I really can’t stay… baby, it’s cold outside. The neighbors might think… baby, it’s bad out there. And certainly it has been, what with the rainstorms raging in California. Angela, who went to school in the Northeast, scoffed when school was canceled yesterday due to inclement weather. Seriously? In the good old days, we trudged through Hurricane Sandy, Nemo, and the polar vortex, and we never got snow days. I guess Californians aren’t used to hardcore winters. So while Angela reminisces sullenly, the rest of us are going to be stuffing our faces and celebrating. ’Tis the season, after all.
Only two weeks to Christmas — my favorite time of the year! I can’t wait for the warm and fuzzy Christmas morning when the four of us will sit around with Bing Crosby songs to open up our gifts. It’s time to find the perfect holiday dishes. Since my girls are vegetarians, I will be trying out simple and healthy vegetarian holiday recipes in the next few days. Who wants to get stressed out by elaborate and laborious cooking when you should just relax and unwind? And who says pigging out have to be unhealthy?
I adapted this Roasted Vegetable Tart from Ashley Wood’s New York Times featured recipe.
VEGETABLE TART INGREDIENTS
1 1/2 tablespoon + 1/2 cup olive oil
1 onion, minced
3 garlic clove, minced
1 butternut squash, cut in large dice
1 zucchini, chopped
1 red bell pepper, chopped
1 tablespoon fresh oregano
1 tablespoon ground cumin
1 tablespoon chopped oregano
1 teaspoon chopped thyme
3 tablespoons xylitol or sugar
1 tablespoon chopped sage
Sprinkle of sea salt
1 1/2 cup whole wheat flour
1 egg or flax egg
Preheat oven to 325 degrees.
In a large bowl, combine 1/2 cup olive oil, xylitol, egg, a pinch of the chopped sage, oregano and thyme and sea salt. Stir in the flour with a fork or your hands and mix until the ingredients form a dough.
Grease a muffin tray with olive oil. With your hands, form small balls of dough and work the dough into the muffin tray cavities to form tart shells. Bake the shell for 15 minutes. Take the tray out of the oven.
When the shells are baking, heat oil in a wok over medium heat and add onion and garlic and sauté until soft. About 3 minutes.
Add diced butternut squash to the wok and cook for about 4 minutes. Add chopped zucchini, bell pepper and spices. Cook on medium, continually stirring so vegetables don’t burn, for another 5 minutes.
Scoop vegetables into the tart shells. Bake for about 20 minutes and serve warm. To remove tarts from tray, gently run a butter knife or plastic knife along the sides of each tart and then pick up with fingers.