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BRYANNA'S SEITAN ROAST IN A FRENCH BREAD CRUST AU JUS (scroll down to find recipe), PLUS festive salad recipes, Soy and Seitan "Turkey", stuffings, gravy, Tofu Pot Pie, side dishes, cranberry sauces, breads, desserts....
") in the Fall/Winter 2003 issue of Vegetarian Voice, the magazine of The North American Vegetarian Society (NAVS). It's entitled "Dreading Non-Vegan Gatherings? Here's Sage Advice for Celebrating with Family and Friends". P. 10, Vol 27, No,3&4.
For egg replacers and more on vegan baking see this article .
VEGETABLE AND SIDE DISH RECIPES (from my book "The Almost No-Fat Holiday Cookbook")
BRYANNA’S BRUSSELS SPROUTS WITH RED PEPPERS
Serves 8
Brussels sprouts are a traditional vegetable for Christmas dinner in countries with a large population of English ancestry. If you think of Brussels sprouts as soggy little heads of grey-green cabbage, you've only had over-cooked Brussels sprouts. In actuality, these little bright green sprouts, when cooked only briefly (or used raw, cut in half, as crudités), are bright green, crispy, tasty and beautiful! Paired with bright red bell peppers, they make a gorgeous holiday vegetable dish.
If cooking the sprouts whole, cut little crosshatches in the stems to promote even cooking. I like to steam-fry or stir-fry them, cut in halves or quarters. This preserves their crisp texture and bright green color better than steaming. (By the way, sprouts stay bright green when microwaved.)
Have everything ready and quickly cook this dish at the last minute.
2 lbs. fresh, trimmed Brussels sprouts, quartered 3 c. sliced red bell pepper 1 c. chopped green onions 1 c. vegetarian broth 4 cloves garlic, minced salt and freshly-ground black pepper to taste
Heat a nonstick or lightly-oiled large skillet or wok over high heat. Add the sprouts and garlic and a a few drops of broth and stir-fry briefly. Add the peppers and the broth and stir-fry over high heat, uncovered, for 2 minutes. Cover and cook for 1 minute. Add the green onions, salt and pepper to taste, and stir-fry briefly just to heat. Pour into a warm serving bowl and serve immediately.
BRYANNA’S RED CABBAGE AND BEETS WITH APPLES Serves 8
This is another beautiful and delicious winter vegetable dish that is perfect for a holiday dinner. Like the one above, it requires very little time, but should be made at the last minute.
6 c. (about 1 and 1/4 lb.) shredded red cabbage 1 and 1/2 c. shredded peeled raw beets (about 6 oz.) 1 medium onion, thinly sliced 1 large apple, grated 1/3 c. apple cider vinegar 2 T. Sucanat or brown sugar 1/4 tsp. allspice salt and freshly-ground black pepper to taste
In a large nonstick or lightly-oiled skillet or wok, steam-fry ( or stir-fry with a little oil or Earth Balance) the cabbage, beets and onions, using a little bit of water or broth just to keep from sticking. Stir-fry for 2 or 3 minutes, just until the cabbage begins to wilt.
Add the apple, vinegar, sugar and allspice. Stir-fry about 1 minute, or until the apples are hot. Add salt and pepper to taste, then pour into a warm serving dish and serve immediately.
BRYANNA’S CRANBERRY SAUCE WITH VARIATIONS Serves 10-12 as a condiment
I always like to make my own cranberry sauce instead of using canned, and it's one of the easiest parts of a holiday dinner to make, especially since it can be made several days ahead. Lately, I've been trying variations on the basic sauce, which add freshness to the menu. You can make our lower-sugar version of the old-fashioned basic sauce, or try a newfangled variant-- it's up to you!
12 oz. pckg. fresh cranberries, rinsed, sorted and trimmed 1 c. cranberry juice cocktail, OR a cranberry and fruit juice mix (like cranapple or cranberry-raspberry) 1/2 c. unbleached sugar or Sucanat
Combine the ingredients in a large heavy, non-aluminium saucepan and bring to a boil. Turn the heat to medium and cook about 10 minutes, or until the cranberries have popped open. Skim off any foam, cool and place the sauce in a serving dish. Cover and refrigerate until serving time.
A DOZEN VARIATIONS: (You might want to combine some of the variations.)
1.) For Maple Cranberry Sauce: add 1/2 tsp. maple flavoring OR use 1 c. pure maple syrup instead of the sugar.
2.) Use 1 c. grain or fruit concentrate syrup instead of sugar.
3.) Use apple, orange or other fruit juice instead of cranberry juice.
4.) For a citrus-flavored sauce, use orange juice for the liquid, or add 2 T. lemon juice, and add 1/4 of orange-flavored brandy or liqueur (after cooking); or 1/2 tsp. pure orange or lemon extract (after cooking); or the grated zest of one orange or lemon; or 2 small seedless oranges or large tangerines, chopped; or stir in 1/4 c. of orange marmalade after cooking.
5.) Add 1/4 c. prepared horseradish or 2 T. chopped jalapeño for cranberry sauce that packs a punch!
6.) Add a cinnamon stick or 1/4 tsp. ground cloves or allspice, or 1/2 tsp. ground ginger (or 2 T. grated fresh ginger or chopped candied ginger); or add 1/4 c. of ginger marmalade after cooking.
7.) Use 1/2 c. port or other fortified wine instead of 1/2 c. juice.
8.) For a tangy sauce, add 1/4 c. of cranberry or raspberry vinegar.
9.) For a No-Sugar Cranberry Sauce, use 2 c. thawed frozen apple or pear juice concentrate instead of BOTH the juice and sugar.
10.) Add 1/4 c. cranberry or other red berry liqueur, after cooking.
11.) Add 1/2 c. dried cranberries, raisins or other dried fruit.
