Share Your Holiday Spirit with the Animals
The winter holiday season offers the perfect opportunity to help spread compassion for all animals, both
human and nonhuman. Try these festive meat-, egg-, and dairy-free recipes from the COK kitchen that’ll
make your taste buds—and the animals—sing for joy!
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.
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.
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.
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.
More Holiday Ideas
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