Coconut Oat Milk Eggnog
32 VegNews HOLIDAYS 2019
pumpkin curry is a must), this
brewery checks all the boxes
for a great night out.”
- BEET BOX
“This cozy, all-vegan bakery
specializes in croissants,
doughnuts, cakes, and my
favorite, Chocolate Sweet
Potato Pie. Do like I do and
grab a slice for yourself or
bring a whole pie to your next
dinner party for extra brownie
(pie?) points.” - NOOCH
“Need a one-stop shop for all
your vegan holiday essentials?
This small-but-mighty vegan
market has everything you
could want, from stocking
stuffers (I have my eye on their
rose-colored reusable metal
straws) to full-course holiday
meals ready for pick up from
Denver’s popular Vegan Van.” - SCAM LIKELY
“For a vegetable-forward,
zero-waste experience, look
no further than the quirky
pop-up garnering buzz with
its high-end plant-based fare.
Each four-course dinner is
different from the last, drawing
inspiration from chef Spencer
Caine’s travels and seasonal
produce (but cross your
fingers for his warming duo of
squash, enoki mushrooms, and
blistered shishito peppers in
green curry broth).” - WATERCOURSE
FOODS
“This 21-year-old comfort-food
mainstay is as classic as it gets,
and for good reason. Ask for the
phyllo-wrapped, fig jam-infused
baked brie served with crostini
to start, then warm up with
the Southern Plate with fried
cauliflower chicken, maple-
dressed kale salad, and creamy
mac and cheese. Wash it down
with a boozy Chai-tini, and you’ll
be ready to brave the snow.”
Serves 2
2 cups vanilla oat milk(^1) / 4 cup coconut cream
(from a chilled can of
full-fat coconut milk)
2 tablespoons dark
maple syrup
(^1) / 2 teaspoon vanilla extract
(^1) / 4 teaspoon ground
nutmeg, plus more
for serving
(^1) / 4 teaspoon ground
cinnamon
(^1) / 8 teaspoon ground ginger
(^1) / 8 teaspoon salt
Coconut whipped cream,
for serving
In a pitcher, whisk all
ingredients until well
incorporated. Serve chilled
with a dollop of vegan
whipped cream and a
sprinkle of nutmeg. Add
bourbon or rum if desired.
E
IS FOR EGGNOG
No holiday gathering is complete
without this quintessential winter
beverage ... even for vegans! So
grab a glass and sip away with
this decadent, easy, egg-free
recipe from VegNews Food Editor
Joni Marie Newman.
F
IS FOR FRESH
‘Tis the season for savory
decadence, but don’t
underestimate the power
of fall and winter produce.
There’s a slew of delicious
picks coming into season,
and we’ve got the lowdown
on how to use them all.
›
BEETS
Deep and earthy, roast and add
to a salad with kale, pumpkin
seeds, and delicata squash
BROCCOLI RABE
Nutty and vegetal, its strong
flavor can help cut through rich
dishes like fettuccine alfredo
CABBAGE
Refreshing and crunchy,
combine with carrots, pear, and
chives for a fresh slaw
FENNEL
Mild and aromatic, slice and
roast the bulbs with lemon,
parmesan, and garlic for a
stunning side
KALE
Hearty and slightly bitter, bake
onto a pizza with sweet potato
and caramelized onion
PERSIMMONS
Juicy and sweet, stuff the Fuyu
variety with lentils, mushrooms,
and cranberries and roast until
soft and golden