Vegan

As a big fan of pineapple and chili, this is my absolute favorite curry recipe. But even if you are not a fan like I am, simply leave out the chili and pineapple to enjoy the rich veggies and flavorful curry sauce. The coconut milk blends deliciously with the curry for a creamy and complex-tasting dish that is easy to make. Enjoy!

Pineapple Curry (Vegan)

*Serves two.

Ingredients:

1 Tablespoon Vegetable Oil

1 medium Onion, chopped

½ cup of Pineapple, cut into small chunks

It’s December. It’s cold. Fresh produce reminds you of the sunny, warm seasons. So, produce this time of year can’t possibly be all that, right? Honey, you couldn’t be more wrong (sorry for settin’ you up). Winter fruits and veggies are just as fabulous as the summery ones; they’re simply different, and that’s absolutely fine!

Cozy up with this delicious vegan drink after a cold winter day. Using rich dark chocolate and creamy almond milk, you can enjoy every bit of the classic taste you know from childhood. I add just a touch of peppermint extract to give it that minty holiday flavor, but you could easily substitute vanilla extract for a more subtle taste if you’re not a fan of mint. Either way, be sure to top it all off with a few vegan marshmallows or some coconut whipped cream for the full effect!

Vegan Hot Cocoa Recipe

*Serves one

Winter calls for rich, warming foods; here in the Pacific Northwest we’ve already seen our small share of snow, and forecasts threaten even more. Since we don’t see snow or ice very often, travel is severely hindered and there is little to do but hole up inside and cook something delicious.

It’s officially the holiday season, and that means cookies! Try this simple sugar cookie recipe for a full day of frosting and decorating with friends and family. The options are endless: fun shapes, colorful sprinkles and flavorful frostings are just a few of the many ideas to explore! 

Vegan Sugar Cookies

*Makes about 20 cookies

Supplies

1 Large Cookie Sheet

Ingredients

1 cup Vegan Butter (softened)

¾ cup White Sugar

1 Tablespoon White Vinegar

If traditional baking is a science, does that make gluten-free vegan baking rocket science? The answer is no; it doesn’t have to be! To put it lightly, I have a sweet tooth, and a hard time turning down baked goods. However, as a vegan who is gluten-free, I have learned that buying those incredibly overpriced, dense, heavy treats is a waste of time and money. So, over the years, I have challenged myself by dabbling in gluten-free, vegan baking, and have learned a few valuable tricks along the way.

Jerusalem Artichokes are also known as sunroots or sunchokes. This root vegetable is super delicious and beneficial for your health. Jerusalem Artichokes are loaded with potassium, iron, and probiotic fiber, as well as vitamins B and C. If you have never tried Jerusalem Artichokes before, one of the best and easiest ways to prepare them is by simply roasting them. Here is an easy-to-follow recipe I have provided for making roasted Jerusalem Artichokes.

Prep Time: 10 minutes

Serving Size: 2

Ingredients:

Who doesn’t love chili? On a cold winter’s eve, there is nothing more quintessential, filling the house full of rich aromas and setting the stage for a hearty meal. Every family has their own recipe passed down generation after generation, but why not try a new rendition of an old favorite? Maybe it will become the new staple. Super easy and quick to prepare, this homemade comfort food is perfect for the busy family on-the-go.

Hearty Vegetarian Chili

This caramel recipe is creamy, buttery and totally vegan! The possibilities are endless: you can dip apples in it for a chewy treat, eat small pieces of caramel on its own, or drizzle over your favorite dessert to make it that much sweeter. Whatever you use it for, this caramel is sure to please even the pickiest person in your household this holiday season.

Ingredients:

1 cup Vegan Butter

2 cups Sugar

2 cups Soy Milk

1 cup Light Corn Syrup

1 teaspoon Vanilla

Directions:

Chia is a species of the sage plant which produces pods filled with tiny seeds. It is a New World plant that has long been used by the Native Peoples of Central America, northern South America and southwestern North America. The term chia is the Aztec word for strength. When soaked in water, it changes into a gelatin-like consistency that was used to make refreshing drinks and porridges. The Aztecs also dried and ground the seeds to make flour for baking breads. They sprouted the seeds for salads and sprinkled them on many dishes and stored the seeds for future use.