Category Archives: Holidays

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Vegan Pomegranate Pistachio Cheesecake

I’m so happy December is here, y’all. It’s inspired me to start cooking again! First thing, Pomegranate Pistachio Cheesecake ūüėä

2016 has been a doozy of a year and it’s finally coming to an end…but it’s ultimately left me feeling contemplative. I’ve been thinking even more about human nature and our sheer existence. Why are¬†we here? What is our higher purpose on this planet? Do we even have one? Why do we seem to be okay with destroying our precious Earth? I get discouraged because I want so badly to help facilitate big changes here on this planet, but sometimes I feel so lost it’s like I don’t even know where to start. I dream of a world where all of us as humans can empathize with the suffering of others, and in reaction, attempt to relieve that suffering. I like to think of my veganism as a simple and easy form of everyday peaceful protest against the violence and oppression on this planet. So that’s a pretty cool thing, the fact that with every meal we have the opportunity to stand in opposition to all this violence we see going on today. Obviously, it’s not going to solve all of our problems…but hey, it’s a start!

So anyways, I’m praying for all of us Earthlings today. I pray for peace, love, compassion, awareness, and forgiveness. I’m sending out so much love to you all and remembering that together we can be a powerfully changing force for peace.

So moving along to the food… here’s my recipe for a vegan Pomegranate Pistachio Cheesecake. I hope you get to share these upcoming holidays with people you love. If you do, go ahead and share this cheesecake with them too! It’s smooth, creamy, light, tart and sweet. The pistachio crust is crumbly, nutty and crunchy. You will need to plan ahead in order to soak the cashews overnight. You’re also going to need a high-quality food processor or blender to get the right creamy consistency for the filling. If you don’t have a springform pan, any similar size cake pan should work fine.

Happy December! Enjoy the cheesecake!

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Japanese Sweet Potato Cheesecake with Blood Orange Sauce

I have been experimenting for a long time trying to make a really firm, dense, yet still creamy vegan plain “New York Style” cheesecake. This is the closest I’ve gotten, but you can still taste the delicate flavor of Japanese sweet potato (totally a good thing just not what I was originally after). This cheesecake¬†is honestly awesome just on its own, it is decadent yet firm, without being too heavy, it’s creamy and it’s velvety. You could eat it plain or put any kind of sauce you want on top, really. But the blood orange sauce just tastes so good with the earthy sweetness of Japanese sweet potato.

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Southern Style Cranberry Apple Cobbler

Three reasons you should definitely make this: 1) Before it even comes out of the oven your whole house will smell like sweet pastry, hot apples and cranberry with cinnamon…it’s like what the¬†ultimate holiday candle wishes it smelled like. ¬†2) It is oh-so-perfect on a cold winter night with a big scoop of vanilla ice cream on top and a steaming mug of hot apple cider on the side. 3) It would be a good way to use any leftover cranberries you have from making other holiday foods. Also, you can make the cranberry/apple filling a day ahead of time, which relieves stress when cooking big¬†holiday meals.

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Vegan Sweet Potato Buttermilk Biscuits

As a Georgia-girl living in California, I find myself missing the South quite a bit. But there is something quintessentially Southern about a sweet potato biscuit, and it feels good to know I can always whip up a batch of these as a¬†perfect reminder of my Georgia home. They’re fluffy but at the same time, the sweet potato keeps them really¬†moist. They are best hot, fresh out of the oven, but if you have any leftover, just store them in the fridge and reheat when you’re ready. Top with some gravy, or butter and jam, or make yourself a breakfast sandwich!

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Cranberry Coconut Pie

One of my mother’s go-to holiday recipes is Cranberry Pie, which is really simple and delicious. She loves to make it because it’s so easy, and everybody loves it because it’s perfectly sweet¬†and tart, but also¬†super light and airy; perfect for after a big holiday meal. Even people who say they don’t like cranberry sauce love her pie. I’ve taken all the elements of her’s,¬†but¬†used lots of whole-food ingredients, like dates, cashews, walnuts, and coconut. I like to make my own cranberry sauce, but if you’d like to save on time, the whole-berry cranberry sauce from a can or carton works just fine.

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Maple and Black Pepper Cranberry Sauce

I love homemade cranberry sauce around the holidays. ¬†This one is perfect for Thanksgiving, and should pair with any¬†other dishes you’ll be making.¬† The next day,¬†put it on a roll¬†with the rest of¬†your leftovers! ¬†I like to get a little creative with the traditional flavors just to make it a bit more complex. ¬†You can enjoy this warm or make it a day or two in advance, because it’s great cold too.

*Side note: I also use this cranberry sauce to make my Cranberry Coconut Cream Pie, so make a double batch ahead of time and you will have both a side dish with dinner and you can make a fantastic creamy and healthy dessert!

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Sweet Potato Cheesecake with Pomegranate Syrup

One of my very favorite things vegan treats to make is vegan cheesecake! There are so many different possible flavor combinations. This one came out really food. Especially for fall or a holiday dinner. It is super dense, reminiscent of that really rich New York Style cheesecake. The batter is made mostly of sweet potato, cashew, and coconut oil, while the crust is just dates and walnuts. The sweet-tart pomegranate sauce is the perfect complement to this earthy sweet potato cheesecake.

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