Does anyone have good vegetarian/vegan holiday recipes?

ooooo! i found this recipe last night whilst browsing vegan blogs for soynog "cheese" cake with "buttery" rum sauce. it looks somewhat simple and im going to make it for my husband and myself this xmas.
http://www.meettheshannons.net/2011/12/ ... ntest.html
also

Roasted Acorn Squash Stuffed with Wild Rice, Pecan and Cranberry

Ingredients (use vegan versions):

3 acorn squashes, cut in 1/2 and seeded
2 tablespoons + 1 tablespoon olive oil, divided
2 medium yellow onions, diced
3 stalks celery, diced
1/2 teaspoon dried sage
1/2 teaspoon salt
2 cups mix of whole grain rice varieties (I use Lundberg Wild Rice Blend)
3 cups vegetable stock
3/4 cup pecans, toasted and roughly chopped
1/2 cup dried cranberries
1 cup scallion greens, thinly sliced on a bias
salt and pepper, to taste

Directions:

1. Preheat oven to 425 degrees Fahrenheit. Brush acorn squash halves with 2 tablespoons of the olive oil and place cut-side down on a parchment-lined baking sheet and set aside.

2. In an oven-safe saucepan, heat the remaining 1 tablespoon olive oil. Add the onions, celery, sage and salt; cook over medium-high heat until onions are translucent, stirring frequently. Add the rice; cook for a few minutes to toast. Add the broth and bring to a boil.

3. Cover saucepan with oven-safe lid and place saucepan and sheet of squash in the oven. Bake rice mixture for 45 to 50 minutes, or until liquids have absorbed. Bake acorn squash for 45 minutes, or until squash flesh is soft and surface is browned.

4. Let rice sit, covered, for 10 minutes. Uncover and toss rice with pecans, dried cranberries, and scallion greens. Add salt and pepper.

5. Stuff each squash half with a 1/2 to 3/4 cup of rice mixture and serve with side of roasted brussels sprouts and a liberal amount of cranberry-pecan sauce.

This recipe is courtesy of Chef Jesse Miner: http://chefjesseminer.com/

Makes: 6 servings, Preparation time: 20 minutes, Cooking time: 45 minutes


Chocolate Pecan Pie

1 prepared pie shell
2 tablespoons flax meal
6 tablespoons water
1/3 cup vegan butter, melted
2/3 cup brown sugar
1/3 cup all-purpose flour
1 1/2 cups pecan pieces, toasted
1 cup semisweet chocolate chips
2 tablespoons bourbon
Blind bake pie shell: prick several times with a fork. Cover with parchment paper or foil. Weigh down with rice or beans or pie weights. Bake for 10 minutes at 400 degrees. Remove paper and weights. Bake for another 6 - 8 minutes, until the crust appears dry and the edges are just beginning to brown. Remove to a cooling rack.

In a large bowl, whisk together the flax meal and water. Let sit for about 10 minutes, until the flax meal absorbs the water and transforms into a thick eggy goop. Beat in the melted butter, brown sugar, and flour. Add the pecans, chocolate, and bourbon. Stir. Pour this mixture into your blind baked pie shell. Bake at 350 until filling is set, about 25 minutes.

Let cool before serving.


oh and i dunno about you but im ALL about the green bean casserole
Portobello Green Bean Casserole

Ingredients (use vegan versions):

4 to 6 cups fresh green beans, ends trimmed and chopped in 1/2
2 tablespoons olive oil
1/2 medium onion, chopped
3 cups cremini mushrooms, chopped
1 cup vegan chicken flavored broth (I use Celifibr brand)
1 (8 ounce) container cream cheese substitute (I use Tofutti "Better Than Cream Cheese")
2 cups vegan creamy mushroom soup (I use Imagine "Creamy Portobello Mushroom Soup")
2 tablespoons vegan margarine (I use Earth Balance)
garlic powder, to taste
salt and pepper, to taste
1 (6 ounce) container French fried onions

Directions:

1. Preheat oven to 375 degrees F. Bring large pot of water to a boil. Cook green beans for 6 minutes. Strain and set aside. In a pan, heat olive oil. Add onions and sauté for 3 minutes. Add mushrooms and cook until mushrooms are semi soft and the onions are translucent.

2. In medium saucepan, bring vegan chicken-flavored broth to a boil. Reduce heat to medium-low and add cream cheese substitute, creamy mushroom soup, vegan margarine, garlic powder, salt, and pepper. (You should make it just a little on the salty side because the green beans and onions end up deflecting the saltiness.)

3. Stir until all the ingredients are blended together. In large bowl, mix sauce with onions and mushroom mixture. Add in green beans and toss until evenly mixed. Layer evenly in 9” x 13” pan.

4. Cover with tinfoil and bake for 15 minutes. Remove from oven, take tinfoil off and top with French fried onions. Place back in oven and bake until the onions are browned and the casserole is bubbly, 15 to 30 minutes. Remove from oven, allow to cool for a bit, and enjoy!!!

Source of recipe: I skimmed a few green bean casserole recipes on the web and this is what I came up with.

Makes: 10 servings, Preparation time: 20 Minutes, Cooking time: 30 Minutes

roasted acorn squash stuffing is AWESOME!! ive been making that for years and am craving some as we speak about it lol.

Also mashed califlower is amazinggg. Just steam the cauliflower till super soft, mash and some butter and cream. Simple and really healthy

A desert that is my fav (it taste just like the starbuck cake pops), my godmother told me this recipe so I call them:

Faerie Godmothers Moist Balls (shes a perv like me hehe)
1 Moist Chocolate Cake Miix
1 Creamcheese vanilla frosting
Bag of chocolate chips (enough chips to have a cpl cups melted)
Lollipop sticks
Decorations like;mini marshmallows, sprinkles, crushed nuts

Make the moist cake mix like normal
Once the cake has cooled CRUMBLE TO SHREDS, take out all you agression on the cake
Mix c.c.v frosting thoroughly in then make them in to1.5" balls


Melt choclate chips on stove (I put the dish of chocolate chips in a metal cup in a metal pot filled with water so the chocolate wont burn, and sometimes add a dash of veggie shortening)

Stick lollipop stick in chocolate balls and dip into the melted chocolate, allow to drip (this parts tedious so get a j for it..lol)
get some styrofoam and stab the cake pop in it so its chocolate coat doesnt smear (add decorations now if desired)

this is one of my fav deserts ever so hope u get to try it!

Oooo! Cauliflower...

A German fellow showed me how to fix cauliflower the way his grandmother had in the old country...

Cut up a good size head of cauliflower to bite sized pieces and parboil them, not completely cooking them.

Melt a stick of butter (1/4 lb, or use margarine if your diet doesn't allow dairy), in a large skillet until it starts to bubble.

Strain the cauliflower and dump it into the skillet, rolling the pieces around until they're all coated with butter.

Sprinkle commercial bread crumbs while turning until the pieces are all covered with the bread crumbs. Not croutons...lol...the powdery kind.

Continue cooking on medium heat until the pieces are browned on all sides, season to taste.

I've made this for tons of people and they all raved about it. But that's true about anything cooked in butter, isn't it?

I came up with this when I was looking for a low-carb alternative to the infamous Green Bean Casserole. I absolutely love the traditional version of the casserole, but it's definitely not low cal. After the first time I made this, my family demands it for every holiday.

Green Bean & Carrot Saute

1/2 onion (more if you like)
2-3 carrots
1 bag of (frozen) french cut green beans (FYI: frozen veg have no salt or additives)
1-2 beef beef bouillon cubes (of course, you can substitute vegetable bouillon cubes)
1 tbsp. olive oil
(this can be easily doubled)

Thinly slice onion and carrots
Over medium high heat, bring oil to temp
Add onion and carrots
Stir occasionally
When onions become translucent, add bag of frozen green beans & bouillon cubes
Lower heat to med-low, stir to mix, and cover pan to let green beans steam.
Stir a few times to combine, and the dish should be complete in less than 10 minutes.
If this is for presentation at the table, sprinkle some chopped scallions (green part) or chives over the dish.

*Few notes:
I use the french cut beans because I found that the larger cut surface allows more flavor to penetrate
I use frozen green beans because they don't turn "grey" after reheating, it keeps better than fresh (unless you blanch the fresh ones first)
The onions and carrots need to be sliced thin, I have terrible knife skills so I use this: http://www.amazon.com/Kyocera-Double-Ed ... B000BIA60A

Of course you can use a food processor for this.



I made a variation on this: instead of bouillon cubes for flavoring, I mash 2-3 cloves of roasted garlic, then whisk with the juice of 1/2 a lemon. This is very good as well.

Nordling said:

Oooo! Cauliflower...

A German fellow showed me how to fix cauliflower the way his grandmother had in the old country...

Cut up a good size head of cauliflower to bite sized pieces and parboil them, not completely cooking them.

Melt a stick of butter (1/4 lb, or use margarine if your diet doesn't allow dairy), in a large skillet until it starts to bubble.

Strain the cauliflower and dump it into the skillet, rolling the pieces around until they're all coated with butter.

Sprinkle commercial bread crumbs while turning until the pieces are all covered with the bread crumbs. Not croutons...lol...the powdery kind.

Continue cooking on medium heat until the pieces are browned on all sides, season to taste.

I've made this for tons of people and they all raved about it. But that's true about anything cooked in butter, isn't it?

Click to expand...

That sounds awesome and super freaking simple! YUM

I have some desserts.

first of all one of my favourite things in the world is Chocomole. It's a raw dessert; basically chocolate mousse made from avocados.

its quite rich though, so i'd put it in the 'cookies or pick at-able sweets' category and not to have after dinner. it's great as a dip for fruit, or those cookie sticks!!

pretty much, mash up some ripe avocados, toss in cocoa , carob etc.. start with about a cup for 5 avocados or so. then sweeten it up with agave, or even some molasses, or honey, or golden syrup. and a dash of vanilla.

then you gotta taste it, and make the chocolate/sweet/avocado tastes balance. its rich and thick and creamy and packed with good fats and chocolate goodness.

if it were my party i'd serve that with some berries, bananas and maybe even apples. plus some kind of gingerbread cookie that you could dip in your hot drinks... gotta have some fancy mulled wine or kahlua tea or 'nog!

i'd love to try my hand at making eggnog, soy nog etc... anyone got a recipe that they stand by?

When they were still alive, my Swedish in-laws always made glögg. A hot, mulled wine with a huge punch...and unlike the standard recipe, they used Everclear.

http://knol.google.com/k/glögg-the-ultimate-recipe#

Vegetarian (no meat, but milk products and eggs are acceptable):

any traditional recipe that does not involve meat is acceptable here

Vegan (no animal products whatsoever)

My mom always made mashed butternut squash and mashed sweet potatoes (not with the marshmellows, just sweet potatoes). A little bit of cinnamon sugar to the sweet potatoes is an AWESOME side.

Also, baked potatoes. The toppings can be anything that doesn't involve animal products. Most margarine is made out of vegetable oil. Add some chives and you've got the basic.

It doesn't have to be fancy. it doesn't have to be complicated. It just means not using certain foods. I always get a little tense when people say they have to buy expensive shit just because they can't eat this or that. There's cheap alternatives. They might not be labeled vegan (or gluten free, cause those with Celiac's Disease do the same thing), but that doesn't mean they aren't. It just means they didn't pay for it. Knowing what foods are on the ban list and taking the time to read the ingredients will do wonders for your food budget.

Tofu recipes I find are best for the main dish, which you didn't ask about, and seems like you already know. One trick- my mom made sloppy joes using teh same sauce as normal ones, but cut up tofu instead of meat. If the main bit of the dish is what's added to the meat, and not the meat itself, and the meat is usually ground up, you can add tofu. I suggest experimenting with hamburger helper using tofu instead.

Ramen. But not the way we think of ramen, the way they do it in Japan.

You will need:

1 packet of Maruchan's Oriental Flavor Ramen (check to be sure there's no animal products in this one... I don't remember if there is or not)
1 small bag of mixed frozen vegetables (I usually use the carrot cubes, peas, and corn version, but pick your favorite)
diced onion to taste
diced tomato to taste (optional)
any spices you wish to add

In a medium saucepan, bring water to boil (fill it as much as you can without it boiling over).
Add the frozen vegetables, and bring it back to a boil.
Add the ramen noodles and diced non-frozen stuff.
When the ramen noodles are soft, strain the water until it just covers them and the add-ons. Then put it back on the pot and add your spices (and the packet if it's safe).
When it's boiling again, count to fifteen, then turn off the burner. Once it stops simmering, it's done.

I cook it on high when I do it this way (which on the burner I use is a notch or two lower than high, cause it runs hot x.x).

missmeowmixx said:

I have some desserts.

first of all one of my favourite things in the world is Chocomole. It's a raw dessert; basically chocolate mousse made from avocados.

its quite rich though, so i'd put it in the 'cookies or pick at-able sweets' category and not to have after dinner. it's great as a dip for fruit, or those cookie sticks!!

pretty much, mash up some ripe avocados, toss in cocoa , carob etc.. start with about a cup for 5 avocados or so. then sweeten it up with agave, or even some molasses, or honey, or golden syrup. and a dash of vanilla.

then you gotta taste it, and make the chocolate/sweet/avocado tastes balance. its rich and thick and creamy and packed with good fats and chocolate goodness.

if it were my party i'd serve that with some berries, bananas and maybe even apples. plus some kind of gingerbread cookie that you could dip in your hot drinks... gotta have some fancy mulled wine or kahlua tea or 'nog!

i'd love to try my hand at making eggnog, soy nog etc... anyone got a recipe that they stand by?

Click to expand...

Girl...you are speakin' my language. I need to try this chocamole, stat. I adore avocados. I wish I had some now. So the cocoa or carob is in powdered form, correct? Just wanted to clarify

This is my new absolute favorite recipe

http://www.epicurious.com/recipes/food/ ... ies-365029

So freakin' good! I added goat cheese and used green onions instead of chives cause it was what I had. Also I cooked the quinoa in vegetable stock for added flavor

Obviously this is a year too late, but since this was bumped and this is the appropriate time of year, here is a good recipe for vegan stuffing: http://www.youtube.com/watch?v=3KqQoc4Qvmc. I've made so many things from this guy. He has more holiday related dishes on his channel, too.