SuperVegan Logo

As of October, 2013, SuperVegan is no longer under active development.
The site content remains online in the interest of history.

We are still active on Twitter:

To keep informed about future projects of SuperVegan, join the SuperVegan Projects mailing list:

The Amazing Instant New York City Vegan Restaurant Finder

Where?

 Either within
or 

How Vegan should the restaurant be?

(check all that apply)


Want more options? Try our mildly overwhelming advanced search page.

Search

 the entire site:

Category Archive: Holidays

Here are all the SuperVegan blog posts categorized under Holidays. XML

  1. The ninth installment of the Thanksgiving Is Made Of Vegan People Recipe Survey comes to us from Jacob I. Jones-Martinez. He says of his Pecan Pie, “I’ve put in as much as 1 cup of chocolate chips in this recipe. I made it once where I mixed the chocolate chips with the Earth Balance while it was still warm and they melted so it wound up being a chocolate pecan pie instead of a chocolate CHIP pecan pie. It’s always good. Enjoy!” Thanks, Jacob!

    Will this be the last post in the series? Not if you send me a recipe right now!

    Vegan Pecan Pie

    Ingredients:
    1/2 cup raw sugar
    1/2 cup brown sugar
    2 tablespoons flour
    4 tablespoons nondairy milk (I use soy)
    2 egg substitutes (I use Bob’s Red Mill substitute)
    8 tablespoons vegan butter, melted (I use Earth Balance)
    1 teaspoon vanilla
    1 cup pecans
    1 9″ unbaked pie crust

    Directions:
    1. Preheat oven to 375 degrees Fahrenheit. Mix ingredients. They come out watery.
    2. Pour into the pie shell. Place on a cookie sheet and put into the oven for 20 minutes.
    3. Reduce oven temperature to 275 degrees Fahrenheit. Bake for 20 minutes or longer. (If you have to do this, put foil around the crust so it doesn’t burn.)
    4. Check, center should be slightly soft, but if it seems too watery, bake for 20 more minutes.

    This recipe did not include a picture, so this Crochet Pecan Pie is courtesy Monster Crochet!

  2. The eighth installment of the Vegan Thanksgiving Is For Winners Open Recipe Call comes to us from Tami (Noyes). I don’t know why her last name is parenthetical, but that’s the way she wrote it, and I don’t mess.

    If you have a recipe to send me, you best do it right quick! E-mail it to me!

    Mom’s Apple Pie

    Ingredients:
    8 or 9 McIntosh, or other red baking apple, peeled, and cut into 1/4-inch slices (about 8 cups)
    
1/2 cup sugar
    
1/3 cup light brown sugar
    
1/4 cup all-purpose flour
    
1 1/4 tablespoons ground cinnamon

    1/2 teaspoon ground ginger
    
Juice of 1/2 lemon
    
Pinch salt

    Fast-and-Easy Pie Crust, or 2 store-bought crusts

    Directions
    
1. Preheat the oven to 425 degrees F. Place an oven rack on the lowest level of the oven. 

    2. In a large bowl, combine the apples, sugar, brown sugar, flour, cinnamon, ginger, lemon juice, and salt. Stir to coat the apples, then set aside.
    3. On a lightly floured surface, roll out half of the pie dough to a 13 to 14-inch round, less than 1/4-inch thick. Add flour to the work surface and dough as needed. Gently transfer to a 9-inch pie plate, pressing it to fill the pan , allowing the excess to hang over the sides. Transfer the apple mixture to the pie plate.
    
4. Roll out the remaining pie dough and gently arrange it over the apples. Cut any overhanging dough that exceeds 1-inch. Use your fingers to seal the dough, rolling the dough from the bottom crust up and onto the top crust, to form a rim around the pie. Crimp the edge with your fingers. Cut 4 or 5 slits in the top crust to allow steam to escape.
    
5. Place the pie on a pie ring or baking sheet to catch the drips. Bake 20 minutes, or until golden brown. Remove from the oven and cover loosely with foil. Bake 30 minutes longer , or until the filling bubbles. Cool slightly before cutting.
    Serves 6 to 8

    Fast-and-Easy Pie Crust

    Ingredients:
    2 cups all-purpose flour
    
1/4 cup sugar
    
1/2 teaspoon salt
    
1/2 cup cold vegan margarine, diced

    1/2 cup cold vegan shortening, diced
    1 tablespoon apple cider vinegar
    
5 tablespoons cold water

    Directions:
    1. In a food processor, combine the flour, sugar, and salt. Pulse to mix. Add the diced margarine and shortening. Pulse to mix until the mixture resembles small peas. Add the vinegar and water through the feeder tube and pulse until the mixture is combined and forms a ball. Divide in half and pat each half into a flat disk. Wrap the disks in parchment paper or plastic wrap. Refrigerate for 1 hour before using.
    2. To bake a pie, remove the dough from the refrigerator and transfer to a lightly floured work surface. Using a lightly floured rolling pan, roll from the center outward until you have an even flat round about 14-inches across and about 1/8 to 1/4-inch thick. Add flour to the work surface as needed. Transfer to a 9 or 10-inch pie plate and gently press so that the crust fits the pan. Repair any tears with wet fingers, if needed.
    
3. If using for a double crust pie, fill according to the recipe. Roll out the second crust and transfer to top of pie. Crimp and bake as directed in recipe. If using this for a single crust pie, crimp the edge, if desired.
    Note: To blind bake, prick the bottom and sides of the crust with a fork. Line with a piece of foil or parchment paper and some loose dried beans. Bake in a 425 degree F. oven until golden, about 12 to 15 minutes. Remove from the oven. Remove the foil and beans. Let the crust cool on a rack then fill as desired.
    Makes 2 crusts

  3. Now's your chance to read all those vegan/AR books you've been hearing about!

    Now’s your chance to read all those vegan/AR books you’ve been hearing about!

    • Still need to come up with another Thanksgiving side dish? How about our latest reader submission: Sweet Potatoes Caribbean.
    • And Turtle Mountain has launched two brand-new holiday drinks: Coconut Nog and Mint Chocolate.
    • Holiday fare often leads to excess weight gain (if you’re doing it right). Need to lose those extra pounds? Check in with Dr. Frank Sabatino for some plant-based weight loss ideas.
    • Speaking of eating, if sandcastle cookies, fried pickles and kale chips spell holiday spirit to you, you won’t want to miss the Vegan Holiday Shop-Up, on Sunday, Dec. 4 from 12-5pm, at the Pine Box Rock Shop.
    • Then on Dec. 10, join our very own Livi Lane in the County of Kings for Vegan/Animal Rights Book Swap for Woodstock Farm Animal Sanctuary 2.0. Stock up on all the tomes you’ve been dying to read, and grab some issue-oriented stocking stuffers!
    • Speaking of Woodstock FAS, the Guesthouse is open for business! Well, almost. Make your reservations now: Rooms are available starting Jan. 6. I got a sneak peek during Thanksliving, and let me tell you, it’s a sweet place to stay!
    • Thanksgiving is followed by Black Friday, which means holiday shopping is upon us. Want to be sure all your gifts come from cruelty-free sources? The Veg Blog just launched a series of vegan-business profiles, the first of which features Herbivore Clothing Company, and the second, jewelry maker McFarland Designs.
    • Still haven’t made much of a dent in that list? On Dec. 11, head over to the Green Holiday Festival, an eco-friendly, cruelty-free shopping event. It’s $20 to get in, but part of that benefits For the Animals Sanctuary.
    • For more information about these and other happenings in the NYC area, check out our Events Calendar.
  4. The seventh installment of the Vegans Pilgrimize Thanksgiving Recipe Series is from Betsy DiJulio, the author of honest to goodness cookbooks, so this is professional, people. Betsy says, “A childhood favorite inspired this recipe. My mom used to serve mashed sweet potatoes on a ring of pineapple with a marshmallow baked on top. I borrowed that presentation for my tropical take on a Southern staple.” Thanks, Betsy!

    It’s almost but not quite too late to send in another winner. E-mail it to me post haste!

    Sweet Potatoes Caribbean

    Ingredients:
    2 large sweet potatoes, peeled and cut into 1-inch dice
    2 teaspoons vegan butter
    1 tablespoon plus 1 teaspoon peanut butter
    1 tablespoon plus 1 teaspoon fresh lime juice
    2 tablespoons unsweetened coconut milk
    1/4 teaspoon ground cumin
    1/4 teaspoon ground coriander
    2 teaspoons fresh cilantro, minced
    Sea salt and freshly ground black pepper
    2 scallions, trimmed, split lengthwise and cut into 1/4-inch pieces
    Pineapple rings, for serving (optional)

    Directions
    1. Pour an inch of water into a 4-quart saucepan fitted with a steamer.Cover the pan and bring the water to a simmer. Place the sweet potatoes into the steamer insert, cover loosely, and steam for 10 minutes or until tender.

    2. Mash by hand or press the potatoes through a ricer into a medium-size bowl. Add the vegan butter, peanut butter, lime juice, coconut milk, cumin, coriander, and cilantro, and combine well. Taste and adjust the seasoning with salt and pepper, if necessary. Fold in the scallions and mix until well distributed. To serve, transfer to a bowl and serve hot. Alternately, you can scoop the potatoes onto sliced fresh pineapple rings.
    Yield: 4 servings

Instagram