Need help planning your vegetarian holiday meal?


Here is a suggested menu!  (substitutions allowed).



Hot Artichoke Dip


Creamy, dreamy artichoke dip is perfect for all occasions. Serve it with tortilla chips, bagel crisps, or baked pita wedges.

1 8-oz. package Tofutti Better Than Cream Cheese
1 14-oz. can artichoke hearts, drained and chopped
1/2 cup vegan mayonnaise
1/2 cup vegan Parmesan cheese
1 garlic clove, minced

  •  Mix all ingredients with an electric mixer on medium speed until well blended. Spread onto the  bottom of a 9-inch pie plate or desired baking dish.
  •  Bake in a preheated oven at 350°F for 20 to 25 minutes or until very lightly browned.
  •  Serve on crestini or bagel chips.
Makes 2 1/2 cups



Rosemary- and Hazelnut-Encrusted Seitan

This flavorful and beautiful dish is perfect for holiday gatherings. Marinate it in the Special Sauce, and serve it with Red Wine and Shallot Gravy and Green Beans With Fresh Cranberries

1 cup hazelnuts, toasted
3 Tbsp. fresh rosemary, minced
2 cups flour
3-5 Tbsp. olive oil
1 lb. seitan cut or shredded into large chunks and marinated overnight or
1 box chicken-style White Wave Wheat Meat, available at health food stores.
Salt and pepper, to taste

Place the hazelnuts and rosemary in a food processor and blend until fine. Transfer to a medium bowl, add the flour, and stir to combine.  Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks in the hazelnut mixture and coat completely (if the seitan does not come packaged in liquid, dip each piece in a little bit of water first). Put the seitan pieces in the oil and fry until lightly browned and crispy on both sides. Drain on paper towels.

  • • Serve hot with Red Wine and Shallot Gravy (see recipe).

Makes 4 to 6 servings

Marinade for Seitan

Serve this easy-to-make marinade with fried, sautéed, or grilled and sliced seitan and your favorite veggies.

2 cups extra virgin olive oil
1 cup tamari or soy sauce
1/2 cup Dijon mustard
16 garlic cloves
1 Tbsp. ground black pepper

Mix all ingredients in a blender.  Makes 3 1/2 cups

Red Wine and Shallot Gravy

Savory shallot gravy is perfect with our Rosemary- and Hazelnut-Encrusted Seitan.

1 Tbsp. olive oil
6 Tbsp. shallots, minced
1/2 cup yellow onions, minced
1/4 cup celery, diced
1/4 cup carrots, diced
1/3 cup red wine
1 sprig fresh thyme
3 peppercorns
31/2 cups roasted vegetable stock
1 Tbsp. margarine
1 Tbsp. flour
• Preheat the oven to 350°F.
• Heat the oil in a large skillet over medium heat. Add the shallots, onions, celery, and carrots and cook until soft and browned. Stir in the wine, thyme, and peppercorns and cook, stirring frequently, until the wine is absorbed. Stir in the stock and cook for approximately 30 minutes, stirring occasionally, until the sauce is reduced by half.
• Meanwhile, melt the margarine in a small skillet. Add the flour and stir constantly until bubbly and lightly browned. Stir in some liquid to thin out, then stir the mixture into the stock mixture and cook for another 20 minutes, stirring occasionally. Strain through a fine-mesh strainer and discard the vegetables. Serve over the Rosemary and Hazelnut-Encrusted Seitan.

Makes 4 servings

Green Beans With Fresh Cranberries
Tart cranberries blended with crisp green beans are the perfect side dish for our Rosmary and Hazelnut-Encrusted Seitan.
1/2 lb. green beans, trimmed and cut on the diagonal
2 Tbsp. margarine
1 cup cranberries
1 clove garlic, minced and pressed
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped
Sea salt and freshly ground black pepper, to taste
• Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 minutes.
• Drain the beans in a colander and hold under cold running water to stop the cooking process. Blot the beans with a paper towel to remove the excess water.
• Put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the margarine, cranberries, garlic, parsley, tarragon, salt, and pepper, tossing to coat well.
• Cook until heated through. Makes 4 servings


Mock Turkey Loaf


Adapted from the book New Raw Energy, this is a favorite of mine, especially at holiday times. It has a wonderful flavor and looks beautiful on the table.

1 cup cashews
1 cup pumpkin seeds
1/2 cup Brazil nuts
5 stalks celery
1 scallion
1 teaspoon sage
1 cup cranberries

1. In a food processor, grind the cashews, pumpkin seeds, and Brazil nuts until fine.
2. Add the celery, scallion, and sage and blend until smooth.
3. Remove from food processor and place on a large plate. Form into a loaf.
4. Blend the cranberries in blender. Add honey to taste. Blend until smooth.
5. Spread cranberry sauce over the loaf.

Serving suggestion: Decorate the plate with whole cranberries and parsley.

- by Alissa Cohen






Orange-Cranberry Upside-Down Cake

6 Tbsp. vegan margarine, plus more for greasing the pan (try Earth Balance brand)
1 cup granulated cane sugar

1/2 tsp. cinnamon
1/4 tsp. allspice
1 Tbsp. grated orange zest
1 3/4 cups fresh cranberries
Egg replacer equivalent to 1 egg
1 tsp. vanilla extract
Juice of 1 orange
1 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup soy milk

• Preheat the oven to 350°F, making sure that a rack is in the center. Generously grease an 8-inch round cake pan with margarine and set aside.
• Whisk together 1/2 cup of the sugar with the cinnamon, allspice, and orange zest. Sprinkle evenly over the bottom of the pan. Arrange the cranberries in a single layer on top and set aside.
• In a large bowl, cream the 6 Tbsp. of margarine and the remaining 1/2 cup of sugar for several minutes with an electric mixer until well blended. Add the egg replacer, vanilla, and orange juice. Beat again.
• In a separate bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, add the flour mixture to the margarine mixture in three batches, alternating with the soy milk and blending well after each addition.
• Pour over the cranberries and smooth the top. Place on a baking sheet on a rack in the center of the oven and bake until a toothpick inserted in the center comes out clean, approximately 30 to 35 minutes. Remove from the oven and let cool on a wire rack for 30 minutes. Run a knife around the edge of the cake and invert onto a plate.

Makes 6 to 8 servings

VegCooking website. (2009). http://www.vegcooking.com/recipeshow.asp

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