Christmas Day 2025 (Australian Edition!)

 I had a wonderful time being home for the holidays in Sydney, Australia. It was the first Christmas I had spent there in 12 years so it was extra special! 

My wonderful brother and his wife hosted the most amazing Christmas day! They went all out with the vegan offerings and I was truly overwhelmed with how much effort they went to for me! Most of the items were purchased from the Vegan Grocery Store under Town Hall, Sydney.

Gorgeous starters with vegan cheese from Delectio Brie, Artisa Freycinet and The Vegan Dairy Red Bell Pepper

Served with vegan GF crackers and Maggie Beer Quince Paste.

Dolmades, Guacamole and Olives

Vegan Rocky Road

This delicious Caprese salad was made with Damona vegan bocconcini!!

Bean Salad

Mushroom Gravy (see I contributed a little!) in a gorgeous jug made by my talented cousin. I also made the stuffing tray from the Tofu log recipe!

This AMAZING GF vegan Black Forest Trifle was purchased from The Green Bakery!

GF Vegan Fruit Mince Pies by Foods of Athenry

Vegan GF "ham" slices were from Meliora found at Woolworths

Simple Candle Making

 I recently got into simple candle making - there's a lot of variety if you want to get into the way the candle burns or colorings etc but I just wanted natural candles that smell great and make great gifts.

I was shocked to discover that essential oils are not recommended for candle making because of toxicity when burned and smoke points but I found a couple of great stores that make quality vegan fragrance oil, just for candle making! Brambleberry and Candle Science. Brambleberry let's you buy 10x 1oz fragrances for $20 so you can try them out! 1oz of fragrance let's you make 3x 8oz jar candles or 1.5x 14oz candles as I discovered! I got a cheap starter kit from Amazon that had the wax melter and  jug, soy wax, stirring spoon, thermometer, wicks with wick stickers and 2 wick holders. Then I purchased a scent I wanted to start with and the first batch turn out great! I used a Smiths inspired picture for my label. 

So here's simple candle making!

Simple Candle Making;

You will need;

• 1lb wax (I used soy)
• 1oz of fragrance oil (weighted, not volume)
• clean dry heat proof ceramic or glass jars (3x 8oz jars is the perfect amount)
• wicks and wick stickers
• wick holder or popsicle sticks to hold the wick upright
• candy/meat thermometer
• kitchen scale (for wax and fragrance oil prep)
• heat proof pad or trivet (optional but i like to take it off the hot plate to cool down faster)

Method

Have all your items ready to go!

Your jars should be clean and dry. Stick the wick sticker to the bottom of the wick and press the other side down well in the middle of the jar. Position the popsicle sticks in a cross hatch or use the wick holder to ensure the wick stays upright and centered when you pour your wax in.

I can't fit all of the 1lb wax in my jug right away but it will all fit once it's melted so I add half an then wait for it to melt on a medium setting and then add the rest.

Once all the wax is melted insert the thermometer and wait until it gets to 190F (this is where you would add any color or additives if using)

Take off heat (or turn heat off) and let the temperature come down to 185F before adding in the fragrance.

Stir through gently but thoroughly.

Let the wax cool to 135-140F before pouring.

Gently pour the wax into the jar until around 1/2" from the top without disturbing the wick. 

Candles will take about half a day to set properly, overnight is best.

Holiday Dressing (Stuffing) - Two Ways

 Holiday Dressing (Stuffing) - Two Ways

Vegan Pecan Stuffing

Ingredients

8 cups GF bread of choice, cubed

1 cup large yellow onion, chopped

1½ cups celery, chopped

7-8 white mushrooms, chopped

1 tbsp dried thyme, minced

1 tbsp fresh rosemary, minced

2 tbsp fresh sage, minced

2 cups vegetable broth

½ cup pecans, chopped

½ tsp Pink Himalayan or sea salt

½ tsp black pepper

Method

Preheat oven to 400°F. 

Start by spreading the cubed bread out over a cookie sheet. Bake in the oven for about 25 minutes (stir at the 10 minute mark), until it's dry.

In a large pot, oil-free sauté the onions, celery and mushrooms for 5 minutes (just add a bit of the veggie broth if it's sticking), until softened. Add the herbs and salt and pepper. Mix it up, then add 1½ cups of broth. Add the bread and pecans then mix everything well. The stuffing should be moist, but not soaking wet. If your stuffing is still a little dry, keep adding a bit of veggie broth until it's moist (you shouldn't need more than 2 cups total)

Bake in the oven for 1 hour.

Let cool 15 minutes, then place in the fridge.

When you're ready to serve it, take it out of the fridge, slice in 1 inch slices, wrap it back up and bake for 20 minutes at 350°F.

Tofu Turkey Stuffing

Ingredients

About 4 cups of gluten free bread cubes ( or use oatmeal or whole wheat bread cubes)
1/2 cup almonds, coarsely chopped and toasted
1 small-medium red onion, chopped
1 celery stick, chopped
1 apple, peeled and diced ( i kept the peel)
1 tsp oil for frying
1/2 tbsp fresh sage, cut into thin strips
1/2 tbsp chopped cilantro or parsley
1/4 tsp crushed red pepper
1/4 tsp ground peppercorns
1/4 tsp ground nutmeg
1/2 tbsp maple syrup
1/2 tbsp balsamic vinegar
1/4 cups dried cherries
1/2 cup no-salt vegetable broth or water

Method 

Place the cubed bread cubes on a baking sheet and bake them in a preheated 225F oven for 20-30 minutes or until dry and crisp.
Meanwhile, heat a skillet. Add about 1 tsp oil and saute the onions and cook for 3-4 minutes or until soft. Add celery and saute for 2 minutes more.
Stir in the apples along with other seasonings. Cook for 5 minutes. Add maple syrup and the vinegar and remove from heat.
Combine the bread cubes along with apple mixture. Stir in almonds and dried cherries. Transfer to a greased baking sheet and pour broth over the top.
Cover with foil and bake for 20-30 minutes or until the stuffing begins to brown on top. You can make a crisp filling by removing the foil and baking for 10 minutes more.

Holiday Sugar Cookies

I adapted this recipe from one on Sugar Spun Fun. It works really well for structure.

Holiday Sugar Cookies

Ingredients

Sugar Cookies

1 cup (226 g) vegan butter softened

1 cup (200 g) granulated vegan sugar

1 ½ teaspoons vanilla extract

1 egg replacer

2 ½ cups (315 g) GF plain baking flour

¾ teaspoon baking powder

¾ teaspoon table salt

Sugar Cookie Frosting

3 cups (375 g) vegan powdered sugar, sifted (weigh before sifting)

3-4 Tablespoons non-dairy milk

2 Tablespoons light corn syrup (see note)

½ teaspoon vanilla extract

Vegan food coloring optional

Additional candies and sprinkles for decorating options

Method

Sugar Cookies

Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
Add egg and vanilla extract and beat until completely combined.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

Gradually stir dry ingredients into wet until dough is smooth and completely combined.

Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap.

Cover dough with clear wrap or wax paper and mold into a flat disk. Wrap tightly. Repeat with remaining cookie dough in another piece of clear wrap. 

Transfer dough to refrigerator and chill for at least 2-3 hours and up to 5 days.

Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper (I use reusable silicon sheets). Set aside.

Generously dust a clean surface with GF flour and place one chilled cookie dough disk onto the surface. 

Lightly flour the dough and roll out to ⅛" (for thinner, crispier cookies) or ¼" (for thicker, softer cookies). 

Add additional flour as needed both on top of and beneath the dough so that it doesn't stick. 

Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet, spacing at least 1" apart. 

If you are not intending to decorate your cookies with icing, you can decorate them with sanding sugar at this point before you bake them. 

Bake on 350F (175C) for 10-15 minutes (this is for cookies that are approximately 3" [7.6cm]; note that smaller cookies will need less time and larger cookies will need more), or until edges just begin to turn lightly golden brown. 

Allow cookies to cool completely on cookie sheet before decorating.

Easy Sugar Cookie Icing

Combine powdered sugar, 2 Tablespoons of dairy-free milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. You want the frosting a little thick if you're adding food coloring because it will dilute the icing.
If coloring the frosting, divide into bowls and color as desired at this point.

Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).  

Pipe frosting on cookies and decorate with decorative candies, if desired.

I just use bowls and a spoon and no piping bags.
Allow frosting to harden before enjoying, stacking, or storing (this took several hours for me and may vary for you depending on the consistency of your frosting).

Chocolate Holiday Bark

Chocolate bark is a lovely gift for the holidays! You can use whatever nuts and fruits you like or have on hand. We save peppermint bark for after the holidays since the candy canes are on the tree ;)

I made three batches, which used three trays and 6 packets of chocolate chips. These were gifts for 30 coworkers.

Chocolate Holiday Bark

Ingredients

Vegan choc chips of choice (I used Enjoy Life)-2 10oz bags for each large cookie tray.

Pistachio pieces 

Slivered almonds or almond pieces

Pine nuts

Cranberries

Dried apricot 

Pecans pieces

Method

Line your tray with parchment or wax paper.

Have your ingredients ready to go.

Use a double broiler or a stainless steel bowl that fits snuggly over a saucepan full of boiling water.

Once water is boiled add chocolate chips to bowl and stir occasionally until completely melted.

Remove from stove and wipe any condensation off the bowl with a hand towel. If water gets into the chocolate it will become grainy.

Pour directly onto your lined tray and smooth out with your spatula.

Sprinkle your ingredients over the bark and once you're happy with it transfer it to the refrigerator for 10 minutes. Once completely hardened you can take out of the fridge and use the parchment paper underneath to flip up the edges and crack the chocolate into pieces for serving or packing. You can always 

This is how I packaged it - in sealable bags with a handmade gift tag.

With a fancy vegan white chocolate drizzle.

Cranberry-Glazed Roasted Butternut Salad

I saw this receipt on a vegan Facebook post (no source given) and thought it would go well with our Friendsgiving dinner!

This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors.

Cranberry-Glazed Roasted Butternut Salad

Ingredients:

For the Roasted Vegetables:

1 small butternut squash, peeled and cubed

1 lb Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried thyme

For the Cranberry Glaze:

1/2 cup cranberry juice

1/4 cup dried cranberries

2 tablespoons maple syrup/date syrup

1 tablespoon balsamic vinegar

Finishing touches;

4 oz vegan goat or feta cheese, crumbled 

1/2 cup dried cranberries (for garnish)

1 tablespoon fresh parsley, chopped (optional)

Method

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C).

In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.

Spread the vegetables on a large baking sheet in a single layer.

Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 2: Prepare the Cranberry Glaze

While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.

Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 3: Assemble the Salad - Once the vegetables are roasted, transfer them to a large serving bowl.

Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.

Sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 4: Garnish with fresh parsley, if desired, and serve warm.

Savoury Stuffed Tofu Log

Original recipe from Hooked on Plants. The stuffing was really good and I love that the recipe includes enough for a side tray of the stuffing

Savoury Stuffed Tofu Log

Ingredients

Tofu Turkey:

4 blocks organic firm tofu (each 350g)

2 vegetable bouillon cubes

2 tbsp nutritional yeast

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp fresh sage, chopped

1 tsp salt

2½ cups of vegan stuffing (recipe below)

3-4 tbsp Bragg's liquid aminos (for basting)

Vegan Pecan Stuffing:

8 cups GF bread of choice, cubed

1 cup large yellow onion, chopped

1½ cups celery, chopped

7-8 white mushrooms, chopped

1 tbsp dried thyme, minced

1 tbsp fresh rosemary, minced

2 tbsp fresh sage, minced

2 cups vegetable broth

½ cup pecans, chopped

½ tsp Pink Himalayan or sea salt

½ tsp black pepper

Method

Preheat oven to 400°F. 

Press tofu: Place a layer of paper towel on a plate, then the tofu cubes, then another couple layers of paper towel, then a cutting board, then a bowl filled with water. Let sit for at least 30 minutes (the longer the better)

Meanwhile, make the stuffing! Start by spreading the cubed bread out over a cookie sheet. Bake in the oven for about 25 minutes (stir at the 10 minute mark), until it's dry.

In a large pot, oil-free sauté the onions, celery and mushrooms for 5 minutes (just add a bit of the veggie broth if it's sticking), until softened. Add the herbs and salt and pepper. Mix it up, then add 1½ cups of broth. Add the bread and pecans then mix everything well. The stuffing should be moist, but not soaking wet. If your stuffing is still a little dry, keep adding a bit of veggie broth until it's moist (you shouldn't need more than 2 cups total)

Set aside 2½ cups of stuffing for the turkey filling.

Pour the rest of the stuffing into a baking dish and bake in the oven for 25 minutes (hello side dish!)

Prepare your 'turkey' zone: Lay out 2 sheets of tin foil, side by side overlapping about 3 inches, with a layer of parchment on top. The parchment paper should be about 15 inches long by 13 inches wide, with the tinfoil as a border beneath it.

Time to make the 'turkey': To go easy on your food processor, start by blending half of all the tofu turkey ingredients together (except for the stuffing and Bragg's liquid aminos) for at least 1 minute in your food processor, or until a dough-like ball starts to form. Place that mixture as a ball on the parchment paper.

Then, blend the other half of all the tofu turkey ingredients (again, except for the stuffing and Bragg's liquid aminos) in the food processor, and add it to the pile on the parchment.

Spread out the tofu mixture into a ½ - ¾ inch thick rectangle (about 8x12")

Spoon the 2½ cups of stuffing into the middle of the tofu rectangular 'turkey' in a lengthwise tube shape.

Use the parchment paper to roll one side of the tofu turkey over the stuffing, then the other side until the tofu turkey just overlaps. Give it a nice squeeze to make sure it's all overlapping by at least 1 inch.

Unwrap it and fold the ends. Use your fingers to press down any open areas, or cracks.

Pour Bragg's liquid aminos over top and use basting brush to cover the whole turkey.

Then wrap it up with the parchment and tinfoil nice and tight, folding on top and twisting the ends (so it looks like a tootsie roll turkey)

Bake in the oven for 1 hour.

Let cool 15 minutes, then place in the fridge.

When you're ready to serve it, take it out of the fridge, slice in 1 inch slices, wrap it back up and bake for 20 minutes at 350°F.

Stove Top Potpourri

 This was a super cute holiday gift from a colleague at work (her IG below). So simple and made the whole house smell like the holidays :) Check out @southerlyhome for other beautiful home inspiration!

Stove Top Potpourri 

Ingredients

1/2 cup cranberries

2 oranges/clementines

4 sticks cinnamon

3 Tbls all spice

2 tsp nutmeg

Mason jar

small zip bag (jewellery size)

Instructions for the receiver.

Decoration-holly sprig, butchers twine (optional)

Instructions

Place the loose spices in the small Ziploc bag.

Add oranges to the jar, followed by the cinnamon stocks and cranberries.

Add the spice bag last.

Seal jar and decorate as desired.

Print out the instructions (below), scroll and hot glue them to the lid.