PETA Prime asked one of our favorite vegan chefs, Ellen Kanner, to share a few of her favorite holiday recipes with our readers, and she gave us an entire feast’s worth! Whether you add just one of these recipes to your usual repertoire (chocolate raspberry tarts, anyone?) or try the whole shebang, we predict that this festive vegan fare will have a place at your holiday table for years to come. Find more of Ellen’s recipes—and check out her new “Super Natural” video series—at her website, Ellen-Ink.com.

Medjool Date and Celery Salad
Oft-overlooked celery gets its due with this salad. It pairs great with any of my soul- and stomach-satisfying main courses, from tofu and mushrooms with roasted lemon relish to crispy polenta with broccoli rabe. It offers brightness of color, brightness of crunch, and some racy flavors balanced with a hint of sweetness, and it is pretty as all get-out. And it takes just 10 minutes to throw together and tastes incredible.

3 stalks celery, including leaves (about 2 cups), chopped

3 cups arugula, loosely packed

6 Medjool dates, pitted and chopped

1/4 cup pistachios

2 Tbsp. walnut oil or olive oil

1 Tbsp. Dijon mustard

1 tsp. agave or maple syrup

1 tsp. cider vinegar

Freshly ground pepper

• In a large salad bowl, combine the chopped celery and arugula leaves. Do add the celery leaves—that’s where the bright essence of celery is. Add the chopped dates and pistachios.
• In a small bowl, make the dressing, whisking together the walnut oil or olive oil, Dijon mustard, agave, and cider vinegar until emulsified. Pour over the salad.
• Top with a good grind of pepper. Toss gently to combine.

Makes 4 servings

 Warm Tofu and Mushroom Salad with Roasted Lemon Relish

Impressive and easy. The lemon relish is also good on any vegetable or as a flatbread topping.

 1 package firm organic tofu

1 pound mushrooms (fancy portobellos or simple white button mushrooms)

2 lemons

3 Tbsp. olive oil

2 onions, sliced

1/2 jalapeño

1 bunch cilantro

2 tsp. agave

3 cups spinach leaves or other fresh salad greens

Sea salt and freshly ground pepper to taste

1 dozen grape or cherry tomatoes

A good handful of fresh radishes

• Preheat the oven to 400 degrees F.
• Gently press the water out of the tofu. Blot dry.
• Wash the mushrooms and pat dry.
• Place the tofu and mushrooms in a large casserole dish or on a rimmed baking sheet. Squeeze the juice of 1 lemon over the mushrooms and tofu. Drizzle 1 Tbsp. olive oil over all.
• Slice the other lemon in half lengthwise. Remove any visible seeds. Place both halves cut-side down in a separate casserole dish. Add 1/2 jalapeño, sliced lengthwise. Scatter sliced onions around the pan. Drizzle with an additional tablespoon of olive oil.
• Roast both pans for 20 minutes. Remove from the oven and allow to cool slightly.
• For the relish, chop the lemon, jalapeño, and onion mixture coarsely, or pulse in a food processor. Add the cilantro and continue chopping. The mixture should be chunky. Add the final tablespoon of olive oil, agave, and any cooking juices produced from the mushrooms. Season with sea salt.
• Slice the tofu into 4 to 6 pieces. Arrange the greens on separate plates or on a serving platter.

Top with the sliced tofu and mushrooms. Garnish with grape tomatoes and radishes.

Spoon the relish over all.

Makes 4 to 6 servings

 Crispy Polenta with Broccoli Rabe and Gratitude

Often, polenta is served at a custardy consistency, but it can be made firm and shaped and then pan-fried or broiled, giving you great crunch on the outside and creamy (yet creamless) mush on the inside. It’s a perfect pairing with bold broccoli rabe.

Homemade polenta takes a little time to make but can and should be done a day ahead, making for a less stressful holiday (or any day). Yes, you can use tube-o’-polenta instead, but compared to homemade, it feels gritty in the mouth and tastes of … almost nothing.

Right before serving, finish the polenta by running it under the broiler while you do a quick sauté of the broccoli rabe. The whole thing comes together in under 10 minutes—bing, bang, boom.

For the polenta:

1 to 2 Tbsp. olive oil

6 cups vegetable broth

2 cups organic yellow cornmeal

2 cloves garlic, minced

A generous amount of sea salt and freshly ground pepper

For the broccoli rabe:

1 Tbsp. olive oil

2 cloves garlic, minced

1 pinch red pepper flakes

2 bunches broccoli rabe, coarsely chopped (about 5 cups)

Juice of 1 lemon

Sea salt to taste

Optional garnish: pine nuts or sprinkle of vegan Parmesan

• Generously coat a 13-inch-by-19-inch baking pan with the olive oil. Set aside.
• In a large soup pot, bring 4 cups of vegetable broth to a boil.
• Meanwhile, in a bowl, whisk together the cornmeal and remaining 2 cups of broth. Stir briskly until the mixture is smooth and well combined. Pour into the boiling broth and stir to avoid splattering.
• Add the minced garlic and stir with a wooden spoon. When the mixture starts to thicken, about 5 minutes, reduce the heat to low and continue stirring occasionally until the polenta turns creamy and pulls away from the sides of the pot. This may take up to half an hour, but relax, have a glass of wine, give the polenta a stir between checking your e-mail, and your work will be done.
• Add sea salt and freshly ground pepper—polenta should have some kick. Stir and pour into the prepared baking pan and let cool.
• Cover and refrigerate for several hours—or better yet, overnight.
• To finish, set the broiler on high.
• Lightly grease a rimmed cookie sheet or line it with parchment paper.
• Using a knife or cookie cutters, slice the firm polenta into diamonds, wedges, squares, turkeys if you’re clever, or whatever shape moves you. Place the polenta slices on the cookie sheet.
• Sprinkle with sea salt and pepper. Place on the top rack of the oven and broil for 8 to 10 minutes, or until the polenta turns crisp and brown on top.
• Meanwhile, heat 1 Tbsp. olive oil in a large skillet over high heat. Add the minced garlic and red pepper flakes. When the pepper flakes start to sizzle, add the chopped broccoli rabe. Give it a quick and easy stir, until the broccoli rabe starts to soften but is still vibrant green—about 5 minutes max. Squeeze in the juice of 1 lemon. Add sea salt to taste.
• Serve the polenta slices topped with broccoli rabe. Garnish with pine nuts or vegan Parmesan, if desired, and a big dollop of thanks.

Makes 6 servings

Wild Rice Agrodolce

Wild rice (which is actually a grass and not a grain at all) gets the Mediterranean treatment with agrodolce, a traditional Italian blend of sweet and sour. Here, the sweetness comes from raisins and fresh mint, the tartness from capers.

3 cups vegetable broth or water

1 cup wild rice, rinsed

1 Tbsp. olive oil

1 pinch red pepper flakes

2 cloves garlic, minced

1 tomato, chopped

1 red pepper, chopped (or you may use about 2/3 cup jarred red pepper, chopped)

1 tsp. allspice

1 Tbsp. capers

1/3 cup raisins

1 large handful fresh mint leaves, coarsely chopped

1 large handful fresh Italian parsley, coarsely chopped

1 bunch fresh spinach or arugula, torn or coarsely chopped

Sea salt and freshly ground pepper to taste

1/4 cup pine nuts, toasted

• Bring the vegetable broth or water to a boil in a generous saucepan. Add the wild rice. Reduce the heat to low, cover, and simmer for about 45 minutes, until the rice is tender and has absorbed most of the water. The rice may be prepared a day or two ahead and kept covered and refrigerated until you’re ready to proceed.
• Heat the olive oil in a large skillet over medium-high heat. When hot, add the red pepper flakes. They should sizzle. Add the minced garlic and stir for a few minutes until the garlic softens. Reduce the heat to medium and add the chopped tomato and red pepper, cooking until they’re fragrant and tender, about 10 to 15 minutes.
• Tip in the cooked wild rice and the allspice, capers, and raisins. Stir gently to combine. Add the chopped mint, parsley, and spinach or arugula. Season with sea salt and freshly ground pepper, and garnish with the toasted pine nuts just before serving.

Makes 6 servings

Alt Paella

Paella, the traditional Catalan rice dish, traditionally features meat, fowl, and/or seafood, all of which are out when you’re meatless. So here’s a paella for everyone. It further toys with tradition, being made with quinoa, high in protein and fiber, low in calories, and suitable for holiday entertaining. A bit fussier to make than many of my recipes, but there’s a definite payoff. It’s heady with saffron and light and bright with veggies, and it feeds a crowd.

1 mild dried red chili, such as an ancho

4 Tbsp. olive oil

6 cloves garlic, chopped

1 Tbsp. paprika, sweet or smoked

1 good pinch saffron

1 15-ounce can diced tomatoes

4 carrots, chopped

1 fennel bulb, chopped

1 bunch scallions or 1 spring onion, chopped

8 ounces mushrooms, sliced

4 cups vegetable broth or water

2 cups quinoa, rinsed and drained

1 15-ounce can artichoke hearts, rinsed, drained, and quartered

12 cherry or grape tomatoes

2 roasted red peppers (jarred are fine), cut into strips

Chopped parsley and fennel fronds for garnish

• Soak the chili in a small bowl of hot water for 20 minutes, or until softened. Chop.
• In a deep, large skillet or Spanish cazuela, heat 2 Tbsp. olive oil over medium heat. Add the chopped dried chili and garlic. Stir a few minutes, until the garlic turns golden. Add the paprika and 1 pinch of saffron. Stir in the canned tomatoes. Cook for another couple of minutes, stirring, until thick and fragrant.
• Process in a blender or food processor, until thick and smooth.
• Do not clean the skillet. Add the remaining 2 Tbsp. olive oil and heat over medium-high heat. Add the chopped carrots, fennel, and scallions or spring onion. Cook, stirring, about 5 minutes. Add the sliced mushrooms and continue cooking for another 5 minutes.
• Return the tomato-chili mixture to the pot and stir in 1 cup of the water or vegetable broth. Stir till it forms a thickish sauce.
• Rinse the dried quinoa well of its saponin, a natural bitter coating. Drain. Add to the skillet, along with an additionallet occasionally to distribute the heat evenly. After 10 minutes, add the remaining water or broth. Keep cooking another 10 minutes, until all the liquid is absorbed and the quinoa grains have popped and expanded.
• Arrange the quartered artichoke hearts, cherry tomatoes, and red pepper strips on top of the paella. Be artsy. Press gently into place.
• Remove the paella pan from the heat. Cover with a lid or wrap tightly with foil. Let rest for 10 to 15 minutes.

Garnish with chopped parsley or feathery fennel fronds.Makes 6 to 8 servings

Eating to Save the World Lentils

Low-carbon, high-fiber, flavor, protein, and a proven people-pleaser, this is great to have on hand at the holidays. It’s nice enough to serve to guests plus a nice way to nourish yourself when you’ve got the winter blahs.

2 Tbsp. olive oil

1 onion, chopped

3 cloves garlic, chopped

1 red pepper, chopped

2 tsp. ground cumin

1 tsp. paprika (smoked is especially nice)

1 cup red lentils

1 cup water or vegetable broth

1 Tbsp. tomato paste

2 cups tomatoes, chopped, or 1 15-ounce can chopped fire-roasted tomatoes

1 pinch red pepper flakes (optional, but I like it)

1 big handful fresh mint leaves, chopped

1 big handful fresh parsley leaves, chopped

1 bunch kale, spinach, arugula, chard, or any kind of fresh leafy green, chopped

Juice of 1 lemon

Sea salt and freshly ground pepper to taste

• In a large soup pot, heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it softens slightly, about 5 minutes. Add the chopped garlic and pepper and stir in the cumin and paprika. Stir together and continue cooking for another 3-5 minutes.
• Pour in the lentils and stir for a minute or so, until they get a nice luster from the oil. Add the water, tomato paste, and chopped tomatoes. Stir so everyone is happy together.Reduce the heat to low, cover the pot, and leave everyone to get acquainted for about 12-15 minutes. This is all the time red lentils need to cook.
• Check the pot and make sure all the liquid has been absorbed and the lentils are paler and tender.
• Then add the mint, parsley, and fresh greens by the handful, stirring gently to combine. Watch how the greens become “cooked” by the heat of the lentils and onion. Squeeze in the lemon juice and season generously with sea salt and freshly ground pepper.
• Enjoy hot or at room temperature. This dish keeps covered for several days, and the flavor improves.

Makes 4 to 6 servings, or double it and feed a crowd

Chocolate Raspberry Tart

Creamy, cool, and sensual, this tart may be prepared a day or two in advance. It keeps well covered and may be enjoyed refrigerated or frozen.

For the almond crust:

1 cup raw almonds, toasted

1/2 cup spelt flour

4 Tbsp. almond or coconut oil

1 Tbsp. evaporated cane sugar

For the chocolate raspberry filling:

3/4 cup coconut milk (full fat)

6 ounces bittersweet chocolate, broken into pieces

1/4 cup seedless raspberry jam

1 Tbsp. Chambord or rum

1 tsp. vanilla

Fresh berries for garnish

• Preheat the oven to 350 degrees F.
• For the pie crust, pour the toasted almonds in a food processor. Pulse until the nuts come together in a coarse meal. Add the spelt flour, almond or coconut oil, and evaporated cane sugar. Continue pulsing for another minute or just until the mixture looks like sand.
• Tip the almond crust mixture into a 9-inch pie pan and, using a spoon or your fingers, press the crust firmly into place.
• Bake for 10 minutes or until the crust browns lightly and starts to make your kitchen smell richly of toasted nuts.
• Remove from the oven and set aside.
• While the pie crust cools, heat the coconut milk in a medium-size saucepan over medium heat until heated through but shy of boiling. Add the chocolate pieces. Turn off the heat, place the lid on the saucepan, and let the chocolate melt, about 8 minutes.
• Remove the lid and stir until the chocolate is totally dissolved and the mixture is thick and creamy. Stir in the raspberry jam, Chambord or rum, and vanilla.
• Pour the filling into the cooled pie crust and refrigerate until firm, about 2 hours. You may also freeze the pie. Garnish with fresh berries.

Makes 8 servings

Gingerbread

There are fluffy gingerbreads; sticky, gooey gingerbreads; rustic, dense gingerbreads; lamentably dry gingerbreads; and faux gingerbreads, those without serious spice. This is light, sweet, and triply gingered with powdered, fresh, and crystallized ginger.

2 cups unbleached flour

1/4 cup whole wheat flour

1-1/2 tsp. baking soda

2 tsp. cinnamon

2 tsp. ginger

1 tsp. allspice

1 tsp. nutmeg

1/2 tsp. cloves

1/2 cup grape seed or other neutral oil

1/2 cup evaporated cane sugar or demerara sugar

1 cup molasses

1 cup coffee, hot

1/2 cup unsweetened applesauce

1 Tbsp. fresh ginger, minced

1/3 cup crystallized ginger, chopped

• Preheat the oven to 350 degrees F.
• Lightly oil and flour an 8-inch square pan. Knock out the excess flour.
• In a large bowl, sift together the unbleached flour, whole wheat flour, baking soda, and dried spices.
• In a separate bowl, whisk the oil, sugar, molasses, coffee, and applesauce until thick and well-combined.
• Add the wet ingredients to the dry and stir just until you have a thick, dark, and fragrant batter. Then gently add the fresh and crystallized ginger and give it one more stir.
• Pour the batter into the prepared pan and bake for 30 minutes, or until the gingerbread puffs, smells like a child’s Christmas fantasy, and springs back when gently prodded with a finger.

Makes 8 to 10 servings

Multifaith Sweetness and Light Sugarplums (Date Truffles)

From my book, Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner (New World Library)

If you can’t sell ’em on vegan ethics, sell ’em on vegan treats. So in honor of Gandhi, here’s my easy, ethical, Indian-spiced truffle recipe.

12 dried Medjool dates, pitted

8 dried apricots

1/2 tsp. cardamom seeds

1/2 tsp. anise seeds

1-1/2 cups walnuts

1/4 cup ground cinnamon or unsweetened cocoa powder

• Put the dates and apricots in a food processor and pulse briefly, until they form bits that just start to come together in a mosaic. Add the cardamom seeds, anise seeds, and walnuts.
• Pulse again until just combined; the mixture will not quite adhere to itself. For lack of a better world, we can call it dough.
• Wrap and chill the dough for at least 2 hours and up to overnight.
• Pour the cinnamon (or cocoa) into a shallow bowl. Grab a generous pinch of the dough and roll it into a ball about the size of a walnut. Roll the dough ball in the cinnamon until it’s dusted on all sides. Continue with the remaining dough until you have 2 dozen sugarplums. The dough tends to absorb the spice, so roll the balls in the cinnamon a second time, if desired.
• They keep beautifully for a week or more chilled in an airtight container.

Makes 2 dozen sugarplums

Written By Ellen Kanner