The holiday season has arrived! For many of us, the festivities are about three things: family, fun, and food. First is family, including our “chosen family” or dear friends! If you are fortunatenenough to be with those near and dear to you thisnyear, think about what you want your holiday to look like, and prioritize. Loved ones are the foundation of all the fun that bringsjoy into our lives. Whether it is sliding down a hill on a toboggan, building a snowman, putting a puzzle together, decorating, singing, or telling stories by the fire – merrymaking will always be at the heart of the season. Last, but not least, is food, and that is our focus today.

Food is a cornerstone of the holidays, with many food traditions being passed down through generations. These foods bring us comfort and connection to family members who are no longer with us. When we go plant-based, we can feel a loss or sense of disconnection from our roots. A wonderful way of honoring both our past and present is to create plant-based versions of family favorites. Of course, we can add in new traditions as well. Some of my favorite foodsto transform have been the main meal centerpiece, the fruit salad with whipping cream, shortbread cookies, cranberry pecan loaf, and chocolate turtles. My extended family is always impressed by how delicious these healthy plant-based
versions are. Sometimes they have to admit that the plant-based version is even better than the regular version. For me, that makes all the effort worthwhile. The holidays provide an opportunity to serve healthy food to people you care about,
and to challenge conventional wisdom.

Today, So Many Cooks in the Kitchen is highlighting holiday appetizers, also known as hors d’oeuvres, or starters. Holiday appetizers are a treasured part of our festive fare. They can serve as the mainstay of party food, as starters for an elegant dinner, or as an entire meal. In our house, we have a tradition of an appetizer dinner every Christmas Eve. Each guest brings one or two appetizersto share. Everyone looks forward to it as these foods are such fun.

If you are planning a party or making a meal of appetizers, the key to leaving your guests satisfied is to includeselections from each food group. Vegetables and fruits provide color, texture, and eye appeal. Think stuffed mushrooms, cucumber cups, stuffed cherry tomatoes, phyllo wrapped asparagus, veggie crudités with dip, fruit skewers, or fruit salsa with cinnamon chips. Starchy foods are satisfying and delicious. Favorites include mini stuffed potatoes, mini calzones or turnovers, sushi, and Bruschetta. Include protein-packed options as well, such as veggie balls, tofu skewers, bean-based dips, edamame, and nut cheeses or nut cheese balls. If you think that being plant-based might be a disadvantage in the land of hors d’oeuvres, you are in for a surprise. So Many Cooks in the Kitchen will dazzle you with recipes that are sure to become family favorites. Making appetizers look gorgeous is an important part of their appeal. It doesn’t take much to transform a rather plain appetizer to something that would wow any foodie. Here are two simple tips:

1. Garnish with flair. Use fresh herbs, thin slices of colored peppers, edible flowers, seeds, chopped nuts, or spiralized vegetables to add color and appeal. Cut wraps, rolls, and sandwiches on an angle rather than straight across. Keep the look clean and uniform.

2. Present like a pro. Display your food in beautiful bowls and platters. You might select vintage pieces from a thrift store. Use wooden platters or cedar boards. Select fun or fancy skewers and picks. Use shot glasses for soup shooters. Incorporate mini bowls or bamboo tasting cups.

Use your imagination. There is almost nothing in the traditional realm that
cannot be made with plants. One of my favorites is Gaz Oakley’s Smoked
“Salmon” with “Cream Cheese,” Capers and Dill Canapes. This recipe is online at
https://www.avantgardevegan.com/recipes/smoked-salmon-carrot-with-capersdill/ and in his beautiful book, Vegan Christmas

Smoked “Salmon” with “Cream Cheese,” Capers and Dill Canapes
This appetizer is spectacular. You can use crackers in place of bread if you prefer.
INGREDIENTS

Smoked ‘Salmon’

5 Large Carrots, peeled

Broth/Marinade

Cream Cheese
  • 1/2 cup raw cashew nuts
  • 2 tablespoons lemon juice
  • Pinch of salt & white pepper
  • 1 tablespoon nutritional yeast
  • 1/4 cup filtered water
To Garnish
  • A small handful of fresh dill
  • 6 slices toasted rye bread or GF bread, cut into discs or small for canapés
METHOD
  1. Add all of the broth ingredients to a medium saucepan and bring to a boil. Once boiling, reduce the heat and let the broth simmer for 10 minutes to allow the flavors to infuse.
  2. While the broth is cooking, use a peeler to peel the carrots into long ribbons and place them in a heatproof bowl.
  3. Pour the broth through a sieve directly over the carrots in the bowl. This will lightly cook them.
  4. Once the broth has cooled, cover the bowl or transfer the carrot and broth mixture into sterilized jars or containers. The broth now acts as a marinade.
  5. Allow the “smoked salmon” to marinate in the refrigerator for at least 24 hours before serving. The “smoked salmon” will keep for around 7 days.
  6. To make the cream cheese, quick-soak the nuts for 15 minutes in boiling water.
  7. Once soaked, drain the soaking water and add the nuts to a blender cup along with the remaining ingredients. Blend until smooth, then serve immediately or store in the refrigerator for 3–4 days.
  8. To serve, generously spread the cream cheese onto the toasted bread, top with the “smoked salmon” (removing any excess marinade first), then finish with lemon zest and fresh dill.

Brenda Davis, RD is a plant-based pioneer, speaker and author of 12 books on plant-based nutrition. She has a 13th book on plant-based protein in progress. Brendadavisrd.com