This was another DIY Christmas present project that couldn’t have been easier.
You will need:
a 9×13 baking pan
1/2 pound dark chocolate (I used 70% cacao)
1/4-1/2 cup smoked almonds, chopped
Cover bottom and edges of pan with parchment paper. Place chocolate on parchment coated pan and place in a warm oven until melty enough to spread. I left the door open and checked on it every 30 seconds or so. When chocolate is melted, spread over the bottom of the pan with a spatula and sprinkle with chopped smoked almonds. Press down any big pieces so they stick. Place pan in refrigerator or freezer until firm and then break into chunks.
Filed under chocolate, diy
These aren’t quite dessert but they do add a nice sweet component to round out the dishes from earlier this week. I like dry roasting veggies with a pan of water beneath them, this allows me to forgo the oil but keep the wedges from getting too dry. If you want to crisp them up a bit, just spritz on some coconut oil spray before tossing with the cinnamon. The sauce really is done to taste, it can be smokier or spicier to your liking.
1 small squash (kabocha is really nice for this because of the natural sweetness)
1 cup maple syrup
sea salt (optional)
Preheat oven to 400. Peel squash, de-seed, and slice into wedges. Fill one baking pan halfway with water and put it on the bottom shelf of the oven. Toss the squash wedges with a bit of cinnamon and place them in a baking pan above the water. Bake for 30 minutes. Pour maple syrup in a small bowl and add a pinch of each spice until it’s flavored to your liking.
A little bit sweet and a little bit savory, this is a simple dish has great holiday flavor.
1 head cauliflower
1 small pie pumpkin, baked
1 Tbsp maple syrup
1 Tbsp cumin
2 tsp cinnamon
1/4 tsp cayenne
sea salt, to taste
Break cauliflower into pieces and pulse in food processor to a rice like consistency. Scoop out flesh from pumpkin (throw away the seeds or save for baking) and blend with remaining ingredients. Pour the creamy sauce over cauliflower “rice”.
Brit and I are going on a mini-vacation to Vegas over Christmas so we celebrated with presents and Christmas dinner a little early this year. Many traditional dishes were served (stuffing! ham! mashed potatoes!) but I didn’t feel the slightest bit deprived during my first fruitarian holiday. I actually managed to make a salad bigger than my appetite!
I loved this holiday dish from 80/10/10 chef, Kristina Carillo-Bucaram and to my delight, so did everyone else!
Merry Christmas Eve Eve!
1 cup water or coconut milk
2 big handfuls spinach or romaine
1 cup frozen cranberries
1/2 an avocado and/or 1 banana
1 big pinch cinnamon
a dash of nutmeg
NuNaturals Vanilla and/or Orange Stevia, to taste
Blend until creamy.
For the past three years I’ve created an all raw vegan “Living Thanksgiving”. This year I’m changing things up a little, I think I maxed out my nut-and-oil-free-but-still-satisfying-and-holiday-themed-raw-vegan recipe creativity. I’m including cooked foods this year and shifting “Living Thanksgiving” to mean you can still feel alive and upbeat after the holiday feast rather than heavy and in need of a nap. I’ll also be taking a lot of recipe inspiration from other bloggers this year, I dedicated an entire Pinterest board to potential holiday recipes! Here is my contribution to the many wonderful holiday recipes that are circulating, Shepherds Pie is traditionally not a vegetarian dish and usually made with white potatoes so this is a stretch. It turned out to be a perfectly filling but not too heavy, comforting holiday dish.
1 cup button mushrooms, sliced
1 cup brussel sprouts, shredded
1 cup baby carrots
1 cup leeks, sliced
1 cup green beans, chopped
small handful sage, chopped
small handful thyme, stemmed
2 sweet potatoes, baked and peeled
2-4 Tbsp coconut oil
salt and pepper
Preheat oven to 400. Coat all veggies besides sweet potatoes in coconut oil and herbs in a baking dish. Bake for 30 minutes. Mash sweet potatoes and add a bit of coconut oil, salt, and pepper to taste. Remove veggies from oven and top with sweet potato mash. Return to oven and broil until sweet potatoes start to brown.
For some raw vegan holiday inspiration check out last years Living Thanksgiving:
Herbed Cauliflower “Couscous”
Pumpkin Pie in a Bowl – Kabocha Style
Raw Creamed Corn with Oregano
Avocado Pesto Stuffed Mushrooms
Jicima “Potato” Salad with Dilly Dijon
Spiked Vanilla Chai
What are you having for Thanksgiving this year?