Stuffed potato skins with a sunflower "cheese" sauce

Here it's a cold and a gray winter, without snow, but with fog and sometimes rain.

That's why I love to cook recipes that are comforting, and make me feel good. It's the season of comfort food! And this recipe it's not only tasty, but looks good too. That's why I think that should be a part of my "Vegan Holiday" series...

And because usually the best cheese sauce is made out of cashews, which are quite expensive, I made a cheese sauce out of sunflower seeds, because they are less expensive and quite easy to find :)

Let's see the recipes down below!

Buckwheat stuffed potato skins

Ingredients:

Savory tofu and pineapple cups

I really love challenging myself and I wanted to put up some breakfast/ brunch recipes for this "Vegan Holidays" series.
I also wanted to make this recipes easy, different and in advance, because I really don't want to cook on a holiday morning.
So I came up with 2 recipes tofu and pineapple based - one sweet and one savory.
Both of them are so good! I can barely restrain myself from not eating the entire tray in one sitting.
They are husband approved also, and this is really important, as he isn't really a big fan of tofu. But this breakfast cups disappear so fast (he prefers the savory one)!
Ok, enough with the chit chat, let's see the savory recipe now - Vlad's favorite!

Ingredients (makes 12 cups):

Sweet tofu, pineapple and cranberry cups

I really love challenging myself and I wanted to put up some breakfast/ brunch recipes for this "Vegan Holidays" series.
And I also wanted to make this recipes easy, different and in advance, because I really don't want to cook on a holiday morning.
So I came up with 2 recipes tofu and pineapple based - one sweet and one savory.
Both of them are so good! I can barely restrain myself from not eating the entire tray in one sitting.
They are husband approved also, and this is really important, as he isn't really a big fan of tofu. But this breakfast cups disappear so fast!
Ok, enough with the chit chat, let's see the sweet recipe!

Ingredients (makes 12 cups):

Stuffed seitan wellington

I really love the idea of a wellington, but traditionally it's made with a lot of cruelty (meat and eggs and stuff like that), so I'll never make a traditional one. 
But hey! we have seitan, so I made a seitan wellington. And because I like to make things different, I made a stuffed seitan wellington, with a sweet and savory stuffing with cranberries and walnuts that is amazing! And really festive!
Only talking about this my mouth is watering!
Guys, I have to let you in on a secret! This is the recipe that I worked the most on from this entire "Vegan Holidays" series... But I think that it was worth it!
Let's go to the recipe, and keep in mind that it's a little bit more lengthy than usual.

Ingredients:

Beefy seitan dough

Seitan ham and cashew cream cheese

The second part of my vegan holiday appetizers is here! 
I have some seitan ham and carrot rolls that are to die for! 
If you take these with you, then I recommend you to set some aside for yourself, because they will disappear really fast.
You have the recipes for my vegan ham and for my cashew cream cheese (I used both in the rolls) here, in this post :)
To make the rolls you just need a carrot that you'll cut into ribbons with a veggie peeler. On the carrot ribbons spread some cream cheese, then add a slice of ham, them a thin layer of cream cheese and roll that with the cheese inside. You have a video for this too, so it's easy to put together everything.

Seitan ham:

Ingredients:

Quinoa and veggies stuffed mushrooms (with vegan parm)

Guys, I think that an apple tart and a custard pie are ok for desserts, at least for now. But we have to cover the savory part of the meal, don't we?

I think that mushrooms are perfect for appetizers, especially when they are stuffed, and with some vegan parmesan on top... 

They are so tasty!

And you are lucky, because in one post you have my recipes for the mushrooms and for the vegan parm :)

Ok, these are the recipes:

Quinoa and veggies stuffed mushrooms

Ingredients:

No bake coconut lemon custard pie

If you want a pie but you don't like to bake, then you can definitely make this one!

The second recipe in the Vegan Holidays series (and maybe the last dessert) is a no bake lemon coconut pie, sweet and sour, creamy and so fragrant from the lemon zest! And then you have a crust that it's sweeter and a little bit chewy :)

Ok, enough for now. Let's go to the recipe...

Ingredients:

Coconut crust apple tarte tatin

(With video too 💕😊)

For me apples and apple desserts, alongside pumpkin foods, mean fall and winter holidays. And what can be better than something sweet, fast and tasty for your holiday table?
It's not the healthiest dessert in the world, but it's a lot healthier than other desserts (or even other apple tarts), it's quick, tasty and really fragrant!
Also, it's oil free and gluten free if you don't eat oil or gluten.
The crust has a slight peanuty taste that goes really well with the spices and the filing.

Ingredients (for a 8 inch or 20 cm pie dish or tart pan):

Cauliflower and leeks curry

If you like Indian and Thay cuisine, then you like curries for sure.
This one is really easy to make, even if you didn't meal prep for the week. It keeps well in the fridge for at least 3-4 days (if you can resist the flavor and not eat it all :) ).
Also, the flavor is really nice, not too strong, but strong enough to have a great taste. 
And if you have you veggies prepped for the week, then you can have this ready in about half an hour. 
And it's not very high in calories either...
Ok, this is the recipe.

Ingredients:

Apple pie spice

I don't  know if you can find something similar in conventional stores, but I made my own blend that works amazingly well in apple everything: pies, tarts, cookies...

Ingredients:
3 tbsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground dried ginger


If you want to know a few of the things that I love to have in my pantry just watch this video: