Ah! The holiday season. That most magical and festive time of year when families gather to create priceless memories and gorge themselves on turkey, mashed potatoes and pumpkin pie. My how things have changed! With a record number of Americans suffering debilitating illnesses ranging from high cholesterol, obesity to many forms of cancer is it any wonder healthy cooking is now suddenly in vogue. And studies have shown following a high fiber, low fat vegetarian diet has a profound decrease in these ailments.

Most people assume vegetarian meals are boring, bland and lacking in color. Not so! The marriage of blending exotic spices, rubs and fresh ingredients can create innovative and tantalizing dishes that can excite the senses as well as the palate. The holiday season is the perfect occasion to present these exciting dishes to friends and families alike. ENJOY!

VEGETARIAN HOLIDAY FEAST 2007

TOFU TURKEY ROAST

1 lb firm Tofu, frozen thawed and gently pressed dry
1 quart water
1/4 cup vegan chicken bouillon powder
1 tbs vegan beef bouillon powder
1 tsp sugar
1/2 tsp celery seed
1 10oz can Chinese Braised Gluten
7 thick bread slices, made into crumbs
Vegan chicken broth (reserved from cooking Tofu)

Slice or dice Tofu

Put water bouillon's, sugar and celery seed in a pot. Bring to a boil. Add tofu. Turn down to simmer for 30 minutes. Drain Tofu, reserving broth. Put Tofu and Gluten into food processor. Process to a chunky paste. Put in bowl. Add breadcrumbs until a mixture is obtained than can be formed into a loaf. Put into a loaf pan. Bake uncovered 350F at 30 minutes basting with broth occasionally. Cool and slice. Serve with gravy.

BIRDS NEST EGG SALAD

1 egg
3 cups chow mein noodles
2 cups prepared egg salad
1/4 tsp salt

In a small bowl beat egg. Add chow mein noodles and salt. Mix thoroughly. Drop 1/3 cupful of mixture onto a greased baking sheet. Using spoon or finger shape each into a nest in the center. Bake at 350F for 11-13 min. Cool. Spoon 1/4 cup each mixture into each nest.

HARVEST WILD RICE

3 cups vegetable broth
3 cups water
3/4 cup wild rice
1/2 pound dried Northern beans
2 large leeks (white and green parts only)
2 tbs unsalted margarine
1/4 lb fresh shitake mushrooms sliced thin
1/4 cup hazelnuts, toasted, skinned , chopped
1/4 cup dried cranberries

In a large saucepan simmer broth, water and beans. covered for

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