Loud and Clear: 2 ways to cook during the holidays without using meat

By Lee Hill
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(Photo: Courtesy of Rachel Kesley)
<p>Rachel Kesley is the chef at WaterCourse Foods, a vegetarian restaurant in the Uptown neighborhood of Denver.</p>

Photo: Chef Rachel Kelsey of WaterCourse restaurant in Denver
Rachel Kesley is the chef at WaterCourse Foods, a vegetarian restaurant in the Uptown neighborhood of Denver.

  • 1 lb Brussels Sprouts, cleaned and halved
  • 1/4 cup white wine
  • 1/2 cup vegetable stock (no sodium)
  • 1 drop liquid smoke
  • 1 tablespoon minced garlic
  • 2 tablespoon minced shallot
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1/4 cup Earth Balance (or any vegan butter substitute)
  • Salt and pepper to taste

  • 4 acorn squash halved and de-seeded
  • 2 tablespoons Earth Balance
  • 1 quart vegetable stock (no sodium)
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons white wine
  • 2 teaspoons chopped fresh ginger

  • 2 cups wild rice
  • 3.25 cups vegetable stock (no sodium)
  • 1 cup orange juice
  • Cook the above ingredients until rice is done. Set aside and cool.
  • 1 leek, halved, sliced and cleaned
  • 1 tablespoon garlic
  • 1 carrot diced
  • 1/2 cup dried cranberry
  • 1 tablespoon nutritional yeast
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoon fresh rosemary, chopped
  • 2 tablespoon lemon juice
  • 2 cups kale, chiffonade
  • Salt and pepper to taste
  • 1/2 cup hazelnuts toasted and crushed

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