Yes, 2020’s holiday season may look a bit different than years’ past — with festive parties, bustling stores, and large family gatherings aptly on major pause. However, with the bright promise of vaccines, with being encouraged by so much global resilience in the face of hardship, and with appreciating life, itself — these days prove that we’ve got much be grateful for — and therefore celebrate. Even if that simply means a phone reach out to reconnect and share a familiar laugh with a long-time-no-speak friend.

This year, ADRLF invites you to shift your holiday templates! This reinvention includes reducing holiday travels and activities, which can go a long way in protecting the most vulnerable family members — as well as yourself — in easing the heavy burden on health care workers and hospital systems, and also flattening the curve as we enter the new year.  That’s, perhaps, the best global gift we can give ourselves.

While the CDC’s recommendation to keep holiday gatherings to a small group from the same household (read the recommendations here), there’s virtually no limit to the creative things you can do to make your celebration fun, meaningful, and healthy — starting with your holiday feast! And since we, at ADRLF, know that this jolly time of the year can be very hectic and stressful — compounded by the pressures of living and caregiving amid a pandemic — we did the leg work for you! ADRLF has put together this exciting selection of delicious, nontraditional holiday recipes with liver-friendly ingredients — including vitamin A-rich plantains, blueberries, and apples — that help protect the liver cells, reduce fat buildup in the liver, and ensure the liver’s overall function.  

Here’s wishing you a hopeful, festive holiday season:  Feliz Navidad!  Happy Hanukkah! Merry Christmas!  Joyful Kwanza!  Happy Solstice! … No matter how you bake, fry, dice, or slice it – the Al D. Rodriguez Liver Foundation Wishes You & Yours a Bright, Safe & Healthy Time of Year!

NON-TRADITIONAL STARTERS

Latkes De Plátano + Salsa De Ajo (Plaintain Latkes + Garlic Sauce) from https://plantainsandchallah.com

INGREDIENTS:

For the Salsa De Ajo:

2 tbsp garlic, minced

1 tbsp cilantro, chopped (you can add other herbs too, like oregano)

1/2 cup white vinegar

1/4 cup olive oil

1 teaspoon kosher salt (& pepper to taste)

Mix all together well in a bowl and allow to sit while you make the latkes.

For the Latkes

1 green plantain, shredded

1 small onion, shredded

Approximately 1/4 cup avocado oil/vegetable oil/olive oil

INSTRUCTIONS:

1. Make garlic sauce and allow to sit while you make the latkes.
2. Peel the plantain by cutting a slit down the entire side, and pry the skin away. If it is not coming off easily or cleanly, you can drop them in boiling water for a few seconds and that should help to release the skin.
3. Shred the plantain and onion and mix well. It should feel a bit starchy. Do not wring out!
4. On a very low flame, heat a frying pan with oil. Once you see ripples in the oil, grab the mixture and press it together a bit and make small little mounds into the hot oil. Press down into the middle of it with a spatula, and it should stick together. Allow them to cook until you see the edges become golden brown. Flip over and cook on the other side for approximately 2 minutes.
5. Blot on a paper towel to absorb excess oil and season immediately with Kosher salt. Serve with the garlic sauce (mixed well) and drizzled on top, or on the side for dipping!

VEGAN STUFFED HOLIDAY MUSHROOMS (from https://www.blissfulbasil.com/)

INGREDIENTS:

1 pound large cremini mushrooms or small portobello mushrooms (stemmed, 16 ounces, about 12 mushrooms with a 2-inch diameter)

1-1/4 cups raw walnut pieces, divided

2 cloves garlic, smashed and peeled

1 tablespoon extra-virgin olive oil

1/2 cup finely diced shallots (about 2 medium shallots)

2 tablespoons finely chopped sage leaves

2 teaspoons minced fresh rosemary

1/4 teaspoon dried thyme

1/4 teaspoon sea salt, divided; plus 1/8 tsp sea salt, divided (plus more to taste, if desired)

Freshly ground black pepper, to taste

1/3 cup dried cranberries, finely chopped

1 teaspoon sherry vinegar

1 tablespoon nutritional yeast flakes (for the walnut “parmesan”)

1/4 cup flat-leaf parsley, stemmed and finely chopped (optional)

INSTRUCTIONS:

1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.
2. Use a small spoon to gently scrape away the gills from each mushroom. You’ll be surprised how much you’ll scrape out of those little mushrooms, and more space equals more filling!
3. Add 1 cup of the walnuts and the garlic to a small food processor and pulse 15 to 20 times, or until very finely chopped or coarsely minced.
4. Heat a large sauté pan over medium-low heat and add the olive oil, walnut mixture, shallots, sage, rosemary, thyme, 1/4 teaspoon of the sea salt, and black pepper, and continue to cook for 5 minutes, or until the shallots soften and the walnuts are lightly toasted, stirring frequently. Remove from the heat and stir in the cranberries and sherry vinegar. Taste and season with more sea salt and black pepper, if desired
5. Prepare the walnut “parmesan” topping (if using). Add the remaining 1/4 cup walnuts and 1/8 teaspoon sea salt to a small food processor along with the nutritional yeast flakes. Process for 20 seconds, or until the mixture resembles finely grated parmesan cheese. Set aside.
6. One at a time, pick up each mushroom and use a small spoon to fill it. Use the back of the spoon to gently compact the mixture into the mushroom cap and transfer it to the lined baking tray. Repeat, stuffing all of the mushrooms. Sprinkle the top of each mushroom with a generous pinch of the walnut “parmesan” (if using). (You’ll have quite a bit of leftover parmesan that you can use to garnish before serving.)
7. Bake for 16 to 20 minutes, or until the mushrooms are tender and the top of the filling is golden brown.
8. If desired, garnish the mushrooms with another pinch of parmesan and sprinkle with the parsley. Serve immediately.

NONTRADITIONAL MAINS

VEGAN BRISKET (from https://www.myjewishlearning.com/)

INGREDIENTS:

1 (28-oz) can crushed tomatoes

1/4 cup brown sugar

2 tbsp honey (can also use maple syrup or agave, if making dish vegan)

1/4 cup apple cider vinegar

1/2 cup water

1/2 cup red wine (can also use grape juice or sweet kosher wine like Manischewitz)

1 chopped onion

3 garlic cloves, minced, grated, or pressed

2 (20-oz) cans (or packets) jackfruit, drained

INSTRUCTIONS:

1. Combine crushed tomatoes, brown sugar, honey, apple cider vinegar, water, wine, onion, and garlic in a large pot over medium-high heat. Bring to a boil then add jackfruit.
2. Reduce heat to low-medium and cover pot.
3. Cook for 30 minutes over low-medium heat.
4. Remove cover and test whether you can break up the jackfruit using the back of a wooden spoon. If the jackfruit isn’t tender enough to pull yet, cook it for another 15-20 minutes, or until tender.
5. Serve warm.
6. Note: This can be prepared 2-3 days ahead of time and heated through when ready to serve.

CHEDDAR-STUFFED SWEET POTATO BBQ TURKEY MEATLOAF (from https://www.ambitiouskitchen.com/)

INGREDIENTS:

1 teaspoon olive oil

1 small sweet potato, shredded (about 3/4 cup shredded sweet potato)

1 pound lean ground turkey (94%)

1 small white onion, finely diced

2 cloves garlic, minced

1 egg, slightly beaten

1/2 cup Italian style panko breadcrumbs (or use gluten-free breadcrumbs)

2 tablespoons low sugar bbq sauce (I like Stubb’s)

1 teaspoon cumin

1/2 teaspoon cayenne pepper (if you like heat)

1/2 teaspoon fresh cracked black pepper

3/4 teaspoon salt

2 oz sliced sharp cheddar cheese (or ½ cup shredded cheddar)

For the topping:

1/3 cup low sugar bbq sauce

Optional: Cilantro, for garnish

INSTRUCTIONS:

1. Preheat oven to 375 degrees F. Line large baking sheet with parchment paper.
2. Place a medium skillet over medium heat. Add in olive oil and sweet potato shreds; sauce for about 5 minutes. Set aside to cool for a few minutes.
3. In a large bowl combine turkey, onion, sweet potato shreds, garlic, egg, breadcrumbs, 2 tablespoons bbq sauce, spices, and salt and pepper. Use your hands or a large spoon to mix until well combined. I find that it’s much easier to combine the ingredients if you use your hands.
4. Place half of the meat mixture on a foil-lined pan and shape into a 10×4 inch rectangle. Top with cheddar evenly, leaving about half an inch of room on the sides. Top with the remaining meat mixture, enclosing the cheese completely and sealing the sides/edges together.
5. Spread half of the bbq sauce on top of the meatloaf, reserve the other half for brushing on when the meatloaf is finished baking.
6. Bake meatloaf for 50 minutes to 1 hour or until the meat thermometer reads 160 F. Top with remaining sauce and allow to cool for 5 minutes before cutting into four slices. Top with cilantro and serve with sweet potato fries or a side salad.

CHRISTMAS TACOS (from https://www.thespruceeats.com/)

INGREDIENTS:

For the Short Ribs:

2 bone-in short ribs (about 2 1/2 pounds)

Kosher salt

2 teaspoons oil

1 cup pomegranate juice

2 ancho chiles (stem and seeds removed)

1 cinnamon stick

1 bay leaf

For the Pomegranate Pico:

1 cup pomegranate seeds

1 jalapeno pepper (small diced)

2 tablespoons shallot (small diced)

1 large lime (juiced)

1/4 cup pepitas (lightly toasted)

For Serving:

12 corn tortillas

Garnish: Fresh cilantro, lime wedges, cotija cheese, or Mexican crema

INSTRUCTIONS:

1. Heat a cast-iron skillet over medium-high heat. Season the short ribs with kosher salt and add them to the pan. Brown for 5 or so minutes per side, undisturbed, to develop a nice crust. Some fat will render from the meat and aid in browning.
2. When the meat is well-browned remove it from the pan and turn off the heat. Deglaze the pan with the pomegranate juice, scraping the bottom of the pan.
3. Place the meat and juice in a slow cooker set to low. Add the ancho chilies, cinnamon stick, and bay leaf. Put the lid on the slow cooker and braise the short ribs for 6-8 hours until the meat is tender and the bones release from the meat.
4. Turn off the heat, remove the bones, bay leaf, and cinnamon, and allow the meat to cool in the braising liquid.
5. Prepare the pomegranate pico. Mix the pomegranate seeds, jalapeño, lime juice, and pepitas in a small mixing bowl.
6. Roughly chop the meat with the ancho chilis, mixing them. Taste and season with salt accordingly. If needed, heat the mixture in the braising juices to serving temperature.
7. Warm your tortillas to make them soft and pliable. Plate the tacos or serve family-style, allowing guests to plate their own.

NONTRADITIONAL DESSERT

VEGAN BLUEBERRY BLINTZES(from https://healthyslowcooking.com/)

INGREDIENTS:

For the filling:

1/2 8-ounce package vegan cream cheese

1/2 16-ounce package extra-firm tofu

1/4 cup powdered sugar

1 teaspoon vanilla extract

Zest of 1 lemon

For the crêpes:

1-1/2 cups white flour

1 tablespoon granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups of soy milk

1/2 cup plus 2 tablespoons vegan margarine plus more for cooking

1/2 teaspoon vanilla extract

2 tablespoons applesauce

For assembly:

Olive oil cooking spray

1/4 cup vegan margarine, melted

1-1/2 to 2 cups fresh blueberries

Powdered sugar for dusting

INSTRUCTIONS:

Making the filling:

1. In a food processor, combine the vegan cream cheese, tofu, powdered sugar, vanilla, and lemon zest and blend until creamy.
2. Refrigerate until ready to use.

Making the crêpes:

1. In a large bowl, combine the flour, granulated sugar, baking powder, salt, and soy milk and beat together with an electric handheld mixer. Once the batter is completely blended, add 2 tablespoons of the vegan margarine, the vanilla, and the applesauce.
2. Blend for 2 to 3 minutes with the bowl tilted so the batter gets light and creamy.
3. Heat your deepest cast-iron skillet over medium heat and lightly coat it with vegan margarine. (You’ll have to coat the skillet between each crêpe, so keep the margarine out.) Once the margarine begins to bubble, you’re ready to make crêpes.
4. Using a ladle, pour 1/3 cup of the crêpe batter into the skillet. Immediately rotate the skillet by rolling your wrist while holding the handle until a thin layer of batter covers the bottom. If your skillet is heavy, use a potholder to hold the other side of the skillet and use both hands to rotate the skillet.
5. Cook until the edges of the crêpe begin to turn light brown. Run a wide spatula along the edge to loosen the crêpe, then flip it and cook the other side until light brown. Transfer the crêpe to a plate, top with a piece of waxed paper, and cover with a clean kitchen towel. Repeat until you have used all the crêpe batter.
6. Assemble the blintzes: Preheat the oven to 400 F. Coat a baking dish with olive oil cooking spray.
7. Place one crêpe on a flat surface and spoon 3 tablespoons of the filling into the center in a straight line. Fold one edge of the crêpe over the filling and gently press it into the filling, then fold the other sides over and tuck them underneath. Place the blintz on a plate with the seam side up. Repeat until you have filled all the crêpes.
8. Brush the same skillet in which you cooked the crêpes with some of the melted vegan margarine and set it over medium heat. Once the skillet is hot, place the blintzes in the skillet, seam-side down, and brush with more melted margarine. You may need to work in batches.
9. Cook the blintzes for about 30 seconds to seal them. Using a spatula, gently roll the blintzes in the skillet and cook them evenly until they are a golden brown and have lightly crispy edges. Try not to brown the blintzes for more than 2 minutes.
10. Transfer the browned blintzes to the prepared baking dish. Bake the blintzes for 10 to 15 minutes. Remove from the oven and let cool in the dish for 5 minutes.
11. Serve warm, topped with some blueberries and a pinch or two of powdered sugar.

CARAMEL APPLE SELF-SAUCING CHRISTMAS PUDDING (from https://www.theenglishkitchen.co/)

INGREDIENTS:

For the cake:

1-1/4 cup self-rising flour (75mg)

1/4 cup soft light brown sugar (50mg)

1/2 cup (scant) melted butter (100mg / 7 TBS)

1 large free-range egg, lightly beaten

1/2 cup milk (120 ml)

1/4 maple syrup (60 ml)

1 granny smith apple, peeled and coarsely chopped

For the Topping:

1 cup maple syrup (240 ml)

1 cup, packed soft light brown sugar (200 g)

1 cup boiling water (240 ml)

1/4 cup butter (60g)

(cinnamon sugar garnish optional)

INSTRUCTIONS:

1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a six-cup deep baking dish. Set aside.
2. Whisk together the flour and sugar for the cake part.  Whisk together the melted butter, egg, milk, and maple syrup. Stir the wet mixture into the dry mixture.  Whisk together to combine. Stir in the apple and spread it into the baking dish.
3. Put all of the ingredients for the topping together in a saucepan. Bring just to the boil stirring to melt the sugar.  Pour evenly over top of the batter in the baking dish. Do not stir to mix.  Bake in the preheated oven for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. The liquid mixture will have sunk to the bottom creating a sauce.
4. Dust with cinnamon sugar and serve warm spooned into bowls and topped with whipped cream or ice cream if desired.

ADRLF continues to strongly encourage you, our friends, to be mindful of your surroundings, as well as your personal and communal responsibilities, in these serious covid-times: Mask up, when not eating. Stay distanced, trying to keep 6-feet of distance in mind. Limit gatherings to small goups. Keep sanitizers handy. Embrace this truly challenging era — with a shifted vision and renewed appreciation for life — while protecting your communties and making more special memories!  HOLIDAY LOVE & FELICIDADES from ADRLF!!