Holidays are always an interesting time for us, as traditional meals and desserts usually center around meat and animal products. Time This year we rose to the opportunity to opted to make several plant based dishes to share with the family. Timing couldn't have been better as just a couple of weeks ago, our cousin gifted our Mom the Revive Cafe Cookbook from New Zealand. This was perfect as most ingredients from New Zealand can also be found in Fiji, whereas some of our favorite American dishes can be challenging to substitute.
Since Christmas in Fiji brings high temperatures and humidity, we wanted a refreshing menu so we chose with more raw dishes than cooked.
Our menu included: -Lemon + Garlic Hummus -Roasted Beetroot Hummus -4 C Salad (Carrots, Coconut, Cashews, Cilantro + Lemon Garlic Dressing) -Revive Raw Salad (Beetroot, Carrot, Raisins, Sunflower Seeds, Mint + Orange Balsamic dressing) -Curry Black Eyed Pea Salad -Moroccan Chickpea and Date Dahl Soup (+ pumpkin!) -Lettuce + Red Cabbage + Tomato Salad -Caramel Coffee Pudding made with Cashews and Dates
We were also gifted the Fijian dishes of Rourou (taro leaves cooked in coconut milk) and Dalo (taro root) which were the perfect additions.
We sourced most of the recipes from the Revive Cafe Cookbook 2, and the cake recipe is from This Rawsome Vegan Life.