THE VEGAN CHRISTMAS PLATE: baked yams, steamed corn and pepper garlic brussels sprouts with mushroom nut loaf, tahini ginger miso gravy and orange cranberry sauce

Short notice, I know. I've been over-occupied lately with non-blog things, and I apologize for that. But here it is! A definitive Christmas plate for you and yours to enjoy this holiday season. I could eat this ALL DAY and when I made the recipe, I actually did. Now for some inspirational words before we all chow down for xmas: 

Let's celebrate the wonder, deliciousness and simplicity of eating whole foods. Let's have fun and get healthy at the same time! Let's moan with pleasure when we take a bite of creamy baked yams drizzled in tahini and black pepper, knowing they taste AMAZING and are also helping us live long and nourish our bodies and minds. Let's share GOOD FOOD with the people we love, because we want them to experience long-term wellbeing with us. Let's think about where our food comes from, who it effects, and make responsible choices with the information we learn. Let's look at the world around us and realize that we are part of it. Let's connect with the food on our plates, knowing it's going to build our new cells. Let's eat. 

 THE VEGAN CHRISTMAS PLATE: baked yams, steamed corn and pepper garlic brussels sprouts with mushroom nut loaf, tahini ginger gravy and orange cranberry sauce 

Cranberry sauce:
5 cups cranberries
1 cup orange juice
1/2 cup grapefruit juice 

Nut loaf:
1 cup mushrooms
1 cup walnuts
2 cups black beans
1 tablespoon sesame seeds
1/4 cup sunflower seeds
2 tablespoon flax seeds mixed with 6 tablespoons water
1 cup oats
1/2 onion
1/3 cup nutritional yeast
2 tablespoons dried rosemary leaves
1 tablespoon dried sage leaves
1 teaspoon sea salt (optional) 
2 teaspoons paprika

Brussels sprouts:
2 tablespoons coconut oil
3 grated/finely chopped garlic cloves
Black pepper
1 teaspoon maple syrup (optional) 
1 tablespoon apple cider vinegar 
1 teaspoon tamari, soy sauce or Bragg's 
Water, as needed 

2 yams 

2 cobs of corn

2 tablespoons miso paste
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon ginger root 
Water, as needed

To make the cranberry sauce: simmer the berries with the juices on low, stirring often, until the berries pop and get mushy and it all becomes a delicious gooey red sauce. This will take around 10 minutes. 

Nut loaf: throw everything in the food processor and process until it all is evenly chopped and starting to stick together. Shape into a loaf in a small bread pan and bake for 30-40 minutes at 350 degrees. 

To prepare the brussels sprouts: on low heat in a pan, sauté the garlic in the coconut oil for a few minutes then add the sprouts and the rest of the ingredients and sauté until they soften, about 15 minutes. I add water to the pan as they cook, this steams them and helps them to cook without having to add more oil. 

To prepare the yams: bake on parchment paper at 350 for 30 minutes, then flip over and bake for another 20 or 30 minutes. See if they're done by poking with a fork, they should be soft all the way through.

To prepare the corn: steam for 5 minutes! 

To make the gravy: blend everything until smooth, adding water as needed. 

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