holidays – The Vegan Rhino

December 1, 2025December 1, 2025

Celebrate the Holidays Sustainably: A Complete Guide to Zero-Waste Festivities

The holiday season is one of joy, celebration, and connection — but it’s also one of the biggest contributors to food waste, single-use plastics, and environmental impact each year. From leftover feasts to disposable decorations, the season can leave a significant footprint.

The good news? With thoughtful planning, creativity, and a few sustainable swaps, you can enjoy the holidays fully without harming the planet. Here’s a comprehensive guide filled with tips, tricks, and actionable strategies for a zero-waste, plant-based holiday season.

1. Smart Holiday Meal Planning

One of the biggest contributors to holiday waste is over-purchasing ingredients. Thoughtful meal planning can save money, reduce waste, and make cooking stress-free.

Tips & Tricks:

Estimate Guest Portions: Use online calculators or past experience to determine how much each person will actually eat. For example, plan ½ cup cooked grains, ¾ cup vegetables, and 1–2 servings of main dishes per person.

Flexible Menus: Choose ingredients that can be used in multiple dishes. For instance, sweet potatoes can be roasted, mashed, or turned into a pie.

Inventory First: Check your pantry, fridge, and freezer before shopping. Use up ingredients nearing expiration in your holiday menu.

Pro Hack: Make a “must-use” list of ingredients to ensure nothing goes to waste, e.g., frozen greens → soups, leftover grains → grain bowls.

2. Embrace Plant-Based and Seasonal Ingredients

Plant-based holiday meals are not only kinder to animals but also lighter on the planet. Seasonal ingredients are fresher, more flavorful, and often more affordable.

Tips & Tricks:

Seasonal Stars: Winter squash, root vegetables, citrus, pomegranates, Brussels sprouts, and leafy greens are all in season during the holidays.

Frozen & Canned Are Friends: Frozen berries, peas, corn, or canned beans can reduce spoilage. They are just as nutritious and often harvested at peak freshness.

Flavor Boosters: Use herbs, citrus zest, garlic, onions, and spices to enhance meals naturally.

Example Menu Swap:

Traditional mashed potatoes → mashed cauliflower + roasted garlic + olive oil for creamy, nutrient-packed side. Turkey → lentil loaf or chickpea “nut roast” with seasonal herbs.

3. Creative Leftover Solutions

Leftovers don’t have to mean extra waste — they can be reimagined into entirely new meals.

Ideas & Tricks:

Vegetables: Roast leftover veggies into soups, stir-fries, or grain bowls.

Grains & Legumes: Mix leftover rice, quinoa, or beans with frozen veggies and spices for a hearty stir-fry or burrito filling.

Bread & Starches: Stale bread → vegan stuffing, croutons, or bread pudding. Mashed potatoes → potato pancakes or shepherd’s pie topping.

Fruit: Overripe fruit → smoothies, compotes, sauces, or baked desserts.

Pro Tip: Keep a clear set of containers for leftovers. Label with the date and use within 3–5 days, or freeze for longer storage.

4. Sustainable Decor and Tableware

The holiday season generates a lot of disposable waste from single-use plates, napkins, and wrapping. Small swaps can make a big impact.

Tips & Tricks:

Natural Decorations: Pinecones, evergreen branches, citrus slices, cinnamon sticks, or dried flowers can create a beautiful table setting.

Reusable Tableware: Invest in cloth napkins, ceramic plates, and metal utensils. They last for years and reduce single-use waste.

DIY Wrapping: Use fabric scraps, reusable gift bags, or recycled paper instead of new wrapping paper.

Eco-Friendly Centerpieces: Mason jars, wooden bowls, or reusable trays for candles, fruit, or greenery.

5. Efficient Cooking Techniques

Cooking efficiently saves energy, time, and money, especially when hosting a holiday feast.

Tips & Tricks:

Batch Cooking: Cook multiple dishes at once. Roasted vegetables, grains, or beans can be used in several recipes.

Use Lids & Steam: Cover pots to reduce cooking time and energy usage.

Cook with Friends: Hosting a small cooking party? Divide tasks to save time and energy.

Compost Scraps: Vegetable peels, cores, coffee grounds, and tea leaves can be composted instead of tossed in the trash.

6. Mindful Gifting & Community Giving

Sustainable holidays go beyond food — gifting and activities can also be eco-conscious.

Ideas & Tricks:

DIY Gifts: Homemade jams, spice blends, baked goods, or herbal teas in reusable jars.

Experiences Over Objects: Tickets to events, classes, or memberships reduce material waste.

Charitable Giving: Donate to wildlife conservation, animal rescue, or environmental organizations in lieu of gifts.

Upcycled Gifts: Reuse containers, jars, or fabric creatively to package gifts.

The holidays don’t have to come at the expense of the planet. By planning thoughtfully, using seasonal plant-based ingredients, repurposing leftovers, and adopting small sustainable swaps, you can celebrate fully while reducing waste, saving money, and protecting wildlife.

With a zero-waste holiday approach, every meal, every decoration, and every gift can reflect joy, mindfulness, and care for the planet — making your holiday truly meaningful.

October 28, 2021October 28, 2021

Mushroom Bisque

There is nothing more satisfying during Fall than a big ol’ bowl of mushroom bisque! What makes this dish satisfying and rich with deep flavor is all from caramelizing the onions and mushrooms. Simple enough right?

Yield: 5 servings

Ingredients

4 cups vegetable broth

.5 oz. dried porcini mushrooms

5 Tbsp. plant-based butter

1 cup shiitake mushrooms, chopped

4 cups baby Bella mushrooms, chopped

1/4 cup shallots, minced

1/4 cup yellow onion, minced

2 garlic cloves, minced

2 Tbsp. sherry vinegar

5 Tbsp. organic all-purpose flour

1 bay leaf

3/4 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

Directions

In a small pot on medium heat, boil vegetable broth and remove from heat. Add dried porcini mushrooms and steep for 30 minutes, covered. Remove mushrooms and finely chop.
In a pot on medium heat, add butter, mushrooms, chopped porcini mushrooms, onion and sauté for 7 minutes. Add garlic and cook for 1 minute. Deglaze pan with sherry vinegar and cook for 1 minute.
Sprinkle with flour and stir, cooking for 1 minute. Slowly pour the broth in as you mix, and bring to boil. Reduce heat to low, add bay leaf, salt, pepper, and simmer, covered, for 25 minutes. Remove bay leaf.
Blend 1 1/2 cups of bisque and pour it back into the pot, stirring until mixed evenly.
Serve with bread or stir in non-dairy cream topped with chives.

Chef’s tip: Make the night before to let the flavors meld together.

November 3, 2020November 3, 2020

Limoncello

Limoncello is an Italian liquor made from the zest of lemons steeped in alcohol until the natural oils and aromatics release. The resulting liquid is combined with a simple syrup and bottled, resulting in a delicious drink to sip or drizzled over ice cream, either way you decide its delicious! This is one of those things you can enjoy year round, and makes for the perfect gourmet gift for any occasion.

Yield roughly 2 bottles, 3 1/2 cups lemon juice

Ingredients

15 lemons, peeled

850 mL vodka

2 cups organic cane sugar or 3/4 cup monk fruit sugar

3 3/4 cups filtered water

Directions

Using a vegetable peeler, peel the skin of the lemons and trim away any pith remaining on the lemon peels.
In a large pitcher with the lemon peels, pour the vodka over them and cover tightly. Steep the peels in the vodka for 8 days at room temperature.
In a sauce pan over medium-high heat, combine the sugar and water until it dissolves, about 3 minutes. Pour the syrup into the vodka mixture, mix, and strain into bottles. Let sit at room temperature for 14 days before storing in refrigerator until cold.
Serve chilled and enjoy.

Chef’s tip: Make sure you use 100 proof and higher.

July 30, 2020July 30, 2020

Quick Collard Greens

Quick collard greens are an underrated leafy green vegetable that is a nutritional powerhouse. Dark greens, like collards, provide an important non-dairy source of calcium to our bodies that we don’t get from dairy. These collard greens are inspired by my friend Nancy who introduced me to how good they are! Since collards have a tendency to be more bitter, you can pair this side dish with sweet foods or potato salad. You could even toss some in a tofu scramble, it’s delicious!

Yields 3

Ingredients

1 lb. finely chopped collard greens, washed

1 Tbsp. avocado oil

1/2 cup yellow onions diced

3 large garlic cloves, minced

1 medium tomato

1/2 tsp. smoked paprika

2 sprigs thyme

1/2 tsp. Himalayan salt

1 cup vegetable broth

1 tsp. apple cider vinegar

Directions

In a large saucepan on medium-high heat, sauté onions and cook 3 minutes. Stir in garlic and cook 1 minute more.
Combine the tomatoes, smoked paprika, thyme, and salt in pot and cook 2 minutes. Add collard greens and cook until wilted. Pour in vegetable broth and apple cider vinegar, cover and reduce heat to low, simmering 30 minutes.
Serve warm.

Chef’s tip: For more of a smoky flavor, add a drop or two of smoked flavoring.

December 24, 2019May 14, 2020

Mandelbrot Cookies

When I was a kid, my grandmother used to play so many different memorable games with us. My favorite was “Who stole the cookies from the cookie jar?” It was more of a singalong than a game, but we played it in the car all the time and it’s something that has stuck with me very closely over the years. Sadly, my sweet grandmother has passed on, but not her memories. For this post, I recreated her famous mandel bread recipe (something we call “Mandelbrot”) to honor her. It’s a crunchy, cookie-like dessert that I know you’ll love just as much as I do. Her recipe is the best and I’m super excited to share with you all something from my roots.

Yields

Ingredients

1=1/2 cup organic cane sugar

3/4 cup vegetable oil

2 cups chopped pecans

4 Tbsp. egg replacer + 8 Tbsp. filtered water

2 tsp. vanilla extract

4 cups all-purpose organic flour

Directions

Preheat oven to 350 degrees F.
In a stand mixer, mix sugar and oil together. Add the egg replacer slowly until well combined. Mix in the vanilla and pecans. Add the flour until the dough is stiff and form into 4 round balls – pat into strips.
Bake 20 to 23 minutes. When strips begin to brown, remove and slice into pieces- return back to the oven and brown again. Bake for an additional 12 to 15 minutes.

Chef’s tip: Wet your finger tips when molding the dough in to the strips, it will help.

December 20, 2019May 14, 2020

Vegan Graham Cracker Cookies

These are probably the most addictive Christmas cookie I have come across (thanks, Mom). As long as I can remember, these cookies have always made an appearance each Christmas. Essentially, these cookies are like a graham cracker brittle with slivered almonds. They are perfect alone or with some non-dairy vanilla ice cream, which is actually my favorite way to eat them. Everyone needs a recipe like this and I am happy I get to share it with each of you. Who is ready to get baking because I sure am!

Yield 48

Ingredients

1 box Nabisco original graham crackers (break into 4 sections)

2 sticks vegan butter, melted

1/2 cup organic cane sugar

Slivered almonds, evenly coat each square

Directions

Line two baking sheets with aluminum foil. Spread crackers on two 15×10 cookie sheets.
In a small pot, melt butter and sugar, and bring to a boil for 2 minutes.
Pour over crackers and evenly smear across, then sprinkle with slivered almonds.
Bake for 10 to 12 minutes. Remove cookies from pan while still warm, because they harden quickly. Place on a wire wrack to cool completely.
Store in container to retain freshness.

Chef’s tip: Dont over bake these cookies, they will burn quickly.

December 18, 2019October 29, 2020

Shortbread Cookies

When I think of shortbread cookies, I think of buttery biscuits that are simple, sugary, and have the perfect crunch! You know what makes them even better? Dipping the ends in melted chocolate with a sprinkle of coconut flakes, if you’d like. These cookies keep well in an airtight container and you can even make the dough well in advance for quick treats!

Yield 42

Ingredients

1-1/2 cups vegan butter (3 sticks), softened

1 cup organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1/4 tsp. Himalayan fine pink salt

1 tsp. vanilla extract

3-1/2 cups organic all-purpose flour

Sugar for sprinkling, optional

Directions

Preheat the oven to 350 degrees F and prepare 2 baking sheets with parchment paper; Set aside for later.
In a stand mixer, combine the butter, salt, sugar and beat on high until smooth and creamy. Stir in the egg replacer and vanilla.
By hand, fold in the flour a little each time until its all mixed. Divide the dough in half, wrap in plastic, and refrigerate for 45 minutes.
Working with one disk of dough at a time, flour your surface and roll the dough until it is 1/2″ in thick. Cut the cookies using a circular cookie cutter.
Transfer the cut cookies to the prepared baking sheets and sprinkle lightly with sugar. Bake for 20 to 22 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool completely.
Store in a container for up to 1 week.

Chef’s tip: Dip half of the cookies in the melted chocolate and sprinkle with toasted coconut.

Toppings:

2 cups vegan dark or semi sweet chocolate

1 cup toasted coconut flakes, optional

Other recipes

Spiced Polar Bear Cookies

Russian Teacakes

Matcha-Mint Chip Cookie

December 17, 2019October 29, 2020

Flourless Peanut Butter and Chocolate Chip Cookies

intro

Yield 32

Ingredients

1 cup peanut butter

1 cup light brown sugar

1 Tbsp. egg replacer + 2 Tbsp. filtered water

1 tsp. baking soda

1 cup vegan chocolate chips

Directions

In a bowl, beat together peanut butter, and brown sugar until creamy. Stir in the egg replacer and baking soda. Fold in the chocolate chips.
On a baking sheet lined with parchment paper, drop rounded teaspoon onto uncreased pan. Space the cookies about 2-inches apart.
Bake for 8 to 10 minutes. Cookies are puffed and slightly browned.
Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Chef’s tip:

December 9, 2019May 14, 2020

Applesauce Bars

When you have to make a dessert that is easily shareable, these bars are your go-to dessert. With a simple glaze that covers the top, these homemade applesauce bars are the perfect treat! The best way to enjoy these bars are when they come out of the oven and have slightly cooled. The warm sensation with Fall flavors and cinnamon glaze is a finger-licking good recipe.

Yield

Ingredients

1 cup organic cane sugar

1 cup applesauce

1/2 cup avocado oil

2 cups all-purpose organic flour

1 tsp. baking soda

1/2 tsp Himalayan fine pink salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1 cup raisins

1/2 cup walnuts nuts

Glaze:

1/2 cup powdered sugar

1-2 Tbsp. hot water, use as needed

1/8 tsp. ground cinnamon

1/8 tsp. Himalayan salt

Directions

Preheat oven to 350 degrees F.
In a bowl, combine the sugar, apple sauce, and oil. Mix together the flour, baking soda, salt, cinnamon, nutmeg, and cloves in a separate bowl and add it to the wet mixture. Stir until combined. Fold in the raisins and nuts.
Grease and flour a 13×9-inch baking pan and add the cookie bar mixture.
Bake for 30 minutes. Remove from oven and allow to cool slightly before topping with glaze.
Enjoy

Chef’s tip: You can swap the raisins for another type of dried fruit of your choosing.

November 27, 2019April 3, 2021

Mushroom Gravy

This Mushroom Gravy recipe is perfect for my vegan roast turkey, garlic-chive mashed potatoes, or anything else you can think of! Growing up, I would pour tons of gravy on my stuffing, mashed potatoes, and anything else I could, I would. Realizing the importance of a good gravy, I thought this would be the perfect recipe for your holiday roasts and more!

Yield 8

Ingredients

1/4 cup vegan butter

2 (8 oz) packages baby Bella mushrooms, sliced

1/4 cup white onion, chopped

1/4 cup King Arthur organic flour

3-1/2 cups vegetable broth

1 tsp. balsamic vinegar

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/4 tsp. fresh thyme, minced

Directions

In a skillet over medium-high heat, melt the butter and add the sliced mushrooms and onions. Sprinkle with a pinch of salt and sauté for 15 minutes until the water has evaporated. Add balsamic vinegar and cook for an additional minute.
Sprinkle the flour and cook for an addition 1 to 2 minutes. Slowly pour the vegetable broth while stirring and season with salt, pepper, and thyme.
Cook for 20 minutes, stirring occasionally. Once thickened, remove from heat and pour into gravy boat.
Serve immedietly.

Chef’s tip: Add a splash of vegan worcestershire sauce.