Holiday-Season Vegetarian Recipes for the Whole Family

Yesterday I shared a few décor details from our latest In the Veggie Kitchen gathering. Holistic chef Pamela Salzman led the cooking class that preceded the meal, showing myself, Suzanne Hall from The Chalkboard Mag, and a few of our friends how to make five holiday-season dishes using whole foods and healthful ingredients. Most of the dishes can be made without gluten or dairy—and with help from the little ones or friends hanging around your kitchen. 

The menu started off with a healthful, vegetarian take on a 7-layer dip, made with a white bean spread, Italian veggies, and fresh mozzarella. From there Pamela focused on three excellent sides: Christmas wild rice salad, hashbrown and spinach casserole, and lasagna cupcakes. All of these recipes would be perfect to bring to a friend’s house, or used to round out a holiday meal with family. Or, do what we did and make all three dishes to form a casual lunch menu!

For dessert, Pamela made a whole-grain chocolate bundt cake with chocolate-peppermint ganache. It was decadent but not heavy, and looked gorgeous on the cake stand, too. Not that there was much leftover by the end of the gathering! XXJKE