When the holiday season rolls around, everyone looks forward to their favorite foods. Gathering around the table to share dishes is one of the things that makes these days special, and vegans shouldn’t have to miss out. We gathered a few recipes from local chefs to help make your holidays fun and free from animal cruelty.
I’m a vegan chef, formerly of the restaurant Eden, in Shadyside. Eden specialized in raw vegan cuisine, and every fall we would have this delicious pumpkin pie on our menu. Not only is this super pie vegan, and bake-free, but it’s actually pretty healthy for you. So many of the ingredients are full of fiber, protein, beta carotene, iron, thiamine, riboflavin, and rich in vitamins A, K, B2 and B6.
Hilary Zozula
Former chef/owner of Eden, a health-food restaurant in Shadyside
For the crust:
Blend in food processor. Once blended, add in ½ cup water using the pulse setting. Dump into a springform pan, and press the crust in firmly so that it covers the bottom of the pan evenly.
Blend in a food processor until smooth. Pour filling over top of the crust in the pan, smooth out evenly and let chill in the fridge for about 6 hours until firm. Slice and serve.
Burk has worked all over the city as a chef — at Randita’s Organic Vegan Café, as a personal chef and teacher at Naturally Soergels, and is now starting Sugar Sells Scoops, a vegan ice cream business. “I’ve been vegan for 11 years, when there weren’t as many options and products as there are today,” she says. “It can be tough around the holidays. As a vegan, you really look at the food industry and agriculture so differently. It can be depressing and hurtful to be around those who don’t understand. Even the slightest bit of effort is appreciated, especially around the holidays when families are coming together. My one grandma will always make me spaghetti because she knows I can eat that.” Here’s one thing Burk can bring to the table that everyone will love.
Amanda Burk
Makes 6-8 rolls
Abbigail Hansel helms Relish Co., an all-vegan popup providing doughnuts, bagels, brunch and more for the Pittsburgh area. “I love creating comfort and novelty foods that vegans wouldn’t normally have access to, as well as making sure they are enjoyable by omnivores too,” she says. “These are extremely versatile. You can fill them with cinnamon, sugar and brown sugar, chocolate and hazelnuts (pictured), or something savory like cheese and spinach.”
Abbigail Hansel
Relish Co.
Dump dough onto a lightly floured work surface and knead gently for 1 to 2 minutes until smooth. Roll the dough out into a rough rectangle about ¼-inch thick. Spread the butter on the surface and top generously with your choice of filling. Cut into strips 2-to-3-inches wide and roll up. Place them loosely in a well-greased baking pan with about 1 inch of space in between each roll. Cover with towel, and let sit for 20-30 more minutes. Rolls will plump up. Bake at 350 degrees Fahrenheit for 18-20 minutes, or until golden and cooked thoroughly. Let rest for 10 minutes before removing from pan.