This holiday season is unique, and different from the good old days! Today, conscious eating and sustainability are essential for the survival of the planet and every living thing. Make it an animal-free Thanksgiving and Christmas. 

 

Fig Roasted Brussels Sprouts:

  • 2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
  • cut up pieces of 6 or 7 dried whole figs
  • ½ cup extra-virgin olive oil
  • 1 tbsp. sesame oil
  • 1 teaspoon Himalayan sea salt, 
  • 8 mint sprigs
  • 2 garlic cloves, finely grated or minced
  • 1 tbsp. curry powder
  • 1 tbsp. coriander powder
  • Pinch of cayenne
  • Grated parmesan cheese

Heat oven to 450 degrees. Brown garlic in a saucepan with a bit of olive oil. In a medium bowl, toss together brussels, figs, mint and spices, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with mint sprigs.

Roast, stirring once until brussels sprouts are tender, golden and lightly charred in spots, 20 to 25 minutes. Meanwhile, in a small bowl, mix together garlic, sesame oil. As soon as brussels sprouts emerge from the oven, immediately drizzle with sesame oil and garlic, tossing to combine. Taste and add more salt, a bit of Bragg’s liquid aminos, and vegetable-based sprinkled parmesan cheese.

Rockin’ Roasted Veggies

  • 1 yellow beet, sliced
  • 1 red beet, sliced
  • 1 or 2 turnips, sliced
  • 1 or 2 carrots, sliced
  • 1 or 2 parsnips, sliced
  • 1 cup cooked red quinoa, basmati rice, teff
  • 2 sprigs mint
  • 2 sprigs rosemary
  • 5 tbsp. olive oil
  • 2 tsp. sesame oil
  • 1 onion
  • 3 garlic cloves
  • pinch salt and pepper

Steam all sliced root vegetables until they are still a bit firm, then roast vegetables and olive oil in the oven for 20 minutes at 350 degrees. On the stove in a skillet with 5 tbsp. olive oil, brown garlic cloves. Add vegetables, spices, and herbs, and stir in 2 tsp. sesame oil. Cover, and heat on low for 15 minutes. Stir, and add salt and pepper. Serves 2.

Pumpkin-Gingerbread Gala

  • 1/4 lb. freshly roasted pumpkin
  • Extra-virgin olive oil, for brushing
  • 4 large eggs
  • 1 cup packed brown raw sugar
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 2 cups of coconut milk cream
  • 1 1/2 tsp. pure vanilla extract
  • 1 loaf organic cinnamon or plain pound cake, diced
  • 1/2 cup golden raisins, currants, goji berries, or cranberries
  • 1/4 cup diced crystallized ginger

Preheat oven to 375 degrees. In a large bowl, combine 2 1/2 cups of the pumpkin puree, eggs, brown sugar, and spices. Whisk in coconut cream and vanilla. Combine cake, raisins, and ginger in a 7-inch-by-11-inch baking dish. Pour pudding mixture over the bread to cover, and let sit 15 minutes. Bake in preheated oven until the custard is set, about 40 minutes. Serves 4.

Spicy Dried Fruit Compote

  • 3 small blood oranges
  • 3 1/2 c. water
  • 1/2 c. coconut sugar
  • 1/2 c. brandy (optional)
  • 1 cinnamon stick
  • 1 whole star anise
  • 2 large ripe seckel pears
  • 1 large Honeycrisp apple
  • 1 large Washington apple or your choice
  • 1 c. dried Calimyrna figs
  • 1 c. dried apricots
  • 1 c. dried peaches 
  • 1/4 c. dried sour cherries

With a vegetable peeler, from orange(s), remove 3 strips peel (each 3 inches long) and squeeze ¾ cup juice. Set peel and juice aside separately.

In 4-quart saucepan, combine water, sugar, brandy, cinnamon, star anise, and reserved orange peel. Cover and heat to boiling on high; reduce heat to medium and simmer 5 minutes.

Meanwhile, peel and core pears and apples, then cut each fruit into 1/4-inch-thick slices.

Stir figs, apricots, plums, and cherries into saucepan; simmer 5 minutes. Stir in pears and apples and simmer 10 minutes or until fruit is tender but not mushy, stirring occasionally.

Remove compote from heat and stir in the rest of orange juice. Let stand at least 30 minutes and up to 2 hours. Discard orange peel, cinnamon, and star anise before serving.
These recipes are also designed to support immunity. They are delicious, nutritious and fun to make. They are only a small number of eco-friendly, healthy and immune-building recipes available, and for those of you who like to be creative, you can create your own combinations, using ingredients that you prefer.