VEGAN RECIPES: HOLIDAY FEAST
Smoked Watermelon “Ham”
Yield: 6–8 servings as a main course, 10–12 servings as a second dish | Prep time: 24 hours to marinate and 1–2 hours to smoke the melon, plus 2 hours for baking
- 1 large, seedless watermelon
Brine
- 1 gal. water
- ½ c. salt
- 1 c. apple cider vinegar
- 3 Tbsp. smoked paprika
- 2 Tbsp. fresh oregano, or 1 tsp. dried
- 1 Tbsp. black pepper
Maple Syrup Glaze
- 2 c. maple syrup
- 1 Tbsp. activated charcoal (for color)
- 1 Tbsp. cornstarch mixed with
- 3 Tbsp. cold water
Method: Mix brine ingredients. Cut melon in half and carefully remove rind. Place in a deep pot and submerge in brine for 24 hours under refrigeration.
Remove melon from brine and place in a smoker or grill with kiawe wood (mesquite). Smoke at 200° to desired smokiness, about 1–2 hours.
While melon is smoking, prepare the maple syrup glaze: In a small pot, add maple syrup and activated charcoal and bring to a simmer. Slowly whisk in cornstarch mixture and simmer, scraping sides, until the glaze thickens, about 1 minute.
Carefully place [smoked] melon halves on a roasting pan and coat evenly with maple glaze. Bake at 250° for 2 hours or more, depending on your desired firmness for the watermelon. Slice and serve warm.
Pro Tip: Here’s an alternative to smoking the watermelon over kiawe wood: After it’s marinated, brush the melon with 1 Tbsp. liquid smoke and bake it in a 250° oven for 4 hours.
Mushroom Wellington
Yield: 6-8 servings | Prep time: 30 minutes, plus 24–72 hours to marinate mushrooms, and 30–50 minutes to bake 10–14 Portobello mushrooms, roughly sliced into 3” pieces
Marinade
- ½ c. vegan Better Than Bouillon base
- 2 Tbsp. black pepper
- 3 Tbsp. fresh thyme, or 2 Tbsp. dried
- 1 Tbsp. fresh rosemary,
chopped fine - 4 c. water
- 1 c. organic Maui sunflower
- or canola oil
- 1 c. soy sauce, or tamari
(gluten-free)
Dough
- 1 pkg. phyllo dough
- 1 c. vegan butter, melted (Look
- for sustainably produced butter
- that contains no palm oil.)
- ½ c. balsamic vinegar, reduced to
- a syrup, for garnish
Method: Mix marinade ingredients well and marinade mushrooms 24–72 hours. Place mushrooms and marinade on a baking sheet and roast for 20 minutes in a preheated 350° oven. Cool. Defrost one package of phyllo dough, covering it with a damp cloth to keep it from drying out.
Assembly Separate 1 phyllo dough sheet and place in the center of a baking pan with sides. Brush with vegan butter and repeat for a total of 20 layers. Squeeze the marinade out of the mushrooms, and place the mushrooms in the center of the phyllo stack, leaving 2” of dough on all sides. [Marinade can be used in a stock, sauce or soup; don’t discard!] Cover the mushrooms with the remaining phyllo sheets, using the same buttering and layering technique. Fold the edges in to seal and brush with remaining butter. Bake at 350° for 30–50 minutes, till golden brown.
Cool for 10 minutes and transfer to a platter using two wide spatulas. Slice into desired portions and serve with balsamic reduction on the side.
Broccoli Fritters with Lemon & Black Pepper Macadamia Aioli
Yield: enough for a party | Prep time: 1 hour, plus frying time
Macadamia Aioli
- 3½ c. macadamia nuts
- 1½ c. water
- 1 Tbsp. salt
- ½ tsp. lemon juice
- ¼ c. olive oil
- 1 tsp. cayenne pepper
- 1 Tbsp. sugar
- 3 cloves garlic, minced
- 1 Tbsp. black pepper
Method Blend all ingredients on high in Vitamix for 1 minute, till smooth and creamy. Refrigerate overnight to meld flavors (if time allows).
Broccoli Fritters
- 3 c. broccoli stems, tough
- skin removed
- 1½ c. onions
- ¾ c. garlic
- 1 c. nutritional yeast
- 1 c. oat flour
- 1 tsp. crushed red pepper
- 3Tbsp. fresh thyme leaves,
or 2 Tbsp. dried - 1 Tbsp. black pepper
- 4tsp. sea salt
- 4 Tbsp. chia seeds
- 1 c. water
- oil for frying
Method: Pulse broccoli stems in food processor until finely chopped. Remove to a large bowl. Pulse onions until finely chopped and add to broccoli. Repeat with garlic. In blender, add chia seeds and water and blend on low for 10 seconds; then on high for 20 seconds. Pour into bowl with broccoli and add remaining ingredients. Mix very well for a few minutes, until mixture is thick enough to form 2–3” patties. Fry in ½” canola or sunflower oil till golden and crunchy. Serve hot or at room temperature with vegan aioli.
