It's that wonderful time of year when we gather with friends and family, enjoy great meals together, and reflect on the year behind us. With each passing year, however, it seems that there are a greater number of people around the table with dietary restrictions. For adventurous cooks (like my mother and grandmother, who work hard to accommodate my vegetarian diet) this simply presents a new and exciting challenge, but for the traditionalists it may be downright stressful. So, short of asking your guests to bring their own food, what's a cook to do? I like to think of dietary restrictions as opportunities to learn about new dishes, start new traditions, and create greater variety, nutrition and abundance in our holiday meals. So here are some of my all-time favorite recipes for everyone around your holiday table, whether your guests are vegetarian, vegan or gluten-free. Stuffed Dumpling Squash with Pear and Hazlenuts This dish looks really pretty and provides a delicious, nutritious entree that will delight your guests. It's great for tables where meat is popular, since it makes the vegetarians and vegans feel just as special! Plus, it's gluten free and easy to make ahead and reheat in the oven before serving. Unfortunately I don't have a photo of this beautiful dish - but just picture one of these pretty squash with a "fan" of roasted pears on top. Ingredients: 2 small/medium dumpling squashes, tops removed, de-seeded 2 ripe bosc pears 1 cup raw whole hazelnuts 1/2 cup cheddar cheese or vegan alternative, grated 1 cup quinoa 2 T dried sage 1 T canola oil 1 cube vegetable bouillion or 1 t vegetable stock concentrate or 2 cups vegetable stock Salt to taste Directions: Preheat oven to 375. While oven is preheating, place hazelnuts on a baking sheet in oven, removing when the oven is preheated. They should be lightly toasted. Pour into a bowl, place the squashes on the baking sheet, and replace their tops (allowing the insides to steam). Bake for 30 minutes or until tender. While squashes are baking, cook quinoa. First place the quinoa in a skillet with canola oil over medium heat. Stir constantly for 6-8 minutes until the quinoa is toasted and releases a nutty aroma. Then pour quinoa into a saucepan and add 2 cups water + vegetable bouillon OR 2 cups vegetable stock. Cover and cook over medium-low heat until quinoa is soft and slightly translucent. Set aside. Coarsely chop the toasted hazelnuts, reserving a few whole ones as a garnish. Place in a bowl with grated cheese and sage. Chop one pear into small pieces and  mix in. When your squashes are tender, remove the tops and assemble by spooning in a layer of the cooked quinoa mixture, then a layer of the fruit/nut mixture, then quinoa, and so on until the squashes are packed full. Carefully slice the remaining pear into thin slices. Arrange the slices so that they are overlapping like a fan and covering the openings in the top of the squashes. Place stuffed squashes in oven and bake for 20 minutes. Can be served with cooked tops on the side. Serves 2-4 Cauliflower Steak Polenta Napoleon I've never been a big fan of cauliflower, but this dish has me singing a different tune! This is just about the most festive-looking entree you could ask for, and is very nourishing and satisfying without being heavy - ideal for a vegetarian feast. It's a little more work than the previous recipe, but it's worth it for the expression on your guests' faces when they lay eyes on it! Ingredients: 2 heads cauliflower 1 medium bag of arugula 1 pomegranate, seeds removed 1 cup uncooked polenta (or buy pre-made, to save time) 1 can white beans, rinsed
Roasted cauliflower steaks
1 zucchini, quartered lengthwise and sliced 1 red onion, chopped 4 cloves garlic, chopped 1 cube vegetable bouillion 1 lemon 1/4 cup parmesan cheese or vegan alternative 2 T smoked paprika 2 T olive oil 1 T canola oil 2 T dried thyme 1 T dried rosemary
Bean-zucchini mixture
1 T sage Smoked salt (or regular salt) Directions: Preheat oven to 400 degrees. Carefully, starting in the middle, cut cauliflower heads into thick 1/2 inch slices (you will probably only get 2-3 slices per head). Place slices on a large baking sheet with remaining loose florets. Cut lemon in half and squeeze juice from one half over the cauliflower. Then sprinkle with smoked salt, half of the paprika, and drizzle with olive oil. Place cauliflower in oven and roast for 20 minutes. After 20 minutes, gently flip cauliflower steaks with a spatula. Sprinkle with remaining paprika. Take your remaining lemon half and carefully cut into very thin slices, removing any seeds. Place one slice on the center of each cauliflower steak and put back into the oven to roast for another 15 minutes. While cauliflower is roasting, make your polenta according to the package instructions, but add sage and parmesan to the batter. When firm and cooled, cut into four equal pieces and lightly fry in canola oil over medium heat. If using pre-made polenta, cut into 8 equal sized slices and lightly fry. Top with sage and parmesan.
Arugula "wreath"
Prepare the beans. Place onions, garlic, thyme and rosemary in a skillet with canola oil. Saute over medium heat until translucent, then add white beans, zucchini, 1/2 cup water and vegetable bouillon. Cook over low heat for 15 minutes, stirring occasionally. To assemble: Make a small pile of arugula on each plate, spread out so that the arugula will make a "wreath" of green around your toppings. Place a portion of fried polenta in the center of the arugula. Top polenta with 2-3 spoonfuls of bean mixture. Carefully place cauliflower steak on top of bean mixture. Sprinkle pomegranate seeds over the arugula wreath around the napoleon. Serve immediately! Serves 4