JOY! Your college student is on his or her way home for Thanksgiving Worry- they are vegan and your stumped about what to feed them! I can so relate- I had a similar experience and this is how I handled it
My daughter had her high school friends over one evening. I offered to make them dinner before heading out for the evening. I don’t know about you, but preparing a meal for a group of young women is getting complicated – This is what I hear “I don’t want anything that will make me bloated’ “I’m vegan”, “I’m gluten free”- Yikes! what can I whip up that will make everyone happy, even me!
When you find yourself in this predicament- Smile, take a deep breath and think – Big Veggi Bowl-
I had just read a recipe from Pinch of Yum (one of my favorite food blogs) and was inspired. I went into action- turned my music on, checked the frig – Veggies and herbs present, Quinoa or brown rice in the pantry – OK we can do this!
And what was created was the most comforting, fresh tasting veggi bowl EVER!- Yum yum yum!! So simple and perfect for the holiday table as well as a weeknight meal.
What I love most about this meal is the simplicity, which leaves me more time to hang with the kids! I Hope you find this is true for you too!
Roasted Cauliflower and Sweet Potato Veggie Bowl with Lemon Parsley Dressing
For the Salad
- 1 cup (quinoa, Brown wild rice mix etc.)
- 1 head cauliflower
- 2 sweet potatoes
- 1 tablespoon olive oil
- a few sprigs of thyme, rosemary, what ever you like
For the Lemon Dressing
- 1 bunch parsley (about 1 cup), minced
- 1 clove garlic, minced
- ⅔ cup olive oil
- juice of one lemon (more to taste)
- 1 teaspoon Maple Syrup
- ½ teaspoon salt
- pepper to taste
- Prepare the grains as directed
- Preheat the oven to 425 degrees. Cut up the cauliflower into small florets. Peel and chop the sweet potatoes into 1-2 inch pieces. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme and rosemary. Roast for 20 minutes, stir, and roast for another 10-15 minutes until golden brown and soft.
- While the veggies are roasting, combine all dressing ingredients in a jar and shake. *Make an extra batch of dressing to have on hand.
- When the grains and vegetables are done, toss everything together.
So you see there is no need to fret when you have a guest’s with dietary restrictions there are plenty of delicious options – the bonus is that you may be inspired to crack open a cook book and try something new:)
Wishing you a Deliciously Happy Thanksgiving !
For those of you in the Boston Area I am offering a Festive Foodie Class On Dec 2 from 7-9PM at Chrysalis Center 28 Church St Winchester
For and evening of fun and healthy exploration of holiday menu planning!
There will be tastings , healthy recipes and ideas to keep you slim and trim during the holiday season. You will walk away with terrific menu ideas that make you look like a culinary star!