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BUT MY FAMILY WOULD NEVER EAT VEGAN! by Kristy Turner (Day 11)
The holidays can be especially challenging for vegans and their families. There are so many traditions tied up with the holidays, things people look forward to all year. When something threatens those traditions, such as a new diet that prevents favorite dishes from being enjoyed by all, it’s understandable for family members to get upset. The trick is to bring good vegan food and start some new traditions in addition to keeping the old. The following recipe is excerpted from the book.
Cookies are my friggin’ jam come the holiday season. Once the temperature drops, I always have a batch of cookies somewhere, just waiting to be gobbled up alongside a cup of hot tea or a glass of milk. With all of my cookie baking, it would be a shame if I didn’t make at least one batch of these gingerbread cookies every year. That’s why I always make a double batch. At least two or three times. A month. Just make these cookies before you judge me. And if cookies aren’t your thing, I hear that Santa likes to nibble on them when he stops at your house. Just saying.
Vegan Gingerbread Cookies
Print RecipeIngredients
- 2 teaspoons flax meal
- 1 tablespoon warm water
- ¾ cup (90 g) oat flour (certified gluten-free)
- ½ cup (65 g) brown rice flour
- ¼ cup (25 g) almond flour
- 1 tablespoon arrowroot powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon xanthan gum
- 1⁄3 cup (80 ml) coconut oil, melted
- ¼ cup (60 ml) blackstrap molasses (or regular molasses)
- ¼ cup (40 g) + 3 tablespoons coconut sugar (or brown sugar)
- 1 teaspoon grated fresh ginger
- ½ teaspoon vanilla extract
- 1 tablespoon ground cinnamon
Instructions
Mix the flax meal with the water in a medium bowl. Set aside and let rest for about 5 minutes.
Combine the oat flour, rice flour, almond flour, arrowroot, baking soda, ground ginger, cinnamon, salt, nutmeg, and xanthan gum in a large bowl and whisk until combined.
Add the coconut oil, molasses, 1/4 cup sugar, grated ginger, and vanilla to the flax mixture. Mix until combined. Add the wet ingredients to the dry ingredients and stir until combined. Chill the dough in the fridge for at least 30 minutes.
Once you’re ready to bake, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats. Remove the dough from the refrigerator.
To make the cinnamon sugar: Mix 3 tablespoons sugar and cinnamon in a shallow bowl.
Scoop out a tablespoon of dough and roll it into a ball. Roll the ball in the cinnamon-sugar mixture, then place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches (5 cm) apart. Use a fork to gently flatten each cookie and make a crisscross pattern on the top. Bake for 10 to 12 minutes, until the cookies are spread out and firm around the edges. Let the cookies cool on the pan for a couple of minutes before transferring them to a cooling rack. Cool completely before serving. (They will firm up more as they cool.) Store in an airtight container at room temperature for up 4 days.
About the Book:
Do your kids think tempeh is weird? Does your partner worry that a vegan diet isn’t well balanced? Do your parents just not get it? Well it’s time to win them over!
With her first cookbook, But I Could Never Go Vegan!, Kristy Turner deliciously refuted every common excuse to prove that, yes, anyone can go vegan. Now, But My Family Would Never Eat Vegan!serves up 125 all-new, scrumptious, satisfying recipes—organized around 20 too-familiar objections to eating vegan as a family:
- Don’t have time to cook elaborate family dinners? Whip up an easy weeknight solution: Quick Cauliflower Curry, BBQ Chickpea Salad, or Cheesy Quinoa & Veggies.
- Worried about satisfying the “meat and potatoes” eaters? Wow them with Lazy Vegan Chile Relleno Casserole, Jackfruit Carnitas Burrito Bowl, or Ultimate Twice-Baked Potatoes.
- Hosting a special event? Try Pizzadillas for game day, Champagne Cupcakes for bridal showers, Maple-Miso Tempeh Cutlets for Thanksgiving, or Herbed Tofu Burgers for your next potluck.
Easy-to-follow, bursting-with-flavor recipes—free of all animal products!—make it easier than ever to please vegans and non-vegans at gatherings. Even your most skeptical relatives will be begging for more!
Buy the Book
Amazon | B&N | Indiebound | Workman
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