With the meat-free eating movement enjoying such momentum in 2019, this holiday season, the Humane Society of the United States and Humane Society International invite you to celebrate in delicious, international plant-based style! Our colleagues around the world have chosen some of their favorite holiday recipes to share so you and your loved ones can kick off an even more humane 2020.
Festive Rice: Treat your taste buds to the flavors of Brazil with this festive rice dish. This recipe is a simple one to prepare and can be made in advance and then warmed before serving.
Stuffed Acorn Squash: Whether making this for yourself on a cozy night in or serving this to guests, our aromatic stuffed acorn squash is sure to be hit.
Sweet and Sour “Chicken” and Mushroom Braai Pie: Have you ever barbecued a pie? Try a taste of South Africa this holiday season with this sweet and sour “chicken” and mushroom braai pie.
Mango Delice: Mango sticky rice, although traditionally a Thai dessert, is immensely popular throughout Southeast Asia. Bring these tropical flavors into your home this holiday season with this mango delice—a delicate dessert sure to melt in your mouth!
Mushroom Chestnut and Parsnip Barley Bake: Delight your guests over the holidays with a beautiful plant-based centerpiece. This recipe for a delicious mushroom chestnut and parsnip barley bake is bound to impress all your dinner guests.
Old Fashioned Apple Pie: Though it is said to have originated in England some 600 years ago, apple pie is a delicious American favorite. This classic dessert and comfort food is simple to make entirely plant-based.
Summer Rolls with Peanut Sauce: In Vietnam, fried spring rolls are always a signature feature of a festive meal. Try a healthier twist on this classic recipe with the bold, fresh flavors of summer rolls in a creamy peanut sauce.
Throughout the year, the food and nutrition teams of the HSUS and HSI teach the culinary staff at schools, colleges and universities, workplaces, healthcare facilities and more how to prepare tasty and nutritious plant-based meals. For more information, contact Maria Katrien Heslin (HSUS) or Stefanie McNerney (HSI).