Erika Preece
CONTRIBUTOR

APPETIZER: ROASTED CAULIFLOWER

IMG_3386 (1)

Cauliflower is an excellent meat substitute for vegetarians due to its heartiness and ability to carry flavours. This recipe has lovely warm curry spices that work well for a winter meal.

Ingredients:
3 tbsp olive oil
1 ½ tsp each of cumin, turmeric, coriander seed and curry spice
1 medium cauliflower head
salt and pepper
grated lime zest
grated ginger

Instructions:
Preheat oven to 450 F. Create sauce by mixing together oil and curry spices. Chop cauliflower into large florets and mix in with the sauce. Spread florets onto baking pan and roast until crispy, 10 to 15 minutes. Season with lime zest and ginger.

MAIN COURSE: ACORN SQUASH STUFFED WITH A QUINOA PILAF

squash

This is a truly filling main. Citrus notes cut through the richness of the acorn squash, and the quinoa, chickpeas, and pumpkin seeds all pack a protein punch. Your guests will forget all about the turkey.

Ingredients:
1 acorn squash
½ cup of quinoa
1 ¼ cup of water
1 lemon, juiced*
½ tsp each of sumac, cinnamon, fresh rosemary and fresh parsley *
1 tbsp olive oil *
½ cup pumpkin seeds*
½ cup chickpeas*
¼ cup dried cranberries*
½ tbsp lemon zest*

Instructions:
Preheat oven to 350 F. Cut squash in half, scoop seeds out, and bake for 35-40 min. While squash bakes, cook quinoa in water. To make quinoa dressing, mix together all asterisked  ingredients. Once out of the oven, fill squash with dressed quinoa and bake for 10 more minutes.

DESSERT: PEAR AND POMEGRANATE CRUMBLE

IMG_3391 (1)

Pomegranate seeds add sparkle to this seasonal dessert, making it perfect for entertaining. Top the crumble with some coconut milk ice cream and you have the perfect finish to your vegan, gluten-free holiday meal.

Ingredients:
4 pears, sliced
1 pomegranate
1 orange, juiced
1 tsp cinnamon
½ tsp nutmeg
½ cup white sugar
1 cup oats
½ cup coconut oil
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
¼ cup crumbled walnuts
1 tbsp grated fresh ginger

Instructions:
Preheat oven to 375 F. Mix together pears, pomegranate seeds, cinnamon, nutmeg, orange juice, white sugar. Spread wet mixture onto a baking pan. Mix together oats, coconut oil, brown sugar, cinnamon, nutmeg, crumbled walnuts, grated fresh ginger. Spread dry mixture on top of the fruit and bake for 50 minutes.