wicked, and you’ll be 100 percent sexy,” they advise with a wink. A little indulgence is fi ne during the


holidays, they say. “For vegans and vegetarians, 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-fl avor nibbles on hand such as homemade popcorn fl avored with fresh rosemary and truffl e oil, or crunchy, roasted chickpeas 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. “Within three months, he was off all meds and hasn’t needed them since.” That victory made her an impassioned vegan cook for their three children, as well. Whether preparing food for family or guests, she says, “I don’t even mention the type of food, because 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 fl avors 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 fi ction from Overland Park, KS (JudithFertig.com).


Tasty Holiday Recipes Truffl e Spiced Popcorn


This wicked, fresh, piping-hot popcorn is kissed with a simple blend of rosemary, onion and truffl e oil.


Yields: 9 cups Spiced Pepitas


These crunchy pumpkin seeds are lemony, salty, spicy and zesty, all at the same time. A handful of these toasted tidbits whets the appetite.


Yields: 2 cups


2 cups raw pumpkin seeds 1 Tbsp grated lemon zest 1 Tbsp lemon juice 2 tsp salt 1 tsp ground cumin ½ tsp freshly ground black pepper ½ tsp ground coriander ½ tsp ancho chile powder ½ tsp cayenne pepper ¼ tsp garlic powder ¼ tsp sugar (optional)


Preheat the oven to 375° F.


In a medium bowl, toss together the pumpkin seeds, lemon zest, lemon juice, salt, cumin, pepper, coriander, chile powder, cayenne and garlic powder.


Spread the mixture on a baking sheet and bake for 5 minutes.


Remove the baking sheet from the oven and shake to redistribute the seeds, and then bake for another 3 minutes. Pull it out to shake the pan again. Then fi nish baking for 1 to 2 minutes or until the pumpkin seeds are crispy and golden without burning them.


Transfer to a cool baking sheet and cool completely before storing in an airtight container.


Courtesy of Sandra A. Gutierrez, SandrasKitchenStudio.com.


November 2016 29


2½ Tbsp grapeseed oil A bit less than ½ cup popcorn kernels 1 Tbsp truffl e oil 2 Tbsp nutritional yeast ½ Tbsp onion granules ½ tsp fresh rosemary, minced Sea salt to taste


On medium heat, warm the oil in a large saucepan with a lid.


Remove from the stove and add all kernels in an even layer on the bottom of the pan.


Cover for 20 seconds to allow all the kernels to become coated and reach equal temperature so they all pop at once.


Place the covered pan back on the heat and shake it while it’s on the burner. The kernels will slowly begin to pop; once they start, crack the lid slightly to let out a bit of steam. Continue shaking the pan over heat until the popping stops.


Remove from the stovetop immediately and pour all popcorn into a large bowl.


Drizzle with truffl e oil, nutritional yeast, onion granules, minced rosemary and sea salt. Shake and mix well before serving.


Courtesy of Chad and Derek Sarno, WickedHealthyFood.com.


photo by Stephen Blancett


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