A plant-based diet is a win-win for both the environment and our health. This holiday season you don’t have to feel deprived. We’ve got a rich and delicious nutrient packed holiday menu composed of classic recipes from some of our favourite plant based bloggers.
1 cup uncooked green lentils
1 cup walnuts, finely chopped and toasted
3 tbsp ground flax + 1/2 cup water
3 garlic cloves, minced
1.5 cups diced sweet onion
1 cup diced celery
1 cup grated carrot
1/3 cup peeled and grated sweet apple (use a firm variety)
1/3 cup raisins
1/2 cup oat flour
3/4 cup breadcrumbs
2 tsp fresh thyme (or 3/4 tsp dried thyme)
salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)
red pepper flakes, to taste
BALSAMIC APPLE GLAZE
1/4 cup ketchup
1 tbsp pure maple syrup
2 tbsp apple butter (or unsweetened applesauce in a pinch)
2 tbsp balsamic vinegar
1. Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly (see pictures in post). Mash lentils slightly with a spoon when ready.
2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
3. Whisk ground flax with water in a small bowl and set aside.
4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sauté for about 5 minutes more. Remove from heat.
5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.
7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.
Rehydrate dried mushrooms in vegetable broth in a large saucepan or pot. Bring to a simmer over medium heat. Once bubbling, turn off heat, cover, and let rest.
In the meantime, heat a large rimmed pan over medium heat. Once hot, add oil (or water) and onion and sauté for 5 minutes. Then add garlic and sauté another 2-3 minutes, stirring frequently.
Add cornstarch and stir to coat. Then cook for 2 minutes more. Next add herbs and mushrooms with their broth (reserving a little of the broth so you can play with the thickness) and stir to combine (see photo). Cook for 2-3 minutes.
MASHED POTATOES DIRECTIONS
1. Peel the root veg & cut them into 1/4’s (lengthwise) or 1/2’s depending on how fat the vegetable is
2. Lay them all out on a baking tray that’s been brushed with olive oil
3. Rip over some fresh sprigs of fresh rosemary
4. Sprinkle over some sprigs of fresh thyme
5. Crush a few cloves of garlic (5 or 6 should suffice) & throw them on to the baking tray (make sure they’re evenly spaced)
6. Throw on some quarters of red onion
7. Squeeze over some maple syrup (not loads)
8. Sprinkle some ground pepper & some salt (easy on the salt, heavy on the pepper)
9. Squeeze on some balsamic glaze
10. Pop them in the oven & bake for 200℃ (392℉) for 30 minutes
11. Bring them out of the oven, mix the veggies round with a spatula & then pop them back in for a further 15 minutes
1. Put all your pre-prepared sprouts in a deep(ish) baking tin
2. Drizzle with olive oil
3. Sprinkle with pepper & salt
4. Drizzle with balsamic glaze
5. Cover with the caramelised shallots
(Fry the shallots in olive oil until they’re browned (not burnt) & add some brown sugar if they’re not sweet enough for you)
6. Pour over 1 cup of crushed chestnuts
7. Put them in the oven & bake at 200℃ (392℉) for 45 minutes
8. Turn them round with a wooden spoon half way through the bake time
9. Serve with all the trimmings!
For the yams:
For the candied pecans:
COCONUT WHIPPED CREAM
To make the crust: grind the almonds into flour in a food processor, add the raisins and process until the raisins are broken down. Add the rest of the ingredients and process until the dough is slightly sticky, crumbly and can hold its shape when pressed between two fingers. Press evenly into the bottom of a pie dish or springform pan (I used a 6" spring form cake pan lined with parchment) and leave in the fridge.
To make the filling: blend all ingredients until smooth and DELICIOUS. Pour evenly over your crust and let it set in the fridge overnight or at least for 5 hours, otherwise it'll be more like pudding (which isn't necessarily a bad thing).
To make the coconut whipped cream: open the can and scoop the solid white fat off the top. Whip this with the vanilla and maple syrup in a chilled mixer, with an electric whisk, or a hand-operated whisk until it's the consistency of whipped cream! Spread over your pie.
To make the caramel: stir together the ingredients until you have a sweet, salty, drizzly mixture. Drizzle over your pie, slice and enjoy!