From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Holiday Menu
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Tue, 22 Dec 1992 22:46:43 GMT


                    A VEGETARIAN HOLIDAY MENU
                                
     "To perceive Christmas through its wrapping become more
     difficult with every year"   ;-)
               Elwyn Brooks White (from "The Second Tree From The
               Corner")

Menu items:

     1a Vegetable Nut Loaf #1
     1b  Vegetable Nut Loaf #2
     2.  Parsley Gravy
     3.  Sesame Twist (2 Loaves)
     4.  Cranberry Sauce
     5.  Golden Bouillon
     6.  Filled Cucumber Boats
     7.  Mince Pie


1a  VEGETABLE NUT LOAF #1
Mix:
     2 Tbs Vegetable Oil
     2 Tbs wholewheat flour
     1 Tbs arrowroot flour

Add:
     1 cup soy or nut milk
     4/5 tsp tamari or miso

Now stir over heat till the mixture boils

Combine with:
     1/4 cup chopped onion
     1/2 cup finely chopped celery
     1 cup chopped green pepper, fine.
     2 cups chopped pecans, almonds or walnuts
     2 Tbs cashew or almond butter
     2 cups steamed brown rice, fluffy.
     1 cup of seasoned bread crumbs

Stir and mix well.  Place in a loaf oiled pan.  Bake in 350 oven
for 50 - 60 minutes.  Turn out on platter.  Serve with parsley
gravy.



#1b  VEGETABLE NUT LOAF #2
       (modified from recipe in "THE 10 TALENTS COOKBOOK",
        which I highly recommend for its comprehensive
        coverage and its very tasty Seventh Day Adventist
        recipes)

Ingredients (for a large family)

     3 cups of cooked lentils
     3 cups cooked millet
     3 cups steamed brown rice
     1 cup whole wheat bread, crumbled (3 slices)
     1/2 cup dry oatmeal or cornmeal
     1/2 cup almond or cashews, ground fine
     1/4 cup sunflower seeds, ground fine (optional)
     approx. 3/4 cup of tomato juice
     1 Tbs of oil
     1 cup chopped onion
     1 cup chopped celery
     1 cup chopped tomato
     1 heaping Tbs of sage (this is the key spice)
     1/2 tsp celery seed, ground
     salt to taste, garlic power (optional, can be added while
     eating)


Procedure:

Lightly saute onions in a mixture of water and oil.

Add celery and tomatoes, but only saute very little to soften and
stop. (the celery, if not over-cooked, gives a nice "crunch" to
the loaf)

Combine all the ingredients and mix well, add bread crumbs and
tomato juice to make stiff.  Add water if the mixture seems too
dry.  Place in lightly oiled loaf pans.  Bake at 350 degrees for
1 hour.

Serve with favourite veggy `gravy' (optional)
After baking, cover with towel to keep moist, or if you are like
     me and like it dry, don't cover.



2.  PARSLEY GRAVY

Ingredients:
     7/4 cups water
     2 Tbs oil (flax is nutritionally best)
     2 celery sticks (4" long)
     1/2 cup cashew nuts
     3/2 Tbs arrowroot powder or 2 Tbs W.W. flour
     1/8 tsp celery seed powder

Blend above ingredients till smooth.  Simmer in a saucepan till
thick.

     Add 1/4 cup chopped fresh parsley.
Serve.




3   SESAME TWIST (2 LOAVES)

For the leavening:
     1 package dry yeast
     1/2 cup lukewarm water
     1/2 tsp honey
     
For the bread:
     3/2 cups tepid water
     1 Tbs honey
     5 to 6 cups W.W. flour
     sesame seeds
     
Dissolve yeast in 1/2 cup lukewarm water.  Add 1/2 teaspoon honey
and stir.  Cover and set mixture aside until it is foaming and
double in volume.

Pour the tepid water and honey into a large mixing bowl and stir.
Add the foaming yeast.  Begin to add the flour, 2 cups at a time,
mixing well after each addition and thoroughly blending with a
wooden spoon.  Continue to add more flour until a stiff dough is
formed.  Cover with a towel and let stand for a few minutes.

Turn the dough out onto a lightly floured board and knead until
it is smooth and elastic, about 8 to 10 minutes, or until any air
bubbles have disappeared.

Divide the dough into 2 equal sections.  Then take each section
and divide it into 3 equal parts.  roll each of the 3 parts into
14" strands or ropes.  Braid the 3 strands and seal the ends.
Bring both ends around to form a circle and connect the ends by
wetting your fingertips and lightly pasting the dough together.
Repeat with the second set of 3 stands to form another circular
braided loaf.

Place the 2 loaves, well spaced apart, on a greased and lightly
floured baking sheet.  cover with a light towel and place in a
warm spot until they double in size -- about 1 hour.

Preheat oven to 350 F

When loaves have doubled in size, brush tops with a little water
and sprinkle with sesame seeds.  Bake for 40 - 45 minutes for
crusty brown loafs.  Cool on wire racks.



4.  CRANBERRY SAUCE

Blend together:
     1 cup orange juice
     1 small unpeeled apple cut in pieces
     1 - 2 Tbs honey
     
Add cooked cranberries until the mixture thickens (approx. 2 cups
cooked).  If a jelly-like texture is preferred, than simply add 2
Tbs agar to the above mixture.  Heat until the agar has melted,
it can then be transferred to a mold and refrigerate until it
sets (about 3 - 5 hrs.)



5.  GOLDEN BOUILLON

Ingredients:
     2 qts water or stock
     1 cup chopped cabbage
     1 cup diced carrots
     1 cup diced potatoes
     1 cup diced onions
     1 cup diced celery & tops
     1 cup squash puree
     1 tsp nut butter
     1 Tbs oil
     1 tsp kelp powder (or miso)

Simmer vegetables in water and kelp powder (or miso) till tender.
Eat as is or place in blender till smooth (you may need to add
more water if blended till smooth).  Top with parsley.



6.  FILLED CUCUMBER BOATS

Cut in half lengthwise long tender cucumbers.  Scoop out seeds
and part of pulp.  Mix with chopped olives, chives, pimento and
celery.  Toss with favorite salad dressing and then use this
mixture to fill the cucumbers.  Serve on a bed of Romaine leaves
or lettuce.



7.  MINCE PIE

Ingredients:
     2 apples, chopped
     1/2 cup prunes, chopped
     1 cup raisins, cut
     1/2 cup dates, cut
     1/2 cup honey
     1/4 cup orange juice
     1 lemon, use both juice and grating from outside of rind
     3 tbs arrowroot or flour

Mix all above ingredients.  Place  into pie shell.  Cover and
seal top crust.  Bake at 375 for 40 - 45 minutes.


                                 Happy Holiday Season Everybody,

                                               ted