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Julie says ...
Pumpkin Spice SoyNog (Vegan) 12.3 oz. (1 box) extra-firm SILKEN tofu 1 1/2 cups soymilk or other nondairy milk 3/4 cup canned pureed pumpkin (NOT pumpkin pie filling!) 9 Tbs brown sugar 3/8 tsp cinnamon 1/8 tsp (generous) ground cloves 1/8 tsp (generous) salt 3/4 cup organic soy creamer, or rich full-fat soymilk or nutmilk 1 Tbs pure vanilla extract 15-18 ice cubes OPTIONAL: 1/2 cup rum (or you can use bourbon or brandy) (can be spiced rum) GARNISH: freshly-ground nutmeg; cinnamon sticks Crumble the tofu into a blender. Add the nondairy milk, pumpkin, sugar, cinnamon, cloves, and salt. Blend until smooth. Add the creamer, optional rum (if using), vanilla, and the ice cubes. Blend until smooth and frothy and thickened. Serve immediately in small glasses or cups, garnishing with grated nutmeg and a cinnamon stick. Servings: 6
12/08/2008 1:33:31 PM CST
Shayna says ...
My favorite holiday appetizer is my boyfriend's sister's vegan lentil dip. She served it with some delicious hard flax crackers that are local to Whole Foods in Sarasota, FL (and which I can't get in California!), and it made a fantastic, healthy, and unexpected appetizer amid the cheese and veggie plates. The lentils were boiled, put in a food processor with enough olive oil to get the mix smooth, and then gently spiced with a Turkish spice mix and a little Adobo. The final product was thick yet smooth - a great complement to those hard crackers. The best part: getting creative with leftovers! That aspect definitely makes it a holiday dish for me. We all collaborated on getting the spices and texture just right, and the family working together to cook and create is, I think, the essence of the holiday season, no matter what we come up with!
12/08/2008 1:36:01 PM CST
Summer says ...
My favorite holiday appetizer is cold spinach artichoke dip with vegetable crackers OR tuna pate made with tuna, cream cheese, a little chili sauce, and spices blended in a food processor and served on crackers or in cucumber boats. Bon appetit!
12/11/2008 2:08:50 PM CST
Ken says ...
My favorite is something my mother used to make for Christmas and New Year's partys. She used to make these amazing little toasted rye rounds with an onion and sour cream mixture and a small amount of swiss cheese melted over the top under the broiler. The taste was a great mix of the rye, onion, and melted swiss. They were always the first to go!
12/11/2008 2:27:51 PM CST
Emily Barklage says ...
I know it's overdone, but I always bring the crab dip appetizer that everyone loves. Spread one bar of cream cheese on a plate. Top with one jar of cocktail sauce - spread like pizza sauce. Sprinkle two cans of crab meat over the top and serve with crackers.
12/11/2008 3:28:19 PM CST
Holly says ...
I love to slice dates, stuff them with a good quality blue cheese such as Maytag, then wrap them in a thin piece of bacon or proscuitto and bake them until the bacon crisps and the cheese turns gooey. They disappear minutes out of the oven! They're a special holiday treat that doesn't intimidate anyone.
12/11/2008 3:35:20 PM CST
Sara says ...
My favorite holiday dish is to mix a jar of apricot preserves with finely minced 1-2 jallapeno peppers (more for their color and a bit for their heat), pour over a wheel of brie and bake until bubbly; serve with cubes of french bread. Yum!
12/11/2008 3:48:13 PM CST
Darren Marshall says ...
One thing I like to make as a main course for the holidays is my ham glazed with molasses and blood orange. I mix the juices of the oranges w/ molasses , add slivers of the peel on the ham with the cloves , and glaze with the blood orange and molasses mix. The smell goes through my place like an old-fashioned holiday pomander and evokes the memories of Christmases past.as an appetizer , I do cheese and crackers with a champagne cheddar rolled in ground chestnuts , and a swiss with smoked pepperoni.Add a veggie platter with a cranberry and brie dip , voila!
12/11/2008 4:05:00 PM CST
joey ericsson says ...
I will always love the old classic veggie platter with dip inside a bellpepper.
12/11/2008 4:10:16 PM CST
Kristina Packard says ...
My favorite holiday dish is the antipasta platter. We always have smoked cheese, salami, olives, roasted red peppers, and goat cheese. Also, some Proseco and wonderful dry wines.
12/11/2008 4:12:50 PM CST
Pat Atkinson says ...
My favourite way to welcome Yuletide guest is by offering them a cup of mulled wine and a homemade shortbread cookie (likely flavoured with sage and topped with a smigeon of cheddar). Here's my family's recipe 1 lemon 1 orange 1 bottle of medium to full-bodied red wine A pinch of grated nutmeg Cloves (poke approximately 10 into the orange before submerging the fruit in the wine.) 60ml / 2 fluid oz of Triple Sec or cognac 60g / 2oz light brown sugar 2 cups of Green tea (already steeped) 4 cinnamon sticks Instructions Cut the lemons into slices. Poke the cloves into the orange. Pour the red wine into saucepan (or crockpot) and gradually heat. Add fruit slices, orange, nutmeg, cloves and Triple Sec / cognac. Keep an eye on the mixture and wait until it becomes hot to the touch but doesn't boil. Blend in sugar and green tea Pour into clear glasses. Garnish with a cinnamon stick and a slice of lemon. Make sure to have a roaring fire in the fireplace and seat your happy guests before it. Merry Christmas!
12/11/2008 4:20:29 PM CST
ruth says ...
My favorite holiday dish is a homemade avocado dip. Yummy and a big hit. Avocado mixed with low fat yogurt. Spread this on toasted Italian sliced bread. The best ever.
12/11/2008 4:26:47 PM CST
Heather says ...
Sweet and sour meatballs, sliced in half, served on toasted baguette slices is always popular at my house.
12/11/2008 4:37:24 PM CST
Doug says ...
Probably about the easiest (and simplest) crowd pleaser I do is asparagus-wrapped prosciutto. Quickly saute or steam aspargus spears (just enough to soften--don't lose that great texture!), allow to cool. Sprinkle with fresh lemon juice, a little black pepper, and wrap in paper-thin slices of prosciutto. Serve cold. I also like to roll thin slices of prosciutto or serrano ham around a mixture of goat cheese and herbs de provence or a little fresh thyme and some cracked black pepper.
12/12/2008 12:12:13 PM CST
Rachel Cara says ...
My fave holiday dish that I've made it a dairy free Pumpkin Pie. You can take any recipe really and substiture Soy or Rice Milk. I also like to use a whole wheat pie crust, gluten-free are good as well for those with allergies.
12/11/2008 4:56:31 PM CST
Carla Arias says ...
My wonderful husband's most requested appetizer has to be my "Beef Tenderloin Bites" which are actually very simple to make. Cube filet mignon steaks in generous 1" squares. Place in a bowl and toss quickly with some Extra Virgin Olive Oil, some cracked black pepper, a little sea salt and garlic powder. Set aside. Cube roasted red peppers (from the Whole Foods deli) in same size pieces as the tenderloin. Toss these with additional olive oil, pepper, salt and garlic. Place on a baking sheet and broil for about 2 minutes per side. The meat will be nicely browned on the outside and still succulent on the inside. Squewer one piece of beef together with one cube of pepper on festive toothpicks and serve immediately. I usually serve with a nice pesto dipping sauce purchased at Whole Foods. Goes quickly, especially by your male guests!
12/11/2008 5:04:22 PM CST
saritha says ...
Sweet Dessert - Kesari 1 cup wheat soji(Indian grocery) 1&1/2 cup Sugar 1/2 cup ghee/Butter. 1&1/2cup water 10 Dry grapes 10 Cashews 2 Cardamom pinch of vanilla essence. Take a pan, add 2 tbsp of ghee fry dry grapes,cashews and cardamom for garnishing. fry the wheat soji with 2 tbsp ghee and add sugar,water cook for 8 min. Add vanilla essence,fried dry grapes,cashews,cardamom. Ready to serve I love this dessert. Let me know how it goes. Thanks Saritha
12/11/2008 5:12:49 PM CST
Will says ...
Rolls, Rolls, Rolls! There is nothing better than soft, fluffy, fresh out of the oven warm homemade dinner rolls.
12/12/2008 12:08:19 PM CST
Paula says ...
With my German and Slovak heritage, the holidays are filled with heavy, comfortable foods. To balance it, my mom always roasts pecans with a little salt until they are dark and fragrant. For almost 30 years she's been filling up the same dark red glass dish and offering it to friends and family who have overdone it on the other treats made with sugar, dough or sauerkraut. In comparison, roasted pecans are surprisingly light and refreshing!
12/11/2008 5:23:03 PM CST
Niurka says ...
My favorite would be sweet beans.Its a Dominican served around Easter but some make it during Christmas time.
12/11/2008 5:33:16 PM CST
Betsy Bowman says ...
Cranberry Chutney (sold at WF) on a block of 365 cream cheese. A nice soft goat cheese works well too and adds a bit of tartness with the chutney. Goes well with any cracker, but my favorite is Back to Nature's Sesame Ginger Rice Thins. Makes a nice gluten-free addition to appetizers. Easy and quick to do and ingredients can be kept on hand. The Cranberry Chutney adds a nice touch of red color to holiday parties.
12/11/2008 5:37:42 PM CST
Betsy Bowman says ...
WF Recipe for Quinoa Egg Bake with Thyme and Garlic is one of my favorites. I decided that it would make a wonderful appetizer. I made it according to the recipe and let it cool in the refrigerator for several hours. Then I cut it into small squares (about 1 inch) and placed each square on a decorative mini cupcake liner. Easy to do and was a hit with my friends at happy hour. This freezes well too. You can do part of the casserole in small pieces and the rest in larger pieces for a meal.
12/11/2008 5:57:16 PM CST
Jennifer says ...
A nice ice cream and expresso coffee. Then have all the toppings ready. My kids love to do this with hot chocolete also. So we start with the ice cream in the bottom of the cup and then add the expresso..........enjoy.
12/11/2008 6:08:21 PM CST
Camellia says ...
I LOVE THE BITE SIZED BROWNIES AT WHOLE FOODS. WHOLE FOODS IS A REALLY GREAT PLACE FOR ALL KINDS OF APPETIZERS AND DIFFERENT TREATS. EVERYTIME I SERVE ENTREES I GET FROM WHOLE FOODS, PEOPLE ALWAYS ASK ME WHATS MY SECRET. FOR TRUELY DELICIOUS AND INFALLIBLE TASTING APPETIZERS, WHOLE FOODS IS THE PLACE TO GO.
12/11/2008 6:25:32 PM CST
Meryl Gerner says ...
This is very tasty and couldn't be easier to make. Take a brick of plain Philadelphia cream cheese and spread green jalapeno pepper jelly over it and serve with crackers. You'd think it would be extremely hot, but it's not.
12/11/2008 7:09:01 PM CST

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