Vegan holiday feast: Penne, roasted veggies, sundaes

Vegan chef and author Chloe Coscarelli is back with delicious dishes – from oven-roasted veggies and guilt-free penne alla vodka to ice cream sundaes – that'll impress even the most carnivorous eater.

***NOTE: For those with allergies, please note that some of the recipes do contain nuts.

Penne alla vodka
Servings:

Serves 4 to 6

Ingredients

    • 1 pound penne or gluten-free alternative
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 28-ounce can crushed tomatoes
    • 1/2 cup chopped fresh basil, plus extra for chiffonade garnish
    • Sea salt
    • Freshly ground black pepper
    • 1/4 cup vodka
    • 1/4 cup raw cashews*
    • 1 cup water

Preparation

Baking Directions:

Bring a large pot of heavily salted water to a boil. Add penne and cook according to package directions. Drain and return to pot. Meanwhile, heat oil in a large saucepan over medium-high heat. Add garlic and cook about 1 minute. Stir in crushed tomatoes and basil. Season with salt and pepper. Cook over medium heat for 10 minutes, stirring occasionally. Stir in vodka and cook 10 more minutes, stirring occasionally.In the meantime, combine cashews and water in a blender. Process on high until very smooth, about 2 minutes. Stir cashew cream into the tomato sauce and turn off heat. Adjust seasoning to taste and toss with hot pasta. Garnish with basil and serve immediately.*If you are not using a high-powered blender, soak cashews overnight or boil cashews for 10 minutes and drain. This will soften the cashews and ensure a silky smooth cream.

Classic roasted vegetables
Servings:

Serves 4 to 6

Ingredients

    • 1/2 head cauliflower, cut into florets
    • 1/2 bunch broccoli, cut into florets
    • 3 carrots, peeled and cut into bite-sized pieces
    • 1/4 to 1/2 cup olive oil
    • Sea salt
    • Freshly ground black pepper

Preparation

Baking Directions:

Preheat the oven to 400 degrees Fahrenheit.In a large bowl, toss cut vegetables with enough oil, salt and pepper to generously coat each piece.Spread vegetables in one layer on a large rimmed baking sheet. Roast for approximately 45 minutes, stirring and rotating the vegetables every 15 minutes. If they begin to dry out, add more oil and toss. Once all vegetables are fork tender and slightly browned, remove from oven. Adjust seasoning to taste.

Tips:

Make-ahead tip: Vegetables can be roasted a day in advance and kept refrigerated. Reheat before serving by roasting at 375 degrees until heated through.

Hot fudge sundae with vanilla ice cream

Ingredients

  • Vanilla ice cream

    • 1 13.5-ounce can coconut milk
    • 1 1/2 cups almond or soy milk
    • 3/4 cup agave
    • 3 tablespoons canola oil
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon salt
    • 3/4 teaspoon xanthan or guar gum
  • Hot fudge

    • 1/2 cup canned coconut milk, mixed well before measuring
    • 1 cup semisweet chocolate chips (dairy-free)
    • 1 tablespoon agave
    • 1/2 teaspoon pure vanilla extract

Preparation

Baking Directions:

Process coconut milk, almond milk, agave, oil, vanilla extract, salt, and xanthan gum in a blender. Chill in the refrigerator for 3 hours. Once the ice cream base is chilled, prepare in an ice-cream maker according to manufacturer's instructions.In a small saucepan, heat coconut milk over medium-high heat until it just boils. Turn heat to low and whisk in chocolate chips. Let cook, whisking frequently, until smooth. Remove from heat and whisk in agave and vanilla.Assemble your sundae by scooping the ice cream into individual bowls. Top with hot fudge, coconut whipped cream and any other toppings you want, such as shredded coconut or toasted almonds.

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