Contributing Monkie Nadia
Published on December 24, 2010
This is my first holiday season as a vegan healthy eater and I have to admit that my family is in shock. Especially my mom. She’s been calling almost every day to ask what to prepare for the family dinner and when I say just veggies and fruits she seems ready to cry…
Don’t get me wrong, my mom is the master chef of the family, her meals are always so stunning that my brother spent a couple of years convincing her to open an restaurant. But they are not healthy at all and absolutely no vegan like. The negotiations continued a whole week and although I can think up of a lot of her specialty meals made the vegan way with a little adaptation, the idea of changing her dishes is not something she is very fond of. I believe no one will be.
In the end we made an agreement – I will spend Christmas day with her and prepare the meals we all will eat. The salad I chose to make is a mix of an appetizer and a salad, which goes great with a glass of red wine. Really does tastes amazing. Especially the base, a must have for your holiday dinner parties. You can actually use the base and cover it with any salad you want, in my case a green one with some added Christmas spirit by the red grapefruit. Enjoy!
This is my first holiday eating “G” and I was wondering, how do you handle your relatives and family dinners. Do you make your own foods or do eat whatever the rest of the family is having?
For the Salad Base
2 medium carrots
1/2 cup raw cashews
1/2 cup mixed pine nuts & sunflower seeds
a pinch of salt
a little bit of olive oil
For the Green Salad
a pinch of salt
some olive oil
Instructions for the Salad Base:
1. Place everything in the food processor and blend well.
2. Divide the mixture into 6 cups and flat down using a tea spoon.
3. Bake for 15 minutes without preheating the oven.
4. Leave out to cool and make the filling.
Instructions for the Green Salad:
1. Use all the leafy greens you can find :) and cut them into slices.
2. Peel the grapefruit, cut it and mix with the greens.
3. Season with salt and olive oil and pour over the base in the cups.
If you are preparing everything in advance, don’t season the salad until it’s ready to serve. Just bake the base, cool it down and keep everything in the fridge. Assemble right before serving to keep the base crispy and the greens fresh. Garnish with sesame seeds.
It is one really yummy appetizer! The only bad thing about it is that it’s too small, as my husband said :) Maybe make a double batch!