Chocolate Holiday Bark

Chocolate bark is a lovely gift for the holidays! You can use whatever nuts and fruits you like or have on hand. We save peppermint bark for after the holidays since the candy canes are on the tree ;)

I made three batches, which used three trays and 6 packets of chocolate chips. These were gifts for 30 coworkers.

Chocolate Holiday Bark

Ingredients

Vegan choc chips of choice (I used Enjoy Life)-2 10oz bags for each large cookie tray.

Pistachio pieces 

Slivered almonds or almond pieces

Pine nuts

Cranberries

Dried apricot 

Pecans pieces

Method

Line your tray with parchment or wax paper.

Have your ingredients ready to go.

Use a double broiler or a stainless steel bowl that fits snuggly over a saucepan full of boiling water.

Once water is boiled add chocolate chips to bowl and stir occasionally until completely melted.

Remove from stove and wipe any condensation off the bowl with a hand towel. If water gets into the chocolate it will become grainy.

Pour directly onto your lined tray and smooth out with your spatula.

Sprinkle your ingredients over the bark and once you're happy with it transfer it to the refrigerator for 10 minutes. Once completely hardened you can take out of the fridge and use the parchment paper underneath to flip up the edges and crack the chocolate into pieces for serving or packing. You can always 

This is how I packaged it - in sealable bags with a handmade gift tag.

Friendsgiving 2024

Had a wonderful Friendsgiving event with a 100% vegan and gluten-free menu! Here's the full menu if you're needing inspiration :)

Cheese Board

Grapes, Pear Slices, Apple Slices, Plant Provisions slices, Darë Vegan Balsamic Fig Cheese, Nuts for Cheese Black Garlic, Rebel Gruyere and Smoked Cheddar cheeses which I get from Purple Carrot since it's cheaper and more reliable shipping than buying through Rebel. Variety of gluten-free crackers, sweet gherkins, pickled onions and Sicilian olives. 

Main Event

Savoury Stuffed Tofu Log - this I prepped the day before and cooked it and then just reheated on the day.

Collard Greens - I do these the night before in the slow cooker and keep them set to warm afterward. I always make this because it's always a crowd pleaser ;)

Green Bean Casserole

Cranberry-Glazed Roasted Butternut Squash - I prepped the veg for this the day before

Rosemary Garlic Potatoes - I love adding in garlic cloves as well for caramelized garlic

Glazed Brussels Spouts - We had plain ones from Publix but this is what I normally make.

Golden Gravy - this is a crowd pleasure with not much effort.

Cranberry Sauce - I had some frozen from last Thanksgiving but I love using Ikea's Lingonberry jam at a pinch! 

Dessert-served with Oatly vanilla ice-cream

Cherry Hazelnut Tea Cake -my grandmother's Hungarian tea cake is always a win!

Chocolate Pecan Pie

Chocolate Pecan Pie

I had a slight fail adapting the pecan pit receipt to a chocolate one because I made the graham cracker crust too moist so next time I'd make sure it was drier and maybe freeze it prior to using. I think this would be good with hazelnuts instead of pecans as well, giving it a Nutella feel!

Pecan Pie

Ingredients

Filling

1/2 cup brown sugar
1/4 cup brown rice syrup or agave nectar
3/4 cup maple syrup
4 tbsp. Earth Balance dairy-free, soy-free margarine or coconut oil
3/4 cup applesauce
1 tsp. vanilla extract
pinch salt
2 cups broken pecans
about 100 whole pecans

Graham Cracker Crust

1 ½ cups (170 g) vegan GF chocolate graham cracker crumbs (or 11 graham cracker sheets pulverized to crumbs in a food processor)

2 Tablespoons vegan sugar

1 Tablespoons vegan brown sugar packed

5 Tablespoons (100 g) vegan butter melted

1/2 cup vegan chocolate pieces for the drizzle.

Method

Crust

Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs). 

Stir together graham cracker crumbs and sugars in a medium-sized bowl.  

Add melted butter and use a fork to combine ingredients well until crumbs are all moistened.

Pour mixture into pie plate or springform pan.  U

se the bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides.  

Use your fingers to pack crumbs tightly into the sides of the pie pan.

If the crust needs to be pre-baked, bake on 350F (175C) for 10-13 minutes and allow to cool before filling. 

If using this crust as part of a different recipe, bake according to your recipe's instructions.  

If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.

Filling

In a small saucepan, heat the brown sugar, rice syrup and maple syrup to a simmer.

Simmer a few minutes, until the brown sugar has dissolved.

Turn off the heat and add the margarine, stir to melt.

Then add the applesauce and vanilla and stir to combine.  Set aside to cool.

Line a pie plate with pastry crust and flute edges as desired.

Fill the pie shell with the broken pecans.

Pour the cooled applesauce mixture over the pecans.

Place the whole pecans in a circular pattern on top of the pecan filling.

Place the pie in the oven and reduce the heat to 350 degrees.

Bake about 45 minutes or until the crust is golden brown (the mixture will be hot and bubbly).

Once pie is cooled to room temperature melt the chocolate in a double broiler and drizzle over the top, refrigerating immediately, can be made the day before.

Serve at room temperature and enjoy!

Cranberry-Glazed Roasted Butternut Salad

I saw this receipt on a vegan Facebook post (no source given) and thought it would go well with our Friendsgiving dinner!

This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors.

Cranberry-Glazed Roasted Butternut Salad

Ingredients:

For the Roasted Vegetables:

1 small butternut squash, peeled and cubed

1 lb Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried thyme

For the Cranberry Glaze:

1/2 cup cranberry juice

1/4 cup dried cranberries

2 tablespoons maple syrup/date syrup

1 tablespoon balsamic vinegar

Finishing touches;

4 oz vegan goat or feta cheese, crumbled 

1/2 cup dried cranberries (for garnish)

1 tablespoon fresh parsley, chopped (optional)

Method

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C).

In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.

Spread the vegetables on a large baking sheet in a single layer.

Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 2: Prepare the Cranberry Glaze

While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.

Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 3: Assemble the Salad - Once the vegetables are roasted, transfer them to a large serving bowl.

Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.

Sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 4: Garnish with fresh parsley, if desired, and serve warm.

Savoury Stuffed Tofu Log

Original recipe from Hooked on Plants. The stuffing was really good and I love that the recipe includes enough for a side tray of the stuffing

Savoury Stuffed Tofu Log

Ingredients

Tofu Turkey:

4 blocks organic firm tofu (each 350g)

2 vegetable bouillon cubes

2 tbsp nutritional yeast

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp fresh sage, chopped

1 tsp salt

2½ cups of vegan stuffing (recipe below)

3-4 tbsp Bragg's liquid aminos (for basting)

Vegan Pecan Stuffing:

8 cups GF bread of choice, cubed

1 cup large yellow onion, chopped

1½ cups celery, chopped

7-8 white mushrooms, chopped

1 tbsp dried thyme, minced

1 tbsp fresh rosemary, minced

2 tbsp fresh sage, minced

2 cups vegetable broth

½ cup pecans, chopped

½ tsp Pink Himalayan or sea salt

½ tsp black pepper

Method

Preheat oven to 400°F. 

Press tofu: Place a layer of paper towel on a plate, then the tofu cubes, then another couple layers of paper towel, then a cutting board, then a bowl filled with water. Let sit for at least 30 minutes (the longer the better)

Meanwhile, make the stuffing! Start by spreading the cubed bread out over a cookie sheet. Bake in the oven for about 25 minutes (stir at the 10 minute mark), until it's dry.

In a large pot, oil-free sauté the onions, celery and mushrooms for 5 minutes (just add a bit of the veggie broth if it's sticking), until softened. Add the herbs and salt and pepper. Mix it up, then add 1½ cups of broth. Add the bread and pecans then mix everything well. The stuffing should be moist, but not soaking wet. If your stuffing is still a little dry, keep adding a bit of veggie broth until it's moist (you shouldn't need more than 2 cups total)

Set aside 2½ cups of stuffing for the turkey filling.

Pour the rest of the stuffing into a baking dish and bake in the oven for 25 minutes (hello side dish!)

Prepare your 'turkey' zone: Lay out 2 sheets of tin foil, side by side overlapping about 3 inches, with a layer of parchment on top. The parchment paper should be about 15 inches long by 13 inches wide, with the tinfoil as a border beneath it.

Time to make the 'turkey': To go easy on your food processor, start by blending half of all the tofu turkey ingredients together (except for the stuffing and Bragg's liquid aminos) for at least 1 minute in your food processor, or until a dough-like ball starts to form. Place that mixture as a ball on the parchment paper.

Then, blend the other half of all the tofu turkey ingredients (again, except for the stuffing and Bragg's liquid aminos) in the food processor, and add it to the pile on the parchment.

Spread out the tofu mixture into a ½ - ¾ inch thick rectangle (about 8x12")

Spoon the 2½ cups of stuffing into the middle of the tofu rectangular 'turkey' in a lengthwise tube shape.

Use the parchment paper to roll one side of the tofu turkey over the stuffing, then the other side until the tofu turkey just overlaps. Give it a nice squeeze to make sure it's all overlapping by at least 1 inch.

Unwrap it and fold the ends. Use your fingers to press down any open areas, or cracks.

Pour Bragg's liquid aminos over top and use basting brush to cover the whole turkey.

Then wrap it up with the parchment and tinfoil nice and tight, folding on top and twisting the ends (so it looks like a tootsie roll turkey)

Bake in the oven for 1 hour.

Let cool 15 minutes, then place in the fridge.

When you're ready to serve it, take it out of the fridge, slice in 1 inch slices, wrap it back up and bake for 20 minutes at 350°F.

Vegan Afternoon Tea Experience - Jacksonville, FL

I was lucky enough to attend the Vegan Afternoon Tea Experience with two of my closest friends. The entire event was vegan and gluten free! It's so rare as vegans (especially GF ones) that we get to eat food at fancy soirees so I was so excited about this and it was just delightful!

The afternoon tea was created and catered by Belgian Chef Danielle Maupertuis, the UK’s premier executive vegan pastry chef and the author of "Vegans Deserve Better Than a Fruit Salad". You can see I was looking very nonchalant as she signed a copy of her book for me LOL. There are a number of gluten free recipes in the book but Chef Danielle told me her forthcoming recipe book is ALL vegan & gluten free! YAAAYYYY!

The event was organized by Green Luxury Living and hosted by Vevetas Tapas by Pink Salt.