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 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

1/2 tsp. coconut extract

Sugar/"Butter" Mix:

6 T. non-hydrogenated shortening, such as Spectrum OR vegan margarine, such as Earth Balance or Soy Garden Natural Buttery Spread

1 and 1/2 c. white beet sugar OR very light-colored, finely-granulated unbleached sugar (grind in a dry blender to make it finer, if necessary

Frosting:

Vegan Coconut Mock Buttercream Frosting

unsweetened shredded coconut to cover frosting, lightly toasted if desired

Preheat the oven to 350 degrees F.  Grease and flour the appropriate pans.  Use light-colored pans and line the bottoms with waxed paper or parchment or oiled brown paper.

Sift the Dry Mix ingredients into a medium bowl, mixing well.

Place the Blended Mix ingredients in a blender and blend about 1 minute, or until perfectly smooth. 

In a smaller bowl, beat the shortening or margarine and sugar with an electric hand-held mixer for about 2 minutes.  Whiz the Blended Mix for a few seconds and then add it to the bowl with the Sugar/shortening mixture.  Beat it with the electric mixer on medium speed for about 1 minute, increasing it to high speed after 30 seconds.  When nice and frothy, make a well in the center of the Dry Mix and pour in the liquids.  Stir the mixture just until you can’t see flour anymore, then beat it with the electric mixer for about 5 seconds, no more.  You want a smooth batter, but you want to beat it as little as possible so that it will be tender.

Divide the batter gently and evenly between the pans and smooth the batter gently with a rubber spatula so that it is a little higher on the  sides than in the middle—this is so it will not rise into a “hump” in the middle.

Place gently onto the center rack of the oven and bake the cake for 25 minutes; cupcakes about 15-20 minutes.  Do not open the oven before the minimum time.  Test with a cake tester. Do not over-bake. Remove from oven to racks and cool in pans 10 minutes before removing carefully from pans.  Cool completely before frosting with Vegan Coconut Mock Buttercream Frosting (recipe below), then coat with shredded unsweetened coconut (lightly toasted, if desired).

BRYANNA’S VEGAN COCONUT MOCK BUTTERCREAM FROSTING

Enough for a 2 layer/ 8” cake or a 9x13” sheet cake.

1 c. lite coconut milk  or other nondairy milk

6 T. white unbleached flour

3 to 6 T. non-hydrogenated shortening OR vegan margarine, such as Earth Balance or Soy Garden Natural Buttery Spread OR solid coconut butter 

1 c. white beet sugar  or very light granulated unbleached sugar

1 tsp. vanilla extract

1/4 tsp. coconut extract

1/8 tsp. salt

Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly (place in a small bowl inside of a larger bowl of cold water).

With an electric mixer beat the shortening or margarine, sugar, vanilla and salt until light and fluffy—- several minutes. Beat in the cooled flour paste  with the electric beaters and mix until smooth and fluffy. Important! Chill thoroughly before frosting.   Use to frost any cooled cake.  Important! Keep the frosted cake refrigerated until serving time.

1/12^th of the cake (cake and frosting made with lite coconut milk; frosting made with 3 T. shortening or margarine; 1 c. unsweetened dried shredded coconut used to coat cake) =

410 calories and 14.5 g fat

December 15, 2003-- HANUKKAH (JEWISH FEAST OF DEDICATION OR FESTIVAL OF LIGHTS)  (Begins at sunset on December 19th this year)

8 days beginning on 25 Kislev, around the time of  the winter solstice    

(Hanukkah Buffet Party Supper)

The following text is adapted from my book “The (Almost) No-Fat Holiday Cookbook”.

Although Hanukkah is probably the best-known Jewish holiday to non-Jews, it is not a Jewish High Holy Day.  It is a delightful holiday-- eight days of songs, games, candles, small gifts and delicious foods.  But it is also a celebration of the first great victory for religious freedom, which saved the Jews from extinction and gave an example of how a small group can triumph over all odds. 

Hanukkah commemorates the victory in 164 B.C.E. of a small band of Jewish guerrilla fighters led by the Maccabees (Mattathias and his five sons) over the Syrian-Greeks, who had desecrated the Temple in Jerusalem and were enforcing decrees which prohibited the observance of Jewish laws and customs.  (The historical and political context is fascinating and complicated, and deserves much more room than can be afforded here.) 

Hanukkah candles symbolize spirit, courage, justice and hope.  The hanukkiyyah, the Hanukkah menorah or candelabra, has eight places and a ninth one for the shammash, or "servant" candle which lights the others.  The candles are lit at nightfall, one more candle each night, two blessings being said.  With eight days of festivities, there are many opportunities for get-togethers and feasting.  Since the Middle Ages, playing games has been a popular Hanukkah tradition-- puzzles and kattoves (number puzzles), cards, chess and the dreidel.  The dreidel (or sivivon in Israel) began during the Maccabeean struggle, when the study of the Torah was forbidden.  Groups of boys would gather together to study and, when the Syrian soldiers would come along, the books were hidden and the dreidel, a spinning top, was pulled out to make it look as if they were gambling. 

It has been traditional to give children coins for Hanukkah, but now many people exchange small gifts.  Many Jews strive to preserve the special character of the holiday by giving only gifts strongly rooted in Jewish tradition, to distinguish them from Christmas gifts.

The legend tells us that Judah Maccabee, who became the leader after his father died, could not find enough holy oil to keep the menorah burning to rededicate the Temple.  Only one tiny bottle, enough for one day, was found.  But a miracle happened and the lamp kept burning for eight nights!  In memory of this miraculous oil, oily foods are traditional at Hanukkah.

Many Jewish families also make gingerbread cookies at Hanukkah.  Joan Nathan, the author of “The Jewish Holiday Kitchen” also suggests carob treats for a snack to accompany dreidel-spinning, because children in the old days used to nibble carob while playing the game.     

Here is a menu for a delicious Hanukkah feast!  (There is a different menu in my book “The [Almost] No-Fat Holiday Cookbook”.)   The latkes are low-fat, but the traditional oil can be used to make drop doughnuts or fritters, which are popular in many Jewish communities the world over.  The Tofu Sour Creme and dessert recipes appear on other pages of this website-- links are included.

MENU:

Vegan Sauerbraten

Red Cabbage and Beets with Apples

Vegan Latkes (Potato Pancakes)

Applesauce

Tofu Sour Creme

Gingerbread Dreidels

Carob Fudge

Vegan Drop Doughnuts

or

Apple Fritters

Beignets, or Creole Drop Doughnuts

BRYANNA’S VEGAN SAUERBRATEN

Make my “Beefy Seitan Roast”  the day before and let cool in cooking broth.

To make the Marinade, bring to a boil in a non-aluminum pan:

1 c. red wine vinegar

1 c. dry red wine (can be non-alcoholic)

1 medium onion, sliced

2 bay leaves

1 tsp. black peppercorns

1 tsp. caraway seeds

6 juniper berries, crushed OR 1 oz. Gin

Take the roast out of the cooking liquid (save the liquid) and place the roast (poke it with a large fork all over) in a storage container that leaves just a little room all around the roast.  Cool the marinade, then pour over the roast and cover.  Refrigerate for 2-4 days, turning the roast every day.

When ready to cook, remove the roast from the marinade and pat dry.  Strain the marinade and save.

In a large heavy pot, brown the roast all over in:

a mixture of 1 T. each olive oil and toasted sesame oil. 

Set roast aside.  Add to the pan:

1/2 c. chopped onions

1/2 c. chopped carrots

1/4 c. chopped celery

pinch powdered ginger

Cook over medium heat until softened.  Stir in:

2 T. flour

Cook a few minutes.

Whisk in:

the strained marinade

1/2 c. of the “Beefy” cooking broth, also strained 

Add 1 bay leaf. 

Bring to a boil, scraping up all the brown bits.  Add the roast and gently cook, covered, for 1 and 1/2-2 hours.

Remove from heat.  Stir in:

1/2 c. crushed vegan gingersnaps

Optional Additions:

3/4 c. Tofutti Better Than Sour Cream OR my Tofu Sour Crème

1 T. red currant jelly or brown sugar (Sucanat)

BRYANNA’S NEW BEEFY SEITAN

You can freeze the cooking broth and re-use it—maybe adding another half a batch, if necessary, to make sure there’s about 7 c. total liquid.  Actually, you can keep this and other seitan cooking broths going as “perpetual broths”, the way the Chinese do with “red cooking”—just make sure you freeze the leftover broth in between cooking batches of seitan.  Strain off the old seasonings before adding new.

Kneading: use an automatic bread machine or a mixer with a dough hook (I have a Bosch).  You can knead by hand, too, but it’s tougher than bread dough.  If you do this by hand, let then gluten mixture sit for a while to soak up the flavors.

If you don't have a slow-cooker, use a sturdy covered pot in a 200 degree F. oven, or, as I do, an electric skillet at 180 degrees F (I have a ceramic liner in mine, too).

**You can make this in the morning and it will be done at night (figure about 10 hours total preparation time—most of that time you don’t even need to be around); or make before you go to bed a night and it’ll be ready in the morning.

Dry Mix:

2 and 1/4 c. pure gluten powder (Vital wheat gluten)

1/2 c. Minute tapioca (buy in an grocery store, unflavored, or in bulk)

1/2 c. pinto or black bean flakes  or dry flaked TVP or hominy flakes

3 T. nutritional yeast flakes

1 and 1/2 tsp. onion powder

3/4 tsp. garlic granules

Wet Mix:

2 c. cold water

1/3 c. vegetarian “oyster” sauce

2 T. soy sauce

1 T. vegan gravy browner, such as Kitchen Bouquet, or vegetarian worcestershire sauce

Cooking Broth:

5 c. very hot water (can be part water from soaking dried mushrooms)

(water has to be hot to dissolve the Marmite or miso properly)

5 tsp. Marmite or other yeast extract 

     OR 2 T. plus 1 tsp. dark miso

5 T. soy sauce, dark soy sauce or mushroom soy sauce

5 T. ketchup

5 tsp. vegan gravy browner, such as  Kitchen Bouquet, or vegetarian worcestershire sauce (if you use dark or mushroom soy sauce, omit this—it’s just for color)

Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or  place them in the bread machine in the order given.  Add the Wet Mix and knead for about 10 minutes.  (If your bread machine has a dough cycle—two kneads with a long rest in between—use that cycle.  Otherwise, just run it through the kneading part and then unplug it and let it rest in the cover container, then plug it in again for another knead, then remove it,)  Let rest for about 1 hour, covered.  You can make your Cooking Broth at this time and have it ready.  Then knead it for 10 more minutes.

The dough should be quite shiny and smooth.  Avoid breaking it up when you take it out of the bowl.  Knead by stretching and patting or rolling into a flat rectangle.  Fold in half and repeat, doing this 6 times, and folding so that the gluten strands are always going in the same direction.  If the dough gets stubborn and won’t relax, just cover it and go away for about 20 minutes, and it’ll be fine.  Form the dough into a piece that will fit into your pot, only about 1” thick, however.   Wet your hands from time to time to make the dough easier to handle.  (You can cut the roast in half, if you like.)  Oil or spray lightly and let rest while you get the pot ready.

Oil or spray the inside of your slow-cooker or pot.   It has to have room for the roast  to expand.  Pour about 1 c. of the hot Cooking Broth in the bottom of the pot, then place the roast in.  Cover with the rest of the broth.  It should just cover the roast—if not, make a bit more broth (say, 1/4 of the recipe).    Cover tightly and simmer on LOW (180 to 200 degrees F) for 6-8 hours , turning once halfway through if you are awake.  If steaks are not covered by broth after a few hours, you may need to add more—make it boiling hot.  After a while you will know how much broth to put in with steaks so that they stay covered.

Cool in the broth, then refrigerate well-wrapped.  It freezes well, too.   Any leftover broth can be frozen for using again, as noted above.

BRYANNA’S NEW HOMEMADE CHINESE VEGETARIAN MUSHROOM “OYSTER” SAUCE (ALSO KNOWN AS “VEGETARIAN STIR-FRY SAUCE”)

Makes 18 liquid oz., or about the same as a commercial bottle

This recipe differs from the one in my Chinese cookbook in that you don’t need mushroom bouillon cubes, which are expensive and sometimes difficult to find.

Chinese oyster sauce is a favorite flavoring, thick, rich-tasting, and slightly sweet.  You can find commercial vegetarian versions, made with mushrooms, in some Asian groceries and large supermarkets.  Sometimes it is labeled "vegetarian oyster sauce" or "mushroom oyster sauce".  It is also marketed as "vegetarian stir-fry sauce" (by Lee Kum Kee brand).  It keeps for a long time in the refrigerator.   However, it can be difficult for people in some areas to find.

I use it frequently to coat plain tofu for use in stir-fries and fried dishes instead of chicken, and, of course, it’s essential in some Chinese dishes.  As well, it can add rich flavor to homemade seitan. If you can't buy it, it's easy to make a very  acceptable substitute. 

***Note on Mushrooms: For the dried mushrooms, you don’t need expensive shiitakes—just use the inexpensive dried Chinese mushrooms that are easily available.  Snap off the stems and discard them, then grind the mushrooms to a powder in a DRY blender or coffee/spice grinder (well-cleaned).

**Note on Chinese Brown Bean Sauce:  This is a very common Chinese ingredient and should be available wherever Chinese foods are sold.  It is also known as “brown bean paste”, “yellow bean paste or sauce’, “soybean condiment”, “Yuan Shai Shih” or “Mo Yuen Shih”.  If, however, you can’t find it, substitute a mild brown miso, mixed with a bit of water to make a softer mixture, sort of halfway between a sauce and a paste.

1 and 1/2 c. boiling water

6 T. ground dried Chinese mushrooms (see ***note above) 

6 T. Chinese brown bean sauce (see **note above) 

6 T. soy sauce

6 generous T. dark unbleached  or brown sugar, or Sucanat

1 T. cornstarch dissolved in 1 T. cold water

Blend all the ingredients except the dissolved cornstarch in a blender (leave the plastic thing out of the center hole in the blender lid and cover with a folded towel, so that the hot liquid doesn’t explode) until as smooth as possible.  Pour into in a medium saucepan and heat to boiling over high heat.  Add the dissolved cornstarch and stir until thickened.  Cool and store in a covered jar or bottle in the refrigerator.  Since it is quite salty and sweet, it should keep for several months.

Microwave Option:  You can, alternately, microwave the mixture, with the cornstarch, in a medium bowl and cook on HI for 1 minute, then whisk.  Repeat until thickened.

BRYANNA’S RED CABBAGE AND BEETS WITH APPLES    

Serves 8

This is a 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, lightly-oiled skillet or wok, saute the cabbage, beets and onions, using a little bit of oil or water or broth just to keep from sticking.  Stir-fry over high heat  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 VEGAN POTATO PANCAKES (LATKES)    

Serves 6  (makes about 30 pancakes)

I could eat latkes every day of the week!  This recipe makes delicious latkes even without the eggs and oil.  (Save the oil for the doughnuts!) For other occasions, try them with cranberry sauce, or even ketchup.  They are great for breakfast, or any meal of the day.

9 medium russet potatoes, scrubbed and grated

1 large onion, peeled and grated

3/4 c. wholewheat flour (for wheat allergies, use any other wholegrain flour)

Optional: 1/3 c. nutritional yeast or dairy-free soy parmesan

1 T. baking powder

1 and 1/2 tsp. salt (or use seasoned salt or herbal salt)

1/4 tsp. white pepper

Mix the onion and potato together well in a large bowl.  Add the other ingredients and mix well.

You can cook these on several large, heavy skillets (non-stick or lightly-oiled) over medium-high heat, but the easiest way is to use a non-stick electric pancake griddle-- this accommodates quite a few latkes and they cook evenly.  Place 1/4-cupfuls of the potato mixture onto the preheated griddle or skillets and flatten them into thin pancakes with a spatula.  Cover them with lids or foil (I use inverted cookie sheets over the griddle) until the bottoms are golden-brown, then flip them over and cook, uncovered, until the second side is golden-brown.  Serve hot with applesauce and Tofu  Sour Creme.

Alternate Cooking Method-- Preheat the oven to 500 degrees F.  Flatten the pancakes on lightly-oiled or nonstick cookie sheets.  Spray lightly with oil from a pump sprayer.  Bake 15 minutes, then turn over and bake 5 or 6 minutes more.

VARIATIONS:

#1: Add to the grated potato mixture 1 c. of cooked, minced greens, squeezed dry

#2:  Use only 5 potatoes, and add about 3 c. grated scrubbed carrots,  or grated yams or sweet potatoes , or winter squash (peeled), or grated parsnips, turnips or rutabagas (peeled).

#3:   Use only 5 potatoes, and add 3 c. grated unpeeled summer squash (zucchini or other) (squeeze dry in a clean tea towel before adding to potatoes).

#4:  add some chopped vegetarian “ham” or “Canadian back bacon”.

#5:  add about 2 c. grated (peeled) broccoli stems,  or  radishes.

#6:  Add some chopped fresh parsley to taste, or chopped fresh dill, or crushed garlic and other fresh herbs.  Other additions might be: chopped chives, caraway seeds, Indian herbs and spices.

December 29, 2003-- HAPPY NEW YEAR VEGAN APPETIZERS!

BRYANNA’S DOLMATHES (GRAPE LEAVES STUFFED WITH RICE)

Makes about 36

From my book "The Almost No-Fat Holiday Cookbook".

Stuffed grape leaves are as beloved in Greece and the Middle East as stuffed cabbage leaves in Slavic countries, with as many variations! Although Greek restaurants in North America usually feature them with a meat stuffing, a rice stuffing is also traditional.

Look for jars of grape leaves in brine in delicatessens, Middle Eastern or Greek markets, or larage supermarkets. If you have a grape arbor, you can pick tender grape leaves in June and use them fresh (just blanched for a minute), or blanch them and freeze them for later use.

These should be served at room temperature, so they can be made ahead of time.

NOTE: There are many, many vegetarian versions of this. This one, by the way, is a low-fat version. If you prefer, you can saute in olive oil where I say to “steam-fry” over high heat in a nonstick skillet (adding a few drops of water just to keep from sticking). You can also drizzle the finished dish with some olive oil, if you like.

I have seen versions using bulgur wheat, pot barley, and quinoa, too, and you could get fancy and use dried cranberries or apricots, etc. instead of the raisins or currants.

12 oz. jar of grape leaves (you need 36 usable leaves)

Filling:
2 large onions, minced
1 c. raw basmati rice
1 c. minced fresh parsley
6 green onions, minced
1 tsp. dried dill
1 tsp. salt
1/4 tsp. pepper
Optional: 1/4 c. raisins or dried currants
                 1/4 c. chopped toasted pine nuts

Cooking Broth:
1 and 1/4 c. lightly-salted vegetarian broth
1/4 c. fresh lemon juice

Tofu Mint Sauce:
2/3 c. crumbled firm silken tofu
1/4 c. fresh lemon juice
1/2 tsp. crumbled dried mint (or 1 T. fresh)
1/4 tsp. salt
pinch sugar

Garnishes:
lemon wedges
fresh parsley and/or mint sprigs

Prepare the grape leaves by carefully separating them and rinsing them under cold running water as you work. Pour boiling water over them, then drain and rinse again. Place any broken or torn ones, or very small ones, on the bottom of a heavy cooking pot. You should have 36 usable leaves.

To make the Filling,
steam-fry  without oil or saute with a little olive oil the minced onions and green onions in a lightly-oiled or nonstick frying pan until soft and transparent. Add the dill, parsley, salt, 1 c. of water, pepper and optional raisins, if using. Cover and simmer about 10 minutes, or until the liquid is absorbed—the rice will be undercooked, but will cook further later.

To fill the leaves,
place a heaping teaspoon of filling in the center of each grape leaf. (If any stems remain, snip them off with scissors and discard.) Fold up the stem end, then fold the sides over the filling. Roll the leaf up firmly, but not too tightly (the filling will expand somewhat). Place seam-side down in the leaf-lined pot. Continue, making tight rows of little rolls, in layers.

Mix together the lemon juice and broth and pour this over the rolls. Place an inverted dinner plate over them, to keep them weighted down a little and prevent them from opening up. Cover, bring to a boil, then turn down low and simmer for 1 hour.

Carefully remove the rolls from the pot (using tongs, if possible), place them on a serving plate and garnish with the lemon wedges and greens. Allow to cool.

Make the Tofu Mint Sauce
by mixing the sauce ingredients (add 2 T. water if using regular tofu) until very smooth in the blender or food processor. Refrigerate the sauce until serving time and serve with the dolmathes.

BRYANNA'S CLASSIC SPINACH DIP IN A BREAD CRUST    

Makes 3 c. dip

From my book "Soyfoods Cooking for a Positive Menopause".

Double recipe for Vegetable Dip

1 (10 oz.) pckg. frozen chopped spinach, thawed and squeezed dry

            1 can (8 oz.) water chestnuts, drained and chopped

2 green onions, chopped     

Optional:  1 T. soy bacon chips or 1/4  c. chopped veggie “ham” or “Canadian bacon”

1 large round pumpernickel bread loaf (or French or Italian)

In a medium bowl, stir together the dip, spinach, green onions, water chestnuts and optional soy bacon chips.  Cover and refrigerate until serving time.

Cut a slice off the top of the bread loaf and scoop out a large hollow in the loaf.  Fill with the dip.  Cut the discarded bread into cubes and serve with the dip and raw vegetable dippers.

VARIATION:  Instead of using a hollowed-out loaf of bread to hold the dip, fill a large, hollowed-out red cabbage (save the insides for salad or a cooked vegetable dish).  Serve the dip with pita or bagel chips, baked potato chips, and raw vegetable dippers.

BRYANNA'S VEGETABLE DIP     makes about 1 and 1/2 c.

From my book "Soyfoods Cooking for a Positive Menopause".

Don't use a soup mix that contains potatoes in this dip, or the results will be too thick and gloppy.

1 and 1/3 c. extra-firm silken tofu

2 T. lemon juice

1/2 (1 and 1/2 oz.) packet 7-vegetable soup mix 

1/4 tsp. salt

Mix all ingredients in food processor until smooth.  Place in a bowl, cover and refrigerate.  Serve with crackers, no-fat baked potato chips, or raw vegetables.

BRYANNA’S VEGAN NUTTY “CHEESE” BALLS

(“UN-MEATBALLS”)    

makes 20   

This recipe originally contained 6 eggs and 1/2 c. cheddar cheese.  I was sent the recipe by a reader who wondered if I could “veganize” it.  I substituted tofu, tahini, miso and nutritional yeas for the cheese and eggs, and added a little more seasoning.  They were originally pan-browned and then baked in sauce, but baking these plain first makes them puff up and crisp, and then you add sauce at the last minute, since vegan “balls” tend to fall apart easily when left in a sauce.  These make tasty “finger food” or  a delicious main dish.

1/4 of a medium-large onion, minced finely

couple sprigs parsley, minced finely

1 clove garlic, crushed

2/3 c. crumbled, drained medium-firm tofu (NOT silken)

1T. light miso

1 T. tahini

1/4 c. nutritional yeast flakes

1 T. gluten powder (vital wheat gluten; the kind you use in your bread machine))

1/2 tsp. salt

1/4 tsp. white pepper

1 c. (packed down a bit) finely ground fresh whole grain breadcrumbs (from a bread that’s not “heavy”)

(grind about 4 slices bread in a dry food processor)

1/2 c. minced walnuts (3/4 c. walnut pieces, minced in a dry food processor)

COOKING NOTE:  It’s easy to make this recipe in a food processor.  First, mince the nuts, then set them aside.  Then grind the breadcrumbs and set them aside.  Then add the onion (peeled and chunked) and parsley (no need to wash the processor bowl) and process them til finely minced.  Then add the tofu, garlic, miso, tahini, yeast, gluten powder, salt and pepper and process briefly.  Finally, add the breadcrumbs and nuts and process again.

Preheat the oven to 350 degrees F.  Oil a cookie sheet.

Combine the ingredients well, using your hands, if necessary.  Form the mixture into 20 balls and place on the cookie sheet.  Spray the balls with oil from a pump sprayer.  Bake 15 minutes.  Turn the balls over and bake 15 minutes longer.

Serve the balls “as is” as a “finger food”, plain or with some dipping sauces, such as barbeque sauce.

BRYANNA’S VEGAN “LIVERWURST”

Makes two 3x2x6” loaves

Serve this with crusty baguettes.

1(12.3 oz.) box extra-firm SILKEN tofu OR 12 oz. medium-firm tofu

1 and 1/2 T. lemon juice

1/2 tsp. sugar

2 T. warm water

1/2 medium onion (about 2.5 oz.), peeled and chunked

1 medium russet potato (about 4 oz.), scrubbed and chunked (no need to remove the high-fiber peel!)

1/2 c. raw shelled sunflower seeds

1/4 c. wholewheat flour, stone ground cornmeal, soy flour, or chickpea flour (besan)

1/4 c. nutritional yeast flakes

1/4 c. soy sauce

1-2 cloves garlic, peeled

1/4-1/2 tsp. dried thyme

1/4-1/2 tsp. dried rosemary

1/4-1/2 tsp. dried marjoram

(NOTE:  if you prefer to use fresh herbs, use 1/2 T. of EACH, chopped fine)

Optional:  1/8 tsp. ground allspice

a few gratings of  freshly-ground nutmeg

freshly-ground black pepper to taste

Preheat the oven to 350 degrees F.    Combine all of the ingredients in a blender or food processor and blend until very smooth.  Divide the mixture between two lightly oiled  nonstick 3x6x2” loaf pans (small fruitcake pans).  Cover each pan with foil (oiled on the part that will touch the Pâté) .   Place the pans inside of a 9x13” shallow baking pan with about an inch of hot water in the bottom.  Bake for 1 hour.  Cool the pans on a rack, then carefully loosen the edges with a knife and invert them onto a plate.  Wrap and refrigerate for up to a week.  If you would like to freeze it, cut it into whatever sizes are useful for you, wrap well with foil then plastic, and freeze for up to three months.