Family fete: easy entertaining from the new Friends of Animals cookbook

Preparing a holiday meal can be intimidating for anyone, especially if your guests prefer turkey to tofu. And trying to convince a mixed crowd that they'll love a vegan meal can create even more headaches. For menu inspiration, we turned to Priscilla Feral, president of the animal advocacy organization Friends of Animals and co-author of its first cookbook, Dining with Friends.

"I have relatives who wouldn't consider themselves vegetarians by any stretch of the imagination, but they rave about the meals I serve, actually preferring them to their usual holiday routine," Feral says.

With their wide appeal and traditional feel, these recipes, adapted from Dining with Friends, are perfect for the holidays. Your guests will love the rich flavors of the Holiday Cashew Nut Roast, which goes wonderfully with the orange-broccoli dish. "Even people who normally aren't keen on broccoli love this preparation," Feral says.

She suggests making the Boiled Spice Cake the day before to free up time on the big day. "This is a very traditional holiday cake. It's not overly sweet, but it looks festive and tastes delicious. Your friends and family will agree!

menu

HOLIDAY CASHEW NUT ROAST

SPICED ORANGE BROCCOLI

BOILED SPICED CAKE

HOLIDAY CASHEW NUT
ROAST

Serves 8 * Vegan

With a taste reminiscent of
stuffing, this is perfect for
a holiday buffet. Layered eggplant
adds a contrasting texture to
the nuts and elevates this hearty
casserole to an eye-popping
entree. Serve with cranberry sauce
and gravy (try the one on p. 70)
for a traditional experience.

2 medium-sized eggplants,
  sliced
6 Tbs. olive oil
1/2 cup brown rice
2 cups raw cashew pieces,
  coarsely chopped
1 medium-sized onion,
  chopped (about 1 1/2 cups)
2 cloves garlic, minced
  (about 2 tsp.)
3 large tomatoes
6 slices rye bread, toasted
  and crushed into crumbs
1/2 cup vegetable broth
2 tsp. brewer's yeast
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. fresh lemon juice

1. Preheat oven to broil.
Brush eggplant slices with 2 Tbs.
oil, and sprinkle with salt and
pepper to taste. Place on baking
sheet coated with cooking
spray, and broil 5 to 7 minutes.
Turn eggplant slices, and broil
5 minutes more, or until slices are
tender and light brown. Set aside,
and reduce oven to 350F.

2. Cook rice according to package
directions, and set aside. Meanwhile,
heat remaining 4 Tbs. oil
in large skillet over medium heat.
Saute cashews, onion and garlic
in oil 5 to 7 minutes, or until
onion is softened and browned.
Chop one tomato, and add
to skillet; cook 3 minutes more.

3. Transfer cashew mixture to
large bowl. Stir in cooked rice,
breadcrumbs, broth, brewer's
yeast, basil, thyme and lemon
juice. Season to taste with salt
and pepper.

4. Coat 9x13-inch oval baking
dish with cooking spray. Line
bottom of dish with half of broiled
eggplant slices. Spoon in cashew
mixture. Top with remaining
eggplant slices. Slice remaining
2 tomatoes, and layer down center
of casserole to form a broad,
bright red stripe.

5. Bake 40 to 45 minutes, or until
top is browned and filling is hot.
Serve immediately.

PER SERVING: 422 CAL; 12G PROT; 25G
TOTAL FAT (4G SAT. FAT); 40G CARB; OMG
CHOL; 273MG SOD; 9G FIBER; 9G SUGARS

SPICED ORANGE BROCCOLI

Serves 8 * Vegan * 30 minutes or fewer

The combination of garlic,
shallots, citrus and a dash of red
pepper flakes gives this broccoli
saute a fresh, lively flavor--you'll
be making this recipe long after
the holidays are over.

4 Tbs. olive oil
4 cloves garlic, minced
  (about 4 tsp.)
2 shallots, minced
  (about 1/3 cup)
zest of 2 oranges (about 3 Tbs.)
1/4 tsp. red pepper flakes
2 large bunches broccoli
  florets, chopped
2/3 cup orange juice
2 tsp. balsamic vinegar
1/2 tsp. salt
1/2 tsp. toasted sesame oil

1. Saute olive oil, garlic, shallots,
orange zest and red pepper flakes
in large skillet over medium heat.
Stir frequently for 5 minutes,
or until garlic and shallots are soft.

2. Add broccoli to pan, and saute
1 minute. Add orange juice,
vinegar and salt. Cover pan, and
steam 3 to 4 minutes, or until
broccoli is tender. Drizzle with
sesame oil, and serve.

PER SERVING: 112 CAL; 4G PROT; 7.5G
TOTAL FAT (1G SAT. FAT); 10G CARB; OMG
CHOL; 176MG SOD; 4G FIBER; 5G SUGARS

BOILED SPICE CAKE

Serves 16 * Vegan

Boiling the sugar, raisins and
spices produces a wonderfully
flavored cake that's bound to
become a holiday favorite. Dress
it up with the lemony glaze just
before serving for the perfect
finish to this festive dinner.

Cake

3 cups unbleached white flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 1/2 cups sugar
1 1/2 cups raisins
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
3/4 cup vegan margarine
1/2 cup chopped pecans

Glaze

2/3 cup fresh lemon juice
3 cups confectioners' sugar

1. To make Cake: Preheat oven
to 350F. Sift together flour, baking
powder and baking soda in bowl.
Spray 12-cup Bundt pan with
cooking spray, and set aside.

2. Combine sugar, raisins,
cinnamon, nutmeg, cloves,
1/2 tsp. salt and 1 1/2 cups water in
large saucepan. Bring to boil, and
cook 5 minutes, or until raisins
plump up. Remove from heat,
and stir in margarine.

3. When margarine has melted,
add flour mixture and pecans to
saucepan. Blend well, and pour
into pan. Bake 35 to 45 minutes,
or until toothpick inserted in cake
comes out clean. Cool 10 minutes
in pan, then invert onto wire rack
and cool completely.

4. To make Glaze: Whisk lemon
juice into confectioners' sugar.
Pour over cooled cake. Decorate
with whole pecans, if desired.

PER SERVING: 391 CAL; 4G PROT; 11.5G
TOTAL FAT (2G SAT. FAT); 72G CARB; OMG
CHOL; 259MG SOD; 1G FIBER; 49G SUGARS.