12 Kaia Holiday Recipes

1. Cranberry Apple Orange Vinaigrette

Cranberry, maple, apple, and clementine make one lovely stand-out holiday dressing. This festive cranberry dressing is sweet with a light tangy aftertaste. Feel free to use more or less maple syrup to adjust to your own taste buds. You can also use any type of sweet citrus that you prefer. Yield: just over 1 and 1/4 cups Ingredients: 1 cup fresh or frozen cranberries 1/4 cup + 2 tbsp apple cider vinegar 1/4 cup pure maple syrup, or adjust to taste 1.5 tsp Dijon mustard 1/2 cup + 1 tbsp fresh clementine or orange juice (or use bottled) 2 tbsp extra virgin olive oil 1/2 tsp kosher salt, or to taste Freshly ground black pepper 1. In a medium pot, heat the cranberries, maple syrup, and vinegar over medium heat until the cranberries burst, about 7-10 mins. 2. Slightly cool cranberry mixture and place in a blender along with the rest of the ingredients (except salt and pepper). Blend until smooth. Now add salt, 1/4 tsp at a time, to taste. Blend again. Adjust other ingredients to taste if necessary. You may want more maple syrup than I used. I liked this dressing with a bit of tart aftertaste to really let the cranberries shine. Place in fridge to chill. Should keep in fridge in an air-tight container for up to 5-7 days. Read more: http://ohsheglows.com/2011/11/17/holiday-salad-with-cranberry-apple-orangevinaigrette/#ixzz2nfZKlPAB

2. Holiday Salad with Apple, Pear, Cranberry, and Walnuts

Who says holiday dinners have to be unhealthy? Fuel up on this for more energy to kick Uncle Joes butt! Serves: 6-8 Ingredients: 1 large box of organic mixed greens (or greens of choice) 1 large apple, chopped 1 large pear, chopped 1/2 cup dried cranberries 1/2 cup chopped walnuts, lightly toasted 1/4 cup pepita seeds, optional Cranberry dressing from above 1. Add washed and dried greens into a large salad bowl. Add toppings and serve. Drizzle with cranberry vinaigrette. Read more: http://ohsheglows.com/2011/11/17/holiday-salad-with-cranberry-apple-orangevinaigrette/#ixzz2nfZWAKzO

3. Cranberry, Apricot and Pecan Wild Rice Pilaf (GF + vegan)

Stuffing need not apply, this wild rice pilaf is a show stopper! Bring to your holiday dinner to dazzle and impress the toughest critics. The beauty of this dish is that it looks like it is much more time-consuming

than it really is. The addition of fresh cranberries adds a very light tartness to the dish that balances out the sweetness from the dried fruit very well. It can also be made a day in advance to help save you time. If making in advance, be sure to leave out the pecans until just before serving and reheat in the skillet. Inspired by Bon Appetit Yield: 4.5-5 cups Ingredients: 1 tbsp extra virgin olive oil 1.5 cups chopped celery + 1/2 cup, divided 1 heaping cup chopped sweet onion 2 garlic cloves, minced 1 & 1/2 cups uncooked wild rice 2 cups vegetable broth (be sure to use gluten-free if required) 1 & 1/2 cup water 1 bay leaf 3/4-1 tsp kosher salt (or to taste) + black pepper as desired 3/4 cup pecans, chopped 1/2 cup dried cranberries 1/3 cup dried apricots, chopped 1/4 cup golden raisins 1/2 cup fresh cranberries, thinly sliced 1. Preheat oven to 325F and toast the pecans for about 7-8 minutes. Remove and set aside. 2. Sautee onion, oil, and garlic in a skillet over medium-low heat for about 5 minutes, stirring often. Add 1.5 cups chopped celery and cook for another 5-7 minutes. 3. Add wild rice, broth, bay leaf, and water. Bring to a boil and reduce heat to low-medium and then cover with lid. Simmer for 30 minutes, stirring once half way through. 4. After 30 minutes, uncover, stir, and continue cooking for 20-30 minutes until the liquid is absorbed and rice is tender. Note that wild rice cooking times can vary a lot so keep an eye on it so it doesnt burn. 5. Remove bay leaf and stir in the dried fruit. Season to taste and stir in the sliced fresh cranberries and 1/2 cup chopped raw celery. Stir in toasted pecans. Note: Dish can be made 1 day in advance. Do not add pecans until just before serving. Allow to cool then place in an air tight container in the fridge. Reheat in a skillet just before serving and stir in pecans. Read more: http://ohsheglows.com/2011/11/14/vegan-holiday-dinner-ideas-a-new-recipe/#ixzz2nfZf1CDX

4. Delicious Gravy
1 cup vegetable broth ! cup nutritional yeast 1 tsp yellow mustard 1 tbsp tamari 1 large garlic clove, minced 1 tbsp cornstarch or arrowroot powder 2 tbsp tahini 1.5 tbsp balsamic vinegar 1.5 tbsp blackstrap molasses " tsp agave nectar

2 tbsp olive oil Salt & pepper, to taste if desired

Directions: In a blender or food processor combine all ingredients and puree until smooth. In a pot on medium to high heat, add mixture and bring to a boil. Reduce to low and stir frequently to thicken. Remove from heat and serve. Add additional agave, water, or vinegar if necessary for taste.

5. High Protein Garlic Mashed Potatoes

These mashed potatoes have a delicious buttery and garlicky flavour and lots of texture from the potato skins. The boast a whopping 11 grams of protein and 11 grams of fibre per serving. Use them as a main dish by adding some cooked veggies and toppings like ketchup, salsa, BBQ sauce, or buttery spread. Ingredients: 10-12 large organic red potatoes 3-3.5 cups cooked navy beans (two 15-oz cans)* 1/4 cup soy-free Earth Balance buttery spread 2 tbsp unsweet. almond milk 4-5 large cloves of garlic 1 tsp sea salt 1/4 tsp ground paprika Freshly ground black pepper, to taste other herbs and seasoning, to taste Directions: 1. Wash potatoes with a potato scrubber, chop into large chunks, and toss into a large pot. I prefer to leave the skin on, but you can peel if desired. 2. Fill pot with water until potatoes are covered. Cook on medium-high heat for about 30-35 minutes until fork tender. Drain potatoes and place in a large bowl. 3. Drop in garlic cloves into a food processor (running) and process until finely chopped. Add drained and rinsed beans, salt, paprika, and process until mostly smooth. 3. After cooling potatoes for a few minutes, take a potato masher and mash until desired consistency is achieved. Now add your milk and Earth Balance and keep mashing. 4. Add processed bean mixture to potato mixture and mash until smooth. Sprinkle with black pepper, other herbs, and additional sea salt. 5. Serve with Earth Balance, salsa, ketchup, or BBQ sauce, and a serving of cooked veggies to round out the meal. Note: You can also swap the beans for 1 cup of red lentils. Simply stir in cooked lentils as you mash the potatoes. Nutritional Info: (Serves 8). Per serving, approx: 336kcal, 7 gram fat, 11 grams fibre, 11 grams protein, 2 grams sugar Read more: http://ohsheglows.com/2010/09/08/high-protein-garlic-mashed-potatoes/#ixzz2nfc1Ql3K

6. Green Bean Delight

Ingredients: 1 1/2 pound green beans, trimmed 2 teaspoons grated satsuma zest (from about 3 satsumas) 1/2 cup satsuma juice (from about 3 satsumas) 1 1/2 tablespoon white or red miso 1/2 teaspoon freshly ground black pepper 1/3 cup toasted pistachios, chopped 3 tablespoons thinly sliced fresh mint leaves Directions:

Steam beans until tender and bright green, about 5 minutes. Meanwhile, in a small bowl, whisk together zest, juice, miso and pepper. Place green beans in a serving bowl or on a platter and drizzle with the miso dressing. Sprinkle with pistachios and mint; serve warm or room temperature. Nutritional Info: PER SERVING:80 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 110mg sodium, 12g carbohydrate (5g dietary fiber, 5g sugar), 3g protein

7. VEGAN EGGNOG RECIPE

Ingredients: 2 cups soy milk (original or vanilla flavor) 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 2 1/2 teaspoons maple syrup Brandy options (before Brik) Directions: Blend all ingredients together in a pitcher. Serve your delicious vegan eggnog over ice and dress with a sprinkle of nutmeg and a cinnamon stick for the perfect festive touch.

8. Contemporary Waldorf Salad

3 medium crisp apples, cored and diced Juice of 1/2 lemon 2 large celery stalks, diced 1/2 cup dark raisins 1/4 cup finely chopped walnuts 1/3 cup vegan mayonnaise Pinch of nutmeg Mixed baby greens (mesclun), about 5 to 6 ounces, or as desired Combine the apples and lemon juice in a mixing bowl and toss together. Add the remaining ingredients except the greens, and toss well. Line 4 salad plates or shallow bowls with greens. Dived the salad over them and serve at once.

9. Baked Risotto
Serves: 4 to 6 1 1/2 cups Arborio rice 32-ounce carton vegetable broth, preferably low-sodium 2 to 3 cloves garlic, very finely minced Salt and freshly ground pepper to taste Veggie additions (see suggestions, below) Preheat the oven to 375 degrees F. Combine the rice with the broth plus 1 cup water, and the garlic in a two-quart casserole dish. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in one more cup of water. When done, the rice should have a tender and creamy texture. Season with salt and pepper, then let the risotto stand, covered, for 5 minutes or so.

10.

Glazed Lentil Walnut Apple Loaf, Revisited

Email, text, or print this recipe Adapted from 2011 recipe, which was adapted from Terry Walters. Yield: 1 large loaf or various mini loaves Ingredients: 1 cup uncooked green lentils 1 cup walnuts, finely chopped and toasted 3 tbsp ground flax + 1/2 cup water 3 garlic cloves, minced 1.5 cups diced sweet onion 1 cup diced celery 1 cup grated carrot 1/3 cup peeled and grated sweet apple (use a firm variety) 1/3 cup raisins 1/2 cup oat flour 3/4 cup breadcrumbs 2 tsp fresh thyme (or 3/4 tsp dried thyme) salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare) red pepper flakes, to taste Balsamic Apple Glaze: 1/4 cup ketchup 1 tbsp pure maple syrup 2 tbsp apple butter (or unsweetened applesauce in a pinch) 2 tbsp balsamic vinegar 1. Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly (see pictures in post). Mash lentils slightly with a spoon when ready. 2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F. 3. Whisk ground flax with water in a small bowl and set aside. 4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat. 5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste. 6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce. 7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing. Read more: http://ohsheglows.com/2012/10/05/glazed-lentil-walnut-apple-loaf-revisited/#ixzz2nfls6kEF

11. Candy Cane Pudding Pie

3/4 cup plus 2 tbsp milk of choice (210g) 1/4 cup plus 1 tbsp pure maple syrup (70g) 1 tbsp pure vanilla extract (14g) 3/4 tsp pure peppermint extract 1 cup cream cheese spread (both Daiya and Tofutti work well) (240g) 1 1/2 cups MoriNu Tofu, packed (If anyone tries replacing this with an equal amount of extra cream cheese, please report back with results.) (180g) 3 tbsp vegetable or melted coconut oil (30g)

 pinch pure stevia or 6 tbsp sugar of choice (Or more maple syrup and decrease milk by 1/3 cup) Blend all ingredients until a completely-smooth consistency is reached. Pour into a prepared 9-inch crust (either store-bought or my healthy pie crust recipe). Leave the pie uncovered, or cover very loosely, and refrigerate overnight. The pudding pie will firm up as it sits. http://chocolatecoveredkatie.com/2013/12/16/candy-cane-pudding-pie/

12. Raw Christmas cookies

1 1/4 cup raw pistachios 2 tablespoon coconut flakes 1/3 cup melted coconut oil 1/3 cup honey or agave 1/4 teaspoon salt Instructions: 1. Clean the pistachios from their outer shell and blend them into flour. 2. Mix everything in a big bowl using a spatula. 3. Roll into a salami form using some plastic foil and put in the fridge for 24 hours. 4. Using a sharp knife cut into small cookies. If you have some small cookie cutters you can also shape them differently. 5. Serve garnished with coconut flakes and fresh fruits.