A Plant-Based Celebration!

Veggiecurean Newsletter Vol 2 — December 2018

Welcome to the holiday issue of the Veggiecurean Newsletter!

Whether it’s for Christmas, Hanukkah, Kwanzaa or New Year’s, no matter where you are and what you celebrate December is a time for people to get together and celebrate, connect, and reflect.

Wherever there are people gathering, there will be (hopefully!) delicious food. I always like to have a few sweet treats and delectable bites on hand at home for family and friends and also to bring to holiday parties. I’ve shared a few of my favorite holiday treats and gifts below — the candied pecans and macaroons are the absolute best!

I encourage you to pass these recipes on to your family and friends, and if you make any of them please share on social media and tag @veggiecurean — we love hearing from you.

Happy holidays!
–Shikha, Veggiecurean

Holiday Biscotti
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Allergens: Tree Nuts
Servings: 6These vegan holiday biscotti are perfect to have around the house. You can also pack them into a festive holiday tin to take as a gift for a holiday party! Ingredients:

1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp orange zest
1 cup sugar
1/2 cup almond milk (or other plant-based milk)
5 tbsp orange juice
4 tbsp cornstarch
2 tbsp melted coconut oil
2 tsp vanilla extract
1 cup dried cranberries
1 cup pistachios

Instructions:

Preheat oven to 350 degrees F.
In small bowl, mix together 5 tablespoons orange juice and cornstarch to form paste. Set aside.
In medium bowl, sift together all-purpose flour, whole wheat flour, baking powder salt, and orange zest. Set aside last 3-5 tablespoons flour.
In large bowl, cream together sugar and 1/2 cup milk for about 3 minutes.
Add cornstarch, oil, and vanilla extract, then beat for another 3 minutes.
Fold flour into creamed mixture, then stir in cranberries and pistachios. If dough is sticky, add all-purpose flour 1 tablespoon at time until consistency right.
Divide dough into two equal halves and form each half into log about 12 inches long and 3 inches wide directly on baking sheet.
Bake for 35 minutes. Once done remove and cool baked logs for at least 15 minutes.
Using serrated knife, slice logs in one single cut until you have about 21 slices from each log. Do not use sawing motion as it will crumble biscotti.
Place slices on baking sheet and bake for another 20 minutes, flipping over halfway through to ensure even baking on either side.
Cool slices on wire rack and store in airtight container until ready to serve.

Bon appétit!

Vegan Brownies
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serving: 12

Your kids will absolutely love you for these brownies. Crusty tops, chewy insides, and loaded with chocolate, these yummy treats are pure perfection!

Ingredients:

1 1/2 cups granulated sugar
3/4 cup unsweetened applesauce
2 tbsp water
2 tsp flaxseed meal
1/2 cup water
2 tsp vanilla extract
1 1/3 cups all-purpose flour
3/4 cup cocoa powder
1 cup vegan chocolate chips
1 cup chopped walnuts (optional)
3/4 tsp baking powder
1/4 tsp salt

Instructions:

Preheat oven to 350 degrees F.
Coat 8×8-inch square baking dish with nonstick cooking spray.
In small bowl, stir together sugar, applesauce, and 2 tablespoons water.
In small cup, mix flaxseed meal with 1/2 cup water.
Add flaxseed mixture and vanilla to applesauce mixture and combine well.
In other small bowl, combine flour, cocoa, baking powder, salt, chocolate chips, and walnuts (if using).
Add wet ingredients to flour mixture.
Stir just to combine, careful to not overmix.
Pour batter into prepared baking dish and bake for 40 minutes for super-chewy brownies or for 45-47 minutes for more cake-like brownies.
Let brownies cool in pan for about 20 minutes, then cut into squares and serve.

Bon appétit!

Citrus Coconut Macaroons
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

This one is for all my gluten-free friends out there. These macaroons are quick and easy to make, and they really hit the spot. I like to make them with lemon, but you can easily replace lemon with orange if that’s your preference.

Ingredients:

1 1/4 cups unsweetened coconut shreds
1/4 cup finely ground almond flour
3 tbsp coconut oil, solid (kept in refrigerator night before)
1/4 cup pure maple syrup
1 tbsp fresh lemon juice
1 1/2 tbsp lemon zest (+ 1 tsp for topping)

Instructions:

Preheat oven to 350 degrees F.
Line baking sheet with parchment paper and set aside.
Add all ingredients to food processor.
Using cookie scoop, scoop firmly packed balls of mixture and drop onto prepared baking sheet, making sure to space evenly apart.
Bake until golden around edges and slightly golden on top (about 14-18 minutes).
Allow to cool on baking sheet for 30-60 minutes before serving.

Bon appétit!

Click to Print All Three Recipes

A few of you have asked me what other books are on my nightstand. These days I’m reading The Reducetarian Solution: How the Surprisingly Simple Act of Reducing the Amount of Meat in Your Diet Can Transform Your Health and the Planet by Brian Kateman. It’s a compendium of essays written by folks prominent in the industry, all exploring how to reduce our meat consumption. The book takes a holistic 3-pronged approach, addressing mindfulness, body, and planet. I am absolutely loving it. If you’re picking up that book, be sure to also check out his The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between. I’ll be highlighting several recipes from that cookbook over the coming year — stay tuned!

Thank you to everyone who participated in the December giveaway. Congratulations to @melissac3132, who won “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Brian Kateman!