19 December 2011

When time is running out and you need festive sustenance: Last minute holiday menu

Got a last minute holiday gathering and you're not sure what to serve? Need some great recipes that will delight vegans and non-vegans alike? Don't want to serve the same old hummus tray and Tofurky this year? Here's a menu that is easy, unique and sure to please.


Meatless Meatballs

1 tube Gimmie Lean Sausage
1 cup cooked Brown Rice
2 cups Spicy BBQ Sauce
2 cloves minced Garlic

Preheat oven to 350. Mix together sausage, rice, 1 1/2 cups of the BBQ sauce, and the garlic. Form the mixture into 1 inch balls and place on a greased cookie sheet. Drizzle the remaining sauce over the meatballs and bake for 20 to 30 minutes. Serve hot.

Stuffed Mushrooms

2 8oz packages of Button or Baby Bella Mushrooms stems removed and saved
4 tbsp Olive Oil
2 cloves minced Garlic
2 tbsp Tomato Paste
1/8 cup favorite Vegan Cheddar style chreeze shreds (I love Daiya for this recipe.)

Preheat oven to 350. On a greased cookie sheet, place the mushroom tops, divot side up. Mince 1/2 the mushroom stems, save the rest to add to soup or rice at a later date. Mix the stems, garlic, tomato paste and chreeze in a small bowl. Stuff each mushroom cap with this mixture and then drizzle them with olive oil. Bake for 10 to 15 minutes.


Stuffed Cornbread

For the Cornbread

2 cups All-Purpose Flour
1 cup Cornmeal
3 tbsp Baking Powder
1 tsp Salt
1/3 cup Olive Oil
1 cup Soy Milk

For the Filling

2 tbsp Olive Oil
1 Onion chopped
3 to 4 cloves minced Garlic
1 tsp ground Sage
1 tsp ground Cumin
1 tsp Chili Powder
14 oz can of Diced Fire Roasted Tomatoes drained

Preheat oven to 350 and grease a 9 x 9 baking dish. In a large bowl mix together the ingredients for the cornbread, cover, and set aside. Heat a skillet to medium heat and add the 2 tbsp olive oil. Saute the onion until translucent, then add the garlic, sage, cumin, and chili powder and cook for 5 minutes. Add the tomatoes and heat through. Spread 3/4 of the cornbread dough into the bottom of the baking dish. Cover it with the filling and drop the remaining dough by the tbsp on top. Bake for 30 to 45 minutes.

Onion & Sage Mashed Sweet Potatoes

3 to 4 large Sweet Potatoes peeled and chopped
2 tbsp Onion Powder
1 tbsp ground Sage
3-4 tbsp Earth Balance
1/8 to 1/4 cup Soy Milk

In a small stock pot, bring the sweet potatoes to a boil. Drain off water and add the onion powder, sage, Earth Balance, and soy milk. Use a potato masher to combine the ingredients completely and serve.

Chipotle Cranberry Sauce

12 oz bag fresh Cranberries
1 cup Cane Sugar
3/4 cup Water
1/4 cup Orange Juice
1-2 chopped Chipotle Peppers in Adobo Sauce

In a sauce pan combine the cranberries, sugar, and water. Bring to a boil and cook until the cranberries pop. Stir in the orange juice and chipotle peppers and remove from heat. Place in the fridge and allow to cool before serving.


Creme de Menthe Chocolate Cake

For the Cake

2 cup Almond Milk
2 tsp Apple Cider Vinegar
1 1/2 cup Cane Sugar
2/3 cup Vegetable Oil
4 tsp Mint Extract
2 cup All Purpose Flour
2/3 cup Cocoa Powder
1 1/2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt

Preheat oven to 350 and prepare two 9 in cake pans. In a large bowl combine the almond milk and vinegar and set aside. Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a second bowl. Add the sugar, oil, and mint extract to the milk mixture and blend completely. Blend the dry ingredients into the wet ingredients in two batches. Divide the batter between the two cake pans and bake for 20 to 25 minutes or until a toothpick inserted comes out clean.

For the Frosting

1/2 cup Shortening
1/2 cup Earth Balance at room temperature
3 cup Powdered Sugar
2 tsp Creme de Menthe Syrup
1/4 cup Soy Milk
a few drops green food coloring

Beat together the shortening and Earth Balance. Once combined, cream in the powdered sugar 1/4 cup at a time. Slowly beat in the creme de menthe syrup, soy milk, and food coloring until well combined.

Once the cakes have cooled completely, release one layer onto a serving plate. Spread 1/2 cup of the frosting on the first layer and top with the second cake. Frost completely, top with a sprig of fresh mint leaves, and serve.

Enjoy and have a very merry holiday!

Ashley Kiefer | Facebook
Ashley is is an artist and avid vegan cook. She grew up playing in her grandmother's kitchen, and has fond memories of the fresh, rich and often decadent treats she made there. For Ashley, going vegan was a long transition prompted by health concerns. She's spent the last six years experimenting with ways to "veganize" the food delights of her childhood. She teaches private cooking classes in Rapid City, SD and runs Season of The Vegan.

Photo credit:cc:flickr.com/photos/shedboy