Last night I went to a cookie party and brought these sparkly ginger cookies, using a recipe from "Vegan With a Vengeance." The dough is made with extra ginger, cinnamon and ground clove, so it tastes exactly like a winter night in front of the fireplace.
For other holiday parties (and gifts for the neighbors), I made candy-cane fudge. The recipe is an adaptation of the five-minute fudge in "My Sweet Vegan." (Check out the recipe here.)
The fudge is completely non-dairy but has a coconut milk base, so it has a really intense, rich flavor. And don't worry, haters, you can't even taste the coconut in there.
I have a bunch of other food to post soon, but I'm about to leave for a Wild West road trip to Sedona, the Grand Canyon, the Hoover Dam and so on. We're supposed to leave in an hour and I haven't showered or packed yet, so The Boyfriend is getting antsy.
Much more vegan food when I return! Plus road trip food!
