Delicious no-meat recipes for your holiday table.
After a lavish Thanksgiving meal, the morning-after breakfast of cold cereal or toast may feel like a letdown. For home cooks who want to continue the holiday feast, considering serving up one of these festive, healthful breakfasts from executive pastry chef James Distefano of New York’s Rouge Tomate restaurant.
“Thanksgiving is a holiday that really revolves around family and friends,” says Mr. Destefano. “Some people like to carry that celebration through at least the next day with leftovers. Breakfast can just be an extension of that.”
For the last day of the Well Vegetarian Thanksgiving series, Mr. Distefano offers two vibrant and healthful breakfast dishes that are certain to tempt holiday guests the morning after. They’ll be inspired by your homemade pumpkin seed granola with fall-spiced yogurt and cranberry preserves, which can be made in advance. And for a more decadent breakfast treat, wake up your guests with crispy oatmeal cakes topped with pineapples and bananas.
You’ll find Mr. Distefanos’ breakfast recipes below, and be sure to check out all the dishes on the Well Vegetarian Thanksgiving interactive recipe page.
Devon Knight for The New York TimesRouge Tomate’s
Fall Spiced Yogurt Parfait With Pumpkin Seed Granola and Cranberry Preserves
Spiced Yogurt:
32 ounces (1 quart) Greek yogurt (preferably an equal mix of whole milk and zero percent yogurts)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/8 teaspoon grated nutmeg
1/8 teaspoon fine sea salt
3 tablespoons dark brown sugar
Pumpkin Seed Granola:
12 ounces whole wheat flour
5 ounces oat flour
4 1/2 ounces quinoa flour
3 1/2 ounces flax meal
1 tablespoon fine sea salt
7 ounces rolled oats
6 ounces steel cut oats
10 ounces pumpkin seeds, toasted
3 ounces slivered almonds, toasted
1 1/2 cups maple syrup
6 ounces applesauce
4 ounces dried blueberries
4 ounces dried apricots, cut into small cubes
4 ounces dried cranberries
Cranberry Preserves:
18 ounces frozen cranberries
9 ounces sugar
1 teaspoon pectin
1 teaspoon fine sea salt
1/4 cup cranberry juice
Zest of 1/2 orange
1. Make the yogurt. Combine the yogurt ingredients in a medium size mixing bowl. Let the ingredients sit for 30 to 60 minutes to allow the flavors to develop. Strain yogurt through a mesh strainer to avoid any pieces of spices that may not have been ground fine. Store in an airtight container. The yogurt will keep in the refrigerator for up to three days.
2. Make the granola. Preheat oven to 375 degrees Fahrenheit. On separate baking trays, toast the pumpkin seeds and the slivered almonds for about 10 minutes each, or until lightly browned. Remove from oven and allow to cool. Once cool, they can be combined and stored in an airtight container until ready to use. Lower oven to 325 degrees.
3. In a large mixing bowl, combine all three flours, the flax meal, salt and both types of oats. Add the reserved pumpkin seeds and slivered almonds and stir to evenly combine. Place mixture in a bowl fitted for an electric mixer. Using the paddle attachment, turn the machine on the lowest speed and begin to mix very gently. Whisk the maple syrup and the applesauce together, and slowly add to the bowl to incorporate evenly.
4. Once all of the maple-applesauce mixture has been added, place the granola base onto baking sheets and dry in a low, 325 degree oven. Drying the granola in a low-temperature oven will prevent it from browning too quickly and allow it to develop a nice, dry, crunchy texture. This drying process can take up to an hour.
5. Once the granola has dried, remove from oven and allow to cool completely. Mix in the dried fruit. Store in an airtight container until ready to use. The granola can be made up to two days in advance and will keep for up to a week.
6. Make the preserves. In a small mixing bowl, combine the sugar, pectin and fine sea salt. Set aside and reserve.
7. Place the cranberries in a medium-size pot over a medium-low flame. Begin to warm the cranberries and stir occasionally. Once all the cranberries have warmed through, sprinkle the sugar, salt and pectin mix into the cranberries. Continue to stir to make sure all of the dry matter has been fully blended.
8. Continue to cook over a medium flame, stirring occasionally. Add the cranberry juice and cook gently over low heat. Cook the preserves for another 5 minutes, until the preserves begin to thicken. Once the preserves have simmered, remove them from the pot and pour into a baking dish to cool. Preserves can be stored in an airtight container for up to a week.
9. Assemble the parfait. Place one tablespoon of cranberry preserves in the bottom of a rocks glass or other sturdy, short glass. Place 1/4 to 1/2 cup of spiced yogurt over the preserves. Take great care not to soil the sides of the glass. Place about 1/4 cup of the pumpkin seed granola over the top of the yogurt. Serve well chilled and with a smile.
Devon Knight for The New York Times Rouge Tomate’s
Crispy Oatmeal Griddle Cake With Pineapple-Banana Foster
Oatmeal Cake:
3 cups water
1/2 teaspoon fine sea salt
2 tablespoons dark brown sugar
1/8 teaspoon cinnamon powder
2 cups rolled oats
Whole wheat flour for dustiing
2 tablespoons canola oil
Pomegranate seeds for garnish (optional)
Pineapple-Banana Foster:
1/2 stick unsalted butter
1 cup dark brown sugar
1/2 teaspoon sea salt
1/4 cup whole milk
1/4 cup dark rum
1 1/2 cups banana (split the banana lengthwise, then cut into half moons, 1/4-inch thick)
1 cup pineapple, medium-small dice (cut into roughly 1/2 inch cubes)
1. Line a shallow rectangular baking dish with plastic wrap. Place the water in a medium-size pot. Warm over medium heat and whisk in the salt, brown sugar and cinnamon. Once water has come to a boil, stir in the rolled oats. Lower the heat and continue to cook for an additional 2 minutes, stirring continuously so that the oats do not burn.
2. Pour the cooked oats into the lined baking dish. Using a rubber spatula, carefully spread the hot oats to form an even layer. Place the dish in the refrigerator to cool.
3. Once cooled, wrap the dish with plastic wrap so that the oats do not dry out. Up until this point, the oat cakes can be made ahead of time. Keep well wrapped and chilled.
4. When ready to cook the oat cakes, unmold them from the dish and cut into 3- by 3-inch squares. For ease of cutting, make sure the oat cakes are well chilled, and wet the knife with water. Store the portioned cakes on a baker’s sheet.
5. To brown the griddle cakes: Slowly preheat a large sauté pan over a low flame. Lightly dust the portioned griddle cakes with whole wheat flour. Pat off any excess flour and reserve until your pan has become sufficiently warm.
6. Add two tablespoons canola oil to the pan and increase the heat to medium high. Once the oil has become hot, place one to two pieces of griddle cake in the pan. The browning process should take about 30 seconds on each side, or until a nice caramel color is achieved on all sides. The cakes will also give off a nice nutty aroma from the toasting of the whole wheat flour and the oats. Once the cakes are brown, remove from pan and place on a dish lined with paper towels to help absorb any excess oil. Keep the griddle cakes warm in a very low oven until you are ready to serve them.
7. Make the pineapple-banana foster. Melt the butter in a medium-size pot over a low flame. Once the butter has melted, add the brown sugar and sea salt. Continue cooking until the mixture looks like a very thick caramel. Slowly add the milk, and stir to combine. Increase the heat to medium and allow the mixture to come to a boil. Simmer for 2 minutes. Remove the pot from the burner, and carefully add the dark rum. Allow the rum to “sit” on top of the hot caramel base.
8. Return the pot to the flame and carefully tilt the front of the pot (opposite the handle) towards the flame in order to ignite the rum (or use a match). Allow the alcohol to burn off the rum. Once the flames have died down, stir the contents together to evenly combine.
9. Add the pineapple to the pot and simmer for 2 minutes over low heat to soften the pineapple slightly. Add the bananas and continue to simmer 1 minute longer. Adding the fruit towards the end of cooking allows it to retain its freshness, texture and shape.
10. Assemble the plate. Both the crispy oatmeal griddle cake and the pineapple-banana foster should be generously warm. Using a slotted spoon, scoop some of the pineapple and banana from the warm sauce and allow to drain somewhat. Place a small mound of warm fruit in the center of the plate. Drizzle one tablespoon of warm sauce over the fruit. Strew 1 tablespoon of pomegranate seeds around the warm fruit. Place the warm griddle cake on top of the fruit and serve.
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