Tuesday, January 4, 2011

Vegan Holiday Recipes..Vegan Cordon Bleu, Twice baked potatoes and more!

Vegan Holiday Recipes

It has taken me awhile to prepare the holiday recipes and photos for all the holiday fare I created. We had a wonderful vegan Christmas Eve Dinner and I wanted to share the photos and some recipes with you so you can create your own beautiful vegan meals for the holidays in the upcoming year.


Chocolate Turtle Cookie Bar Recipe






These were a HIT at the family Christmas party!!! Many asked for the recipe.


1 1/2 c. turbinado sugar

1 1/2 c. whole wheat flour [I used Bob's Red mill gluten free flour so it may be a little different texture]

1/3 c. coconut oil melted

1/4 c. applesauce

1/4 tsp. salt



Mix well, it may be a little crumbly, that's okay. press it into a 9X13 pan.



Filling:


6 oz. Brown rice syrup

1/4 c. maple syrup

8 oz. soymilk

3/4 c. cashews

1 Tb. cornstarch

1 1/2 c. pecans

1 c. unsweetened coconut flakes

dash of salt

1 1/2 tsp. vanilla



Blend brown rice syrup, maple syrup, soymilk, cashews, cornstarch, vanilla, salt together until completely creamy. Pour into a bowl and stir in the pecans and coconut. Pour over the crust. Bake 350 for about 30 minutes or until filling is brown around the edges and firm. Remove from oven.



Spread 1 bag dairy free dark chocolate chips melted over the cookie bars, let cool.





Vegan Cordon Bleu Recipe


** All photos were taken with cell  phone cameras so they aren't as high quality.

This recipe was created using my mozzarella cheese recipe, sunburger recipe, eggplant bacon and cream sauce.

Eggplant Bacon

This is delicious!!

**This MUST be dehydrated, it is the only way to get the authentic texture and taste.

2 eggplants sliced thin on mandoline

Marinade:

1 c. olive oil
1/4 c. tamari
1/4 tsp. liquid smoke
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. oregano
dash cayenne

whisk marinade in a bowl until well mixed.  Pour marinade over eggplant and massage eggplant to release juices, squeeze hard, continue until eggplant becomes soft.  Marinate for 30 minutes, do not let it go too long or it will reabsorb the bitter juices and will not taste right.  Dehydrate 115 overnight.

Cream Sauce:

16 oz. water
3/4 c. cashews
3 Tb. nutritional yeast
1 tsp. poultry seasoning
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. black pepper

Blend until creamy.



 Dairy Free Cheese Ball Recipe

This cheese ball is so rich and delicious no one will know it is dairy free!! 



Almond Cheese

2 c. blanched almonds  [I blanch and peel my own but you can buy blanced almonds]
1 c. water
1 tsp. unpasteurized miso or 1 capsule probiotics

Blend until completely creamy, wrap in several layers of cheese cloth, lay in a metal sieve and allow it to ferment at minimum 72 degrees overnight, a couple of days may be better.

Place almond cheese in a bowl and add:

1 Tb. diced yellow onion
1/2 Tb. nutritional yeast
1 tsp. dill
1 clove garlic minced
1 tsp. basil
1 tsp. light miso
1/2 tsp. black pepper

Stir until well mixed, roll into a ball and roll in 1 c. chopped pecans.



Vegan Blueberry Cheesecake Recipe




This was amazing, it was rich and creamy and everyone raved about the blueberry cheesecake!! 

Cheesecake

2 c. cashews
1 box mori nu tofu
1/2 c. maple syrup
1/2 c. turbinado sugar
1/4 c. lemon juice
2 tsp. vanilla
1/3 c. soymilk
1/4 c. cornstarch
1/4 c. coconut oil
1 Tb. non-GMO lecithin
dash salt

Blend until completely creamy.  Pour into pie crust and bake 350  for about 20-25 minutes or until solid and lightly browned on the edges.

I made the blueberry topping, but did not write down the recipe.






Christmas Fruit Spritzer Recipe

2 c. frozen mixed fruit  [strawberries, pineapple, raspberries, mango]
1 1/4 c. pineapple juice
4 c. unsweetened club soda
1/2 c. maple syrup
2 Tb. lemon juice
1/2 tsp. almond extract
1/4 c. turbinado sugar
1 c. orange juice

Blend frozen fruit with pineapple juice until well mixed, pour into punch bowl with remaining ingredients and mix well.


Dairy Free Twice Baked Potato Recipe

This is a very simple recipe that can be made for a weekday dinner or it can be dressed up for a special occasion!



Bake however many potatoes you need, we did 16 potatoes

Sour Cream:

1 box mori nu tofu
2-3 Tb. lemon juice
1 tsp. salt
dash black pepper
1/2 tsp. garlic powder

Blend until creamy.


Cheese sauce


1 potato

1/2 c. carrot

1/2 c. onion

Steam until all veggies are softened, pour in blender and add:

1/3 c. nutritional yeast

1/2 c. cashews

1 tsp. salt

1/2 tsp. garlic powder



blend until creamy.

Scoop out center of potato and mix with sour cream, salt and pepper in a mixer until creamy, return to potato and top with cheese sauce.  Bake 375  for 15 minutes or until cheese sauce begins to thicken and lightly brown.


I hope you enjoy these vegan holiday recipes as much as we did!

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