New Year's Party Recipes

Sisters Jenny Engel and Heather Goldberg created Spork (www.sporkonline.com), an online vegan cooking school. They also recently released a cookbook titled Spork-Fed.

Spiced White Sangria

By Jenny Engel and Heather Goldberg

This spiced sipper combines refreshing fruit with an enticing zing of mint and cinnamon.

Serve this sangria in a crystal bowl for a punch that looks as gorgeous as it tastes.
Makes 6 to 8 servings

What You Need:

1/2 nectarine, diced small
1 pear, diced small
1 lime, sliced
1 orange or 2 clementines, sliced
1 bottle white wine
1 liter carbonated water, orange- or lemon-flavored
3 cinnamon sticks
2 tablespoons sugar
3 sprigs fresh mint
Splash of Cointreau

What You Do:

1. To a large pitcher, add nectarine, pear, lime, and oranges or clementines.

2. Add wine, carbonated water, cinnamon sticks, sugar, mint, and a splash of Cointreau.  Stir to mix well. Refrigerate for up to 2 hours and serve cool.

Mini Empanadas

By Jenny Engel and Heather Goldberg

Miniature empanadas make the perfect savory hors d’oeuvre for an evening of special celebration.

These peppy pastry pockets are packed full of the flavors of dates, garlic, olives, and pine nuts.

Makes 12 to 14 servings

What You Need:

For the dough:
1/3 cup vegan margarine
1/4 cup vegan sour cream
3 tablespoons vegan cream cheese
1/2 cup all-purpose unbleached flour
1 cup whole wheat pastry flour or spelt flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon sugar

For the filling:
1 clove garlic, finely chopped
1/4 teaspoon dried thyme, plus more for garnish
1 tablespoon olive oil, plus more for brushing
1/2 cup chopped Kalamata or Spanish olives, plus more for garnish
1/4 cup pine nuts, toasted
3 Medjool dates, pitted and finely chopped
1 teaspoon red wine vinegar
1/8 teaspoon salt
1 teaspoon flour

What You Do:

1.    Preheat oven to 400 degrees. Line a cookie sheet with parchment or a Silpat liner. Set aside. In a large bowl, mix together margarine, sour cream, and cream cheese. Add both flours, sea salt, baking powder, and sugar.  Whisk until smooth, about 3 minutes. Be careful not to over-mix. 

2.    For the filling, in a separate bowl, combine all filling ingredients. Stir to combine and set aside.

3.    On a lightly floured surface, roll half the dough into 2-inch circles, 1/4-inch thick. With a biscuit cutter or rim of a glass, cut out circular shapes.

4.    Onto each round, place 1 to 2 tablespoons of filling and fold over edge into a half circle shape. With a fork, press to seal around edges of dough. Repeat for all. Brush with a small amount of oil before baking.

5.    Place the empanadas on baking sheet. Bake for about 18 to 20 minutes or until golden. Garnish with thyme and olives.

Two Simply Delicious Soups

From www.oprah.com:

 

Lentil Bisque

Makes 6 servings

Ingredients

• 1 pound sweet potatoes, peeled and roughly chopped
• 1 cup red lentils, picked over and rinsed
• ½ cup dried apricots, quartered
• ¼ cup chopped onion or shallots
• ¼ to ½ tsp. Thai red chili paste
• 4 cups vegetable broth
• ¾ cup light coconut milk
• ½ tsp. salt, plus more to taste
• ½ tsp. ground black pepper
• Chopped cilantro (optional)
• 4 Tbsp. pomegranate juice or seeds (optional)

Directions

Active time: 25 minutes
Total time: 50 minutes

Place sweet potatoes, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, reduce to low heat, cover, and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.

Add coconut milk. Using a blender or hand blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.

To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using).

Tips: You can substitute brown or green lentils for the red; they won't fall apart as easily, so forgo the blending and serve the soup as a chunky stew instead. Freeze up to 8 weeks.

 

Creamy Carrot Soup With Cherry Tomato & Corn Salsa

 

Ingredients

• 3 cups grated carrot
• 1 Tbsp. raw sesame tahini (usually found in jars in the nut butter section of stores)
• 2 Tbsp. lemon juice
• 1/2 tsp. paprika
• 1 tsp. sea salt

• 20 cherry tomatoes , quartered
• 1 ear corn , kernels removed from cob
• 1 2-inch cucumber , small diced
• 2 Tbsp. fresh coriander , minced
• 1 jalapeno chili pepper , minced (remove seeds if you prefer your salsa less spicy)
• 2 Tbsp. lime juice
• 1/2 tsp. sea salt

Directions

To make soup: Simply combine all the ingredients in a blender, adding about 3 cups water and blending until smooth and creamy.

To make salsa: Combine all the salsa ingredients and set aside to marinate for at least half an hour before serving.

Serve the soup garnished with a scoop of salsa.


Variations:

• In place of tahini, you could add an avocado or 1 cup coconut milk to give a creamy consistency. You could also add 1/3 cup raw cashews.
• You could make the soup spicier by adding some Tabasco or some fresh or dried chili pepper. Fresh ginger or other spices could be added to suit your personal taste.
• To save time, use a chunky pre-made salsa.

Make Christmas Merrier With This Mulled Cider Recipe

Bobby Flay's Quick & Easy Mulled Apple Cider

From www.foodnetwork.com

Ingredients

• 2 quarts apple cider
• 2 cinnamon sticks
• 2 whole allspice berries (or ground allspice)
• 2 whole cloves
• 1 orange, thinly sliced

Directions

Place all ingredients in a large saucepan and bring to a simmer on the grates of the grill or over a burner. Divide among individual mugs and serve hot. Add a candy cane to each, if you wish.

Veg-Friendly Mexican Stew

Quicker Red Posole with Beans

By Terry Hope Romero, from www.vegnews.com

"Posole is a Mexican stew chock full of history, endless variations of ingredients, and the common thread of hominy corn—lime-soaked corn kernels that have been cooked then dried again—simmered for hours for a soothing, filling dish. This recipe is just a little faster, made with pantry staples like canned beans, tomatoes, and canned, ready-to-use hominy. It’s a rather light and healthy tasting meal one it’s own, or play up that posole and top it with tons of fresh tasting salad-style ingredients—crunchy cabbage, radishes, avocado—for a cool contrast to the warm hearty stew."
Serves 4

What You Need:

2 tablespoons olive oil
4 cloves garlic, minced
1 large yellow onion
1 large poblano chili or mild green Cubanelle pepper
1 teaspoon ground cumin
1 1/2 teaspoons dried Mexican or regular oregano
1 teaspoon red chili powder such as ancho or guajíllo
1 24 ounce can diced tomatoes with juice
1 15 ounce can pinto or black beans, drained and rinsed
1 15 ounce can white cooked hominy, drained and rinsed
1 cup Mexican light colored beer or vegetable broth
1/4 teaspoon salt or to taste
1 tablespoon lime juice
Freshly ground pepper

To garnish:
Large tortilla chips or fried tortilla strips
Chopped fresh cilantro
Thinly sliced white radishes
Chopped fresh tomato
Finely diced fresh onion
Finely shredded white cabbage or a crunchy lettuce like Romaine
Slices of ripe avocado
Lime wedges

What You Do:

1. In a large pot over medium heat, combine oil and minced garlic. Cook garlic until fragrant, about 30 seconds and add onion and chopped Poblano chile. Stir and cook until vegetables are softened and onion is translucent, 6 to 8 minutes. Add ground cumin, oregano, and chili powder and cook for another minute.
2. Add diced tomatoes with juice, beans, hominy, beer, and salt. Stir, increase heat, and bring mixture to a simmer.
3. Reduce heat to medium-low and simmer for 25 minutes or until vegetables are tender. Turn off heat and stir in lime juice and season with freshly ground pepper. Let posole sit for about 10 minutes prior to serving to cool slightly and allow flavors to meld.
4. Ladle into large individual serving bowls and garnish as desired.

Holiday Breakfast Treat

Vegan Cinnamon Rolls

From www.sideofsneakers.com
Dough
1 c almond milk (or other non-dairy milk)
2 1/4 tsp instant yeast {or 1 packet}
2 c whole wheat flour (or other flour)
1/2 c bread flour (plus up to 1/4 c for kneading)
2 t baking powder
1/4 c sugar
1/4 t salt
1 t cinnamon
4T pumpkin puree
Filling
3 Tbsp vegan margarine/butter*
1/4 c brown sugar
1 Tbsp cinnamon
Icing
3/4 c powdered sugar
1 Tbsp almond milk
1/4 tsp vanilla
*I highly, highly recommend using Smart Balance {yes, it’s vegan} instead of Earth Balance for this recipe. The butter flavor is part of what makes the filling taste so rich, and Earth Balance here leaves behind a kind of plastic-y, fake taste.
Heat almond milk for about 40 seconds in the microwave- you want it warm, but not scalding hot. Stir in yeast and set aside.

Mix flours, baking powder, sugar, salt, cinnamon and pumpkin. Add in almond milk and yesterday mixture. It’s highly likely the dough won’t completely come together. Don’t worry about- try not to over mix.
Spread clean, flat surface with flour. Adding flour as necessary to prevent sticking, knead dough until it forms a nice, slightly elastic-y ball.

Using a rolling pin, spread dough into a rectangle. I usually end up with dough about 1/2 inch thick.

Mix together brown sugar and cinnamon, and melt margarine or butter.

Spread the butter liberally across the top of the dough, then sprinkle with cinnamon sugar mixture.

Starting from the skinny end of the dough rectangle, roll the dough tightly towards the other end.

Slice the roll into ~1-1 1/2 inch strips, discarding the ends if necessary. By discarding, I mean eating separately.

If you want perfectly round cinnamon rolls, try using dental floss to cut your dough instead of a knife so it doesn’t squish down. I shove them all in a pan anyway, so it doesn’t bother me that they’re not perfect circles.
Grease a 9×9 baking dish and line rolls in pan. Cover with plastic wrap or foil and refrigerate.

I usually leave them overnight so I can have fresh baked cinnamon rolls in the morning, but you don’t have to wait that long- just give them a little bit of time to rise.

When you’re ready to bake your cinnamon rolls, preheat the oven to 350 degrees.
Spread tops of cinnamon rolls with a little bit of margarine, cinnamon, and brown sugar. Not going to lie, I often forget this step and everything turns out just fine.
Bake cinnamon buns for about 20 minutes. Because they’ve been in the fridge, this should result in the rolls being slightly under baked- they’ll looked cooked on the outside, but they’ll be squishy on the inside. This is pivotal in making gooey, delicious cinnamon rolls.

Let buns cool for a little bit before removing from pan so that the icing won’t melt right off.
To make icing, mix together powdered sugar, almond milk, and vanilla. Powdered sugar leads the life of a two-faced trickster on occasion, so you may need significantly more or less powdered sugar or milk to reach the consistency you’re going for- thick, but still drizzle-able.

Drizzle icing over cinnamon rolls and eat while still warm.

Hanukkah Favorites Go Vegan

This year, Hanukkah is December 20th through the 28th. You can celebrate with these veg-friendly favorites.

 

Potato Latkes

By Robin Robertson, from www.vegnews.com

"Dollop these crispy treats with apple sauce or vegan sour cream, and if you happen to feel like spinning a dreidel, we say go for it."

Serves 6

What You Need:

• 1-1/2 pounds russet potatoes
• 1 small yellow onion
• 1 tablespoon fresh parsley, minced
• 1/4 cup flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Safflower oil, for frying

What You Do:

1. Peel and grate potatoes, then place in a colander and set over a large bowl. Using your hands, squeeze out excess liquid from the potatoes. Pour off liquid and place potatoes in bowl. Grate onion and add to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.
2. Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
3. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in oven until all pancakes are cooked. 

Quick & Easy Knishes

"Knish is the Ukrainian word for dumpling. Authentic potato knishes are made with eggs and butter, but this fast, vegan version is just as delicious. It uses peppery mashed potatoes for the filling and commercial whole wheat tortillas for the dough."

By Patti Breitman, from www.vegnews.com

Makes 4

What You Need:

• 3 russet potatoes, peeled and chopped, or 12 small potatoes, scrubbed and quartered
• 1 large onion, peeled and chopped
• 2 cups water or vegetable broth
• 1/4 cup plain soymilk
• 2 tablespoons olive oil
• 4 whole wheat tortillas 
• Dijon mustard

What You Do:

1. Preheat oven to 350 degrees. Boil potatoes and onions in the water or stock until potatoes are soft, about 10 minutes.
2. Remove potatoes and onions from the water with a slotted spoon, reserving the cooking water. Add the soymilk, olive oil, salt, and pepper, and mash with a fork or potato masher until sticky. If you need more liquid, add the potato cooking water, one teaspoon at a time. The end result should be a lumpy mixture.
3. Lay tortillas flat and spread mustard onto each one. Drop about two tablespoons of the potato mixture in the middle of the tortilla and spread in a line from left to right. Fold like a burrito, using potatoes to seal it shut.
4. Place knishes with the folded side down on a baking sheet. Spread a little more mustard on the top of each knish. Bake for about 10 to 15 minutes, or until the tortilla is firm but not crisp. Cool before eating.

No-Noodle Potato-Mushroom Kugel
From www.angelfire.com
Serves 8 to 10

6 medium-size potatoes, peeled and diced
3 large portobello mushroom caps
2 tablespoons margarine (Earth Balance)
2 tablespoons oil
1 large onion, chopped
1/2 pound button mushrooms, sliced
Salt and pepper to taste

1. Set the oven at 400 degrees Fahrenheit (200 degrees Celsius or Centigrade). Oil a 9-by-13-inch (or 22.86-centimeter-by-33.02-centimeter) baking dish.
2. In a large saucepan of salted water, cook the potatoes for 15 minutes or until they are tender.
3. Arrange the portobello mushrooms in a roasting pan and roast them for 20 minutes.
4. When the potatoes are cooked, drain them and transfer them to a bowl.
5. Mash them with a potato masher, beating in the margarine.
6. Cut the portobello mushrooms into strips. Turn the oven temperature down to 350 degrees Fahrenheit (180 degrees Celsius or Centigrade).
7. In a skillet, heat the oil (or water) and cook the onion for 5 minutes.
8. Add the button mushrooms and cook, stirring occasionally, for 10 minutes or until they release their liquid.
9. Drain the liquid from the pan.
10. Add the button mushroom mixture and salt and pepper to the mashed potatoes.
11. Transfer the mixture to the baking dish and decorate the top with the portobello strips.
12. Bake for 15 minutes or until the mixture is very hot.

Cherry Kugel

"Surprisingly easy to make, this festive baked pudding will wow your guests. As a time saver, you may replace the cherry topping with a prepared vegan cherry pie filling."

Serves 16

What You Need For The Pudding:

• 1 cup soymilk
• 2 tablespoons fresh lemon juice
• 8 ounces fettuccini, broken in half
• 3 12.3-ounce packages silken tofu (not lite, boxed on store shelves)
• 1/4 cup vegan cream cheese
• 1 cup sugar
• 2 tablespoons vegan margarine (Earth Balance)
• 1 tablespoon egg replacer
• 1 tablespoon vanilla

What You Need For The Topping:

• 1 16-ounce can unsweetened pie cherries
• 1 cup sliced dried apricots
• 3/4 cup sugar
• 1/4 teaspoon almond extract
• 1 tablespoon cornstarch
• 1 tablespoon cold water

What You Do:

1. Preheat oven to 350 degrees. In a small bowl, add lemon juice to soymilk and set aside. Cook noodles according to package directions. Rinse thoroughly with cold water, and set aside, rinsing from time to time, until ready to assemble.
2. In food processor, place tofu and blend until smooth. Add cream cheese and sugar and process. Add remaining pudding ingredients and blend until smooth. Pour tofu mixture into 9 x 13-inch glass baking pan, add cooked noodles, and mix thoroughly. Cover with foil and bake for 30 minutes.
3. In a medium saucepan over medium heat, place cherries and apricots. Add sugar and almond extract and bring to a low boil, stirring occasionally. In a small bowl, blend cornstarch with water and add to cherry mixture. Lower heat and simmer for 10 minutes. Uncover pudding and spread topping evenly over it. Return to oven and bake uncovered for an additional 15 minutes. Serve warm or cold. Cover and refrigerate leftovers.

Simply Delicious Winter Soup

Vegan Carrot-Ginger Soup

This soup is simple to make and perfect to eat this time of year. Serve with crusty bread or Indian naan.

(From www.vegetarian.about.com)

Ingredients:

• 1 tbsp margarine (Earth Balance)
• 1 onion, chopped
• 1 1/2 pounds carrots, peeled and diced
• 1 tsp fresh ginger, minced or grated
• 2 tsp coriander seeds
• 4 cups vegetable broth
• dash salt and pepper, to taste

Preparation:

In a large pot, cook the onions in Earth Balance until soft, about 3 to 5 minutes. Add carrots, ginger and coriander and cook, stirring for a few more minutes. Add the vegetable broth and bring to a low simmer. Cover and cook for at least 25 minutes, or until carrots are very soft.
Transfer the soup to a blender or food processor and puree, working in batches if needed.
Add a dash of salt and pepper and serve hot, re-heating if necessary.

Decadent Vegan Chocolate Mousse

Chocolate Mousse

1 lb. (480g) silken tofu (soft texture, found boxed on the shelf)

3/4 cup (120g) cocoa powder

6 Tbsp. granulated sugar

1/2 cup (120 ml) soy or other non-dairy milk

 

Place all ingredients in a blender or food processor and puree until creamy.

Pour the mousse into parfait glasses or individual dessert bowls and chill.

 

Makes 6 Servings.

 

Vegan Muffins!

Blue-Ribbon Blueberry Muffins

From VegNews Magazine, Nov/Dec 2008

Number of Servings: 12

Ingredients

2 large bananas, mashed 1/2 cup rice or other non-dairy milk 1/2 cup maple syrup 1/4 cup olive oil (or applesauce) 1 cup all-purpose and 1 cup whole wheat flour (or other flours) 2 1/2 tsp baking powder 1/4 tsp nutmeg 1/4 tsp cinnamon 1 cup blueberries (fresh or thawed from frozen)

Directions

1. Preheat oven to 400 degrees Fahrenheit. Lightly grease a 12-cup muffin tin or line with unbleached paper liners.

2. In a large bowl, mix bananas, non-dairy milk, maple syrup, and olive oil/applesauce. In a separate bowl, sift all-purpose flour, whole wheat flour, baking powder, nutmeg, and cinnamon until just combined. Fold in blueberries.

3. Spoon mixture into prepared muffin tins and bake for 20-25 minutes or until the top is springy.

Healthy Holiday Dip Recipe

Warm & Cheesy White Bean Dip

From Eat, Drink, And Be Vegan by Dreena Burton

 

1 cup cooked cannellini beans or navy beans  (or Great Northern)
1/2 cup raw cashews
2 Tbsp freshly squeezed lemon juice
2 tsp red wine vinegar
1/3 cup nutritional yeast (found in cannisters or the bulk section of health food stores; store in the fridge)
1 medium clove garlic, sliced
1/2 tsp onion powder
1/2 tsp dry mustard
1/4 tsp ground turmeric (for color)
3/4 tsp sea salt
1/2 tsp fresh rosemary, minced (optional)
1/2cup +2 Tbsp plain rice milk
1 1/2-2 Tbsp olive oil (optional)
1-3 Tbsp plain rice milk (to thin dip as desired)

In food processor, combine the first 4 ingredients and garlic, puree to break down items.  Add all other ingredients except the 1-3 Tbsp rice milk, and process till smooth.  You can at this point put the dip in a sauce pan and warm it up like a warm cheese dip (adding extra rice milk to thin as needed) or you can just eat it as is. 

Green Bean Casserole Gets A Holiday Makeover

This traditional holiday dish is a healthier, animal-friendly take on the original. Enjoy!

Green Bean Casserole With Spelt Breadcrumbs and Frizzled Shallots

From http://www.sporkonline.com/

Ingredients:

3 Tbsp non-hydrogenated margarine (Earth Balance preferred)

3 Tbsp un-bleached organic all-purpose flour

1 cup mushrooms, small dice

2 cloves garlic, finely chopped

½

tsp sea salt

½

1 tsp organic evaporated cane sugar

1 Tbsp lemon juice

2 cups un-sweetened soymilk

3 cups green beans, trimmed and cut into 1 inch pieces

2 shallots, finely sliced

2 Tbsp neutral tasting high heat oil (refined coconut preferred)

3 slices spelt bread, plus 1 Tbsp neutral tasting oil,

pepper,

agave

tsp ground black pepper¼ tsp sea salt, ¼ tsp¼ tsp garlic powder, ½ tsp oregano, ½ tsp paprika and 1 tsp

Procedure:

Pre-heat oven to 350°.

Place the spelt bread on a baking sheet. Drizzle with oil and sprinkle with

sea salt, pepper, garlic powder, oregano, paprika and agave. Toast for

approximately 5 minutes, or until crisp. In a food processor, pulse the

mixture until coarse. Set aside.

Melt margarine in a large pot over medium heat. Add flour, chopped

mushrooms and garlic, and stir until the flour coats the mushrooms and

garlic. Cook for one minute. Add the sea salt, pepper, organic sugar,

lemon juice and soymilk. Whisk over a medium heat until the sauce has

thickened.

Grease a shallow casserole dish and add the chopped green beans. Add

the sauce mixture and stir to coat. Top with the spelt breadcrumbs and

bake for 30 minutes, or until the top is golden and the center is bubbling.

When the casserole is cooking, heat a small pot and add 2 Tbsp neutral

oil. Add the finely sliced shallots and cook until crisp, about 1 minute.

Remove and drain on paper towels. Set aside.

When the casserole is ready, add frizzled shallots around the rim of the

dish and serve warm.

All About Winter Squash With Recipe

From Yoga Journal, November 2011

"From the popular pumpkin to the lesser-known varieties like Hubbard and kabocha, winter squashes are nutrient powerhouses that add a sweet and tender note to main courses and sides. Like most other bright-orange vegetables, squash is full of vitamins A, K, C, and E, and carotenoids. And although, as a starchy food, squash is high in carbohydrates, its starches contain pectin, an anti-inflammatory and antioxidant. These nutritious vegetables are also good sources of two trace minerals that the typical American diet is often low in: manganese, which strengthens bones and connective tissue, and potassium, which regulates the body's levels of sodium. Winter squash contains omega-3 fatty acids as well as folic acid (folate) and vitamin B6, which build the red blood supply and help the body break down protein."

 

Squash & Chickpea Moroccan Stew (from Aida Mollenkamp)

Ingredients:

Makes 4 servings

• 2 tablespoons olive oil (or enough water to saute)
• 1 medium yellow onion, small dice
• 4 medium cloves garlic, thinly sliced
• 2 teaspoons ground cumin
• 1 (3-inch) cinnamon stick
• Salt and freshly ground black pepper, to taste 
• 1 pound butternut squash, peeled and large dice
• 3/4 pound red potatoes, large dice
• 2 cups vegetable broth
• 2 cups cooked chickpeas, drained
• 1 (14-ounce) can diced tomatoes, with juices
• Pinch saffron threads, optional
• 1/2 preserved lemon, finely chopped
• 1 cup brined green olives (recommend: Cerignola)
• Steamed couscous, for serving
• Fresh cilantro leaves, roughly chopped, for garnish (optional)
• Toasted slivered almonds, for garnish (optional)

Directions:

Heat water or olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat.

Add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.

Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 15 minutes.

Remove from heat and stir in preserved lemon and olives.

Serve over couscous garnished with cilantro or almonds.

Vegan Eggnog Recipe

Vegan Eggnog

From The (Almost) No Fat Holiday Cookbook by Bryanna Clark Grogan

Makes 10 servings

1 (10.5 ounce) package of reduced-fat, extra-firm Silken tofu (found on store shelves; works best when kept cold in fridge)

2 cups reduced-fat soymilk or other plain, nondairy milk (also keep cold)

1/2 cup turbinado sugar, light brown sugar, or Sucanat (or use 1/2 cup honey or 3/4 cup alternate liquid sweetener, like maple syrup or barley malt)

1 cup rum/brandy or use 1 cup apple juice with 1 teaspoon imitation rum extract

1/4 teaspoon salt

1 cup cold water

4 1/2 teaspoons pure vanilla extract

20 ice cubes

freshly grated or ground nutmeg (add as garnish after blending other ingredients)

 

Directions:

1. Place the crumbled tofu and the soymilk in a blender with sugar and salt. Blend until very smooth.

2. Scrape this into a large bowl or pitcher, and whisk in the water, rum/brandy, or apple juice with rum flavoring. Add vanilla extract. Refrigerate until serving time.

3. To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy.

4. Repeat with the other half. Add all the ice when ready to serve so mixture doesn't lose its texture.

5. Serve in mugs or glasses with nutmeg sprinkled on top.

 

"Ask Amy's" Thanksgiving Menu With Recipes

"Ask Amy"

Q: With all the plant-based recipes out there, what will you personally be serving this Thanksgiving?

A: Here's my menu (I usually keep things fairly simple around the holidays but also enjoy making one or two new dishes each Thanksgiving):

Main Course:

Neat Loaf (aka Meatless Meatloaf can be found by searching the "recipe" link on my blog)

Black Rice, Corn, and Cranberries (also under the "recipe" link)

Simple salad with "Health Starts Here" dressing from Whole Foods (these contain no oil, simple ingredients, and are sold in the refrigerated section of the produce department -- wonderful!)

Cranberry Chutney

Cranberry Chutney

From cookbook author Nava Atlas

Serves 6 to 8

What You Need:

• 12 ounces fresh cranberries 
• 1 cup peeled, diced apple 
• 1 cup orange juice 
• 1/2 cup chopped dried apricots 
• 1 teaspoon freshly grated ginger, or more to taste 
• 1 teaspoon ground cinnamon 
• l/2 teaspoon ground cloves 
• 3 to 4 tablespoons maple syrup, or to taste

What You Do:

1. Place all the ingredients except the syrup in a deep saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed. Add syrup to taste and simmer uncovered for another 5 to 10 minutes, until thickened.
2. Let the chutney cool to room temperature, before serving. If making ahead of time, store in a clean quart jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.

Holiday Stuffing Recipe

Sourdough Bread Stuffing With Green Apples and Roasted Cashews

From Spork Foods (http://www.sporkonline.com/)

Serves 8

Ingredients:

1 onion, finely chopped

2 cloves garlic, finely chopped

1/3 cup non-hydrogenated margarine (Earth Balance margarine

preferred)

6-8 leaves fresh sage, finely chopped

2 granny smith apples, medium dice

½

1 loaf sourdough bread, sliced and placed on a tray to dry out overnight

1

1 tsp sea salt

1 tsp ground black pepper

2 Tbsp agave

2 Tbsp apple cider vinegar or lemon juice

2 Tbsp un-bleached organic flour

cup roasted, unsalted cashew pieces½ cups low sodium vegetable stock

Procedure:

Pre-heat oven to 375 degrees

In a medium pan, melt the margarine. Add onion and garlic and cook

until translucent. Add sage and continue to cook for approximately 1

minute.

Add apples, salt and pepper, continue to cook until the apples are soft,

approximately 5 minutes. Add cashews. Turn off the heat and set the

pan aside.

Cut bread into a large dice and place them in a large bowl. Sprinkle with

flour.

Add the stock, agave, apple cider vinegar, and cooked apple cashew

mixture.

Grease a 9 x 12 pan and bake for approximately 35-40 minutes, or until

the top looks crusty and slightly dry. Insert a knife to make sure the liquid is

cooked out completely.

. 

Amazing Holiday Pie

This dessert recipe is a real winner! It's healthy, delicious, and doesn't need to be baked. It does need to chill for at least two hours in the fridge before serving.

From www.drfuhrman.com:

 

Pie Shell Ingredients:

1 cup cashews or other nuts (raw or roasted)

1 cup dates, pitted

 

Pie Filling Ingredients:

10 large organic strawberries

2 bananas

4 pitted medjool dates or 8 deglet noor dates (cut dates into smaller pieces)

1 teaspoon lemon juice

1 quart (2 cups) organic strawberries, sliced

4-6 organic strawberries, sliced

2 tablespoons unsweetened coconut (optional)

 

Directions:

1. To make the pie shell, place nuts in a food processor and chop well. Add the dates and process until well-mixed. Press firmly on the bottom and up the sides of a pie plate (8" to 10" pie plate)

 

2. For the pie filling, blend together the 10 strawberries, bananas, dates, and lemon juice until smooth.

 

3. Remove to bowl and fold in the quart of sliced strawberries.

 

4. Pour into pie shell and decorate with 4 to 6 sliced strawberries.

 

5. If desired, sprinkle coconut over the top.

 

6. Chill in the refrigerator at least two hours before serving.

 

Holiday Recipes

From The New York Times, 11/5/11:

"To kick off the Third Annual Vegetarian Thanksgiving, we teamed up with the popular vegan chef Nava Atlas, whose new book, “Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions,” hits bookstore shelves today.
Ms. Atlas offers a starter of coconut butternut squash soup; a side dish of black rice, corn and cranberries; a colorful kale salad; and a hearty vegetable couscous suitable for serving as a main course."

 

Coconut Butternut Squash Soup

Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
1 large butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil or other vegetable oil
1 large yellow or sweet white onion, chopped
1 medium apple, any variety, peeled and diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube
2 teaspoons good-quality curry powder
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can light coconut milk
Salt and freshly ground pepper to taste
Garnish
2 medium red onions, quartered and thinly sliced
1 good-size bunch kale (about 10 to 12 ounces)
1. To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
2. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
3. Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
4. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly puréed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly puréed.
5. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
6. Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
7. Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
8. To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
Yield: 8 servings.

 

Black Rice, Corn and Cranberries

The first time I came up with this recipe, I thought I’d better cut the recipe in half so my family of four wouldn’t be eating it for the rest of the week. What a mistake — we tore through it in no time. While it’s a festive eyeful, it’s too good to save for only special occasions, and too simple not to make for everyday meals.
1 cup black rice or wild rice
3 tablespoons olive oil or other vegetable oil
3 to 4 cloves garlic, minced
3 to 4 scallions, green and white parts, thinly sliced
2 cups thawed frozen corn kernels
1/4 cup lemon or lime juice, or to taste
1/4 to 1/2 cup chopped cilantro leaves, to taste
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup dried cranberries
Salt and freshly ground pepper to taste
1/4 cup toasted pumpkin seeds for topping
1. If using black rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover and simmer gently until the water is absorbed, about 30 minutes. If you’d like a more tender grain, add 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups of water and cook as directed above.
2. Just before the rice is done, heat half the oil in a large skillet. Add the garlic and sauté over low heat until golden. Add the scallions and corn kernels and sauté just until warmed through.
3. Transfer the cooked rice to the skillet. Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries and remaining oil. Gently stir the mixture, then season to taste with salt and pepper.
4. To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.
Yield: 8 servings.

 

Massaged Kale Salad With Cranberries and Cashews

There are so many ways to vary this salad: You can toss in some slivered baby carrots, add diced pears or apples, substitute another kind of nut, or add a bit of thinly shredded red cabbage for extra color or sliced celery or bok choy for extra crunch. Even in its simple form, as presented here, it’s luscious and festive.
1 good-size bunch kale, washed and dried
Olive oil or other vegetable oil, as needed
2/3 cup dried cranberries
1/2 cup crushed toasted cashews, or pumpkin seeds
1/2 cup vegan mayonnaise
1 to 2 tablespoons lemon juice, to taste
1. Strip the kale leaves off the stems. Cut into ribbons and place in a large bowl.
2. With a little olive oil rubbed into your palms, massage the kale for a minute or so, until it becomes bright green and softens a bit.
3. Stir in the remaining ingredients and serve at room temperature.
Yield: 6 to 8 servings.

 

Seven-Vegetable Couscous

Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it’s a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it’s as easy as can be to make.

 

1 1/2 cups couscous, uncooked
1 tablespoon vegan margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 15- to 16-ounce can chickpeas, drained and rinsed
1 1/2 cups diced ripe tomatoes
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Dried hot red pepper flakes, to taste, optional
Salt and freshly ground pepper, to taste
1/2 cup golden raisins (for garnish)
1/3 cup minced fresh parsley (for garnish)
Sliced or slivered toasted almonds (for garnish)
1. Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
2. For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until it and the onion are lightly golden.
3. Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
4. To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.
Yield: 8 servings.

Carrot Muffins

Serves 6 to 8

 

1 cup whole-wheat or other flour

1 cup oat bran (or substitute oat flour or oats ground in a food processor)

1 tbsp cornstarch

1 tsp baking soda

1 tsp all-spice

1/2 tsp cinnamon

2/3 cup grated carrots

1/3 cup maple syrup

1 cup water

1/4 unsweetened applesauce

 

1. Preheat oven to 375 degrees.

2. In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon) and the grated carrots.

3. Add all of the wet ingredients, maple syrup through applesauce. Mix well.

4. Pour batter into a lightly greased muffin pan and bake for 25 to 30 minutes, or until toothpick inserted comes out clean.

Plant-Based Holiday Recipes

It's already November. Time to think holiday cooking (minus the turkey, of course). Here are a few delicious recipes to kick-start your holiday season!

From John and Mary McDougall's Fall Newsletter (www.drmcdougall.com)
* Dr. John McDougall now has an iphone app that includes over 875 plant-based recipes. It's called Dr. McDougall's Mobile Cookbook.

GARLIC MASHED POTATOES
Preparation Time:  10 minutes
Cooking Time:  20 minutes
Servings:  makes 2 cups
4 large Yukon Gold potatoes
2 cloves garlic
¼ cup unsweetened soy milk
Several twists freshly ground white pepper
Dash sea salt
Peel potatoes and chop into chunks.  Place in a stainless pan with water to cover.  Add 2 whole cloves of peeled garlic.  Bring to a boil, reduce heat, cover and cook for 15 minutes until potatoes are tender.  Drain.  Mash in pan using electric beaters or use a hand masher, adding the remaining ingredients as necessary to get a smooth consistency and delicious flavor. 

HOLIDAY STUFFED PUMPKIN
This makes a festive main dish for a holiday meal. Serve with mashed potatoes, gravy, assorted vegetables, salad and bread or rolls.
Preparation Time: 1 hour
Cooking Time: 1 1/2 hours
Servings: 6-8
1 loaf whole wheat bread, cut into cubes
3 cups vegetable broth
1 onion, chopped
2 stalks celery, chopped
2-3 tablespoons soy sauce
1 tablespoon parsley flakes
2 teaspoons thyme
2 teaspoons sage
1 teaspoon marjoram
1-2 teaspoons poultry seasoning
1/2 teaspoon rosemary
several twists of fresh ground pepper to taste
1 medium pumpkin or large winter squash

Preheat oven to 300 degrees. Place the bread on a baking sheet and bake for 15 minutes. Place the broth, onions, celery and seasonings in a medium saucepan and cook over medium heat for 20 minutes. Meanwhile, cut the top off the pumpkin or winter squash and save for a cover (as if you were going to make a jack-o-lantern). Clean out the seeds and stringy portion, leaving plenty of the squash flesh along the sides. Rinse well and set aside.
Place the bread cubes in a large bowl, pour the cooked broth over the bread and toss well until bread is saturated with the liquid. Cover the bowl and allow liquid to be absorbed for about 10-15 minutes. Taste and adjust seasonings (adding more poultry seasoning and ground pepper, if needed).
Preheat oven to 350 degrees. Place the stuffing into the cleaned pumpkin and cover with the pumpkin top. Place in a large baking dish. Add 1 inch of water to the bottom of the baking dish. Bake for 1 1/2 hours or until fork pierces the side of the pumpkin easily. Serve as the main dish for your holiday celebration, scraping some of the pumpkin out with every scoop of the stuffing.
Hints: To save some time, cube the bread the night before and allow it to sit uncovered in a single layer overnight. This will eliminate the need to bake the bread cubes in the oven for 15 minutes. Use a specialty pumpkin for more flavor and moisture.  Traditional Halloween pumpkins tend to be rather dry and stringy inside.  There are many choices available in most markets at this time of year.

Avocado Pesto Pasta

Many pesto sauces call for parmesan or other cheese. This one is purely plant-based and quite delicious!

What You Need:

1 pound dried linguini

1 bunch basil leaves (about 2.5 ounces)

1/2 cup pine nuts

2 ripe avocados, pitted and peeled

2 tbsp fresh lemon juice (about 1/2 lemon)

3 cloves garlic

1/2 cup olive oil

salt to taste

freshly ground black pepper to taste

1/4 cup sun-dried tomatoes (optional)

 

What You Do:

1. In a large pot, bring water to a boil. Add pasta and cook to package directions.

2. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.

3. Drain pasta. In a large serving bowl, toss pesto with hot pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sun-dried tomatoes.