A Colorful Vegan Christmas

Cocoa Mock Mince Pie

Mince pies are a long-standing Christmas tradition, but of course the standard versions use mincemeat or suet. Nineteenth-century American housewives began making mock mince pies, and they’re so good that I suspect no one ever missed the meat. This version has an additional twist—a bit of cocoa for a deep, rich flavor. more→

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Cranberry Slaw

cranberry coleslaw

This festive coleslaw is easy to make with pre-shredded cabbage (make sure to get the kind with added carrots), though you’re welcome to use a combination of fresh green and red cabbage, as suggested in the variation. This is welcome as an everyday salad and is also festive enough to serve with holiday meals.  more→

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Rosemary Roasted Mushrooms

Heres’ a delicious mushroom appetizer that can also be used as a first course. more→

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Fruity Kale Salad

This beautiful massaged kale salad provides a gorgeous burst of color for every day or special occasion meals (festive enough to include in a vegetarian/vegan Christmas or Thanksgiving dinner menu). It’s so luscious that I consider this the salad equivalent of candy.  more→

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Nutty Wild Rice with Mushrooms

wild rice

Rich with nutty, invigorating flavors, this wild rice and mushroom pilaf is good served warm or at room temperature. more→

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Parsnip Chowder

Parsnips are hardy winter roots whose mild flavor is perfect for this soothing cool-weather soup. more→

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Roasted Root Vegetable Medley

Oven-roasting brings out the natural sweetness of many vegetables, and this is particularly true in the case of root vegetables. You can vary the vegetables suggested here; for example, if you prefer not to use beets, you can substitute parsnips; and if you don’t care to wrangle with rutabagas, try golden potatoes. more→

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Mixed Greens Salad with Beets and Walnuts

Mixed baby greens

Pickled beets are an appetizing addition to this simple salad of mixed green and carrots. Walnuts add a nice flavor. more→

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