Vegan Christmas

Dinner Recipe Book

{ APPETIZER }

Fes/0 Fig and Vega Oli0 Tapenade

Tapenade Toppings ( COMPONENT A )

INGREDIENTS : DIRECTIONS :

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2 cups black, kalamata olives, pitted
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2 teaspoons capers
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1 cup (250 ml) water
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1 cup dried figs
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1/2 garlic clove, minced
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1 teaspoon finely chopped fresh rosemary
1. In a small sauce pan, bring water to a boil and reduce to low heat. Add the
figs and simmer for about 15 minutes until they rehydrate (until they are
plump and tender)
2. Pulse olives, figs, capers, rosemary, garlic and freshly orange juice in food pro-
cessor until finely chopped (should be a chunky, smooth consistency)
3. Transfer mixture to mixing bowl, stir in Vega Antioxidant EFA Oil Blend and
season with pepper

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2 Tbs juice of freshly squeezed orange 4. Stir in 1/2 the chopped walnuts (set aside other half for garnish)
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3 Tbs Vega Antioxidant EFA Oil Blend
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'SFTIMZ
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black pepper to taste
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¼ cup chopped walnuts SERVING SUGGESTIONS :

» To serve, dollop a small spoonful on to sprouted grain crackers or crisps

(see below for recipe), and garnish with remaining walnuts or a thinly sliced
wedge of fresh fig and serve as a canapé
{ APPETIZER }
Fes/0 Fig and Vega Oli0 Tapenade
S7outed Grain Crisps
INGREDIENTS :
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4 slices of sprouted grain bread
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2 tbsp (25 mL) olive oil
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1 medium garlic clove, minced
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1 tbsp (15 mL) finely chopped rosemary
( COMPONENT B )
DIRECTIONS :
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2. Using a rolling pin, flatten out each slice of sprouted grain bread until flat
3. Using a round cookie cutter, cut out round circle shapes of the bread
4. Stir olive oil with garlic. Lightly brush each round
5. Place on a baking sheet in a single layer
6. Lightly sprinkle chopped rosemary overtop
7. Bake for 15 - 20 minutes or until lightly golden about the edges and crisp
{ MAIN COURSE }

Quinoa with Kale and Walnuts

INGREDIENTS : DIRECTIONS :

1. Cook quinoa according to the package directions, using vegetable stock in

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6 cups kale, stems removed, finely chopped
(1 medium head)
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1 cup quinoa
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2 cups low sodium vegetable stock
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2 tbsp olive oil
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1 medium onion
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3 cloves garlic, minced
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½ tsp red pepper flakes
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1 lemon, zested
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lemon
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1/3 cup (heaping) chopped walnuts, toasted
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1/3 cup (heaping) corn kernels
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1/3 cup parsley
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1JODI
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grated nutmeg
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Salt & pepper
place of water
2. Meanwhile, in a large skillet heat olive oil, add onions and red pepper flakes
and sauté for 3 minutes or until onions are translucent
3. Add garlic and lemon zest, cook for 1 - 2 minutes. Stir and let simmer for 2-3
minutes
4. Add salt & pepper. Add kale, 1/2 of the lemon juice and the pinch of nutmeg
Stir to combine and allow to cook over a low
flame for 5 - 7 minutes or until the kale is
wilted and most of the liquid has been
absorbed. Now is the time to add those
corn kernels
5. Add the cooked quinoa to the kale mixture
and gently combine. Turn off the heat
and add the remaining lemon juice,
parsley and toasted walnuts
Taste and add more salt & pepper, if
needed

Recipe shared by Michelle on the Vega Community

{ STUFFING }

Vegan PortobHlo Walnut Iuffing

INGREDIENTS : DIRECTIONS :

1. Soak the chopped Portobello mushrooms in a mixture of the

¼ cup Vega EFA Antioxidant oil, ¼ cup cold-pressed olive oil,
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2 chopped Portobello mushrooms and 1 tbsp apple cider vinegar
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¼ cup Vega EFA Antioxidant oil
2. Blend walnuts, salt, thyme, rosemary, parsley and sage in food processor
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¼ cup cold-pressed olive oil
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1 tbsp apple cider vinegar 3. Add 3 tbsp olive oil
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3 cups of walnuts
4. Then mix with grated carrot and chopped celery
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1 tsp salt
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2 tsp thyme 5. 'JOBMMZ
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pecans and raisins
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½ tbsp rosemary
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2 tbsp parsley
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½ tsp sage
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1 ½ cups grated carrot
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1 cup chopped celery
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½ cup pecans
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½ cup raisins

Recipe shared by Jessica on the Vega Community

{ SOUP }

Vegan BuLernut Squash and Apple Soup

INGREDIENTS : DIRECTIONS :

1. Sautee onion and shallot, add rest of ingredients over

medium heat
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1 onion, diced
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1 shallot, diced 2. Once heated throughout, blend with stick blender or put into blender
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1 cubed butternut squash, boiled
3. Can be topped with carmelized nuts, soy yogurt, or seeds
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2 apples chopped, with or without skin
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'SFTI
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ESJFE thyme to taste Enjoy!
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Salt and pepper
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4 cups vegetable stock

Recipe shared by Annie on the Vega Community

{ SALAD }

Ox Bean Salad
INGREDIENTS : DIRECTIONS :

1. Mix all ingredients in a large bowl

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2 cups of 6 types of beans 2. Let sit over night

(or whatever beans you prefer)
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1 can of corn
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1 cup of cooked or soaked wild rice
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10 chopped grape tomatoes
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2 thin slices of red onion – chopped

DRESSING :

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Vega EFA Antioxidant Oil

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Lemon juice
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Agave nectar
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Pink salt to taste

Recipe shared by Loan on the Vega Community

{ DESSERT }

Candy Cane Chia Pudding

INGREDIENTS : DIRECTIONS :

1. Combine all ingredients, whisk

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½ - 1 cup coconut or almond milk 2. Cool in fridge for 10 - 20 minutes

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1 - 2 scoops Vega Vanilla Chai Whole Food
3. And garnish with goji berries
Health Optimizer
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1 tsp whole chia seeds
(add as many as you like, depending on
how thick you want it)
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1 tsp milled chia seeds
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½ tsp peppermint extract
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½ tsp vanilla extract
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½ tsp raw cacao
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Stevia to taste

Recipe shared by Gillian on the Vega Community