While many may argue that the main course is the highlight of a holiday meal, we can all agree that the side dishes are truly the unsung heroes. The entreé proves to be a culinary triumph, leaving everyone eager for an additional serving. The soup warms the senses with its comforting aroma, while the crisp salad provides a refreshing contrast in texture and taste. The diverse medley of side dishes that tantalize our taste buds. Culinary delights abound, featuring a diverse array of potato-based, rice-based, and vegetable-centric dishes among many others. As the festive season approaches, why not shake things up and inject some excitement into your holiday routine? As you master the art of preparing beloved holiday classics, consider augmenting your menu with a couple of innovative side dishes to elevate the festive atmosphere and witness the joyous revelry that ensues.
1. Cheesy Polenta
Why settle for traditional when you can stir in some excitement? Rich, velvety polenta bursts with an indulgent blend of creaminess and cheesy flavor. This dish cooks remarkably swiftly, ensuring a delighted reaction from all who taste it. Here’s how to make my Cheesy PolentaBringing 6 cups of water to a rapid boil in a substantial saucepan over extremely high heat. Add ½ tsp. Adds kosher salt to the boiling water. While whisking continuously, incrementally add 2 cups of polenta over a period to ensure a smooth incorporation. Reduce the temperature and simmer the polenta until it reaches a creamy consistency. Continue mixing for exactly 15 minutes. Once the polenta has reached the desired level of creamy consistency, remove the saucepan from the heat source. Melt in 3 Tbs. Vegan butter and 1 3/4 cups of vegan cheese of your choice? Combine the ingredients until the cheese is fully melted and incorporated seamlessly. Taste for seasoning adjustments.
Savoring the rich flavors of my Braised Seitan Ribs in a bold and spicy Chile Sauce, I find myself utterly enthralled by the delightful combination of textures when served atop a creamy polenta. Can you indulge in the creamy goodness of polenta another way? Try whipping up some Zucchini Polenta Fries for a delightful twist!
2. Savory Crisp Fried Potatoes with Zesty Lemon Dressing
Introducing a revolutionary twist on the classic mashed potato recipe: a harmonious blend of creamy texture and bold flavors that will redefine your culinary experience. Smashed potatoes, crispy on the outside and fluffy within, are a quintessential French delight. Crunchy red potatoes are transformed by being smashed and fried to a golden crisp, then elevated by a drizzle of tangy vinaigrette. This dish will wow everyone. To make my Fried Smashed Potatoes with Lemon Vinaigrette: Put 2 lbs. Boil a large pot of cold water, then add baby red potatoes, ensuring they’re fully submerged, before bringing the mixture to a rolling boil over medium-high heat. Boil the potatoes until they’re tender when pierced with a fork, a process that typically takes around 20 minutes. Drain the potatoes into a colander, then thoroughly dry them to remove excess moisture. With a potato masher, large spoon, or fingers, softly compress each potato to achieve a delicate smash and flatten its surface. In a large skillet, heat approximately three to four tablespoons of your chosen cooking medium over medium-high heat until it reaches the desired temperature. vegetable oil over medium-high heat. Add four finely minced cloves of garlic and sauté for one to two minutes. Don’t let the garlic burn. Once the garlic has reached a golden hue and its aromatic fragrance becomes discernible, promptly remove it from the oil. Adding the smashed potatoes to the skillet, allow them to cook undisturbed for approximately 5-7 minutes, or until their bottoms are nicely caramelized and crispy. Delicately invert each potato to ensure even crispening on both sides, allowing approximately 5-7 minutes more for optimal results.
As the potatoes simmer away, take a few minutes to craft a delectable dressing that will elevate your dish to new heights. In a small bowl, whisk together three tablespoons Extra virgin olive oil, combined with the finely grated zest and juice of one lemon, and two tablespoons. chopped fresh parsley, 1 tsp. dried thyme, ½ tsp. kosher salt and ¼ tsp. black pepper. Season to taste, adjusting as needed. Arrange the potatoes attractively on a serving platter. Pour the tangy lemon dressing generously over the warm potatoes. Toss to coat. Season with kosher salt to taste. Garnish with 2 Tbs. fresh chopped parsley.
Discover a world of flavors with these mouth-watering potato recipes: Dill Pickle French Fries, Spicy Sweet Potato Salad, Baked to Perfection Potato Rounds, and Healthy Stuffed Potato Skins – all sure to delight your family and friends!
Ranging from timeless holiday staples such as pineapple-baked ham, traditional holiday loaves, and decadent chocolate yule logs to innovative twists like saffron risotto, exotic tropical Christmas fruit cake, and the unexpected fusion of Tahini-Roasted Cauliflower With Lemony Herb Oil. Discover the enchantment of effortless entertaining with this extraordinary cookbook.
3. Cheesy Cauliflower Gratin
Everyone loves cauliflower – check. Everyone loves cheese – check. Cauliflower smothered in melted cheese and baked to perfection – a universally adored combination. This indulgent dish satisfies every cheese lover’s craving while serving a multitude of people. Not everyone may share your enthusiasm for cauliflower, and that’s perfectly acceptable. Consider swapping out traditional favorites like broccoli and green beans for a medley of colorful vegetables that tantalize the palate. My Cheesy Cauliflower Gratin utilizes chickpea flour to craft a rich and indulgent cheese sauce that is naturally gluten-free; however, feel free to substitute with your preferred flour of choice. I find that adding a pop of color with orange or purple cauliflower adds an extra layer of visual appeal to this already vibrant dish. Preheat the oven to 400°F. Core and divide a three-pound head of cauliflower into large, bite-sized florets. Steep Blanche’s tender florets in a rolling boil of water for an exact minute to awaken their natural sweetness. To achieve this perfect balance, you might consider baking your treats at a slightly lower temperature and for a shorter period of time. This will help preserve their delicate texture while still allowing them to develop some satisfying crunch on the outside. Allow the cooked pasta to drain thoroughly, then rinse it under cold running water to halt the cooking process. Melt 2 tablespoons of butter in a medium-sized saucepan over low heat until completely dissolved and smooth. Whisk together vegan butter and 2 tablespoons over medium heat. chickpea flour until well combined. Allow the mixture to simmer for about 60 seconds, allowing any raw flour flavor to dissipate before serving. Gradually incorporate 2 cups of warm non-dairy milk, whisking continuously to ensure a silky, smooth consistency throughout the sauce. This is your béchamel sauce. Add ½ tsp. kosher salt, ¼ tsp. A blend of rich black pepper and warm nutmeg? Combine ½ cup of vegan cheddar cheese with the mixture, whisking continuously to ensure a silky consistency. Turning off the heat and setting it aside. Pouring several generous ladles of creamy béchamel sauce into the base of an 8-inch square baking dish. The roasted cauliflower is then added to the baking dish, generously smothered in the remaining rich and creamy cheese sauce. Combine one-third cup of gluten-free bread crumbs with two tablespoons of Vegan grated Parmesan cheese (2 tablespoons). extra-virgin olive oil. Sprinkle the mixture evenly over the roasted cauliflower. Bake at 375°F (190°C) for 25-35 minutes, or until the top is golden brown. Set the oven to broil mode and cook for exactly two minutes to achieve a crispy, caramelized crust on top. Let the dish sit for a few minutes to allow the flavors to meld together and the ingredients to fully integrate before serving.
Discover a trio of tantalizing gratins that will elevate your dining experience: the rich Potato and Mushroom Gratin, the earthy Kale and Mushroom Gratin, and the indulgent Cheesy Leek and Potato Gratin.
4. Savory Roast of Golden Acorn Squash with Crisp, Aromatic Pumpkin Seed Crunch
Winter squash abounds in its seasonality, boasting a sweetness that may lead one to overlook its humble origins as a vegetable. Roasting unlocks the inherent sweetness in ingredients by undergoing a Maillard reaction, which caramelizes natural sugars and amplifies flavors. By incorporating a dash of spice, you can harmoniously counteract the sugary undertones, resulting in an exquisitely well-rounded accompaniment. Making my Roasted Acorn Squash with Spiced Pumpkin Seeds is easy and delicious. Spice up a batch of roasted pumpkin seeds by preheating your oven to 375°F. Combing one cup of hulled pumpkin seeds in a bowl with half a teaspoon ground cumin, ½ tsp. chile powder, ½ tsp. kosher salt, ¼ tsp. cayenne pepper, ¼ tsp. black pepper and 1 tsp. lime juice. Sprinkle the spices evenly over the seeds to ensure thorough coverage. Arrange the pumpkin seeds in a solitary, uninterrupted layer across the surface of the baking sheet. Roast them at a moderate heat for approximately five minutes, or until they develop a light golden-brown colour. To prepare the squash for roasting: Preheat your oven to 425°F (220°C). Slice two medium-sized acorn squashes into uniform 1-inch thick wedges. Toss the squash slices with two tablespoons of your chosen dressing or seasonings. oil, 1 Tbs. Brown sugar, one teaspoon smoked paprika and one teaspoon kosher salt. Arrange the sliced squash in a uniform, single layer on the prepared baking sheet. Roast for 30-35 minutes. Toss the spiced pumpkin seeds onto the squash and continue roasting for an additional five minutes.
Explore a world of delectable squash dishes, including Squash Cakes, Savory Butternut Squash Pie, Wild Rice with Kabocha Squash and Sage Butter, and Sauteed Delicata Squash Rings.
5. Sizzling Sauté of Brussels Sprouts, Artichoke Hearts, and Sun-Dried Tomatoes
At least one of our side dishes should feature a vibrant and nutritious green vegetable, don’t you think? Before my transition to a plant-based lifestyle, there were three vegetables that I was convinced I couldn’t stomach. All these individuals have earned a special place in my heart as beloved favorites. When artichoke hearts are cooked, they transform into a richly creamy and indulgent treat. The crispy olives prove to be a delightful complement to the fresh greens and the pungent sun-dried tomatoes. To make my Sautéed Brussels Sprouts, Artichoke Hearts, and Sun-Dried Tomatoes: Steam 2 lbs. Steam baby Brussels sprouts over boiling water until they’re tender. After being chilled, slice them in two. Heat 2 Tbs. Extra-virgin olive oil is heated to a moderate temperature. A single, finely chopped garlic clove and a light sprinkling of red pepper flakes are then sautéed together for precisely one minute. Add 2 Tbs. Sauté chopped sundried tomatoes for approximately 2 minutes, stirring occasionally to enhance their flavor and texture. Toss in the baby Brussels sprouts and cook for approximately 6 minutes on each side, or until they reach a crispy, golden-brown perfection. Cut 16 oz. Quarter artichoke hearts and add them to the pan. Cook the artichokes until they develop a lightly caramelized exterior, with a satisfying crispness. Add kosher salt and freshly ground black pepper to taste.
Other scrumptious veggie options include Pomegranate Balsamic Roasted Vegetables, Tzimmes, Roasted Jerusalem Artichokes with Braised Garlicky Kale, and Easy Delicious Roasted Rosemary String Beans, available for download in both iOS and Android formats, as well as on Google Play and Apple App Store. With an extensive library of over 10,000 plant-based, allergy-friendly recipes, subscribers enjoy a daily influx of fresh content, with ten new recipes added every 24 hours. Check it out!
Elevate your holiday gathering by trading in traditional favorites for a medley of unexpected side dishes that will delight your guests’ taste buds. A surefire collection of delights for all to savor!
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