101 Healthy Vegan Christmas Recipes

Extra Raw Food Dishes

Jonathan Vine

101 healthy vegan Christmas recipes, Copyright@2014 by Jonathan Vine. All rights reserved. No part of this book may be used or reproduced in any matter whatsoever without permission in writing from the author except in the case of brief quotations embodied in critical articles or review

DISCLAIMER:

The information presented in this book represents the views of the publisher as of the date of publication. The publisher reserves the rights to alter and update their opinions based on new conditions. This report is for informational purposes only. The author and publisher do not accept any responsibilities for any liabilities resulting from the use of this information. While every attempt has been made to verify the information provided here, the author and the publisher cannot assume any responsibility for errors, inaccuracies or omissions.

Any similarities with people or facts are unintentional

Another 2 great books by Jonathan Vine

101 Gluten Free Vegan Italian Food

101 Healthy Vegan desserts

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Table of contents

Introduction

Chapter 1: Christmas Appetizers

Cooked Appetizers

Cauliflower and Endive Gratin

Spicy Hummus

Caponata

Herb Brussels Sprouts

Roasted Squash Salad

Exotic Rice

Sweet Potato Falafel

Grilled Marinated Zucchini

Broccoli Crunchy Salad

Tofu, Celery and Cilantro Salad

Tomato Cobbler

Apple and Cranberry Chutney

Roasted Tomato Salsa

Red Onion and Rosemary Focaccia

Tofu Croquettes with Cranberry Sauce

Lemon Grilled Asparagus

Steamed Vegetables

Marinated Mushrooms

Spiced Coriander Crackers

Raw Vegan Appetizers

Cucumber Rounds with Dill Cashew "Cheese"

Tomato Tartar

Zucchini Chips with Marinara Dip

Cilantro and Lime Cucumber Cups

Cashew Basil Filled Tomatoes

Zucchini and Oregano Tortilla Chips with Tomatoes

Zucchini Carpaccio

Almond and Onion Bread

Avocado Deviled Cucumbers

Raw Corn Chips

Avocado Sushi

Pesto Stuffed Raw Mushrooms

Faux Lettuce Wraps

Stuffed Dried Figs

Zucchini with Cranberry Relish

Chapter 2: Vegan Main Course Recipes

Lemon and Fennel Risotto

Green Pea Mint Soup

Caramelized Tofu Steak

Wild Rice with Caramelized Squash and Cranberries

Beet and Caramelized Onion Tart

Crispy Greek Spinach Pie

Roasted Squash Stuffed with Rice

Mushroom and Chestnut Baked Custard

Spicy Butternut Squash Soup

Christmas Pilaf

Vegetable Wellington

Red Onion, Tomato and Chili Tart Tatin

Eggplant and Nut Loaf

Lettuce Empanadas

Mango and Dill Raw Soup

Chapter 3: Dessert Recipes

Chocolate Bourbon Ice Cream

Candied Peel Chocolate Cupcakes

Caramel Pecan Cake

Upside Down Orange and Cinnamon Cake

Upside Down Orange and Cinnamon Cake

Brownie Cake with Chocolate Sauce

Red Wine Chocolate Cake

Chocolate Cake with Mint Glaze

Moist Coconut Cake with Chocolate Ganache

White Cake

Pineapple Carrot Cake

Fresh Strawberry Cake

Lemon Poppy Seed Cake

Raspberry Chocolate Cake

Matcha Cupcakes

Peanut Butter Chunky Blondies

Strawberry and Blackberry Crumble

Chocolate and Raspberry Mini Tarts

Chocolate Berry Mousse

Raw Coconut and Chocolate Mousse Cake

Fresh Blueberry Cake

Dark Chocolate Vanilla Pie

Raspberry "Cheesecake"

Blueberry and Tahini Layer Cake

Kiwi Key Lime Pie

Summary

Introduction

Congratulations on making a smart purchase in buying this one of a kind, unique book—‘101 Healthy Vegan Recipes for Christmas’!! I’m so proud of this book because it is fantastic proof that a vegan diet is suitable for every type of event.  With this purchase you have shown yourself that you are really serious about your health and about the culinary diet of your family.

Not everyone chooses to make the big change and the important transition into the world of veganism—especially not during the holiday season because being vegan can be rather overwhelming at such a time.  Most people associate Christmas with roast meat and gravy, fatty steaks and thick sauces which clash with a vegan lifestyle. But you are different and, for that, I applaud you!

The aim of this unique cookbook is to help you make your holiday meal into a healthy culinary adventure.  It is designed to offer you a wide range of vegan Christmas recipes, suitable even for the pickiest eaters out there.  Veganism is a wonderful world and there is no doubt that consuming vegan recipes is a great way to a surge of joy, energy, vigor and strength. Physical health leads to a healthy mind.

When I thought of the idea of creating this cookbook, I wanted it to be accessible to as many people as possible. One of the nicest things about the Christmas meal is that it varies from family to family and it mostly depends on the culture and tradition of each home. In the United States, for example, one can see so many different types of dishes and colors for Christmas meals.

Much to my surprise, I was glad to find out that veganism has a strong base in many different cultures. This cookbook was written with the wonderful help of members from the worldwide vegan community.  Through vegan forums I asked for recipes and tips and the response was amazing! The result is 101 original, international and delicious vegan recipes. Now we can go together on a fascinating journey through the Italian, Moroccan, Spanish, Belgian, Mexican, Japanese and many more cuisines.  This journey will be colorful, sometimes exotic, always delicious and very healthy.

After finishing the book, I felt that something was missing. I wanted it to be even more special and healthy. Then I decided to add 25 raw food recipes.  I believe that this combination of vegan and raw food recipes will make your holiday meal a memorable and moving event that your friends and family will remember for many years to come. This meal will definitely be the healthiest one.

Being vegan is all about variety and various ways of cooking the same ingredients. Don’t be afraid to step out of your comfort zone and try new recipes. Be bold and combine ingredients differently, add new spices or make new combinations. You will be surprised to find out how many new flavors can be created with the same basic vegan ingredients. You'll be even more surprised to see some common ingredients turning into an exquisite meal for your holiday. Things get even easier when it comes to the raw vegan because it involves no boiling, no baking and no steaming. Everything is natural and fresh and loaded with vitamins and minerals.

Just before we begin and start the change, I just want to say thanks to all of the amazing people who shared with me their unique and delicious recipes. In my opinion, this collection of recipes is wonderful proof of the unique mutual support shared by vegans worldwide. My belief is that we all, together, can really make a difference in the world. And, of course, I want to say, once again, thank you for purchasing ‘101 Healthy Vegan Burgers’ and I wish us all a fascinating learning process—tasty, healthy and nutritious! Let’s get going!

I wish you a happy, harmonious, and very healthy Christmas

Yours,

Daniel Nadav

Chapter 1: Christmas Appetizers

Appetizers are an important part of a meal or menu because they stimulate the appetite for the rest of the meal. It is crucial to balance them with the other foods and, especially on Christmas day, you might want to make mild flavored appetizers just to make sure you’re not overpowering the other dishes at the table.

When it comes to vegan appetizers, the choice is very varied and you will find that the recipes have been split into two chapters—cooked and raw. That is because vegan recipes offer you the possibility of either cooking your food or eating it raw, in various combinations, thus making the most of its taste, flavors and nutrients.

Cooked Appetizers

Christmas meals are usually rich and include many dishes, various appetizers, an outstanding main dish and an even better dessert. But the way you start your meal leaves a strong impression so make sure your appetizers are delicious and flavorful.

This chapter includes 25 such appetizers, cooked to perfection. Each recipe is easy to make and involves some amazing vegan flavors and combinations for you to try. Be bold and make your Christmas menu a real delight with equally delicious appetizers.

Cauliflower and Endive Gratin

Endives may have a slightly bitter taste and work great in salads, but consider baking them too and you will be surprised by their taste.

Servings: 4-6 dishes

Ingredients:

1/2 head cauliflower, cut into florets

2 heads endives, cut into smaller pieces

1 teaspoon dried oregano

1/2 cup coconut milk

1 pinch nutmeg

Salt, pepper to taste

Directions:

1.      Mix the cauliflower with the endives, oregano, coconut milk, nutmeg, salt and pepper in a bowl then transfer the vegetables to a baking tray lined with baking paper.

2.      Drizzle with olive oil and bake in a preheated oven at 350F for 30-40 minutes or until tender and golden brown. Serve right away.

Spicy Hummus

Appetizers are an important part of any meal and this hummus is one of the best choices due to being so creamy and delicious.

Servings: 4-6 dishes

Ingredients:

2 cups canned garbanzo beans, drained

1/4 cup walnuts

14 cup pine nuts

2 garlic cloves

1/4 cup hot water

1/4 cup extra virgin olive oil

1/2 teaspoon chili flakes

Salt, pepper

Directions:

1.      Combine all the ingredients together in a blender or food processor and mix until smooth and creamy.

2.      Adjust the taste with salt and pepper and spoon the mixture into a serving bowl.

3.      Drizzle with olive oil and sprinkle with freshly ground black pepper before serving.

4.      Serve with tortilla chips or toasted bread slices.

Caponata

Caponata is an Italian dish consisting of vegetables cooked together until the flavors infuse with each other and the final result is a delicious, consistent dish that works great as an appetizer as well.

Servings: 4-6 dishes

Ingredients:

1/4 cup olive oil

2 eggplants, cubed

2 red bell peppers, cored and cubed

1 carrot, peeled and sliced

1 shallot, sliced

1 celery stalk, sliced

4 tomatoes, chopped

1/2 cup raisins

1/2 cup red wine

Salt, pepper

Directions:

1.      Take a deep dish baking pan and layer all the vegetables in it.

2.      Drizzle with olive oil, add salt and pepper and pour in the red wine.

3.      Bake in a preheated oven at 350F for 1 hour, or until the vegetables are tender.

4.      Serve warm as a main dish or side dish.

Herb Brussels Sprouts

As a vegan, you should give any vegetable out there a try and Brussels sprouts are some of the most nutritious and easy to cook.

Servings: 4-6 dishes

Ingredients:

30 Brussels sprouts

4 tablespoons olive oil

1/2 cup chopped parsley

2 tablespoons chopped oregano

2 garlic cloves, minced

Salt, pepper

Directions:

1.      Wash the Brussels sprouts well then cut them into quarters. Set aside.

2.      Heat the olive oil in a heavy skillet and stir in the garlic. Sauce only for 30 seconds, then add the sprouts.

3.      Turn the heat on low and cook, stirring often, for 10-15 minutes or until tender. Remove from heat, add salt and pepper and stir in the chopped herbs.

4.      Serve immediately while still warm.

Roasted Squash Salad

Salads are a great way to take advantage of the vegetable abundance and this particular recipe is one of the best, using roasted, fragrant squash and other delicious ingredients.

Servings: 6-8 dishes

Ingredients:

1 pound winter squash, cubed

1/4 cup olive oil

2 celery stalks, sliced

1/2 cup walnuts, coarsely chopped

1 tablespoon Dijon mustard

1 tablespoon apple cider

2 tablespoons olive oil

Salt, pepper

Directions:

1.      Mix the squash cubes with 1/4 cup olive oil in a baking tray lined with baking paper.

2.      Sprinkle with salt and pepper and bake in a preheated oven at 375F for 20-30 minutes or until tender and slightly caramelized.

3.      Remove from oven and transfer to a bowl. Stir in the celery and walnuts. To make the dressing, mix the mustard with apple cider and olive oil.

4.      Gently mix it with the vegetables in the bowl. Serve the salad fresh.

Exotic Rice

Rice makes a great side dish or even a main dish, depending on what ingredients you pair it with. This rice is refreshing and light, but also easy to make, perfect for a special dinner or meal, or as an appetizer.

Servings: 6-8 dishes

Ingredients:

3 cups cooked rice

1/4 cup olive oil

1/4 cup pineapple juice

1 cup pineapple, cubed

2 cups arugula leaves

1 teaspoon fresh ginger

2 green onions, sliced

1 cup walnuts, coarsely chopped

4 oz tofu, cut into bite size pieces and fried

Salt, pepper

Directions:

1.      Place the rice in a bowl and stir in the pineapple cubes, green onions, walnuts, tofu and arugula leaves.

2.      In a small bowl, mix the pineapple juice with the ginger, olive oil, salt and pepper.

3.      Pour this dressing over the rice and mix gently.

4.      Serve the rice as a side dish or main dish if you prefer.

Sweet Potato Falafel

Falafel is similar to a burger and makes an excellent appetizer, especially if you are doing a buffet. This sweet potato falafel is loaded with flavor and absolutely delicious.

Servings: 4-6 dishes

Ingredients:

2 sweet potatoes

1/2 teaspoon cumin powder

2 garlic cloves, minced

4 tablespoons chopped cilantro

1 tablespoon lemon juice

1/2 cup sesame seeds

Salt, pepper

Directions:

1.      Wrap the sweet potatoes in tin foil and bake them in the oven for 30 minutes.

2.      Scoop the flesh into a bowl and mash it with a fork. Add the cumin powder, garlic, cilantro and lemon juice. Season with salt and pepper.

3.      Wet your hands and form small balls of mixture. Roll each ball into sesame seeds and arrange them all on a baking tray lined with baking paper.

4.      Bake in a preheated oven at 375F for 10-20 minutes or until golden brown. Serve warm or

Stuffed Mushrooms

Stuffed mushrooms make great appetizers and they can be made ahead of time so it saves you a lot of work on Christmas day.

Servings: 6 dishes

Ingredients:

12 medium size mushrooms (Champignon)

2 oz firm tofu, crumbled

2 oz silken tofu

1 green onion, chopped

1/4 celery stalk, finely chopped

2 tablespoons ground walnuts

Salt, pepper

Directions:

1.      In a bowl, mix the crumbled tofu with the silken tofu, green onion, celery, walnuts, salt and pepper.

2.      Spoon this mixture into each of the 12 mushrooms and arrange them all on a baking tray lined with baking paper.

3.      Bake in a preheated oven at 350F for 30 minutes. Serve warm or cold.

Grilled Marinated Zucchini

Zucchini is a versatile vegetable and it tastes great when grilled, infused with that smoky aroma. But it tastes even better if you marinate it slightly before serving.

Servings: 4-6 dishes

Ingredients:

2 medium size zucchini, sliced lengthwise

4 tablespoons olive oil

Salt, pepper

2 tablespoons balsamic vinegar

2 tablespoons apple cider

2 tablespoons chopped parsley

Directions:

1.      Sprinkle the zucchini slices with salt and pepper and brush them with olive oil.

2.      Heat a grill pan and cook the zucchini slices on both sides until tender.

3.      Remove from heat into a bowl and set aside, covered with a lid.

4.      Mix the balsamic vinegar with the apple cider and chopped parsley. If you want, you can also add 1 garlic clove, minced. Pour this dressing over the warm zucchinis and let them marinade for 30 minutes at least.

Broccoli Crunchy Salad

This salad is a great choice for your Christmas meal because it brings together different textures and which make it an interesting eating experience.

Servings: 4-6 dishes

Ingredients:

4 cups broccoli florets

2 tablespoons lemon juice

1 teaspoon dates syrup

2 tablespoons olive oil

2 crisp apples, cored and sliced

1 red onion, sliced

1 cup walnuts, coarsely chopped

2 shallots + 2 tablespoons olive oil

Salt, pepper to taste

Directions:

1.      Place the broccoli florets in a steamer and cook until tender, 15-20 minutes. When done, transfer the florets to a bowl.

2.      Gently stir in the lemon juice mixed with dates syrup, salt, pepper and olive oil. Transfer to a large serving plate.

3.      Top with the apple slices and set aside.

4.      Heat the olive oil in a skillet and stir in the shallots.

5.      Sauté for 10 minutes or more until crisp.

6.      Scatter the shallots over the broccoli and top with walnut pieces. Serve immediately.

Tofu, Celery and Cilantro Salad

A fresh salad that will surely impress your guests with its flavors and consistency. The name may sound fancy, but the salad is very easy to make.

Servings: 4-6 dishes

Ingredients:

8 oz tofu, cut into strips

2 celery stalks, sliced

1/2 cup fresh cilantro, chopped

2 green onions, chopped

2 tomatoes, chopped

1 1/2 cups cooked quinoa

1 red bell pepper, cored and sliced

1/2 teaspoon cumin powder

2 tablespoons olive oil

Salt, pepper

Directions:

1.      Heat the olive oil in a skillet. Sprinkle the tofu with cumin powder and fry it in the hot oil until slightly golden brown.

2.      In a bowl, mix the tofu with the celery, cilantro, green onions, tomatoes, quinoa and bell pepper.

3.      Adjust the taste with salt and pepper and serve as a side dish or as a main dish.

Tomato Cobbler

Usually cobbler is sweet, but make this savory version and you will impress your guests for sure.

Servings: 4-6 dishes

Ingredients:

5 ripe tomatoes, peeled and cubed, drained of juices

1 tablespoon cornstarch

Salt, pepper

1 cup all purpose flour

1 cup whole wheat flour

1/2 cup coconut oil

1/2 teaspoon baking soda

1/2 cup applesauce

1 teaspoon dried thyme

Directions:

1.      Mix the tomatoes with the cornstarch, salt, pepper and dried thyme and transfer to a deep dish baking pan.

2.      In a bowl, combine the flours with a pinch of salt, baking soda, coconut oil and applesauce. Mix well then spoon the batter over the tomatoes in the pan.

3.      Bake in a preheated oven at 350F for 40 minutes or until golden brown and fragrant.

4.      Serve warm or chilled.

Apple and Cranberry Chutney

Chutneys are great served next to a rich main dish, such as roasted vegetables or grilled tofu, and this particular version is absolutely delicious and flavorful.

Servings: 4-8 dishes

Ingredients:

2 pounds apples, peeled, cored and diced

3 large onion, chopped

1 tablespoon fresh grated ginger

1/2 teaspoon chili flakes

1 cup sugar

1 cup cider vinegar

2 cups cranberries

Salt, pepper

Directions:

1.      Mix the apples with the onion, ginger, chili flakes, sugar, vinegar, salt and pepper in a heavy saucepan and cook for 20 minutes.

2.      Add the cranberries and cook for another 10 minutes. If you’re not going to serve it right away, pour it into clean jars and seal with a lid. You can preserve it this way for a few months.

Roasted Tomato Salsa

Just like chutney, salsa is great as a garnish for other dishes and it enhances flavors, adding a bit of heat and spice.

Servings: 6-8 dishes

Ingredients:

5 Roma tomatoes, cut in quarters

1 red onion, cut in wedges

2 garlic cloves

4 tablespoons olive oil

1 chili pepper, seeded and sliced

1/2 cup coriander leaves, chopped

1/4 cup parsley leaves, chopped

Salt, pepper

Directions:

1.      Place the tomatoes and red onion in a baking tray. Add a bit of salt and pepper and drizzle with olive oil.

2.      Bake in a preheated oven at 375F for 25 minutes or until slightly caramelized. Remove from oven and let the vegetables cool.

3.      Chop them coarsely and place them in a bowl, adding the chili pepper, coriander leaves and parsley leaves.

4.       Mix gently and serve with your favorite dishes.

Red Onion and Rosemary Focaccia

Focaccia makes an excellent appetizer, especially if you top it with lots of goodies, such as red onion or rosemary. You can also customize the recipe to your own preferences.

Servings: 6-8 dishes

Ingredients:

4 cups all purpose flour

1 teaspoon instant yeast

1 1/2 cups warm water

1 tablespoon sugar

1 teaspoon salt

1/2 cup olive oil

1 large red onion, cut into rings

2 tablespoons fresh rosemary, chopped

Directions:

1.      In a bowl, mix the warm water with the yeast and let it bloom for 10 minutes. Stir in the sugar then add the flour and salt. \

2.      Knead the dough for at least 15 minutes or until elastic and easy to work with. Cover the bowl with plastic wrap and let it rise for 1 hour in a warm place.

3.      When risen enough, roll the dough into a 1/2-inch thick sheet and transfer it to a baking tray. Using your fingertips, make indentations on the surface of the dough then drizzle with olive oil. Scatter the red onion rings and sprinkle with chopped rosemary.

4.      Bake in a preheated oven at 375F for 20-30 minutes or until fluffy and golden brown on the edges. Serve it cut into strips.

Tofu Croquettes with Cranberry Sauce

Tofu is a great meat replacer and this recipe yields a delicious cooked tofu to enjoy during your holiday.

Servings: 4 dishes

Ingredients:

Croquettes:

4 thick tofu slices

1 teaspoon mixed herbs

1 shallot

2 tablespoons coriander leaves

2 tablespoons sesame seeds

2 tablespoons breadcrumbs

Sauce:

1 1/2 cups cranberries

1 tablespoon apple vinegar

1 teaspoon dates syrup

Salt, pepper

Directions:

1.      Place the ingredients for the croquettes in a food processor and pulse until it comes together like dough. Form small croquettes and fry them in hot coconut oil until golden brown. Set aside.

2.      To make the sauce, mix the cranberries with the vinegar, dates syrup, salt and pepper and cook until soft and easy to mash. Using a fork, mash it slightly then serve the croquettes dipped into this sauce.

Lemon Grilled Asparagus

This dish proves that simplicity is exquisite and delicious. It only uses a few ingredients, but the final result is an amazing appetizer or main course.

Servings: 4

Ingredients:

1 bunch asparagus, trimmed

juice from 1/2 lemon

1 tablespoon lemon zest

4 tablespoons olive oil

Salt, pepper

Directions:

1.      In a bowl, mix the lemon juice with the lemon zest, olive oil, salt and pepper.

2.      Brush the asparagus spears with the mixture you made earlier then heat a grill pan on medium heat.

3.      Grill the asparagus until tender and serve immediately, drizzled with the leftover dressing.

Steamed Vegetables

Vegetables are versatile and you can cook them any way you want. Steaming is a way of cooking not very often used, but try it and you will be surprised how much flavor it preserves.

Servings: 4-6 dishes

Ingredients:

2 sweet potatoes, peeled and cubed

1 carrot, peeled and sliced

1 bunch asparagus, trimmed and cut into smaller pieces

2 cups green peas

Salt, pepper

2 tablespoons olive oil

Directions:

1.      Place the vegetables into your steamer and cook them just until tender. The time depends on the type of steamer you are using.

2.      Once done, move the vegetables to a plate, sprinkle with salt and pepper and drizzle with olive oil. Serve them fresh.

Marinated Mushrooms

These mushrooms make excellent appetizers because they present a new perspective to mushrooms and you can make them ahead of time. The more they sit, the better they taste.

Servings: 4-6 dishes

Ingredients:

15oz mushrooms

juice from 1/4 lemon

2 tablespoons white wine vinegar

1/4 cup chopped coriander leaves

1/2 cup extra virgin olive oil

Salt, pepper to taste

Directions:

1.      Cut the mushrooms into slices then arrange them all in a jar.

2.      In a bowl, combine the white wine vinegar with the lemon juice, coriander, salt, pepper and olive oil.

3.      Pour this mixture over the mushrooms and let them sit for a few days to marinate.

Spiced Coriander Crackers

Crackers can qualify as appetizers because they can easily be served with any dip, especially these fresh and spiced, delicious crackers.

Servings: 6-8 dishes

Ingredients:

2 cups chickpea flour

1/2 cup sorghum flour

1/4 cup potato starch

6 tablespoons nutritional yeast

1 teaspoon xanthan gum

1 pinch chili flakes

1/2 teaspoon freshly ground black pepper

1/2 cup olive oil

1 cup ice cold water

1/4 cup freshly chopped coriander

2 tablespoons poppy seeds

1 pinch of salt

Directions:

1.      In a bowl, mix all the flours with the starch, nutritional yeast, xanthan gum, chili flakes, salt, pepper, poppy seeds and chopped coriander.

2.       Stir in the olive oil then gradually pour in the water, mixing well until a dough forms.

3.      Flour your working surface well then roll the dough into a thin sheet. Using either a square or round cookie cutter, cut the dough.

4.      Arrange each cracker on a baking tray lined with baking paper and bake in a preheated oven at 350F for 20 minutes or until golden brown at the edges.

5.      When done, store them in an airtight container until needed. They are great served with any dip on the side.

Black Bean Nachos

Mexican food is spicy but, as a vegan, your food needs a bit of kick anyway and these black bean nachos are a great choice for that kind of food.

Servings: 4-6 dishes

Ingredients:

2 cups canned black beans, drained

2 tablespoons nutritional yeast

1/4 cup canned corn, drained

2 tablespoons cilantro

2 green onions, chopped

Salt, pepper

1 pinch chili powder

4 flour tortillas, cut into chips

Directions:

1.      Place the beans, corn, cilantro and nutritional yeast in a blender or food processor and pulse until a smooth paste forms.

2.      Season with salt and pepper then transfer to a bowl. Stir in the chili powder.

3.      Take each tortilla chip and spread the paste on it.

4.      Top with chopped green onions and arrange on large serving plates.

Italian Silken Tofu Dip

Dips make good appetizers next to some crackers or chips and this particular tofu dip tastes amazing with its Italian flavors.

Servings: 4-6 dishes

Ingredients:

10 oz silken tofu

1 garlic clove

1/4 cup sun-dried tomatoes, drained

2 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoons chopped chives

1 pinch cayenne pepper

1/2 teaspoon Italian seasoning

Salt to taste

Directions:

1.      Combine the silken tofu with the garlic, sun-dried tomatoes, lemon juice, cayenne pepper and salt in a blender or food processor and pulse until smooth and well blended.

2.      Transfer to a bowl and stir in the chopped chives and Italian seasoning.

3.      Serve it fresh or store it in the fridge up for 2 days, covered with plastic wrap or in an airtight container.

4.      At the moment of serving, place crackers or even fresh vegetable sticks next to it.

Tortilla Pinwheels

Tortillas can easily be used to create delicious appetizers, such as these pinwheels, and the great thing about them is that you can fill them with anything you want.

Servings: 6-8 dishes

Ingredients:

4 flour tortillas

2 cups canned white beans, drained

2 garlic cloves

1 red bell pepper, roasted and cored

2 tablespoons olive oil

1/2 cup chopped coriander

Salt, pepper

Directions:

1.      Place the beans in a food processor together with the bell pepper, garlic cloves, salt and pepper. Pulse until well blended then add the olive oil.

2.      Take each tortilla and spread the bean dip on each of them. Sprinkle with chopped coriander then roll the tortilla up really tight.

3.      Wrap in plastic wrap and refrigerate for 2 hours or even overnight.

4.      Unwrap the tortillas and cut them into 1/2-inch thick slices. Arrange them on serving plates.

Soy Wasabi Spread

Soy is a good source of protein and it is an important ingredient for every vegan. Plus, it is very versatile and you can cook it in any possible way, including this spicy, kicking dip.

Servings: 4-6 dishes

Ingredients:

2 cups frozen edamame (green soy beans)

1 cup silken tofu, drained

1 teaspoon lemon zest

1 teaspoon mint leaves

1 teaspoon wasabi paste

Salt, pepper

Chopped chives to garnish

Olive oil to drizzle

Directions:

1.      Combine the edamame with the silken tofu, lemon zest, mint leaves and wasabi paste in a blender or food processor and pulse until smooth and creamy.

2.      Season with salt and pepper then spoon the dip into a serving bowl.

3.      Drizzle a bit of olive oil and sprinkle with chopped chives.

4.       Serve it with fresh vegetables, such as carrot and bell pepper sticks, or with crackers, tortilla chips or even just toasted bread.

Raw Vegan Appetizers

Raw food is said to be the new trend in terms of food and the truth is that it is probably the best trend we’ve had in years because the benefits of raw food are undeniable. Imagine all the nutrients you get from foods that have never been processed. By processed, I mean cooked or pasteurized, techniques which destroy most of the nutrients, leaving us with food without content.

This chapter includes 25 raw appetizers that would easily fit your Christmas meal. In addition to being festive, they are healthy, delicious and well balanced, so go ahead and start planning your Christmas menu around these delicious dishes.

Almond Crackers with Tomato Topping

These crackers are loaded with fiber and the fresh topping gives them a nice twist, making them perfect for your special meals.

Servings: 4-6 dishes

Ingredients:

3 cups almonds, soaked overnight then drained

1/2 cup flax seeds, ground

1 cup water

1 teaspoon Italian seasoning

1 shallot, chopped

2 ripe tomatoes, peeled, seeded and diced

Salt, pepper

Directions:

1.      Mix the flax seeds with the water and let the mixture soak for 10 minutes.

2.      In the meantime, place the almonds in a food processor and pulse a few minutes until ground. Stir in the soaked flax meal, the Italian seasoning, salt and pepper.

3.      Spread this mixture over 2 dehydrator sheets and dehydrate for 50 minutes.

4.      Remove the sheets and score into small squares or triangles. This way, cutting them later will be easier.

5.      Place back in the dehydrator and continue the process at a lower temperature for at least 4 hours. When done, cut where you scored earlier and set aside.

6.      To make the topping, mix the tomatoes with the shallot, salt and pepper.

7.      Arrange the crackers on serving plates and top them with diced tomatoes. Serve immediately.

Basil Cashew Dip with Celery Sticks

Cashews are a basic ingredient in the vegan kitchen because they can turn into smooth spreads, dips or even creams for desserts. This recipe yields a delicious, creamy and fragrant dip, perfect with fresh or roasted vegetables on the side.

Servings: 4-6 dishes

Ingredients:

2 cups cashews, soaked over night

2 tablespoons lemon juice

2 garlic cloves

1/4 cup water

1/4 cup basil leaves

1 teaspoon lemon zest

Salt, pepper

4-6 celery stalks, cut into sticks

Directions:

1.      Place the cashews, lemon juice, garlic, water, basil, lemon zest, a pinch of salt and pepper into a food processor and pulse until well blended and smooth.

2.      Spoon into a serving bowl and set aside. Serve it with celery sticks or any other kind of vegetables cut into sticks for an easier serving.

Raw Beet and Cucumber Sandwiches

In terms of vegetables, vegans have so many options so don’t get stuck into a routine; try new combinations, such as these little raw sandwiches.

Servings: 10 dishes

Ingredients:

2 beets

1 cucumber

1 cup raw cashews, soaked overnight and drained

1 tablespoon nutritional yeast

1 tablespoon lemon juice

2 tablespoons chopped chives

1 tablespoon chopped cilantro

Salt, pepper

Directions:

1.      Cut the beets and cucumber into thin slices. Set aside.

2.      In a food processor, combine the cashews with the nutritional yeast and lemon juice and pulse until well blended and smooth. Stir in the chopped chives and cilantro, as well as salt and pepper.

3.      To finish the appetizer, layer 1 slice of beet with a dollop of cashew filling, followed by a slice of cucumber, filling again and finally another slice of beet.

4.      Refrigerate 30 minutes before serving.

Almond "Cheese"

A serving plate with various types of rolled cheese slices and a few vegetable sticks sounds like a great idea for a vegan appetizer, doesn’t it?!

Servings: 4-6 dishes

Ingredients:

2 cups almonds, soaked overnight, skins removed

1 cup water

1/4 cup olive oil

Juice from 1/2 lemon

1 pinch of salt

2 tablespoons paprika

2 tablespoons chopped chives

2 tablespoons chopped cilantro

2 tablespoons chopped hazelnuts

Directions:

1.      Place all the ingredients, except the paprika, chives, cilantro and hazelnuts, in a food processor and pulse until smooth.

2.      Pour the mixture into a nut-milk bag or a colander lined with cheese cloth. Squeeze carefully and place in the fridge overnight to drain. When done, transfer to a plate and cut it into 4 slices.

3.      Take each slice and roll it into paprika, cilantro, chives and hazelnut and place back onto the serving plate.

Basil Stuffed Pea Pods

This appetizer is easy to make and very fresh. Since it’s unusual to find fresh pea pods during the cold season, you can use frozen ones. Just defrost them and remove the peas from inside.

Servings: 4-6 dishes

Ingredients:

1 cup cashew nuts, soaked over night

2 tablespoons pine nuts

1 tablespoon lemon juice

1 garlic clove

6 basil leaves

2 tablespoons olive oil

Salt, pepper

pea pods, split but whole

Directions:

1.      Combine the cashews with the pine nuts, lemon juice, garlic, basil and olive oil in a food processor and pulse until smooth and creamy.

2.      Season with salt and pepper then use this filling to stuff the pea pods.

3.      Arrange them all on a serving plate and serve fresh.

Raw Onion Rings

Yes, you heard that right; you can enjoy onion rings in a raw version as well. Impress your guests with these little, delicious treats and get the best taste and texture with this recipe.

Servings: 6-8 dishes

Ingredients:

4 cups almond milk

1 cup almond meal

2 large sweet onions, cut into rings

1 cup flax seeds, ground

1 teaspoon paprika

1/2 teaspoon cayenne pepper

Salt to taste

Directions:

1.      Place the onion rings in a jar or zip lock bag and pour in the almond milk. Soak at least 4 hours.

2.      Mix the almond meal with the flax seeds, paprika and cayenne pepper in a food processor and blend well.

3.      Drain the onion rings from the milk and reserve the milk.

4.      Dip each onion ring into the milk then in the almond meal mixture, then again into the milk, followed by the almond mixture one more time.

5.      Place in a dehydrator and process for at least 6 hours, but not more than 8 as you don't want the onion to dehydrate completely, but still be slightly moist, with a bit of crunch.

Turmeric and Ginger Vegetable Dip

A great dip to serve next to some raw vegetable sticks, such as bell peppers, sweet potatoes or carrots.

Servings: 4-6 dishes

Ingredients:

1 cup cashews, soaked over night

1 cup coconut flesh

1/2 cup coconut water

1/4 cup olive oil

1 teaspoon turmeric powder

2 teaspoons grated ginger

2 tablespoons maple syrup

1 tablespoon chopped cilantro

Salt, pepper

Carrot, bell pepper, sweet potato and celery sticks

Directions:

1.      Combine the soaked cashews, coconut flesh, coconut water, olive oil, turmeric, ginger and maple syrup in a food processor and pulse for a few minutes until creamy and smooth.

2.       Stir in the chopped cilantro, as well as salt and pepper, and mix well before spooning into a serving bowl.

3.      Place the bowl in the center of a large serving plate, making sure to arrange a variety of fresh vegetable sticks all around the bowl.

4.      Sprinkle with sesame seeds just before serving if you wish to.

Fresh Cucumber Rolls

These rolls are very easy to make and look fantastic and really colorful on your Christmas table.

Servings: 6-8 dishes

Ingredients:

2 large cucumbers

1 carrot, cut into very fine sticks

1 celery stalk, cut into fine sticks

1 red bell pepper, cored and finely sliced

1 green bell pepper, cored and finely sliced

Salt, pepper

Directions:

1.      Slice the cucumbers, using a mandoline, into very thin slices.

2.      Take each slice and place a stick of each vegetable at one end.

3.      Roll tight and secure with a toothpick.

4.      Arrange the rolls on a serving plate and sprinkle with salt and freshly ground pepper before serving. It is best to make them just before serving so the vegetables are as fresh as possible.

Spring Rolls

An elegant and fresh appetizer that combines the taste of various vegetables to create a delicious dish for your festive meals.

Servings: 4-6 dishes

Ingredients:

1 zucchini, cut into sticks

1/4  purple cabbage cut into sticks

1 carrot, cut into sticks

1 red bell pepper, cored and cut into sticks

1 avocado

1/2 cup green peas

4 mint leaves

1 tablespoon lemon juice

Salt, pepper

Rice papers

Directions:

1.      Combine the green peas with the avocado, lemon juice, mint leaves, salt and pepper in a small blender and pulse until smooth and creamy.

2.      Take a few vegetable sticks and place them at one end of a rice sheet. Add a dollop of avocado filling and roll tight, placing the end on the inside as well.

3.      The final appetizer should look like a thick cigarette. Arrange them all on a serving plate and they are ready to serve.

4.      If you want to, you can make a sauce from 1 tablespoon soy sauce, 2 tablespoons lemon juice, 2 tablespoons olive oil, salt and pepper.

Zucchini Rolls with Sunflower Paste and Sun-dried Tomatoes

Zucchini are amazing vegetables due to their high content of water and mild taste. They can be combined with basically any other vegetable and still taste great.

Servings: 4-6 dishes

Ingredients:

2 zucchini, finely sliced lengthwise

1 cup raw sunflower seeds, soaked for a few hours in water then drained

1/4 cup olive oil

1 tablespoons tahini paste

1/8 teaspoon chili flakes

Salt, pepper

Directions:

1.      Place the sunflower seeds, olive oil, tahini paste, chili flakes and a pinch of salt in a blender or food processor and pulse until it transforms into a smooth paste.

2.      Take each slice of zucchini, add a dollop of sunflower paste at one end then roll tight. Secure the end with a toothpick and arrange the rolls on a serving plate.

3.      Top each roll with a piece of sun-dried tomato and serve fresh.

Cucumber Rounds with Dill Cashew "Cheese"

Cucumber and dill is a delicious combination and the cashew "cheese" only adds more flavor.

Servings: 6-8 dishes

Ingredients:

1 large cucumber, cut into slices

2 cups raw cashews, soaked over night

2 tablespoons lemon juice

2 tablespoons nutritional yeast

4 tablespoons water

Salt, pepper

Directions:

1.      Place the cashews, lemon juice, nutritional yeast, water, salt and pepper in a food processor and pulse until well blended and creamy.

2.      Stir in the chopped dill then top each cucumber slice with a dollop of this mixture. If you want, you can pipe it with a pastry bag.

3.      Garnish with a dill leaf and arrange on serving plates.

Tomato Tartar

Tartar is basically a raw dish, usually made with meat, but this tomato version is just as good. Serve it from special serving spoons for an intense effect.

Servings: 8-10 dishes

Ingredients:

2 ripe tomatoes, peeled, seeded and diced

2 scallions, finely chopped

1 garlic clove, chopped

1 teaspoon grated ginger

2 basil leaves, chopped

Salt, pepper

Directions:

1.      Mix all the ingredients together in a bowl, adjusting the taste with salt and freshly ground pepper.

2.      Spoon the mixture into large serving spoons and arrange on serving plates.

Zucchini Chips with Marinara Dip

A fresh and delicious appetizer that combines the mild flavor of zucchini with this delicious and fragrant marinara dip.

Servings: 4-6 dishes

Ingredients:

2 large zucchinis, sliced

1 teaspoon garlic salt

1 teaspoon freshly ground pepper

2 ripe tomatoes, peeled, seeded and chopped

1/2 cup spinach leaves

1/2 cup chopped cilantro

1/4 cup fresh basil leaves

1 teaspoon dried oregano

1/8 teaspoon chili flakes

Salt, pepper

Directions:

1.      Place the zucchini slices on dehydrator sheets and sprinkle them with salt and pepper. Dehydrate for a few hours until slightly crunchy, but still a bit moist inside.

2.      To make the marinara dip, combine the tomatoes, spinach, cilantro, basil leaves, dried oregano, chili flakes, salt and pepper in a blender and pulse until well blended.

3.      Spoon this mixture into a bowl and place it on a large serving plate. Arrange the dehydrated zucchini slices around the bowl and serve.

Cilantro and Lime Cucumber Cups

These small cucumber cups are so versatile. You will love not only their taste, but also their look. Plus, you can fill them with anything and they will still taste refreshing and delicious.

Servings: 8 dishes

Ingredients:

2 cucumbers cut into 1-inch thick slices

1 cup sunflower seeds

1 cup cashew nuts

1/4 cup cilantro

Juice from 1 lime

Zest from 1 lime

Salt, pepper

Directions:

1.      Soak the cashews and sunflower seeds overnight then drain well.

2.      Place in a blender with the cilantro, lime juice, lime zest, salt and pepper and pulse a few minutes until smooth and well blended.

3.      To make the cups, take each cucumber piece and, using a teaspoon, scoop out part of the flesh, making a hole in each piece.

4.      Fill the cucumber cups with the cilantro cream and refrigerate 1 hour before serving.

Cashew Basil Filled Tomatoes

Tomatoes are amongst the most basic ingredients any vegan kitchen should use because they can be used for anything, from soups to salads and appetizers, including this raw, delicious recipe, flavored with basil.

Servings: 8 dishes

Ingredients:

8 small size ripe tomatoes

1 cup cashew nuts, soaked over night

1/4 cup sesame seeds

1 tablespoon lemon juice

1/4 cup basil leaves

2 tablespoons coriander leaves

Salt, pepper to taste

Directions:

1.      Cut a small part of each tomato to reveal the inside then scoop out the inside using a teaspoon.

2.      Set aside with the cut facing down to drain the juices.

3.      Combine the cashews with the sesame seeds, lemon juice, basil, coriander, salt and pepper in a blender or food processor and pulse until smooth and well blended.

4.      F ill each tomato with this mixture and arrange on serving plates. Serve fresh.

Zucchini and Oregano Tortilla Chips with Tomatoes

Perfect on crackers or tortilla chips, this spread is refreshing and absolutely delicious.

Servings: 6-8 dishes

Ingredients:

1 zucchini

1 cup cashew nuts, soaked over night

2 tablespoons lemon juice

1/4 cup fresh oregano

2 green onions, chopped

Salt, pepper

4 tortillas, cut into chips

1 cup cherry tomatoes, halved

Directions:

1.      Place the zucchini, cashews, lemon juice, oregano, green onions, salt and pepper in a food processor and pulse for a few minutes until a paste forms. It has to be thick.

2.      Take each tortilla chip and top it with a dollop of zucchini mixture.

3.      Place half a tomato over the cream and sprinkle some salt and freshly ground pepper. Arrange on serving plates and serve fresh.

Zucchini Carpaccio

Carpaccio is an Italian raw appetizer, traditionally made with meat. But this zucchini version is just as delicious and definitely healthier.

Servings: 4-6 dishes

Ingredients:

2 small, young zucchinis

Juice from 1/2 lemon

1 leek, finely sliced

1/4 cup fresh mixed herbs (oregano, basil, tarragon, parsley, rosemary)

Salt, pepper

Olive oil to drizzle

Directions:

1.      Cut the zucchinis into very fine slices and arrange them on a plate in a single overlapping layer.

2.       Sprinkle with salt and pepper then drizzle with the lemon juice and olive oil.

3.      Top with fresh herbs and leeks then refrigerate for 1 hour before serving.

Almond and Onion Bread

Although it’s called bread, this appetizer has nothing in common with bread in the classic sense. It is made from almonds and flavored with onion, sun-dried tomatoes and garlic so it has plenty of flavors and it works great as a starter for your Christmas menu, next to other kinds of finger food.

Servings: 6-8 dishes

Ingredients:

2 cups raw almonds

1/2 cup ground psyllium

1/2 cup flax seeds, ground

1/2 cup sun-dried tomatoes

3 garlic cloves

1 shallot

1/2 cup nutritional yeast

1 teaspoon Italian seasoning

1/2 cup black olives, pit removed then chopped

Salt, pepper

1/2 cup water as needed

Directions:

1.      Place the almonds in a blender and pulse until ground. Add the psyllium, flax seeds, garlic, tomatoes, shallot, nutritional yeast, Italian seasoning, salt and pepper and pulse until it comes together like dough.

2.      Add a bit of water if it’s too thick or crumbly and keep adding water until it comes together.

3.      Transfer onto a sheet of plastic wrap and shape it into a thick log.

4.       Wrap it tight and refrigerate at least 2 hours. Cut into slices and arrange on serving platters.

Avocado Deviled Cucumbers

These cucumber cups are spicy, but a Christmas menu needs a bit of everything and these will open up your appetite.

Servings: 8 dishes

Ingredients:

1-2 cucumber, cut into 1-inch thick slices

1 ripe avocado, peeled

1 teaspoon garlic salt

1 shallot

1 tablespoon lemon juice

1 teaspoon mustard

Salt, pepper

1 pinch chili flakes

1 pinch smoked paprika

Directions:

1.      Take the cucumber cups and, using a teaspoon, scoop out part of the inside, leaving a small hole. Set aside.

2.      Place the avocado, garlic salt, shallot, lemon juice, mustard, chili flakes, paprika, a pinch of salt and freshly ground pepper into a blender and pulse until smooth and creamy.

3.       Use this cream to fill each cucumber cup then garnish each cup with a leaf of parsley and sprinkle with paprika.

Raw Corn Chips

If you plan to organize your Christmas menu like a buffet, then any finger food idea is more than welcomed and these corn chips are amazing with their flavor and crunchiness.

Servings: 4-6 dishes

Ingredients:

2 cups fresh sweet corn

1 roasted red bell pepper

1 small zucchini

2 garlic cloves

1/2 cup flax seeds, ground

Salt, pepper

Directions:

1.      Combine all the ingredients together in a blender and pulse until smooth.

2.      Spoon the mixture into your dehydrator and process for 2 hours at 125 degrees then take out and score into small squares or triangles.

3.      Keep dehydrating 2 more hours then cut them all the way through following the lines you scored earlier. Arrange on serving bowls or platters.

Avocado Sushi

This version of sushi uses avocado instead of fish, but the final version is delicious and looks amazing on a platter next to other kinds of appetizers.

Servings: 4-6 dishes

Ingredients:

2 cups cooked sushi rice

4 nori sheets

1-2 avocado, sliced

Salt, pepper

Directions:

1.      Spread cooked rice on each nori sheet then place a few avocado slices at one end of each sheet.

2.      Roll the sushi tight then cut into 1/4-inch slices. Arrange them on platters and serve fresh.

Pesto Stuffed Raw Mushrooms

Mushrooms are amazing eaten raw because they are loaded with proteins and minerals. If you haven’t tried them yet you should because they also taste great.

Servings: 6-8 dishes

Ingredients:

1 pound small mushrooms

1 cup basil leaves

1/2 cup pine nuts

1/4 cup raw almonds

1/4 cup olive oil

1 tablespoon lemon juice

1/4 cup parsley

Salt, pepper

Directions:

1.      Place the basil, pine nuts, almonds, lemon juice, parsley, a pinch of salt and pepper in a food processor and pulse until ground then add the olive oil gradually, processing until a thick paste forms.

2.      Wash the mushrooms well and remove the stems then fill each mushroom with a dollop of pesto. Arrange on platters and serve fresh.

Faux Lettuce Wraps

These little lettuces wraps make great appetizers and are also healthy. Plus, the ingredients are easy to find all year round, so rest assured that your Christmas menu will have a great appetizer list.

Servings: 8-10 dishes

Ingredients:

1/2 head lettuce, cut into small strips

2 cups spinach

2 tablespoons tahini paste

1/4 cup peanut butter

1/4 cup raisins

Directions:

1.      Place the spinach, tahini paste and peanut butter in a blender and pulse until smooth and well blended.

2.       Stir in the raisins then place a dollop of this mixture on the end of a lettuce strip.

3.       Roll tight and arrange on platters. Serve fresh.

Stuffed Dried Figs

Figs work great in a savory combination and this recipe brings together their sweetness and texture with a cashew "cheese" flavored with chopped chives.

Servings: 10  dishes

Ingredients:

10 dried figs

1 cup cashews, soaked over night then drained

1 tablespoon lemon juice

1 teaspoon lemon zest

2 tablespoons chopped chives

Salt, pepper

1/4 cup balsamic vinegar to drizzle

Directions:

1.      In a food processor, combine the cashews with the lemon juice, lemon zest, salt and pepper and process until well blended and creamy.

2.      Stir in the chopped chives then spoon this mixture into each dried fig. Arrange on platters and drizzle with just a touch of balsamic vinegar.

Zucchini with Cranberry Relish

This appetizer will impress first of all with its look. The contrast between the zucchini and the red relish is eye-catching, but the taste is great, too.

Servings: 6-8 dishes

Ingredients:

2 zucchinis, cut into slices

8 dates, pits removed

2 cups cranberries

1 pinch cinnamon

Directions:

1.      Combine the dates with the cranberries and cinnamon in a blender and pulse until well blended.

2.      Spoon the relish onto each zucchini slice and arrange on platters in order to serve as fresh as possible.

Chapter 2: Vegan Main Course Recipes

Main courses are the most important dishes of a meal, don’t you think? And for that reason, they should be outstanding, delicious and loaded with flavor. So what if you are vegan? It doesn’t mean your Christmas dinner has to be blunt and have no flavor; quite the opposite, actually. Let me show you in this chapter how vegan main courses can stand out even with the simplest ingredients and basic cooking techniques.

Lemon and Fennel Risotto

Risotto is an Italian dish based on rice and various other ingredients, in this case lemon and fennel. This combination is delicious and outstanding.

Servings: 4-6

Ingredients:

1 cup Arborio rice

1 tablespoon lemon zest

1 shallot, finely chopped

1 fennel head, trimmed and chopped

2 tablespoons coconut oil

1/2 cup white wine

2 1/2 cups vegetable stock

Salt, pepper

Directions:

1.      Heat the coconut oil in a heavy skillet then stir in the shallot and cook until soft and translucent, about 5 minutes.

2.       Stir in the fennel and cook another 5 minutes, then add the rice and cook for 5 more minutes. Stir in the white wine and cook until there is no liquid left then start adding the vegetable stock, 1/2 cup at a time, cooking until all the liquid has been absorbed.

3.      Mix continually because it tends to stick to the bottom. When the rice is cooked and the stock is all absorbed, season with salt and pepper then adds the lemon zest and remove from heat.

4.      Serve it warm as a stand alone dish or next to a tofu steak.

Green Pea Mint Soup

Even though it’s the Christmas meal, a soup is more than welcomed to whet your appetite. This recipe yields a delicious and rich soup, but it also has a refreshing taste. Garnish it with fresh mint leaves and a few chili flakes for contrast and you will end up with a very festive soup.

Servings: 4-6 dishes

Ingredients:

2 garlic cloves

1/4 teaspoon cumin powder

1 shallot, chopped

2 tablespoons olive oil

3 cups frozen green peas

4 cups vegetable stock

1 teaspoon grated ginger

juice from 1/2 lemon

4 mint leaves

Salt, pepper

Directions:

1.      Heat the olive oil in a soup pot and sauté the shallot and garlic for 2-3 minutes. Add the cumin powder and chili, as well as the ginger.

2.      Stir in the green peas then pour in the stock. Cook for 20-25 minutes then remove from heat, add the mint and puree the soup with a hand blender.

3.      Season with salt and pepper and add the lemon juice

4.      . Pour into bowls and serve with a drizzle of olive oil.

5.      To make it thicker and richer, add a bit of coconut milk at the end.

Caramelized Tofu Steak

Steak can be made from tofu, too. If you are a vegan it doesn’t mean you’re not allowed to eat steak. This recipe yields a delicious, flavorful tofu dish.

Servings: 4 dishes

Ingredients:

4 thick slices of firm tofu

2 garlic cloves, minced

1 tablespoon soy sauce

1 tablespoon lemon or orange juice

2 tablespoons olive oil

1 teaspoon dates syrup

Salt, pepper

Directions:

1.      Mix the garlic with the soy sauce, lemon juice, olive oil and dates syrup. Brush each tofu slice with this mixture.

2.      Heat a grill pan over a medium flame. Cook each tofu slice on the grill pan, on both sides for a few minutes until caramelized.

3.      Serve warm with your favorite side dish.

Wild Rice with Caramelized Squash and Cranberries

Rice is filling and versatile. This recipe turns common rice into an exquisite and delicious dish, with strong flavors, but very well balanced.

Servings: 4-8 dishes

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

1 small carrot, diced

1 teaspoon fresh grated ginger

1/2 teaspoon cumin powder

1/2 teaspoon curry powder

1 garlic clove

1 1/2 cups wild rice

5 cups vegetable stock or water

15 oz butternut squash

2 tablespoons coconut oil

1/2 cup dried cranberries

Salt, pepper to taste

Directions:

1.      Heat the olive oil in a large, heavy skillet and sauté the onion and carrot for 5 minutes. Add the ginger, cumin powder and curry powder then the garlic and wild rice.

2.      Pour in the stock and cook on low heat until all the liquid has been absorbed.

3.      In the meantime, place the butternut cubes on a baking tray, season with salt and pepper and drizzle with 2 tablespoons of olive oil.

4.      Bake in a preheated oven at 375F for 20-30 minutes or until tender and caramelized. To finish the rice, gently stir in the baked squash and the cranberries. Adjust the taste with salt and pepper and remove from heat. Serve the rice warm or cold.

Beet and Caramelized Onion Tart

Christmas dishes are rich in flavor and often contain ingredients we don’t get to combine too often. This tart is a good example of such a dish. Serve it next to some simple roasted veggies and there you have it—a complex and delicious main course.

Servings: 6-8 dishes

Ingredients:

Crust:

1 cup all purpose flour

1 cup rolled oats

1/2 cup coconut oil

1/4 cup applesauce

1 pinch of salt

Fillings:

3 large red onions, sliced

2 tablespoons olive oil

2 tablespoons raw sugar

1 tablespoon balsamic vinegar

2 beetroots, peeled and grated

4 tablespoons flax seeds, ground

1 1/2 cup coconut milk

1/2 teaspoon turmeric

Salt, pepper to taste

Directions:

1.      To make the crust, mix the flour and oats in a food processor and pulse until ground. Add the salt then the coconut oil and applesauce and mix well.

2.      Transfer into a small round tart pan and press the dough on the sides and bottom of the pan with your fingertips. Set aside.

3.      Heat the olive oil in a heavy skillet then stir in the onions. Cook for 10 minutes until soft then add the sugar. Cook another 5-10 minutes until it starts to caramelize then remove from heat and add salt and pepper.

4.      To make the filling, combine the coconut milk with the ground flax seeds and turmeric, as well as salt and pepper and let it soak for 10 minutes.

5.      Layer the onion with the beetroots in the pan, over the crust, then pour in the milk mixture.

6.      Bake in a preheated oven at 350F for 40 minutes or until golden brown at the edges. Let it cool slightly before slicing.

Crispy Greek Spinach Pie

Christmas can be a time to try new recipes from all around the globe. This Greek recipe yields a delicious and moist pie and it is usually made around Christmas time.

Servings: 6-8 dishes

Ingredients:

1 package phyllo sheets

2 pounds spinach leaves, chopped

1/4 cup olive oil

1/4 cup chopped dill

1/4 cup chopped parsley

4 tablespoons nutritional yeast

2 tablespoons ground flax seeds

1 cup almond milk

Salt, pepper to taste

Directions:

1.      Heat the olive oil in a large pot then add the spinach. Cook for 5-10 minutes or until soft. Remove from heat and add the chopped dill, parsley, nutritional yeast and salt and freshly ground pepper. Set aside to cool down.

2.      Take the phyllo sheets and divide them in half. Arrange half of them in a square baking pan and top them with the spinach filling. Add the remaining sheets then cut the sheets into squares. Mix the almond milk with the ground flax seeds and pour them over the pie, adding salt and pepper to taste if you wish.

3.      Bake in a preheated oven at 350F for 40-50 minutes or until the top looks golden brown and is crispy. Let it cool in the pan before serving.

4.      Alternatively, you can take each sheet of phyllo dough, add a bit of spinach filling at one end then roll it tight. Arrange the rolls in a pan and repeat until you run out of filling or sheets. Top with almond milk mixture and bake.

Roasted Squash Stuffed with Rice

This is an impressive dish because it uses whole small squashes. Your guests will love the look, not to mention the intense flavors.

Servings: 4 dishes

Ingredients:

4 small squashes

1 onion, chopped

1 carrot, grated

1 cup risotto rice

1/4 cup white wine

1 cup water or vegetable stock

2 cups spinach, chopped

2 tablespoons chopped parsley

4 tablespoons coconut oil

Salt, pepper

Directions:

1.      Heat the oil in a heavy skillet and stir in the onion.

2.       Cook for 5 minutes then add the rice and cook another 5 minutes.

3.      Pour in the wine and when that is reduced, add the stock, followed by the spinach and carrot.

4.       Cook a few more minutes just to soften the vegetables and absorb part of the liquid then remove from heat. Add the parsley, salt and pepper then spoon the rice into each of the squashes.

5.      Place on baking trays and bake in a preheated oven at 350F for 1 1/2 hours. Serve warm.

Mushroom and Chestnut Baked Custard

Adding chestnuts to this dish gives it a festive feel and an amazing, special taste.

Servings: 6 dishes

Ingredients:

2 tablespoons coconut oil

1 pound mushrooms, trimmed and sliced

1/2 cup peeled and cooked chestnuts, cut in half

2 garlic cloves

1 cup white wine

1 cup coconut cream

1/4 cup coconut water

3 tablespoons ground flax seeds

1 shallot, finely chopped

Salt, pepper

Directions:

1.      Heat the coconut oil in a heavy skillet and stir in the shallot, garlic, mushrooms and chestnuts. Cook for 10 minutes on low to medium heat then stir in the white wine, salt and pepper.

2.      Cook until reduced by about 1/2. Remove from heat and spoon the mixture into 6 small ramekins.

3.      In a bowl, mix the coconut cream with the coconut water and ground flax seeds. Let it soak for 10 minutes then pour it over the vegetables in the ramekins.

4.      Bake in a preheated oven at 350F for 30 minutes or until golden brown and fragrant. Serve warm.

Spicy Butternut Squash Soup

There is nothing that says holiday season better than spicy and spiced food and this soup has both heat and amazing spices.

Servings: 4-6 dishes

Ingredients:

1 butternut squash, peeled and cubed

2 tablespoons olive oil

1 /2 red chili, seeded and sliced

1 tablespoon orange zest

1/2 cup orange juice

1 onion, chopped

1 garlic clove, chopped

2 cups vegetable stock

Salt, pepper

4 tablespoons pumpkin seeds

1 teaspoon smoked paprika

Directions:

1.      Heat the olive oil in a soup pot and stir in the onion and garlic. Sauté for 5 minutes then add the butternut squash and red chili. Add the vegetable squash and orange juice, as well as the orange zest, salt and pepper.

2.      Cook for 20-25 minutes or until the squash is tender. Puree the soup with a hand blender and adjust the taste with salt and pepper. T

3.      o serve, pour into bowls, sprinkle some smoked paprika and top with a few pumpkin seeds. Serve warm.

Christmas Pilaf

Pilaf is a dish made with rice and it’s usually loaded with ingredients and flavors. This recipe uses nuts and dried fruits to create a dish that, despite its contents, is savory and works great as a stand alone dish or next to other courses.

Servings: 6-8 dishes

Ingredients:

1/2 cup pistachio, shelled

1/2 cup golden raisins

1 cup basmati rice

2 cups water or vegetable stock

2 garlic cloves

1/2-inch ginger piece

3 tablespoons olive oil

1 onion, finely sliced

1/2 cup chopped parsley

2 tablespoons lemon juice

Salt, pepper

Directions:

1.      Heat the olive oil in a heavy skillet and stir in the onion.

2.       Cook until soft and translucent then stir in the rice. After 5 minutes, pour in the stock. Add the garlic cloves, raisins and ginger, as well as salt and pepper and cook until the liquid has been absorbed.

3.       Remove from heat and add the remaining ingredients: pistachio, lemon juice, parsley. Remove the ginger and garlic cloves and serve the pilaf warm, either as a stand alone dish or as a side dish to accompany other vegetables or roasted tofu.

Vegetable Wellington

This vegan version of beef wellington takes a bit of time to make, but the final result is beyond expectations with its lovely flavors and amazing consistency.

Servings: 6-8 dishes

Ingredients:

Filling:

2 cups cooked basmati rice

1 tablespoon lemon zest

1/2 teaspoon turmeric

1  pound mushrooms, sliced

2 onions, sliced

2 tablespoons olive oil

1/4 cup dried cranberries

2 tablespoons chopped parsley

2 tablespoons coconut cream

Salt, pepper

Crust:

1 1/2 cups all purpose flour

1/2 cup coconut oil

1/4 cup applesauce

1/2 cup whole wheat flour

1 pinch of salt

Directions:

1.      To make the crust simply mix all the ingredients until they come together then wrap in foil and let it rest.

2.      To make the filling, combine the rice with the turmeric, lemon zest, salt and pepper.

3.      Heat the olive oil in a heavy skillet and stir in the onion. Cook for 10 minutes until soft then add the cranberries and mushrooms. Cook another 10 minutes then remove from heat and stir in the coconut cream and chopped parsley.

4.      To finish the dish, roll the crust dough into a thin rectangular slab.

5.      Spread the rice over the dough, leaving the edges free then add the vegetables in the middle. Roll the dough over the vegetables and place the wellington with the sealed edge facing down in a baking tray.

6.      Bake in a preheated oven at 350F for 40-50 minutes or until golden brown and fragrant.

7.      Let it cool slightly then cut with a sharp knife and serve.

Red Onion, Tomato and Chili Tart Tatin

Although tart tatin is usually sweet, this recipe creates a savory version which is just as delicious. It can easily be a Christmas dish because its flavors are unique and they come together into an amazing final result.

Servings: 4-6 dishes

Ingredients:

Crust:

1 cup all purpose flour

1/4 cup apple sauce

1/4 cup coconut oil

1 pinch of salt

Filling:

2 red onions, sliced

1 cup cherry tomatoes

1 red chili, seeded and sliced

1 teaspoon dried thyme

Salt, pepper

2 tablespoons raw sugar

Directions:

1.      To make the crust, mix all the ingredients together into a dough then roll it into a thin sheet, making sure it is the same size as the pan you will use.

2.      To finish the dish, melt the sugar in a round saucepan that can go into the oven.

3.      Layer the onions and cherry tomatoes over the sugar

4.       Sprinkle with thyme, chili slices, salt and pepper then top with the dough.

5.      Bake in a preheated oven at 350F for 30-40 minutes or until the dough is crisp and golden brown. When done, let it cool 10 minutes and turn it upside down on a plate. Garnish it with a leaf of parsley and serve warm.

Minestrone Soup

Christmas dishes are all about being rich and flavorful and this soup, although having common ingredients, is one of those recipes. The flavors are amazing and the soup is exactly what you need after indulging on all sorts of foods and desserts in the first days of Christmas.

Servings: 6-8 dishes

Ingredients:

3 tablespoons olive oil

2 garlic cloves, chopped

1 celery stalk, sliced

1 carrot, sliced

1 zucchini, cubed

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried rosemary

1 bay leaf

5 cups vegetable stock or water

2 cups canned chickpeas, drained

1 cup dry pasta of your choice

1/2 cup tomato puree

Salt, pepper

Directions:

1.      Heat the olive oil and sauté the onion and garlic for 5 minutes until soft and translucent. Add the vegetables then pour in the stock and tomato puree.

2.       Cook for 15 minutes then add the bay leaf and dried herbs, as well as the pasta and cook another 10 minutes.

3.      .Adjust the taste with salt and pepper and serve the soup warm and fresh, garnishing it with a lemon slice in case some people want a different taste.

Cabbage Rolls

Cabbage rolls are traditional Christmas food in some Eastern-European countries and the truth is that they are truly delicious and fairly easy to make if you don’t consider the time spent rolling them.

Servings: 6-8 dishes

Ingredients:

1 large head cabbage

2 cups Arborio rice

1/4 cup vegetable oil

3 onions, finely chopped

1 large carrot, grated

2 cups chopped mushrooms

3 tablespoons tomato paste

1 cup canned lentils, drained

1 cup diced tofu

1 teaspoon dried thyme

Salt, pepper

Juice from 1 lemon

2 cups vegetable stock or water

Directions:

1.      Heat the oil in a heavy skillet then stir in the onion. Cook for 10 minutes until soft and translucent then add the carrot and mushrooms and cook another 10 minutes. Remove from heat and stir in the rice, tomato paste, lentils, tofu, thyme, salt and pepper. Let this mixture cool down.

2.      In the meantime, heat a large pot of water with 1 tablespoon of salt. Separate the cabbage leaves from each other. When the water is boiling, throw in the cabbage leaves and cook them just 30 seconds to soften them slightly. Remove in a colander and let them cool.

3.      To finish the dish, take one cabbage leaf. If it’s too big, cut it in half or quarter. Add 1-2 tablespoons of filling at one end, then roll tight, tucking the end in. Arrange in a large pot, layering all the rolls. When done, pour in the lemon juice and vegetable stock and cook on the stove for 2-3 hours or in the oven for the same amount of time. Serve them warm.

Crusted Seitan with Garlic Aioli

Seitan is a soy product that can easily replace meat and it can be cooked in many ways, such as this delicious hazelnut crust.

Servings: 6 dishes

Ingredients:

Seitan:

6 seitan cutlets

1/2 cup coconut milk

4 tablespoons all purpose flour

1 cup ground hazelnuts

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 pinch cayenne pepper

Salt to taste

Oil for frying

Aioli

6 garlic cloves

1/2 teaspoon salt

2 tablespoons olive oil

2 tablespoons coconut cream

Directions:

1.      To make the seitan, mix the flour with the ground hazelnuts, garlic powder, onion powder, cayenne pepper and a pinch of salt.

2.       Dip each cutlet of seitan into coconut milk first then into hazelnut mixture, followed by coconut milk, then hazelnuts again. Heat a few tablespoons of coconut oil in a frying pan and fry the seitan on both sides until golden brown. To make the aioli, mash the garlic cloves then stir in the salt, olive oil and coconut cream. Serve the seitan with a dollop of aioli and a few vegetables on the side if you want.

Eggplant and Nut Loaf

A rich and filling loaf that works great sliced and served as a main dish for your festive meal.

Servings: 4-6 dishes

Ingredients:

1 eggplant, finely sliced

2 tablespoons olive oil

2 tablespoons coconut oil

1 onion, chopped

2 garlic cloves, chopped

1 celery stalk, chopped

2 cups mixed nuts

1/4 cup pistachio

1 cup breadcrumbs

1/2 cup chestnuts puree

2 tablespoons lemon juice

1/2 cup coconut milk

4 tablespoons ground flax seeds

1/4 cup chopped parsley

Salt, pepper to taste

Directions:

1.      Arrange the eggplant slices in a baking tray and sprinkle them with salt and pepper. Drizzle with olive oil then bake at 400F for 10 minutes just to soften them. When soft, use the slices to line a loaf pan and set aside. Reserve a few slices to seal the loaf.

2.      To make the filling, heat the coconut oil in a heavy skillet then stir in the onion and garlic and sauté for 5 minutes. Add the rest of the ingredients then spoon the mixture into the pan, over the eggplant.

3.      Seal with the reserved eggplant slices and bake in a preheated oven at 350F for 40-50 minutes. When done, let it cool in the pan then turn it upside down on a serving platter.

Ratatouille

This dish is basically a vegetable stew but what makes it unique and great for a holiday meal are the spices added to create a delicious dish.

Servings: 6-8 dishes

Ingredients:

1 eggplant, peeled and cubed

1 zucchini, cubed

2 red bell pepper, cored and sliced

1 yellow bell pepper, cored and sliced

1 large sweet potato, peeled and cubed

4 garlic cloves, chopped

1 large onion, sliced

1 tablespoon chopped rosemary

1/4 cup chopped parsley

2 tablespoons chopped basil

1 teaspoon dried thyme

Salt, pepper

1/4 cup olive oil

1/2 cup white wine

1/2 cup water

Directions:

1.      Heat the olive oil in a large, heavy saucepan and stir in the onion. Sauté for 5 minutes then add the garlic for 30 more seconds.

2.       Stir in all the vegetables, add the herbs, salt, pepper, wine and water then cover the pot and cook for 30 minutes.

3.       Remove the lid and cook for another 30 minutes to reduce the sauce. Adjust the taste with salt and pepper and serve the ratatouille warm.

Portobello "Cheese" Towers

Similar to a sandwich, these towers include a delicious cashew cheese, mushrooms and a fresh herb dressing. The final dish not only looks great, it is also loaded with flavors and deliciousness.

Servings: 4 dishes

Ingredients:

8 Portobello mushrooms

2 cups cashews, soaked over night

1/4 cup nutritional yeast

2 tablespoons lemon juice

2 garlic cloves

1/4 cup olive oil

1 tomato, finely sliced

1/2 cup parsley leaves

1/2 cup basil leaves

1/2 cup pine nuts

4 tablespoons olive oil

Salt, pepper to taste

Directions:

1.      To make the "cheese", combine the cashews with the nutritional yeast, lemon juice, garlic and 1/4 cup olive oil in a food processor or blender and pulse for a few minutes until smooth and well blended. Set aside.

2.      To make the herb dressing, combine the parsley with the basil, pine nuts and olive oil in a blender and pulse until smooth. Adjust the taste with salt and pepper.

3.      To assemble the dish, take 1 mushroom, spread some cashew cheese, top with a dollop of herb dressing followed by a slice of tomato and another mushroom. Serve them fresh.

Raw Zucchini Lasagna

A delicious, raw lasagna made with zucchini, tomatoes, cashew cheese, pesto and a tasty walnut topping. It may take a while to make, but the final result is a masterpiece.

Servings: 4-6 dishes

Ingredients:

Tomato sauce:

2 ripe tomatoes, peeled and seeded

1 cup sun-dried tomatoes

1 cup dates, pit removed

1 tablespoon lemon juice

1/4 cup olive oil

2 garlic cloves

1 pinch of salt

Spinach pesto:

2 garlic cloves

2 cups spinach leaves

1/4 cup olive oil

1/4 cup pine nuts

1/4 cup walnuts

2 tablespoons lemon juice

1 pinch of salt

Cashew cheese:

1 cup cashews, soaked over night

2 tablespoons lemon juice

2 tablespoons water

2 tablespoons olive oil

1 pinch of salt

Walnut topping:

2 cups walnuts, soaked a few hours in water

1 teaspoon dried thyme

1 pinch of salt

Directions:

1.      To make the tomato sauce, simply combine all the ingredients in a blender and pulse until well blended and smooth. Set aside until you finish preparing the rest of the ingredients.

2.      To make the spinach pesto, combine the spinach leaves with the garlic, olive oil, pine nuts, walnuts, lemon juice and salt in a blender or food processor and pulse until smooth.

3.      To make the cashew cheese, mix all the ingredients together in a blender and pulse a few minutes until smooth and well blended.

4.      To make the walnut topping, crush the walnuts and mix them with a pinch of salt and dried thyme.

5.      To finish the lasagna, layer in each plate zucchini slices with tomato sauce, cheese, pesto, zucchini again followed by sauce, cheese and pesto then finish with the walnut topping. Serve fresh.

Butternut Squash with White Wine Sauce

This butternut squash pasta tastes amazing topped with such an exquisite sauce as this thick white wine sauce.

Servings: 4-6 dishes

Ingredients:

Marinated mushrooms:

1 pound mushrooms, sliced

1/2 cup olive oil

1/4 cup soy sauce

1 tablespoon maple syrup

Mushroom white wine sauce

1 cup cashews, soaked over night

1/2 cup dry white wine

1 tablespoon lemon juice

1 teaspoon dried thyme

1 pinch of salt

1 pinch of white pepper, ground

Butternut squash

1 small butternut squash, grated

Directions:

1.      To marinate the mushrooms, mix them with the olive oil, soy sauce and maple syrup and let them sit overnight.

2.      To make the sauce, combine the cashews with the white wine, lemon juice, salt, thyme and white pepper and pulse a few minutes until smooth.

3.      Transfer into a bowl and stir in the marinated mushrooms. To assemble the dish, arrange a few spoonfuls of grated butternut squash on a plate and top with a few tablespoons of white wine sauce. Serve fresh.

Vegetable Kabobs

Kabobs are easy to make, especially this raw version. All you need is a variety of vegetables and some skewers and there you have it, a delicious and fresh main course. Serve it with a fresh sauce on the side.

Servings: 4-6 dishes

Ingredients:

2 cups cherry tomatoes

1 cucumber, cut into thick slices

1 zucchini, cut into cubes

2 cups button mushrooms

1/2 fresh pineapple, cubed

Directions:

1.      Take a few skewers and start adding the vegetables onto the skewers, layering the

2.      Arrange them on a plate or insert the end in the remaining half of pineapple. It is a good way to display these kabobs.

Spicy Mushrooms with Cauliflower Mash

Despite having just a few ingredients, this dish is delicious and exquisite and the flavors combine perfectly with each other, creating a well balanced main course.

Servings: 4-6 dishes

Ingredients:

4 Portobello mushrooms, cut into slices

1/2 cup olive oil

1/4 cup Nomo Shoyu

1 tablespoon lemon juice

1/8 teaspoon chili flakes

Salt, pepper

1/2 head cauliflower

1 pinch nutmeg

2 tablespoons coconut cream

1 pinch of salt

Directions:

1.      To make the mushrooms, combine the olive oil with the lemon juice, Nomo Shoyu, chili flakes, salt and pepper. Add the mushrooms and let them marinade for a few hours.

2.      To make the cauliflower mash, place the cauliflower in a blender with the coconut cream, salt, nutmeg and white pepper and pulse until well blended.

3.      Spoon the cauliflower mash onto serving plates and top the mash with marinated mushrooms. Serve immediately.

Kale Mushroom Tarts

Kale is a good replacement for spinach if you like its taste and it works great with any other vegetables. Being a vegan means you need to at least give it a chance and this dish is perfect for that.

Servings: 4-6 dishes

Ingredients:

Crust:

1 cup almonds, soaked over night

1/2 cup hazelnuts

1/2 cup walnuts

1 pinch smoked salt

1 pinch freshly ground pepper

Marinated mushrooms:

2 cups mixed mushrooms

1/2 cup olive oil

4 tablespoons balsamic vinegar

1 pinch of salt

Cashew and kale cheese:

2 cups cashews, soaked over night

2 tablespoons lemon juice

1 shallot

2 garlic cloves

2 kale leaves

Salt, pepper

Directions:

1.      To make the crust, mix all the ingredients in a blender or food processor then transfer to small baking tart pans and press the crust on the bottom and sides of the pan with your fingertips. Set aside.

2.      To marinade the mushrooms, place the mushrooms in a bowl and drizzle in the olive oil and balsamic vinegar, adding a bit of salt and pepper as well. Let it marinade for a few hours.

3.      To make the cheese, combine the cashews with the lemon juice, shallot, garlic, kale, salt and pepper in a blender or food processor and pulse for a few minutes until smooth and well blended.

4.      Spoon this cheese into the crusts you made earlier. Top with marinated mushrooms and refrigerate a few hours.

Beet Carpaccio with Lemon Sauce and Pine Nut Crumble

Raw food is always refreshing and the great thing about it is variety. This dish combines beets with lemon and pine nuts, as well as lots of spices, to create a flavorful and colorful dish for your Christmas menu.

Servings: 4-6 dishes

Ingredients:

Beets:

2 beets, peeled and sliced thinly

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons tahini paste

1 pinch of salt

Pine nut crumble:

1/2 cup pine nuts

2 tablespoons raw almonds

1 pinch of salt

1 teaspoon dried sage

Directions:

1.      Arrange the beet slices on a platter, overlapping the slices. In a bowl, mix the olive oil with the lemon juice, tahini paste and salt.

2.      Drizzle this sauce over the carpaccio. To make the crumble, mix the pine nuts with the raw almonds, salt and sage and pulse in a blender until ground.

3.      Sprinkle this crumble over the carpaccio and serve fresh.

Lettuce Empanadas

These empanadas are fresh and very easy to make. Use the vegetables you have on hand, drizzle with sauce and serve. You can even invite your guests to customize their empanadas.

Servings: 4-6 dishes

Ingredients:

1 head lettuce, leaves separated

1 cup macadamia nuts, soaked over night

1 ripe avocado, peeled

1 tablespoon lemon juice

1 pinch cayenne pepper

1 pinch salt

1 red bell pepper, cored and sliced

2 ripe tomatoes, peeled and diced

1 zucchini, diced

Salt, pepper

Directions:

1.      Combine the macadamia nuts with the avocado, lemon juice, cayenne pepper and salt in a blender or food processor and pulse a few minutes until well blended and smooth.

2.      Take a lettuce leaf, add a mix of vegetables then top with macadamia sauce and wrap. Serve fresh.

Mango and Dill Raw Soup

During Christmas we tend to indulge on all kind of foods and a light, cleansing soup is more than welcomed. This recipe is flavorful and loaded with nutrients to restore your energy and good mood.

Servings: 4-6 dishes

Ingredients:

1 zucchini

1/2 mango

1 ripe avocado, peeled

2 tablespoons fresh dill

1/2 cup coconut water

Salt, pepper

1 pinch chili flakes

Directions:

1.      Combine all the ingredients in a blender or food processor then pulse until smooth and well blended. Add more coconut water if the soup is too thick.

2.       Pour in bowls and serve as fresh as possible. You can top it with some raw seeds just before serving to enhance the flavors and add a bit of texture.

Chapter 3: Dessert Recipes

No meal is complete without a dessert. Dessert can make or break a meal, people say, so it is important to leave a good impression on your guests with an amazing dessert. However, as you will see below, it doesn’t take a complicated dessert or complex flavors to impress. An excellent dessert can be easy, too, as long as the flavors balance each other perfectly and the final result tastes amazing.

Also, a dessert doesn’t have to be loaded with eggs, cream or fat to taste good. This chapter will prove to you that there are vegan desserts which taste no different to any other sweet without any kind of organic ingredients. Bake or make your own dessert for this Christmas and you won’t be disappointed with taste and texture!

Chocolate Bourbon Ice Cream

Yes, it’s winter, but ice cream can still be a great dessert choice because you can make it ahead of time. Plus, you can serve it with chocolate cake or any other dessert on the side, creating an exquisite dessert.

Servings: 6-8 dishes

Ingredients:

4 cups coconut milk

1/2 cup cocoa powder

1/2 cup raw sugar

4 tablespoons arrowroot powder

1 teaspoon vanilla extract

2 tablespoons Bourbon

1 pinch of salt

1/4 cup raisins soaked in Bourbon (optional)

Directions:

1.      Mix the milk with the sugar, cocoa, arrowroot and salt in a saucepan and cook over a low heat until it starts to thicken.

2.      Remove from heat and let it cool to room temperature then add the vanilla, Bourbon and raisins if you are using them.

3.      Spoon this mixture into your ice cream maker and churn the ice cream according to your machine’s instructions. When done, transfer to an airtight container and store in the freezer until needed.

Candied Peel Chocolate Cupcakes

Orange flavor and Christmas go hand in hand and these cupcakes taste exactly as you’d expect them to - amazing!

Servings: 8-12 dishes

Ingredients:

Cupcakes:

1 2/3 cup all purpose flour

1/2 cup maple syrup

1/2 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup orange juice

1/2 cup coconut oil, melted

1/4 cup candied peel, chopped into smaller pieces

1 pinch of salt

Glaze:

5 oz dark chocolate (make sure it's vegan before buying)

2 tablespoons coconut oil

Directions:

1.      To make the cupcakes, take a bowl and combine the flour with the cocoa powder, baking soda, baking powder and a pinch of salt. In another bowl, mix the maple syrup with the orange juice and coconut oil then pour this mixture over the dry ingredients.  Mix well then spoon the batter into your muffin cups lined with muffin paper.

2.      Top with a few pieces of candied peel then bake in a preheated oven at 350F for 20 minutes or until fragrant and a cupcake passes the toothpick test. When done, let them cool in the pan then glaze.

3.      To make the glaze, simply melt the dark chocolate with the coconut oil then dip each cupcake into the glaze and set aside to rest and set properly.

Caramel Pecan Cake

Caramel is rich and silky and somehow perfect for the holiday season, especially if you drizzle it over this delicious pecan cake.

Servings: 4-6 dishes

Ingredients:

Cake:

1 1/2 cups dates, pit removed

1 1/2 cups almond milk

1/4 cup coconut oil

1/2 cup maple syrup

1 1/2 cups pecans, toasted and chopped

1 teaspoon cinnamon

1/4 teaspoon ground gloves

1 teaspoon baking soda

1 pinch of salt

1 1/4 cups all purpose flour

1/2 cup rolled oats

1 cup pecans, coarsely chopped

Caramel sauce:

1/2 cup raw sugar

1/2 cup coconut milk

1 teaspoon vanilla extract

Directions:

1.      To make the cakes, combine the milk with the dates and bring to the boiling point. Remove from heat and let them soak for 20 minutes then mash them. In a bowl, mix the coconut oil with the maple syrup then stir in the date mixture.

2.       Incorporate the flour sifted with the baking soda, salt and ground cloves then fold in the rolled oats.

3.      Spoon the batter into a round cake pan and top it with the chopped pecans. Bake in a preheated oven at 350F for 30-40 minutes or until golden brown and flavorful. Remove from oven and let it cool in the pan.

4.      To make the caramel, melt the sugar over a medium heat until golden brown then add the coconut milk and vanilla. Mix well until smooth and remove from heat.

5.      Serve the cake drizzled with caramel sauce.

Upside Down Orange and Cinnamon Cake

One of the flavors that is most connected to Christmas is orange so choosing this cake for your Christmas day is not a bad move as everyone will love it.

Servings: 6-8 dishes

Ingredients:

2 cups all purpose flour

1/2 cup whole wheat flour

1/2 cup almond meal

1/2 cup maple syrup

2 teaspoons baking soda

1 pinch of salt

2 tablespoons orange zest

2 cups fresh orange juice

1 teaspoon vanilla extract

1/4 cup coconut oil

2 oranges, cut into thin slices

1/2 cup raw sugar

1 teaspoon cinnamon

Directions:

1.      In a bowl, combine the flours with the almond meal, a pinch of salt and baking soda. Set aside.

2.      In another bowl, mix the maple syrup with the orange zest, orange juice, vanilla and coconut oil. Pour this liquid over the dry ingredients and give it a good mix.Take a round cake pan and sprinkle the raw sugar and cinnamon on its bottom. Arrange the orange slices over the sugar then spoon the batter into the pan. The sugar will melt and transform into caramel.

3.      Bake in a preheated oven at 350F for 40-50 minutes or until golden brown and fragrant. When done, remove from heat and let it cool 10 minutes, then turn it upside down on a serving plate.

Brownie Cake with Chocolate Sauce

Brownies are a classic dessert, but that doesn’t mean you can’t have them on Christmas day, especially if the recipe is improved with a delicious chocolate sauce.

Servings: 6-8 dishes

Ingredients:

Cake:

2 tablespoons flax seeds, ground

4 tablespoons cold water

1 cup all purpose flour

1 cup almond meal

1 cup cocoa powder

1 pinch of salt

2 teaspoons baking powder

1/2 cup coconut oil

2/3 cup coconut milk

1/2 cup maple syrup

1 teaspoon vanilla extract

1/2 cup hazelnuts, toasted and chopped (optional)

Chocolate sauce:

1/4 cup cocoa powder

2/3 cup coconut milk

3 tablespoons raw dates syrup

1 teaspoon vanilla extract

1 pinch of salt

Directions:

1.      To make the cake, in a small bowl or cup mix the flax seeds with the cold water and let it soak for 10 minutes. In another bowl, combine the flour with the almond meal, cocoa powder, salt and baking powder.

2.      Take another bowl and mix the coconut milk with the coconut oil, maple syrup and vanilla. Stir in the dry ingredients then fold in the hazelnuts if you are using them. Flour a round cake pan then pour the batter into the pan.

3.       Bake in a preheated oven at 350F for 40-45 minutes or until well risen and it passes the toothpick test. When done, remove from the oven and let it cool in the pan before transferring to a serving plate.

4.      To make the chocolate sauce, mix the cocoa powder with the coconut milk, dates syrup and salt and cook over a low to medium heat for 5 minutes. Remove from heat and add the vanilla. Drizzle it over the cake just before serving.

Red Wine Chocolate Cake

A classic chocolate cake improved with red wine. The final result is surprisingly flavorful and has a light caramel flavor and also a beautiful color.

Servings: 4-6 dishes

Ingredients:

1/2 cup maple syrup

1/2 cup coconut oil

1 cup sweet red wine

1 teaspoon vanilla extract

2 tablespoons flax seeds, ground

4 tablespoons water

1 1/2 cups all purpose flour

2 tablespoons cocoa powder

1 pinch of cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1 pinch of salt

Directions:

1.      In a small bowl, combine the ground flax seeds with the water and set aside to soak for 10 minutes. When soaked, stir in the maple syrup, coconut oil, red wine and vanilla. In another bowl, combine the flour with the cocoa powder, cinnamon, baking powder, baking soda and a pinch of salt.

2.      Pour in the liquids and give it a quick mix. Spoon this batter into a round cake pan lined with baking paper or greased with oil then floured. Bake in a preheated oven at 350F for 40 minutes.

3.      To check when it’s done, insert a skewer in the center of the cake. If it comes out clean, the cake is done; if it comes out with traces of batter on it, the cake needs a few more minutes of baking. When done, let the cake cool in the pan then top with powdered sugar.

Spiced Red Wine Poached Pears

A classic and exquisite dessert that will elevate your holiday meals for sure. The pears are cooked just enough to become tender and infused with the aroma of wine and cinnamon then they are served with a red wine reduction.

Servings: 6 dishes

Ingredients:

6 pears

5 cups sweet red wine

1/2 cup sugar

2 tablespoons dates syrup

1 star anise

2 cloves

2 cardamom pods

2 cinnamon sticks

1 orange peel

Directions:

1.      Pour the red wine into a saucepan and add the sugar, dates syrup, star anise, cloves, cinnamon sticks, cardamom and lemon. Bring to a boil. In the meantime, carefully peel the pears and gently remove the core, keeping the pears intact.

2.      Place them in the boiling liquid and cook them for 30-40 minutes. When done, remove the pears from the pan and keep cooking the wine for 20 more minutes or until it is reduced by half and looks thick and creamy.

3.      Serve the pears drizzled with plenty of red wine sauce.

Chocolate Cake with Mint Glaze

If you are a fan of the chocolate-mint combination, this cake will be a real delight with its little twist and delicious glaze.

Servings: 6-8 dishes

Ingredients:

Cake:

1/4 cup coconut oil

1/4 cup cocoa powder

1/4 cup sugar

1/4 cup dates syrup

2 tablespoons flax seeds, ground

2 tablespoons water

1 cup all purpose flour

1/4 cup coconut milk

1/2 teaspoon baking powder

1  pinch of salt.

Glaze:

2 tablespoons coconut milk

2 cups powdered sugar

1 teaspoon mint extract

1 drop green food coloring

Directions:

1.      In a bowl, mix the ground flax seeds with the water and let it soak for 10 minutes then stir in the dates syrup and coconut oil, as well as the coconut milk. In another bowl, combine the cocoa powder with the salt, flour and baking powder.

2.      Pour in the liquid mixture you made before and mix well.

3.      Spoon the batter into a small round cake pan and bake in a preheated oven at 350F for 30-40 minutes. When done, let it cool in the pan then transfer to a serving plate.

4.      To make the glaze, mix the coconut milk with powdered sugar until it reaches a thick and creamy consistency. You might not need 2 full cups of sugar so add it gradually.

5.      Stir in the mint extract and the green food coloring then pour the glaze over the cake. Let it set 1 hour then serve.

Moist Coconut Cake with Chocolate Ganache

This cake is moist and delicious with the ganache on top. It can easily compete for the title of the best cake for Christmas because it’s loaded with flavor and absolutely delicious.

Servings: 6-8 dishes

Ingredients:

Cake:

1 cup almond butter, room temperature

1 cup sugar

4 tablespoons flax seeds, ground

8 tablespoons water

1 cup coconut flour

1 1/4 cup all purpose flour

1/2 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 cup coconut milk

1 tablespoon light rum

1 pinch of salt

1/2 cup sweetened coconut flakes

Dark chocolate ganache:

5 oz dark chocolate

4 oz coconut cream

1 tablespoon almond butter

Directions:

1.      Mix the ground flax seeds with water in a bowl and let it soak 10 minutes.

2.      Stir in the almond butter and sugar, then the coconut milk and light rum.

3.      In another bowl, combine the flour with the cocoa powder, baking soda, baking powder and salt then incorporate this mixture into the butter cream. Mix well until smooth then fold in the coconut flakes.

4.      Spoon the batter into a 9-inch cake pan lined with baking paper and bake in a preheated oven at 350F for 40-45 minutes or until the cake passes the toothpick test. If you insert a toothpick in the center of the cake, it needs to come out clean. If it still has batter on it, bake the cake a few more minutes and check again. When done, let the cake cool in the pan then transfer to a serving plate.

5.      To make the ganache, bring the cream to the boiling point then remove from heat and stir in the chocolate. Mix until melted then add the almond butter.

6.      Pour the glaze over the cake and let it set in the fridge for 1 hour.

White Cake

An easy, yet delicious cake to make. Don’t underestimate it because it’s easy to make, the final result will surprise you.

Servings: 4-6 dishes

Ingredients:

Cake:

1 1/4 cups all purpose flour

2/3 cup sugar

4 tablespoons powder milk

1 teaspoon vinegar

1 cup cold water

1 tablespoon vanilla extract

1 pinch of salt

1 teaspoon baking powder

Glaze:

2 tablespoons coconut milk

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

Directions:

1.      To make the cake, combine all the ingredients together, randomly, in a bowl and mix well.

2.      Spoon the batter into a round cake pan lined with baking paper and bake in a preheated oven at 350F for 40 minutes or until slightly golden brown. When done, remove from oven and let it cool in the pan then transfer to a serving plate.

3.      To make the glaze, combine the coconut milk with the powdered sugar and vanilla until it reaches the desired consistency. Add the sugar gradually, mixing well.

4.      Pour the glaze over the cake and allow it to set 1 hour. Slice and serve.

Pineapple Carrot Cake

Another classic dessert that is well worth its place on your Christmas table due to its amazing flavors and moist consistency.

Servings: 6-8 dishes

Ingredients:

Cake:

1 cup dates, pits removed

3 large carrots, grated

1/2 cup applesauce

1/2 cup golden raisins

1/2 cup pineapple, cut into small pieces

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 pinch of salt

Glaze:

4 tablespoons coconut cream

2 cups icing sugar

1 teaspoon vanilla extract

Directions:

1.      Pulse the dates in a blender until well blended then add the applesauce and pulse a few more seconds.

2.      Transfer into a bowl and stir in the carrots, raisins, pineapple, cinnamon, ground cloves, ground ginger, followed by the flour, baking powder, baking soda and salt. Line a round cake pan with baking paper then spoon the batter into the pan.

3.      Bake in a preheated oven at 350F for 40 minutes or until golden brown and fragrant. When done, let it cool in the pan then transfer to a serving plate.

4.      To make the glaze, mix the 3 ingredients together, adding more sugar if needed, until you reach a thick consistency. Use this glaze to pour over the cake. Let it rest for 1 hour before serving.

Fresh Strawberry Cake

A fresh and delicious cake for your Christmas table that combines the aroma of strawberries with a delicate sponge, resulting in a refined cake.

Servings: 4-6 dishes

Ingredients:

1 2/3 cups all purpose flour

1/2 cup sugar

1/2 cup soy yogurt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon vanilla extract

1 cup soy milk

3 cups fresh strawberries, coarsely chopped

2 tablespoons cornstarch

1 pinch of salt

Directions:

1.      In a bowl, combine the flour with the sugar, baking soda, baking powder and a pinch of salt. In another bowl, mix the soy yogurt with the soy milk and vanilla extract then stir in the dry ingredients and mix well.

2.      Spoon the batter into a round cake pan lined with baking paper.

3.      In another bowl, mix the strawberries with the cornstarch then top the cake with them.

4.      Bake in a preheated oven at 350F for 45 minutes or until the fruits are soft and the cake is fragrant. Let it cool in the pan before serving.

Lemon Poppy Seed Cake

Poppy seed cakes are a hit because the seeds add texture. The lemon is there to balance the flavor of the poppy seeds with its tanginess.

Servings: 4-6 dishes

Ingredients:

Cake:

2 lemons

2 bananas, mashed

1/2 cup sugar

3 tablespoons poppy seeds

1 1/2 cups almond meal

1 cup all purpose flour

1 teaspoon baking powder

2 tablespoons coconut oil

1 pinch of salt

Lemon glaze:

1 tablespoon lemon juice

1 cup icing sugar

Directions:

1.      Steam the lemons until tender then place them in a blender and pulse until well blended. Transfer to a bowl and mix in the mashed bananas and coconut oil.

2.      In another bowl, combine the almond meal with the flour, baking powder, salt, sugar and poppy seeds. Pour in the liquid mixture you made earlier and give it a good mix.

3.      Pour the batter into a round cake pan lined with baking paper and bake in a preheated oven at 350F for 40-50 minutes or until golden brown and fragrant. o make the glaze, mix the lemon juice with the icing sugar until thick.

4.      Drizzle the glaze over the cake then allow it to set at least 1 hour.

Raspberry Chocolate Cake

Chocolate makes excellent desserts for any occasions, especially if you combine it with fruits such as raspberries. The final result is a moist, fragrant cake that will impress all your guests.

Servings: 6-8 dishes

Ingredients:

2 cups all purpose flour

1 cup almond meal

2/3 cup brown sugar

2 teaspoons baking soda

1/2 cup cocoa powder

1/4 cup coconut oil

1/2 cup raspberry jam

1/4 cup applesauce, unsweetened

1 teaspoon lemon juice

1 cup milk

1 cup water

1 pinch of salt

1 cup raspberry jam as glaze

Directions:

1.      In a bowl, mix the flour with the sugar, almond meal, baking soda, cocoa and a pinch of salt. Add the coconut oil, 1/2 cup raspberry jam, applesauce, milk, water and lemon juice. Mix well then pour the batter into a round cake pan lined with baking paper.

2.      Bake in a preheated oven at 350F for 40-50 minutes or until it passes the toothpick test. When done, remove from oven and transfer to a serving plate.

3.      While still warm, top it with raspberry jam then let it cool down before serving. The cake being warm will melt the jam and infuse with its aroma.

Matcha Cupcakes

Matcha is, in fact, green tea powder and has a strong flavor, but that is precisely what makes it perfect for cakes and cupcakes. You don’t have to use much to make a flavorful cupcake.

Servings: 8-12 dishes

Ingredients:

Cupcakes:

1/2 cup soy yogurt

2/3 cup almond milk

1 teaspoon vanilla extract

1/3 cup coconut oil

1 1/4 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons matcha powder

1/2 cup sugar

1 pinch of salt

Matcha glaze:

2 tablespoons coconut milk

1 cup icing sugar

1 teaspoon matcha powder

1/2 teaspoon vanilla extract

Directions:

1.      To make the cupcakes, in a bowl, mix the yogurt with the almond milk, vanilla, coconut oil and matcha powder.

2.      In another bowl, combine the flour with a pinch of salt, baking powder, baking soda and sugar.

3.      Pour in the liquid mixture you made before and give it a good mix until smooth.

4.      Spoon the batter into your muffin cups, lined with muffin papers, filling them only 2/3. Bake in a preheated oven at 350F for 20-25 minutes or until they pass the toothpick test, about 20 minutes. When done, let them cool in the pan.

5.      To make the glaze, in a bowl, mix the coconut milk with the icing sugar, vanilla extract and matcha powder. If the glaze is too runny, add a bit more sugar until it reaches the desired consistency.

6.      Dip each cupcake into the glaze then let them sit for 1 hour to set.

Peanut Butter Chunky Blondies

Just like brownies, blondies are delicious and fairly easy to make. And despite them being a rather common dessert, this version deserves a place on your Christmas table.

Servings: 6-8 dishes

Ingredients:

1 cup peanut butter

1/4 cup coconut oil

2/3 cup brown sugar

1/2 cup almond milk

1 1/4 cup all purpose flour

1 pinch of salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup peanuts, chopped

Directions:

1.      In a bowl, mix the peanut butter with the sugar, then add the coconut oil and almond milk.

2.      Incorporate the flour sifted with salt, baking powder and baking soda.

3.      Spoon the batter into a small square pan then sprinkle the chopped peanuts on top.

4.      Bake in a preheated oven at 350F for 30 minutes or until golden brown. When done, remove from oven and cut it into small squares.

Strawberry and Blackberry Crumble

Berries can be found all year round and for this recipe you can even buy the frozen kind. Although crumble may not seem impressive, keep in mind that you can always elevate it with a scoop of ice cream and create a delicious, delicate dessert.

Servings: 4-6 dishes

Ingredients:

4 cups strawberries

2 cups blackberries

2/3 cup sugar

4 tablespoons cornstarch

2 tablespoons lemon juice

1 pinch of salt

1 cup all purpose flour

1/2 cup rolled oats

1/4 cup brown sugar

1/4 cup applesauce

1/2 cup coconut oil

Directions:

1.      Mix the strawberries with the blackberries, sugar, cornstarch and lemon juice then place this mixture into a deep dish baking pan.

2.      In another bowl, combine the flour with the rolled oats, brown sugar and salt then stir in the applesauce and coconut oil. Mix well then spread the crumble over the fruits and bake in a preheated oven at 350F for 30-40 minutes or until golden brown and fragrant.

3.      When done, serve it either warm, topped with ice cream or cold.

Chocolate and Raspberry Mini Tarts

Mini desserts are a great choice for any occasion, not just Christmas, because they are easier to handle and grab when the guests come in and these mini tarts are loaded with flavor.

Servings: 8 dishes

Ingredients:

Crust:

1 1/2 cups all purpose flour

1/2 cup cocoa powder

1/2 cup powdered sugar

1/2 cup olive oil

1/4 cup applesauce

1 pinch of salt

Filling:

1 1/2 cups cashews, soaked overnight in water

1 cup coconut cream

1/2 cup coconut milk

1 cup fresh raspberries

1 teaspoon vanilla extract

Directions:

1.      To make the tart shells, in a bowl, combine the flour with the cocoa powder, sugar and salt then stir in the olive oil and applesauce and mix well. Roll the dough into a thin sheet then cut circles, big enough to fit your mini tart pans.

2.       Arrange them into each pan, pressing them well on the bottom and sides then bake in a preheated oven at 350F for 15 minutes. When done, let them cool in the pan then remove and place on serving plates.

3.      To make the filling, put the cashew nuts in a blender together with the coconut milk and process for 2-3 minutes or until smooth and creamy. Add the coconut cream and fresh raspberries and process for 2-3 more minutes until well blended. Spoon the filling into the shells and refrigerate at least 2 hours before serving.

Chocolate Berry Mousse

Chocolate mousse is very exquisite and Christmas is a great occasion to show your family and friends that raw desserts can be just as tasty as baked ones.

Servings: 4-6 dishes

Ingredients:

2 avocados

1 ripe banana

2 cups strawberries, trimmed

2 tablespoons coconut oil

4 tablespoons cocoa powder

1 pinch of salt

Directions:

1.      Combine all the ingredients in a food processor or blender and pulse until smooth and creamy.

2.      Spoon into small serving cups and refrigerate at least 1 hour before serving. You can add various flavorings as well, such as vanilla or dark rum, or you can change strawberries for raspberries or other fleshy fruits.

Raw Coconut and Chocolate Mousse Cake

This recipe, despite its long name, is very easy to make and has a strong coconut, chocolate and banana flavor, being creamy and absolutely delicious, perfect for any special occasion.

Servings: 6-8 dishes

Ingredients:

Crust:

1 cup walnuts

20 dates, pit removed

4 tablespoons raw cocoa powder

Mousse:

3 large bananas

3 ripe avocados

1/4 cup raw cocoa powder

1/4 cup maple syrup

1 teaspoon vanilla extract

Topping:

1 cup coconut flakes

Directions:

1.      To make the crust, combine all the ingredients in a food processor and pulse until ground and well blended. Transfer into a 9 inch cake pan and set aside.

2.      To make the mousse, mix all the ingredients together in a food processor then spoon the mousse over the crust.

3.      Top with coconut flakes and refrigerate at least 1 hour before serving.

4.      Decorate with a dollop of coconut cream before serving and dust with a bit of cocoa powder.

Fresh Blueberry Cake

Blueberries can easily be found all year round, most of the time fresh, but the frozen ones work for this recipe, too, as long as you leave them to defrost first.

Servings: 4-6

Ingredients:

Crust:

1 cup pecans

1 cup dates, pit removed

1/4 cup raw cocoa powder

2 tablespoons raw sugar

Blueberry Filling:

2 ripe bananas

2 cups blueberries

1/2 cup dates, pit removed

1 cup cashews, soaked over night

1 teaspoon vanilla extract

Topping:

2 cups blueberries

Directions:

1.      To make the crust, combine the pecans, dates, cocoa powder and raw sugar in a food processor or blender and pulse a few minutes until it comes together like dough. Transfer to a small round cake pan and press it on the bottom of the pan with your fingertips. Set aside.

2.      To make the filling, combine all the listed ingredients in a food processor and pulse until a thick and smooth cream forms. Add a bit of water if it’s too thick. Spoon the filling into the crust and refrigerate for 2 hours before serving.

3.      Just before serving, top with blueberries or other fresh fruits of your choice.

Dark Chocolate Vanilla Pie

This pie and its dark chocolate crust is a real delight and your guests will barely know it only contains raw ingredients. It tastes heavenly and the flavors are truly unique.

Servings: 6-8

Ingredients:

Crust:

1 cup pecans

1/2 cup coconut flakes

2 tablespoons coconut oil

4 tablespoons maple syrup

1/4 cup cocoa powder

1 pinch of salt

8 dates, pit removed

Filling:

2 cups coconut cream

1/4 cup coconut oil

1/4 cup maple syrup

2 tablespoons vanilla extract

Topping:

2 cups fresh strawberries

Directions:

1.      To make the crust, combine the pecans with the coconut flakes, coconut oil, maple syrup, cocoa powder and a pinch of salt in a food processor and pulse until it comes together like dough.

2.      Transfer into a round cake pan and press it on the bottom of the pan with your fingertips.To make the filling, blend the coconut cream with the coconut oil, maple syrup and vanilla. Pour the filling into the crust and refrigerate at least 2 hours. Before serving, top with fresh strawberries. Remove from the pan on a platter and slice carefully.

Raspberry "Cheesecake"

This cheesecake is vegan and extremely fragrant. The cream is silky and it melts in your mouth, bite after bite. Decorate it with fresh raspberries and dust it with icing sugar for a real festive look.

Servings: 6-8

Ingredients:

Crust:

1 cup dates, pit removed

1 cup coconut flakes

1 cup raw cashews

2 tablespoons cocoa powder

1 teaspoon vanilla extract

Filling:

1 cup cashew butter

3 cups fresh raspberries

1 cup coconut cream

1 tablespoon lemon zest

1/4 cup maple syrup

Directions:

1.      To make the crust, combine all the ingredients in a food processor and process until it comes together like dough.

2.      Transfer into a round cake pan and press it down with your fingertips. Set aside.

3.      To make the filling, mix all the ingredients together in a blender then pour into the crust. Refrigerate at least 4 hours before serving.

4.      Top with fresh raspberries before serving and dust with icing sugar.

Blueberry and Tahini Layer Cake

A fresh, yet rich, cake that can turn into the most amazing dessert with the right spices.

Servings: 6-8 dishes

Ingredients:

Crust:

1 1/2 cups dates, pit removed

1 1/4 cup walnuts

Tahini layer:

3 ripe bananas

1/4 cup tahini paste

1 cup dates, pit removed

1/4 cup coconut oil

1 teaspoon vanilla extract

Blueberry layer:

2 ripe bananas

2 cups blueberries

1/2 cup dates, pit removed

2 tablespoons coconut oil

1 teaspoon vanilla extract

1 pinch of cinnamon

Directions:

1.      To make the crust, combine the walnuts with the dates in a blender and process a few minutes until it comes together like dough.

2.      Transfer into a round cake pan and press slightly on the bottom of the pan with your fingertips. Set aside.

3.      To make the tahini layer, combine the bananas, tahini, dates, coconut oil and vanilla in a blender and pulse until smooth and creamy.

4.      Spoon this cream into the pan, over the crust, and set aside.

5.      To make the blueberry layer, combine all the ingredients in a blender and pulse until smooth and creamy.

6.      Spoon this cream over the tahini layer and refrigerate at least 4 hours before serving.

7.      Decorate with fresh berries just before serving. It will be a very festive dessert.

Kiwi Key Lime Pie

After a rich Christmas dinner, you might want a refreshing, delicious dessert and this pie is the perfect choice.

Servings: 4-6 dishes

Ingredients:

Crust:

1 cup pecans

1 cup dates

1/2 cup cashews

Filling:

1/2 cup lime juice

zest from 1 limes

2 ripe avocados

1/4 cup maple syrup

1 tablespoon vanilla extract

1/2 cup coconut oil

Topping:

4 kiwi fruits, peeled and sliced

Directions:

1.      To make the crust, combine the cashews with the pecans and dates in a food processor and pulse until well blended and it comes together like dough.

2.      Transfer to a cake pan and press it with your fingertips on the bottom and sides of the pan. Set aside.

3.      To make the filling, mix the avocados with the lime juice, maple syrup, lime zest, vanilla extract and coconut oil. Pulse until smooth then spoon the mixture into the crust. Refrigerate at least 4 hours before serving.

4.      Just before serving it, top it with sliced kiwis.

Summary

Thank you for reading this cookbook, ‘101 healthy vegan recipes’. I want to say thank you for the time you’ve invested in reading and preparing my recipes.

In this book, we’ve learned that being vegan doesn’t have to turn cooking into a chore.  I hope this book has proven to you that vegans can enjoy their Christmas meal as much as everyone else does with delicious and outstanding dishes, new flavors and interesting combinations, or uses, of ingredients.

Start cooking and you will discover that you actually have more options now than you had in the past and more options than those who eat meat. Veganism is also a way of detoxifying your body and you will notice the difference right away, starting with your taste buds which will be more refined and able to pick up tastes that you didn’t even notice much in the past. You might end up liking things you hated before or discovering that even spinach and broccoli are delicious if cooked properly.

There is a slight difference between cooking and eating raw, in terms of nutrients and taste. Listen to your body and see what it needs. Raw vegan is a bit more challenging to follow so make sure you have the will and strength needed before proceeding. Preparing raw vegan food is slightly more complicated, too, in some cases, due to having to soak ingredients or blend for several minutes to achieve the desired results, but raw food preserves the nutrients of raw ingredients, such as vitamins and fibers.

There doesn’t have to be much difference when it comes to Christmas cooking. You can still indulge in your favorite dishes, but you can also take this chance to try new recipes, new flavors and new combinations. There is always a chance of finding something that really surprises you. Cook healthily for a healthy body and mind!

I hope I’ve contributed to your Christmas menu with my knowledge and experience. I wish you an abundance of love, health and happiness in your life.

Yours,

Jonathan Vine