Cook a compassionate holiday meal with us

At World Animal Protection, we believe every choice we make has the power to create a better world for animals. And one of the most joyful (and delicious) ways to protect animals is through what we eat.

That’s why we teamed up with award-winning vegan chef, nutritionist and animal-lover Amy Symington for a special cooking class showing how easy and delicious plant-based eating can be.

As a team, we cooked up a festive feast that’s full of flavour and free from animal products. Amy guided us through every step, sharing her tips for creating nourishing, show-stopping dishes that everyone at the table will love – no matter what they usually eat.

On the menu:

• Appetizer: Romesco (Roasted Red Pepper) Dip with Crudité and Whole Grain Crostini 
• Soup: Creamy Corn Chowder with Tempeh Chorizo 
• Salad: Classic Vegan Caesar Salad with Almond Parmesan 
• Entrée: Pesto Fusilli with Garlic Roasted Tomatoes 
• Dessert: Chocolate Mousse with Seasonal Fruit

Each dish was bursting with colour, nutrition and compassion – showcasing how easy it is to prepare a complete, crowd-pleasing holiday meal without any animal products. 

One of the crowd favourites? The dip!  

🌶️ Amy Symington’s Romesco (Roasted Red Pepper) Sauce

Prep time: 11 minutes | Cook time: 4 minutes | Total time: 15 minutes 

This bright, tangy and slightly smoky sauce brings out the best in simple, plant-based ingredients – roasted red peppers, almonds, garlic and olive oil. It’s rich in flavour, full of nutrients and completely animal-free.

Ingredients 

• 1 × 12 oz jar fire roasted red peppers, drained 
• ¼ cup tomato paste 
• ½ cup blanched slivered almonds 
• 2 garlic cloves, crushed 
• 2 tbsp chopped parsley (optional) 
• 1 tbsp sherry or red wine vinegar 
• 1 tbsp smoked paprika 
• ½ tsp salt 
• ¼ tsp cayenne pepper (optional) 
• ½ cup extra virgin olive oil 

Preparation

1. Place a medium sauté pan over medium heat. When hot, add the blanched almonds and toast, stirring frequently, until fragrant and browning, about 4 minutes. 
2. In a blender, add all ingredients including the toasted almonds. Pulse to combine, then blend until your desired texture – smooth or slightly chunky (30 seconds to 1 minute). 

Tips:

• For a thicker dip, add an extra ¼ cup of roasted almonds and an extra teaspoon each of sherry vinegar and smoked paprika. 
• Walnuts can be used in placed of almonds if preferred. 
• For a nut free version try raw unsalted sunflower seeds. 

Download the printable dip recipe! (PDF)

🍽️

Choosing plant-based meals during the holidays is a simple, meaningful way to show compassion for animals and it helps the planet too. Animal agriculture is one of the leading causes of deforestation, biodiversity loss and climate change. By swapping just one meal for a plant-based option, you’re helping to build a kinder, more sustainable food system.

To explore more recipes from Amy Symington, including the full holiday menu, visit ameliaeats.com or check out her cookbook The Long Table Cookbook, which donates all author proceeds to Gilda’s Club Greater Toronto in support of social, emotional and nutritional programming (makes a great holiday gift 😉).

Together, we can make this season brighter – for all beings.