Brussels Sprouts and Chestnuts
These tiny cabbages—in the same plant family as broccoli and kale and, like them, powerhouses of vitamins and antioxidants—are matched with sweet, nutty chestnuts in this classic holiday dish. Unlike other nuts, chestnuts are allowed on the Ornish Reversal plan, since they are low in both calories and fat and high in heart-healthy vitamins, mineral, phytochemicals, and fiber. A sweet-tart balsamic glaze adds a final polish to this dish.
Autumn Vegetables in Kabocha Squash
This dish makes a beautiful centerpiece to a holiday meal, filled with a medley of savory glazed autumn vegetables. The squash serves as a stunning holiday serving bowl that will keep the vegetables warm while mingling and infusing the flavors. It also makes a beautiful presentation when the squash is sliced and served on each plate with a spoonful of the vegetables.
Roasted Butternut Squash
This simple vegetable side dish is naturally sweet and abundant in protective antioxidants and anti-inflammatory phytonutrients. Loosely covering the squash with a sheet of foil helps prevent it from drying out during baking. Pre-cut butternut squash is now sold in many supermarkets, making this dish even easier to prepare.
Tangy Deviled Eggs
These tangy deviled eggs are an excellent holiday appetizer with a heart-healthy twist. A fiber-rich, cholesterol-free white bean puree–tangy with chopped pickles, parsley, and onion–takes the place of the egg yolks here, so you can enjoy these deviled treats with a light heart. You can use any type of pickle and its accompanying brine to flavor these snacks; we particularly like the homey, sweet-and-sour variety known as bread and butter pickles, but choose your own favorite.
Tofu Turkey
See this great recipe for tofu turkey and many more at Down To Earth: https://www.downtoearth.org/recipes/main-courses/tofu-turkey
Veggie Cutlets
** A favorite of Tanieca Downing, Ekahi Ornish RD - Recipe from “7 Secrets Cookbook” by Neva & Jim Brackett
White Bean Dip
** A favorite of Tanieca Downing, Ekahi Ornish RD - Recipe from “The Blonde Vegetarian” by Rebecca Woodland