Non-GMO Side Dishes for All of Your Holiday Celebrations

Submitted by ameyer on December 15, 2014

While mashed potatoes and green beans are an excellent option to accompany your holiday meal, there are so many other wonderful winter vegetables that can be served up this time of year. Though your neighborhood farmers markets may be winding down for the season, there are still lots of root vegetables and colored greens you can find at the grocery store.

Farmers markets are great places to get local and in-season Non-GMO and organic products as you can speak with the farmers and growers and find out what are their practices. There is always a possibility that you can visit the farm, too! Check your local listings and see if there is still a year-round farmers market in your town.

 

Honey-Roasted Root Vegetables by Teenie Cakes

* Use organic, non-GMO ingredients whenever possible.

Ingredients:

  • 1 pound sweet potatoes (about 1 large OR 2 medium-sized sweet potatoes)
  • 4 medium carrots, peeled and cut into ½ inch slices
  • 2 medium parsnips, peeled and cut into ½ inch slices
  • ½ cup walnut halves
  • ¼ cup honey (or agave)
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 3-6 sprigs fresh thyme

Preparation:

Preheat oven to 375°. In a 3-quart baking dish or Dutch oven, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil. Season to taste with salt and freshly ground pepper.

Top the mixture with thyme sprigs. Roast for about 1 hour OR until the vegetables are tender and browned around the edges.

 

Collard Greens (Vegan) by Girl Makes Food

* Use organic, non-GMO ingredients whenever possible.

Ingredients:

  • 2 large heads collard greens (remove stems and roughly chop)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon smoked paprika
  • 2 medium red onions
  • ¼ cup water
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste

Preparation:

In a large pan add all of the ingredients and cover with a lid. Turn the heat on medium low and cook about 30 minutes, stir occasionally. If your greens start to stick to the bottom, add more water 2 tablespoons at a time. Serve warm. Eat lots!

 

Gluten Free Cornbread Muffins adapted from the Minimalist Baker

* Use organic, non-GMO ingredients whenever possible.

Ingredients:

  • 3 tablespoons melted organic butter
  • 1/3 cup pumpkin puree to unsweetened applesauce
  • ¼ cup honey
  • ¼ cup raw or granulated organic sugar or coconut sugar (Nutiva’s is a great option!)
  • 1 large pasture-raised organic egg
  • 1 cup organic low-fat buttermilk
  • 1 cup organic cornmeal
  • 1 cup Gluten Free flour blend
  • ½ teaspoon salt
  • ½ teaspoon baking sod

Preparation:

Preheat oven to 350°F, and line a muffin tin with 12 paper liners OR lightly them with butter.

Melt butter in a large mixing bowl. Add pumpkin puree (or applesauce), sugar, honey, eggs, and whisk to combine. Next add salt and baking soda, then stir. Add buttermilk and stir again until combined. Last, add cornmeal and gluten free flour blend and stir until combined. If it looks too thin, add a touch more flour. If it looks to thick, add more buttermilk.

Pour evenly into 12 muffin tins. Bake for 18-22 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. Remove from oven and let rest in the pan for a few minutes. Then transfer to a plate or bowl for serving. Cover to keep warm.

To make them extra special add a little butter and honey.

 

10-Spice Vegetable Soup (Vegan) by Oh She Glows

* Use organic, non-GMO ingredients whenever possible.

Soup Ingredients:

  • ¾ cup raw cashews, soaked
  • 6 cups vegetable broth, divided
  • 1 tablespoon extra-virgin olive oil
  • 3 large cloves garlic, minced
  • 1 sweet or yellow onion, diced
  • 3 medium carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 ½ cup peeled and chopped sweet potato, regular potato, or butternut squash
  • 2 stalks celery, chopped
  • 1 (28-ounc) can diced tomatoes, with their juices (or sub fresh tomatoes)
  • 2 bay leaves
  • 1 – 1 ½ tablespoons homemade 10-spice blend, to taste
  • Fine-grain sea salt and freshly ground black pepper, to taste
  • 1 to 2 cups baby spinach or destemmed torn kale leaves
  • 1 (15-ounce) can chickpeas or other beans, drained and rinsed (kidney beans are fun too)

Homemade 10-Spice Blend Ingredients:

  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1 ½ teaspoons freshly ground black pepper
  • 1 ½ teaspoons fine grain sea salt
  • 1 teaspoon white pepper (optional)
  • 1 teaspoon cayenne pepper

Preparation:

Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for at least 2 hours. Drain and rinse the cashews.

In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside.

In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season generously with sea salt. Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, the cashew cream, and 1-1 ½  tablespoons of 10-spice blend. Stir well to combine. Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper and add the bay leaves.

Simmer the soup, uncovered, for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the spinach/kale and drained beans.

 

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