Vegetarianism & Beyond

Sacred Vegetarian Recipes - Prasadam

XmasSurvivaledition

Ho ho ho

Christmas Dinners with Dignity
(heaps of recipes)

Some guidelines to get through Xmas season when visiting non-devotees
 

Mother cow gives us her excess milk - the hen loses her family - pigs don't have a leg to stand on............what to speak of the Turkey

World Vegetarian Day 1st October each year

World Vegetarian Awareness Month - October

For Vegetarian Awareness

First Step of Spiritual Path: Vegetarianism
http://www.youtube.com/watch?v=D5ah_zpdHys&feature=channel

Vegan Video
http://www.youtube.com/watch?v=05zhL1YUd8Q

Famous Vegetarians and Vegans
http://www.youtube.com/watch?v=rkhNN-SSlgs&feature=related

Elite Vegetarians of the world
http://www.youtube.com/watch?v=XCMFNEPzeTo&feature=related

Vegetarian or Non Vegetarian who is more cruel?
http://www.youtube.com/watch?v=3nIaeo3uleI&feature=related

Why be a vegetarian?
http://www.youtube.com/watch?v=K20mIbc3PV4

Why Be a Vegetarian, by Stephan Knapp
http://www.youtube.com/watch?v=g7T-CS1TJf8&feature=related

Be Vegetarian part 1
http://www.youtube.com/watch?v=2KNJh1GxQ3A&feature=channel

Be Vegetarian part 2
http://www.youtube.com/watch?v=ICJcyeCYnPE&feature=channel

Be Vegetarian part 3
http://www.youtube.com/watch?v=6cHA2ZnGBQg&feature=channel

Jesus was a Vegetarian ~ MUST SEE!
http://www.youtube.com/watch?v=Iv3uU2YY6pM&feature=player_embedded

http://www.hknet.org.nz/VegeWVD.html

see what's already happened last year http://www.hknet.org.nz/VegeWVD2004.html

see what we hear is to be happening this year

See our previous World Vegetarian Day issue of the newsletter for a wide range of Vegetarian issues
2005 World Vegetarian Day newsletter
Shaligram Tirtha Pradarshini newsletter October 2005 - Theme Prasadam

Vege update:
Social scientists and law enforcement officials have identified animal abuse as a symptom of emotional illness and a precursor to violent crimes against human beings. To allow individuals guilty of perpetrating such cruel acts to go unpunished or not sufficiently punished would be to sanction these horrific crimes and would permit them to go on to possibly commit violent crimes against humans.

The Animal Spirit Newsletter - Issue #2 -  4/21/03-4/27/03

This list is about vegetarian kitchen crafts. This list is created for postings regarding back to basics vegetarian kitchen crafts. When we say vegetarian we mean no meat, fish or eggs. When we say back to basics, we mean tips on making yeast, bread, gluten, tofu, sprouts and so forth. http://groups.yahoo.com/group/vkcrafts   Post a Message: http://groups.yahoo.com/group/vkcrafts/post

Hannukah Noodle Kugel
Serves: 6 to 8

This mildly sweet noodle pudding is a classic Jewish comfort food, and always welcome at celebrations, anyone is going to see Jewish Relatives at Hannukah

Ingredients:.
8 ounces medium-width ribbon noodles, cooked
15-ounce container part-skim ricotta or farmer cheese, preferably organic
16-ounce can drained, crushed pineapple
2/3 cup dark or golden raisins
1 medium sweet apple, peeled, cored, and grated
2 tablespoons nonhydrogented margarine, melted
1/2 cup natural granulatedsugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

Preheat the oven to 350 degrees.

Cook the noodles in plenty of simmering water until they are done, then drain.

Meanwhile, combine the remaining ingredients in a mixing bowl. Stir in the cooked noodles. Transfer the mixture to an oiled, shallow 9- by 13-inch casserole dish. Bake for 45 to 50 minutes, or until the top begins to brown and look crisp. Let stand 15 minutes before serving, then cut into squares.

Hannukah Vegan Latkes
Makes about 3 dozen

You can find recipes for traditional latkes, in which the grated potato is held together with eggs, almost anywhere, so I thought I’d offer my vegan version. In it, the grated potato is held together with something just as sticky as eggs (oatmeal!) and it works splendidly. I’ve also added a carrot for extra color.

Ingredients:
2/3 cup quick-cooking oats (oatmeal)
6 large potatoes, peeled and finely grated
1 medium carrot, grated
1 small white cabbage finely grated
l/2 cup matzo meal
Salt and freshly ground pepper to taste
Light vegetable oil for frying
Applesauce

In a heatproof bowl, combine the oats with 1 1/3 cup boiling water. Stir and set aside while preparing the other ingredients.

Combine the grated potato, carrot, and grated cabbasge, and matzo meal in a mixing bowl. Stir in the oatmeal, then season with salt and pepper.

Heat just enough oil to coat the bottom of a large, nonstick skillet or griddle. Drop enough potato batter to form 2 1/2- to 3-inch pancakes. Fry on both sides over medium-high heat until golden brown and crisp.

Drain briefly on paper towels and place in a covered container to keep warm until serving. Serve warm with applesauce.

Greek Christmas Bread
Yield:15 servings
Ingredients
1 pk (or 1 tablespoon) Active Dry Yeast
1/4 c Warm Water (110 to 115 degrees)
1/3 c Sugar
1 ts Ground Cardamom
1/4 ts Salt
1 tablespoon yogurt
1/4 c Milk
1/4 c Vegetable Oil
1 1/2 c Whole Wheat Flour
1 c All-Purpose Flour
1/4 c Golden Raisins
1/4 c Walnuts, chopped

Instructions
1. Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, yogurt, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.
Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, yogurt, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.

2. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown.

Serves 15 (or three hungry brahmacharis)

Xmas - Parsnips with Cumin

If you're a fan of parsnips at Christmas, you'll love this side dish, which adds a heady edge to the natural sweetness of one of the best-loved of Christmas vegetables.

Serves 8
Ingredients:
1.25kg/2¾ lb parsnips, peeled and halved lengthways
3 tbsp olive oil
1½ tsp ground cumin
4 tsp fresh thyme leaves

Method:
1. Preheat the oven to 200°C/400°F/Gas 6.
2. Toss the parsnips with the olive oil and cumin and put in a baking tray. Sprinkle with thyme and roast for 45 minutes or until golden. Serve.

XMAS SWEET AND SAVORY NUTS AND PRETZELS
Makes: 6 cups

This tasty snack is particularly nice to have on hand for guests to munch on during the holidays.

Ingredients:
2 to 3 tablespoons soy sauce, to taste
3 tablespoons maple syrup or honey
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
2 cups shelled nuts (a mixture of peanuts, cashews, and almonds)
4 cups small, salt-free pretzels (see our recipe for soft pretzels below)

Preheat the oven to 300 degrees.

Combine the first 4 ingredients in a large mixing bowl. Stir in the nuts and toss to coat them evenly. Spread on a nonstick baking sheet and bake for 15 to 20 minutes, stirring occasionally, or until the coating is fairly dry.

Let cool, then break apart any nuts that have clumped together. Mix in the pretzels and store in jars until needed.

Xmas Soft Pretzels

Just like the popular mall food. Make them plain, with salt, with sugar and cinnamon, or with parmesan cheese.

Serves: 8-12
Prep. Time: 2:00

Ingredients:
1 1/2 tsp. active dry yeast
1/2 tsp. brown sugar
1 dash salt
1 1/2 cups 110 degree water
4 cups bread flour
1 Tbls. baking soda
1/4 cup warm water
1 cup melted real butter
toppings (see Notes, below)

-Combine first 4 ingredients; allow to rest for 5 minutes.
-Stir flour to mixture and knead for 5 minutes.
-Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour.
-Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.
-In a shallow dish, stir baking soda into warm water; dip pretzels into mixture (or brush mixture over pretzels); lay coated pretzel onto a lightly greased cookie sheet.
-Bake in a 550 degree oven for 8 minutes, or until golden brown.
-Brush melted butter onto hot pretzels.

Notes: For salted pretzels, sprinkle with pretzel salt or Kosher salt. For cinnamon-sugar pretzels, stir 2 Tbls. honey into the melted butter before brushing on pretzels, then sprinkle with a mixture of 1/2 cup granulated sugar and 1 tsp. ground cinnamon. For Parmesan pretzels, sprinkle with a mixture of 1/4 cup grated Parmesan cheese and 1 tsp. garlic salt; serve with marinara sauce.

XMAS MAPLE AND TARRAGON SWEET POTATOES
8 to 10 servings

Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.

Ingredients:
4 pounds (2kg) sweet potatoes, peeled and sliced 1/4-inch thick
1/2 cup maple syrup
1/4 cup nonhydrogenated margarine, melted
1/4 cup orange juice
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons dried tarragon

Preheat the oven to 350 degrees.

Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top.

Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes, uncovered, or until glazed and golden around the edges.

Xmas - Baby Beetroot (Beets) Salad with Spiced Walnuts and cow Feta Cheese Toast

Vibrant beetroot will make a lively start to your Christmas meal. This beetroot salad is served with cinnamon and honey-coated walnuts and a good-quality soft Cows' Feta cheese.

Some say it serves 8

Ingredients:
900g/2lb uncooked baby beetroot (beets), washed
175ml/6fl oz extra virgin olive oil
225g/8oz walnut pieces
2 tbsp clear runny honey
2 tsp ground cinnamon
2 tbsp cider vinegar
175g/6oz lamb's leaf lettuce or baby salad leaves, washed
8 long slices French or rustic bread
225g/8oz soft cows' Feta cheese
salt and freshly ground black pepper

Method:
1. Preheat the oven to 200°C/400°F/Gas 6.
2. Cut the tops off the beetroot, leaving a little stem attached (to prevent the beetroot from bleeding). Discard the leaves.
3. Place the beetroot on one or two shallow baking trays and drizzle with two tablespoons of the oil. Season with salt and freshly ground black pepper.
4. Cover the tray with aluminium foil and roast for 45 minutes or until tender.
5. When cooked, remove the foil and set aside to cool slightly. Keep the oven on.
6. Rub the skins off the beetroot, then cut each beetroot in half lengthways, or quarters if large.
7. Place the walnuts in a small bowl. Drizzle over the honey and sprinkle with the cinnamon. Toss to coat walnuts evenly.
8. Place the walnuts on a baking tray lined with baking paper and roast in the oven for five minutes or until golden. Remove and set aside to cool completely.
9. Whisk together the cider vinegar and remaining oil and season with salt and freshly ground black pepper.
10. Place some salad leaves on each plate, add a few pieces of beetroot and sprinkle with some walnuts.
11. Toast the bread and then spread each slice with some of the cows' feta cheese. Drizzle the salad with the dressing and serve with a cows' feta cheese toast on the side.

Tofu "Turkey" with Stuffing
Ingredients:
Tofurkey:
5 pounds of firm tofu
1 pound of tofu for the "drumsticks" - optional

Stuffing:
2 tablespoons toasted sesame oil
1 firm small head of cabbage, chopped fine
1 and 1/3 cup celery, diced (about 4 stalks)
2 - 3 teaspoons hing
1/4 cup sage (may use 1/8)
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon winter or summer savory
salt and pepper to taste
1 teaspoon rosemary
2 teaspoons celery seed
1/4 cup soy sauce or tamari
3 cups Pepperidge Farm Herb Stuffing

Basting mixture:
1/2 cup toasted sesame oil
1/4 to 1/3 cup soy sauce or tamari
2 tablespoons miso (vegetarian miso)
2 tablespoons orange juice
1 teaspoon vegan mustard of choice

Directions:

Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a 12" colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours.

When time is up, start the stuffing. Saute' the finely chopped cabbage, and celery in the 2 tablesoons sesame oil. When soft, add the hing and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes. Add herb stuffing and mix well.

Remove tofu from fridge and take off weight, plate and top of cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the shell and pack in firmly. Cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on sides of "turkey" to achieve a more oval shape. If desired at this point, you may mold "drumsticks" out of one pound of tofu, and place on each side of the "turkey".

Mix up the basting mixture and baste tofu "turkey" with half of it. Cover the "turkey" with foil, and bake at 400 degrees for about 1 hour.

Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the "turkey" is golden. Remove from oven and use rest of basting mix. Using at least 2 large spatulars, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce.

Vegetarian stuffing and gravy
by Hare Krsna dasi

Vegetarian Stuffing:

Make your favorite whole wheat bread as usual -- except add savory herbs -- especially ground sage, rosemary leaves, and oregano. Additional possibilities: basil, dill, savory.

Slice bread, break into cubes. I then toast this on a clean broiler pan in my oven. If you don't have acces to a broiler pan which has never been used for meat, you may prefer instead to toast slices of bread and break them into pieces after they are toasted.

Peel and saute in large heavy pot (cast iron is good) in 1/2 cup of butter and 1/2 t cumin seeds: 1 large eggplant

Dice and add to saute: 3 sticks celery

Add your toasted bread crumbs. Add water if necessary. Mix.

At this point you may remove from stove and put in a large baking dish or oven-proof mixing bowl covered with foil. Bake for 45 min. at 350 degrees (F).

Vegetarian gravy

Heat 2 tablespoons of corn oil in a frying pan (cast iron is best).

Add 1/4 teaspoon cumin, 1/8 teaspoon cayenne.

(Have ready 1 1/2 cup water (water strained from boiling potatoes is best)

Add 1/3 cup whole wheat flour -- do not scorch! Stir quickly with spatula.

Add some of the water. Reduce heat to simmer.

Add soy sauce (unfermented type).

Sprinkle on additional flour (about 1 tablespoon).

Add 3 tablespoons of sesame tahini or peanut butter.

Add more water.

Keep alternating water and whole wheat flour, stirring constantly with a spatula, until gravy reaches a nice consistency. Remove from heat.

Prepare a plate with vegetarian stuffing topped with vegetarian gravy, and potatoes, squash, cranberries, cream-cheese and olive stuffed celery -- and pumpkin or apple pie -- and offer to your Deities.

Take the Deities' prasadam to Grandma's house!

your servant,

Hare Krsna dasi

Xmas Parmesan Popovers
Ingredients
1 cup flour
1 cup milk
2 tble spoons yogurt
1 Tbsp. butter, melted
1/4 tsp. salt
1/3 cup finely grated parmesan cheese
Oregano or Italian Seasoning (Sweet Basil, Mint, Oregano, Paprika)

Directions
Mix all ingredients in a bowl. In a buttered muffin tin, fill each cup half full.
Place in a cold oven and put temperature on 450 'F degrees for 15 minutes.
Turn oven down to 350 'F for another 15 minutes.
Serve hot with butter. They are better than biscuits!

Recipe makes 10 popovers. .........from Emily

Xmas Dumplings in Lentil Curry
Ingredients:
1 cup tuwar dal
2 tbsp peanuts, soaked in water for 30 minutes
1 tsp cumin seeds
1/2 tsp turmeric powder
l/2 tsp chili powder
2 tsp sugar
1 cup coriander leaves, chopped
6 curry leaves
1/4 tsp asafoetida
Required ghee or butter
Salt to taste

For the dumplings:
1 cup wheat flour
1/2 tsp turmeric
1/2 tsp chili powder
l/2 tsp asafoetida
Sufficient oil
Salt to taste

Method:
Boil the dahl and the peanuts in a pressure cooker till soft and keep aside.
Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafoetida and finally, the boiled dahl.
Add turmeric powder, chili powder, sugar and curry leaves. Boil and add salt to taste.
To make the dumplings, mix the flour with salt, turmeric, chili powder, asafoetida, little oil and make a stiff dough with water.
Knead well and roll out into 10 cms discs.
Cut the discs into diamonds or squares with a knife and drop them into the boiling dahl mixture.
After all the dumplings are immersed, boil the dahl for a further 15 minutes on a low heat.
Garnish with coriander leaves and serve hot.
Serves: 6
Preparation time: 30 minutes

Xmas Brussel Sprouts with Chestnuts
Try this fabulous recipe for buttery brussels with chestnuts to team up with tofukey - and banish soggy sprouts forever!

Serves 4
Ingredients:
350g/12oz Brussel sprouts
225g/8oz whole chestnuts, cooked
60g/2½oz butter
1 pinch salt and fresh ground black pepper

Method:
1. Trim off the outside leaves of the brussels sprouts and cut a cross in the stalk.

2. Plunge into boiling salted water and cook on a fairly fast boil for about four to five minutes until they are just done but not soggy.

3. Refresh the sprouts in cold water and drain.

4. Cut the chestnuts and sprouts in half.

5. Melt the butter in a frying pan and add the sprouts and fry gently for five minutes.

6. Add the chestnuts and heat through for a couple of minutes.

7. Season and serve hot with the tofukey.

Crisp Roast Potatoes

The perfect accompaniment to any roast meal such as your Tofurkey - golden crisp potatoes with a steamy centre for mopping up vege juices.

Serves 4
Ingredients:
900g/2lb floury potatoes, such as King Edwards or Maris Piper are the best. If in NZ Rua are okay - tolerable
150ml Olive oil
salt and fresh ground black pepper
 Fresh Rosemary

Method:
1. Preheat the oven to 180°C/350°F/Gas 4.

2. Peel the potatoes, cutting them into chunks if they are large. Put in a large saucepan, cover with water, add salt, and bring to the boil. Simmer briskly for about 5 minutes, until barely tender. Drain in a colander and allow to dry. Ruffle the edges with a fork.

3. Pour the olive oil into a roasting pan large enough to hold the potatoes in a single layer. Put the pan in the oven for a few minutes until the oil is very hot.

4. Tip the potatoes into the pan, spreading them out and turning to coat with the hot oil. Season with salt and pepper and sprinkle with heaps of fresh Rosemary.

5. Roast for about 1 hour, turning every 20 minutes, until evenly browned and crisp.

6. Transfer to a warmed serving dish.
 

SUFGANIYOT - Hanukkah Donuts
The young State of Israel has created many of its own customs. One is serving jelly doughnuts at Hanukkah, which are fried in oil to symbolize the miracle of the oil that lasted for eight days instead of one.

Ingredients:
1 scant tablespoon (1 package) dry yeast
4 tablespoons sugar
3/4 cup lukewarm milk or warm water*
2 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon ground cinnamon
2 tablespoons yogourt
2 tablespoons (1/4 stick) butter, softened*
Apricot or strawberry preserves
Sugar
Vegetable oil for deep-frying
little corn flour and water to make paste
*Use butter and milk if serving at a milk meal.

Method:
Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.
Child: Sift the flour and mix it with the remaining sugar, salt, cinnamon, yogourt, and the yeast mixture.
Adult with Child: Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
Adult: Roll out the dough to a thickness of 1/8 inch.
Child: Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with corn flour and water paste. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
Adult: Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
Child: Roll the doughnuts in sugar.
Makes about 12.

Adapted from: The Children's Jewish Holiday Kitchen, by Joan Nathan - Random House, Inc.

Xmas - Baked Apples with Dried Cherries, Cinnamon and Orange Zest

Apples stuffed with cherries, port, orange zest, pistachio kernels and spices make a warming end to laid-back Christmas dinner.

Serves 8
Ingredients:
135g/4¾oz dried cherries
2 tbsp dark grape juice
50g/2oz pistachio kernels, finely chopped
40g/1½oz sliced white bread, crusts removed, roughly torn
65g/2½oz butter, plus extra for greasing
1¼ tsp finely grated orange zest
¾ tsp ground cinnamon
good pinch ground cloves
2 tbsp brown sugar
8 large green apples (such as Granny Smiths or Bramleys), cored
300ml/10fl oz apple juice
vanilla ice cream or thick cream, to serve

Method:
1. Place the cherries in a small bowl, pour over the dark red grape juice and set aside to soak for at least 2-3 hours.
2. Preheat the oven to 180°C/350°F/Gas 4.
3. Rub the base of a large non-stick baking tray with a little butter.
4. Place the soaked fruit, pistachios, bread, butter, zest, spices and sugar in a food processor and pulse to a roughish paste.
5. Using a sharp knife, make a shallow cut horizontally around the middle of each apple to prevent them from bursting during cooking. Place the cored apples on the baking tray and stuff each one with the filling.
6. Cover the baking tray loosely with foil and bake for 40-50 minutes or until the apples are soft, basting them occasionally with the apple juice.
Serve warm with vanilla ice cream or thick cream.

XMAS COCOA MOCK MINCE PIEs
Makes 1 9-inch pie, 8 servings

Mince pies are a long-standing Christmas tradition, but of course the standard versions use mincemeat or suet. Nineteenth-century housewives began making mock mince pies, and they're so good that I suspect no one ever missed the meat. Our version has an additional twist—a bit of cocoa for a deep, rich flavor. If none of your guests have offered to bring additional desserts, you might want to double this recipe.

Ingredients:
1/4 cup dry, unsweetened cocoa
1 teaspoon instant Decaf coffee
1/4 cup natural granulated sugar
2 tablespoons molasses
1/2 cup dark raisins or currants
1/2 cup golden raisins
2 medium Granny Smith apples, peeled, cored, and finely chopped
3/4 cup fine fresh bread crumbs
1/4 cup finely chopped walnuts or pecans
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon each: ground ginger and nutmeg
1 prepared pastry crust (check the ingredients carefully - there is some in Pak'Nsave)

Topping:
1 tablespoon nonhydrogenated margarine
1/4 cup fine fresh bread crumbs
2 tablespoons natural granulated sugar
1/4 teaspoon cinnamon
Preheat the oven to 350 degrees.

Combine the first 4 ingredients in a large saucepan with 1/2 cup of water. Bring to a simmer and stir until smoothly dissolved and combined. Add the currants, raisins, and apples and simmer over low heat, covered, for 10 minutes. Remove from the heat.

In a mixing bowl, combine the bread crumbs, nuts, vanilla, and spices. Pour in the mixture from the saucepan and stir until thoroughly combined. Pour into the pastry crust.

Melt the margarine in the same saucepan used previously. Remove from the heat and stir in the bread crumbs, sugar, and cinnamon. Sprinkle over the top of the pie. Bake for 35 minutes, or until the crust is golden.

Let cool and serve just warm or at room temperature.

VEGAN XMAS PEAR AND APPLE CRUMBLE
8 servings

If you'd like an alternative to pumpkin pie, or an additional dessert, here's a good one. It's especially tasty served warm with vanilla frozen yogurt or nondairy dessert.

Ingredients:
4 medium bosc pears, cored and thinly sliced
3 Granny Smith apples, peeled, cored, and thinly sliced
2 tablespoons natural granulated sugar
1/3 cup finely chopped almonds
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract

Topping:
1/2 cup whole wheat pastry flour
1/2 cup wheat germ
2 tablespoons natural granulated sugar
1/4 teaspoon cinnamon
2 tablespoons safflower oil
Nondairy vanilla frozen dessert or organic vanilla frozen yogurt, optional

Preheat the oven to 350 degrees.

In a mixing bowl, combine the fruits with the next 5 ingredients and stir together until evenly coated. Pour into a lightly oiled 9- by 13-inch baking pan.

In a small bowl, combine the first 4 topping ingredients and toss to coat. Drizzle in the oil and stir until evenly coated. Sprinkle the crumble topping evenly over the fruit mixture. Bake for 35 to 40 minutes, or until the fruits are soft and the topping is golden. If desired, serve warm in bowls over frozen dessert.

Apricot Melba

This is a much quicker and dare I say tastier version of a traditional peach melba.

Serves 2
Ingredients:
4 handfuls of raspberries
110ml (4fl oz) water
2 tbsp icing (confectioners) sugar
4-6 scoops ice cream
12-14 apricots, sliced
For the chocolate sauce:
110g (4oz) chocolate
240ml (8fl oz) double (heavy) cream

Method:
1. In a mini food processor, blend 2 handfuls of the raspberries, the water and the icing sugar.
2. Pass the mixture through a sieve to remove the pips.
3. To make the chocolate sauce, break up the chocolate into a bowl, and place it over a pan of boiling water.
4. Add the cream and and stir until melted.
5. In 2 glasses, layer up the ice cream, apricots and the remaining raspberries.
6. Pour over the raspberry and chocolate sauce. Serve.

Christmas Tree Loaf
Ingredients:
Base:
180g(6oz)self raising flour
60g(2oz)dairy free margarine
30g(1oz)sugar
80ml(2.5 fl.oz)soy milk

Filling:
half apple, grated
3 Tbsp water
60g(2oz)mixed dried fruit (as used in fruit cakes)
1 Tbsp dried mixed spice
1 tsp lemon juice

Directions:
For base, rub margarine into flour, add sugar and then mix in soy milk. Knead very lightly, divide mixture in two. Roll each half into a triangle approx 23cm (9") sides.Trim small amount of dough to form trunk of tree
For filling combine apple and water in a small saucepan. Cook until tender. Remove from heat, add fruit, spice and lemon juice. Allow to cool.
Place one triangle on a lightly oiled and floured baking tray, place filling on this triangle leaving 1cm (1/4") clear around all edges. Place trunk at base and moisten edges. Fit second triangle on top, sealing edges. Cut three slits (on an outward,downward angle) on the two sides. Turn the points up slightly to form christmas tree branches. Brush lightly all over with a little soy milk. Bake at 180-200c(350-400F) for 10-15 min until golden brown. When cool ice with 60g(2oz) icing sugar and water (as snow). Decorate with glace cherries or coloured candy balls,walnuts etc.
We made this at high school MANY years ago and it is so easy and really nice. Sorry but don't have any nutritional info. But at Christmas who cares.

EGGLESS CHRISTMAS CAKE (1)
Ingredients:
225g - 2 cups  white self-raising flour
225g - 1 cup  butter
225g -  1 cup  soft brown sugar
1 tsp. -  1 tsp.  ground mixed spice
½ tsp. -  ½ tsp.   grated nutmeg
1 tbs. -  1 tbs.  golden syrup
300ml -  1 ¼ cups  sour cream
75g -  ¾ cup  ground almonds
350g -  2 cups  currants
250g -  1 ½ cups  sultanas
175g  -  1 cup  raisins
100g -  ½ cup  glacé cherries, quartered
75g -  ½ cup  chopped mixed peel
50g -  ½ cup  split almonds
 grated rind of 1 lemon

Preheat the oven to 150C/300F/gas mark 2
Use a 23cm/9 inch square cake tin.

Line the base and sides of the cake tin with a double layer of greaseproof paper. Tie a thick band of brown paper around the outside of the tin and stand it on a pad of brown paper on a baking sheet. Sift flour and spice together. Cream butter, sugar and golden syrup together until light and fluffy. Add sour cream and mix well. Fold in flour, fruit and nuts until thoroughly mixed. Place in prepared tin, smooth the top. Bake for 3 to 4 hours, test with a warm knife after 3 hrs. Leave in tin for 20 minutes, then turn onto wire rack to cool.

EGGLESS CHRISTMAS CAKE (2)
Ingredients:
200g  -  1 ¾ cups  white self-raising flour
250g 9 - 1 ½ cups  currants
175g - 1 cup  raisins
75g -  ½ cup  sultanas
75g -  ½ cup  dried apricots, finely chopped
75g -  ¾ cup  flaked almonds
300ml -  1 ¼ cups  orange juice
175g -  ¾ cup  soft unsalted butter
100g -  ½ cup  caster sugar
 2 tbs. -  2 tbs.  molasses
8 tbs. -  8 tbs.  sour cream
50g  -  ½ cup  ground almonds
1 tsp. -  1 tsp.  ground mixed spice
½ tsp. -  ½ tsp.   ground cinnamon
¼ tsp. -  ¼ tsp.   ground nutmeg
3 tbs. -  3 tbs.  milk
 grated rind 1 lemon

DECORATION.

METRIC. US.
2 tbs. -  2 tbs.  apricot jam
2 tbs. -  2 tbs.  clear honey
2 tbs. -  2 tbs.  boiling water
a selection of halved shelled nuts
Preheat the oven to 140C/275F/gas mark 1
Use a 20cm/8 inch round cake tin.

Place the dried fruit in a bowl with the flaked almonds, lemon rind and orange juice, cover with a damp cloth and leave to stand for 8 hours or overnight.

Grease and line the base and sides of the cake tin with a double layer of greased greaseproof paper. Tie a thick band of brown paper around the outside of the tin and stand it on a pad of brown paper on a baking sheet to protect the cake during cooking.

Cream the butter, sugar and molasses together until light and fluffy. Gradually beat in the sour cream, a little at a time, adding the ground almonds alternately and mixing well after each addition.

Sieve the flour and spices into the bowl, adding any bran remaining in the sieve. Add the fruit, with the liquid, then the milk and mix to a dropping consistency. Spoon into the prepared tin and smooth the top. Cover the top loosely with several layers of greaseproof paper and a layer of brown paper.

Bake in the preheated cool oven. Check the cake after 2 ½ hours, and then at half hourly intervals. Test by inserting a warm knife into the centre of the cake; if it emerges clean then the cake is ready.

Remove from the oven and leave to cool in the tin until completely cold. Remove from tin, and take out of the lining paper. Wrap in kitchen foil and store in an airtight container until needed.

Decoration: Arrange the nut halves on the top of the cake. Make a glaze by combining the apricot jam with the honey and boiling water in a small bowl. This makes a smooth, shiny paste. Brush this over the top of the cake.

Vegan Christmas Cake

Ingredients:
1 lb Candied pineapple
1/2 lb Citron
1/4 lb Candied citron
1/4 lb Candied orange and lemon peel
1/4 lb Candied cherries
1 1/2 lb Raisins
1/2 lb Currants
1/2 c  Grapefruit juice
1/4 lb Whole mixed nuts without peanuts
2 c  Flour
1 ts Salt
1/2 ts Baking soda
1 ts Cinnamon
3/4 c  Shortening
1 c  White sugar
1 c  Brown sugar
5 tb Cornstarch
1 ts Almond extract
6 tb Grapefruit juice

Method:
Combine pineapple, citrons, peels, cherries, raisins and currants in a large bowl. Add 1/2 c grapefruit juice, mix very well.

Cover and let stand overnight. The next day, add the nuts and 1/2 c of the flour to the fruit mixture and mix well. Combine the rest of the flour with the baking soda, salt and cinnamon in a separate bowl, and mix well.

In a third bowl, beat the shortening for 30 seconds. Gradually add the sugars, creaming well as you add them. Stir in the cornstarch. Add the beaten shortening and sugars to the fruit. Gradually stir in the flour mixture. Add the almond extract and the rest of the grapefruit juice, stirring well until the mixture is well combined. Preheat oven to 275F.

Grease a 10 inch square cake tin. Line with brown paper and grease the paper. Transfer the cake mixture to the cake tin. Press down gently. Bake for 3 hours. Check after two hours. If the top is browning too quickly, cover with some waxed paper. After it is cooked, remove from the oven and place on a wire rack to cool for 30 minutes. Gently remove cake from the tin and peel away the paper. Let cool on wire racks till completely cooled. Wrap in waxed paper and keep in a cool place. If icing the cake, layer with marzipan and then decorate as desired.

Swaha mataji's (Carterton NZ) Incredible Ice Cream
Ingredients:
Mix together 1 tin condensed milk with 1c water
CHILL IN FREEZER FOR APPROX 1 1/2 HRS
whip 300mls cream until soft add flavour
2t essence
1/2c carob
fruit
or what ever
1/3 tin caramel (I add this at the last beating)
add cream and flavour to chilled condensed milk and beat.

Freeze beating every 3/4 hr until too hard.

Swaha mataji triples the recipe and get 15 pieces 4 inches by 4 inches square and 1.1/2 deep.

Dream up all sorts of flavours.
There may have been caramel or vanilla essence in the ice cream.

.......also try this one

Whip 300mls creme/cream with 1t vanilla essence until soft peaks form add to 1 tin caramel and fold together gently but thoroughly. Cover and put in freezer for 4hrs or until firm.

Xmas Holiday Mint Cookies (Vegan)
This recipe serves 12 and takes about 30 minutes (excluding chill and bake time) to prepare.

Ingredients:
1 cup margarine
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons mint extract
2 1/4 tablespoons crushed dried mint leaves
2 cups flour
extra sugar for coating

Instructions:
Mix margarine and sugar thoroughly.
Add salt, mint extract, mint leaves, and flour.
Mix thoroughly.
Chill dough for at least 1 hour.
When ready to bake, preheat oven to 350 F.
Form the dough into 1-inch balls and roll them in sugar.
Press ball with your thumb.
Place on ungreased baking sheets and bake 12 to 15 minutes.
Cool on racks.
Makes about 3 dozen lovely, green-specked cookies.

XMAS STRAWBERRY SHORTCAKE

Ingredients
For the Shortbread:
175g/6oz unsalted butter, softened
75g/3oz golden caster sugar
175g/6oz plain flour
75g/3oz rice flour or ground rice

For the Filling:
425ml/¾pt double cream
1 vanilla pod
45g/3tbsp icing sugar, sieved
450g/1lb fresh strawberries, washed

To Garnish:
8 whole strawberries
icing sugar, to dust

Method
1. Preheat the oven to 160C/325F/Gas3.
2. Place the butter into a large bowl and, using a wooden spoon, cream until softened. Add the sugar and blend together.
3. Sift both the plain flour and ground rice together into the creamed mixture.
4. Shape the mixture into a sausage shape, cut it in half and set one half aside. Squash the mixture down onto a large baking tray. Use a 20cm/8in plain flan ring as a guide and press the mixture around the ring. Use the back of a metal tablespoon to smooth the surface of the mixture.
5. Remove the flan ring and decorate the shortcake mixture by crimping the mixture with your thumb and forefinger to form scalloped edges. Prick the surface of the shortcake with a fork. Repeat the process with the remaining shortcake mixture.
6. Place the shortcakes in the fridge and chill for 30-40 minutes until hard. Meanwhile, reserve 8 whole strawberries. With the remaining strawberries remove the stalks (or hull) and cut in half. Set aside.
7. Remove the shortcakes from the fridge and bake for about 30 minutes until pale golden brown.
8. To prepare the vanilla cream filling: pour the cream into a large bowl. Split the vanilla pod with a knife lengthways, scrape out the seeds and add the seeds to the double cream with the icing sugar. Whisk until the cream forms soft peaks.
9. Allow the shortcakes to cool for 2 minutes. Carefully release from the baking sheet with a palette knife. Using a large knife mark into 8 equal wedges. Allow to cool completely.
10. To assemble: place 8 of the shortcake wedges onto a large plate. Lay the wedges closely together. Spoon over half of the whipped cream; pile the halved strawberries onto the cream. Spoon over the remaining cream and place the remaining 8 shortcake wedges at an angle with the reserved whole strawberries underneath to keep each piece at an angle.
11. Dust with icing sugar and serve.

Christmas Cinnamon Shortbread Stars
(diabetic/vegetarian)

These delicious biscuits weigh in at only 30 calories each but are quite high in fat, so to avoid becoming the cookie monster, share them around and freeze the rest for later. Hahaha like there'd be any left

Makes 80
Ingredients:
250g/9oz plain white flour
175g/6oz butter
grated rind 1 orange
2 teaspoons ground cinnamon
75g/3oz caster (refined granulated) sugar
To serve:
2 teaspoons icing (confectioners) sugar
½ teaspoon ground cinnamon

Method:
1. Place the flour and butter into a bowl and rub together until the mixture resembles fine breadcrumbs. Stir in the remaining ingredients with 2 teaspoons of cold water and combine to form a ball.

2. Roll out on a lightly floured surface to a thickness of 2.5mm/1/8in. Using a 2cm/3/4in star cutter, cut out approximately 80 stars.

3. Place the stars on baking sheets and bake for 10-12 minutes, until golden. Mix together the icing sugar and cinnamon and dust a little over the biscuits

Xmas Chocolate, Walnut and Cranberry Fridge Cake

Walnuts and cranberries add a healthy note to this chocolatey treat. A great project for the kids and their friends, it's simple and fun to make, and there's no baking involved - just a little bit of adult supervision.

Makes 32 squares
Preparation time - 30 minutes plus 2 hours chilling
Cooking time - No cooking required

Ingredients:
250g (9oz) digestive biscuits ( or Graham crackers)
100g (3½oz) walnut pieces
100g (3½oz) dried cranberries
300g (11oz) cooking chocolate
100g (3½oz) butter
150g (5oz) golden syrup (or maple syrup)

Method:
1. Line a shallow 20 x 20cm (8 x 8in) dish with greaseproof paper. Place biscuits in a bag and break them up with a rolling pin. Put the crushed biscuits, walnut pieces and cranberries in a bowl and set aside.

2. Put the chocolate, butter and syrup in a heavy-based pan.  Place pan on the hob and stir over the lowest possible heat until it has melted (take care not to overheat the mixture).

3. Remove the melted mixture from the heat and add the biscuits, walnuts and cranberries. Stir well.

4. Place in the prepared dish and press down well. Chill in the fridge for two hours.

5. Carefully lift the chilled cake out of the dish and get an adult to help you cut the cake into 32 squares.

XMAS with JAMAICAN FRUIT 7 ICE CREAM SUNDAE:

Ingredients:
4 large bananas
1 whole pineapple
250 grms brown sugar
100 grms butter
500 grms/ half litre cream
500 grms vanila ice cream

Method:
either on a BBQ grill or under the toaster grill of your oven, grill the 4 bananas with their skins on. While these are cooking (until bursting and bubbling) take the whole pineapple, take off the top, and while keeping the outter skin on cut it length ways in four and remove the central core.

Then still keeping the outer skin on, cut the pineapple into wedge like shapes by cutting across the length. Dip those wedges into the brown sugar and put the wedges also onto the grill to cook until looking golden brown.

While this is happening melt the 100 grms of butter into a saucepan add the remining sugar to that when the butter has melted and stir this together until it has the unmistakeable aroma of caramel toffee - about five minutes on medium heat. When it is ready add the cream to it and stir in or whisk together.

On the offering plate place the bananas, if they are not already split, just cut them open with a knife. Place the golden brown sticky pineapple wedges either side of the bananas place a serving of the ice-cream on top of the banana and then drizzle over the entire preparation a thick coating of the caramel toffee cream sauce.

DISCLAIMER: (it's Kali yuga, there has to be a disclaimer on most everything eh)
I do not claim that the recipes are mine. If they are, I will tell you. I have gathered many recipes over the years and I have adapted more than a few to suit my personal taste and requirements. Please feel free to pass them on to friends. They are for the Lord's pleasure and sharing with His devotees.  JTCd  =>:-))

The book "Living a Good Life" normally selling at $21.95 is now going at the $14.95 price, .http://vegsoc.wellington.net.nz/livingGd.htm

The Animal Spirit Newsletter - Issue #2 -  4/21/03-4/27/03

"The beef industry has contributed to more deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of 'real food for real people', you'd better live real close to a good hospital."

- Neal D. Barnard, M.D., President, Physicians Comittee for Responsible Medicine, Washington, D.C.