Have a Very Meatless Holiday!

meatless meal

Why not expand on the Meatless Monday theme and build an entire holiday meat-free meal? It can be your gift to the planet, your fellow diners and yourself. Here is a five-course feast that is as easy as it is delicious. 



Cranberry, Pecan and Goat Cheese Sweet Potato Bites


  • 2 ½ teaspoon extra virgin olive oil
  • 1 large or 2 small sweet potatoes, scrubbed clean and sliced into ¼ inch rounds
  • 4 ounces goat cheese, room temperature
  • 2 tablespoons milk
  • 1 teaspoon finely chopped fresh rosemary
  • kosher salt and fresh ground black pepper to taste
  • ¼ cup toasted chopped pecans
  • ½ cup dried cranberries
  • honey for drizzling


  1. Preheat oven to 425 degrees.
  2. Spray a rimmed baking sheet with cooking oil.
  3. In a large bowl, toss together the sweet potato slices, olive oil, salt and pepper.
  4. Lay the slices out on the baking sheet in a single layer; spray the tops with more cooking oil if necessary.
  5. Place on the middle rack in the oven, and bake for 10 minutes. Then, flip them over and bake for another 8–12 minutes or until tender.
  6. While the sweet potatoes bake, use a stand mixer with the whisk attachment or use handheld mixer to whip the goat cheese, milk, rosemary, salt and pepper until smooth and fluffy.
  7. Spoon approximately ½ teaspoon of the goat cheese mixture onto each sweet potato round.
  8. Top the goat cheese with a few chopped pecans and cranberries; then drizzle with honey.
  9. Serve warm or at room temperature  




Creamy Butternut Squash Soup


  • ¼ cup unsalted butter cut into 4 pieces
  • 1 medium onion, finely chopped
  • 1 apple peeled, cored and chopped
  • salt and pepper
  • 3 ½ pounds butternut squash (1.5kg)
  • 4 cups vegetable broth (1 liter)


  1. In a stock pot, melt 1 tablespoon of butter. Saute onion for 2–3 minutes over medium-high heat until lightly browned.
  2. Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. When the butter has melted, season with a little bit of salt and pepper.
  3. Add butternut squash and vegetable broth. 
  4. Reduce heat to low, cover pot and simmer 30–40 minutes, or until all vegetables are tender.
  5. Using an immersion blender, process soup until smooth. Season with salt and pepper to taste. Add more water or stock if needed.   




Simple Kale Salad with Lemon Vinaigrette


  • 2 bunches kale
  • ½ cup grated parmesan cheese
  • ½ cup slivered almonds

For the dressing:

  • 2 tablespoons fresh squeezed lemon juice
  • ¼ cup extra virgin olive oil
  • ½ teaspoon garlic, grated
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • ⅛ teaspoon pepper


  1. Remove the fibrous stems from the kale, leaving just the greens. Pile all the leaves on top of each other and massage with your hands for about 3–5 minutes, until the leaves are no longer bitter.
  2. Slice the massaged kale into bite-sized pieces.
  3. To make the dressing, add all ingredients to a bowl and whisk together until thoroughly combined.
  4. To assemble the salad, place the kale, almonds and parmesan into a large bowl. Top with dressing and toss to combine.    




Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust

For the crust:
  • ½ cup quinoa, rinsed
  • 1 cup water
  • 1 egg
  • ¼  cup parmigiano reggiano (parmesan), grated (optional)
For the quiche:
  • ½ medium head cauliflower, cut into florets
  • 8 ounces mushrooms, quartered
  • 1 tablespoon oil
  • salt and pepper to taste
  • 5 eggs
  • ½ cup milk or heavy cream
  • ½ teaspoon thyme, chopped
  • 4 ounces goat cheese, crumbled
  • salt and pepper to taste
For the crust:
  1. Bring the quinoa and water to a boil, reduce the heat, simmer covered until tender and most of the water has been absorbed, about 15 minutes. Then, remove from heat and let sit covered for 5 minutes.
  2. Mix the quinoa, egg and parmesan, press into the bottom of a pie plate and bake in a preheated 375 degree oven until lightly golden brown, about 10 minutes, before setting aside.
For the quiche:
  1. Toss the cauliflower and mushrooms in the oil, salt and pepper. Place on a baking sheet in a single layer and roast in a preheated 400 degree oven until they start to caramelize, about 20–30 minutes, mixing half way through.
  2. Mix the cauliflower, mushrooms, eggs, milk, thyme, goat cheese, salt and pepper, pour into crust and bake in a preheated 375 degree oven until golden brown and set in the center, about 30–35 minutes.    





  • one 15 ounce can pumpkin
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon, ground
  • 3 tablespoon granulated sugar
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3 cups cingersnaps
  • one 14 ounce can condensed milk, sweetened
  • two 8 ounce packages cream cheese


  1. In a large mixing bowl, combine cream cheese, pumpkin puree and sweetened condensed milk, and mix with hand mixer on high until smooth.
  2. Add sugar, cinnamon, pie spice and vanilla, and mix until light and fluffy.
  3. Stir in lemon juice.
  4. Cover and refrigerate until slightly firm. 
  5. Spoon gingersnaps in parfait glasses, add some pumpkin cheesecake and repeat layers. Top with whipped cream and additional crushed gingersnaps before serving.