The Goodies:
Vegan Peanut Butter and Chocolate Fudge: These little fudge gems were amazing. Like Reeses Peanut Butter Cups but way better. I looked up a couple vegan fudge recipes and just layered them. I used organic powdered sugar, cocoa, peanut butter and vegan butter.
Snowball Cookies:
A holiday staple from my childhood. Slightly modified with vegan butter. The recipe contains no eggs to begin with, so this wasn't hard to convert. Yum!
1 cup vegan butter
1/2 cup organic powdered sugar (plus additional for rolling cookies)
1 tsp. vanilla
2 1/4 cups organic white flour
3/4 cup chopped pecans
1/4 tsp salt
Heat oven to 400 degrees.
Mix butter, sugar, vanilla.
Add flour, salt, nuts.
Roll into 1 inch balls.
Bake until set, but not brown.
Roll in powdered sugar while warm, and once again when cooled (the second rolling is crucial!)
Cubed Sourdough with herbed olive oils:
I seasoned one olive oil with herbs de provence (a FANTASTIC herb blend that makes everything yummy), the other was seaseoned with a mediteranean herb blend, I sprinkled some vegan parmesan in each as well, the kids loved this snack (as did the adults).
The Tofurkey!
The tofurkey was incredibly easy to bake and was delicious! The texture was nice and the stuffing was very tasty. It was even better reheated the next day. I served mine with a little mushroom gravy that I whipped up with a flour/butter rue, mushroom broth, and garlic.
The Spread:
Vegan Apple Pie, Salad with shittake mushroom vinagarette, Vegan Green Bean Casserole, Sweet Potato Casserole, Roasted Garlic Mashed Potatoes (I roasted the garlic the day before to prevent the whole house smelling like garlic)
(Note the lovely candles given to me by my 6 year old!)
My Christmas Angels:
