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VEGNEWS.COM^ VegNews 39
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IS FOR ZZZS
You’ve made it. You followed our A-to-Z
guide to surviving the holidays, and
as a result, Thanksgiving, Hanukkah,
Kwanzaa, and Christmas were all
raging, plant-based successes. Parties
were thrown, presents were exchanged,
and plates were piled high with the
very best vegan food anyone has ever
seen or tasted. So now, take care of
yourself! Celebrate the end of another
amazing year and get some well-
deserved rest ... at least until
New Year’s Eve comes around.
IS FOR X FACTOR
Pssst. We’re going to let you in on
our holiday secret weapon—the
ingredient that will send your baked
goods over the edge, the one thing
that’ll give your dishes that X factor
you’ve been looking for: vegan white
chocolate. This intoxicatingly sweet,
mellow chocolate will add oomph
to your bars, silky richness to tarts,
and an unexpected complexity to
ganaches that you’ll want to drizzle
over everything from bundt cakes
to brownies. Stock up now to have
on hand all season long.
X
Y
IS FOR YULE LOG
Of all the rolls associated with the
holidays (cinnamon rolls, dinner rolls,
back rolls), our favorite has to be
the wonderfully rolled sponge
cake dessert that is the yule log—
or Bûche de Noël if you’re fancy.
Made with chocolate cake,
buttercream filling, and chocolate
frosting, this traditional wintertime
dessert is perfect the way
it is, but there are plenty
of ways to switch it up.
BLACK FOREST
Chocolate cake + cherry-studded
whipped cream filling + dark
chocolate frosting
GINGERBREAD
Gingerbread cake + cinnamon-
vanilla buttercream filling
+ cream cheese frosting
MOCHA
Chocolate cake + espresso buttercream
filling + chocolate-coffee frosting
PUMPKIN
Pumpkin cake + maple-vanilla
buttercream filling + powdered sugar
RED VELVET
Red velvet cake + cream cheese
buttercream filling + vanilla frosting
+ shredded coconut
Visit VegNews.com/
newyearsevecocktails for
tips on how to kick off your
New Year’s right!
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