Comfort and Joy: Holiday Dishes to Wow Everyone!

Say, “Bah humbug!” to boring this holiday season and dial up the excitement with Nisha Vora, the chef behind the popular vegan cooking website Rainbow Plant Life. Whip up the festive fare below, adapted from her recipes, for your next gathering. Then visit the PETA Shop to order Vora’s new cookbook, Big Vegan Flavor – the ultimate guide to creating explosive flavors with everyday ingredients. It makes a great gift, too!

Wild Rice–Stuffed Squash

Makes 8 servings

YOU’LL NEED

4 butternut or acorn squash
2 Tbsp olive oil, divided
Salt and pepper, to taste
4 shallots, thinly sliced
4 cloves garlic, minced
4 cups shredded kale
4 cups cooked wild rice (use vegetable broth instead of water)
1/2 cup toasted pumpkin seeds
1/2 cup minced parsley leaves
1/2 cup minced basil leaves
1/2 cup dried cranberries
1/2 cup pomegranate seeds
1 tsp orange zest
1 Tbsp freshly squeezed orange juice
1/4 cup tahini

METHOD

• Preheat the oven to 425°F/218°C.
• Slice each squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side up, on a baking sheet. Brush lightly with 1 tablespoonful of olive oil and season with salt and pepper. Roast for 45 minutes, or until the flesh is fork-tender and lightly browned.
• Heat the remaining 1 tablespoonful of olive oil in a skillet over medium heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Then add the kale and cook for 2 more minutes, until softened.
• Transfer the vegetable mixture to a large bowl. Add the wild rice, pumpkin seeds, parsley, basil, cranberries, pomegranate seeds, orange zest, and orange juice. Toss to combine.
• Stuff each squash cavity with the rice mixture. Drizzle with tahini.

Classic Stuffing

Makes 8 servings

YOU’LL NEED

1 Tbsp vegan butter
1 Tbsp olive oil
1 Tbsp finely chopped fresh sage
2 leeks (white and light-green parts only), diced
1 carrot, diced
1 small bell pepper, diced
1 Granny Smith apple (peel on), chopped
2 cloves garlic, minced
Salt and pepper, to taste
1 cup vegetable broth
1 loaf day-old French bread (about 6 cups), cubed
1/4 cup dried unsweetened cranberries
1/2 cup pecans, toasted

METHOD

• Preheat the oven to 350°F/175°C.
• In a large skillet over medium heat, warm the vegan butter and olive oil. Add the sage, leeks, carrot, and bell pepper and cook for 3 to 5 minutes, until softened.
• Add the apple and garlic, season with salt and pepper, and cook for 2 minutes.
• Add the vegetable broth and cook for 2 more minutes.
• Place the bread cubes in a 9-inch square casserole dish. Sprinkle the dried cranberries and pecans over the bread then spread the vegetable mixture evenly over the top.
• Cover the pan with aluminum foil. Bake for 30 minutes, stirring halfway through.
• Remove the foil and bake for an additional 10 to 15 minutes, until the top is golden brown.

Chocolate Cheesecake with Cranberry-Raspberry Compote

Makes 10 servings

YOU’LL NEED

For the crust

1/2 cup hazelnuts, lightly toasted and skins rubbed off
2/3 cup almond flour
Pinch of sea salt
1/4 cup unsweetened cocoa powder
1 1/2 Tbsp pure maple syrup
1 Tbsp refined coconut oil, melted

For the filling

11/4 cups raw cashews, soaked in water overnight then drained
1/2 cup solid coconut cream
8 oz vegan cream cheese, softened
1/2 cup pure maple syrup
7 oz 60%–70% dark chocolate, melted
2 Tbsp lemon juice
2 Tbsp cornstarch
2 tsp pure vanilla extract
1 tsp instant espresso powder
1/4 tsp fine sea salt

For the compote

3/4 cup cranberries
3/4 cup raspberries
1/3 cup sugar
2 Tbsp orange juice

METHOD

• When ready to serve the cheesecake, top with the compote.
• Preheat the oven to 350°F/175°C.
• Line a 7-inch springform pan with parchment paper and grease the sides.
• To make the crust: Place the hazelnuts in a food processor and pulse until finely ground. Add the almond flour, sea salt, and cocoa powder and blend until pulverized. With the motor running, pour in the maple syrup and coconut oil, scraping down the sides, until the mixture is slightly sticky. Transfer to the prepared pan and press firmly and evenly around the bottom. Bake for 15 minutes then set aside.
• To make the filling: In a food processor bowl, blend the cashews and coconut cream. Add the remaining filling ingredients and blend for several minutes until smooth and creamy, scraping down the sides as needed. Pour over the baked crust.
• Wrap the bottom of the springform pan in two layers of aluminum foil. Place the wrapped pan in a shallow baking dish. Create a water bath (to prevent the cheesecake from cracking in the middle) by pouring hot water into the baking dish around the springform pan, taking care not to get any water in the cheesecake batter.
• Bake in the water bath for 50 to 55 minutes, or until the cheesecake looks a bit dry on the edges and jiggly but not wiggly in the middle. Turn off the oven and leave the cheesecake in it until it’s come down to room temperature. Refrigerate for at least 4 hours.
• To make the compote: Place all the ingredients in a saucepan and cook on medium-low heat for 10 to 15 minutes, gently smashing the berries as the mixture cooks. Simmer for 10 more minutes, or until thick. Allow to cool.