I realise that everyone has their own traditional dishes for the holiday season. This week’s take-away was based on dishes eaten at an American Thanksgiving, but I think they have some cross-over appeal for Christmas meals in other countries too. What are your favourite holiday meals?
Raw vegan “turkey” salad (serves 3-4)
Based on a recipe I found here. Of course, at Thanksgiving, most people eat the Turkey whole, not as a salad, but since there is definitely no turkey in any form at a vegan Thanksgiving dinner, I figure it doesn’t matter.
1 cup walnuts, soaked at least 4 hours
1 rib of celery
1 tsp fresh thyme
1 Tbsp fresh sage, chopped
1 spring onion, chopped
2 Tbsp parsley, chopped
1-2 Tbsp lemon juice
2 tsp tamari
ground pepper to taste
water as needed to reach desired consistency
Instructions: Process walnuts in food processor until ground. Add other ingredients and pulse until combined. Serve in lettuce cups or cabbage boats if desired.
Parsnip mashed potatoes (serves 4)
8 small parsnips
1/2 cup macadamia nuts
juice of 1/2 lemon
splash of olive oil
salt and pepper to taste
1 tsp rosemary
water as needed, to reach consistency of mashed potatoes
Instructions: Peel and chop parsnip. Process in food processor until broken down into small (rice-sized) pieces. Add remaining ingredients and process until smooth, scraping down the sides of the food processor as needed.
This is based on a recipe by Ani Phyo. Basically you just blend up mushrooms, olive oil, water and a little fresh thyme in the blender or food processor until smooth. Add salt and pepper to taste.
Maple green beans
“Cook” the green beans by putting them in a shallow dish and covering them with water and a little lemon juice, and putting that in the dehydrator for a few hours. Alternatively, you can pour recently boiled water over them and let them steep in the hot water for an hour.
Toss the “cooked” green beans with maple syrup, olive oil, and a drop of tamari.
Raw vegan cheesecake with cranberry-orange topping
This is based on my usual cheesecake recipe: the crust is almonds, dates, vanilla and salt. The cheesecake is cashews, lemon juice, agave nectar, coconut butter, vanilla and salt. The interesting part is the topping, which is derived from the raw vegan cranberry sauce I made for Thanksgiving (post with pictures coming soon!). I’m afraid I’m not sure of the exact recipe, so play around with this.
1c fresh (or frozen) cranberries
1/2 cup pitted dates
1 small apple, chopped
zest of one orange
1 orange, peeled and seeded
Instructions: Blend all ingredients in blender until smooth.
To assemble the cheesecake, make the bases, fill them with the cashew cheese filling, let that set at least an hour in the freezer, then top with a little cranberry topping and return to freezer to set.