Ring in the Holidays with Delicious Vegan Food

The holidays are here! And that means it’s the perfect opportunity to introduce friends, family, co-workers, and neighbors to  delicious vegan food that will make everyone, including the animals, sing for joy!

Here are a few of our favorite appetizers and sweets that will make you the hit of any holiday party:

Cranberry-Jalapeno spread

Pumpkin Cranberry Bread

Jelly Cookies

Chocolate Peanut Butter Pie

If you’re the host of the party, be sure to whip up a big batch of Vegg-Nog, and you can even wow your guests with a Vegg-Nog Pie! (recipes below). Don’t have any Vegg? Order some today in COK’s marketplace.

For more holiday recipe ideas, visit VegRecipes.org or check out VegNews’ VegWeb.

VEGG-NOG
by Sandra DeFino/Rocky Shepheard

• 1 cup extra-firm tofu
• 4 tbsp. Vegg yolk
• 1 cup vanilla almond milk
• 1 tbsp. sugar
• 1/2 tsp. vanilla

1. Blend all ingredients together.
2. Pour into festive glasses
3. Sprinkle with 1/8 tsp. nutmeg — and enjoy!

NOTE: as an option, you can also blend in 1/4 cup Amaretto, brandy, rum, or alcohol of choice

VEGG-NOG PIE
by Sandra DeFino/Rocky Shepheard

• 1 package of firm silken tofu
• 1/2 cup soaked raw cashews (soaked 4-6 hrs and drained)
• 1/4 cup sugar or sweetener of your choice
• 1 cup prepared Vegg
• 1 tsp. nutmeg
• 1 tsp. vanilla
• 1 cup almond milk
• 1 tsp. agar-agar powder

1. Prebake a pie crust at 400 degrees for 14 minutes (homemade or frozen).
2. In a food processor or blender, combine the tofu, cashews, sweetener, Vegg, nutmeg and vanilla until creamy.
3. Bring 1 cup almond milk to a boil, whisk in 1 tsp. agar-agar powder and continue to whisk as the mixture boils for 4-5 minutes.
4. Add the almond milk mixture to the ingredients in the food processor and blend it all together for a thick, creamy filling.
5. Pour the filling into the prepared pie crust and refrigerate for several hours.

Enjoy your holiday parties, and be sure to bring copies of the recipes to share with others!