A Vegan Holiday Dinner Below
Vegan Caesar Salad
By Whitney Shearer
A warm and comforting holiday meal with roasted winter vegetables paired with a Chardonnay or Pinot Grigio and finished with a delightful vegan pumpkin pie.
Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo
Photo and Recipe Courtesy of Making Thyme for Health
makingthymeforhealth.com/spaghetti-squash-mushrooms-kale-cashew-alfredo/
makingthymeforhealth.com/nacho-cashew-cream-recipe/
INGREDIENTS:
2 medium-sized spaghetti squash
2 shallots, finely chopped (or ½ onion + 2 garlic cloves)
16 ounces mushrooms, finely chopped ([try] a combo of portobello and shiitake)
1 teaspoon fresh or dried thyme
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
1 tablespoon coconut aminos (or tamari)
½ teaspoon salt & pepper
1 bunch kale, stem removed and chopped
cashew alfredo, cashew parmesan and/or fresh parsley for serving
CASHEW ALFREDO:
1 cup raw cashews, soaked
3 tablespoons lemon juice (about 1 lemon)
½ teaspoon garlic powder
salt to taste
DIRECTIONS:
Preheat the oven to 425°F then line two baking sheets with parchment paper.
Slice the stem off of each spaghetti squash then cut in half. Using a spoon, scrape out any seeds and loose strings of flesh. Rub with high heat oil then place the squash facing down onto the baking sheets. Roast in the oven for about 45 minutes, or until soft when gently squeezed with an oven mitt. Set aside to cool.
Meanwhile, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot (or onion/garlic) and cook for about 3 minutes. Add the chopped mushrooms along with the thyme, oregano, coconut aminos, balsamic vinegar, and salt & pepper. Stir and cook for about 5-10 minutes, until mushrooms cook down and release liquid. Add the kale to the skillet, cover and cook for 5 more minutes, until softened. Set aside.
Scrape spaghetti squash into separate bowls and top with mushroom amd kale mixture. Serve with cashew alfredo and/or cashew parmesan, finish with chopped fresh parsley and enjoy!
CASHEW ALFREDO:
[P]repare the cashew cream by combining all of the ingredients in a high-speed blender with ¼ cup water. Add more water as needed to thin and salt to taste. Transfer to a container with a sealed lid for storing. Use a squeeze bottle or plastic bag with a corner cut off for piping on top of recipes or you can also scoop a spoonful on top.
Vegan Caesar Salad
Photo and Recipe Courtesy of Platings + Pairings
www.platingsandpairings.com/vegan-caesar-salad/
INGREDIENTS:
DRESSING:
½ cup cashews raw
¼ cup water plus additional as needed to thin dressing to desired consistency
3 Tablespoons extra-virgin olive oil
4 Tablespoons fresh lemon juice
3 Tablespoons nutritional yeast
1 clove garlic smashed
1 teaspoon salt
Freshly ground black pepper
SALAD:
2 heads romaine lettuce chopped into bite-size pieces
1 avocado chopped
1/3 cup capers drained and rinsed
CROUTONS:
3 Tablespoons extra-virgin olive oil
1 clove garlic crushed and peeled
2 cups bread cubes
½ teaspoon kosher salt
DIRECTIONS:
DRESSING:
Place all dressing ingredients in high-powered blender or food processor and process until very smooth, taking the time to scrape down the sides of your container as needed. Add up to 4 tablespoons additional water to achieve your desired consistency.]
CROUTONS:
Preheat your oven to 350 degrees.
Place olive oil in microwave safe bowl, add crushed garlic clove and heat on high for 30 seconds.
Discard garlic clove and drizzle olive oil over your breadcrumbs, sprinkle on the salt, and toss until the bread is well coated.
Bake for 15-20 minutes, tossing once during cook time.
TO SERVE:
Place your chopped lettuce in a bowl and toss with ½ cup of the dressing, add more or less to suit your taste. Top with avocado, croutons, and capers.
Raw Vegan Pumpkin Pie
Photo and Recipe Courtesy of Rachel Carr / Plant Craft
http://www.rachelcarr.com/vegan-pumpkin-pie/
INGREDIENTS:
CRUST:
12 dried figs, stem removed and soaked for 20 minutes in filtered water
2 cups, raw walnuts
1 teaspoon cinnamon
¼ teaspoon salt
FILLING:
2 cups raw cashews, soaked
2 cups raw pumpkin, seeded peeled and chopped
1 cup coconut oil, melted
2 Tablespoons nutritional yeast
½ cup agave (use maple if desired-also add more to taste if you’d like! You can also blend ½ cup of dates with ½ cup of water and substitute that.)
1 teaspoon lemon juice or apple cider vinegar
2 Tablespoons pumpkin pie spice (see recipe website for ahomemade version)
2 Tablespoons soy lecithin granules
¼ teaspoon salt
DIRECTIONS:
CRUST:
Put the walnuts, cinnamon and salt in a food processor and pulse until the nuts are pretty broken up.
Drain the figs and add them whole to the food processor and pulse some more until the mixture begins to stick together, and the figs are fully incorporated.
Remove from the food processor and press into the bottom of a 9″ pie pan.
Press down on the mixture well to make sure that the crust is firm.
Set aside.
FILLING:
Blend all the filling ingredients together in a blender until smooth and pour into the prepared crust.
Refrigerate the pie overnight and serve topped with coconut whipped cream if desired.
EDITOR’S NOTE: The recipes and photographs were sourced from various websites. The language used in each recipe has been preserved to mimic that of the creator’s recipe. For more information please visit the sourced website for each recipe listed. Thank you and Happy Holidays!
