Plant Based Christmas Dinner Recipes

christmas salad

christmas mainchristmas dessert 


What a beautiful time back in Red Deer. It's been an amazing year in Dubai, launching a plant based delivery program then moving to Bali to build my Inner GlowChef program

12 weeks of Practical Plant based meal prep lists with online support and coaching. YES... tell me more: INNER GLOWCHEF info

In the meantime, here are the recipes from the dinner that you can try for your own Christmas dinner variations. 

Want the RECIPES in an easy downloadable form with updates on the next Inner GlowChef launch? CLICK HERE, enter your email and confirm your subscription and I will send you the dropbox folder. Or click "Read More" below to view.



This salad pairs beautifully with the warmed shallot dressing, although fresh arugula goes well with a simple drizzle of olive oil and a sprinkle of sea salt. You can make this as simple or complex as you wish. The toasted pine nuts and dried cherries add an additional wow factor. Pecans also pair nicely. 

Yield: 4 x 2 cup servings

1⁄2 cup pine nuts, toasted
1 lge container of arugula (approx. 8 loose cups) 1⁄2 cucumber, quartered
1⁄2 cup dried cherries
*1/4 cup of loosely crumbled cashew cheese *Optional hemp seeds for a meal salad

1.Heat a dry, oil free pan on medium heat and add pine nuts.

2.Toast slightly, just until browned and aroma is given off. Usually takes just 2-3 minutes. *Do not burn.

3.Set aside to cool.

4.Toss arugula with cucumbers and fresh halved cherry tomatoes. *For this dinner, I roasted my cherry tomatoes in the oven for a bit of extra warmth on these cold winter Alberta eves. 350F for about 15 minutes with a drizzle of olive oil, salt and pepper.  

5.Drizzle with olive oil and salt or several tbsp or warmed shallot dressing to coat.

6.Sprinkle with dried cherries, toasted pine nuts and optional loosely

crumbled cashew cheese, for a “goats cheese” effect. 

christmas salad


This dressing is beautiful to flavor some heartier winter greens or arugula to still enjoy salads in the colder months. Summer friendly too.

Yield: 1⁄2 cup

3 shallots, minced
1/3 cup + 2 tbsp olive oil 1/3 Cup white wine vinegar 3 tbsp honey
1 tsp Dijon mustard
1/2 tsp sea salt
fresh ground pepper

1. Use 2 tbsp of olive oil to heat on medium heat in a pan.

2. Sautee minced shallots in olive oil with sprinkle of sea salt.

3. Allow to “sweat”, heating until onions become translucent.

4. Add white wine vinegar and reduce to about half the volume.

5. Remove from heat and allow to cool slightly before blending rest of

ingredients in blender.

6. Add any additional sweetener, sea salt, or white wine vinegar to

taste and pour over arugula or hearty winter green salad. 

Do you want full access to the pdf recipe downloads and updates on the next 12 week plant based prep Inner GlowChef program launch? Click HERE to enter your email, confirm your subscription and get the full link to my recipe folder. 

 Ang then there was the main... the thing I loved about the polenta cakes was how versatile they can be. You have to give these a shot and see for yourself what kinds of flavors you can try. The creamy parsnips and mushroom gravy were a huge hit too, both freezable so don't be shy to whip up some extra. 


This is such a diverse recipe. Once you get the hang of using polenta, you can use it with various flavor profiles, including Mexican with some cumin and cilantro with chilies, or Mediterranean with olives, sundried tomatoes and oregano... the sky is the limit. Start with this foundational recipe and go from there.

Yield: 12 x 3⁄4 cup muffin tin servings

Mix for the Polenta Cakes
1 tablespoon olive oil
2 cloves garlic, minced
1⁄2 yellow onion, medium dice 1⁄2 cup chopped red pepper 1 small red chilli, diced small

6 cups mushroom or vegetable stock 2 cup dried polenta or cornmeal
1 teaspoon liquid smoke
1-2 tsp sea salt
2 Tbsp coconut oil for pan greasing

For the Mix:

1. Add olive oil to pan on medium heat over the stove.

2. Add garlic, onion, chopped red pepper and chili with a sprinkle of


3. Sautee on medium heat until onions are translucent. *If adding

additional spice, add at this point (ie. 1 Tbsp of cumin, or other)

For Polenta:

1. Pre-grease 12 muffin tins with coconut oil.

2. In large pot, bring to boil 6 cups of stock with salt (enough to taste

like tears)

3. Add the polenta slowly while whisking regularly to avoid any


4. Simmer for 20 minutes.

5. Polenta is finished when it starts to stick to itself.

6. Add the mix to the polenta and stir to incorporate.

7. Pour mixture into large pre-greased muffin tins. Let cool, then

place in refrigerator for minimum 1hr. Flip tray to release from pan. 


This plant based gravy is delectable and a perfect replacement for the “real deal”. The smoky mesquite flavor of the liquid smoke adds the perfect touch to make this creamy comfort food deliciousness. It is perfect to make ahead, freeze or keep in the refrigerator for up to 5 days.

Yield: 16 x 1/4 cup servings

1⁄4 - 1/2 cup extra-virgin olive oil
2 medium shallots, chopped (1/2 cup)
16 ounces portobello mushrooms, rough chopped (approx. 4 cups) 2 Tbsp of mesquite liquid smoke (found at health food store)
1 liter mushroom stock (one tetra pack)
*Optional arrowroot powder
salt and pepper to taste

1. Preheat oven to 375F.

2. Toss olive oil, chopped shallots and portobello mushroom with a

sprinkle of salt and pepper and the mesquite liquid smoke.

3. Place in oven for 30-40min. (until slightly browned).

4. Place mushrooms on the stove in a pot and add mushroom stock.

5. Use an immersion blender to puree. Add any additional water or

stock to reach desired consistency, or if too thin add a few tablespoons of arrowroot powder to thicken. Gravy should be a nice thick, creamy consistency. 

For the full recipe package, including the pureed parsnips and rosemary orange braised carrots and to learn about the next launch of the Inner GlowChef program in the New Year, click HERE. You will receive an email that you will need to confirm your subscription to receive your full recipe package.

And don't forget to save room for dessert... these beautiful Christmas Dream Cheesecakes were the hit for the night... using irish moss, which can be purchased at Purearth... you can just skip it... but then skip the coconut milk.

This dairy free cheesecake is a delectable consistency with the use of Irish Moss. Irish moss is a seaweed that can be found in natural foods stores that must be soaked and rinsed really well, then blended to create a gelatinous finish. Adding the coconut milk also adds a creamy consistency.

christmas dessertCHRISTMAS DREAM CAKE

Yield: 9” Pan approx. 12 slices

Irish Moss Gel:
2 cups irish moss
1⁄4 cup water plus more for soaking

1. Rinse irish moss well under sink.

2. Soak irish moss in bowl of water for minimum two hours or


3. Remove from soak water, rinse thoroughly again to remove any

sand and blend thoroughly in vitamix with 1⁄4 cup of water until gelatinous.


2 1/2 cups almond/pecan mix
1 1/2 cups pitted dates
1 tsp vanilla bean powder or vanilla extract pinch salt

1. Process in Food Processor and press into pie pan.


3 cups cashews, soaked min 2 hrs

3⁄4 cup coconut milk

3⁄4 cup maple syrup

3⁄4 cup melted coconut oil

1⁄2 cup water

3 Tbsp cacao butter

1⁄4 cup irish moss gel

1 1⁄2 Tbsp vanilla bean powder or vanilla extract

1/2 tsp nutmeg

1⁄2 tsp clove

1. Blend in Vitamix.
2. Pour over crust in pan and let sit in refrigerator for min 2 hrs to set. 3.Top with Raspberries heated over stove with drizzle of orange juice and vanilla or choice of topping. 


>>>Do you want the full recipes in a downloadable format? Let me send you the link to a folder with each recipe in printable form and keep you updated on the Inner GlowChef program. Click HERE.

About Me

Kristin Fraser is a speaker and consultant on natural health, including food preparation workshops and nutritional seminars. Offering you insightful information on leading a healthier, happier life.


The contents of this website are for information purposes only and are not meant for the purpose of medical diagnosis, treatment or prescribing of medicine for any disease, or any licensed or controlled act which may constitute the practice of medicine. All subjects on health matters are intended for general well-being.