Meatless monday with Turkish inspiration! YUM

Meatless Monday Recipes to
Keep the Holiday Season Light 

(for these recipes go to: http://www.meatlessmonday.com/articles/meatless-monday-recipes-keep-holiday-season-light/)

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The problem with holiday meals isn’t always what you eat, but how much. Case in point: when Ebenezer Scrooge wakes up and realizes he didn’t miss Christmas, he celebrates the occasion by sending a turkey to the Cratchit’s that’s “twice the size of Tiny Tim.”

Ol’ Ebenezer never mentions a side of Brussels sprouts or roasted root vegetables.

In the spirit of the season, and in acknowledgement that long meals and too much food are part of the holiday tradition, Diana Rice, Meatless Monday’s Registered Dietitian, has a suggestion.

“There’s no reason to go overboard when so many plant-based options are packed with delicious holiday flavors. But if you do overindulge in a heavy meal one night, keep the leftovers light with some of these fantastic meatless options later in the week.”

Here, then, are five festive dishes that will keep your table light and bright. Best of all, no dish is twice the size of your guests.

BARLEY RISOTTO If you had a roasted meat on Christmas and family is still sticking around, nothing beats a comforting, filling meal that keeps the menu light but still provides plenty of flavor. Risotto is the perfect one-dish crowd pleaser, and using barley instead of the traditional white rice adds extra healthy benefits.

BAKED ROSEMARY POLENTA This dish provideseverything we typically expect from a holiday meal – aromatic rosemary, savory mushrooms and comforting, creamy polenta – only minus the meat! It’s a great option for omnivorous and vegetarian guests alike.

SPICY LENTIL POMEGRANATE TART This is a festive holiday showstopper that’s worth the extra effort. If you’re putting together a holiday spread, put this on your plate of tasty nibbles, slice it into bite-sized pieces and watch the oohs and ahhs ensue!

ARTICHOKE STUFFING BITES Everyone looks forward to stuffing during the holidays, but it’s not written in stone that the dish has to come from inside a bird – or be served at a dinner table! This snackable version is a total crowd pleaser, and the artichoke leaves lend the dish a healthful, seasonal quality.

RED PEPPER PESTO PÂTÉ Something spreadable is always a hit at holiday parties, and this festive version relies on layers of pepper purees – not cheese – to create a lighter, healthier, seeminglyindulgent appetizer for holiday guests.

And now as an added bonus here are 2 of my favorite Turkish recipes for you to try out this Meatless Monday! I know it's exciting! Try to contain your joy long enough to get cooking! Today I include some recipes from Turkey! I was lucky enough to spend 10 weeks in Turkey in the 90's on a study abroad and the food was fabulous. I highly recommend trying these recipes out!

Turksih Carrots & Lentils:

Winter isn’t quite over yet, and I still find myself craving warm and hearty meals!  Nothing like some lentils to give you a nutritional punch!  Lentils are a powerhouse of health benefits,  packing cholesterol lowering fiber (helps control blood sugar), protein, B vitamins, and very low fat.  Lentils are not only good for your body and soul, but also your wallet, as you can buy dry green lentils on the cheap!  So go ahead and grab some the next time you see ‘em.(http://www.brittanylynnkriger.com/turkish-carrots-and-lentils/)

Ingredients

1/4 cup coconut or olive oil

1 cup green lentils

1 onion, chopped

4 garlic cloves, chopped finely

1 1/2 tsp ground cumin

1 tsp turmeric

1/2 tsp ground chili

6 carrots, sliced

1 1/4 cup water

Salt

Cracked Black Pepper

2 tsp thyme

Fresh lemon juice (1/2 a lemon)

 Directions

1.  Heat your oil in a large saucepan.  Saute the onion until soft.  Add garlic and spices and cook for about 2 minutes, stirring.  Add all your other ingredients, except for the lemon juice.  Bring to a boil and cook until all the water has been absorbed.

2.  Add the lemon juice.

3.  Taste and see if you want to adjust your seasonings at all.

Serve warm, either plain or with your grain of choice (quinoa, millet, brown rice…), some sauteed greens (kale, spinach, swiss chard?) and for extra fun, top withhomemade hummus!

Fainting Imam (Turkish Baked Stuffed Eggplant)

Ingredients:

• 
  
• 6 eggplants (small to medium, rinsed)
• 1/2 cup extra-virgin olive oil (divided)
• 1/2 cup water
• 3 onions (medium or 2 large, peeled and quartered)
• 4 garlic cloves (smashed, peels removed)
• 1 in ginger (knob, peeled and smashed)
• 1 handful parsley leaves
• 5 plum tomatoes (quartered)
• 2 tsps ground cumin
• 1 tsp ground coriander
• kosher salt
• 1/2 cup plain yogurt
• 3 tbsps pomegranate molasses
• 1/4 cup almonds (toasted slivered, or use toasted pinenuts)
• 1/2 cup mint leaves (finely chopped)

1. 1
   Adjust oven rack to middle position and preheat oven to 350°F.
2. 2
   Prepare the eggplants: using a sharp vegetable peeler, peel away some of the eggplant skin lengthwise, leaving some stripes of skin. Cut eggplants in half lengthwise, leaving stem intact. Using a tablespoon, scrape out seedy inside of eggplant; reserve. Place eggplants into one very large glass baking dish (divide between two dishes if necessary); pour 1/2 cup water and 1/4 cup olive oil into bottom of dish. Salt eggplants lightly, then cover dish tightly with tin foil and place in oven.
3. 3
   While eggplant bakes, prepare filling: heat 1/4 cup olive oil in a large Dutch oven over medium-high heat until shimmering. Place onions, garlic, ginger and parsley into bowl of food processor. Pulse until onions are finely chopped. Add mixture to hot pan and stir.
4. 4
   Add tomatoes to bowl of food processor and pulse until finely chopped. Add to pan with onions and stir. Finally, add reserved eggplant flesh to bowl of food processor and pulse until finely chopped. Add eggplant to pan and cook vegetable mixture, stirring occasionally, until it has reduced by half, about 10 minutes. Add cumin, coriander and salt to taste and cook, stirring, 2 minutes more.
5. 5
   Very carefully remove eggplant from oven and remove tin foil. Divide filling between eggplant halves and re-cover with tin foil. Return to oven and bake an additional hour. Remove eggplant from oven, remove tin foil, and bake, uncovered, for 15 minutes more.
6. 6
   Remove eggplant from oven and cool to room temperature, about 30 minutes. Place eggplant on a platter and drizzle with yogurt and molasses, then sprinkle with toasted nuts and mint. Serve immediately.

I hope to make it back to Turkey someday - to walk amidst the beauty & eat the fabulous tasty treats that this place has to offer. For now I have to settle for attempts at re-creating these dishes at home. If you have any favorite Turkish recipes please send them to me! I'd love to try them out. That's all for today. As always I wish you a happy and healthy Meatless Monday and blessed week, Y'all come back now you hear? Peace, Audrey