11-01-2006, 09:43 PM
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#2 (permalink)
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... a sort of licensed troubleshooter.
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I'll eat enough Turkey for the both of us (and I'll Fed Ex you some left overs...), but for the vegans out there:
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Thanksgiving "Meat" Loaf
Ingredients (use vegan versions):
substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
1 tablespoon soy sauce
1 box medium firm silken tofu (350 g)
3/4 cup chopped walnuts
1 packet vegan dried onion soup mix (1.5 oz)
1 teaspoon oil
1 1/2 cups chopped onion
2/4 cup chopped celery
2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)
1 1/2 teaspoon each of oregano and basil
1/2 teaspoon sage
1 1/2 cups bread crumbs
Directions:
Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.
Saute vegetables until onions are transparent (add other diced veggies if you wish - ie peppers, carrotsetc). Add herbs/spices while vegetables are frying.
Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.
Press into a greased loaf pan.
Bake at 350 degress F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.
This has become a standard dish at my paren'ts house when all sorts of eating habits must be catered to. Even the most obstinate meat eaters love it. It is also excellent the next day cold on a sandwich with a bit of mustard.
Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles.
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Quote:
Vegetarian Stuffing
Ingredients (use vegan versions):
6 cups diced bread
2 tablespoons margarine
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup chopped fresh parsley
3 tablespoons raisins
1/4 cup each walnuts and pecans
1/2 teaspoon salt, or to taste
1 1/2 cups vegetable stock
1/2 to 3/4 of a red delicious apple, optional
Directions:
Preheat oven to 350 degrees. Place diced vegan bread in a 9 x 13 baking pan and place in oven for about 15 minutes, until the vegan bread is well toasted. Meanwhile, warm the margarine in a saucepan and saute onion, celery and carrots over medium heat until onion is translucent.
Remove vegan bread from oven and add onion mixture, herbs, parsley, raisins, optional apple, nuts and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently.
Bake, uncovered, for 20-30 minutes.
Season with black pepper if desired.
Serves: 6-8
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http://vegweb.com/thanksgiving/ |
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