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Dec 11, 2006 04:26 AM

Vegetarian/dairy-free Holiday Food???

....So many holiday traditional meals are meat and dairy centric.... but with my family there's at least one vegetarian (moi) and both my grandmother and my sister are lactose intolerant. We all love to eat, too!

Since my mother and I discovered dairy-free sour cream and cream cheese substitutes it's gotten tons easier but I'm curious what vege/dairy foodies do around the holidays.

Tofurky's a little weird, if you ask me.

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  1. Well, remember that being lactose intolerant doesn't mean they can't eat dairy. There are many dairy products that contain little/no lactose: Aged and hard cheeses, yogurt, cultured buttermilk and sour cream, and butter. So really, you just need a stellar vegetarian main dish. That shouldn't be hard-make whatever recipe you've been wanting to make, that sounds fabulous but maybe takes more time or uses more expensive ingredients than recipes you usually make.

    1. The Moosewood Restaurant cookbook (not the Mollie Katzen one, but the one published by the restaurant themselves) has a recipe I use for holidays to satisfy the vegetarians and other people like it once they get used to it.

      They call it "Buddha's Jewels," which unfortunately in my mileu has been translated to "Buddha Balls" (no offense, they are vegetarian and they are round...)

      It is tofu mashed and mixed with diced sweet peppers of various colors, green onions, water chestnuts, soy sauce and a dab of peanut butter. Formed into croquettes and baked until brown and crusty, served with a delicious sweet and sour sauce.

      1. I've been making a lot of hummus and eggplant caviar - baba ganouj. very easy. No recipe really necessary. Just whip up in the Cuisinart it's garbazos or egglplant baked until it collapses; each has the same secondary ingredients: tahini, oil, garlic, lemon juice, salt. Then I cut pita bread into triangles and bake at 250 until crisp. Everybody loves them.

        1. Stuffed acorn squash... you can play around with what you actually stuff it with, but a mix of wild rice, sauteed onions, currants, and the meat of the roasted squash is a start!

          1. Scott Peacock and the late great Edna Lewis co-authored "The Gift of Southern Food" that has many classic dishes. I made the Ginger Glazed Beets and it was a beautiful addition to Thanksgiving dinner.