Twists on Tradition

If you’ve had the good fortune to get this month’s VegNews magazine already, then by now you must be completely absorbed in this fantastic issue- And I’m not just saying that because one of those articles is my own. Jam packed with delicious recipes, engaging text, and even a gift guide for the cruelty-free sweetie with it all, what more could you ask for? Well, even if you can’t think of a thing, I’ll still toss in a freebie, just because I like you guys so much. “Twisted Traditions,” a short piece with two recipes on traditional flavors presented in unique ways, was a lot of fun to write. Unfortunately, it was cut a bit short to fit the space nicely, and so two whole recipes had to be tossed. You can still find that pomegranate caramel sauce that was hinted about as an accompaniment to the white gingerbread on the newly revamped VegNews website, though!

I really love gingerbread, and usually the darker the loaf, the better the flavor, but this is one version that is a notable exception. It certainly doesn’t look like your grandma’s gingerbread, and you may actually find that it tastes even better!

As for that last recipe that went missing entirely, I decided to give an unlikely fruit it’s time to shine as a holiday dessert. While I’ve never been a fan of cranberry sauce, this pudding restores those tart winter berries to their rightful place at the end of the meal. Accented with a hint of orange, this toothsome treat may just convert some of the harshest cranberry critics.

Cranberry Pudding

4 Cups (16 Ounces) Fresh or Frozen Cranberries
2 Cups Granulated Sugar
1 Cup Orange Juice
2 Tablespoon Orange Zest
1 Cup Plain or Vanilla Soymilk
2 Teaspoons Cornstarch
1/2 Teaspoon Ground Cloves

Combine the cranberries, sugar, orange juice and zest in a medium pot over moderate heat, and cook for 15 – 20 minutes. The berries should have begun to break down a bit, but you can also help them along by crushing them against the sides of the pot with the back of your spoon. Thoroughly whisk together the soymilk and cornstarch, making sure that there are no lumps, and pour the mixture into your pot. Continue to cook until bubbles just begin to break on the surface, turning off the heat just before it reaches a boil. Stir in the cloves. Although it may seem to be on the watery side, it will continue to thicken as it cools. Chill thoroughly for at least 3 hours before serving.

Serves 6 – 8

Printable Recipe