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By Eden.Vegan | May 29, 2020 | No Comments |

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Vegan Eggnog (No-egg-egg-nog) 😂✨ Day 5 of #1

Vegan Eggnog (No-egg-egg-nog) 😂✨

Day 5 of #12daysofveganchristmas is a dreamy vegan take on a traditional sweet treat! Add a bit of liquor if you wish 😉

Vegan Eggnog recipe
Ingredients:
1/3 cup cashews
2 cups coconut milk
1 tsp vanilla essence
1 tsp maple syrup
4 cubes of ice
1 tsp cinnamon
1 tsp nutmeg
1 can coconut whipping cream (chilled)
Cinnamon quill to garnish (from @goodforstore

Method:
1. Soak 1/3 cup of cashews in boiling water to soften for at least one hour.
2. Blend all ingredients (from cashews to nutmeg) in a high powered blender.
3. Whip a can of @naturescharm coconut cream until light and fluffy. The longer the can has been chilling the better result.
4. Pour the ‘egg nog’ mixture into your glasses and top with whipping cream.
5. Sprinkle on some cinnamon and garnish with a cinnamon quill.

#veganchristmas #eggnog #vegandessert

It wouldn’t be 12 days of Christmas recipes with

It wouldn’t be 12 days of Christmas recipes without a #festive hummus for all you hummus lovers!! 😉

Day 4 of #12daysofveganchristmas is a creamy roasted pumpkin hummus! Super easy to make & serve with a plant based platter 🙌🏼

Festive roast pumpkin hummus recipe

Ingredients:
2 tbsp tahini
2 tbsp olive oil
Juice of a lemon
2 cans of drained chickpeas
¼ head pumpkin
Pinch of salt

Garnish:
Rosemary
Pomegranate
Almonds

1. Blend all ingredients in a high powered blender. Taste and add in more olive oil or lemon juice as required.
2. Serve in a large bowl and garnish with rosemary, pomegranate seeds and sliced almonds.

#vegan #veganchristmas #christmasrecipe

#veganchristmas gift idea for day three! ✨ Per

#veganchristmas gift idea for day three! ✨

Personalised sugar cookies, with custom messages are a fun #lowwaste gift packed in a reusable glass jar.

Let me know what festive message you’d write on yours down below 😉 This stack had a combination of ‘Merry Christmas’ & ‘Let’s get festive’🎄🎄

Personalised Sugar Cookies Recipe
Ingredients:
½ cup vegan butter
½ cup sugar
1 tsp vanilla essence
2 cups plain flour
Pinch of salt
3 Tbsp oat milk

Vegan fondant - Pettinice White Icing
Letter presses/cookie cutters

Method:
1. Pre heat the oven to 180 degrees celsius. Cream the butter and sugar in a large mixing bowl.
2. Sift the flour, baking soda and salt on top, folding to combine.
3. Add in the oat milk and roll out of a hard surface. Cut desired cookie sizes out and place on a baking paper lined tray.
4. Place the into the freezer for 10 minutes prior to baking.
5. Bake for 20 minutes until they start to turn golden. Cool on a wire rack for 2 hours.
6. Roll out a thin layer of vegan fondant and cut into the same shapes as your cookies. Place on top and pat down with dabs of hot water.
7. Press your personalised message on top and you’re good to-gift!

#12daysofveganchristmas #vegangift #christmasDIY #veganbaking

On the 2nd day of Christmas...we ate vegan cheese

On the 1st day of Christmas I baked... GINGERBREAD

On the 1st day of Christmas I baked... GINGERBREAD CUPCAKES ✨ 12 days of #veganchristmas 🎄

Stay tuned every day for the next 12 days for a Christmas suitable recipe. From snacks to savoury mains & sweet treats. Cruelty free versions of the classics, so you don’t need to “miss out” in the festive season!!

As you may know by now, I’m a big #chrimbo fan! In 2019 I released a ‘12 days of Vegan Christmas’ Ebook which is free to download on my website & I thought what better than to add it this year 🙌🏼

Save this recipe to make this December ⭐️

VEGAN GINGERBREAD CUPCAKES WITH BUTTER CREAM ICING RECIPE

Ingredients:
1 cup oat milk
1 tsp apple cider vinegar
½ cup melted coconut oil
1 tsp vanilla essence
¼ cup sugar
1/8 cup molasses
1 ½ cups plain flour
½ tsp baking soda
1 ½ tsp baking powder
Pinch of salt
1 tsp cinnamon
1 tsp nutmeg
½ tsp all spice

Vegan butter cream icing:
Whisk icing sugar, vegan nuttlex and boiling water.

Method:
1. Preheat the oven to 180 degrees and line a muffin tray with festive cupcake cases.
2. In a large mixing bowl, whisk the oat milk, ACV, melted coconut oil and vanilla essence until frothy.
3. Mix in the sugar and mix well. Add in the molasses, folding until well combined.
4. Sift the remaining ingredients. Mix with a wooden spoon for a few minutes prior to pouring into the cupcake cases 2 Tbsps at a time.
5. Bake for 20 minutes until risen and cooked all the way through. Take out and place on a wire rack to cool.
6. Once the cupcakes have cooled ice with vegan buttercream icing and top with festive decorations! (You could even top with gingerbread men!)

#veganbaking #vegangingerbread #christmasbaking

Fresh & Festive Brunch Spread ✨AD
🥑🍋🥬🌶🥦🍊🍐🥕🥥🥭🥝🎄
As tomorrow is the 1st of December, it’s time to start planning the Christmas menu!

If there’s one thing I know our day will consist of, it’s lots of locally grown, delicious fresh fruit & vegetables, served many different ways #NZsummerveg

Checkout my 4 #plantbased brunch additions below and let me know which one you’d reach for first 🙌🏼

CHRISTMAS BRUNCH IDEAS ✨

Avocado Bruschetta
Ripe Avocado, Pomegranate Seeds & Chilli flakes served on crispy ciabatta. Garnished with thinly sliced radish

Stuffed Mushrooms
Large stuffed mushrooms with red onion, vegan cream cheese, breadcrumbs & rosemary.

Zesty Grilled Asparagus
Fresh asparagus lightly grilled with lemon & lime zest, sprinkled with slivered almonds, cracked pepper and chilli flakes.

Roast potatoes
Thinly sliced baby roast potatoes cooked with olive oil & paprika. Served on a bed of fresh greens and a side of cherry tomato’s.

@5adaynz #5adaynz #supportlocal

P.S Stay tuned the next 12 days, for my annual #12daysofveganchristmas recipes, including lots more fresh locally grown goodness 🎄✨

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