The Vegansaurus holiday gingerbread collection! »
You guys, I love gingerbread. I love it more than chocolate, even. (Less than lemon or peanut butter, though I’m not a monster.) Partly because it reminds me of childhood baking with my ma, partly because it reminds me of the best technically religious holiday of the year, CHRISTMAS CHRISTMAS HOORAY, and partly because it is delicious and people who don’t like it worry me, on principle.
Have you made gingerbread yet this season? I am eating a gingerbread tyrannosaurus while typing this post! It’s delicious! I’d show you a photo, but it’s tragically ugly and I’m ashamed. I used our friend/super-famous vegan genius Isa’s recipe that she wrote three years ago!
If you haven’t made your own gingerbread cookies, get on it. Or better yet, houses! I made gingerbread houses seven years ago with three adorable children, and it was so fun. Our Megan Rascal made vegan gingerbread houses with her family two years ago, remember how awesome they looked?
Last year we saw gingerbread Daleks from Johnson Cameraface! Super-geeky, super-awesome!
Last year we also saw these crazy raw, gluten-free gingerbread people from d.i. wine and dine!
Finally, VegNews just posted this recipe for gingerbread from Ben Adams of Sticky Fingers Bakery!
So many options for gingerbread! Which are you going to make? May I suggest ALL OF THEM? It’s gingerbread time, everyone! Merry happy!
men people(!), by Julie Zielinski of d.i. wine and dine! They only have eight ingredients and are pretty adorable, right? I bet you could give them eyes and maybe some buttons with coconut shavings or bits of dried fruit really easily, if you were looking for maximum little-kid-appeal. Because little kids are the only ones who appreciate a gingerbread person with features. Ahem.
Here’s the recipe! You’ll most likely want to replace the honey with agave, or maybe a combination of agave and molasses to replicate honey’s binding powers.
You guys, I think D.I. Wine and Dine might be written by geniuses. Vegetarian geniuses, but these recipes seem easily veganizable. I mean, look at this recipe for pickle soup. PICKLE SOUP. Oh my god imagine it with those big juicy salty pickles that Sabra gives you. OK brilliant idea: Let’s have a Cuisine of the Communist Bloc party, and we’ll eat pickle soup and sauerkraut and Krautroulade and goulash and vodka and Slivovitz. Yes? Yes. Let’s DO THIS.
[photo by di.wineanddine]