This is the perennial question. These recipes do double-duty: they serve as a main dish for the vegetarians and vegans, and spare you the effort of crafting a faux turkey tofu concoction.
In fact, there’s no tofu in any of these colorful, substantial dishes. They pair so well with traditional potatoes and cranberry sauce even the carnivores will be asking for seconds. Are these gluten-free, veggie-packed dishes healthy? You bet. But that’s beside the point.
Red Cabbage, Goat Cheese, Fig Salad
Recipe courtesy of Heather Ramsdell: Serves 6 to 8
A purple and green salad with a substantial crunch. This slaw has it all: sweet and chewy fig slices, tangy, creamy goat cheese, bright herbs, and crunchy pistachios. If you would like to make this salad vegan, remove the goat cheese, and add more lime:
½ head red cabbage (about 1 lb)
3 tablespoons extra virgin olive oil
Juice from one lime
Kosher salt and coarsely ground black pepper
¾ cup dried figs, (about 10) cut into thin slices
1 1/2 cups flat-leaf parsley
½ cup fresh mint leaves, torn
1/3 cup fresh dill fronds
½ cup shelled pistachios, crushed
2 teaspoons thinly sliced fresno or jalapeno pepper, optional
4 ounces chilled fresh goat cheese, sliced
- Thinly slice the cabbage (or use a spiralizer or mandoline for quick work). In a big bowl, toss the cabbage with olive oil and lime juice and season it with big pinches salt and black pepper. Taste the cabbage. It should taste good on its own. If it needs more flavor, add more salt and black pepper.
- Add two-thirds each of the parsley leaves, mint leaves, dill, pistachios and fresno, and toss everything together with your hands until all the ingredients are evenly distributed. Gently toss in two thirds of the cold goat cheese taking care not to squash it. Mound the salad the center of a platter. Sprinkle with the remaining herbs, nuts and cheese. Enjoy!