what are some good holiday vegan food?

Question

or some recipes

Answer 1

Veggie lasagna, sweet potato casserole, tofu turkey

Answer 2

here is my moms award winning recipe
HOLIDAY MARBLE BARK

One 1 lb. bag (16 oz) chocolate chips
One 1 lb. bag (16 oz) white chocolate chips
2 candy canes or about 20 starlite candies
wax paper

Unwrap and crush the candy canes or starlite mints into very small and set aside; place the bag of chocolate chips in one microwavable bowl, and the white whips in another separate one, and microwave each for about 2.5-3 minutes, stopping and stirring every 30 seconds, until melted.
Immediately after melting and removing from microwave, add half of the crushed candies to each of the bowls of melted chips.

Spoon melted mixture onto wax paper, dropping spoonfuls of white and chocolate next to each other and then swirling to create a marbled effect. When all done dropping and swirling, place in fridge or freezer to harden.

In fridge give it a couple hours or one hour in the freezer but watch it so it doesn't harden.

Break into pieces.

Alternate ideas: you could use toffee candies instead of peppermint, or chocolate-mint flavored chips - the possibilities of combinations are many!


WOW!!! i typed a lot! (like u care) LOL

Answer 3

homemade hummus. Sprinkle the top with plenty of paprika to make it red. Put some springs of parsley on the side of the dish to make it festive. You can make a light food coloring mix and brush the pita bread to change the color of the bread and stick in the oven for a few minutes to warm it up and let it absorb the water don't put to much on it as it will make the pita soggy.

Answer 4

Barbecue-Flavored Tofu and Onion Skillet
Serves 3 to 4

I love what barbecue sauce does for tofu. This is excellent over rice.

1 1/2 tablespoons light olive oil
2 large onions, quartered and thinly sliced (try red or Vidalia onions)
One 16-ounce tub firm or extra-firm tofu, well drained and diced
1/2 cup natural barbecue sauce, or as needed
Hot cooked rice, optional
Heat the oil in a stir-fry pan or large skillet. Add the onions and saute over medium heat until golden.

Add the tofu and barbecue sauce and turn the heat up to medium-high. Use enough sauce to coat the tofu generously. Stir-fry for 6 to 8 minutes, and serve on its own or over rice.



BAKED RISOTTO
with several tempting variations
4 to 6 servings

A cool-weather "slow food," risotto, a creamy rice dish made with Arborio rice (available in well-stocked supermarkets and Italian groceries) is a classic Italian comfort food. Traditionally, it's made by cooking the rice on the stovetop, ladling in hot broth and stirring almost constantly. An easier route to this wonderful dish is simply combine the basic ingredients in a deep casserole dish and bake, giving it a good stir every 15 minutes until done (the entire process takes an hour).
1 1/2 cups Arborio rice
4 cups prepared vegetable broth, two 15-ounce cans
reduced-sodium vegetable broth, or two vegetable
bouillon cubes dissolved in 4 cups hot water
2 cloves garlic, very finely minced
Preheat the oven to 375 degrees.

Combine the rice with the stock, one additional cup of water, and the garlic in a two-quart casserole dish. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in one more cup of water. When done, the rice should have a tender and creamy texture.

Let the risotto stand for 5 minutes before serving.

VARIATIONS:
Here are some wonderful ways to dress up individual portions of risotto. Normally, additions are stirred into the risotto, but you can also use them as toppings, as I do. This way, kids are more likely to enjoy the risotto, while allowing adults and older kids to savor more complex flavors. I also reserve a portion of whatever vegetable I am planning to add, to serve on the side for the children’s portions:
Wilted spinach or Swiss chard and corn kernels or goat cheese
Sautéed zucchini, red pepper, and herbs
Finely diced baked winter squash, sautéed red onion, and toasted walnuts
Sautéed leeks and chopped imported black olives
Roasted eggplant and Italian-style stewed tomatoes
Steamed asparagus and wilted spinach
Grated fresh Parmesan or Parmesan-style soy cheese
Grated mozzarella or mozzarella-style nondairy cheese

Answer 5

veggie bean chili, so filling, i also love roasted veggies with vinaigrette on bread, delicious!

Answer 6

roast potatos, sticky carrots, rice