I know some of you will want a traditional holiday feast, but this is a wonderful alternative to try something new and start a new tradition! It may not be what you choose for your main dishes but you can pick and choose or maybe do this with some friends around the holidays for a wonderful evening of great foods to share!
Beverage
Soy Pumpkin Nog
"Raise a glass to a Cleaned-up vegan version of this holiday favorite. Omit the rum and even the kids will love it!" Tosca Reno
1 1/2 Cups plain, unsweetened soy milk
1 TSP Arrowroot
1/2 Cup pure pumpkin puree ( not pumpkin pie mix )
3 TBSP pure maple syrup
1/2 TSP pure maple extract
Pinch ground cinnamon
Pinch freshly graded nutmeg, plus more to garnish
3oz Rum, optional
Directions
In a sauce pan, add 1/2 cup soy milk and whisk in arrowroot. Add remaining soy milk and rest of the ingredients except for the rum, and whisk it together on med-high heat. Once mixture comes to a low boil, Whisk it constantly until it thickens, which should happen very quickly. Remove from heat and stir in rum, if desired. Pour into mugs and garnish with freshly graded nutmeg. Serve hot.
Nutritional Value: ( Yield 3 X 3/4 cup )
Calories: 105| Calories from fat: 18| Protein: 4g| Carbs: 18g| Total fat: 2g| Saturated fat: 0.4g| Trans fast: 0g| Fiber: 1g| Sodium: 6m3g| Cholesterol: 0mg
Appetizer
Cream of Fennel and Parsnip Soup
"The slight sweetness of parsnip and a mild licorice flavor of fennel are kept in check with the pungent tang of leeks and garlic. This warm and comforting winter soup will definitely be a welcome tradition in any holiday get-together." Tosca Reno
1 TBSP extra virgin olive oil
2 leeks, white and green parts only. Rinsed throughly, halved lengthwise and thinly sliced
1 Lg bulb fennel, plus stalks (if attached) chopped, reserve
fronds to garnish soup, if available
2 medium parsnips, pealed and chopped
2 cloves garlic, chopped
3/4 TSP sea salt
1/4 TSP white pepper
1/4 TSP herbs de provence
1/4 TSP ground fennel seed
2 Cups low-sodium, gluten free vegetable broth
1 Cup plain unsweetened soy milk or another milk substitute
1/4 Cup plain low-fat yogurt or plain soy yogurt
1/2 TBSP lemon juice
Directions
Heat olive oil in a large, heavy-bottomed soup pot on medium. Add leeks and fennel and cook until soft and starting to brown, about 8 minutes.
Add parsnips, garlic,salt, pepper, herbs de provence, fennel seed, vegetable broth and 1 1/2 cups water. Increase heat to bring to a boil, then cover and reduce heat to simmer 25 to 30 minutes until vegetables are tender. Add milk and yogurt and blend until smooth and creamy. Stir in lemon juice. ladle into bowls and garnish with reserve fennel fronds.
Nutritional value ( Yields 8 X 1cup )
Calories: 83| Calories from fat: 20| Protein: 3g| Carbs: 35g| Total fat: 2g| Saturated fat: 0.3g| Trans fat: 0g| fiber 3g| Sodium: 189mg| Cholesterol: 0.5mg
Main Course
Root Vegetable and Tempeh Shepherd's Pie
"Is there anything more comforting than a hearty serving of shepherd's pie? I think not. for that reason, it was so important for me to provide an equally delicious - no, wait, an even more delicious - meet-free version for you to enjoy." Tosca Reno
2 Lbs yukon gold potatoes, cut into 1 inch chunks
1 Cup plain unsweetened soy milk
1/2 TSP salt
Pinch white pepper
1 TBSP extra virgin olive oil
1 onion, halved and sliced
2 cloves garlic, minced
2 carrots, pealed and sliced into coins
4 Cups sliced root vegetables, such as parsnips, turnips, rutabaga and celeriac ( celery root )
1 Cup thinly slices green cabbage
1 TSP finally chopped fresh thyme
1 TSP finally chopped fresh sage
2 Cups low-sodium, gluten-free vegetable broth
1 TBSP bragg's liquid aminos
1/4 TSP freshly ground black pepper
8 oz tempeh, crumbled
1 TBSP finely chopped flat leaf parsley, to garnish
Directions
Place potatoes in a pot and cover with cold water, simmer until tender, about 10 minutes. Drain and return to pot on stove with heat turned off. Mash potatoes until smooth. Add soy milk, salt and pepper, mix until smooth. Cover and set aside.
In a dutch oven, heat olive oil on medium. Add onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in carrots, root vegetables, cabbage, thyme and sage. Add broth, Bragg's liquid aminos, peppers and tempeh, and stir to combine. Bring liquid to a simmer, then cook, covered, until vegetables start to soften, 5 to 10 minutes. Uncover, increase heat to medium high and vigorously simmer until most of the liquid has cooked away, 5 to 10 minutes.
Place oven rack six inches from top and turn on broiler ( use bottom broiler if you have that ). Transfer vegetables to a 10-inch pie plate and spread potatoes overtop. Use knife to score potatoes in a diamond crosshatch pattern. Place under broiler and cook until lightly browned, 3 to 5 minutes. Remove and sprinkle with chopped parsley. Cut into slices and serve warm.
Nutritional value: ( Yields 8 )
Calories: 350| Calories from fat: 49| Protein 12g| Carbs: 70g| Total fat: 5g| Saturated fat: 1g| Trans fat: 0g| Fiber: 12g| Sodium: 321mg| Cholesterol: 0mg
Side Dishes
Wine Shallot and Brussels Sprouts
"Brussels sprouts are an acquired taste for some new Eat-Cean Diet followers, but once you've tried this recipe, you'll never look back. Cooking Brussels sprouts with wine and shallots gives them an unmistakable savory flavor and crisp texture. I be you'll be a lover after this." Tosca Reno
1 Lb Brussells sprouts, stalk ends trimmed and any dry outer leaves removed
1 TBSP extra virgin olive oil
1 heaping TBSP thinly sliced shallots
2 cloves garlic, minced
1/4 Cup dry white wine
1/2 TSP vegan worcestershire sauce
1/4 TSP sea salt
Pinch freshly ground black pepper
Directions
Bring a large pot of water to a boil and prepare ice bath in a large bowl. Cut and "X" 1/4 inch deep in stem end of each sprout. Add sprouts to boiling water and cook until tender-crisp, about 5 minutes. Drain and immediately add to ice bath to cool. Drain and cut each sprout in half through the stem.
Nutritional value ( Yield 4 X 3/4 cup )
Calories: 87| Calories from fat: 34| Protein 3.4g| Carbs: 10g| Total fat 4g| Saturated fat: 0.5g| Trans fat: 0g| Fiber: 3g| Sodium: 36mg| Cholesterol: 0mg
Baked Acorn Squash with Masala Spices
"The addition of garam masalas gives an exotic twist to this classic side. I'm willing to bet this recipe will become one of your new holiday favorites" Tosca Reno
1 Acorn squash
2 TSP extra virgin olive oil
1/8 TSP salt-free garam masala
1/4 TSP ground cinnamon
Pinch freshly graded nutmeg
Pinch sea salt
4 TSP pure maple syrup, divided
Directions
Preheat oven to 400F
Using strong chefs knife, cut acorn squash in half lengthwise, from stem to end. Scoop out seeds and strings. Place acorn squash, cut side up, in a baking pan and add enough water to come 1/4 inch up side of pan. Coat cut side of each squash with 1 TSP olive oil, and sprinkle with garam masala, cinnamon, nutmeg and salt. Drizzle 1 TSP maple syrup over each half.
Bake until squash is very soft and browned on top, about 1 hour. Test doneness with a toothpick or skewer, which should pierce skin side into flesh of squash without any resistance. Remove and let cool slightly before serving.
Nutritional value: ( Yield 2 servings)
Calories: 81| Calories from fat: 41| Protein 0.5g| Carbs: 11g| Total fat: 5g| Saturated fat: 1g| trans fat: 0g| Fiber: 1g| Sodium: 141mg| Cholesterol: 0mg
Parisian Lentils with Roasted Scallions
"If you have any of my other books, chances are you have heard me mention Puy lentils. These lentils are grown in the volcanic soils of the Auvergne region of France, and are considered the finest lentils around because of their delicate properties and subtle, earthy flavor. They are the caviar of lentils, indeed" - Tosca Reno
1 Cup lentils du Puy
1 Cup low-sodium, gluten free vegetable broth
1 bay leaf
1/2 bulb fennel, thinly sliced into 1 inch long strips
1/2 yellow or orange bell pepper, seeded and thinly sliced into 1 inch strips
4 scallions, halved lengthwise
1 TBSP + 1 TSP extra virgin olive oil, decided
1/2 orange, zested and juice
1 TBSP aged sherry vinegar
1/4 TSP sea salt
Pinch freshly ground black pepper
1/2 Cup finely chopped flat leaf parsley
Directions
Preheat oven to 425 F
In a medium sauce pan, combing lentils, broth, 1 1/2 Cups water and bay leaf. Bring to a boil on high heat, then cover, reduce heat and simmer for 20 to 25 minutes, until tender but still firm. You want the lentils to hold their shape. Drain any excess liquid, discard bay leaf and transfer to a large bowl.
Place fennel, pepper, red onion and scallions on a baking sheet, keeping scallions separate from other vegetables. Use two baking sheets if necessary. Drizzle vegetables with 1 TBSP olive oil, Season with a pinch of sea salt and pepper and toss to coat. Roast in oven, stirring once, until golden brown around edges and cook through, 15 to 20 minutes. Transfer fennel, pepper and red onion to bowl with lentils, reserving scallions.
In a small bowl, whisk together remaining olive oil, orange zest and juice, sherry vinegar, salt and pepper. Pour over lentils and vegetables, add chopped parsley, and toss to combine. Transfer to a platter and top with roasted scallions. Can be serves ht, room temperature or cold.
Will keep in refrigerator for up to 3 days.
Nutritional value: ( Yields 8 X's 1/2 Cup )
Calories: 69| Calories from fat: 21| Protein: 3g| Carbs: 10g| Total fat: 2.5g| Saturated fat: 0.4g| Trans fat: 0g| Fiber: 3g| Sodium: 81mg| Cholesterol: 0mg
Moms Holiday Sauerkraut
"Most kids look forward to holiday meals because of the mail course and the dessert. I didn't, Though. I've always been a fan of vegetables, especially pickled vegetables, and my mom's karut has always been one of my holiday favorites". - Tosca Reno
1 TBSP extra virgin olive oil
1 yellow onion
1 TSP caraway seed
32 OZ sauerkraut, drained
1 X 14.5 OZ BPA-free canned no-salt added diced tomatoes, drained
2 TSP Sucanat or another unrefined sugar
1/4 TSP freshly ground black pepper
Directions
Heal olive oil in a large, heavy-bottomed skillet on medium. Add onion and caraway seeds and stir to coat in oil. Cook, stirring occasionally, until wilted and just starting to brown, about 3 minutes. Reduce heat to medium low and continue to brown onions slowly, stirring occasionally, until they are nicely caramelized, 7 to 10 minutes.
Add sauerkraut, tomatoes, Sucanat and black pepper, and stir to combine. Cover and simmer till heated through, about 5 minutes. serve warm.
Nutritional value: ( Yields 8 X's 1/2 Cup )
Calories: 60| Calories from fat: 16| Protein: 1g| Carbs: 10g| Total fat: 2g| Saturated fat: 0.3g| Trans fat: 0g| Fiber: 2g| Sodium: 236mg| Cholesterol: 0g
Dessert
Baked Apples with Pecan-Currant Streusel
"Easy, elegant and wallet friendly - on, and did I mention delicious? The magnificent, arom of baking apples and spices is guaranteed to have everyones mouth watering (no matter how much they have already indulged in"! - Tosca Reno
2 TBSP coconut oil
2TBSP pure maple syrup
1/2 Cups whole wheat pastry flour
1/2 TSP ground cinnamon
1/8 TSP freshly graded nutmeg
1/4 TSP baking soda
Pinch sea salt
3/4 Cup old fashioned rolled oats
1/4 Cup dried currants
1/3 Cup chopped pecans
5 of your favorite apples (red delicious not recommended), washed, halved and cored
2 Cups unfiltered apple cider
Directions
Preheat oven to 375 F
In a medium bowl, mix together coconut oil and maple syrup. In a separate bowl, mix together flour, cinnamon, nutmeg, baking soda and salt. Add dry ingredients to coconut oil-syrup mixture, and mix together thoroughly. Stir in oats, currants and pecans.
In a baking dish large enough to hold apples, arrange them in a single layer, cut side up. Divide streusel among apples, packing into each core cavity. Pour cider around apples. Bake, covered, for 30 minutes, basting from time to time. Then uncover and continue to bake, basting occasionally, until flesh is tender but not mushy, another 15 to 30 minutes, depending on the size of apples. Serve warm with cider sauce from bottom of pan.
Nutritional value: ( Yield 10 )
Calories: 189| Calories from fat: 51| Protein: 2g| Carbs: 27g| Total fat: 6g| Saturated fat: 3g| trans fat: 0g| Fiber: 3g| Sodium: 11mg| Cholesterol: 0mg
