It's that time of the year when most of us conveniently forget about the diet and feast into the traditional Christmas dishes of ham, turkey, cassava and farine pie, all washed down with egg nog and topped off with Christmas pudding or fruit cake.

However, for Bermuda's vegetarians, healthy eating doesn't take a short break for the season. Christmas means no turkey or ham, although vegetarians do tend to eat most other foods. It becomes a bit more tricky for the vegan, someone who eats no dairy products or eggs, as the traditional cassava/farine pie contains lots of eggs.

You can use egg substitutes instead of eggs to make it a bit more healthy, but this is still off limits for the vegan.

That doesn't mean though, that the Island's vegetarians won't enjoy their meals during the festive season. It just means they have to be more careful about what they are eating as Aunt Bessie's pie is likely to have some meat in the middle of it.

"I stopped eating meat in 1986 and I don't really miss it,'' says Pamela Grayson, president of the Vegetarian Society of Bermuda and one of its five founding members.

But as vegetarians have found out, there is some inconvenience trying to eat the right foods.

"I like to eat out and it's difficult eating out because you don't always have a good selection and the dishes are not always nicely prepared,'' said Mrs. Grayson.

"It can be hit or miss and that's the hardest thing because I love eating out.'' Mrs. Grayson encourages restaurants to "recognise that there are people out there who don't eat meat and to look at their menus and try to cater to us a bit more''.

Mrs. Grayson had two pleasant dining experiences recently at two restaurants on the outskirts of Hamilton -- Ascot's and the Royal Hamilton Amateur Dinghy Club restaurant.

"I had a private birthday party last year and Ascot's were really nice, they worked with me and provided us with a menu,'' she explained. "They have worked with the Vegetarian Society before.

"I went to a Christmas dinner at the Royal Hamilton Amateur Dinghy Club this week and that was totally vegetarian and that was very nice. What they chose was very well done. They will work with you as well.'' Meals in the Grayson household are easy to prepare, as husband Desmond is also a vegetarian while their infant child is also being reared the vegetarian way.

"He's vegan and tends to be more strict than I am,'' said Mrs. Grayson of her husband.

"He doesn't really trust going out. When I was getting married, that was one of my criteria, that the person had to be vegetarian.

"I couldn't see me cooking meat and doing a dish for them. And when you have children it becomes a conflict. We have an 11 month-old son and he's also a vegetarian.'' "The no-turkey `turkey' was a hit at the Vegetarian Society of Bermuda's Thanksgiving dinner in 1998 and I would recommend it to individuals who want something on the table resembling turkey.

"We'll go to my aunt's house for Christmas and they know we're coming and will have the ham but the other stuff they prepare won't have pork in it. And then you learn to walk with your own stuff. I'll take my own pie because her pie will have meat.'' The recipes for the egg-free vegan Christmas cake, vegetarian mincemeat and apple pie are courtesy of the Vegetarian Society of Bermuda. The Christmas menu and recipes contained with this article are from the book `Eco-Cuisine' by Ron Pickarski.

For those who want a nutty loaf for Christmas, the Nutty Lentil Loaf from the Vegetarian Times Complete Cookbook is also included. Healthy eating! See recipes on Page 42 Delicious dishes for Christmas NO-TURKEY "TURKEY'' Makes 10-12 servings This is a wonderful tried, tested and admired recipe and it really is easy! Look for prepared "chicken flavoured'' seitan in the refrigerated or frozen food section of your health food store. Alternatively, the dry mix version works well, and leaves behind a delicious liquid with which to make brown gravy. You can use the chicken or turkey roll from the ABC on King Street instead as seitan is not always available in Bermuda.

1 to 2lb whole wheat bread 2 tbsp margarine 2 medium carrots, finely diced 2 large stalks celery, finely diced 1 large onion (2 medium), finely diced freshly ground black pepper to taste 1/4 cup finely chopped parsley 2 tsp crumbled whole leaf sage 1/2 cup egg substitute 1/2 cup vegetable broth or water 2 lbs seitan or chicken roll, cut horizontally into 1-inch thick slices 1 pack frozen puff pastry sheets, thawed 2 cups gravy of your choice 1. Break bread into 1-inch chunks; dry in a large bowl, uncovered for at least 8 hours.

2. Melt margarine in a large non-stick skillet over medium-high heat.

3. Add carrot, celery and onion; saute, stirring frequently, until lightly browned.

4. Transfer to a large mixing bowl; cool to lukewarm.

5. Add pepper, bread cubes, parsley, sage, egg substitute, and broth or water.

6. Toss to combine; set aside 30 minutes to allow liquids to soak into bread.

If mixture is very dry add more water.

7. Preheat oven to 400 degrees F. Line a baking sheet with heavy foil; spray foil with non-stick cooking spray.

8. Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row mounding in centre.

9. Press stuffing mixture around seitan to cover completely. Wet hands lightly, and press in a neat oval.

10. Roll pastry sheets out to 1 16th-inch thickness; arrange, overlapping slightly, to make a large rectangle.

11. Seal edges with dabs of cold water.

12. Drape pastry over mound; trim excess away round bottom.

13. Decorate with shapes cut from excess pastry.

14. For a shiny crust, brush pastry lightly with skimmed milk or soymilk.

15. Bake 1 to 1 1 hours, covering pastry with foil if it browns too much.

16. Transfer "turkey'' to a platter.

17. To serve, cut straight down through pastry to make neat slices.

18. Pour gravy over each serving.

*** EGG FREE/VEGAN CHRISTMAS CAKE Cooking time 21/2 hours at 150 degrees C 8 oz plain flour Pinch salt 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 21/2 oz egg replacer 8oz ready to eat dried apricots chopped 12oz raisins 1lb sultanas 4oz Brazil nuts roughly chopped 6oz butter softened (or margarine if vegan cake) 6oz light muscovado sugar Grated zest of 1 large lemon 6 tbsp brandy (or flavouring) Grease and line with greaseproof paper the base and sides of a 9-inch round deep sided cake tin. Tie double thickness brown paper around the outside of the tin to protect the cake while cooking.

Sift the flour, salt and spices in to a mixing bowl. Stir in the egg replacer.

In a separate bowl mix the fruit and the nuts. Add half of the flour mixture to the fruit and stir to ensure that the fruit is well coated.

Using an electric hand mixer beat the butter, sugar and lemon zest until light and fluffy. With a large metal spoon, fold in the original flour mixture, 9 oz water and then the fruit and flour mixture. Mix well and stir in the brandy or its replacements.

Spoon the mixture into the tin and spread evenly. Bake for 2 to 21/2hours or until a skewer inserted into the centre comes out clean. Leave for 30 minutes, then turn out onto a rack. When cold wrap in grease proof paper and over wrap in foil.

18 slices Per serving: 353k cal, 12g fat, added sugar 10g.

*** VEGETARIAN MINCEMEAT No cooking required 2oz butter (or margarine if vegan) 4oz dried apricots roughly chopped 4oz raisins 4oz sultanas 4oz currants 4oz candied peel, finely chopped 2oz blanched almonds, chopped 5oz light muscovado sugar 1 tbsp orange marmalade 1/2 tsp mixed spice 1/2 tsp ground cinnamon Finely grated zest and juice of one lemon.

4 tbsp brandy and 4 tbsp sherry or replacement.

Mix all the ingredients except the brandy and sherry together in a large bowl.

Cover the bowl and allow to stand overnight.

The next day add the brandy and sherry or their substitutes and store in jars.

If keeping for a while, the lids should not be metal or they will rust. Glass jars with plastic seals are the best.

*** MINCE MEAT AND APPLE PIE Short crust pastry sufficient for 91/2 inch pie dish and lattice work decoration.

1 cooking apple, peeled cored and chopped 2oz pecans, halved 14oz mincemeat 2 tbsp apricot jam Preheat oven to 190 degrees C. Line deep pie or flat tin with pastry. Stir apples and pecans into mincemeat and spread over the pastry. Add strips of pastry in a casual lattice pattern. Brush with milk. Bake for 20 to 25 minutes until pastry is golden. Warm the jam and brush over the pastry.

*** NUTTY LENTIL LOAF This one-dish meal is perfect to take along on day hikes or to eat at home.

1 cup dry lentils 3 cups water 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon vegetable oil 2/3 cup chopped carrot 1/3 cup chopped celery 2 eggs, lightly beaten 2 tablespoons whole-wheat flour 3/4 cup unsalted raw cashews, chopped 1/4 cup raisins 1 teaspoon dried thyme In a medium saucepan, cook the lentils in the water until soft, about 45 minutes. Set aside. Cook the onion and garlic in the oil, stirring, until the onion is translucent. Add the carrots and celery. Simmer, cover, until the carrots are tender, about 10 to 15 minutes. Let cool.

Preheat the oven to 350 degrees F. In a large bowl, mix together the lentils, vegetable mixture and remaining ingredients. Spoon into an oiled loaf pan.

Bake until firm, about 45 minutes. Serve warm. (or let the loaf cool and wrap it in foil for transport. On the trail, slice and serve loaf as is, or use the slices in sandwiches.) Delicious vegetarian recipes for Christmas CILANTRO PESTO Yield: 1 cup Time: 20 minutes preparation; 15 minutes cooking 18 clove garlic 1 tablespoon extra virgin olive oil 1 cup fresh cilantro leaves 1 cup (packed) fresh parsley 1/2 cup (packed) fresh basil 1/4 cup pine nuts 6 tablespoons extra virgin olive oil 1/2 teaspoon sea salt A plate of cooked pasta or vegetables comes to life with a few tablespoons of pesto mixed in.

Preheat oven to 325 degrees F. Rub the garlic cloves with the first measure of oil. Place on a baking sheet and roast for 15 to 20 minutes, or until lightly browned. Remove sheet from oven and transfer garlic to a container to cool.

Wash, dry, and stem the cilantro, parsley, and basil. In a blender, combine roasted garlic, cilantro, parsley, basil, pine nuts, second measure of oil, and salt and blend until smooth. Transfer to a covered container and refrigerate or freeze until ready to use.

VARIATION: Cilantro Fennel Pesto Add 2 teaspoons fennel seed powder to the above ingredients and proceed as directed.

*** PLUM SYRUP Yield: 2 Cups Time: 15 minutes preparation; 2 hours cooking; 1 hour chilling 4 cups pitted, sliced unpeeled plums 3/4 cup Fruit Source syrup or honey 1 tablespoon lemon juice 1/16 teaspoon sea salt Serve with Dessert Crepes, Ice Cream Cake, and any fruit salad.

In a 2-quart saucepan, combine plums, syrup, lemon juice, and salt and simmer over low heat for about 2 hours or until the mixture has reduced 1 to 1 the original amount. Transfer mixture to a blender and blend until smooth.

Refrigerate in a covered container for 1 hour or until ready to use.

*** GREEN BEANS NEW ORLEANS Yield: 4 servings Time: 20 minutes preparation; 25 minutes cooking 2 cups green beans, ends trimmed, cut diagonally 2 teaspoons canola oil 1/4 cup finely diced red bell pepper 1/4 cup finely diced Spanish onion 1/4 cup finely diced celery 2 cloves minced garlic 1/4 teaspoon sea salt 6 drops liquid hickory smoke (optional) 1/4 cup commercially prepared seitan "ham,'' smoked tempeh, or tofu, chopped into 1 -inch pieces (optional).

Serve with Smoked Mushroom Loaf, BBQ Seitan or BBQ Tempeh, and Grilled Vegetable Sandwich.

In a vegetable steamer, steam the beans for 5 minutes or until they turn bright green and tender-crisp. Remove beans and rinse under cold water, then drain and set aside. In a 10-inch frying pan, heat the oil and saute the bell pepper, onion, celery, garlic, and salt over medium heat for 5 minutes or until the onions are transparent. Add beans, liquid smoke, and seitan "ham'' and cook another 5 minutes to thoroughly blend the seasoning. Serve hot.

*** SWEET POTATOES, CARROTS, AND CRANBERRIES Yield: 6 servings Time: 15 minutes preparation; 20 minutes cooking 3 cups peeled, coarsely chopped sweet potato 2 cups peeled baby carrots, coarsely chopped 1/4 cup maple syrup or honey 1/4 cup dried cranberries 1/4 teaspoon allspice powder 1/4 teaspoon sea salt 2 teaspoons arrowroot powder dissolved in 2 tablespoons cool water 2 tablespoons chopped fresh parsley Serve with American Bounty, Smoked Mushroom Loaf and Tofu Carbonara.

In a vegetable steamer, steam the sweet potatoes and carrots for about 10 minutes or until tender. In a 1-quart saucepan, combine the syrup, cranberries, allspice, and salt and cook on medium heat for about 5 minutes.

Add the arrowroot/water mixture and gently stir in half of the parsley and vegetables. Continue cooking another 1 to 2 minutes or until mixture is heated thoroughly. Transfer to a serving dish, top with remaining parsley.

Meat free: This dish will make a tasty Christmas dinner alternative for vegetarians.