Guest guest Posted April 8, 2004 Report Share Posted April 8, 2004 Veganizing Easter [if you like this, then come on over to SoFlaVegans SoFlaVegans/ for literally hundreds more Easter recipes and articles - happening right now!] http://www.vegparadise.com/cookingwith54.html EASTER CELEBRATION Easter Sunday is a celebration of the resurrection of Christ and ends a 40-day period of fasting and penitence that commemorates Jesus' fasting in the wilderness. For Western Christians, Easter falls on the first Sunday after the first full moon following the vernal equinox about March 21. Because of the multicultural diversity of our American population, we notice there are many variations on the familiar traditions that include going to church, presenting the children with Easter baskets, and watching them find their treasures during the customary Easter egg hunt. Vegans practice the same traditions but the packaging takes on a different focus. For instance, the vegan Easter basket would not likely be filled with the typical candies made of refined white sugar whitened by refining the sugar over animal bones. The vegan Easter basket might be filled with fruit juice sweetened whole grain cookies made without eggs. Nuts in the shell may appear in the basket along with little wrapped packages containing simple gifts appealing to children, such as toy cars, little dolls, or small books. Though eggs may seem like a benign food that does not kill the chicken, confined chickens raised for egg production suffer a miserable, painful life. Instead of hunting for hidden Easter eggs, vegan children might search in the garden or the house for fresh carrots and little boxes of raisins that become a dinnertime carrot-raisin salad. Possibly the hunt may take on a special theme that appeals to children, like searching for little toy dinosaurs or other animals. In most American homes, the Easter meal is centered on the time-honored ham. However, in the vegan household we spare our friend, the highly intelligent pig, and choose a planet-friendly entrée instead. With vegetarian meat substitutes made from soy and wheat gluten, the main course can easily imitate the flavor of ham without disturbing the real piggy from his nap or playful romp in the mud. Because we aim for innovative food combinations, we plan our menu with lively flavors that blend together to offer extraordinary taste sensations. Our festive dinner then becomes a memorable event. EASTER DINNER Easter Menu Recipes Below Eggless Deviled Eggs Salad with Triple Citrus Dressing Curried Veggie Ham Polenta Pear Raisin Chutney Quick and Tasty Black Beans Steamed Asparagus Pistachio Peanut Bonbons Fresh Strawberries The Eggless Deviled Eggs is our conversation-piece appetizer. To imitate the appearance of hard-boiled egg white halves, cut half-inch thick slices of firm tofu. Using a paring knife, shape the slices into several small ovals that resemble egg whites. Then scoop out the centers and fill them with a tofu mixture seasoned just like the real deviled eggs. Sprinkle them with paprika, bring them to the table, and be ready for questions like, " What, these are not real eggs? Well, then, what are they? " Our Easter dinner begins with a salad of mixed greens, lots of chopped chunky vegetables like carrots, radishes, celery, sugar snap peas, and cucumbers. The special dressing, Triple Citrus Dressing, blends orange, lemon, and lime juice with zesty seasonings to create a salad that stands apart from the tired, humdrum iceberg lettuce with thousand island dressing. The main entrée, a Curried Veggie Ham Polenta, features a polenta-based dish dotted confetti-fashion with bright green peas, diced red bell pepper, and totally fat-free veggie ham made from soy and wheat gluten. An ideal accompaniment is Pear Raisin Chutney with sweet, pungent flavors. Quick 'N Tasty Black Beans flavored with garlic and tomatoes offers pleasing flavors and a flamboyant color contrast cuddled next to the polenta. A tasty alternative to the beans might be Baked Sweet Potatoes and Apples. The Steamed Asparagus is the perfect choice for this season and complements our platter with the ideal touch of intense green color. With a hearty and satisfying meal such as this one, most guests will appreciate a light dessert. Those who enjoy that little touch of something sweet at the end of the meal but don't have room for a really big dessert will appreciate the bite-size Pistachio Peanut Bonbons along with a bowl of plump, fresh Strawberries. ---- ---------- With a creative spirit and a few extra minutes, this unique version of Eggless Deviled Eggs emulates the real thing rather closely without ever causing our friend, the chicken, to give up a moment's pleasure as she pecks for worms in the barnyard. EGGLESS DEVILED EGGS 1 t. salt 2 C. (480 ml) warm water 1 lb. (450 g) firm tofu (for egg whites) 1/2 lb. (225 g) firm tofu (for filling) 1/2 C. (120 ml) + 1 T. Vegenaise or other soy mayonnaise 1/2 t. dry mustard 3/4 t. salt 1/8 t. pepper 3/4 t. turmeric 2t. rice vinegar 1/2 t. vegan Worcestershire sauce Paprika Cherry tomatoes EGG WHITES: Combine salt and water in a large baking dish, and stir well to dissolve the salt. Set aside. Drain and rinse the 1 lb. (450 g) of tofu. Cut tofu into one-half-inch (1 cm) thick slices vertically, Cut each slice in half to become 2 pieces that are almost square. Using a small paring knife, form each square into an oval, imitating the shape of a hard-boiled egg cut in half. Then, with a small spoon, carefully scoop out the centers of each of the ovals to form a cavity. Marinate all the prepared ovals in the salt water while preparing the filling. Add cut-away pieces to filling. FILLING: Drain and rinse the 1/2 lb. (225 g) tofu. Using the fingers, crumble the tofu into a medium-size mixing bowl. Add remaining ingredients except the paprika and cherry tomatoes, and stir well to blend thoroughly. Adjust seasonings to taste if needed. Drain " egg whites " on several layers of paper towels, and fill cavities with prepared filling. Sprinkle the tops with paprika and arrange on a lettuce-lined platter leaving the center open. Fill the center with cherry tomatoes. Makes about 16 halves. ---- ---------- TRIPLE CITRUS SALAD DRESSING (click here for recipe) ---- ---------- Dazzling color and alluring flavor combine to make this dish a sensation. With its no-fat Veggie Ham, it's an ideal vegan alternative to serve for a gourmet Easter dinner. To bring the meal together with ease, prepare it a day or two ahead and simply reheat. For guests who are timid about curry spices, consider using the smaller amount in the recipe. For medium spicy, use one full teaspoon of curry powder. CURRIED HAM POLENTA 1 C. (240 ml) frozen peas 1 1/2 medium onions, chopped 3 cloves garlic, minced 1 red bell pepper, diced 1 5.5-oz. (155 g) pkg. Yves Veggie Ham, diced 1/2 t. dried oregano 2 t. Bragg Liquid Aminos 1/2 C. (120 ml) water 4 C. (1 liter) water 5 oz. (120 ml + 2 T.) soymilk 1 1/4 t. salt 1/2 to 1 t. curry powder 1 C. (240 ml) medium or coarse cornmeal (polenta) Fresh herb sprigs, such as parsley, rosemary, or oregano Tomato slices or cherry tomatoes Put frozen peas into a medium-size bowl and thaw by pouring water over them to cover. Set aside. Combine onions, garlic, peppers, Veggie Ham, oregano, Bragg Liquid Aminos, and 1/2 C. (120 ml) water in a large, deep skillet. Cook over high heat, stirring frequently until softened, about 10 minutes. Set aside. Combine the 4 C. (1 liter) water, soymilk, salt, and curry powder in a 4-quart (4 liter) saucepan. Bring to a boil over high heat, uncovered. Watch carefully to prevent boil-over. Add cornmeal to boiling mixture and turn heat down slightly. Boil gently, stirring frequently, until thickened to the consistency of thick oatmeal, about 10 minutes. Taste to see that cornmeal is fully cooked and soft. Add cooked vegetables and ham to the polenta, drain and add peas, and stir to distribute ingredients evenly. Spoon or pour into a 5-cup (1 liter + 240 ml) ring mold or an 8-inch (20 cm) square Pyrex baking dish, and refrigerate for 1 hour to firm up. Reheat briefly by covering with aluminum foil, dull side up, and warming in the oven at 350 F. (Gas Mark 4) for 12 to 15 minutes. Unmold onto an attractive serving dish. Garnish by arranging herb sprigs around the outer edge. Arrange tomato slices or cherry tomatoes on top of herbs. Makes 6 to 8 servings. NOTE: To reheat next day: Gently sprinkle the top of the polenta with water, cover with aluminum foil, dull side up, and heat at 350 F. (Gas Mark 4) for about 20 to 25 minutes. If you've chilled the Curried Ham Polenta in a Pyrex baking dish, reheat by starting it in a cold oven to prevent the dish from cracking. ---- ---------- Enjoy the pungent flavors of this sweet-and-sour entrée accompaniment that adds flavor balance to the savory dishes on this festive Easter menu. PEAR AND RAISIN CHUTNEY 3 bosc or other firm pears 1/4 C. (60 ml) black raisins 1/4 C. (60 ml) golden raisins 3 cloves garlic cut in half lengthwise 1-inch (2.5 cm) piece of ginger, peeled and thinly sliced 1/4 t. salt 1/8 t. cayenne 1 C. (240 ml) apple cider vinegar 1 C. (240 ml) evaporated cane juice Cut pears in half lengthwise and remove seeds and stem. Cut into crosswise slices 1/4-inch (.5 cm) thick and put them into a 4-quart (4 liter) saucepan. Add remaining ingredients and bring to a boil, uncovered, over high heat. Turn heat down to medium-high and simmer 15 to 20 minutes, stirring frequently. Cool completely before refrigerating. Makes about 3 cups (720 ml). NOTE: For a sweeter chutney, add 1/4 C. (60 ml) additional evaporated cane juice. ---- ---------- QUICK 'N TASTY BEANS With the complexity of bringing together a festive meal, you will appreciate the simplicity of this dish that has hidden rewards. The earthiness of the garlic, cooked briefly with the tomatoes, adds such pleasing flavors you'll welcome this easy recipe into your repertoire. 1 3/4 lbs. (790 g) Roma tomatoes (Italian plum) chopped 6 cloves garlic, minced 1/2 C. (120 ml) water 2 1-lb. (450 g) cans black beans, drained and rinsed Salt and pepper to taste Combine tomatoes, garlic, and water in a large skillet, and cook over high heat, stirring frequently, for 5 minutes. Add beans to skillet, season to taste, and cook 5 to 6 minutes. Adjust seasonings if needed. Serves 6. ---- ---------- Those inevitable sweet cravings can be quickly sated with this delightful confection that keeps well for two to three weeks in the refrigerator. PISTACHIO PEANUT BONBONS 1 C. (240 ml) chopped pitted prunes 1/2 C. (120 ml) chunky peanut butter 1/4 C. (60 ml) + 2 T. maple syrup 3/4 C. (180 ml) Fearn's Soya Powder* 2 T. vegan carob or chocolate chips, chopped 1/4 C. (60 ml) coarsely chopped raw pistachios or chopped salted peanuts Combine the prunes, peanut butter, maple syrup, Soya Powder, and carob chips in a large bowl and mix well to combine all ingredients. You'll be employing a little muscle power when the mixture becomes thick, but it's important to distribute ingredients evenly. Put chopped pistachios in a separate bowl. Using a teaspoon of the prune, peanut butter mixture, roll into small balls. Dip one side into chopped pistachios and place on an attractive serving dish. Serve immediately or cover with plastic wrap and chill for serving the following day. Makes about 20 bonbons. *Soya powder is made from soy flour that has been cooked. The texture is lighter and finer than soy flour and leaves no aftertaste. VARIATION: Spread a piece of waxed paper, about 25-inches (65 cm) long, horizontally on the countertop. Spread pistachios along the center, horizontally. Pile prune, peanut butter mixture onto the waxed paper and form a long roll, about 18-inches (45 cm) long and 1-inch to 1 1/2-inches (2.5 cm to 3.5 cm) in diameter, covering the surface with the pistachios. Fold waxed paper to cover roll and twist the ends to seal. Wrap in plastic wrap to retain the moisture. Chill for several hours. To serve, cut into slices about 1/4 " to 3/8 " thick (.5 cm to .7cm). Refrigerated it keeps for 2 to 3 weeks. Makes about 15 to 20 slices. Fidyl Live Simply So That Others May Simply Live Yoga-With-Nancy-SoFla/ SignSoFla/ SoFlaVegans/ SoFlaSchools/ Quote Link to comment Share on other sites More sharing options...
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