Vegetarian Christmas Entertaining Ideas

Whether you observe Christmas or another religious or cultural holiday, or just an opportunity to take some time off work, this is a season for celebrating family, friends and — of course — food. With cherished traditional recipes and tantalizing displays of elegant dishes and treats, food plays an important role in our observance of Christmas, from a special family breakfast through to the snacks passed around during the day, and finally to a memorable dinner.

Over the years I've created treats and meals for my own loved ones at Christmas, and I'm so happy that they have become as cherished to themselves as to me. Friends and families of vegetarians such as myself often have to forgo or add to earlier Christmas food traditions out of necessity, but one of the purposes of my cooking for friends and family has been to show them that vegetarian food can be just as rewarding an experience on special occasions as it is for everyday eating. One of my greatest rewards is to find that they themselves have discovered that Christmas traditions can grow and change through time without any loss of flavor or delight.

I cannot serve my treats and dishes to you, my readers, as much as I would like to. But I hope that sharing the recipes with you will provide you with inspirations and ideas that will add to your own Christmas eating and entertaining experiences, and make your holidays a time of sharing wonderful food as much as sharing time with the most important people in your life. Most of all, I hope that each and everyone one of you have a very warm and blessed Christmas.

Lentil and Coconut Milk Rasam

Rasams are a thin, soupy and spicy dish, traditionally served as the second course of a south Indian meal. Usually featuring tamarind and lentils, this dish does not include tamarind, but lemon juice instead, along with fresh tomato, for the tangy and tart element, with smooth coconut milk and traditional tempering spices to complete the flavor profile.

Roasted Carrots with Citrus and Garam Masala

One can never have enough ideas for quick vegetables sides, and this one showcases the humble goodness of carrots baked in a tangy citrus and garam masala glaze. As carrots are something I have always have on hand in my crisper because they keep for a few weeks so I don't have to worry about food waste, this simple dish is great when you are pressed for time and are making a dinner with staples you might have on hand. However, this colorful dish shines in its own right, and goes just as well with a more elaborately planned meal as well.

Creamy South Indian Mung Dal

A new favorite that I turn to often when I want a relatively quick meal to serve alongside rice, this simple, fragrant, and creamy spiced South Indian split mung dish is a fine mid-week meal or accompaniment to a more elaborate spread. A cross between a thick sambar (a thick and fiery first course often featuring tamarind as a base and any variety of vegetables or split dals) and more soupy tangy rasams (traditionally served during the second course of a meal), mung beans really shine in this versatile dal.

Note: If you prefer, use whole mung beans instead of split ones, but if you do, soak them for at least 6 hours or overnight.

Vegetarian Thanksgiving Entertaining Ideas

Thanksgiving Day is almost upon us again. First set aside in North America to celebrate the harvest bounty of the New World, Thanksgiving is a useful reminder for those of us modern-day urban-dwellers accustomed to enormous supermarkets that shelves and shelves of inexpensive food couldn't always be so easily taken for granted … it may be especially appropriate for us to remember this year. It seems appropriate that as we give thanks for being able to spend a day with family and friends, we celebrate with food … and usually plenty of it!

These are some of my favorite fall entertaining ideas from the hundreds of recipes I've published over the years. From breakfast or brunch through to snacks and appetizers, dinner ideas, soups, salads and side dishes, and — of course — treats and desserts, there's something for every vegetarian or any family with vegetarians to feed at Thanksgiving. There are even some ideas in there for vegans or those who want to try an Indian-themed Thanksgiving dinner for a different experience. Your family and friends just might be giving thanks for your cooking at the end of the day!

Check out these and other menu ideas on

Crispy Baked Potato Wedges with Ethiopian Spices

This is a new favorite potato dish, inspired by Ethiopian cuisine and a quick gem to put together. The key element of this dish is berbere, an Ethiopian hot and peppery spice blend consisting of an array of spices, most commonly chilies, fenugreek, holy basil, paprika, coriander, cardamom, allspice, cumin, peppercorns, cloves, cinnamon, and ajwain seeds … and it makes everything for those of us enjoying some spice in our lives even spicier and emphatically more satisfying. Often compared to curry powder, it is really quite unique and I would recommend it highly for those wishing to explore Ethiopian cuisine, as berbere is an essential component in the vast and unique variety of dishes from that region.

Baked Vegetarian Spring Rolls

Since 2007 I have been documenting and sharing recipes from my vegetarian kitchen. Though I have long adored spring rolls, I have not shared a recipe for these long cherished Asian delights, until now … This version which I am sharing cuts down on the oil normally associated with spring rolls, as they are commonly deep fried—accordingly, this recipe features baked spring rolls. Since I have been a vegetarian for over 30 years, this recipe is vegetarian and, in this case, also vegan friendly.

Creamy Tahini Coleslaw with Miso

Coleslaw is a pleasure any time of year, but also a summertime favorite when the temperatures are soaring and less time in the kitchen over a hot stove is desirable. This twist on a classic incorporates miso and tahini into a thick and creamy dressing for something a bit out of the ordinary, resulting in a combination of flavors that you won't soon forget. Any sort of cabbage will do for this salad, such as nappa, savoy, red/purple or green — here I used a combination of red and green for a colourful and flavorful crunchy contrast.

Asparagus with Vegan Parmesan Cornmeal Crumble

This delightfully easy side dish takes advantage of fresh local asparagus and other staple ingredients that a well-stocked kitchen is sure to offer up. Featured here is also a signature homemade vegan alternative to Parmesan cheese which is also easy to make and packed with protein from nuts and nutritional yeast, and also hemp seeds if you choose to include those. Though much different than dairy-based Parmesan, it has the appealing saltiness of genuine Parmesan cheese, depending on how much sea salt you decide to include, and makes a filling and a desirable substitute in its own right.

Potato and Chickpea Salad with Tamarind Dressing

Aloo Chaat, a popular North Indian street food or snack featuring potatoes (aloo), spices, cilantro and hot, sweet and sour chutneys, sometimes served in leaf cups or bowls, is a veritable treat. Here a variation of this favorite is turned into a main dish salad with the addition of quick and easy to make little crisps made with flour tortillas for contrast and texture. I've stuck with a tamarind sauce for the dressing, but any number of other chutney based or even yogurt based sauces would also provide some variations to appeal to a variety of tastes. Plump chickpeas, potatoes and leafy greens combine with sweet, sour, and slightly hot flavours in a salad you will want to revist again and again, especially considering how straightforward and satisfying it is to serve up and enjoy.

Eggplant Rasavangi

This traditional South Indian eggplant dish is sure to become a favorite on your tables if eggplant is as treasured vegetable for you as it is in many kitchens. Or even if you didn't think it was, once you try this dish, you'll be amazed at not only how easy eggplant is to prepare, but also by the unique layering of flavours made fresher still by the addition of a freshly made paste featuring coriander seeds, chilies, and coconut.

Vegan Lemon Tart

Though I do not follow a strict vegan diet, preferring instead a bit of dairy on occasion, I do enjoy experimenting and finding successful vegan substitutes for old classics, as has been my custom over many years now. My latest attempt is this surprisingly light, melt-in-your-mouth French-style lemon tart without the common addition of eggs and butter. In this recipe, I have used coconut milk to acheive a custard-like filling, one of my favorite ingredients that works well in place of yogurt or milk for many classic recipes where those dairy ingredients would usually make an appearance.

Well-suited for special occasions, or anytime one has a hankering for a refreshing dessert, this rather healthy tart, sweetened with maple syrup rather than processed granulated sugar, is also particularly straightforward to make, despite the decidedly impressive appearance after a period of chilling before serving time, and completed with a garnish of sweet fresh raspberries and, for extra tartness, some fresh lemon slices and even a sprinkle of coconut flakes if desired, for the coconut milk does not lead to an overpowering flavor of coconut. The crust features nuts, oats, and some coconut oil to help it all hold together. If gluten-free oats are used, this tart is also suitable for those who avoid gluten in their diets.

Potato Salad with a Harissa-Style Dressing

Potato salads are popular year round. This harissa-style potato salad is one that will especially appeal to spice lovers. If you know you will be dining with fellow spice fiends and family over the holidays, or just want to shake up the potluck or adorn your meals any time of year, then this salad if just the thing. It fills out any number of dinners, and as it is African in origin, it does work particularly well when served as part of an African themed meal.

Harissa is a staple condiment that is widely used in North African and Middle Eastern cuisines and certainly a staple ingredient in many pantries around the world. As it is easy to make and keeps in a well-sealed jar for many months, I prefer the homemade versions, such as the one featured here on Lisa's Kitchen. The main features of harissa are hot chilies, fragrant spices, sometimes garlic and bell peppers. Olive oil poured over top of the harissa in a well-sealed jar has a fairly long shelf life.

For this salad, you don't need to have harissa on hand though because you make up just the right amount for the salad. If you do happen to have harissa on hand, you could use that instead of making up your own pepper paste, but I found making it up right away for this salad added a nice refreshing touch with minimal effort.

Spicy Sour Chickpea Masala

This is a slight variation on one of the earliest recipes featured here on Lisa's Kitchen. That was back in March of 2007, the very first day my blog went live.

Why do I continue to do so? I'm certainly not getting rich from it, except if you consider many of the lovely folks I have met through my ventures here. The food — that's what it is all about. Of course, I don't make something different each time I cook, but starting Lisa's Kitchen certainly expanded my horizons. So while pursing my passion for cooking I am able to share with others who also believe a healthy vegetarian diet is important, but it has to be delicious too.

Sun-Dried Tomato Pizza with Olives and Cashew Cheese

I think it safe to assume that pretty much everyone enjoys pizza once in a while. And there is nothing quite like making your own at home. This one is vegan, but I assure you, the cheese won't be missed. I did not resort to soy-based cheese either, because frankly I find that that stuff tastes like rubber. Instead, I went with a cashew mixture that included nutritional yeast for the cheesy flavor. It's a wonderful treat to make on a weekend when you have time to fuss around a bit more than usual.