PAWS Magazine

Issue 68, Fall 2007

PAWS Animal-friendly Kitchen

It's time to plan holiday menus, and a gathering of family and friends is the perfect opportunity to showcase your favorite veggie recipes. Or even experiment with a brand new animal-friendly dish or two. PAWS' Cindy Kirkendall and Mark Gross shared their favorite holiday side dishes. Enjoy!

Mark's Waldorf Salad

1 cup Vegenaise®
1 tsp grated lemon peel
1 tsp fresh lemon juice
6 Granny Smith apples (about 2½ lbs.), unpeeled, cored, cut into ½-inch pieces
1½ cups chopped celery
1½ cups chopped radishes
¾ cup dried cranberries
½ cup finely chopped red onion
2 cups watercress leaves
1½ cups pecans, toasted, chopped
2 heads of radicchio, leaves separated

Mix Vegenaise, lemon peel, and lemon juice in medium bowl. Season to taste with salt and pepper. Refrigerate 15 minutes. Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon Vegenaise and toss to coat. (Can be prepared up to 8 hours ahead. Cover and refrigerate.) Fold watercress and pecans into salad. Arrange two radicchio leaves on each plate. Spoon salad into center of radicchio leaves and serve. Makes 8 to 10 servings. (Adapted from a Bon Appetit recipe.)

Cindy's Sweet Potato Pie

2 cups sweet potatoes
1 cup soymilk
¾ cup brown sugar
3 Tbsp oil
1 Tbsp molasses
¼ cup cornstarch
½ tsp salt
½ tsp nutmeg
½ tsp powdered ginger
¼ tsp powered cloves
1 tsp cinnamon

Combine cooked, mashed sweet potatoes with soymilk and sugar. Add oil and molasses. Mix the cornstarch with the spices and stir in. Pour into an unbaked vegan pie shell. Bake in a 425° oven for 10 minutes, then reduce heat to 350° and bake 40 to 50 minutes until filling is set in the middle. Serve with tofu whipped topping.

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