The Healthy Hedonist Holidays: A Year of Multi-Cultural, Vegetarian-Friendly Holiday Feasts

Product Description

Holidays are a time for family and friends to gather for mouthwatering meals, but catering to every guest’s dietary requirements can be a challenge. The menus in
The Healthy Hedonist Holidays will entice every guest — vegetarian, semi-vegetarian, carnivores, omnivores who can’t eat dairy, and people who just love good food — with delicious, satisfying “flexitarian” meals.

Featuring fresh seasonal ingredients, whole grains, natural sugars, and creative seasonings, these flavorful feasts will leave guests feeling satisfied — without the guilt that usually accompanies holiday indulgence. Each menu offers both a vegetarian and fish or poultry main course, and a range of side dishes, appetizers, and desserts that can be used in any combination to accommodate individual tastes.

Myra Kornfeld’s recipes honor America’s diverse cultural and ethnic heritage. Even if you’re not of Chinese descent, sit down to Sesame Noodles with Wilted Nappa Cabbage and Crispy Five-Spice Tofu with Black Bean Sauce. The traditional flavors of Thanksgiving take on a southwestern flair with a maple sugar-brined turkey accompanied by Mole Gravy with Dried Plums and Ancho Chiles. The Feast of Eid al Fitr explores the flavors of Turkey and Morocco with Chicken Breasts Stuffed with Onions, Cinnamon, Almonds, and Cherries, and Semolina Walnut Cake with Macerated Oranges. A Passover dinner offers herb-flecked matzo balls in a vibrant green spinach soup and a fish terrine studded with asparagus. Christmas dinner turns to the shores of Italy for inspiration with Flounder Roll-ups with Pistachio Pesto and Squash-Portobello Lasagna.

With sections on ingredients, techniques, and a cooking plan for each menu,
The Healthy Hedonist Holidays is a book to use, to give, and to savor, over and over again.

From Publishers Weekly

Kornfeld (
The Voluptuous Vegan) focuses on holidays reflecting America’s multicultural society. For each celebration Kornfeld offers a vegetarian entree, a fish or poultry dish, numerous sides and dessert, all designed to leave us feeling energetic and nourished after the meal as well as delighted during the experience. The Hanukkah menu turns traditional potato pancakes into light, full-flavored Celery Root–Apple Latkes with Sage. For Kwanzaa, Ethiopian cuisine contributes the spicy warmth of Doro We’t (Chicken Stew). Chinese New Year features Sesame Noodles with Wilted Napa Cabbage, with long noodles to bring long life. Dessert for a sumptuous Valentine’s Day is Fallen Lemon Ricotta Souffles, and for a Greek inspired Easter, Baklava Cups with Almond-Vanilla Tapioca Pudding and Strawberry Rhubarb Compote. Kornfeld’s directions are easy to follow, and her multiday time lines for each holiday feast help to create a more relaxed experience in the kitchen. These unique and inspiring recipes make it easy to infuse your food with intention and cook joyfully.
(Nov.)
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About the Author

Myra Kornfeld is the author of
The Voluptuous Vegan. She writes regularly for
Vegetarian Times and has contributed recipes and articles to
Natural Health and
Organic Style. A veteran restaurant chef and private cook, she is an instructor at the Natural Gourmet Cookery School in New York City as well as at Sur La Table.