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Vegan Christmas

Dinner Recipe Book


Fes/0 Fig and Vega Oli0 Tapenade

Tapenade Toppings ( COMPONENT A )


1. In a small sauce pan, bring water to a boil and reduce to low heat. Add the
figs and simmer for about 15 minutes until they rehydrate (until they are
t2 cups black, kalamata olives, pitted
plump and tender)
t 2 teaspoons capers
t 1 cup (250 ml) water 2. Pulse olives, figs, capers, rosemary, garlic and freshly orange juice in food pro-
cessor until finely chopped (should be a chunky, smooth consistency)
t 1 cup dried figs
t 1/2 garlic clove, minced 3. Transfer mixture to mixing bowl, stir in Vega Antioxidant EFA Oil Blend and
t 1 teaspoon finely chopped fresh rosemary
season with pepper

t 2 Tbs juice of freshly squeezed orange 4. Stir in 1/2 the chopped walnuts (set aside other half for garnish)
t 3 Tbs Vega Antioxidant EFA Oil Blend
t'SFTIMZHSPVOEblack pepper to taste
t ¼ cup chopped walnuts SERVING SUGGESTIONS :

» To serve, dollop a small spoonful on to sprouted grain crackers or crisps

(see below for recipe), and garnish with remaining walnuts or a thinly sliced
wedge of fresh fig and serve as a canapé

Fes/0 Fig and Vega Oli0 Tapenade

S7outed Grain Crisps ( COMPONENT B )


t 4 slices of sprouted grain bread
2. Using a rolling pin, flatten out each slice of sprouted grain bread until flat
t 2 tbsp (25 mL) olive oil
t 1 medium garlic clove, minced 3. Using a round cookie cutter, cut out round circle shapes of the bread
t 1 tbsp (15 mL) finely chopped rosemary 4. Stir olive oil with garlic. Lightly brush each round

5. Place on a baking sheet in a single layer

6. Lightly sprinkle chopped rosemary overtop

7. Bake for 15 - 20 minutes or until lightly golden about the edges and crisp

Quinoa with Kale and Walnuts


1. Cook quinoa according to the package directions, using vegetable stock in

place of water
t6 cups kale, stems removed, finely chopped
(1 medium head) 2. Meanwhile, in a large skillet heat olive oil, add onions and red pepper flakes
and sauté for 3 minutes or until onions are translucent
t1 cup quinoa
t2 cups low sodium vegetable stock 3. Add garlic and lemon zest, cook for 1 - 2 minutes. Stir and let simmer for 2-3
t2 tbsp olive oil minutes
t1 medium onion
4. Add salt & pepper. Add kale, 1/2 of the lemon juice and the pinch of nutmeg
t3 cloves garlic, minced
t½ tsp red pepper flakes
Stir to combine and allow to cook over a low
flame for 5 - 7 minutes or until the kale is
t1 lemon, zested wilted and most of the liquid has been
t+VJDFPGPOFMBSHFlemon absorbed. Now is the time to add those
corn kernels
t 1/3 cup (heaping) chopped walnuts, toasted
t1/3 cup (heaping) corn kernels 5. Add the cooked quinoa to the kale mixture
t1/3 cup parsley and gently combine. Turn off the heat
and add the remaining lemon juice,
t1JODIGSFTIMZgrated nutmeg parsley and toasted walnuts
tSalt & pepper
Taste and add more salt & pepper, if

Recipe shared by Michelle on the Vega Community


Vegan PortobHlo Walnut Iuffing


1. Soak the chopped Portobello mushrooms in a mixture of the

¼ cup Vega EFA Antioxidant oil, ¼ cup cold-pressed olive oil,
t2 chopped Portobello mushrooms and 1 tbsp apple cider vinegar
t¼ cup Vega EFA Antioxidant oil
2. Blend walnuts, salt, thyme, rosemary, parsley and sage in food processor
t¼ cup cold-pressed olive oil
t1 tbsp apple cider vinegar 3. Add 3 tbsp olive oil
t3 cups of walnuts
4. Then mix with grated carrot and chopped celery
t1 tsp salt
t2 tsp thyme 5. 'JOBMMZ BEEpecans and raisins
t½ tbsp rosemary
t2 tbsp parsley
t½ tsp sage
t1 ½ cups grated carrot
t1 cup chopped celery
t½ cup pecans
t½ cup raisins

Recipe shared by Jessica on the Vega Community

{ SOUP }

Vegan BuLernut Squash and Apple Soup


1. Sautee onion and shallot, add rest of ingredients over

medium heat
t1 onion, diced
t1 shallot, diced 2. Once heated throughout, blend with stick blender or put into blender
t1 cubed butternut squash, boiled
3. Can be topped with carmelized nuts, soy yogurt, or seeds
t2 apples chopped, with or without skin
t'SFTIPSESJFE thyme to taste Enjoy!
tSalt and pepper
t4 cups vegetable stock

Recipe shared by Annie on the Vega Community


Ox Bean Salad

1. Mix all ingredients in a large bowl

t2 cups of 6 types of beans 2. Let sit over night

(or whatever beans you prefer)
t1 can of corn
t1 cup of cooked or soaked wild rice
t 10 chopped grape tomatoes
t2 thin slices of red onion – chopped


t Vega EFA Antioxidant Oil

tLemon juice
tAgave nectar
tPink salt to taste

Recipe shared by Loan on the Vega Community


Candy Cane Chia Pudding


1. Combine all ingredients, whisk

t½ - 1 cup coconut or almond milk 2. Cool in fridge for 10 - 20 minutes

t1 - 2 scoops Vega Vanilla Chai Whole Food
3. And garnish with goji berries
Health Optimizer
t1 tsp whole chia seeds
(add as many as you like, depending on
how thick you want it)
t1 tsp milled chia seeds
t½ tsp peppermint extract
t½ tsp vanilla extract
t½ tsp raw cacao
tStevia to taste

Recipe shared by Gillian on the Vega Community