Vegetarians in Paradise

Vegan for the Holidays Cookbook


Click Here for Special Vegan for the Holidays Recipe

VEGAN FOR THE HOLIDAYS COOKBOOK
HAS SOLD OUT!

Vegan for the Holidays

The Vegan for the Holidays cookbook that has played a special role in bringing delicious foods to our holiday tables is out of stock on Amazon, BUT we have a few copies available for sale on our website and for our cooking classes.

The exciting news is that a newly revised and updated Vegan for the Holidays will return in the fall of 2016 with many new recipes, photos, and features to celebrate grand holiday dining with family and friends.

Vegan for the Holidays was a must-have cookbook for everyone wanting to plan and prepare exceptional vegan recipes to make the holiday season from Thanksgiving through New Years spectacular and irresistibly delicious.

The revised and updated edition is inspired by Zel's desire to continue offering classic vegan holiday recipes that bring families and friends together to bond lasting memories--recipes so flavorful and eye-appealing that they become annual favorites to grace the holiday table year after year.



A knock-your-socks-off festive holiday beverage, this unique take-off on eggnog lights up with a tangy edge and an inviting powder puff pink color thanks to the season's bountiful cranberry harvest. The nog is quickly assembled in the blender, but you may want to plan ahead for multiple batches when serving a crowd.

Cranberry Nog

SPICED CRANBERRY NOG

Yield: about 3 1/2 cups (840 ml) or 5 punch-cup servings

    1 1/2 (360 ml) cups fresh cranberries

    2 cups (480 ml) vanilla soymilk
    1/2 cup (120 ml) plus 2 tablespoons maple syrup
    1 tablespoon lemon juice
    1 1/2 teaspoons ground cinnamon
    1 teaspoon vanilla extract
    1/2 teaspoon ground allspice
    1/4 teaspoon ground nutmeg
    1/4 teaspoon guar gum
    1/8 teaspoon ground cloves

  1. Rinse the cranberries in a strainer under running water and place them into the blender.
  2. Add the remaining ingredients and blend on high speed for a full minute or until the cranberries are completely broken down and the nog becomes creamy and thick. You will still see tiny flecks of cranberries even after blending thoroughly.
  3. Pour the nog into a pitcher and chill until ready to serve. Refrigerated, the Spiced Cranberry Nog will keep for 2 to 3 days.



In past months we featured these exciting dishes from Vegan for the Holidays:

  • Cinnamon Peanut Butter Torte
  • Mac 'N' Cheese
  • Pistachio Edamame Salad
  • Sweet and Sour Cabbage Borscht
  • Jolly Green Christmas Tree
  • Williamsburg Pumpkin Pie
  • Cranberry and Winter Fruit Relish
  • New Year Log in Spicy Pecan Gremolata
  • Butternut Squash, Beet, and Apple Soup
  • Okra Creole
  • Old World Vegetable Goulash
  • Sweet and Sour Cabbage Borscht
  • African Pumpkin Stew
  • Apples 'N' Cream Pie
  • Tomato Pinenut Pie with Sweet Potato and Nut Crust
  • Spiced Cranberry Nog
  • Savory Lentil Terrine
  • Apricot, Date and Hazelnut Sticky Pie
  • Pumpkin Apple Nog
  • Eggplant with Beet Horseradish Cream Sauce
  • Almond Thumbprint Cuties
  • Holy Moly Posole
  • Chocolate Truffle Mousse with Cranberry Splash
  • Cinnamon Peanut Butter Torte
  • Sicilian Chili
  • Golden Squash Concerto
  • Tangy Cranberry Soup
  • Shiitake Tornadoes in Cashew Cream Sauce
  • Stuffed Tomatoes with Edamame Pâté
  • Christmas Carrot Wreath
  • Pear Walnut Compote with Choco Wafers
  • Yin-Yang Thanksgiving Pâté
  • Sweet Potato Puffs with Asian Mustard Sauce
  • Spinach Salad with Beets and Pomegranates
They are all pictured below. The exciting new edition of Vegan for the Holidays will be ready for delicious and sumptuous feasting in Autumn 2016.

Cinnamon Peanut Butter Torte Mac 'N' Cheese Pistachio Edamame Salad Sweet and Sour Cabbage Borscht Jolly Green Christmas Tree Williamsburg Pumpkin Pie Cranberry and Winter Fruit Relish New Year Log in Spicy Pecan Gremolata Butternut Squash, Beet, & Apple Soup Okra Creole Old World Vegetable Goulash Sweet and Sour Cabbage Borscht African Pumpkin Stew Apples 'n' Cream Pie Tomato Pinenut Pie with Sweet Potato & Nut Crust Spiced Cranberry Nog Savory Lentil Terrine Apricot, Date, and Hazelnut Sticky Pie Pumpkin Apple Nog Eggplant with Beet Horseradish Cream Sauce Almond Thumbprint Cuties Holy Moly Posole Chocolate Truffle Mousse with Cranberry Splash Cinnamon Peanut Butter Torte Sicilian Chili Golden Squash Concerto Tangy Cranberry Soup Shiitake Tornadoes in Cashew Cream Sauce Stuffed Tomatoes with Edamame Pate Pear and Walnut Compote with Choco Wafers Christmas Carrot Wreath Sweet Potato Puffs/Asian Mustard Sauce Spinach Pomegranate Salad Yin Yang Thanksgiving Pate





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