Image of several holiday dishes on the table. Vegetarian Holiday Feasts

11. Vegetarian Holiday Feasts

 

Asur’Ana has experimented with many lovely feasts last year. Each of these feasts was a part of a menu Earth had in mind for the holidays when special attention to cooking is a part of the human dream. Below we offer up three holiday menus, one that is Greek, one that is Italian, and one that is of Continental cuisine. The goal is to create a wonderful vegetarian meal for oneself and one’s guests that is fun to prepare and fulfilling to experience.

 

Cooking need not be a chore; it can be a work of art. As one intends to allow the cooking to express one’s heart in collaboration with Earth and the vegetable and fruit kingdoms, so it will be. Those enjoying the food prepared in such a kitchen can only be amazed.

 

For the holiday feast, food would taste extra delicious and the gathering magical, if the entire family or group takes a moment to bless the cook or chef, kitchen, vegetable and fruit kingdoms, and the farmlands. Perhaps this speaks to what occurs as soul returns to the dance of life – all of life becomes magical including the food upon one’s plate.

 

Therefore, intend that this be so at your holiday meals this year beloved. Then extend this magic to all meals in the year ahead. Take the time to bless what you eat and bless the food you are preparing in the kitchen, and mealtime can become a magical and blessed experience.

 

Happy Holidays!

 

Continental Holiday Cuisine

 

For new vegetarians, there may be a need to create something that feels more traditional for holiday fare. We hope that in the below recipes that Earth and Asur’Ana have accomplished this goal.

 

For suggested appetizers or drinks for your guests, please see the “Drinks” and “Appetizers” sections.

 

Kiwi Strawberry Salad

 

Kiwi Strawberry Salad

 

2 Cups Salad Greens

2 Cups Arugula or Mustard Greens

1 Cup Strawberries, Diced

3 Ripe Kiwis, Sliced (or 2 Star Fruits, Sliced)

16 Cherry Tomatoes, Sliced

1 Cucumber, Sliced

Pecans and Fresh Basil Sprigs to Garnish

 

Dressing:

2/3 Cup Macadamia Nut Oil (or Hazelnut, Pecan or Almond Oil)

½ Cup Fresh Squeezed Orange Juice

3 Tablespoons Raspberry Vinegar (or more to taste)

2 Tablespoons Maple Syrup (or more to taste)

Salt and Pepper to Taste

 

Rinse and cut up salad greens and arugula. Distribute upon 8 plates along with strawberries, kiwis, cherry tomatoes and cucumber. Sprinkle with pecans and garnish with fresh basil sprigs. Mix and drizzle the dressing just before serving. Serve with some crusty French rolls and vegan butter.

 

Nut Loaf with Sautéed Onions and Mushrooms

Nut Loaf with Sautéed Onions and Mushrooms

 

8 Ounces Pecans

3 Cups Fresh or Day Old Whole Grain Bread Crumbs (or 1 ½ Cups Dried Breadcrumbs)

4 Tablespoons (Vegan) Butter (1 Stick)

1 Cup Onions, Chopped

1 Cup Celery, Chopped

1 Cup Carrots, Grated

1 Cup (Vegan) Ricotta or (Vegan) Cottage Cheese

3 Eggs Beaten (Vegans: In a blender, blend 3 Tablespoons Flax Seeds with 9 Tablespoons Water until thick and creamy.)

½ Cup Parsley, Chopped

1 Sprig Fresh Rosemary (Remove Stems)

1 Sprig Fresh Sage, Chopped

Salt and Pepper to Taste

 

Mushroom Onion Topping:

1 Cup Mushrooms, Chopped (Shiitake, Oyster or Crimini)

1 Onion, Finely Diced

4 Tablespoons (Vegan) Butter

2 Cloves Garlic, Minced

¾ Cup Half and Half (Vegans: Substitute with Coconut Milk)

1 Tablespoon Corn Starch (or Flour)

Avocado Oil or Olive Oil for Frying

Salt and Pepper to Taste

 

Finely chop the pecans in a food processor and set aside. Chop the whole grain bread also in the food processor and set aside.

 

Melt the butter in a saucepan. Add the diced onion and sauté until translucent. In a large mixing bowl, mix the pecans with the bread crumbs. Add the butter and onions along with celery, carrots, ricotta cheese, parsley, sage and rosemary. Blend with the eggs or flax seeds mixture, adding salt and pepper to taste. Mix well and press into a loaf pan.

 

Bake at 180 degrees for 30-45 minutes until done. This can be made a day ahead of time and then reheated to serve later.

 

For the topping, heat the oil in a frying pan. Add the garlic to the oil allowing the flavor to diffuse. Add the onion and sauté until translucent. Add the mushrooms and cook until tender, about 10 minutes. Mix the corn starch with the half and half until blended. Add half and half and allow to thicken. Serve immediately over each slice of the nut loaf and on top of vegan garlic mashed potatoes (see below for recipe). Serve with a bottle of sparkling cider to create a complete meal.

 

Sometimes those that are vegetarian crave foods reminiscent of the density of consuming meat. This is not wrong but is a sign of the requirement for more protein in the diet. The above recipe is high in protein and will create a heavier feeling in the stomach that may feel nurturing and grounding in nature.

 

Vegan Mashed Ulu (Breadfruit) or Potatoes

Vegan Mashed Ulu (Breadfruit) or Potatoes

 

1 Large Ulu (Breadfruit) or 12 Medium to Large Red Potatoes

½ Cup Melted Vegan Butter

12 Cloves Roasted Garlic

Salt and Pepper to Taste

Avocado Oil or Olive Oil

Parsley and Vegan Parmesan Cheese to Garnish

 

Wash the breadfruit (ulu) or potatoes and place upon an oven proof roasting dish. Roast for 1 hour at 400 degrees. Allow to cool. Dice the potatoes with skins. Or skin, deseed and dice the ulu.

 

Add ½ of the ulu or potatoes to the food processor. Melt the vegan butter, and add the roasted garlic. Mash the garlic with a fork, adding salt and pepper to taste. Add ½ of the garlic-butter mixture to the food processor. For potatoes, blend only a short time (3 to 4 rotations) or they become over processed. For the ulu, process for a minute or so and while rotating, drizzle two tablespoons or more of the oil into the mixture. The ulu will have the texture of soft polenta when done.

 

Press the ulu or potatoes into a covered baking pan. Then go on to process the other half of potatoes or ulu the same way as above. Take the second half of the mixture and add it to the top of the other in the covered baking pan. One can do this a day ahead and then reheat in the oven later, baking for 30 minutes at 350 degrees until heated.

 

For those in tropical regions, we invite you to think about creating mashed ulu (breadfruit) instead of potatoes. Asur’Ana has found this recipe works very nicely as a carbohydrate for this holiday feast.

 

Red Cabbage with Sour Green Apples

Red Cabbage with Sour Green Apples

 

1 Head Organic Red Cabbage

1 Cup Red Grape Juice, Cranberry Juice or Pomegranate Juice

4 Tablespoons (Vegan) Butter

½ Cup Rice Vinegar

2 Cloves Garlic, Minced

¼ Cup Maple Syrup

2 Large Sour Green Apples (Granny Smith)

¼ Teaspoon Cinnamon

¼ Teaspoon Clove Powder

¼ Cup Dried Cranberries

Salt and Pepper to Taste

 

Finely cut the red cabbage removing the core. Melt the butter in a large stock pan. Add the minced garlic and sauté for about 1 minute. Add the red cabbage, vinegar, ½ cup of the red grape juice and maple syrup. Heat until bubbly and then reduce to a very low temperature. Cover and cook for 1 ½ hours on low.

 

Finely slice the green apples removing the skin and core. Add this to the above mixture along with the other ½ cup red grape juice, cinnamon, clove powder, cranberries and salt and pepper to taste. Cover and cook for another 15 minutes on low heat. Remove the cover and allow the excess moisture to dissipate. Serve warm.

 

This recipe makes a nice addition to the nut loaf and garlic mashed ulu or potatoes for this holiday feast.

 

Bananas Foster with Coconut Sorbet

Bananas Foster with Coconut Sorbet

 

4 Ripe Bananas

6 Tablespoons (Vegan) Butter

4 Tablespoons Brown Sugar

2 Tablespoons Orange Liqueur or Brandy

2 Tablespoons Dark Rum

 

Easy Coconut Sorbet:

2 Cans Coconut Milk or Coconut Cream

½ Cup Sugar or 1/3 Cup Fructose

1 Can Organic Ginger Ale

(Vegan) Short Bread Cookies to Garnish

 

Pour the coconut milk and sugar or fructose in the blender. Drizzle in the ginger ale gradually while blending much like one would add oil to make mayonnaise. Place the mixture in a container and freeze for four hours or overnight. Before serving, defrost slightly and then place the mixture in the food processor and give it a whirl to fluff. Return the mixture to its container and the freezer. Defrost slightly before serving.

 

In a frying pan, melt the butter, and add the brown sugar. Peel and slice the bananas. Sauté for a few minutes adding the orange liqueur and rum. Drop a lit match into the frying pan and flambé the bananas for a minute or so. Serve the bananas and sauce hot over the coconut sorbet with some short bread butter cookies to garnish. Add a little French pressed coffee and whipped cream on top to complete the dessert.

 

Italian Holiday Cuisine

 

For suggested appetizers or drinks for your guests, please see the “Drinks” and “Appetizers” sections.

 

Caprese Salad

Caprese Salad

 

6 to 8 Large Vine Ripened Tomatoes

1 Bunch Fresh Basil

16 Ounces Fresh (Vegan) Mozzarella

Fine Extra Virgin Olive Oil

Balsamic Vinegar

Salt and Pepper to Taste

 

Wash and slice each of the tomatoes into thin rounds. Arrange 3-4 slices per plate. Slice the mozzarella cheese into thin rounds. Place one slice of mozzarella on top of each tomato slice. Place a basil leaf on top of each mozzarella slice. Drizzle with extra virgin olive oil and a little balsamic vinegar just before serving. Sprinkle salt and pepper to taste.

 

Vegan White Bean Soup

Vegan White Bean Soup

 

1 Cup Butter Beans

2 Celery Stalks, Diced

4 Ounces Can Organic Tomato Paste

4 Cloves Garlic, Minced

½ Cup Fresh Parsley, Chopped

1 Onion, Diced

1 Carrot, Finely Diced

2 Tablespoons Rice Vinegar

4 Leaves Fresh Basil, Torn

1 Tablespoon Fresh Rosemary

Olive Oil for Frying

 

For Stock:

10 Dried Shiitake Mushrooms (or Other Mushrooms of Choice)

1 Spring Fresh Basil

1 Spring Fresh Rosemary

2 Tablespoons Olive Oil

½ Teaspoon Salt

8 Cups Filtered Water

(Note: One can also use organic mushroom stock as a substitute.)

 

Soak butter beans overnight, covered in filtered water. Drain and cover with fresh filtered water and cook on the stovetop for 1 ½ hours. Drain again and set aside.

 

For the stock, place all ingredients in a stock pan and simmer for 1 ½ hours and strain. While stock is simmering, dice the celery, onion and carrot. Heat a little olive oil adding the diced onion and diced garlic to the pan.

 

Sauté until the onion becomes translucent. Next, add the celery and carrots to the pan. Cook for a few more minutes and then add the beans, stock, vinegar, herbs, and tomato paste. Add salt and pepper to taste. Simmer for another 30 minutes to an hour until all flavors defuse.

 

Some chefs say that day old soup is far better than fresh soup as the flavors increase. This is a lovely dish to prepare ahead of time as a result and serve one to two days later.

 

Eggplant Parmesan

Eggplant Parmesan

 

2 Large Eggplants, Finely Sliced in Thin Rounds

Olive Oil for Frying

Flour for Coating Eggplant

16 Ounces Organic Marinara Sauce (or Homemade Marinara – for Homemade Marinara recipe, please see “Condiments” section.)

8 Ounces (Vegan) Parmesan Cheese, Grated

8 Ounces (Vegan) Romano Cheese, Grated

16 Ounces (Vegan) Mozzarella Cheese, Grated

 

Wash and slice the eggplant. Coat each slice in a little cold water and then some flour. In a skillet, heat a good amount of olive oil and pan fry each side until nicely browned. Place upon a plate with paper towel to drain and cool.

 

When cool to the touch. fill the bottom of one or two glass baking dishes with a single layer of fried eggplant. Coat each piece with a little marinara and sprinkle with parmesan cheese. Put another layer of eggplant on top, top with marinara and sprinkle with parmesan cheese. Continue to layer the eggplant, marinara and parmesan cheese until all is in place. Top with grated mozzarella cheese. Cover and bake for 45 minutes at 375 degrees. Remove cover and bake for another few minutes until the cheese turns golden. Allow to cool slightly before serving.

 

This is a dish that can be made a day or two ahead of time and then reheated for the holiday feast. Serve garnished with parmesan and Romano cheese and a helping of the Fresh Tomato Wild Mushroom Cream Over Fettuccini (see below). For homemade bread recipes, please see “Breads and Pastas” section.

 

Fresh Tomatoes and Wild Mushroom Cream Over Fettuccine

Fresh Tomatoes and Wild Mushroom Cream Over Fettuccine

 

2 Packages Organic Fettuccine Noodles (or One Batch Homemade Pasta rolled out and cut into strips – Please see “Breads and Pastas” Section for recipe)

16 Ripe Roma Tomatoes, Diced

½ Cup Dried Wild Mushrooms (Porcini or Morels)

5 Cloves Garlic, Minced

1 Cup White Grape Juice or Water

2 White Onions, Finely Diced

1 Cup Italian Parsley, Chopped

1 Bunch Fresh Basil (Remove Stems)

Olive Oil for Frying

6 Tablespoons (Vegan) Butter

1 Cup Half and Half (Vegans: Substitute with Coconut Milk or Coconut Cream)

Salt and Pepper to Taste

(Vegan) Parmesan Cheese and Parsley to Garnish

 

About an hour ahead of time, place the dried mushrooms in the grape juice or water to reconstitute.

 

Heat some olive oil in a sauce pan. Add the minced garlic and diced onion and sauté until translucent. Add the tomatoes, parsley, basil leaves and 4 tablespoons butter along with the mushrooms and the white grape juice or water that they had been soaking in. Cover and cook on medium heat for 20 minutes stirring occasionally.

 

Add the half and half or coconut milk along with salt and pepper to taste and reduce heat, simmering for another 15 minutes.

 

Cook the fettuccini noodles in boiling water until tender. Drain and add 3 tablespoons of butter into the cooked noodles and stir. One can serve the entire dish immediately or can place the noodles in an oven proof casserole dish and top with the tomato wild mushroom sauce to be reheated the next day.

 

Serve a nice portion of the noodles and sauce garnished with grated parmesan cheese and parsley. This will go nicely with a bottle of sparkling cider for a complete meal.

 

Poached Pears in Orange Juice

Poached Pears in Orange Juice

 

4 Pears

Juice of 4 Oranges

4 Mandarin Oranges

Mint Sprigs

Vanilla Bean Ice Cream

Butter Cookies

 

Peel and cut each pear in half. Remove the seeds and core. Place each pear bottom down in a stock pan. Cover with the fresh squeezed orange juice. Simmer gently for 6 to 8 minutes.

 

Peel the mandarin oranges sections. Slice the poached pears. Place a few slices of poached pears upon each dessert dish. Cover with some of the orange sauce. Add a few segments of fresh mandarin slices. Garnish with mint springs.

 

Serve chilled with a small scoop of vanilla bean ice cream on top and some butter cookies to compliment this dessert. Lighter desserts will digest better following a heavier meal.

 

Greek Holiday Cuisine

 

For suggested appetizers or drinks for your guests, please see the “Drinks” and “Appetizers” sections.

 

Greek Salad

Greek Salad 2

 

2 Cups Salad Greens

6-8 Small Vine Ripened Tomatoes

2 Cucumbers, Sliced

1 ½ Cups (Vegan) Feta Cheese, Diced

1 Small Red Onion, Finely Sliced

1 Jar Greek Olives

 

On the Table:

Good Olive Oil

Vinegar of Choice

Salt and Pepper

 

Take the salad greens and distribute on 6 to 8 salad plates. Slice the tomatoes and distribute between the plates along with the diced cucumbers. Sprinkle the feta cheese on top. Distribute the Greek olives upon each plate. Garnish with finely sliced red onions.

 

Allow each to add their own olive oil and vinegar along with salt and pepper just prior to eating.

 

Greek salads were a good vegetarian dish to order in Asur’Ana’s journey to Greece. Each restaurant had a slightly different way of preparing this dish; each equally good.

 

Greek Spinach and Feta Pie

Greek Spinach and Feta Pie

 

1 Bunch Spinach

2 Leeks, Diced

8 Ounces (Vegan) Sharp Cheddar Cheese, Grated

8 Ounces (Vegan) Feta Cheese, Cubed

5 Eggs (Vegans: In a blender, blend 5 Tablespoons Flax Seeds with 1 Cup Water until thick and creamy.)

1 Cup (Vegan) Ricotta Cheese

2 Tablespoons Fresh Squeezed Lemon Juice

2 Tablespoons Rice Vinegar

Salt and Pepper to Taste

Dash Nutmeg

Avocado Oil or Olive Oil for Frying

 

For Pie Crust:

2 Cups Organic Pastry Flour

4 Tablespoons (Vegan) Softened Butter

Enough Cold Water (about ½ Cup) for the Dough to Come Together

 

Knead together the ingredients for the pie crust. Roll out and place in an 8-inch glass round dish. Poke the crust with a fork and bake at 350 degrees for about 10 minutes. If you are using a pre-made pie crust, also bake for 8-10 minutes before filling.

 

In a frying pan, add some olive oil. Add the diced leeks and cook until tender. Rinse the spinach and add to the frying pan and cover until it has nicely wilted.

 

In a mixing bowl, blend the ricotta with the 5 eggs or flax seeds mixture and cheddar cheese. Mix in the spinach and leeks, lemon juice and rice vinegar. Add salt and pepper to taste along with the nutmeg.

 

Cube the feta cheese and place at the bottom of the cooked pie shell. Pour the spinach mixture over the feta cheese. Bake for 45 minutes at 350 degrees until brown on top.

 

Cool slightly and slice into 8 pieces. This is a dish that can be made a day or two ahead of time and reheated for the holiday feast.

 

This recipe is more like a quiche but the feta and lemon along with spinach provide a unique Greek taste. This dish is also high in protein due to the eggs or flax seeds and ricotta cheese.

 

Greek Baked Vegetables with Buttered Rice and Pine Nuts

Greek Baked Vegetables with Buttered Rice and Pine Nuts

 

1 Cup Fresh Okra, Sliced

1 Cup Sliced Fresh Green Peppers

1 Cup Sliced Red Peppers

1 Cup Sliced Long Beans

1 Cup Sliced Leek

1 Cup Sliced Carrots

2 Cups Yellow or Red Potatoes, Sliced

¾ Cup Olive Oil

 

Tomato Sauce:

(One can also use a 16 ounce can of organic tomato sauce with basil in place of the homemade version below.)

10 Ripe Roma Tomatoes, Diced

1 Onion, Diced

3 Cloves Garlic, Minced

2 Tablespoons Maple Syrup

3/4 Cup Red Grape Juice, Cranberry Juice or Pomegranate Juice

1 Sprig Fresh Basil

½ Cup Fresh Parsley, Chopped

3 Tablespoons Avocado Oil or Olive Oil

Salt and Pepper to Taste

 

Buttered Rice with Pine Nuts:

1 Cup White Rice

1 Cup Brown Rice

4 Cups Filtered Water

½ Cup Pine Nuts

4 Tablespoons (Vegan) Butter

½ Teaspoon Salt

Fresh Rosemary as Garnish

 

FRESH TOMATO SAUCE:

In a stock pan, heat some olive oil. Add the minced garlic and diced onion and sauté until translucent. Add the diced tomatoes and juice. Simmer for 20 minutes while covered stirring occasionally. Add the maple syrup, basil leaves, parsley and olive oil. Turn down heat and simmer on low.

 

FOR THE VEGETABLES:

Place all of the vegetables into a glass casserole dish. Drizzle the olive oil on top of the vegetables. Cover with the tomato sauce. Bake covered for 45-60 minutes at 400 degrees. This is another dish that can be made ahead of time and then reheated to be served the next day. Serve hot over buttered rice with pine nuts.

 

FOR THE RICE:

Place water in a sauce pan. Add rice, butter, pine nuts and salt. Heat to a boil and then turn down to low and simmer for 45 to 50 minutes until tender and all water is absorbed. Fluff with a fork and serve with a fresh rosemary sprig.

 

Baked Apples

Baked Apples

 

6 to 8 Medium Apples

6 to 8 Dates

6 Cups Organic Apple Juice

Grated Rind of 3 Lemons

Juice of Two Lemons

Vanilla Bean Coconut Ice Cream

 

Remove the skin of each apple and core with an apple corer. Cut and remove seeds of each date. Place one date inside the core of each apple. Place apples in a baking dish. Cover with the apple juice, lemon zest and lemon juice. Bake at 190 degrees until tender. Serve warm with a small scoop of vanilla bean coconut ice cream.

 

These gentle desserts will digest better following a heavy meal than pies, tarts or other forms of baked goods.

 

Ascension Meditation Recordings

 

Ascension Insights Charts & Diagrams

 

Language of Light

 

Language of ONE

 

Dedication

This book is lovingly dedicated to anyone who cares about their Health and Wholeness. May these delicious Plant-based Recipes assist in your Ascension and Earth’s Ascension.

 

Copyright

Creational © 2019, Asur’Ana, Aligning With Earth

 

This book has Creational Copyright. This information is offered for Theoretical Exploration only. Please accept only information that you resonate with and let go of the rest. Please use any or all information, to share and evolve. All information belongs to God Goddess/All That Is, You. As you integrate the information you receive, you evolve and radiate new truths via your own unique portal of expression, assisting Humanity and the Planet on its evolution Home.

 

Disclaimer

Asur’Ana does not dispense medical advice or prescribe the use of any technique as a form of treatment for physical, emotional, or medical problems without the advice of a physician, either directly or indirectly. The intent of the author is only to offer information of a general nature to help you in your quest for physical, emotional, mental and spiritual well-being. In the event you use any of the information in this book for yourself, which is your constitutional right, Aligning With Earth assumes no responsibility for your actions.

 

Resources

 

Asur’Ana. Vegetarian Ascension Recipes. Aligning With Earth, 2019. Digital.

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