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Vegetarian Holiday Nut Loaf
Submitted by: Lady Seanna
2 tablespoons Canola oil
2 medium yellow onions
2-4 garlic cloves,  crushed (to taste)
4 cups finely ground nuts (cashews, hazelnut, almonds, etc)
1 cup fresh wholewheat bread crumbs
1 cup wheat germ
2 tablespoons soy flour mixed with water (or 2 eggs lightly beaten)
1 heaped tablespoon fresh finely chopped herbs
(thyme, parsley, sage and rosemary are a good combination, but you can create your own herb mixture to fit your family's taste)
2 vegetarian boullion cubes crumbled and mixed with 1.5 cups (or more) hot water
salt (if you must) and pepper to taste
Heat oil and wilt onions and garlic until soft and translucent. Place the above in a large mixing bowl. Add all other ingredients and mix well. Spray a 9x5 loaf pan with non or low fat cooking spray and spoon in mixture. Cover with double thickness of foil and bake at 350F for 1.5 hours until firm or use a toothpick, stick it in the thickest part, it should come out clean when the loaf is done.
Optional: I've been experimenting with baking the Nut Loaf in a water bath - large baking dish filled with about 1" of very hot water and placing the loaf pan in the center, then baking on middle shelf of oven. It takes about 15-25 minutes longer using this method.
Note: This is an alternative to Turkey. You can vary filling by adding finely chopped mushrooms, peppers, celery, chestnuts, etc.

Buttercup Squash
Submitted by: AngelBreath
1 small to medium Buttercup squash *
1/2 cup margarine or to taste
3/4 cup light brown sugar
(less if dark brown sugar eg 1/2 cup) or to taste
IPreheat oven to 350F. Wash the outside of the squash. Cut through the top of the squash, around the core stem and leave it intact and pull out the top (as you would on a Halloween pumpkin). Hollow out the insides of the squash by removing the seeds. Rinse and drain. Add sugar and margarine, packing both in the hollow. Bake in the oven for approximately one hour (or more) depending on the size of it. When the insides are all soft and mushy, the squash is fully cooked. Scoop out insides, mash and serve hot. If you place this on a warming element be sure to place a dish under it with a wee bit of water in it. The squash does not usually need a dish under it in the oven because the shell is quite hard and does not soften during most of the cooking however when a squash is overcooked it can become soft on the outside as well so exercise care when removing it so that it doesn’t break or fall apart. A flat pan, dish is (with a bit of water in the bottom) or alcan foil under the bottom helps prevent accidental breakage and burns. This dish has a buttery slightly dry taste although the texture is moist - this is normal. Remember, texture is the feel and not taste - adding more liquid will not change the taste.
*Note: Buttercup squash has a green exterior and is basically what looks like a ball that has been flattened by sitting on it. It is not a green pepper squash (more bell shape) or a butternut squash (yellow) however the same method could be used for either of them. Squash are from the same family as pumpkins ands Buttercup squash is the sweetest of them.

Mashed Garlic Potatoes
Submitted by: AngelBreath
12 medium potatoes
6 - 8 garlic buds – whole or 1/4 teaspoon garlic (minced) to taste*
1 raw egg for texture (optional)
margarine to taste
milk to taste
salt pinch
Wash, peel and cut the potatoes as you normally would and place them on the stovetop to boil. Add a pinch of salt and the garlic buds. Cook until tender (check with a fork). Drain: try not to lose the garlic buds. Mash potatoes and buds and add margarine and milk as you normally would. Mash thoroughly. If potatoes are a bit thick one egg will smooth them out instead of using more milk. Continue to mash until creamy consistency. Once prepared place a lid on them and place the dish on a warming element to keep it hot. Serve hot.
*Note: Actual garlic buds boiled with the potatoes will give the potatoes a garlic flavour however once the buds are cooked (they become super soft) there is more of a sweet taste than a garlic taste to them. Mash them into the potatoes - they disappear they are so creamy soft. If you prefer a more garlicy taste you can omit the garlic buds and once the potatoes are cooked and drained, instantly add the minced garlic and stir - then add the rest of the ingredients while the potatoes are still piping hot.

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