Vegan Christmas Cake.mp4

Step 1

Dried fruit prep. First, we need to prepare the dried fruit. Place all of the dried fruits into a medium saucepan and add the orange juice and brandy. Cover with a lid, bring to a boil, reduce the heat to low, and simmer for 10 minutes, stirring once or twice. Turn off the heat and let it sit with the lid on for about 1 hour. Remove the lid and proceed with the next steps while the fruit mix is cooling.

Step 2

Wet Ingredients. To a large bowl, add softened plant butter and brown sugar. Beat on low with an electrical mixer. Now add the oil and molasses. Beat again until everything is well combined.

Step 3

Egg replacement. In a small bowl or a cup, mix together the coconut milk (or whichever kind you are using) and apple cider vinegar. Set aside.

Step 4

Dry Ingredients. Sift the flour, baking powder, baking soda, salt, nutmeg, allspice, and cinnamon into a large mixing bowl.

Step 5

Make the batter. Now add the wet ingredients together with the milk/vinegar mixture in the bowl with the flour. Using a spoon, mix everything well. At this point, add the soaked dried fruits and walnuts. Mix to combine.

Step 6

Prep the spring pan. Start preheating your oven to 350°F. Take a 9-inch spring pan and line it with parchment paper. Use plant butter to make it stick to the walls. (The video above shows exactly how I do it).

Step 7

Bake the cake. Pour the batter into the spring pan and cover it with foil. Bake at 350°F for 2 hours. Let it cool.

Step 8

Feed the cake. Once cooled, spoon 2 tbsp. of brandy or whiskey over it. To store, peel off the parchment paper, then wrap well in cling film. Feed the cake with 1-2 tbsp. of alcohol every two weeks, until ready to serve. It will stay in the fridge for up to 2 months.

Step 9

Peel the eggplant and slice it into ¼-inch thick slices. Brush the slices gently with olive oil and fry on a non-stick skillet until soft and browned. Once they are cooked, set them aside.

Step 10

Prepare the batter. In a medium bowl, whisk the flour, water, paprika, onion powder, salt, and pepper until smooth.

Step 11

Make the patty. Place an eggplant slice onto a plate and carefully spread about two tbsp. (or more, depending on how big the slice is) of mashed potatoes on top. Cover the mashed potatoes with another eggplant slice.

Step 12

Dip the eggplant patty into the batter and then cover with breadcrumbs all over.

Step 13

Fry the patties in a small amount of oil until the breadcrumbs are golden and crunchy. Serve.

Step 14

Place the potatoes, bell pepper, and onions, onto a large, parchment-lined baking sheet. Season them with the paprika, garlic powder, salt, and pepper, and drizzle with olive oil.

Step 15

With the help of your hands, mix everything together nicely and spread the seasoned vegetables in a single layer. Bake for 30 minutes at 400°F.

Step 16

While the veggies are baking, you can make the tahini sauce. This sauce is optional, but highly recommended. To make it, simply whisk all of the ingredients until well combined. Use more water to thin the sauce, if needed.

Step 17

After 30 minutes, take the baking sheet out of the oven, gently toss, and return to the oven for 10 more minutes. Once fully cooked, plate the potato hash and drizzle it with the tahini sauce. Enjoy!

Step 18

First, add the oil to a large skillet over medium-high heat and sauté the onions for 1 minute or until they start to soften. Then add the carrots, and cook for a few more minutes.

Step 19

Add the cabbage and cook for 15 minutes, or until it has softened to your preference.

Step 20

To the skillet, add the apple cider vinegar, tomato paste, and salt and pepper (to taste). Stir everything together well and turn off the heat. Now garnish the dish with fresh parsley or dill and serve.

Step 21

Wash and dry the zucchini. Slice them into ¼ inch thick circles.

Step 22

Grill the zucchini slices on an outdoor grill (or use a cast iron griddle, non-stick grill pan, or indoor grill) until nice brown char marks appear.

Step 23

While the zucchini is grilling, make the dressing. Place the olive oil, balsamic vinegar, garlic, salt, and black pepper in a small jar and shake well.

Step 24

To plate the grilled zucchini, massage a handful of arugula in your hands and place it in the center of the plate. Drizzle the greens with the balsamic dressing. Arrange the zucchini slices in a circle around the greens and generously drizzle with balsamic vinegar dressing. Serve.

Step 25

Peel the eggplant and cut it into small cubes.

Step 26

Place the eggplant cubes into a medium sized mixing bowl and add the paprika, salt, and oil. Mix well.

Step 27

Spread the eggplant pieces evenly over the air fryer basket and cook for 15-20 minutes at 400F until the eggplant is fully cooked and slightly charred. Garnish with parsley. Serve.

Step 28

To a medium bowl, add the diced tomatoes, onion, jalapeno, and chopped cilantro.

Step 29

Add the lime juice and salt. Stir. Enjoy right away or cover and refrigerate overnight.

Step 30

Place the frozen bananas, tropical fruit mix, and dates into a food processor. Pulse on low, scraping down the sides as needed, until they break down to a coarse consistency.

Step 31

At this point, add the coconut cream and process until smooth.

Step 32

Scoop the ice cream into a waffle cup or a bowl. Serve immediately.

Step 33

Place the snap peas on a large baking sheet covered with parchment paper. Drizzle them with olive oil and season with salt, black pepper, and garlic powder.

Step 34

Mix everything together well and then spread them out evenly. Bake for 15 minutes at 450°F. Serve.

Step 35

Bring a large pot of salted water to a boil and start cooking the pasta according to the package instructions. When cooked, drain and set aside.

Step 36

In the meantime, in a large, non-stick skillet, cook the zucchini in olive oil on medium heat, until slightly browned and cooked through (about 7-10 minutes).

Step 37

Now add the tomatoes, garlic, salt, pepper, and red pepper flakes and cook stirring occasionally, until tomatoes soften nicely (about 5-8 minutes).

Step 38

At this point add coconut milk and parsley. Let simmer for 1 minute.

Step 39

Finally, add the pasta and stir well. Serve immediately.

Step 40

In a medium pot, bring the vegetable stock, or salted water, to a boil. Add rice and about 1 tablespoon. of oil. Reduce heat to low, and simmer for 20 minutes, until the rice is cooked through and fluffy.

Step 41

In the meantime, heat up a large skillet over medium heat, add the oil and onion, and cook for about 5 minutes.

Step 42

At this point, add the bell pepper, garlic, and jalapeno. Cook for another 3-5 minutes.

Step 43

Now, add the cumin, chili powder, salt, and pepper. Stir, and cook for 1 minute, until the spices are fragrant.

Step 44

Add in the kidney beans and cook until just heated through.

Step 45

Lastly, add the cooked rice and cilantro. Stir, turn off the heat, and serve.

Step 46

Slice the eggplant into about ½ inch (or a bit thinner) circles. Arrange the slices on a large cutting board and sprinkle with salt on both sides. Let them rest while preparing the balsamic dressing.

Step 47

To make the dressing, add the olive oil, balsamic vinegar, and garlic into a small jar. Shake or stir well with a spoon.

Step 48

Heat your grilling pan to a medium heat. While the pan is heating, remove some of the water from the eggplants with the help of a kitchen towel.

Step 49

Once the pan is hot, place the eggplant slices on top in a single layer and leave to cook.

Step 50

After about 2 minutes, check to see if they have developed nice char marks, and then flip them over onto the other side. Once cooked, remove and place on a chopping board to rest. Repeat this step until you run out of eggplant slices.

Step 51

To plate the grilled eggplant, massage a handful of arugula or baby spinach in your hands and place in the center of the plate. Drizzle the greens with the balsamic dressing. Arrange the eggplant slices in a circle around the greens and generously drizzle with balsamic vinegar dressing. Serve.

Step 52

Make the dressing. Just place all of the ingredients into a mason jar and shake for a good 30-60 seconds, until combined (or whisk all the ingredients in a bowl).

Step 53

Assemble the salad. Place the cucumbers, tomatoes, peppers, onions, and olives into a large mixing bowl, pour the dressing on top, and mix well.

Step 54

Top it with feta. Transfer the salad to a serving bowl and top it with vegan feta. You can use feta cubes, or break them into smaller pieces with your hands. Use store-bought or homemade vegan feta cheese. Enjoy!

Step 55

Preheat the oven to 350 degrees Fahrenheit. Put the rice into a large baking dish. Then add the salt, black pepper, oregano, cumin powder, and olive oil, mixing everything together well.

Step 56

Add the tomato sauce, tomato salsa, diced jalapenos, black beans, and veggie broth to the rice. Combine until well incorporated.

Step 57

Cover the rice and beans with aluminum foil and bake for 1 hour.

Step 58

When it's done cooking, gently fluff the rice with a fork or spoon. Serve.

Step 59

Place the tomatoes, onion, jalapenos, and garlic onto a large baking sheet, drizzle with olive oil, and bake at 400°F for about 40-45 minutes. Let them cool.

Step 60

Place all of the roasted veggies into a food processor and add cumin powder, salt, lime juice, and cilantro. Process for about 20-30 seconds depending on your desired consistency. Serve.