3 Winter Time Comfort Food Recipes
This past year at Christmas, I decided to take matters into my own hands and established early on that I was going to prepare Christmas Eve dinner. While it has been quite the undertaking, I managed to cook a 100% vegan Christmas dinner from scratch! With a lot of trips to the grocery store, late night struggles, and some literal sweat and tears, my mom and I prepared a vegan Christmas eve dinner that is fit for any and everyone. We’re even convinced it’s our best meal yet. Over the past month, I’ve tested and perfected the following three recipes that we made for dinner, that are ideal for a cozy weeknight in or Sunday dinner with the family. Check ’em out and let me know what you think!
Lentil Walnut Loaf
Now without turkey, prime rib, or some other meat source, what else can serve as the main dish for a meal, you ask? I did much research for weeks over what I was going to prepare for the main dish. With the idea of some sort of nut loaf in mind, I set out on the internet to find the best recipe that had the highest ratings and didn’t require a slew of ingredients. I finally decided on Oh She Glows Lentil Walnut loaf. Though it takes about an hour to prep, it is absolutely delectable and has more flavor than you could hope for. The ketchup maple syrup glaze on top is the perfect addition as well. TRY THIS and you won’t be disappointed.
I made a couple adjustments to her recipe, so here are a few tips.
Tip 1: If you don’t have cranberries on hand, raisins work perfectly well and add the same level of sweetness to the dish.
Tip 2: If you like your food a little more spicy, double the amount of red pepper flakes and get ready for a serious kick.
Tip 3: Instead of going through the pain hand-grating all of your carrots and apples, and finely chopping your onion until tears are streaming down your face, try using a food processor. Give it a few pulses and all your work will be done in a flash.
Creamy Scalloped Potatoes
With a cashew + onion cream sauce, you won’t even know these scalloped potatoes have no milk or cheese. In fact, I prepared them for a potluck a couple of weeks ago and nobody at the party guessed they were vegan until I told them! The recipe is pretty easy once you get the hang of it, and you’ll be able to make these potatoes at the drop of a hat. It’s the perfect holiday side!
- 1 bag yukon gold potatoes
- 1/2 sweet yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup cashews, soaked*
- 1 cup almond milk
- 1/3 cup vegetable stock
- 2 tablespoons black pepper
- 3 tablespoons nutritional yeast
- 2 tablspoons garlic powder
- 1 1/2 tablespoons salt
- Fried onions to garnish
4-Ingredient Pumpkin Pie
That’s right, you read the title of this recipe correctly. I recently tried a pumpkin pie recipe using just four ingredients… and not to toot my own horn or anything but it was pretty dang tasty. Too good to be true you think? Well, think again, because this holiday pie recipe will have everyone wanting seconds. To top it off, its completely refined sugar free, dairy free, gluten free… basically all bad things free so you don’t have to have eaters remorse after chowing down on a piece of this!
- 1 can of organic pumpkin puree
- 1/2 cup of maple syrup
- 3 tablespoons of pumpkin pie spice
- 1 1/2 cup of soaked cashews
- 1 1/2 cups flour
- 1/2 cup coconut oil**
- 2 tablespoons almond milk
- Preheat oven to 350 degrees.
- Add drained cashews to a food processor and pulse until creamy.
- Then, add maple syrup, pumpkin pie spice, and pumpkin puree and pulse on high for 5 minutes.
- The texture should be quite smooth.
- For the crust, pulse flour and coconut oil to a food processor until mixture turns to a crumbly texture.
- Add milk and use hands to combine until mixture is well combined.
- Roll out and add to a glass pie dish. Pour filling into pie crust and bake at 350 for 20 to 25 minutes.
- Once baked, let the pie cool and then chill in the refrigerator for 1-3 hours.
- *soak cashews for 20-40 minutes
- **coconut oil is preferred to be in solid form, though liquid works too.