Share Your Holiday Spirit with the Animals

The winter holiday season offers the perfect opportunity to help spread a message of compassion. We've put together some holiday gift ideas as well as festive meat-, egg-, and dairy-free recipes that'll make everyone, including the animals, sing for joy!

COK Marketplace: spread your holiday cheer with these compassionate gift ideas!

"Warm Holiday Wishes" note cards		"Keep Singing" benefit compilation		Vegan A Go-Go Cookbook

Visit COK's Marketplace today to buy these items—and to discover lots of other gift ideas!

Egg-Free Egg Nog

Serves 5

• 1 quart soymilk
• 6 ounces Mori-Nu silken tofu, extra firm
• 6 tablespoons maple syrup
• 1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice (optional)
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves

In a blender, combine all of the ingredients and blend until creamy and smooth. Chill before serving.

Cranberry-Jalapeño Appetizer

Serves 6 to 8

• 1 bag fresh cranberries (remove the soft ones, wash and coarsely chop remainder in food processor)
• 4 green onions, chopped (about a 1/2 cup)
• 2 small jalapeño peppers (or 1 large), seeded and chopped (about 2 tablespoons)
• 1/2 cup sugar
• 1/4 cup fresh cilantro, minced
• 2 tablespoons fresh ginger, finely chopped or grated
• 2 tablespoons fresh lemon juice
• 8 ounces of vegan cream cheese (try Tofutti)
• Vegan crackers

Mix all ingredients together in a large bowl, and store in the fridge in an air tight container for at least 4 hours to allow flavors to mellow.

Scoop vegan cream onto a serving plate, and pour cranberry mixture on top. Serve with vegan crackers.

Pecan Pie

Makes one 9-inch pie

• 9-inch vegan pie shell, unbaked
• 3/4 cup water
• 1 1/4 cups maple syrup
• 1/2 teaspoon salt
• dissolved cornstarch (mix 1/4 cup cornstarch with 1/4 cup water plus 1/2 tablespoon cold water)
• 2 tablespoons soy margarine
• 1 teaspoon pure vanilla extract
• 2 cups toasted, unsalted pecan halves
• Non-dairy ice cream, if desired

Preheat the oven to 400°F. Poke the pie shell several times with a fork and pre-bake for 3 minutes. Remove pie shell from the oven and place on a rack.

In a medium saucepan, combine 3/4 cup water and maple syrup. Boil for 5 minutes, then add the salt and dissolved cornstarch, whisking vigorously. Keep stirring and cook over high heat just until the mixture thickens and is clear. Remove from heat and add the margarine and vanilla, stirring until the margarine is melted.

Pour mixture into the pre-baked pie shell. Arrange the pecan halves on top, pressing one cup into the mixture and the remaining cup along the top of the mixture. Place the pie in the middle of the oven and immediately reduce the heat to 350°F. Bake for 30 minutes. Cool on a rack for about 11 hours, then refrigerate until thoroughly cooled. Add non-dairy ice cream, if desired.

Chewy Chocolate Chip Cookies

Makes 25 to 30 cookies

• 1 cup of softened soy margarine
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/4 cup soy milk
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 12 ounces dairy-free chocolate chips

Preheat the oven to 350°F.

In a large bowl, mix the margarine, sugar, and brown sugar until it’s light and fluffy. Slowly stir in the soy milk then add the vanilla to make a creamy mixture.

In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the creamy mixture and stir well. Then fold in the chocolate chips.

Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10 minutes.