vegansaurus!

12/29/2010

Reader JP shares this photo of Soyrizo, tofu, black bean, potato, Daiya, and jalapeño tamales. Family traditions made vegan!

Reader JP shares this photo of Soyrizo, tofu, black bean, potato, Daiya, and jalapeño tamales. Family traditions made vegan!

Rebecca from Florida sends us a photo of her Christmas Eve dinner, her dad’s pasta aglio e olio—“whole wheat pasta with olive oil, garlic, and many herbs such as basil, mint, and parsley, topped with Daiya”—and vegan cranberry apricot stuffing. That package at the top left of the photo is a English-style Christmas cracker, made by her mother. Rebecca’s had “organic ‘cruelty-free’ lavender bath salts, a Twilight Go Max Go candy bar, and a couple of vegan-related jokes (What does a Vegan Zombie say? Grainnnssss!).”
Later, Rebecca’s six-year-old sister set out soy milk and Healthy Happy Life’s chocolate-chip walnut cookies for Santa. AWW, YOU GUYS. What family!
[send us your holiday food photos! we’re taking them through Saturday, Jan. 1!]

Rebecca from Florida sends us a photo of her Christmas Eve dinner, her dad’s pasta aglio e olio—“whole wheat pasta with olive oil, garlic, and many herbs such as basil, mint, and parsley, topped with Daiya”—and vegan cranberry apricot stuffing. That package at the top left of the photo is a English-style Christmas cracker, made by her mother. Rebecca’s had “organic ‘cruelty-free’ lavender bath salts, a Twilight Go Max Go candy bar, and a couple of vegan-related jokes (What does a Vegan Zombie say? Grainnnssss!).”

Later, Rebecca’s six-year-old sister set out soy milk and Healthy Happy Life’s chocolate-chip walnut cookies for Santa. AWW, YOU GUYS. What family!

[send us your holiday food photos! we’re taking them through Saturday, Jan. 1!]

Look at reader Dina’s rum-soaked vegan fruitcake cupcakes! Dina says, “I was determined to make a fruitcake unworthy of traditional fruitcake jokes. I came up with this. It has the traditional faux fruit but also includes lemon zest, candied orange peel and candied ginger which brightens the flavors of the cake.” These are beautiful! Reportedly they got a rum frosting, too, but these little gems are plently festive without it.
[send us your holiday food photos! we’re taking them through Saturday, Jan. 1!]

Look at reader Dina’s rum-soaked vegan fruitcake cupcakes! Dina says, “I was determined to make a fruitcake unworthy of traditional fruitcake jokes. I came up with this. It has the traditional faux fruit but also includes lemon zest, candied orange peel and candied ginger which brightens the flavors of the cake.” These are beautiful! Reportedly they got a rum frosting, too, but these little gems are plently festive without it.

[send us your holiday food photos! we’re taking them through Saturday, Jan. 1!]

12/28/2010

Cinnamon rolls from reader Sheri’s Christmas brunch; they’re looking good!
[send us your holiday food photos! we’re taking them through Saturday, Jan. 1!]

Cinnamon rolls from reader Sheri’s Christmas brunch; they’re looking good!

[send us your holiday food photos! we’re taking them through Saturday, Jan. 1!]

Jill of Vegan Backpacker made smoothies with Rice Dream Rice Nog,  frozen bananas, dates, cinnamon sticks, and “a little” cocoa powder. She says that “it made for a very merry holiday breakfast.”
Thanks, Jill, they look gorgeous! You guys, Canadians know where’s it at.
[send us your holiday food photos! we’re taking them through Saturday, Jan. 1!]

Jill of Vegan Backpacker made smoothies with Rice Dream Rice Nog, frozen bananas, dates, cinnamon sticks, and “a little” cocoa powder. She says that “it made for a very merry holiday breakfast.”

Thanks, Jill, they look gorgeous! You guys, Canadians know where’s it at.

[send us your holiday food photos! we’re taking them through Saturday, Jan. 1!]

Grace sent us this photo of her Christmas dinner, which included, clockwise from the top, garlic lemon southern greens, quinoa pumpkin soup, collard greens tofu pudding pie, mustard and balsamic roasted vegetables, and two desserts: mini chunky monkey peanut butter pie, and vanilla cupcakes with peanut butter filling and chocolate frosting. And get this: because her kitchen oven stopped working, she had to cook this dinner in “a tiny $25 toaster oven brought [she] back from [her] college dorm—hence the ‘mini’ desserts!”
ALL THIS FOOD came from A TOASTER OVEN. Grace is A CHAMPION.
[send us your holiday food photos! we’re taking them through Saturday, Jan. 1!]

Grace sent us this photo of her Christmas dinner, which included, clockwise from the top, garlic lemon southern greens, quinoa pumpkin soup, collard greens tofu pudding pie, mustard and balsamic roasted vegetables, and two desserts: mini chunky monkey peanut butter pie, and vanilla cupcakes with peanut butter filling and chocolate frosting. And get this: because her kitchen oven stopped working, she had to cook this dinner in “a tiny $25 toaster oven brought [she] back from [her] college dorm—hence the ‘mini’ desserts!”

ALL THIS FOOD came from A TOASTER OVEN. Grace is A CHAMPION.

[send us your holiday food photos! we’re taking them through Saturday, Jan. 1!]

12/27/2010

Reader Matt sent us this photo of Sugar Plum Vegan Café’s Festivus dinner! Way to go, Sacramento!

Reader Matt sent us this photo of Sugar Plum Vegan Café’s Festivus dinner! Way to go, Sacramento!

Merry Christmas from Maria of Vegan Squared! This is her stollen, for which she candied the orange peel herself! Stollen is a particular specialty of Dresden, Germany, where there’s an annual celebration of the pastry called Stollenfest. They’re not all as pretty as Maria’s.

Merry Christmas from Maria of Vegan Squared! This is her stollen, for which she candied the orange peel herself! Stollen is a particular specialty of Dresden, Germany, where there’s an annual celebration of the pastry called Stollenfest. They’re not all as pretty as Maria’s.

Christmas at the Rascals’!  »

I got it the recipe for this squash stuffed with apple cornbread dressing from that Philadelphia Inquirer article, and it became the center of the vegan part of our Christmas dinner! Well, we ended up just buying vegan cornbread from Whole Foods. It was supposed to be delicata squash but we couldn’t find that so my mom got this carnival squash instead; it had a sort of pumpkin-y flavor. The cornbread-and-apple stuffing—OH! the cornbread-and-apple stuffing! It’s what stuffing dreams are made of. And one squash is very filling, I could only eat half with all the sides we had. Oh, I should warn you, at one point in the cooking process I got really cranky because cutting the squashes and scooping out the innards was like totally hard and annoying. But in the end, it was worth it! So keep calm and carry on.

Not all my vegan dreams went so well; my vegan popovers didn’t pop! I always get pouty when the omnis eat my mom’s Yorkshire pudding (it’s the food of my people!) so this year we tried to make a vegan version but, alack, it didn’t work. I let my mom make them (I’m so nice to her!) and she’s notorious for adapting recipes, so we can’t be sure what exactly went wrong. Next year, though! Meanwhile, if someone has a killer vegan Yorkshire pudding or popover recipe they want to share with me, COME FORTH AND BE COUNTED!

Here’s my favorite present of the year: Mitsy! Just kidding; I’ve had little Mits for years (and we didn’t really wrap her up)! How many kitties out there went crazy for the wrapping paper and ribbons and boxes? Mitsy was not at all impressed with her kitty-grass seeds from her grandparents but the PAPER they were wrapped in was apparently out of this world.

Another holiday surprise: it snowed! The holiday being Boxing Day of course—it was not a white Christmas. I’ll still roll a snowball in your honor, West-Coasters! Happy holidays to all my pals!

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