Holiday Mashed Potatoes Ingredients (use vegan versions): 7 large potatoes 1/4 cup minced garlic 1/8 cup minced onion 1 teaspoon rosemary 3 tablespoons olive oil (the kind for high-heat) 1/4 cup butter substitute 2/3 cup vegetable broth 2/3 cup milk substitute 1/4 cup cream cheese substitute 1/8 cup sour cream substitute or a couple tablespoons of vegan mayo freshly ground black pepper sea salt or garlic salt seasoning mix (optional) Directions: 1. Wash, peel, and chop potatoes; boil in salted water. 2. While potatoes are boiling, fry garlic, onion and herbs in oil. 3. When potatoes are easily pierced, drain and add back to pan with broth, milk, cream cheese and sour cream; mash. 4. Add pepper, salt, and seasoning mix to taste (my favorites are Original Mrs. Dash, Goya Adobo w/ Pepper, and any lemon pepper) – mix by hand for lumps or with an electric hand mixer for a creamier texture. This is made to serve a bunch of people. You may need to adjust the liquids; I haven’t made this yet, I just wrote it (I’m making a list of what to make on Thanksgiving). Obviously not the healthiest way to make potatoes, but I eat whatever I want during the holidays. I hope someone else out there enjoys them! And my old roommate is to thank for the cream cheese idea. Serves: many
Holiday Rice Salad Ingredients (use vegan versions): 1 tablespoon olive oil 1 orange – zest and juice 2 tablespoons cider vinegar black pepper to taste pinch ground nutmeg 4 cups uncooked brown rice, cooked according to the package 1/2 cup dried cranberries 1 red apple, cored and chopped 1 cup chopped celery 4 parsley sprig, chopped 1/4 cup toasted pecan pieces Directions: 1. Combine the olive oil, orange zest, orange juice, vinegar, pepper, and nutmeg in a bowl. 2. Add the cooked rice, cranberries, apples, celery, parsley, and pecans. 3. Toss it all together and chill until you’re ready to serve it, up to 24 hours. Serves: 10
Holiday Rice Salad Ingredients (use vegan versions): 1 tablespoon olive oil 1 orange (zest and juice) 2 tablespoon cider vinegar black pepper to taste pinch ground nutmeg 4 cups brown rice, cooked according to package directions 1/2 cup dried cranberries 1 rep apple, cored and chopped 1 cup celery, chopped 4 parsley sprigs, chopped 1/4 cup toasted pecan pieces Directions: Combine olive oil, orange zest and juice, vinegar, pepper, and nutmeg in a large bowl. Add rice, cranberries, apples, celery, parsley, and pecans. Toss all together and chill until ready to serve, up to 24 hours. Serves: 10
Hot Holiday Apple Punch Ingredients (use vegan versions): 1 gallon apple juice (natural, unfiltered) 1 4 inch piece of vanilla bean 2 cinnamon sticks 2 valenica or navel oranges(5 inch diameter or use 3) organic 2 tablespoon real vanilla extract maple syrup (if really necessary) to taste Directions: Slice the oranges into rounds. Split the vanilla bean lengthwise. Pour the juice into a crock pot or stainless steel pot, add the oranges, vanilla extract and bean, and cinnamon. Bring up to a moderate boil and hold there for at least 15 minutes. Then reduce the heat to a simmer, and continue to cook 30 – 45 minutes longer. Add maple syrup if you must. May be kept warm all day-just add more juice in small amounts each time. Serves: 16 8oz Preparation time: 1 hour
Holiday Apples Ingredients (use vegan versions): One apple per person 1 tablespoon brown sugar 1 teaspoon veggie butter maple syrup cinnamon Directions: This makes for a fun treat during Christmas or Fall. Kids love preparing the apples, and its just one of those memorable things from childhood. It makes Christmas a little more exciting! Core apple (Do not slice or dice) Peel a large center strip of skin around apple(no need to peel entire apple) Fill baking pan with 1 or 2 inches of water (just enough to cover bottom of apples) Place apples in pan Stuff center hole of apple with butter and brown vegan sugar Drizzle small amount of maple syrup over top of apple Sprinkle with lots of cinnamon Bake at 350 for 45 min. Place one apple in bowl and eat! P.S. some people like whip cream on top. Serves: 1 Preparation time: 45 min
Carmen’s Revised Holiday Sweet Potato Casserole Ingredients (use vegan versions): 3 cups canned sweet potatoes Ener-G Egg Replacer for 2 eggs 1/2 stick margarine, melted 1/2 cup soy milk 1/2 tablespoon vanilla dash of cinnamon Topping: 1 cup brown sugar 1/3 cup flour 1/2 stick margarine dash cinnamon 1 cup broken pecans Directions: Mix together the sweet potato ingredients and put in a greased casserole. Sprinkle on the topping. Bake uncovered at 350 degrees for 35 minutes. Enjoy! Serves: 8 Preparation time: 1 hour
Holiday Apple Dip Ingredients (use vegan versions): 1 8 oz. vegan cream cheese, plain 1 cup of natural peanut butter (I like to use Krema) 1/3-1/4 cup soy milk (plain or vanilla) 1 cup of Succanat Directions: Soften the cream cheese in the microwave or on the stove. Combine all the ingredients together and mix with hand mixer. When it has a creamy look to it, its done! Serve cold or room temperature. Serve with apples, vegan crackers, etc. My children love to dip popcorn in it! Its a wonderful dip for the holidays. Enjoy! Serves: 4 Preparation time: 10 min
Sunny Holiday Punch Ingredients (use vegan versions): 1 can (46-oz) Dole Pinapple Juice, chilled 1 bottle (28-oz) mineral water or club soda, chilled 1 can (6-oz) frozen orange juice concentrate, thawed 1 lemon or lime, thinly sliced 2 cups fresh or frozen berries 1 bottle (750ml) chilled champagne, optional (Note: I substitute a bottle of 7-UP here) Directions: Combine all ingredients in a punch bowl. Another note: I find this punch to be a little on the tart side so I add a tablespoon or 2 of vegan sugar to the mix.
Elegant Holiday Pate Ingredients (use vegan versions): 1 can butter beans, drain…reserve 2 tablespoon liquid 1-4oz. can black olives, chopped 16 pimento stuffed olives, chopped 2 tablespoon peanut butter, creamy 1 tablespoon tofu vegan mayonnaise fresh black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon spike Directions: Mash beans with a fork…add other ingredients and mix. Great served with assorted vegan crackers…pretty to look at and delicious. The flavor improves as it sets…also delicious served on vegan bread, with lettuce and tomato for a quick sandwich… Serves: 4-6 Preparation time: 5 minutes
Holiday Pomegranate-Ginger Muffins Ingredients (use vegan versions): 2 cups flour 2/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup crystallized ginger, minced (about 10 pieces) the seeds of one pomegranate 1 cup soy milk 1 egg substitute (EnerG = 1 tablespoon mixed with 2 tablespoon water) 1/4 cup melted margarine 1/4 tablespoon vanilla extract sugar and nutmeg for topping Directions: Pre-heat the oven to 425 degrees & grease muffin tin (I made these into cupcakes, actually, as I do not have a muffin tin). Mix all of the dry ingredients in a large bowl (vegan sugar, flour, salt, baking powder). Mix all of the wet ingredients in a separate bowl (milk, egg replacer + water, vegan margarine). Now, slowly add wet ingredients to dry ingredients, mixing until just blended. Fold in pomegranate seeds & crystallized ginger. Spoon into muffin tin (or cupcake molds) and top with vegan sugar and nutmeg. You can add ground ginger, if you want, but the muffins are pretty ginger-y as it is. Bake for 15-20 minutes, until golden brown. If made into 15 muffins, each muffin contains roughly 135 calories. Serves: approx. 15 Preparation time: 45 minutes
Egg Nog Ice Cream (no tofu) Ingredients (use vegan versions): 2 tablespoons arrowroot powder 4 cups soy egg nog (I use Silk brand) Directions: Mix 1/4 cup egg nog with the arrowroot powder. Heat remaining egg nog over medium heat stirring constantly until simmering. Add arrowroot mixture. Stir constantly until slightly thickened. Cool in fridge then freeze in ice cream maker. I use the Donvier ice cream maker and it was a big hit over Thanksgiving. Perfect with pumpkin pie and other holiday desserts! Enjoy!
Hot Cider (non-alcoholic) Ingredients (use vegan versions): (1 or 2) oranges a few (20?) whole cloves apple cider cinnamon sticks Directions: Stud the oranges with cloves. (Push the pointy end into them until the flower part is flush with the peel.) I use about 10 per orange. You may want to peel the top layer of skin off the oranges or use organic oranges if you don’t want to ingest the chemicals they put on them. :-( Put the cider into a large saucepan, and add the oranges and some cinnamon sticks (one or two will do). Heat for hours (you can just leave it on all day for a party). It gets better with age. Just pour in more cider when it starts getting low. Enjoy!
Peanut Butter Drops Ingredients (use vegan versions): 1/2 cup margarine 2 cups sugar 1/2 cup soy milk 3 cups rolled oats (works best with a little more) 5 tablespoons peanut butter 1 teaspoon vanilla extract Directions: Line a cookie sheet with foil or waxed paper. Melt the margarine in a large saucepan over low heat. Add the vegan sugar and soy milk, and increase the heat to medium. Bring the mixture to a boil for 1 minute. Remove from heat; add the oats, peanut butter, and vanilla; and mix vigorously. Drop the mixture by spoonfuls onto the cookie sheet and let stand until firm. Serves: 2 to 3 dozen drops Preparation time: 20 min.
Easy Crunchy Holiday Quinoa Ingredients (use vegan versions): 1 cup quinoa 1/2 cup raw sunflower seeds 3/4 cup roasted red pepper hummus (tribe is my fave brand) 1 clove garlic- minced 1 red pepper- diced 1 green pepper- diced dash of salt & pepper Directions: rinse quinoa and put in a small pot w/ 2 cups filtered h2o. bring to a boil and then simmer on low for 10-12 minutes. Add minced garlic clove and stir occasionally. When quinoa is done, add the remaining ingredients and stir well. easy! This can be used for stuffing other veggies to bake in the oven or eaten straight out of the pan. (I cannot consume too much soy so this is a great way to get a lot of protein!) Serves: 2 Preparation time: 15 min