In this insanely busy world, most people — even Grandma — would be daunted by the prospect of preparing an entire Thanksgiving or Christmas feast for a crowd. And with so many dietary preferences to accommodate — vegetarian, vegan, gluten-free — holiday meal prep can start to feel overwhelming. Whether you’re going to be a host or a participating guest, here are some tips that will help simplify your holiday meal prep so that you can feel festive rather than frazzled when the company starts to gather. Need ideas for what to make? We’ve got you covered. Here’s our full list of Thanksgiving and Christmas recipes to mix and match. more→
Vegetarian, vegan, omnivore — whatever the dietary preferences of your crowd at the Thanksgiving table, everyone can enjoy these delicious vegetable side dish. Most are (or can be made) gluten-free, too! We’ve got the traditional fall veggies covered here — choose two or three for your menu and enjoy! Vegan Green Bean Casserole is a winter holiday favorite. The original, vintage version uses canned cream of mushroom and (gasp!) canned fried onions; this one gets its creaminess from pureed white beans or silken tofu. more→
Peanut butter and jam fans, this vegan baked treat is for you! These comforting scones are a great, wholesome breakfast pastry, or a nice accompaniment to coffee or tea on a chilly day. Unlike classic scone recipes, the dough for this one isn’t made with butter; peanut butter makes the perfect dairy-free stand-in. Use smooth peanut butter that has a flowing rather than clumpy consistency. Photos by Evan Atlas. more→
Which gives you more benefits, smoothies or juices? Smoothies are easy to make, with the whole leaf and accompanying fruit or fruit being used, resulting in a beverage that’s filled with fiber. On the other hand, the essence of a lot more greens and fruits can go into one serving of juice, making it a more potent source of all the nutrients and enzymes present in the produce that’s used. Let’s take a look at the benefits of juicing vs. making smoothies. more→
Here’s a tasty chickpea chopped salad that may just become your go-to sandwich spread or wrap filling. Or, just add a scoop to a green salad to add protein. Filled with olives, cucumbers, peppers, and sunflower seeds, this is both comforting and crunchy all at once. It’s great for a portable lunch for work or school, too. Photos by Evan Atlas.
by Jordan St. Clair-Jackson
From the Best of VegKitchen.com series
Available now as a Kindle edition on Amazon.com
Vegan and vegetarian cookbooks rarely present many appetizer recipes. On the other hand, the rare ones that do focus on the subject offer up recipes that are way too complicated. Who needs an appetizer that takes longer to make than an entire meal? That takes a lot of the fun out of it.
In this concise collection, VegKitchen.com presents a wide array of delicious vegan appetizers that we hope you’ll find useful and appealing — as well as easy. Each of the 30 delicious recipes in this book is accompanied by a photo. Warm and cool vegan appetizers, finger foods, dips, spreads, and salsas are here for your plant-based pleasure. Best of all, these tasty bites can be enjoyed guilt-free, since they’re not loaded with fat and white starches. Some are mainly based on healthy vegetables! Here’s just some of what’s in this book:
Warm appetizers: Tortilla Pizzas, Rosemary Roasted Mushrooms, Scallion Pancakes, Tempeh Fries, Spicy and Garlicky Green Beans, Hoisin-Glazed Eggplant
Cool bites and crunchy snacks: Skillet Spiced Chickpeas, Smoky Vegan Cheddar Cheez, Deviled Tomatoes, Olive Bar Medley with Tofu “Feta”
Dips, Spreads, and Salsas: Avocado-Tahini Dip or Spread, Olive and Sun-Dried Tomato Tapenade, Easiest Hot Bean Dip, Tomato-Mango Salsa
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
This simple and comforting vegan casserole will remind you of macaroni and cheese. There’s no cheese here, just a delectable combo of smooth butternut squash, nutritional yeast, and silken tofu. The crowning touch is plenty of roasted butternut dice to top it off. To make this, pre-bake the butternut squash until the wide part with the seeds can be easily pierced, and the narrow part can be pierced with some resistance. For some tips, see How to Cut a Butternut Squash Without Losing Your Mind. Photos by Evan Atlas. more→
Using prepared polenta and vegan sausage makes for a nice change-of-pace stuffing for fall and winter meals, and it’s great for the Thanksgiving table, too. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Evan Atlas. more→