by Emily Ramsey
For anyone living life as a vegetarian—or even more strictly as a vegan—it can be difficult to eat out or in other social settings. Beef, chicken, fish, cheese and milk are all staple ingredients of the American diet. So the holidays, of course, pose a particularly challenging time for those aiming to stick to their values.
Thankfully, with the increasing spotlight on food manufacturers and their mistreatment of animals, more and more people are subscribing to an animal-free diet, thus creating a growing need for meat-free food providers and recipes.
The International Vegans Union, for instance, offers an array of meatless holiday dishes, including Baked Pumpkin with Vegetable Pilaf (recipe below).
Many of us find pumpkins hanging around after fall has faded away. Even though winter is now in full swing, it still feels wrong to simply throw those poor, beautiful pumpkins away! There must be long lists of ways to reuse them; cooking with them is just one enjoyable option.
Baked Pumpkin with Vegetable Pilaf
Ingredients:
- 1 medium-sized pumpkin (5-6 lbs.); or substitute another winter squash if your pumpkins have already been used
- 1 T. canola oil
- 1 diced onion
- 1 diced red bell pepper, seeded
- 1 diced jalapeno pepper, seeded
- 1 diced zucchini, equaling about 1 ½ cups
- 2 T. minced shallots
- 5 ½ cups brown rice
- ¼ cup raisins
- ½ tsp ground black pepper
- ¼ tsp turmeric
- ¼ tsp salt
- 8 medium-sized broccoli florets, blanched
- 2 T. fresh cilantro
Directions:
- Prepare the pumpkin by cutting a 4-inch lid off the top of the pumpkin; scoop out seeds and any stringy fibers inside.
Cover the hole with foil and replace the lid. - Place pumpkin in baking pan with ½ inch water. Bake at 375 degrees F for 50 minutes to one hour, until inside is
tender. - To make the pilaf, heat oil in a large saucepan. Add onion, peppers, zucchini and shallots; sauté about 7 minutes, or until
vegetables are tender. - Stir in rice, raisins, black pepper, turmeric and salt; cook for an additional minute. Add water, cover and cook until liquid is absorbed—roughly 45 minutes.
- Fluff pilaf with fork and add broccoli and cilantro. Spoon pilaf into pumpkin and cover with lid.
- When spooning out the mixture, make sure to scrape the sides of the pumpkin and mix it with the pilaf.
The pumpkin makes a striking centerpiece that serves more than simply an aesthetic purpose. Your guests will be amazed by both the food and the presentation!
For those willing to consume a couple dairy products, Foodnetwork.com offers a tasty after-dinner treat. An Eggnog Custard Pie will, without a doubt, be the crowning event of your beautiful holiday meal.
Eggnog Custard Pie
Ingredients:
- 15-ounce packaged pie crust
- 1 c. sugar
- 4 large eggs (free range and hormone free, to help ease the conscience!)
- 12-ounce can evaporated milk
- ¼ c. rum
- 1/8 tsp salt
- ½ tsp nutmeg
- ¼ tsp cinnamon
- Whipped cream and powdered sugar for garnish
To prepare:
- On a lightly powdered surface, roll pie crust into a 12-inch circle. Press pastry into a 9-inch pie plate, crimping edges if desired. Lightly poke holes into bottom of dough to allow for air flow.
- In a large bowl, beat sugar and eggs until well combined. Add evaporated milk, rum, salt and ¾ cup water; beat at low speed until combined.
- Pour mixture into crust. Sprinkle top with cinnamon and nutmeg. Place pie onto rimmed baking sheet with depth of ½ inch; add hot water to baking sheet and bake at 350 degrees for 55 minutes, or until an inserted toothpick comes out clean.
- Garnish individual pie pieces with whipped cream and powdered sugar.
Voila! Here’s to a wonderful evening of good food and even better family and friends.
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Tags: Baked Pumpkin with Vegetable Pilaf, Eggnog Custard Pie, Emily Ramsey, International Vegans Union, meatless holiday dishes, recipes, Vegetarian holiday survival guide, vegetarian meals
