Healthy holiday brunch - includes vegetarian recipes

Vibrant Life, Nov-Dec, 1997 by Georgia E. Hodgkin

Social gatherings with family, friends, and food fill the holidays. A brunch just might be the l best choice for all involved. Planned for somewhere between 10:00 a.m. and 1:00 p.m., it works well for a leisurely holiday get-together. Most people are off work, so a later first meal of the day is appealing.

This meal uses foods from breakfast and lunch. Substantial dishes are served, so that the meal provides a significant number of calories and amount of nutrients for the day. Typically, egg dishes and fancy breads are the focus of the menu. More than one course is usually served. An appetizer might be fruit or fruit juice. The entree is often more elaborate than usual and is accompanied by more fruit or sometimes a vegetable.

Hors d'oeuvres might be appropriate for a brunch. A tray of little finger foods or items to nibble on when the guests arrive is a nice gesture. This gives the cook time to put the finishing touches on the special dishes that are part of the brunch. It also provides a few calories for those early guests who may be used to eating first thing in the morning.

Choose menu items for a brunch that can be made the day before. This will leave less to do to be ready to serve your special meal. Make finger foods, breads, entrees, desserts, and beverages the day ahead where possible.

Low-calorie, nutritious beans with baked tortillas serve as the hors d'oeuvres for this menu. The first course at the table will be pumpkin soup with little crackers. The main course consists of the vegetable wrap, stuffed peppers, green beans, and scones. Some may like to spread some margarine and/or honey on the scone. Dessert is a thin cookie and fruit. Use whatever fresh fruit is available in the market during the holidays. Try not to repeat a flavor that has been used in a previous dish; a one-half-cup to three-fourths-cup serving of fruit is a nice conclusion to the meal.

To make the meal special, use fine china, silver, and crystal to create a lovely setting. Flowers to garnish the food and to use as a centerpiece along with lovely linens add a holiday flair.

Texas "Caviar"

1 quart water
1 1/2  cups dried black-eyed peas
2 large tomatoes (1 pound), chopped
1/2 cup cilantro, chopped
1 jalapeno chili,  stemmed and seeded
2 T. lemon juice
1/8 t. salt
cilantro sprigs