Healthy Vegetarian Holiday Recipes!
Family, friends, and food -- lots of food! These are at the heart of Holiday festivities. When we adopted this "healthy perspective," which includes a vegetarian diet, our Holiday celebration changed very little. That's right! We still enjoy Holiday meals and celebrations - just no animal products (including dairy) and no refined sugar or processed foods. So what do we do? A traditional Thanksgiving or Christmas dinner is a great nutritious meal - just without the turkey (or other meat)! We've adapted our favorite Holiday foods, such as cornbread dressing made with vegetable broth (just as
delicious without the turkey drippings!) and fresh yams sweetened with real maple syrup. Yum! Below are some of our family favorites.
Clarence's Raw Cranberry Sauce
2 cups fresh raw cranberries
1 medium apple
2 ripe pears
1 orange
1/2 cup pitted dates (unsulphured)
1/2 cup raisins (unsulphured)
1/2 cup honey
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
Grind cranberries in a food processor
or blender. Pour into large mixing bowl.
Chop peeled orange. Chop peeled
and cored apple and pears. Stir into cranberry mixture. Chop
raisins and dates finely and add. Add honey and spices. Mix
well.
Cover and let sit in refrigerator
for several hours for flavors to blend.
This not only tastes good, but is really good for you. It's something
you could eat every day and not feel guilty (don't tell the kids!). Enjoy!
Clarence's Vegetarian Cornbread Dressing
(Turkeys and Chickens,
rejoice!)
4 stalks diced celery
1 large diced onion
3 cloves sliced or minced garlic (or to taste)
1/2 pound diced white mushrooms and/or shiitake mushrooms
2 diced portobello mushrooms (optional)
2 Tablespoons extra-virgin olive oil
Bragg Liquid Aminos(tm) to taste (a healthy alternative to salt)
one 8 inch square batch of cornbread, cubed
3 pieces of dried and cubed whole wheat bread
1/2 teaspoon Spike(tm)
1/2 teaspoon Garlic Magic(tm) garlic powder
1/2 teaspoon It's A Dilly(tm)
2 to 3 teaspoons sage (or to taste)
2 to 3 cups Imagine No-Chicken Broth(tm) (or other vegetable broth)
Sautee together the oil, celery, onion, garlic, and mushrooms on medium heat. Stir in Bragg Aminos to taste. Add this mixture to the
cubed breads, thoroughly mix in the spices, then stir the broth in to moisten.
Bake in an approximately 9 by 13 inch pan at 350 degrees F for 10 to 12 minutes.
Clarence's Cornbread
1 cup stone-ground cornmeal
1 cup unbleached flour
1 tablespoon non-aluminum baking powder
1/3 cup extra-virgin olive oil
1 cup soy milk (e.g. White Wave Silk(tm))
1 tablespoon Bragg Liquid Aminos(tm)
Mix dry ingredients thoroughly. Add oil, soy milk, and Bragg Liquid
Aminos, and mix another 2 or 3 minutes.
Bake in an 8" x 8" square pan in a 425 degree oven for 25 to 30 minutes.
You'll probably want to make a double batch - one for the dressing and
one to eat. Yum!
Holiday Sweet Potato Bake
4 sweet potatoes, peeled and cut in pieces (approx. 1")
1/2 cup raw cranberries
1 teaspoon Bragg Liquid Aminos(tm), or to taste
1/3 cup pure maple syrup (more if you like)
Place sweet potato pieces in baking dish. Top with cranberries.
Drizzle with Bragg Aminos and pure maple syrup to cover.
Cover dish and bake at 350 degrees F for approx. 1 hour or until sweet
potatoes are tender.
(Or, if you prefer microwave cooking: Cover dish and cook in microwave
oven on high for approx. 10 minutes, or until sweet potatoes are tender.)
Nicole's No-Bake Pumpkin Pie
2 tsp. agar (can be purchased at most health food stores - a vegetarian
alternative to plain gelatin)
4-1/2 tsp. egg replacer (purchase at health food store - we use Ener
G brand)
1 cup soy milk
2 cups cooked pumpkin
1/2 cup pure maple syrup
1/4 cup natural honey
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. vanilla
1 baked pie shell
In a saucepan, combine agar and egg replacer. Beat in soy milk and let
stand 5 min. (until agar dissolves). Add pumpkin, maple syrup, and honey.
Beat until well combined. Cook and stir over medium heat until mixture
becomes thick and begins to coat spoon (about 10 min.). Remove from heat.
Add spices and vanilla. Pour into prepared pie shell. Cool. Slice, serve,
and watch disappear! (Maybe you should make more than one - we do!)
You can use your favorite pie crust or try this one. It's really good!
Cashew and Whole Grain Pie Crust
1 cup raw, unsalted cashews
1 cup old fashioned oats
1 cup whole wheat pastry flour* (can be purchased at your health food
store)
1 cup apple juice, chilled
1 tsp. Bragg Liquid Aminos (purchase at health food store - a healthy
alternative to salt)
In food processor with S-blade, grind cashews. Add oats and process
until fine. Add whole wheat pastry flour and continue processing as you
add liquid aminos, and begin to add apple juice slowly, until ball forms.
Turn food processor off. Remove dough and wrap in plastic. Refrigerate
for about 1 hour. Roll out between pieces of plastic wrap. Place in pie
pan and make your cute little crust edges.** Use fork to puncture bottom
of crust a couple of times. Bake in preheated 325 degree oven for approx.
10 minutes. Cool before adding pie mixture.
*Whole wheat pastry flour is wonderful when fresh, but it is perishable.
If not stored correctly it becomes rancid and tastes bitter; then you and
your guests will think healthy food tastes yukky! So please refrigerate
after purchase. If not used within 2 weeks, freeze remaining flour in plastic
freezer bag(s). It can be used directly from the freezer, without thawing
or waiting.
**This pie crust recipe could also be used for your favorite healthy
baked pie recipes as well. Just double the recipe if you want both top
and bottom crusts. And, of course, stop at the ** in the above recipe (don't
pre-bake the crust).
Nicole's Honey Spice Cake
1 1/2 cups unbleached flour
2 teaspoons non-aluminum baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cups natural honey
2 Tablespoons oil
2 teaspoons vanilla
1/4 cup water
Sift the dry ingredients. Mix the wet ingredients, then mix in
the dry ingredients until blended. Pour into a greased and floured
baking pan which is 8 or 9 inches round or 8 inches square, and bake for
45 minutes at 325 degrees F. Cool. For a 9 by 13 inch cake,
double the recipe.
Kimberly's Carob Coconut Surprises
3 packages (10 oz. each) grain sweetened vegan carob chips
1 3/4 cup natural peanut butter*
1 cup pure maple syrup
2 teaspoons pure vanilla extract
1 cup grated coconut
Melt the carob chips. Add peanut butter, maple syrup, and vanilla.
Mix well.
Roll into balls. Press each ball into grated coconut, forming
patties that are coated with coconut on each side.
Place on lightly oiled cookie sheet. Patties may later be placed
carefully on plate or in tin. If stacking, place waxed paper between
layers.
*Other nut butters may be substituted. Try almond, cashew, soy
nut, or whatever your favorite is.
These are a favorite of children and adults alike.
Kimberly and Nicole's Peanut Butter Bars
1 3/4 cups natural peanut butter
1 3/4 cups pure maple syrup
1/4 cup unsulphered molasses
2 teaspoons vanilla
2 teaspoons Bragg Liquid Aminos(tm)
3 cups whole wheat pastry flour
Thoroughly mix together wet ingredients, then mix in flour until well
blended. Bake in two 8 inch square pans at 325 degrees for 40 minutes.
Nicole's No-ca Mocha
2 teaspoons carob powder
1 teaspoon Postum(tm) (or other grain beverage)
1/2 cup boiling water
1 to 2 teaspoons pure maple syrup
1/2 cup soy milk (e.g. White Wave Silk(tm))
dash of cinnamon
In serving mug, stir boiling water into carob and Postum. Stir
in maple syrup, then soy milk and cinnamon. Reheat if necessary.
Frozen Banana Pops
Fresh bananas
Peel and mash bananas with fork. Spoon mashed bananas into popsicle molds. Freeze. Yum.
Variation: Fresh juices make good popsicles too. We particularly like fresh-squeezed orange juice pops. Also, try mixing mashed bananas with orange juice and freezing into pops. Yum again.
This is so simple the kids can do it!
Muffalletta Pasta Salad
This is almost a "cheat" recipe - it's too easy. And it's so good! When I recently served this to my mother, she said, "This is the best pasta you've ever made!" I wasn't sure whether to be happy or insulted (you'll see what I mean when you read the ingredients and directions!).
Ingredients:
-One 16 oz. package your favorite pasta
-One 16 oz. jar Muffalletta
-Bragg Liquid Aminos (tm) or sea salt to taste
Directions:
Cook pasta according to directions. Drain and rinse with cool water. Pour in Muffalletta. Toss. Add Bragg Aminos or sea salt to taste. Chill. Yum!
This may alternately be served as a hot dish.
Okay, so what's Muffalletta and where do we get it?! It's a Mediterranean culinary delight, made with olives (and healthy too). We found it, reasonably priced, at the Vermont Country Store. You may find it there too, online.
The Vermont Country Store
To order muffalletta, simply click on the link above. This will take you to the
Vermont Country Store
website. Now just click on the red navigational bar where it says "food & candy." Now, on the left, click on "food & beverages." Now click "specialty foods." Voila! There's the muffalletta, ready for you to order some! It's almost too easy, isn't it?
Enjoy!
Quick & Dazzling Crowd-Pleaser Salad
This salad is so beautiful (the oil in the salad dressing brings out the bright colors) and so delicious -- no one ever needs to know that it's quick and easy to make!
2 cups raw broccoli florets (or 1 cup broccoli and 1 cup cauliflower)
1 can black olives, drained
1 small basket cherry tomatoes
1/4 pound small mushrooms
1 16-oz. bottle olive oil and vinegar or Italian salad dressing
Wash and prepare veggies as you usually would for salad. Make the florets bite-sized. If the mushrooms are button-sized, leave them whole; otherwise cut in half or quarter. Mix all ingredients together and let marinate in the refrigerator overnight.
A favorite at picnics, parties, and buffets!
Clarence's Vegan Potato Salad
Clarence's potato salad has always been a family favorite. So when we became vegetarians, he took his recipe and made it healthy. The result is delicious -- the same old-fashioned potato salad taste, but no cholesterol! Here's his secret.
8 baking potatoes, boiled in their jackets, cooled, and diced
1 medium onion, white or yellow, diced fine
4 Cascadian (tm) (or other healthy brand) dill pickles, chopped fine
1 4-oz. jar pimentos, drained and diced
2 tablespoons prepared mustard
1/2 cup dill pickle juice
1/3 cup vinegar
1/2 cup Nasoya (tm) Creamy Dill dressing (or a healthy eggless mayonnaise-type dressing)
approx. 1/4 cup Bragg (tm) Liquid Aminos (in place of salt)
dash or two of cayenne pepper (optional)
Mix all ingredients in extra-large mixing bowl. Cover and let sit in refrigerator several hours for flavors to mingle. Enjoy!
Clarence's Avocado and Radish Salad
1 ripe, but firm, avocado (peeled and sliced into 1/2 inch pieces)
3 or 4 radishes (finely chopped)
3 cups shredded Romaine lettuce
2 teaspoons fresh lime juice
1 1/2 teaspoons extra virgin olive oil
Sea salt to taste
Whisk together lime juice, oil and sea salt. Add avocado and toss gently (just enough to coat pieces). Place Romaine lettuce, in the shape of nests, on two salad plates. Place avocado mixture in "nests." Sprinkle radishes over the top. Serves two.
This is quick to prepare, and pleasing to the eye as well as the palate. You may want to double, triple (or more) this recipe and serve as the first course at your next dinner party. (Or leave as is for an intimate dinner for two!)
Kimberly's "Boston" Baked Beans, California Style
2 pounds dried great northern (or other white) beans
Soak overnight. Rinse and drain. Cover with water. Add 1/4 cup Bragg (tm) Liquid Aminos (or 1 teaspoon sea salt). Cook for 2 hours. Drain.
Add:
2 cups unsweetened catsup (available at most health food stores)
2 cups water
1 red onion sautéed in 1 tablespoon olive oil
1 cup molasses
1/8 teaspoon Santay Garlic Magic (tm) or other garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon Vegit (tm) all purpose seasoning
1 tablespoon prepared brown mustard
3/4 cup Bragg (tm) Liquid Aminos (or sea salt to taste)
1/3 cup sesame tahini (the secret ingredient)
Mix well. Cover. Bake 4 to 5 hours at 250 degrees F. Uncover for last 1/2 hour of baking.
A hit at picnics, parties, and buffets!
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