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Vegan for the Holidays

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Vegetarians in Paradise
Vegan Recipes/ Vegetarian Recipes

A Vegan Super Bowl Sunday

Includes Recipes Below

Shouts of joy and laughter, expressions of encouragement, and pounding fists of frustration inevitably accompany the annual Super Bowl Sunday gatherings. The noise and clamor are simply part of the scene on this special day when "THE GAME" focuses on the TV set as the center of attention. When friends and family congregate for the event, you can count on the mood being unrestrained. Serious football fans even say it's no fun when the guests are just too sedate.

The excitement of rooting for your favorite team is heightened when the host organizes a contest to see who can guess the final score and then presents a prize to the winner. Some even challenge the guests to predict scores for the first half as well as the final score.

Kick off the big game in the company of your favorite friends and family with old-fashioned comfort foods that offer cozy warmth and evoke compliments from the mesmerized fans who can barely take their eyes off the TV long enough to express appreciation.

Begin the food offerings with a pungently flavored hot Artichoke Party Dip that features artichoke hearts and tofu flavored with a host of zesty herbs like garlic, coriander, and dill and sparked with vegan Parmesan cheese and lemon juice. For pleasing texture, we nurture the taste buds by adding crunchies like water chestnuts and pistachios.

A simple Sun-Dried Tomato Hummos comes to the football gathering dressed as a football. Prepare a double quantity of this popular garbanzo bean dip and flavor it with sun-dried tomatoes, garlic, and a touch of spice. Shape it like the pigskin zooming across the football field and decorate with turnip strips to resemble the laces.

A platter, bowl, or basket of Toasted Pita Wedges and fresh Crudités placed between both appetizers will give the party guests all they need to nibble while they stay glued to the screen. Include vegetables like carrot and celery sticks, bell pepper and jicama strips, turnip sticks, radishes, and zucchini strips. More varied suggestions might include snap peas, cabbage wedges, broccoli and cauliflower florets, and fresh asparagus spears.

For an appealing salad course, offer guests the option of composing their very own bowl of crisp lettuces with the zesty colors of an inviting Touchdown Salad Bar. Begin with a giant bowl of deep green romaine, add a touch of dark red with some torn radicchio, and then sprinkle in some coarsely shredded carrots. Bring some creative add-ins into the offerings with separate bowls of olives including kalamata, pitted black, and stuffed green Spanish olives. Present diversity with additional bowls of thawed frozen peas, chopped cucumbers, sliced radishes, chopped red bell peppers, diced or julienne jicama, fresh cherry tomatoes, and shredded purple cabbage.

To dress the salad, the assertive flavors of Tahini Miso Dressing make the perfect pairing. This quickly prepared dressing needs nothing more than a brief spin in the blender. Prepared the day before, it's even better.

Since halftime is ideal for serving up the entrée, be sure to have the oven preheated. Guests will truly savor the light-as-a-feather Swedish Meatballs, an old-time dish that takes on its new vegan identity with a sausage-flavored meat substitute bathed in a richly flavored soy milk-based sauce. You can choose to serve these mock meatballs over steamed brown rice or oven baked potatoes.

If you have a bread machine, making your own whole-grain bread is quick and effortless. Otherwise, choose hearty whole grain bread with some satisfying tooth to it and generously slather on some Homemade Garlic Spread.

Round out the meal with a heaping portion of Winter Fruit Medley, a chunky salad of the sweet fresh fruits that include a variety of apples, pears, oranges, and tangerines with an accent of persimmons and shredded coconut. Finish the salad with a splash of orange juice and Grand Marnier liqueur.

When the game is over, both winners and losers will feel consoled with a sweet finish of Chocolate Peanut Butter Mousse and cups of Steaming Hot Chocolate.


Artichoke Party Dip
Sun-dried Tomato Hummus shaped like a football
Toasted Pita Wedges

Touchdown Salad Bar and Tahini Miso Dressing
Swedish Meatballs served over Steamed Brown Rice, Bulghur or Baked Potatoes
Whole Grain Bread with Homemade Garlic Spread
Winter Fruit Medley

Chocolate Peanut Butter Mousse
Steaming Hot Chocolate

A dip with the perfect personality for a Super Bowl Party, this artichoke dish with its unsurpassed flavors combines both savory and pungent qualities. Prepare it the day before and simply reheat about 15 to 20 minutes at 350 degrees (Gas Mark 4), or until it begins to bubble.


Yield: 6 to 8 servings as a party dip or 4 to 5 as a lunch or dinner fondue


1 13.5 ounce (380g) can water-packed artichoke hearts

1 pound (450g) extra firm tofu
1/2 cup (120 ml) vegan mayonnaise
2 tablespoons vegan Parmesan
2 large garlic cloves
1 tablespoon plus 1/4 teaspoon rice vinegar
1 tablespoon nutritional yeast flakes
1 tablespoon freshly squeezed lemon juice
1 1/4 teaspoons plus 1/8 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon ground coriander
1/2 teaspoon plus 1/8 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon evaporated cane juice
1/4 teaspoon ground black pepper

2 green onions, finely chopped
1 4.6 ounce can (128g) water chestnuts, drained and diced
1/2 cup (120 ml) raw pistachios


  1. Preheat the oven to 350 degrees (Gas Mark 4). Drain the artichoke hearts, reserving 1/4 cup of the liquid. Discard the remainder of the artichoke liquid. Chop the artichoke hearts into 1/2-inch (1 cm) pieces and set aside.
  2. Place the tofu, mayonnaise, Parmesan, garlic, rice vinegar, nutritional yeast, lemon juice, salt, coriander, dill weed, onion powder, evaporated cane juice, and pepper in the food processor.
  3. Add the reserved artichoke liquid and process until smooth and creamy. Transfer to a 2-quart (2 liter) baking dish and stir in the artichoke hearts, green onions, and water chestnuts, mixing well.
  4. Set aside 2 tablespoons of the pistachios. Stir the remaining pistachios into the artichoke mixture. Sprinkle the top with the reserved pistachios and a dash or two of paprika. Bake for 30 minutes. Serve hot.

  5. Hummos

    Easy is the key word when preparing for a party that allows the host and hostess to enjoy the events of the day. Placing the hummus mixture on a platter, shaping it into a football, and trimming it with turnip strips for the laces takes a few extra minutes but creates a visually tempting hors d'oeuvre. Make it the day before and simply bring it to the table. Don't feel slighted when the guests show only brief delight at your effort to embrace the theme of the day before plunging in and demolishing it. No doubt you'll hear more appreciative comments after the game is over. For a big crowd, plan to double or triple the recipe.


    Yield: 6 servings

      6 sun-dried tomato halves
      1/3 cup (80 ml) boiling water

      1 15-ounce (425g) can garbanzo beans
      5 tablespoons lemon juice
      1/4 cup (60 ml) tahini
      3 tablespoons garbanzo liquid
      1 large clove garlic, crushed
      3/4 teaspoon salt
      1 or 2 pinches cayenne

      1 small turnip

    1. Put the sun-dried tomatoes into a small bowl, and pour the boiling water over them. Set aside to soak for about 8 to 10 minutes.
    2. Drain and reserve the garbanzo liquid. Put the garbanzo beans into the food processor and add the lemon juice, tahini, 3 tablespoons of the reserved garbanzo liquid, garlic, salt, and cayenne.
    3. Add the soaked sun-dried tomatoes and process to a thick puree. Spoon the mixture onto an oval platter and use clean hands or the back of a spoon to form the hummus into a football shape.
    4. Peel the turnip. Cut enough thin julienne strips from the turnip to form the laces of the football. Surround the football with your favorite crackers and provide several spreaders.

    Toasting pita is an easy task and makes the perfect accompaniment to the Artichoke Party Dip and the Hummus. The homemade toasted wedges look terrific surrounding the appetizers and make a nutritious and sturdy base for dipping and spreading.


    Yield: 8 to 10 servings

      6 whole wheat pita breads

    1. Using a serrated paring knife, separate the layers of each of the pita breads.
    2. Stack two or three layers together and cut the breads into quarters or eighths if you prefer.
    3. Spread the wedges out on two large, ungreased baking sheets. Bake them in slow oven at 200 degrees (93 C) for 20 to 30 minutes. Cool completely. Stored in a heavy-duty zipper-lock bag they will keep for 2 to 3 weeks at room temperature.


    Yield: 8 to 10 servings

      1 head romaine lettuce, torn
      2 medium carrots, peeled and coarsely shredded
      1 small head radicchio, torn

      Salad Bar
      1 pound (450g) package of frozen green peas, thawed
      1 medium jicama, peeled and cut into julienne
      1 or 2 cucumbers, peeled if thick-skinned
      1 or 2 red bell peppers, chopped
      1 pint basket cherry tomatoes
      1 bunch radishes, sliced
      1/2 head shredded purple cabbage
      1 12-ounce (340g) jar stuffed Spanish green olives, drained
      1 6-ounce (170g) can black olives, drained
      1 6-ounce (170g) can of kalamata olives, drained

    Our featured salad dressing is one that doesn't fade into the background but rather announces itself with distinctive and robust flavor. Though the ingredients are few, the combination delivers a pleasing tangy punch.


    Yield: 2 cups (480 ml)

      1 cup (240 ml) water

      1/2 cup (120 ml) tahini
      1/4 cup (60 ml) apple cider vinegar
      2 tablespoons Bragg Liquid Aminos or low sodium soy sauce
      2 tablespoons red miso *

      Combine all the ingredients in the blender and start the blender on low speed for a few seconds. Switch to high speed and blend for a full minute. Use a funnel to transfer the dressing to a narrow-neck bottle for easy dispensing. Refrigerate until ready to serve and shake well before each use. Tahini Miso Dressing keeps up to 1 month.

    * Red miso is the stronger flavored variety and can be found in Asian markets as well as natural food markets. Some large grocery chains also stock a variety of miso in the Asian section or in a refrigerated case.


    Veganizing an old classic American recipe can imitate the original so closely that some meat eaters might believe they are actually eating the real thing. This is definitely a make-ahead dish that tastes even better the next day. The meatballs are feathery light while the flavor is lusty enough to please the sports fans oblivious to anything but television. On party day, just warm them for 12 to 15 minutes at 350 degrees (Gas Mark 4) and they're ready to serve over steamed brown rice, bulghur wheat, or baked potatoes.


    Yield: 8 to 10 servings


      6 slices whole wheat bread, toasted
      1/2 cup (120 ml) unsweetened soymilk

      2 pounds (900g) Lightlife Gimme Lean sausage flavor
      2/3 cup (160 ml) chopped onions
      4 cloves garlic, minced
      1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
      1 teaspoon salt
      1/4 teaspoon ground allspice
      1/4 teaspoon ground nutmeg
      1/4 teaspoon ground cardamom
      1/4 teaspoon ground cayenne pepper

      1/4 cup plus 2 tablespoons extra virgin olive oil

      1 quart (1 liter) unsweetened soymilk
      2 12.3-ounce ((424g) boxes of soft silken tofu
      1 tablespoon light miso
      2 teaspoons soy sauce or Tamari
      2 teaspoons salt
      1 teaspoon ground black pepper
      Pinch of dill weed
      Dash of ground nutmeg

      4 tablespoons cornstarch
      4 tablespoons water

    1. To make the meatballs, break the bread into pieces, place them in a medium bowl, and pour soymilk over them. Mix well to moisten the bread completely, and set aside.
    2. Combine the Gimme Lean, onions, garlic, dill, salt, allspice, nutmeg, cardamom, cayenne and cayenne in a large bowl. Add the soaked bread, and mix well by hand, squeezing the meatball mixture through the fingers to break up and blend the Gimme Lean with the seasonings.
    3. Form the mixture into tiny meatballs about 1/2-inch (1 cm) in diameter, and put them on a platter. Put one third of the olive oil into a deep skillet over high heat and heat the oil for one minute. When the oil is hot, add one third of the meatballs, and brown on all sides. Remove to another platter lined with paper towels to drain off the excess oil.
    4. Brown the remaining meatballs in the remaining oil, and drain on paper towels.
    1. To make the sauce, put half the soymilk, silken tofu, miso, soy sauce, salt, pepper, dill weed, and nutmeg into the blender. Blend on low speed for a few seconds, then switch to high and blend until creamy. Transfer the sauce to a 10 to 12-quart (10 to 12 liter) stockpot.
    2. Process the remaining sauce ingredients in the blender until creamy and pour it into the stockpot.
    3. When the meatballs are fully browned, add them to the stockpot and warm over medium heat for 5 minutes to combine the flavors.

    NOTE: The sauce has a tendency to thicken when refrigerated overnight. When reheating, add a little soymilk or water to thin the sauce to desired consistency.

    Whole grain bread with an assertive garlic spread fires up the cheering section for the Super Bowl get-together. Garlic is the key to unlocking the vocal forces when the group starts to cheer for their favorite team. You'll notice the shouts become louder after the garlic goes down.


    Yield: 1 1/2 cups (360 ml)

      6 large heads of garlic
      1 cup (240 ml) unsweetened soymilk
      Salt and pepper

    1. Preheat the oven to 350 degrees (Gas Mark 4) and have ready a small baking dish. Leaving the whole garlic head intact, peel away the outer layers of cellulose covering. Be sure to leave the covering on the individual cloves and do not detatch them from the heads.
    2. Put the garlic heads into the baking dish, and cover with aluminum foil, shiny side down. Bake for 1 hour.
    3. Carefully remove the aluminum foil and set aside for 10 minutes. When cool enough to handle, break off individual cloves and squeeze the softened garlic into a bowl.
    4. Add the soymilk and mash the cooked garlic with a fork or potato masher. Season with salt and pepper and transfer the spread to a small ovenproof bowl or dish. Warm in the oven at 250 degrees (Gas Mark 1/2) for a few minutes just before serving.

    When cut into bite size chunks and presented attractively, fruits of the season offer a kaleidoscope of bright, contrasting colors and pleasing textures. Fruits layered by color and presented in a footed trifle bowl will deliver even greater visual appeal. To heighten the flavors of the fruit, we've added a touch of orange flavored liqueur. Of course, this ingredient is optional and will not diminish the wonderful flavors of the fresh fruits if omitted.


    Yield: 8 to 10 servings

      3 navel oranges
      3 Fuyu persimmons
      2 firm red apples
      2 Bosc pears
      2 tangerines
      1 Granny Smith apple
      1 Anjou pear

      1 1/2 cups (360 ml) fresh-squeezed orange juice
      1/2 to 1 cup (120 to 240 ml) unsweetened shredded coconut
      1/3 cup (80 ml) Grand Marnier or Cointreau liqueur (optional)

      Sprig of mint

    1. Wash the fruits thoroughly. Remove the seeds, stems, and citrus peels, and cut the fruits into bite-size chunks. Or, for visual appeal, consider varying the sizes of the fruit pieces by dicing the persimmons and leaving the tangerine wedges intact.
    2. Combine the fruits in a large fruit bowl, add the orange juice, coconut, and liqueur, if using, and toss well to bathe the fruit. Garnish with a sprig of mint and serve.

    Chocolate Peanut Butter Mousse

    Heavenly, decadent, unsurpassed--These are a few of the complimentary adjectives expressed whenever we serve our favorite mousse. Rich and indulgent, this chocolate mousse brings out even more passion than the garlic spread, but with a divine sweetness that assuages the sugar cravings. Small servings are sufficient with a mousse as captivating as this one.

    Chocolate Peanut Butter Mousse is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet, Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.


    Yield: 6 servings

      2 ripe bananas
      1 12.3-ounce (424g) box soft silken tofu
      1/2 cup (120 ml) coconut milk
      3 heaping tablespoons unsalted creamy peanut butter
      1 teaspoon vanilla extract
      3/4 teaspoon ground cinnamon
      1/4 teaspoon ground nutmeg

      1 12-ounce (340g) package vegan semisweet chocolate chips
      1/2 cup (120 ml) evaporated cane juice

      6 small sprigs of mint
      6 fresh strawberries or raspberries

    1. Combine the bananas, tofu, coconut milk, peanut butter, vanilla extract, cinnamon, and nutmeg in the food processor and process until creamy. Set aside.
    2. Combine the chocolate chips and evaporated cane juice in a 1-quart (1 liter) saucepan and place over low heat. Warm, stirring frequently, until the chips are melted and the mixture has no lumps.
    3. Add the melted chocolate to the tofu mixture and process until smooth. Spoon into 6 custard cups or dessert dishes and chill for 4 to 8 hours, or until firm.
    4. Just before serving, garnish each dish with a sprig of mint and a berry.

    * For an extravagantly rich mousse, use a coconut milk with at least 8 grams of fat. If you are aiming for a lower-fat mousse, look for "lite" coconut milk, which contains 2 to 4 grams of fat.

    Note: For an alternate persentation, serve the mousse in long-stemmed wine glasses with slices of persimmon perched on the rim.

    A classic hot beverage, the steamy cup of hot chocolate never fails to bring contentment and mellowness to the fortunate guests who are indulged and pampered by their caring host. Because of the zesty nature of chocolate, one cup lifts the spirits and brings the evening to a satisfying conclusion.


    Yield: 2 to 3 servings

      3 cups (720 ml) soymilk
      3 to 4 tablespoons evaporated cane juice
      3 tablespoons plus 1 teaspoon unsweetened cocoa powder
      2 teaspoons dark brown sugar
      1/2 teaspoon vanilla extract
      1/4 teaspoon ground cinnamon

    1. Combine all the ingredients in a 3-quart (3 liter) saucepan. Warm over medium high high heat stirring vigorously with a wire whip to incorporate the cocoa powder. Watch carefully to prevent a messy boil-over.
    2. Pour into mugs and serve immediately.

    NOTE: To make enough for 20 people, use the proportions below and heat in a 12-quart (12 liter) stock pot.

      5 quarts (5 liters) soymilk
      3/4 cup (180 ml) evaporated cane juice
      1/2 cup (120 ml) unsweetened cocoa powder
      1/4 cup (60 ml) plus 2 teaspoons dark brown sugar
      1 tablespoon vanilla extract
      1 3/4 teaspoon ground cinnamon

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