We’re always looking for new recipes to try during this festive season, whether for entertaining friends or cooking at home with the family. So, for this last blog of 2021, our Shamrock team brings you a blend of good taste, good cheer, and great recipes—all using the legendary Vitamix performance blender.
A longtime Shamrock customer, Vitamix manufactures one of the best kitchen appliances on the market. They’re also a great source of inspiration for fabulous food and drink.
Here are a few of our team’s favorite Vitamix holiday recipes to enjoy with those you love this season.
Gingersnap Cookies
The holidays aren’t complete without these ginger-spiced favorites. Here’s a tip: make two batches and keep one hidden for yourself!
Dietary Interests: Low Cholesterol, Vegetarian
Yield: 24 cookies
Total Time: 1 Hour
Difficulty: Intermediate
Container size: 64-ounce Low-Profile 64-ounce Classic 48-ounce
Ingredients
- 1 cup (125 g) whole wheat flour
- 1 cup (125 g) all-purpose flour
- 1 Tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon Winter Spice Seasoning
- 1 large egg
- ¼ cup (60 ml) molasses
- 1 cup (200 g) granulated sugar
- ¾ cup (165 g) butter, melted
Directions
- Heat the oven to 350°F (180°C).
- In a bowl, combine flours, ginger, baking soda, and Winter Spice Seasoning. Set aside.
- Place egg, molasses, sugar, and butter into the Vitamix container in the order listed and secure the lid.
- Select Variable 1, start the machine, slowly increase to its highest speed, and blend for 15 seconds.
- Add the liquid mixture from the Vitamix container to the bowl with the dry ingredients and stir to incorporate. Chill the dough for 30 minutes.
- Using a spoon, scoop dough and roll into 1-inch balls between your hands. Place balls 2 inches apart on an ungreased baking sheet.
- Bake for 10 to 12 minutes until the tops are rounded and slightly cracked.
Roasted Pear Vinaigrette
Serve this full-bodied vinaigrette over a bed of mixed greens with goat cheese, pistachios, and shaved pear for the perfect fall salad.
Dietary Interests: Gluten-Free, Low Cholesterol, No Added Sugar, Vegetarian, Vegan
Yield: 2 cups (16 servings)
Total Time: 10 Minutes
Difficulty: Intermediate
Container size: 64-ounce Low-Profile 64-ounce Classic 48-ounce 32-ounce
Ingredients
- 2 (280 g) Bosc Pears, seeded
- ½ (30 g) small shallot, peeled
- 1 garlic clove
- ½ cup (120 ml) Champagne Vinegar
- 1 (7 g) date, pitted, or 1 Tablespoon honey
- 1 teaspoon kosher salt, optional
- 1 teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
- ½ cup (120 ml) grapeseed oil
Directions
- Preheat oven to 400°F (200°C).
- Place pears, shallot, and garlic on a baking sheet and roast in oven for 12 to 15 minutes, or until golden brown. Remove from oven and allow to cool.
- Place the pear mixture, vinegar, date (or honey), salt, pepper, grapeseed oil, and cinnamon into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 50 seconds or until desired consistency is reached.
Chef’s Notes
- This dressing boasts significantly more nutrients thanks to the peels that don’t have to be removed from the pears.
Peppermint Mocha
This is the perfect recipe to make during those chilly winter months to enjoy the seasonal peppermint flavor paired with rich chocolate and coffee.
Yield: 2 servings
Total Time: 10 Minutes
Difficulty: Easy
Container size: Aer Disc
Ingredients
- ½ cup (120 ml) skim milk
- 2 Tablespoons granulated sugar
- 1 Tablespoon unsweetened cocoa powder
- ⅛ teaspoon peppermint extract
- 8 fluidounces (240 ml) strong coffee
Directions
- Place skim milk, sugar, cocoa powder, and peppermint extract into the Vitamix container and secure lid.
- Start the machine and slowly increase to Variable 5.
- Blend for 40 – 50 seconds.
- Remove lid plug and slowly add coffee. Replace lid plug and blend at Variable 1 for 10 seconds.
- Pour into glasses and serve.
Chef’s Notes
- Top with whipped cream and crushed candy canes for a garnish on this festive coffee drink.
Mushroom and Walnut Bolognese
Walnuts and mushrooms take the place of meat in this hearty vegan version of Tomato Bolognese. If nuts are an issue, use more mushrooms in their place.
Dietary Interests: High Protein, No Added Sugar, Low Cholesterol, Vegetarian, Vegan
Yield: 6 servings (10 c)
Total Time: 50 Minutes
Difficulty: Simple
Container size: Food Processor Attachment
Ingredients
- (2) 28 ounces (795 g) cans whole peeled tomatoes
- 1 (200 g) medium yellow onion, peeled, halved
- 3 garlic cloves, peeled
- 4 cups (300 g) mixed mushrooms
- 1½ cup (150 g) walnuts
- 1 bunch fresh basil leaves, about 3/4 cup
- 2 cups (480 ml) vegetable stock
- 2 pounds (908 g) whole wheat pasta, or chickpea pasta
Directions
- Place the tomatoes, onions, garlic, mushrooms, walnuts, and basil into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid.
- Start the machine and allow to process for 25 to 30 seconds. All ingredients should be broken down and processed evenly. Carefully pour the mixture into a medium saucepot and add the vegetable stock.
- Heat the saucepot on the stovetop over medium heat for 35 to 40 minutes, stirring occasionally.
- While the Bolognese sauce is cooking, bring a large stockpot with plenty of water to a rolling boil over high heat. Add pasta and cook according to package directions. Try to finish cooking the pasta around the same time the sauce finishes cooking.
- After draining the cooked pasta, portion into bowls and add sauce appropriately. Serve immediately.
Chef’s Notes
- This recipe makes a large batch of tomato sauce but can be cut in half to make a smaller portion. Try refrigerating leftovers and using them for meal prep throughout the week or freezing for later use.
- Every single ingredient in this dish packs its own unique nutritional punch, from the lycopene in the tomatoes and the heart healthy omega-3 fats in the walnuts to the B vitamins in the mushrooms.
Vegan Whole Wheat Pancake
Feel free to add your own adaptations to this simple vegan pancake recipe.
Dietary Interests: Vitamix Whole Food Differentiated Approved, Vegetarian, Vegan, Raw Foods, Low Fat, Low Sodium, Low Cholesterol, Gluten-Free
Yield: 8 servings
Total Time: 11 Minutes
Difficulty: Simple
This is for the Immersion Blender only
Ingredients
- 1½ cup (360 ml) cashew milk
- 1 cup (160 g) whole wheat flour
- 1 Tablespoon baking powder
- 2 Tablespoons maple syrup
- ½ teaspoon ground cinnamon
Directions
- Pour all ingredients in the order listed into an appropriately sized container. We prefer the 32 oz. Immersion Blending Jar.
- Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
- Start the immersion whisk on its lowest speed, then slowly increase to its highest speed. Move the immersion whisk around, including up and down, to whisk the ingredients for approximately 45-60 seconds, or until desired consistency is achieved.
Chef’s Notes
- Made with simple ingredients, this is a healthy alternative to many of those box pancake mixes.
- The 32-ounce Immersion Blending Jar is specifically designed for the maximum flow of ingredients while minimizing the amount of splash normally associated with immersion blenders.
- We suggest using the 32-ounce Immersion Blending Jar whenever the recipe allows. It works especially well on smoothies, shakes, and other liquid-style recipes when combined with the power of the Vitamix Immersion Blender.
We wish you and yours a happy, healthy holiday season!
