Wednesday, December 21, 2011

Celebrating the Sabbats as a Vegan; Yule

Celebrating the Sabbats as a Vegan; Yule

(originally posted on Enchanted Forest) by me.

Yule is probably the one holiday during the year that I feel most connected to, due to my upbringing. It was a time that my family gathered, seeing members we hadn't seen very often during the year. Playing catch up and just generally spreading cheer and love. I don't think very much has changed with my Yule menu since I turned vegan (from vegetarian) so much as how I make it has changed. Here's the foodstuffs:

Main Course: Lentil and millet loaf ( adapted from: )

Condiment: Mushroom Gravy (also adapted from: )

Side: Mashed potatoes

Side: Sesame & ginger green beans

Salad: Warm kale & sun dried tomato salad

Side: Cranberry & orange relish

Dessert: Pumpkin pie (adapted from: )

Dessert: Yule log (taken from: )

Main course: Normally I do a Tofurky, its quick, its easy - it tastes delicious... but I wanted something different this year. I did a test run of this great lentil & millet loaf... I don't want to say "meat" loaf because that would be misleading as it is not really meat-like at all. However it is a wodnerful loaf with grains and legumes and veggies that tastes amazing! Especially with the mushroom gravy that we'll be making.
Lentil Millet loaf


3 cups of cooked lentils

3 cups cooked millet

3 cups steamed brown rice

1 cup whole wheat bread, crumbled

1/2 cup dry oatmeal

1/2 cup almonds ground fine

approximately 3/4 cup of tomato juice

1 Tbs of oil

1 cup chopped onion

1 cup chopped celery

2 cloves garlic, minced

1 small carrot, chopped small

1/2 cup chopped zucchini

1/2 cup chopped yellow squash

1 cup chopped canned tomato

1 heaping Tbs of sage

salt to taste


This is enough to make two loaves, so if you're only eating for two cut it in half.

Preheat oven 350°, lightly oil two bread loaf pans.

Lightly sauté onions, garlic & veggies in oil, add water to "steam" if they need to be softer.

Combine all the ingredients and mix well, if not holding its shape well enough add vegetable broth or water (a tablespoon at a time).

Scoop the mixture into the pans and bake for approximately 1 hour until browned on top.
Mushroom gravy


8 Tbs vegetable oil

3 cloves garlic -- squashed and minced

2 slices yellow onion -- chopped

4 white mushrooms, chopped

5-8 Tbs all-purpose white flour (if you want it more watery, use less. Less watery, use more)

4 tsp nutritional yeast

3 Tbs tamari (you can use Braggs Liquid Aminos instead - but Tamari tases soooo good!)

2 cups "chick'n" broth (Edward & Sons is my fav)

1/2 tsp sage

1/4 tsp ground black pepper

1/2 tsp salt

Directions: On medium heat in a deep pan, saute the garlic & onions in the vegetable oil until translucent. Add tamari, nutrtional yeast & flour to make a roux (I like to mix flour & nutritional yeast before pouring it in). Once evenly distributed and all flour is saturated slowly add chicken broth and mix in well. Add mushrooms & remaining spices and cook until thickened.
Mashed Potatoes

Make mashed potatoes as you normally would - except add a dollup of vegan margarine & vegan sour cream! Or you can fry up a little bit of minced garlic and stir it in. The idea is to not stirl the potatoes too much because they lose their "fluffiness" and become sticky instead. I don't really care either way - mashed potatoes are AWESOME. Nomnomnom.
Sesame Ginger Green Beans

1 pound of green beans, ends removed & cut in half

1 one inch by one inch piece of ginger peeled and sliced

2 cloves garlic, minced

1/2 cup (more or less is preference) sesame seeds

2-3 TBSP of tamari or liquid aminos

2 TBSP sesame oil

In small frying pan, place sesame seeds (in a dry pan!) roast over medium heat until fragrant & lightly browned, stirring frequently as they do burn quickly. Set aside.

On medium heat in a large frying pan, place oil, garlic, ginger & green beans, cook until color is brightened, but bean is still slightly crisp. Add tamari & toss, sprinkle with sesame seeds and serve.

Warm Kale and Sundried Tomato Salad


1 bunch kale

2 TBSP sundried tomatoes, crushed

1/4-1/2 cup water (depends on pot size and amount of kale)

1 TBSP olive oil

1/2-1 TBSP hot sauce (Like Franks Red Hot)


De-stem all of the kale (its easy to just take thumb nail down the stem or you can cut it out). Chop into bite sized pieces. Place in cool pan, drizzle with oil & massage the oil into the kale leaves to coat. Sprinkle with crushed sundried tomatoes, water & hot sauce. Cover, cook on medium heat until wilted, stirring occasionally. Remove cover and cook until water is gone. Be careful not to burn! Serve warm.

Cranberry and Orange relish


1 bag of raw cranberries, rinsed and sorted (remove any bad mushy ones)

2 sweet oranges or 4 clementines, rinsed & chopped with rind, de-seeded

1/2 cup maple syrup (or more to taste)
Place cranberries & oranges (separately or together if they will fit in yours) in a food processor and chop finely. The orange my turn mushy - but thats ok! Mix together, add maple syrup & let sit in fridge for 10 minutes to half an hour. Serve.
Pumpkin Pie


1/2 cup Organic Brown Sugar

1/4 cup Organic White Sugar

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp ground cloves

1/2 tsp salt

2 EnerG "eggs"

1 15oz can of pumpkin (WITHOUT spices!!)

1 1/2 tsp vanilla

1 cup coconut milk
1 graham cracker crust (I purchased mine already made, you can easily find a recipe online to make one yourself, like this one: )

Directions: Preheat the oven to 425°F. Combine all dry ingredients, add the egg, pumpkin & vanilla. Mix well. Fold in milk. Pour into crust, bake 15 minutes then reduce heat to 350° and bake another 50 minutes. Let cool an hour before cutting! May still be a bit jiggly before it sets.

Yule Log

I pretty much followed the exact recipe from the link above, so I don't feel the need to repeat it. The only thing I changed was that I sprinkled some coconut over the frosting instead of more sugar. I also think it would be ADORABLE to whip up a batch of vanilla frosting, split it in half - dying one half red & the other green... and making holly leaves and berries as a decoration!
Remember, intent. Cook with magical intent, infuse your foods with nothing but happiness, peacefullness & prosperty. I wish all of you a wonderful holiday season, regardless of what you celebrate. Blessed be.

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