Back to Back Issues Page's "Veg-E-Zine", Issue #004 Holiday Special
December 01, 2007
Veg-E-Zine 4

Holiday Special 2007
Issue 4

 Happy Holidays!!!

Thanks to everyone for your continued support and feedback, we are taking all of your kind advice to heart! With that being said, 2008 is going to be a very special year for us as we continue to make improvements and additions to the site.  Look for numerous changes and updates to make your time in Your Vegetarian Kitchen more fun and more productive! 

Our 4th issue of the Veg-E-Zine is really special to us! Not only is the holiday season our favorite time of the year, we are also celebrating the 1st birthday of an idea, "" Whether you are vegetarian or not, part of our mission is to inspire you with some of the best vegetarian recipes available - from extra special recipes created by Chef Bette to totally creative ones submitted by our readers.

In between all of the fun with creating in our vegetarian kitchen, we also find time to bring you helpful information relevant to the vegetarian diet itself like: products, ingredients, equipment, books, etc. and from time to time, a "political" point of view. 

Throughout 2007, entered the homes of families in more than 30 countries and the idea of expanding further across the globe and helping to raise people's awareness of how healthy the vegetarian diet is for the planet is truly inspiring! 

We've loaded this special holiday issue with well over a dozen recipes (I've managed to lose count...) and hope that it inspires you to go way beyond the normal holiday dinner and explore the vegetarian chef in YOU.

As always, thanks for visiting!  - Phil  

Holiday Menu and Recipes

Looking for a vegetarian holiday feast? Here are recipes for the meal that I prepared when a couple of close vegetarian friends, Steve and Catherine, visited with me over the Thanksgiving holiday weekend. 

These foods are perfect for Thanksgiving, Christmas or any special occasion when you want to present foods from your vegetarian kitchen that are power packed with flavor, nutrition and enough love to have your vegetarian guests feel nurtured and nourished.  Enjoy!

Chef Bette

Some of our Favorites:

Deviled Tofu Eggs
A number of years ago I created this recipe for Lisa who, having recently committed to the lacto-vegetarian diet, was still missing the other variety. These delightful treats are indistinguishable from the others, are really festive and totally delicious. You will need to work very quickly in your vegetarian kitchen as they set up very fast.
Hardware you will need:
Plastic Fill-able Easter Eggs
Food Processor
Melon Baller

4 Tbs Flaked Agar-Agar
1 Cup RO Water boiling
1 Tbs.  Frontier Brand Vegetarian ‘Chicken’ Stock 

2 Lbs. Firm Tofu ( Do not use Silken Tofu)
½ Cup Nasoya Nayonaise
1 Tsp. Dijon Mustard
1 Tsp. Turmeric
½ Tsp. Red Star Nutritional Yeast
Pinch Cayenne Pepper
Pinch Black Salt (optional) A salt with a high sulfur content, available at Indian Grocery stores
Hungarian Paprika for dusting
Unpack, wash and dry plastic Easter eggs thoroughly
Melt Agar-Agar in hot RO Water prepared with Frontier Herb Co. Vegetarian ‘Chicken’ Stock powder
Pour over the crumbled tofu in your Kitchen Aid Food Processor and process thoroughly
Immediately fill the two ends of the egg cases and reassemble—expelling as much air as possible. Set them upright in an egg carton. Chill in the refrigerator for an hour. 

Remove from cases. Slice lengthwise.
Scoop out a small declivity with the melon-baller at the wide end of the “egg”. 
Process the tofu you have scooped out with the Nayonaise, Cayenne and Dijon.
If you use black salt do so very, very sparingly less than will fit on the tip of a sharp knife will do.
Add Nutritional yeast and mix thoroughly until soft and creamy.
Pipe or spoon into the declivities and dust with paprika.
Place on platter and garnish.
Deviled Tofu Eggs! 

Vege Shrimp Cocktail
In a sauce pan along with 2 Cups RO Water place:
1/2 Lemon and its juice
3 cloves
3 Bay Leaves 

Two packages Frozen Vege USA Shrimp available at Chinese grocery stores
Simmer for 4 minutes, then drain and cool.
Serve on a bed of Boston Lettuce along with our Cocktail Sauce
Cocktail Sauce:
1 Cup Organic Ketchup
2 Tbs. Prepared Horseradish (or to taste)

Juice of 1/4 Lemon
pinch of Frontier Herb Co. Cayenne Pepper
Mix well.
 Chefs Corner
Pimiento Rustica Rolls
2 packets Red Star Yeast
2 Cups warm Water
2 tsp. Honey
4 Cups Semolina Flour
1½ Tbs. Coarse Sea Salt
1 Cup Pimientos chopped
5½ - 6½ Cups Unbleached White flour
½ Cup Extra Virgin Olive Oil
Corn Meal

Sprinkle yeast on a bowl of the warm liquid into which you have added the honey.  Let stand until the yeast develops. Add flour a bit at a time along with sea salt and diced red peppers, the olive oil and knead five to ten minutes until the gluten in the dough is developed. Return to the bowl; cover with a film of oil and a damp tea towel. Place in a warm draft free place until double in bulk Turn out onto a floured board; shape into a long loaf. Roll out and cut into 2" pieces. Shape into rolls. Place each lroll on a cookie sheet which you have sprinkled with corn meal. Slash the tops lengthwise with a quick stroke of a knife. Allow to rise again and bake at 375º in a pre-heated oven for 40 minutes until golden brown and hollow sounding when slapped on the bottom.
For Variations on the Theme
Divide the dough into 4 sections and add one of the following to each of them.
Top with a wash of Hemp Milk and a sprinkle of Poppy Seeds, Sesame Seeds,
Granulated Garlic or whatever else suits your fancy.
Kalamata Loaf

Substitute Pitted Kalamata Olives for the Pimiento
Raisin Pecan Rustica

Substitute Pecans and Sultana Raisins for the Pimientos
Sun Dried Tomato Basil Loaf

Substitute Finely Sliced Sun Dried Tomatoes for the Pimiento add 2 Tbs. rolled and sliced fresh basil
Organic Maple-Baked Yams
Organic Garnet yams (peeled and cut into 1 ½ inch pieces).
Put in to a baking dish.  Dot it with butter or Willow Run Soy Margarine (for our vegan friends).  Add Grade B maple syrup (good value = Trader Joe’s), liberally.  Bake at 350 degrees, turning occasionally for 40-45 minutes, until fork tender.  In a pinch, you can substitute sweet potatoes or other yams.

Onion Soup
A classically sweet onion soup.

6 Spanish Onions sliced thin from stem to stern
(reserve skins stem and roots)
2 quarts RO Water
½ tsp. Turbinado Sugar
1 Tbs. Flour
Sea Salt to taste
Bay Leaf
4 Tbs. Butter or Oil

Place onion skins in 1 quart of RO Water simmer until a rich amber color is achieved. Strain and discard skins. Reserve liquid
Sauté Onions until translucent, add sugar and flour stirring for 3 minutes
Add RO Water and the amber onion infusion.
Simmer for 45 minutes.
Add Sea Salt and Black Pepper.
Ladle into oven safe pottery bowls.
Place slice of stale French Bread on top and Sprinkle with Grated Parmesan.
Pop under the broiler for 1 minute.

Creamy Asparagus Soup

2 Bunches Asparagus cut into ¼” slices
Reserve the tips
2 Cups RO Water
1 Cup Milk
1 Tbs. Cornstarch
Sprinkle Nutmeg
Sprinkle Cayenne Pepper to taste
Sea Salt to taste

Cook Asparagus in the water.
Process. Return to heat.

Add Asparagus tips.
Put milk and cornstarch in a blender with the salt. Buzz.
Add to Asparagus Soup, stirring constantly until thickened.
Sprinkle with Cayenne and Nutmeg.

Mashed Potatoes

Steve wanted to feel useful in your vegetarian kitchen this holiday in ways other than painting our beautiful Logo banner, so he elected to mash the potatoes. He says that he connects to potatoes because they are grounding and they are a real comfort food. He added that in order to whip them into that light airy fluffy shape he was able to also get some much appreciated exercise as a prelude to a sumptuous meal.  He also likes to feel that the men in the household are an integral part of the preparation of the Thanks-giving meal in your-vegetarian-kitchen where the women hold sway!
Use ½ pound potatoes per person.  For 6 people, use 3 lbs.  Peel, quarter, cover with RO water, add 1 tsp. sea salt, and bring to a boil.   Reduce heat and simmer until fork tender (about 20 minutes).  Reserve the cooking liquid for the gravy.  Drain and mash together with ¼ lb./full stick of butter (or Willow Run soy margarine).  Add salt and pepper to taste.  For creamier potatoes, add up to ¼ cup milk or Manitoba unsweetened Hemp Milk.  We suggest the hemp milk because its nutritional profile is extraordinary, giving higher Omega 3-6-9 and higher balanced protein than any other source.  (And it’s tasty!)


In some parts of the world people eat white turnip, or ramps and feed Rutabagas, the yellow variety, to the cattle. Luckily, in New England and in your vegetarian kitchen we celebrate the complex unique flavor of the rutabaga and happily relegate the white variety to the barn to feed the cattle, and an occasional soup or root medley mash.
Peel, cut into 1 ½ inch chunks, cover with salted RO water, and simmer until tender (about 40 minutes).  Drain and reserve the cooking liquid for the gravy.  Place in a serving bowl, dot with butter (or Willow Run soy margarine), and top with freshly ground pepper and sea salt. 
You can also mash them with ½ stick butter and then whip them.  Note:  Rutabaga is nice also when mashed with potatoes, carrots, and onions, packed into a baking dish, dotted with butter and sprinkled with Szeged Hungarian Paprika and then baked until heated through and lightly golden.  Yum!
Note:  Catherine and Steve are actively participating in this reportage, and they totally agree with the Yum! Steve would also like you to take note of the Currant Walnut Muffin recipe. Thank you very much! He says they look cute and taste even better!

Currant Walnut Muffins (Vegan)
another egg-free, wheat free, dairy free, sugar free vegan muffin recipe

pre-heat oven to 375º -- grease muffin tins

1½ Cups White Spelt flour
½ Cup Kamut or Amaranth Flour
1 Tbs. Soy Flour
⅔ Cup Fructose
1 Tbs. Aluminum Free Baking Powder
½ tsp. Baking Soda
½ tsp. Sea Salt
1 tsp. Ground Cinnamon
⅓ Cup chopped Walnuts
1 Tbs. grated Orange Peel
1 ¼ Cups Currants
1 Cup Eden Soy Milk Extra
¼ Cup Canola or Corn Oil
2 Tbs. freshly squeezed Orange Juice
1½ tsp. Ener-G Egg Replacer
2 Tbs. Spring or RO Water


¼ tsp. each Ground Ginger and Nutmeg
1 tsp. Ground Cinnamon
3 Tbs. Fructose

In a bowl, mix flours, fructose, baking powder, and sea salt.

Stir in currants, chopped nuts, orange peel.

Make a well in the center of the dry ingredients.

Mix egg replacer with the water, add OJ; whisk together with the oil.
Pour liquid into the well all at once

Stir until the dry ingredients are moistened - the batter will be lumpy
If too dry add an additional splash of soy milk
Using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size
This will fill each almost to the rim
Using a fork, mix the rolled oats, fructose and lemon peel together
Sprinkle on top of each muffin
Bake at 375° for 20 - 25 minutes until golden
Remove muffins from muffin tin at once
Serve hot or set on a rack to cool
If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Lemon Asparagus

Once available only in late Spring, Asparagus is now available all year long.  Somehow this vegetable simply says festive elegance.   
Buy three bunches for 6 people.  Snap off the bottoms, and trim.  Place in an asparagus pot or a shallow fry pan, covered with RO water.  Do not overcook.  Asparagus are tender and want no more than two minutes of cooking.  Remove from the liquid while still green and tender.  Dot with butter and a squeeze of lemon. Serve immediately.
Rock Cornish Game Stuffed Tofu
Here is the piece de resistance
Following the instructions on
cutting onions, cut 2 large Spanish onions stem to stern (aka, Nituki style).  Chop 4 inches of a bunch of celery crosswise in ¼ inch chunks.  Sauté onion in canola oil (organic, cold pressed) until transparent.  Add the celery and sauté until tender.  Then, add 2 cups RO (reverse osmosis) water, 3 heaping tablespoons of Frontier brand vegetarian chicken stock powder, and 2 teaspoons of Bell’s poultry seasoning.  Simmer.  In a bowl, pour in the dried stuffing mix (either Pepperidge farm herb stuffing or Chatham Village Cranberry & Herb stuffing – both are vegetarian friendly and do not contain chicken stock).  Pour the onion/celery mixture over the stuffing and mix thoroughly.  Add 1/3 to ½ cup of Cal’s or Red Star nutritional yeast.  Mix thoroughly.  For variations on the theme, add cranberries or sautéed mushrooms (or both)!
Preparing the Tofu:

tofu_cut_out  tofu_tex_mex_loveboats

This picture presents these instructions so that you can see what to do.  For a small rectangular casserole/baking dish, you will need 3 blocks of Extra-firm tofu, which will make 6 servings.  Place 1 block of extra firm Tofu on a cutting board.  Cut it in half on the diagonal.  Set them upright so that the hypotenuse faces you.  Using a metal spatula with a thin blade, carefully cut a wedge shape from the center of each half.  The walls should be about 5/8 of an inch thick.  Make one cut along each of the outside walls being very careful not to cut all the way through the block. Using the edge of the spatula cut straight down and then cut parallel to the bottom. Lift the wedge of tofu out, crumble, and add to the stuffing mixing well.
Mix ¼ Cup Frontier brand Hungarian Paprika, 2 Tbs. Frontier organic granulated onion, 1 tsp. Bell’s poultry seasoning, ¼ cup San-J Shoyu or Tamari.  Mix together. Add ¼ cup extra virgin olive oil until you have thin paste.  Use a silicone pastry brush rather than the bristle brush pictured below. Paint the tofu shells inside and out.
(I love the new silicone pastry and basting brushes because you can clean them and they don’t lose their bristles!)

Pack the stuffing into the cavities of the sculpted tofu, mounding slightly.  Paint the top of the stuffing that you’ve just packed into the tofu shells with the same mixture you used on the shells.  Bake in a 350 degree oven for 20-30 minutes, until heated through.
Any additional stuffing mixture should be packed into a greased loaf pan; painted on top with the remaining herbal coating paste and baked along with the Stuffed Tofu.

Mushroom Gravy with Onion Essence Reduction
(For more sauces, check out our
sauce recipes.
No Rock Cornish Game Stuffed Tofu is complete without its Mushroom Gravy. Here is one to prepare in your vegetarian kitchen that will knock your socks off with its depth of authentic flavor and rich color.
Onion Skins have been used for years by wool and yarn crafters to dye their yarns. Here is an equally good place to employ that rich vibrant color and not waste the flavor hidden in those skins.

Place all of the skins of all of the Spanish onions you have peeled and chopped into a pot with RO or Spring Water. Simmer until it develops a rich amber color – about ten minutes. To prevent bitterness - do not over cook. Strain the liquid into another pot reserving the liquid and discarding the onion skins. Return this rich amber essence to the stove and simmer until the volume is reduced by half. Use in Rich Mushroom Gravy and other sauces as well as French Onion Soup!

Freeze the remainder of the Reduction of Onion Essence in ice trays and store the cubes in a Ziploc Bag for a quick addition to a future soup or sauce.
4 Tbs. Minced Fresh Garlic
4 Cups Sliced Mushrooms
2 Cups Chopped Spanish Onions
2 Tbs. Extra Virgin Olive Oil
4 Cups Vegetable Broth or Vegetarian ‘Chicken’ Stock
In a blender put:
2 Cups Onion Essence Reduction
4 Tbs. Bell's Poultry Seasoning Herbs
2 Cups Milk, or for Vegans Plain Soy Milk
6 Tbs. King Arthur Unbleached White Flour
1/2 Cup Reduced Sodium Shoyu
Process and pour into the Mushrooms in the pan stirring constantly for a full ten minutes, until the gravy thickens. Add freshly ground Black Pepper and Sea Salt to taste.
Spinach L’Orange Salad with Pomegranate Seeds
Here is a Spinach salad to make in your vegetarian kitchen that is light, crisp and full of awesome anti-oxidant power as well as a delightful flavor!
1 bag Baby Spinach
4 Navel Oranges
Seeds of ½ Pomegranate
1 Firm Small Red Onion finely sliced
1 Cup Tamari Garlic Roasted Pecan Halves
1/2 Cup Alphonso Olives
Put the Baby Spinach into a pretty bowl.
Cut the peel away from the oranges, removing all of the white membranes. Remove each segment by slicing next to the membranes separating them away. Add to Spinach. Thinly slice onion. Break into round pieces and distribute on Spinach.


1/2 Cup Real Vermont Maple Syrup (Grade B available at Trader Joe’s)
1/2 Cup Santini Extra Virgin Olive Oil (available at Trader Joe’s)
1/4 Cup Alphonso Olive Juice
1/4 Cup Orange Juice
Sprinkle of Cinnamon

Toss over the salad. Mixing well until each leaf is coated and the orange segments and onion slices are prettily arranged. Top with Tamari Roasted Pecans and Alphonso Olives.

Catherine’s First Cranberry Sauce
I’ll let Catherine tell the story!
“I was so excited to be cooking with Bette for our Thanksgiving dinner, and I wanted to make cranberry sauce.  I was dying to see how the berries popped and made a jelly.  Later I found out that Bette had cranberry sauce in cans and plastic tubs, but she humored me and taught me how to make it.  I added too much water at first; you have to add barely enough juice and water to cover them because otherwise the sauce will be too runny.  When the berries popped, and the brilliant jewel color came out into the water, I was ecstatic! What fun!”
1 bag Organic Raw Cranberries
¼ Cup Honey
½ Cup Pineapple Orange Juice
Splash RO Water
Place ingredients in a sauce pan over medium heat, stirring as the berries pop. Remove from the heat and pour into a pretty bowl allowing the mixture to cool and gel.


Eggless Desserts from Your Vegetarian Kitchen

Pumpkin Tofu Pie
Traditional Pie Crust:
1 Cup Whole Wheat Pastry Flour
1 Cup Unbleached White Flour
1 tsp Sea Salt.
1¼ Cups of Butter
½ Cup Spring or RO water well iced.

Mix the flours and sea salt in a large bowl, cut in the butter. Add iced water to the flour a bit at a time and gathering together with a fork forming a ball. Do not over work the dough or it will be tough.
Chill for an hour and roll out.

For a single crust pie, pour pie beans into the bottom of the crust to ensure that it remains flat and the sides remain upright. Bake for 10 to 15 minutes until the crust is firm. Remove from the oven. Cool on a wire rack. Remove and reserve the pie beans putting them into a jar for future use.

*For double crust pies fit the bottom crust into the pan, trimming the dough to the pan. Fill with your choice of filling. Roll out the top crust fold and place on top. Trim the edges, folding under the bottom crust and fluting the edges with your finger and thumbs. Bake.
Pumpkin Tofu Pie Filling (Vegan)
*Preheat oven to 350 º
2 Cups Pumpkin Puree
1 Package Silken Tofu
Add ½ Cups Real Maple Syrup
1½ Tablespoons Ener-G Egg Replacer
1 Tablespoon Frontier herb Co Pumpkin Pie Spice
1 tsp. Pure Frontier Alcohol Free Vanilla Extract

Whip together in food processor until smooth and creamy.
Pour into pre-baked pie shell.
Bake at 350º for 45 minutes to 1 hour
Remove to wire rack to cool.
Perfect Pecan Pie
Nutty Pie Crust:
¾ Cup Rolled Oats
½ Cup Almond Meal
½ Cup Hazelnut Meal
½ Cup Dried Coconut
½ Cup Maple Syrup
⅓ Cup Corn Oil
1 tsp Almond Extract
1 tsp Sea Salt.
½ Cup Almond Butter
Mix together in a food processor. 
Press into pie plate. 
Flute edges with a fork. 
Pre bake at 350º for 10 minutes.
Perfect Pecan Pie Filling

3 Cups toasted Pecans
2 Cups chopped broken pieces
1 Cup perfect halves for the top of the pie
1½ Cups Real Maple Syrup
1½ Tablespoons Arrowroot
1 Tablespoon Vanilla Extract
1 Tablespoon Chopped Candied Ginger
¼ Teaspoon Sea Salt
3 Tbs. Ground Flax Seed
1¼ Tablespoon Soy or Rice Milk
Pre baked pie shell

In a sauce pan place: Maple Syrup, Vanilla, Ginger and Salt. Simmer 5 minutes. Cool. Pour into a blender -- combine Flaxseed, Arrowroot, Soy Milk add to the Maple Syrup mixture. Buzz it up. Coat the pecan halves with the mixture. Pour the rest over the broken/chopped pieces. Place in a prepared 11” pie shell. Using the perfect halves decorate the top in a circular pattern. Bake at 350º for 30 minutes. Allow to cool.
Perfect Apple Pie
Surprising Pie Crust :
½ Cup each Millet and Oat Flours
1 Cup Unbleached White Flour
1 tsp Sea Salt
2½ Tbs. Toasted Tahini
1¼ Cups of Butter
¾ Cup less 2½ Tbs. Spring or RO water well iced.

In a large bowl, mix the flours and sea salt, cut in the butter.
Mix the Tahini and water together; adding to the flour a bit at a time and gathering together with a fork form a ball.
Press into the bottom and sides of a pie plate fluting the edges with your fingers.
Or, chill for an hour and roll out.
Pour pie beans into the bottom of the crust to ensure that it remains flat and the sides remain upright. Bake for 10 to 15 minutes until the crust is firm.
Remove from the oven. Cool on a wire rack. Remove and reserve pie beans putting them into a jar for future use.*
Fill with your desired filling and proceed as the recipe dictates.
I keep a jar of designated pie beans for this purpose, however, using them does not prevent you from putting them into a soup or stew. Should you elect to cook them at some future time they will be just as delicious as ever.
Perfect Apple Pie Filling
*Preheat oven to 400 º
3 # Firm Cortland or Macintosh Apples cored peeled and sliced into salted RO or Spring Water.
Drain and put the apple slices into a large bowl
Squeeze the juice of ½ Fresh Lemon on the apples to prevent discoloration
Add ½ Cup Real Maple Syrup
2 Tbs. Chopped Candied Ginger (optional)
2 Tbs. Unbleached Flour
2 tsp. Frontier Herb Co. Cinnamon Powder
½ tsp. Frontier Herb Co. Allspice (optional)

Toss well.
Pile into a prepared 11” pie shell and dot with 6 pats of Butter.
Put top crust in place, trim and flute. Score with a fork to allow the juices and steam to escape.
Place a single strand of uncooked spaghetti upright in the middle of the pie.
Place on a lined cookie sheet in the oven.
Bake at 400º for 45 minutes to 1 hour.
Serve warm as is or with Ice Cream, or Sliced Cheddar Cheese.

Mince Pie

Traditional Pie Crust:
1 Cup Whole Wheat Pastry Flour
1 Cup Unbleached White Flour
1 tsp Sea Salt.
1¼ Cups of Butter
½ Cup Spring or RO water well iced.

Mix the flours and sea salt in a large bowl, cut in the butter. Add iced water to the flour a bit at a time and gathering together with a fork forming a ball. Do not over work the dough or it will be tough.
Chill for an hour and roll out.

For a single crust pie, pour pie beans into the bottom of the crust to ensure that it remains flat and the sides remain upright. Bake for 10 to 15 minutes until the crust is firm. Remove from the oven. Cool on a wire rack. Remove and reserve the pie beans putting them into a jar for future use.

*For double crust pies fit the bottom crust into the pan, trimming the dough to the pan. Fill with your choice of filling. Roll out the top crust fold and place on top. Trim the edges, folding under the bottom crust and fluting the edges with your finger and thumbs. Bake.
Mince Pie Filling
*Preheat oven to 425 º
4 Cups of peeled, cored and minced Cortland or Macintosh Apples
1½ Cups Mixed Candied Fruit
½ Cup Sultanas
½ Cup Raisins
½ Cup Currants
½ Cup Candied Citron
¼ Cup Candied Orange Peel
¼ Cup Candied Lemon Peel
1 Tbs. Lemon Zest
1 Tbs. each freshly squeezed Lemon, Orange and Tangerine Juice
1 Cup Brown Sugar
1½ Cups Maple Syrup
1 Cup Apple Cider
½ Cup Orange Muscat Vinegar (available at Trader Joe’s)
2 Tbs. Frontier Herb Co. Arrowroot
½ tsp. Frontier Herb Co. Mace
½ tsp. Frontier Herb Co. Nutmeg
½ tsp. Frontier Herb Co. Allspice
2 tsp. Frontier Herb Co. Cinnamon
1 Tbs. Brandy Extract
2 Tbs. Sesame or Almond Oil

Mix well and pile into unbaked 11” pie shell
Bake at 350º for 40 minutes. 

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Eggless Pumpkin Ginger Spice Cake

*A spicy eggless pumpkin ginger spice cake that sings of harvest goodness and your baking skill in your vegetarian kitchen. Grease and flour pans, line with parchment or waxed paper and grease and flour the paper as well.  
Preheat oven to 350º - Are you looking for the fragrance of fall, accented with spice in your vegetarian kitchen? Look no further. This is the perfect expression of Autumnal joy in a cake. A bit more dense, exquisitely moist and spicy, this is a totally delicious eggless pumpkin ginger spice cake. Try it!

1 Cup Butter
2 Cups firmly packed Dark Brown Sugar
1 Cup Sugar
1 Cup Buttermilk or Plain Kefir
4 Tsp Ener-G Egg Replacer (dry)
2 Cups Libby Pumpkin Pie Mix
2 tsp. . Frontier Herb Co. Alcohol Free Vanilla Extract
4 Cups Swans Down Cake Flour
1 tsp. Baking Soda
4 tsp. Rumford Baking Powder
1 1/2 tsp. . Frontier Herb Co. Cinnamon
1/2 tsp. Freshly ground. Frontier Herb Co. Nutmeg
1 tsp. Sea Salt
1/2 Cup Minced Crystallized Ginger
Currants, Walnuts, Pecans, Raisins (optional)

Prepare pans with Baker’s Joy; or Canola Oil Spray and a light dusting of flour.
Line the pans with parchment or waxed paper cut to fit the pan.
In the mixer’s bowl beat the butter and sugar together for a full 10 minutes. It will look lemony light and fluffy. Meanwhile, measure and sift the dry ingredients into a large bowl. In a large bowl, using a wire whisk, mix Pumpkin puree with buttermilk or kefir. Alternately add the flour mixture and the buttermilk and flavorings, continuing to beat. Stop the mixer. Scrape the bottom and sides of the bowl incorporating the residual butter sugar which may be clinging to the walls of the bowl. Beat again for 2 minutes. Do not over work. Fold in the crystallized Ginger pieces.

Pour into prepared pans and smooth tops. Bake 45 minutes to 1 hour or until a toothpick can be inserted into the cake and come out clean and the cake has begun to pull away from the sides of the pan and is springy to the touch.  Cool on wire racks for 10 minutes. Then invert pans and remove them for further cooling. When cool lightly frost the cake with thinned out frosting to seal in the moisture and crumbs. Allow to dry and set up. Place on cake plate frost with Pumpkin Cream Cheese Frosting. Decorate.
For smaller parties you can cut the recipe in half.

Fancy Holiday Fruitcake

Preheat oven to 350º
Grease and flour an 8” square cake pan – line the bottom with waxed or parchment paper. Grease and flour the paper as well.

1½ Cups Whole Wheat Pastry Flour
½ Cup Rye Flour
2 tsp. Rumford Baking Powder
½ tsp. Baking Soda
2 tsp. Frontier Herb Co. Lemon Peel
1 tsp. Frontier Herb Co. Orange Extract
2 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
1½ tsp. Frontier Herb Co. Ground Cinnamon
1½ tsp. Frontier Herb Co. Ground Ginger
½ tsp. Frontier Herb Co. Ground Allspice
½ Cup Unrefined Corn Oil
1 Cup Kallas Honey
½ Cup Milk
½ Cup Candied Fruit
½ Cup Pecans
½ Cup Candied Cherries
(Note: For a Happy, Healthy, Holiday Fruitcake variation on the theme, use a mixture of your favorite dried fruits in place of the candied fruits.  My favorites are:  dried apricots, date pieces, dried pineapple, dried cherries, dried cranberries, raisins, and sultanas.)

Sift dry ingredients together into a large bowl. Whisk together the Corn oil, Orange Extract, Honey and Milk in a small bowl. Add the mixture to the dry ingredients beating together until smooth. Pour into the prepared pan.
Bake for twenty to thirty minutes. Allow to cool for ten minutes before running a silicone spatula around the edges of the pan to loosen the cake from it and turning it out onto a wire rack to cool. Dust with Confectioner’s 10 X Sugar.

And last but not least...

Holiday Punch

In a pretty punch bowl place:
One Can each Cascadian Farm frozen juice concentrate: Cranberry, Raspberry, and Lemonade
2 large bottles SteaZ Green Tea Kiwi Lime Soda
2 large bottles Poland Spring Sparkling Lime or Raspberry Lime water
Pour over ice, mix thoroughly. 
Float Fresh Raspberries or slices of Lime on top of the punch bowl; or (Yum!) both!
To ensure the potency of your punch as the evening wears on, so that it does not become watered down with the melting ice, prepare a batch of the mixture in advance and freeze into a ring mold.

WOW - Did you get all that?  No worries, all of these recipes and more will be made available online for your review anytime!

Now available @ YVK:


Vegetarian Times Magazine - SPECIAL OFFER

This is for all of our Vegetarian Times readers who know the value of this magazine.  Well...even if you've never read it, we think it's great and are excited about this special offer.  

Now you can give someone else a special holiday surprise - a full one year subscription (9 issues) for just $4.69.  Last time we checked, the retail price was $11.95.

You can
Click here to visit the full vegetarian times subscription offer on our website for more information! Happy reading.

YVK Book Club - Pick of the Season:

This month's pick received a 5 star customer review on

A Beautiful Bowl of Soup by Paulette Mitchell and William Meppem

No chicken or beef stock in this book.  Just mouth watering recipes loaded with inspiration, healthful tips and a Chestnut Soup (yes, we said chestnut soup) that just might add the final touch to your holiday season!


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Though we are happy with the ease of use and simple layout of the site, we still feel it needs a slight tweek to help you find exactly what you looking for when you need it. Thanks to , we are in the process of creating an extremely useful website navigation tool to help us do just that.

NEW - Single Page Recipes
Many readers have requested that we create individual pages for each recipe instead of the numbered recipes listed on the same page.  We've put a lot of thought into this and agree that not only will this compliment the new navigation feature but it will help pages load faster!

If you enjoyed this bi-monthly edition and found it to be valuable, please do us the favor of forwarding it to your family, friends and associates, it would be very much appreciated. If you received this newsletter from someone you know and would like to subscribe to receive our next issue Click Here.

Thank you! For your kind attention and support.
At Your Vegetarian Kitchen we know that you have very busy lives and that your plates are full. It is our mission to help fill those plates with excellent foods prepared from our ever growing store of taste tempting, nutritionally sound vegetarian recipes and choices.

We hope you ENJOYED this special holiday issue! 


Bette - Vegetarian Chef / Wellness Coach


Phil - Webmaster / Business Development

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