• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • about
  • RECIPES
  • LIFESTYLE
  • BLOGGING
  • VIDEO
  • SHOP
  • Cookbooks
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lifestyle
  • My Books
  • Videos
  • About
  • holiday
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » recipes » holiday » Christmas » Holiday Lookbook: 19 Recipes from HHVK

    by Kathy Patalsky · updated: Mar 23, 2020 · published: Dec 8, 2015 · About 7 minutes to read this article. Leave a Comment

    Holiday Lookbook: 19 Recipes from HHVK

    holiday recipes from healthy happy vegan kitchen
    There are plenty of seasonal offerings in my latest book Healthy Happy Vegan Kitchen, (which makes a great holiday gift btw.) But instead of sending you on a treasure hunt through the pages, I have done the work for you.

    These are my favorite cozy, festive, delicious recipes to make this December. So click through to check out my HHVK Holiday Recipe Selections – all with giant, lovely photos.

    I am also sharing a book recipe in this post – for my Gingerbread Bundt Cake with vanilla bean glaze.

    Plus, a little holiday giveaway to say thank you for a beautiful year – enter to win TEES + GOODIES from me, 5 winners!..

    Get the LOOKBOOK, featuring recipes from Healthy Happy Vegan Kitchen. Browse for inspiration or send to friends to inspire them to try a few vegan recipes this holiday season.

    All these recipes can be found in my book Healthy Happy Vegan Kitchen . Read reviews by top food bloggers here.

    HHVK Holiday Recipe Selections

    1. Gingerbread Bundt. This is a special treat dessert or brunch item to add to your holiday spread. The real vanilla bean glaze makes it extra special. Perfect paired with tea or lattes! (recipe at end of this post – page 276)
    gingerbread bundt cake, vegan

    2. Buckwheat Beauties. These peanut butter and chocolate cookies are lovely as a holiday cookie for parties. These have a healthy-delicious spin on the recipe. Recipe page 290.
    peanut butter chocolate cookies, vegan

    3. Potatoes for Dipping. These crispy, oven-baked potatoes and dipping sauces are the perfect winter time snack! recipe page 138.
    crispy taters, with dipping sauces

    4. Hot Cocoa. Warming and spicy-sweet with rich chocolate flavor, Aztec Hot Cocoa. If it snows, made this! And if it doesn’t snow… well start streaming White Christmas and sip this. (recipe page 337)
    Vegan Aztec Hot Cocoa for the Holidays

    5. Porridge. This is one of my favorite warm breakfast bowls – and it is especially delicious during the holidays! Cranberries, walnuts and creamy-nutty farro. (recipe page 57)
    Vegan Farro Porridge with cranberries for the Holidays

    6. Apple + Jack. This vegan apple and jack panini on cinnamon raisin bread is a cozy lunchtime favorite! Save this one for a rainy or snowy day! Recipe page 100.
    Vegan Apple Jack Cinna-Raisin Panini

    7. Sweet Potato Soup. This is a go-to soup for soup season! Warming chipotle sweet potato soup with avocado is a fast and east recipe that everyone will enjoy. Recipe page 256.
    Sweet Potato Soup

    8. Whip. This is a must-try for any whipped cream lover! I add this coconut whip to holiday lattes and of course pumpkin pie! recipe page 304 — and my pumpkin pie recipes are pages 304-305 too!
    Coconut Whip

    9. Pot Pie for One. I love pot pie dinners, but sometimes I do not want to make a giant pot pie. I just want one serving for myself. Well this mini pot pie is the answer! Creamy, savory filling and a buttery vegan crust. Recipe page 218.
    Vegan Pot Pie for one, single serving recipe

    10. Risotto. This my favorite risotto recipe. Butternut squash, almonds and sage blended into creamy arborio rice. recipe page 240.
    Butternut Squash Risotto Recipe, vegan

    11. Side. I love these sticky sweet roasted carrots served as a side dish at a festive dinner. Or nibble them anytime as a veggie snack. They taste like candy too! Yes veggies can taste THIS good. Recipe page 130.
    Citrus Maple Roasted Carrots recipe

    12. Candied Orange Peels. These are so fun for the holiday season! I make a batch every year for adding to muffins, pancakes, waffles, breads, cinnamon rolls or for nibbling all on their own. Simple ingredients! (recipe page 322)
    Orange Peels, Candied with spices and brandy

    13. Green Beans. This smoky paprika green bean salad with candied walnuts and carrots is a feisty spin on a normal “green bean side dish.” If you love bold flavors, give this salad a try! Recipe page 170.
    Smoky Paprika Green Beans and Carrots with candied walnuts

    14. Wellness Soup. Pass me a big bowl of steamy, brothy noodle soup when I am not feeling my best. Well this no-chicken soba noodle soup is just what you crave, in a plant-based version. Recipe page 260.
    vegan no-chicken soba noodle wellnes soup recipe

    15. Cookies. I love these Freezer Gingerbread Men, flour free, made using almonds as a base. So delicious, with warming spiced flavors. (recipe page 307)
    no-bake vegan gingerbread men for the holidays

    16. Butternut Squash Dip. This is one of my favorite dips to make over the holidays! Warming and simple to make. Citrus and spices. recipe page 204.
    Holiday fave: butternut squash dip, vegan and delicious

    17. Mac + Cheese. Everyone loves vegan cheesy mac! This recipe uses sweet potato, but you could easily sub with butternut squash. I love to add copious amounts of nutritional yeast. recipe page 224.
    vegan mac and cheese recipe with sweet potato

    18. Turmeric Latte. Warming and sweetly spiced, this turmeric infused, golden orange latte is a soothing alternative to coffee or tea. Recipe page 328.
    turmeric latte, vegan

    19. Donuts. Maple-infused baked vegan donuts are delicious for a holiday brunch or tea time snack. Dessert-approved too! Recipe page 74.
    maple bar vegan baked donuts

    And finally, this yummy gingerbread cake again. Seriously, give it a try this holiday season! Instant festive mood food. recipe in the book and below!

    Gingerbread Bundt Cake with vanilla bean coconut glaze

    By Kathy Patalsky
    Published 12/08/2015
    Gingerbread Bundt Cake with vanilla bean coconut glaze

    Fluffy and dark caramel in color, this spiced-sweet gingerbread bundt cake is perfect for a holiday party or gathering. The white vanilla bean glaze streaming down the sides makes for an elegant presentation of this festive, cozy treat.

    Ingredients

    • virgin coconut oil, for pan
    • 1 ½ cups whole wheat flour
    • 1 cup all-purpose white flour
    • 1 ½ tablespoon ground flax seeds
    • 1 tablespoon baking powder
    • ½ – 1 teaspoon ground cinnamon
    • ½ teaspoon sea salt
    • 10oz silken tofu
    • 1 cup non-dairy milk, plain
    • ½ cup blackstrap molasses
    • ½ cup maple syrup
    • ½ cup coconut sugar
    • ½ cup virgin coconut oil, melted
    • ½ cup vegan buttery spread, (1 stick Earth Balance), melted
    • 2 tablespoon fresh orange juice + ½ teaspoon zest
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground ginger
    • GLAZE
    • 2 cups sifted confectioners’ sugar, organic/vegan
    • 3 tablespoon virgin coconut oil, melted
    • 2 tablespoon coconut milk
    • 1 vanilla bean, seeds scraped

    Instructions

    1. For the cake: Preheat the oven to 400°F. Grease a Bundt cake pan with a generous amount of coconut oil.
    2. In a large bowl, combine the flours, flaxseeds, baking powder, cinnamon, and salt.
    3. In a blender, combine the tofu, almond milk, molasses, maple syrup, sugar, coconut oil, vegan buttery spread, orange zest, orange juice, vanilla, and ginger. Blend, increasing the speed from low to high, until smooth. Add the tofu mixture to the flour mixture and fold until a silky batter forms. Pour the batter into the prepared Bundt pan.
    4. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for 45 to 50 minutes more. When done, the cake will be lightly browned on edges, and the surface visibly darkened and fluffy to the touch.
    5. Let the cake cool for 10 to 15 minutes in the pan, then carefully loosen the edges and invert the cake pan onto a plate. Let cool almost completely. Place the cake in the freezer for 1 to 2 minutes just before glazing to give the surface of the cake an extra chill. This makes it easier for the glaze to cling to the cake.
    6. For the glaze: In a small bowl, whip together the glaze ingredients. Pour the glaze over the slightly chilled cake. Serve. Store in the fridge if not consuming immediately.

    Yield: 16
    Prep Time: 00 hrs. 15 mins.
    Cook time: 00 hrs. 55 mins.
    Total time: 70 mins.

    Nutrition

    • Calories: 222
    • Fat: 10g
    • Totalcarbs: 29g
    • Protein: 3g
    • Dietaryfiber: 1g
    • Calories:

    Tags: cake,holiday,dessert,gingerbread,bundt cake,christmas,vegan,vanilla bean, baking

    GIVEAWAY! I will choose 5 winners on December 22nd to win an HHL tee plus some bonus blogger swag including coupons for FREE vegan goodies and some sampler packets of my favorite matcha green tea, Encha. (winner shipping for USA only please)

    a Rafflecopter giveaway

    More recipes you may enjoy

    • Sweet Potato Falafel + Chimichurri Sauce
    • Vegan Peanut Butter “Kiss” Cookies
    • Kathy’s Matcha Guide! Free Download
    • Healthy Happy Gift Guide 2015

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    Vegan Linzer Cookies

    5 Ingredient Vegan Chocolate Pie

    Vegan Pumpkin Bread with Streusel Topping

    Vegan Oatmeal Cookies, Lunchbox-Ready

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    newsletter:

    Trending

    my cookbooks

    my cookbooks

    Disqus Latest Comments

    1. s

      s: Absolutely one of the best things I've ever baked. Used dairy butter…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    2. JanetS

      JanetS: Neither of those non-grain flours will substitute for oats or wheat. As…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    3. disqus_LfP7ofaP87

      disqus_LfP7ofaP87: Earth Balance brand HAS PALM OIL, as do most of the vegan…

      Commented on: Sticky Banana Bread Quinoa Breakfast Bowl

    about kathy

    kathy patalsky

    featured: peach coconut water smoothie

    browse recipes

    Breakfast  |  Entrees  |  Desserts  |  Smoothies  |  Sandwiches  |  Salads  |  Beverages  |  Soups |  Appetizers |  Snacks  |  Sauces  |  Sides   /  Cooking Videos  |  Round-Ups  |  Fan Favorites  |  Holiday  /  All the Recipes

    browse:

    • reviews
    • travel
    • vegan topics
    • people
    • videos
    • beauty
    • wellness
    • Mom Life

    my ttc + baby journey

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    contact   |   about   |   kathy’s cookbooks  |  press  |  findingvegan  |  meal plans  |  shop  |  vegan recipe index  |  privacy policy  | start a blog

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy | Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services | Work with me