For an easy, delicious and very festive holiday menu, offer Festive Vegan Stuffed Peppers with Pumpkin Pie Spiced Butternut Squash Soup for the first course, Mixed Baby Greens Salad with Cranberries for the salad course, and Date-Nut Snowballs for dessert! It’s a crowd-pleasing supper to serve for a fancy meal throughout the winter season.

You can use any color of bell peppers in the stuffed pepper recipe. For Christmas, I like to use a combination of red and/or green bell peppers. Plus, the delicious stuffing can be used to fill Portobello mushrooms, acorn squash, butternut squash, or zucchini too!
I like to serve this easy and impressive Pumpkin Pie Spiced Butternut Squash Soup during the winter holidays, but it is wonderful to serve any time of year. An extra pop of cinnamon and some sweet maple syrup both add zing to this smooth and flavorful potage.
This Mixed Baby Greens Salad with Cranberries is my “go-to” green salad with a jazzy holiday twist! The cranberries add a seasonal flair, complemented by the sweet and tangy balsamic dressing. For a hearty first course, serve warm crusty bread or mini-muffins on the side.
This Festive Vegan Stuffed Peppers recipe makes a nutritious, delicious, and quick-to-prepare entrée. It’s a very versatile recipe too! You can change up the stuffing by using cooked rice in place of the quinoa, or use your favorite nuts and/or seeds (like roasted sunflower seeds) in place of the pecans. Create your own version for an easy, but fancy entrée to serve for a festive party! 
These quick-to-prepare, Date-Nut Snowballs are fun to serve at holiday time. A cross between a soft cookie and a truffle, I like to arrange them on a colorful plate, set them in the center of the table, and watch ‘em disappear!
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