Tag Archives: recipe

Keepin’ It Kind, Cookies, Gingerbread Tartlets, Christmas Morning Bread, & Granola

Cookies on Plate

Baked Cookies on Sheet

You probably already know that Kristy at Keepin’ It Kind hosts a wonderful annual Christmas cookie swap where vegan cooks from around the blogosphere share their favorite recipes.  We are deep into 25 days of amazing yumminess, so please take some time to browse through the sweet offerings.  This is my second year to participate (last year I “brought” Molasses Crinkles) and today I’m sharing a recipe for traditional Sicilian Fig Cookies.  The recipe comes with a funny story from my dad’s childhood.

In other recipe news…Though An Unrefined Vegan has been quiet, I’ve been busy over at my Tumblr site with holiday season-inspired recipes like: Grapefruit & Anise Chocolate Chip CookiesRaw Gingerbread Tartlets, Cherry-Orange Braid Bread (which would make an ideal Christmas morning breakfast or a thoughtful hostess gift), and Chocolate Gingerbread Granola (recipe available December 20).  All of these treats have the warm and spicy flavors I associate with the winter holidays and you will only find the recipes on Tumblr.

Grapefruit & Anise Chocolate Chip Cookies

Grapefruit & Anise Chocolate Chip Cookies

Gingerbread Tartlet

Raw Gingerbread Tartlets

Cherry Orange Braid Bread

Cherry-Orange Braid Bread

Chocolate Gingerbread Granola

Chocolate Gingerbread Granola

Merry Christmas!

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C’mon Baby (Don’t Fear the Vegan)

salad greensA recent Wall Street Journal article quoted a vegan baker in Columbus, Ohio as saying, “Middle America is turned off by   vegans,” and, well, I think she’s probably right.  At least my personal experience tells me that she’s right.  So, what is it about vegans that so scares (read: turns off) people?  Is it the pleather shoes?  The “meat is murder” t-shirts?  Tofurkey?  Sure, there is a militant segment of the vegan population out there and in my humble opinion, they play a necessary role, but really, when the dinner bell rings, all of us just like to eat good, satisfying and tasty food, right?

An Unrefined Vegan is not about militantism, though I may sneak in one or two posts that give voice to our animal friends.  I’m so passionate and happy and feel so good with my plant-based, low-fat, low sugar diet that I want to share the really delicious, easy and healthful recipes that I make in my own home.  If along the way you stop and think about the welfare of all of the cows, chickens, turkeys, fish, pigs, etc., etc. out there – well, that’s just icing on the (vegan) cake!

You don’t have to go vegan all at once (unless you want to) – incorporate an animal-free meal or two into your week.  You might find that A) you like it, and B) you feel great afterwards, and C) you get dinner on the table a lot faster than when cooking with meat.  Hey, I didn’t say I wouldn’t try to convert non-believers!  To break the ice, here’s a quick and easy salad dressing that contains no oil.  You won’t miss it.  Really.  It coats the greens in sweet and tangy yumminess.  This is a slight riff on a dressing in Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., MD.

salad dressing

No Oil Salad Dressing

2 tbsp. orange juice
1 tbsp. vinegar (I use the white wine or rice wine sort)
1 small clove garlic, finely minced
1 tsp. Dijon mustard
1 tbsp. nutritional yeast (optional, but it gives the dressing a nice creamy thickness)
dash ground pepper

Whisk everything together and toss with your favorite salad ingredients.  Experiment for yourself – a dash of soy sauce might be nice or a couple of shakes of chipotle Tabasco sauce.

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