Audrey’s local and affordable holiday menu!

By Audrey Sckoropad

The holiday season is here! It’s your turn to have the family over for Christmas dinner this year and you want to serve a meal that’s festive, but also affordable and easy to prepare. I hear you! I want to make my life easier, too, and offer healthy and tasty options that won’t take me two days to prepare. The good news is that I’ve already thought about what I’m going to serve my loved ones for the holiday meal and I want to share my local and vegan holiday menu with you. I’ve chosen the perfect mix of ready-to-eat products sold in stores and a few tasty homemade recipes that are easy to prepare. My family is vegan, so I stay true to our way of life by serving a 100% vegan menu to my loved ones (my whole family and my husband’s family are vegan as well, so that means everyone). However, note that vegan alternatives like cream of oatmeal can be substituted for non-vegan options. Read along for my detailed holiday menu! Vegan holiday menu by Audrey

Festive drinks

I don’t drink alcohol, so I like to serve mocktails and various types of kombucha and sparkling waters. Here is one of the mocktails I like to make for Christmas: in a glass, add some kombucha, a sprig of rosemary and a little bit of lime juice.

Creamy broccoli casserole

Rachelle-Béry carries local organic broccoli, even during the colder months, so I buy it every week. It has become a star vegetable in my house. Everyone loves it! For our holiday meal, I think it’s important to make sure that the kids enjoy the meal as much as the adults do. So I include this comforting dish, made with one of their favourite ingredients, so I know they’ll love it! To make this casserole, you will need:

• 2 tbsp. olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 cups organic white basmati rice
• 3–4 cups Herbamare vegetable broth
• 1 can coconut milk (13.5 oz.)
• 4 cups broccoli, cut into small pieces
• 1 cup shredded plant-based cheddar
• 1 tbsp. LeGrand Green Pesto
• ½ cup nutritional yeast
• Salt, to taste
• ½ cup panko, optional

1. In an oven-safe pot, cook onion and garlic in oil over medium heat for 3–4 minutes.
2. Add rice, 2 cups of vegetable broth and stir. Cook over low heat, covered, for 15–17 minutes.
3. Add broccoli, coconut milk, salt, nutritional yeast and plant-based cheese. Stir and cook over medium-low heat for 3–4 minutes.
4. Add remaining broth if the mixture is too dry. Top with panko and bake in a preheated oven at 200 °C (400 °F) for 15 min.

That’s it!

The Buddhist Chef’s millet pie

As I mentioned, to save myself some time and also just because it’s really good and tastes homemade, I choose The Buddhist Chef’s millet pie as the main dish in my menu! I admit that I’m a fan of The Buddhist Chef—his recipes are always delicious! All you have to do is heat it up!

Arugula and sweet potato salad

I like to have all my dishes on the table at the same time—buffet style. That way, people can serve themselves and everything feels more casual and inviting, just the way I like it! To make the meal colourful and tantalizing, I think it’s important to serve at least one festive salad! One of my favourites is a warm salad with sweet potatoes, arugula and pomegranate. Here is my recipe: Ingredients:

• 2 sweet potatoes, peeled and cut into ½-inch cubes
• 4 cups arugula
• 1 cup pomegranate seeds
• ½ tsp. thyme
• 2 tbsp. olive oil
• ½ cup pecans
• ½ cup plant-based parmesan

Dressing:

• ½ cup olive oil
• ¼ cup apple cider vinegar
• 4 tbsp. maple syrup
• 1 garlic clove, minced
• ½ tsp. salt
• Pepper, to taste

1. Preheat oven to 200 °C (400 °F).
2. Arrange sweet potato cubes on a baking sheet with olive oil and salt. Cook for 15–20 min, stirring for 10 minutes.
3. Combine dressing ingredients in a blender.
4. Place all salad ingredients on a serving platter and drizzle with dressing just before serving.

Arhoma yule log

I am so happy that Rachelle Béry has vegan desserts! I decided to serve Arhoma’s Christmas yule log—it’ll make the perfect centrepiece for my dessert table! Just like every year, the table will also be filled with fruits and chocolates.

Landish hot chocolate

I like to finish off the evening with something warm and comforting by offering my guests a selection of black and herbal teas and serving hot chocolate. For me, gathering around the table or fireplace, having a nice cup of hot chocolate and laughing with those I love are what the holidays are all about. When I was a kid, I would always have a cup of hot chocolate after playing in the snow during Christmas vacation. And I’m keeping up the tradition… But now, I make it with coconut milk, maple syrup and Landish’s nutritious five-mushroom hot chocolate mix. This comforting five-mushroom hot chocolate mix has a delicious chocolatey flavour and a rich and creamy texture—not to mention the benefits of five types of functional mushrooms: reishi, chaga, cordyceps, lion’s mane and turkey tail. And it’s made with organic, fair-trade cocoa, with no sugar added! It’s delicious, festive and nourishing! There you have it—my local menu for the holidays! I hope it serves as inspiration when you plan your own menu. I wish you health, happiness and an incredible holiday season with your loved ones!