Feeding vegetarians for the holidays really isn’t too difficult, even at the most committed meat-eating table. Adapting recipes is often as easy as substituting vegetable broth for turkey stock, or cooking some of the stuffing in a pan instead of a bird. (Does anyone actually still cook the stuffing in a bird?) And sure, there are plenty of “Vegetarian” products for hardcore veggie tables: you can even buy turkey-shaped tofu, complete with a wishbone. (Yes, I have tried Tofurky. *bleck* Never again.) However, even if Tofurky tasted like the perfectly roasted, rotisseried turkeys of my childhood, I’ve never been too big on faux meat and tons of soy products. I’d prefer to serve up real food for the holidays. Which is what today’s post is all about.
One More Thanksgiving Round-up
There are tons of Thanksgiving Recipe Round-ups out there on the interwebs this month. Tons. (Check out thisI put together just by searching “Thanksgiving Round-up”) There are Round-ups for Picky Eaters, Gluten-Free Eaters, Weight Watchers, Vegetarians, Vegans, Paleo Eaters, Raw Eaters – you name it! You can find Round-ups for desserts, crafts, deserts, printables, desserts, table settings, desserts. decorations, desserts, comfort food, pies, desserts… well, you get the idea. I have been debating about whether I should join the Round-up Circus or just watch appreciatively from the sidelines. It’s not really a hard choice though: I am from Portland – we practically invented Circus – so without further ado, here are a few decadent and delicious vegetarian-friendly holiday recipes from some of my favorite PDX Blogger buddies (plus a couple from yours truly):
I’m pretty intrigued with these little meatballs, which Wendy of Portland’s Hot Kitchen describes as “a round risotto fritter.” Her take on the Italian classic “arancini,” they are a unique, tasty little bite to serve up to a crowd.
For years, I made Vietnamese spring rolls for the holidays. Then our house started leaning vegetarian, and I kind of forgot about them: they are very labor intensive and heavy on the meat content, and since I like for my “special” holiday foods to be something everyone could appreciate, I cut them out of the line-up. Enter Filipino Lumpia. Slightly easier to make, and much easier to adapt for vegetarians. This recipe from Marlynn at Urban Bliss Life will walk you through the process, step by step. I’ll be making these sometime this season for sure!
Pech of Pechluck’s Food Adventures has been posting a series of unique, vegetarian-friendly holiday recipes this month. Be sure to check her blog for more!
Make this just once and you will never buy that stuff in a can again.
If you want to go full-on vegetarian for the holiday, I can’t think of a better way than with these Wellingtons from Sala at Veggie Belly. She also has a post for her go-to vegetarian gravy to go with it.
Finally, the Galette: I am in total agreement with Fabiola of Not Just Baked – for those of us who relish the tender, flaky crust on a pie as much as we do the filling, the galette has (by far) the best crust-to-filling ratio. Galettes are easier to make and more forgiving than traditional pies too.
What’s on your holiday menu this year?