Soul Food Recipes And More

Wanting to try a new recipe for Christmas dinner, something for a soul-food eating family. Any suggestions?

Serious answers only. An EASY, but FLAVORFUL recipe is preferred, that is MEATLESS for any part of the meal (appetizer, entree, side, or dessert). Please include either a link to the recipe or type out the entire recipe in your answer. Thank you so much!
Thanks, but I’m looking for specific recipes, not general answers.
Again, I’m a vegetarian (that eats fish). The recipe has to be without any meat. Thanks!
Meg, your recipe sounds like something I can modify with vegetable bullion cubes.

Appetizer:
-Creamy ranch dip(serves 6):
recipe ingredients
1 (8-ounce) package cream cheese, softened
2 Tbsp. milk
2 Tbsp. freshly grated Parmesan cheese
4 tsp. Ranch salad dressing mix
1/4 cup finely chopped red bell pepper
1 green onion, chopped (about 2 tablespoons)

Combine cream cheese and milk with a hand blender or food processor. Add dressing mix and cheese and blend well. Stir in chopped pepper and green onions. Serve with assorted fresh vegetables.
Makes 1 1/2 cups, 1/4 cup per serving

Entrée(serves 4):
-Angel hair pasta with asparagus and cherry tomatoes
recipe ingredients
1 tsp. olive oil
1 clove garlic, minced
1 shallot, minced
2 T. fresh parsley, minced
2 T. fresh mint, minced
2 cups chopped cherry tomatoes
1 1/2 cups fresh asparagus tips
8 ounces dried angel hair pasta
1/4 cup fresh grated parmesan cheese
salt and pepper to taste

Heat the oil in a medium nonstick skillet over medium-high heat; add garlic, shallot, parsley, and mint. Reduce heat to medium and saute’ until the shallot is soft. Add tomatoes and cook, stirring often, until the tomatoes are a pulpy sauce. Stir in the asparagus tips and cook just until tips are cooked through and still bright green.

Meanwhile, cook the pasta in boiling water until al dente’;drain well. Add pasta to sauce and toss until well mixed. Season with salt and pepper. Sprinkle with cheese when serving.

Side(serves 6):
-Spinach au gratin
2 10-oz packages frozen chopped spinach
2 oz. cream cheese, cubed
2 oz. feta cheese, crumbled
1/2 cup nonfat milk
1/2 cup egg substitute
1/2 cup chopped water chestnuts
2 Tbsp. sliced green onions
1/4 tsp. garlic salt
3/4 cup soft bread crumbs (1 slice)
1 Tbsp. fresh grated parmesan cheese
2 tsp. margarine, melted

recipe directions
Cook spinach according to package directions in a large saucepan; drain in a colander and press out as much liquid as possible. Return spinach to saucepan. Stir cream cheese and feta into the hot spinach till cream cheese is melted. Stir in the milk, egg product, water chestnuts, green onion, and garlic salt. Spray a 1 1/2 quart casserole dish with nonstick cooking spray. Turn the spinach mixture into casserole. Toss together the bread crumbs, parmesan cheese, and melted margarine in a small bowl. Sprinkle over spinach mixture. Bake at 350*F for 40 to 45 minutes or until set.

Dessert(serves 12):
-Orange pound cake with orange caramel sauce
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large orange
1 cup sugar
1/2 cup buttermilk, at room temperature
1/2 teaspoon vanilla extract
1/4 cup butter, softened (no substitutions)
1 large egg
2 large egg whites

Orange-Caramel Sauce:
2 tablespoons water
1/4 cup sugar

Preheat oven to 350*F. Lightly coat a 9×5-inch loaf pan with vegetable cooking spray. Sift together flour, salt, baking powder and baking soda in medium bowl; set aside.

With vegetable peeler remove peel from orange; coarsely chop. Cut orange in half and squeeze 1/2 cup juice. Process sugar and peel in food processor, pulsing until peel is finely chopped. Combine buttermilk, 1/4 cup orange juice and vanilla in a small glass measuring cup. (Reserve remaining juice for caramel sauce.)

Beat butter and orange-sugar mixture in large mixer bowl on medium-high speed until combined. Beat in egg and egg whites, one at a time, beating well after each addition. At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Spoon batter into prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes; invert and remove pan.

Make Orange-Caramel Sauce: Meanwhile, combine water and sugar in small saucepan; stir with wooden spoon until sugar is moistened. Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes until sugar dissolves. Uncover and cook until sugar turns amber, 5 to 6 minutes. Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously). Return to heat and cook, stirring, until sugar dissolves. Cool sauce and serve with cake.

I have more “chocolatey”delicious dessert recipes,if you want some,just say it! =)

Beef Lumpia