Steamed Christmas Pudding

1 cup sugar

1/4 cup amaranth flour*

1/4 cup sweet rice flour*

1/4 cup garbanzo flour*

1/4 cup tapioca starch*

3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 cup grated raw carrots
1 cup grated raw potatoes

1/4 cup raw grated apple
1 cup raisins
1 cup nuts, walnuts

1/2 tsp. fresh lemon zest

1/2 tsp. black walnut extract

Mix all ingredients together until moist. Place mixture in a prepared Pyrex bowl and cover with foil until secured. Put in a kettle of gently boiling water and cover with lid. Water should be 3/4 of the way up the side of the bowl. Steam for four hours, adding more water as necessary. Additional steaming is okay, but will result in an even darker pudding.

Serve with apple gravy (thickened apple juice concentrate with cinnamon added). To flame: soak sugar or sugar cubes in pure almond extract. Working quickly, place on top of pudding and light with a match. Take to table while flaming for a beautiful presentation.

*All-purpose flour may be substituted for the gluten-free flours given.

Cashew Stuffing in Winter Squash

Cashew Stuffing in Winter Squash

1 cup diced sweet onions
1 cup finely diced celery
1/3 cup parsley
1/2 cup sliced black olives
3 quarts cubed bread, toasted (gluten free if necessary)
2 1/2 tsp salt
2 tsp poultry seasoning
1/2 cup olive oil
1 cup chicken style broth*
1 1/2 cups coarsely chopped raw cashews (oven roasted)


1. Mix all ingredients together.

2. Stuff into a whole, half-baked pumpkin or winter squash that has been cleaned out
inside.

3. Bake 45 minutes at 350 F. Continue baking until pumpkin is tender when poked with
a fork.

4. Makes a beautiful, edible center-piece for your Thanksgiving dinner table.

*For chicken style broth, add 1 tsp chicken style seasoning to 1 cup water.
May use water or vegetable broth.

Serves 6 - 8.

Cranberry Relish

Fresh and delish! This is my mother-in-laws traditional recipe for cranberry relish. If you like, you can add walnuts for added crunch.

4 cups cranberries
1 apple
2 oranges
3/4 cup maple syrup
1/8 tsp salt


Chop cranberries. Section oranges and cut into small pieces. Grate apple with peelings on (for color). Blend well and sweeten with maple syrup (add more if desired) and salt. Chill over night.

Makes 4 cups.

Tofu Pumpkin Pie

The tofu provides a creamy richness in this spicy pumpkin pie. It's delicious topped off with a dollop of dairy-free creamy topping like Cashew Cream. To make gluten-free, simply use a gluten-free pie crust.

16 ounces pumpkin puree -- canned
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
11 ounces soft silken tofu (1 box), processed until smooth
1 each 9-inch unbaked pie shell

Preheat oven to 425 F. Cream the pumpkin and sugar. Add salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and serve.

Three Rice Pilaf

This recipe originally came from an online friend named Jo. She called it Jo's Sabbath Rice because it could be blended ahead of time and then cooked during church for potluck. It's truly delicious! I've adapted the recipe some and renamed it Three Rice Pilaf. I don't stick to any rules, but add whatever I have on hand that I think would be good. I vary the types of nuts and seeds, add fresh herbs on hand, add chopped scallions, and sometimes add a chicken-style seasoning or broth for added flavor. This is a great recipe for holidays!

Three Rice Pilaf

Into a rice cooker place 1/3, 1/3/, 1/3 portions of wild rice, brown rice and white rice in whatever proportions you want to feed.

Add appropriate amount of water and cook according to rice cooker directions.

Assemble a container with any variation in amount of the following ingredients:

Pine Nuts or Walnuts
Unsalted Sunflower Seeds
Chopped Olives (Black or Green)
Finely chopped Mushrooms
Finely chopped small amount of colorful bell pepper (orange, yellow, red)
Green onions thinly sliced
Pumpkin seeds
Very small amount of chopped jalapeno pepper
salt
olive oil, drizzled and stirred into mixture

When rice is done, mix all the ingredients in and fluff with a fork. Garnish with parsley and red pepper rings. Serve from rice cooker if desired.

Aunt Mabel's Christmas Fruit Cake

   1 1/2 cups brown sugar or honey
   3 cups gluten-free flour blend of choice
   1 tsp salt
   2 cups flax seed gel
   1 Tbsp (3 tsp) vanilla
   2 tsp almond
   3 cups or 1 lb currants
   4 cups or 1 lb chopped dates
   3 1/2 cups or 1 lb cherries
   3 cups or 1 lb raisins
   3 cups or 1 lb dried pineapple
   3 cups or 1 lb walnuts or almonds
   3 cups or 1 lb dried papaya


1. Mix first six ingredients to make batter. 

2. Work in remaining ingredients gently with your hands. 

3. Heap into four 7 inch loaf pans prepared as follows: Cut paper 
   grocery bags to fit pans and grease well. 

4. Bake at 300 F for 1 hour, covered lightly with aluminum foil and then  
   10 to 20 minutes uncovered. 

5. Remove from oven. Peel off liner as soon as cool enough to handle. Let cool.
   
6. Wrap in waxed paper, then aluminum foil and refrigerate. Keeps all year!

NOTE: For the lb of cherries, drizzle some liquid sweetener on frozen or canned 
cherries and slow cook for several hours until cooked down but not hard and dry.
Or bake in the oven in a glass dish at 250 F (120 C). You may also use dried 
cherries. If you don't have dried pineapple fix like the cherries.

Use a variety of dried fruit according to your family likes and dislikes!

Peppermint Fudge Cake

Preheat oven to 325 F.

Spray a 10 inch bundt pan with cooking oil and set aside.

Sift together in large bowl and whisk together well:


2 cups gluten free flour mix
1 tsp xanthan gum
2 teaspoons baking soda
6 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch
1 cup white sugar
1/2 teaspoon salt


Whisk together by hand in medium bowl:


1 3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tablespoon vanilla
1 tablespoon peppermint extract


Add the wet ingredients to the dry with a few swift strokes just until blended.
Pour into bundt pan. Bake 50 to 60 minutes, until a toothpick comes
out with moist crumbs. Cool on rack.


Makes 12 Servings.

Roasted Vegetables

   1 tablespoon olive oil
   1/2 pound peeled and cubed sweet potatoes
   1 pound peeled and cubed turnips
   10 cloves unpeeled garlic
   1 pound chopped onions
   2 teaspoons crumbled sage
   1/2 pound peeled and cut carrots
   2 teaspoons crumbled rosemary


1. Preheat oven to 450 F (230 C). 

2. Heat a large heavy roasting pan in oven for 15 minutes. Coat pan with half 
   the oil and add vegetables, garlic and herbs. Drizzle remaining oil over 
   vegetables in pan. Season with salt and pepper to taste. 

3. Seal tightly with aluminum foil and roast in oven for 30 minutes. 

4. Remove foil and roast 15 to 20 minutes more, or until vegetables are tender.

Roasted Yams with Citrus and Coriander Glaze

1 Tbsp (3 tsp) coriander seeds
1/4 cup Earth Balance margarine, room temperature
1 Tbsp (3 tsp) Sucanat (organic sugar)
1 Tbsp (3 tsp) grated orange peel
1 1/2 tsp grated lemon peel
1/8 tsp salt
1/8 tsp cayenne pepper
non-stick vegetable oil
3 pounds (1.4 kg) long narrow yams, (red-skinned sweet potatoes), unpeeled,
  halved lengthwise, cut crosswise into 1/2 inch (1.25 cm) thick slices)
2 Tbsp (6 tsp) olive oil
2 Tbsp (6 tsp) minced fresh Italian parsley for garnish


1. Stir coriander seeds in small skillet over medium-high heat until darkened in
color and fragrant, about 4 minutes. Cool seeds; grind in spice mill or
enclose in plastic bag and crush finely with mallet.

2. Place seeds in small bowl. Mix in margarine, Sucanat, orange peel, and lemon
peel. Season margarine with salt and cayene pepper. (Can be made 1 week
ahead. Cover and refrigerate).

3. Position rack in bottom third of oven and preheat to 375 F (190 C).

4. Spray heavy large rimmed baking sheet with non-stick spray. Toss yams and
olive oil in large bowl to coat. Spread yams in single layer on prepared
sheet. Sprinkle with additional salt and cayene pepper.

5. Roast until tender and golden brown, stirring occasionally, about 30 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate on sheet. Reheat before 
adding flavored margarine).

6. Crop coriander-flavored margarine onto hot yams in small dollops. Toss to
coat. Adjust salt and cayenne pepper if necessary. Mound in bowl; sprinkle
with parsley.


Servings 10.

Recipe from:  Barbara K.

Gingerbread Boys & Girls Cookies

2 cups brown rice flour
1 1/2 cups arrowroot, plus extra for rolling out cookies
1 1/2 cups amaranth flour
2 Tbsp (6 tsp) baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 1/2 cups Sucanat
1/2 cup applesauce
1/3 cup safflower oil
1/3 cup molasses
2 Tbsp (6 tsp) vanilla
oil, for oiling cookie sheets

Decorations:

dried currants
dried cranberries
sunflower seeds
Decorator's Frosting


1. In a small bowl, stir together the brown rice flour, arrowroot, amaranth
flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, and
cloves, and set aside.

2. In a medium bowl, place the remaining ingredients, and stir to combine. Add
the dry ingredients to the wet ingredients and stir well to combine. Cover
the bowl, place it in the refrigerator, and chill the dough for 1 hour or
more. Using a little safflower oil, lightly oil (or mist with oil) two
non-stick cookie sheets and set aside.

3. Sprinkle a little arrowroot over a work surface. Divide the chilled dough
into quarters, work with only one quarter of the dough at a time, and keep
the remaining dough covered and chilled until needed. Working in batches,
roll out the quarter of dough to 1/4" (6 mm) thickness, and cut into desired
shapes with cookie cutters.

4. Carefully transfer the cut cookies to the prepared cookie sheet. Bake them at
350 F (175 C) for 6 minutes (the cookies will feel slightly soft to the
touch). Allow them to cool on the cookie sheets for 3 minutes before
transferring them to a rack to cool completely. Repeat the rolling and
cutting-out procedure for the remaining cookie dough. Store the cookies in an
airtight container.



To make Gingerbread People:


1. Cut the dough using a person-shaped cookie cutter. Carefully transfer the cut
cookies to the prepared cookie sheets.

2. To decorate them: use two dried currants for eyes, pressing them slightly
into the dough; squeeze one dried cranberry with your fingers to form it into
a mouth, pressing it slightly into the dough; and then use 8 sunflower seeds
to make the outline of a vest, or 10 sunflower seeds to make the outline of a
dress, pressing them slightly into the dough.

3. Bake as directed above.


TIP: The dried currants, dried cranberries, and sunflower seeds can also be used
to decorate other cut shapes of cookies.



To make Glazed Gingerbread Cookies:

1. Cut cookies as desired and bake as directed above.

2. Prepare the Decorator's Frosting and use it to decorate the completely cooled
cookies, as desired.

3. Allow the frosting to set completely before transferring the cookies to an
airtight container.



Yield: 3 - 4 Dozen.

Holiday Roast Roll

I've adapted this recipe to gluten-free and tested it on my family. I'll post
the recipe as I prepared it and then add a note at the end, telling of what I
will do differently for Thanksgiving dinner this year. This is festive and
delicious! It sounds much more difficult to prepare than it actually is.


Tofu Roll:

2 lbs (900 g) firm tofu, not silken
4 Tbsp (1/4 cup) cornstarch
2 Tbsp (6 tsp) nutritional yeast
2 tsp powdered agar
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp salt

3 1/2 cups 'Herbed Stuffing' (recipe to follow)

You'll also need: parchment paper, plastic wrap, and aluminum foil.


1. In a food processor, puree all roll ingredients, stopping to scrape down the
sides, as necessary. Mixture will be fairly stiff; don't add liquid. Preheat
oven to 350 degrees F (175 C).

2. On a work surface, lay down two 16-inch (40 cm) long pieces of plastic wrap,
over-lapping them about 2 inches (5 cm), lengthwise. Spoon tofu mixture onto
plastic wrap and spread out into an 8 x 12-inch rectangle, about 1/2 inch
(1.25 cm) thick. Make sure thickness is even all around.

3. Lay a third sheet of plastic wrap on a work surface, and on it mound the
stuffing, forming it into a roll about 11" (28 cm) long. Carefully transfer
the stuffing roll to the center of the tofu rectangle (eliminating plastic
wrap).

4. Now is the time to summon an assistant. With one person on each end of the
plastic wrap, bring the two sides together. The tofu will meet over the top
of the stuffing roll, encasing it. Gently press together and smooth out any
places, including ends, that have stuffing showing through; twist and tie
ends with twine to seal.

5. Securely wrap roll in 2 layers of aluminum foil, making sure no plastic is
exposed. Place on a baking sheet and bake for 1 hour and 15 minutes. Remove
from oven, let cool in wrappings, and refrigerate until 1 hour before
serving.

6. To serve, carefully remove aluminum foil and plastic. Wrap with fresh foil,
place on a baking sheet, and bake at 350 F (175 C) until heated through,
about 30 minutes. Remove foil and transfer roll to a serving platter.
Decorate as desired. (Nice decorated with portobello mushroom slices and sage
leaves). Serve with mushroom gravy.


-------------------------


Herbed Stuffing (recipe):


1 large onion, diced
1 Tbsp (3 tsp) vegetable oil
3 celery ribs, diced small
1 Tbsp (3 tsp) dried sage
1 tsp chopped rosemary
1 tsp caraway seeds
5 cups bread cubes (I used gluten-free cornbread, tapioca and rice breads)
1/2 to 3/4 cup vegetable stock (I used water and Chicken-style seasoning)
salt(and pepper)


1. In a large skillet, or Dutch oven over medium heat, saute onion in oil,
stirring frequently, until golden, about 15 minutes.

2. Stir in celery, sage, rosemary, and caraway seeds and continue cooking for
about 2 minutes.

3. Add bread cubes and toss to combine.

4. Turn off heat and slowly add vegetable stock, tossing to combine, until
mixture is moistened. Season to taste with salt and pepper.


-----------------------------


*** Generally I don't use plastic wrap in baking, nor do I allow aluminum foil
to come into contact with food. I decided to follow the instructions given, but
to add several layers of parchment paper between the food and the plastic wrap.
I'm not sure this really protected us from the dangers of baked plastic, but I
decided it was "once a year" and we would probably be okay.

*** Next time I will add more flavoring to the tofu mixture. It was a bit bland
(although we did not serve it with gravy, which would help). The flavor and
texture was great, but I think it needed more onion powder, garlic powder, and
some Bragg's Liquid Aminos. We don't use pepper either, so omitted it from the
stuffing.

*** The stuffing was delicious, but it didn't stick together enough to satisfy
me. I think gluten bread crumbs become doughier. Next time I'll add either a
flax gel or tapioca/potato starch to the stuffing. The stuffing recipe contains
a bit more than the tofu mixture needs...you may with to leave about 1/2 cup of
the stuffing mixture out of the filling.

*** The end result is beautiful! This makes a rolled "log" of "skin" that looks
like a regular vegetarian roast. When sliced it makes beautiful rings of shell
and stuffing inside. I think cashew gravy would be a delicious addition to this
recipe.

*** I'm quite delighted to find a recipe that is vegan, gluten-free, and FESTIVE
for the holiday table!

Holiday Lentil Walnut Roast

1 1/4 cups soy milk (-OR- other dairy-free milk)
1 cup chicken-style broth -OR- low sodium tomato juice
1 cup grated carrots
1 cup finely chopped celery
1/2 cup chopped onion
1 clove garlic, minced
1 egg substitute equivalent
1/2 teaspoon ground sage
2/3 cup chopped walnuts
1 1/2 cup bread crumbs (unseasoned; gluten free if necessary)
2 cups cooked lentils


1. Combine all ingredients and mix thoroughly.

2. Spoon into a 1 1/2 quart casserole dish that has been sprayed with
cooking spray. Press mixture down and smooth the top.

3. Bake in a 350 F oven for 1 hour.


Serves 10.

Harvest Nut Roast

   2 1/2 cups chopped celery
   3 medium onions, chopped
   3/4 cup walnuts, chopped
   3/4 cup pecan -OR- sunflower meal
   1 1/2 tsp salt
   2 to 2 1/2 cups soy milk (-OR- nut -OR- rice milk)
   1 1/4 tsp sweet basil
   1/2 tsp sage
   3 cups gluten-free bread crumbs


1. Steam celery and onions. Combine with remaining ingredients, folding in bread
   crumbs last. 

2. Place in loaf pan sprayed with non-stick spray. 

3. Bake for 1 1/4 hours at 350 F (175 C). Loaf my have to be covered with foil 
   near the end of baking if top begins to get too brown.

Cashew Carrot Festive Roast

  1 large onion, chopped
  4 cloves garlic, crushed
  4 tsp olive oil
  2 cups chopped carrrot
  2 cups cashew nuts, finely chopped
  1 cup Orgran crumbs or alterative
  4 tsp tahini
  4 tsp nutritional yeast (optional)
  2 tsp caraway seeds
  juice of 1 lemon
  seasoning to taste
  1/2 cup water or chicken-like broth


1. Cook the carrot until really soft, then mash.

2. Saute the onion and garlic in the oil until soft.

3. In a large bowl add all the ingredients except the stock. Mix thoroughly and add only enough of the stock to hold everything together. Allow to sit for for 15 to 20 minutes. Test again and if mixture is too dry add some more
  stock.

4. Oil a loaf tin and place the mixture in tin, pressing firmly into place.

5. Cover and bake in a preheated 180 C (350 F) oven for 60 minutes. Take off the cover for the last 10 minutes of cooking.

6. Serve with beet relish and a colorful coleslaw.


NOTE: Orgran crumbs are crushed roasted rice and are a really handy alternative to breadcrumbs. If substituting with dry breadcrumbs you may need to use more or
less depending on the recipe.

*Kim's recipe from Vegan and Gluten Free

Spiced Cranberry Juice

4 1/2 cups cranberry juice
4 dried apricot halves
2 tablespoons cranberries
2 tablespoons raisins
4 whole cloves
1 (3 inch) cinnamon stick
1/8 teaspoon ground nutmeg

Place all ingredients in a large saucepan and bring to boil. Cover and reduce heat and simmer for 10 minutes. Strain juice mixture and pour into mugs and serve hot or chill and serve cold.

Makes 4 Servings