This Spring Holiday Weekend, we are graced with both Easter and the beginning of Passover. Both holidays mean family gatherings and lots of food and sweet treats so how do you shake up a traditional meal with new flavors and healthier options? Check out our fun East-over brunch recipes and be sure to check out last year’s Easter recipes as well as last year’s Passover recipes for further meal time inspiration!

Easter Bunny’s Ambrosia Salad

• 1/2 cup vegan heavy cream (store bought or home made – 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• 1 tablespoon sugar
• 4 ounces vegan sour cream
• 6 ounces vegan mini marshmallows, approximately 3 cups
• 1 cup clementine orange segments, approximately 6 clementines
• 1 cup chopped fresh pineapple
• 1 cup freshly grated coconut
• 1 cup toasted, chopped pecans
• 1/2 cup drained maraschino cherries

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

Tarragon Tofu Salad in Avocado Baskets

• 1 16oz block firm tofu, pressed, drained and crumbled
• 3 tablespoons veganaise
• 1 chopped shallot
• 1 teaspoon white wine vinegar
• 1 tablespoon chopped tarragon
• salt and pepper
• 2-4 small ripe avocados

Mix all the ingredients, except for the avocados well, to create an “egg salad” type consistency. When all fully incorporated, slice the avocados in half, remove the pits and scoop generous amounts of the tofu salad into the well in the avocado left by the pit. Serve and enjoy!

Crunchy Banana Muffins

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 pound unsalted vegan butter, melted and cooled
• 2 egg replacers, prepared
• 3/4 cup soy milk
• 2 teaspoons pure vanilla extract
• 1 cup mashed ripe bananas (2 bananas)
• 1 cup medium-diced ripe bananas (1 banana)
• 1 cup small-diced walnuts
• 1 cup granola
• 1 cup sweetened shredded coconut
• Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the egg replacers, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t over mix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

East-Over Spring Fritata

• Vegan Omelet batter (recipe below)
• 2 tablespoons vegan whipping cream (great brands are SoyaToo or Mimicream)
• 1/2 teaspoon salt, plus a pinch
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon vegan butter
• 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
• 1 tomato, seeded, diced
• Salt
• 3 ounces shredded vegan cheddar or mozzarella cheese

Preheat the broiler.Whisk the omelet batter, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.

Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes.

Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer.

Pour the omelet mixture over the asparagus mixture and cook for a few minutes until it start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide onto a plate.

Vegan Omelet Batter

• 3 cups (24-ounces) silken tofu
• 1/4 cup plain soymilk
• 1/4 cup nutritional yeast
• 1/4 cup potato starch or cornstarch
• 2 teaspoon soy sauce/tamari or liquid aminos
• 1/4 teaspoon lemon pepper seasoning
• 1/4 teaspoon turmeric
• Salt and pepper, to taste

Blend ingredients together until smooth.

Grown Ups Fruit Candy Punch

• 1 can (20-ounce) crushed pineapple in heavy syrup
• 1 cup fresh lemon juice
• 1 cup maraschino cherry juice
• 1 cup dark rum
• 1/2 cup brandy
• 1 bottle (750 ml) chilled Champagne

In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving.

It’s the luckiest time of the year! Well, it is definitely time for 4 leaf clovers, leprechauns and lots of green food and beer! St. Patrick’s Day is here! Be sure to check out my hangover fighting foods from last year along with some more fun recipes for your St. Paddy’s Day festivities. And check out some new ones to help jazz up your Irish fete this week!

Drunk Broccoli

• 1 cup beer
• 1/4 cup chopped parsley
• pinch of salt
• 4 cups broccoli florets
• Vegan sour cream for serving

Whisk beer, flour, parsley and salt. Let the batter rest 1 hour. Dip broccoli florets in the batter and fry in 375 degrees safflower oil until golden brown, about 2 minutes. Drain on paper towels. Serve with sour cream for dipping.

Irish Stew

• 2 medium-sized onions, chopped
• Olive oil, for pan
• 1-ounce vegan butter
• 1 sprig dried thyme
• 2 1/2 pounds seitan, cut into large pieces
• 7 carrots, chopped lengthways into 2-inch pieces
• 2 tablespoons pearl barley
• 5 cups vegan chicken stock (from carton or made from vegan chicken bullion)
• Salt and pepper to taste
• 3 sprigs fresh thyme
• 4 sprigs fresh parsley
• 1 bay leaf
• 12 medium potatoes
• 1 bunch parsley, leaves finely chopped
• 1 bunch chives
• Herb butter (recipe follows)

In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the seitan and brown on a medium heat so as to not dry out. Add carrots, and pearl barley. Pour in the stock so that it almost covers the seitan and vegetables. Season with salt and pepper, and add the fresh herbs. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the potatoes are fork tender.

Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives.

Herb Butter

• 1 stick vegan butter
• 1 small bunch parsley, finely chopped
• 1 small bunch chives, finely chopped
• 1 sprig thyme

Melt butter in a small saucepan. Add parsley, chives and thyme.

Cocoa Stout Cupcakes

• 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
• 2 cups organic sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch fine salt
• 1 bottle stout beer (like Guinness)
• 1 stick vegan butter, melted
• 1 tablespoon vanilla extract
• 3 egg replacers, mixed
• 3/4 cup vegan sour cream
• 1 (8-ounce) package vegan cream cheese, softened at room temperature
• 3/4 to 1 cup heavy cream (1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• 1 (1-pound) box confectioners’ sugar

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in egg replacers, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:

You want a romantic evening but you don’t want to deal with reservations. You want to knock your socks off of your valentine with your mad, slick kitchen skills. Well this menu will be your chance to shine and get your romance on. Check out past menus in case you want to mix and match (click here for last year’s). Have fun, pick out your awesome playlist, light the candles and enjoy!

Pretty in Pink 

• Ice
• 1/2-ounce orange liqueur
• 1/2-ounce creme de cassis or grenadine
• Squeeze lemon juice
• 1-ounce organic vodka
• Organic club soda
• Lemon slice, for garnish

In a highball glass filled with ice, pour the orange liqueur, creme de cassis, lemon juice, and vodka. Top with club soda and stir. Garnish with a lemon slice and serve.

Stuck On You Caramelized Walnut Salad

• 1 bulb fennel, halved and cut into 1/2-inch wedges
• 1/2 cup caramelized walnuts (recipe below)
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 5 ounces (about 6 to 7 cups) mixed salad greens
• Red Wine Vinaigrette, recipe below

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, toss together fennel, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.

In a large bowl, place the salad greens, walnuts and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

Caramelized walnuts

• 1/2-cup walnut halves
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• Pinch cayenne
• 1-teaspoon walnut oil

Red Wine Vinaigrette:

• 2 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon agave
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil

Tipsy Vodka Cream Sauce Pasta

• Kosher salt
• 12 ounces penne pasta
• 1 28-ounce can whole plum tomatoes
• 1 tablespoon vegan butter
• 2 shallots, minced
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup vodka
• 2/3 cupvegan heavy cream (1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps)
• 1/2 cup nutritional yeast or grated pumpkin seeds, plus more for topping
• Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. Add thepenne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic andred pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.

Spice Up Your Night Chocolate Strawberries

• 6 ounces vegan chocolate, chopped
• 3 tablespoons vegan heavy cream (1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps)
• 1 tablespoon vegan butter
• 1/8 teaspoon ground pure chili powder, such as ancho
• 10 large strawberries with long stems

In a heat-proof mixing bowl, add the chocolate, cream, and butter. Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl. Stir until chocolate is melted. Stir in the chili powder and mix until fully incorporated.

Hold each strawberry by the long stem and dip into the chocolate allowing the excess to drizzle back into the pan. Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray. Once chocolate is cool, chill until fully set, about 30 minutes.

The holidays are behind us but an all American tradition is coming up quick, Super Bowl Sunday! No matter if you actually watch the game or are just there for the commercials, the best part (at least for me) is the food!  It’s the centerpiece of the party and a bottomless pit of mindless eating for about 4 hours. So why not make the food awesome and on the healthier side? Vegans or not, check out this year’s menu so whether you’re a sports fan or not, you’ll be looking forward to the food!

Game Day Guac

• 3 avocados, peeled, seeded and coarsely chopped
• 2 ears corn, grilled and kernels removed
• 1 jalapeno, finely chopped
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 1/4 cup fresh lime juice
• 1-2 clove(s) garlic, finely crushed and minced
• Salt and freshly ground black pepper

Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and garlic in a bowl and mix well. Season with salt and pepper. Serve with organic tortilla chips, such as Corazonas Lightly Salted Tortillas, or crudite.

Kick Off Popcorn

• 2 tablespoons vegetable oil
• 1 cup popping corn kernels
• 2 tablespoons melted vegan butter
• 1/2 teaspoon sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon cumin
• 1/4 teaspooncayenne pepper

Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.

Field Goal Green Salad

For the dressing:

• 1/2 cup Champagne vinegar
• 1 tablespoonDijon mustard
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 cup almond oil
• Salt and pepper

For the salad:

• 12 ounces mixed field greens
• 1 bunch green asparagus, grilled then diced into 1-inch long pieces
• 1 sweet white onion, sliced thin
• 1 cup slivered almonds

For the dressing:

Whisk all ingredients except almond oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.

For the salad:

When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with slivered almonds.

Winter Tailgate Chili

For the Roasted Garlic:

• 12 cloves garlic, unpeeled
• 1 tablespoon olive oil

For the Chili:

• 12 shallots, chopped
• 2 tablespoons extra-virgin olive oil
• 3 chile peppers (chipotles a re great)
• 3 cloves garlic, minced
• 3 tablespoons all purpose flour (gluten free if desired)
• 1 cup dry white wine
• 7 cups vegan chicken broth made from vegan chicken bullion
• 4 cups shredded cooked vegan chicken (like Gardein) or cubed pan seared tofu
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 15-ounce can navy beans, undrained
• Kosher salt and freshly ground black pepper
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• 3/4 teaspoon smoked paprika
• 1/3 cupvegan heavy cream ( 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• 1 cup grated vegan mozzarella or Monterrey Jack cheese

Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.

Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.

Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.

Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.

Punter’s Vegan Chicken Pizza

• 3/4 pound vegan chicken breast cutlets (1 package and a half of vegan chicken cutlets)
• Olive oil
• 2 teaspoons grill seasoning
• 1 pizza dough, store bought or from your favorite pizzeria (gluten free if desired)
• Cornmeal or flour, to handle dough
• 2 tablespoons vegan butter
• 1 tablespoons vegan Worcestershire sauce
• 2 to 3 tablespoons hot sauce, spice level per your taste
• 1/2 cup tomato sauce
• 1 cup shredded vegan mozzarella or Monterey Jack cheese
• 1/2 cup sliced olives
• 3 scallions, thinly sliced

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy chicken, cheese, olives and scallions. Bake 18 minutes or until crisp.

Football Cake Pies

• 1 cupsugar
• 1 /2 cup vegan shortening
• 2 egg replacers
• 2 cups all purpose flour
• 1/2 cup baking cocoa
• 1 1/2 teaspoonsbaking soda
• 1/2 teaspoon salt
• 1 cup vegan buttermilk ( 1 cup plain soy milk with 1 teaspoon of apple cider or coconut water vinegar, set aside to curdle for at least 15 minutes )
• 1 tablespoon plus 1 teaspoon pure vanilla extract

Cream Cheese Filling

• 1 pound vegan cream cheese, softened
• 2 sticks vegan butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside.

To make the cake pies, in a large bowl using an electric mixer, cream together the sugar and 1/2 cup of the shortening. Add 2 egg replacers and mix well.

Onto a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Add to the wet ingredients, alternating with the buttermilk. Add 1 teaspoon of the vanilla and mix well. Drop by tablespoonfuls onto the prepared baking sheets. Bake until tester comes out clean, about 10 minutes.

Remove from the oven and cool on wire racks.

Lay half of the cookies flat on a work surface. Divide the filling among the cookies, spreading out to the edges. Top with the remaining cookies to form sandwich pies. Cover tightly and refrigerate before serving. Pipe remaining icing over top of the pies in the design of football threads.

White Chocolate Maple Brownies

• 10 tablespoons unsalted vegan butter, at room temperature, plus more for the pan
• 1 cup walnut pieces
• 2 cupsall purpose flour (gluten free if desired)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups packed light brown sugar
• 3 egg replacers, mixed (EnerG is best)
• 2 tablespoons vanilla extract
• 6 ounces vegan white chocolate

For the Topping:

• 1/3 cup maple syrup
• 6 tablespoons vegan unsalted butter
• 1/4 cup vegan heavy cream( 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• Vegan vanilla ice cream, for serving
• 1/2 cup walnut pieces

Brownies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.

Beat 10 tablespoons butter and thebrown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the egg replacers, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.

Spread the batter in the prepared pan and bake until the brownies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.

Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.

Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple sauce and the walnuts.

It’s the last big party of the year, or the 1st big one of next year, depending on how you look at it. Either way, it’s time for a grand fete and that means yummy food!  Impress your guests this year with these awesome finger foods to get the new year started on a tasty note!

Polenta Crisps

• 4 cups water
• 2 teaspoons salt
• 1/2 teaspoon freshly grated or ground nutmeg
• 1 cup fine grain polenta
• 1 cup vegan shredded mozzarella or nutritional yeast
• Freshly ground coarse black pepper
• 2 tablespoons minced fresh thyme leaves

In a heavy saucepan, bring the water to a boil over high heat. Add 2 teaspoons salt and the nutmeg and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes. Add 1/2 cup of the cheese, 1 teaspoon thyme and 1/2 teaspoon pepper and stir to combine thoroughly.

Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 375 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up. Cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining cheese and the remaining thyme on top of triangles.

Bake the crostini until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes. Serve warm or at room temperature.

Winter Stew Shots

• 1/2 strip vegan bacon, diced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted vegan butter
• 2 shallots, chopped
• 2 15-ounce cans cannellini or other white beans, drained and rinsed
• 6 leaves fresh sage, chopped
• 4 cloves garlic, chopped
• 3 cups vegan chicken broth or vegetable broth
• 1/2 cup  vegan heavy cream ( 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 3 slices crusty bread, toasted
• 2 ounces vegan cream cheese
• Freshly ground black pepper

Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes. Add the olive oil, butter and shallots and saute until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

Transfer the mixture to a blender or food processor in three batches and puree until smooth. (Be careful-hot liquids are prone to explode when whipped!) Return the pureed soup to the pan and add the cream, cayenne, and salt to taste. Keep warm.

Smear the toasted bread generously with cream cheese and cut into 3/4-inch croutons. To serve, ladle the soup into shot glasses, top with cream cheese croutons and sprinkle with black pepper.

Pot Bellied Portabellas

• 16 baby portabella mushrooms (creminis)
• 1 pound vegan ground beef
• 1 teaspoon fennel seed, 1/3 palmful
• 1 small onion, finely chopped
• 3 garlic cloves, grated or finely chopped
• 1 lemon, zested
• 1 cup shredded vegan cheese (mozzarella)
• 1/2 cup breadcrumbs, a couple handfuls
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
• Salt and pepper
• 2 tablespoons olive oil
• 1/4 cup pine nuts or chopped almonds

Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground vegan meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with olive oil and stuff the mixture into the caps.

Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

Custardy Cones

• 1 1/4 cups vegan marscapone cheese (recipe below)
• 1/4 cup vegan cream cheese, at room temperature
• 1/3 cup confectioners’ sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 teaspoon finely grated orange zest
• 1/3 cup finely chopped vegan chocolate (about 2 ounces)
• 6 vegan sugar cones
• 2 tablespoons finely chopped pistachios

Put the marscapone in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.

Transfer the ricotta to a large bowl. Add the cream cheese, confectioners’ sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refrigerate until thick and cold, at least 1 hour.

Transfer the mascarpone mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioners’ sugar.

Mascarpone Vegan Cheese

• 1/4 cup vegan heavy cream
• 1 tablespoon agar powder or arrowroot flour
• 1 cup vegan cream cheese
• 1/4 cup vegan sour cream
• 2 tablespoons Amaretto or 1 tablespoon almond extract
• 1/3 cup confectioner’s sugar
• 2 teaspoons vanilla extract

Bring heavy cream to a boil in a small sauce pan and then dissolve the agar or arrowroot into it and allow it to cool to room temperature. Combine the cream/agar mix with remaining ingredients and whisk until well incorporated and fluffy. Cover and refrigerate for at least 3 hours. If it solidifies, just mix it up so it softens up before adding it to the “cake”.

This time of year there is just not enough time to bake and cook all the things you would like. But the best way to be able to indulge in and enjoy all the holiday treats is to share recipes with friends, whip up double and tripe batches of each and swap! The sweets below are some of my faves so see who you can wrangle up so that each of you can make big batches of each and then get together for a holiday sugar overload! Come on, once a year is a-ok!!!

Butter Toffee Cookies

•  1 cup of vegan butter (soy free if needed)
•  1 cup of dark brown sugar
•  1 egg replacer
•  1 teaspoon vanilla extract
•  2 cups of all-purpose flour (gluten free if desired)
•  6 vegan chocolate bars (dark is best – soy free if needed)
•  Chopped walnuts

Cream butter and sugar. Add the egg, then the vanilla and then the flour a little at a time.

Spread the mix evenly on a cookie sheet with a spatula to fill the bottom on the sheet.  Bake at 350 degrees for 15 minutes.

Let cool for 1 minute and lay chocolate bars on top. Spread the chocolate delicately  while it melts until it covers the surface entirely. Sprinkle with walnuts and let cool completely before cutting into squares.

Snowy Scotch Shortbread

•  9×13 loaf pan
•  5 cups all-purpose flour (gluten free if needed)
•  1 pound vegan butter, cold (soy free if needed)
•  1 cup of sugar

Hand mix all ingredients in a bowl.

Press dough down into the loaf pan until firm. Punch dough with fork.

Bake at 325 degrees for 1 hour & 15 minutes. Let cool slightly and cut into small squares. Sprinkle with confectioner’s sugar.

Red Velvet Whoopie Pies

• 1 1/3 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup vegan butter, room temperature
• 1 cup sugar
• 2 egg replacers
• 2 tablespoons vegan buttermilk ( 1 cup plain soy milk with 1 teaspoon of apple cider or coconut water vinegar, set aside to curdle for at least 15 minutes )
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon natural red food coloring

Cream Cheese Filling

• 1 pound vegan cream cheese, softened
• 2 sticks vegan butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

Preheat oven to 375 degrees F.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg replacers 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

Pecan Pie Cupcakes

Cupcakes

• 1 cup chopped pecans
• 1/2 cup all-purpose flour  (gluten free if needed)
• 1 cup packed brown sugar
• 2/3 cup vegan butter, melted (soy free if needed)
• 2 egg replacers

Preheat oven to 350 degrees.

Combine all ingredients and mix well. 
Spray a miniature muffin tin with non-stick cooking spray.
Fill each 3/4 full. 
Bake in preheated oven for about 18 minutes, let cool and frost.

Whipped Icing

•  1/2 cup vegan shortening (soy free if needed)
•  1/2 cup vegan butter (soy free if needed)
•  3 1/2 cups powdered sugar, sifted if clumpy
•  1 1/2 teaspoon vanilla extract
•  1/4 cup plain soy milk (rice milk if needed)

Beat the shortening and butter together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Frosted Gingerbread Loaf

Loaf

•  1 1/2 cups all-purpose flour (gluten free if needed)
•  2 teaspoon ground cinnamon
•  1 teaspoon ground cloves
•  2 1/4 teaspoon ginger
•  1 teaspoon salt
•  1/2 cup vegan butter, softened (soy free if needed)
•  1 cup white sugar
•  1 teaspoon orange extract, optional
•  1 cup applesauce
•  1 teaspoon baking soda

Preheat your oven to 350 degrees F. Grease and flour a 9 inch square pan.

In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt.
Then set aside.

In a large bowl, cream butter and sugar until fluffy. Stir in orange extract. Mix baking soda into applesauce and stir into creamed butter mixture.
Add flour mixture. Mix until smooth.
Pour batter into prepared loaf pan.

Bake at 350 degrees F for 40 to 50 minutes or until a
toothpick inserted into center of cake comes out clean. Let cool and frost.

Frosting

•  1/2 cup vegan shortening (soy free if needed)
•  1/2 cup vegan butter (soy free if needed)
•  3 1/2 cups powdered sugar, sifted if clumpy
•  1 1/2 teaspoon vanilla extract
•  1/2 teaspoon orange extract
•  1/4 cup plain soy milk (rice milk if needed)

Beat the shortening and butter together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, orange and soy milk, and beat for another 5 to 7 minutes until fluffy.

Welcome to Week 3 of The Healthy Voyager’s Global Kitchen Holiday Cook-A-Long Contest!

This week we will be featuring recipes from the following Healthy Voyager’s Global Kitchen Chapters:

1. Germany
2. Africa
3. Thailand and Vietnam
4. Russia
5. Spain
6. USA

To Enter: Choose one or more of the recipes below, cook and upload your photo(s) of the recipe(s) to our The Healthy Voyager Facebook Page, along with your favorite holiday travel memory or wish.
Recipe photos will be voted on by our readers, with the winning recipe receiving a copy of The Healthy Voyager’s Global Kitchen and goodies from Daiya Cheese and Gardein!

Good luck and enjoy your international recipe!

This week’s recipes:

1) Potatoey Pickert (Potato hash)

• 1 1/4 tablespoon dry yeast
• 2 1⁄8 cup soy milk, warm
• 6 large potatoes, peeled and grated
• 4 1/2 cups flour
• 2 1/2 cups pureed silken tofu
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 cups raisins
• Safflower oil, for frying (or preferred high heat oil)

Put the yeast in a very big pot and mix with warm milk and the grated potatoes. Add in the flour and tofu. Finally add salt and sugar. Now stir in the raisins and mix dough until the ingredients are well incorporated into a big mass. It should have the consistency of soft cookie dough; add milk or flour to adjust if necessary. Let sit for 30 minutes until it doubles in size.

Put palm-sized amounts (small pancakes) into a large, deep frying pan and fry them on low heat in about an inch of oil, being sure to not crowd the pan.  When golden brown and cooked through, let them cool on a paper towel lined plate. Serve with jam, applesauce, vegan butter and/or syrup.

Yields about 24 cakes

2) Biryani B’Stilla (“Chicken” pastry)                                                                                      Morocco

• 4 vegan chicken filets
• 2 tablespoons vegan chicken bouillon
• 2 cups hot water
• 1/2 cup silken tofu blended with 1 teaspoon of arrowroot powder
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon ground cinnamon
• 2 teaspoons sugar
• 1 (17 1/2 ounce) package frozen puff pastry, thawed
• Salt and pepper, to taste
• 1/4 cup vegan butter, melted

Preheat oven to 360ºF. Place chicken in a small saucepan and add in the bouillon and water. Poach over medium-low heat, about 5 to 7 minutes or until cooked through. Remove the chicken, reserving the bullion water. Dice the chicken and set aside.

In a small bowl, whisk tofu/arrowroot mixture with 1/2 cup reserved bouillon liquid and chopped parsley. In a separate bowl, mix together cinnamon and sugar.

Roll out one sheet of the pastry into a 12-inch square. Cut another sheet of pastry in half and roll out into two 8-inch squares. Fit the 12-inch square of pastry into a 9-inch pie pan, there will be a little overhang. Spread half of diced chicken evenly across bottom of pastry in the pie pan. Pour half of tofu mixture over chicken. Sprinkle with half of cinnamon and sugar mixture, then season with salt and pepper. Cover with one 8-inch square of pastry. Cover this pastry square with remaining chicken, tofu mixture, and cinnamon and sugar, seasoning with more salt and pepper. Cover with remaining pastry square. Fold edges of bottom pastry over top of pie to seal and brush with melted butter. Bake for 30 to 40 minutes or until golden brown.

Yields 4 to 6 servings

3) Mega Mango Sticky Rice

• 2 cups sticky rice (short grain, glutinous rice), soaked in cold water for at least one hour and drained
• 1 1/4 cups coconut milk
• A pinch of salt
• 2 tablespoon sugar
• 1 1/4 cup water
• 2 large ripe mangoes, peeled and sliced

In a saucepan bring to a rice, coconut milk, salt, sugar and water to a boil and stir. Lower heat and simmer, uncovered, about 8 to 10 minutes until all the liquid is absorbed then remove from heat. Cover and let stand 5 minutes. Transfer rice to a steamer or double boiler and steam for about 15 to 20 minutes over boiling water, until rice is cooked through. Mold the cooked rice into small bowls, mugs or ramekins, lined with plastic wrap, to mold.  Cool rice until it has reached room temperature. At serving time unmold onto a plate or bowl and top with sliced mango.

Yields 4 to 6 servings

4) Beet You To It Borsch (Beet & “Beef” stew)

• 2 tablespoons olive oil
• 2 cups (1 pound) seitan, cut into 1/2-inch cubes
• 1 onion, peeled and finely chopped
• 3 1/2 quarts vegan beef broth (make with vegan beef bullion)
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• 2 1/2 cups cabbage, cored and shredded
• 3 cups ripe tomatoes, diced
• 4 cups beets, peeled and diced (tops reserved and chopped)
• 2 bay leaves
• Salt and pepper, to taste
• 2 cups vegan sour cream
• 1/4 cup chopped dill (or more to taste)

Heat oil over medium-high heat in a large stockpot. Add the cubed seitan, and sear until well browned. Stir in the onion, and cook until tender and translucent, about 2 minutes. Pour in the broth, vinegar, and lemon juice; add the cabbage, tomatoes, diced beets, bay leaves, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the seitan and beets are tender, about 2 hours. Stir the beet tops into the borscht, and simmer an additional 15 minutes and season to taste with salt and pepper. Garnish with a generous dollop of sour cream and a sprinkling of dill.

Yields 8 servings

5) Un-Classic Arroz con Pollo (“Chicken” and rice)

“Chicken”

• 2 packages of vegan chicken filets
(about 8 filets), cut into strips
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground white pepper
• 1 tablespoons red wine vinegar
• 2 tablespoons Annatto oil or olive oil

Sofrito and Broth

• 1 medium white onion, finely chopped
• 1 small red bell pepper, cored, seeded and finely chopped
• 3 cloves garlic, minced
• 1 tomato, seeded and diced
• 3 cups vegetable broth
• 1 cup dry white wine
• 1 1/2 cups light colored beer
• 1/2 teaspoon annatto seeds, or 1/4 tsp saffron threads
• 1 tablespoon tomato paste
• 1/2 teaspoon cumin
• Salt and black pepper, to taste
• 2 cups Valencia or Arborio rice
(or preferred rice)
• 1/2 cup cilantro, chopped
• 1/2 cup sliced red pimientos
• Can of green peas

Mix the oregano, cumin, white pepper and vinegar in a large bowl. Add the chicken, turning the pieces to cover with the mixture and let marinate at least 15 minutes. Over medium heat, heat the oil in a large pan and brown the chicken pieces all over, about 2 minutes per side. Transfer the chicken to a platter and set aside.

To make the sofrito and broth, add the onion, bell pepper and garlic to the oil in the pan that cooked the chicken, cook over medium heat, until soft but do not brown, about 1 or 2 minutes. Add the tomato and cook for one more minute. Return the chicken to the pan with the sofrito and cook for about 1 or 2 more minutes.

Add the broth, wine and beer, tomato paste, cumin and salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes.

While the chicken is cooking, place annato seeds or saffron in small saucepan with 1/4 cup of the chicken/sofrito liquid. Simmer for about 5 minutes. Strain this mixture back into the chicken.

Bring chicken mixture to a boil, stir in the rice, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice is still al dente, add more liquid. If it gets too soupy, uncover during the last 10 or 15 minutes of cooking.
 About 5 minutes before it’s done, stir in half of the cilantro, peas and pimientos. Serve and garnish with remaining peas, pimentos and cilantro (you don’t need to use all of it).

Yields about 6 to 8 servings

6) Un-Clams Casino

• 2 tablespoons olive oil
• 2 ounces sliced vegan bacon, finely chopped
• 1/3 cup chopped shallots
• 2 large garlic cloves, minced
• 1/2 cup red bell pepper — finely chopped
• 1/4 teaspoon dried oregano
• 2 tablespoons lemon juice
• 3 tablespoons vegan butter
• 2 tablespoons dry white wine
• 1/4 cup vegan mozzarella, shredded
• 2 tablespoons Italian bread crumbs
• Salt and pepper, to taste
• 1 cup oyster mushrooms, chopped
• 1 cup porcini mushrooms, chopped (cremini or Portobello are good as well)
• 16 small romaine spears or crackers
• Lemon wedges, for serving

Heat the oil in a heavy large skillet over medium heat. Add the bacon and sauté until crisp and golden then transfer onto a plate.  Add shallots, garlic, peppers and oregano, lemon juice and butter to the same skillet and sauté until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir in the bacon, vegan cheese, mushrooms and bread crumbs into the vegetable mixture. Season the mixture, to taste, with salt and pepper. Think of it as stuffing, you don’t want it to be to dry. Preheat the oven to 500º F.

Grease a muffin pan and fill each hole, half way, with the mixture. Brush tops with a little melted vegan butter. Bake until they are just cooked through and the topping is golden, about 8 minutes or so. It’s key to not dry them out!  If you want to serve these on decorative spoons, it’s best to bake them in the spoons so you don’t have to transfer them. Also nice in soufflé tarts!

Spoon out the mixture and place each one in the center of a romaine spear or cracker.  Sprinkle with a little vegan mozzarella, plate and serve as appetizers with a wedge of lemon for extra zest!

Yields 16 bite/spoon sized “clams”

Welcome to Week 2 of The Healthy Voyager’s Global Kitchen Holiday Cook-A-Long Contest!

This week we will be featuring recipes from the following Healthy Voyager’s Global Kitchen Chapters:

1. Greece
2. India
3. China
4. Middle East
5. Caribbean

To Enter: Choose one or more of the recipes below, cook and upload your photo(s) of the recipe(s) to our The Healthy Voyager Facebook Page, along with your favorite holiday travel memory or wish.
Recipe photos will be voted on by our readers, with the winning recipe receiving a copy of The Healthy Voyager’s Global Kitchen along with goodies from Daiya Cheese and Gardein!

Good luck and enjoy your international recipe!

This week’s recipes:

1) More Moussaka Please! (Vegetable and white sauce casserole)

• 1 1/2 pounds eggplant (about 2 medium sized), sliced into 1/4 inch rounds
• Salt and pepper, to taste
• 1/2 pound zucchini (2 small)
• 5 tablespoons olive oil, divided
• 2 teaspoons thyme, minced, divided
• 1 cup onion, finely chopped (1 medium)
• 5 tablespoons olive oil
• 2 large portobello mushrooms, stemmed and chopped
• 1/2 pound seitan or vegan ground beef
• 4 cloves garlic, minced (separate out 1 minced clove)
• 1 teaspoon cumin
• 1/2 teaspoons cinnamon
• 1/4 teaspoon allspice
• 1 cup crushed tomatoes, drained
• 2 tablespoons tomato paste
• 1 teaspoon lemon juice
• 1 cup bread crumbs
• 1 1/2 pounds Russet potatoes; peeled, cooked and mashed with a little salt and pepper
• 1 cup béchamel sauce (below)

Bechamel Sauce

• 3 tablespoons vegan butter
• 3 tablespoons flour
• 2 cups plain soy milk, blended with 1 large block of silken tofu
• 1 vegetable bullion cube
• Dash of nutmeg
• Pepper, to taste

Arrange a single layer of eggplant rounds on baking sheet. Sprinkle each slice with salt, turn, and repeat. Let sit for 30 minutes. Slice the zucchini into 1/4 inch, round slices. Arrange in single layer on another baking sheet.

Rinse eggplant briefly and pat dry, rinse and dry the baking sheet, then lay out eggplant rounds again.   Preheat oven to 375ºF. Combine 1 tablespoon olive oil with pepper and 1 teaspoon thyme. Brush this mixture over both sides of eggplant and zucchini, then bake both trays of veggies until softened, about 20 minutes. Remove from oven and set aside.

Heat 2 tablespoons oil in frying pan, add onions, and sauté over medium-low heat until soft, about 10 minutes. Meanwhile, place Portobellos in food processor along with seitan, and pulse. Add to onions in the frying pan and increase heat to medium to fry, stirring occasionally, until pan is dry. Add 3 cloves garlic, cumin, cinnamon, allspice, tomatoes and tomato paste and continue cooking, stirring occasionally, until fairly dry, about 15 minutes. Stir in salt and pepper to taste as well as lemon juice and set aside.

Preheat oven to 350ºF. Combine bread crumbs with remaining garlic clove, teaspoon thyme, and 2 tablespoons olive oil.

Arrange half of the eggplant in the bottom of a lasagna baking dish, followed by a layer of half of the seitan-mushroom mix, then a layer of half of the mashed potatoes. Continue layering with the remaining eggplant, then zucchini, then remaining seitan-mushroom mix, then the rest of the mashed potatoes. Pour the béchamel all over the top, then top with bread crumb mixture. Bake until golden brown and not jiggly, about 30 minutes. Let sit 5 minutes before serving.

To make sauce: In a medium saucepan, melt the butter over medium heat and carefully add the flour. Whisk continuously for 2 to 3 minutes, until smooth and free of lumps. Add the milk/tofu mixture slowly along with the bullion, whisking constantly until sauce has thickened. Lower the heat as much as possible and simmer, stirring occasionally, for 15 to 30 minutes, depending on desired thickness. Season with nutmeg and pepper.

Yields 6 to 8 servings
2) Pakora Poppers (Fried vegetables)

Pakora

• 1 cup chickpea flour
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• 2 cloves garlic, minced
• 3/4 to 1 cup water
• Safflower or peanut oil, for deep frying (or preferred high heat oil)
• 2 white or yellow onions, sliced into rings
• Cauliflower florets
• Sweet potatoes, cut in to small cubes
• Broccoli florets

Mint Yogurt dipping sauce

• 1 cup plain vegan yogurt
• Juice of 1 lime
• 3 cloves garlic
• 1 cup fresh mint
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon coriander
• Salt and pepper, to taste

To make pakora: Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.  Make a well in the center of the flour mix. Gradually pour the water into the well and mix to form a thick, smooth batter.

Over medium high heat in a large saucepan or fryer, heat the oil to 375ºF, about 2-inches deep. Coat the cauliflower, onions, sweet potatoes and broccoli in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on a paper towel lined plate before serving.  Serve hot with mint yogurt dipping sauce.

To make sauce: Place the yogurt, lime juice and garlic in a blender and puree on high until smooth. While blending, slowly add in the mint, coriander, and cumin. Season with salt and pepper.

Yields 4 servings

3) Some Like It Hot & Sour Soup

“Meat” & tofu

• 1 large block tofu (14 ounces), extra firm, pressed and drained
• 1/2 cup seitan

Marinade

• 1 teaspoon soy sauce or tamari
• 1/2 teaspoon sesame oil
• 1 teaspoon tapioca starch (or cornstarch)

Other

• 1/2 cup bamboo shoots
• 3 to 4 Chinese dried black mushrooms or fresh mushrooms of your choice
• 5 cups water
• 1 cup vegan chicken bullion broth (make with vegan chicken bullion)
• 2 teaspoons ginger, minced
• 1 teaspoon granulated sugar
• 2 tablespoons soy sauce or tamari
• 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon salt, or to taste
• 1 tablespoon cornstarch dissolved in 1/4 cup water
• 1 green onion, finely chopped
• White pepper, to taste
• Hot chili oil, to taste (optional)
• Chopped cilantro for garnish

Slice seitan into thin strips. Mix marinade ingredients and marinate seitan for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.

Bring the water and broth to a boil. When it is boiling, add the bamboo shoots, mushrooms, ginger and stir. Add the tofu. Bring back to a boil and add the marinated seitan. Stir in the sugar, soy sauce and vinegar and sesame oil. Test the broth and adjust the taste if desired, season with salt to taste.

Slowly pour the cornstarch/water mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired and garnish with some chopped cilantro.

Yields 6 servings

4) Halva Piece of the Middle East (Semolina candy) 

• 1 3/4 cups soy milk
• 3 tablespoons rosewater
• 1 to 2 teaspoon vanilla extract
• 1 teaspoon ground cardamom seeds
• 4 tablespoons sugar
• 1 cup coarse semolina
• 3 1/2 tablespoons raisins
• 1 teaspoon slivered almonds

Heat the milk, rosewater, vanilla, ground cardamom seeds and sugar in a pan over a medium heat for 4 to 5 minutes. Add the semolina and raisins and cook, whisking continuously, for about 5 to 10 minutes, or until the mixture has thickened. Remove from the heat and mix in the slivered almonds. Spoon the mixture into a deep baking tray. Set aside and allow to cool. Once cooled place in the freezer for at least 10 minutes up to an hour as this extra setting time will make it easier to slice. Remove from the freezer and cut into squares.

Yields 4 to 8 servings, depending on size

5) Jerk Un-Chicken                                                                                                      

Chicken

• 6 vegan chicken filets
• 1 lime, halved
• Pinch of salt
• 4 to 5 tablespoons of Jerk seasoning
• 8 to 12 pimento or allspice leaves

Jerk seasoning

• 1 red onion, chopped
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 4 teaspoons white pepper
• 1/4 cup green onion tops, chopped
• 2 teaspoons salt
• 1/4 teaspoon ground nutmeg
• 5 small jalapenos (you may add or subtract based on spice tolerance)
• 2 tablespoons olive oil
• Splash of rum

Put all the seasoning ingredients into a food processor and mix on high for 15 pulses.

To make the Jerk chicken, rub the chicken filets with lime and salt. Then rub the seasoning mix over them. Marinate in the refrigerator for 8 hours up to overnight (this yields the best results.)

Preheat a grill or grill pan to medium high heat. Spread the pimento leaves on the grill and grill on medium-low heat. Add the filets and grill the chicken for about 10 minutes, turning often to optimize cooking and browning. Let filets sit for 10 minutes and serve.

Yields 3 to 6 servings

Join us in a Holiday Cook-A-Long Around The World Celebrating The Launch of The Healthy Voyager’s Global Kitchen Cookbook!

Every reader who cooks along with us from November 28th through December 19th and uploads a photo of the recipe(s) they make from our list to The Healthy Voyager Facebook Page, along with their favorite holiday travel memory or wish, gets entered in our Holiday’s Around The World Cook-A-Long Contest! Each week, the recipe photos will be voted on by our readers, with the winning recipe receiving a copy of The Healthy Voyager’s Global Kitchen and goodies from Daiya Cheese and Gardein!

Each week we will be featuring recipes from the upcoming Healthy Voyager’s Global Kitchen Cookbook, showcasing fabulous plant based, healthy versions of the world’s best dishes. Experience the flavors of the world this holiday season by bringing them right into your kitchen. Here are the countries we will be visiting via our kitchens this month:

Week 1

• Latin America
• France
• Italy
• Japan
• UK
• Netherlands & Denmark

Week 2

• Greece
• India
• China
• Middle East
• Caribbean

Week 3

• Germany
• Africa
• Thailand and Vietnam
• Russia
• Spain
• USA

We hope you join us in our holiday cook-a-long around the world, enjoying the healthy global recipes from The Healthy Voyager’s Global Kitchen Cookbook!

Welcome to Week 1 of The Healthy Voyager’s Global Kitchen Holiday Cook-A-Long Contest!

This week we will be featuring recipes from the following Healthy Voyager’s Global Kitchen Chapters:

1. Latin America
2. France
3. Italy
4. Japan
5. UK
6. Netherlands & Denmark

To Enter: Choose one or more of the recipes below, cook and upload your photo(s) of the recipe(s) to our The Healthy Voyager Facebook Page, along with your favorite holiday travel memory or wish.
Recipe photos will be voted on by our readers, with the winning recipe receiving a copy of The Healthy Voyager’s Global Kitchen goodies from Daiya Cheese and Gardein!

Good luck and enjoy your international recipe!

This week’s recipes:

1 ) Peruvian Land Lover’s Ceviche (“Seafood” cocktail)                                                                                                          

• 1 quart lightly salted water
• 1/2 cup plus 2 tablespoons freshly squeezed lime juice
• 1 cup oyster or Portobello mushrooms, finely chopped
• 1 cup hearts of palm, drained and finely chopped (do your best to find them palm hearts that are not canned with salt water)
• 1/2 medium red onion, finely chopped
• 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 cup cucumber, peeled and finely diced
• 1/2 cup jicama, finely diced
• 2 Roma tomatoes, finely diced
• 1 small avocado, peeled, pitted and cubed
• Salt and pepper, to taste
• Several lime slices, for garnish
• Crackers or tortilla chips for serving

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add mushrooms & hearts of palm, cover and return to a boil. Immediately remove from heat and drain water. Cover with the lid and set aside, letting mushrooms and palm hearts steam in closed pot for 10 minutes.

Drain mushrooms and palm hearts again to remove remaining liquid and put in large bowl to cool completely. Toss with remaining 1/2 cup of lime juice, cover and refrigerate for about 1 hour.

In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to mushroom and palm heart bowl along with chopped cilantro, garlic, olive oil, cucumber, jicama, tomato and avocado. Mix gently and season with salt and pepper. Cover and refrigerate up to 3 hours. Spoon the ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with crackers or tortilla chips.

Yields about 8 servings

2) Sans Coq au Vin (Not “Chicken” in wine)

• 1 package of vegan bacon (tempeh bacon or vegan bacon slices), cut into 1-inch cubes or pieces (about 1 1/2 cups)
• 20 pearl onions, peeled
• 3 packages (12 filets) vegan chicken filets
• 6 cloves garlic, peeled
• Salt and pepper, to taste
• 2 cups vegan chicken stock (make with vegan chicken bullion)
• 2 cups dry red wine
• 2 tablespoons tomato paste
• 2 bay leaves
• 6 fresh thyme sprigs
• 6 fresh parsley sprigs
• 1 cup button mushrooms, trimmed and roughly chopped
• 2 tablespoons vegan butter
• 1/4 cup flour (keep on hand in the case that the sauce doesn’t thicken, add a tablespoon at a time)
• Chopped fresh parsley, for garnish
• Rice, potatoes or noodles, for serving

Brown bacon on medium high heat in a Dutch oven or stew pot, about 5 minutes. Remove the cooked bacon, set aside. In the same pot, add the onions and the chicken. Brown the chicken well, on all sides, about 5 minutes (you may have to do this in batches, depending on the size of your pan). Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper.

Add the “chicken” stock, wine, tomato paste and herbs. Add in the cooked bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.

Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by about three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Season with salt and pepper to taste, garnish with parsley and serve hot with rice, potatoes or noodles.

Yields 8 servings

3) Italian Almond Glazed Anise Cookies

Cookies

• 1/2 cup vegan butter
• 1/2 cup vegan shortening
• 1 1/2 cup sugar
• 4 egg replacers, mixed
• 1 teaspoon anise extract
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda

Glaze Frosting

• 2 cups confectioners’ sugar
• 2 tablespoons soy milk, more as needed
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract (or a full teaspoon of vanilla if you want to omit the almond extract)
• Vegan colored sprinkles

Preheat oven to 350ºF. In a double boiler or saucepan, melt shortening and butter together. Remove from heat and cool. Mix egg replacers, sugar, anise, lemon and vanilla. Blend in melted shortening/butter mixture. Add flour, baking powder and baking soda and mix well until it forms a soft dough (it will be easier to work with when cool.) Spoon dough on to cookie sheet and bake for about 15 to 20 minutes, then let cool. You will get ball-like cookies as the dough doesn’t flatten out like sugar cookies do.

For glaze frosting: Mix confectioners’ sugar, milk and extracts to form desired consistency and dip half of each cooled cookie into the frosting.  You may also glaze the tops of the cookies as opposed to dipping. Then sprinkle with sprinkles while still warm. If you like, add natural food coloring to your glaze for a festive look.

Yields about 3 dozen cookies

4) Matcha Green Tea Ice Cream

• 2 cups plain soy milk
• 2 tablespoons arrowroot powder
• 4 teaspoons Matcha powder (powdered green tea)
• 2 (12-ounce) boxes silken tofu
• 2/3 cups agave
• 1 teaspoon vanilla extract

Whisk together 1/4 cup soy milk and arrowroot until well incorporated. Then add the matcha until you have no clumps. Set aside.

Blend the rest of the ingredients (except the vanilla) in a blender until very smooth. Pour into a saucepan and bring to a boil. As soon as it boils, remove from heat immediately. Add in the matcha mixture and vanilla, let cool. Add mixture to a container with a lid and let chill in the refrigerator for at least 2 hours then move to freezer. As soon as ice crystals begin to form, remove and mix well to break up the crystals and return to the freezer.  Repeat a few times to keep smooth, over 2 to 3 hours.

Yields 4 to 6 servings

5) Frickin’ Awesome Danish Frikadeller (“Meatballs” in cream sauce)                            

Frikadeller

• 1 cup vegan ground beef
• 1 cup seitan
• 1 cup bread crumbs
• 2 cups soy milk
• 1 egg replacer, mixed
• 1 tablespoon onion, finely chopped
• 1/2 teaspoon sage
• Salt and pepper, to taste
• Vegan butter for frying

Sauce

• 2 tablespoons flour
• 1 cup vegan chicken broth (make with vegan chicken bullion)
• 1 cup vegan sour cream

To make frikadeller: Put ground beef and seitan together in a food processor and pulse until combined and ground together. In a bowl, add in this mixture along with the bread crumbs, milk, egg replacer, onion, sage, salt, and pepper, mixing thoroughly. You may make meatballs or drop large spoonfuls of the mixture onto a buttered frying pan.  Fry over medium-low heat until browned and crisp on the outside.  Use a slotted spoon to turn the meatballs over and brown evenly.

To make sauce: Stir flour into the pan that cooked the meatballs, add broth and cook until thick. Stir in sour cream, heat gently.  Pour over Frikadellers and serve.

Yields 6 to 8 servings

6) Yummy Yorkshire Pudding (“Beef” flavored bread rolls)

• 3/4 cup self rising flour (or use 3/4 cup all purpose flour mixed with 1 teaspoon of baking powder)
• 1/2 teaspoon salt
• 1/2 cup silken tofu, blended with a teaspoon of arrowroot or cornstarch (comes out to about 4 ounces)
• 3/4 cup soy milk
• 1/4 cup vegan beef broth (use vegan beef bullion per instructions) blended with 1/4 cup vegan shortening

Preheat the oven to 450ºF. Grease a 6 muffin tin (or use a non-stick one).

Sift together the flour and salt in a bowl. In another bowl, beat together the tofu and milk until light and foamy. Stir in the dry ingredients just until combined.

Pour the broth/shortening evenly into the wells of the muffin tin (about one teaspoon in each well). Put the pan in oven and get the broth hot.  Carefully take the pan out of the oven and pour the batter into the wells, about 1/3 full. Put the pan back in oven and cook until puffed and dry, about 25 to 30 minutes.

Yields 6 servings