Christmas is my absolute favourite time of year.
I know I’m not alone on this!
Taking time off from the everyday grind to cozy up by the fire with family and friends, drink in-hand, and consume an inconceivable amount of food.
Yes, girl.
In all honesty, being vegan around the Holidays can be a challenge if you’re a noob. Temptations are real – and everywhere.
The first Christmas as a vegan (or vegetarian, or anyone with an allergy/intolerance, for that matter) means having to navigate a familiar and often nostalgic tablescape of traditional foods you’ve been indulging in for years.
However, now you struggle with the fact you aren’t able to enjoy Oma’s schnitzel and trifle, Nono’s marche lasagna, or Baba’s cheese-filled pierogies.
At this point, your new lifestyle may not only cause a little FOMO (fear of missing out); veganism is a stab to Grandma’s heart!
Hold on. Things get worse.
You’re bombarded with questions and accusations (have a read through this article – to prepare, and for a laugh). Where do you get your protein? We’ve been consuming animal products for centuries! Who will milk the cows if we don’t? Plants have feelings, too! You don’t need to be on a diet! What about calcium? B12? I only eat cage-free – that’s ok, right? You’re so extreme.
And so on, so forth…
Needless to say, things can feel a bit overwhelming at first!
Some advice going into your first vegan Christmas/family gathering…
Remember your intentions. Whether you’re going vegan for the health benefits, for the environment, for human rights, for the animals. Remember why you’re doing it. If your ethics are strong, and your heart is in the right place, no animal product will taste good enough to make you forget why you’re vegan (in fact, the very thought of consuming them can be enough to turn you off). *Knowing your intentions will come in handy when you’re asked (over and over) WHY you are vegan.
Know your facts. You will need to address the typical myths of omnivorous vs. plant-based diets, animal agriculture, and the environment. Not an easy task. It’s expected that, since you’re now vegan, you are a nutritionist/scientist/all-around know-it-all 😉 Get informed by watching documentaries, reading books like The China Study (the most comprehensive study ever done on nutrition!), and listen to doctors and activists like Dr. Michael Greger and Gary Yourofsky.
Do not be preachy. Use appropriate language. Be gentle. Disclaimer: my first family gathering as a vegan, I was shoving my information/emotions/passion down the throats of family members who were not ready to know the truth. It’s not your job to convert everyone you meet. In fact, the majority of people get so bent out of shape when they’re told how to think, what to feel, and what to do, that they’ll completely shut-down. People will ask you the hard questions, but refuse to hear the hard truths. Confused, much? Take it easy, only respond to genuine interest, and use gentle language (e.g. AVOID language like ‘rape’, ‘murder’, ‘slavery’, ‘animal holocaust’ that equates animal lives with human lives).
Lead by example. At the end of the day, many people will have their minds made-up about veganism. At this time, their minds are closed and they’re at a different point in their personal journey. The best thing to do to not only avoid conflict but also inspire others is to not only tell others how wonderful this lifestyle is; show them. If you’re a health-buff, you’ve lost some weight, your skin is glowing – others will notice! If you’re a foodie who loves to experiment, bring vegan alternatives to share with your loved ones! (This is my personal secret weapon;))
Graciously decline food. Offer alternatives. This can be the trickiest part. I remember the first time I turned down my Oma’s trifle dessert. “No thank you, Oma.” “Come on, Coco… so ridiculous… it’s good for you! You need to eat!” I said something like, “It’s not because I don’t love you or your cooking, Oma…” “Well, I’m not so sure about that!” Awkward to say the least. Turning down food can be one of the most insulting things. (Ironically enough, veganism means that the love you have for them/all life is much more powerful than falling mercy to your tastebuds). Remain gracious. The awkwardness will pass. This is the time to offer-up one of your delectable creations to share with Oma! Emphasize that you look forward to her trifle every year, so much so that you couldn’t go without it. Use her recipe with vegan substitutes, and share a bowl together.
Above all, things get easier! I can speak to this first-hand.
This year, my second vegan Christmas was nothing short of perfection.
Here are a few of the (many) amazing things I devoured this Holiday season…
Vegan sausage rolls w/ Maple-Dijon Dip.
Once I managed to track-down vegan puff pastry (Tenderflake, sans dairy) and wheat gluten, the recipe itself was a breeze. Hot For Food’s Flaky Vegan Sausage Rolls.
*Check ingredients of Dijon mustard! I found that some brands had dairy/eggs.
Orzo Salad.
I made this recipe a couple times this Holiday season, and it was a huge hit.
Mix together:
1 pkg boiled orzo
Bell peppers + marinated peppers
Sun-dried tomatoes, marinated
Artichoke hearts, marinated
Black olives
Fresh Basil
Dressing: Lemon juice, Italian seasoning, Garlic, Oils from sun-dried tomatoes + artichokes (or olive oil), Salt + Pepper
Nanaimo Bars + Sugar Cookies + Gingerbread Sandwiches w/ Vanilla Bean Frosting.
Sugar Cookies:
I used Vegetarian Baker’s recipe for Sugar Cookies + Kishmish Kitchen’s Royal Icing Recipe* (my first time using aquafaba – chickpea juice – so impressed!)
Gingerbread Sandwich Cookies:
Loved this recipe by Hot For Food. My sandwiches ended up being huge, so I cut them in halves to serve. Also used the gingerbread recipe to make extra cookies without frosting (Very moist and cakey! Love)
Nanaimo Bars:
We all absolutely LOVED these! We are all huge nanaimo bar addicts, and Dreena Burton’s Nanaimo Bar Recipe was a huge hit.
*However, I had a major fail while melting chocolate (See below – LOL). First time double-boiling chocolate, and didn’t realize that the more liquid you add to the chocolate, the more it’ll seize-up like dough (whoops!). A SOS call to Mama and a quick chocolate-melting tutorial, and we were good to go after attempt 2 😉
I love making crust from dates and nuts! No-bake, sweet, and delish.
…Any ideas on how I can use this huge amount of seized-up chocolate? Ha.
A few heavily-used vegan alternatives I used over the Holidays include:
Earth Balance buttery spreads + baking sticks (I’ve been wanting to try making my own butter – to avoid palm oil and $$$ – but until then, my love for Earth Balance is strong).
Tofutti sour cream + cream cheese Absolutely loved spreading their sour cream on potato skin appies!
Gardein everything.
Vegenaise by Follow Your Heart A lifesaver for creamy dressings + sauces! That roasted garlic Vegenaise… le sigh…
So Delicious Coconut Holiday Nog LIFE-CHANGING STUFF RIGHT HERE! Vegan ‘Nogg’ was readily-available everywhere I went this year. Right beside the regular stuff. #VeganWorldDomination amiright?! 😉
Christmas Eve (traditionally Austrian schnitzel) for me was orzo salad, basmati (in veg stock), Earth Balance-buttered beets + brussels, maple-glazed yams + carrots, and sautéd purple cabbage. ♥
I am proof that there is no reason to be ‘deprived’ while celebrating a more compassionate Christmas!
Hope you all enjoyed a cozy, love-filled Holiday season ♥
kind coconut blog 