consciouseating
A little indulgence is fine during the
Festive Sips and Nibbles Vegan Holiday Treats that Everyone Loves by Judith Fertig
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or those that like to eat plant-based meals most of the time, the holidays can present a challenge. Social oc-
casions from Thanksgiving to New Year’s Day abound, including multi-course dinners and potlucks; tree-trimming and baking parties; neighborly hospitality; nibbling on treats while wrapping gifts; and gathering to watch a holiday movie. Because so much is happening
in such a short period of time, people often revert to serving traditional foods such as Aunt Mary’s cheese ball or Grandma Daisy’s three-layer chocolate bars. These vintage recipes, however, can be laden with processed ingredi- ents. Foods that signaled holiday cheer ages ago need a tweak or two to satisfy today’s health-minded friends and fam- ily members. With traditional flavors of the season like aromatic spices, fresh rosemary and chocolate, plus a plant- based philosophy, family favorites can get a new twist. Natural Awakenings asked cook-
book authors, chefs and bloggers from around the country to help us celebrate wonderful holiday moments, big and small. Adding a plant-based nibble or sip not only helps party hosts stay on track, it also helps keep guests from over-indulging, so that everyone ends up enjoying themselves even more.
Addictive Nibbles American-born Sandra Gutierrez grew up in Guatemala and now lives in Cary, North Carolina. As the author of The New Southern Latino Table and Empanadas: The Hand-Held Pies of Latin America, she shows how fresh, seasonal, Latino foods can add grace and flavor to any table.
“In the South, appetizers can be as simple as shelled pecans tossed with spices,” she says. She applies the same easy treatment to pumpkin seeds, or pepi- tas, tossing them with ancho chile pow- der, cumin, coriander and other flavorings to bake in the oven until crunchy. “These take only minutes to make and will keep for a few weeks if stored in an airtight container.” Then, when people drop by, she has a ready-made, plant-based, deli- cious nibble to offer with drinks. Brother chefs Chad and Derek Sar-
no, of Austin, Texas, are the co-founders of
WickedHealthyFood.com, a website devoted to plant-based eating habits. Chad has co-authored (with Chris Karr) Crazy Sexy Kitchen: 150 Plant-Empow- ered Recipes to Ignite a Mouthwatering Revolution. Derek is the former global executive chef for Whole Foods Mar- ket. “Shoot for 80 percent healthy and 20 percent wicked, and you’ll be 100 percent sexy,” they advise with a wink.
Natural Awakenings recommends using organic and non-GMO (genetically modified) ingredients whenever possible.
22 South Central PA
NaturalCentralPA.com
holidays, they say. “For vegans and veg- etarians, think of your 20 percent as a chance to let loose every now and again and enjoy whatever makes you feel a bit wicked—fats, sugars, salts, beer; you get the idea—unless you’re following doctor’s orders. We want you to eat for health, and as chefs, we want eating healthy to taste great.” For the holidays, they like to have easy, yet big-flavor nibbles on hand such as homemade popcorn flavored with fresh rosemary and truffle oil, or crunchy, roasted chick- peas that pack a little heat from sriracha, a homemade or bottled hot sauce.
Celebratory Sips
Sophia DeSantis, of Carlsbad, California, changed to a vegan diet because of her husband’s health issues several years ago. “We ate plant-based for one month and just kept on going,” she says. “With- in three months, he was off all meds and hasn’t needed them since.” That victory made her an impas-
sioned vegan cook for their three chil- dren, as well. Whether preparing food for family or guests, she says, “I don’t even mention the type of food, be- cause I simply make delicious dishes that just happen to be plant-based. There are a million and one ways to redo traditional favorites.” DeSantis makes her own pistachio milk for a special hot chocolate she serves during the holidays; she blogs her recipes at
VeggiesDontBite.com. Other options for plant-based sips
include chilled, dairy-free eggnog, perhaps topped with coconut creamer and a dusting of freshly grated nutmeg. Mulled cider or pomegranate juice, warmed in a stove pot with whole spices like cinnamon and cloves, plus slices of citrus fruits, add holiday flavors and aromas. Having already prepared nibbles
and sips handy in the pantry, freezer or refrigerator makes both planned and spontaneous hosting easier, as well as providing ready-made goodies to bring to other gatherings. “Then, there’s always something available you can enjoy,” says DeSantis.
Judith Fertig writes cookbooks and foodie fiction from Overland Park, KS (
JudithFertig.com).
Stepanek Photography/
Shutterstock.com
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