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Why not hold a Vegetarian Christmas
The time around christmas is famous for it's cusine and festh of
eating, so why not try some vegetarian dishes and surprise your
loved once on a special threat.
Try something different than turkey this year for a refreshing,
healthy change? You could start a new tradition altogether, experimenting
with other entrées.
Following are a few you could try out once.
The Appetizer :
Hummus on Garlic Tostini's
The Soup :
Cauliflower-Cheddar Soup
The Dinner :
Meat loaves in Puff Pastry
Mashed Potatoes & Brown Gravy
Vegetarian Cornbread Dressing
Sweet Baked Yams
Southern Vegetable Blend
The Salad :
Field Greens & Fruit Salad
Sweets :
Italian Chocolate Nut Cookies
Fruit and Nut Clusters
Citrus Spice Bars
Southern Mint Brownies
More :
Table of Weights and Measures
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Turkey alternatives :
Now&Zen
Unturkey
Turtle Island
Tofurky
Freshtofu
Turkey
At the forum !
Find more vegetarian
or vegan
recipes for Christmas or leave your own.
You also can leave comments, suggestions, questions, problems, etc
on these recipes at The
Vegetarian Recipes forum.
More on Turkeys :
Find more articles/photo's/facts
at our Turkeys page
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The Appetizer
Hummus on Garlic Tostini's back
Ingredients :
1 Loaf of French Bread
Spray Butter
3 Tbs. Italian Herbs & Seasonings
1 cup Freshly Grated Parmesan Chees
8 oz. Store-bought Hummus
Store-bought Vegetable Chips
1 bunch Fresh Parsley
Directions :
Cut the French Bread into thin rounds and spread evenly onto
a large cookie sheet. Spray butter liberally onto the rounds.
Sprinkle Italian seasonings and parmesan cheese onto the buttered
rounds. Bake at 350° for 15-20 min or until toasted. Spread
the hummus onto the rounds and top with parsley. Serve with vegetable
chips.
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The Soup
Cauliflower-Cheddar Soup
back
Makes 8 to 10 servings
For anyone coming in from the cold, this is a soothing treat.
Ingredients :
2 tablespoons margarine
1 cup finely chopped onion
2 medium celery stalks, diced
4 medium potatoes, peeled and cut into 1/2-inch dice
1 medium head cauliflower, finely chopped
water
1 teaspoon curry powder
1 teaspoon dry mustard
1 to 1 1/2 cups soymilk, or as needed
2 cups loosely packed grated Cheddar soy cheese
1 1/2 cups thawed frozen peas
2 tablespoons minced fresh dill, or 2 teaspoons dried dill
1/4 teaspoon dried rosemary
salt and freshly ground pepper to taste
Description :
Heat the margarine in a large soup pot. Add the onion and celery
and sauté over moderate heat until the onion is golden.
Add the potatoes, cauliflower, and enough water to barely cover.
Stir in the curry and mustard. Bring to a boil, then cover and
simmer until all the vegetables are tender, about 20 to 25 minutes.
Remove from the heat.
With a slotted spoon, transfer half of the solid ingredients
to the container of a food processor. Process until smoothly pureed.
Stir back into the soup pot with the remaining soup. Add just
enough milk to achieve a slightly thick consistency. Return to
low heat and bring to a gentle simmer. Sprinkle the soy cheese
in a bit at a time, stirring in each batch until thoroughly melted.
Stir in the peas and dill and simmer over low heat for 10 min,
stirring occasionally.
Adjust the consistency with more soy milk if necessary and season
to taste with salt and pepper. Let stand several hours, then heat
through before serving.
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The Dinner
Meat Loaves in Puff Pastry back
Ingredients :
2 packages Green Giant Patties, thawed
1 cup Ketchup
3 Tbs. Vegetarian Worcestershire
1 cup grated Colby/Jack Cheese
1 can mixed vegetables, mashed soft
3/4 cup seasoned bread crumbs
2 tsp. ground black pepper
1 package puff pastry, thawed
Directions :
Mix the patties with all the ingredients (except the pastry.)
Beware... you may have to use your hands! Roll out the thawed
pastry and cut into (roughly) 5x5 inch squares. Shape the meatloaf
mixture with your hands into squares smaller than the puff pastry
and center on top of a pastry square. Fold up the edges of the
pastry until it covers the loaf entirely, or leave the top open
and make a lattice as we did, pinching the edges together as you
would a pie. Place the loaves into the fridge or freezer for ten-twenty
minutes to firm up the dough. Bake in a preheated, 400 degree
oven for 20-30 minutes or until pastry is golden brown and knife
comes out clean when inserted into center of meatloaf. Serve with
brown gravy.
Mashed Potatoes & Brown Gravy
back
Ingredients :
5-6 large Idaho russet potatoes : peeled, sliced
1/2-1 cup milk
3 Tbs. butter or margarine
1 Tbs. Miracle Whip or Mayonnaise
Salt and Pepper
2 pkg. Pioneer Brown Gravy Mix (Fat or No-Fat)
Directions :
Boil the spuds in water until soft. Drain well and mash with
potato masher in large bowl. Use electric mixer and whip potatoes,
adding milk as desired. Stir in butter or margarine, salt, pepper
and the secret to creaminess (the tablespoon of miracle whip or
mayo) Prepare the brown gravy according to package directions
to serve with potatoes and meat loaves.
Vegetarian Cornbread Dressing
back
Ingredients :
2 cans of vegetable broth
1 med onion (grated)
2 pkgs Korn Kits or other cornbread mix
5 slices white bread (dehydrated or slightly toasted)
2 eggs or equivalent egg replacer
1 teaspoon salt or salt substitute
1 1/2 teaspoon white pepper
2 tablespoons Poultry seasoning
1/2 teaspoon of celery seed
Directions :
Mix crumbled cornbread and white bread with grated onion, eggs
and seasonings. Place mixture in 9x13 casserole dish. Pour cans
of both over mixture and bake 30-45 min in a 350° oven until
top is lightly brown. Serve with cranberry sauce for the perfect
sweet/salty taste-bud treat.
Sweet Baked Yams back
Ingredients :
Three large yams, peeled and cubed
2 Tbs. Grandma's Molasses
4 Tbs. Butter or Margarine
1/2 cup Southern Pecan Pieces
2 tsp. Pumpkin Pie Spice
Salt & Pepper to tast
Directions :
Boil the yams in water until soft. Drain well and mash with potato
masher in medium-size glass or Pyrex casserole dish. Mix the yams
with molasses, butter or margarine, pumpkin pie spices, and salt/pepper
to taste. Top evenly with pecan pieces. Bake at 350 for 20-30
minutes or until lightly browned.
Southern Vegetable Blend back
Ingredients :
1 can of kidney beans
1 can of garbanzo beans
1 can white navy beans
1 bunch fresh broccoli florets
2 carrots
1 can French-style green beans
Salt & Pepper
Lemon Juice (a few drops)
Directions :
Open all the cans of varied beans and drain them well. Rinse
the broccoli stalk, cut off the florets, and cut them into smaller
pieces. Cut the ends off the carrots and slice them into medium-thin
rounds. Place the broccoli and carrots into a microwave-safe bowl,
add 1/4 cup water and cover with plastic wrap. Cook on high for
5 min. Drain the water, add all the beans, lemon juice, and salt
and pepper to taste and heat the entire mixture in the microwave
for 2-3 more minutes.
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The Salade
Field Greens & Fruit Salad back
Ingredients :
Field Greens
2 Red Delicious Apples
2 Granny Smith Apples
1 cup Walnut pieces
4-6 oz. Texas Goat Cheese
Store-bought Raspberry Vinaigrette
Directions :
Toss the field greens with the walnut pieces. Cut the apples
and the goat cheese into thin slivers and then arrange them attractively
on the top op the salad. Serve with raspberry dressing for a deliciously
sweet fruit salad. Spritz the apples with lemon juice to keep
from turning brown.
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Sweets
Italian Chocolate Nut Cookies
back
Makes about 4 dozen
Ingredients :
1/2 cup (1 stick) margarine, cut into several pieces
2/3 cup dry unsweetened cocoa
2 cups firmly packed light brown sugar
1/2 cup water
2 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground cloves or allspice
1 cup finely chopped almonds
1 cup raisins or currants
Directions :
Preheat the oven to 350° C
Combine the first four ingredients in a saucepan. Heat slowly,
stirring, until the mixture resembles a smooth syrup. Remove from
heat and let cool to room temperature. In a large mixing bowl,
combine the flour with the baking powder and spices. Make a well
in the center and pour in the chocolate syrup. Work together,
first with a spoon, then with clean hands, to make a stiff batter.
Add the almonds and raisins or currants and work in. Form into
balls no larger than 1 inch and arrange on cookie sheets. Bake
for 12 to 15 min, or until a toothpick inserted into the center
of a cookie tests clean.
Fruit and Nut Clusters back
Ingredients
8 oz white chocolate, broken into pieces
1/3 cup sunflower seeds
1/3 cup almond slivers
1/3 cup sesame seeds
1/3 cup seedless raisins
1 tsp ground cinnamon
Directions :
Put the chocolate into a heat-proof bowl over a pan of simmering
water. Do not allow the water to touch the base of the bowl, or
the chocolate may become too hot. Or you can put the chocolate
in a microwave-proof container and heat it on Medium for 3 minutes.
Stir the melted chocolate until it is smooth and glossy. Mix all
the other igredients together, poor the chocolate on and mix well.
Using two teaspoons, spoon the mixture into paper cases and leave
to set. Store in an airtight tin. Makes about 24 clusters.
Citrus Spice Bars back
These bars are beautiful when garnished with Christmas greenery
and fresh cranberries.
Ingredients :
3/4 cup chopped, candied orange peel
1/3 cup seedless raisins
5 tbs rum
1/4 cup clear honey
1/4 cup molasses
1 egg or egg replacer
1 cup ground almonds
Icing
1/2 cup powdered sugar
3 Tbsp orange juice
1 1/2 cups whole wheat flour
1/2 tsp baking powder
Large pinch of baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1 cup chopped unblanched almonds
butter for greasing
Directions :
Preheat oven to 400°F. Place the orange peel, rum and raisins
in a bowl; cover and set aside for 1 hour. Place the honey and
molasses in a pan and bring to a boil. Set aside to cool, then
beat in the egg. Mix together the ground almonds, flour, baking
powder, soda, and spices and stir into the mixture. Stir in the
chopped almonds and rum mixture and form into a dough. Lightly
grease a 9x13 baking pan and press in the dough. Bake for about
20 minutes. Cool. Place the powdered sugar in a bowl and stir
in just enough orange juice to make a spreading consistence. Set
aside for 1 hour. Spread the icing over the cake and cut into
bars. Makes 50 bars.
Southern Mint Brownies back
In the South, everything goes better with mint... these are a delicious
twist on a time-tested favorite. Be sure to garnish with springs
of fresh mint!
Ingredients :
1 package deluxe fudge cake mix
1/8 oz carton low fat vanilla yogurt
1 egg, beaten slightly
1/2 cup chopped pecans
1/2 cup mint chocolate chips
Directions :
Preheat oven to 350°F. In large bowl, combine dry cake mix,
yogurt and egg. Mixx well until blended. Stir in nuts. Poor batter
into greased 9x13-inch baking pan. Sprinkle with mint chocolate
chips. Bake for 20-25 minutes or until set. Cool in pan on wire
rack. Cut into small squares. Makes 3-4 dozen.
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More
Table of Weights and Measures
back
U.S.
1 tablespoon = 3 teaspoons
1 ounce = 2 tablespoons
1 cup = 8 fluid ounces
1 pint = 2 cups
1 quart = 2 pints
1 gallon = 4 quarts
Avoirdrupois
1 grain = 0.0648 grams
1 dram = 27.3437 grains (1.7718 grams)
1 ounce = 16 drams (28.3495 grams)
1 pound = 16 ounces (453.5924 grams)
1 hundredweight = 100 lb (45.3592 kg)
1 short ton = 2000 lb (907.18 kg or 0.9072 metric ton)
Metric
1 mililiter = 0.034 fluid ounces
1 centiliter = 0.34 fluid ounces
1 deciliter = 3.38 fluid ounces
1 liter = 1.06 quarts
1 dekaliter = 2.64 gallons
Household Measures
Less than 1 teaspoon = a few grains
1 teaspoon = 1 dram
1 dessert spoon = 2 drams
1 tablespoon ~ 4 drams
1 cup = 7 ounces
1 fruit jar ~ 1 pint
Household Measures
Less than 1 teaspoon = a few grains
1 teaspoon = 1 dram
1 dessert spoon = 2 drams
1 tablespoon ~ 4 drams
1 cup = 7 ounces
1 fruit jar ~ 1 pint
Apothecary
1 minim = 0.06 mililiters
1 fluid dram ~ 60 minims
1 fluid dram ~ 1/8 fluid ounce
Simplified Weight and Measure Equivalents
The following estimated equivalents have been provided for your
use. The adjusted amounts are simplified in measuring quantity and
dilution ratios.
cc = ml
1 cc = 20 drops
5 cc = 1 teaspoon = 100 drops
15 cc = 1 tablespoon = 200 drops
30 cc = 1 ounce = 2 tablespoons = 600 drops
1/2 eyedropper holds approx 10 drops
1 full eyedropper holds approx 20 drops
1-ounce bottle = 30 cc = 2 tablespoons = 600 drops
2-ounce bottle = 60 cc = ...
Thanks to www.treasure-cottage.com
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Bringing animal
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alternative
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