Links to good holiday recipes

December 18, 2008

I am doing this mostly because my mom is visiting and is a good cook and will cook whatever I ask her too. Isn’t that great? And I want to compile a list of good things she can make, or, if I am up to it, that I can assist her in making. She and my sister are super-cooks, and I am a pathetic delinquent that can make some things well enough, but I am not really that good and certainly not fancy stuff (although better than, ahem, my lovely and wonderful partner who has cooked almost NONE in his whole life, but always has lots of “advice” to give about how he can “help” me cook better – so good at the theory of things!).

So these are some recipes I have gathered for us to maybe try. Maybe you will find something fun too! Happy Holidays!

Cheesy Rice from VeganYumYum. I am interested to see if the cheese is at least somewhat cheesy-ish. Vegan cheese in one area where there is more work to be done in the vegan test kitchen. Maybe this is the answer! I ate this when I was little and it was a big hit.

Crispy hash browns via VeganYumYum. Thank you. I hate mushy ones. I know this doesn’t seem like a holiday food, but think how impressed your family will be with these puppies when you make them for breakfast one morning as a surprise!

Tahini Lemon Rice and Beans via VeganYumYum. There is kale in this which is a very good vegetable to eat. Extra good for you.

Crispy Sweet and Sour Seitan or Crispy Sweet and Sour Tofu which is supposedly a close remake of The Grasshopper‘s No Name (via VeganYumYum). If this tastes anything like sweet and sour chicken that ate in my pre-vegetarian days, then I am psyched to try this. I always try ordering things like this at Chinese restaurants but then I can only eat the crust of the tofu or seitan because the inside is too mushy. Maybe this will recipe will fix that. (Looking at the Tofu recipe, I would suggest smaller chunks of tofu if you want them to be less mushy on the inside, as I prefer.)

Baked Sundried Tomato Risotto with Balsamic reduction via VeganYumYum.

Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream via VeganYumYum. Wow, this looks really involved. If you know a gnocchi you like, I would buy that and then make the sauce. But for you cookish people that like to make everything from scratch, this is the whole recipe.

Super Quick Tomato Basil Cream Pasta via VeganYumYum

Well. I wanted to find more from around the internet, but got caught up looking at every VeganYumYum recipie. Maybe more when I decide I need to procrastinate on final papers some more! I also wanted to include some of my favorite recipes but I always just estimate on the ingredients based on looking up four or five different version of the recipe online. And I wonder why I am not that successful as a cook??

One more addition!

Recipes from the Bradford Community Church

I have printed out the recipe book from Bradford Community Church Unitarian Universalist which is available as a pdf here. It was created for Thanksgiving dishes, but works great for all of the fall and winter if you ask me. Here are all the recipes that are in that book. Mmmm. Makes me hungry just reading over them.

Main Dishes
Butternut Squash with Whole Wheat, Wild Rice and Onion Stuffing
Harvest Stuffed Acorn Squash
Hot Tamale Pie
Pueblo Corn Pie
Thanksgiving Loaf
Thanksgiving Tort
Three Sisters Stew
Chili Roast Potatoes and Seitan
Walnut Loaf with Burgundy Sauce
Oven Roasted Tom Tofu Cutlets
Layered Seitan Vegetable Dinner
Shitake Pot Pie with Polenta Crust

Side Dishes
Mushroom Medley
Baked Sweet Potatoes and Onions
Baked Glazed Onions
Green Bean Paté
Pumpkin Apple Nog
Lemon Kale Sauté
Baked Sweet Potatoes and Apples
Scalloped Corn
Cranberry Apple Relish
Maple and Tarragon Sweet Potatoes
Roasted Potatoes with Rosemary
Glazed Baked Onions
Cranberry Chutney
Wine-Glazed Brussel Sprouts
French Beans with Walnut Garlic Oil
Roasted Fennel and Walnuts
Aztec Platter
Baked Stuffed Onions

Stuffings, Unstuffed
Walnut Apple Stuffing
Old Fashioned Potato-Bread Stuffing
Sourdough Stuffing with Pine Nuts and Raisins

Pie Crust
Apple Pie
Easy Vegan Squash or Pumpkin Pie
Vegan Cheesecake
Cranberry-Apple Crisp
Pear and Apple Crumble
Lemon Bundt Cake

Potential UFETA Cookbook

February 17, 2007

I set this up as a place for UFETA folks to post recipes for a potential UFETA cookbook. Please post your recipe with ingredients, directions, serving size (serves X people), name, and congregation in the comments. Of course, this is also open to other UUs who have great vegetarian or vegan recipes who want to contribute to a potential UFETA cookbook. Make sure it is a recipie you have tried and you know actually works and tastes good. If you have a special story to go with the recipe (it was your grandma’s or it is a favorite at church potlucks) please feel free to include. You can also email recipes to, although I thought it would be nice to have them all together here online too. Once we get enough recipes together, we can either put it online at the UFETA website or make it into a booklet and sell it (or give it out as outreach). If you have special vegan or vegetarian tips that you want to share, include those too and we can maybe find a way to incorporate them into a cookbook eventually. Thanks!

Vegetarian Appetizers

January 23, 2007

FUUSM is having a fundraising event on Feb 24 – the Starry Night Band will be playing and we’ll have wonderful appetizers and drinks, before and after the lovely music. The Green Sanctuary committee is sponsoring the food and encouraging folks to make apps. that are low on the food chain. I’ll be posting appetizer recipes for those that aren’t used to making things without meat. Ideally, all food would be made without meat, or milk or egg based products, but of course food with those things isn’t banned. Here are some ideas to start everyone off – including some tips on cooking low on the food chain.

Milk and butter: Soy milk almost always works to replace cow’s milk without anyone being able to tell the difference. This is also the case with butter – there is soy butter that tastes just as yummy as milk-based butter. All soy milk seems to work the same for me – if you need something thicker, try soy creamer which is whiter and thicker ( I think the best soy butter is Earth Balance ( but there are other kinds that work well.

Appetizer ideas:

Baked Veggies

This is a simple but very yummy (and healthy) option. Get some asparagus, baby carrots, potatoes (ideally some yellow, some red, some sweet) chopped into 1/4 inch cubes, butternut squash cubes, mushrooms (if you like them – I don’t!), and some onions. Put aluminum foil down on a cookie sheet. Lay out all the veggies flat. You can season them separately – for instance, putting some oregano and basil on the regular potatoes, soy butter on the sweet potatoes, some rosemary on the asparagus, etc. – and then drizzle olive oil over them all. Bake until soft. These can be served with toothpicks or with forks on a small plate. If you make sure they are tender, they are actually very yummy at room temperature. No need to keep them hot/warm unless you just want to. You could include a balsamic vinegar sauce if you want to get very fancy.

Balsamic Vinegar Sauce

1/4 cup of balsamic vinegar
1 onion, chopped finely
3 tablespoons of finely chopped rosemary (ideally fresh, but dried will do)
1 tablespoon of finely chopped parsley (ideally fresh, but dried is fine)
juice of half a lemon
1/2 cup of olive oil
salt and pepper to taste

Cook onion in cider vinegar until soft. Remove from heat and add remaining ingredients, mixing well. Simmer. Depending on your preference, you can let sit overnight (so flavor soaks in) and then strain out the onions and spices, or you can leave them in. If you plan to keep the sauce heated with a little flame, you can use soy butter instead of olive oil. But if you aren’t going to keep it heated, the butter will congeal which isn’t so nice.

Creole Stuffed Mushrooms

1 serving olive oil cooking spray — (5 one-second sprays per serving)
1 pound button mushrooms — about 24 large mushrooms
1 tbsp. water
1/4 cup chopped onion
1/4 cup chopped red bell pepper
10 oz frozen chopped spinach — thawed and drained
2 1/2 slices whole-wheat bread — chopped into bread crumbs
1 tsp Creole seasoning — or Cajun seasoning
1/4 tsp ground turmeric

1. Preheat oven to 350F. Lightly coat a jelly roll pan with cooking spray.

2. Remove mushroom stems from caps and finely chop stems; reserve caps and set aside.

3. Heat water in a large skillet over high heat. Sauté mushroom stems, onion, pepper and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined.

4. Stuff each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm.

(The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.)

Endive, Pear and Walnut Salad with Raspberry Vinaigrette

For appetizers, serve these in cupcake holders and forks available.

This salad calls for Asian pears, also known as Chinese or apple pears. If you can’t find those, Bartlett or Anjou pears will do just fine.

(Double if you want to make a lot.)

4 medium-size heads of Belgian endive, leaves separated and cut into 1 inch pieces
1 bunch of watercress, rinsed and torn into small pieces (I think you can also get canned watercress which is fine too)
1 large Asian pear, peeled, cored and sliced (not too thin)
2 oz. of chopped walnuts

Mix all together, toss with vinaigrette. Makes six regular servings. 12-14 app. size servings.

Topenade Cucumber Pedestals

3 cucumbers, peeled and sliced down the middle, cut into 1 1/2 inch pieces
1 1/2 cups sundried black olives, pitted and minced
1/4 cup red onion, minced
1/4 cup cucumber, minced
1/4 cup red bell pepper, minced
1 teaspoon thyme minced (fresh is ideal but not needed)
1/2 tablespoon oregano, minced (fresh is ideal but not needed)
1/4 teaspoon cayenne

Using a small teaspoon, scoop half of the seedbed out of each cucumber round forming small cups. Set aside. Using mortar and pestle (or something else you can mush it all together with) mix the remaining ingredients until a slightly formed paste. With each cucumber cup scoop about a tablespoon of topenade into each cup. Garnish with oregano leaf (if you have one) and chill before serving. (Serves 6 to 8 so if this is for the fundraiser, you might want to double or triple this)


Roasted Artichoke with Chipotle Aioli

1 large artichoke
2 tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1 1/2 cups water
3/4 cup aioli sauce
½ cup soy milk
¼ teaspoon of mustard
2 teaspoons of lemon juice
dash of salt
¼ teaspoon of paprika
6 teaspoons of vegetable oil
1/2 tsp hot sauce (optional)
1/4 cup enchilada sauce
juice of one lime (about 2 tbsp)
dash cayenne (optional)
1/2 tsp chipotle powder

In a medium sized pot, place artichoke in water and bring water to a boil. Cover, reduce heat slightly and allow to steam for 15 minutes. Remove artichoke from pot, place in baking pan and drizzle with olive oil, garlic and salt.

To make the aioli sauce, combine 1/2 cup of soy milk, 1/4 teaspoon mustard,
2 teaspoons of lemon juice, dash of salt, 1/4 teaspoon of paprika. Use a low setting and do not over mix. Slowly add the oil, a few drops at a time. This will cause the mixture to thicken. Once all the ingredients have been added, mix until a smooth texture is achieved. Keep it refrigerated.

Bake artichoke in 400 degree oven for 30-40 minutes, until soft. Meanwhile, blend together white sauce, hot sauce, enchilada sauce, lime, cayenne and chipotle until well mixed. When artichoke is done cooking, allow to cool slightly. To eat, pull leaves from the artichoke, dip in chipotle sauce. For apps – artichoke leaves can be separated and people can pick them up individually, and dip into sauce that they put on their plate – or they can be put on plates with a dollop of sauce to start with and people can just pick up the plates with 2-3 leaves and sauce.


More to come!