Christmas is only a few weeks away! Have you created your list of entrees you’ll serve at the family get-together? If not, don’t stress. We’ve come up with a delicious, primarily raw and plant-based menu you can prepare for everyone. Just use the tips Rhonda Malkmus provided during last week’s holiday-themed webinar, “Take the Stress out of Your Holiday Meal Planning,” and try making some of these tasty dinner entrees out of her cookbook “Hallelujah Holiday Recipes from God’s Garden.”
1. Herb Bread
Before serving the main course, treat your guests to this recipe submitted by Pat Walter as an appetizer.
1/2 cup onion – chopped
3 tablespoons extra-virgin, cold-pressed olive oil
1 1/2 teaspoon active dry yeast
1 cup distilled water
3 cups organic bread flour
1 teaspoon Celtic sea salt
1 1/2 tablespoon raw unfiltered honey
1/2 teaspoon dried organic basil
1/2 teaspoon organic dill weed
1/2 teaspoon organic rosemary
First, prepare a bread pan with organic cooking spray, and set the oven to 350 degrees.
Saute onion over low heat until just soft; this should take about 10 minutes.
In a large bowl, mix remaining ingredients together, and then add the cooled onions. Spoon the mixture into your bread pan, and bake in the oven for 50-60 minutes. Let cool, and enjoy!
2. Pasta with Broccoli and Pine Nuts
A marvelous main dish with great texture and flavor, this recipe can be the festive focal piece on your dining table.
8 ounces spinach pasta in the style of your choice
2 cups broccoli florets and stems
2 cloves garlic – peeled and minced
2 tablespoons pine nuts – can substitute with pecans or almonds
3 cups tomato – chopped
1 tablespoon extra-virgin, cold-pressed olive oil
Celtic sea salt to taste
A pinch of cayenne pepper
In a large pot, bring water to a boil and cook spinach pasta until it reaches consistency of choice; tender is recommended.
Cut broccoli florets from stems, and then slice the stems into thin rounds. Place prepared broccoli, 1/2 cup tomatoes, pine nuts and garlic in a large pan, and cook over medium heat for 10 minutes. Remove from heat, and let sit for 5 minutes to cool.
Toss the pasta, cooked vegetables, remaining tomatoes, olive oil and seasonings to combine, and then place in a large serving platter. Enjoy!
3. Stuffed Eggplant
Another excellent main dish idea, this recipe submitted by The Waites is nutritious and full of flavor.
2 cups brown rice
1 large eggplant
3 tablespoon extra-virgin, cold-pressed olive oil
1 medium onion – chopped
2 clove garlic – minced
2 fresh tomatoes – chopped
Bowl four cups of water over high heat, and then add rice to cook until tender. Heat the oven to 350 degrees, and prepare a cooking sheet with organic cooking spray.
In the meantime, slice the eggplant in half lengthwise, and then remove the “meat” so that there’s only 1/2 inch left along the sides and bottoms of the eggplant. Cube up the removed eggplant, and then saute with chopped onion and minced garlic over medium heat. Add chopped tomatoes, and continue cooking on the lowest heat setting, covered, for 5 minutes.
Remove the vegetable mixture from heat, and then combine it with the cooked rice. Place the mixture back into the halved eggplant shells,and then set onto prepared baking sheets. Put eggplants into the oven, and cook for 30 minutes.
Once time is up, remove the entree from oven, and transfer the eggplants to a beautiful holiday serving dish. Enjoy!
4. Holiday Sweet Potatoes
A sweet, yet wholesome side dish, this recipe submitted by Mary Ann Slaughter is appetizing and satisfying.
4 sweet potatoes
1 teaspoon cinnamon
Juice of one organic orange
1/4 cup fresh pineapple – peeled and cut into bite-size pieces
3/4 cup pecans – chopped
Heat the oven to 350 degrees, and prepare a sheet pan with organic cooking spray.
Bake the sweet potatoes until tender. Remove from the oven, let cool and remove skins.
Place the sweet potatoes in a large dish and mash with cinnamon and orange juice. Once the mixture reaches the perfect consistency, place it into a casserole dish and top it with pineapple chunks and pecans.
Place the dish in the 350-degree oven, and cook it until the pineapple starts to brown. Enjoy!
5. “Creamed” Cauliflower
This side dish makes a great substitute for mashed potatoes!
1 small head cauliflower
3/4 cup pine nuts – soaked overnight and drained
1/4 cup macadamia nuts – soaked overnight and drained
1/3 cup distilled water or soaking water from nuts
2 tablespoons extra-virgin, cold-pressed olive oil
3 tablespoons fresh lemon juice
1 tablespoon onion – minced
1/4 teaspoon thyme
1/4 teaspoon poultry seasoning
1/2 teaspoon Celtic sea salt
First, cut the cauliflower into small pieces. Set it aside.
Place all remaining ingredients in the food processor, mixing until smooth. Slowly add cauliflower pieces, and process until it reaches the perfect creamy consistency. Spoon the mixture into a lovely serving dish, and top it with chives to add color if desired. Enjoy!
Interested in learning more of Rhonda’s favorite recipes? Buy her book “Hallelujah Holiday Recipes from God’s Garden” today, and check out the holiday-themed webinar she hosted at the beginning of the month.