Thanksgiving's new tradition - holiday menu and recipes without meat - Cover Story

Vegetarian Times, Nov, 1995 by Lillian Kayte

Place eggs or egg substitute in a large mixing bowl; beat eggs well (egg substitute does not need to be beaten). Beat in condensed milk, pumpkin, cinnamon, nutmeg, cloves and water. Pour into baking dish over caramel.

Place baking dish in a slightly larger pan; add enough hot water to half-fill outer pan. Bake until knife inserted 1 inch from center comes out clean, about 50 to 60 minutes. Remove baking dish from hot water; cool to room temperature. Cover tightly with foil or plastic wrap; refrigerate overnight.

Gently run knife blade around sides of baking dish to loosen flan. Place serving platter over top of baking dish; flip platter and dish over so platter is on counter and dish is on top. (Platter should be large enough and deep enough to hold caramel sauce.) Lift baking dish off of flan. If desired, garnish with seasonal fruits and berries. Makes 8 servings.

Per serving: 314 cal.; 9g prot.; 6g fat; 57g carb.; 166mg chol.; 169mg sod.; 1g fiber ovo-lacto

GLOSSARY

Egg Replacer: The brand name for a combination of starches and leavening agents that bind and leaven cooked and baked foods. Available in natural food stores and some supermarkets.

Seitan: A chewy, hihg-protein food made from boiled or baked wheat gluten.

Yuba: The film that develops from heating soymilk. Available in dried form in Chinese and Japanese groceries.

Lilian Kayte is a food writer based in Gainesville, Fla. Her cookbook, Vegetarian Express (Little, Brown and Co.) co-authored with Nava Atlas, was published in June.