This blog post offers suggestions from appetizers to desserts for a sumptuous, healthful, holiday feast. Recipes of global flavors are an important part of this blog and this post has links to a wide choice of easy recipes. All the recipes are vegetarian and most can be prepared ahead. Explore the links to various websites for many more choices.
vegan-VG gluten-free GF
Orange Fennel Salad VG GF
Curried Squash Soup VG GF
Dilled Carrot Soup VG GF
Grains and Mains
Asparagus Fried Rice VG GF
Hearty Wheat with Fall Vegetables VG GF (use quinoa instead of wheat)
Wheatberry Salad with Dried Cranberries and Goat Cheese (use quinoa and eliminate goat cheese for GF or VG adaptations for this recipe from The New York Times–there are so many more on this site)
Lemon Pepper Baked Tofu VG GF (use GF Tamari for this recipe from Savvy Vegetarian)
Braised Cauliflower with Tomatoes VG GF (from Lidia’s Italy website which has several vegetarian recipes)
Roasted Spiced Eggplant VG GF and low carb
Berry Crumble VG GF (use oats and nuts instead of flour)
Red Wine Poached Pears with Spicy Syrup VG GF and fat-free (from La Bella Cook website)
Readers may also find the Irish cook Rachel Allen‘s website and e-newsletter a good resource as it does have some interesting vegetarian recipes for salads and desserts.