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vegan · December 16, 2014

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!

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In: vegan · Tagged: christmas, holiday, roundup

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Comments

  1. Rebecca Pytell says

    December 17, 2014 at 4:44 pm

    It is all just so beautiful!

    Reply
    • Natalie Thomas says

      December 17, 2014 at 6:28 pm

      I agree! So much to choose from 🙂

      Reply
  2. Marly says

    December 18, 2014 at 3:37 pm

    Vegan recipes at the holidays is the only way to go! I like to imagine the looks on peoples’ faces when we bring a dish like any of the above and they say, "Whoa! THAT’S VEGAN?" Um, yeah! Thanks for sharing an awesome group of recipes to choose from!

    Reply
    • Natalie Thomas says

      December 18, 2014 at 4:04 pm

      Blowing people’s minds with tasty vegan food never gets old :)I was just over on your blog checking out the FV roundup, and I was super excited to discover that you have a food blogging podcast! I love listening to podcasts while I walk with my dog, and this sounds amazing! Just subscribed in iTunes 🙂

      Reply

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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
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-2 tsp baking powder
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Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
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-2 tbsp (50g) coconut oil
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-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
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-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

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Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
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https://feastingonfruit.com/gingerbread-nice-cream/

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