(For all ingredients, please use organic versions if available) Serves 12 Preparation time 4-6 hours
Vegan Pâté on Rye 10 ounces soy chicken (Chicken-Free Chicken), cubed 4 ounces savory baked tofu 1 cup raw walnuts nuts ½ cup fried onions 2 stalks celery, chopped ½ teaspoon fresh garlic 2 tablespoons Vegenaise or other vegan mayonnaise ½ cup fried onions to garnish Served with thinly sliced, toasted rye bread thinly sliced
Red and Green Heirloom Salad 1 head green Oak lettuce 3 cups of baby heirloom multi-color tomatoes 10 carrot curls ½ cup shredded vegan cheese Edible flowers Dressing: 1 cup cold pressed virgin olive oil ¼ cup balsamic vinegar ¼ cup lemon juice ¼ cup capers 1 teaspoon fresh garlic, crushed ¼ teaspoon black pepper Wheat-turkey Roast 3 pound vegan Turkey Wheat Roast (roll) 1 cup crushed pineapple ¼ cup brown sugar 12 chili pineapple pieces Mushroom Gravy 1 cup whole wheat flour 1 cup olive oil or vegan margarine 2 cups mushrooms 3 cups water 1 cup onions 2 stalks celery, chopped 3 teaspoon vegan chicken flavor 1 teaspoon garlic Holiday Vegan Haggis Roll Serves: 32 (Makes 4-eight inch rolls, 32-1½ inch slices) 1 Chicken-Free Chicken, ground 1 cup minced carrots 1 cup minced onions 1 cup minced celery 3 cups matzo meal (or unsalted crackers) 1 cup whole wheat flour ½ cup oat meal 1 cup hot water 1 cup olive oil 2 teaspoons salt 2 teaspoons lemon zest 2 tablespoons paprika 1 tablespoon garlic powder 2 teaspoon white pepper Decoration: 1 red peppers, cut into ½ inch strips 1 green peppers, cut into ½ inch strips 1 pound baby carrots
Roast Duck 40 ounces of soy duck (Chicken Free Chicken), sliced ¼ cup olive oil 4 raw onions, quartered 2 stalks celery, chopped 1 pound finger potatoes 4 carrots chopped ½ teaspoon fresh garlic ½ teaspoon black pepper 1 tablespoon vegan bacon bits Rub: ¼ teaspoon thyme ¼ teaspoon marjoram ¼ teaspoon basil ¼ teaspoon fennel ¼ teaspoon sage ¼ teaspoon lavender
Cherry Sauce 1 cup whole-wheat flour 1 cup olive oil or vegan margarine 2 cups canned or frozen cherries 1 teaspoon chicken flavor ½ teaspoon ginger powder ½ teaspoon cinnamon powder Grape juice to thin sauce as needed
Stuffing ½ cup olive oil or vegan margarine 2 cups vegan Italian sausage 1 cup roasted chestnuts 8 ounces field mushrooms 2 stalks celery, chopped ½ cup fried onions 2 cups water 4 cups of corn bread (or day old bread) ½ teaspoon fresh garlic 2 teaspoon vegan chicken flavor 1 teaspoon lemon zest
Chocolate Fondue 1 cup unsweetened cocoa 1 cup brown sugar or brown sugar substitute 2 tablespoon cherry juice (or processed cherries) ½ cup vegan margarine ¼ cup soy cream ¼ teaspoon cinnamon ¼ teaspoon instant coffee Grape juice, as necessary to thin Pistachio nuts, chopped Shredded coconut Served with 2 pounds mixed fruits (strawberries, cherries, apples, mango, cantaloupe, etc.)
|