Presents for All:Vegan Christmas Feast with Chef Cary Brown    Parte 1
 
Presentes para todos: banquete vegano de Natal com Chef Cary Brown - Parte 1/2  Parte 1
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(For all ingredients, please use organic versions if available)
Serves 12 Preparation time 4-6 hours

Vegan Pâté on Rye
10 ounces soy chicken (Chicken-Free Chicken), cubed
4 ounces savory baked tofu
1 cup raw walnuts nuts
½ cup fried onions
2 stalks celery, chopped
½ teaspoon fresh garlic
2 tablespoons Vegenaise or other vegan mayonnaise
½ cup fried onions to garnish
Served with thinly sliced, toasted rye bread thinly sliced

Red and Green Heirloom Salad
1 head green Oak lettuce
3 cups of baby heirloom
multi-color tomatoes
10 carrot curls
½ cup shredded vegan cheese
Edible flowers
Dressing:
1 cup cold pressed virgin olive oil
¼ cup balsamic vinegar
¼ cup lemon juice
¼ cup capers
1 teaspoon fresh garlic, crushed
¼ teaspoon black pepper

Wheat-turkey Roast
3 pound vegan Turkey
Wheat Roast (roll)
1 cup crushed pineapple
¼ cup brown sugar
12 chili pineapple pieces

Mushroom Gravy
1 cup whole wheat flour
1 cup olive oil or vegan margarine
2 cups mushrooms
3 cups water
1 cup onions
2 stalks celery, chopped
3 teaspoon vegan chicken flavor
1 teaspoon garlic

Holiday Vegan Haggis Roll
Serves: 32 (Makes 4-eight inch rolls, 32-1½ inch slices)
1 Chicken-Free Chicken, ground
1 cup minced carrots
1 cup minced onions
1 cup minced celery
3 cups matzo meal (or unsalted crackers)
1 cup whole wheat flour
½ cup oat meal
1 cup hot water
1 cup olive oil
2 teaspoons salt
2 teaspoons lemon zest
2 tablespoons paprika
1 tablespoon garlic powder
2 teaspoon white pepper
Decoration:
1 red peppers, cut into ½ inch strips
1 green peppers, cut into ½ inch strips
1 pound baby carrots

Roast Duck
40 ounces of soy duck
(Chicken Free Chicken), sliced
¼ cup olive oil
4 raw onions, quartered
2 stalks celery, chopped
1 pound finger potatoes
4 carrots chopped
½ teaspoon fresh garlic
½ teaspoon black pepper
1 tablespoon vegan bacon bits
Rub:
¼ teaspoon thyme
¼ teaspoon marjoram
¼ teaspoon basil
¼ teaspoon fennel
¼ teaspoon sage
¼ teaspoon lavender

Cherry Sauce
1 cup whole-wheat flour
1 cup olive oil or vegan margarine
2 cups canned or frozen cherries
1 teaspoon chicken flavor
½ teaspoon ginger powder
½ teaspoon cinnamon powder
Grape juice to thin sauce as needed

Stuffing
½ cup olive oil or vegan margarine
2 cups vegan Italian sausage
1 cup roasted chestnuts
8 ounces field mushrooms
2 stalks celery, chopped
½ cup fried onions
2 cups water
4 cups of corn bread (or day old bread)
½ teaspoon fresh garlic
2 teaspoon vegan chicken flavor
1 teaspoon lemon zest

Chocolate Fondue
1 cup unsweetened cocoa
1 cup brown sugar or brown sugar substitute
2 tablespoon cherry juice (or processed cherries)
½ cup vegan margarine
¼ cup soy cream
¼ teaspoon cinnamon
¼ teaspoon instant coffee
Grape juice,
as necessary to thin
Pistachio nuts, chopped
Shredded coconut
Served with 2 pounds mixed fruits
(strawberries, cherries, apples, mango, cantaloupe, etc.)
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