Buffalo Seitan Carrot Bites with Vegan Ranch Drizzle
Marinate in Frank’s Red Hot sauce overnight.
Peel and chop carrots horizontally.
Bake seitan at 350 degrees for 20 minutes or until desired texture.
Place one seitan piece on each carrot round.
Drizzle with ranch.
- 1 cup veganaise
- 1/2 tea garlic powder
- 1/2 tea onion powder
- 1/4 tea black pepper
- tea dried dill
- 1/2 cup unsweetened soymilk
Mix and refrigerate.
Special Spinach Dip
I did this off the cuff. Super easy. Fire roasting was the best part…
Well, the best part was telling everyone it was vegan : )
- 1/2 cup veganaise
- 1/2 cup vegan sour cream
- 2 TBS minced onion
- 2 TBS minced garlic
- 1 can diced water chestnuts
- 1 fire roasted red bell pepper, diced (Roast directly on burner. PAY ATTENTION. TURN OFTEN.)
- 2 bags wilted spinach (I used my steaming method and it was much easier.)
Apple Nut Butter Arugula Sandwiches with Sriracha
- wheat bread
- honey crisp or pink lady apple slices
- sririacha splash
- nut butter schmear
Cherry Oatmeal Cookies
I honestly did this on a whim.
I remember frozen dark cherries, blended, a couple splashes of an opened oatmeal stout beer, a handful of ground coffee, agave, salt and enough rolled oats to bind it all together.
Adapted Corn Muffins with Cumin Sour Cream
cumin + sour cream dipping sauce
Rum Spiked Vegan Eggnog
- 1 cup pecans
- 3 cups hot water
- 1 cup dates
- 2 tea cinnamon
- tea cardamom
- 1 vanilla bean, because I hate vanilla extract.
Soak the dates in hot water for at least 1/2 hour. Remove pits, if necessary, and blend with remaining ingredients. This is very thick. If you aren’t spiking with additional liquid, add another 1/2 cup of water or non-dairy milk.
Merry Christmas, everyone!!