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the-vulgar-vegetarian · 6 years

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Holy Shit, Thanksgiving is almost here!

And in true fashion, the procrastinating spirit of the season has over taken me.

I meant to get this post out in October but better late than never I guess

What’s the biggest thing that makes you nervous for the holiday season?

Seeing the family?

The terrible weather conditions?

The doubtless number of political conversations you’ll have to sit through?

For me, it’s the food

I’m going to someone else’s house to eat, with food that I didn’t prepare and have no way of knowing if it’s safe. Cant really just not eat without offending the host. So how am I supposed to navigate this situation?

Simple, bring my own dish

In the holiday season, you’ll be required to go to several holiday feasts that you have no control over but very few of the hosts will care if you bring your own food AS LONG AS you present it as a dish to share.

Tip I learned the hard way: tell them you just wanted to try your hand at cooking, not that you wanted to bring something in case you couldn’t eat any of their food

Aunt Mona still hasn’t forgiven me

So whether you celebrate Thanksgiving, Christmas, Hanukkah, Mawlid el-Nabi, Soltice, Rohatsu, or anything else feel free to turn to the following recipes for a simple holiday bring along meal or something to have quietly at home

Roasted Butternut Squash Risotto

Recipe from cookieandkate.com

INGREDIENTS

3 tablespoons olive oil, divided

1 small yellow onion, chopped

2 cloves garlic, pressed or minced

4 cups (32 ounces) vegetable broth, divided

1 cup water

1 ½ cups brown arborio/short-grain brown rice

1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes

1 cup freshly grated vegetarian Parmesan cheese* (about 2 ½ ounces)

½ cup dry white wine, optional

3 tablespoons unsalted butter, diced

1 teaspoon salt, more to taste

Freshly ground black pepper, to taste

Pinch red pepper flakes, to taste

INSTRUCTIONS

To prepare: Place your oven racks in the lower third and upper third positions (we’re going to bake the risotto on the middle rack and roast the squash on the upper rack at the same time), then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.

Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.

Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!

Immediately after placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes.

While the risotto and butternut are in the oven, fry the sage: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.

Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.

Stir in the roasted butternut. Taste and add more salt and/or pepper, as needed.

1-HOUR VEGAN SHEPHERD'S PIE

Recipe from minimalistbaker.com

Ingredients

FILLING

1 medium onion (diced)

2 cloves garlic (minced)

1 1/2 cups uncooked brown or green lentils (rinsed and drained)

4 cups vegetable stock (DIY or store-bought)

2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)

1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn

MASHED POTATOES

3 pounds yukon gold potatoes (thoroughly washed)

3-4 Tbsp vegan butter

Salt and pepper (to taste)

Instructions

Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.

Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).

In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.

Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.

Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.

Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.

While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan.

In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil (amounts as original recipe is written // adjust if altering batch size) until lightly browned and caramelized - about 5 minutes.

Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.

Let cool briefly before serving. The longer it sits, the more it will thicken.

Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

Recipe from marlameredith.com

Ingredients

1 cup (212 g) dry Quinoa, cook according to package directions

2 (265 g) Sweet Potatoes, cut into small wedges

2 large Apples, cut into 1/2" pieces (I like Granny Smith)

1 tablespoon Lemon Juice

1/2 cup (100 ml) pure Maple Syrup, divided portion in 1/2

fine Sea Salt

2 tablespoons melted Coconut Oil

a few pinches ground Cinnamon

a few pinches ground Ginger

1 tablespoon fresh Thyme leaves

1 cup Hazelnuts, chopped

Fresh or Dried Cranberries for garnish

Directions

1. Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.

2. Preheat oven to 400 F with the rack in the middle. Be sure to coat apples with lemon juice so they don't turn brown. Toss sweet potatoes & apples with 1/4 cup of the Maple Syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.

3. Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts. Season to taste with more salt and spices.

Sweet Potato Crust Spinach Quiche

Recipe from sweetashoney.com

Ingredients

2 sweet potatoes medium size orange, peeled, finely sliced

1 tablespoon olive oil

2 garlic clove finely chopped

1 large brown onion finely chopped

14 oz frozen blanched whole leaves spinach (400 g)

1/4 teaspoon ground pepper optional

1/2 teaspoon salt

QUICHE EGG BATTER

4 eggs

3/4 cup coconut milk or almond milk or milk of your choice (200 ml)

1/4 teaspoon ground nutmeg

1/4 cup grated cheese edam, cheddar, feta

Instructions

Preheat oven to 360 F (180 C).

In a frying pan, under medium heat warm the olive oil.

Add garlic and onion. Add the frozen spinach cover and reduce to low heat. Cook until the spinach are cooked through, soft and tender - about 15 minutes. Adjust with salt and pepper regarding taste.Fry until fragrant and golden brown. Stir often to avoid the spices to burn.

Arrange the slices of sweet potato on the pan making sure that you cover all the bottom leaving no empty space. For the border, cut in half the sweet potatoes slices to create a 'flat' bottom it will hold better and create a beautiful crust border.

Prebake the sweet potato crust at 350 degrees for 15 minutes. (This is optional, you can also add the spinach and egg filling directly and bake your quiche - make sure you cover the dish with a piece of foil to ensure the quiche is cooking at the same speed. )

Spread the cooked spinach all over the pre baked sweet potatoes crust. Set aside.

In a medium mixing bowl beat the eggs, almond milk and nutmeg. Adjust with salt and pepper if desired,

Pour the egg mixture onto the quiche..

In a medium mixing bowl beat the eggs, almond milk and nutmeg. Adjust with salt and pepper if desired,.

Add an handful of grated cheese on the top of the quiche, if desired. If paleo, sprinkle almond meal on top instead of cheese, it give a delicious crisp on top.

Bake for 25-30 minutes or until the sweet potatoes are soft and the cheese is grilled

Vegan Eggplant Balls

Recipe from chelseyamurnutrition.com

Ingredients

1 medium eggplant, diced

1 garlic clove, peeled

1 shallot, minced

1/8 teaspoon salt

Freshly ground black pepper, to taste

1 - 1 1/2 tablespoon(s) extra virgin olive oil

3/4 cup whole wheat breadcrumbs (gluten-free if desired), divided

1/2 teaspoon dried oregano

1/4 teaspoon dried or fresh parsley

Instructions

Preheat oven to 400°F.

On a large cookie sheet, combine eggplant, garlic, shallot, a pinch of salt (optional), pepper, and olive oil. Roast for 30-40 minutes, until edges are browned. Once eggplant is removed from the oven, lower the temperature to 350°F.

In a large food processor (10-cup) combine roasted eggplant mixture with ½ cup of breadcrumbs, and the rest of the spices. Pulse until ingredients are just combined.

Scrape down the sides of the food processor and add the other ¼ cup of breadcrumbs. Continue to pulse until mixed. Avoid over-processing, when possible. When complete, the mixture should easily adhere into balls. (Note: Over-processing the eggplant mixture and breadcrumbs can make the mixture extra sticky and you may have difficulty forming balls.)

Form the eggplant and breadcrumb mixture into 1- or 2-inch balls, based on personal preference. Per eggplant, you should yield about 12-16 balls, depending on the size of the eggplant and balls.

Place balls on a large baking sheet and bake for 30 minutes, rotating halfway through.

Remove from the oven, top with marinara sauce and serve

So there you have it! Five recipes you can cart along to a family holiday event.

These recipes are a little more intricate than I would normally post but the holidays are the perfect time to go all out!

Give it a try and send me your pics or tell me how they turned out. Even failures are good tries!

Happy Holidays to you and yours!

#holidays #holidaysfood #holidayvegetarian #holidayvegan #thanksgivingvegetarian #thanksgivingvegan #vegetarian #vegan #vegancooking #vegetariancooking #food #veganfood #vegetarianfood #clean #cleaneating #nomeat #plantbased #vegetables #vegetablebased

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apothecariostore · 6 years

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lallawandavi · 3 years

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bobphelps · 4 years

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saltedrockbathco · 7 years

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nutritales · 5 years

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tishasbountifulbotique-blog · 5 years

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guyanadollsha · 6 years

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This dish may not look appetizing, (I’m not a chef or food blogger so plating is not my strongest gift) but it tasted great. So let me back up and tell the story. I had a little over a block of soft tofu left but have no idea what to do with it. Lasagna and Mac & cheese came to mind, but I’m all noodled out. Meaning: I will not have pasta for a while. Well... maybe not until Wednesday. LOL (and yes I really was laughing out loud while writing this). Back to the story. I had fresh broccoli and wanted to use it. So I grabbed a few seasonings (please don’t ask which seasonings because I couldn’t tell ya) and herbs and went to work. Jasmine rice joined the party and Voilà! It came out great 👍🏾 and I’m proud of myself. Ciao everyone and I hope your day so far has been great. I pray that the rest gets better. Stay blessed. Peace ✌🏾 #vegetablebased #tofu #veganmeal #vegan #homecookedmeal #proud #goodfood GuyanaDoll Jewelry And Accessories LLC: Guyanadoll.com Facebook: Guyanadolljandallc Pinterest: Guyanadolljanda Instagram: Guyanadolljandallc Tumblr: Guyanadolljandallc

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momasarah · 4 years

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missnevainc · 6 years

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apothecariostore · 6 years

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a-good-chippy · 7 years

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Simple, if but time consuming, dinner, loaded sweet potato feat leeks, spinach, chives and some cheese. #amodernwaytocook #vegetarian #vegetablebased

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serqet-natural-beauty · 5 years

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