THE HOLIDAY FESTIVAL - talk by HH Giriraj Swami
10 Survival Tips for a Vegetarian Christmas
(we do not support all of the ideals suggested in this page)
Visit our Xmas Guide page lots of nice things to help devotees survive Xmas:
Vegetarian Ideas for Xmas Dinner with Your devotee/non-devotee
About these recipes
Oven baked Macaroni cheese
ToFuna noodle Casserole
Tofu "Chicken" Salad
Pudding and Nectar Toffee Sauce
Peanut Butter Fudge
Sally Champe's Masala Chai - Recipe
All Vegetarian Omelette
Scrambled Curd - Great Vegetarian Dishes
XMAS in JAMAICAN FRUIT 7 ICE CREAM SUNDAE
Christmas Crunchy Almond-Caramel Brittle
Xmas Holiday Mint Cookies (Vegan)
Swaha mataji's (Carterton NZ) Incredible Ice Cream
Vegan Christmas Cake
EGGLESS CHRISTMAS CAKE (1)
EGGLESS CHRISTMAS CAKE (2)
Christmas Tree Loaf
SUFGANIYOT - Hanukkah Donuts
Xmas Parmesan Popovers
GREEK-FLAVORED POTATO SALAD
Xmas Dumplings in Lentil Curry
Vegetarian stuffing and gravy
Tofu "Turkey" with Stuffing
Greek Christmas Bread
1 “ 2lbs dry lasagna noodles
1 lb small curd cottage cheese
1/4 c dry parsley
Salt and pepper to taste
1 lb mozzarella, grated
1 lb cheddar, grated
1 lb frozen spinach, thawed and drained well
2 cans tomato sauce
2 c ketchup
1 can coke *(you may use decaf or non-caffein cola)
1/2 c mustard
1/2 c brown sugar *(or brown sugar substitute)
Salt and pepper to taste
In a bowl, combine cottage cheese, parsley and salt and pepper. Set aside. In a separate bowl, combine ingredients for sauce and set aside.
To assemble lasagna, cover the bottom of a large casserole with sauce. Take uncooked lasagna noodles and place on top of the sauce. Place a thin amount of cheddar cheese on top of the noodles, and place enough drained spinach on the cheese to cover slightly. Add cottage cheese mixture on top of spinach and place mozzarella cheese on top of this. Spread the top with more sauce and place another layer of uncooked noodles on top of this. Continue layering and end with a layer of uncooked noodles at the top.
Place the rest of the sauce on top of noodles and top with cheddar cheese. Before cooking, place 1 1/2 c water on top of the lasagna. Allow it to cover the top of the lasagna. Place plastic wrap over the top and then place aluminum foil on top of the plastic wrap. Cover tightly so no plastic is showing on the outside.
Cook at 325° for 45 minutes or until noodles are done.
SLOWLY take off plastic wrap and aluminum foil and let sit for 10 minutes before serving.
These recipes below
are specifically for Thanks Giving - Xmas and other times when you may
have family relatives, or friends around. One devotee took me to Taiwanese
Restaurant in Auckland to see these kind of Tofu preps, and I'll be honest
I was reluctant on philosophical reasons that I would be glorifying meat-eating
by such imitations. I was introduced to the manager, a nice, well dressed
and cleanly turned out man and very humble, who told me how they create
these preps as a service to Lord Buddha to protect the poor animals. I
had no problem with that.
Oven baked macaroni cheese
This is a favourite recipe I (Christopher J Flores) have used for years and is enjoyed by everyone. The secret is to use only small, fine pasta shapes, ordinary macaroni is too thick.
Serves 4 people
One and a half cups cottage cheese
One and a half cups low fat milk
1 large teaspoonful hot mustard
Good pinch cayenne pepper
Good pinch nutmeg
One quarter teaspoon black pepper
One cup strong cheese OR parmesan - grated
One half pound of UNCOOKED pasta - stellini or maccheroni or filini [ie. very small, very thin pasta]
One half cup of dry breadcrumbs
One half cup of parmesan cheese - grated thoroughly mix together the cottage cheese and milk.
Add all the other ingredients,except the breadcrumbs and 1/2 cup of
Pour the mixture into an oiled 9 inch casserole dish.
Mix together the crumbs and parmesan and sprinkle over the mixture.
Bake, uncovered, at 350oF for 30 - 40 minutes until the centre is firm.
Serve with a good tomato sauce and a green salad.
ToFuna Noodle Casserole
8 oz eggless noodles, uncooked
1/2 cup vegan sour cream substitute
1 cup vegetable broth (vegetable juices)
4 Tbs grated Parmesan cheese
Ener-G Egg Substitute for 2 eggs, prepared as per package directions
2 Tbs mustard
1 1/2 cups chopped broccoli, blanched and drained
1 1/2 cups ToFuna, shredded (recipe follows)
2 Tbs bread crumbs
Prepare noodles according to package directions; drain. Heat oven to
Put the vegan sour cream, broth, 2 Tbs of the cheese sub, egg sub, and mustard in a bowl. Whisk until blended. Add noodles, broccoli, and ToFuna, and toss well. Transfer the mixture to a greased 9" x 12" baking dish. In a small bowl, mix the remaining cheese sub and bread crumbs, and sprinkle over casserole.
Bake uncovered until bubbling around the edges and the top is golden
brown, about 35 minutes.
Let stand 5 minutes before serving.
ToFuna 1 cake waterpack Tofu, frozen + thawed, cut in 4 slices 1 quart water 1/4 C
Harvest Direct vegetarian seafood bouillon powder (OR 1/4 C kelp powder + 1/2 tsp sea salt)
1 tsp sugar or equivalent
Put all ingredients except Tofu into a saucepan. Bring to boil.
Add Tofu. Cook on medium simmer for 30 minutes.
Cool and store in the broth.
Use in recipes calling for cooked fish. (from Deborah Wolfe)
Tofu 'Chicken' Salad
1 box Tofu, frozen/thawed/defrosted, as above, diced small 1 quart water
2 Tbsps vegan 'chicken' bouillon powder
1 tsp sugar or Sucanat
1 tsp celery seed
Other salad ingredients of your choice
Put water, bouillon, sugar, and celery seed in a pot.
Bring to medium boil.
Add diced Tofu.
Turn heat to simmer.
Cook 30 minutes. Drain Tofu (save broth for soup).
Put Tofu into bowl.
Cool. Add mayo and celery to taste.
Add other ingredients of your choice, if desired.
From Deborah Wolfe
Recipe Board www.vegsource.org
(Makes 1-1/2 cups, serves 6)
The "sausage" in this recipe is optional; if you prefer not to use meat substitutes, the gravy will still taste fine. If you decide to use a meat substitute, however, be sure to check labels well; some soy sausages contain egg whites or other animal ingredients.
1-1/2 cups rice milk or soy milk, split into two 3/4 cup portions
3 Tablespoons unbleached white flour
1 teaspoon salt Black pepper to taste
1 Tablespoon plus 1 teaspoon oil
3 soy sausage patties, cooked and coarsely chopped (optional)
Combine 3/4 cup rice milk, flour, salt, and pepper in a screw-top jar
and shake until combined. In a preheated skillet, add oil. When oil is
hot, reduce heat, add milk mixture and whisk until smooth. Add additional
3/4 cup rice milk and cook, stirring constantly, until thickened. If necessary,
thin with a little more rice milk.
Add soy sausage, if desired, and heat through.
Serve over hot, split biscuits. (See previous recipe.)
recipes by Rachel Himmelheber.
* 1 pound firm tofu
* 1 cup (non salt free) soy sauce
* 1 cup BBQ or teriaki sauce
* 1 small (diced) head of cabbage (size of fist)
* 1-2 Tbsp. Hing
* olive oil (if necessary)
1. Slice tofu into 4-6 strips lengthwise.
2. Freeze the strips uncovered for about 2 hours.
3. Mix sauces, garlic, and diced onion in a square container.
4. Place the frozen strips flat in the sauce mixture and let set for 2-3 hours (not in a fridge).
5. Heat a 10 skillet with olive oil (if necessary).
6. Pan fry the strips until dark and firm.
7. Select the sauce of your choice or eat plain!
Serves: 2-4 Preparation time: 1/2 Hour
Vegan Bacon :
Oil for frying
Nutritional Yeast flakes
Take firm tofu & drain it in a colander.
Slice it thin, into bacon size strips.
Fry the strips in a frying pan (I use non stick pan but I understand that some people don't, because of the Teflon) in a little oil until golden & crisp....this will take a few minutes, be careful not to burn. When crisp, sprinkle a little soysauce onto the strips (a little goes a long way) and move the strips around to coat them & then sprinkle lightly with the yeast flakes ("brewers yeast flakes").
and Nectar Toffee Sauce
50g/2oz light muscovado sugar
50g/2oz pecan nuts, chopped
100g/4oz ready-to-eat, dried apricots, chopped
Pecan nut halves, to garnish
For the almond base
75g/3oz butter or vegan margarine
60ml/2floz maple syrup or soft brown sugar
15g/1tbsp Soya flour mixed with 30g/2tbsp water
75g/3oz ground almonds
25g/1oz Soya flour
2.5g/½ teaspoon baking powder
few drops of vanilla essence
For the toffee sauce
200g/7oz light muscovado sugar
90ml/3floz double cream or Soya cream
100g/4oz unsalted butter or vegan margarine
2.5ml/½ teaspoon vanilla essence
25g/1oz chopped pecan nuts
Pre-heat the oven to 180C/350F/Gas 4.
To make the topping, mix the sugar, chopped pecans and dried apricots together. Divide equally between 4 well greased, individual ramekins.
Cream the butter or margarine for the base with the maple syrup or sugar. Add the egg substitute or Soya flour paste and mix well. Stir in the almonds, Soya flour, baking powder and vanilla essence. Spoon the mixture into the ramekins, place on a baking tray and bake in the pre-heated oven for 20-30 minutes.
To make the sauce, put the sugar in a saucepan and use a wooden spoon
to crush any lumps. Add the cream and butter (or Soya cream and vegan margarine)
and stir together over a gentle heat until the butter has melted.
Bring to the boil and simmer for 2-3 minutes until toffee-colored.
Remove from the heat, then stir in the vanilla essence and chopped pecans.
Turn each pudding out on to a serving plate. Decorate with pecan halves. Spoon a little toffee sauce around the puddings and serve immediately.
Peanut Butter Fudge
1 cup whole milk (or 3/4 cup water)
2 cups white sugar
Just over a pound of peanut butter
Preparation Boil sugar with milk or water.
Boil the milk and sugar until it reaches the "soft ball stage."
You'll know you've hit the soft ball stage when you take a drop of the mixture between you thumb and index finger, pull your fingers apart, and see the drop form a string.(kinda like pulling a slice of cheesy pizza and seeing a string of cheese between slices.)
Take the pot off the stove.
Add peanut butter and stir vigorously until you see a stringy texture (kinda like a paved road or neatly combed hair). While the mixture is still fairly liquid, pour it into a pan and flatten it out to a uniform layer about 3/4 in. thick. Variations Put in about 2 or 3 heaping teaspoons of carob powder into the peanut
butter mix. This makes the fudge really tasty and helps as a thickener too (this is the best solution for vegans!). Try it with coconut milk instead of milk, or add in shredded coconut in the final stage. The fudge works even better with almond butter or cashew butter, and best with hazelnut butter.
(Makes 16 biscuits)
These biscuits are best eaten straight from the oven. They will keep, tightly wrapped, about a day.
2-1/2 cups unbleached white flour
1 Tablespoon baking powder
2 teaspoons Sucanat or other granulated sweetener
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup rice milk or soy milk
1 Tablespoon lemon juice
3 Tablespoons plus 1 teaspoon oil
Preheat oven to 450 degrees.
Combine dry ingredients. In a separate bowl, combine rice or soy milk
and lemon juice.
Using two forks or a pastry cutter, add oil to dry mixture and mix until well combined. Slowly add rice milk mixture until dough just clings together. Do not overmix. Place dough on a lightly floured surface and knead about 10 strokes.
Roll out to 1/2-inch thickness and cut into biscuits.
Place on an ungreased cookie sheet and bake in a 450-degree oven for 10-12 minutes or until light golden brown.
recipes by Rachel Himmelheber.
Masala Chai - Recipe
Adapted from Chai, the Spice Tea of India, by Diana Rosen
Author Diana Rosen's friend, Sally Champe, a veteran traveler who has lived in India, has the simplest at-home chai recipe for Chai Diana has ever tried, thinking it makes a perfect beverage every time.
Sally keeps a can of spice-infused unsweetened condensed milk in the refrigerator; it is at the ready whenever the craving for chai surfaces. She just puts on a tape of Indian music, relaxes, and savors the taste of India.
1 14-ounce can unsweetened condensed milk (low-fat or nonfat, if desired)
1/2 teaspoon ground cardamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground black pepper
1. Pour the entire can of milk into a clean, dry jar.
2. Add all the spices and cover tightly with a lid.
3. Place in the refrigerator. The longer it stays refrigerated, the better it gets.
4. To use, stir the mixture, and scoop out 2 to 3 tablespoons directly into a cup of very strong, very hot black tea. Ah!
1 3/4 cups
We recommend Kaffree Tea or similar caffeine free teas.
Gram Flour 2 cups
Tomato (finely chopped) 1
Green chillies (finely chopped) 4
Turmeric powder a small pinch
Red Chilli powder 3/4 teaspoon
Dry mango powder (Amchoor) - (Optional) 1/4 teaspoon
Cumin powder 1/2 teaspoon
Garam Masala -(Optional) 1/4 teaspoon
Salt to taste
Mix the gram flour along with the other listed ingredients and water just sufficient to make a thin (but not too watery) batter. Heat about 3-4 tablespoons of oil in a pan and pour out a small portion of the
above batter in it and spread it in the pan just as one would do for the omelette. Keep it on a low flame, pour about 1/2 teaspoon of oil all around the spread batter and put a lid on the pan to cover it.
After about 4-5 minutes, remove the lid and check to see if the omelette has started puffing at the bottom. Now turn around the omelette on the other side - if the pan is becoming dry, you could pour another 1/2 teaspoon of oil around the omelette again.
Continue to cook on a low flame till this side is also crisp and becomes golden brown.
The All Vegetarian Omelette is ready to be served. Make the other omelettes in the same way.
Serve them hot with breads and ketchup.
Baking Without Eggs
From The Teen's Vegetarian Cookbook
Baking without eggs can be a little tricky, because eggs do several important things. For one thing, they provide leavening, which means they make things rise. They also provide binding, which means they hold things together. They also add some liquid. So if you're leaving out the eggs, you have to find something else to do all of those things.
In baking, there's definitely a chemistry going on between the liquid ingredients, the dry ingredients, and the leavening ingredients. In place of the eggs in your favorite recipes, try the following:
Applesauce: Add about 1/4 cup in place of an egg. This holds things together and adds moisture, but it doesn't do that much in the way of helping things rise. For that, you might need to add a little extra baking powder (about 1/2 teaspoon).
Banana: Use 1/2 banana, mashed, for one egg in sweet baked goods. (This is good only in things that will work with a banana taste.) Also add about 1/2 teaspoon extra baking soda.
Tofu: Use about 1/4 cup mashed silken tofu for one egg. Also add 1/4 - 1/2 teaspoon extra baking powder.
Prune puree: You can puree your own or purchase pureed prunes in the baking aisle of the supermarket. You can also use baby food prunes. Use about 1/4 cup prunes plus 1/2 teaspoon extra baking powder. (Prunes will add sweetness to a recipe.)
Baking powder: Add an extra 1/2 teaspoon baking powder and about 2 tablespoons extra liquid to replace one egg in a recipe.
Powdered egg replacer: This stuff is great. It's a powdered mix, available in natural foods stores, that you blend with water to replace an egg in recipes. It works really well. It seems pricey (about $4.50 or so a box), but a box lasts a really long time, so it's worth it.
Flax seed: Flax seeds are available at natural foods stores. This flax seed mixture can be used in place of 2 eggs: Grind 3 tablespoons flax seed to a very fine powder in a blender. Add 1/2 cup water and blend until the mixture becomes thick, resembling raw egg whites. Fold it into cake batter at the end of mixing for light vegan cakes, but only use in recipes that call for 2 or 3 eggs at the most. (This recipe used with permission from Good News About Good Food by Carol M. Coughlin, R.D.)
Homemade Fake Egg: Use the following recipe in place of one egg
in baked goods; it works really well in cookies. It's best to whip it up
right before adding it to the recipe.
(Note: This recipe is not meant to replace eggs in really eggy dishes, like scrambled eggs - for that use milk curd and add kal nimak, black salt, tumeric etc - see below.)
Fake Egg :
1 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons flour
3 Tablespoons water
Combine ingredients in a small bowl and mix together with a fork or
wire whisk until foamy.
Curd - Great Vegetarian Dishes
by Kurma dasa
This is the vegetarian counterpart to scrambled eggs. Fresh curd cheese (panir) is scrambled with sour cream and sprinkled with black salt (which has a distinct sulphur-like flavour), spices, and fresh herbs to produce a stunning result. Serve at breakfast with hot gradually add the lemon juice and toast or Puffed Fried Breads (Pooris), and Tomato Chutney.
PREPARATION AND COOKING TIME: 40 - 50 minutes
YIELD: enough for 4 - 6 persons
6 litres (101/2 pints) full-cream milk
7 tablespoons (140 ml) lemon juice
2 tablespoons (40 ml) ghee or butter
1/2 teaspoon (2 ml) yellow asafoetida powder
1/2 teaspoon (1 ml) turmeric
1/2 teaspoon (2 ml) sweet paprika
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) coarsely ground black pepper
3/4 cup (185 ml) cream or sour cream
2 tablespoons (40 ml) coarsely chopped fresh coriander leaves
1 teaspoon (5 ml) Indian black salt (kale namak), finely ground
1. Boil the milk in a heavy-based 8 - 10 litre/quart saucepan, stirring
constantly. When the foam rises, gradually add the lemon juice and reduce
the heat to low. Stir very slowly until the solid curd cheese separates
from the yellowish whey. (If separation does not occur after 1 minute,
add a little more lemon juice.
2. Pour the curds and whey into a colander lined with a triple-thickness of cheesecloth. Press under a heavy weight for 10 to 15 minutes.
3. Unwrap the curd cheese and break it into 21/2 cm (1-inch) chunks.
4. Heat the ghee or butter in a large pan or wok over moderate heat. Saute the asafoetida and turmeric in the hot ghee. Add the pieces of curd cheese and stir gently until the turmeric-coloured ghee is well distributed. Increase the heat and add the paprika, salt, and pepper. When the curd cheese is well mixed, remove from the heat.
5. Add the cream or sour cream and the black salt, stirring carefully. Add the fresh herbs, mix well, and serve hot.
1 pk (or 1 tablespoon) Active Dry Yeast
1/4 c Warm Water (110 to 115 degrees)
1/3 c Sugar
1 ts Ground Cardamom
1/4 ts Salt
1 tablespoon yogurt
1/4 c Milk
1/4 c Vegetable Oil
1 1/2 c Whole Wheat Flour
1 c All-Purpose Flour
1/4 c Golden Raisins
1/4 c Walnuts, chopped
1. Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, yogurt, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.
Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, yogurt, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.
2. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with
a damp towel and let rise in a warm place until doubled in bulk, about
1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown.
Serves 15 (or three hungry brahmacharis)
Recipe is from my (Paramseva dasa in Atlanta GA USA) Mother-in-law, Amrita Jivani dd who is a knockout chef! She used to be JPS' personal cook in Mayapur - although he never ate Tofurkey there!!!
soy sauce \
sugar - molasses
potatoe starch or mashed potatoe, molasses, soy sauce, and white pepper.
Take tofu and crumble it up to make it like a dough by hand with some olive oil (and black pepper and salt) to smooth it out. Place a layer - say 2 CMs thick on a baking pan (or you fancy it up and make a ball or log or something) than add stuffing (large pieces of bread crumbs, celery, cerrots, or whatever with spices such a fresh sage, which seems to be the main spice ingredient and maybe paprika) then add more tofu mixture on top. You might want to also add tofu to the sides to keep the stuffing inside. You can baste it with various basting items depending on what you like - soy sauce, molasses, etc. It works well to bake it first and then baste it a little later and let it brown. It should bake in a bout 45 minutes at a moderate heat. You can also make a gravy to go along with it by using potatoe starch or mashed potatoe, molasses, soy sauce, and white pepper.
Tofu "Turkey" with
5 pounds of firm tofu
1 pound of tofu for the "drumsticks" - optional
2 tablespoons toasted sesame oil
1 firm small head of cabbage, chopped fine
1 and 1/3 cup celery, diced (about 4 stalks)
2 - 3 teaspoons hing
1/4 cup sage (may use 1/8)
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon winter or summer savory
salt and pepper to taste
1 teaspoon rosemary
2 teaspoons celery seed
1/4 cup soy sauce or tamari
3 cups Pepperidge Farm Herb Stuffing
1/2 cup toasted sesame oil
1/4 to 1/3 cup soy sauce or tamari
2 tablespoons miso (vegetarian miso)
2 tablespoons orange juice
1 teaspoon vegan mustard of choice
Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a 12" colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours.
When time is up, start the stuffing. Saute' the finely chopped cabbage, and celery in the 2 tablesoons sesame oil. When soft, add the hing and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes. Add herb stuffing and mix well.
Remove tofu from fridge and take off weight, plate and top of cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the shell and pack in firmly. Cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on sides of "turkey" to achieve a more oval shape. If desired at this point, you may mold "drumsticks" out of one pound of tofu, and place on each side of the "turkey".
Mix up the basting mixture and baste tofu "turkey" with half of it. Cover the "turkey" with foil, and bake at 400 degrees for about 1 hour.
Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the "turkey" is golden. Remove from oven and use rest of basting mix. Using at least 2 large spatulars, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce.
by Hare Krsna dasi
Make your favorite whole wheat bread as usual -- except add savory herbs -- especially ground sage, rosemary leaves, and oregano. Additional possibilities: basil, dill, savory.
Slice bread, break into cubes. I then toast this on a clean broiler pan in my oven. If you don't have acces to a broiler pan which has never been used for meat, you may prefer instead to toast slices of bread and break them into pieces after they are toasted.
Peel and saute in large heavy pot (cast iron is good) in 1/2 cup of butter and 1/2 t cumin seeds: 1 large eggplant
Dice and add to saute: 3 sticks celery
Add your toasted bread crumbs. Add water if necessary. Mix.
At this point you may remove from stove and put in a large baking dish or oven-proof mixing bowl covered with foil. Bake for 45 min. at 350 degrees (F).
Heat 2 tablespoons of corn oil in a frying pan (cast iron is best).
Add 1/4 teaspoon cumin, 1/8 teaspoon cayenne.
(Have ready 1 1/2 cup water (water strained from boiling potatoes is best)
Add 1/3 cup whole wheat flour -- do not scorch! Stir quickly with spatula.
Add some of the water. Reduce heat to simmer.
Add soy sauce (unfermented type).
Sprinkle on additional flour (about 1 tablespoon).
Add 3 tablespoons of sesame tahini or peanut butter.
Add more water.
Keep alternating water and whole wheat flour, stirring constantly with a spatula, until gravy reaches a nice consistency. Remove from heat.
Prepare a plate with vegetarian stuffing topped with vegetarian gravy, and potatoes, squash, cranberries, cream-cheese and olive stuffed celery -- and pumpkin or apple pie -- and offer to your Deities.
Take the Deities' prasadam to Grandma's house!
Hare Krsna dasi
Xmas Dumplings in Lentil Curry
1 cup tuwar dal
2 tbsp peanuts, soaked in water for 30 minutes
1 tsp cumin seeds
1/2 tsp turmeric powder
l/2 tsp chili powder
2 tsp sugar
1 cup coriander leaves, chopped
6 curry leaves
1/4 tsp asafoetida
Required ghee or butter
Salt to taste
For the dumplings:
1 cup wheat flour
1/2 tsp turmeric
1/2 tsp chili powder
l/2 tsp asafoetida
Salt to taste
Boil the dahl and the peanuts in a pressure cooker till soft and keep aside.
Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafoetida and finally, the boiled dahl.
Add turmeric powder, chili powder, sugar and curry leaves. Boil and add salt to taste.
To make the dumplings, mix the flour with salt, turmeric, chili powder, asafoetida, little oil and make a stiff dough with water.
Knead well and roll out into 10 cms discs.
Cut the discs into diamonds or squares with a knife and drop them into the boiling dahl mixture.
After all the dumplings are immersed, boil the dahl for a further 15 minutes on a low heat.
Garnish with coriander leaves and serve hot.
Preparation time: 30 minutes
GREEK-FLAVORED POTATO SALAD
This salad makes a delicious contribution to a buffet of room-temperature
dishes for company.
5 to 6 medium-large red-skinned potatoes, scrubbed
10 to 12 ounces fresh green beans (or substitute
one 10-ounce package frozen cut green beans, thawed)
1/2 cup chopped pitted black olives, preferably cured
4 ounces feta or crumbled goat cheese (such as Montrachet)
1/2 cup natural low-fat vinaigrette, preferably balsamic vinaigrette
Freshly ground pepper to taste
1. Bake or microwave the potatoes until done but still firm. When cool enough to handle, but warm, cut into large dice.
2. If using fresh green beans, trim them and cut them in half crosswise. Steam the fresh or frozen green beans with a little water in a covered saucepan, or in a covered container in the microwave, until tender-crisp, about 5 minutes. Refresh under cool water until just warm, then drain thoroughly.
3. Combine the potatoes and green beans in a serving container with
the remaining ingredients and toss well. This is best served just warm
or at room temperature.
Xmas Parmesan Popovers
1 cup flour
1 cup milk
2 tble spoons yogurt
1 Tbsp. butter, melted
1/4 tsp. salt
1/3 cup finely grated parmesan cheese
Oregano or Italian Seasoning (Sweet Basil, Mint, Oregano, Paprika)
Mix all ingredients in a bowl. In a buttered muffin tin, fill each cup half full.
Place in a cold oven and put temperature on 450 'F degrees for 15 minutes.
Turn oven down to 350 'F for another 15 minutes.
Serve hot with butter. They are better than biscuits!
Recipe makes 10 popovers.
SUFGANIYOT - Hanukkah Donuts
The young State of Israel has created many of its own customs. One is serving jelly doughnuts at Hanukkah, which are fried in oil to symbolize the miracle of the oil that lasted for eight days instead of one.
1 scant tablespoon (1 package) dry yeast
4 tablespoons sugar
3/4 cup lukewarm milk or warm water*
2 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon ground cinnamon
2 tablespoons yogourt
2 tablespoons (1/4 stick) butter, softened*
Apricot or strawberry preserves
Vegetable oil for deep-frying
little corn flour and water to make paste
*Use butter and milk if serving at a milk meal.
Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.
Child: Sift the flour and mix it with the remaining sugar, salt, cinnamon, yogourt, and the yeast mixture.
Adult with Child: Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
Adult: Roll out the dough to a thickness of 1/8 inch.
Child: Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with corn flour and water paste. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
Adult: Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
Child: Roll the doughnuts in sugar.
Makes about 12.
Adapted from: The Children's Jewish Holiday Kitchen, by Joan Nathan - Random House, Inc.
Christmas Tree Loaf
180g(6oz)self raising flour
60g(2oz)dairy free margarine
80ml(2.5 fl.oz)soy milk
half apple, grated
3 Tbsp water
60g(2oz)mixed dried fruit (as used in fruit cakes)
1 Tbsp dried mixed spice
1 tsp lemon juice
For base, rub margarine into flour, add sugar and then mix in soy milk. Knead very lightly, divide mixture in two. Roll each half into a triangle approx 23cm (9") sides.Trim small amount of dough to form trunk of tree
For filling combine apple and water in a small saucepan. Cook until tender. Remove from heat, add fruit, spice and lemon juice. Allow to cool.
Place one triangle on a lightly oiled and floured baking tray, place filling on this triangle leaving 1cm (1/4") clear around all edges. Place trunk at base and moisten edges. Fit second triangle on top, sealing edges. Cut three slits (on an outward,downward angle) on the two sides. Turn the points up slightly to form christmas tree branches. Brush lightly all over with a little soy milk. Bake at 180-200c(350-400F) for 10-15 min until golden brown. When cool ice with 60g(2oz) icing sugar and water (as snow). Decorate with glace cherries or coloured candy balls,walnuts etc.
We made this at high school MANY years ago and it is so easy and really nice. Sorry but don't have any nutritional info. But at Christmas who cares.
EGGLESS CHRISTMAS CAKE (1)
225g - 2 cups white self-raising flour
225g - 1 cup butter
225g - 1 cup soft brown sugar
1 tsp. - 1 tsp. ground mixed spice
½ tsp. - ½ tsp. grated nutmeg
1 tbs. - 1 tbs. golden syrup
300ml - 1 ¼ cups sour cream
75g - ¾ cup ground almonds
350g - 2 cups currants
250g - 1 ½ cups sultanas
175g - 1 cup raisins
100g - ½ cup glacé cherries, quartered
75g - ½ cup chopped mixed peel
50g - ½ cup split almonds
grated rind of 1 lemon
Preheat the oven to 150C/300F/gas mark 2
Use a 23cm/9 inch square cake tin.
Line the base and sides of the cake tin with a double layer of greaseproof
paper. Tie a thick band of brown paper around the outside of the tin and
stand it on a pad of brown paper on a baking sheet. Sift flour and spice
together. Cream butter, sugar and golden syrup together until light and
fluffy. Add sour cream and mix well. Fold in flour, fruit and nuts until
thoroughly mixed. Place in prepared tin, smooth the top. Bake for 3 to
4 hours, test with a warm knife after 3 hrs. Leave in tin for 20 minutes,
then turn onto wire rack to cool.
EGGLESS CHRISTMAS CAKE (2)
200g - 1 ¾ cups white self-raising flour
250g 9 - 1 ½ cups currants
175g - 1 cup raisins
75g - ½ cup sultanas
75g - ½ cup dried apricots, finely chopped
75g - ¾ cup flaked almonds
300ml - 1 ¼ cups orange juice
175g - ¾ cup soft unsalted butter
100g - ½ cup caster sugar
2 tbs. - 2 tbs. molasses
8 tbs. - 8 tbs. sour cream
50g - ½ cup ground almonds
1 tsp. - 1 tsp. ground mixed spice
½ tsp. - ½ tsp. ground cinnamon
¼ tsp. - ¼ tsp. ground nutmeg
3 tbs. - 3 tbs. milk
grated rind 1 lemon
2 tbs. - 2 tbs. apricot jam
2 tbs. - 2 tbs. clear honey
2 tbs. - 2 tbs. boiling water
a selection of halved shelled nuts
Preheat the oven to 140C/275F/gas mark 1
Use a 20cm/8 inch round cake tin.
Place the dried fruit in a bowl with the flaked almonds, lemon rind and orange juice, cover with a damp cloth and leave to stand for 8 hours or overnight.
Grease and line the base and sides of the cake tin with a double layer of greased greaseproof paper. Tie a thick band of brown paper around the outside of the tin and stand it on a pad of brown paper on a baking sheet to protect the cake during cooking.
Cream the butter, sugar and molasses together until light and fluffy. Gradually beat in the sour cream, a little at a time, adding the ground almonds alternately and mixing well after each addition.
Sieve the flour and spices into the bowl, adding any bran remaining in the sieve. Add the fruit, with the liquid, then the milk and mix to a dropping consistency. Spoon into the prepared tin and smooth the top. Cover the top loosely with several layers of greaseproof paper and a layer of brown paper.
Bake in the preheated cool oven. Check the cake after 2 ½ hours, and then at half hourly intervals. Test by inserting a warm knife into the centre of the cake; if it emerges clean then the cake is ready.
Remove from the oven and leave to cool in the tin until completely cold. Remove from tin, and take out of the lining paper. Wrap in kitchen foil and store in an airtight container until needed.
Decoration: Arrange the nut halves on the top of the cake. Make a glaze
by combining the apricot jam with the honey and boiling water in a small
bowl. This makes a smooth, shiny paste. Brush this over the top of the
Vegan Christmas Cake
1 lb Candied pineapple
1/2 lb Citron
1/4 lb Candied citron
1/4 lb Candied orange and lemon peel
1/4 lb Candied cherries
1 1/2 lb Raisins
1/2 lb Currants
1/2 c Grapefruit juice
1/4 lb Whole mixed nuts without peanuts
2 c Flour
1 ts Salt
1/2 ts Baking soda
1 ts Cinnamon
3/4 c Shortening
1 c White sugar
1 c Brown sugar
5 tb Cornstarch
1 ts Almond extract
6 tb Grapefruit juice
Combine pineapple, citrons, peels, cherries, raisins and currants in a large bowl. Add 1/2 c grapefruit juice, mix very well.
Cover and let stand overnight. The next day, add the nuts and 1/2 c of the flour to the fruit mixture and mix well. Combine the rest of the flour with the baking soda, salt and cinnamon in a separate bowl, and mix well.
In a third bowl, beat the shortening for 30 seconds. Gradually add the sugars, creaming well as you add them. Stir in the cornstarch. Add the beaten shortening and sugars to the fruit. Gradually stir in the flour mixture. Add the almond extract and the rest of the grapefruit juice, stirring well until the mixture is well combined. Preheat oven to 275F.
Grease a 10 inch square cake tin. Line with brown paper and grease the
paper. Transfer the cake mixture to the cake tin. Press down gently. Bake
for 3 hours. Check after two hours. If the top is browning too quickly,
cover with some waxed paper. After it is cooked, remove from the oven and
place on a wire rack to cool for 30 minutes. Gently remove cake from the
tin and peel away the paper. Let cool on wire racks till completely cooled.
Wrap in waxed paper and keep in a cool place. If icing the cake, layer
with marzipan and then decorate as desired.
Swaha mataji's (Carterton NZ) Incredible
Mix together 1 tin condensed milk with 1c water
CHILL IN FREEZER FOR APPROX 1 1/2 HRS
whip 300mls cream until soft add flavour
or what ever
1/3 tin caramel (I add this at the last beating)
add cream and flavour to chilled condensed milk and beat.
Freeze beating every 3/4 hr until too hard.
Swaha mataji triples the recipe and get 15 pieces 4 inches by 4 inches square and 1.1/2 deep.
Dream up all sorts of flavours.
There may have been caramel or vanilla essence in the ice cream.
.......also try this one
Whip 300mls creme/cream with 1t vanilla essence until soft peaks form
add to 1 tin caramel and fold together gently but thoroughly. Cover and
put in freezer for 4hrs or until firm.
Xmas Holiday Mint Cookies
This recipe serves 12 and takes about 30 minutes (excluding chill and bake time) to prepare.
1 cup margarine
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons mint extract
2 1/4 tablespoons crushed dried mint leaves
2 cups flour
extra sugar for coating
Mix margarine and sugar thoroughly.
Add salt, mint extract, mint leaves, and flour.
Chill dough for at least 1 hour.
When ready to bake, preheat oven to 350 F.
Form the dough into 1-inch balls and roll them in sugar.
Press ball with your thumb.
Place on ungreased baking sheets and bake 12 to 15 minutes.
Cool on racks.
Makes about 3 dozen lovely, green-specked cookies.
XMAS in JAMAICAN FRUIT 7 ICE
4 large bananas
1 whole pineapple
250 grms brown sugar
100 grms butter
500 grms/ half litre cream
500 grms vanila ice cream
either on a BBQ grill or under the toaster grill of your oven, grill the 4 bananas with their skins on. While these are cooking (until bursting and bubbling) take the whole pineapple, take off the top, and while keeping the outter skin on cut it length ways in four and remove the central core.
Then still keeping the outer skin on, cut the pineapple into wedge like shapes by cutting across the length. Dip those wedges into the brown sugar and put the wedges also onto the grill to cook until looking golden brown.
While this is happening melt the 100 grms of butter into a saucepan add the remining sugar to that when the butter has melted and stir this together until it has the unmistakeable aroma of caramel toffee - about five minutes on medium heat. When it is ready add the cream to it and stir in or whisk together.
On the offering plate place the bananas, if they are not already split,
just cut them open with a knife. Place the golden brown sticky pineapple
wedges either side of the bananas place a serving of the ice-cream on top
of the banana and then drizzle over the entire preparation a thick coating
of the caramel toffee cream sauce.
Crunchy Almond-Caramel Brittle from Switzerland
This recipe takes about 10 minutes to make.
1 cup sugar
1 cup brown sugar-molasses
1 tsp. vanilla
2 cups almond chips
Add 1 cup of sugar to pan, heat, stir constantly
Add 1 cup of molasses and cook until sugar is dissolved, mixture bubbles
Add 1 tsp. of vanilla, sugar starts to smell like caramel (about 5 minutes)
Add 2 cups of almond chips added to the hot mixture and stir for another minute (don't overcook, take instantly off the heat when almonds smell finely roasted, or else it might start to smell burnt).
Spread mixture quickly on a well greased baking sheet and roll with greased (!!) rolling pin about 5 mm thick. Let cool, break into pieces.
If you want squares, cut while mixture is still warm and soft.
Careful: Melted sugar is exceedingly hot! Don't lick or stick fingers in it while cooking or removing from pan - you'll end up having blisters!
And do use regular Brown Sugar-Molasses, not the ones that taste like licorice.
Wrapped in a nice box, these candies also make a brilliant present!
Thanksgiving Preparing oneself - calendar organizer:
Vegetarian Thanksgiving Central:
Vege Stuffing and Stuffed Veges - many many:
A Delicious Vegetarian Feast - Good News For Vegetarians
& Turkeys . . .
Thanksgiving with the family - Tofurkey to the rescue:
Vegetarian Sausage Roll Mix - sold by the Kg
Vegetarian Crackers - chips
No Onion, No Garlic
The proof is in the eating..............
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