ShareThisWhen you host a holiday meal, it's imperative that your dinner table is filled with dishes that everyone enjoys.
In most homes the meat takes center stage, with side dishes chosen to complement. That can leave the vegan/vegetarian in the family with limited options.
Nava Atlas' third cookbook, "Vegan Holiday Kitchen," (Sterling Publishing, $24.95), which was released last month, comes to the rescue with a bounty of recipes for holiday celebrations held throughout the year.
The following recipes are featured in the book:
BLACK RICE WITH CORN AND CRANBERRIES
Yields 8 servings
1 cup black rice (see note) or wild rice
3 tablespoons olive oil or other healthy vegetable oil
3-4 cloves garlic, minced
3-4 scallions, green and white parts, thinly sliced
2 cups thawed frozen corn kernels
1/4 cup lemon or lime juice, or to taste
1/4 to 1/2 cup chopped cilantro leaves, to taste
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup dried cranberries
Salt and freshly ground pepper to taste
1/4 cup toasted pumpkin seeds for topping
If using black rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes. If you'd like a more tender grain, add a half cup additional water and cook until absorbed. If using wild rice, combine with 3 cups of water and cook as directed above.
Just before the rice is done, heat half the oil in a large skillet. Add the garlic and saute over low heat until golden. Add the scallions and corn kernels and saute just until warmed through.
Transfer the cooked rice to the skillet. Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries and remaining oil. Gently stir the mixture, then season to taste with salt and pepper.
To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.
Author's Note: Look for black rice in the specialty grains section of natural foods stores and well-stocked supermarkets, sometimes labeled Forbidden Rice. This dish is gluten-free, soy-free and nut-free.
ROASTED ROOT VEGETABLE SALAD
Yields 8 servings
5-6 cups peeled and diced root vegetables (choose 3 or 4 from among parsnips, turnips, sweet potatoes, daikon radish, red or golden beets, black radish)
1 diced red apple
1 small or medium fennel bulb, sliced, optional
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup or agave nectar
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and freshly ground pepper to taste
3-4 ounces mixed baby greens
1/4 cup toasted pumpkin seeds, garnish.
Citrus Dressing
Juice of 1 orange ( about 1/4 cup)
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice, or more to taste
1 teaspoon prepared yellow mustard
Preheat oven to 425 degrees. Dice or slice root vegetables fairly evenly and not too thinly. If you are using parsnip or daikon radish, slice them into pieces about a half inch thick. Cut other vegetables into three-quarter inch dice.
Combine cut vegetables with apple and optional fennel in a large mixing bowl. Add olive oil, syrup, thyme and basil and stir together.
Transfer mixture to a lightly oiled large roasting pan (line it with foil first if you'd like). Bake 25-35 minutes, stirring every 10 minutes or so, or until vegetables are just tender and golden brown in spots. Remove from oven and allow to cool to room temperature. Season lightly with salt and pepper.
Combine dressing ingredients in a small bowl and whisk together.
When ready to serve, combine roasted vegetables with greens in a serving bowl. Drizzle in enough dressing to moisten salad and toss gently. Scatter pumpkin seeds over the top and serve.
Author'sNote: This dish is gluten-free, soy-free and nut-free.
GINGERED WINTER FRUIT MEDLEY
Yields 8 servings
2 pears any variety or two different types, including Asian pears, cored, seeded and diced
2 Granny Smith apples, cored, seeded and diced
2 small oranges, such as Clementine's, peeled and sectioned, or 2 small blood oranges, peeled and diced
1 (20-ounce can) unsweetened pineapple rings, drained
1/2 cup dried cranberries
1/4 cup sliced crystallized ginger or more or less to taste
2 (6-ounce) containers pina colada or vanilla nondairy yogurt (soy or coconut
Ground cinnamon or freshly grated nutmeg
Combine all ingredients except yogurt in a serving bowl and mix together.
Serve in small dessert cups, preferably glass. Top with a dollop of yogurt and a sprinkling of cinnamon or nutmeg.
Author's Note: This recipe is gluten-free, can be made soy-free by using coconut yogurt. Nut-free if you aren't also allergic to coconut.
(Contact Mary Constantine of The Knoxville News Sentinel in Tennessee at www.knoxnews.com.)
