Celebrate the season: this year, bring your family and friends together to enjoy a sumptuous vegetarian holiday buffet that's a real treat for the senses - Recipe

HERE'S A PERFECT WAY TO SHARE HOLIday goodwill--invite your loved ones to a winter buffet that serves 16. Our preparation timetable and handy shopping list will help you stay festive, not frazzled. Happy holidays.

Arugula, Fennel, and Blood
Orange Salad

MAKES 20 CUPS

To prepare the ingredients for this
refreshing salad in advance, see
"Party Timetable," next page. You'll
need to mix it in two bowls.

2 1/2 tablespoons lemon juice
    2 tablespoons balsamic vinegar
1 1/2 tablespoons grainy mustard
    5 tablespoons extra-virgin
      olive oil
      Salt and ground black pepper
   28 ounces arugula leaves, rinsed
      and patted dry (about 24 cups)
    1 small fennel bulb, trimmed
      and sliced very thin (about
      1 3/4 cups)
    4 blood or regular oranges,
      peeled, quartered, and
      sliced thin
  1/2 cup shelled pistachio nuts,
      toasted in a dry skillet until
      fragrant, and chopped coarse
  1/2 cup pitted and sliced
      green olives

1. Whisk together lemon juice, balsamic
vinegar, and mustard in small
bowl. Slowly whisk in oil until thickened.
Season with salt and pepper to taste.

2. Divide arugula, fennel, and orange
slices between two large salad bowls
and gently toss.

3. Just before serving, drizzle half of
dressing over each salad. Divide nuts
and olives between salads, season each
with salt and pepper, and toss to mix.

PER CUP: 81 CALORIES, 2 G PROTEIN, 6 G FAT,
1 G SATURATED FAT, 6 G CARBOHYDRATES,
1 G FIBER, 158 MG SODIUM, 6% CALCIUM
Golden Phyllo Torte Stuffed
with Greens, Artichoke Hearts,
and Jack "Cheese"

MAKES 2 TORTES

These savory, vegetable-filled tortes
have a beautiful, crisp pastry crust. To
make them in advance, see "Party
Timetable," next page.

    2 pounds firm tofu, drained
    2 pounds kale, stems discarded
      and leaves chopped (about
      24 cups)
    2 pounds Swiss chard, stems
      discarded and leaves chopped
      (about 20 cups)
    4 teaspoons extra-virgin olive oil
10-12 medium leeks, white and light
      green parts only, chopped
      (about 6 cups)
    2 8-ounce packages frozen
      artichoke hearts, thawed,
      squeezed almost dry, and
      chopped coarse
    8 medium garlic cloves, minced
    2 tablespoons chopped fresh
      oregano leaves
    2 teaspoons salt
    1 teaspoon freshly grated
      nutmeg
  1/2 teaspoon cayenne pepper
   16 ounces Monterey Jack-style
      soy cheese, grated
    2 cups chopped fresh mint
      leaves
   32 sheets phyllo dough (about
      1 1/3 pounds), thawed in
      refrigerator
      Nonstick cooking spray or
      olive oil in mister

1. Place blocks of tofu in large dish,
Cover tofu with a cutting board and place
a heavy saucepan on top to weigh it
down. Let tofu drain at least 20 minutes.

2. Bring 3 cups of water to a boil in
large stockpot or Dutch oven. Add kale,
cover, and cook until tender, about 5 minutes.
Drain and cool. Empty pot, and
repeat with Swiss chard, cooking about
4 minutes. Drain and cool.

3. Wash and dry pot. Heat oil in clean
pot over medium heat. Add leeks, artichoke
hearts, and garlic, and saute until
vegetables are soft, about 12 minutes.

4. Place drained tofu in food processor
fitted with metal blade. Process until
smooth, about 3 minutes. Add oregano,
salt, nutmeg, and cayenne. Pulse until
blended. Transfer mixture to large bowl.

5. Gently squeeze greens to remove
excess water. Add to whipped tofu, along
with leek mixture, grated soy cheese,
and mint. Stir until completely blended.

6. Preheat oven to 350 degrees.

7. Create a pinwheel-like circle with
sheets of phyllo dough: To start, lay a
sheet of phyllo over an 11- or 12-inch tart
pan (with a removable bottom) coated
with cooking spray. Gently press in place
and lightly coat with cooking spray. Lay
a second sheet at a slight angle from the
first sheet. Gently press in place and
lightly coat with cooking spray. Repeat
process with 6 more sheets of phyllo.
Spoon half of filling into tart pan and
spread evenly.

8. Lay a sheet of phyllo over filling
and lightly coat with cooking
spray. Use 7 more pieces of
phyllo to create a circular shape
in same manner as for bottom
of torte. Roll overhanging
phyllo edges upward and
inward to form a rim around
edge of pie and mist with
cooking spray. (This doesn't have
to look perfect--as long as it holds
together, a rustic look is fine.) With sharp
knife, make several small slits in phyllo
to let steam escape. Repeat steps 7 and
8 with remaining 16 sheets of phyllo and
remaining filling, using second tart pan.

9. Bake tortes, reversing their position
in oven after 25 minutes, until crust is
very lightly browned, about 50 minutes.
Let tortes cool on wire racks for 20 minutes.
Remove tart rings and cut each
torte into 10 wedges. Slide them onto
large round serving platters.

PER WEDGE: 267 CALORIES, 19 G PROTEIN, 5 G
FAT, 1 G SATURATED FAT, 41 G CARBOHYDRATES,
6 G FIBER, 695 MG SODIUM, 27% CALCIUM
Roasted Winter Vegetables
with Herbs

MAKES 16 CUPS

These vegetables can be served warm
or at room temperature. To roast them
in advance, see "Party Timetable,"
right, for directions.

1 1/2 pounds parsnips (try to find
      medium-size ones)
1 1/2 pounds Brussels sprouts
      Nonstick cooking spray
1 1/2 pounds baby carrots
    3 medium onions, peeled and
      quartered
    2 tablespoons extra-virgin
      olive oil
    1 tablespoon chopped fresh
      thyme leaves (or
    1 1/2 teaspoons dried)
    1 tablespoon chopped fresh
      rosemary leaves (or
    1 1/2 teaspoons dried)
    1 tablespoon chopped fresh
      oregano leaves (or
    1 1/2 teaspoons dried)
    1 teaspoon dried mint
      Salt and ground black pepper

1. Place oven racks in middle and
upper-middle positions. Preheat oven
to 400 degrees.

2. Peel parsnips and cut into sticks;
set aside. Trim bottoms from Brussels
sprouts; cut sprouts in half and set aside.

3. Coat two large roasting pans (you
may use disposable heavy foil pans) with
nonstick cooking spray. To each pan, add
half of parsnips, Brussels sprouts, baby
carrots, onion quarters (it's fine if they
break apart slightly), oil, thyme, rosemary,
oregano, and mint. Toss to coat
vegetables with oil and herbs. Season
vegetables in both pans with salt and
pepper to taste; toss again.

4. Place top pan toward left side of
oven and bottom pan toward right
side. Roast, turning vegetables
often with a spatula and rotating
pans twice during cooking,
until vegetables are soft and
golden, about 50 minutes.
Heap onto serving platters.

PER 3/4 CUP: 69 CALORIES, 2 G PROTEIN,
2 G FAT, <1 G SATURATED FAT, 13 G
CARBOHYDRATES, 4 G FIBER, 23 MG
SODIUM, 4% CALCIUM
Israeli Couscous with
Plumped Cherries and
Caramelized Onions

MAKES 9 CUPS

Israeli couscous is a round semolina
pasta like regular couscous, but its
grains are about in times larger. Israeli
couscous, which is sold in many
gourmet stores and natural food markets,
has an especially nutty flavor. See
"Party Timetable," previous page, for
advance preparation tips.

1 1/2 tablespoons extra-virgin
      olive oil
    3 tablespoons fresh chopped
      marjoram or oregano leaves
    3 medium red onions, peeled
      and chopped
      Salt and ground black pepper
  3/4 cup Ruby port or cherry juice
      (available in gourmet and
      Middle Eastern stores)
    1 cup pitted, dried sweet
      cherries
    6 cups light-colored vegetable
      broth (like Pacific Natural)
    3 cups Israeli couscous
    1 cup chopped fresh parsley
      leaves

1. Heat oil in large nonstick skillet over
medium-high heat. When hot, add marjoram
and onions and saute until soft,
about 8 minutes. Reduce heat to very low
and cook until golden brown and
caramelized, about 15 minutes. Season
with salt and pepper to taste. Set aside.

2. Combine port and cherries in small
saucepan over medium heat. Bring to a
simmer, cover, reduce heat to low, and
cook until liquid is almost absorbed,
about 6 minutes. Set aside.

3. Just before serving, bring broth to
a boil in large saucepan. Stir in
couscous and reduce heat to low.
Cover and simmer until couscous
is tender and liquid has
been absorbed, 15 to 20 minutes.
Stir in onion mixture, plumped
cherries, and parsley. Adjust seasonings.
Place couscous in
large, shallow serving bowl and
serve immediately.

PER 1/2 CUP: 176 CALORIES, 4 G PROTEIN,
1 G FAT, <1 G SATURATED FAT, 34 G CARBOHYDRATES,
3 G FIBER, 17 MG SODIUM, 3% CALCIUM
Golden Coconut
Upside-Down Cake

MAKES 20 SQUARES

This lightly spiced cake has a crunchy
coconut bottom. To make it in
advance, see "Party Timetable," previous
page. Serve with Spiced Pineapple
in Gewurztraminer Syrup
(recipe on next page).

    2 cups all-purpose flour
  3/4 cup whole-wheat pastry flour
1 1/2 teaspoons baking soda
    1 teaspoon nonaluminum baking
      powder
  1/2 teaspoon ground ginger
  1/4 teaspoon ground nutmeg
  1/4 teaspoon coarse salt
      Nonstick cooking spray
  1/2 cup plus 2 tablespoons
      nonhydrogenated vegetable
      oil spread, such as Spectrum
      Spread
    1 cup granulated cane juice
  2/3 cup shredded unsweetened
      coconut
    1 cup low-fat plain soymilk
    1 cup pure maple syrup
1 1/2 teaspoons almond extract
    1 teaspoon rice vinegar

1. Adjust oven racks to bottom
and middle positions. Preheat oven to
350 degrees.

2. Whisk flours, baking soda, baking
powder, ginger, nutmeg, and salt
together in large bowl; set aside.

3. Coat bottom and sides of 9- by 13-inch
baking pan with nonstick cooking
spray. Melt 2 tablespoons of nonhydrogenated
spread in small skillet over low
heat. Pour melted spread into baking pan
and tip to evenly coat pan bottom.

4. Combine 1/2 cup granulated cane
juice with coconut in food processor.
Pulse to blend. Sprinkle mixture evenly
over bottom of baking pan.

5. With an electric mixer, beat remaining
1/2 cup granulated cane juice with
remaining 1/2 cup nonhydrogenated
spread on low speed until creamy, about
1 minute. Beat in soymilk until incorporated.
Add maple syrup, almond extract,
and vinegar, and beat until well mixed.

6. Add wet ingredients to flour mixture
and stir until ingredients are mixed.
Carefully pour batter over coconut and
gently smooth top with spatula.

7. Bake for 25 minutes on bottom rack.
Move cake to middle rack and continue
baking for 10 minutes, or until cake is
golden and springs back when gently
pressed. Remove from oven and let cool
in pan to room temperature.

8. Run a sharp knife around outside
edge of pan and cut into 20 squares. Use
metal spatula to remove each piece,
making sure to dig under each piece to
remove sticky coconut topping, Arrange
pieces of cake coconut side up on
decorative platter or cake stand.

PER SERVING: 232 CALORIES, 3 G PROTEIN,
10 G FAT, 5 G SATURATED FAT, 34 G CARBOHYDRATES,
2 G FIBER, 72 MG SODIUM, 3% CALCIUM
Spiced Pineapple
in Gewurztraminer Syrup
with Pomegranate Seeds

MAKES 12 CUPS

Gewurztraminer is a crisp, spicy wine
that makes an excellent after-dinner
drink. You can make the syrup
for this fruit dessert up to 2 days
in advance; see "Party Timetable,"
page 51. Encourage your guests to pair
this dessert with the cake, allowing the
syrup to soak into the cake.

    1 750 ml bottle Gewurztraminer
      wine
1 1/4 cups pure maple syrup
    2 tablespoons finely minced
      peeled gingerroot
    1 cinnamon stick
    2 bay leaves
  1/4 teaspoon grated nutmeg
   10 cups fresh pineapple chopped
      into 1-inch chunks (about
      3 pineapples)
      Salt and ground black pepper
    1 pomegranate, peeled, seeds
      reserved

1. Combine Gewurztraminer, maple
syrup, gingerroot, cinnamon, bay leaves,
and nutmeg in medium saucepan. Bring
to a boil, reduce heat to low, and simmer
until slightly syrupy and reduced to about
2 1/2 cups, about 25 minutes. Cool to room
temperature.

2. Place pineapple in large bowl. Add
syrup (include bay leaves and cinnamon,
which look pretty when serving) and chill
thoroughly, at least several hours.

3. Shortly before serving, transfer
pineapple and syrup to decorative glass
bowl. Stir in pomegranate seeds.

PER 1/2 CUP: 101 CALORIES, <1 G PROTEIN,
<1 G FAT, <1 G SATURATED FAT, 21 G CARBOHYDRATES,
1 G FIBER, 5 MG SODIUM, 2% CALCIUM

Party Timetable

Preparing this impressive buffet isn't difficult, but it takes some planning. Read the recipes and make sure you have the utensils you'll need to cook and serve the dishes. Buy the ingredients two or three days before your party. (We've provided a shopping list on page 52.) Follow this timetable and you'll be ready to celebrate when your guests arrive.

Two Days Before

SIDE DISHES: Roast vegetables; refrigerate in containers. Prepare onion mixture and cherries for couscous; refrigerate them separately.

DESSERTS: Make Gewurztraminer syrup and refrigerate.

One Day Before

SALAD: Prepare dressing and ingredients: greens, fennel, oranges, nuts, and olives. Refrigerate each separately.

DESSERTS: Make cake, cool, and wrap. (Leave in pan.)

Morning of the Party

TORTE: Assemble tortes in pans, wrap, and refrigerate.

SIDE DISHES: Measure broth, parsley, and couscous.

DESSERTS: Peel and seed pomegranate and refrigerate. Cut up pineapple, combine with syrup, and refrigerate.

Afternoon of the Party

SALAD: Assemble salad.

TORTE: Bake tortes.

SIDE DISHES: Reheat vegetables in roasting pans at 350 degrees for 20 minutes. Prepare couscous.

DESSERTS: Slice Cake and place on tray. Add pomegranate seeds to pineapple.

Shopping List

Staples

All-purpose
flour
Almond extract
Baking powder
Baking soda
Balsamic
vinegar
Bay leaves
Cayenne pepper
Cinnamon stick
Cooking spray
Dried mint
Extra-virgin
olive oil
Grainy mustard
Granulated
cane juice
Ground ginger
Lemon juice
Nutmeg
Rice vinegar
Salt & pepper
Whole-wheat
pastry flour

Produce

Arugula, 28 oz
Baby carrots,
1 1/2 lb
Blood oranges, 4
Brussels
sprouts, 1 1/2 lb
Fennel bulb, 1
Garlic, 8 cloves
Gingerroot,
2-inch piece
Kale, 2 lb
Leeks, medium,
10 to 12
Marjoram,
1 bunch
(optional)
Mint, 1 large
bunch (2 cups)
Onions, red, 3
Onions, white, 3
Oregano, 1
bunch
Parsley, 1 bunch
Parsnips, 1 1/2 lb
Pineapples, 3
Pomegranate, 1
Rosemary,
1 bunch
Swiss chard,
21b
Thyme, 1 bunch

Other

Dried sweet
cherries, 1 cup
Firm tofu, 2 lb
Frozen artichoke
hearts, 16 oz
Frozen phyllo
dough, 2 pkg
Green olives,
1/2 cup
Israeli couscous,
3 cups
Maple syrup,
2 1/4 cups
Pistachio nuts,
1/2 cup
Shredded
unsweetened
coconut, 2/3 cup
Soy jack
cheese, 1 lb
Soymilk, 1 cup
Spectrum
spread, 6 oz
Vegetable broth,
1 1/2 qt

Beverages

Gewurztraminer,
750 ml
Rubyportor
cherry juice,
3/4 cup
Wine, sparkling
drinks, juices,
coffee, tea

Victoria Abbott Riccardi is a food writer in Boston and a regular contributor to Natural Health.

COPYRIGHT 2001 Weider Publications
COPYRIGHT 2001 Gale Group