Great Vegan Christmas and Hanukkah Meals

“Hot toddy,” referring to the traditional beverage made from tea and whiskey, originates in India. Make this desi version by Indiaphile, with the following ingredients.

A HOT TODDY WITH A DESI EDGE

A DESI-GIN FUSION

INGREDIENTS

• 1-2 cups water, depending on how potent you prefer it • 4 slices of fresh ginger about 1/4 inch wide • 4 oz bourbon • 4 tbsp brown sugar • 4 tbsp fresh lemon juice use less if you don’t like it too lemony • 2 cinnamon sticks each broken into two • 4 star anise • 8 cardamom pods • 4 slices of lemon for garnish

METHOD

• Fresh ginger should be added to water that is brought to a boil. • Set up four serving mugs and add 1 tablespoon of sugar, 1 tablespoon of lemon juice, 1/2 of a cinnamon stick, 1 star anise, and 2 cardamom pods to each. • Warm up the mugs by adding a quarter cup of hot water to each. • Put a shot of bourbon into each glass and give it a good swirl. Remove all the spices, but not the star anise. • Garnish with a lemon slice, and serve immediately.

The cocktail is flavored with 11 botanicals, giving it a wide variety of delicious tastes. Some of these include orange and lemon peel, Darjeeling tea leaves, and lemongrass. Check out the recipe from London Unattached below.

INGREDIENTS

For the cinammon syrup • 1 cup granulated sugar • 1 cup water • 4 cinnamon sticks broken into large pieces

FOR THE GOLDEN FORT INDIAN GIN

• 1 tbsp lime juice • 1/z tbsp cinnamon syrup • 1 ¾ oz cloudy apple juice • Topping: sliced green apple

METHOD

FOR THE CINNAMON SYRUP

1. Put everything in a pot and bring to a boil over medium heat. 2. Turn the heat down to low and simmer for 8-10 minutes, stirring occasionally, until the sugar has dissolved. 3. Put away from heat then allow it to cool 4. Throw away the cinnamon sticks and pour the liquid into a sealed glass container. 5. You may keep it in the fridge for up to two weeks.

FOR THE GOLDEN FOR COCKTAIL

1. Add the gin to a few cubes of ice. 2. Add ice to cloudy apple juice, fresh lime juice, and cinnamon syrup. 3. Top with grated nutmeg and decorate with a fan of three apple slices.

THE MUMBAI MULE

Vodka, ginger and spice syrup, lemon juice, and sparkling water make up the Indian take on the classic Moscow mule. Your taste buds will really like the wide variety of tastes in this drink, from sweet to sour to pleasantly warming and calming. This cocktail is inspired by The Bojon Gourmet.

INGREDIENTS

FOR THE SPICY GINGER SYRUP

• 2 teaspoons coriander seeds • ½ teaspoon cumin seeds • Seeds from 5 green cardamom pods • A pinch of saffron threads • 3/4 cup organic cane sugar • 1/2 cup boiling water • 1/2 cup chopped fresh ginger root

FOR THE MULES

• 2 ounces vodka (¼ cup) • 1 ounce spiced ginger syrup (2 tbsp) • ½ ounce lemon juice (1 tbsp) • Some ice • Sparkling water • A sprig of mint

METHOD

FOR THE SPICY GINGER SYRUP

1. Mix the saffron, cumin, cardamom, and coriander seeds in a compact, sturdy skillet. 2. To toast the spices, place the pan over a medium temperature and shake it repeatedly for 30 seconds, or until the spices are aromatic and beginning to burst. Serve Mumbai mules to your guests in a mule mug.

3. In the meantime, dissolve the sugar in the hot water by stirring (or mostly dissolved). Blend the ginger, roasted spices, and syrup until almost smooth. To remove the particles and get to the syrup, strain it through a fine-mesh strainer while applying pressure. You may consume the syrup right away or refrigerate it.

FOR THE MULE

• Blend the vodka, ginger syrup, and lemon juice for 30 seconds in a shaker or container. • Pour through a strainer into an ice-filled highball glass, top with carbonated water, and garnish with a mint leaf. • To adjust the flavor, test the drink and add extra lemon juice or syrup as desired.

So there you have it – an array of festive cocktails guaranteed to impress guests looking for that Indian twist!

Great Vegan CHRISTMAS and HANUKKAH MEALS

Have a merry and meatless holiday meal with these plant-based recipes

MELANIE FOURIE

The holidays are celebrated with dishes that usually comprise meat and dairy. Most Christmas and Hanukkah dinners are not vegan, and almost all desserts contain eggs, milk, or whipped cream. If you’re at your wits’ end trying to find vegan recipes, here are some palatable ideas and recipes for them.

ENTREES

SPINACH ARTICHOKE CUPS

INGREDIENTS

• 30 small phyllo shells • 3 cups frozen spinach • 1 14 oz can artichoke hearts , drained & finely chopped • ¼ cup vegan mayonnaise • ½ cup vegan cream cheese • 2 teaspoons lemon juice • ½ cup panko breadcrumbs • 3 tbsp nutritional yeast • 1 tsp granulated garlic • ¾ tsp granulated onion • ½ tsp paprika • ½ tsp red pepper • ¾ tsp salt for tasting • Fresh cracked pepper for tasting

METHOD

1. Toss the ingredients in a huge mixing bowl.

Blend well. 2. Adjust the seasonings as you see fit. 3. Spoon the filling into the little phyllo cups. 4. Arrange them on the sheet separately. 5. Bake for approximately 12 minutes in a preheated 375°F oven, or until the stuffing is well cooked. 6. Dish up right away. 7. Add vegan Parmesan cheese on top, if you prefer.

CHRISTMAS MAIN COURSE

MOREISH GRAVIED VEGAN WELLINGTONS

Vegan Wellingtons will wow even the most discerning of guests. It’s perfect for celebrating holidays like Thanksgiving and Christmas because of its pastry casing and savory umami filling. Whip up this simple Wellington recipe inspired by BBC Good Food.

INGREDIENTS

• 1 oz dried porcini • 1 tbsp olive oil • 1 onion, diced • 2 garlic cloves • 2 tbsp tomato purée • 1 tbsp plain flour • 2/3 cups vegan red wine • 4 tbsp vegan vegetable bouillon powder • 4 tsp yeast extract • 1 tbsp soy sauce • 1 tbsp smoked paprika • 14 oz can black beans • 2/3 oz vital wheat gluten • 1 tbsp picked thyme leaves • 1 tbsp onion granules 1.1 lb block vegan puff pastry 1 tbsp vegan cranberry sauce Almond milk for glazing

METHOD

1. Pour the boiling water over the dried mushrooms in a heat-safe dish. 2. After soaking for 15 to 20 minutes, drain the mushrooms by pressing them against a sieve set over a jug; you should end up with around 1.1 lb of liquid. If not, add more water. Cut the mushrooms. 3. Fry onions in a small pan already heated to medium heat for 7 minutes until they begin to turn brown. When the mushrooms are done, add garlic and allow to simmer for an additional minute. Cook for a further three minutes on low heat. Add half of the tomato paste and flour, and mix well. Cook for 2 minutes, or until a paste forms. Add the wine and let it boil for 2 minutes, or until you have a thick paste 4. Add the mushroom soaking liquid. 5. Blend in 2 tbsp of bouillon powder, 12 of the yeast extract, and 1/2 of the soy sauce. Spice it up, give it a good stir, and bring it to a boil.

Then reduce the heat and let it simmer for 10 minutes. Strain the solids out into a jug. 6. Stir in the leftover tomato purée, 1 tbsp bouillon powder, the remaining soy sauce and yeast extract, and half cup of water to the strained mushroom and onion combination in a blender. Blend until smooth, then put aside. 7. Mix the thyme leaves and onion granules into the wheat gluten and season it to taste. 8. Put the vegetable puree into the wheat gluten and mix it with your hands. 9. Shape into an 3-by-8 inches sausage after kneading for 10 minutes, until rubbery. 10.Season. Then cover with greased foil and let it sit for 10 minutes. To prepare the oven, set

the temperature to 460 degrees Fahrenheit. 11.Arrange the sausages in a large roasting pan.

The residual bouillon powder should be dissolved in 2 cups of water and poured into the container around the sausages. 12. Cook the sausages for 30 minutes with the foil on top, turn them over, and roast for another 30 minutes. 13. Take out of the oven and allow cool fully while still within the pan. 14. Put aside one-fourth of the pastry. Make a shape big enough to cover the sausage with the remaining dough. Put the sausage on one of the long sides of the pastry rectangle once you’ve removed it from the foil and have brushed it all over with the cranberry sauce. 15. To surround the sausage, fold the dough’s shorter sides over the ends of the meat and roll the crust up. Place on a baking sheet lined with baking parchment, seam side down. The pastry you saved should be rolled out until it’s big enough to enclose the Wellington. 16. Create a pattern of circles using a cookie cutter and drape it over the Wellington, folding the ends under. 17. Spread some almond milk over the whole

Wellington and brush it with it. Put it in the refrigerator and let it cool for at least a half hour and up to 24 hours. 18. Preheat the oven to 170°F. Dab over the

Wellington with more milk, and sprinkle thyme and salt on top. 19. Bake for 60 minutes, or until golden brown.

Take 10 minutes to relax. During this time, cook the gravy on low. Wellington should be sliced thickly. Put on a plate and top with some festive cranberry sauce and your gravy.

FINGER-LICKING CHRISTMAS SWEET IDEAS

EGGNOG CUPCAKES

An extra helping of eggnog is never met with displeasure over the Christmas season. Cupcakes like these deliver, with enough of that spicy seasonal delight in both the cake and the icing!

A YULE LOG

Your guests will go crazy over this vegan take on the traditional Christmas dessert, the Buche de Noel. The nicest thing about this chocolate cake stuffed with chocolate mousse? Ample amounts of mocha-flavored buttercream icing!

OBSERVING HANUKKAH THE VEGAN WAY

ENTREESS

MATZAH BALL SOUP

Prepare the traditional soup’s matzah balls using only plant-based components. This is the simplest vegan Hanukkah food idea ever!

Chopped or pureed potatoes are the base for latkes, which are then shallow-fried to create potato pancakes. While traditional latkes are a must-have during Hanukkah, there’s still opportunity for innovation. Here are some creative spins on a timeless appetizer.

Use sweet potatoes in place of regular potatoes.

Include exotic flavors like ginger or curry.

Toss in sugary ingredients like coconut and dried berries.

Throw in some flavorful parsnips or scallions to liven things up a little.

You may serve this with applesauce or sauerkraut. Or serve this with creamy buttered roasted vegetables or a crisp green salad.

HANUKKAH DESSERTS

VEGAN SUFGANIYOT

These are essentially donuts filled with jelly and dusted with orange zest and sugar. This is a tasty Hanukkah dessert that doesn’t include eggs or milk. Here, Sarah’s Vegan Kitchen teaches one how to make these delightful after-dinner treats.

INGREDIENTS

• 2 ¼ tsp dried yeast • ¾ cup unsweetened plant milk OR water • 1/3 cup white sugar • ½ tsp vanilla extract • 4 tablespoons vegan butter • Zest of 1 tiny orange • 1 tbsp brandy (if preferred) • 2 ½ cups all-purpose flour • 1 tsp salt • 1 cup jam • 1 quart vegetable oil • Powdered sugar, as required

METHOD

1. When the yeast is added to the lukewarm milk or water and allowed to proof for 5 minutes, the mixture will become frothy. 2. Mix in the sugar, vanilla, melted butter, orange zest, and brandy. Next, stir in some flour and salt. 3. Using the whisk attachment, blend the ingredients in a stand mixer until a rough dough forms. With a spatula, mix the ingredients by hand until they form a rough sphere of dough. 4. Knead the dough for 8 minutes using the dough hook attachment on a stand mixer. The dough must rise over the rim of the container. Using bare hands, toss the dough onto a floured board. Knead for at least 10 minutes. The dough should have a silky texture and a nice stretch. When you knead it, it shouldn’t be too sticky or moist or adhere to your hands. Knead in more flour, 1-2 teaspoons at a time if necessary, until the dough reaches the desired consistency. 5. Put in a bowl and cover with oil, then a moist kitchen towel. Place in a warm area and cover until it has doubled in size. The time required for this task is typically roughly an hour, but it might vary depending on the temperature in your kitchen. Extreme cold might add an extra two hours to the process. 6. Your dough should be punched down and turned out onto a floured surface. You can either form the dough into 15 equal balls and flatten them, or roll it out to an inch thick and cut it with a biscuit cutter. 7. Your donuts should be left to rise on a lightly floured surface for another 30 to 40 minutes, or until they are extremely puffy and have nearly doubled in size. 8. Prepare a deep fryer or heat one inch of oil in a bulky pan to around 350 degrees Fahrenheit. Donuts need to be fried for around two to three minutes on each side to get a golden brown color. Maintain a close eye on the oil temperature and make any necessary adjustments to the heat source. Place on a plate lined with paper towels or a metal cooling rack set over a baking sheet to drain any remaining oil. 9. Your donuts will need a little bit of cooling time while the jam is being added to the pastry bag. Each doughnut should have a hole pierced in it, and then some jam should be piped into it. 10. When ready to serve, gently sprinkle with confectioner’s sugar.