3 Simple Healthy Holiday Recipes to Impress Without the Stress

Although the holiday season is frequently laden with sweet and rich indulgences, it doesn’t mean we can't find snacks and sides that are light, healthy, or uncomplicated. 

On this post today, I'm sharing 3 interesting recipes that I found on other blogs that I thought were perfect for entertaining now and during the holidays. 

I had a dinner party last night with 15 guests. I tried two different recipes that I found on Pattie's blog ( A blog that I follow) called Olla-Podrida.  Both recipes were well received.

Cannellini Bean Dip with Black Olive (vegan) calls for just a handful of healthy ingredients. The dip is savory and creamy with the delicious taste of olives. It's perfect for scooping with crisp veggies or your favorite chips or crackers (all gluten-free of course). It's an easy recipe to keep on hand. Follow the link to find her recipe. Cannellini Bean Dip with Black Olive

Next, an interesting Artichoke Salad with Hearts of Palm features hearts of palm, marinated artichokes, a variety of olives, and cherry tomatoes- a delightful mix of textures and delicious flavors. Light, refreshing, and festive, it’s perfect for balancing out all those rich holiday meals. Follow the link to see her recipe. I did make some personal taste changes. See my notes at the bottom of the post for my personal changes.Artichoke Salad with Hearts of Palm

The third recipe I found on another blog that I follow, Jeff the Chef's blog - Make it Like a Man. I have not made this incredible looking food design recipe yet, so I don't have a photo to share with you - but click over to his blog to see this beautiful Caprese holiday wreath made of cherry tomatoes, mozzarella balls,  (vegans can substitute vegan feta cheese) and edible greens. So creative, and definitely is cheerful, festive, and makes a great presentation during the holidays. I think it's a show stopper!! 

 Whether you're wanting a festive appetizer or a light, colorful salad, these simple dishes are the perfect balance of healthful ingredients and holiday cheer.

My Notes: 

Re: Artichoke Salad with Hearts of Palm. 

I made a few changes when I made the recipe. 

First, I used a jar of marinated artichoke quarters. I used some of the marinade from the jar in place of the suggested dressing for the recipe.

Re;Cannellini Bean Dip with Black Olive . I left out the oil and I thought it was still very creamy. Next time, I might try using green olives or Kalamata olives in this easy bean dip recipe. 

Plant Based Paella

Isn't this beautiful? I made it for dinner the other night!!

Paella is to Spain what spaghetti is to Italy! 

While visiting Barcelona this past May, we marveled at the different varieties of paella offered throughout the city. Of course, the only paella I tasted was the plant-based paella that we found in just a few restaurants. It was delicious, and I wanted to make it now that I'm home. This is an update of my previous recipe. 

Artichoke Zucchini Vegetable Soup - Instant Pot

Attention Soup Lovers!!!

Artichoke Zucchini vegetable soup is a popular favorite in our home. I've created a recipe using an interesting mix of fresh and frozen vegetables that are readily available  in supermarkets during any season- including winter. 

As I mentioned in some of my previous posts, I find that frozen vegetables such as artichoke hearts to be easy to keep on hand, healthy, and convenient to use. 

 I simply cut up vegetables such as onion, celery, parsley and potatoes. I also use frozen artichoke quarters (purchased from Trader Joe's) and organic zucchini which I find at Costco, Trader Joe's or Whole Foods this time of the year.

These quartered artichoke hearts from Trader Joe's or Whole Foods are one of my favorites. Artichokes are a super healthy vegetable that is virtually free of fat, cholesterol, and low in calories while providing valuable antioxidants, vitamins, and minerals. 

Artichokes are a great addition to a heart healthy diet (of course ask you doctor first before you make any dietary changes) a weight loss diet, or anyone looking to add variety to their diet. In addition, they add a wonderful flavor to soup.

Can you substitute canned artichoke hearts? Probably, but I have not ever tried them in this recipe.

The artichokes are available frozen at Trader Joe's or Whole Foods nearly all year long, which makes them easy to use and easy to keep on hand. 

Turmeric is another really healthy choice to add to soups.

This bright yellow spice will give any soup a slightly golden color. It is high in antioxidants and anti-inflammatories, making it a valuable spice to add to your cooking. I find the flavor of turmeric is somewhat benign. I add it for nutritional benefits not flavor and what I do taste, I do like. 

Finally, I add fresh lemon juice!

Everything goes in the Instant Pot, making this a quick thick soup that is healthy, delicious, easy and warming! It is almost like a stew.

We love this interesting healthy soup. So many healthy vegetables, generous amounts of fiber, and a delicious taste. 

Ingredients: 

2 cups of diced onions

3 cups of diced celery 

3 cups of diced potatoes 

3 cups of sliced zucchini in half moons

1/2 cup of chopped parsley

1 bag of frozen artichoke hearts

1/2 teaspoon of turmeric

1/4 cup of lemon juice (fresh)

4 cups of vegetable broth

3 cups of water (or enough to cover vegetables)

Directions: 

Add the onions, celery, potatoes, zucchini, parsley, artichoke hearts, turmeric, lemon juice, vegetable broth, and water in the Instant Pot. Pressure cook for 10 minutes. When done,  release steam manually according to the manufacturer's directions. When all steam is released, carefully remove lid. Serve with additional lemon juice if desired and eat over cooked jasmine rice. 

Antipasto Pasta Salad With Olives and Artichokes

 You are going to love this easy to make simple Italian pasta salad, especially if you love olives like I do!

What could be easier or tastier than assembling an antipasto pasta salad using the fixings from a salad bar or your own fixings bar? 

It simply involves cooking up a little pasta, mixing it up with fixings, and enjoying. It's easy, yet very tasty. 

In fact, it is so tasty and appealing, it's good enough to serve to company! 

My favorite add-ins are the marinated artichokes, olives, chickpeas and cherry tomatoes and then an oil-free Italian dressing.

The concept is easy. Make your pasta and then mix it with whatever you find on the salad bar. Then add Italian dressing ! 

I love pasta and often make it on the spur of the moment. 

Once cooked, these simple additions make the pasta dish into something special.

The pastabilities are endless for this wonderful plant-based gluten-free meal!

I'd like to take this opportunity to wish all of my followers a wonderful happy new year! May all your wishes come true!

Notes: 

1. I use gluten-free pasta

2. This is delicious for a party

3. I toss it in Italian dressing ( I use a oil-free dressing, but use what you like)- this makes it!!

A Plant-Based Thanksgiving- 4 of My Favorite Appetizers

           

Whether your family gathering is large or small, Thanksgiving is a time when lasting memories are made and the aroma of delicious traditional holiday foods ooze from the kitchen. 

Making a plant-based Thanksgiving can be a challenge, but it is not as difficult as you might think. 

Most Thanksgiving sides are plant-based or can easily be made plant-based.  The greater challenge is finding the perfect entree to replace the Turkey. 

I sharing some of my favorite recipes from Thanksgiving's Past to help get think plant-based and gluten-free if you, a family member or guest have special eating needs this Thanksgiving. 

Appetizers Anyone? 

If you are like our family, we like to convene about 2:00 PM, hang around with some appetizers (and drinks)🍷🍷🍷🍷🍷🍷🍷🍷🍷🍷 share some mingle time together, and then enjoy the Thanksgiving feast. 

In today's post, I will share appetizer ideas. 

Following posts will address the other parts of the meal: 

Soups, salads, sides, desserts and entree. 

Extraordinary Hummus Platter( recipe link) - Homemade hummus is always the best, but whether you decide to make your own (recipe provided for homemade hummus- recipe link) or use prepared hummus you can still make a wow presentation with this delicious hummus display. 

Avocado Vegan Caprese Appetizer  (recipe link)

A beautiful display of tomatoes, capers, basil, avocado and cucumbers. Healthy, tasty, and appealing. 

Spinach and Mushroom Stuffed Artichoke Bottoms (recipe link)

These are a little more work but absolutely delicious. Could be a side dish or an appetizer. 

Indian Style Vegan Vegetable Pakoras (recipe link)- Baked not fried and oil free. Easy to make and your family will love them. Again, serve them with the meal or as an appetizer. 

What time does your Thanksgiving meal begin? 

Do you mingle with appetizers and drinks or get right to the meal? 

Be on the lookout for My next 4 posts which will share ideas for Plant-based Thanksgiving recipes: 

• 
  
• Thanksgiving Soup Ideas and Recipes
• Thanksgiving Salad Ideas and Recipes
• Thanksgiving Sides Ideas and Recipes
• Thanksgiving Dessert Ideas and Recipes
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8 Interesting End of Summer Salads

We love to eat salads especially in the summer and there are so many ways to eat them.  I never tire of creating interesting combinations. Today I decided to collect photos of 8 different salads that I have made at home in the past or enjoyed in a restaurant. 

Salad Nicoise Vegan Style

Salad Nicoise is a popular French salad which originated in the early 19th century in the town of Nice on the French Riviera in France.

It is customarily served on a flat platter and includes some green beans, tuna, hard boiled egg, tomatoes and perhaps some some boiled potato. My vegan style platter is different but both delicious and interesting and gives you a good visual of a plant-based meal.

Steamed Baby Artichokes and Orange Cashew Dressing

The other day I was shopping in a specialty fruit and vegetable market, and I spotted a package of baby artichokes. There were about 16 in the plastic box and it was a product of USA. I wasn't sure how I was going to prepare them, but I thought I would give them a try.

Spinach and Mushroom Stuffed Artichokes

Stuffed artichokes (especially with spinach and mushroom)  are one of my favorites, but who has the time, the know how, or the patience to try make them?

 I do because I found a shortcut that allows me to make elegant stuffed artichokes the easy way.

Have you seen frozen artichoke bottoms in the freezer case of your supermarket? The bottoms are the largest and best part of the artichoke and are perfect for stuffing, Buying the artichoke this way eliminates the intimidating job of cleaning and cutting the prickly vegetable. (I've also seen canned artichoke bottoms).

I developed this vegetarian/vegan option as a parve side dish. It satisfied my diverse group of eaters: the meat eaters, those who are gluten free, those who are dairy free, those who are soy free,  the vegetarians, the vegans and the host. 

I adapted this recipe from my MIL's sephardic recipes. 

This spinach and mushroom stuffed artichoke recipe was perfect. It is not only made a beautiful presentation, it was easy to eat, delicious and could be served as a side dish or an appetizer.

Tip: 
I saute my vegetables for the stuffing the day before and the day of I just add the one egg or egg replacer, gluten free breadcrumbs, fill, bake them and serve.
*If you are vegan, this recipe can work well using egg replacer.

.

Ingredients: 
2 bags of frozen artichoke bottoms
2 cups of cooked fresh or frozen spinach, drained
1/2 pound of fresh mushrooms, chopped
1 cup of diced onion
1/2 cup of vegetable broth for sauté 
1 clove of garlic, diced
egg replacer equivalent to 1 egg
1/2 cup of gluten free breadcrumbs or GF matzo meal
1/2 cup of fresh lemon juice
1 tablespoon of Trader Joe's 21 Salute (salt free spice mix ) or Mrs. Dash
salt and pepper to taste

Directions:
Thaw the artichoke bottoms and set aside in the refrigerator.
Steam spinach and squeeze out liquid (set aside)
Saute the onion in a large skillet in the vegetable broth. Add the chopped fresh mushrooms, garlic, steamed and drained spinach, 21 Salute, salt and pepper until mushrooms are cooked, stirring frequently (add a little additional broth if necessary to prevent sticking) Set the vegetable mixture aside in the refrigerator overnight or continue with the recipe to stuff the artichoke bottoms.
Add egg replacer and 1/2 cup of seasoned gluten free breadcrumbs to the sauté and stir with a spoon until combined.
Place 1 tablespoon of filling in each cavity of the artichoke. ( makes around 12 with some leftover filling)
Bale at 350 degrees for about 35 mimutes.
Saute in lemon juice if desired before serving for a tangy taste.

French Lemon Artichoke Soup

This lemony lip smacking mixture of artichokes, onions, celery, zucchini, and young potatoes is a delectable soup could be the Middle Eastern version of French ratatouille- same idea- different ingredients. Cooked until soft and blended, this thick"chamid" is often eaten over rice.

 

To make this dish a complete meal, just add 1 cup of cooked chick peas and eat over rice.

The very first time I tasted "chamid" was at my mother in law's house when I was first dating my husband. I was nineteen years old  and had never tasted anything like it. 

My husband- to- be's family was Middle Eastern  but cooked, what was to my palate, very unusual flavors. My husband's family lived in a Middle Eastern country that spoke French and ate many French dishes.   

My background was of Eastern European descent and my mother cooked with spices such as sweet paprika, onion powder and garlic powder as flavorings in her food. While my mother- in- law to be used lots of fresh garlic, fresh onions, ground cumin, fresh lemon juice and turmeric in her food. 

It was love at first bite for me. 

                                    

My mother- in- law origianlly made "Chamid " for a variety of reasons.

1. She was a new immigrant in the United States, had a big family to feed and had to really stretch a dollar. "Chamid" can be made rather frugally and satiate a large family.
2. It's healthy and loaded with vegetables, turmeric, garlic, and onions- all things that are full of antioxidants which are needed to boost the immune system. 
3. It just tastes so darn good. The lemony flavor and the bright yellow color are so inviting and delicious.  (I make my "chamid" vegetarian; My mother- in- law uses chicken stock as a base for her "chamid" )

So there you have it - a delicious, satisfying, health giving real food recipe that's frugal to boot. Eat it over cooked rice or cooked quinoa and add chick peas if you want to serve as a meal. 

Ingredients; 
3 cloves of fresh garlic, chopped fine or pressed.
2 onions, diced
5 stalks of celery ,diced
2 potatoes,  diced ( any kind)
1/2 zucchini , sliced in thin half moon 
1/2 bag of frozen artichokes ( Trader Joe's or any brand)
Vegetable broth for sautéing 
1 teaspoon Turmeric- so healthy for you and adds the beautiful color 
Salt and pepper to taste ( after you add the broth- you may not need salt) 
1/2 cup  freshly squeezed lemon juice
2 cups water 
3 cups vegetable broth 
Optional: Add cooked cooked chickpeas to make this a complete meal
Beware: Turmeric stains. Do not get it on a tablecloth or your clothes.

Directions: Sautee the garlic, onions, and celery in a little vegetable broth until translucent. Add the potatoes, zucchini, and frozen artichokes and continue to sautee for about 5 minutes. Add the water, broth, turmeric, salt, pepper and 1/2 cup of freshly squeezed  lemon juice. Cover and cook ( stirring frequently)on low covered until all vegetables are soft ( stir often) add a mixture of water and lemon if more liquid is needed. This makes a rich, but meager amount of soup. It is best eaten over rice like a stew.  
 We love it over a cup of cooked Jasmine Rice..

                          

May be shared on a few of the following    blog carnivals,  Food of the World for June and 

To see the many other healthy gluten free recipes, healthy living tips, kitchen and blogging ideas that I pin each day, follow me on Pinterest Gluten Free A-Z  and Twitter .


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