly losing my sanity. I really need to sleep. I take comfort in knowing that she will eventually go back to sleeping on a schedule soon. Hang in there first time moms! 

(more…)