Christmas Carrot Pudding & A Vegan Holiday Menu

Firstly I’d like to commend CTV W5 for this awesome (horrific) feature:

This is nothing new, but rarely does it come into the mainstream. Great job CTV.

And now that you’re sufficiently turned off the holiday pork roast…

I’ve done some comprehensive menu planning just for you. You’re welcome. So rest snug as a bug on xmas knowing no harm came to anyone as a result of your delicious christmas festivities. Now if you’ll excuse me, I have baking to do.

Start the day right:

I use a recipe from Sarah Kramer’s ‘How it All Vegan.’ nom nom.

Ooey gooey cinnamon buns

Eggnog Pancakes

Afternoon coffee/tea:


Gingerbread latte

Swedish Lucia buns 

Side dishes:

Stuffed Mushrooms with Tofu and Herbs

Scalloped Potatoes

Sage and Onion Stuffing

Roasted Garlic Mashed Potatoes

Wild Mushroom Gravy

Spiced Winter Squash w/ Fennel

Kale Slaw with Curried Almond Dressing

Roast Brussel Sprouts


Stuffed Seitan

Holiday Loaf with Apricot Glaze



Ginger Cookies

Eggnog Cheesecake 

Bliss Balls:

Bliss balls are my go to all year round. This season I opted for chocolate hazelnut (read: nutella!) and coconut lime. Super duper easy for the baking impaired. In a food processor just throw together some of the following to taste.

Chocolate Hazelnut:

Roasted hazelnuts (bake at 400 for about 10)




shredded coconut

brown rice syrup/maple syrup/agave nectar


Roll in coconut, cocoa or cinnamon.

Coconut Lime:


Shredded coconut


brown rice syrup/maple syrup/agave nectar

lime zest/juice

Grand Marnier or citrus liqueur of choice

Roll in coconut.

Bliss balls, date squares and ginger cookies oh my!

Since my Grandma passed away a few years ago, I’ve been in charge of the Christmas pudding. Honestly I don’t think I ever really ate the Christmas pudding until then, but now I think it’s the most glorious dessert ever in invention. Here is my version, made up based on my Grandma’s original recipe. Don’t forget to douse it in rum and light it on fire before serving.

Kristina’s Christmas Carrot Pudding

(fills large mould PLUS a leftovers)

7/8 C oil (grape seed, coconut…)

1 C organic cane sugar

1 C maple syrup

2 C carrot – grated

2 1/2 C potato – grated (2 large russet)

1 1/2 C Spelt flour (or wheat)

2/3 C other flour (Garfava, Brown rice…)

1 C dates – chopped

1 C raisins

1 C dried cherries

2/3 C currants

2/3 C dried blueberries

1 C nuts- chopped (almonds, pecans)

1 tsp cloves

1 tsp nutmeg

2 tsp cinnamon

2 tsp Baking Soda

3 tsp tapioca starch (or potato starch)

Beat together oils & sugar + maple syrup

Add carrots and 1 1/2 C potato; mix well

Sprinkle fruit with some flour and add to mixture

Add flour + spices + tapioca starch

Dissolve baking soda into remaining 1 C potato then add to mixture

Pour into greased pudding mold and steam for 3 hours

Steaming instructions: fill mold 2/3 (will expand) and fit with lid. Fill a large pot with with water and lower in mold (water should reach halfway up mold.) Keep mold from bottom so water can circulate (place on canning rings?) Put pot lid on and boil water for 3 hours.

This recipe is LARGE. Extra pudding can be steamed the same way in a glass jar with lid.


Garfava/Brown rice flour: Can replace with more spelt and omit tapioca starch