True to my motto “Life is short, eat desert first!”, here are 2 sweet treats for Christmas.
Soy Nog, is an eggless and dairy-free version everyone, young and old can indulge guilt-free. For one, you avoid the whole raw egg and salmonella poisoning ordeal!
Who would want that and it would kind of ruin your Christmas holidays!  Soy nog is also much lighter before or after a big meal. Unlike its original counterpart, young and old can safely drink it, no alcohol, low fat, low cholesterol, what’s not to like?
Plus, it is a no brainer. You can make a rich version or a lighter version depending on the meal you are serving or the occasion. And who said that you can only have it around Christmas?

  1 quart of vanilla soy milk (if you use plain soy milk, add more sweetener)
1 cup vanilla vegan ice cream or vegan vanilla yogurt
1 Tbl maple syrup
1 teaspoon vanilla extract
1 Tbl artificial rum flavoring (optional)
1 Tbl ground nutmeg
Blend all the ingredients until smooth.
  Pour into nice cups and sprinkle with nutmeg.
What is better than a no bake dessert after a rich meal?  This recipe is by no mean an original one, because I have seen many different versions going around. A cross between a cheesecake and a chocolate mousse, this is a treat for chocolate lovers. Save on electricity too since you only need to refrigerate it! Every bit counts these days!
      4-5 pitted dates
1 cup of nuts (almonds, walnut etc.)
½ cup rolled oats
3 Tb vegan butter or coconut oil
1 Tb sugar
Pulse the nuts, dates and oats in a food processor a few times until finely chopped.
Then add the vegan butter or coconut oil and sugar, pulse again.
Ligthly oil a 9-inch pie plate and press the mixture evenly on the bottom and sides

   ¾ cups raw cashews
½ cup water
1 package (12oz) silken tofu drained
¼ cup vegan margarine
12 ounce vegan semi-sweet chocolate chips
¼ cup agave syrup (or brown rice syrup)
2 tsp vanilla extract (optional)
1 Tbl orange peel

Start by melting the chocolate chips in a double boiler. You don’t need a fancy pan. I just use a smaller pan that I insert into a larger one that I filled with some water. That’s it. This way, you save on space and money, what a deal!
NOTE: Don’t ever use a microwave!  If you knew and could see what it does to the food, you would remove it altogether from your kitchen (that’s what I did).You don’t have to take my word for it, there is plenty of information online, people just don’t know (
  1. In a food processor, first grind the cashews until you have powder,
  2. Add the water to get a smooth cream, then add the agave tofu, vanilla, orange peel and blend.
  3. Add the melted chocolate in batches until well mixed.
  4. Pour the filling into the crust, smoothing the top.
  5. Refrigerate overnight or at least 3 hours.

This pie is great with herbal tea or chai tea.
Stay warm and dry, depending where you live!

Enjoy the holidays
Many blessings to all


As a vegan chef, cooking instructor and food consultant, I am blessed to share my passion for international flavors, a compassionate world, optimal health and healing. You can't have one without the others because they are all interconnected. My culinary journey started in the South of France where I was born, then took me through Europe, onto America, then Asia and South America. I grew up eating delicious rich food my grandmother made (think creamy white and wine sauces) and fresh Mediterranean dishes my mother prepared. My family was by no mean vegetarian or vegan but we weren’t big meat eaters either. This being said, I must confess that I have had my fair share of strange things being served as food as I grew up! But I soon came to realize that it was the sauces, the marinade that tasted so good and that they could have just as well been poured over bread or tofu and it would have been just as good. You know how certain songs bring back a memory of where you were and who you were with when you heard them? Well, I seem to have a memory of food attached to pretty much every place and profound moment I have experienced in my life. It was the way love was shared and cherished all through my life so I am continuing the tradition! But the love is even more healing when there is no pain and sufferings attached to it. Be vegan, it is good for your health and the only sustainable diet for the planet.
    • Leina
    • December 27, 2010

    Where to get vegan semi sweet chocolate chips?
    Would dark chocolate or caocao safe to use for vegans?
    This recipe sounds and looks delicious.

    • Leina
    • December 27, 2010

    We were just wondering if there's a way to make a vegan nog. And here it is ready for the new year cheer. Thanks.

    • GourmetVeganChef
    • December 27, 2010

    Hi Leina, a good thing to remember when it comes to safe chocolate is that most if not all cheap chocolate products will have additives mostly from milk products (milk solids, fats, whey etc) so they won't do. On the other hand a good quality chocolate will have a higher chocolate content, only few ingredients (usually cocoa, cocoa butter, lecithin, sugar and sometimes vanilla).

    Lucky for us, there are a few brands of chocolate that are dairy-free, whey-free and casein-free.
    And now for the winners (drum roll please!)

    Trader Joe's brand chocolate chips (that's the one I buy usually because I shop at Trader Joe's)

    There is also Chocolove Dark Chocolate and Newman's Own Chocolate Bars.

    These 3 brands are not labelled and marketed as vegan chocolate but they contain no animal products.

    There are more brands out there but these can be found in most grocery stores or you can ask your local store to carry them if they don't.

    Here are a few brands that are marketed as vegan chocolate. They can be purchased at health food stores:

    * Endangered Species Dark Chocolate
    (most, but not all flavors)
    * Sunspire and Tropical Source
    (chocolate chips and chocolate bars)
    * Whole Foods Brand Chocolate Chips
    * Whole Foods Brand Dark Chocolate, and Dark Chocolate with Almonds
    * Dagoba
    * Plamil Organic Vegan Chocolate
    (fair trade)
    * Terra Nostra Rice Milk Vegan Choco Bars
    * Sjaaks
    * Bug Bites

    That should do it. Have fun and let me know which one you life best if you are trying a few.

    I am glad that the soy nog recipe came in just in time. It reminds me that I still have some in the fridge!

    • Susana
    • January 25, 2011

    Oh my gosh…! What a treat!! I have always thought, why on Earth no one come out with a Vegan Nog recipe…
    this is a must try and must share!!

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