I wrote this over the holidays, but I never got around to posting it then. I still really want to share these thoughts with you though, so I’m posting it now.
The short version of the story: Soy and I don’t get along.
The long version of the story…
Blog
Finding Vegan Holiday Link Love Party
Vegan Link Round-Up! I am so grateful to be a part of the fabulous vegan community that is thriving on the internet. With so many recipes, blogs, and books available it’s easy to feel overwhelmed by all the creativity, and that’s why I love FindingVegan.com! This year Finding Vegan created a MEGA-amazing vegan roundup filled with recipes, blogs, books, and holiday joy. I am so happy to be a part of the Finding Vegan community, so I want to share some Finding Vegan link love with you…
1. Kathy Patalsky of Healthy Happy Life and founder of Finding Vegan is sharing: 12 Days of Vegan Christmas Giveaway – $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 Burns 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. (Me!) Natalie 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 |
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 |
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 |
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 | Frothy Pistachio Milk Hot Chocolate | The new Veggies Don’t Bite Overnight Oats Jar
*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: The Glow Effect Guide | A Holiday Gift Guide for Her
23. Jessica of TwoGreenPeas 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 Bread & Olives 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
29. Marly of NamelyMarly is sharing: Vegan Queso Dip | Sage Gouda Cheese Ball
*photo credit: NamelyMarly
And a few bonus recipes that are especially festive…
30. Cara of Fork and Beans makes Healthy Reindeer Cookies
31. VeggieAndTheBeast’s Ginger Cutout Cookies
32. VeguKate’s Superfood Hot Cocoa
…and SO many more on FindingVegan.com. Sign up for the Finding Vegan Monthly Newsletter here. And now you have no excuse not to whip up the most amazing vegan Christmas meal ever!
Lemon Gingerbread Tartlets
Just one more gingerbread dessert before the holidays are upon us…
No I’m not trying to make it summer by posting a light and lemony recipe (although if you think that would work then I’m all for it). Lemon has its place in the winter months as well: right next to gingerbread.
The first time I heard of this sweet + spiced + tart flavor medley I was a skeptical child. But I trusted my mom wouldn’t lie to me, and took a bite of gingerbread mini muffin glazed in sugary lemon glaze. It was a pretty memorable Christmas dessert moment. Gingerbread shot to the top of my favorite Christmas sweets list, easily surpassing sugar cookies and anything with candy cane crumbles on top (but I still love you Peppermint Cookiewiches).
I was expecting the gingerbread crust to be my favorite part of this little tart because I’m gingerbread obsessed. But I’ve gotta say the lemon pudding really blew me away. I love it when my recipes surprise even me!
Lemon Gingerbread Tartlets
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 5 1x
Ingredients
Scale
- CRUST
- 1 1/2 cup rolled oats (ground to flour)
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp fresh ginger (grated)
- 3 tbsps molasses
- 2–3 tbsps water
- FILLING
- 1 3/4 cup non-dairy milk
- 1/3 cup cane sugar
- 1/3 cup lemon juice
- 1 tsp lemon zest
- 3 tbsps cornstarch
Instructions
- Preheat the oven to 325F.
- Mix together the oat flour, coconut sugar, molasses, cinnamon, ground ginger, ground cloves, and fresh ginger in a large bowl.
- Add the water tablespoon by tablespoon until the dough is clumpy and sticks together when pressed.
- Flour your tartlet pans, or line them with parchment paper. Press the dough into the pans. If you don’t have tartlet pans, you can use muffin tins instead.
- Bake the crusts for 22-24 minutes at 325F.
- For the pudding, combine 1 1/2 cups of non-dairy milk (reserving 1/4 cup), sugar, lemon juice, and lemon zest in a small saucepan. Stir to combine. Bring it to a boil.
- While you’re waiting, whisk the cornstarch into the remaining 1/4 cup of non-dairy milk.
- Once the pudding has come to a boil, reduce the heat to medium-low. Add the cornstarch slurry, whisking constantly as you do.
- Continue to cook for another 5 minutes until thick. Whisk frequently to avoid clumps.
- Divide the pudding among the crusts.
- Chill for 4 hours before serving.
What’s your favorite holiday flavor? Eggnog? Peppermint? Gingerbread? Sugary vanilla? Or…?
Chocolate Peppermint Cookiewiches
With a cookiewich in each hand,
you’ll be transported to a chocolate wonderland.
Candy crushes add a chilly hint,
of crunch, sugar, and peppermint.
A (secretly fruity) decadent cream,
adds even more chocolate in-between.
Bake up a batch on Christmas night,
they’ll be gone before Santa gets a bite.
Okay I’m done rhyming now…but I’m not done talking about chocolate and peppermint!
There’s chocolate in two forms going on in every bite. The cookies are light fluffy pillows, but the minty filling is thick and fudgey. The creamy sandwich centers may not appear minty at first glance, but one finger-lick will greet you with that cool peppermint sensation. However, even after devouring a cookie or four, you’d never know that the cream is sugar and fat free (unless you make them yourself or scroll down and read the recipe).
They’re perfect fuel while you holiday gift shop, or share them with friends at a cookie swap.
I couldn’t help it, I’m just on a rhyming streak 🙂
Chocolate Peppermint Cookiewiches
Makes 8
Cookie
1 1/2 cup rolled oats, ground into flour
2/3 cup coconut sugar
2 tsps baking powder
1/3 cup cacao powder (or cocoa powder)
1/2 cup non-dairy milk
Filling
1 cup pitted medjool dates
2/3 cup non-dairy milk (or water)
2 tbsps cacao powder (or cocoa powder)
1 tsp peppermint extract
Crushed peppermint candies
- Preheat the oven to 350F.
- For the cookies, mix everything together in a large bowl to form a moist dough.
- Roll the dough into 16 balls. Arrange them on two lined sheet pans, 8 per pan. Flatten them until they are approximately 1/2 inch thick.
- Bake at 350F for 15 minutes.
- For the filling, blend everything in a high speed blender until smooth. Refrigerate while the cookies bake and cool.
- Once the cookies are cool, construct your cookiewiches!
And to any poets out there, I do realize that I just completely butchered your art, sorry.
Sweet Potato S’mores
The classic campfire delicacy meets the most ridiculous Thanksgiving side dish to create this wacky treat: the Sweet Potato S’more.
Just like a traditional s’more, you have the textural elements of crunchy, soft, and ooey-gooey. I also borrowed the toasty marshmallow flavor and the ever-so-important graham base from the beloved sweet sandwich. But I swapped out the chocolate for sweet potato. And just like a sweet potato casserole, I topped that cinna-sweet orange spud with a fluffy, melty marshmallow, which is ridiculous, but fun.
All you chocoholics out there are probably cursing me right now. But there’s no way you could slip regular s’mores into your Thanksgiving feast without looking like a weirdo. However, this funky mash-up is completely Thanksgiving approved.
S’more ideas…
- Add in vegan chocolate chips
- Drizzle on maple syrup
- Use your favorite crunchy cookies in place of the graham crackers (gingersnaps perhaps?)
- Add a spoonful of almond butter or pumpkin butter in the middle
- Sprinkle on chopped pecans or other nuts
- Use 2 marshmallows for maximum gooey-ness
- Add a spoonful of date (or regular) caramel sauce
Sweet Potato S’mores
Makes 3
6 graham cracker squares (homemade or store-bought)
3 vegan marshmallows (I used Dandies)
1 small sweet potato
Cinnamon
- Slice the sweet potato into 1/2 inch rounds.
- Steam the sweet potato slices until tender.
- Allow the sweet potato to cool slightly, then sprinkle both sides with cinnamon.
- On a lined pan, stack a marshmallow on top of each sweet potato slice. Place in the oven on the broil setting for 2-4 minutes until the marshmallow browns.
- Transfer the melted marshmallow-topped sweet potatoes onto a graham cracker and smush another graham cracker on top.
- Eat ’em while they’re hot!
Have a wonderful Thanksgiving!
