Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 No, seems like WAY too much work for me - I'd rather buy a premade stuffed tofurkey!!! JJ " Your food shall be your remedy. Let food be your medicine and let medicine be your food. " ~Hippocrates, Greek Physician, 5th century B.C. --- On Sat, 10/25/08, Heather Butler <hawaiihmb wrote: Heather Butler <hawaiihmb Re: Re: holiday meals Saturday, October 25, 2008, 3:29 PM Neat, thanks! Have you made this yourself? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ____________ _________ _________ __ J James <jjames1010 > Thursday, October 23, 2008 3:46:15 PM Re: Re: holiday meals Here is a recipe from Abbey Levines website for the protein piece: Tofu Turkey with Herbed Bread Stuffing and Wild Mushroom Gravy ------------ --------- --------- --------- --------- --------- - Makes 16 servings Tofu turkey is one of those dishes you look forward to all year long. The perfect surprise for holiday celebrations, leftovers taste just as fantastic as when the " bird " is fresh out of the oven. Note: Recipe may be cut in half. Use a 9-inch colander. Cut baking time to 1 1/2 hours (45 minutes each covered and uncovered). These smaller tofu turkeys won't crack on the top as will the big ones. However, cracking isn't a problem as a slice is covered with the delicious gravy. Tofu Turkey ------------ --------- -- 5 pounds organic tofu, fresh, medium to firm Homemade Stuffing Seasoning ------------ --------- --------- --------- ----- Makes 1/2 cup 1/4 cup sage 2 tablespoons each dry marjoram, thyme, and savory or rosemary; half the volume if herb is powdered 1 tablespoon celery seed 1 teaspoon black pepper Herbed Bread Stuffing ------------ --------- --------- --- Makes 5 cups Note: some commercial stuffings contain bleached and bromated flour, MSG, and preservatives. 2 tablespoons olive or sesame oil 1 cup onion, diced 1 cup mushrooms, about 3 to 4 ounces, diced 1 cup celery, diced 2 large cloves garlic, pressed or minced 1/4 teaspoon sea salt 1 tablespoon Homemade Stuffing Seasoning 1/2 cup parsley, chopped Water 1/4 cup organic soy sauce (full strength for flavoring tofu stuffing; substitute 2 tablespoons organic soy sauce and 2 tablespoons water for stuffing squash or pumpkin) 4 cups whole-wheat bread, cut in 1/2- or 1-inch cubes, less with dense sourdough bread, more with light yeasted bread Basting Liquid ------------ --------- ---- 1/2 cup light vegetable oil 1/3 cup natural organic soy sauce Wild Mushroom Gravy ------------ --------- --------- ----- Makes 7 to 8 cups The nicest mushrooms for this gravy are a combination of chanterelle, shiitake, hedgehog or crimini and regular mushrooms. Portabella mushrooms impart too dark a hue to be attractive. 2 tablespoons olive or sesame oil 2 onions, diced 6 cups assorted mushrooms, about 1 pound, sliced 1 cup whole-wheat pastry flour 5 to 5 1/2 cups water (start with less) 1/2 cup organic soy sauce (a little less than 2 tablespoons per cup water) Garnish ------------ ----- Large sprigs parsley and/or fresh sage 1. To prepare tofu, mash it well. Line an 11-inch colander with a single layer of moistened cheesecloth and transfer tofu to colander. Press down tofu to make flat and fold edges of cheesecloth over tofu to smooth them. If tofu is medium textured, place a cake tin or another flat object of a similar size over the surface of the tofu and weigh it down with a heavy object (about 5 pounds) to press liquid from tofu for 1 hour. Omit this step if using firm tofu. 2. To prepare Homemade Stuffing Seasoning, simply mix ingredients well. 3. To prepare stuffing, heat oil in a skillet and sauté vegetables. Sprinkle seasonings, including salt and soy sauce, over vegetables. Stir, cover, and continue to cook until vegetables are done, about 5 minutes. Add bread cubes and parsley, and mix well. If bread cubes are very dry, add 1/4 to 1 cup water (start with less). Stir and cover to steam a little longer. 4. Preheat oven to 400°. Hollow out tofu to within an inch of colander. (The space between the tip of your finger and the first joint usually serves as a built-in 1-inch measuring stick. Press finger into tofu to measure, then patch up the holes.) Pack in stuffing and cover it with the remaining tofu. Pat down surface so it is flat and firm. 5. Flip filled tofu onto lightly-oiled baking sheet so the flat surface faces down. Remove cheesecloth. 6. Mix basting liquid and brush tofu with half of it, then cover tofu with aluminum foil or with an ovenproof bowl which is a bit larger than the shaped tofu. Bake for an hour. Remove foil, baste again, and return tofu turkey to oven to bake uncovered until " skin " becomes golden brown, about an hour more, basting again halfway through. 7. To prepare gravy, in a large pot heat oil and sauté onions and mushrooms. In a small bowl, whisk flour with enough of the measured water to form a thin paste. Add remaining water and soy sauce to vegetables in pot. Bring to boil and cook until vegetables are tender, about 5 minutes. Add flour mixture and stir well. Cook uncovered until desired consistency is reached, about 15 minutes stirring occasionally, adding a little more water toward the end of cooking only if gravy is too thick. 8. To serve, with 2 to 4 spatulas transfer tofu turkey to serving platter and garnish. Serve gravy on the side. Seems like WAY too much work for me - I'd rather buy a premade stuffed tofurkey!!! JJ " Your food shall be your remedy. Let food be your medicine and let medicine be your food. " ~Hippocrates, Greek Physician, 5th century B.C. 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Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 My Christmas meal will be nut roast with tarragon sauce and stuffing (perhaps chestnut and cranberry and sage and onion), along with roast potatoes, roast parsnips, carrots and Brussels sprouts. Since I'll be the only one eating it, I'll leftovers too ... If you'd like the recipe, I'll try and find it. Rick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 If I were making butternut squash soup, Heather, I would saute onions and leeks and then add water, cubes of butternut, green beans, and maybe wild rice. Probably not brilliant, LOL, but simple and good. JoEllen , Heather Butler <hawaiihmb wrote: > > I have been craving butternut squash soup since the weather turned cold. Or pumpkin soup LOL. I had forgotten there was a recipe in the RR cookbook, thanks for reminding me! Cinzia, JoEllen, any brilliant ideas? > Heather > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > > ________________________________ > Tina Castronovo <tinacastronovo > > Thursday, October 23, 2008 11:51:36 AM > Re: holiday meals > > > Hi Heather- > > I haven't been an extensive cook for holidays. However, I have done a > small bit of cooking. My favorite recipes from the RR cookbook I have > made for the last 2 thanksgivings are the garlic mashed potatoes, and > the spiced butternut squash soup. I think that's the right cookbook. > > In terms of a protein dish, i don't have any bright ideas. I'm betting > Cinzia does. LOL! > > Tina > > On Thu, Oct 23, 2008 at 7:36 AM, Heather Butler <hawaiihmb > wrote: > > Hi everyone, well this will be my first holiday season where I am > > vegetarian. I am a little bit at a loss for meal ideas, so I was hoping > > maybe someone here had some brilliant ideas? My hope is to come up with a > > full feast menu to either give to the people's house I'm going to, or pick a > > few dishes from to bring and contribute. So, what do you all do for holiday > > meals? > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 I agree with Jess about not duplicating the turkey. I like having a lot of seasonal items with some protein so they all add up too. I tried a pumpkin and onion dish loaded with pumpkin seeds which was yummy. I like the idea of a nut/lentil stuffing too. I made a lentil soup with lentils, kale, sweet potatoes, onions and carrots which is very substantial. P.S. Heather, I still have to remember to look at the tempeh brand when I go to the health food store. I haven't forgotten, but I seem to forget in the excitement of shopping! JoEllen , Jessica Vaughan <londonoctober wrote: > > I know here at the center we just don't even try to duplicate the centerpiece of the meal like a big turkey. We have a bunch of different dishes - mashed potatoes, roasted root veggies, green bean almondine, pumpkin soup, bread, the stuffing made with nuts and lentils and veggies is probably the most substantial thing on the table. I think with all of the variety, people don't even miss it. > > Jess CO > > > > > ________________________________ > Tina Castronovo <tinacastronovo > > Thursday, October 23, 2008 9:51:36 AM > Re: holiday meals > > > Hi Heather- > > I haven't been an extensive cook for holidays. However, I have done a > small bit of cooking. My favorite recipes from the RR cookbook I have > made for the last 2 thanksgivings are the garlic mashed potatoes, and > the spiced butternut squash soup. I think that's the right cookbook. > > In terms of a protein dish, i don't have any bright ideas. I'm betting > Cinzia does. LOL! > > Tina > > On Thu, Oct 23, 2008 at 7:36 AM, Heather Butler <hawaiihmb > wrote: > > Hi everyone, well this will be my first holiday season where I am > > vegetarian. I am a little bit at a loss for meal ideas, so I was hoping > > maybe someone here had some brilliant ideas? My hope is to come up with a > > full feast menu to either give to the people's house I'm going to, or pick a > > few dishes from to bring and contribute. So, what do you all do for holiday > > meals? > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 LOLOLOLOL! I've never had tofurkey, what do you think of it? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ J James <jjames1010 Saturday, October 25, 2008 8:31:07 PM Re: Re: holiday meals No, seems like WAY too much work for me - I'd rather buy a premade stuffed tofurkey!!! JJ " Your food shall be your remedy. Let food be your medicine and let medicine be your food. " ~Hippocrates, Greek Physician, 5th century B.C. --- On Sat, 10/25/08, Heather Butler <hawaiihmb > wrote: Heather Butler <hawaiihmb > Re: Re: holiday meals Saturday, October 25, 2008, 3:29 PM Neat, thanks! Have you made this yourself? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ____________ _________ _________ __ J James <jjames1010> Thursday, October 23, 2008 3:46:15 PM Re: Re: holiday meals Here is a recipe from Abbey Levines website for the protein piece: Tofu Turkey with Herbed Bread Stuffing and Wild Mushroom Gravy ------------ --------- --------- --------- --------- --------- - Makes 16 servings Tofu turkey is one of those dishes you look forward to all year long. The perfect surprise for holiday celebrations, leftovers taste just as fantastic as when the " bird " is fresh out of the oven. Note: Recipe may be cut in half. Use a 9-inch colander. Cut baking time to 1 1/2 hours (45 minutes each covered and uncovered). These smaller tofu turkeys won't crack on the top as will the big ones. However, cracking isn't a problem as a slice is covered with the delicious gravy. Tofu Turkey ------------ --------- -- 5 pounds organic tofu, fresh, medium to firm Homemade Stuffing Seasoning ------------ --------- --------- --------- ----- Makes 1/2 cup 1/4 cup sage 2 tablespoons each dry marjoram, thyme, and savory or rosemary; half the volume if herb is powdered 1 tablespoon celery seed 1 teaspoon black pepper Herbed Bread Stuffing ------------ --------- --------- --- Makes 5 cups Note: some commercial stuffings contain bleached and bromated flour, MSG, and preservatives. 2 tablespoons olive or sesame oil 1 cup onion, diced 1 cup mushrooms, about 3 to 4 ounces, diced 1 cup celery, diced 2 large cloves garlic, pressed or minced 1/4 teaspoon sea salt 1 tablespoon Homemade Stuffing Seasoning 1/2 cup parsley, chopped Water 1/4 cup organic soy sauce (full strength for flavoring tofu stuffing; substitute 2 tablespoons organic soy sauce and 2 tablespoons water for stuffing squash or pumpkin) 4 cups whole-wheat bread, cut in 1/2- or 1-inch cubes, less with dense sourdough bread, more with light yeasted bread Basting Liquid ------------ --------- ---- 1/2 cup light vegetable oil 1/3 cup natural organic soy sauce Wild Mushroom Gravy ------------ --------- --------- ----- Makes 7 to 8 cups The nicest mushrooms for this gravy are a combination of chanterelle, shiitake, hedgehog or crimini and regular mushrooms. Portabella mushrooms impart too dark a hue to be attractive. 2 tablespoons olive or sesame oil 2 onions, diced 6 cups assorted mushrooms, about 1 pound, sliced 1 cup whole-wheat pastry flour 5 to 5 1/2 cups water (start with less) 1/2 cup organic soy sauce (a little less than 2 tablespoons per cup water) Garnish ------------ ----- Large sprigs parsley and/or fresh sage 1. To prepare tofu, mash it well. Line an 11-inch colander with a single layer of moistened cheesecloth and transfer tofu to colander. Press down tofu to make flat and fold edges of cheesecloth over tofu to smooth them. If tofu is medium textured, place a cake tin or another flat object of a similar size over the surface of the tofu and weigh it down with a heavy object (about 5 pounds) to press liquid from tofu for 1 hour. Omit this step if using firm tofu. 2. To prepare Homemade Stuffing Seasoning, simply mix ingredients well. 3. To prepare stuffing, heat oil in a skillet and sauté vegetables. Sprinkle seasonings, including salt and soy sauce, over vegetables. Stir, cover, and continue to cook until vegetables are done, about 5 minutes. Add bread cubes and parsley, and mix well. If bread cubes are very dry, add 1/4 to 1 cup water (start with less). Stir and cover to steam a little longer. 4. Preheat oven to 400°. Hollow out tofu to within an inch of colander. (The space between the tip of your finger and the first joint usually serves as a built-in 1-inch measuring stick. Press finger into tofu to measure, then patch up the holes.) Pack in stuffing and cover it with the remaining tofu. Pat down surface so it is flat and firm. 5. Flip filled tofu onto lightly-oiled baking sheet so the flat surface faces down. Remove cheesecloth. 6. Mix basting liquid and brush tofu with half of it, then cover tofu with aluminum foil or with an ovenproof bowl which is a bit larger than the shaped tofu. Bake for an hour. Remove foil, baste again, and return tofu turkey to oven to bake uncovered until " skin " becomes golden brown, about an hour more, basting again halfway through. 7. To prepare gravy, in a large pot heat oil and sauté onions and mushrooms. In a small bowl, whisk flour with enough of the measured water to form a thin paste. Add remaining water and soy sauce to vegetables in pot. Bring to boil and cook until vegetables are tender, about 5 minutes. Add flour mixture and stir well. Cook uncovered until desired consistency is reached, about 15 minutes stirring occasionally, adding a little more water toward the end of cooking only if gravy is too thick. 8. To serve, with 2 to 4 spatulas transfer tofu turkey to serving platter and garnish. Serve gravy on the side. Seems like WAY too much work for me - I'd rather buy a premade stuffed tofurkey!!! JJ " Your food shall be your remedy. Let food be your medicine and let medicine be your food. " ~Hippocrates, Greek Physician, 5th century B.C. 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Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 Rick, I would love the recipe, I've never made a nut roast before Thank you! Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ riseard <r.a.v.cox Sunday, October 26, 2008 4:02:09 AM Re: holiday meals My Christmas meal will be nut roast with tarragon sauce and stuffing (perhaps chestnut and cranberry and sage and onion), along with roast potatoes, roast parsnips, carrots and Brussels sprouts. Since I'll be the only one eating it, I'll leftovers too ... If you'd like the recipe, I'll try and find it. Rick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 Oh I meant for the protein for a holiday meal for vegetarians LOL But thank you on the recipe thoughts for the soup!! Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ jocameron350 <joellencameron Sunday, October 26, 2008 6:56:03 AM Re: holiday meals If I were making butternut squash soup, Heather, I would saute onions and leeks and then add water, cubes of butternut, green beans, and maybe wild rice. Probably not brilliant, LOL, but simple and good. JoEllen , Heather Butler <hawaiihmb@. ..> wrote: > > I have been craving butternut squash soup since the weather turned cold. Or pumpkin soup LOL. I had forgotten there was a recipe in the RR cookbook, thanks for reminding me! Cinzia, JoEllen, any brilliant ideas? > Heather > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > > ____________ _________ _________ __ > Tina Castronovo <tinacastronovo@ ...> > > Thursday, October 23, 2008 11:51:36 AM > Re: holiday meals > > > Hi Heather- > > I haven't been an extensive cook for holidays. However, I have done a > small bit of cooking. My favorite recipes from the RR cookbook I have > made for the last 2 thanksgivings are the garlic mashed potatoes, and > the spiced butternut squash soup. I think that's the right cookbook. > > In terms of a protein dish, i don't have any bright ideas. I'm betting > Cinzia does. LOL! > > Tina > > On Thu, Oct 23, 2008 at 7:36 AM, Heather Butler <hawaiihmb > wrote: > > Hi everyone, well this will be my first holiday season where I am > > vegetarian. I am a little bit at a loss for meal ideas, so I was hoping > > maybe someone here had some brilliant ideas? My hope is to come up with a > > full feast menu to either give to the people's house I'm going to, or pick a > > few dishes from to bring and contribute. So, what do you all do for holiday > > meals? > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 It's actually pretty good! JJ " Your food shall be your remedy. Let food be your medicine and let medicine be your food. " ~Hippocrates, Greek Physician, 5th century B.C. --- On Sun, 10/26/08, Heather Butler <hawaiihmb wrote: Heather Butler <hawaiihmb Re: Re: holiday meals Sunday, October 26, 2008, 11:16 AM LOLOLOLOL! I've never had tofurkey, what do you think of it? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ____________ _________ _________ __ J James <jjames1010 > Saturday, October 25, 2008 8:31:07 PM Re: Re: holiday meals No, seems like WAY too much work for me - I'd rather buy a premade stuffed tofurkey!!! JJ " Your food shall be your remedy. Let food be your medicine and let medicine be your food. " ~Hippocrates, Greek Physician, 5th century B.C. --- On Sat, 10/25/08, Heather Butler <hawaiihmb > wrote: Heather Butler <hawaiihmb > Re: Re: holiday meals Saturday, October 25, 2008, 3:29 PM Neat, thanks! Have you made this yourself? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ____________ _________ _________ __ J James <jjames1010> Thursday, October 23, 2008 3:46:15 PM Re: Re: holiday meals Here is a recipe from Abbey Levines website for the protein piece: Tofu Turkey with Herbed Bread Stuffing and Wild Mushroom Gravy ------------ --------- --------- --------- --------- --------- - Makes 16 servings Tofu turkey is one of those dishes you look forward to all year long. The perfect surprise for holiday celebrations, leftovers taste just as fantastic as when the " bird " is fresh out of the oven. Note: Recipe may be cut in half. Use a 9-inch colander. Cut baking time to 1 1/2 hours (45 minutes each covered and uncovered). These smaller tofu turkeys won't crack on the top as will the big ones. However, cracking isn't a problem as a slice is covered with the delicious gravy. Tofu Turkey ------------ --------- -- 5 pounds organic tofu, fresh, medium to firm Homemade Stuffing Seasoning ------------ --------- --------- --------- ----- Makes 1/2 cup 1/4 cup sage 2 tablespoons each dry marjoram, thyme, and savory or rosemary; half the volume if herb is powdered 1 tablespoon celery seed 1 teaspoon black pepper Herbed Bread Stuffing ------------ --------- --------- --- Makes 5 cups Note: some commercial stuffings contain bleached and bromated flour, MSG, and preservatives. 2 tablespoons olive or sesame oil 1 cup onion, diced 1 cup mushrooms, about 3 to 4 ounces, diced 1 cup celery, diced 2 large cloves garlic, pressed or minced 1/4 teaspoon sea salt 1 tablespoon Homemade Stuffing Seasoning 1/2 cup parsley, chopped Water 1/4 cup organic soy sauce (full strength for flavoring tofu stuffing; substitute 2 tablespoons organic soy sauce and 2 tablespoons water for stuffing squash or pumpkin) 4 cups whole-wheat bread, cut in 1/2- or 1-inch cubes, less with dense sourdough bread, more with light yeasted bread Basting Liquid ------------ --------- ---- 1/2 cup light vegetable oil 1/3 cup natural organic soy sauce Wild Mushroom Gravy ------------ --------- --------- ----- Makes 7 to 8 cups The nicest mushrooms for this gravy are a combination of chanterelle, shiitake, hedgehog or crimini and regular mushrooms. Portabella mushrooms impart too dark a hue to be attractive. 2 tablespoons olive or sesame oil 2 onions, diced 6 cups assorted mushrooms, about 1 pound, sliced 1 cup whole-wheat pastry flour 5 to 5 1/2 cups water (start with less) 1/2 cup organic soy sauce (a little less than 2 tablespoons per cup water) Garnish ------------ ----- Large sprigs parsley and/or fresh sage 1. To prepare tofu, mash it well. Line an 11-inch colander with a single layer of moistened cheesecloth and transfer tofu to colander. Press down tofu to make flat and fold edges of cheesecloth over tofu to smooth them. If tofu is medium textured, place a cake tin or another flat object of a similar size over the surface of the tofu and weigh it down with a heavy object (about 5 pounds) to press liquid from tofu for 1 hour. Omit this step if using firm tofu. 2. To prepare Homemade Stuffing Seasoning, simply mix ingredients well. 3. To prepare stuffing, heat oil in a skillet and sauté vegetables. Sprinkle seasonings, including salt and soy sauce, over vegetables. Stir, cover, and continue to cook until vegetables are done, about 5 minutes. Add bread cubes and parsley, and mix well. If bread cubes are very dry, add 1/4 to 1 cup water (start with less). Stir and cover to steam a little longer. 4. Preheat oven to 400°. Hollow out tofu to within an inch of colander. (The space between the tip of your finger and the first joint usually serves as a built-in 1-inch measuring stick. Press finger into tofu to measure, then patch up the holes.) Pack in stuffing and cover it with the remaining tofu. Pat down surface so it is flat and firm. 5. Flip filled tofu onto lightly-oiled baking sheet so the flat surface faces down. Remove cheesecloth. 6. Mix basting liquid and brush tofu with half of it, then cover tofu with aluminum foil or with an ovenproof bowl which is a bit larger than the shaped tofu. Bake for an hour. Remove foil, baste again, and return tofu turkey to oven to bake uncovered until " skin " becomes golden brown, about an hour more, basting again halfway through. 7. To prepare gravy, in a large pot heat oil and sauté onions and mushrooms. In a small bowl, whisk flour with enough of the measured water to form a thin paste. Add remaining water and soy sauce to vegetables in pot. Bring to boil and cook until vegetables are tender, about 5 minutes. Add flour mixture and stir well. Cook uncovered until desired consistency is reached, about 15 minutes stirring occasionally, adding a little more water toward the end of cooking only if gravy is too thick. 8. To serve, with 2 to 4 spatulas transfer tofu turkey to serving platter and garnish. Serve gravy on the side. Seems like WAY too much work for me - I'd rather buy a premade stuffed tofurkey!!! JJ " Your food shall be your remedy. Let food be your medicine and let medicine be your food. " ~Hippocrates, Greek Physician, 5th century B.C. 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Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 Oh yes, Rick this sounds fantastic! Please share the recipe if you can find it! JJ " Your food shall be your remedy. Let food be your medicine and let medicine be your food. " ~Hippocrates, Greek Physician, 5th century B.C. --- On Sun, 10/26/08, Heather Butler <hawaiihmb wrote: Heather Butler <hawaiihmb Re: Re: holiday meals Sunday, October 26, 2008, 11:17 AM Rick, I would love the recipe, I've never made a nut roast before Thank you! Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ____________ _________ _________ __ riseard <r.a.v.cox@btinterne t.com> Sunday, October 26, 2008 4:02:09 AM Re: holiday meals My Christmas meal will be nut roast with tarragon sauce and stuffing (perhaps chestnut and cranberry and sage and onion), along with roast potatoes, roast parsnips, carrots and Brussels sprouts. Since I'll be the only one eating it, I'll leftovers too ... If you'd like the recipe, I'll try and find it. Rick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2008 Report Share Posted October 28, 2008 Fun discussion here! I'm just now returning from a week's vacation w/next to no internet access, so I'm catching up. Yah, it can challenge the ol' creativity to come up with veggie options for holiday meals if we're so used to the meat centerpieces! Over the years, I've done different things. A nice centerpiece-type dish is stuffed winter squash. I've used acorn and butternut (not sure what they're called in Europe), as they're readily available in the U.S. To stuff I come up with some kind of tofu or tempeh mixture, often with brown or wild rice. Using the spicing that's generally put in traditional turkey stuffing/dressing can make it a real treat. I've also made lentil loaf, and I'll try to find the recipe. THere's a recipe in Laurel's Kitchen cookbook, for one. I've also done veggie chili (using different kinds of beans) with sweet potato chunks -- that makes it kind of winter-y and holiday-like. With side dishes it's really yummy. If you use brown rice pasta and can find the lasagna noodles (don't know if they're available in Europe), you could make a lasagna. I boost the protein by adding mashed tofu to the cheese mixture, and you can eliminate the dairy if you choose. These are my first ideas. I've kind of stopped being so holiday-themed, so I don't worry anymore about it. I enjoy the pumpkin-pecan pie recipe at the RR web site, and that's my special holiday treat. The rest of the meal develops around what looks good at the market, LOL. I love hearing others' ideas here; you all are inspiring me! Cinzia , Heather Butler <hawaiihmb wrote: > > Hi everyone, well this will be my first holiday season where I am vegetarian. I am a little bit at a loss for meal ideas, so I was hoping maybe someone here had some brilliant ideas? My hope is to come up with a full feast menu to either give to the people's house I'm going to, or pick a few dishes from to bring and contribute. So, what do you all do for holiday meals? > > Heather > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 Sounds yummmm-my, JoEllen! I also like a simple pureed version. I'd use onion sauteed in butter -- it's one of the rare times I use butter, I just love it with squash -- maybe with some carrots, some simple veggie stock (I make my own with water, celery, carrot, & onion), chunks of roasted squash, and salt & nutmeg. Whiz it up in a blender or do as I do -- use an immersion/stick blender right in the pot. You can simply steam or saute the squash instead of roasting it, though I like the flavor of it roasted in the oven. You could add milk/cream or maybe rice milk or other non-dairy milk. You could also add whipped cooked potato for consistency. Cinzia , " jocameron350 " <joellencameron wrote: > > If I were making butternut squash soup, Heather, I would > saute onions and leeks and then add water, cubes of butternut, > green beans, and maybe wild rice. Probably not brilliant, LOL, > but simple and good. > > JoEllen > > > > > > , Heather Butler <hawaiihmb@> wrote: > > > > I have been craving butternut squash soup since the weather turned cold. Or pumpkin > soup LOL. I had forgotten there was a recipe in the RR cookbook, thanks for reminding > me! Cinzia, JoEllen, any brilliant ideas? > > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is > as though everything is a miracle. > > --Albert Einstein > > > > > > > > > > ________________________________ > > Tina Castronovo <tinacastronovo@> > > > > Thursday, October 23, 2008 11:51:36 AM > > Re: holiday meals > > > > > > Hi Heather- > > > > I haven't been an extensive cook for holidays. However, I have done a > > small bit of cooking. My favorite recipes from the RR cookbook I have > > made for the last 2 thanksgivings are the garlic mashed potatoes, and > > the spiced butternut squash soup. I think that's the right cookbook. > > > > In terms of a protein dish, i don't have any bright ideas. I'm betting > > Cinzia does. LOL! > > > > Tina > > > > On Thu, Oct 23, 2008 at 7:36 AM, Heather Butler <hawaiihmb (AT) (DOT) com> wrote: > > > Hi everyone, well this will be my first holiday season where I am > > > vegetarian. I am a little bit at a loss for meal ideas, so I was hoping > > > maybe someone here had some brilliant ideas? My hope is to come up with a > > > full feast menu to either give to the people's house I'm going to, or pick a > > > few dishes from to bring and contribute. So, what do you all do for holiday > > > meals? > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2008 Report Share Posted November 4, 2008 I like the nutmeg idea, Cinzia. Also, adding some soymilk for creaminess sounds like a great idea. JoEllen , " cinziatre " <cmarchesani wrote: > > Sounds yummmm-my, JoEllen! > > I also like a simple pureed version. I'd use onion sauteed in > butter -- it's one of the rare times I use butter, I just love it > with squash -- maybe with some carrots, some simple veggie stock (I > make my own with water, celery, carrot, & onion), chunks of roasted > squash, and salt & nutmeg. Whiz it up in a blender or do as I do -- > use an immersion/stick blender right in the pot. > > You can simply steam or saute the squash instead of roasting it, > though I like the flavor of it roasted in the oven. > > You could add milk/cream or maybe rice milk or other non-dairy milk. > You could also add whipped cooked potato for consistency. Cinzia > > > > , " jocameron350 " > <joellencameron@> wrote: > > > > If I were making butternut squash soup, Heather, I would > > saute onions and leeks and then add water, cubes of butternut, > > green beans, and maybe wild rice. Probably not brilliant, LOL, > > but simple and good. > > > > JoEllen > > > > > > > > > > > > , Heather Butler > <hawaiihmb@> wrote: > > > > > > I have been craving butternut squash soup since the weather > turned cold. Or pumpkin > > soup LOL. I had forgotten there was a recipe in the RR cookbook, > thanks for reminding > > me! Cinzia, JoEllen, any brilliant ideas? > > > Heather > > > There are two ways to live your life. One is as though nothing > is a miracle. The other is > > as though everything is a miracle. > > > --Albert Einstein > > > > > > > > > > > > > > > ________________________________ > > > Tina Castronovo <tinacastronovo@> > > > > > > Thursday, October 23, 2008 11:51:36 AM > > > Re: holiday meals > > > > > > > > > Hi Heather- > > > > > > I haven't been an extensive cook for holidays. However, I have > done a > > > small bit of cooking. My favorite recipes from the RR cookbook I > have > > > made for the last 2 thanksgivings are the garlic mashed potatoes, > and > > > the spiced butternut squash soup. I think that's the right > cookbook. > > > > > > In terms of a protein dish, i don't have any bright ideas. I'm > betting > > > Cinzia does. LOL! > > > > > > Tina > > > > > > On Thu, Oct 23, 2008 at 7:36 AM, Heather Butler <hawaiihmb (AT) (DOT) > com> wrote: > > > > Hi everyone, well this will be my first holiday season where I > am > > > > vegetarian. I am a little bit at a loss for meal ideas, so I > was hoping > > > > maybe someone here had some brilliant ideas? My hope is to come > up with a > > > > full feast menu to either give to the people's house I'm going > to, or pick a > > > > few dishes from to bring and contribute. So, what do you all do > for holiday > > > > meals? > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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