By: Ruth Tewodros
January 4, 2021
Since we have been in quarantine, things have started to get a little repetitive, so we have brought you some holiday treats & goodies to spice things up, and all of them are 100% plant-based! So let’s get cooking!
Hot Chocolate Bombs
Doesn’t matter whether you celebrate the holidays or not, hot cocoa is a must for a chilly winter day. Sometimes though, you want to change things up a little, don’t worry. We have you covered with this crazy creative hot cocoa bomb recipe.
Vegan dark chocolate or white chocolate
Hot chocolate mix [vegan or cacao powder w/ vanilla powder & any other flavoring)
Vegan marshmallows, sprinkles, icing sugar etc. for filling and topping
Melt your vegan dark or white chocolate in the microwave or on the stove until smooth. If using the microwave, heat in 15-second increments until melted.
Now, prepare your silicone sphere mold. Add a heaping spoonful of melted chocolate into the mold, and use the back of your spoon to smooth it around the edges until the inside of the half-sphere is covered with a thin layer of melted chocolate. Set in the freezer for 5-10 minutes or in the fridge for 15-20 minutes until chocolate is hard.
Gently pop out the chocolate half-circles from the mold and prepare them to be filled. Take your bottom half, and prop it up against the inside of a small bowl or use the back side of the mold. Fill it 3/4 full with hot cocoa mix and whatever mix-ins you want to add.
Microwave a plate until it is warm. Take the top half of the hot chocolate bomb and lightly press the edges on the warm plate to melt them a little bit. Take the slightly melted top half and press the edges against the edges of the filled lower half. Press gently to seal together.
To decorate, you can melt dark or white chocolate and use a spoon to drizzle chocolate over the finished hot chocolate bombs. While the chocolate is still melted, sprinkle on any additional toppings such as sprinkles or icing sugar. Place hot chocolate bombs in the fridge for 3-5 minutes, so that the decorations and toppings can harden.
To serve, place a hot chocolate bomb in a mug and pour hot non-dairy milk or water over it until completely melted. Use a spoon to stir so that it can be incorporated throughout.
Credit to wowitsveggie.com
Some videos for examples:
Vegan Mushroom Wellington
When people think about holiday food, it’s usually something sweet, but we are here to show you that some favorites can be savory as well! We have our most complicated recipe for today, a vegan Wellington!
1 ½ lbs. mushrooms
⅔ cooked rice
1-2 tbsp. of olive oil
1 large onion
4 garlic cloves
⅔ cups of baby spinach
2 tbsp. of mustard (optional)
Salt & pepper for taste
4 twigs of thyme
¾ cups of chopped nuts (optional)
½ cup of vegan cheese (optional)
2-3 tbsp. of fine oats or ground flaxseeds (optional, but highly recommended)
1 sheet of vegan puff pastry
Vegan Egg Wash
2-3 tbsp. of plant-based milk
Pinch of turmeric (optional, its for the color)
The recipe is complicated, as we said, and since we don’t want to bore you, you guys can watch the video instead!
Credit to biancazapatka.com
Christmas Sugar Cookies
This is our last & longest recipe (other than the Wellington) in our Blossomed Palate collection. We just had to have cookies in it, it’s just as classic as hot cocoa, so roll your sleeves up, because it’s cookie time!
3/4 cup vegan butter (Earth Balance brand preferred), slightly softened
3/4 cup granulated sugar
2 tbsp. unsweetened almond milk
1 tbsp. cornstarch
1 tsp. vanilla extract
1/4 tsp. almond extract (optional, but so good)
2 1/4 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. almond extract (optional)
1 tbsp. light corn syrup (it makes the icing very shiny)
1-2 tbsp. unsweetened almond milk
We decided that since the instructions were long again, we have given you a similar video to go off from!
Credit to noracooks.com
Have fun creating & enjoy!