GOING GODDESS™

Tired of the traditional holiday meal? You're not alone. Just think of how many pounds of turkey, ham, potato salad, green beans, pumpkin pie, and dinner rolls you've put on over the years. Why do we prepare the same meals, year after year, when there are thousands of options to choose from.

For the past 200 years (give or take a few), not much has changed in the way of meal planning for the holidays in America. Turkey, ham, duck, goose, and stuffing have become monuments for Thanksgiving and Christmas. These memorials keep us anchored in the 'old world' ways and customs, keeping alive an era long gone. Holiday traditions and customs play an important role in the psyche of the human family, providing stability, values, fond memories, and a sense of belonging. However, flexibility and creativity infused into long-established practices can make gatherings fresh, exciting, and more memorable, preventing a cliched and overworked habit.

A perfect way to spruce up your holiday is with a non-traditional meal. Everyone is seeking healthier alternatives these days, and some are even opting out on many celebrations because of the rich fat laden foods presented this time of year. Surprise your family and guests with a vegetarian or vegan dish on your menu this holiday season. No one will feel guilty or stuffed after indulging in these delicious low-fat, high fiber, health producing refreshments! Bon Appetit!!

KASMIK'S VEGAN CORNY CAKE

2 cups organic corn meal

1 1/2 cup flour (soy, graham, or whole wheat pastry)

2 tsp baking powder(non aluminum)

1 1/2 cups water (may vary depending on flour used)

2/3 cup oil (peanut, sunflower, coconut)

1 cup agave nectar

1/2 tsp himalayan salt

1 tsp vanilla

1 cup chopped pecans (optional)

Preheat oven to 350 degrees. Oil cast iron skillet with peanut oil and set aside.

In mixing bowl, combine all dry ingredients; mix well

In large measuring cup, mix all wet ingredients well, then pour into dry ingredients, stirring until well blended.

Pour into cast iron skillet and place in oven. Bake about 30-35 minutes or until done. Test with toothpick.

CHRISTMAS CARROT SOUFFLE

1 1/2 pounds carrots medium chopped

3/4 cup oil(peanut, coconut, sunflower)

6 tablespoons egg substitute(Ener-G) (follow directions on box)

1/4 cup flour(soy, graham, whole wheat pastry)

1 1/2 tsp baking powder (non aluminum)

3/4 cup agave

10 dates (soaked for 15 minutes)

1/4 tsp ground cinnamon

1 tsp vanilla extract

1 tsp ground nutmeg

Preheat oven to 350 degrees. Lightly oil 1 1/2 quart souffle or baking dish. Set aside. Place chopped carrots in blender with just enough water to allow carrots to blend into a semi-smooth consistency. Add dates and blend until well mixed. Mix other ingredients well in a mixing bowl and then add carrot mixture. Mix well and pour into dish. Bake about 1 hour or until set and lightly browned.

VEGETARIAN CHICKEN SALAD

2 cups dry TVP chicken granules (texturized vegetable protein)

4 ribs celery, chopped fine

1/2 sweet yellow onion, chopped fine

1 clove garlic, chopped fine

1/4 cup pickle relish

1 cup vegenaise

1/2 cup Annie's Naturals Honey Mustard Vinaigrette salad dressing

1 tsp ground cumin

1/2 tsp himalayan salt

pinch cayenne pepper

Pour TVP into large mixing bowl and pour enough hot water to cover. Let absorb for about 5-10 minutes. Make sure TVP is soft and pour off any remaining water. Mix with remaining ingredients. Refrigerate for 30 minutes or eat warm. Serve on bed of lettuce, raw spinach, or baby greens.

HOT CAROB DELIGHT

1 quart vanilla rice milk

4 tblsp carob powder

1 tsp cinnamon

agave nectar or stevia to taste

Mix rice milk, carob powder, and cinnamon in blender. Pour into saucepan and warm on medium heat for approximately 10 minutes. Pour into mugs and sweeten to taste.