Holiday power doesn’t need to be meat-centric. But we do have some rules to keep in mind when creating vegetarian showstoppers. It has to be important — it’s a major issue, after all. It is best to choose seasonal vegetables because peak season vegetables are the best. And by taste, it can still play in a classic holiday palate with plenty of herbs, allium, and warm spices (we’d rather complement the rest of your holiday experience). not compete with it). We’ve used those principles to create three impressive yet simple holiday dishes: a baked pasta dish with buttered pumpkin and poblano peppers, an ode to squash season, and a delicious baked sweet potato. mouth and a warm dish of seasoned rice and lentils.
Sweet potato fries
Holiday means cake. Holiday means sweet potato. And this holiday sweet potato pie isn’t what you’re thinking of. Initially, we drew inspiration from samosas — delightful triangular fried pastries stuffed with potatoes, peas, and spices from South Asian cuisine. We opted for a large potato pie that could serve a crowd instead of individual cakes, swapped regular potatoes for sweet potatoes for the ultimate holiday feel and, for extra veggies, a treat. Add in some cauliflower à la aloo gobi (another Indian food favourite). It’s a fun food puzzle to put together, but even more fun to eat.
Seasoned rice and lentils with green vegetables and fragrant yoghurt
The Lebanese mujadara is our inspiration for this dish — it combines ground lentils, sticky rice, and richly caramelized onions, and tastes better if not served at room temperature. It can be the perfect dish, and it seems like the perfect natural accompaniment to a major vegetarian holiday. Our version has some extra greens and spices for that warm holiday. Serving it with yogurt is traditional and adds a much-needed topping to refresh your palate.
