Some Holiday Recipes

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Please feel free to add any holiday recipes you have.

 

Vegan Eggnog

 

Ingredients :

 

2 - 10-oz packages of silken Regular or low-fat tofu

1 - 16 oz box vanilla soymilk or Rice milk

1 tbl Plus vanilla extract

1/4 cup Sugar

2 tbl Brown sugar

1/4 tsp Ground tumeric

1/2 cup or 1 cup rum or brandy (to taste),

Optional Nutmeg

 

In a blender or food processor, combine all ingredients except nutmeg; blend thoroughly stopping occasionally to scrape down sides. Serve well chilled and dusted with nutmeg.

 

Serves about 8.

Vegan Baklava

 

Ingredients:

 

3 cups walnuts divided

1 cup blanched almonds

1 tsp cinnamon

1/2 tsp ground cloves

12 sheets phyllo dough

1/4 cup light safflower oil or melted vegan margarine

1-1/4 cup date sugar

1/4 cup lemon juice

2 tbl lemon zest

2 tbl maple syrup

1 tsp vanilla

1/2 tsp almond extract

 

Lightly grease a 9- by 13-inch pan and set aside.

 

Coarsely chop half of the walnuts and place them in a bowl. Finely chop the remaining half of walnuts and the almonds. Add the finely chopped nuts to the bowl along with the cinnamon and cloves, stir well to combine, and set aside.

 

Place the stacked sheets of phyllo dough flat on a cutting board, cut them in half lengthwise, stack the cut sheets on top of each other, remove 6 sheets from the stack, and cover the remaining with a towel to keep them from drying out.

 

Place 1 sheet of phyllo dough in the bottom of the greased pan and lightly brush it with a little of the oil or melted margarine. Repeat the layering and oiling procedure for the remaining 5 sheets of phyllo dough. Sprinkle one third of the reserved nut mixture evenly over the top of the stacked phyllo dough. Repeat the layering and oiling procedure with 6 additional sheets of phyllo dough, sprinkle with another third of the nut mixture, and repeat this procedure ending with a phyllo layer.

 

Using a sharp knife, carefully make 4 evenly-spaced vertical cuts through the entire stack of phyllo, make 5 evenly-spaced lengthwise cuts, and then cut each piece in half diagonally. Bake at 350 degrees for 20 minutes, lower the heat to 300 degrees, and bake an additional 25 to 30 minutes or until evenly golden brown on top.

 

Meanwhile, in a saucepan, combine the date sugar, lemon juice, lemon zest, and maple syrup, and cook over medium heat until thickened. Remove from heat and stir in the vanilla and almond extract.

 

Pour the syrup mixture over the baklava as soon as it comes out of the oven. Let baklava cool before serving. Store in an airtight container in the refrigerator for up to one week or extras can be frozen.

 

This recipe yields 40 pieces.

Italian Almond Cookies

24 servings

 

Ingredients:

 

2-2/3 cups all-purpose flour

1 cup ground almonds

1 pinch salt

1 cup shortening (make sure it’s vegan)

1 cup sugar

2 tablespoons fresh lemon juice

1 tablespoon brandy

1 teaspoon lemon zest

 

Preheat oven to 350 degrees. Lightly grease a 9 inch square baking pan.

 

Combine flour, almonds, and salt. Set aside.

 

In a large bowl, cream vegetable shortening and sugar. Beat in lemon juice and brandy. Beat in lemon zest. Gradually blend in dry ingredients. Spread mixture evenly in prepared baking pan. DO NOT press down on the mixture.

 

Bake for 50 to 60 minutes, until lightly colored on top. Cool in pan on a wire rack before cutting into large or small bars.

 

and it just wouldn't be the holidays without

Vegan Fruitcake

 

This is the easiest cake in the world to make and it tastes much better than ones with animal bits in. It doesn't keep forever like 'traditional' fruit cake - just make it one or two days before you need it.

 

Ingredients

 

1½ lb mixed sultanas, currants, raisins or dried fruit

¼ pint vegetable oil

12oz 100% wholemeal self-raising flour

1 tbsp molasses

Grated rind of 1 lemon

¾ pint water

2 tsp ground mixed spice

3oz raw brown sugar

sherry or amaretto (to taste)

 

Grease and line a 7½ inch (19cm) round cake pan.

 

Place all the ingredients, except the sherry, in a bowl and beat well until evenly mixed. Pour into the pan and bake at 150C for about 2 hours, until risen and firm to the touch.

 

Allow to cool slightly in the pan, then spoon the sherry over the cake and leave in the pan til completely cold.