Christmas Eve Salad
2 Beets, Cooked, Peeled and Cubed
3 c Jicama; Peeled and Cubed
(Available in most Produce Departmets
4 Peeled Oranges Sectioned and Cut into Chunks
1/4 c Fresh Cilantro; Chopped
1/2 c Peanuts; Chopped
Salt and Freshly Ground Pepper to Taste
4 8 Large Lettuce Leaves
2 Onions; Thinly Sliced
2 Tablespoons Honey
1/4 c Fresh Lime Juice
1/2 c Olive Oil
Combine beets, jicama, oranges, cilantro,and season. Chill until ready to serve.
Blend dressing, distribute other ingreedients on lettuce leaves, add dressing, then arrange peanuts.
Shiitake Mushroom Gravy
2 olive oil
1/2 c brown rice flour
1/4 fresh shiitake mushrooms, sliced
1 fresh marjoram
1 fresh thyme
4 c vegetable stock
2 Braggs Aminos or tamari
1 apple cider vinegar
sea salt & freshly ground pepper
Heat oil in a 2 quart saucepan. Add rice flour and stir with a wooden spoon
until the mixture resembles wet sand. Add mushrooms and cook 5 more minutes
Pour stock and Braggs slowly, stirring until smooth. Simmer for 20 to 30 mi
or until thickened. Adjust seasoning with vinegar, sea salt and pepper.
Christmas Breakfast Pudding
MIX TOGETHER & SET ASIDE OVERNIGHT
1/4 cup chopped cranberries, covered with honey
In the morning mix
2/3 c oatmeal
2 c soy milk
2 eggs or egg replacer
2 banana; mashed
2 ts vanilla
Set mixture aside to stand for 10 minutes to allow
oatmeal to soak up flavor. Stir again and place in a
small dish. Prehat oven 325 degrees. Sprinkle with
cinnamon. Place dish in another oven-proof dish
containing 1 inch of water. Bake 15-20 minutes or
until firm. Serves 4.
Walnut Stuffed Baby Red Potatoes
24 baby red potatoes
3/4 c sour cream
24 walnut halves, toasted
24 fresh dill sprigs
Cook potatoes in boiling water for 8 to 12 minutes
until just tender. Drain and cool. Slice off the
bottom end of each potato so it sits upright and slice
off a third of the top. (If potaotes are medium small
cut them in half and use both halves) With a melon
baller, scoop out the potato and fill with a dollop of
sour cream. Top with walnut halves and tuck in a sprig
Champagne Sorbet With Strawberries
2 1/2 c champagne
2 c maple syrup
1/4 c lemon juice
1/4 c orange juice
3/4 c strawberries, sliced
Bring three-quarters of the champagne to a boil in a
saucepan. Remove from heat and let cool.
Stir champagne and fruit juices into the maple syrup.
Freeze mixture in a plastic container until hard,
several hours or overnight.
In the bowl of an electric mixer, beat sorbet until
smooth. Return sorbet to freezer until firm.
Serve scoops of sorbet on chilled plates or in
glasses, garnished with remaing champagne and
wild strawberries or strawberry slices.
Curried Spinach, Walnut & Orange Salad
1/2 c golden raisins
10 oz spinach, torn
3 ea scallions, chopped
1 lg orange, diced
1/2 c walnuts
1/3 c olive oil
3 tb white wine vinegar
1 ts sugar
1/2 ts cumin
1/2 ts madras curry powder
1 chutney to taste, see recipe below
1 salt & pepper
1 pita halves
1 1/2 c ginger, chopped
1 ea green chili, seeded, chopped
3 tb red wine vinegar
2 tb golden raisins
1 ds salt
Soak raisins in boiled water until they are plumped.
Drain & dry with paper towels.
Combine spinach, scallions, orange, walnuts & raisins
in a large salad bowl. Whisk together the olive oil,
vinegar, sugar, cumin, curry powder, chutney (see
directions below), salt & pepper. Pour dressing over
the salad & toss gently to coat. Serve immediately
surrounded by warm pita halves.
CHUTNEY: Combine all ingredients in a blender.
Process until smooth. Add a littel water if necessary
to make a smooth paste. Chill in the refrigerator.
Keeps in the fridge for 1 week. Makes 1 cup.
3 1/2 c brown rice, cooked
1/2 c wild rice, cooked
2 c soy milk
4 c bread crumbs
2 c walnuts, chopped
3 c onion, finely chopped
2 c celery, finely chopped
4 tb parsley, chopped
4 tb soy sauce, low sodium
2 ts basil, fresh or dry
1/2 ts sage
1/2 ts paprika
2 ea dash pepper
1/2 ts salt (optional)
6 ts egg replacer or 3 eggs
4 tb water
Prepare rice (begin with 7/8 cup brown and 1/8 cup
wild, uncooked and add to 2 cups boiling water).
Make cashew milk using 1/2 cup cashews blended with
1/2 cup water. Dissolve egg replacer in 2 Tbsp water.
Place all ingredients into large bowl and mix together
well. Press firmly into nonstick loaf pan and bake at
350 degree oven for 1 hour.
Place serving plate on top and turn over letting loaf
drop out onto plate. Serve with Shiitake Mushroom Gravy,
1/4 c red wine
2 garlic cloves, minced
1 ts oregano
1 md onion, diced
1 green bell pepper, diced
1 jalapeno pepper, chopped
1 md tomato, diced
1/2 lb whole button mushrooms
1 tb tomato paste
Simmer the garlic, oregano & onion in the wine for 5 minutes. Add
diced bell pepper & the jalapeno pepper. Cook, stirring frequently,
for 2 minutes. Add tomatoes & cook for another 5 minutes. Finally
add the mushrooms & the tomato paste. Cook until the sauce is
thickened. Serve hot.
Anoushabour (Christmas Pudding)
1 c pearl barley cold water
1 sm piece cinnamon bark
1 c granulated sugar
1 ground cinnamon
1 blanched almonds
1 blanched hazelnuts
1 chopped walnuts
1 sultanas (white raisins)
1 rose water (optional)
Serves: 8-10 Cooking time: 2-1/2 hours
Wash barley well, place in a bowl and cover with 4
cups cold water. Soak overnight.
Next day put barley, soaking water and cinnamon bark
into a heavy pan and bring to the boil. Boil gently,
uncovered, until barley is very soft and porridge-like
in consistency — about 2 hours. Remove cinnamon bark.
Stir in sugar and cook for further 10 minutes. Turn
into individual bowls and sprinkle with ground
cinnamon. Decorate with nuts and sultanas.
Serve warm or chilled with additional nuts and
sultanas, and rose water for adding to individual
taste if desired.
Creamy Pumpkin Soup
3 tb olive oil
1 lg onion, chopped
2 garlic cloves, chopped
2 lb butternut squash, diced
4 c stock
1 c water
1 ds tabasco
1 salt to taste
1 pimento strips to garnish
Heat olive oil overl ow heat & add onion & garlic. Cook, stirring
till tender. Add squash & stock, cover & simmer for 40 to 50 minutes
or till the squash is very soft.
In a food prcessor, process soup till its very smooth & return to
pot. Thin with water & season. Pour into a tureen & garnish with
1 1/3 c flour
1 ts baking soda
1 1/4 ts salt
3/4 c sugar
1 orange; grated peel only
6 tb butter; cut into 1 pieces
2 lg eggs
1 orange; juice only
1 1/4 c fresh cranberries, chopped
1 c walnuts or pecans, chopped
PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line
with a strip of wax paper, greased; or place 18 paper muffin cups in
muffin tins. Mix together the flour, baking soda and salt. Put the
sugar and orange peel in a bowl, food processor or mixer, along with
the butter, eggs and 1/2 cup of the orange juice. Beat or process
until smooth. Add the cranberries, nuts and the flour mixture,
beating until just combined. Pour into the pan or cups. Bake 1 hour
for the loaf and 30 minutes for the muffins. Remove from pan. Cool on
a wire rack.