Vegetarian Tea Lovers For The Holidays
Oh I have one more vegetarian holiday tip! I know tofurkey doesn’t agree with everyone so a really great centerpiece for a vegetarian thanksgiving/christmas is a veggie stew (whatever recipe you prefer) served in a hollowed-out pumpkin. It’s absolutely gorgeous looking, and no one will even notice or care about a “missing” bird with something that spectacular on the table!
This sounds wonderful! I wonder, does the pumpkin help flavor the stew and do you use the pumpkin to make another dish after the stew is gone?
The pumpkin adds a little bit of flavor, not a ton. I think you could definitely roast it once you’re done, though of course it will retail some flavor from the stew!
I saw that from threadbanger a few weeks ago on youtube! She also made a horn of planty out of biscuit dough and filled it with fruit.
This past weekend for my DH’s Family Thanksgiving Celebrations I made the following…no one else is VEG…but me…but they all liked the 3 things I made :)
Succotash with Corn, Lima Beans, Tomatoes, etc
Roasted Brussels Sprouts with Onion & Balsamic
Marinated Chickpea Salad
I hope to post these on my blog thru-out the week! I will also be doing Thanksgiving at my family’s house and will have different dishes Thursday and on.
I have some on there already that might fit the bill as well :)
The ideas just keep on flowing. You guys are great. Thank you :)
I will keep it very simple: oven roasted vegetables from my local farmers market. I coat them with balsamic vinegar, olive oil, sea salt and add herbs and parmesan at the end.
Very little work and and super tasty result :)
MMM. I buy almost all of our produce locally and I must say that local veggies taste SO good. Now I want roasted baby potatoes for supper!
I posted my Roasted Brussel Sprouts with Balsamic on my blog! Check it out!
Looks so good. I love Brussel Sprouts!
Hubby and I are what we call ourselves «casual vegeterians» meaning we very rarely have red meet, and can be several days without any meet at all.
One of my favourite vegetarian dish is a hearty Du Puy lentil and spinach soup! Great comfort food to have for family gatherings! Especially at this time of year, when the weather is getting so cold here in Quebec!
Hey, I found a nifty link full of Vegan holiday dishes!
I hope you find it useful and/or inspiring. :)
I’m not vegetarian, but I did grow up in a home that only ate fish and fowl. I always bring the veggies (that aren’t stewed in salt and bits of pork ewwww)! I am found of a good old fashion string bean casserole (if you are ovo-lacto) and a good stuffing made with a vegetable broth. I personally think that during thanksgiving we should pay homage to the many cultures who have sacrificed to bring us all to the point we are. It is the perfect time to introduce foods that are native to the americas like purple corn and sweet potatoes.
I was the kid who didn’t have a conventional thanksgiving or christmas and I really am thankful for my parents (in retrospect, of course. I wanted a christmas tree! XS) not caving in to the pressures of trying to fulfill their kid’s media influenced dreams of what the holidays should be. That said, don’t imitate meat; 9 times out of 10 its gross! Especially with a young child, you want to flourish their love of vegetables and fruits, not give them imitation meat. Its all part of growing up, learning about society and how things are in the family, don’t feel pressured to fit in either: this country was built on the princiiples that we could fosterr individuality if we all respect one another’s lifestyles and personal choices! That’s the greatest lesson you will ever teach your baby girl. Best off luck with your holidays and little girl!
Stupid phone makes it hard to type. I’m usually on a laptop, but I went home today. Steepster keep me sane!
Here is my family recipe for a butternut squash/miso/lentil soup.
Step 1. take about 1/3 of the butternut squash wrap into foil and roast it in the owen until it’s soft. Extra bonus: you do nothing :)
Step 2. Add about 5-8 handfuls of red lentils to a boiling water. If you add more the soup will be thicker. Lentils are done in about 10-15 minutes.
Step 3. Scoop out the butternut squash (it will be easy, you don’t even have to peel) and add to the cooked lentils (leave the water in)
step 4. Add 1-2 generous tablespoons of barley miso paste. I would highly recommend
barley miso from http://www.southrivermiso.com/ Read about it: http://moodsandappetites.com/south-river-miso/ ( I buy this in my local health food store)
The amount of miso determines how salty your soup will be.
Step 5. Blend everything with a stick blender. Add black pepper, turmeric and fresh herbs (parsley, oregano, thyme all work fine) + a little splash of apple cider vinegar (optional)
IF you want to kick it up a notch you can add saffron and cream.
Benefits: very easy to make, not much effort involved. Low calories and inexpensive.
Rich in flavor.
Here is an update. Today I bought a Turkey-Less-Turkey roast from Trader Joes along with some sweet potatoes with pecans, scalloped potatoes, green beans, and apple pie.
I’m hoping this turns out well. It’s my first attempt at a near traditional Thanksgiving meal.