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Holiday Vegetarian Recipes That All Guests Will Appreciate

The days where you would panic on contemplating what to serve the ‘awkward vegetarian’ for their holiday menu, are positively a vague memory.

The non-meat-eater would habitually end up with a feast of anemic looking precooked veggie burgers or a spongy looking nut roast. Thankfully for veggies, in recent years, people are embracing vegetarian cooking, not always for ethical reasons but for health benefits and all the tasty recipes that are on offer too.

It’s time to throw away the pre-packaged inedible stuff, roll up the sleeves and get down to some serious lip-smacking, salivating, turn-a-meat-eater green vegetarian dishes.

Matt Curmi, Executive Chef at Wildwood Grilling based in North Idaho, has provided the following wonderful recipes to accompany either a full vegetarian meal or a tasty addition to a meat-eater’s feast.


serves – 4
Total time – 1 hour
Serve stuffing in baby pumpkins for the benefits of both presentation and flavor.
Tip – if available try to use a variety of baby pumpkin shapes and colors.

cherry grilling planks available at wildwoodgrilling.com

4 baby pumpkins (4 – 6” diameter)
1 carrot, peeled
1 onion, peeled
2 stalks celery
1 tbs. fresh rosemary, chopped
2 tbs. butter
½ to 1 cup vegetable stock
3 cups bread, torn or cut into pieces
kosher salt and pepper
4 large sage leaves

Soak the planks in hot water for at least 15 minutes, preheat the grill or oven to 400°f
Cut the carrot, onion, and celery to a small dice and add to a sauté pan with the butter, gently cook until softened and translucent
While the vegetables cook, use a paring knife to create a zigzag pattern around the top of each pumpkin, pull the tops off, reserve them, and scoop out the seeds with a spoon
When the vegetables are cooked remove from the heat and add the bread, rosemary, salt, and pepper, moisten with the stock until the bread is no longer dry. you may not need all the stock.
Divide the stuffing evenly and fill each pumpkin loosely, top with a sage leaf and the top of the pumpkins
Set the pumpkins on the grilling planks and place on the grill or in the oven, cook for 30 – 45 minutes or until the pumpkins are tender.


Serves – 4
Total time – 20 minutes
This dish is easy to prepare, adds color to any meal and tastes fantastic with a little red oak thrown in.
Tip – If you can get your hands on some rainbow carrots they can make this dish even more impressive and colorful

Red Oak grilling planks wildwoodgrilling.com
1 lb. medium sized carrots (heirloom rainbow carrots if available)
2 Tbs Butter
2 Tbs. Honey
Kosher Salt and Pepper
Thyme sprigs

Soak the planks in hot water for at least 15 minutes and preheat the grill or oven to 425°F
Peel and cut the carrots in half lengthwise, set aside
Melt the butter and stir in the honey, add to a mixing bowl and with the carrots, salt, and pepper, toss well to combine
Place the carrots on the grilling planks and add the sprigs of thyme
Cook on the grill or in the oven for 10 minutes, the carrots should still retain a little firmness
Serve immediately


serves 4

for the soda bread
1 ½ cup self-raising flour
1tsp. baking soda
1tsp. salt
2tsp. cardamom, ground
2 cups plus extra, buttermilk
for the bananas
alder wraps
4 bananas
2tbs. butter, melted
2tbs. brown sugar

For the mousse
1 can coconut milk
1tbs.matcha powder
2tbs. powdered sugar

Preheat the oven to 375°f
Combine the flour, baking soda, salt, and cardamom.
Add the buttermilk a little at a time until a dough forms, knead on a lightly floured surface for several minutes.
Place the dough in a skillet and cook for 25 minutes, or to an internal temperature of 200°f.
Soak the wraps in hot water for several minutes and preheat the grill to 400°f.
Peel the bananas and cut in half, cut each half lengthwise
Add the brown sugar to the melted butter and toss with the bananas.
Place 2 pieces of banana on each wrap, roll up and secure with twine and grill for 10 minutes.
Add the coconut milk, green tea powder, and powdered sugar to a whip canister, charge to serve with a slice of soda bread and some mousse.

This holiday season, try to shop locally-grown, organic and in-season produce. Not only does the food taste better, supporting the local economy will put a star on one’s tree, fill the stockings with joy, build positive relations with local vendors and it’s a proactive way to start the new year.

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