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December 2001 Issue
A Vegetarian Christmas
by Victoria Smith
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Absolutely Vegetarian Eggnog

  • 2 10-oz packages silken regular or low-fat tofu
  • 16 oz vanilla soymilk
  • 1 tablespoon plus 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 1/4 teaspoons ground tumeric
  • 1/2 to 1 cup rum or brandy
  • nutmeg to taste
In a blender, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides. Serve well-chilled and dusted with nutmeg
  • Yields: 8 servings
  • Preparation Time: 10 minutes
 

 

Holiday Lentil Loaf

  • 1 small onion
  • 1 clove garlic
  • 2 stalks celery
  • 2 teaspoons sage
  • 3 cups cooked lentils
  • 3 cups cooked wild rice (you can use a wild rice/brown rice mix here too)
  • 1/2 cup chopped walnuts
  • 1/4 cup whole wheat breadcrumbs
  • 2 tablespoons vinegar
  • 2 egg equivalents
  • 2 tablespoons whole wheat flour
  • fresh ground black pepper and sea salt
Preheat oven to 350 F.

Chop onion and celery finely, and crush the garlic clove. Spray a fraying pan with non-stick spray, and saute the onion, garlic and celery until onion is translucent. Add the sage. Combine all ingredients in a large bowl and mix well. Spray a loaf pan with non-stick spray and fill the loaf pan with the mixture. Press down. Bake 30 minutes covered, 10 minutes uncovered. Let stand for 5-10 minutes before cutting and serving.

  • Yields: 1 loaf
  • Preparation Time: about an hour
 

 

Pecan Balls

  • 1 cup finely chopped pecans
  • 8 oz vegan cream cheese (the light version, if available)
  • 1/2 - 3/4 cup egg substitute
  • 1 large onion, very finely chopped
  • 1 cup dry bread crumbs
  • 1 1/2 teaspoons - 1 tablespoon garlic salt
  • 2 cans vegan cream of mushroom soup
  • 2 cups vegan sour cream (also light, if it's available)
  • 3/4 cup water
  • 1 1/2 cups grated vegan cheddar cheese
Preheat oven to 350 degrees F. As vegan substitutes sometimes vary in consistency, you might need to add a little more or less, depending.

Mix together first 6 ingredients, adding more egg substitute and/or breadcrumbs to make a firm mixture. Shape (roll) into balls about the size of a ping pong ball. The balls should be firm enough to hold their shape, yet wet enough to be a bit sticky. Spray bottom of 8x8 or 9x9 baking dish with vegetable spray. Arrange balls in dish evenly.

Mix next 3 ingredients and pour over pecan balls. Bake for 45 - 50 min.

Sprinkle grated cheese over balls and bake for an additional 10 minutes.

  • Yields: depends on how large you make them. Usually serves 6.
  • Preparation Time: about 45 minutes
 

 

Roastless Brown Potatoes and Vegetables

  • 3 organic russet potatoes
  • 4 organic red "creamer" potatoes
  • 2 ribs organic celery
  • 3 organic carrots
  • 1 cup pearl onions
  • 1 package Veg Brown Gravy mix
  • 1/2 package vegetable soup mix
  • 3 tablespoons Earth Balance Margarine
  • opional fresh herbs: rosemary, thyme
Preheat oven to 375 degrees. Chop celery, carrots, and potatoes. Peel and trim pearl onions. In a steamer basket steam potatoes, carrots, and celery until they are beginning to soften--about 10-15 minutes. While the veggies are steaming, place the onions in a greased casserole or roasting pan and place in the oven. Roast the onions for about 10 minutes---until they begin to brown. (You may skip this step and steam the onions instead...or simply put them in the oven with the rest of the veggies.) Remove the onions and deglaze the pan with a little water and the margarine. Add steamed vegetables to the pan and toss lightly to distribute. In a small saucepan add 2 cups cold water, the gravy mix and the soup mix. If using Imagine creamed soup (or your own) then reduce the water by 1/2 cup and use one cup of prepared soup. Bring the mixture to a boil and pour over veggies. Add fresh herbs (if using) and a few cracks of pepper Reduce oven to 350 degrees and bake (covered) for 30-45 minutes Other vegetables may be added as desired.
  • Yields: 4 servings
  • Preparation Time: 20 minutes
 

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