This is the time of the year for Honey Baked Hams, eggnog, and Christmas cookies. However, the one thing that all three of those items have in common is that they are all usually not vegan.

Never fear, though. There is always a way to make the holidays a joyous and vegan time.

Vegans and vegetarians alike do not eat the meat that so many of our meals center around. This is not normally an issue, but what happens when it is a holiday?

One solution is to find a meat substitute that was mentioned in my Vegan Thanksgiving article such as Tofurkey or Gardein. If those creations are not your favorite, look for other substitutes that are not immediately thought of as meat substitutes such as portobello mushrooms or black bean burgers.

Eggnog and other festive drinks are also easily resolved. Holiday Nog is made of coconut milk and is easy to find in stores. Your favorite Starbucks drink of the season can be made with soy, coconut, or almond milk. Starbucks has even come out with soy frappuccinos.

Desserts, as mentioned in my last Vegan Eats article, are very simple to make vegan. Cookies, cakes, brownies, and fudge are all readily available to be bought or made this time of the year.

In this Vegan Eats video I show just one example of a cookie that even I did not mess up.

Regardless of the food you are cooking this Christmas, make sure that you take the time to get out of the kitchen and spend the day with those you love.

Recipe: Sarah McMinn- My Darling Vegan

• Crinkle Cookies
• 1 cup dutch-process cocoa powder
• 2 cups sugar
• ½ cup vegetable oil
• ¾ cup applesauce
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 cups all-purpose flour
• 2½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoon peppermint candies, crushed
• Sugar Coating
• ½ cup granulated sugar
• ½ cup powdered sugar

1. In a small bowl combine flour, salt, and baking powder. Set aside.
2. In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil, and extracts until well blended. Fold in crushed peppermints. Add flour mixture and mix until just combined.
3. Wrap the dough in plastic wrap and chill for 4 hours.
4. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the granulated and powdered sugars in two separate bowls.
5. Remove chilled dough and roll into balls about one tablespoon each. Toss first in the granulated and then second in the powdered sugar, coating fully.
6. Bake for 12-13 minutes (cookies should be slightly underbaked). Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.