50+ Delicious Holiday Dairy-Free Mediterranean Recipes for Every Celebration

The holiday season is the perfect time to indulge in festive flavors and share delicious meals with loved ones.

For those who follow a dairy-free lifestyle or are hosting guests with dietary restrictions, it can sometimes feel challenging to find the right recipes that cater to everyone’s needs without compromising on taste or tradition.

However, Mediterranean cuisine offers a wealth of dairy-free options that are not only flavorful but also packed with fresh ingredients, healthy fats, and vibrant spices.

From roasted vegetables and crisp salads to hearty stews and rich grains, Mediterranean dishes are the perfect way to create a holiday spread that satisfies all tastes and dietary requirements.

In this blog post, we’ll explore over 50 holiday dairy-free Mediterranean recipes that will impress your guests, make your celebrations memorable, and ensure no one feels left out of the holiday cheer.

Whether you’re planning a festive dinner, an appetizer spread, or a light brunch, these recipes will bring the best of Mediterranean flavors to your table while keeping it dairy-free.

50+ Delicious Holiday Dairy-Free Mediterranean Recipes for Every Celebration

The holiday season is all about coming together and enjoying the flavors of family traditions, new creations, and the joy of sharing.

Mediterranean cuisine offers the perfect balance of delicious, nutrient-packed, and dairy-free options that can elevate any holiday meal.

With over 50 different recipes to choose from, you can create a festive, flavorful spread that caters to your dietary needs and delights your guests with every bite.

From savory dishes like Mediterranean stuffed grape leaves to fresh salads and warm grain-based meals, the Mediterranean diet offers endless possibilities for your holiday celebrations.

So, gather your ingredients, get creative in the kitchen, and enjoy a season of dairy-free Mediterranean delights that everyone can savor!

Mediterranean Stuffed Grape Leaves with Quinoa and Vegetables

These Mediterranean stuffed grape leaves are filled with a savory blend of quinoa, fresh herbs, and vegetables, offering a healthy, dairy-free alternative to the traditional filling. Perfect as a light appetizer or side dish for any holiday table, this dish is easy to prepare and bursting with fresh Mediterranean flavors.

Ingredients:

• 1 cup quinoa, cooked
• 1 onion, finely chopped
• 1 red bell pepper, finely diced
• 1 zucchini, grated
• 1 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 jar of grape leaves, drained and rinsed
• 2 cups vegetable broth for cooking

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, bell pepper, and zucchini. Sauté until the vegetables are tender, about 5-7 minutes.
2. In a large bowl, combine the cooked quinoa with the sautéed vegetables, fresh parsley, dill, lemon juice, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
3. Lay a grape leaf flat on a clean surface. Place a spoonful of the quinoa mixture in the center and roll the leaf tightly around the filling, folding in the sides as you go. Repeat with the remaining grape leaves and filling.
4. Place the stuffed grape leaves in a large pot, layering them neatly. Pour the vegetable broth over the top and drizzle with the remaining olive oil.
5. Cover and cook on low heat for 45-60 minutes, or until the leaves are tender and infused with the flavors of the filling.
6. Allow the stuffed grape leaves to cool slightly before serving.

These Mediterranean stuffed grape leaves with quinoa and vegetables are a delightful addition to your holiday spread. Not only are they dairy-free, but they also bring a burst of fresh, vibrant flavors to your meal. They’re perfect for a light appetizer or can be served alongside other Mediterranean dishes for a complete holiday feast. The mix of textures from the grape leaves and quinoa, combined with the fragrant herbs, will have your guests coming back for more.

Mediterranean Roasted Eggplant and Chickpea Salad

This roasted eggplant and chickpea salad is a warm, hearty, and satisfying dairy-free dish that combines the smokiness of roasted eggplant with the richness of chickpeas and the freshness of Mediterranean herbs. The addition of tahini dressing and pomegranate seeds brings depth and brightness to the dish, making it a perfect side or main dish for your holiday meals.

Ingredients:

• 2 large eggplants, cut into cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 1/2 cup fresh parsley, chopped
• 1/4 cup pomegranate seeds (optional)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp water
• 1 garlic clove, minced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the eggplant cubes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread the mixture evenly on a baking sheet lined with parchment paper.
3. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until the eggplant is golden and tender.
4. While the eggplant and chickpeas are roasting, prepare the tahini dressing by whisking together the tahini, lemon juice, water, minced garlic, and a pinch of salt in a small bowl until smooth and creamy.
5. Once the roasted vegetables are done, remove them from the oven and allow them to cool slightly.
6. In a large bowl, combine the roasted eggplant and chickpeas with chopped parsley and pomegranate seeds (if using).
7. Drizzle with the tahini dressing and toss to combine.

This roasted eggplant and chickpea salad is a warming, nutrient-packed dish that will become a favorite at your holiday table. It’s a perfect combination of textures, from the creamy tahini dressing to the roasted eggplant and crunchy chickpeas. The pomegranate seeds add a pop of color and a sweet contrast to the smoky spices, making this dish both visually stunning and delicious. It’s dairy-free, vegetarian, and filled with Mediterranean flavors, making it a festive and healthy option for any occasion.

Lemon and Herb Mediterranean Quinoa Salad

This bright and refreshing quinoa salad is filled with the classic flavors of the Mediterranean, including fresh herbs, tangy lemon, and ripe cherry tomatoes. Perfect as a side dish or light main course, this salad is dairy-free and full of vibrant ingredients that complement a holiday spread. It’s easy to make, requires no cooking except for the quinoa, and can be served warm or cold.

Ingredients:

• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste
• 1 tsp dried oregano

Instructions:

1. Cook the quinoa according to package instructions and set aside to cool.
2. In a large mixing bowl, combine the cooked quinoa with the diced cucumber, halved cherry tomatoes, chopped red onion, olives, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and dried oregano.
4. Drizzle the dressing over the quinoa mixture and toss to coat all ingredients evenly.
5. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

This lemon and herb Mediterranean quinoa salad is a refreshing and light dish that brings a burst of freshness to any holiday meal. With its combination of crunchy vegetables, savory olives, and fragrant herbs, it’s a perfect dish to balance out heavier, richer items on your table. The tangy lemon dressing adds a zesty kick, while the quinoa provides a hearty base. Whether served warm or chilled, this salad is sure to be a crowd-pleaser and can be easily customized with your favorite Mediterranean ingredients. It’s a healthy, dairy-free option that’s as tasty as it is festive.

Mediterranean Baked Falafel with Tahini Sauce

This Mediterranean baked falafel is a healthy, dairy-free version of the beloved classic. Packed with chickpeas, herbs, and spices, these falafel are crispy on the outside and soft on the inside. Served with a rich tahini sauce, this dish can be enjoyed as a snack, appetizer, or main dish for your holiday spread. Baked instead of fried, it’s a lighter take on a traditional favorite.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup flour (or chickpea flour for gluten-free option)
• 1 tsp baking powder
• For the tahini sauce:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1 garlic clove, minced
  • Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, salt, pepper, olive oil, and lemon juice. Pulse until the mixture is well combined but still slightly chunky.
3. Add the flour and baking powder to the mixture and pulse again until everything is incorporated. The mixture should hold together when pressed. If too dry, add a bit more olive oil or water.
4. Form the mixture into small balls or patties and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, flipping the falafel halfway through, until golden brown and crispy.
6. While the falafel bakes, whisk together the tahini sauce ingredients in a small bowl until smooth.
7. Serve the baked falafel with the tahini sauce drizzled on top or on the side.

These baked falafel are a wonderful dairy-free Mediterranean option that is perfect for holiday gatherings. The chickpea base is both filling and nutritious, while the blend of herbs and spices gives them a deep, savory flavor. The tahini sauce adds a creamy, rich finish, balancing out the falafel’s crispness. Serve them as a stand-alone appetizer, in pita pockets, or alongside a fresh salad for a wholesome and festive addition to your table.

Mediterranean Roasted Vegetable and Hummus Wraps

These Mediterranean roasted vegetable and hummus wraps are a quick and easy dairy-free holiday meal that brings together the savory taste of roasted veggies with the creamy texture of hummus, all wrapped in a soft tortilla. These wraps are versatile, customizable, and perfect for a light lunch, appetizer, or part of a larger holiday spread.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 eggplant, cubed
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp oregano
• Salt and pepper to taste
• 1/2 cup hummus (store-bought or homemade)
• 4 whole wheat tortillas
• 1 cup fresh spinach or arugula
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta-style vegan cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the sliced red bell pepper, zucchini, eggplant, and red onion with olive oil, oregano, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through.
3. While the vegetables are roasting, prepare your wraps by spreading a generous layer of hummus on each tortilla.
4. Once the vegetables are done, remove them from the oven and allow them to cool slightly.
5. To assemble the wraps, layer the roasted vegetables, fresh spinach or arugula, olives, and vegan cheese (if using) onto each tortilla. Roll up the wraps tightly.
6. Slice and serve the wraps immediately, or wrap them in parchment paper and refrigerate for later.

These Mediterranean roasted vegetable and hummus wraps are a simple yet flavorful dairy-free option that can easily be customized with your favorite vegetables and toppings. The combination of roasted veggies and creamy hummus creates a satisfying, healthy dish that is both light and filling. Whether served as a quick holiday lunch or an appetizer for a crowd, these wraps are sure to please anyone looking for a tasty, plant-based meal during the holiday season.

Mediterranean Spinach and Lentil Soup

This Mediterranean spinach and lentil soup is a hearty, flavorful, and completely dairy-free dish that’s perfect for a cozy holiday meal. Packed with green lentils, fresh spinach, and Mediterranean spices, this soup is rich in protein and nutrients, making it both filling and nourishing. The perfect balance of savory and slightly tangy, this soup is sure to warm you up during the holiday season.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup green lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
2. Add the green lentils, diced tomatoes, vegetable broth, cumin, coriander, turmeric, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 30-35 minutes or until the lentils are tender.
3. Once the lentils are cooked, add the chopped spinach to the pot and stir until the spinach wilts, about 2-3 minutes.
4. Stir in the lemon juice for a touch of brightness and adjust the seasoning with additional salt and pepper if needed.
5. Serve the soup hot, garnished with fresh parsley.

This Mediterranean spinach and lentil soup is a comforting, nutrient-dense dish that makes a perfect dairy-free holiday meal. It’s packed with plant-based protein and fiber from the lentils and spinach, and the aromatic spices elevate the flavors to create a hearty and satisfying soup. The addition of lemon juice adds a refreshing tang that perfectly balances the richness of the broth. Serve this soup as a starter or a light main dish at your next holiday gathering, and enjoy the warmth and wholesomeness it brings to the table.

Mediterranean Chickpea and Quinoa Salad

This vibrant Mediterranean chickpea and quinoa salad is a refreshing and light dish that is perfect for a holiday meal. Packed with protein-rich quinoa, hearty chickpeas, and a colorful medley of vegetables, it’s drizzled with a tangy lemon-oregano dressing. It’s a versatile, nutrient-dense salad that can be served as a side dish or a main, offering a healthy yet flavorful option for your holiday table.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions. Once cooked, let it cool slightly.
2. In a large bowl, combine the cooked quinoa, chickpeas, cucumber, red bell pepper, red onion, cherry tomatoes, olives, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss everything together until well combined.
5. Serve chilled or at room temperature.

This Mediterranean chickpea and quinoa salad is the perfect dish to serve during the holiday season. It’s full of fresh vegetables, plant-based protein, and healthy fats, making it both satisfying and nourishing. The bright lemon-oregano dressing ties all the ingredients together beautifully, adding a refreshing zing to each bite. Whether served on its own or as a side dish, this salad offers a light, flavorful, and vibrant addition to your holiday spread.

Mediterranean Stuffed Grape Leaves (Dolmas)

Mediterranean stuffed grape leaves, or dolmas, are a flavorful and elegant appetizer that is naturally dairy-free. These delicate grape leaves are stuffed with a savory mixture of rice, pine nuts, herbs, and spices, then rolled up and cooked to perfection. Serve them as an appetizer or as part of a larger mezze platter for a holiday meal full of Mediterranean flavors.

Ingredients:

• 1 jar (16 oz) grape leaves in brine, drained and rinsed
• 1 cup rice (short-grain or medium-grain preferred)
• 1/4 cup pine nuts
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1/2 onion, finely chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 2 cups vegetable broth for cooking

Instructions:

1. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the rice and cook for another 2 minutes, allowing the rice to lightly toast.
3. Add the pine nuts, parsley, dill, cinnamon, salt, and pepper. Stir to combine, then add 1 1/2 cups of vegetable broth. Bring to a boil, reduce heat, and simmer, covered, for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
4. Let the rice mixture cool slightly before assembling the dolmas.
5. To assemble, place a grape leaf on a flat surface, vein side up. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf. Fold in the sides and roll up tightly, like a small burrito. Repeat with the remaining grape leaves and filling.
6. Arrange the stuffed grape leaves in a large pot, seam side down. Pour the remaining 1/2 cup of vegetable broth and the lemon juice over the dolmas.
7. Cover the pot with a lid, place a heavy plate on top to keep the dolmas submerged, and cook over low heat for 40-45 minutes, until the leaves are tender.
8. Serve warm or chilled with a side of tzatziki or a drizzle of olive oil.

These Mediterranean stuffed grape leaves, or dolmas, are a delightful and authentic dairy-free dish perfect for any holiday gathering. The combination of rice, pine nuts, and herbs wrapped in tender grape leaves creates a satisfying bite that’s both fresh and aromatic. They’re a wonderful addition to any mezze platter and can be enjoyed as an appetizer or a light main. These dolmas are as delicious as they are elegant, offering a true taste of the Mediterranean at your holiday table.

Mediterranean Roasted Red Pepper and Tomato Soup

This Mediterranean roasted red pepper and tomato soup is a rich, comforting, and dairy-free dish with a smoky twist. Roasting the peppers and tomatoes brings out their natural sweetness, which is perfectly balanced by garlic, onion, and Mediterranean herbs. This soup can be served as a starter or a light main dish, and it’s perfect for warming up during the holiday season.

Ingredients:

• 4 red bell peppers, halved and seeded
• 4 large tomatoes, halved
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 tbsp balsamic vinegar
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the red bell peppers and tomatoes cut-side down on a baking sheet and roast for 25-30 minutes, or until the skins are charred and the vegetables are tender.
2. Once roasted, remove the vegetables from the oven and let them cool. Peel off the skins of the peppers and tomatoes, and discard.
3. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, about 5-7 minutes.
4. Add the roasted peppers and tomatoes to the pot, along with the oregano, smoked paprika, salt, and pepper. Stir to combine and cook for another 5 minutes.
5. Add the vegetable broth and bring the soup to a simmer. Let it cook for 15-20 minutes to allow the flavors to meld.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
7. Stir in the balsamic vinegar and adjust the seasoning as needed.
8. Serve hot, garnished with fresh basil.

This Mediterranean roasted red pepper and tomato soup is a warming and delicious dairy-free option for any holiday meal. The combination of roasted vegetables, smoky paprika, and balsamic vinegar creates a flavorful depth that is both comforting and satisfying. This soup is perfect for cozying up with during the colder months, and it’s sure to impress your guests with its rich, Mediterranean-inspired taste. Serve with a slice of crusty bread for a complete, hearty meal.

Mediterranean Hummus with Roasted Vegetables

This Mediterranean hummus with roasted vegetables is a simple yet elegant appetizer that brings together the creamy texture of hummus and the richness of roasted seasonal vegetables. With a combination of vibrant vegetables like zucchini, eggplant, and bell peppers, this dish is bursting with flavor and is naturally dairy-free. Perfect for holiday gatherings, it’s a crowd-pleaser that pairs wonderfully with pita bread or fresh veggie sticks.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 medium zucchini, chopped
• 1 small eggplant, chopped
• 1 bell pepper, chopped
• 1 tbsp olive oil (for roasting)
• 1 tsp dried oregano
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the zucchini, eggplant, and bell pepper on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with oregano, salt, and pepper, and toss to coat.
2. Roast the vegetables in the oven for 25-30 minutes, or until tender and slightly browned, stirring halfway through.
3. While the vegetables are roasting, prepare the hummus. In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth, adding water if necessary to reach your desired consistency.
4. Once the vegetables are roasted, remove them from the oven and let them cool slightly.
5. Serve the hummus in a bowl, topped with the roasted vegetables and a sprinkle of fresh parsley.

This Mediterranean hummus with roasted vegetables is a flavorful and satisfying dish that offers the best of both worlds: creamy, smooth hummus and sweet, savory roasted veggies. It’s a versatile appetizer that can be served as part of a mezze platter or as a main course for a light lunch or dinner. With its combination of textures and vibrant flavors, this dairy-free dish is a fantastic addition to any holiday spread, guaranteed to be enjoyed by all your guests.

Mediterranean Lemon and Olive Oil Cake

A delightful Mediterranean twist on a classic dessert, this dairy-free lemon and olive oil cake is light, zesty, and beautifully fragrant. Using olive oil instead of butter gives the cake a moist texture and a subtle fruity flavor, while fresh lemon juice and zest brighten up every bite. This cake is perfect for holiday celebrations, offering a refreshing end to your meal without overwhelming sweetness.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup olive oil
• 3/4 cup almond milk (or other plant-based milk)
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest
• 2 large eggs (or egg substitute for vegan version)
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together olive oil, almond milk, lemon juice, lemon zest, and eggs.
4. Slowly combine the wet ingredients with the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Once cooled, dust the cake with powdered sugar if desired before serving.

This Mediterranean lemon and olive oil cake is a refreshing dessert that’s perfect for any holiday occasion. The olive oil gives the cake a rich, moist texture while the lemon provides a tangy, aromatic flavor that elevates the whole dish. This cake is light enough to be enjoyed after a hearty meal and provides a citrusy burst that feels both celebratory and comforting. Dairy-free and full of Mediterranean flair, it’s a dessert that will please all guests and leave them asking for more.

Mediterranean Grilled Vegetable Skewers with Lemon Herb Marinade

These Mediterranean grilled vegetable skewers are an easy-to-make, dairy-free delight that’s perfect for outdoor holiday gatherings or even festive indoor meals. Marinated in a lemony herb dressing, these vegetables—zucchini, mushrooms, bell peppers, and onions—are grilled to tender perfection, bringing out their natural sweetness and smoky flavor. Served with a drizzle of tahini sauce or a simple squeeze of lemon, they make for a satisfying and vibrant side dish.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 small red onion, cut into wedges
• 1 cup mushrooms, whole or halved
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Lemon wedges for serving
• Tahini sauce (optional, for drizzling)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper to make the marinade.
3. Thread the vegetables onto skewers, alternating between zucchini, peppers, onion, and mushrooms.
4. Brush the vegetable skewers with the marinade, ensuring they’re evenly coated.
5. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the vegetables are tender and have grill marks.
6. Remove from the grill and serve immediately with lemon wedges and a drizzle of tahini sauce if desired.

These Mediterranean grilled vegetable skewers are a colorful, flavor-packed dish that’s both satisfying and light. The fresh lemon and herb marinade infuses the vegetables with a zesty flavor, and grilling them enhances their natural sweetness, making them an irresistible holiday side dish. Whether served at a festive outdoor gathering or as part of a holiday feast, these skewers offer a healthy, dairy-free option that’s sure to please guests of all ages.

Mediterranean Stuffed Grape Leaves (Dolmas)

Dolmas are a traditional Mediterranean dish made from grape leaves stuffed with a delicious mixture of rice, herbs, and spices. These dairy-free stuffed grape leaves are light yet flavorful, making them an excellent appetizer or side dish for holiday feasts. The addition of fresh dill, lemon, and olive oil elevates the dish, giving it a fragrant and zesty profile. Serve these dolmas with a side of creamy tahini sauce for an extra layer of richness.

Ingredients:

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 cup short-grain rice
• 1 medium onion, finely chopped
• 2 tbsp olive oil
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 1/2 cups vegetable broth
• 1/4 cup olive oil (for drizzling)
• 1 lemon, cut into wedges (for garnish)

Instructions:

1. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the rice, fresh dill, parsley, lemon zest, cinnamon, salt, and pepper. Cook for another 2-3 minutes, allowing the rice to lightly toast.
3. Pour in the vegetable broth and bring to a boil. Lower the heat, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed. Let it cool slightly.
4. To stuff the grape leaves, lay each leaf flat on a work surface. Place a spoonful of the rice mixture in the center of each leaf, fold in the sides, and roll it up tightly.
5. Arrange the stuffed grape leaves in a large pot, packing them closely together. Drizzle with olive oil and add enough water to cover the dolmas. Bring to a simmer, cover, and cook for 40 minutes, or until the grape leaves are tender.
6. Serve the dolmas warm or at room temperature with lemon wedges on the side.

These Mediterranean stuffed grape leaves, or dolmas, offer a perfect combination of fresh herbs, spices, and rice, all wrapped in tender grape leaves. They’re an iconic dish in Mediterranean cuisine, and their versatility makes them a fantastic addition to any holiday table. Whether served as a snack, appetizer, or part of a larger mezze spread, these dairy-free dolmas are sure to be a hit with your guests.

Mediterranean Quinoa Salad with Roasted Vegetables

This Mediterranean quinoa salad with roasted vegetables is a nutrient-packed dish that’s as vibrant as it is delicious. Featuring quinoa, which is a complete protein, along with roasted eggplant, zucchini, bell peppers, and tomatoes, this salad is hearty enough to be served as a main dish or as a refreshing side. A tangy lemon dressing ties everything together, while fresh herbs like parsley and mint add a burst of freshness. Perfect for holiday gatherings, this dairy-free salad is light yet satisfying.

Ingredients:

• 1 cup quinoa
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/4 cup olive oil (for dressing)
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp ground cumin

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced eggplant, zucchini, bell peppers, and cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with oregano, salt, and pepper, and toss to coat. Roast for 20-25 minutes, or until the vegetables are tender and caramelized.
2. While the vegetables roast, cook the quinoa according to package instructions. Once cooked, fluff with a fork and let it cool.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic, cumin, salt, and pepper to create the dressing.
4. Once the vegetables are roasted and the quinoa has cooled, combine them in a large bowl. Add the parsley and mint, then drizzle with the dressing and toss to combine.
5. Serve the salad at room temperature or chilled.

This Mediterranean quinoa salad with roasted vegetables is a hearty, wholesome dish that’s perfect for holiday celebrations. The combination of protein-packed quinoa, roasted veggies, and fresh herbs makes it both nutritious and flavorful. The zesty lemon dressing adds a bright note that complements the deep, savory flavors of the roasted vegetables. This dairy-free salad is versatile and can be enjoyed as a main dish for a light lunch or as a side alongside grilled meats or other Mediterranean favorites.

Mediterranean Fattoush Salad

Fattoush is a classic Mediterranean salad that combines fresh vegetables with crispy pita bread pieces, dressed in a tangy lemon and olive oil dressing. This dairy-free salad is incredibly refreshing and perfect for holiday meals, offering a burst of flavor with every bite. The crunch from the toasted pita, combined with the vibrant veggies and the zesty dressing, makes this a crowd-pleaser for any festive gathering.

Ingredients:

• 2 pita breads (preferably day-old)
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil (for toasting pita)
• 3 tbsp olive oil (for dressing)
• 2 tbsp lemon juice
• 1 tbsp pomegranate molasses (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the pita breads into bite-sized pieces and spread them on a baking sheet. Drizzle with 2 tablespoons of olive oil and toast in the oven for 8-10 minutes, or until the pita pieces are golden and crispy.
2. In a large bowl, combine the cucumber, tomatoes, red onion, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses (if using), salt, and pepper to create the dressing.
4. Just before serving, add the toasted pita pieces to the vegetable mixture and drizzle with the dressing. Toss gently to combine.
5. Serve immediately to keep the pita crispy.

This Mediterranean fattoush salad is a light, vibrant dish that offers a delightful mix of textures and flavors. The crispy pita, fresh veggies, and tangy dressing make it a refreshing addition to any holiday spread. It’s a versatile dish that can be served as a side or as a light main course. The burst of citrus and herbs makes it a fantastic way to balance heavier holiday meals. Plus, it’s completely dairy-free, making it an excellent choice for guests with dietary restrictions.

Note: More recipes are coming soon!