VEGAN FOR THE HOLIDAYS ARRIVES WITH GOOD CHEER!
Posted by Zel Allen's nutgourmet on September 17, 2012
My shiny new cookbook, Vegan for the Holidays: Celebration Feasts for Thanksgiving through New Year’s Day, has formally arrived this month and I couldn’t be more excited! It’s a beauty!
After a few years of dabbling in a fun and deliriously wild exploration of holiday kitchen alchemy, I gathered up my multitude of little pieces of paper and tiny recipe notes and popped them into the oven.
And –would you believe–out popped this beautiful book of recipes for killer-delicious celebration dishes! Vegan for the Holidays makes Thanksgiving through New Year’s Day a divine season of grand feasting.
Vegans need never feel deprived and never have to resort to a mere salad while others at the Thanksgiving table chatter enthusiastically about the turkey. Now we can feast on awesome dishes like Savory Lentil Terrine with Mushroom-Wine Sauce or Pistachio and Sweet Pea Torte with Roasted Tomato Aioli.
Perhaps, the Thanksgiving Phyllo Pie will be the centerpiece dish at your family celebration.
Bask in the sweet paradise of Santa’s Favorite Panforte for Christmas or rich and savory Potato Latkes and Vegan Sour Cream for Hanukkah.
Dine on sumptuous servings of Mac ‘n’ cheese and Jamaican Jerk Tofu for Kwanzaa. Conclude the year with the dazzling, sweet and spicy Apricot, Date, and Hazelnut Sticky Pie on New Year’s Eve or New Year’s Day.
For a mini tour, take a little peek inside Vegan for the Holidays:
For more information and to order Vegan for the Holidays, visit my Vegetarians in Paradise page http://www.vegparadise.com/veganholidays.html
Here’s an easy holiday appetizer that puts yuletide spirit on a plate and unveils your hidden talent as a sculptor. Make it mildly spiced or crank it up to muy picante with extra jalapeno chiles and a pinch of cayenne. Just remember to thaw the peas, then you’ll be ready to let the food processor do the work.
1 pound frozen peas, thawed
1 (150ounce) can cannelloni or Great Northern beans, drained and rinsed
1/2 cup coarsely chopped fresh mint leaves
2 tablespoons organic sugar
2 tablespoons freshly squeezed lime juice
1/2 to 1 jalapeno chile, seeded and coarsely chopped’1 teaspoon salt
3/4 teaspoon chipotle chili powder
1/2 teaspoon garlic powdfer
1/2 teaspoon onion powder
1/4 teaspoon chili powder
Pinch cayenne (optional)
1/4 red bell pepper, finely diced’1/2 carrot, finely diced
1 green onion, white part only, sliced (optional)
1 whole star anise, or 6 whole cloves
1. Put the dip ingredients in a food processor. Process until smooth and creamy, stopping occasionally to scrape down the work bowl.
2. Spoon the mixture onto a large platter and use the back of a spoon to form the mixture into the shape of a large Christmas tree. Decorate the tree with the bell pepper, carrot, and the optional green onion. Place the star anise at the top or arrange the cloves into a radiating star. Serve with baked tortilla chips, bean ships, toasted pita wedges, or your favorite crackers.