The SuperFun Times Vegan Holiday Cookbook by Isa Moskowitz!
Congratulations Katie B!!!!! You will LOVE this book!
I’ll be honest, even though I’m vegan, I don’t really eat salads. With that being said, this eBook is going to come in handy. If you are looking for a sauce for grains, potatoes or even for that bed of lettuce and veggies, Dreena has you covered.
Dreena has 10 brand new oil free dressings to please your taste buds. Her eBook starts off with ingredient notes, letting you know what she has used or why you should use a certain color of chia seeds. She also tells you what her go to brands are.
Listen to these titles: 24-Carrot Gold Dressing, Basic Chia Vinaigrette, Limealicious Vinaigrette, Greek Salad Vinaigrette, Ranch Dressing, Lemon- Thyme Caper Dressing, Green Goddess Dressing, Creamy Nut-Free Caesar, Balsamic-Date Vinaigrette, Vegan Island Dressing, Maple Chipotle Chickpea Dressing…. oh yummy!! I’m actually wanting a salad now. I’m really wanting to make the 24-carrot gold dressing, ranch, and Island dressing, oh who am I kidding? I want to make them all.
If you have never visited her website, I suggest you do. Here’s the link Plant Powered Kitchen. Do not go hungry, I’m not even kidding. She’s amazing, and every single recipe I have made by her are all keepers. Even your veggie hating spouse will love the recipes.
With permission from Dreena, I am able to share a recipe. This is soooo good, it’s very tempting to drink it straight from the mason jar.
24- Carrot Gold Dressing recipe by Dreena Burton, photo credit goes to Nicole Axworthy.
½ cup carrot, cut into discs or small chunks
⅓ cup water
1½ tbsp red wine vinegar
1 – 1½ tbsp tahini (use full 1½ tbsp for richer flavor)
1 tbsp pure maple syrup
½ tbsp chickpea miso
½ tsp fresh ginger, roughly chopped
¼ tsp (rounded) sea salt
Using a standing blender (high-powered works best to smooth, but regular blender will also work, just purée longer), purée all the ingredients until very smooth. Serve, or refrigerate. Will keep about 4-5 days in the fridge.
Note: Fresh ginger has a better flavor than dried ginger. Buy a few knobs and keep it in your refrigerator. Then, for this recipe, simply trim away the peel and chop a small amount, you need just a little. It doesn’t have to be finely chopped, as the blender will take care of working it through the dressing.
What are you waiting for? It’s time to get saucy 😀
Sometimes we all need to getaway. I needed to get away from doing all the things: laundry, dishes, paid work, emails, blogging, social media.
Here’s my view of the “road”- looking through the sunroof: what do you see in that cloud? I see freedom or the cloud God of freedom waving at me 😉
I was going to stay off all social media for 24 hours, but found myself checking in a few times, and responding to some comments. What can I say? SM, is a big part of my life. Perhaps, too much….. Wait I take that back. It’s never too much.
Took off to the mountains. The view is amazing. If you never been to Jasper, Alberta, Canada- I suggest going. There’s a lot to do. Unfortunately, I was only gone for a little over 24 hrs, and when the trip is 4 hrs one way give or take- that doesn’t leave a lot of time for exploring.
Have a look at some photo’s I took. Some may be blurry, but I was in a moving car. Also, if your wondering why there’s a lot of animal butts in one of the pic- now you know why…. Moving car
The hotel we stayed at was pretty decent. And by decent, I mean it’s been one of the cleanest hotels I’ve stayed in and it was decently priced.
We had a loft. The staircase leading up to the sleeping area was narrow. I really don’t know how they got furniture up there. There was a window in the ceiling. Sorry, couldn’t see any stars. There was a fireplace and a balcony, and kitchenette. Even though I love cooking, I had a few places in mind that I wanted to try out. But more about that later.
I recommend you check out Best Western if you plan on staying in Jasper
Here’s some pictures of what I thought were interesting “things” to see:
According to Happy Cow, there’s 3 places that offer vegan options. I really wanted to go to Coco’s Cafe, but it was closed by the time we hit downtown. So we checked out a Korean restaurant- but the menu posted was too meat heavy that I personally didn’t trust that they knew what vegetarian was never mind a vegan. So, pizza it was. Even though I do like Famoso- I was not too happy about having pizza from here when they are in my city- kinda like going to Europe and eating Mcdonalds and Pizza Hut I do realize why they are there though, people who have never had their pizza now get a chance to try it. So, this was my supper:
yeah- I had a piece before I took a pic of it
I was able to get to Coco’s before I left, and I can’t wait to tell you all about it….. But you will need to wait that’s another story, and I really want to showcase the quaint joint by itself.
Until next time Jasper, thank you for the relaxation that I was craving for 🙂
Have you been to Jasper? What’s your fav place to eat? Or what mountain trip do you recommend? I need to know- love getaways!
I had this post saved in my drafts, just waiting for the right time to post it. I went in April 2016. A lot has happened since then- I lost all my pics on my phone, thankfully I started this post so I could keep the memories alive. But I have lost my best friend that I went with. We were going to go back someday. I will go back, this time take the kids and share the experience with them. Maybe I will be able to get the loft we stayed at. You will forever be in my heart, you are missed by many- I love you!!
Entertaining for absolutely EVERY occasion, by Isa Chandra Moskowitz. I was so stoked when I received this in the mail. Listen or read this: New Year’s, Super Bowl, Chinese New Year, Valentine’s Day, Mardi Gras, Oscars Party, St. Patrick’s Day, Easter, Passover, Cinco De Mayo, Mother’s and Father’s Day, Fourth of July, Rosh Hashanah and Yom Kipper, Halloween, Thanksgiving, Hanukkah, Christmas. She includes OSCARS party!!!!! The only other chapter that she might’ve been able to add would be Birthday parties, but if you can’t come up with a party menu from these amazing recipes, I don’t know what to say. Isa does though; she talks about other occasions and gives you suggestions. She’s thought of everything.
If you weren’t yet convinced on why you would need this book, I’m going to talk about the recipes now. Just thinking about them is making me hungry; I need to go grab a snack……. Ok, I’m back; cookies have been eaten and now time to share with you more details. Candy Cane Fudge Cookies, Gingerbread People, Eggnog Pancakes, Jelly Doughnuts, Fried Pickles with ranch, Pretty in pink applesauce, potato pancakes, Chocolate Pecan Pie, Mummy Dogs, Elvis Cupcakes, Truffled Almond Alfredo, Mexican Caesar Salad, Spicy, Tomato Rice, Sautéed Radishes, Irish Cream Whoopie Pies, Irish Stout Stew, Salted Caramel Corn with peanuts, Chipotle Mac and Cheese, Potato Skins. I haven’t even hit the tip of the iceberg- so many good recipes, recipes that you can trust. If you have made anything by Isa, you know that they will be crowd pleasing.
When I opened The Super Fun Times Vegan Holiday Cookbook, it made me think of Isa Does it. It has the same feel. Well no wonder why, the photographer from Isa Does it, photographed for The Super Fun Times. Vanessa Rees along with Joshua Foo can be thanked or blamed 😉 for these mouth drooling, I want it now photo’s. Well done you two!! The Super Fun Times is also larger than Isa Does it. There’s three of her other books I love, but this has to be the best one EVER!!!!! I seriously don’t know how she’s going to top this one. I hope she’s still writing more…. but WOW Isa, congratulations on such a wonderful resourceful cookbook. I’ve seen other Holiday books, but NONE are as comprehensive as this power house!
Now, that I’ve teased you with me eating cookies and all the wonderful recipe titles, I’m going to share with you a recipe with permission, so get your apron on, make the cookies, you know quality control- you need to make sure they are perfect- then on Christmas Eve day make more as Santa is going to want a dozen or two!!
Candy Cane Cookie photo credit: Vanessa Rees
Candy Cane Fudge Cookies
Makes 36 Cookies
Total: 45 Minutes
Active: 25 Minutes
½ cup refined coconut oil, at room temperature
1¼ cups sugar
½ cup unsweetened applesauce, at room temperature
¼ cup unsweetened almond milk (or your favorite nondairy milk), at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
⅔ cup unsweetened cocoa powder, sifted if clumpy
1 teaspoon baking soda
½ teaspoon salt
2 (3-ounce) peppermint chocolate bars, chopped up
4 crushed-up candy canes (see Tip)
Chocolate and minty chocolate with crushed candy canes. These cookies scream “CHRISTMAS” so loud that you might have to tell them to shut up! These are the cookies you bring to the office (or collective artspace) to share with everyone. They are going to be the best thing that happens to anyone this holiday season, even if they get that Cabbage Patch Kid they’ve been so desperately wanting.
Preheat the oven to 350°F. Lightly grease two rimmed baking sheets.
In a large bowl, cream together the oil and sugar until light and fluffy. Add the applesauce and milk and mix gently; it might make the oil clump and firm up a bit, but that’s okay. Mix in the vanilla.
Add 1 cup of the flour, along with the cocoa powder, baking soda, and salt and mix well. Mix in the peppermint chocolate chunks and then add the remaining
1 cup flour and mix until it firms up. You might need to use your hands to get it fully incorporated.
Place twelve 1½-tablespoon scoops of dough on each baking sheet, a few inches apart. Flatten slightly with your hand. Place a pinch of crushed candy cane in the center of each and press gently into the surface.
Bake for 10 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
You don’t have to find peppermint chocolate for these, but it’s pretty darn good. Chocolate chips or dark chocolate bars will work, too.
To crush candy canes, place them in a plastic zip-top bag and pound on them with something heavy (a hammer maybe?) until they are in pieces that are no bigger than ½ inch.
Excerpted from the book THE SUPERFUN TIMES VEGAN HOLIDAY COOKBOOK by Isa Chandra Moskowitz. Copyright © 2016 by Isa Chandra Moskowitz. Reprinted with permission of Little, Brown and Company.
What’s for dinner? Veggie Cabbage Rolls and Spicy Roasted Potato Fries! I learned the ‘how-to’ method for the cabbage rolls here: Cabbage Rolls – Easy to Follow, Step by Step Tutorial – Jenny Jones. I stuffed mine with sauteed onions & garlic & mashed potatoes and smothered in a homemade Marinara sauce inspired by: Jazzyvegetarian-Dad’s Marinara. The ‘how-to’ for the Spicy Roasted Potato Fries came from: Spicy Roasted Potato Fries Recipe – Laura Vitale. Everything was simple, quick and so tasty, filling and healthy. (After the first bite or two, requests were made for more!)
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