VEGETABLE TOFU LOAF
4 slices whole wheat bread, cut into ½ inch cubes
1 tablespoon canola oil
2 stalks celery, with leaves, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1 ¼ pounds firm tofu
1 cup nutritional yeast
½ cup tahini
½ cup finely chopped fresh basil or 1 teaspoon dried basil
¼ cup finely chopped fresh oregano or 1 teaspoon dried oregano
½ teaspoon turmeric
3 tablespoons tamari
¼ teaspoon pepper
Preheat the oven to 350°. Lightly oil a 9 ½ X 5 ½ inch loaf pan. Put the bread cubes on an ungreased baking sheet and bake for 5 to 7 minutes. Stir the bread and bake until lightly browned, 3 to 5 minutes more. Heat the oil in a large frying pan over medium heat. Add the celery, carrot, onion, and garlic and cook until almost tender, 4 to 6 minutes. Remove from the heat. Put the tofu in a large bowl, and mash well. Add the nutritional yeast, tahini, basil, oregano, turmeric, tamari, and pepper and stir until well mixed. Add the toasted bread cubes and the cooked vegetables and mix well. Press the mixture firmly into the prepared loaf pan. Bake until browned on top, 50 to 60 minutes. Let the loaf stand for 5 minutes, then invert onto a serving platter
*Recipe from May All Be Fed, Diet For a New World by John Robbins
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STUFFING
1 large onion
1 cup celery and tops (if desired), chopped
4 cups dried bread, stale bread crumbs, fresh bread, or corn bread
1 cup vegetable broth
1/2 teaspoon of each: dried sage, thyme, and savory, with a pinch of rosemary
Salt and pepper to taste
Chinese sesame oil for the pan
Fry onion and celery in oil until translucent but still crunchy. Remove from heat and add bread crumbs, pour broth and remaining ingredients over, and stir well while heating on low. Place stuffing in an 8-inch square pan. Lightly brush the top with sesame oil and cover with foil, baking for 350 degrees for 30 to 60 minutes, depending on desired crispiness.
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GARLIC MASHED POTATOES
1 head garlic
1 teaspoon olive oil
5 large baking potatoes, peeled and cubed
2 tablespoons margarine
½ cup soymilk
salt and pepper to taste
Preheat oven to 350 degrees. Cut top off of garlic, leaving a flat surface. Brush cut part of garlic with olive oil and sprinkle with salt and pepper. Wrap garlic loosely in foil and bake for 30 to 40 minutes or until garlic is tender. Cool, then squeeze garlic out of skins. Boil potatoes until tender. Drain and mash well. Add garlic, margarine, soymilk, salt and pepper. Mix thoroughly.
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BAKED ACORN SQUASH WITH TOASTED PECANS
2 acorn squash
1/3 cup orange juice
½ cup toasted pecans chopped
2 tablespoons margarine
2 to 3 tablespoons maple syrup
Place pecans on baking sheet in a single layer. Bake for 4 to 5 minutes at 250 degrees, stirring occasionally, to toast pecans. Remove pecans and allow to cool. Cut acorn squash in slices about 1-inch thick. Place the slices into a baking dish with the orange juice. Cover pan with foil and bake for 30 to 40 minutes at 350 degrees until almost tender. Sprinkle squash with toasted pecans and dot with margarine. Drizzle with maple syrup. Put squash back into oven until brown (about 10 minutes).
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RICH BROWN GRAVY
2 tablespoons cornstarch
3 tablespoons soy sauce
1 ½ cups water
½ teaspoon garlic granules
2 tablespoons tahini
Place the cornstarch in a 1-quart saucepan and stir in the soy sauce to make a smooth, thin paste. Gradually whisk in the water and garlic granules. Place the saucepan over medium-high heat and cook the gravy, stirring constantly with a wire whisk until it thickens and comes to a boil. Remove the saucepan from the heat, and beat the tahini into the gravy using the wire whisk. Cover the saucepan and set aside.
*Recipe from Vegan Vittles by Joanne Stepaniak
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PUMPKIN PIE
Have Ready:
1 pie crust, prebaked
Pie Filling:
1 10.5 oz package silken tofu (firm)
1 ½ cups unsweetened cooked pumpkin (canned or pureed)
½ cup maple syrup
¼ cup cornstarch
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
Preheat oven to 350 degrees. Crumble tofu and place in food processor or blender. Add remaining ingredients and process the mixture until it is completely smooth and creamy. Pour the blended mixture into crust. Smooth out top. Bake on oven center rack for 45 minutes. Cool before cutting.
*Recipe from Vegan Vittles by Joanne Stepaniak.
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CRANBERRY SAUCE
1 12 oz bag of fresh cranberries
1 cup cranberry juice cocktail
½ cup sugar
Combine ingredients in saucepan and bring to a boil. Simmer for about 10 minutes until cranberries pop open. Skim off foam. Cool and place in serving dish. Refrigerate until ready to use.
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SAUTEED GREEN BEANS
1 pound green beans, trimmed
1 to 2 cloves garlic, minced
1 tablespoon fresh gingerroot, minced
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 cup sliced almonds
Steam green beans until tender, but still crisp, about 5 minutes. Drain and set aside. Sauté garlic and ginger in olive oil until they just start to brown. Add the beans and vinegar to the pan and sautê until the beans are well coated and warmed. Sprinkle with salt and pepper and sliced almonds.
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CORN MUFFINS
1 cup cornmeal
1 cup unbleached all-purpose flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 cup soymilk
*Egg replacer equivalent of 2 eggs, beaten
2 tablespoons (1/4 stick) margarine, melted
Preheat the oven to 400 degrees. Lightly oil a muffin pan. Sift the dry ingredients into a mixing bowl. In a small bowl, combine the soy milk and egg replacer, and add to the dry ingredients. Add the margarine and stir until blended. Pour the batter into the muffin pan, filling each muffin cup about two-thirds full. Bake for 20 minutes, or until an inserted toothpick or fork comes out clean.
* To replace the eggs in these recipes we used Ener-G Egg Replacer, a powdered egg substitute available in health food stores. You could also try the following substitutes in place of eggs:
1 tablespoon soy powder mixed with 2 tablespoons water = 1 egg
2 tablespoons soymilk = 1 egg
1 banana = 1 egg
1 tablespoon finely ground flaxseed
blended with 3 tablespoons water until
frothy and viscous = 1 egg.
*Recipes courtesy of the Farm Sanctuary
Red Clover Inn
Mendon, Vermont
Specialty Recipe
Pumpkin Bisque
Ingredients:
1 medium onion, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
4 cups light vegetable stock
2 tomatoes, chopped
2 bay leaves
1/2 teaspoons nutmeg
2 cups pumpkin purée
salt and pepper to taste
1 cup heavy cream (or almond milk for vegans)
Sauté onions, celery, and garlic in butter. Add stock, tomatoes, bay leaves and nutmeg. Cook until vegetables are very soft. Strain and reserve liquid. Purée vegetables with some liquid and strain through a sieve. Combine liquid, puréed vegetables, and pumpkin; heat. Add cream and season with salt and pepper.
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Birchwood Inn
Temple, New Hampshire
Specialty Recipe
Sweet Potatoes-Chestnuts-Apples
Ingredients:
3 pounds of sweet potatoes
3 apples, peeled and sliced
1/4 cup lemon juice
1 cup chestnuts, halved and roasted
1 stick sweet butter (or margarine for vegans)
1/2 cup brown sugar
1/2 cup honey
2 Tablespoons dark rum
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon mace
Bake sweet potatoes at 400 degrees; cool, peel, and slice. Toss apples with lemon juice. Butter 14 inch dish. Arrange potatoes and apples; sprinkle on chestnuts. Heat butter, brown sugar, honey, rum and spices, till sugar is melted. Pour over all. Bake at 400 degrees for 30 minutes; baste occasionally. Broil till lightly browned.
Serves: 12
* Recipes from 1st Traveler's Choice Internet Cookbook.
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Baked Pumpkin With Mixed Rice Pilaf
Ingredients:
1 5- to 6-lb.pumpkin or several small winter squash
3 3/4 cups water
1 cup brown rice
1/2 cup wild rice
2 Tbsp. margarine
3/4 cup chopped onion
2 small tart apples, cored and diced
1/2 cup chopped, toasted pecans
Dash nutmeg
1/8 tsp. cinnamon or more to taste
Salt and pepper to taste
3 Tbsp. apple cider
1/4 cup golden raisins
Preheat the oven to 375 degrees. With a sharp knife, cut off the top of the pumpkin. Scoop out the seeds and stringy fibers and discard, or save the seeds for toasting. Place the pumpkin, with the top next to it, on a baking sheet. Bake in the center of the oven until the inside of the pumpkin is tender, about 1 hour. Remove from the oven and keep warm, covering the top of the pumpkin with foil to prevent the flesh from drying out.
Meanwhile, bring the water to a boil in a heavy saucepan. Add the brown and wild rice and return to a boil. Reduce the heat to a simmer, cover and cook until most of the water has been absorbed, about 50 minutes.
Turn off the heat and let stand for 10 minutes. Heat the margarine in a large skillet. Add the onions and sauté until golden. Add the apples, pecans, nutmeg, cinnamon, salt and pepper and sauté for 5 minutes, stirring often. Add the apple cider and sauté for 5 more minutes. Then add the golden raisins and wild rice and sauté for an additional 5 minutes.
Spoon the wild rice pilaf into the pumpkin and cover with the baked top. When serving, scoop out pumpkin flesh along with the pilaf.
Makes 6 servings
*Recipe courtesy of People for the Ethical Treatment of Animals (PETA)
