I know…I am totally late to the game. I am usually so on top of things! Not so much this year. I did most of my Christmas shopping, um, yesterday. It is so unlike me to wait until the last minute, but sometimes life gets in the way & we find ourselves scrambling to get ourselves together, make a deadline, catch up, plan a menu, etc. Out of character, but that is me these days…
Perhaps you too? If so, I hope to inspire you with some of my favorites from years’ past, when I was a bit more organized & on my game! Some are my own recipes, & some are from my favorite books & bloggers. So without wasting any more time, here is my last minute “Holiday Recipe Roundup!”
Christmas Brunch? I’ve got a few ideas!
How about my “Cranberry & Persimmon Baked Oatmeal?” Sweet persimmon & tart cranberries come together with warm spices & vanilla bean to create a delicious & cozy breakfast. Perfect with an almond milk latte & your fuzzy slippers. Or….
These “Pumpkin Spice Doughnuts!” Pumpkin often takes a back seat after Thanksgiving, but who says Christmas has to be all about peppermint? My mom & I had such a blast making these a few years back ~ so festive & fun, not to mention delicious! Baked, not fried mind you, smothered in a gooey maple cinnamon glaze & totally hard to resist. The recipe is borrowed from this talented blogger.
This “Festive Holiday Tart” is absolutely dazzling. We made it a few years back, & I still crave it around the holidays. It’s wonderful for brunch or dinner alike. The recipe was a lucky find from Dreena Burton on VegNews. Savory & scrumptious, this tart combines holiday flavors ~ savory thyme, crisp cranberries, spinach, & hearty chickpeas ~ baked in a whole wheat pie shell. Serve with simple greens or fresh fruit, & a cranberry mimosa! Cheers!
Serving Christmas dinner? Well, for starters, one cannot go wrong with a vegan cheese plate!
If you missed my review of Miyoko’s Creamery vegan cheeses click here now! It’s too late to order, but keep in mind for next year – especially the “Fresh Loire Valley in a Wine Soaked Fig Leaf.” If you are feeling adventurous, why not make your own? This is hands down my favorite DIY vegan cheese & highly requested at family gatherings. I follow this recipe from C’est La Vegan, but lately have been making my own modifications. If all goes as planned, I’ll be sharing my “Cranberry Crusted & Rosemary Cashew Cheese” very soon!
Serve with grapes, super seed crackers, whole grain baguette, dried fruit, olives & marcona almonds. Yum!
Now for a few seasonal salads that I absolutely love…
This is one of my absolute favorite salads, as I adore persimmons on everything from salads to pizzas & even blended into smoothies. My “Arugula & Persimmon Salad” is super simple, seasonal & satisfying, & makes a light & refreshing start to your holiday meal. This is also wonderful topped with rounds of the cashew “goat” cheese featured above. Very Parisian! Oui! Oui!
My “Warm Winter Squash Salad with Lentils & Pomegranate” is a wonderful way to enjoy the rich flavors of the season in a light & healthful way. Serve as a starter or alongside a seasonal soup as the hearty main dish.
If soup as a starter is how you roll, my rich & velvety “Blue Hubbard Squash Bisque” is perfect!
Top with cashew cream & fresh herbs & serve with some toasted crostini for dipping! So rich & warming.
I am not a fan of Tofurky, & most of my vegan friends aren’t either. Not to worry, there are plenty of other “Meatless Mains” that work beautifully on your holiday table.
Another seasonal favorite is this beautiful “Wild Rice & Lentil Stuffed Squash” from my favorite local chef, Katie Gluck, of Katie’s Healing Kitchen. How beautiful is this? We made it for Thanksgiving last year, but it certainly works for Christmas as well, just add some dried cranberries or cherries to the stuffing for a jewel toned pop! Speaking of jeweled tones…
My “Roasted Winter Vegetables with Jeweled Grains” was one of my most popular recipes from last year! Roasted local & seasonal veggies (beets, squash, turnips, carrots, purple cauliflower) tossed with steamed kale & harvest grains. So simple, so pretty & so delicious!
Sometimes it’s fun to change things up a bit & celebrate Feliz Navidad! One year we made tamales…so good, but so labor intensive! How fun would it be to have a DIY tostada bar with seasonal fixins?
This recipe is an oldie but goodie…but my “Butternut Squash & Soyrizo Tostadas” would be awesome. Make some avocado & cranberry salsa, pomegranate margaritas & have yourself a merry little fiesta!
Keeping with an international theme…feeling Italian? My “Kale & Butternut Squash Lasagne” is rich & decadent & totally vegan! You can use a homemade tofu “ricotta” or keep it quick & easy with a store bought vegan version from Tofutti or Kite Hill. Pop the prosecco & Buon Natale!
And let’s not forget dessert…
At holiday time with my family it is usually all about the cheesecake. But not a vegan cheesecake in the world could beat this decadent “Pistachio, Cherry & Chocolate Tart” that my talented Mom adapted from Giada De Laurentiis. OMG. Need I say more?
For a simple cookie exchange, these “Ginger Cookies” are…amaze!!! Ginger Cookies are my Grandpa’s absolute guilty pleasure, so we were happy to find a spicy & chewy cookie to make for him that he would never suspect were vegan. Get the recipe here.
Merry Merry, friends. I hope your holidays are joyous & peaceful. xoxo