Festive foods for holiday feasts

Vibrant Life, Nov-Dec, 2004 by Georgia E. Hodgkin

"Today in the town of David a Savior has been born to you, he is Christ the Lord This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger." Suddenly a great company of the heavenly host appeared with the angel, praising God and saying, "Glory to God in the highest and on earth peace to men on whom his favor rests" (Luke 2:11-14)

Do you ever stop to wonder at the depth and breadth of the praise directed heavenward around this time of year? I do. Across the land homes wear festive decorations Churches blossom with poinsettias. The scent of evergreens ills a thousand family rooms Merchants decorate their stores with favorite symbols of the season. As Christmas approaches, we send beautiful cards to our mends and give gifts to those we love. We sing carols and wonder at the words.

No other historical events are so remembered or memorialized. With deepest gratitude we give thanks and then celebrate the Baby found in swaddling clothes who offered His life that we might live forever.

Kitchens, too, take on a significant role during the holiday season. Each culture, each family, has their special traditional dishes that must be served for family feasts. Hours and hours are spent preparing those wonderful foods. Likewise, much time is spent at the family table consuming these sumptuous treats as we remember the joy of the season with our dear ones.

However, the holidays often become a time of overindulgence, thus adding to the national epidemic of excess weight. May I suggest that "just a taste" of these wonderful seasonal foods be sufficient? Remember, in 11 short months they'll be served again! We don't need to gorge ourselves. Instead, why not enjoy each mouthful? Give your taste buds sufficient time to register the full flavor of what you're eating. Once swallowed, the taste of the food is gone. Savoring each mouthful might result in eating less and adding fewer calories and pounds to your holidays.

Let food serve as the backdrop of the festive atmosphere as you enjoy each aroma, color, and artful presentation. Remember, its the people sitting next to you who are the true gifts of the season. Share stories of the year's blessings. Recount your family heritage. Spark conversations that enlighten, entertain, and endear.

The following holiday menus include foods with that health-enhancing vegetarian twist. I've included several recipes from each. Try them ... in moderation of course. Savor the flavor, the aroma, the color as you celebrate.

RICE PILAF

2 T. olive oil
3/4 cup minced onion
3/4 cup minced celery
3/4 cup mushrooms, chopped
4 1/4 cups cooked wild or brown rice
1 cup dried diced fruit medley
3/4 cup slivered blanched almonds
1 t. salt

Saute onion, celery, and mushrooms oil over low heat until tender. Combine all ingredients and place in a large casserole. Bake in a 350[degrees]F oven or 30 minutes. Serves 8. Per serving: calories: 250; protein: 5 grams; carbohydrate: 38 grams; fat: 9 grams; cholesterol: 0 milligrams; fiber: 5 grams.

DRIED-FRUIT SCONES

2 cups unsifted all-purpose flour
2 T. sugar
1 T. baking powder
1 t. salt
1/4 cup dried cranberries (craisins)
1/4 cup dried apricots, diced
1/4 cup oil
1/2 cup sour cream, fat-free (soy-based
sour cream)
1/4 cup nonfat milk (soymilk)
1 egg, slightly beaten

Preheat oven to 425[degrees]F. In a mixing bowl, combine the first six ingredients. Add remaining ingredients; stir only until dough clings together. Knead on lightly floured surface 12 to 15 times. Divide dough in half. Form each half into a 6-inch circle. Brush with milk; sprinkle with sugar. Cut circle into 6 wedges. Place, 2 inches apart, on a lightly greased baking sheet. Bake 12 to 15 minutes or until lightly browned Serve hot with margarine and/or jam. Yields 12 scones. Per scone: calories: 160; protein: 3 grams; carbohydrate: 22 grams; fat: 7 grams; cholesterol: 18 milligrams; fiber: 1 gram.

FESTIVE TART

1 whole-wheat double-crust pie
recipe, rolled, pricked, and baked
on a pizza pan
2 cups fruit juice or fresh fruit
processed in a blender
1/4 cup sugar (or to taste)
2 T. cornstarch

Choose a variety of ripe fresh fruit; 3 or 4 different kinds is best (apricot, banana, blueberry, grape, nectarine, orange, peach, pear, pineapple, plum, raspberry, strawberry)

Cool pie shell. Slice banana in 1/4-inch slices and arrange around edge of crust. Next, create a row of berries followed by a row of thickly sliced nectarines. Fill the center with another seasonal fruit. Mix 1/4-cup sugar and 2 T. cornstarch. Blend into 2 cups fruit juice. Adjust sugar to taste. Cook until thick and clear, stirring constantly. (This may be cooked in a microwave; stir every minute until thick and clear.) Pour over fruit. Chill at least 2 hours. Slice in wedges and serve with whipped cream. Serves 8. Per serving: calories: 340; protein: 4 grams; carbohydrate: 4 grams; fat: 18 grams; cholesterol: 0 milligrams; fiber: 3 grams.

VEGETABLE QUICHE

1 lb. Tofu, drained
1/2 cup soymilk
2 T. flour
1/4 t. dried basil
1/4 t. onion powder
1/4 t. garlic powder
1/2 t. salt
1 cup chopped tomatoes
1 cup chopped mushrooms
1 cup steamed broccoli or spinach
1/2 cup chopped onion