I have been blessed with the challenge to create meals and special dishes for my step daughter who as a young teenager decided to become a vegetarian. We have gone through no fish, no poultry and no dairy. I have learned to take fabulous recipes and adapt, adjust and recreate them so at times they are merely a concept of the original design. It is my pleasure to share with you a Christmas menu and recipes that create a vegetarian delight and an unforgettable feast this Christmas. Not only will this menu delight your taste buds it’s a festive pleasure for your eyes using all the colors of the holidays to decorate your table.
The menu: Butternut and Acorn Squash Soup, Mixed green salad, Mixed vegetable bake, Sweet Potatoe bake, Christmas stuffing, Cranberry Sauce gone wild, Whipped Potatoes and Chives, finishing off with your favorite pies, cakes and Christmas cookies.
Butternut and Acorn Squash Soup. (serves 4)
1 large butternut squah cut into cubes
1 large apple cut into cubes
4 large carrots sliced
Add salt and crushed pepper to taste.
Put in sauce pan and cook until tender
While this is cooking, cut (scoop out seeds) one small acorn squash and put in microwavable dish. Put just enough water to provide moisture while cooking (about 1/2 cup). Cover and bake in microwave until tender.
Combine ingredients in blender, return to sauce pan and simmer for 30 minutes. Add one teaspoon of butter on top of each serving.
Mixed Green Salad.
Be as creative as you wish by adding ingredients to your salad.
Tomatoes, cucumbers, shredded carrots, Chick Peas, nuts and berries such as almonds, and cranberries. Serve with favorite dressing.
Mixed Vegetable Bake.
The following recipe may be made with fresh steamed vegetables as well
For quick and ease you may also use frozen vegetables.
1 package of frozen cauliflower
1 package of frozen broccoli
1 package of frozen sliced carrots
Combine frozen vegetables in large baking dish
Chop 1 onion and 1 cup of chop mushrooms and saute in 1/4 cup of butter
In bowl combine 1 cup of cream of mushroom soup, 1/2 cup of milk, onions and mushrooms, 1/2 cup of shredded cheddar cheese.
Pour cheese/soup mixture over vegetables. Bake for 45 minutes in 350 degree oven (until bubbly)
Sweet Potatoe Bake
2 cups mashed Sweet Potatoes
1/4 cup butter
1/4 cup light cream
1 teaspoon of vanilla extract
salt and pepper
1/2 cup chopped pecans
combine all ingredients, place in greased baking dish, bake for 30 minutes at 350
1 cup chopped celery
1 small onion chopped
1/2 cup shredded carrots
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/2 stick of butter (or margaine)
2 cups of vegetable stock
1 package seasoned stuffing (14 oz)
In skillet saute onion and celery in butter until tender. In bowl combine vegetable stock, carrots, cranberries, walnuts, sauted onions and celery, and stuffing mix.
Put in greased 13 X 9 greased baking dish. Cover and bake at 350 fo 30 minutes. Uncover and bake an additonal 15 minutes.
Cranberry Sauce gone wild.
Using choices of ingredients .. make your own Cranberry sauce gone wild mixture!!
Start with one 16 oz can of whole-berry cranberry sauce. Add orange slices, (or mandarin oranges), chopped nuts (pecans, or walnuts),
add 1 can 8 oz crushed pineapple,
Mashed Potatoes and chives
Whip up your mashed potatoes adding butter, light cream, salt and pepper to taste.
top off with fresh chopped chives
I hope you enjoy the recipes and have fun with them adjusting them to the tastes of your family.