Tag: vegan recipes

12 (Vegan) Days of Christmas Recipes

Plant-based recipes inspired by the popular holiday song

Search for “12 Days of Christmas recipes” on the internet, and you’ll find countless blog posts featuring loads of animal products: actual cooked hens for Day 3, egg-based dishes for Day 6, milky desserts for Day 8, and so on.

There’s absolutely no evidence that the song pays homage to the consumption of different birds on different days during the 12 Days of Christmas; rather, it was most likely a memory game played on Twelfth Night, the 12th and final night of the 12 Days of Christmas, which begins on December 25th and ends on January 6th, otherwise known as Epiphany.

Still, you will find no animals harmed in the crafting of these dishes. It was so much fun crafting this menu — making literal interpretations as well as taking creative license. You’ll see all the whys and wherefores and details about why I chose the dishes I did once you purchase!

Obviously, you can cook from this menu anytime of the year, but I was very mindful about making sure you have what you need for a single holiday dinner (appetizers, starters, mains, and desserts) or for featuring one recipe per day during the 12 days of Christmas. Enjoy!

Our inspired musical menu!

Poached Pears — A Partridge in a Pear Tree (December 25)
Chocolate Pecan Turtles — Two Turtle Doves (December 26)
Fabulous French Toast — Three French Hens (December 27)
Better-than-Chicken Vegetable Pot Pie — Four Calling Birds (December 28)
Monkey Bread — Five Golden Rings (December 29)
Eggless Egg Salad Crostini — Six Geese a Laying (December 30)
Swan Cut-out Sugar Cookies — Seven Swans a Swimming (December 31)
Potato Leek Soup — Eight Maids a Milking (January 1)
Roasted Brussels Sprouts with Pink Lady Apples and Onions — Nine Ladies Dancing (January 2)
Wassail — Ten Lords-a-Leaping (January 3)
Polenta Fries + Eggless Meringue Cookies — Eleven Pipers Piping (January 4)
Butternut Squash Timbales — Twelve Drummers Drumming (January 5)

(If you’d like to understand more about why — historically — The 12 Days of Christmas started on December 25th and ended on January 6th (otherwise known as the epiphany), check out the Food for Thought podcast episodes Forbidden Meat as well Food and Feasting.)

Vegan Hanukkah Menu

The bad news is The Vegan Table is officially out of print. (Once the remaining copies are sold, it is not being reprinted). 14 years is a good run, I suppose.

The good news is the copyright to my own recipes have been reverted back to me, so I can create recipe bundles such as my new VEGAN HANUKKAH MENU. I plan on making lots of such bundles, including one for Thanksgiving and one for the winter holidays — and many more.

The delicious, traditional recipes in the VEGAN HANUKKAH MENU bundle were specially chosen to create the perfect Hanukkah menu for you, your family, and your loved ones. 

*Potato Latkes
*Cashew Sour Cream
*Matzoh Ball Soup
*Old-Fashioned Lentil Loaf
*Noodle Kugel
*Roasted Brussels Sprouts with Caramelized Onions and Apples
*Hanukkah Cut-Out Cookies
*Royal Icing
*Rugelach
*Challah

CLICK FOR HANUKKAH RECIPES

 

Eat By Color

In this episode I explain why message for eating healthfully can be narrowed down into three little words: eat by color. The pigments in plant foods are a key to their nutritional benefits.

BANANA OAT “COOKIES”
These couldn’t be more simple and more delicious. There is no added fat, no added sugar — only the protein, nutrients, and natural sweetness from the banana and cinnamon. Mash up 1 banana in a bowl. Stir in 1/2 cup oats (quick-cooking or rolled), some cinnamon, and a dash of salt. Use a spoon to drop 4 cookie-shaped dollops onto a parchment-lined baking tray, and bake at 350 degrees for 15 minutes until they are a golden brown. (I just use my toaster oven.) Let cool (or not!), and enjoy. (I’ve also made variations where I press a couple blueberries in before baking!!)

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Fluffy Okara Pancakes

In one of my recent virtual cooking classes, I taught my students how to make homemade soy milk. As everyone learned, when the milk is done, what you’re left with at the end is okara.

Okara is the name for the soybean pulp left over when making soy milk. It has a delicious nutty flavor and can be added to smoothies, baked goods, and oatmeal — adding flavor, texture, moisture, and nutrients. It can also be used to make these delicious fluffy, oil-free, fat-free pancakes!

Ingredients
1 cup all-purpose flour 
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup nondairy milk
1/2 cup okara
Dash of salt

Directions

Add the dry ingredients to a mixing bowl, and thoroughly combine. Then add the milk and okara, and stir / whisk until thoroughly mixed into a pourable batter. 

Heat up a nonstick skillet with or without some oil or nondairy butter, and ladle some batter onto the hot pan into the size pancakes you prefer. Repeat until you use up all the batter. 

Serve with your favorite nondairy butter, syrup, and fresh fruit.

Yield: Makes about 6-8 pancakes, depending on the size

Recipe by Colleen Patrick-Goudreau, Joyful Vegan, copyright 2020. Please provide credit when sharing.

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10 Favorite Countertop Appliances

Homemade, Vegan, and Zero Waste Online Cooking Class

GET YOUR FREE JOYFUL VEGAN GUIDE

Includes delicious plant-based recipes and a meal plan!




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