Christmas Menus

[Guest guest]

For those of you that celebrate Christmas, I'm wondering on what you

are planning to make. I would love to add a Christmas section to the

Menu folder in the Files.

 

I tend to make a very traditional English type menu. If I changed that

I don't think my extended family would be very impressed as they love

the way I cook the Christmas veggies. I prepare everything on

Christmas Eve, so that it is ready to pop in the oven on Christmas

morning and be ready by lunchtime.

 

Here's my menu:

 

 

CHRISTMAS DINNER

 

- Tofu Turkey Roast (Special Occasions > Roasts and Tofu Turkeys) with

half stuffing from recipe & half apricot stuffing). I love this as it

can be made a day ahead. See " Photos " or

http://www.gfcf.jassinc.com/tofu_turkey_roast.html for step by step

instructions.

 

- Cashew Gravy - 4 (Condiments - Savory and Sweet. > Gravy > Cashew

Gravy) (1/2 recipe with a little chicken-style bouillon added).

 

- Cranberry Jelly (purchased).

 

- Spiced Cherry Relish (from the recipe I posted a few days ago)

 

- Roast Potatoes

 

- Roast Pumpkin

 

- Cauliflower and Broccoli in " Cheese " Sauce

 

- Tomato & Onion Pie (not really a pie just layers of tomato and onion

sprinkled with salt and pepper & topped with GF bread crumbs)

 

- Nut Stuffed Mushrooms (Vegetables > Mushrooms)

 

 

For Dessert :

 

- A Berry Ice Cream Pudding. Simply soften some vegan vanilla ice

cream, add a bag of mixed berries and freeze in a bowl lined with

plastic wrap (to make it easy to turn out). Serve decorated with a few

extra berries.

 

 

Kim

[Guest guest]

I am not making as much as you, but there are only two of us here. Your " ice

cream pudding " sounds very good.

 

I am making :

 

Tofu Turkey roast from the files

Smashed sweet potatoes (files) but instead of cranberries, I used Craisins,

Steamed veggies

Basic " gravy " from the files

Basic pie crust from the files into which I put a tofu pumpkin pie mixture (from

The Complete Allergy Cookbook). .

Jellied cranberry sauce (purchased)

and (ACK!!) dinner rolls (purchased) for my husband. I am not skilled at bread

making and I don't eat a lot of it anyway, so this way he can have his rolls. I

just break them apart and put them back in their bag and he can eat them at

will.

 

Merry Christmas Everyone!

 

Danielle

 

 

 

 

*** This email is private. Please do not share.

Please do not include this name or address in bulk email messages.

Thank you.

 

 

Kim <bearhouse5

 

Sunday, December 2, 2007 1:19:03 AM

Christmas Menus

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For those of you that celebrate Christmas, I'm wondering on what you

 

are planning to make. I would love to add a Christmas section to the

 

Menu folder in the Files.

 

 

 

I tend to make a very traditional English type menu. If I changed that

 

I don't think my extended family would be very impressed as they love

 

the way I cook the Christmas veggies. I prepare everything on

 

Christmas Eve, so that it is ready to pop in the oven on Christmas

 

morning and be ready by lunchtime.

 

 

 

Here's my menu:

 

 

 

CHRISTMAS DINNER

 

 

 

- Tofu Turkey Roast (Special Occasions > Roasts and Tofu Turkeys) with

 

half stuffing from recipe & half apricot stuffing). I love this as it

 

can be made a day ahead. See " Photos " or

 

http://www.gfcf. jassinc.com/ tofu_turkey_ roast.html for step by step

 

instructions.

 

 

 

- Cashew Gravy - 4 (Condiments - Savory and Sweet. > Gravy > Cashew

 

Gravy) (1/2 recipe with a little chicken-style bouillon added).

 

 

 

- Cranberry Jelly (purchased).

 

 

 

- Spiced Cherry Relish (from the recipe I posted a few days ago)

 

 

 

- Roast Potatoes

 

 

 

- Roast Pumpkin

 

 

 

- Cauliflower and Broccoli in " Cheese " Sauce

 

 

 

- Tomato & Onion Pie (not really a pie just layers of tomato and onion

 

sprinkled with salt and pepper & topped with GF bread crumbs)

 

 

 

- Nut Stuffed Mushrooms (Vegetables > Mushrooms)

 

 

 

For Dessert :

 

 

 

- A Berry Ice Cream Pudding. Simply soften some vegan vanilla ice

 

cream, add a bag of mixed berries and freeze in a bowl lined with

 

plastic wrap (to make it easy to turn out). Serve decorated with a few

 

extra berries.

 

 

 

Kim

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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[Guest guest]

Kim,

 

For your " cheese " sauce, I see in the files they all have cashews. Where do you

find cashews that do not also have peanut oil in them? Is there a 'cheese " sauce

recipe that does not use cashews?

 

Thanks,

Danielle

 

 

 

 

*** This email is private. Please do not share.

Please do not include this name or address in bulk email messages.

Thank you.

 

 

Kim <bearhouse5

 

Sunday, December 2, 2007 1:19:03 AM

Christmas Menus

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For those of you that celebrate Christmas, I'm wondering on what you

 

are planning to make. I would love to add a Christmas section to the

 

Menu folder in the Files.

 

 

 

I tend to make a very traditional English type menu. If I changed that

 

I don't think my extended family would be very impressed as they love

 

the way I cook the Christmas veggies. I prepare everything on

 

Christmas Eve, so that it is ready to pop in the oven on Christmas

 

morning and be ready by lunchtime.

 

 

 

Here's my menu:

 

 

 

CHRISTMAS DINNER

 

 

 

- Tofu Turkey Roast (Special Occasions > Roasts and Tofu Turkeys) with

 

half stuffing from recipe & half apricot stuffing). I love this as it

 

can be made a day ahead. See " Photos " or

 

http://www.gfcf. jassinc.com/ tofu_turkey_ roast.html for step by step

 

instructions.

 

 

 

- Cashew Gravy - 4 (Condiments - Savory and Sweet. > Gravy > Cashew

 

Gravy) (1/2 recipe with a little chicken-style bouillon added).

 

 

 

- Cranberry Jelly (purchased).

 

 

 

- Spiced Cherry Relish (from the recipe I posted a few days ago)

 

 

 

- Roast Potatoes

 

 

 

- Roast Pumpkin

 

 

 

- Cauliflower and Broccoli in " Cheese " Sauce

 

 

 

- Tomato & Onion Pie (not really a pie just layers of tomato and onion

 

sprinkled with salt and pepper & topped with GF bread crumbs)

 

 

 

- Nut Stuffed Mushrooms (Vegetables > Mushrooms)

 

 

 

For Dessert :

 

 

 

- A Berry Ice Cream Pudding. Simply soften some vegan vanilla ice

 

cream, add a bag of mixed berries and freeze in a bowl lined with

 

plastic wrap (to make it easy to turn out). Serve decorated with a few

 

extra berries.

 

 

 

Kim

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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[Guest guest]

You're supposed to use raw cashews, which do not have

peanut oil in them. Check your local co-op and/or

health food store, they usually have it in bulk.

 

 

--- DMHS <dhsellers wrote:

 

> Kim,

>

> For your " cheese " sauce, I see in the files they all

> have cashews. Where do you find cashews that do not

> also have peanut oil in them? Is there a 'cheese "

> sauce recipe that does not use cashews?

>

> Thanks,

> Danielle

>

>

>

>

> *** This email is private. Please do not share.

> Please do not include this name or address in

> bulk email messages.

> Thank you.

>

>

> Kim <bearhouse5

>

> Sunday, December 2, 2007 1:19:03 AM

> Christmas Menus

>

>

>

>

>

>

>

>

For those of you that celebrate

> Christmas, I'm wondering on what you

>

> are planning to make. I would love to add a

> Christmas section to the

>

> Menu folder in the Files.

>

>

>

> I tend to make a very traditional English type menu.

> If I changed that

>

> I don't think my extended family would be very

> impressed as they love

>

> the way I cook the Christmas veggies. I prepare

> everything on

>

> Christmas Eve, so that it is ready to pop in the

> oven on Christmas

>

> morning and be ready by lunchtime.

>

>

>

> Here's my menu:

>

>

>

> CHRISTMAS DINNER

>

>

>

> - Tofu Turkey Roast (Special Occasions > Roasts and

> Tofu Turkeys) with

>

> half stuffing from recipe & half apricot stuffing).

> I love this as it

>

> can be made a day ahead. See " Photos " or

>

> http://www.gfcf. jassinc.com/ tofu_turkey_

> roast.html for step by step

>

> instructions.

>

>

>

> - Cashew Gravy - 4 (Condiments - Savory and Sweet. >

> Gravy > Cashew

>

> Gravy) (1/2 recipe with a little chicken-style

> bouillon added).

>

>

>

> - Cranberry Jelly (purchased).

>

>

>

> - Spiced Cherry Relish (from the recipe I posted a

> few days ago)

>

>

>

> - Roast Potatoes

>

>

>

> - Roast Pumpkin

>

>

>

> - Cauliflower and Broccoli in " Cheese " Sauce

>

>

>

> - Tomato & Onion Pie (not really a pie just layers

> of tomato and onion

>

> sprinkled with salt and pepper & topped with GF

> bread crumbs)

>

>

>

> - Nut Stuffed Mushrooms (Vegetables > Mushrooms)

>

>

>

> For Dessert :

>

>

>

> - A Berry Ice Cream Pudding. Simply soften some

> vegan vanilla ice

>

> cream, add a bag of mixed berries and freeze in a

> bowl lined with

>

> plastic wrap (to make it easy to turn out). Serve

> decorated with a few

>

> extra berries.

>

>

>

> Kim

>

>

>

>

>

>

>

>

<!--

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> border:1px solid

> #d8d8d8;font-family:Arial;margin:14px

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[Guest guest]

> Where do find cashews that do not also have peanut oil in them? Is there a

> 'cheese " sauce recipe that does not use cashews?

 

The cheese sauce recipes in our files use 'raw' cashews, so no oil has

been added. They are available in bulk from most health food stores.

They work well for cheesy sauces because they blend well and become

very creamy. I have made cheese sauces using brown rice instead

(works okay, but not as tasty) and have substituted Brazil nuts (which

worked great).

 

LaDonna

[Guest guest]

I'm cheating with the cheese sauce this year and simply making a basic

white sauce and adding a commercial soy cheese (Cheezly) to it (and a

little chicken-style bouillon powder). I very often simply make a

white sauce and add a little chicken-style bouillon powder and

nutritional yeast to taste.

 

As everyone has mentioned use raw cashews in the recipes that call for

cashews. I buy mine in 1kg (around 2lb) bags from an Indian importer.

I use them in the gravy too (... and Tofu Croquettes and Agar " Cheese "

etc.).

 

There are a few cheese sauce recipes in the Files that don't use any

nuts. I'll repost them below.

 

Thanks for posting your Christmas menu - it sounds delicious.

 

Kim

 

 

 

" CHEESY " SAUCE

Previously posted to GFCFRecipes list

 

one 15 oz (425 g) can of white beans, rinsed and drained

1/2 cup bottled pimentos, well drained

2 to 3 Tbsp (30 to 45 ml) fresh lemon juice

3 Tbsp (9 tsp) tahini

1/2 tsp onion powder

1/4 tsp garlic powder

1/2 tsp mustard

1 tsp turmeric (start with 1/2 tsp and add for color only)

salt to taste

 

 

Combine everything in the blender. Add about 1/3 cup of hot water

until desired consistency is reached.

 

 

--------------------

 

 

I just wanted to share with you my family's favorite cheese sauce.

This makes the best macaroni and cheese. My kids love this which is

amazing because it used to be that my daughter wouldn't touch any

other kind besides Kraft. Now, she BEGS me to make this. I often

triple the recipe and keep the sauce in the fridge. That way

I can make some mac and cheese very quickly. ~ from Tracy

 

Cheese Sauce

 

2 cups water

1/3 cups cooked carrots

1/3 cup GF white flour (I used half of that amount of

cornstarch [cornflour] so that it would be gluten free)

1/4 cup nutritional (savoury) yeast flakes

1 Tbsp (3 tsp) lemon juice

2 tsp onion powder

2 tsp salt

 

Blend all ingredients together in a blender. Pour into pan and stir

over medium heat until thickened. Take off heat and pour into noodles,

over vegetables, etc.

 

Sometimes I will add about 1 tsp to 1 Tbsp (3 tsp) of soy margarine to

it too. (Just another option)

 

--------------------

 

Tofu Cheese Sauce

 

Use this for pizza, in casseroles, or however you like.

 

1/2 pound (225 g) firm tofu

1/3 cup freshly squeezed lemon juice

1/3 cup nutritional (savoury) yeast flakes

1/3 cup tahini

3 Tbsp (45 ml) wheat-free tamari (-OR- GF soy sauce)

3 Tbsp (45 ml) water

1 tsp dried basil

1/8 tsp tumeric

1 garlic clove peeled

1/4 tsp pepper

 

Put all the ingredients in a blender and puree until smooth.

 

Yields: 1 1/2 cups.

 

--------------------

 

Unprocessed Cheeze Sauce

Source: The Uncheese Cookbook

 

1 medium potato, peeled and coarsely chopped

1 medium carrot, scraped and coarsley chopped

1 medium onion, coarsely chopped

1 cup water

 

1/2 cup Mori-Nu lite silken tofu, drained and crumbled

1/2 cup nutritional (savoury) yeast flakes

2 Tbsp (30 ml) fresh lemon juice

1 1/4 tsp salt

1 tsp onion granules

1/4 tsp garlic granules

 

Place the potato, carrot, onion, and water in a saucepan and bring to

a boil. Cover and reduce the heat to medium. Simmer for about 10

minutes, or until the vegetables are tender.

 

Transfer to a blender along with the remaining ingredients. Process

until velvety smooth. Serve immediately or return to a saucepan or

fondue pot to keep warm.

 

For the fondue, serve with bread cubes, vegetable pieces or fresh

seasonal fruit.

 

--------------------

 

Velvety Cheeze Sauce

Source: Vegan Vittles

 

1 medium potato, peeled and coarsely chopped

3/4 cup water

1/2 cup chopped carrot

1/2 cup chopped onion

3/4 cup lite silken tofu (firm), crumbled

1/3 cup nutritional (savoury) yeast flakes

1 Tbsp (3 tsp) lemon juice

1 tsp salt

1/4 tsp garlic granules

 

 

1. Place the potato, water, carrot, and onion in a 2 quart saucepan,

and bring to a boil. Reduce the heat to medium, cover the saucepan

with a lid, and simmer the vegetables, stirring once or twice, for 10

minutes or until they are tender.

 

2. Place the cooked vegetables, their cooking liquid, and the

remaining ingredients in a blender, and puree them into a smooth sauce.

 

3. Rinse out the saucepan, and return the blended mixture to it. Place

the pan over low heat and warm the sauce, stirring often until it is hot.

 

NOTE: We love to serve this over chips for nachos, or over potatoes

for a quick meal. It also makes a wonderful macaroni and cheese type

sauce to put over any GF noodles.

 

Yield: About 2 1/2 cups.

 

 

--------------------

 

 

Cheese Gravy

Source: The Veggie Lovers Cookbook

 

 

1/3 cup soy flour

1/2 cup nutritional (savoury) yeast

1/4 cup oil

2 cups vegetable stock

1 Tbsp (3 tsp) onion powder

1 Tbsp (3 tsp) wheat-free tamari (-OR- GF soy sauce)

1 tsp garlic powder

1 tsp oregano

1 tsp basil

1/2 tsp paprika

 

In a saucepan combine flour and yeast, stir oil into mixture forming a

thick batter. Slowly stir in vegetable stock, stirring continuously

until creamy. Add remaining ingredients, mix well and simmer until done.

 

Makes 2 1/2 - 3 cups.

 

 

---------------------

 

 

Potato and Carrot Cheese (SF)

 

1 medium carrot

2 medium potatoes

1 tsp oil

1 TO 2 tbsp (3 TO 6 tsp) nutritional (savoury) yeast flakes (-OR-

to taste)

1 1/2 tsp lemon juice (or to taste)

salt (to taste)

 

Here is the recipe for the potato and carrot cheese. It was surprising

to us how well it worked. After putting it in the fridge it firmed up

and we used it as a spread.

 

Hope you enjoy it!

 

I suggest you just try this smaller version first - to play with it

and get it adjusted to your tastes. It is so yummy over cooked

broccoli/cauliflower; wonderful as a runny cheese on top of haystacks

(use rice as the base instead of corn chips if your son cannot have

the chips) and for those who can have chips - it's a great nacho

recipe. I use it at both churches and cheese overs love this recipe!

 

First, take one medium sized carrot and two medium sized potatoes.

Peel them and cut into pieces. Place in a small sized sauce pan and

cover the cut veggies with water. Add some salt. Cook until veggies

are tender. Now, place these hot veggies in the blender and add yeast

flakes (maybe 1-2 tablespoons), lemon juice to taste (you can do this

by adding maybe 1 1/2 teaspoons first and then blending and tasting

until you get the best flavor for you). The lemon juice plus the

yeast flakes give it the cheesy taste. You will probably need to add

more salt. Add oil (approx. 1 teaspoon or so) if your son can use

this. I have used olive oil but that may be too strong for you all so

canola is great too. Blend until smooth and creamy. Taste and

add more salt, lemon juice or yeast flakes as needed. I have found

that the bigger/larger carrot amount used the oranger the color. The

amount of potatoes can change the thickness of the sauce - finding the

balance between potatoes and carrots for color and thickness will come

with practice.

I had a niece visit us one summer, she was about 7 years old, raised

on cheese. I used this recipe and added cooked and cut potatoes and

baked it. She just loved this and had several helpings. I've also

used it with non-SDA's and the man, when wanting more, asked us to

pass the cheese please. I sure hope you are pleased with the recipe.

It comes from JoAnn Rachor's cookbook, Of These Ye May Freely Eat.

Sorry for the wordiness.

 

 

 

, DMHS <dhsellers wrote:

>

> Kim,

>

> For your " cheese " sauce, I see in the files they all have cashews.

Where do you find cashews that do not also have peanut oil in them? Is

there a 'cheese " sauce recipe that does not use cashews?

>

> Thanks,

> Danielle