WHOLE WHEAT PASTA WITH PESTO SAUCE:

Use store-bought pesto or make your own.
To make your own: Put two cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and vegan Parmesan cheese are optional). Process until fine and serve over pasta.

BLACK BEANS AND RICE:

Drain a can of whole corn kernels or use fresh. Sear in olive oil with minced jalapeños and chopped onions; toss with fresh cilantro, salt, cooked black beans (if using canned, rinse and drain), chopped tomatoes, chopped bell pepper and lime. Serve with brown rice for a satisfying, healthy meal.

STUFFED PITA POCKETS:

Saute mushrooms, onions, bell peppers, thyme, oregano, salt and black ground pepper in olive oil until tender. Stuff pita pockets with arugula (rocket) and vegetables.

PASTA WITH GARLIC AND OIL:

Over medium-low heat, sauté sliced garlic in olive oil until tender, about 5 minutes. Toss with pasta, preferably whole wheat, and some or all of the olive oil used to cook the garlic. Sprinkle with a toasted pine nuts (to toast nuts, heat over medium heat for 2-3 minutes; watch closely so that they do not burn).

COBB SALAD:

Chop cooked vegetarian bacon; cut cooked vegetarian “chicken” into strips.
Toss romaine and watercress or arugula (rocket) with chopped tomatoes, avocado, onion and vegan blue cheese. Add “bacon” and “chicken.” Drizzle with a combination of olive oil, vinegar and mustard.

NICOISE SALAD:

Lightly steam green beans or asparagus. Arrange on a plate with salad greens,
chickpeas (if using canned, rinse and drain), pan-fried diced tofu, black olives, sliced cucumber and tomato. Combine olive oil, vinegar, tarragon, oregano and thyme; drizzle over salad.

MEXICAN SALAD:

Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated vegan cheese. Dress with olive oil, lime and chopped cilantro leaves.

QUESADILLAS:

Use a combination of cheeses, like vegan cheddar cheese mixed with vegan mozzarella. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or olive oil, until cheese is melted.

STUFFED PORTOBELLO MUSHROOMS:

Brush portobello caps with olive oil; sprinkle with salt and pepper.
Over medium-high heat, saute chopped onions until tender (about 5 minutes); cool to room temperature, then combine with softened vegan cream cheese, rosemary and thyme. Stuff caps with cheese mixture and place in a lightly greased ovenproof dish. Broil until mushrooms are tender and serve with store-bought or home-made marinara sauce.

GRILLED OPEN-FACED SARMIES (SANDWICHES):

Vegan cheese, cooked vegetarian bacon slices, tomato slices,
chopped thyme or basil leaves, mayonnaise and chutney. Mix together vegan mayo and chutney and spread on one side of each bread slice. Top with bacon and tomato slices, cheese and herbs. Place under grill until cheese has melted.

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Now available in the United States, the versatile zingy-sweet pepper has
 captured the attention of celebrity chefs: Guy Fieri, host of the Food Network’s 
Guy’s Bites, is a Peppadew fan. Even Panera Bread bakery and cafes as well as
 several restaurants in the Bellagio and Caesars Palace in Las Vegas have included 
Peppadews on their menus. The fruit is a big hit at bars and nightclubs across the 
country and is also being enjoyed abroad in Britain, Europe, Canada and Australia.

Peppadew contains no preservatives, is a non-genetically
modified organism (GMO), has a 24-month shelf life and is kosher. The 
peppers taste fabulous in pastas, salads (my personal favourite), sauces 
and marinades, and are perfect for stuffing with cream cheese.

For recipes and to order online, go to Peppadew USA

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1. When pouring wine for guests, always serve all the women first.
2. When a guest brings a bottle to dinner, let him/her decide whether it should be served that evening or saved for another day.
3. When a guest brings a wine that doesn’t complement the cuisine, open the bottle before dinner and serve the wine as an aperitif.
4. Serve drier before sweeter.
5. Serve light-bodied before full-bodied.
6. Serve younger wines before older wines.
7. Serve white before red.

A FORMAL DINNER

Full-bodied reds such as Cabernet Sauvignon, or whites such as oak-aged Chardonnay are excellent choices.

A PICNIC OR BRUNCH

Refreshing wines that are light-bodied and have lower alcohol are ideal for warm outside temperatures or lighter food. A Riesling, Sauvignon Blanc or Rose lends itself to either occasion. For egg dishes, pair with Champagne or sparkling wine (see below).

SPECIAL OCCASIONS (Birthday, Anniversary, Retirement, etc.)

Champagne or sparkling wine is the quintessential festive drink of choice and is one of the easiest wines to pair with food.

BARBEQUE/GRILL

To complement the charred or smoky flavour of the food, opt for wines that are both fruity and spicy.  Zinfandel, Petite Syrah or Rhone reds are ideal.

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• Use vegetables and beans in the form of purees when making sauces and soups or in the form of salsas, chutneys or relishes when serving as accompaniments. Not only does this approach cut the fat but it also adds an additional element of flavor.

• Fruits and vegetable juices are delicious in dressings, hot sauces and soups. Reducing them intensifies their taste.

• Moderate the use of salt by incorporating herbs, spices, chiles, mustard, horseradish, capers, olives, citrus fruits, vinegar and aromatics such as wine, garlic, celery, onions, shallots and scallions into your meal preparations.

• Thicken gravies with arrowroot or cornstarch instead of using a roux of flour and fat.

• Replace heavy cream with evaporated skim milk if making a cream soup, which allows you to still retain the creaminess without the fat calories. A trick that professional chefs use is to swirl just a kiss of heavy cream into the center of the soup for presentation.

• Fruits are simply sublime in salads, stuffings, desserts, and as toppings for hot and cold breakfast cereals. Mix things up by combining cooked, fresh and dried fruit in a single dish. The natural sugars in dried fruit are sweeter and more concentrated than their cooked and fresh counterparts and since dried fruits are chewier, when mixed with other fruits, they also add texture.

• Consider using liquid sugars such as pure maple syrup or honey as a sweetener instead of granulated sugar when baking sweet treats. Liquid sugars also have an anti-staling effect and make for moister and chewier baked goods. When replacing granulated sugar with maple syrup or honey, a good rule of thumb is to use a three-quarter cup for every 1 cup of granulated sugar. You may also want to cut back on the liquids in the recipe to offset the extra moisture in the syrup; reduce the liquids by 2-3 tablespoons. Unless your recipe calls for buttermilk or sour cream, add a pinch of baking soda to neutralize the acidity when using honey.

• Another trick when baking is to replace one-third of the shortening with apple butter, if appropriate. For a different taste, try nut butters.

The list goes on, but by adopting some or all of the above tips into your holiday cooking, you can still enjoy tantalizing treats and fabulous fare without feeling deprived or increasing calories. Bon Appetit!

Recipe for low-fat Cranberry-Pecan Spread

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