Holiday Plant-Based Recipes

23 Dec 2020 5:56 PM | Anonymous

Anastasia Palshina, Hunter College

Pear Crisp 

Ready in 40 minutes (Prep: 10 minutes; Cook: 30 min)

Serves 10, 220 calories per serving

Ingredients

1 cup of oats, rolled or quick

⅓ cup brown sugar, packed

½ cup of whole wheat flour

1 tablespoon ground flaxseed

2 teaspoon cinnamon, separated

½ teaspoon nutmeg

½ stick of butter, unsalted

8 cups of pears, sliced

1 teaspoon all-purpose flour

1 lemon

¼ cup maple syrup

Preparation

1.     Preheat the oven to 350°F. Grease an 8” pie dish with cooking spray.

2.     In a large bowl, combine pears, juice of 1 lemon, 1 teaspoon flour, 1 teaspoon cinnamon and maple syrup. Pour into the prepared pie dish.

3.     In the same bowl, mix the dry ingredients for the topping- oats, brown sugar, whole wheat flour, flaxseed, cinnamon, and nutmeg. Add cold butter and combine until the mixture is crumbly. Spread over the pear mixture.

4.     Bake for 30 minutes, or until filling is soft when pierced with a fork. If the topping browns too much, cover with foil.

Tips

Substitute pears for apples, plums, peaches, rhubarb, berries, etc., or a combination.

You can also use ramekins or lined cupcake tins for individual servings.

Fireball Hot Toddy

Ready in 5 minutes

Serves 1, 210 calories per serving

Ingredients

8 ounces hot water

2 ounces Fireball Cinnamon Whiskey

1/2 tablespoon honey, (or more as necessary)

1/2 lemon, juiced

1 green tea bag

Preparation

1.     Add whiskey, hot water, honey, and lemon juice to a large mug and stir. 

2.     If using a tea bag, steep for 5 minutes before drinking.

 

Stuffed Portobello Mushrooms

modified by Karen Bukolt MS RDN CDN

Ready in 45 minutes (Prep: 15 minutes; Cook: 30 min)

Serves 5, 220 calories per serving

Ingredients

2.2 pounds portobello mushrooms, stems removed and chopped

1/4 cup Panko breadcrumbs

1/2 small onion, diced   

3 cloves garlic, diced

1 tablespoon butter  

1 tablespoon olive oil

1/4 cup parmesan cheese, grated

1 tablespoon parsley, chopped

1/2 teaspoon salt/pepper

1 teaspoon white truffle oil (optional) or olive oil

Preparation

1. Preheat oven to 350 degrees.

2. Remove stems from the mushrooms and clean each mushroom with a damp paper towel. 

3. In a small skillet, add butter, olive oil, onions, and garlic. Sauté about 5 minutes. Add the Panko breadcrumbs, parmesan, salt, pepper and parsley. Stir together for 5 minutes.

4. Stuff each mushroom with the filling, then bake at 350 degrees on a cookie sheet for 30 minutes.

5. Drizzle warm mushrooms with the white truffle or olive oil.



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