I have come upon quite a dilemma that has got me a little frustrated. Having family over for the holidays I get to cook. Now this is something that I love and at one time was a professional. Growing up on a ranch I eat meat. Now my sister did not and she tries to be quiet the sophisticate. This year she has decided to be a vegetarian. I have no problem with this, spending time at THE University of Texas at Austin and much time in California, I've been around this. Most part time vegetarians you can slip some things past, but her new friend that is coming is a vegan, and not a part time one.

Knowing that the difference is vast about my cooking and the way a vegan eats I first checked the internet to find out all I could about the vegan diet and way of life. After finding many sites and checking out what they eat I immediately started strolling through my cookbooks to find good recipes. Let me explain how hard this has been. Here's the traditional Christmas dinner; besides turkey which I'm completely sick of, I go mostly with a ham or preferably for me roast beef. Toss in some corn, squash, cranberry sauce, stuffing, baked or mashed potatoes (mainly mashed because of the children) and of course apple or pumpkin pie. Most of the time both. Well now I've got a reason to mix it up! Culinary school and years in a kitchen behind top chefs I learned one thing. Any opportunity that you have to change your menu and try something new, TAKE IT!

Here's how I think that I'm going to work this, and no matter what everyone is going to eat this way.  For the main dish I'm going to try the old French peasant's dish.  Ratatouille, now this can easily be passed of to the children as well because this of course is a popular childrens film by PIXAR. 

Here is a recipe I got on a vegan website so it is properly done.   http://www.theveggietable.com/recipes/ratatouille.html

Now this recipe will take you less time than turkey or other meat products, but you will have to put much more energy and love into the dish!

Ingredients

• 1 pound eggplant
• salt
• 3 T olive oil
• 3 cloves garlic, chopped
• 2 medium onions, roughly chopped
• 3 T fresh basil, chopped
• 3 T fresh parsley, chopped
• 1 t oregano
• ½ t rosemary
• ½ t thyme
• 1 pound zucchini, cubed
• 1 red and 1 green bell pepper, seeded and chopped or sliced
• 2 large tomatoes, roughly chopped
• black pepper

Directions Slice the eggplant, sprinkle both sides of each piece generously with salt, and lay out on platters or plates. After 45 minutes,* rinse off the salt, pat dry, and cube.

Heat olive oil over medium heat, add garlic and onion, and sauté for 5 minutes.

Add eggplant and herbs, stir well, and cover. Cook, stirring occasionally, for 15-20 minutes, until eggplant is tender.

Stir in zucchini, bell peppers, tomatoes, and black pepper. Cover and simmer for another 10 minutes, until zucchini and peppers are cooked.

Now as the above recipe states use the salt and then rinse it off.  The site also directs you the reasoning for the salt.  I would strongly recommend sea salt, but once again not too much.  You can ruin the eggplant as well as the dish.  The site also gives you various methods to serve.  I prefer mine to be served immediately and alone.

I am still using the mashed potatoes but NO butter only olive oil.  Boiling the potatoes I will add the olive oil and sea salt.  Boil until potatoes are very soft, almost falling apart when you check and then drain and mash. 

For my cranberry sauce, the recipe is the same as always.  Use 12 ounces of fresh cranberries.  In sauce pan bring spring water (or tap) and cranberries to a boil.  Lower heat to simmer and stir cranberries and water until tender.  Add pure cane sugar until it suits your taste.  I actually enjoy a little bit of tartness in my cranberry sauce.

On my dressing I usually stuff the bird, but this of course is a little different.  Simply tear up some whole wheat bread on put in large bowl.  Cut up 2 sticks of celery, 1 med. onion, 1/4 clove of garlic, sea salt and fresh ground pepper.  DO NOT add in eggs.  Mix ingredients together and add a (vegan stock cube already made into the broth) for moisture.  I prefer to hand mix and stick in oven at 375 until dressing in to desired (crunchiness as my daughter loves it) taste.

Corn and Green beans can also be served but that is alot of vegetables and sides.  If you do go with sides of squash, corn, etc.  do not use butter and remember try to go with the sea salts as much as possible.  Most margerines do not use animal fats and I always use olive oil or sunflower oil as much as possible anyway.

If you want to make your own rolls here is a good recipe.

Buns: 3 cups of water, 1 cup pure cane sugar, 1 cup of vegan shortening (this is actually available even at most Wal-Marts), 1 tbsp. salt, and 2 reg packages of yeast.  Make sure that your yeast is at luke warm temp, and not to hot.  You don't want to kill the yeast and have that nice hard shrunken bread.  Mix together until stiff.  Once again I like to use my hands.  Form into whatever shape you choose.  Bake at 350 degrees F. for 20 minutes.

For dessert I'm going to try to make a vegan banana nut bread.  This will be your basic recipe with just a few twists.

Banana Nut Bread w/ a twist: 3/4 cup of margarine, 1&1/2 cups of pure cane suger, 6 mashed bananas, 1 tsp van, 2 cups of flour, 1 tsp. soda, 1 tsp. of sea salt, vegan egg sub. and vegan soy milk (both can be found in most groceries or Wal-Mart), 1/2 cup of walnuts or almonds.  (Check for allergies!)    This is easy, start by creaming margarine and sugar, then stir in the rest until creamy and pour mixture into 9x5x3 greased pan.  Bake at 350 degrees F, for 1 hour and 15 minutes.  While baking in sauce pan mix 1/4 cup water, 1/4 cup of pure cane sugar, 1/4 cup of brown sugar, 3 tbls. of honey and slowly heat until melted.  Pour on top of bread and sprinkle on some shredded cocunut if desired.

I hope you enjoy and if decided to try some of these recipes let me know if they worked out well for you.  Enjoy your time with the family and Merry Christmas!

References:

 http://www.theveggietable.com/

http://thevegandiet.blogspot.com/

http://www.vrg.org/nutshell/vegan.htm  This is an good site for information on the vegan lifestyle.