#MeatlessMonday: Three Holiday Recipes of the Week

Life & Love | Gerren Keith Gaynor | 12/09/2013 | 11:15 AM EST

Try these festive recipes to get in the holiday spirit

Need an extra boost to get in the holiday spirit? Don’t fret. We’ve got just the right recipes to get your home feeling merry and festive. Sometimes starting in the kitchen is the best way to get your holiday juices flowing. For Meatless Monday, consider these three recipes that will have you and your family singing Christmas carols and decorating the home with holiday cheer.

Orange Pumpkin Soup


2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
4 cups cubed pumpkin (med. hokkaido or red kuri)
2 cups vegetable broth
1 bay leave
2 teaspoons ground coriander
1 teaspoon ground cardamom
pinch sugar
pinch red pepper flakes
1 orange, zest and juice
Salt and freshly ground black pepper
coconut milk (optional)

Directions: Using a large soup pot, saute the chopped onion in the olive oil. When it begins to become transparent, add the chopped pumpkin, garlic, coriander, cardamom and orange zest. Mix well, and cook for about 2 minutes. Add the vegetable broth, red pepper flakes and bay leaf. Cook with a lid on until the pumpkin becomes soft. Puree and add the orange juice to make the consistency you prefer. Season to taste with a pinch of sugar salt and pepper and possibly additional cardamom.


Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce

For the crust:

2 cups gingersnap cookie crumbs (alternatively Speculaas)
1/4 cup sugar
1/4 teaspoon ground ginger
6 tablespoons vegan margarine, melted

For the Pie:

2 cups pumpkin puree
1 cup soy cream or soy milk
1/2 cup brown sugar
2 teaspoons egg replacements
1/4 cup cornstarch
1 tablespoon molasses
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ground dry ginger
1/2 teaspoon ground cloves
1 teaspoon allspice
1 teaspoons nutmeg
3/4 teaspoons salt

For the Bourbon Sauce:

4 tablespoons vegan margarine
1/2 cup sugar
1/4 cup water
1 teaspoon vanilla flavoring
1/4 cup bourbon or rum


To make the crust: Preheat the oven to 300 (F). Place gingersnaps or Speculaas in a food processor and whiz to a fine crumb consistency. Add sugar. Melt vegan margarine. Add to the crumbs and whiz in the food processor. Grease a pie place and press the crumbs evenly into the plate to form an even crust. Bake in a preheated oven for 8-15 minutes.

To make the filling: Place all the filling ingredients in a blender and puree until smooth. Pour the filling into the pastry and bake at 300 (F) for 45-60 minutes. Cool on a rack before serving.

To make the bourbon sauce: Mix the sugar and water in a small saucepan. Heat to make a syrup. Add the vegan margarine. Stir well, while the mixture is heating. Add the vanilla. When the mixture has become a syrup remove from the heat and allow to cool. Once cooled, add the bourbon or vanilla. Serve the pumpkin pie sliced with the bourbon sauce drizzled on top.


Vegan Gingerbread Waffles


1/4 cup sugar
1/4 cup vegan margarine
Egg replacer for 2 eggs
1/2 cup molasses
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
Dash salt
1 1/4 cups flour
3/4 tsp baking soda
1/2 cup hot water

Directions: Combine the sugar, vegan margarine and replacer, mixing until smooth and creamy. Add molasses and stir to combine. Combine the remaining ingredients, except the hot water. Slowly add to the sugar and margarine mixture, stirring to combine. Add hot water and beat until a smooth batter is formed. Bake in a waffle iron until done.

(Photo: GettyImages)

NEW MUSIC: Boyz II Men – "Snowy Day"

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