Eating Well During the Holidays and Every Day

Learn to make a variety of delicious plant-rich dishes that can be mixed and matched and used in a variety of meals. They’re simple enough for a weeknight supper and festive enough to serve at a holiday meal. Though not traditional, I’m always thrilled to see the vegetables on the holiday table devoured! Discover tips and tricks along the way to help you find ease and efficiency in the kitchen. Plus, dessert!

Cabbage Apple Slaw with Crispy Chickpeas
Broiled Lemony Cabbage
Crispy Roasted Chickpeas
Avocado Chocolate Mousse 

Cabbage Apple Slaw (with Crispy Chickpeas)

This is a template, not a strict recipe! Cabbage is great because it’s so nutritious, crunchy, and keeps for a long time in the fridge, but any shredded vegetable or chopped leafy green will do. I love apple here, but swap it out for another fruit like peach or orange and I use whatever nuts or seeds I have on hand. Fresh mint or other herbs are a bonus that bring in another layer of flavor. But even without the mint and without making the dressing, this is tasty with a dressing of a splash of vinegar or lemon, olive oil, and salt and pepper.

Serves 4-6

For the dressing:
1 tablespoon minced shallot
1 tablespoon balsamic vinegar
1 - 2 teaspoons pure dark grade A maple syrup
1 1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper to taste

For the slaw:
1 small head cabbage, thinly shredded
1 large Cosmic Crisp apple (or another firm, sweet and tart apple), sliced into matchsticks
1/3 cup chopped toasted walnuts 
Handful mint leaves, chopped
2 cups roasted chickpeas, optional (see below)
Salt
Freshly ground black pepper

1.  In a small bowl, whisk together the shallot, vinegar, maple syrup, and mustard. Continue whisking and slowly drizzle in the oil. Add salt and pepper to taste. Alternatively, combine all the ingredients in a jar and give it a good shake.

2. In a large bowl, fold together all the ingredients with the dressing, reserving some mint for garnish. Season with salt and pepper.

3.  Divide equally among plates and garnish with the reserved mint.

Crispy Chickpeas

Makes about 2 cups

You can do this with beans and lentils too, just adjust the timing. Black beans will take 15 – 20 minutes. Since lentils are much smaller, they’ll take more like 10 – 15 minutes. Regardless of what you’re crisping up, if they’re not dried well before roasting, they’ll steam before they get crispy and will take longer. 

1 15-ounce can chickpeas or around 2 cups cooked chickpeas
1 - 2 Tablespoons extra virgin olive oil
¼ teaspoon salt
2 – 3 teaspoons spices or finely chopped fresh herbs (consider za’atar, chili powder, curry
powder, smoked paprika, rosemary), optional

1. Heat the oven to 425°F and place a rack in the middle of the oven.

2. Drain and rinse the chickpeas. Pat them dry with a clean dishtowel or paper towels until they look matte and feel dry. They can air-dry for a few minutes up to a couple of hours if you have the time. Any chickpea skins that separate while drying can be removed.

3. Use your hands to evenly coat the chickpeas with the remaining ingredients on a rimmed baking sheet, then spread them out in an even layer. Roast the chickpeas in the oven for 20 to 30 minutes (or longer depending on how crunchy you like them), stirring the chickpeas or shaking the pan a few times. Don’t be alarmed if you hear a few chickpeas pop. They are done when they’re golden and crispy on the outside and soft inside – unless you cook them longer for a crunchier interior.

4. Serve while the chickpeas are still warm and crispy. They will lose their crispiness as they cool and become chewy – still delicious, just different.
   

Broiled Lemony Cabbage (& Chickpeas)

This very simple preparation will turn anyone into a cabbage lover. It’s buttery, sweet, and has an addictive quality. When it’s right out of the oven, I like eating the loose cabbage pieces with my fingers. For a more complete dish, serve with an herby sauce or yogurt-based sauce alongside your preferred protein. For me, that means chickpeas, a bean or lentil purée, or big meaty beans like scarlet runners.

1 small or medium head of green or Savoy cabbage
2-4 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 lemon, halved crosswise and seeds removed
1-2 cups cooked chickpeas, optional
A handful of roughly chopped delicate herbs (like flat leaf parsley, cilantro, chives, mint), optional
A handful of roughly chopped toasted nuts (like walnuts, pistachio nuts, almonds) or breadcrumbs sautéed with olive oil and garlic, optional

1. Turn the oven on to the high broil setting. 

2. Chop the cabbage in half through the core. Place the halves flat side down and slice it into thin slabs, keeping the core intact. Place the cabbage on a rimmed baking dish and use your hands to gently coat with the olive oil, salt and pepper. (You may need two baking sheets.) Try to keep the slabs intact. Nestle in the lemon halves cut side down.

3. Cook for 3-4 minutes on the top oven rack until the cabbage starts to turn brown in spots and the cabbage turns more of a vibrant hue. Remove from the oven. Flip over the cabbage and lemon halves with tongs or a spatula and return to the oven for another 2-3 minutes until the edges of the cabbage are browned. Keep a close eye - ovens vary and it can cook quickly!

4. Remove from the oven and use a spatula to smush the juice out of the lemons, removing any seeds. (If the cut side of the lemons aren’t caramelized and browned yet, you can return them to the oven briefly - without the cabbage - until they are.) Toss the cabbage with the lemon juice and serve immediately with herbs and nuts or breadcrumbs if you are using, or store in an airtight container in the fridge for up to 4 days.

Avocado Chocolate Mousse

Serves 6

This rich and creamy mousse (or pudding! or frosting!) becomes bright and festive with the addition of winter fruit. If you’d like more complexity in the flavor, add cinnamon, cayenne pepper, cardamom, or another spice you enjoy.

2 medium avocados
½ cup cacao or cocoa powder
¼ cup pure maple syrup
½ teaspoon vanilla extract
Pomegranate and/or citrus segments to serve

1. Combine all the ingredients except for the cacao nibs and flaked salt in a food processor or blender and puree until smooth. Refrigerate to cool.

2. Divide evenly among serving dishes and top with a sprinkle of pomegranate and/or citrus segments.

3. Keeps for up to 1 week refrigerated in an airtight container.