Due to a high volume of orders, there may be delays in processing your order. We are working with our warehouse to prepare orders as quickly as possible. We appreciate your patience!

The Ultimate Holiday Dinner Recipes With Vitarock

The Ultimate Holiday Dinner Recipes With Vitarock

The holiday season is all about bringing your loved ones together over good conversation, festive music and delicious, comforting meals. That’s why we’ve taken some favourite seasonal dishes and flavours to create the best holiday meal that the whole family can enjoy, whether they’re gluten-free, dairy-free, vegetarian or vegan! What’s even better is that you can feel comfortable knowing that this is a holiday feast that you can dive into without having to suffer from feeling bogged down and bloated as you might from traditional holiday foods. From a warm Brussels Sprout Salad, to mouthwatering Wild Rice and Mushroom Stuffing, hearty Quinoa Stuffed Squash, and ending the night off with Gingerbread Truffles and Chocolate Fondue (don’t forget the Cranberry Cocktails), this is a serious holiday feast that will leave everyone wanting more.

 

Brussels Sprout Pecan and Pomegranate Salad

 

 

Brussels Sprout, Pecan and Pomegranate Salad (Download Infographic)

Ingredients:

Serves 4-6

 

Salad:

3 cups brussels sprouts, halved

2 tbsp coconut oil

4 cups of greens (kale, spinach or arugula work well)

½ cup pomegranate seeds

½ cup walnuts or pecans

 

Dressing:

½ cup extra virgin olive oil

¼ cup apple cider vinegar

1 tbsp dijon mustard

1 tbsp raw honey (use maple syrup or agave for vegan version)

2 shallots, minced

1 garlic clove, minced

Sea salt

 

Instructions:

  1. Preheat oven to 425F.

  2. Line baking tray with parchment paper, place brussels sprouts on baking tray and drizzle with melted coconut oil. Bake for 30 minutes.

  3. While brussels sprouts are cooking, whisk all dressing ingredients together. Taste and adjust seasoning with salt.

  4. If using kale, toss in large serving bowl with a drizzle of olive oil and sea salt and use your hands to massage the kale for about 2 minutes or until it softens. Toss brussels sprouts, greens, pomegranate and nuts into bowl.

  5. Serve while brussels sprouts are still warm.

 

Wild Rice and Mushroom Stuffing

 

Wild Rice and Mushroom ‘Stuffing’ (Download Infographic)

Ingredients:

 

Serves 4

 

1 cup wild rice

 

2 ½ cups vegetable broth

 

1 tbsp coconut oil

 

2 shallots, chopped

 

2 garlic cloves, minced

 

1 ½ cups chopped mushrooms

 

2 tbsp fresh sage, chopped

 

1 tbsp fresh thyme, chopped

 

Sea salt

 

½ cup chopped pecans or hazelnuts

 

Instructions:

 

  1. Cook rice by bringing vegetable broth to a boil, add in rice, cover and let simmer over medium-low heat until all liquid is absorbed

  2. While the rice cooks, heat coconut oil in a pan on medium-high and saute shallots and garlic cloves for 5 minutes

  3. Add mushrooms, sage, thyme and salt to the pan and cook for another 10 minutes

  4. Combine mushroom mixture into a serving dish with rice, mix in the pecans or hazelnuts and serve warm

 

Inspired by Detoxinista

 

 

Quinoa Stuffed Squash

 

 

Quinoa Stuffed Squash (Download Infographic)

Ingredients:

Makes 4 servings

 

2 squash (acorn squash works well here), cut in half through the middle and seeds removed

3-4 tbsp coconut oil

2 tbsp coconut palm sugar

2 cups quinoa

4 cups vegetable broth

2 cloves of garlic, minced

2 shallots, diced

2 cups roughly chopped mushrooms

2 tsp fresh rosemary, chopped

Sea salt for seasoning

½ cup pecans or walnuts, chopped

½ cup pomegranate seeds

 

Instructions:

  1. Preheat oven to 400F and line a baking sheet with parchment paper.

  2. Rub outside and inside of squash with coconut oil, season generously with sea salt and sprinkle ½ tbsp of coconut sugar on the inside of each squash.

  3. Place squash on baking tray, hollow side down, and cook for 45 minutes or until fork tender.

  4. Meanwhile, cook quinoa by adding the vegetable broth to a pot and bringing it to a boil. Add quinoa, cover and let simmer on medium low heat until all of the water has been absorbed.

  5. Heat coconut oil in a pan over medium-high heat, add garlic and shallots and saute for 5 minutes. Add mushrooms and rosemary and saute for another 5 minutes.

  6. Transfer mushroom mixture into a large bowl and mix with quinoa, pomegranate and pecans or walnuts. Season with sea salt to taste (this will vary depending on the saltiness of your vegetable broth).

  7. Stuff each squash with quinoa mixture and place back in oven to heat for 10 minutes before serving.

 

Gingerbread Truffle Balls

 

 

Gingerbread Truffle Balls (Download Infographic)

Ingredients:

Makes approx. 12 balls

 

1 ½ cups raw cashews

1 ½ cups medjool dates, pitted

1 ½ tsp cinnamon

3/4 tsp powdered ginger

¼ tsp nutmeg

¼ tsp ground clove

¼ tsp sea salt

½ tsp vanilla extract

3 tbsp coconut palm sugar

 

Instructions:

  1. Place cashews in food processor and pulse until roughly ground.

  2. Place dates, spices and vanilla extract in food processor and blend until smooth and sticking together.

  3. Pour coconut sugar onto flat surface for rolling, and roll each ball in coconut sugar until fully covered.

  4. Store balls in fridge, and bring to room temperature for serving.

 

Chocolate Fondue

 

 

Chocolate Fondue (Download Infographic)

Ingredients:

Galerie au Chocolat fondue (dark chocolate or milk chocolate option)

Fruit of choice (we used sliced bananas and whole strawberries)

Toppings of choice (we used goji berries, chopped nuts and coconut flakes)

Dipping utensil (we used festive compostable straws)

 

Instructions:

  1. Follow heating instructions on package to melt chocolate

  2. Place fruit of choice on a platter

  3. Place toppings of choice in individual bowls

  4. Get your utensils ready, stick them in the fruit, dip them in chocolate, roll in toppings and enjoy!

 

Cranberry Cocktails

 

Cranberry Cocktails (Mocktail Option) (Download Infographic here)

Serves 4-6

Ingredients:

 

1 bottle of champagne

 

1 cup fresh cranberry juice

 

½ cup fresh orange juice

 

*Cranberries and rosemary sprigs for garnish

 

Mocktail option: Use sparkling water or sparkling grape juice instead of champagne

 

Festive compostable straws for the kids’ drinks!

 

Instructions:

 

  1. Pour 4-6 oz into each champagne flute

  2. Add a splash of cranberry and orange juice to each glass

  3. Garnish with cranberries and rosemary sprig

 

* Tip: Use frozen cranberries for garnish to keep it cold