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Holiday Dinner Recipes for 6 People

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Stuffed Squash

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Roasted Acorn

  • Three acorn squash → cut in half and take seeds out

(note: if you cut in half side to side, trim the bottom so it sits flat)

 

Directions
1. Preheat oven to 400*F
2. Brush squash with oil or butter. Sprinkle Himalayan salt & spices of your choice
3. Bake on a tray with ½ cup water for 40 minutes

 

Quinoa Stuffing

  • ¾ cups quinoa → rinse

  • 1 cup + 2 tablespoons vegetable broth 

  • ½ cup small diced celery

  • ½ cup small diced carrots

  • ½ cup small diced yellow onion 

  • ½ cup crushed walnuts or pecans

  • ½ cup small diced pink lady apples 

  • ½ cup dried cranberries

  • 2 garlic cloves → minced

  • 2.5 tablespoons vegan butter

Seasonings

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 1.5 teaspoon minced thyme

  • 1.5 teaspoon minced sage

  • 1.5 teaspoon minced rosemary

  • 2 tablespoons minced parsley

Directions

  1. In a small pot with a lid, bring quinoa and broth to a boil → reduce heat to low and cook for 15 minutes

  2. Meanwhile, sauté the rest of the ingredients with butter until lightly caramelized

  3. Mix in seasonings and leave covered until quinoa is done.

  4. Mix with quinoa → generously stuff it into the acorn squash and bake another 10 minutes

  5. Sprinkle with extra chopped parsley when serving

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Simple Salad

to Compliment Any Meal

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Base Ingredients

6 cups greens of your choice
1 seasonal fruit (we used apples) → dice or slice
Equal parts oil to vinegar 
(we used balsamic vinegar and olive oil)
A sprinkle of Himalayan salt & black pepper

To add a touch of crunch

  • Sprinkle nuts or seeds in

To add a little savory punch

  • Vegan cheese crumbles

  • Chopped or sliced olives

  • Capers

To add herbaceousness

  • Chopped fresh herbs such as basil, parsley, dill, mint, cilantro

  • A sprinkle of dry herbs 

Directions

  1. Mix all ingredients together

  2. Taste and adjust seasoning to your liking!

To boost the protein

  • Beans

  • Lentils

  • Quinoa

For a splash of color

  • Yellow sliced or diced bell peppers

  • Orange shredded carrots

  • Fuchsia shredded beets

  • Red cherry tomatoes 

  • Purple cabbage

Pumpkin Custard

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Custard Ingredients

  • 1 can coconut cream

  • ⅓ cup maple

  • ¼ cup pumpkin puree 

  • 2 teaspoon vanilla extract

  • ¼ tsp himalayan salt

  • 1 ½ teaspoon pumpkin spice

  • ¼ cup water 

  • ¾ teaspoon agar agar powder 

 

Directions

  1. In a blender combine all ingredients except agar agar & water → blend on high until smooth

  2. In a small pot, mix the agar powder & water → bring to a boil for 1 minute

  3. While the blender is on high slowly pour in the hot mix and continue blending for 30 seconds.

  4. Pour into jars or glasses → Allow it to set in the refrigerator for an hour or until it feels cold and firm.

  5. Enjoy as is or top with cream cheese frosting and/or candied pecans

Cream Cheese Frosting

  • 2 cups vegan cream cheese

  • 4 tablespoons vegan butter

  • ½ cup maple syrup

  • 1 tablespoons vanilla extract

  • ¼ cup water + ¼ tsp agar agar powder

Directions

  1. In a food processor add all ingredients except agar agar & water and combine until smooth

  2. In a small pot mix the agar powder & water → bring to a boil for 1 minute

  3. While the food processor is on high slowly pour in the hot mix and blend for 30 seconds.

  4. Gently pour over pumpkin custard once it feels a little firm → Allow it to set in the refrigerator for an hour or until it feels cold and firm.

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