Vegan Social: Plant-Based Holidays

PAEAN is an inclusive initiative ofSacred Mountain Sanghafocused on spiritually-based Climate Activism while building resilience and a collaborative community. Its core vision is to develop and support mostly local, but also online, climate action groups within a global network working for a just transition from ecological collapse to an equitable, thriving, sustainable world. We also offer events and courses to support people in their transition to plant-based living.

PAEAN (Peoples Alliance for Earth Action Now)

Tips + recipes to support you in celebrating the holidays in vegan style + time for socializing.

Vegan Journey for Planet Earth

Events, courses and community gatherings to support people in their transition to and embracing of  plant-based living.

Hosts: Charity Kahn and ThanissaraLocation: ZoomJoin us for a social gathering to support each other in celebrating the holidays in vegan style! Bring your favorite plant-based recipes, pictures, and stories to share. Charity will offer her top ten tips for how to respond to and avoid some of the most common pitfalls and challenges that emerge around family/social gatherings and food. And we’ll have time for discussion, connection, and laughter.

About Thanissara:Thanissara is a long-time Dharma practitioner and teacher. She trained for 12 years in the Thai Forest monastic tradition of Ajahn Chah, has led meditation retreats internationally for the last 30 years and has an MA in Mindfulness-Based Psychotherapy Practice. With her partner, Kittisaro co-founded Dharmagiri Sacred Mountain Retreat Centre in South Africa, and the Non-Profit Sacred Mountain Sangha in the US. She is author of Time To Stand Up, An Engaged Buddhist Manifesto for Our Earth and a member of the Spirit Rock Teacher Council. For more info, visig <a href="https://www.sacredmountainsangha.org" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">www.sacredmountainsangha.org.</a>About Charity Kahn:Charity Kahn is a musician, teaching artist, Certified Mindfulness Meditation Instructor, and Certified Qigong Instructor based in San Francisco, CA. She has released seven albums of award-winning music for families and a collection of guided meditations for kids with her band Charity and the JAMband. She is the founder of The JAM Experience, sharing music, movement and mindfulness with families around the Bay Area and beyond through her beloved classes, camps and concerts since 2001. Charity also combines mindfulness and a passion for social and environmental justice in concerts and recordings for grown-ups with her band The Invisible Bee, and through her Vegan Journey and PAEAN courses and events. For more info, visit <a href="http://www.jamjamjam.com" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">www.jamjamjam.com</a>.

To get you inspired, here's a recipe for a <a href="https://minimalistbaker.com/1-pot-pumpkin-yellow-curry/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">scrumptious pumkin curry</a> from Minimalist Baker!1-Pot Pumpkin Yellow CurryPrep Time: 15 minutes Cook Time: 30 minutes Servings: Serving: 1 Source: minimalistbaker.comINGREDIENTSCURRY1 ½ Tbsp coconut oil (or avocado or grape seed oil // sub water if avoiding oil)1 medium shallot (minced)2 Tbsp minced fresh ginger2 Tbsp minced garlic1 small red chili or serrano pepper (stem + seeds removed // thinly sliced)1 large red bell pepper (thinly sliced lengthwise)3 Tbsp yellow (or red) Thai curry paste (I prefer Thai True brand)3 ½ cups peeled and cubed pumpkin or butternut squash2 (14-ounce) cans light coconut milk (sub full-fat for extra creamy texture or 1/2 of the coconut milk for vegetable broth for thinner curry)2 Tbsp maple syrup or coconut sugar (plus more to taste // or sub stevia to taste)1 tsp ground turmeric1 healthy pinch sea salt (~1/4 tsp)1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free)1 cup chopped broccoli2 Tbsp lemon juice2/3 cup roasted cashews* (lightly salted or unsalted are best)FOR SERVING optionalFresh basil or cilantroLemon juiceBrown rice (method), Coconut Quinoa, or Cauliflower RiceDIRECTIONSHeat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don’t be shy with seasonings – this curry should be very flavorful.Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.NOTES*For protein, if you aren’t into cashews or can’t do nuts, you could also add Quick Crispy Tofu, Red Lentils, or simply serve over quinoa.*Recipe inspiration from Food Network.*Nutrition information is a rough estimate calculated without sides/toppings, calculated with coconut oil.NUTRITIONCalories: 423Carbohydrates: 39.9 gProtein: 9.1 gFat: 29.1 gSaturated Fat: 13.5 gTrans Fat: 0 gCholesterol: 0 mgSodium: 459 mgFiber: 7 gSugar: 13.7 g

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Vegan Social: Plant-Based Holidays

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Vegan Social: Plant-Based Holidays

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