By Rhonda Jones
Wow, this month has flown by with all the Christmas parties and functions, and still more to come. It is always a busy time of year. I could not let the year end without passing along a few recipes for the holidays that can help you stick to a plant-based diet and still have fun with everyone else. Food is definitely the highlight of the season, and it is not hard to add some dishes that are fun and healthy.
We usually make pancakes on Christmas morning, so I am including a recipe that will be a big hit with everyone in the family. I also love decorating cookies with my grandsons, so I am adding a sugar cookie recipe along with a pumpkin pie recipe that will be a hit. All of these recipes can be found in Kim Campbell’s book, “Plant Pure Comfort Food.” I strongly recommend asking Santa for this book. The recipes are great!
Blueberry Gingerbread Pancakes
1 ½ cups white whole wheat flour or oat flour
1 tablespoon coconut sugar
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon sea salt
½ cup dried blueberries (or cranberries or add fresh blueberries)
Whisk together the dry ingredients in a large bowl. In a smaller bowl, whisk 1 ¾ cups unsweetened plant milk and 2 tablespoons molasses, then add to the dry ingredients. If the mixture seems dry, add a little more plant milk. Add the dried blueberries, stir through, then bake on a hot griddle, adding a ¼ to ½ cup batter for each pancake. Grill for about two to three minutes on each side.
Sugar Cookie Cutouts
Cookie
¼ cup unsweetened plant-based milk
¼ cup unsweetened applesauce
¼ cup pure maple syrup
¼ cup walnuts
1 teaspoon almond extract
2 cups whole wheat pastry flour
¼ cup coconut sugar
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon sea salt
Preheat the oven to 375 degrees and line two cookie sheets with parchment paper or silicone mats.
Combine the milk, applesauce, maple syrup, walnuts, and almond extract in a high-powered blender until smooth and creamy.
In a large bowl, whisk together the dry ingredients, then add the wet mixture and mix until a large ball of dough forms. Don’t overmix. Wrap in plastic wrap and put in the fridge for 1 or 2 hours before using.
On a dusted surface, place half of the chilled ball and roll it out to about a quarter-inch thickness. Use cookie cutters to cut into shapes, then bake at 375 degrees for six to nine minutes or until lightly browned. Cool completely before frosting.
Frosting
1 ½ cups confectioners’ sugar
5 to 6 teaspoons unsweet plant milk
½ teaspoon pure vanilla extract
Blend all ingredients and add food color if desired to frost the cookies
No Bake Coconut Pumpkin Pie
Crust
1 ½ cups rolled oats
1 cup walnuts
1 cup pitted dates
2 tablespoons unsweetened applesauce
2 teaspoons pure vanilla extract
1 teaspoon pumpkin pie spice
In a food processor, pulse the crust ingredients and press into a nine-inch pie plate.
Filling
1 14 oz package extra firm tofu
1 15 oz can of pumpkin
1 cup canned lite coconut milk (not coconut milk in the dairy case)
½ cup pure maple syrup
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice
½ teaspoon sea salt
¾ cups of water
4 teaspoons agar-agar powder
½ cup vegan chocolate chips for topping
Pour the water into a saucepan, sprinkle the agar-agar powder, and whisk. Bring to a boil, reduce heat, and simmer for one to two minutes, whisking continuously. Pour the mixture into a blender with the filling ingredients and blend for one minute.
Pour the mixture into the pie crust and chill for at least three to four hours.
When ready to serve, melt the chocolate chips and drizzle the melted chocolate over the pie. (Note: use the agar-agar powder and not flakes, as there is a big difference.)
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