Check out these vegetable entrées for your holiday feasts. They don't need any fake meat to stand out! Vegetables are the star of the show in these recipes!
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Tahini is probably most commonly known as an integral ingredient in hummus making, but tahini can (and should) be used lavishly in all kinds of dishes both sweet and savory.
If you are unfamiliar with tahini, think of it as another nut/seed butter just like its friends the mighty peanut butter, sunflower butter, and almond butter. It is made by grinding toasted or raw sesame seeds into a paste. It has a powerful and deeply nutty flavor that can simply be enjoyed on toast with a little jam or added to a whole range of recipes.
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You don’t need cream to make a rich and creamy bisque in fact, Susan Edelman‘s dairy-free Smoky Sweet Potato Bisque doesn’t even include coconut cream. Sweet potatoes are cooked until tender and then blended with sautéed onions, non-dairy milk, and plenty of spices that’ll bring the heat and keep you warm. Serve with a dollop of cool coconut sour cream and crackers for dipping.
2. Sweet Potato and Chickpea Coconut Curry
Dana Sandonato‘s Sweet Potato and Chickpea Coconut Curry is crunchy, creamy and delicious. The dish combines an excellent blend of spices and fresh ingredients to bring together a curry that is savory and well balanced. The cashews are a perfect crunchy counterpart to the tender sweet potatoes.