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The Superfun Times Vegan Holiday Cookbook
Entertaining for Absolutely Every Occasion
Formats and Prices
- ebook $15.99 $20.99 CAD
- Hardcover $35.00 $44.00 CAD
This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around November 15, 2016. This date is subject to change due to shipping delays beyond our control.
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Gone are the days of stressing over how to please family and friends with different dietary needs. Bursting with knock-your-socks-off, mind-bogglingly tasty vegan recipes for Cinnamon Apple Crepes, Cheeseburger Pizza, Biscuits and Gravy, Churro Biscotti, and so much more, The Superfun Times Vegan Holiday Cookbook will make everyone at your table happy-even meat eaters and the gluten challenged.
Isa provides everything you need to get your party started, from finger food and appetizers to casseroles, roasts, and dozens of special sides. Then comes a throng of cakes, cookies, cobblers, loaves, pies, and frozen treats to make you feel like the best dang vegan cook in the world.
You’ll start with New Year’s, stop for Valentine’s Day on the way to Easter and Passover, party down from Cinco de Mayo through the Fourth of July, and cook through Thanksgiving, Hanukkah, and Christmas. And with more than 250 seasonal recipes, you’ll mix, match, and remix for every celebration in between — filling your life with holiday cheer the whole year round.
ENTERTAINING for ABSOLUTELY EVERY OCCASION
LET'S GET THE PARTY STARTED!
The reason I wrote this book is simple: I love to cook for holidays and special occasions. Every holiday. Even holidays I didn't grow up celebrating and even occasions that I don't especially believe in. Any excuse to bring people together around food is good enough for me. Everyone needs a reason to take a break from normalcy. We have an innate primal urge to celebrate. I am sure there are studies about it from Neanderthal days. If not, there should be.
I also wrote this book for everyone who's ever asked what to serve to the vegans in their lives that is more than just salad. And for every vegan who has ever wondered what to serve to their family at Thanksgiving that would knock their turkey socks off. This book is full of crowd pleasers. Food that is familiar to the occasion, with a fun vegan translation. Food that will bring everyone together.
But this isn't your average entertaining book, where you pull it out once a year and the rest of the time it's being used to press tofu. I want it to be your best friend, sitting on the counter, gossiping with you as you cook along. Here's how to use it.
I didn't set the chapters up as formal menus because I find that limiting. Instead, you should look at each holiday section as a little cook-zine celebrating what makes that day or part of the year special. This way, you have a lot more recipes for each occasion and the ability to pick and choose what you'd like to serve. Of course, I do give a little guidance on what works well together. But menu planning can be as simple or as daring as you like!
On the simple end, for a nice dinner, just choose a few dishes from a chapter, say, a soup, a salad, an entrée, and a dessert. Boom, done. If you need help deciding, ask your favorite people for their favorite dishes or ingredients or type of cuisine, and get inspired from there.
Maybe you're looking for a finger-foods party, in which case just pick a bunch of apps. You don't have to stick to the chapter of a particular holiday. You can certainly mix and match, pulling, say, an hors d'oeuvre from the Oscars section into your Easter spread. There's no reason not to! Maybe you want Smokin' Hot Dates at your New Year's or on Halloween. Maybe you want lasagna, for, hmm, let's see, everything? Simply browse the index organized by "meal type" and see what piques your interest. Speaking of which…
Guess what? You can cook any of these holiday recipes anytime and just call them lunch or dinner. Although I wouldn't suggest serving Zomberoni Pizza Faces (here) anytime other than Halloween (unless you really want to), you can certainly serve Curry Pork Fried Rice (here) for dinner or just enjoy scones (here) on any old Sunday.
When it comes down to it, you can treat this like a regular cookbook. Serve the hors d'oeuvres at your friend's baby shower, make jelly doughnuts just because you can, throw together a veggieful salad with your farmers' market ingredients, and of course make a potato salad every day of the week just because.
ENTERTAINING HIGHS & LOWS
When I see magazine articles promising "Tips for stress-free entertaining!" I laugh to myself and hope that the article inside is about ordering in, or maybe a party where you're serving only hummus. I hate to break it to you, but it can be stressful to entertain. That's why right around Thanksgiving you actually see couples in yoga pants arguing right in front of the red Russian kale at the market, completely blocking your access.
But stress isn't a reason not to do things. And to help you along, here are a few tips to make things easier. And also keep in mind: not everything has to be perfect. I like my lasagna a little burnt sometimes. It's food. Have fun!
A WORD ABOUT DRINKS
Books have limited space and I didn't want to fill this one with fluff. There are a few drink recipes here and there, but I figure, why waste space with another margarita recipe? Those recipes are easy enough to find by looking at AllRecipes.com or Epicurious.com and picking the highest-rated one.
I hope that this book gets you through other occasions as well as the ones listed here! For birthday celebrations, use any of the cupcake recipes (but maybe garnish with sprinkles instead). For baby showers, use the new mom's favorite ingredients in hors d'oeuvres. For Diwali, serve those samosas and curries! There's a world of food in this book—cook from it to make every event special to you!
HOSTING TIPS for the HOPELESS
1 Find out if there are any guests with allergies (real or imagined). If the "ingredient swaps" in this book don't offer the solution you're looking for, then be sure to research online. If there are too many special requests and your casserole is becoming a Rubik's Cube of allergens, choose a different dish. But remember, not everything has to please everyone; just make sure there are options. Don't give up on your seitan in cashew cream because of only one guest.
2 Once you've got that down, plan the menu two weeks in advance. I know that's like a looong time. And I don't mean to actually start cooking anything. I just mean, familiarize yourself with the recipes. See if any specialty shopping needs to be done. Maybe you can order that truffle oil online, or perhaps you'll swing by the Asian market for that curry powder on your way home from work. Which brings me to my next point.
3 Read through the recipes and see that you'll have everything you need. You don't want to have all of your veggies chopped and then have to improvise on that 9-by-13-inch casserole. Or what if you only have one springform pan and two different recipes need it? Horror of horrors! Planning well in advance will allow you to buy as needed, or borrow from friends, or maybe persuade yourself to try another dish altogether.
4 Follow the "Make Ahead" rules here like they're a religion.
5 Make sure that the day of the event you've got time to shower, get dressed up all nice, and do any of the things that make you feel good! Once you've done that, you can reheat the casseroles, take the plastic wrap off the salads, fill up those punch bowls, and do it all looking flawless and fabulous.
6 Have snacks ready! I personally don't think that pretzels from the store are a great pregame snack, even if they have Paul Newman on them. Chips and stuff are nice to supplement, but have an hors d'oeuvre or two (like a finger food and a dip) at the ready when guests arrive hangry.
Generally, I spread prep for a big holiday across four days. It's a life saver to have your beans cooked, your cashews soaked, your tofu pressed, and your seitan made days ahead.
4 DAYS AHEAD
Soak and cook beans, soak cashews, make pastry crusts, shop for specialty dry ingredients
3 DAYS AHEAD
Make sauces, dressings, marinades, seitan; prepare grains that need to be cold or part of another recipe (for instance, rice for fried rice or veggie burgers, quinoa for a chilled salad)
1 OR 2 DAYS AHEAD
Make desserts (cheesecakes, brownies, cookies, pies), prep vegetables for main dishes that need to be made the day of, cook soups or stews, cook items that reheat easily (like roasts, lasagna, casseroles), reserve garnishes for next day
Prepare salads, reheat main dishes and casseroles, heat up soups, finish up any main dishes
Note: Once you soak cashews overnight, remove from water, store in an airtight container, and use within 2 days.
SETTING the HOLIDAY TABLE (or Not)
Remember in the '90s when no one had chairs (had they been confiscated by the government?) and everyone was always sitting around on pillows with big mugs of coffee? Yeah, well, most of my events look like that. For some dinners, it's nice to give everyone a little napkin ring, neatly stacked plates, and their silverware in the right order (whatever that is!). But honestly, do most people have room for ten at their dinner table? If you do, cool. No need to read on. You have probably already written your own holiday cookbook. But if you're like me and you've got a couch, some upholstered ottomans, and a bunch of pillows that are too expensive and look like Dr. Seuss creatures, then this should help.
You don't always have to entertain around a table! It's okay to have everyone sitting around the living room in various states. Yeah, don't put your great-grandma on a beanbag chair, you big jerk, but you can use common sense. My only advice is not to be so casual about it that you're unprepared. Make sure there is seating for everyone, be it a chair, a pillow, or a rocking horse.
If you have my other cookbooks, these are already familiar. If not, here are a few of my favorite subs!
Gluten can be found in the darndest places! Always check labeling for hidden ingredients. These are some of the most common gluten hangouts and what I do to replace them.
SOY SAUCE: Use gluten-free tamari. San-J is my favorite brand, and it's widely available. In fact, I never even use soy sauce now since it's easy and delicious to keep tamari on hand.
BREAD CRUMBS: For fine, dry bread crumbs, unsalted gluten-free pretzels work wonders, but they can be expensive. An affordable alternative is Chex-type cereals in either rice or corn varieties. To make the bread crumbs, finely grind the cereal or pretzel pieces in a blender until they're in tiny, almost powdery, crumbs.
ROUX: To thicken curries, stews, and even mac and cheese, I love to use chickpea flour in place of all-purpose. It works wonderfully and gives a nice toasty flavor, too!
PASTA: Easy enough! There are zillions of gluten-free pastas on the market. Sometimes I use it just because I like it. My favorite varieties are quinoa and rice pastas.
COOKIES AND SCONES: Other baked goods can get more complicated, but for cookies and scones, it's pretty simple. I use certified gluten-free oats. Grind the oats into a flour and then measure. I usually need a bit more flour than the recipe calls for; say, a tablespoon or two extra per cup of flour. For everything else, just read online reviews for the best baking mixes and purchase them that way.
Okay, so we've got tree-nut allergies, and we've got nut and seed allergies, and we've got peanut allergies. Life for cookbook authors can get complicated fast when trying to accommodate! Here are a few of my favorite swaps for all different sorts of no-nuts-allowed occasions.
PEANUTS: If the diner doesn't have a tree-nut allergy, use cashews. If your guest does, then sesame seeds make a nice treat in savory dishes, even if the texture will be different.
PEANUT BUTTER: Sunbutter (which is sunflower seed butter) makes a great replacement. Although, in baked goods, it sometimes turns the dough green. Maybe that would be fun? If your guest doesn't have a tree-nut allergy, then almond butter is a great alternative.
CASHEWS: As far as the recipes in this book go, cashews are probably the biggest bummer because of all the cashew cream recipes. My heart bleeds for you, it truly does! But listen, a few of my testers had cashew allergies and they had happy results using sunflower seeds instead. In Thai and Indian dishes, coconut milk is a fantastic alternative as well.
I hope that I've provided enough soy-free recipes to keep you entertained for years. But if you're looking to replace soy sauce, there are soy-free miso pastes that you can blend with water. Just make sure that it's still good, thick, and salty, and not too watered down. You can then use it anywhere in place of soy sauce, even in seitan!
(OR WHY YOU DON'T ABSOLUTELY NEED A MILLION DIFFERENT TART PANS BUT YOU CAN GET THEM IF YOU WANT TO)
I tried my darndest to make these recipes with pots and pans and utensils that you already have hanging around. While I don't call for any super-specific one-task tools (no avocado slicer here!), there might be a few things you should add to your equipment checklist. And since it is entertaining, why not grab a few cute mini tart pans or cookie cutters just to make things extra special?
Large food processor
Large wooden cutting board
Thin metal spatula
Slanted wooden spatula
Potato masher (big and small)
STOVETOP & OVEN
Large cast iron pan
2-quart stainless steel saucepot
4-quart stainless steel soup pot
8-quart stainless steel pot or Dutch oven
A few 9-by-13-inch ceramic casseroles
Cast iron grill pan
Steamer, stovetop or electric
2 large rimmed baking sheets
8-inch square metal baking pan
9-by-13-inch metal baking pan
8-inch springform pan
Jelly roll pan
A million mixing bowls
Dry measuring cups, stainless steel, with strong handles
8-by-4-inch loaf pan
Large wooden spoon for mixing batters
Measuring spoons that fit in spice jars
Ice cream scooper
Ceramic serving bowls (vintage is great, and cheap!)
A million large serving spoons
Smaller ceramic bowls for sauces and sides
Big ceramic serving trays (white is always pretty)
Trivets and pretty towels for placing warm things on the table
Vitamix, Blendtec, or other high-speed blender—so you can skip the cashew soaking step in so many of these recipes!
Mini Bundt pan
Small loaf pan
Pastry bags with small and big tips
Funny-shaped ice cube trays
Whipped cream canister
Lots of shapes of cookie cutter
Lots of mini tart pans
What better way to start a
than with a celebration of the
WHETHER IT'S AN intimate evening in with friends and family, or a full-on party with champagne popping and booty shaking, your evening is ready to rock with these recipes.
The next morning, you're celebrating (or sweeping away) the year you just left behind, and saying hello to the first sunrise (or afternoon) of the first day of a brand-spankin' new year. There's never been a better time to become the best dang vegan cook in the world. Have a vegan brunch!
It really doesn't matter when you roll out of bed. Brunch gives you a luxurious window of time, spanning breakfast and lunch all in one convenient portmanteau. Keep it casual and spontaneous, inviting over whomever you feel like on the spur of the moment, or plan ahead with things you can make beforehand and have very little to do on the day of. Either way, a lavish and fun brunch does not need to be complicated.
The recipes here can be served together or on their own, but they all include foods that have been considered symbols of prosperity throughout history. From fruit like oranges and apples to savory components like greens and beans, I've got your good luck covered. Now it's your job to share that with your friends and family. Eat deliciously and prosper!
IN THIS CHAPTER
Tempeh Sausage–Stuffed Mushrooms
Roasted Vegetable Banh Mi
Jicama-Avocado Salad with Grapes
Smokin' Hot Dates
Black-Eyed Pea & Zucchini Crab Cakes
Hoppin' John Bowl
Bagels & Nox with Wild Mushroom Caviar
Cream Chee Dreams
Seitan & Waffles with Pomegranate Syrup
Ginger-Chocolate-Banana Mini Loaves
Orange-Pecan Sticky Buns
Mimosas: Classic to Exotic
- On Sale
- Nov 15, 2016
- Page Count
- 448 pages
- Little, Brown and Company