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Winnipeg Vegetarian Association Holiday Recipes

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Easy Vegetarian Gravy

Heat oil in a saucepan, add flour and stir to a smooth paste. Pour in stock a little at a time while stirring to keep mixture smooth. When mixture is thickened, add a little soy sauce for taste and darker color.

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Sage Dressing

Saute the onions, celery, carrots and garlic in oil for 5 mins. Add the spices, tasting now and then as you go - you may find that you prefer less of certain flavors. Continue cooking 5 mins longer.

Add the water and bring to a simmer. Stir in the bread crumbs and cook for a few minutes. Remove from heat.

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Vegetarian Stuffing

In large saucepan melt margarine. Add onion, celery and scallions. Saute until vegetables begin to soften. Add bread cubes and seasonings to taste - about 1/2 tsp of each. Mix well. Dissolve vegetable bouillon in boiling water.

Add to stuffing gradually, making sure mixture has as much moisture as needed for good consistency, without being too wet. Check flavor - this is a good time to adjust spices if needed.

Steam, covered over very low heat, stirring frequently for 15 mins. In another pan, fry veggie back bacon in a little oil for about 4 mins on each side. Slice into smaller pieces and add to stuffing. Serves 4-6.

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Holiday Tofu

From Friendly Foods by Ron Pickarski

Wash tofu, pat dry and cut into small pieces. Season tofu and add arrowroot and agar so tofu becomes firmer while cooking. Try adding the soup base, salt and pepper gradually to ensure taste is not over-powering. All ingredients (except dressing and barley malt) can be put in a food processor and blended to a smooth paste.

Oil and flour the loaf pan (or line it with baking liner paper after oiling). Spread layer of tofu paste inside the pan, lining bottom and all four sides (spread only a thin layer on the ends). Use all but one cup of the paste.

Firmly but gently press dressing into the pan, on top of the tofu paste "liner". Try to avoid displacing the tofu. Cover dressing with remaining tofu, carefully sealing the edges. Cover the pan with foil, making certain foil doesn't come in contact with the tofu.

Bake in preheated oven at 350 F for 30-40 mins. Remove foil cover and, if you like, glaze loaf with dissolved barley malt syrup. Turn oven up to 450 F and continue baking for 10 mins.

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Cashew Nut Roast with Herb Stuffing

Modified from Vegetarian Christmas by Rose Elliot

Stuffing: Preheat oven to 400 F and line a greased 1 lb loaf pan with a long strip of greased nonstick paper. Melt margarine in a medium-sized saucepan, add the onion and saute until tender. Remove from heat.

Grind the cashews in a food processor with the bread and garlic and add to the onion, together with the water or stock, salt, pepper, nutmeg and lemon juice to taste. The mixture will seem very wet and runny, but do use all of the water/stock.

Mix all stuffing ingredients together, removing and discarding the stalks from the parsley. Put half the cashew mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top. Dot with margarine.

Stand the pan in another pan to catch the drippings and bake for about 30 minutes or until firm and lightly browned (cover the roast with foil if it gets too brown before then). Cool for a minute or two, then slip a knife around the sides, turn roast out, and strip off the paper.

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Tofu Potato Latkes

From Country Life Vegetarian Cookbook

Rinse, drain and crumble tofu with hands and measure. Blend first three ingredients until smooth and pour into large bowl. If grating potatoes in a food processor, run them through the grater twice to ensure they will not be too coarse.

Add all remaining ingredients into bowl and mix well. Drop 1/2 cup portions onto oiled cookie sheet and flatten. Bake at 400 F for 15 mins. Turn and bake until browned, about 10-15 mins more.

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Raisin Spice Cake

Mix dry ingredients. Add liquid ingredients. Pour into 8-inch square glass pan. Bake in preheated 350 F oven 30-35 minutes.

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Delectable Carob Fudge

Heat the liquid sweetener and nut butter on low to medium heat until hot and soft. Remove from heat and stir in remaining ingredients.

Press the mixture into a 9" or 10" glass pie plate or similar pan. Press extra coconut or nuts on top. Chill thoroughly. Cut and serve.

Keeps up to 5 months refrigerated.

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Peanut Butter Drop Cookies

Mix first four ingredients. Mix rest of ingredients separately then add to dry mixture and stir. Drop by teaspoonfuls on slightly oiled cookie sheet. Bake 12 minutes at 375 F. Let cool.

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Coconut Chews

Preheat oven to 350 F. In food processor, mix together well:

Press evenly into the bottom of an ungreased baking pan, 13" x 9". Bake 12 to 15 minutes.

In food processor, mix together:

Then add and process briefly:

Spread this mixture over the hot baked layer. Bake 20 minutes longer.

Cool. Cut into bars.

(Almond pulp - when making almond milk from blanched almonds, strain the milk through a clean tea towel. The resulting pulp can be frozen for future use in this or other recipes.)

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Chocolate Chip Cookie Square

Mix together margarine, sugar, vanilla and egg replacer. Beat until light and fluffy. Mix flour, baking soda and salt together and blend into first mixture.

Stir in chocolate chips.

Chill for one hour. Spread on lightly-oiled cookie sheet to 1/2-inch thick. Bake at 350 F for 18 minutes.

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Carrot Macaroons

(Mississauga Vegetarian Association)

Combine all ingredients in a bowl and stir together well. Let sit for 10 minutes. Form balls and place onto lightly oiled cookie sheet. Shape and flatten slightly. Bake at 300 F for 35-45 minutes until nicely browned.

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Poppy Seed Cake

(Toronto Vegetarian Association)

Glaze: If there's time, soak the poppy seeds in the soy milk for one hour in a large bowl. Add the cornstarch, water, oil, sugar, vanilla and lemon rind, and stir together.

Mix separately the remaining dry ingredients. Add the dry ingredients to the wet ingredients and mix. Bake in a lightly oiled bread or cake pan at 350 F for 45 minutes.

Make the glaze by gently heating and stirring the lemon juice and sweetener in a small pot until combined. When the cake has cooled slightly, drizzle the glaze over the top.

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Winnipeg Vegetarian Association         Box 2721 Station Main         Winnipeg, Manitoba, Canada         R3C 4B3
E-mail: wva@ivu.org

Last updated: September 2012

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