Delicious Distinctive Da Capo click to visit the Da Capo site Visit Da Capo Cookbooks on Facebook Follow Da Capo Cooking on Twitter Visit us on Pinterest
Holiday Menus
John Schlimm’s Tailgating & Halftime Menus
cover of The Cheesy Vegan

Tailgating:
Blue Moon Dip (page 136)
Flying Buffalo Dip (page 144)
The Sailor’s Spinach Dip (page 141)
Amazo-Queso Dip (page 142)
Lucky Horseradish Dip (page 146)
Cheddar Chips (page 165)
Seitan Flares (page 138)

Halftime:
The Dynamic Jalapeño Popper Duo (page 156)
Hot Chili Bean Casserole (page 172)
Twice-Baked Ricotta Potato Skins (page 105)
All You Can Eat Pizza Buffet (page 174)

Featuring:
When the Moon Hits Your Eye Cheesy Pizza Pie (page 174)
Tex-Mex Tortilla Pizza (page 175)
Flying Buffalo Pizza (page 177)

Banana Cheesecake (page 211)

  Recipes available in The Cheesy Vegan by John Schlimm
John Schlimm’s Halloween Party Menu
cover of The Cheesy Vegan

Parmesan Popcorn (page 166)
Minced Chipotle Pepper & Cheese Dip (page 149)
Primo-Pimiento Spread (page 155)
Smoky Cheese Hummus (page 152)
County Fair Cheese Fries (page 106)
Oktoberfest in a Bowl (page 74)
Spicy Hot Mac Attack! (page 205)
Triple Your Pleasure Fondue (page 173)
Pecan-Crusted Cheesecake Bars (page 212)

  Recipes available in The Cheesy Vegan by John Schlimm
Mark Reinfeld’s Taste of Europe Holiday Menu
cover of The 30 Minute Vegan's Taste of Europe

Stuffed Mushrooms with Corn and Saffron (SPAIN, page 101)

French Onion Soup (FRANCE, page 60)

Shepherdess’s Pie (UK, page 145) with Broccoli Rabe with Garlic and Red Pepper (ITALY, page 19)

Mixed Green Salad with Toasted Hazelnut Vinaigrette (GERMANY, page 188)

Black Forest Parfait (GERMANY, page 205) or Swiss Chocolate Fondue (SWITZERLAND, page 240), and Horchata (SPAIN, page 123)

  Recipes available in The 30-Minute Vegan’s Taste of Europe by Mark Reinfeld
 
John Schlimm's Back-to-School Party
cover of Grilling Vegan Style

Main Course:
Grilled Picnic Pizza (with lots & lots of fresh, delicious toppings!) (page 167)

OR

Backyard PB & J sandwiches (page 141)

Dessert:
Mountain Pies Around the Campfire with I Cannot Tell A Lie Cherry Filling (pages 186-187)

Drinks:
A+ Sweet Tea (page 195)

  Recipes available in Grilling Vegan Style by John Schlimm
 
John Schlimm's Labor Day Menu
cover of Grilling Vegan Style

Appetizers:
Shishito Heat Wave
Balsamic & Herb Eggplant Strips

Salad:
Farmers’ Market Medley

Main Course:
Zucchinicotti

Sides:
Grilled Corn on the Cob with Piquant Sauce

Dessert:
Vanilla Pound Cake with Lemon-Lime Glaze

Drinks:
With Alcohol: Dreamboat and Watermelon Bikini
Without Alcohol: Strawberry Ice

  Recipes available in Grilling Vegan Style by John Schlimm
 
John Schlimm's DIY Olympic Kebab Bar
cover of Grilling Vegan Style

Arrange each of the following kebab items in a separate clear glass bowl with skewers on a table next to the grill. Guests can then choose the items they want to create their own unique, Gold Medal-worthy kebabs while cheering on their favorite athletes:

Marinate a selection of bite-size tofu (after pressing & draining - see page 14), tempeh, and seitan in the following Grilling Vegan Style marinades (Marinate for a few hours to overnight before serving):

Lemon & Garlic Sittin' on a Skewer (page 106)
Mustard [HEARTS] White Wine (page 107)
Orange & Lime Summer Juice (page 110)
Prime Time Lime (page 111)
Brown Sugar & Bourbon, Baby! (page 113)
Apple of My Eye (page 114)
Get Tangy with It (page 115)
Drop It like It's Hot Sauce (page 118)
(Or any of the other marinades from Chapter 7 in Grilling Vegan Style)

Suggested vegetables, cut into bite-size pieces, to accompany the marinated tofu, tempeh, and seitan above, or to go solo on the skewers (Have extra virgin olive oil and extra marinade available to brush the vegetables before and during grilling, as well as any seasonings of choice):

Red, yellow, and/or green bell peppers
Mushrooms
Onions
Carrots
Cauliflower
Broccoli
Thick asparagus spears
Eggplant
Zucchini
Jalapenos
Cherry tomatoes
(Or other favorite veggies of choice from the backyard garden or local farmers market)

DIY Olympic Dessert Kebab Bar:

Like with the main course kebabs above, in clear glass bowls with skewers on a table next to the grill, arrange each of the following fruits in bite-size pieces (Have extra virgin olive oil for gently coating the fruit):

Strawberries
Bananas
Cantaloupe
Plump blueberries
Apples
Kiwis
Peaches
Pineapple
Watermelon
Coconuts
(Or other fruit of choice)

Optional: Melted vegan chocolate for dipping (!!!)

Grill the kebabs over medium heat for 6 - 10 minutes, or until done, turning a few times for even cooking on all sides. Because each kebab will be a unique creation, the grill master should stick close to the grill and carefully watch the kebabs as they may be done at different times. (NOTE: If using bamboo skewers, be sure to soak them in water for 20 - 30 minutes before using them to prevent burning.)

Drinks:
With Alcohol: Bowl of Gold Medal Bubblies (page 199)
Without Alcohol: Gold Medal Lemonade Stand (page 206)

  Recipes available in Grilling Vegan Style by John Schlimm
 
John Schlimm's Fourth of July Menu
cover of Grilling Vegan Style

Appetizers:
Party on South Peach Salsa
Skinny Dipping Taters

Salads:
Pasta Salad with Grilled Summer Vegetables
Tattooed Watermelon Salad

Main Course:
Slip-N-Sliders

Sides:
Grilled Tomato Suns
Midsummer Night’s Asparagus with Mandarin Orange & Pimiento Sauce

Dessert:
S’More Is Always Better!

Drinks:
With Alcohol: The July Martini with Strawberries & Honeydew Melon
Without Alcohol: Watermelon Giggles with Strawberries & Lemon

  Recipes available in Grilling Vegan Style by John Schlimm
 
John Schlimm's "Spoil Your Dad" Father's Day Menu
cover of Grilling Vegan Style

Appetizers:
Mushrooms & Peppers over Minty Pesto Triangles
Drive-in Popcorn with Spanish Seasoning

Salad:
String Bean & Arugula Salad

Main Course:
Tempeh Steaks on the Grill

OR

Burger Bar: Featuring...
Stacked Portobello Burgers
Mexican Tortilla Burgers
Garbanzo & Herb Burgers with Creamy Lemon Tahini Sauce

Side:
Cedar-Smoked Mushrooms

Dessert:
Fruity Kebabs Brushed with Brown Sugar, Cinnamon & Mint

Drinks:
With Alcohol: G & T on the Docks and Jersey Shore
Without Alcohol: Happy Camper

  Recipes available in Grilling Vegan Style by John Schlimm
 
John Schlimm's Grilling Vegan Style Memorial Day Menu
cover of Grilling Vegan Style

Appetizers:
Shiny Happy Poppers
Edamame Embers

Salad:
Sweet Potato & Green Onion Country Salad

Main Course:
DIY Kebab Bar—Featuring bite-size veggies of choice and bite-size tofu, tempeh, and/or seitan marinated in:

Four Oranges
King Wasabi
Bonfire of the Herbs
Finger-Lickin’ BBQ Sauce
Merry Margarita
(or other marinades from Ch. 7 in Grilling Vegan Style)

Side:
Grill-Baked Potatoes or Chunky Grilled Potatoes

Dessert:
Chocolate-Dipped Coconut Islands

Drinks:
With Alcohol: Sassy Sangria and Six-Pack Punch
Without Alcohol: Frozen Tootie Fruity Good Moody Cutie

  Recipes available in Grilling Vegan Style by John Schlimm


John Schlimm's Tipsy Vegan Valentine's Day Menu
cover of The Tipsy Vegan

Appetizers:
Hubba-Hubba Baba Ganoush
Fried Avocados Paint the Town
Extra! Extra! Dirty-Hot Martini

First Course:
Untamed Mushroom Soup

Second Course:
Balmy Bell Peppers with Golden Raisins & Arugula

Main Course:
Penne alla Vodka Martini

Side Dishes:
Hey, Baby! Artichokes
Whoop It Up! Balsamic Zucchini

Dessert:
Intense Pucker-up Lemon Sorbet
Bi-Curious Orange Sorbet

Midnight Snack:
Chocolate-Soused Strawberries (served with champagne)

  Recipes available in The Tipsy Vegan by John Schlimm
John Schlimm's Tipsy Vegan Superbowl Menu
cover of The Tipsy Vegan

Pre-Game/Tailgating:
Flaming Hot Peanuts
Salsa alla Vodka
Tequila Seduces Guacamole
Carousing Cucumber Rounds with Rummy Hummus
Bruschetta on a Bender
Beer of Choice (and lots of it!)

Half-Time:
Bottom's Up VegeBean Stew
Pizza Par-Taaay with Sun-Dried Tomato Pesto
Beer of Choice (and lots of it!)

Post-Game:
Bad-Ass Beer Cake with Bourbon Raisins & Amaretto Frosting
A Round of The Laughing Stinger

  Recipes available in The Tipsy Vegan by John Schlimm
John Schlimm's Tipsy Vegan New Year's Menu
cover of The Tipsy Vegan

Dandy Brandy Punch

Flaming Hot Peanuts

Tequila Seduces Guacamole

Bruschetta on a Bender

Coconut HELL-O! Shots

Mandarin Orange & Red Onion Salad with a Toast of Champagne

Screwy Fusilli with Broccoli

Intense Pucker-Up Lemon Sorbet

  Recipes available in The Tipsy Vegan by John Schlimm
John Schlimm's Tipsy Vegan Christmas Menu
cover of The Tipsy Vegan

Zippy Mint Cocktail

Carousing Cucumber Rounds with Rummy Hummus

Chocolate-Soused Strawberries

Untamed Mushroom Soup

Corny Celebrewtante Salad

Penne all Vodka Martini

Blitzed Brussels Sprouts Moutarde

Vanilla, I Scream! with Bing-Bang-Boom Cherry Sauce

  Recipes available in The Tipsy Vegan by John Schlimm
Beth Hillson's Gluten-Free Thanksgiving Menu
cover of Gluten-Free Makeovers

Roasted Turkey with Orange Maple Glaze

Corn Bread Stuffing

Corn and Smoked Bacon Cakes

Parker House Rolls

Roasted Asparagus with Lemon Mayonnaise Sauce

Cranberry Tart

Grandma's Pecan Pumpkin Pie

Dairy-Free Chocolate Mousse Pie

  Recipes available in Gluten-Free Makeovers by Beth Hillson
John Schlimm's Tipsy Vegan Thanksgiving Menu
cover of The Tipsy Vegan

Extra! Extra! Dirty-Hot Martini

Salsa alla Vodka

Raging Chickpea Spread

Wild Rice Under the Influence

The Slurper's Kale & Potato Soup

Baked & Loaded Acorn Squash

Pampered Asparagus with Vegenaise Verte

Bad-Ass Beer Cake with Bourbon Raisins & Amaretto Frosting

  Recipes available in The Tipsy Vegan by John Schlimm
Dr. Timothy S. Harlan’s Fourth of July Weight Loss Menu
cover of Just Tell Me What to Eat!

Portobello Burger

Garlic-Lime Flank Steak

Cajun Cheeseburger

Salmon with Caper Mayonnaise

Iceberg Salad with Blue Cheese Dressing

Waldorf Salad

  Recipes available in Just Tell Me What to Eat! by Timothy S. Harlan, MD
Nicole Hunn’s Gluten-Free Easter Menu
cover of Gluten-Free on a Shoestring

Asian Pork Loin

Glazed Carrots

Cornmeal Spoonbread

Cheesecake with Butter Cookie Crust


  Recipes available in Gluten-Free on a Shoestring by Nicole Hunn
Roben Ryberg's Gluten-Free Cookie Christmas Menu
cover of The Ultimate Gluten-Free Cookie Book

Girl Scout Thin Mints-Style Cookies

Pecan Tassies

Rolled Sugar Cookies

Jam Bars

Pizzelle


  Recipes available in The Ultimate Gluten-Free Cookie Book by Roben Ryberg
Jules E. Dowler Shepard's Allergy-Friendly Thanksgiving Menu
cover of Free for All Cooking

Coffee Cake (for breakfast)

Pumpkin Soup

Whole-Grain Sandwich Bread-Yeast-Free

Crusty French Baguette

Traditional Stuffing

Sweet Potato Soufflé

Pumpkin Pie (crustless)

  Recipes available in Free for All Cooking by Jules E. Dowler Shepard
Terry Hope Romero's Cinco de Mayo Menu
cover of Viva Vegan!

Red Chile-Seitan Tamales

Black Bean-Sweet Potato Tamales

Classic Roasted Tomatillo Salsa

Fresh Tomato Salsa

Guacamole served with tortilla chips and
crudité of jicama sprinkled with lime juice, ancho chile powder, and salt

Pineapple-Raisin Sweet Tamales and
store-bought vegan vanilla or coconut ice cream

Horchata or Micheladas

  Recipes available in Viva Vegan! by Terry Hope Romero
Bryant Terry's Easter Menu
cover of Vegan Soul Kitchen

Quinoa-Quinoa Cornbread

Uncle Don’s Double Mustard Greens and Roasted Yam Soup

Smothered Seitan Medallions in Mixed-Mushroom Gravy

Roasted Sweet Potato Puree with Coconut Milk

Chocolate-Pecan Pudding Pie

  Recipes available in Vegan Soul Kitchen by Bryant Terry
Ani Phyo's Valentine's Day Raw Desserts Menu
cover of Ani's Raw Food Desserts

Cherry Brownie Hearts

Raspberry Ganache Fudge Cake

Chocolate-Covered Bananas

Lavender Chocolate Bars

Filled Chocolate Truffles

  Recipes available in Ani's Raw Food Desserts by Ani Phyo
Toni Fiore's Vegetarian Christmas Menu
cover of Totally Vegetarian

Fried Polenta Squares

Dried Tomato Pesto

Vegetarian Caesar Salad

Vegetable Lasagna

Tofu Cannoli

  Recipes available in Totally Vegetarian by Toni Fiore
Toni Fiore's Vegetarian Thanksgiving Menu
cover of Totally Vegetarian

Red Pepper-Tofu Dip

Cashew Pate

Arugula Salad with Figs

Stuffed Sugar Pumpkins

Maple-Baked Pears

  Recipes available in Totally Vegetarian by Toni Fiore
Ani Phyo's Fourth of July Desserts Menu
cover of Ani's Raw Food Desserts

Spiced Blueberry Cobbler

Berries and Peaches with Almond Frangipane Kream

Chocolate-Covered Bananas

Oatmeal Raisin Cookies

Pineapple Icebox Dessert

 

  Recipes available in Ani's Raw Food Desserts by Ani Phyo
 
 
HOME   |    RECIPES   |    AUTHORS   |   IN THE NEWS   | RESOURCES   |   HOLIDAY MENUS   |   CONTACT US
 
  Da Capo Lifelong