VEGAN HOLIDAY KITCHEN: More than 200 Delicious, Festive Recipes (paperback edition)

Nava Atlas Susan Voisin

Sterling Epicure
October 3, 2017
$19.95/Paperback
ISBN-13: 978-1454928577

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Nava Atlas  is both the author and illustrator of many well-known vegetarian and vegan cookbooks, including Vegan Express, Vegan Soups and Hearty Stews for All Seasons, The Vegetarian Family Cookbook, and Wild About Greens. Her first book, Vegetariana, is now considered a classic in its field. Nava is the creator of VegKitchen.com, one of the web’s first food sites when it launched in 1996, and still going strong decades later as a leading resource for plant-based living. Also a visual artist, Nava specializes in limited edition artist’s books and text-driven projects delving into social commentary. Her work has been shown nationally in museums and galleries. Learn more about her work at NavaAtlasArt.com. She lives in the Hudson Valley region of New York.

At last, vegans can celebrate the holidays with gusto and enjoy every course of the meal—from appetizers to desserts. The 200  lovingly crafted recipes in this book will satisfy lovers of good food, no matter what their culinary preferences. There’s no reason to wait for a special occasion to enjoy these recipes—they’re healthy and uncomplicated enough for everyday fare.

Delight friends and family with delectable and easily doable dishes for:

  • Coconut Butternut Squash Soup; Black Bean and Sweet Potato Tortilla Casserole; Smashed Potatoes with Mushroom Gravy; and Pumpkin Cheesecake with a Hint of Chocolate
  • Christmas and the holiday season: Gingered Carrot Soup; Wild Rice Pilaf-Stuffed
    Peppers; Hearty Lentil and Mushroom Shepherd’s Pie; Chocolate Mint Bars; and a velvety “Vegg” Nog
  • Passover, Rosh Hashanah, and Hanukkah:  Moroccan-Style Vegetable Soup with Vegan Matzo Balls; Vegan Latkes; Coconut-Almond Macaroons; Sweet Noodle Kugel; and Seven-Vegetable Couscous
  • Roasted Seitan and Portobellas; Spring Vegetable Tart; and Chocolate-Orange Cake
  • Independence Day and summer entertaining: A great guide to grilling vegetables and plant-based proteins; Summer Tomato Salad with Peaches and Pecans; and Corn Fritters with Cilantro Sauce
  • Brunches, appetizers, and potluck dishes: Rosemary Potato and Sausage Skillet (yes, it’s vegan!); Apple and Broccoli Coleslaw; White Bean and Sun-Dried Tomato Pâté; and A Big Pot of Really Good Chili

You’ll also find that many of the recipes in this collection are gluten-, soy-, and nut-free— or and can be made so without sacrificing flavor. Delicious!

Corn Fritters with Cilantro Sauce

Makes about 24

Can be made GLUTEN-FREE by replacing unbleached white flour witha gluten-free flour or equivalent amount of additional cornmeal. SOY-FREE – NUT-FREE

At the height of fresh corn season, these simple fritters can be served as a tasty side dish or as an appetizer. They’re good warm or at room temperature.

 CILANTRO SAUCE

  • 1/2 cup tomatillo salsa
  • 1/2 cup cilantro leaves
  • Juice of 1/2 lime, or more to taste
  • 1/4 teaspoon salt

CORN FRITTERS

  • 5 medium ears fresh, uncooked corn
  • 1/2 cup unbleached white flour
  • 1/2 cup cornmeal
  • 2 scallions, chopped
  • 1 cup rice milk
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper to taste
  • 1 small fresh hot chili pepper, seeded and minced, optional
  • Oil for frying

Place the salsa, cilantro, lime juice, and salt in a food processor. Pulse on and off until the cilantro leaves are finely minced. Transfer the sauce to a small serving bowl.

Break each ear of corn in half; stand it on the flat end, and scrape the kernels off with a sharp knife. Combine the corn kernels with the remaining ingredients, except the oil, in a food processor. Pulse on and off until the corn is finely minced but not pureed.

Heat enough oil to coat a large skillet or griddle. When really hot, ladle the batter onto the skillet to form 21/2- to 3-inch rounds (this will be somewhat less than 1/4 cup each). Cook over medium heat until golden brown on each side. Transfer each batch to a paper towel–lined plate. Repeat until all the batter is used up.

To serve, place the sauce in the center of a platter and surround with the fritters. Place a small spoon in the sauce so that everyone can spread a bit on the fritters.

 


Chocolate-Orange Cake

Makes 16 servings

Can be made SOY-FREE by using coconut yogurt. NUT-FREE (if you’re not allergic to coconut)

This gorgeous Bundt cake is a bit fancier than those I usually make, so I was very happy that Susan Voisin contributed this exquisite recipe. This cake’s WOW! factor is multiplied by the fact that it’s nearly fat-free.

  • 1 1/2 cups unbleached flour
  • 1 1/2 cups whole wheat flour (preferably white whole wheat)
  • 1 1/2 cups natural granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup dry unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 3/4 cup nondairy yogurt (soy or coconut)
  • 1 teaspoon vanilla
  • 2 tablespoons balsamic vinegar
  • 1/2 cup fresh orange juice
  • 2 tablespoons grated orange peel

CHOCOLATE ICING

  • 1/2 cup powdered sugar
  • 1 tablespoon dry unsweetened cocoa powder
  • 2 teaspoons orange juice
  • 1/4 teaspoon vanilla extract
  • Extra orange juice as needed

ORANGE ICING

  • 1/2 cup powdered sugar
  • 1 teaspoon orange juice
  • 1/4 teaspoon vanilla extract
  • Extra orange juice as needed

Spray a Bundt cake pan with nonstick spray and dust it lightly with unsweetened cocoa. Preheat oven to 350º F.

Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, orange juice, and 11/2 cups water. Beat by hand or with a mixer on low speed just until well combined, about 1 to 2 minutes. Stir in the grated orange peel, and pour into the prepared pan.

Bake for about 30 to 40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then invert it onto a serving platter and cool completely.

When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency. Drizzle the chocolate icing over the cake, wait a few minutes for it to set, and then drizzle the orange icing.

 


These recipes may be reproduced with the following credit:

Recipes from VEGAN HOLIDAY KITCHEN: More than 200 Delicious, Festive Recipes (paperback edition) by Nava Atlas. (Sterling; Oct. 3, 2017; $29.95/Paperback, ISBN: 978-1454928577).

Contact: Blanca Oliviery
BOliviery@sterlingpublishing.com


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