Christmas is for appreciating the blessings we share. What better way to appreciate the benefits of health and the natural world than to consider a vegan Christmas dinner? For those who want to reduce violence against animals; refrain from contributing to the environmental impact of livestock agriculture, and improve their own health and vitality, going vegan for Christmas is easy. Best of all, there are myriad vegan recipes that will make meat an obsolete element.
The Main Course: No More “Fowl” Food
Turkey is most commonly associated with Thanksgiving, but it can also be a showstopper for your Christmas dinner. There are good alternatives to turkey which make it a great choice as the star of your dinner. “Tofurkey,” for example. Taking five blocks of the firm or extra-firm tofu, blend them in a food processor until you arrive at a smooth and creamy texture. Transferring the contents to a large mixing bowl, combine two tablespoons of fresh, chopped sage; one tablespoon of minced rosemary; one tablespoon of fresh thyme; two tablespoons of poultry seasoning; and one of vegetable broth powder with the tofu, stirring the ingredients vigorously.
Interlining a colander with cheesecloth, pour the mixture into the strainer and place a thin towel over it. Find an object to place over the towel that will lightly press the tofu mix. After chilling the tofu for three hours, delve out the concoction from the middle–leaving an inch and a half thick bowl remaining on the cheesecloth. Insert two cups of pre-made vegetarian stuffing, which can be found at a natural food store or an ecommerce platform, into this tofu shell, subsequently inverting it onto a greased baking sheet.
Meanwhile, mix a quarter cup of balsamic vinegar and a third of a cup of red wine together with two tablespoons of soy sauce and two teaspoons of dijon mustard. Lavishly baste the tofurkey with this blend and place it in the oven for an hour and a half at 350 degrees. Make sure to baste every 15 minutes.
Healthy and Humane Side Dishes
Even meat-eaters will confess that side dishes make the meal.
Roasted acorn squash — nothing says autumn and winter like gourds and legumes. Slicing two squashes evenly (and scooping out all the seeds), interspersing them with eight sliced shallots. After coating them with olive oil and sprinkling a little salt over them, put them in the oven for 30 minutes at 450 degrees. Once tender and golden, the squash can be removed. Drizzle with a mix of 1/8 cup olive oil, a tablespoon of apple cider vinegar, and a pinch of salt and pepper.
Almond green beans — cook a pound and a half of cut green beans to preferred texture (three to five minutes) in a pan with three tablespoons of water.
In a separate pan, heat two tablespoons of olive oil, then saute 1/3 cup of almonds for about three minutes. At this point, start adding the green beans to the second pan a few at a time. Once charred, they are ready to serve.
Maple-Cranberry sauce — taking three cups of fresh cranberries, combine them with a cup of maple syrup, a half-cup of water and 1/4 cup of orange juice, bringing these components to a boil in a saucepan. Reduce the mixture to simmer for 10 minutes, stirring periodically. Then, take the saucepan off the heat and add a teaspoon of orange zest. Allow the sauce to come to room temperature before covering and chilling until time to serve.
Dessert–Decadent in Taste, Nutritious in Fact
A delicious vegan apple pie starts with 8-10 apples peeled and cored. In a large bowl combine 1/4c. of sugar with 1Tbs. of cinnamon. Then add the juice of half a lemon and toss your apples in the mixture until evenly coated. Then in a large skillet add 2tsp. of coconut oil. Once the oil is hot saute the apples until they are softened. Add the apples into a vegan pie crust and add a whole layer of pie crust to the top. Poke 3 holes in the top to allow steam to escape. Bake for 50 min in a 350-degree oven. Enjoy.