There are vegetarians– those who don’t eat meat, chicken, fish or turkey (sorry!) — and there are vegans, who not only refrain from eating animals, but from eating animal products including, milk, cheese, eggs, ice cream, etc. Being vegetarian or vegan is a very personal choice and takes a fair amount of discipline. It means reading labels carefully and rethinking most recipes. According to PETA, by becoming vegan you save 200 lives a year. That’s something to think about.
I’ll go out on a limb, though and say that being vegan isn’t all or nothing. By eating some vegan dishes on a regular basis, you will save many lives, including your own. A 2013 Loma Linda University study found that vegans have greenhouse-gas footprints that are 41.7 percent smaller than a meat-eater’s footprint and 13.9 percent smaller than a vegetarian’s. And there’s no reason vegan foods can’t be delicious and full of valuable FoodTrients. And as an added bonus, vegan dishes are excellent as part of a kosher diet because they are pareve, which means they contain no animal products. If you’re so inclined, you could serve any of these desserts after a meal of kosher pot roast or roast or brisket.
With the holidays fast approaching, here are some vegan desserts that are unapologetic in terms of great flavor and indulgence. It just takes a little adjustment and you’ll be able to serve up these sweet treats with a clearer conscience.
You absolutely won’t miss dairy in this sweet and spicy apple crisp dessert. Apples are full of fiber, vitamin C and antioxidants. The rolled oats provide more fiber and help reduce cholesterol. The ginger and cinnamon provide more antioxidants as well as minerals, which are good for combating seasonal allergies, cold, congestion, sore throat, bad digestion and are good for heart health and help in weight loss. This one is gluten free, too.
INGREDIENTS
Serves 6-8
Filling:
8 medium-large apples- half tart (like granny smith), half sweet (like honey crisp)
2 Tbs. lemon juice (about 1 lemon)
⅔ cup organic cane sugar or coconut sugar
1 ½ tsp. ground cinnamon
3 Tbs. arrowroot starch or cornstarch (for thickening)
¼ cup apple juice
¾ tsp. fresh grated ginger (or 1 ½ tsp. ground)
1 pinch nutmeg
Topping:
1 cup rolled oats
½ cup almond meal
½ cup unbleached all-purpose flour*
½ cup organic cane sugar or coconut sugar
½ cup organic brown sugar
½ cup pecans or walnuts, toasted and roughly chopped
¼ tsp. sea salt
1 tsp. ground cinnamon
½ cup melted coconut oil or olive oil
INSTRUCTIONS
This is plant-based spin on a classic Italian treat. It’s vanilla-infused, rich and creamy like the dairy version, plus the rich berries add antioxidants for cell health and a stunning presentation. Not berry season you say? Doesn’t matter! Frozen mixed berries are available all year around and just as packed with nutrition. It’s also gluten free.
INGREDIENTS
4 servings
1 (14 oz.) can full-fat coconut milk
¼ cup amber maple syrup or brown rice syrup
1 tsp. vanilla extract
1/4 tsp. sea salt
½ tsp. agar agar powder (not flakes)
3 cups fresh or frozen mixed berries (blackberries, raspberries, and blueberries)
Fresh mint leaves for garnish
INSTRUCTIONS
If you’re craving something sweet and seasonal, try this vegan blood orange cake. It has a tender crumb and is bursting with intense orange flavor. Great for any holiday celebration, this cake also delivers nutrition very similar to regular oranges, but blood oranges are rich in anthocyanin a group of antioxidants found in red, blue, and purple fruits and veggies. A diet rich in these compounds may prevent inflammation and protect against type 2 diabetes, cancer, and heart disease. Regularly eating anthocyanin-rich foods may also benefit your memory and overall brain health.
INGREDIENTS
Serves 6-8
1 ½ cups all-purpose flour
2 Tbs. cornstarch
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
¾ cup almond or cashew ‘milk’
½ cup olive oil
½ cup cane sugar
⅓ cup freshly squeezed blood orange juice, strained
2 Tbs. unsweetened applesauce
2 tsp. vanilla extract
½ tsp. almond extract
2 tsp. blood orange zest (about 2 oranges)
INSTRUCTIONS
What’s the holiday season without a chocolate dessert? This no-bake brownie base with a creamy salted chocolate filling, is rich, vegan and gluten-free. The dates in this recipe contain antioxidants, minerals, and vitamins that help support brain, digestive, and heart health and protect against disease. The nuts in the crust are nutrient dense providing good sources of protein, healthy fats, fiber, vitamins and minerals. Nuts and seeds regulate body weight as their fats are not fully absorbed and they regulate food intake. Nuts and seeds contain unsaturated fats and other nutrients that provide protective effects against heart disease and diabetes.
INGREDIENTS
8-10 servings
Crust
1 cup pitted Medjool dates, about 10 large dates
½ cup raw walnuts
¾ cup raw pecans (or almonds)
4 Tbs. smooth almond butter
½ tsp. fine sea salt
½ tsp. ground cinnamon
5 Tbs. raw cacao powder or unsweetened cocoa powder
2 Tbs. raw cacao nibs optional
Filling
10.5 ounces or 1⅓ cups coconut cream*
4 ounces 60%-85% dark chocolate, roughly chopped
¼ cup refined coconut oil (unrefined will taste of coconut)
⅔ cup (about 6 or 7) large dates Medjool dates (pitted)
1 tsp. pure vanilla extract
A large pinch of sea salt
Garnishes
A few sprinkles of flaky sea salt for topping
Fresh raspberries or other berries
INSTRUCTIONS
*NOTE
You can buy canned coconut cream or canned full-fat coconut milk. Refrigerate two 13.5-ounce cans about 24 hours in advance so the cream separates from the liquid part, and it’s easier to scoop out. When at room temperature, many brands of coconut milk or cream mix together, so you can’t scoop out the cream.