Vegan Christmas

Friday, December 26, 2014

Ever wonder what a vegan holiday meal looks like? At this point, I'm wishing I would have taken more photos, but I didn't plan on writing this post. Whoops! :) In any case, I need to get better at this food blog thing because I've signed up to be a Beachbody coach, so nutrition and exercise are back in full swing. It's just the thing I need to stay accountable, supplement my income, inspire others, and have fun! <3 

When you're health conscious like I am, nutrition is always in mind when you eat. So our holiday meals actually consist of food we make any time of year--which we often do. Especially since they're the only meals I seem to be able to cook successfully. :) 

And what do you know? The non-vegans at the holiday table loved all of it. :) YAY!

Each of the following recipes comes from / I've made some modifications for my taste/gluten-free eating, but you can click the link for the original recipes.

Total Time: 1 hr. 10 min.
Prep Time: 10 min.
Cooking Time: 60 min.
Yield: 12 servings, 2/3 cup each
2½ lbs. medium yams, peeled, cut into 2-inch pieces (about 8 cups)
1 tsp. sea salt
3 Tbsp. 100% orange juice
3 Tbsp. vegan butter, melted
2 Tbsp. maple syrup
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1. Preheat oven to 350° F.
2. Arrange yams in 13x9x2-inch glass baking dish. Season evenly with salt. Set aside.
3. Combine orange juice, butter, and maple syrup in a small bowl; whisk to blend.
4. Pour orange juice mixture over yams; toss to coat.
5. Sprinkle evenly with remaining cinnamon, and nutmeg.
6. Bake yams, stirring occasionally, for 50 to 60 minutes, or until fork tender.

Total Time: 14 min.
Prep Time: 5 min.
Cooking Time: 9 min.
Yield: 5 servings, ¾ cup each
1 Tbsp. olive oil
1 lb. green beans, trimmed (about 4 cups)
1 cloves garlic, finely chopped
½ tsp. sea salt
¼ cup water
2 Tbsp. fresh lemon juice
1. Heat oil in large skillet over medium-high heat.
2. Add green beans and garlic. Season with salt; cook, stirring frequently, for 4 to 6 minutes.
3. Add water; cook, covered, for 2 minutes.
4. Remove lid; cook for 30 seconds to 1 minute, or until water evaporates.
5. Add lemon juice. Serve immediately.

Total Time: 58 min.
Prep Time: 10 min.
Cooking Time: 48 min.
Yield: 10 servings, about ¾ cup each
1-2 cauliflower heads, cut into florets
Nonstick cooking spray
Himalayan salt (to taste; optional)
½ cup unsweetened almond milk½ cup shredded vegan cheddar cheese1 cup pure pumpkin puree2 tsp. Dijon mustard¼ cup gluten-free panko bread crumbs
1. Preheat oven to 425° F.
2. Place cauliflower on baking sheet that has been lightly coated with spray.
3. Season with salt if desired.
4. Bake for 24 to 28 minutes or until golden brown. Set aside.
5. While cauliflower is cooking, bring almond milk to a boil in medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low.
6. Add cheese, pumpkin, and mustard; cook, stirring frequently, for 3 to 4 minutes or until well blended.
7. Add cauliflower; mix well.
8. Pour cauliflower mixture into 13x9x2-inch casserole dish that has been lightly coated with spray.
9. Top with bread crumbs.
10. Bake for 18 to 20 minutes, or until hot and bubbly.
Total Time: 95 min.
Prep Time: 25 min.
Cooking Time: 70 min.
Yield: 8 servings
9" pie crust 
1 can pumpkin puree
1 cup unsweetened almond milk
3/4 cup brown sugar
3 tbsp ground flax seed
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1. Preheat oven to 425° F.
2. Combine soymilk, vanilla extract and ground flax seed in blender, mix and let stand for 15 minutes.
3. Add remaining ingredients, and blend until smooth. Pour into crust.
4. Bake 10 minutes at 425°, then reduce oven to 325° for about 60 minutes or until filling is set.
5. Set on wire rack to cool, then refrigerate overnight.
6. Smile

Eat your fruits and veggies, kids.


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