Make these plant-based holiday recipes from around the world

Festive gatherings

“The holidays are a time to reflect on the past year and to cherish time spent with family and friends. For me, it’s also the perfect opportunity to create new food traditions that are not only in line with our values, but also delicious.”
—Makayla Dewit, Forward Food specialist, Humane Society International/Canada

Eggnog was once used as a remedy for various illnesses or for toasting good health, and historians believe people have been drinking a version of the creamy beverage called “posset” since early medieval Britain. The drink eventually crossed the pond, and legend has it George Washington even served it to guests. (Washington’s version included brandy, whiskey, rum and sherry, but ours is nonalcoholic.)

Holiday coconut nog

• 1 cup nondairy milk
• 1/2 cup canned coconut milk, full fat
• 2 Tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 1/8 tsp ground cardamom

1. Add all ingredients into a high-speed blender; mix until well blended and smooth, about 1 minute.
2. Taste for sweetness; adjust with more maple syrup or spices as desired.
3. Serve warm or chilled over ice.

Total time 5 minutes | Serves 3 
Per serving: 181 calories; 12 g fat; 3.5 g pro; 15.5 g carb; 13.5 g sugar; 43 g sodium. Recipe by Amy Symington

Lunar New Year

“We welcome Lunar New Year with (tuanyuan or wei lu), which means ‘gathering around the family hearth.’ Over the course of this significant festival, we visit our family and friends to feast and celebrate. It’s customary for younger members to honor their seniors, and the seniors will, in turn, gift red envelopes of cash for good luck.”
—Hwee Theng, global market engagement program manager, HSI/Singapore

Lunar New Year is also known as the Spring Festival in China; Tet in Viet Nam and Seollal in Korea. A 15-day celebration, the holiday marks the beginning of the new year on the lunisolar calendar and symbolizes reunion, prosperity and new hopes for the future. These succulent dumplings served at celebrations are often shaped like ancient Chinese ingots or money pouches; the act of making and eating them is a communal activity that embodies the hope for a prosperous year ahead.

Potsticker dumplings

For the dumplings

• 2 cups napa cabbage, finely chopped
• 2 cups shitake mushrooms, diced small and sautéed
• 1 cup firm tofu, diced small
• 1 bunch green onion, minced
• 1/4 cup ginger, minced
• 1/4 cup rice vinegar
• 2 Tbsp sesame oil
• 2 Tbsp soy sauce
• 1 Tbsp chili sauce (optional)
• 70 dumpling wrappers
• 3 Tbsp grapeseed oil (or other neutral oil, e.g., canola or vegetable)
• 1 1/2 cups water

For the dipping sauce

• 1 cup rice vinegar
• 1/4 cup sesame oil
• 1/4 cup soy sauce
• 2 garlic cloves, minced

1. In a large bowl, thoroughly combine cabbage, mushrooms, tofu, green onion, ginger, rice vinegar, sesame oil, soy sauce and chili sauce, if using.
2. Working with one at a time, moisten edge of a wrapper and place 1 tablespoon filling on it. Fold wrapper in half, or a half-moon shape. Pinch along sides of dumpling to create wave effect. Transfer each dumpling to a baking sheet and cover with a towel.
3. Heat 1 tablespoon of oil in a large sauté pan over medium high heat. Once heated, add dumplings, bottom side down.
4. When bottom has turned golden brown, add 1/2 cup of water to pan, cover lid and cook for 5 minutes.
5. When water has completely evaporated, unstick dumplings from pan. Bottoms of potstickers should be crisp while tops remain moist.
6. Repeat with remaining dumplings.
7. For dipping sauce, whisk together vinegar, oil, soy sauce and garlic in a small bowl. Serve with potstickers.

Total time 1 hour 5 minutes | Makes 70 dumplings 
Per dumpling: 109 cal; 2 g fat; 4 g pro; 19 g carbs; 14 g sugar; 194 mg sodium. Recipe by Amy Symington

Natal (Christmas)

“Christmas is a magical time of year when I believe I can inspire people to be more compassionate toward human and nonhuman beings.” 
—Renata Victoratti, food policy specialist, HSI/Brazil

This pineapple stuffing is a traditional Brazilian side dish with origins rooted in Indigenous communities in Brazil but influenced by African and European flavors. Although farofa is eaten throughout the year, it’s often served during celebrations and is popular at Natal. Cassava flour—the main base of the dish—is native to Brazil, but you can find it in many grocery stores worldwide.

Farofa de abacaxi

• 1 pineapple
• 1 sliced yellow or white onion
• 5 cups coarse cassava flour
• 1 cup vegetable oil
• 1/2 cup sunflower seeds
• 1 Tbsp sugar
• 1 tsp salt
• 1 tsp pepper
• parsley, to taste

1. Cut pineapple into cubes. Cut onion into thin half-moon slices.
2. In a large saucepan over medium heat, add oil, and brown sunflower seeds.
3. Add onion and cook until translucent.
4. Add pineapple and sugar; mix well. Let simmer until mixture reduces and loses acidity, about 5 minutes.
5. Turn off heat; add flour, salt and pepper and mix well.
6. Top with parsley and serve hot.

Total time 20 minutes | Serves 10 
Per serving: 460 cal; 27 g fat; 3.5 g pro; 54 g carbs; 14 g sugar; 250 mg sodium. Recipe by Adriele dos Santos