December
21
Still
don`t know what to cook on Christmas Eve?
Maybe you like this vegan menu and of course you can use eggs,
cheese and butter if you wish (just replace).
CHRISTMAS
EVE IN SOUTHERN ITALY
*Serves
8*
Antipasto
Artichoke Pie
Double-Crust Layered Pizza
Spaghetti Aglia Olio with Sun-dried Tomatoes and Pine Nuts Sauteed
Broccoli
Rahe Italian Chocolate Nut Cookies
ANTIPASTO
Makes
8 servings
2 heaping cups cauliflower, cut into bite-sized pieces 2 large
celery stalks, trimmed, cut in half lLengthwise, then into 8-inch
lengths
2 medium sweet red bell peppers cut into long julienne strips
1 medium zucchini, about ½ pound, quartered lengthwise, then
cut into approximately 1 ½ inch pieces
½ cup cured black olives
3/4 pound fresh mozzarella soy cheese, cut into approximately
1%- by 2-inch slices
½ pound creamy goat style soy cheese, chilled and cut into ½-inch
dice curly parsley for garnish Nutty Vinaigrette (recipe follows)
Steam
the cauliflower until just crisp-tender. Rinse under cold running
water until cool. Drain well. Group the vegetables in a shallow
container and pour the Nutty Vinaigrette (recipe follows) over
them. Let stand, covered, for several hours, stirring occasionally
to distribute the vinaigrette. Before serving, drain excess
vinaigrette from the vegetables. Arrange attractively on a large
platter along with the olives and cheeses and garnish with parsley.
Serve along with the artichoke pie (recipe follows) as a first
course.
NUTTY
VINAIGRETTE
Makes about 1 cup
1/3
cup good nut oil (walnut, hazelnut, or unrefined peanut oil)
1/4 cup safflower oil
1/4 cup white wine vinegar
juice of ½ lemon
2 teaspoons Dijon mustard
freshly ground black pepper to taste
1 teaspoon mixed dried herbs
Combine
all the ingredients in a cruet and shake well. Shake well before
each use.
ARTICHOKE PIE
Makes
8 servings
2 tablespoons olive oil
½ cup chopped onion
2 to 3 cloves garlic
minced 3 egg replacements
beaten 10l-ounce package frozen artichoke hearts, thawed and
coarsely chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/4 cup grated Parmesan style soy cheese
1/4 cup soy milk
salt and freshly ground pepper to taste
fine dry bread crumbs or wheat germ
Preheat
the oven to 350 degrees. Heat the oil in a small skillet. Add
the onion and sautee over moderate heat until translucent. Add
the garlic and continue to sautee until the onion is golden.
In a mixing bowl, combine the beaten eggs with the onion mixture
and all the remaining ingredients except the crumbs or wheat
germ. Stir well to combine. Oil a 9- or l0-inch glass pie dish
or tart pan. Line the bottom with a sprinkling of crumbs or
wheat germ. Pour in the artichoke mixture and top with another
sprinkling of crumbs or wheat germ. If desired, sprinkle additional
parsley over the top, as well. Bake for 25 to 30 minutes, or
until set and lightly golden on top. Let cool to warm or room
temperature. Cut into thin wedges to serve.
NEXT PAGE
LAST PAGE
Oh
Little Town Of Bethlehem
