The Independent
The Vegetarian Society of Utah (VSU) only has one event in December and you do not want to miss it! On December 13th VSU will be hosting a Vegan Potluck at the St. George Community Building at 6pm. The public is welcome to attend – it is a free event, but donations are welcome. The St George Community Building is located at 245 N 200 W, St George. Please park in the St George Senior Center Parking Lot.
For Food requirements call 435.632.3249
They will not have their monthly education program, but want to wish everyone a Happy and Healthy Holiday Season and a Happy New Year. In place of the education program VSU has some great recipes from the November Food Demo Program. Check them out below! Yum!
Egg”less”Nog (1)
Makes 4 cups
Here’s a delicious alternative to traditional egg nog. This allergy-friendly egg nog, made without dairy and eggs, is sweetened naturally without processed sugar. It’s as rich and creamy as the dairy one. Serve cold with a cinnamon stick, sprinkled with nutmeg or topped with dairy-free whipped topping.
Ingredients:
6 medjool dates 1 1/2 tsp cinnamon
1/2 tsp ground nutmeg 1/2 tsp ground cloves
8 ounces coconut water 1 – 15 ounce can coconut milk
1/2 cup almonds
Procedure:
1 Place all ingredients in a blender. Blend until creamy.
2 Refrigerate at least one hour.
3 Enjoy!
Recipe developed by Barbara J Mathison, CHC, FFL, President VSU and Nutritious Way.
Neat Loaf
Makes 12 slices
Neat Loaf is loaded with healthful vegetables, whole grains, and soy. Serve it with Mashed Potatoes and Brown Gravy for a meal that will make everyone happy. The vegetables should be very finely chopped, a task easily accomplished with a food processor.
Ingredients:
1 cup cooked brown rice
2 cups bread crumbs
1 cup finely chopped walnuts
1 small onion, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
1 pound firm tofu
1/4 cup barbeque sauce
3 tablespoons reduced-sodium soy sauce
2 teaspoons stone-ground or Dijon mustard
1/4 teaspoon black pepper
1 vegetable oil spray
1 additional barbeque sauce or ketchup
Procedure:
1 Preheat oven to 350°F.
2 In a large bowl, combine rice, bread crumbs, walnuts, onion, celery, and carrot.
3 Purée tofu in a food processor, or mash by hand until very smooth. Add to rice mixture along with barbecue sauce, soy sauce, mustard, and black pepper.
4 Stir with a large spoon or knead mixture by hand until it is well mixed and holds together, about 1 minute.
5 Transfer to a vegetable oil sprayed 5″×9″ loaf pan or other baking dish and distribute evenly using a spoon, spatula, or your hand.
6 Top with barbecue sauce or ketchup. Bake 60 minutes. Let stand 10 minutes before serving.
Variation:
Leftover Neat Loaf makes a quick and delicious sandwich. Simply arrange a slice of cold Neat Loaf on whole-wheat bread with lettuce, tomato, and your favorite condiment, such as mustard, ketchup, dairy- and egg-free mayonnaise substitute, or barbeque sauce.’
Source: Physicians Committee (pcrm.org)
For more healthy recipes check out http://www.suindependent.com/news/id_7071/Healthy-Recipe-of-the-Week
See you in January!
The Vegetarian Society of Utah is a non-profit 501c3 organization that educates interested individuals, organizations and the general public as to the values and benefits of vegetarianism. They also provide support and social activities for vegetarian/vegan-oriented people.
