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November 19, 2018

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.

Glazed Lentil Walnut Apple Loaf: Oh She Glows


  • 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


  • 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.






  • 1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
  • Sea salt + black pepper to taste
  • 1-2 Tbsp olive oil (if avoiding oil, add more almond milk or vegetable broth)
  • 2-4 Tbsp unsweetened almond milk or vegetable broth (for added moisture)


  • 1 ounce dried porcini mushrooms(or sub 2 cups chopped cremini or shiitake mushrooms as the recipe is written*)
  • 2 1/2-3 cups vegetable broth (or store-bought - we like Imagine brand best!)
  • 2 Tbsp olive or avocado oil(if avoiding oil, sub water)
  • 3/4 cup diced yellow or white onion
  • 3 cloves garlic, minced
  • 3 Tbsp cornstarch(or all purpose flour or arrowroot starch)
  • 1 tsp minced fresh thyme(or sub dried)
  • 1 Tbsp minced fresh rosemary(or sub dried)
  • Sea salt and black pepper to taste
  • 1/4 cup unsweetened plain almond milk (optional)


  1. 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.

  2. 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.

  3. 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.

  4. Transfer gravy to a blender (or use an immersion blender) and blend until smooth and creamy. You can leave some of the onions or mushrooms unblended for more texture. Then transfer back to your pan and warm over low heat for 2-3 minutes more. At this time, you can add a bit of almond milk to lighten the color and flavor a bit (optional), but we opted not to.
  5. Taste and adjust seasonings as needed, adding more salt and pepper to taste. If gravy is too thin, scoop out a small portion of the gravy and whisk in 1-2 tsp more of cornstarch until no clumps remain. Then add it back to the larger batch - repeat as needed until desired thickness is reached. If too thick, thin with a little of your reserved vegetable broth.


  1. Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
  2. Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.
  3. Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the method I prefer as I don’t own a potato masher. I just make sure not to overmix.
  4. Add in butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.




    • Parsnips (1 per person)
    • Carrots (1.5 per person)
    • Few sprigs fresh Rosemary
    • Few sprigs fresh Thyme
    • Few cloves Garlic (lightly crushed with the back of a knife)
    • 1 red onion (cut into quarters)
    • A decent squeeze of maple syrup
    • Ground pepper - a decent sprinkle
    • Salt - a decent sprinkle
    • A decent squeeze of balsamic glaze


    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


    Roasted Balsamic Brussel Sprouts- Bosh


    • 30 Brussels Sprouts (cut in half with the stems sliced off and soaked in water for 20 minutes)
    • A good drizzle of olive oil
    • A good sprinkle of pepper
    • A good sprinkle of salt
    • A good squeeze of balsamic glaze
    • 15 Shallots (caramelised)
    • 1 cup crushed chestnuts


    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!




    • 6 medium-sized yams
    • ¼ c. vegan butter
    • ¼ c. coconut sugar
    • Zest from 1 small to medium orange
    • 1 tsp. cinnamon
    • 1 tsp. sea salt


    • 1 c. pecans
    • ¼ c. coconut sugar
    • 2 tbsp water
    • ½ tsp cinnamon
    • ¼ tsp nutmeg
    • ½ tsp sea salt


    For the yams:

    1. Preheat oven to 350F.
    2. Place a medium-sized pot of water on the stove and bring to a boil.
    3. Peel yams and chop into quarters. Place in boiling water and cook until fork-tender, about 9 minutes.
    4. Once cooked, drain water and add butter, zest, sugar, spices, and salt to the pot. Using a potato masher or a handheld blender, puree the yams until smooth.
    5. Grease a casserole dish (mine was 6 x 6”) and add yam puree. Top with candied pecans and bake for 30-40 minutes. Garnish with a small sprinkle of fleur de sel, if you like them salty.

    For the candied pecans:

    1. Place coconut sugar, water, spices and salt in a frying pan and cook over medium heat, stirring continuously. Once combined and gently bubbling (about 1-2 minutes), add in the pecans and continue stirring until they’re coated. Cook for 3 minutes (careful not to burn them).
    2. Once pecans are coated, transfer to a piece of parchment paper and separate so they don’t stick together (careful, they’re hot!). Once they’re cold they’ll be less sticky and easier to handle. Arrange on casserole and enjoy!

    PUMPKIN PIE with COCONUT WHIPPED CREAM: This Rawsome Vegan Life


    • 3/4 cup almonds
    • 1/3 cup raisins
    • 1 teaspoon vanilla extract
    • 1/4 cup shredded coconut


    • 1 3/4 cups pumpkin purée
    • 1/4 cup melted coconut oil (or cacao butter, if you want it to be firmer)
    • 1/4 cup almond milk
    • 1 teaspoon vanilla extract
    • Pinch sea salt
    • 1/4 cup dried cranberries
    • 1/4 dried goji berries
    • 1/4 cup maple syrup
    • 1 heaping tablespoon pumpkin pie spice


    • 1 can full fat coconut cream
    • 1/2 teaspoon vanilla powder
    • 1 teaspoon maple syrup


    • 2 tablespoons melted coconut oil
    • 2 tablespoons brown rice syrup
    • 1 tablespoon maple syrup
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon cinnamon powder


    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!