Ain't talkin' turkey: defy tradition with a low-fat vegetarian holiday feast - includes recipes

Defy tradition with a low-fat vegetarian holiday feast.

Holiday meals don't usually offer a lot of choices for vegetarians. However, thanks to Vegetarian Spa Cuisine from Rancho La Puerta and Deborab Szekely you can serve up a heart-healthy meal with all the spirit of traditional fare. The following are recipes even non-vegetarian family and friends will appreciate.

Winter Squash Soup

1 tsp canola or olive oil(*) 1 small onion, diced 1 cup celery, diced 1/2 cup carrots, diced 1/2 lb butternut or Hubbard squash, peeled, cut in 1" pieces 1 1/2 tsp fresh ginger, minced 1 tsp ground nutmeg 1/4 tsp fresh thyme 1/4 tsp white pepper 1 qt White Vegetable Stock (see following recipe)

Saute onion, celery and carrots in medium pot over medium heat until onion is golden; add squash and cook 5 more minutes. Add stock and seasonings; simmer over low heat 30 minutes or until squash is soft and breaks apart with fork. Cool slightly. Puree soup (in two batches) in blender or food processor until smooth.

Makes 6 servings of 49 calories each. (*) Non-stick vegetable spray may be used to lightly coat the pot.

White Vegetable Stock

1 large leek, halved lengthwise, with half of green part removed, cleaned 3 baking potatoes, unpeeled 6 carrots, peeled 8 celery stalks 3 medium zucchini 2 large unpeeled onions, quartered 1/2 lb fresh mushrooms, quartered 1 head unpeeled garlic, doves crushed 10 black peppercorns 8 fresh parsley sprigs 3 bay leaves

Cut leek, potatoes, carrots, celery and zucchini in 1" pieces. In large stock pot combine all ingredients; cover with water by 6 inches. Bring to boil; reduce heat and simmer, covered, 1 hour. Skim top if necessary. Remove cover; simmer 45 minutes or until stock is flavorful. Strain, pressing against vegetables to extract as much flavor and stock as possible.

Makes about 8 cups (calories negligible). Stock can be refrigerated up to 4 days, or frozen up to 4 months.

Spinach and Goat Cheese

Salad with Balsamic

Vinaigrette

2 large bunches spinach leaves, rinsed, spun dry, tightly packed in 4 cups 1/2 small head radicchio (about 1 1/2 oz), cut in thin strips 1/4 cup Balsamic Vinaigrette (see following recipe) 1 oz mild goat cheese or fresh feta, crumbled black pepper, freshly ground, to taste

Stack 12 spinach leaves at a time, roll up and cut in 1/2"-thick strips to make a chiffonade. In large bowl toss radicchio and spinach chiffonade with Vinaigrette. Divide onto 4 plates. Sprinkle with cheese. Season with pepper. Serve chilled.

Makes 4 servings of 71 calories each.

Balsamic Vinaigrette

This dressing adds pizzazz to fresh pasta, too.

1 large shallot 1/4 cup hot water 2 Tbsp balsamic vinegar 1 1/2 Tbsp extra virgin olive oil or walnut oil 1 Tbsp fresh basil, chopped (or 1 tsp dried leaves) black pepper, freshly ground, to taste

In food processor or blender combine all ingredients; process until smooth. Makes about 1/2 cup, or 4 2-Tbsp servings of 75 calories each. Can be refrigerated, covered, up to 5 days.

Poached Sole with Dill

Sauce

DILL SAUCE:

7 oz soft tofu, drained on paper towels 1/2 cup low-fat buttermilk 1/2 cup fresh dill sprigs 1/8 tsp ground nutmeg 1/8 tsp Worcestershire sauce 1 tsp shallots, diced 2 Tbsp fresh lemon juice 1/4 tsp salt 1 Tbsp olive oil 1/4 cup celery, chopped 1/4 cup carrots, chopped 1/4 cup onion, sliced 4 sole fillets (each 4 oz) water fresh dill sprigs (garnish)

Process all sauce ingredients in blender until smooth. Scrape down sides and process until very smooth.

In large saute pan combine celery, carrots and onion. Place sole fillets on top of vegetables. Add water and cover. Simmer, covered, 5-8 minutes, or until sole flakes.

With slotted spoon transfer fillets to heated serving plates. Spoon 2 Tbsp Dill Sauce over each fillet. Garnish and serve.

Makes 4 servings of 251 calories each.

Walnut-Stuffed

Cabbage Rolls

1 Chinese (Napa) or savoy cabbage head (about 1 lb) 1/2 lb fresh spinach 1 Tbsp canola oil 1 tsp fresh garlic, minced 1 small carrot, cut in 2" julienne 1 small zucchini, cut in 2" julienne 1 small celery stalk, cut in 2" julienne 2 small green onions, cut in 2" julienne 1 1/4 cups walnuts, freshly chopped 1/8 tsp sansho pepper or freshly ground black pepper 1 1/2 Tbsp low-sodium soy sauce 1/2 cup White Vegetable Stock 2 Tbsp potato starch, dissolved in 4 Tbsp water 1 cup bean sprouts

Remove 4 large outer leaves from cabbage, and blanch in boiling water until barely wilted (about 4 minutes). Remove from water and cool. Shred about 2 cups of remaining cabbage; set aside.

Trim spinach. Cut small root off base of each bunch to hold leaves together. Place in skillet; add water to cover. Bring to boil to blanch briefly. Remove from heat, drain and cool.

In wok or heavy skillet heat oil. Saute garlic; add carrot, celery, zucchini and green onions. Mix quickly. Add shredded cabbage; mix again. Stir in walnuts and pepper. Add drained spinach, soy sauce and stock. Bring to boil; add potato starch. Stir gently till mixture thickens. Add bean sprouts. Do not overcook - vegetables should be crisp. Remove from heat.