Special Occasions and Entertaining
You don’t need a lot of bells and whistles for a great vegan French toast recipe. It’s really more about the golden-brown of the result, the cinnamon, and the syrup. A nice amount of fruit or fruit salad is always a plus, too. I prefer garbanzo (chickpea) flour, as it yields an nice golden color, and since it’s made of bean, is a nice foil to the bread. more→
If it’s not quite the time for summery fruits, this medley makes the most of winter and early spring fruits for a luscious and refreshing finale to a meal. It makes a nice breakfast or brunch offering as well. Photos by Evan Atlas. more→
This simple and pretty combination of winter fruits — pears, apples, oranges, and pineapple, spiced with crystallized ginger — is a refreshing finish to any meal. It’s pretty enough to serve as a Christmas dinner dessert, accompanied by your favorite cookies. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
These appealing bell pepper “boats” are filling enough to serve as a main dish for any festive meal. Perfectly portable, too, they make a wonderful picnic entree or a change of pace from sandwiches for a hearty lunch. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission. Photos by Hannah Kaminsky. more→
Eggnog is the official beverage of December. It’s rare to encounter it any other time, and truly is Christmas spirit in a cup. We were so pleased when we whipped up this vegan eggnog mixture and created an egg-free version to sip with some spiced rum or on its own. Extra nutmeg always welcome! Recipe and photo contributed by Samantha Shorkey, from The Vegan Project. To order What to Feed that Effing Vegan: The Holiday Edition, VegKitchen readers can get this instantly downloadable pdf e-book for just $5 (regularly $7) by entering coupon code: thateffingvegkitchen — which includes 20+ delicious recipes to create a full course holiday dinner plus appetizers, brunch, cocktails, desserts and many gluten-free options! more→
Root vegetables are so abundant in the fall, and come in so many earthy hues. Roasting roots in a hot oven is the best way to bring out their mellow, slightly sweet flavors. Since they taste just as good at room temperature as they do hot, they’re presented here in an altogether appetizing salad. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Here’s a basic recipes for massaged kale salad, with lots of ways to vary it. You can toss in some slivered baby carrots, substitute another kind of nut, add a bit of thinly shredded red cabbage for extra color, or sliced celery or bok choy for extra crunch. Even in its simple form, as presented here, it’s luscious and festive, and just as welcome for everyday as well as holiday meals. Its colors make it especially nice for a vegan Thanksgiving or Christmas meal. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
While I wish I could take all the credit for the unique blend of flavors here, the inspiration for the Brussels sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée. Recipe and photo reprinted by permission from The Veggie-Lover’s Sriracha Cookbook ©2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc.