The colder Christmas months are the perfect time to indulge in the rich flavours of persimmon and pumpkin. They are also, unfortunately, months during which it is easy to go overboard on food, desserts, more food, and even more desserts. Don't pack on the pounds this winter!
While moderation is still the cardinal rule to staying healthy, no matter what you eat, eating vegan (that is, meat, dairy, and egg-free) is a way to ensure that your food is low in saturated fats and cholesterol, without sacrificing flavour. So this year, try out these vegan Christmas desserts – you won’t be able to tell the difference!
Vegan Pumpkin & Chocolate Chip Cookies
Ingredients:
- 2 C Brown Sugar
- 1 C Vegetable Shortening (or Vegan Margarine)
- 1 15 oz. Can Pumpkin Puree
- 2 Tsp. Vanilla Extract
- 4 C Flour
- 2 Tsp. Baking Soda
- 2 Tsp. Ground Cinnamon
- ½ Tsp. All-Spice
- 1 Pkg. (10 oz.) Dairy-Free Dark Chocolate Chips
Method:
- Blend the sugar, shortening (or margarine), pumpkin, and vanilla extract on high until creamy. Stir in the flour, baking soda, cinnamon, and all-spice until well combined. Finally, mix in the chocolate chips.
- Drop by teaspoon onto a lightly greased cookie sheet - these cookies do not tend to grow during the baking process, so they do not need much space on the cookie sheet. Bake at 375°F for 10 – 12 minutes. Cool on a rack and enjoy!
- Note: These cookies are also excellent without the chocolate chips, so if you are not a fan of chocolate, or if you simply like to treasure the flavour of pumpkin, feel free to lessen the quantity or omit the chocolate chips from the recipe altogether.
Vegan Persimmon Pudding
Ingredients:
- 2 ½ C Persimmon Puree (approx. 5-6 persimmons, well blended)
- 2 C Soy Milk (Unsweetened)
- 3 “Eggs” (Recommended: Ener-G Egg Replacer)
- 4 Tbsp. Melted Vegan Margarine
- 2 C Flour
- ½ Tsp. Baking Soda
- 1 C Brown Sugar
Method:
- Blend the persimmon, milk, eggs, and margarine on high until creamy. In a separate bowl, mix the flour, sugar, and baking soda. Pour wet ingredients in with the dry and combine well.
- Pour pudding mixture into a well-greased, shallow pan and bake at 325°F for approx. 60 minutes, or until the pudding has set.
Serving Suggestion:
Persimmon pudding is best served warm from the oven, and tastes delicious in a pool of cool vanilla soy milk. Enjoy!
Remember that a box or basket full of baking is also a wonderful Christmas gift! Both of these desserts, being free of eggs and dairy, are easy to give to anyone, since they are free of two of the most common food allergens.
Related Articles:
Even More Vegan Christmas Desserts
Vegan Baking: How to Make Vegan Fruit Crumble
Andrea Beca - Andrea has a BA (distinction) in English and Creative Writing from the University of Alberta, and an MLitt (distinction) in Dramaturgy and ...
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