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Delicious, decadent and dairy-free desserts: explore delicious vegan treats to bring to your holiday table with Jane Quincannon Stanchich.


Holidays mean coming together with friends and family to celebrate very heartfelt social and spiritual rituals. The word "holiday" literally means "whole," or nurturing the total body and spirit. And that's just what holiday meals should do: nurture. Homemade holiday desserts made with vegan ingredients can be easy, decadent and healthy all at the same time. Vegan desserts are free of animal products; they support animal rights, the environment and our health. The following organic holiday sweets are even free of refined sugar!

So, you can have your cake and eat it too ... when you make vegan desserts. Your whole family, vegan or not, can enjoy these recipes, created by some of the most talented and famous international vegan chefs, cookbook authors and TV personalities, including Sandy Pukel, Mark Hanna, Christina Pirello, Eric LeChasseur and Sanae Suzuki. Enjoy their natural and healthy versions of wonderful holiday favorites this season!

Sandy Pukel and Mark Hanna


Made without dairy, eggs or refined sugar, this vegan
chocolate cake is dark, rich and delicious. Yield: 6 to
8 servings.


2 1/2 cups unbleached white flour
1/2 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/2 cup canola oil
1/2 cup soft silken tofu
1 cup maple syrup
1 tbs vanilla
1 1/2 cups soymilk
1 tsp apple cider vinegar


Preheat the oven to 350 degrees. Oil and flour a 9-inch
springform pan and set aside. Sift together the
flour, cocoa powder, baking powder, baking soda
and salt into a large mixing bowl. Place the oil, tofu,
maple syrup, vanilla, soymilk and vinegar in a blender
or food processor and blend until smooth. Add to
the flour mixture and stir until well mixed. Pour into
the prepared pan. Bake about 50 minutes, or until a
toothpick inserted into the center of the cake comes
out clean. Cool 15 minutes before removing the sides
of the pan. Cool completely before adding the sauce
(see recipe on next page).


This sauce makes Really Rich Chocolate Cake even
richer. You can use it to top most cake varieties,
too, and even as the "icing" on most frozen desserts.
Yield: 1 1/4 cups.

1 cup grain-sweetened chocolate chips
1/2 cup soymilk or rice milk
1 tsp vanilla extract


Add water to the bottom half of a double boiler and place
the chocolate chips and soymilk in the top section. Bring
the water to a boil and heat the chips, stirring often until
melted. Add the vanilla extract and stir with a whisk until
smooth. Cool slightly before using.

Recipes reprinted with permission from Grains and
Greens on the Deep Blue Sea by Sandy Pukel and
Mark Hanna, Square One Publishers, Garden City
Park, NY, c. 2007.


Eric Lechasseur and Sanae Suzuki


This tasty little dessert is a perfect party food. Simple
to make and oh, so good! Yield: about 36 cookies.


12 ozs shredded, dry coconut
1 tbs organic soymilk
2/3 cup rice syrup (10 tbs)


Preheat the oven to 350 degrees. In a bowl, combine
the soymilk and coconut. Add the rice syrup, and mix
with a wooden spoon. Form triangles of 1/3 ounce
each, or use a small ice cream scoop. Bake on a
waxed paper lined baking sheet for 12 to 15 minutes.
Allow the macaroons to cool before removing from

Recipe reprinted with permission from Love,
Eric: Delicious Vegan Macrobiotic Desserts by Eric
Lechasseur and Sanae Suzuki,


Christina Pirello

These wafers are a vegan twist on the yummy classic
cookie sandwich. Yield: 3040 filled cookies.


1/4 cup avocado or light olive oil
1/2 cup brown rice syrup
1/3 cup whole wheat pastry flour
1/2 cup uncooked quick rolled oats
1/4 cup very finely chopped almonds or walnut pieces
1/4 tsp pure vanilla or almond extract


1 cup non-dairy, grain-sweetened chocolate chips
2 tsp brown rice syrup
1/4 cup soymilk or almond milk


Preheat oven to 350 degrees and line a baking sheet
with parchment. Place oil and rice syrup in a small
saucepan over low heat and cook, stirring until loose.
Remove from heat and transfer to a mixing bowl. Stir in
flour until smooth. Fold in oats, nuts and extract, mixing
well. Drop batter by 1/4-teaspoonfuls onto lined sheet,
allowing 2 inches in between to allow for spreading.
Bake until golden brown, 8-10 minutes. Remove from
oven and cool on sheet for 1 minute. Carefully peel
cookies from parchment and set aside to cool.

Prepare the tilling by placing chocolate chips in a
heat-resistant bowl. Bring rice syrup and 'milk' to a
rolling boil over high heat. Pour over chocolate and
whisk until shiny and smooth.

Pair similar sized cookies to make wafers. Spread the
flat side of one cookie with chocolate and press its
partner flat side to chocolate, making a sandwich.
Place on parchment to allow chocolate to set. Repeat
with remaining cookies and chocolate.

Recipe reprinted with permission from Christina
Cooks: Everything You Always Wanted to Know
About Whole Foods but Were Afraid to Ask by
Christina Pirello, HP Books, New York, NY, c. 2004,

You can catch the chefs featured above, along with 30 other top teachers including Jane and Lino Stanchich, cooking first-hand at the Vegetarian Times sponsored Holistic Holiday at Sea, a seven, day natural-education cruise vacation on an eco-minded ship happening in March 2008. You can also take their on-board classes in natural and vegan foods cooking, or classes on topics like integrative medicine and yoga; visit for more information, or call 1-800-490-0989.

Jane Quincannon Stanchich is an author, macrobiotic counselor and cooking instructor who teaches internationally with her husband, Lino Stanchich, a noted natural health educator and macrobiotic teacher. The couple lives in Asheville, North Carolina, where they conduct seminars, write, counsel and organize community activities for health; visit
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Title Annotation:soul kitchen
Author:Stanchich, Jane Quincannon
Publication:New Life Journal
Article Type:Reprint
Date:Dec 1, 2007
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