(courtesy: #MinimalistBaker)

The Holidays are here and what better way to welcome them, than to share some of our all time favorite Holiday recipes from The Minimalist Baker. We are business women, entrepreneurs, full-time caretakers, mothers .... We are women "on the go" so when we "get down" in the kitchen we want simple & delicious options. Here are our favorites. (Click image for link to recipe)  

Breakfast:

VEGAN PUMPKIN SPICE PANCAKES

Ingredients
  • 3/4-1 cup* unsweetened vanilla almond milk + 1 Tbsp lemon juice or white vinegar
  • 1/3 cup packed pumpkin puree
  • 1 Tbsp vegan butter (such as Earth Balance), melted (or sub grape seed or coconut oil)
  • ½ tsp pure vanilla extract
  • 3 Tbsp brown sugar
  • 1 Tbsp maple syrup or agave (or sub honey if not vegan)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch salt
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1 cup whole wheat pastry flour (sub up to half with oat flour if desired)

 

Lunch/Dinner: 

LENTIL & EGGPLANT LASAGNA

Ingredients
EGGPLANT
  • 2 eggplants, sliced into 1/4-inch slices lengthwise (or 12 lasagna noodles, boiled)
  • Sea salt (for sweating)
  • 1 Tbsp (15 ml) olive oil
SAUCE + LENTILS
  • 1 28-ounce (793 g) jar favorite marinara sauce* (I like Trader Joe’s Basil Marinara)
  • 1/2 cup (120 ml) water
  • 3/4 cup (144 g) rinsed and drained red lentils (can sub green, but will increase cooking time)
TOFU RICOTTA
  • 1 12-ounce (340 g) block extra firm tofu, drained and pressed dry for 10 minutes
  • 1 1/2 lemons, juiced (~1/4 cup or 60 ml)
  • 3 Tbsp (9 g) nutritional yeast
  • 1/2 cup (30 g) fresh basil, finely chopped, plus more for serving
  • 1 Tbsp (3 g) dried oregano
  • 1/2 tsp each sea salt + black pepper
  • 1-2 Tbsp (15-30 ml) olive oil
  • optional: 1/4 cup (20 g) vegan parmesan cheese, plus more for serving

 

THE BEST DAMN VEGAN MASHED POTATOES

Ingredients: 

  • 6-8 medium yukon gold potatoes (if large, cut in half)*
  • 1.5 tsp sea salt
  • 1/2 tsp ground black pepper
  • 5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
  • 3-4 Tbsp vegan butter (such as Earth Balance), melted/softened
  • 1/4 cup fresh chives for topping

 

Dessert (Our Favorite) 

3 INGREDIENT DARK CHOCOLATE PEPPERMINT MOUSSE

Ingredients:

  • 1 15-ounce can coconut cream OR full fat coconut milk
  • 1 1/2 cups dairy-free dark chocolate* (At least 65% cacao), roughly chopped
  • 1/4 tsp pure peppermint extract (I recommend this brand)
  • OPTIONAL: coconut whipped cream and finely crushed peppermint candies for garnish (check to ensure vegan friendliness)

 

 

MINI VEGAN PUMPKIN PIES

Ingredients:

FILLING
  • 2 3/4 cups (~466 g) pumpkin puree (~1 1/2 15-ounce cans)
  • 1/4 cup (60 ml) Grade A maple syrup
  • 1/4 cup (55 g) dark or light muscovado sugar (or sub organic brown sugar or coconut sugar)
  • 1/3 cup (80 ml) unsweetened plain almond milk
  • 1 Tbsp (15 ml) olive oil or melted coconut oil
  • 2 1/2 Tbsp (17.5 g) cornstarch or arrowroot starch
  • 1 3/4 tsp pumpkin pie spice*
  • 1/4 tsp sea salt
CRUST
  • 2 cups (272 g) unbleached all-purpose flour
  • 1/2 tsp sea salt
  • 2/3 cup (160 g) coconut oil, scoopable (not liquid)* (or, use this crust instead)
  • 3-6 Tbsp (45-90 ml) ice cold water
TOPPING optional

 FOR MORE AMAZING HOLIDAY RECIPES FROM THE MINIMALIST BAKER CLICK HERE:


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