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I find that winter holidays, unlike Thanksgiving, don’t have a widely accepted or “traditional” menu. What’s served for dinner seems to be different for every family. My family (in case you were wondering) ate fish sticks, crab, and macaroni and cheese on Christmas Eve and lasagna on Christmas Day.

Although I never thought much about it growing up, looking back I have to wonder, who had the wild idea to pair fish with macaroni and cheese? Nevertheless, this tradition has been going on in my family longer than I’ve been alive, so I doubt it’s changing anytime soon! (I’ve also created my own plant-based dishes that replicate my family’s traditional menu [see p. 30] for myself and my parents to enjoy.)

In this section I’ve included a few options that I think would make for a nice holiday dinner, whatever winter holiday that might be for you!

For Hanukkah ideas see the menu suggestion on pg. 38. For Kwanza, pg. 33. Or try the Nordic experience p. 33.

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MENU

MAIN DISHES

Portobello Pot Roast (p. 30)
West African Peanut Stew (p. 33)
Swedish “Meatballs” (p. 33)
Lasagna (p. 34)

Another great main dish is Portobello Brisket (see variation in Portobello Steaks in Romantic Occasions, p. 86).

SIDES

mashed potatoes (p. 18)
Skillet Green Bean Casserole (p. 19)
Brown Gravy (p. 87)

DRINKS

“Eggnog” (p. 35)
Hot Toddy (p. 37)
Mulled Cider (p. 37)
Hot Chocolate (p. 37)

DESSERTS

Apple Charoset (p. 38)
Cheesecake (p. 38)
Rum Cake (p. 40)
Soft Molasses Cookies (p. 42)
Anise Cookies (p. 42)
Rice Pudding (p. 43)

If you’d like to include appetizers, I recommend “Cheese” Ball (p. 46) and Baked Mac Bites (p. 52).

Portobello Pot RoastImage

SERVES 2 | Q | GF* | SF* |

When I was flipping through magazines looking for Christmas meal ideas, beef pot roast kept popping up. When I see “beef” my mind immediately thinks “portobello.” I like to serve this dish over creamy polenta (see note) or mashed potatoes.

2 c No-Beef Broth (p. 168), divided*

1 small onion, sliced thin

3–4 garlic cloves, minced

2–3 carrots, sliced

1 parsnip, sliced (optional)

4 portobello mushrooms, de-stemmed, cut

into strips

1 c water

2 tbsp balsamic vinegar

6–8 sprigs fresh thyme (intact)

1 sprig fresh rosemary (intact)

Vegan Worcestershire Sauce (p. 171) (optional)*

  1. Line a large pot with a thin layer of broth. Sauté onion and garlic until onion is translucent.
  2. Add carrots and parsnip, if using, plus remaining broth.
  3. Add portobello strips on top of carrots and veggies and pour water over top.
  4. Drizzle balsamic vinegar over the mushrooms, then add your herbs.
  5. Cover, bring to a boil, then reduce heat to low and let simmer until vegetables and mushrooms are very tender, about 20 minutes.
  6. Season with salt and pepper and, if desired, add Worcestershire to taste.

ImageCHEF’S NOTE:

To make polenta, bring 2 cups water to a boil. Reduce heat to low and slowly whisk in 1 cup yellow cornmeal. (It’ll clump, so keep stirring—you want smooth!) Add nondairy milk (about ½ cup) as necessary to thin it out (this will also make it creamy).

Per serving: 161 calories, 1.4g fat, 28g carbohydrates, 9.9g fiber, 6.2g sugars, 13.3g protein

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West African Peanut Stew Image

SERVES 2 | Q | GF | SF | MA | P |

This recipe visits from my 7-Day Meal Plan service (getmealplans.com). It’s a “cheater” recipe since it uses a bit of peanut butter, but peanuts are a traditional ingredient in many African dishes. Serve as a soup or spoon it over whole-wheat couscous (or quinoa, for a gluten-free option).

1 c vegetable broth, divided

1 small onion, diced

3–4 garlic cloves, minced

1 tbsp fresh minced ginger

1 tsp tomato paste

1 8-oz can tomato sauce

2–3 tbsp peanut butter

¼ c canned pure pumpkin

8 oz water

2 sweet potatoes, diced

dash or two of cayenne pepper

dash of ground cinnamon

2 bay leaves

1 tsp ground coriander

fresh cilantro, to taste

chopped peanuts for garnish (optional)

  1. Line a large pot with a thin layer of broth. Sauté onion, garlic, and ginger until onion is translucent.
  2. Add tomato paste, remaining broth, tomato sauce, 2 tbsp peanut butter, and pumpkin. Fill tomato sauce can with water and pour in.
  3. Add sweet potatoes, a dash or two of cayenne, a light dash of cinnamon, and bay leaves. Cover and bring to a boil.
  4. Reduce heat to low and let simmer until potatoes are tender, about 7 minutes.
  5. Uncover and scoop out bay leaves. Let soup cool for a few minutes. Stir in coriander.
  6. Let cool for a few more minutes and taste, adding more peanut butter, tomato paste, or coriander as desired. Add salt to taste if necessary (the saltiness of peanut butters varies).
  7. Stir in fresh cilantro as desired and serve. Garnish with peanuts and a sprig of cilantro on top to be fancy pants!

Image CHEF’S NOTE:

For a full Kwanzaa menu, pair with Cornbread (p. 19), mashed sweet potatoes (see “Mashed Potatoes a Dozen Ways,” p. 18), Baked Mac Bites (p. 52), Deviled “Eggs” (p. 120), and Creamed Kale (p. 65) or Black-Eyed Pea Collard Greens (p. 61).

Per serving (with 2 tbsp peanut butter): 283 calories, 8.7g fat, 46.4g carbohydrates, 9g fiber, 17.9g sugars, 9.4g protein

Swedish “Meatballs”

SERVES 2 | Q | GF* | MA | P |

My husband is part Swedish, so he grew up eating Swedish meatballs during the holidays. (It’s a popular Christmas dish in many Nordic countries.) This dish makes for a cozy winter holiday meal as well as a beautiful appetizer or party potluck dish.

FOR THE MEATBALLS:

1 8-oz pkg tempeh, cubed

low-sodium soy sauce*

FOR THE GRAVY:

1 c water

1 tbsp low-sodium soy sauce*

1 tbsp nutritional yeast

2 tbsp Vegan Worcestershire Sauce (p. 171)*

1 tsp onion powder

1 tsp garlic powder

dash of allspice

dash of ground nutmeg

¼ c nondairy milk

3 tbsp white whole-wheat flour*

1–3 tsp lingonberry jam (see note)

cooked brown rice

minced parsley for garnish (optional)

  1. Bring a pot of water to a boil, then add tempeh plus a splash of soy sauce, and boil for 10 minutes. Drain off water (discard) and set warm tempeh aside.
  2. In the same pot, whisk water with soy sauce, nutritional yeast, Worcestershire sauce, onion powder, garlic powder, a light dash of allspice, a slightly heavier dash of nutmeg, nondairy milk, flour, and 1 tsp jam until well combined. Cook over medium heat, whisking regularly until warm and gravy-thick.
  3. Taste, adding more jam as desired, plus salt and white pepper as desired.
  4. Mix tempeh with gravy until well coated, then serve over a bed of brown rice, garnished with parsley, if desired.

Image CHEF’S NOTES:

Per serving: 306 calories, 5.5g fat, 47.1g carbohydrates, 11.4g fiber, 4g sugars, 21.8g protein

Lasagna

SERVES 4 | GF* | MA | P |

Lasagna is perhaps the most beloved Italian dish outside of Italy, and for good reason. It’s delicious, relatively easy to prepare, and an all-around crowd-pleaser. Freeze leftovers!

10 oz frozen spinach

Tofu Ricotta (see below)

15 lasagna noodles*

2 28-oz jars marinara sauce

1 c brown or white mushrooms, sliced

FOR THE TOFU RICOTTA:

1 lb extra-firm tofu

¼ c nutritional yeast

½ tsp yellow or white miso (optional)

1 tsp fresh lemon juice

1 tbsp Italian seasoning

¼ tsp onion powder

¼ tsp garlic powder

  1. Preheat oven to 350°F.
  2. Cook frozen spinach according to package instructions, then press out excess water and set aside.
  3. To prepare tofu ricotta, give the tofu a good squeeze, pressing out any excess moisture, then crumble into a mixing bowl using your hands. Add remaining tofu ricotta ingredients and stir with a fork or your hands until well combined. Taste, adding another 1 tbsp nutritional yeast if desired, plus more miso, lemon juice, Italian seasoning, or black pepper to taste.
  4. Mix spinach into tofu ricotta and set aside.
  5. Cook pasta al dente according to package instructions and immediately rinse with cold water, then pat dry with a clean kitchen towel.
  6. Spread a very thin layer of marinara sauce on the bottom of a glass casserole dish.
  7. Place 5 noodles side by side, covering the bottom. Spread half of the tofu ricotta mixture on the noodles, then spoon a little marinara on top. Place mushrooms on top of the tofu ricotta layer.
  8. Place 5 more noodles side by side on top, and spoon marinara on top. Add remaining tofu ricotta mixture and then add another layer of noodles. Spoon remaining marinara on top of tofu ricotta. (You will likely have leftover marinara.)
  9. Bake uncovered for 30–35 minutes, until noodles start to get crisp at the edges.

Per serving: 378 calories, 5.1g fat, 76.2g carbohydrates, 13.3g fiber, 16.4g sugars, 16.6g protein

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“Eggnog”

SERVES 1 | Q | GF | SF |

I featured this recipe in Happy Herbivore Light & Lean because it’s a healthy version of the quintessential holiday drink—that is something to be merry about!

¾ c vanilla nondairy milk

1 frozen banana

dash of ground nutmeg

dash of ground cloves

¼ tsp ground cinnamon for garnish

  1. Combine all ingredients in a blender and blend until smooth.
  2. Garnish with ground cinnamon and serve.

Per serving: 107 calories, 2g fat, 22.9 carbohydrates, 2.8g fiber, 15.1g sugars, 1.3g protein

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Hot Toddy

SERVES 1 | Q | GF | SF | MA | P |

A cocktail for the cold and flu season!

4 oz water

1–2 oz Irish whiskey (see note)

sweetener, to taste (see note)

lemon, to taste

cinnamon stick for garnish

  1. Heat water. Stir in room-temperature whiskey plus sweetener to taste.
  2. Add a squeeze or two of lemon juice and stir.
  3. Garnish with a slice of lemon and a cinnamon stick.

Image CHEF’S NOTES:

Per serving (1 oz whiskey, unsweetened): 71 calories, 0g fat, 0.1g carbohydrates, 0g fiber, 0g sugars, 0g protein

Mulled Cider

MAKES 8 CUPS | Q | GF | SF | MA | P |

My sister Courtney taught me how to make this slow-cooked cider in a coffee pot. It’s so simple!

½ tsp whole allspice

1 tsp whole cloves

1–2 cinnamon sticks

pinch of ground nutmeg

1 orange, quartered

brown sugar, to taste (optional)

½ gallon apple cider

  1. Place coffee filter in basket of coffeepot.
  2. Add whole seasonings, nutmeg, orange pieces, and sugar (if using) into the filter.
  3. Pour cider into where water usually goes.
  4. Brew and serve.

Image CHEF’S NOTE:

For an “adult” drink, add rum to individual servings.

Per serving (1 cup): 117 calories, 0.3g fat, 29g carbohydrates, 0g fiber, 27g sugars, 0.1g protein

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Hot Chocolate

SERVES 1 | Q | GF | SF | MA | P |

You’re less than five minutes away from hot chocolate… get to it!

1 c nondairy milk

1 tbsp agave nectar

1 tbsp unsweetened cocoa

1 tsp vegan chocolate chips

dash or two of ground cinnamon

  1. Combine all ingredients in a blender and whiz until smooth.
  2. Gently heat over low in a pan on the stovetop or in the microwave using the beverage setting.

Image CHEF’S NOTE:

If you have a Blendtec or Vitamix, you can place all ingredients in the blender and let it run for 3 minutes or until it’s hot.

Per serving (with chocolate chips): 128 calories, 4.4g fat, 23.9g carbohydrates, 2.8g fiber, 18.7g sugars, 2.3g protein

Apple Charoset

SERVES 4 | Q | GF | SF |

I find the exact ratio of these ingredients varies by individual tastes and family traditions, but the core ingredients for a charoset are apples, nuts, sweet wine, honey (or agave nectar for vegans), and cinnamon. Some recipes call for raisins or dates (which I use in lieu of nuts for a low-fat version), and others have lemon or orange flavors added. Basically, it’s a flexible recipe open to your tastes!

3 c peeled and shredded apples (see note)

¾ c chopped almonds or walnuts (optional)

(see note)

¼ c raisins or chopped dates (optional) (see note)

3–4 tbsp sweet wine (e.g., Manischewitz)

1 tbsp honey or agave nectar

¼ tsp ground cinnamon

lemon zest (optional) and juice

  1. Mix apples with nuts and/or raisins, then mix in 3 tbsp wine, honey or agave nectar, and cinnamon, stirring to combine.
  2. Add a pinch of lemon zest if desired, plus juice of ¼–½ lemon, and mix again.
  3. Taste, adding more honey, lemon, wine, or cinnamon as desired.
  4. Refrigerate for at least 30 minutes, but preferably 2 hours. (Don’t make too far ahead or it may get brown and watery.)

Image CHEF’S NOTES:

Per serving: 181 calories, 8.8g fat, 22.6g carbohydrates, 4.5g fiber, 14.6g sugars, 4.1g protein

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Cheesecake Image

SERVES 9 | MA | P |

Vegan cheesecake became a Christmas tradition in my family after my parents went plant-based. What’s funny is we never really ate cheesecake before (or had any kind of Christmas dessert tradition), but that’s part of the fun in the plant-based journey. My parents, and even our very skeptical, very omni relatives, devour this cheesecake. Like the Pumpkin Cheesecake (p. 26), this recipe is more decadent than my other recipes and uses ingredients I normally wouldn’t . . . except during the holidays!

1 12.3-oz pkg Mori-Nu tofu (see note)

1 8-oz container vegan cream cheese

images c raw sugar

¾ tsp almond extract

2 tbsp cornstarch

graham cracker pie crust (see note)

frozen strawberries for topping

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  1. Preheat oven to 350°F.
  2. Drain tofu and transfer to a blender along with cream cheese.
  3. Blend for 30 seconds, scrape the sides, and blend for 30 seconds more.
  4. Add remaining ingredients except crust and strawberries and blend for 3 minutes, scraping the sides periodically.
  5. Pour batter into prepared crust and use a spatula to evenly distribute and smooth out the top.
  6. Bake for 40–45 minutes and then place on the counter away from the hot oven to cool to room temperature.
  7. Chill overnight in the fridge or for at least 10 hours.
  8. For a topping, let frozen strawberries defrost (in a bowl or in their bag). Serve over the cheesecake.

Image CHEF’S NOTES:

  • If you don’t have a strong blender or processor, leave the vegan cream cheese out for 20–30 minutes to soften it up.
  • Any Mori-Nu tofu will do here, but extra-firm is best.
  • Most prepared graham cracker pie crusts are vegan. If you can’t find one, or you’d like to make your own to make it a smidgen more healthy, crumble up 2½ cups whole-wheat graham crackers (into the consistency of coarse sand). Add 7–8 tbsp applesauce and stir. Using your fingers, press mixture into a glass pie dish to form a crust. Bake for 8 minutes at 350°F. Allow crust to cool completely before using. Add pie filling and bake normally.

Per serving (without crust): 158 calories, 7.5g fat, 18.8g carbohydrates, 0g fiber, 16.8g sugars, 5.7g protein

Rum Cake Image

SERVES 9 | SF | MA | P |

I try not to play favorites with my recipes, but this recipe from Everyday Happy Herbivore is in my all-time top five favorites, and it’s a terrific dish for celebrating Christmas or any other winter holiday.

FOR THE CAKE:

1 c oat flour (p. 42; see note)

1 c white whole-wheat flour

1 tsp baking powder

½ tsp baking soda

½ tsp fine salt

1 tsp ground cinnamon

images c light brown sugar

¼ c molasses (not blackstrap)

¼ c unsweetened applesauce

1 tsp vanilla extract

½ c dark rum

½ c nondairy milk

FOR THE ICING:

1 c powdered sugar

1 tsp dark rum

1 tbsp tangerine or orange zest

2 tsp nondairy milk

  1. Preheat oven to 350°F.
  2. Set aside a 8- or 9-inch nonstick square pan or a nonstick Bundt pan.
  3. In a medium-size mixing bowl, combine flours, baking powder, baking soda, salt, cinnamon, and sugar.
  4. Add wet ingredients in order, then stir to combine.
  5. Pour into prepared pan and bake for 25–40 minutes, until a toothpick inserted in the middle comes out clean. (Usually it takes about 35 minutes, but can vary based on pan size and type.)
  6. Meanwhile, make icing. In a small bowl, whisk powdered sugar with rum and zest; whisk in nondairy milk a little at a time, until a runny glaze forms.
  7. Spoon the icing over the warm cake and let it run down the sides.

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Image CHEF’S NOTES:

  • To make oat flour, whiz 1 cup instant oats or 1 cup plus 2 tbsp rolled oats in your blender until it reaches a flour-like consistency.
  • The tangerine zest really takes this cake to a whole new level of delicious awesomeness!

Per serving (with icing): 244 calories, 1.2g fat, 49.2g carbohydrates, 2.6g fiber, 30.6g sugars, 3.7g protein

Per serving (without icing): 190 calories, 1.2g fat, 35.7g carbohydrates, 2.6g fiber, 17.4g sugars, 3.6g protein

Per serving of icing (1 tbsp): 61 calories, 0g fat, 15.2g carbohydrates, 0g fiber, 14.9g sugars, 0.1g protein

Soft Molasses Cookies

MAKES 14 |Q | GF | SF | MA | P |

I take these soft and fluffy cookies to all my holiday potlucks—they’re always a hit!

1 c oat flour (p. 42; see note)

1 tbsp cornstarch

½–1 tsp baking soda (see note)

pinch of fine salt

½ tsp ground cinnamon

¼ tsp ground ginger

images tsp allspice, ground nutmeg, or ground

cloves

¼ c mashed navy beans

¼ c molasses (not blackstrap)

2 tbsp unsweetened applesauce

2 tbsp brown or raw sugar (optional)

  1. Mix oat flour, cornstarch, baking soda, salt, and spices together in a mixing bowl until well combined.
  2. Add remaining ingredients and stir until just combined.
  3. Set batter aside to rest while oven heats to 350°F.
  4. Line a cookie sheet with parchment paper.
  5. Drop 14 spoonfuls of batter onto the cookie sheet.
  6. Bake for 10–15 minutes or until cookies are firm to the touch.

Image CHEF’S NOTE:

For a less puffy and denser cookie, use only ½ tsp of baking soda. Use the full teaspoon for very soft and pillow-like cookies.

Per cookie: 47 calories, 0.7g fat, 9.9g carbohydrates, 0.8g fiber, 3.5g sugars, 0.9g protein

Anise Cookies

MAKES 8 | Q | GF | SF | MA | P |

I grew up eating Italian anise cookies every year at Christmas. After seeing them again when I was in Italy (researching recipes for Happy Herbivore Abroad), I came home and finally adapted my grandmother’s recipe. If you’re unfamiliar with anise, it tastes a lot like black licorice.

FOR THE COOKIES:

1 c oat flour (p. 42; see note)

1 tbsp cornstarch

½ tsp baking soda

pinch of fine salt

¼ c white beans, mashed (see note)

½ tsp anise extract

¼ c pure maple syrup

¼ c unsweetened applesauce

1–2 tbsp raw sugar (optional)

splash of nondairy milk (optional)

FOR THE ICING:

1 c powdered sugar

5 tsp nondairy milk

anise extract, to taste

  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
  2. Whisk flour with cornstarch, baking soda, and a pinch of salt until combined.
  3. Add beans, anise extract, maple syrup, apple-sauce, and sugar, if using. Stir to combine—it might look dry at first, but keep combining. If dryness persists, add a splash of nondairy milk (when in doubt, wetter is better).
  4. Flour your hands and pick off 8 walnut-sized pieces of dough. Roll each into a ball, then flatten into mini “hockey puck” shapes.
  5. Bake for 10–14 minutes or until golden and firm to the touch (the cookies will puff up).
  6. Meanwhile, prepare icing by combining powdered sugar and 5 tsp nondairy milk to form a thick paste, adding anise extract one drop at a time. (A little bit goes a long, long way!)
  7. Once cookies are done baking, allow to cool, then slather icing on top before serving.

Image CHEF’S NOTES:

  • White whole-wheat or whole-wheat pastry flour may be substituted for the oat flour.
  • My grandmother also added a little colored sprinkle balls to her cookies.
  • Any white bean, such as cannellini, navy, or butter beans (cooked or canned), may be used in this recipe.

Per cookie: 90 calories, 0.3g fat, 20.2g carbohydrates, 2.1g fiber, 7.1g sugars, 2.5g protein

Rice Pudding

SERVES 2 | GF | SF | MA | P |

Rich and creamy, this rice pudding is just as good for you as it is delicious! Although rice pudding is a common winter holiday dessert, I actually love it most during the hot summer. Cold rice pudding is better than ice cream, I swear! (And no hot oven required!)

images c brown rice, uncooked

2 c nondairy milk, divided

2 tbsp cornstarch

images c raisins

sweetener, to taste (optional)

dash of ground cinnamon

pure maple syrup, for drizzling (optional)

  1. Combine rice with 1 cup nondairy milk in a saucepan, cover, and bring to a boil over high heat. Once boiling, reduce to low and continue to cook until rice is cooked and all the nondairy milk has been absorbed.
  2. Meanwhile, whisk remaining nondairy milk with cornstarch until well combined.
  3. Once rice is cooked, stir in milk/cornstarch mixture and raisins. Bring to a boil over high heat and reduce to medium once boiling. Allow the pudding to thicken up, stirring occasionally. Add sweetener here if desired (for example, brown sugar, agave, or pure maple syrup—I find the raisins make it sweet enough, especially with sweetened nondairy milk, but most traditional recipes call for sugar). If the pudding becomes too thick, thin out with more nondairy milk. If it’s not thick enough, continue to cook.
  4. Once thick and creamy (about 3–5 minutes) stir in cinnamon as desired (I like ¼–½ tsp).
  5. Allow pudding to completely cool, then transfer to fridge in an airtight container. Chill for several hours before serving. Drizzle a little maple syrup over top to sweeten it more before serving, if desired.

Per serving: 248 calories, 3.5g fat, 51.7g carbohydrates, 3.1g fiber, 14.3g sugars, 4.1g protein