‘Tis the season for potlucks and parties! If you’re stuck for what to bring to that next holiday get-together, here are three easy, delicious vegan holiday recipes that are sure to stand out from the crowd.
Serves 6 as a starter or side
6 medium tomatoes
1 large onion, finely chopped
2 garlic cloves, finely chopped
12 black olives, pitted and chopped
3 tbsp olive oil
½ c. cooked quinoa
2 tbsp chopped parsley
1 tbsp rosemary leaves
¼ tsp chile flakes
2 tbsp capers
Salt & pepper to taste
Preheat oven to 325F. Cut the tops off the tomatoes and, with a small spoon, remove the seeds and flesh so you end up with a tidy shell. Keep what you scoop out to use in another dish, such as soup. If your tomatoes fall over, cut a tiny bit off the bottom; just enough so they sit upright. Lightly salt the inside of each shell and then place the tomatoes upside down on a paper towel-lined dish so some of the moisture is absorbed.
Heat two tablespoons of olive oil in a pan and add the onions and chile flakes. Cook for a couple of minutes. Then, add the rosemary, garlic and olives. Cook on low heat for five minutes, until the onion is softened. Remove from heat and stir in quinoa, herbs and capers. Add salt and pepper as needed.
Fill up the tomatoes with the stuffing, pressing down to form a dome on the top. Drizzle with the remaining oil and bake for 30 min, or until the tomatoes are softened. Serve warm.
2 tbsp apple cider vinegar
1 tbsp lemon juice
Salt and pepper
½ c. olive oil
1 small savoy cabbage, shredded
2 apples—peeled, quartered and cored
½ c. walnuts
Preheat oven to 375. To make the dressing, combine vinegar, lemon juice and olive oil in a small bowl and then add salt and pepper to taste. Set aside. Put walnuts in a small baking pan and roast for 5-10 min. Peanuts and almonds work too. Once the nuts are roasted, remove from oven and let cool. Roughly chop them if you like. Toss cabbage, apples, nuts and dressing together in a large bowl. Salt to taste.
Makes about 36
¾ c. full-fat coconut milk
10 oz. finely chopped, bittersweet vegan chocolate
¼ tsp your choice of flavoring – coconut or rum extract work well (optional)
¼ c. cocoa powder
Lightly toasted coconut or cocoa powder to decorate
Place chocolate in a bowl. Heat coconut milk in saucepan to just below a boil. Pour hot coconut milk over chocolate and allow to sit for one minute, then gently whisk together until incorporated. Add your choice of extract (optional). Place a plastic wrap on the surface of the mixture and refrigerate for one hour. Dust hands with cocoa powder and use a small spoon or melon-baller to scoop mixture and form into balls. Decorate with toasted coconut or more cocoa powder.
by Mona Struthers and Janet Filipenko
This series on living fantastic for the holiday season is a collaboration between Greenster and the students of the Langara Publishing Program, who as a team produce Pacific Rim Magazine. Enjoy!