Holiday Vegan Baking Recipes
Here are all the recipes on Veganbaking.net that are perfect for the Holidays!
Pistachios paired with cardamom then kissed with rum makes this Vegan Pistachio Cardamom Brittle recipe stand out. Cover it in melted dark chocolate to transform it into pistachio chocolate bark if you want to give it another flavor dimension.
One of the reasons marzipan goes back ages is because it's extremely versatile. It can be used for anything from cake decorations, fillings in cookies and pastries or in this case, a center in this Vegan Bonbon recipe. A touch of almond extract brings out some extra flavor so it can compete on the same level as the chocolate. This recipe uses a chocolate mold. If you don't have one, place the marzipan balls in the freezer for an hour or so, roll them in melted chocolate, then place them on a parchment paper lined cookie sheet before returning them to the freezer for about another hour.
This Vegan Chocolate Orange Bomb bonbon recipe packs a seductive orange one two punch: They involve candied orange peel pureed with a kiss of Grand Marnier, mixed together with chocolate, then enrobed in a chocolate shell. This is a great vegan bonbon to have on hand when assembling your own box of chocolates for a special occasion.
Marzipan is almond meal that's been added to caramelized sugar which makes it similar to frosting in consistency. It's origins come from present day Iran or Spain according to theory but its true origins, as well as where the term 'marzipan' originated from are shrouded in mystery. It's extremely versatile, making a fantastic filling for cookies and pastries, a center for chocolates like Marzipan Truffles or rolled into stollen. It can be colored, flavored and formed into candies or used in cake decorating. You can even use other nuts besides almonds like macadamia nuts, cashews or brazil nuts. Marzipan can also be mixed with fruit and served in squares. In the vegan recipe below I didn't remove the skins of the almonds so it came out a light brown.
This Vegan Cashew Egg Nog recipe is super easy to make and doesn't actually contain eggs. It's just a great 'nog to put a splash of bourbon or rum into. It's even good on it's own. Using the arrowroot powder or tapioca flour is important to achieve the creamy texture and emulsify the fats with the rest of the liquids. Perfect for a lazy evening next to a
crackling fire space heater. Legend has it that egg nog originated in England where it consisted of a mix of milk, eggs and either brandy, Madeira or sherry. It wasn't until it was brought over the the United States that it started to get mixed with bourbon, a reaction to other liquor's scarcity during the American Revolutionary War.
I used to get so grossed out at the mere thought of accidentally eating orange peel while eating an orange. Then I had candied orange peels and appreciated their candy form and created this recipe. Candied orange peels are a very versatile delicacy. Use them in Panettone, Stollen, Hot Cross Buns, pair them with almonds and cover them with chocolate or mince them and use them for topping on ice cream. Feel free to use other citrus peels in place, or in addition to orange such as lemon or lime. Just be sure to use organic peels because non-organic ones often have high concentrations of pesticide residues.
Pumpkin Cheesecake is one of my favorite desserts during the holidays. This vegan recipe variation pairs pumpkin with Easy Vegan Caramel Sauce for a great way to end a feast. It also features barley malt syrup, lemon juice, cinnamon and ginger powder to help marry bold pumpkin flavor with vegan creaminess. I recommend opting for non-hydrogenated vegan cream cheese so you can avoid trans fats. This vegan cheesecake also goes great with a dollop of Vegan Vanilla Ice Cream.
Bread pudding is probably the most comfortable comfort food. What other type of food has a moist pudding-like texture paired with a soft cake-like feel? Take some barley malt syrup, cinnamon, nutmeg, ginger and cloves. Now add some pumpkin and bourbon to the mix and you have this Vegan Pumpkin Bourbon Bread Pudding recipe to warm your soul. In one bite all your worries are forgotten for a few minutes. Preparing this bread pudding is really easy, provided you already have pumpkin purée. For the base, you can use any bread that is light in color and neutral in flavor.
When this Vegan Sweet Potato Pecan Ice Cream recipe is mentioned to passerby one of two things usually happens: people either express great joy or wince and convulse. Sweet potatoes are pumpkin 2.0 people! They have a much more complex flavor than pumpkin so I just cut to the chase and paired them with candied pecans to make this vegan ice cream. You could substitute pumpkin purée if you really wanted to but it's not recommended unless you're stuck on a dessert island with nary a single sweet potato in sight.
These chewy Vegan Pecan Caramel Chews are reminiscent of those little caramels you used to get from trick or treating when you were little, except they're packed with pecans and dipped in chocolate! Be sure to use a candy thermometer with this vegan caramel recipe for best results. If you like your caramel extra soft or extra hard, adjust the caramelization temperature 10F (6 C) lower or 10F (6 C) higher respectively.
This Vegan Gingerbread Pecan Biscotti recipe showcases the winning combination of candied ginger, pecans, molasses and just the right amount of spices like cinnamon, cloves and nutmeg. The result is a vegan biscotti armed with a deep, complex flavor with a spicy finish that helps kick out those winter blues.
These Vegan Sugar Cookies are perfect for the Holidays or any time you feel like treating yourself. This recipe is on the shortbread side of things so they're nice and crispy. They can be rolled and cut with cookie cutters or pressed out of a cookie press. Dust them with coarse sugar, cinnamon, cardamom or all three if you're feeling frisky.
This Vegan Bourbon Baked Apple recipe is a great way to get that ridiculously good apple flavor without resorting to the time intensive sport of pie making. It's kind of like an apple pie but without all the crust drama. The core of the apple is removed and replaced with a delectable mixture of pecans or walnuts, raisins, maple syrup, cinnamon and nutmeg. The whole deal is then doused with bourbon and baked to perfection. I won't tell if you drink some of the bourbon to make sure it's okay.
This Creamy Vegan Cashew Cheesecake recipe is a natural take on a vegan cheesecake that doesn't use space age ingredients like cheesecakes using store bought vegan cream cheeses often do. I tried to strike a good balance between unprocessed ingredients and high quality flavor. This cheesecake uses a cashew base enhanced with apple cider vinegar, lemon juice and just the right amount of sugar and vanilla extract to tie it all together.
Feeling lonely this season? In under an hour you can have an arsenal of several tasty Vegan Gingerbread Cookie Buddies that won't even complain if you bite off their heads. These vegan cookies feature a touch of molasses, barley malt, ginger and just the right amount of nutmeg and cinnamon for deep gingerbread flavor. This recipe also works for fabricating gingerbread houses.