Vegan Eggnog
There are several vegan eggnog recipes at places around
the web. This one works for me.
1 package Mori-Nu brand firm silken tofu
8 oz. vanilla soy or rice milk
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon vanilla extract
dash turmeric (add more as needed for a nice yellow color)
1/2 cup rum, or brandy
nutmeg
Mix all ingredients except nutmeg in a blender or food
processor until smooth. Adjust to taste with extra vanilla and sugar.
Sprinkle with nutmeg.
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Here on the border in El Paso, we like to prepare a
fancy Mexican dinner on Christmas Eve. Red and Green Enchiladas lend
their holiday colors to the plate. I like to prepare some green chili,
onion and soy cheese enchiladas and cover one half with green chili sauce
and the other half with red enchilada sauce. Corn with diced red and
green peppers make a good side dish, along with homemade salsa,
guacamole, refried beans and chips (not homemade). For dessert, try some
traditional Christmas sweet tamales.
Sweet tamales
32 dried corn husks
1/2 cup light vegetable oil
1 teaspoon salt
3 cups masa harina mix (a corn flour that can be found in most
supermarkets either in the baking section or the Mexican foods section)
1 1/2 cups warm water
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup chopped pecans
2/3 cup raisins (for a portion of the 2/3 cups you can substitute dried
cranberries)
Soak husks by covering with warm water in a large pan;
weigh down with a plate. Let soak at least 3 hours or overnight. (Pieces
of wax paper can be used instead of corn husks, they should be about 6
by 4 inches)
For tamale dough: Alternately add masa mix and water in a large bowl and
beat by hand or with an electric mixer. Add oil, salt, brown sugar,
baking powder, cinnamon and nutmeg, mixing until well blended.
To assemble tamales: Drain corn husks; pat dry. Spread 2
tablespoons dough on center of husks, forming a 3 x 2-inch rectangle and
spreading completely to right edge. Spoon 1 teaspoon each pecans and
raisins lengthwise down center of rectangle.
To enclose tamales, fold the bottom edge of corn husk up
over filling, tuck in the sides and try to roll it up. Husks can be
trimmed with kitchen scissors. Secure by tying a string around center of
tamale.
To steam tamales, place a rack 2 inches above gently boiling water in
steamer or 4-quart Dutch oven. A metal steaming basket in a large pot
works as well. Stack tamales, folded side down, on rack.
Cover, steam about 2 hours or until done. Keep checking
to make sure the water doesn't boil away. To test for doneness, remove
one tamale from center of steamer. Open husk, tamale should be firm and
come away easily from husk. I know it sounds complicated if you have
never made tamales before, but it gets easier with practice.
Makes 32 tamales and a big mess in the kitchen.
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For lots of holiday recipe ideas visit the sites
below...
The VeggieLiving site has links to several elegant
Christmas recipes...
http://www.veggieliving.net/christmasrecipes.htm
by the Physicians Committee for Responsible Medicine, the Vegetarian
Society of the UK, VegSource, VegKitchen, the Green Guide, the
Vegetarian Resource Group, and the Good Karma Cafe.
About.com has many recipes for holiday including
appetizers, drinks
and 20 vegan cookie recipes...http://vegetarian.about.com/home/vegetarian/
Go on to Unto Us a
Savior is Born
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