Since I don't drink alcohol, I like to serve mocktails and varieties of kombucha and sparkling water. An example of a mocktail I like to make for the holidays: a little kombucha, a sprig of rosemary, a little lime juice and a spoonful of Echinaforce hot drink. Not only does it add a touch of slightly sweet flavor, the elderberry in it, is packed with antioxidants.
Creamy Broccoli Casserole
Broccoli is a vegetable that can be prepared in many ways and is available even in the colder months. It has become a star vegetable in our house. Everyone loves it! For the holiday dinner, it's important for me to make sure the kids enjoy the meal as much as I do. By adding this comforting dish that contains one of their favorite ingredients, I know they will love it!
To make this casserole, you will need:
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 cloves of garlic, minced
- 2 cups organic white basmati rice
- 3-4 cups Herbamare vegetable broth
- 1 can (13.5 oz) coconut milk
- 4 cups broccoli, cut into small pieces
- 1 cup shredded vegan cheddar cheese
- 1 tbsp. green pesto
- ½ cup nutritional yeast
- Herbamare herbed sea salt, to taste
- ½ cup panko, optional
- In an ovenproof pot, cook onion and garlic in oil over medium heat for 3-4 minutes.
- Add rice, 2 cups of vegetable stock and stir. Cook over low heat with the lid closed for 15-17 minutes.
- Then add broccoli, coconut milk, salt, yeast, and vegan cheese. Stir and cook over medium-low heat for 3-4 minutes.
- If the mixture is too dry, add the remaining broth. Then, to toast the mixture, add panko and bake in a preheated oven at 400*F for 15 minutes.
Arugula and Sweet Potato Salad
I like to spread the meal out at the same time during service, in a buffet style. This way, people serve themselves and it makes the whole thing cordial and relaxed, just like me! To make the meal colorful and invigorating, in my opinion, it is essential to offer at least one festive salad! One of my favorites is a warm salad with sweet potatoes, arugula, and pomegranate. Here it is:
- 2 sweet potatoes, peeled and cut into small half-inch cubes
- 4 cups arugula
- 1 cup pomegranate seeds
- ½ tsp. thyme
- 2 tbsp. olive oil
- ½ cup pecans
- ½ cup vegan parmesan cheese
- ½ cup olive oil
- ¼ apple cider vinegar
- 4 tbsp maple syrup
- 1 clove garlic, minced
- ½ tsp. Herbamare herbed sea salt
- Pepper to taste
- Preheat oven to 400*F.
- Spread sweet potato cubes on a cookie sheet with olive oil and salt. Bake for 15-20 minutes, stirring every 10 minutes.
- Combine all dressing ingredients in a blender.
- Add all salad ingredients to a serving dish and pour salad just before serving.
Finally, to end the evening in a warm and comforting way, I open my tea and herbal tea box and offer a hot chocolate. Because for me the holidays are all about a good hot chocolate while laughing and connecting with the people I love, around the table or by the fireplace. I grew up with the tradition of drinking hot chocolate when we came home from playing in the snow on our holiday vacations. I'm continuing the tradition...This time I'm going to make it with coconut milk, maple syrup, organic cocoa, reishi powder and Bio-Strath. It has a luscious chocolatey taste and a rich, creamy texture, this comforting. To make it, you'll need:
- 2 ½ cups coconut milk
- 3 tbsp. maple syrup
- 2 tbsp. organic cocoa
- 2 tbsp. dark chocolate chips
- 1 ⅓ tsp. reishi powder
- 1 tbsp Bio-Strath Junior
Heat the coconut milk. Stir and add cocoa, maple syrup, reishi powder and chips. Stir well and remove from heat. Add Bio-Strath and mix gently. Serve with coconut whipped cream.
This will be good, festive, and filling! So that's it for my holiday menu! I hope it inspires you to create a menu of your own. On that note, I wish you health, happiness, and a wonderful holiday season with your loved ones!