Festive Recipes to Enjoy All Season

Maybe it’s just us, but here at DEFINE foods we love to spread holiday cheer throughout the season by preparing and sharing lovingly-made dishes with friends and family. It’s the comforting tastes and aromas of warming spices, the cold weather, and the bounty of delicious winter produce that makes it nearly impossible for us to stay out of the kitchen for long this time of year!

If you’re looking for some extra inspiration to get you in the holiday cooking spirit, we’ve rounded up a few of our all-time favorite seasonal dishes. Whether you need a last-minute potluck recipe or a festive holiday breakfast, we’ve got you covered. Each of these plant-based recipes are easy to make, versatile enough to fit any taste preference, and are sure to please a crowd.

Butternut Squash, Pear + Cranberry Bake with Pecan

{yield: 6-8}

INGREDIENTS:

• 1 lb peeled and cubed butternut squash
• 1 pear
• ½ cup fresh cranberries
• 2 medium shallots, peeled and chopped into even pieces
• 2 Tbsp olive oil
• fresh herbs: rosemary, thyme, oregano, picked and chopped sea salt
• freshly ground black pepper
• 2 cups chopped pecans
• 1 Tbsp maple syrup

DIRECTIONS:

Preheat oven to 400 °F.

Toss the squash, cranberries and shallot in a bowl with olive oil, sea salt, pepper and 1 Tbsp of the chopped herbs. Spread evenly into a [11 x 8] lightly greased bake dish.

Next, core and cut the pear into wedges. Toss with more olive oil, sea salt pepper and herbs. Fold into the squash mixture in the bake dish.

Toss the pecans with maple, sea salt, black pepper and herbs and sprinkle over the squash-pear mixture. Bake in the oven until bubbly and fork tender, about 30- 45 minutes.

Holiday Sticky Buns

{yield: 10}

INGREDIENTS:

• 1 cup unsweetened almond milk
• 3 Tbsp + 1/2 cup vegan butter, divided
• 1 packet instant yeast
• 1 Tbsp + 1/2 cup + 1/4 cup coconut sugar, divided
• 1/4 tsp salt
• 3 cups all purpose flour
• 1/2 Tbsp cinnamon
• 1/4 cup chopped walnuts or pecans
• 2 Tbsp raisins or cranberries (optional) 1/4 cup melted vegan butter
• 1 Tbsp fresh thyme (optional)
• 2-3 pinches flaky sea salt

DIRECTIONS:

Heat the almond milk and 3 Tbsp butter in a large saucepan until warm and melted, never reaching a boil. Remove from heat and allow cool to room temperature.

Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then stir in 1 Tbsp sugar and the salt.

Next add in flour, 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball.

Rinse your mixing bowl out, coat it with oil, and add your dough ball back in.

Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

Meanwhile, prepare the pan by mixing 1/2 cup butter with 1/2 cup coconut sugar then spread the mixture evenly onto the bottom of a 8x8 round pan.

Top with some nuts and/or dried fruit and set aside.

On a lightly floured surface, roll out the dough into a thin rectangle.

Brush with 2 Tbsp melted butter and top with 1/4 cup sugar, 1 Tbsp cinnamon, nuts, dried fruit, thyme and flaky sea salt, to liking.

Starting at one end, tightly roll up the dough.

Then with a serrated knife, cut the dough into 10, 2-inch sections and position into the pan.

Brush with remaining 2 Tbsp melted butter and cover with plastic wrap.

Set on top of the oven to let rise again while you preheat oven to 350 degrees F.

Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes.

Carefully invert and then serve immediately. 

Turnip Greens with Fennel, Apple + Walnut

{yields: 4}

MAPLE- CINNAMON WALNUTS:

• ½ cup walnuts
• 1 Tbsp pure maple syrup
• 1 tsp olive oil
• ¼ tsp cinnamon (plus more for garnish) ¼ tsp sea salt
• 1/8 tsp cayenne pepper

DRESSING:

• 1 tsp Dijon mustard
• 2 tsp fresh orange juice
• 1 Tbsp pure maple syrup
• 1 splash apple cider vinegar
• 3 Tbsp olive oil
• sea salt and freshly ground pepper, to taste

SALAD:

• 1 cup packed thinly sliced kale
• 1 cup packed thinly sliced turnip greens 1 small apple, cored and julienned (May sub for more kale)
• 1 fennel, thinly sliced (reserve fronds for garnish)
• ½ small orange, peeled and segmented (or kumquats, thinly sliced)
• ¼ cup golden raisins, marinated in lemon olive oil
• walnut oil, for garnish

DIRECTIONS:

Preheat oven to 350° F. Toss the walnuts with the maple, olive oil, cinnamon, sea salt, and cayenne. Spread evenly onto a foil-lined sheet pan and toast for 10- 15 minutes, or until bubbly and toasted. Remove and allow to cool.

To make the dressing, whisk together the mustard, orange juice, maple, and vinegar in a small bowl. Slowly whisk in extra-virgin olive oil until the mixture becomes emulsified. Season with sea salt and freshly ground black pepper. Set aside.

Toss together the kale, turnip greens, apple, fennel, orange, raisins and walnuts in a large bowl. Add the dressing, 1-2 Tbsp at a time, and continue to toss to liking.

To serve, pile high in the center of each plate. Garnish with fennel fronds and walnut oil.

Coconut Whip

{makes 1 quart}

INGREDIENTS:

• 3 cans Thai Kitchen brand coconut milk, stored in refrigerator overnight
• 1-2 Tbsp maple
• 1/4-1/2 tsp cinnamon

DIRECTIONS:

Open the coconut milk with a can opener and scoop the solidified top with a spoon into bowl, leaving the liquid in the can.

Use a whisk or stand mixer to whip the coconut solids until fluffy and drizzle maple and cinnamon. Mix until combined and store in fridge until ready to serve.

If you’re wanting to include even more DEFINE foods recipes to your repertoire, we’ve compiled 18 seasonal and delicious meals straight from Chef Erin’s personal journal to our Holiday Recipe Collection. Make this the season for memorable and unique dishes that not only taste amazing, but keep you feeling your best all year long.

Recipes by Chef Erin Stewart ©