TV cook Alice Zaslavsky on how to host a veg-based Christmas

Melbourne cook Alice Zaslavsky wants you to host the ultimate plant-powered Christmas lunch or dinner this festive season — and has a few hacks that’ll stop sad salads in their tracks.

Melbourne cook Alice Zaslavsky wants to help you host the ultimate “Veg-mas” — or veggie-themed Christmas. Picture: David Caird

Ignore the naysayers, TV cook Alice Zaslavsky says you can make friends with salad this Christmas.

The award-winning cookbook author, TV host and all-round “vegelante” is hoping to see more Australian families embrace their first “Veg-mas”.

“We know that some of the most common searched terms over the last five years have been “vegan” and “vegetarian”,” she told the Sunday Herald Sun.

“Those dietary preferences are certainly on the rise, even by those who wouldn’t consider themselves vegan or vegetarian, with many people just looking to eat more veg.”

The vivacious Zaslavsky, who this year debuted her new nightly cooking show ‘A Bite to Eat with Alice’ on the ABC, has been growing a loyal plant-loving fan base since her MasterChef Australia days in 2012.

Alice Zaslavsky's triple cherry caprese with bright basil oil. Picture: Rochelle Eagle.

The former teacher has also released her third cookbook, Salad for Days, which has a mix of plant based recipes to inspire any veg-forward festive menu — from entree to dessert.

“Think about what colour vegetables and fruit you’ll get on the table before the turkey and the turducken,” she said.

“The notion of a ‘salad’ has changed over time from a wodge of iceberg and some orange on the side. Salads are so much more fun than lank lettuce in a bowl.”

“Find your hero veg, and then add complimentary other fruit or vegetables. Maybe you’ll add a grain, or some fats such as nuts or creamy cheese — when in doubt, add cheese.”

One of her favourite salads is the Triple Cherry Caprese; a colourful three-peat salad that could easily kick off the day’s eating.

“Traditionally a caprese is served with basil, tomatoes and mozzarella, but here we are adding an Aussie summer classic: cherries, along with cherry tomatoes, and cherry bocconcini (mozzarella),” she said.

For “meatier” main, think heavier veg such as a butternut squash.

“You could even roast this the same way as a glazed ham, crosshatched, studded with cloves and glazed in maple syrup and olive oil and later served with a tumble of cherry tomatoes, maple pecans or pesto,” she said.

Potato Crack Salad. Picture: Rochelle Eagle

“If you know you have vegan or veggo guests, consider keeping the animal products separate so they can still feel involved in the spread. Have other options off to the side such as plant based cheeses which you can get at the supermarket.”

And yes, you can make veg-friendly desserts.

“You can make vegan meringue, using aquafaba the water in a chickpea can, instead of eggs,” she said.

“When I was making Poh’s glutinous rice dumplings from A Bite to Eat... I couldn’t find red food colouring, so I used beetroot juice.”

“Dont think you have to make a fruit salad— you could easily buy a box of cherries or mangoes and slice them up. And if you make a fruit salad, just remember you don’t need to add the kitchen sink— stick to three fruits, and keep the watermelon separate.”

‘Images and text from Salad for Days by Alice Zaslavsky, photography by Rochelle Eagle. Murdoch Books RRP $45.00.’