Holiday Dishes To Go!

PACK IT UP! – At the top, Oatmeal Fig Cookies, and at the bottom left, Roasted Corn, Carrots, and Squash next to Homemade Pumpkin Hummus

You’ve just arranged the hot mini-quiches on your grandmother’s silver tray and carefully draped a sheet of plastic wrap over top. Clumsy with the fragile appetizer, you grab your purse, slip on your new heels… and find that you’re about to miss the bus and it’s raining. Yoi! I’ve been there. I’ve vowed never to experience that kind of holiday party stress again, and you should, too! When you have to depend on public transportation or your bike to travel to get-togethers, packing and presenting dishes should be easy! So, here are some simple-to-make, easily transportable holiday recipes!

Homemade Pumpkin Hummus This no-cooking-required, vegan appetizer fits easily into the Delicious Dish to Go in Stevens, with a little left over.

  • 1 can of chick peas (equals about 1/2 cup)
  • 3/4 cup of puréed pumpkin
  • 3/4 cup of tahini
  • 2 teaspoon of cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup of lemon juice
  • 1 swirl of olive oil
  1. In a food processor, purée chick peas with olive oil until the mixture is like a thick, chunky paste.
  2. Add the remaining ingredients and puree until smooth. Pack it up. It’ll be safe in your backpack while you’re biking up and down a bumpy road.

Roasted Corn, Carrots, and Squash Beyond a can ‘o corn, this side dish invites the warm flavors of carrots and butternut squash. It’s vegan, too! I fit the 5 – 6 servings in my mom’s orange, retro-fab Tupperware container.

  • 2 cups of frozen or fresh corn
  • 2 cups of cubed butternut squash
  • 2 cups of baby carrots
  • 1 teaspoon of dried sage
  • 2 swirls of olive oil
  1. In a large bowl, toss together all ingredients. Add salt to taste, if you wish.
  2. Spread veggies on a baking sheet and roast for 20 minutes in a 400°F oven, tossing at least once during process.
  3. Okay at room temp, but can easily be warmed up in the microwave, using the same container you brought it in. Fewer dishes to worry about!

Oatmeal Fig Cookies I decorated a used shoebox to pack these delicious jewels. Personalizing a plain box makes it super special. Plus, it’s disposable, so you can leave it at the party.

  • 1 cup of dried, chopped figs
  • 3/4 cup of shortening
  • 1 egg, or 3 tablespoons of apple sauce for a vegan version
  • 2 tablespoons of milk or almond milk for vegan version
  • 1 teaspoon of maple syrup
  • 1 cup of brown sugar
  • 1 1/2 Cup of flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cardamom
  • 2 cup of quick oats
  1. Preheat oven at 350°F.
  2. With an electric mixer, cream together shortening and sugar together until fluffy.
  3. Blend in egg, milk, syrup.
  4. Meanwhile in a small bowl, lightly mix together flour, baking powder, and spices.
  5. As the wet mixture is being combined on a low to medium setting, slowly add in flour mixture.
  6. Once the dry and wet ingredients are combined, fold in the oatmeal and chopped figs.
  7. Drop heaping teaspoons’ worth of cookie dough on your baking sheet and bake cookies for 12-15 minutes.
  8. Let cookies cool completely before packing them up. Tying nice yarn or ribbons around the box will keep it even more secure during travel.

What easy holiday foods are you making?


About Angela

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1 Comment

  1. Avatar
    Julianne (ModCloth) 11/22/2010 at 1:17 pm #

    I’m going to make my own granola! It’s much cheaper, and you can pretty much put whatever you want in your batch.

    These recipes all look delicious, I think I’m going to have to make and bring the pumpkin hummus to my thanksgiving gathering this upcoming weekend!

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