Holiday Favourites with a Plant-Based Twist‘Tis the season for giving! Give BACK to your health and the environment this holiday season by incorporating more plant-based foods into your everyday lifestyle. Not only are plant-based diets healthier, they can also make a positive impact on the environment. Did YOU know that by adopting more plant-based diets, we have the potential to reduce greenhouse gas emissions of the food system by half?! If THAT doesn’t put you into the spirit of giving this season… we don’t know WHAT will! OH…. And don’t fall for myths that plant-based foods are boring and tasteless. The truth is that ANY of your favorite holiday classics can be prepared in a healthier, plant-based way. Try some of the below plant-based holiday recipes and prepare to get into the spirit of the season… naturally!
Peppermint Vanilla OR Chocolate Protein SmoothieIngredients • 1 cup Silk Oat Yeah Milk • 1 scoop Org. Complete Plant Protein Powders; Chocolate OR Vanilla flavour – This plant-based protein powder is easier to digest thanks to ProHydrolase clinically studied enzymes that support effective protein breakdown and absorption. Fuel your healthy day with 20 grams of vegan protein per serving! • 1 organic banana; frozen • 1/2 tsp peppermint extract Directions 1. Add all of the ingredients into a blender, and blend until you reach a smooth and creamy consistency. 2. Pour into a glass and serve!
Holiday Keto & Vegan French ToastIngredients • ½ cup Silk Oat Yeah Milk • ½ tsp ground cinnamon • 1/8 tsp ground nutmeg • 1 pinch salt • 2 tbsp vegan butter • 4 slices Thornburry Keto Bread –this plant-based bread contains only 12 natural ingredients, and has no grains, sugar OR gluten. Not to mention, it has the same flavour and texture profile of traditional bread • Cranberry Sauce (Optional; for topping) Directions 1. Whisk together the non-dairy milk, cinnamon and nutmeg with a pinch of salt in a small mixing bowl. 2. Pour this mixture evenly over the bread slices until they are fully drenched. 3. Make sure the bread slices absorb as much of the mixture as possible. 4. Add vegan butter to a saucepan on medium heat. Fry the bread until golden brown on both sides. 5. Remove from heat and top with ground cinnamon and cranberry sauce (optional) 6. Serve immediately.
Chocolate Vegan EggnogIngredients • 1 ¾ cup Silk Oat Yeah Chocolate Milk – contains vitamin D, B12, & calcium, also vegan & free of dairy, nuts, soy, carrageenan, cholesterol, artificial flavours and colours, while being non-GMO. • 1 tbsp cocoa powder • 1/2 cup cashews ** on SALE this month for just $6.99/lb • 1/4 cup water • 3 tbsp maple syrup • 1/4 tsp ground nutmeg • 1/4 tsp ground cinnamon Directions 1. Soak the cashews for at least one hour (overnight is best). 2. Place all the ingredients in a blender and blend on high until you reach a smooth consistency. 3. Chill in the fridge for two hours. 4. Serve!
Vegan Cranberry SalsaIngredients • 1 can cranberry sauce • 1/4 cup organic green onions; minced • 1/4 cup organic fresh cilantro leaves; minced • 2 tablespoons organic lemon juice • 2 (8-ounce) packages vegan cream cheese • Popcorners Flourish Veggie & Flex Protein Crisps Directions 1. Add cranberry sauce into a small mixing bowl and combine with green onions, cane sugar, cilantro leaves, and lemon juice. Stir until well combined. 2. Cover with plastic wrap and refrigerate at least 1 hour. 3. Spread vegan cream cheese on a serving dish. Top with cranberry dip and serve with Popcorners Flourish Veggie & Flex Protein Crisps
What are some of your favourite plant-based holiday eats?!