Veg-Friendly Holiday Dinner
Don't forget! Make your life even easier with our shopping list below.
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Portobello Lasagna with Basil Cream
Pumpkin Cake with Whipped Cream and Pecan Praline
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Produce
2 limes
1 orange
2 ears of corn
1 poblano pepper
Three 6-ounce packages portobello mushroom slices (or 2 pounds whole, stemmed and sliced)
3 pounds ripe plum tomatoes (about 15)
3 onions
9 cloves garlic
1/4 cup tightly packed cilantro
1 bunch basil
1 tablespoon chopped fresh thyme
Dairy
3 plus 3/4 cups milk
4 cups heavy cream
3 1/2 sticks butter
1/2 pound spreadable goat cheese
1 1/4 cups grated parmesan cheese
4 large eggs
Meat and Poultry
6 to 8 strips thick-cut bacon
2 thick slices panettone
1 pound bulk sausage
Bakery
16 mini pita pockets, about 2 1/2 inches in diameter
Grocery
1/2 pound lasagna noodles
Olives, for garnish
1/2 pound tapenade
1/2 pound pesto
1/2 pound sun-dried tomato spread
1/2 pound black bean dip
Two 15.5-ounce cans chickpeas (garbanzo beans)
One 15-ounce can pure pumpkin puree
2 cups pecans (about 8 ounces)
1 cup shelled pistachios (optional)
3/4 cup extra-virgin olive oil
Salt and pepper
2 teaspoons dried thyme
1 teaspoon ground cumin
Paprika (optional)
1 tablespoon pumpkin pie spice
1 teaspoon cayenne pepper
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups packed brown sugar
3 cups granulated sugar
2 teaspoons pure vanilla extract
