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Festive Sips and Nibbles Vegan Holiday Treats that Everyone Loves by Judith Fertig
F
or those that like to eat plant-based meals most of the time, the holidays can present a challenge. Social occasions 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 ingredients. Foods that signaled holiday cheer ages ago need a tweak or two to satisfy today’s health-minded friends and family members. With traditional fl avors 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 cookbook 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 fl avor 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 pepitas, tossing them with ancho chile powder, cumin, coriander and other fl avorings 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, delicious nibble to offer with drinks. Brother chefs Chad and Derek Sarno, 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-Empowered Recipes to Ignite a Mouthwatering Revolution. Derek is the former global executive chef for Whole Foods Market. “Shoot for 80 percent healthy and 20 percent
Natural Awakenings recommends using organic and non-GMO (genetically modifi ed) ingredients whenever possible.
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