Vegan Peppermint Fudge

The holidays are never complete without two things - chocolate and peppermint.  So, you can kill two birds with one stone with this recipe.  It is both easy and delicious!  Enjoy!

You will need:

1 C dairy-free semi-sweet chocolate chips

2 tbsp coconut oil

3 1/2 C powdered sugar

1/2 C unsweetened cocoa powder

1/2 C regular canned coconut milk

1/2 tsp vanilla extract

1 tsp peppermint extract

2 mint candy canes, crushed

In a large (microwave safe) bowl, place chocolate chips, sugar, and cocoa powder.  Stir to combine.  Next, in a small sauce pan, place the remaining ingredients and warm over medium heat, stirring frequently.  Allow to cook until it just starts to bubble.  Immediately pour over chocolate chip mixture and allow to sit for a couple minutes.  Then, stir vigorously until smooth.  If some of the chocolate chips have not melted, place bowl in microwave and cook for about 30 seconds at half power.  Pour into an 8x8 baking dish, lightly greased.  Spread mixture evenly, sprinkle candy canes on top, and gently press into the fudge.  Cool completely before cutting.  

Vegan Pumpkin Cheesecake

I love everything pumpkin, so when I came across this recipe I had to try it.  It came out great, and I love how simple it is....only 5 ingredients with a short prep time.  Enjoy!  (recipe from www.blogs.babble.com/family-kitchen)

You will need:

1 1/4 C raw cashews, soaked in water over night in the fridge
1 C maple syrup or 3/4 C agave nectar
1 - 15oz can organic pumpkin puree
2 tsp pumpkin pie spice
1 - 8oz container vegan cream cheese
1 premade vegan graham cracker pie crust

Preheat oven to 400 F.  Drain cashews and place in food processor or Vitamix.  Add the remaining ingredients and blend on low for 2-3 minutes, then on medium for an additional 3-4 minutes, or until mixture is completely smooth.  Pour into crust and place in oven for 10 minutes at 400 F.  Reduce to 350 F and cook for an additional 30-40 minutes.  Cool for about 30 minutes, then refrigerate for at least 2 hours.  Enjoy!!

Vegan Onion Dip

The holidays are upon us, which often means parties!!  Here is a simple and delicious recipe for a vegan chip dip that is sure to please.

You will need:

2 Tbsp olive oil
1 1/2 C sweet onion, diced
3/4 tsp sea salt
1 1/2 C vegan mayo
1/4 tsp garlic powder
1/4 tsp ground white pepper

Combine onions, olive oil and 1/4 tsp salt in a saute pan over medium heat.  Cook onions until caramelized, stirring frequently - about 15 minutes.  Remove from heat and set aside to cool.  Meanwhile, mix together mayo, garlic powder, white pepper, and the remaining salt in a medium sized bowl.  Add the cooled onions and stir to combine.  Refrigerate over night and stir again before serving.

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Vegan Chocolate Silk Pie

If you ever crave chocolate (which I do often!), this is a recipe for you.  It is one of the easiest recipes with just a few ingredients - and 100% vegan!

You will need:

9" premade vegan chocolate crust (most chain grocery stores carry these)
12 oz non-dairy semi-sweet chocolate chips
2 packages first tofu
3 Tbsp maple syrup or agave nectar

Melt the chocolate in a double boiler.  Place tofu in a blender and blend until smooth.  Add chocolate and maple syrup (or agave nectar) and blend until fully mixed.  Pour into crust and refrigerate at least 2 hours.  Serve with vegan whipped cream.  Enjoy!!!

Stuffing in a Pumpkin

I have made this recipe a few times in the past - usually for Thanksgiving.  I have adapted it from a recipe by Tyler Florence.  It is one of my favorites!  This is the first year I made it vegan.  It was every bit as good!

You will need:

1 pumpkin
1/4 C melted vegan butter (I used Earth Balance)
Salt & Pepper
2 tbsp olive oil
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 tsp celery seed
1 tsp fennel seed
1/4 C chopped fresh parsley, divided
1/4 C chopped fresh sage, divided
2 Granny Smith apples, peeled and cubed
1 package vegan Italian sausage, diced
3/4 C Sauvignon Blanc wine
1/2 C vegan sour cream mixed with 1/2 C non-dairy plain milk (can use 1 C cashew milk here)
1 - 16oz package cornbread stuffing
2 tbsp flax meal mixed in 6 tbsp water
1 1/2 C vegetable broth


Preheat oven to 350 F.  Cut off the lid of the pumpkin and set it aside.  Pull out the seeds and strings from inside the pumpkin.  Brush the inside flesh with melted butter and season with salt & pepper.  Place pumpkin on a roasting pan and bake for 15 minutes.

Meanwhile, in a large skillet, heat oil over moderate heat.  Add onion, celery, garlic, celery seed, fennel seed, and 2 tbsp each parsley and sage.  Cook, stirring often, until fragrant, about 3 minutes.  Season with salt and pepper.  Add the apples and cook 2 minutes.  Add the sausage and cook for about 5 minutes.  Deglaze the pan with wine, cook down for 2 minutes to evaporate the alcohol.  Stir in the sour cream/milk mixture, check seasoning.

Scrape the sausage mixture into a bowl and fold in the cornbread.  Gradually blend in the flax meal and broth until the stuffing is evenly moistened.  Add the remaining parsley and sage.  Fill the pumpkin with the stuffing, return to the oven, and bake for 20 minutes until the stuffing as a little lift.  Serve in the pumpkin topped with the lid.