vegetarian holiday meals, written by a vegetarian-wow

[Guest guest]

http://www.examiner.com/sf_eats/default.jsp?story=X1218VEGGIEw

 

E-mail: sfeats

 

Publication date: 12/18/2002

 

Love thy vegetarian

BY MILAN GAGNON

Of The Examiner Staff

 

The holidays can be a tough time for vegetarians.

Everyone else eats big at holiday feasts. Meat-eaters

think vegetarians don't. They're constantly asking,

" Not even chicken? But it's Christmas. Don't you want

to at least try it? "

 

Just in time for the holiday gift-giving and

meal-making rushes, People for the Ethical Treatment

of Animals has released " The PETA Celebrity Cookbook "

full of animal-friendly recipes by animal-loving

celebrities.

 

Featured celebs include " Saved by the Bell " belles

Tiffani Thiessen and Elizabeth Berkley, action man

Jackie Chan, and B-52's front folks Kate Pierson and

Fred Schneider. Recipe categories run the gamut from

" Benevolent Breakfasts " to " Decadent Desserts. "

 

Sealing his fall from heartthrob to bleeding

heart, '80s icon Corey Feldman contributes his

" Unforgettable Tangy Tacos " recipe because, he says in

the book, " as far as politics go, I endorse

vegetarianism and human rights. "

 

While I like to think my convictions run as deep,

my concerns at the dinner table are more immediate.

 

For example, a few years ago when my aunt hosted

Thanksgiving, I was driven to the point of famished

irritation. It was a year and a half after I'd given

up dairy products, and my aunt knew the numbers.

There'd be six people at the table, including three

vegetarians and one vegan. (My dad, however, is a

carnivore whose love for food has no limits.)

 

My aunt insisted she'd take care of everything,

and told us not bring anything. We arrived to find

dinner already cooked: creamy mashed potatoes,

pre-buttered bread, and Caesar salad because,

apparently, anchovies are a vegetable. My dad feasted

on the bird, my mom and siblings nibbled on bread and

potatoes, and I watched.

 

My experience that Thanksgiving wasn't unique.

Vegetarians often are overlooked during the holidays.

Or, even worse, there's the annual intervention

attempt. Stubborn grandparents always think you're

already too damn skinny, anyway, and partners'

families bring other challenges: " You're not going to

raise my grandchildren like that, are you? "

 

But the holidays are a time for giving, and

everyone needs to eat. That said, people with dietary

restrictions should inform their hosts of their needs

ahead of time. One of the best meals I've ever had was

cooked by a girlfriend's mom who'd never considered

cooking vegetarian food before but was willing to make

something small just for me. She left the marshmallows

out of her holiday yam dish. The gesture was as sweet

as the food, and she was glad to have a new weapon in

her culinary arsenal.

 

And hosts, vegetarians aren't that tough to cook

for. They can eat just about everything everyone else

can, with minor adjustments: Vegetable broth used in

soups or stuffing will provide all the same flavor as

bird broth. And staff at your local health food store

can usually answer meal preparation and ingredient

questions.

 

Easy ideas for the vegetarian at your table

include complete heat-and-serve holiday meals, such as

Tofurky or Unturkey. Offer up some falafel and hummus

along with the ham and ranch on the deli plate --

maybe on a separate plate, on second thought. Or

spring rolls instead of pigs in a blanket.

 

If you don't think you can accommodate

vegetarians, say so and give guests the option of

bringing something of their own -- maybe enough for

everybody. Many vegetarians would happily contribute.

 

Vegetarianism can be a touchy topic. No host wants

to feel like he or she is being judged, and most

vegetarian guests go out of their way not to make

nuisances of themselves. Militancy and debate should

be reserved for after-dinner conversation or better,

another day.

 

And everybody will get along. At least until Uncle

Jim gets drunk and starts in on your haircut.

 

 

Alicia Silverstone's Steamy, Creamy Artichoke Dip

 

Serves 10

 

2 8-1/2 ounce cans quartered artichokes

 

1 cup vegan mayonnaise

 

1 cup soy Parmesan " cheese "

 

1 teaspoon paprika

 

Garlic powder to taste

 

Preheat oven to 350. Drain the liquid from the

artichokes, mash and combine with other ingredients.

Scoop into a casserole dish and bake for one-half

hour. Sprinkle paprika on top before serving. Serve

with chips, toasted and cut pita bread, or sliced

vegetables.

 

Kate Pierson & Fred Schneider's Mock Rock Lobster

 

Serves 10

 

For " lobster " :

 

4 medium potatoes

 

1-1/2 cups corn

 

1/2 cup peas

 

12 ounces seitan, shredded or chopped into small

pieces

 

1 teaspoon chopped parsley

 

1/2 teaspoon salt

 

1/2 teaspoon sugar

 

1-1/2 cups flour

 

1 tablespoon soy sauce

 

For dusting:

 

1/4 cup cornstarch

 

For breading:

 

3-1/2 cups flour

 

2-1/2-cups water

 

Oil for frying

 

Peel potatoes, slice thinly and boil until soft.

Mix remaining " lobster " ingredients with potatoes;

then purÈe. Divide into 10 portions. Form into

" lobster sticks " and dust with a little cornstarch.

 

For breading, mix flour and water. Coat each

" stick " with some of the mixture. Heat oil in a fryer

to 300. Fry the " lobsters " until golden brown. Drain

on paper towels.

 

Berkley's EZ BBQ Chickpeas

 

Serves 8

 

2-1/4 cups uncooked chickpeas or 6 1/4 cups canned

chickpeas

 

1 cup tomato sauce

 

1-1/2 cups molasses

 

1 onion, minced

 

If using uncooked chickpeas, soak them overnight.

Drain and cook in a big pot with fresh water for about

an hour, until soft. If using canned chickpeas, drain.

 

Heat oven to 350. Combine chickpeas with the

remaining ingredients in a big bowl, mix well and put

into a baking dish. Cover and bake for about an hour,

until the sauce is dark and thick. Serve with rice or

noodles.

 

 

 

 

 

 

=====

signature: FAQ on vegetarian resources

 

SFBAVeg/

http://www.vegdining.com

http://www.sfvs.org

Living Foods: SFLivingFoods/

due to my high amount of emails, I am unable to answer everyone's emails on

vegetarian questions.

 

 

 

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