This Week's Vegetarian Meal Plan, December 19th to 25th

It's going to be a busy week. Christmas is next Sunday and there is still wrapping to do. Who am I kidding, I still have shopping to do! So this week's recipes are all about keeping you energized, warm but not bogged down with cooking. Throw all the ingredients into a pot, let it simmer while you wrap those gifts and then enjoy. And then eat it again on Wednesday, or maybe even again on Friday. Don't worry, I won't tell. I will be doing the same darn thing. And like last week, these are all vegan so that you can indulge over Christmas dinner.

Monday: Vegetarian Pozole with Parsnips, Sweet Potatoes
Tuesday: Roasted Beet Salad with Lemon Garlic Dressing (see Thursday)
Wednesday: Left over Pozole and Marinated Tempeh Steaks
Thursday: Shaved Cauliflower Salad with Lemon Garlic Dressing
Friday: Treat yourself and dine out tonight!
Saturday: Wait for Santa over this yummy Vegan Linguine
Sunday: Serve this Curry Maple Sweet Potato Soup with Christmas Dinner

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Green Wine Guide Medlock Ames Recipe: Tempeh Stir Fry

Vegetarian Pozole with Parsnips, Sweet Potatoes

  • 3 cups white hominy
  • 12 cups salt-free vegetable stock
  • 2 sweet potatoes, cubed
  • 1 parsnip, cubed
  • 3 cups Hatch green chile
  • 3 tablespoons New Mexico red chile powder
  • 4 dried New Mexico red chile pods, shredded
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 bunch cilantro, chopped
  • 2 tomatoes, whole
  • 3 chipotle peppers in adobo sauce, chopped
  • 2 tablespoons miso
  • 1 teaspoon Mexican oregano
  • Salt to taste

Roasted Beet Salad

  • 2 roasted beets, cubed
  • Belgian endives
  • Chopped fresh tarragon (or whole leaves)
  • Toasted and chopped hazelnuts
  • Salt and pepper
  • Fresh baby arugula

Left over Pozole and Marinated Tempeh Steaks
Instead of making the tempeh as a stir fry, as the recipe originally intended, just fry them up in a pan like you would a burger and enjoy it with a warm bowl of Pozole.

  • 4 6 oz. pieces of tempeh
  • 4 cups vegetable stock
  • 1 cup red wine
  • 1/2 cup soy sauce
  • 4 tablespoon brown sugar
  • 1" piece of ginger cut into slices
  • 6 whole star anise
  • 2 teaspoon smoked paprika
  • 1 teaspoon chile flakes

Shaved Cauliflower Salad with Lemon Garlic Dressing

  • 4 cloves of garlic
  • 1 tablespoon dry mustard
  • 2 lemons, juiced and zested
  • ½ cup raw pistachios
  • 1/3 cup + 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt
  • Pinch of fresh cracked pepper
  • 1 small head of cauliflower, cored and shaved
  • 2 pale green sunburst squash, halved and thinly sliced
  • 2 spring onions, finely chopped
  • 4 pale yellow carrots, cut into bite sized pieces
  • 3 heads of Belgian endive

Vegan Linguine

  • 1 package linguini
  • 1 cup of reserved pasta water
  • 1 lb shitake mushrooms roughly chopped
  • 3 stalks green garlic (white parts only)
  • 6 scallions
  • 1 3 inch knob of ginger) microplane grated
  • 2 tbsp sesame oil
  • large handful of cilantro roughly chopped
  • 1 teaspoon black sesame seeds
  • 1 package baked tofu
  • ½ teaspoon habañero powder to taste
  • 1 tbsp grapeseed oil
  • salt and pepper to taste

Curry Maple Sweet Potato Soup

  • 4 sweet potatoes
  • 1 small sweet onion
  • 3 cloves of garlic, minced
  • 6 cups of light, salt-free vegetable broth
  • 2 1/2 tablespoons mild curry
  • 2 tablespoons maple syrup
  • Salt to taste
  • Cilantro, nutmeg and clove for garnish

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