Herbivore Holiday Meal Ideas

Being a herbivore over the holidays doesn’t need to feel like a hindrance.  Healthy, delicious vegetarian holiday meal choices are endless!  Even if you are normally a meat-eater, give a heart-healthy and environmentally friendly vegetarian meal a try over the holidays.  Here are a few scrumptious options; one protein dish, one carb dish, and one veggie dish.

Protein Dish: Baked Tofu with Basil-Mint Sauce

IMG_2333

Ingredients

  1. 16 ounces extra-firm, low-fat tofu, cut into ¼ inch slices
  2. 2 large garlic cloves
  3. ¼ teaspoon salt
  4. 2 cups fresh basil leaves, plus extra for garnish
  5. ¼ cup fresh mint leaves
  6. ½ cup plus 2 tablespoons olive oil
  7. ¼ cup Romano cheese, grated
  8. ¼ cup Jarlsberg cheese, shredded
  9. 2 medium scallions, chopped
  10. pepper to taste
  11. ½ teaspoon ground allspice
  12. ¼ vegetable stock
  13. 2 large tomatoes, seeded and diced

Instructions

  1. In a blender or food processor, mince the garlic and ¼ teaspoon of salt to a paste.  Add the basil and mind, and coarsely chop.
  2. With the blender or processor running, slowly add the ½ cup of oil.  Then mix in the cheeses.
  3. Meanwhile, in a large frying pan, sauté the scallions in oil for 3 minutes.  Add the tofu slices, and sprinkle with salt, pepper, and allspice.
  4. Cook the tofu for 2 minutes on each side.
  5. Transfer the tofu to a glass baking dish.
  6. Add the vegetable stock tot he basil-mint mixture, and blend briefly.  Drizzle the mixture over the tofu, and top with the tomatoes.
  7. Bake at 400ºF for 15 minutes, and garnish with the basil leaves. Serve immediately.

 

Carb Dish: Potato & Leek Patties

IMG_2334

Ingredients

  1. 1 garlic bulb
  2. 4 oz/115g sweet potatoes, peeled and cut into chunks
  3. 6 oz/175g carrots, peeled and chopped
  4. 4 oz/115g leeks, trimmed and finely chopped
  5. 1 tsp Tabasco sauce
  6. 1 tbsp chopped fresh cilantro
  7. pepper
  8. (optional) feta cheese, crumbled

Instructions

  1. Preheat the oven to 375ºF
  2. Break the garlic bulb open, place in a small roasting pan and roast for 20 minutes, or until soft.  Remove and when cool enough to handle, squeeze out the roasted garlic flesh.
  3. Cook the sweet potatoes and carrots in a large pan of boiling water for 15 minutes, or until soft.  Drain and mash, then mix in the roasted garlic.
  4. Add the leeks, Tabasco sauce, cilantro, and pepper to the potato mixture (optional: add in some crumbled feta cheese to the mixture as well).  Cover and let chill in the refrigerator for 30+ minutes.
  5. Using slightly dampened hands, shape the sweet potato mixture into 8 small round patties to place on a nonstick baking sheet.  Bake for 15-20 minutes.

 

Veggie Dish: Tomato Ratatouille

IMG_2335

Ingredients

  1. olive oil
  2. 1 onion, cut into small wedges
  3. 2-4 garlic cloves, chopped
  4. 1 small eggplant, chopped
  5. 1 small red bell pepper, seeded and chopped
  6. 1 small yellow bell pepper, seeded and chopped
  7. 1 zucchini, trimmed and choped
  8. 2 tbsp tomato paste
  9. 3 tbsp water
  10. 4 oz/115g mushrooms, sliced
  11. 8 oz/225g ripe tomatoes, chopped
  12. 1 tbsp shredded fresh basil to garnish
  13. (optional) 1 oz/25g Parmesan cheese, shaved so serve

Instructions

  1. Heat the oil in a heavy-bottom pan, and add the onion, garlic, and eggplant and cook, stirring frequently for 3 minutes.
  2. Add the peppers and zucchini.  Mix the tomato paste and water together in a small bowl and stir into the pan.  Bring to a boil, cover with a lid, reduce the heat to a simmer, and cook for 10 minutes.
  3. Add the mushrooms and chopped tomatoes with pepper to taste and continue to simmer for 12-15 minutes, stirring occasionally, until the vegetables are tender.
  4. Garnish with shredded basil and Parmesan cheese to sprinkle over (optional).

 

Bon appetit!  Light footprints, happy hearts.

 

 

 

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