The holidays are a time when friends and family gather around the table to break bread together and catch up on news and gossip. Traditional holiday menus tend to be heavy on the meat, but with the rise in popularity of meat-free and plant-based meals, we thought it would be fun to offer some yummy recipes from some of Canada’s top cooks.
So here is a selection of favorite main courses and side dishes to delight your friends and family, and satisfy even the most discriminating guests.
by Nettie Cronish, chef, author, and teacher
The roots of harvest festivals go back to when people first grew food. Jewish people celebrated the Feast of the Tabernacles, ancient Greeks feasted in honour of the harvest goddess Demeter, and ancient Romans celebrated the goddess of grain, Ceres.
Holidays can be tough if you are a vegetarian or vegan. People associate specific foods with certain holidays, and those foods are as much a part of the holiday season as any other part of the observance. But, you can create new traditions! What’s new today will, in time, become tomorrow’s tradition.
The following dish can be served as a main course, or as a side dish alongside other vegetarian mains.
Ingredients:
1) Slice squashes in half vertically; remove seeds, fibres.
2) Baste with olive oil.
3) Place squash halves, cut side down, in a 13” x 9” inch parchment paper-lined baking pan.
4) Cover with parchment paper, and bake in a 400°F oven for 40 minutes, until fork tender.
5) While squash is baking, prepare stuffing.
Stuffing Ingredients:
1) In large skillet, heat oil over medium heat; cook leeks for 5 minutes. Add garlic, ginger, celery, and mushrooms; cook for 5 minutes.
2) Stir in corn, 2 Tbsp of the herb mixture, and tamari. Reduce heat to low; cover and cook for 5 minutes or until vegetables are softened. Stir in bread cubes and remainder of fresh herb mixture; toss until moistened.
3) Spoon stuffing into four baked squash halves, and serve.
by Natalie Prhat, CHN, author, blogger, and entrepreneur
It was my love for lasagna and transforming traditional meat-based dishes into vegan that inspired this recipe. And because most store-bought vegan cheese is not the most tasty, I decided it was best to omit the cheese completely and focus on flavour. This dish is a family favourite and always has my guests laughing in disbelief when they find out it’s 100% plant-based. This recipe is divided into four parts: 1) the chickpea walnut bolognese (the filling); 2) the sauce; 3) the lasagna noodles; and 4) the nutty lasagna topping.
Chickpea Walnut Bolognese Ingredients:
In 375°F oven, toast walnuts for about 4 to 6 minutes. In a food processor, add cooked chickpeas, toasted walnuts, lime juice, onion powder, dried basil, sea salt, fresh parsley and olive oil. Pulse until mixture looks roughly ground. Set aside. (This mixture can be used as a ground beef substitute in any dish – I use it for tacos, pasta, or nachos.)
Sauce Ingredients:
To make the sauce, heat oil in a cast-iron pan, and add mushrooms and salt. Sauté for about 4 minutes on medium heat or until slightly golden brown. Add Chickpea Walnut Bolognese and Mediterranean Sauce and mix well. Let this mixture simmer for a few minutes on low heat. Set aside.
Pasta
In a lasagna pan, add ½ cup water plus one scoop of sauce to the bottom of pan. Then add a layer of lasagna noodles, then top that with 2 to 3 scoops of sauce. Then place a layer of noodles on top, then a layer of sauce and a layer of noodles, until you have 4 layers of noodles and sauce. Use up all the sauce. Then cover the dish and bake in a 400°F preheated oven for 45 minutes. Remove the lid and bake for 10 more minutes uncovered, totalling 55 minutes in the oven. Before serving, add this yummy mix to the top:
Nutty Topping Ingredients:
In a food processor combine brazil nuts, nutritional yeast, and salt. Sprinkle nut mixture over top of lasagna, along with a fresh basil leaf, and a drizzle of good-quality olive oil.
by Julie Daniluk, RHN, author, blogger, speaker, and cooking instructor
These two delicious and easy recipes are from my bestselling book Hot Detox. The book details the healing benefits of Traditional Chinese Medicine and Ayurveda food theory. The three Hot Detox principles to keep in mind include: 1) Warm your food when it is cold outside; 2) Use warming spices (i.e., ginger, cinnamon, and turmeric) to heal the gut; 3) Enjoy more energetically warming foods (i.e., root vegetables and seeds). (Makes 6 servings).
Ingredients:
1) Place the coconut oil in a large pan over medium heat, and sauté the onions and ginger until soft, about 5 minutes.
2) Add the grated sweet potatoes and lemon juice. Reduce the heat to low and sauté for 10 minutes, stirring constantly, until the sweet potatoes start to soften.
3) Season with the cinnamon and salt to taste. Cook for another 2 to 3 minutes. Remove from the heat and serve warm.
4) To add a protein punch to this recipe, add two eggs to the grated sweet potatoes and omit the lemon juice. Recipe will resemble latkes.
(Recipe reprinted with permission by Julie Daniluk RHN & HarperCollins © Hot Detox 2016.)
by Julie Daniluk, RHN
Packed with vitamins A and C, this dip is a good source of dietary fibre, as well as iron and potassium. Due to its high fibre content, beetroot is great for supporting the digestive system, helping to prevent constipation and keep bowels healthy and regular. The iron content in beetroot means it’s good for those with anaemia and fatigue.
Ingredients:
1) Soak the cashews and sunflower seeds in 2 cups of water for 4 hours. Drain and rinse well.
2) Combine all ingredients in a food processor and process until smooth. Will keep for up to 1 week in the fridge.
(Recipe reprinted with permission by Julie Daniluk RHN & HarperCollins © Hot Detox 2016.)
Ingredients:
1) In a large pot, heat a thin layer of water. When water is very hot, add onions and sauté for about 2 minutes until soft. Add cubed squash, carrots, apple and enough water or broth to cover an inch above the veggies, about 2 – 3 cups.
2) Cook for 15 to 20 minutes until vegetables are soft (test with a fork). Add coconut milk, ginger, cinnamon, garlic and lemon juice.
3) Purée with immersion hand blender until smooth.
4) Garnish with cilantro or parsley if using.
This is a nice variation to a green salad. Beets are rich in iron and antioxidants. The lemon and orange juice in this recipe will help the diner absorb the iron in the beets. (Serves 4 – 6).
Ingredients:
1) Mix grated beets, walnuts, apples, oranges, raisins and onion in a large bowl.
2) In a separate bowl, whisk together lemon juice, orange juice, salt, and pepper and pour over salad. If time allows, chill for a half hour or longer before serving. This salad gets better the longer it sits – so it’s a great make-ahead recipe for potlucks or visits with friends and family.
3) Variations: Substitute raw almonds, pecans, or sunflower seeds for walnuts. Add fresh chopped parsley as a garnish.
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