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

Friendsgiving 2024

Had a wonderful Friendsgiving event with a 100% vegan and gluten-free menu! Here's the full menu if you're needing inspiration :)

Cheese Board

Grapes, Pear Slices, Apple Slices, Plant Provisions slices, Darë Vegan Balsamic Fig Cheese, Nuts for Cheese Black Garlic, Rebel Gruyere and Smoked Cheddar cheeses which I get from Purple Carrot since it's cheaper and more reliable shipping than buying through Rebel. Variety of gluten-free crackers, sweet gherkins, pickled onions and Sicilian olives. 

Main Event

Savoury Stuffed Tofu Log - this I prepped the day before and cooked it and then just reheated on the day.

Collard Greens - I do these the night before in the slow cooker and keep them set to warm afterward. I always make this because it's always a crowd pleaser ;)

Green Bean Casserole

Cranberry-Glazed Roasted Butternut Squash - I prepped the veg for this the day before

Rosemary Garlic Potatoes - I love adding in garlic cloves as well for caramelized garlic

Glazed Brussels Spouts - We had plain ones from Publix but this is what I normally make.

Golden Gravy - this is a crowd pleasure with not much effort.

Cranberry Sauce - I had some frozen from last Thanksgiving but I love using Ikea's Lingonberry jam at a pinch! 

Dessert-served with Oatly vanilla ice-cream

Cherry Hazelnut Tea Cake -my grandmother's Hungarian tea cake is always a win!

Chocolate Pecan Pie

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.

Thanksgiving 2023!

 Thanksgiving 2023 already behind us! We had our plans change last minute but here's what I was able to get together on a coupe days notice!

Rebel Cheese (ordered from Purple Carrot) - Balsamic Fig and Smoked Cheddar

Picked up this Meati chicken made from mushrooms (very low processed - hardly any ingredients). Surprisingly had a very similar texture to chicken. Bought from Sprouts.

Green Bean Casserole is always a must! 

The Full Spread; Garlic Roasted Rosemary Potatoes, Mashed Potatoes, Onion Gravy, Stuffed Mushrooms, Southern Collard Greens, Cranberry Sauce, Agave Balsamic Glazed Brussels Sprouts and Carrots.

Of course, Pumpkin Pie!! Use a premade Wholly Wholesome GF vegan pie crust. Tru Whip Vegan for optional topping.

Also had Chocolate Pie, using premade vegan GF by Mi-Del.