SPECIAL HOLIDAY PAGES:

    Photo by John Kelly

DECEMBER 1, 2003-- SAINT NICHOLAS DAY (DEC. 6) RECIPES FROM THE NETHERLANDS

December 8, 2003-- KWANZAA (AFRICAN-AMERICAN

 CULTURAL HOLIDAY)

Kwanzaa is an African-American cultural holiday that starts the day after Christmas and goes until New Year’s Day.  It is a holiday rich with symbolism and pride.

The following text is from a chapter in my “(Almost) No-Fat Holiday Cookbook”.

KWANZAA (AFRICAN-AMERICAN CULTURAL HOLIDAY)

            December 26 through January 1    

Although Kwanzaa started over 30 years ago in the United States, it is only in the last few years that I've noticed articles about Kwanzaa festivities and food in "mainstream" magazines.  Kwanzaa is a non-political, non-denominational African-American  cultural holiday which was the dream of Dr. Maulana (Ron) Karenga, a leading theorist of the Black Movement.  Kwanzaa means "first fruits of the harvest" in the East African language of Kiswahili.  Since 1966, the spirit of Kwanzaa has grown continually, and now over 5 million North Americans celebrate Kwanzaa instead of, or in addition to, Christmas.

Dr. Karenga borrowed from many African harvest festivals to create this unique holiday, which is a time to focus on Africa and African-inspired culture. It is non-religious, but definitely spiritual, and has a structure which allows for personal interpretation and offers a great opportunity for creativity.  Individual families create their own Kwanza traditions.  Some people use African-inspired ornaments to "Kwanzafy" their Christmas tree and other Christmas decor.  In some communities there may be public dance performances, readings, exhibits and the like with African themes during Kwanzaa week.   

On each of the seven days of Kwanzaa, the focus is on one of the Seven Fundamental Principles of Kwanzza (called Nguzo Saba):

1.) unity (umoja)

2.) self-determination (kujichagulia)

3.) collective work and responsibility (ujima)

4.) cooperative economics (ujamaa)

5.) purpose (nia)

6.) creativity (kuumba)

7.) faith (imani)

A table is set aside to display the symbols of Kwanzaa:

1.) mazao (fruits and vegetables, which signify the product of unified effort)

2.) mkeka (an African place mat of straw or cloth that represents reverence for tradition)

3.) vibunzi (an ear of corn, or one for each child)

4.) zawadi (simple gifts, preferably handmade or related to education or African culture)

5.) kikombe cha umoja (the Unity Cup or communal cup for libations)

6.) kinara (the seven-branched candelabra, which symbolizes the continent and peoples of Africa)

7.) mishumaa saba (the seven candles, each one symbolizing one of the Nguzo Saba or 7 Fundamental Principles-- one black candle for the people; 3 red for the struggles of the people, and 3 green for the Motherland, Africa)

On each day of Kwanzaa, a family member lights a candle for one of the Seven Principles, using the middle black candle to light it and alternating from the green candles on the left to the red candles on the right.  Those present are asked to think of the ways they can use the Nguzo Saba in their daily lives.

On the evening of December 31 a feast called the Kwanzaa Karamu is held.  This is usually a potluck and encompasses a wide variety of foods.  The table (or floor) should be decorated in African motifs with black, green and red colors, with a large mkeka (placemat).  Guests are encouraged to dress in African-influenced clothing, hairstyles, jewellery, headwraps, etc..

Besides welcoming statements, African and African-inspired music, dance, poetry, story-telling, drumming, chanting, singing, and readings, a libation (usually water, as the essence of life) is poured from the Unity Cup in the Four Directions, and then passed around for everyone to sip from.  The tamshi la tambiko or libation statement is recited:

For the Motherland, cradle of civilization.

For the ancestors and their indomitable spirit.

For the elders, from whom we can learn so much.

For our youth, who represent the promise for tomorrow.

For our people, the original people.

For our struggle, and in remembrance of those who have struggled in our behalf.

For Umoja, the principle of unity, which should guide us in all that we do.

For the Creator who provides all things great and small.

The names of family ancestors and black heroes are called, and the feasting commences!  The feast should be a fusion of modern American, native African and all of the other influences of black culture-- West Indian, Brazilian, Creole.  Since the African diet is primarily one of grains, vegetables and fruits, a vegetarian feast is appropriate, and many creative vegetarian African-American cooks are replacing the smoked meats of "soul food" dishes with vegetarian broths, liquid smoke, hot spices and roasted sesame oil.

You can find a whole menu of recipes for Kwanzaa in my book “The (Almost) No-Fat Holiday Cookbook”.

The following rice casserole, spicy sweet potato salad and coconut cake would make a perfect simple Kwanzaa meal, or any one of them would make a nice addition to a Kwanzaa karamu.

BRYANNA’S VEGETARIAN JAMBALAYA serves 8

(Adapted from my book “The Fiber for Life Cookbook”

I wanted to make an authentic-tasting vegetarian jambalaya (a spicy rice dish from Louisiana) with brown rice. Brown rice has a hard time softening up when cooked with tomatoey, spicy mixture such as this one, so I have taken the liberty of using already cooked brown basmati rice, and added a “sofrito”, a cooked vegetable and herb mixture, to the cooked rice. It worked well and is quite delicious.   Don't be alarmed by the long list of ingredients-- most are seasonings.

1 and 1/2 c. brown basmati rice
2 and 1/2 c. water
1 tsp. salt
1 T. roasted (Asian) sesame oil

1 and 1/2 c. cut-up commercial flavored, baked tofu OR agé cubes (Japanese deep-fried tofu)
      OR any favorite vegetarian “chicken” substitute

1 pkg. vegetarian plain or Italian “sausages” OR vegetarian "chorizo"
       OR 2 vegetarian jumbo “weiners” (or 4 small ones), spicy, if possible

1/2 c. sliced vegetarian "Canadian back bacon" or “ham”
       OR 1 T. soy “bacon” chips (I prefer McCormick's ClubHouse brand) or bits
Note: You can add some Chinese vegetarian "shrimp", if you can find it.

Seasoning Mixture:
1 and 1/2 T. olive oil
1/2 T. roasted (Asian) sesame oil
2 onions, chopped
4 cloves garlic, minced
1/2 c. celery, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 bay leaves, crushed
1 tsp. paprika
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. freshly-ground black pepper
1/2 tsp. cayenne pepper
1/2 tsp. chile powder
1/2 tsp. salt
1/8 tsp. allspice
1/8 tsp. ground cloves

1 c. canned diced tomatoes and juice OR chopped juicy ripe tomatoes
3/4 c. vegetable broth
4 green onions, chopped
3 T. minced parsley

In a medium heavy saucepan, bring the rice, water and salt to a boil. Cover, reduce heat, and simmer on low for 45 minutes. (This can be done earlier in the day.)

Slice whatever "sausages" you are using and brown them with the tofu or “chicken” sub in the sesame oil in a large skillet. Remove and set aside.

In the same skillet, heat the remaining oils. Add the onion and cook over medium heat until they start to soften. Add the garlic, celery, and peppers. Cook until they wilt a bit. Add the spices and cook for a few minutes. Add the vegetarian “bacon” or “ham”, tofu, and browned “sausage” pieces. stir well. Add the tomato and cook for a few minutes, then add the broth and the cooked rice and mix it very well. Cover the pan and cook on low for about 15 minutes, just to heat the rice, meld the flavors, and let the liquids absorb. Stir in the green onions and parsley and serve.

BRYANNA’S SWEET POTATO AND RED PEPPER SALAD    

Serves 6

2 sweet potatoes (the orange-fleshed ones) (about 2 lbs. altogether)

Cook the sweet potatoes until tender, baking, boiling, steaming or microwaving them.  Peel and cube them into a salad bowl.

Add:

1 large red bell pepper, seeded and diced

1 c. diced celery

1/2 c. chopped green onion

Mango Chutney Dressing;

 3/4 c. vegan mayo mixed with 1/4 c. non-dairy milk

3 T. mango chutney

1/2 T. curry powder

1 T. fresh lemon juice

Add the dressing and toss well.  Refrigerate until serving time.

BRYANNA’S LOWER-FAT VEGAN WHITE COCONUT CAKE

Makes 3/ 8” round layers or 2/ 9” round layers or 18 cupcakes

If you make this exactly as directed (timing of the mixing is especially important, since you don't want to develop the gluten too much, or it will be tough-- ordinarily, the fat in cake batter coats and tenderizes the gluten, but this is a low-fat cake), you’ll have a lovely, tender white with a fine crumb and a buttery taste that belies the fact that it contains half the fat (at least) of most recipes for this type of cake.  Light-colored cake pans are best for this delicate cake (dark pans may brown the outside too much).

Dry Mix:

3 c. white cake flour (spoon it into the measuring cup and level the top with a knife)

Note: You can get unbleached cake and pastry flour in health food stores (sometimes organic)

1 T. baking powder

3/4 tsp. salt

Blended Mix:

1 and 1/2 c. lite coconut milk

1/4 c. plus 2 T. extra-firm silken tofu crumbled

1 and 1/2 T. soymilk powder (bulk is okay)

1  tsp. pure vanilla extract