Recipes for New Years

NEW YEARS RECIPES
New Years Sunshine Smoothie Ingredients (use vegan versions): 1 cup frozen or fresh strawberries 2 ripe bananas, peeled and cut into chunks 1 cup chopped fresh pineapple 1 cup soy milk ice cubes (optional — if you like it more slushy, use them) Directions: Combine all ingredients in blender. Blend on high until smooth. Pour into glasses and garnish with a wedge of pineapple. Also, feel free to experiment with other fruit combos! Serves: 2 Preparation time: 10 min. or less


Traditional New Years Meal Ingredients (use vegan versions): 1 roll Gimmie Lean sausage 1 pound can or bag of sauerkraut 1 cup cooked lentils ( cooked salad style, not totally soft) 3 green onions, chopped 2 tablespoons extra virgin olive oil 1 tablespoon mustard seed 1-2 cloves garlic, finely chopped coarse black pepper, to taste cooking spray Directions: In a large (deep, or if need be, brown the Gimmie Lean in the skillet, then transfer to a soup pot for the rest of the ingredients) flat bottomed skillet, coated with cooking spray, brown Gimmie Lean, chopping into small pieces and you go, when its browned good on all sides, add the rest of the ingredients, mixing well cover, simmer about 15 minutes, and serve with crusty vegan bread (pumpernickel is best with this, or some other strong rye) I’m not sure of the meaning of the foods anymore, but my mother used to serve polish sausage cooked in sauerkraut, with a side of cold lentils with garlic and olive oil every year for New Years… This being my first New Years as a vegan, I had to improvise :-) Serves: 5 or more Preparation time: 30 mins


New Years Lentil Soup Ingredients (use vegan versions): 3/4 cup brown lentils 1/4 cup red lentils 1/4 cup yellow split peas 1/8 cup green split peas 3 medium tomatoes 3 medium carrots 3 cloves garlic juice of one lemon 2 chili peppers 1/4 cup brown rice spices: 1 teaspoon basil, 1 teaspoon sesame seeds, 1 teaspoon salt, 1/2 teaspoon oregano dash black pepper Directions: Pick through and wash beans. Bring to a boil 4 1/2 cups of water, and add beans. Dice carrots, garlic, and peppers, and add. Puree tomatoes and add. Add lemon juice. Reduce to simmer, and add spices, and 1/4 cup olive oil. Cover, and cook 20 minutes. Add rice, and additional water if necessary. Cook another 30 minutes, stirring occasionally. Some obvious items could be added, such as leeks, green peppers, onions, and so on.


Polenta and Beans Ingredients (use vegan versions): prepared polenta soy cheese of choice can of beans (your choice) Directions: Place a drop of olive oil in a fry pan. Fry polenta on both sides till brown. While polenta is cooking, warm beans in the microwave. Top polenta with beans, and soy cheese. This recipe works well with the imagination. You can add just about any ingredient and it will still taste great. My favorite beans to use are black beans with jalepeno soy cheese. I used this for New Years with a black eyed pea recipe I had just made up. It was a big hit with EVERYONE. Preparation time: 10 min


Easy 10 Second Guacamole Ingredients (use vegan versions): 1 deliciously ripe avocado 1 slice of lemon (or bottled lemon juice) 1 heaping tablespoon of fresh salsa Directions: Halve the avocado and remove the pit. Take your knife and finely dice the avocado while still in the she’ll (this saves a *big* mess). Scoop out the pieces and mash them in a bowl. Add a little fresh lemon juice (watch out for the seeds!) and a healthly dallop of salsa (I like to use the organic stuff in the fridge case at the health food store). Give it a big stir. I like to let this sit while the flavors mingle and I slice up a cucumber to dip im my guacamole. Its much tastier than tortillia chips (and more filling). Carrots are also good. I had this for dinner a lot when I was on my raw foods kick (even though the store bought salsa isn’t quite *raw*…) Its fast, easy, tasty and healthy. Enjoy it!


The Original Sazerac Cocktail Ingredients (use vegan versions): 1 teaspoon granulated sugar 2 dashes Peychaud bitters 2 dashes Angostura bitters 1-1/2 ounces rye whiskey 1 dash Herbsaint, Pernod or absinthe substitute 1 twist lemon peel Directions: Pack a 3 1/2 ounce old fashioned glass with ice. In another old fashioned glass blend the vegan sugar and bitters until the sugar is dissolved. Add one cube of ice and stir to chill. Discard the ice from the first glass and pour in the Herbsaint. Coat the inside of the entire glass, pouring out the excess. Strain the whiskey into the Herbsaint coated glass. Add lemon twist. Yield: 1 drink.


Fish Fillet Sandwich Ingredients (use vegan versions): 1 container extra firm regular style tofu (silken doesn’t hold up quite as well, IMHO) 1/4 plain soy milk 1-2 cups breadcrumbs (Edward & Sons, your fav. brand, or make your own!) 3 tablespoon vegan mayonnaise 3 slices of your favorite vegan cheese (optional) bread/rolls of your choice Directions: This came about one day when I was totally broke and trying to firgure out what to make from the small amount of random foods in my kitchen. Rinse and drain the tofu well, then cut longways through the brick of tofu, essentially making it three thinner layers of its former self. Pour your breadcrumbs (I like the Italian style ones) into a bowl, then brush the slices of tofu with a little soymilk, and carefully dip them into the breadcrumbs to cover. Place on a baking sheet about bake at about 350°F for about 25 minutes (the tofu should feel slighter more firm and the breadcrumbs should brown just a little). Serve with a little vegan mayonnaise and a slice of vegan cheese on your favorite bread/roll. My meat-eating boyfriend and I were surprised to find that it tastes quite a lot like a fish fillet sandwich, something neither of us had had in YEARS. He finishe’d off the extra filletbefore I had a chance to finish my first. Serves: about 3 Preparation time: 25-30 minutes