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From:	Deborah (Recipes.vegsource.com)
Subject:	Special Xmas Recipes
Date:	December 17, 2008 at 9:41 am PST

In Reply to: Special Xmas Recipe posted by dtw on December 16, 2008 at 7:43 pm:

Special Xmas Recipes

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Asparagus Crepes with White Sauce

Crepes:
1/2 cup pastry flour
1/4 tsp salt
3/4 cup soymilk
1 tsp oil

Sauce:
1 Tbs margarine
1 small onion, peeled, quartered, sliced
1 garlic clove, peeled and minced
1 Tbs + 1 tsp flour
3/4 cup soymilk or rice milk
2 Tbs fresh minced dill
1/2 tsp dried tarragon
2 tsp lemon juice
Salt and pepper to taste

Filling:
24 asparagus stalks

Make crepes:
Combine flour and salt in a mixing bowl.
Make a well in the center, and pour in the 'milk
and oil.
Beat until smooth.
Heat a 6" frying pan or crepe pan (nonstick, if
desired) over medium heat.
When hot, pour in 1/4 cup of batter, and tilt pan
until it is evenly coated.
Cook over moderate heat until lightly browned on
the bottom.
Flip crepe over, and brown the other side.
Remove, and put on a plate.
Repeat with the rest of the batter, making 6
crepes.

Make sauce:
Heat margarine in a small pan over medium heat.
Add onion and garlic.
Saute` until onion is golden.
Sprinkle in the flour, and stir until it is
incorporated.
Slowly pour in the soymilk, stirring constantly.
Bring to a simmer, then stir in the dill and
tarragon.
Simmer, stirring constantly, until the sauce
thickens.
Stir in the lemon juice, and salt and pepper to
taste.
Remove from heat, and cover.

Prepare asparagus:
Trim tough ends off asparagus, and scrape off any
tough skin.
Cut stalks in half, and steam until tender-crisp.
Assemble:
Put some asparagus in the center of each crepe.
Spoon a small amount of sauce over the asparagus.
Fold one end of the crepe in towards the centrer,
and overlap the other end over it.
Arrange the crepes, folded side down, in a greased
shallow baking dish.
Spoon remaining sauce evenly over the crepes.
Bake in a preheated 350 F oven until just heated
through.
Serve immediately.

--------------------------------------

Vegetarian Puff and Curry Sauce

4 sheets phyllo pastry, cut into 8" squares
Melted margarine or butter
1 cup vegetables for filling
2 Tbs broth
Pinch of cayenne
1 cup soymilk or coconut milk
1 tsp margarine or butter
1 tsp Madras curry powder
1/2 tsp sugar
1/4 cup mashed cooked chick peas
Pan spray

Put vegetables, cayenne, and broth in steamer.
Steam until almost tender. Set aside.
Lay 1 sheet of phyllo on a sprayed baking sheet.
Brush lightly with melted margarine or butter.
Place another phyllo sheet on top of this, and
brush with margarine.
Continue until all 4 sheets are buttered and
stacked.
Drain veggies from broth, and place in center of
phyllo stack.
Fold two opposite corners over filling.
Fold other two corners over filling, enclosing
veggies completely.
Brush phyllo package with melted margarine or
butter.
Bake at 300 F until lightly browned (8 - 10
minutes or so).
Watch carefully -- phyllo burns easily!

Curry Sauce

In saucepan, melt margarine or butter over low
heat.
Add curry powder, and stir-cook for 1 minute.
Add sugar and soymilk or coconut milk, and mix
thoroughly.
Add mashed cooked chickpeas, and mix thoroughly.
Heat, stirring constantly, to boil.
If too thick, thin with a little more soymilk or
coconut milk, and heat until
hot.

----------------------------------------------

More Holiday Recipes
(Mix and Match!)

Broccoli Casserole

2 lbs fresh broccoli florets (or frozen broccoli
florets) cut into 1/2"
pieces
Water
2 cups vegetable broth
2 tsps cornstarch
1 Tbs oil, or as needed
1 tsp minced fresh garlic
2 tsps Maggi Seasoning or soy sauce
2 carrots, peeled and julienned
8 oz mushrooms, washed, dried, and chopped
1 cup cornflake crumbs
Margarine
Cheese/cheeze, shredded (optional)

In a bowl, mix the broth, cornstarch, and Maggi or
soy sauce.
Bring a potful of water to a boil.
Submerge the broccoli pieces in the water.
Cover, and cook for 2 minutes.
Drain, then immediately rinse the broccoli in cold
water.
Drain broccoli well.
(NOTE: If frozen broccoli is used, this step can
be omitted; just
thaw.)
Put into a greased casserole dish. Set aside.
In a large skillet, heat oil over medium heat.
Add the minced garlic, and saute` 1 minute.
Add the carrots, and saute` until they begin to
soften.
Add the mushrooms, and saute` 2 minutes.
Stir in the broth-cornstarch mixture.
Cook, stirring constantly, until thickened.
Pour over broccoli in the casserole dish, and mix
gently.
Sprinkle with cornflake crumbs.
Dot with margarine.
Bake in preheated 350 F oven about 30 minutes, or
until bubbly and
crisp.

NOTE:
If desired, add cheese or cheeze for the last 5
minutes.

----

Green Bean Casserole

2 lbs green beans, steamed until tender, drained
Creamy Mushroom Gravy (recipe follows)
1 can French Fried Onions
Mix green beans with gravy.
Put in greased casserole.
Top with onions.
Bake at 350 F until hot throughout.

----

Creamy Mushroom Gravy

1 13-oz (approx) can mushrooms, with liquid
2 tsps cornstarch
Soymilk
Drain liquid from mushrooms, and measure.
Add soymilk to liquid to make 2 cups.
Mix cornstarch into liquid.
Put cornstarch + liquid into saucepan.
Cook over medium heat, stirring constantly, until
thickened.
Stir in mushrooms.
Use in casserole (above), or as gravy, or thin
with more soymilk to make
soup.

----

Mashed Potatoes

8 large boiling potatoes, peeled and diced
2 cups vegetable broth (canned OK, or water +
bouillon cubes/powder)
Margarine or butter to taste
Salt to taste
1/2 cup sour cream (soy or dairy)
Heat broth to boiling.
Add potato cubes.
When broth boils again, turn to medium-low.
Cover, and simmer until potatoes are tender.
Mash potatoes, mixing in margarine and salt to
taste.
Whip in sour cream.
Serve.

----

Pumpkin Soup

1/4 cup margarine
3/4 cup chopped onion
3 cups cooked pumpkin (canned OK)
1/2 tsp dried crushed red pepper (optional)
1 & 1/2 cups vegetable stock
Salt and pepper to taste
Cayenne to taste (optional)

Melt the margarine in a large saucepan.
Stir the onion into the melted margarine.
Cook, covered, on medium-low heat, stirring
frequently,
until the onion is golden (about 20 minutes).
Add the cooked pumpkin, and stir in the vegetable
stock.
Bring to a boil, then reduce heat to medium-low.
Cover, and simmer for 30 minutes.
Season with salt, pepper, and cayenne to taste.
Serve hot, garnished as desired.

----

Corn Muffins

1 cup fine yellow corn meal
1 cup white flour (or whole wheat)
2 & 1/2 tsps baking powder
1/4 cup natural sugar
1/4 cup melted margarine (or oil) (or applesauce)
1/8 tsp cinnamon
1/4 tsp salt
1 egg substitute (Ener-G), prepared as per pkg
directions
Soymilk, rice milk, or liquid creamer

Mix first 8 ingredients well.
Add sufficient liquid to obtain a thick batter
(like a cake batter).
Pour into muffin cups or pans. Fill 2/3 full.
Bake 20 minutes, or until a toothpick inserted
into muffin center
comes out clean and dry.

----

Baked "Ham" with Pineapple

Vegetarian ham (VeggieFarm, VeggieBest, Amida,
Worthington, etc)
Canned pineapple rings
Pitted cherries or seedless red grapes
1 jar pineapple preserves
Brown sugar
Cinnamon
Margarine, melted
Pan spray

Spray a baking pan with pan spray.
Cut vegetarian ham into 1/4" - 1/2" slices.
Arrange in one layer on the baking pan.
Put a pineapple ring on each slice.
Spoon some pineapple preserves in the center of
each ring, filling the
space.
Sprinkle brown sugar and cinnamon on top of
pineapple and preserves.
Drizzle with melted margarine.
Bake in preheated 350 F oven, until heated
through. Do not overcook.
Just before serving, put a cherry or grape in the
center of the
pineapple ring, amidst the preserves.

----

Creamed Corn

2 lbs frozen sweet corn
1/2 tsp sugar or equivalent
1 cup soymilk
2 Tbs soymilk powder (Better Than Milk, Original
Flavor, or your
favorite brand)
1/4 cup soymilk + 1 & 1/2 tsps cornstarch (mixed
together)
Margarine
Salt

Put corn in a saucepan with sugar and the 1 cup
soymilk.
Cook gently until corn is done.
Stir in soymilk powder.
Stir in the soymilk-cornstarch mixture.
Cook over medium heat, stirring constantly, until
sauce thickens.
Mix in margarine and salt to taste.

----

Thanksgiving Stuffing

1 bag cornbread stuffing mix
1 tsp sage
1 tsp thyme
1/2 tsp rosemary
Salt and pepper to taste
1 package vegetarian sausage (thawed, if frozen)
1 tsp melted margarine (opt)
Vegetable broth (as needed)

In a large bowl, mix stuffing, seasonings, and
sausage.
Blend in margarine, if used.
Mix in sufficient broth to make a moist stuffing
(it will dry out in
oven).
Pack stuffing into a greased loaf pan (or stuff it
into vegetables).
Cover stuffing with foil.
Bake loaf until heated throughout.
Bake stuffed vegetables until vegetables are
tender.
Serve with gravy and fruit sauce.

----

CranCherry Sauce

1 can whole berry cranberry sauce
1 can pitted (pitless) cherries, drained
Mix well.
Cover, chill, and serve.

----

Easy Pecan Pie

1 & 1/2 cups pecans, chopped
3/4 cup soymilk or rice milk
3/4 cup corn syrup, light or dark
1/4 cup margarine, softened
1 & 1/2 tsp vanilla
Ener-G Egg Replacer for 2 eggs, prepared as per
package directions
3/4 cup brown sugar, packed
1/2 cup baking mix or pancake mix

Preheat oven to 350 F.
Grease pie plate.
Sprinkle pecans in plate.
Beat remaining ingredients 'til smooth, 15 seconds
in blender on
high or 1 minute with hand beater.
Pour into plate.
Bake 'til knife inserted in center comes out
clean, 50 - 55 minutes.
Cool.
Slice, and serve.
Top with Whipped topping, if desired.

----

"Turkey Roast"

1 lb firm or extra-firm Tofu, frozen & thawed &
gently pressed dry
1 quart water
1/4 cup vegan chicken bouillon powder
1 Tbs vegan beef bouillon powder
1 tsp sugar or Sucanat
1/2 tsp celery seed
1 10-oz can Chinese Braised Gluten (chai pow yu),
drained,
or 10 oz Seitan, drained
6 - 8 slices thick bread, made into crumbs
Vegan chicken broth (reserved from cooking Tofu)

Slice or dice Tofu.
Put water, bouillons, sugar, and celery seed in a
pot.
Bring to boil.
Add Tofu.
Turn down to simmer.
Simmer for 30 minutes.
Drain Tofu, reserving broth.
Put Tofu and Gluten into processor.
Process to a chunky paste.
Put in bowl.
Mix in breadcrumbs.
Pack into a sprayed loaf pan.
Cover with foil.
Bake 30 - 45 minutes at 350 F, or until hot
throughout, basting with
broth occasionally.
Cool and slice.
Serve with gravy, fruit sauce, and your favorite
stuffing/dressing.

----

"Turkey" Gravy

2 cups broth (can use reserved cooking water from
cooking Tofu)
2 tsps vegan "chicken" bouillon powder
1 tsp vegan "beef" bouillon powder
1 tsp sugar or equivalent
3 Tbs nutritional yeast
1 Tbs cornstarch
Mix cornstarch with 1/2 cup cold broth.
Put remainder of broth, and nutritional yeast in a
saucepan.
Heat to boiling.
Turn down to medium.
Stir in cornstarch mixture, stirring constantly.
Cook until thick (1 - 3 minutes).
Serve immediately.

---

Creamy "Turkey" Gravy

3 cups soymilk or rice milk
4 tsps cornstarch
2 tsps vegetarian "chicken" bouillon powder
1 tsp "beef" bouillon powder
2 Tbs nutritional yeast (optional)
1 tsp sugar or equivalent
Salt and pepper to taste
Mix all ingredients well in a saucepan.
Heat to boiling over medium heat, stirring
constantly.
Turn heat to low.
Cook, stirring constantly, until gravy is thick
and translucent.
Serve.

----

Fruit Cobbler

1/4 cup margarine
1/2 cup sugar or Sucanat
4 cups peeled, sliced peaches or apples
1 cup biscuit mix, pancake mix, or self-rising
flour
1 Tbs biscuit mix, pancake mix, or self-rising
flour
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of ginger
2 Tbs firmly packed brown sugar
2 Tbs milk (soy, rice, or dairy)

In a greased casserole, combine fruit, sugar, 1
Tbs baking mix, and
spices.
In medium bowl, mix remaining 2/3 C baking mix
with brown sugar.
Cut in margarine until mixture is size of small
peas.
Stir in milk until moistened.
Drop this mixture by spoonfuls onto fruit.
Bake at 400 F for 30 minutes, or until toothpick
inserted into crust
comes out clean.
Let stand 5 minutes.

----

Pumpkin Pie

1 unbaked 9" pie shell
3/4 lb firm Tofu
1 16 oz. can pumpkin, or 2 cups fresh-cooked
pumpkin, pureed
1 cup Sucanat or brown sugar
2 Tbs oil
2 Tbs molasses
1 & 1/2 tsp cinnamon
1 tsp salt
3/4 tsp ginger powder
1/2 tsp nutmeg

Preheat oven to 350 F.
Blend all ingredients in a food processor until
very well mixed.
Pour into the pie shell, and bake for 1 hour, or
until cracks start to
appear in the filling.
Chill for at least 2 - 3 hours before serving.

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