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• For a not-so-raw variation, add bean thread or rice stick noodles to the fillings.

Holiday Feast

This suggested menu is great for Thanksgiving. For a spring or summer feast, you may want to put together something a bit lighter, such Live Mango Gazpacho (page 153), Greek Salad (page 144), Macadamia Nut-Crusted Tofu (page 224), Southwest Roasted Asparagus and Corn (page 179), and Live Chocolate Mousse (page 254).

Spinach-Herb Stuffed Portobellos (page 204)

Roasted Garlic Mashed Potatoes (page 235)

Tofu or Tempeh Cutlets (see page 27) with

Mushroom-Onion Gravy (page 236)

Green Bean Almandine (recipe follows)

Salad with Dressing (page 128)

Holiday Nog (recipe follows)

Baked Apple Crisp (page 271)

GREEN BEAN ALMANDINE

One of the ways we create an authentic feel to our vegan holiday meals is to include familiar dishes such as this. The green beans are a lovely addition, with their vibrant color—be sure not to overcook them. If green beans are unavailable, asparagus, zucchini, or even broccoli work as yummy replacements.

MAKES EIGHT ½-CUP SERVINGS

¼ cup almond slivers

1 cup water

1 pound fresh green beans, ends trimmed (about 4 cups)

3 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

2 teaspoons minced fresh garlic (optional)

2 tablespoons vegan butter (optional)

Sea salt and black pepper

1. Preheat the oven or a toaster oven to 350°F. Place the almonds on a baking sheet and bake until golden brown, about 3 minutes.

2. While the almonds are baking, place the water in a large sauté pan over medium-high heat. Bring to a boil, add the green beans, and cook until just tender, about 5 minutes, stirring frequently, ideally with a handy pair of tongs. Drain all excess water if any remains.

3. Add the oil, lemon juice, garlic, and vegan butter, if using, and gently toss well. Place in a casserole dish or on a serving platter. Top with the almonds and enjoy.

Variations

• Add 3 tablespoons of minced red bell pepper for color.

• Replace the almonds with pine nuts or pecans, raw or toasted (see page 26).

• You can also sauté the garlic in the oil and vegan butter. Add the almond slivers and cook for 1 minute, stirring frequently. Pour this over the cooked beans.

HOLIDAY NOG

This egg-free recipe makes a yummy sweet beverage available to you at all times, not just the holidays. For the creamiest nog, use Silk creamer.

MAKES 1 QUART

1 quart Silk creamer or vanilla soy milk

¼ cup pure maple syrup

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon almond extract

2 tablespoons arrowroot powder

4 tablespoons cold water

1. Heat the soy creamer in a pot over medium heat. When it approaches boiling, lower the heat to a simmer. Whisk in all of the ingredients except the arrowroot and water.

2. Whisk the arrowroot and water together in a small bowl or measuring cup, and add to the pot. Whisk until the liquid thickens, about 5 minutes. Pour into glasses. Sprinkle with the cinnamon before serving. Happy Holiday!

Variation

• For those wishing for a thinner nog, use only 1 tablespoon of arrowroot dissolved in 2 tablespoons of cold water.

Acknowledgments

We would like to give thanks to our parents and to all of our friends and family who helped make this book possible. Thanks to Daniel Rhoda, for introducing us to our agent, Marilyn Allen of Allen O’Shea Literary Agency. Thank you, Marilyn, for your support and vision. Thanks to Matthew Lore of Da Capo Press, for believing in us and our concept.

A hearty thanks to Renee Sedlier, our rock-star editor, for her amazing contributions. Many thanks also to editor Cisca Schreefel and copy editor Iris Bass for their valuable input.

Give thanks to Bo and Star Rinaldi, for their eternal guidance, inspiration, and support.

Thanks to Jessyka Murray, for editing and proofreading. Thank you once again to our recipe developers and testers: Jessyka Murray, Elizabeth Warfield Murray, Lisa Parker, Gia Baiocchi,