I just finished teaching a workshop focused on happy & healthy eating for the holidays. This workshop featured recipes which I developed specifically for this year’s holidays, along with nutritional instruction from Donnalynn Civello. You might enjoy these for your own holiday celebration.

Why not welcome your guests with a nice Vanilla Bean Holiday Nog? This egg & dairy free rendition is rich with memory and celebration.

When it’s time for the meal, offer your friends and family this fabulous main course: Chorizo Stuffed Kale Leaves, Quinoa Stuffing, and Roasted Sweet Potato Casserole. The Pumpkin & Hemp Seed Pesto is a tasty and concentrated accompaniment to each item on the main plate, so put a generous dab so your guests can have a little in each bite.

Follow the main course with a bit of Spiced Apple Cider, paired with some nice Molasses Spice Cookies. Or perhaps a decadent Pecan Tart?

If your guests are staying overnight, consider a late breakfast of Baked Oatmeal, with Orange Creme Anglaise and Cranberry Compote.

Happy Holidays!

 

Vanilla Bean Holiday Nog
Yields: 4 Servings

1 quart almond milk
1 cup coconut-based vanilla ice cream
1 tablespoon maple syrup
1 banana
1/2 vanilla bean
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
3 tablespoons dark rum, optional

Place all ingredients in a blender. Blend till completely smooth.

Serve with dusting of nutmeg, cinnamon, or cardamom.

 

Chorizo Stuffed Kale Leaves
Yields: 4 Servings

1/2 pound tempeh
1 tablespoon fennel seed
1/2 teaspoon smoked paprika
1/2 teaspoon cumin ground
1/4 teaspoon cayenne
1/2 teaspoon sea salt
1/2 tablespoon tamari
1 tablespoon olive oil
1/2 cup onion, diced
2 cloves garlic, minced
8 kale leaves

Crumble tempeh in large bowl. Add fennel seed, smoked paprika, ground cumin, cayenne, sea salt, and tamari. Mix well.

Warm the olive oil in a sauté pan over medium heat. Add onion and sauté until translucent. Add garlic and tempeh, and sauté until tempeh has lightly browned. Remove from heat.

Carefully trim kale leaves so that they can be rolled around filling. Add 1/2 to 1/3 cup of tempeh to a kale leaf, and roll lengthwise.

Place filled leaves in a steaming basket. Steam for 6 to 10 minutes. Serve while still hot.

 

Pumpkin and Hemp Seed Pesto
Yields: 1 cup

3/4 cup pumpkin seed, raw or toasted
1/4 cup hemp seed
6 tablespoons olive oil
1 1/2 tablespoon lemon juice
1/4 teaspoon sea salt

Place pumpkin seeds into a food processor. Process briefly to break down the seeds.

Add remaining ingredients, and process into smooth uniform mixture.

 

Quinoa Stuffing
Yields: 4 Servings

1/2 cup pecans
2 cups water or vegetable stock
1/2 cup quinoa
1 tablespoon olive oil
1/4 pound mushrooms, sliced
1/2 cup onion, diced
1 stalk celery, diced
2 cloves garlic minced
1 tablespoon rosemary, minced
1/2 teaspoon oregano
1 teaspoon sage
5 dried figs, diced
1/2 teaspoon sea salt
4 sprigs fresh thyme

Heat oven to 350°.

Toast pecans in oven for 15 minutes. Chop and set aside.

Bring water or stock to boil, add quinoa, then lower to simmer. Simmer for 12 minutes, or until quinoa is done. Drain excess water and set aside.

Warm olive oil in heavy-bottomed sauté pan. Add mushroom, onion, celery, garlic, rosemary, oregano, and sage. Sauté until onions are beginning to caramelize.

Add figs, pecans, sea salt, and thyme. Mix thoroughly and sauté for 3 minutes more.

Turn off heat and thoroughly mix in quinoa.

 

Roasted Sweet Potato Casserole
Yields: 4 Servings

2 1/2 pounds sweet potatoes
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon turmeric
1/4 teaspoon vanilla extract
1/3 cup freshly squeezed orange juice
1/4 teaspoon sea salt
1/4 cup maple syrup
1/2 cup walnuts, chopped

Heat the oven to 450°.

Roast sweet potatoes for 40 minutes, or until soft. Remove, let cool, and take off peel. Mash to a uniformly smooth consistency.

Reduce oven to 375°.

Whisk together the cinnamon, nutmeg, turmeric, vanilla, orange juice, and sea salt. Mix into the sweet potatoes.

Lightly oil a 9×9” baking pan. Fill with the sweet potato mixture.

Mix together the maple syrup and walnuts. Spread over the top of the sweet potatoes.

Place in oven and bake for 25 minutes.

 

Spiced Apple Cider
Yields: 4 Servings

1 quart apple cider
2 sticks cinnamon
2 teaspoons whole allspice
1 teaspoon whole clove
1 inch ginger, sliced thinly

Place all ingredients into heavy-bottomed soup pot, and simmer for 15 to 30 minutes.

Strain and serve warm.

 

Molasses Spice Cookies
Yields: 2 Dozen

2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1 pinch sea salt
1 1/2 teaspoon Chinese 5 Spice
1 teaspoon freshly grated ginger
3/4 cup agave nectar
1/4 cup molasses
1/2 cup olive oil
3/8 cup water
1/4 teaspoon vanilla extract

Preheat oven to 350°.

Mix dry ingredients.

Mix wet ingredients in a separate bowl.

Combine wet and dry ingredients. Do not over mix.

Form quarter-sized rounds of dough on a parchment-lined baking sheet.

Bake for 15 minutes and allow to cool completely.

 

Pecan Tart
Yields: 1 10″ tart

1 10″ pie crust, pre-baked
2 1/2 cups pecan halves
1 cup maple syrup
1/2 cup rice syrup
1 cup soy milk
1 tablespoon vanilla
1/8 teaspoon sea salt
3 tablespoons flax meal
1/4 cup arrowroot, dissolved in 1/4 cup cold water
Heat oven to 350°.

Toast pecans in oven for 15 minutes.

In heavy-bottomed saucepan, combine maple syrup, rice syrup, soy milk, vanilla, and sea salt. Bring to simmer over medium heat. Lower heat and simmer for 10 more minutes, stirring often.

Vigorously whisk in the ground flax meal and dissolved arrowroot.

In large bowl, combine syrup mixture with pecans, and stir thoroughly.

Pour into pie crust. Bake for 30 minutes at 350°, or until bubbly and browned.

Let cool thoroughly before slicing.

 

Baked Oatmeal
Yields: 8 Servings

3 tablespoons flax meal
1/4 cup warm water
3 cups rolled oats
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated ginger
1/2 teaspoon sea salt
1 cup maple syrup
1 1/2 cup almond milk
1/4 cup goji berries
1/2 cup tart cherries

Preheat the oven to 350°. Lightly oil a 9×9″ cake pan or individual ramekins.

Mix together the flax meal and water. Set aside for 15 minutes.

In a large mixing bowl, combine the oats, baking powder, cinnamon, ginger, and sea salt.

In another small mixing bowl, whisk together the maple syrup and almond milk until combined. Add the soaking flax meal and stir to incorporate.

Add the liquids to the dry ingredients, stirring until just combined. Fold in the fruit.

Spread the mixture in the prepared pan and bake for 35-40 minutes, or until lightly golden brown. Allow the oatmeal to cool in the pan for a few minutes before serving.

Can also add orange or lemon zest, dried apricots, figs, or fresh berries.

 

Orange Crème Anglaise
Yields: 1 cup

1/4 cup almond milk
1/4 cup coconut milk
2 tablespoons orange zest
1/3 cup freshly squeezed orange juice
1 pinch turmeric
1 tablespoon agave nectar, optional
2 tablespoons arrowroot

Combine first six ingredients in heavy-bottomed saucepan. Bring to simmer over medium heat. Lower heat and simmer for 5 minutes, stirring frequently.

Whisk arrowroot into an equal amount of water. Whisk this mixture into simmering milk. Simmer for 3 to 5 minutes, then remove from heat.

Refrigerate and let cool completely prior to use.

 

Cranberry Compote
Yields: 6 Servings

2 cups freshly squeezed orange juice
1/2 cup raisins
2 cinnamon sticks
2 teaspoons maple syrup
1 pinch sea salt
1 cup fresh cranberries

Place orange juice, raisins, cinnamon stick, maple syrup, and sea salt in a saucepan over low heat.

Simmer slowly till reduced by half.

Add cranberries and simmer for another 15 minutes, or until liquid is thick and syrupy.

Cool before serving.