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YOUR GUIDE TO A STRESS-FREE & PLANT-BASED HOLIDAY DINNER

December 11, 2017 by Renee Tavoularis

YOUR GUIDE TO A STRESS-FREE & PLANT-BASED HOLIDAY DINNER

The holidays are a time to spend with friends and family, a time to relax and be grateful. However, for many people it can be a time filled with stress if they are responsible for hosting a holiday dinner.

Well Within Beauty has developed a plant-based holiday menu and guide to help you create a stress-free, impressive holiday dinner. We have included:

  • A menu of four recipe courses, ideal for 4 adults, that can easily be adapted for larger groups
  • A stress-free prep week timeline that simplifies your preparation, so you know exactly when you should be completing certain tasks
  • A shopping list that can be easily downloaded to take with you to the market

THE PLANT-BASED HOLIDAY DINNER MENU 

These plant-based dishes are sure to please everyone at your holiday table with a combination of classic holiday flavors and new combinations you will love for years to come. 

KALE STUFFED MUSHROOMS WITH COCONUT BACON

A plant-based take on the holiday classic appetizer, stuffed mushrooms. These nutrient packed mushrooms are packed with kale simmered in a flavorful coconut sauce and then topped with simple to make coconut bacon.

WINTER CITRUS SALAD WITH MISO VINAIGRETTE

Along with their colorful and flavorful punch to a holiday salad, citrus fruits also offer up lots of Vitamin C which is important for fending off seasonal colds. 

BUTTERNUT SQUASH, WHITE BEAN & SAGE PASTA

There’s no dairy in this winter pasta dish and yet it is creamy thanks to a butternut squash sauce, silky white beans and finished with hints of sage. 

RAW GINGERSNAP COOKIES

There are few desserts that cap off a holiday meal quite like a big plate of gingersnap cookies. These cookies are raw, gluten-free and lower in sugar than the traditional version but they pack all of the ginger flavor you would expect. 

HOLIDAY DINNER PREP WEEK TIMELINE 

There’s no need to leave all of the cooking until the last minute! Follow the sample timeline below so that you can prepare in advance and actually can enjoy your time with friends and family.

ONE WEEK BEFORE HOLIDAY DINNER

  • One week before your holiday dinner, review the menu, recipes, and the ingredients. Use the shopping list below and purchase all of the necessary ingredients.

THREE DAYS BEFORE HOLIDAY DINNER

  • KALE STUFFED MUSHROOMS WITH COCONUT BACON: Prepare the coconut bacon from the recipe and store in an airtight container (does not need to be refrigerated).
  • WINTER CITRUS SALAD WITH MISO VINAIGRETTE: Prepare the dressing and store in a jar or bowl with airtight lid in the fridge.
  • BUTTERNUT SQUASH, WHITE BEAN & SAGE PASTA: Prepare the butternut squash sauce and store in the fridge in an airtight container.

DAY BEFORE HOLIDAY DINNER

  • KALE STUFFED MUSHROOMS WITH COCONUT BACON: Make the stuffed mushrooms. Let cool and store in an airtight container in the fridge.
  • RAW GINGERSNAP COOKIES: Prepare the cookie dough. Wrap in parchment paper and store in an airtight container in the fridge.

DAY OF HOLIDAY DINNER

  • KALE STUFFED MUSHROOMS WITH COCONUT BACON: Reheat mushrooms on a baking tray lined with parchment paper. Top with coconut bacon and serve.
  • WINTER CITRUS SALAD WITH MISO VINAIGRETTE:
  • In the morning, take the dressing out of the fridge and place on the counter so that it comes to room temperature.
  • Peel and slice the citrus fruits. Arrange the salad on your platter.
  • Ten minutes before serving, shake or stir the dressing so that it is well combined. Drizzle on top of salad.
  • BUTTERNUT SQUASH, WHITE BEAN & SAGE PASTA:
  • Cook pasta according to package instructions. Drain and set aside.
  • Reheat sauce in a large pot and combine with the white beans and pasta before garnishing with sage to serve.
  • RAW GINGERSNAP COOKIES:
  • Take the dough out of the fridge and let rest on the counter for at least 1 hour to soften.
  • Continue making the cookies per the recipe and store in the fridge when done.
  • Remove from the fridge at least 10 minutes before serving.

SHOPPING LIST

Use the shopping list below to prepare for your holiday dinner and make sure you have everything you will need.

FRESH PRODUCE

  • 2 small pink grapefruits
  • 2 small navel oranges
  • 2 small blood oranges
  • 1 lemon
  • 1 shallot
  • 1 head radicchio
  • 1 cup pea shoots
  • 1 medium knob ginger
  • 10 ounce package mushrooms
  • 1 bunch Lacinato kale
  • 1 red onion
  • 1 garlic clove
  • 1 medium butternut squash
  • 1 bunch sage leaves

PANTRY ITEMS

  • 1 can full fat coconut milk
  • 1 cup coconut flakes
  • 1 pound (16 oz.) gluten-free pasta
  • 1 15 oz. can white beans (cannellini beans)
  • 1 cup vegetable stock
  • Tamari
  • Coconut Aminos
  • Liquid Smoke
  • Light (or yellow) miso
  • Ginger, ground
  • Cinnamon, ground
  • Sea salt
  • Nutmeg, ground
  • Cloves, ground
  • Black pepper, ground
  • Coconut oil
  • Coconut sugar
  • Maple syrup
  • Olive Oil

SPECIAL EQUIPMENT

Food processor or high-speed blender
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Also in Volume 34

WINTER CITRUS SALAD WITH MISO VINAIGRETTE RECIPES: VEGAN SALADS
WINTER CITRUS SALAD WITH MISO VINAIGRETTE

Along with their colorful and flavorful punch to a holiday salad, citrus fruits also offer up lots of Vitamin C which is important for fending off seasonal colds.

READ MORE

BUTTERNUT SQUASH, WHITE BEAN & SAGE PASTA RECIPES: VEGAN MAINS
BUTTERNUT SQUASH, WHITE BEAN & SAGE PASTA

There’s no dairy in this winter pasta dish and yet it is creamy thanks to a butternut squash sauce, silky white beans and finished with hints of sage.

READ MORE

KALE STUFFED MUSHROOMS WITH COCONUT BACON RECIPES: VEGAN OTHERS
KALE STUFFED MUSHROOMS WITH COCONUT BACON

A plant-based take on the holiday classic appetizer, stuffed mushrooms.

READ MORE

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