Holiday Vegan Recipies (From veganrecipies.com)

[Guest guest]

I copy and pasted this from last weeks veganrecipie.com newsletter! I cut out

all the blabbering at the top of the email and skipped to the recipies. This

is sort of long but the food sounds great!

 

Here's what you'll find in this email:

 

Vegan " Egg Nog "

Unbeatable Corn Muffins

Vegan Matzo Balls

Golden " Chicken Soup "

Vegan " Chopped Liver "

Holiday Stuffed Pumpkin

Creamy Mashed Potatoes

Pumpkin Pie With Tofu " Whipped Cream "

Tofu Turkey with Herbed Bread Stuffing

Wild Mushroom Gravy

 

With these recipes, Hope, you're sure to steal the show at your

next holiday dinner!

 

By the way, if you ever want to leave our community, just click on

the " remove " link at the very bottom of this email message.

 

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How To Ask Us Questions

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Since other members are likely to have the same questions you do,

please post your questions to our Discussion Board, rather than

emailing us. (We *don't* answer questions by email.) Just go to our

site, www.veganrecipes.com, click " Discussion Board " , and post your

questions there. Then, everyone in our community will share the

benefit!

 

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About Egg Replacer

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Some of the recipes below call for Ener-G Egg Replacer. Mixed with

water, this powder is a great substitute for eggs in ANY recipe. If

you can't find it at your local health food store, you can order it

by calling 1-800-331-5222 (or in Washington state, by calling

1-800-325-9788). You can also order it by clicking on this link:

 

http://www2.digimktg.com/enrg/CatCatalogSKUsAll.tmpl?thisGroupMember=1414 & Cart

 

=3051594466172090 & Src=

 

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Beware Of Genetically Modified Tofu And Vegetables

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Most of the non-organic soybeans, corn, carrots, and tomatoes sold

today are genetically modified (GM). And since there are no labeling

laws, it's impossible to identify GM foods. The only solution is buy

ORGANIC soy products, cornmeal, and vegetables - since these foods,

by definition - cannot be GM. As an extra perk, organic food has a

higher mineral content, usually tastes better, and hasn't been

fumigated.

 

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Vegan " Egg Nog "

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Servings: 2

1 cup almond milk, organic soy milk, or rice milk

1/3 cup raw macadamia nuts, soaked overnight

3 honey dates, pitted

1 teaspoon vanilla extract

1 teaspoon maple syrup

1 teaspoon flax oil

1/4 teaspoon ground nutmeg

1 - 1 1/2 frozen bananas

 

Place all ingredients in blender and puree until smooth. Serve at

once or refrigerate for up to 6 hours before serving. Serves 2.

 

> Thanks to Cherie Soria for this recipe and the one below!

> To find out about Cherie's living food retreats, videos, chef

> certification courses, " Angel Foods " recipe book, or to get

> her " Live Almond Milk " recipe, visit www.rawfoodchef.com

> Be sure to mention that you were referred by VeganRecipes.com

 

 

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Unbeatable Corn Muffins

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1-3/4 cups organic yellow cornmeal

3/4 cup whole wheat flour

2 Tbsp. Ener-G Egg Replacer

2 tsp. Baking powder

1/2 tsp. Baking soda

1 tsp. Sea salt

 

1-1/4 cups organic soy milk, rice milk, or nut milk

1-1/2 Tbsp. organic corn oil

1/4 cup maple syrup

 

1. Preheat over to 375 degrees.

2. Oil muffin pans.

3. Combine and sift dry ingredients together. Set aside.

4. Mix liquid ingredients together.

5. Pour liquid ingredients into cornmeal mixture and stir until just blended.

(Do not beat.) Pour into an oiled muffin pan and bake in preheated over for

20 minutes. Serve warm.

 

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Vegan Matzo Balls

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2 cups matzo meal

1/2 cup olive oil

1/2 cup water

2 teaspoons salt and a dash of pepper

The equivalent of 8 eggs (using Ener-G egg replacer)

 

Here's the secret to this recipe: use your BLENDER to blend the Egg

Replacer with water. This makes the " egg " mixture extra foamy.

(1-1/2 teaspoons of Egg replacer + 2 Tablespoons of water = 1 egg.)

 

Pour the blended " egg " mixture into a bowl. Add the olive oil, salt,

and pepper. Add the matzo meal and stir thoroughly. Refrigerate one

hour. Form into balls the size of walnuts, and gently drip into

1-1/2 quarts boiling water to which salt is added to taste. Cover

with lid and cook for 30 minutes or until done.

 

It's a good idea to make the matzo balls at least one day ahead of

time, and keep them refrigerated in a container of broth.

 

> Thanks to Patti Brietman for the recipe above!

 

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Golden " Chicken Soup "

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Serves 8

1 pound package (2 cups dry) yellow split peas

1 cup grated parsnips

1 cup grated organic carrots

3 bay leaves

Salt to taste

 

Cook yellow split peas according to directions on package. Halfway

through cooking time, add parsnips, carrots, salt, and bay leaves.

Simmer with partially covered lid. Remove bay leaves before serving.

For a golden color and smoother taste, puree.

 

> Thanks to Roberta Kalechofsky for this recipe and the one below!

> If you celebrate Jewish holidays, order Roberta's all-vegan book,

> " The Jewish Vegetarian Year Cookbook " by calling, toll-free,

> 1-877-268-9963. To check out all of her books, visit

> www.micahbooks.com ... Either way, be sure to mention that you

> were referred by VeganRecipes.com

 

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Vegan " Chopped Liver "

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Roberta insists that this delicious recipe puts other mock chopped

liver recipes to shame! Incredibly delicious. Can be prepared the

day before.

 

1/2 package (1 cup) brown lentils

1 large diced onion

1 cup chopped walnuts

Salt to taste

 

Put lentils in a 2 or 3 quart pot, and cover with water. Use water

sparingly so that lentils absorb all the water. More water can be

added as needed. Bring water to a boil, partially cover and simmer

for about 45 minutes. Check occasionally to make sure water has not

boiled off, and add water as needed.

 

Saute onions until lightly golden and tender. Put lentils, walnuts,

and onions in food processor, puree until slightly coarse. Salt to

taste. Chill about 2 hours. Serve with crackers or rye bread, or on

lettuce leaves.

 

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Holiday Stuffed Pumpkin

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A festive main dish. Serve with mashed potatoes, gravy, assorted

vegetables, salad and bread or rolls.

 

Servings: 6-8

Preparation Time: 1 hour

Cooking Time: 1 1/2 hours

1 loaf whole wheat bread, cut into cubes

3 cups vegetable broth

1 onion, chopped

2 stalks celery, chopped

2-3 tablespoons soy sauce

1 tablespoon parsley flakes

2 teaspoons thyme

2 teaspoons sage

1 teaspoon marjoram

1-2 teaspoons poultry seasoning

1/2 teaspoon rosemary

Several twists of fresh ground pepper to taste

1 medium pumpkin or large winter squash

 

Preheat oven to 300 degrees. Place the bread on a baking sheet and

bake for 15 minutes. Place the broth, onions, celery and seasonings

in a medium saucepan and cook over medium heat for 20 minutes.

 

Meanwhile, cut the top off the pumpkin or winter squash and save

for a cover (as if you were going to make a jack-o-lantern). Clean

out the seeds and stringy portion, leaving plenty of the squash

flesh along the sides. Rinse well and set aside.

 

Place the bread cubes in a large bowl, pour the cooked broth over

the bread and toss well until bread is saturated with the liquid.

Cover the bowl and allow liquid to be absorbed for about 10-15

minutes. Taste and adjust seasonings (adding more poultry seasoning

and ground pepper, if needed).

 

Preheat oven to 350 degrees. Place the stuffing into the cleaned

pumpkin and cover with the pumpkin top. Place in a large baking

dish. Add 1 inch of water to the bottom of the baking dish. Bake for

1 ½ hours or until fork pierces the side of the pumpkin easily.

 

Hint: To save some time, cube the bread the night before and allow

it to sit uncovered in a single layer overnight. This will

eliminate the need to bake the bread cubes in the oven for 15

minutes.

 

> Thanks to Dr. John McDougall for this recipe! Dr. McDougall has

> developed a nourishing, low-fat, starch-based diet that not only

> promotes broad range of dramatic and lasting health benefits such

> as weight (fat) loss, but most importantly can also reverse

> serious illness, such as heart disease, without drugs. To check

> out his books, articles, and products, visit www.drmcdougall.com

> Be sure to mention that you were referred by VeganRecipes.com

 

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Creamy Mashed Potatoes

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Servings: 6-8

Preparation Time: 20 minutes

Cooking Time: 45 minutes

10 medium potatoes, peeled water to cover

 

Cut potatoes in half and place in a large pot with the water. Cover

and cook over low heat until potatoes are very tender, about 45

minutes. Remove from heat. Drain potatoes, reserving the cooking

liquid. Beat the potatoes with an electric mixer, adding small

amounts of the cooking liquid to the potatoes while mashing. Beat

until smooth and creamy. Season with a small amount of salt and

pepper, to taste, if desired.

 

Hint: To make the potatoes even more creamy, replace some or all of

the reserved cooking liquid with non fat soy or rice milk. Add the

milk to the potatoes while mashing as above.

 

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Pumpkin Pie With Tofu " Whipped Cream "

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Makes 8 to 10 servings

 

Meredith McCarty (author of this recipe) prefers to use freshly-

baked sweet winter squash for her " pumpkin " pies. The color is

richer and the flavor is naturally sweeter than canned or even fresh

sugar pie pumpkin puree. (Squash is the main ingredient in canned

pumpkin puree.)

 

Baking enhances the sweetness of butternut squash, the variety most

widely available. When pureeing in a food processor, add water to

very dry squash to make it thick, smooth and creamy.

 

This no-bake recipe uses soymilk for a custardy filling texture.

Both agar sea vegetable flakes (for a gelled consistency) and

arrowroot starch (for the creamy smooth consistency) are used to

create the great mouth-feel.

 

Since commercial pumpkin pie spice may contain sugar, dextrose and

extractive of spice, look for a more natural combination of cinnamon,

ginger, nutmeg and allspice. Or measure your own as in this recipe.

 

Filling:

 

1 1/2 cups baked winter squash puree or a 15-ounce can pumpkin puree

2 tablespoons arrowroot powder

1 1/2 cups organic soy milk, rice milk or almond milk

1 teaspoon cinnamon

1/4 teaspoon each nutmeg and ginger (or 1 teaspoon freshly grated

ginger)

1/8 teaspoon each allspice and cloves

1/2 teaspoon sea salt

1/2 cup pure maple syrup or another wet sweetener (all or part brown

rice malt syrup, FruitSource syrup, or barley malt syrup)

3 tablespoons agar flakes

 

Single Crust Cutout Pastry with Glaze

 

3/4 cup whole wheat pastry flour

3/4 cup unbleached white flour

1/8 teaspoon sea salt

1/4 cup light vegetable oil (walnut, canola, sesame, almond,

sunflower, safflower, etc.)

Up to 1/4 cup wet or dry sweetener, e.g.

1 to 4 tablespoons brown rice syrup, FruitSource syrup, pure maple

syrup, barley malt, or sorghum syrup; or granular FruitSource,

maple syrup granules or evaporated sugar cane juice (optional).

Up to 1/2 cup water, apple juice or cider, or organic soymilk, less

(none to 1/4 cup) with wet sweeteners, more (1/4 to 1/2 cup) with dry

sweeteners

 

Glaze:

 

This new glaze creates a golden sheen without a milk or egg wash.

Glazing the pie before it is baked is not as effective & #8249;ie. the glaze

virtually disappears (as doing so towards the end of baking).

 

1 tablespoon brown rice syrup or FruitSource syrup

1 to 1 1/2 teaspoons water

 

Tofu Cream (optional):

Makes 2 1/3 cups

 

1 pound organic tofu, fresh and firm or medium

1/2 cup pure maple syrup or part brown rice syrup

1 tablespoon vanilla

Nutmeg for garnish

 

1. To prepare the squash, place it either whole or halved and cut

side down on a baking sheet. (Halving the squash cuts the cooking

time in half, but leaving large hard squashes whole makes for a

happy cook.) Bake squash at 450° until quite soft when pierced with

a fork or knife, 20 minutes to 1 1/2 hours depending on the size of

the squash (and longer at a lower temperature, e.g. 350°).

 

Discard skin or shell and seeds. Puree squash. You may need to add a

tablespoon of water if squash is quite dry (e.g. kabocha squash).

Measure yield; a pound of squash yields around 1 cup of puree.

 

2. Turn heat down to 350°. To prepare pastry, mix the dry

ingredients (flours, salt, and dry sweetener if included). Stir in

the oil until lumps or beads of dough form, or until it resembles

coarse meal. Add wet sweetener if desired (be sure the syrups are at

room temperature for ease in handling). Then add the liquid (water,

juice or soymilk) gradually. Mix quickly until you have a somewhat

soft, pliable ball in the center of the bowl. Add a little more flour

if necessary.

 

3. Pinch off 1/4 to 1/3 the dough for making pastry cutouts. With

cookie cutters, cut out 10 shapes, one for each serving, or enough

shapes to partially cover the surface of the filling. A medium-large

autumn leaf cutter is delightful used this way. Place cutouts on a

baking sheet lined with parchment paper or brushed with oil.

 

4. Roll out bigger portion of dough in a circular shape between sheet

s of waxed paper; sprinkle flour over the bottom sheet and on top of

the dough. Transfer to a lightly-oiled pie plate. With your fingers

or scissors, trim off the excess dough to within a finger¹s width of

the rim, leaving enough to fold over toward the inside of the pan to

form a rim. If the dough tears, patch it with a small disc of dough

(the reliable cut-and-paste technique). Crimp the edges or simply

score the edges with a fork. Bake the pastry and cutouts for 8

minutes. Mix the glaze ingredients and brush over the rim of the

pastry starting from the inside edge. Take care not to let glaze run

between rim and pan where it could stick. Brush tops of leaves too.

Return the pie and pastry leaves to the oven until golden, 5 to 10

minutes more.

 

5. To make the filling, place the arrowroot powder in a small bowl

with enough of the measured liquid (one of the milks) to cover

generously. Place the remaining ingredients in a small saucepan and

whisk to submerge agar. Bring to boil, stirring occasionally, and

simmer until agar dissolves, about 5 minutes. Whisk arrowroot

mixture into hot liquid and return to a simmer to thicken.

 

6. Whisk the hot liquid with the squash puree and transfer filling

to pastry. Filling gels refrigerated or at room temperature.

Decorate surface with pastry cutouts.

 

7. To prepare the tofu whipped cream, blend the ingredients until

creamy smooth. This takes about a full minute in a food processor.

Spoon a large dollop (a little less than 1/4 cup) on top of each

serving of pie, or squeeze the cream through a pastry bag with a

small tip for a more decorative effect. (Refrigerate the cream if

you need to firm up the texture.) Garnish with nutmeg.

 

> Thanks to Meredith McCarty for this recipe and the one below!

> (Also thanks to Matthew Schmit, proprietor of The Tofu Shop in

> Arcata, California for the original version of " Tofu Turkey " ).

> This pie recipe comes from Meredith's award-winning (and mouth-

> watering) book, " Sweet and Natural -- More than 120 Naturally

> Sweet and Dairy-Free Desserts " . To find out more about Meredith's

> recipe books, classes, and services, visit www.healingcuisine.com.

> Be sure to mention that you were referred by VeganRecipes.com

 

 

 

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Tofu Turkey with Herbed Bread Stuffing and Wild Mushroom Gravy

 

 

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Makes 16 servings

 

Tofu turkey is one of those dishes you look forward to all year long.

The perfect surprise for holiday celebrations, leftovers taste just

as fantastic as when the " bird " is fresh out of the oven.

 

Note: Recipe may be cut in half. Use a 9-inch colander. Cut baking

time to 1 1/2 hours (45 minutes each covered and uncovered). These

smaller tofu turkeys won't crack on the top as will the big ones.

However, cracking isn't a problem as a slice is covered with the

delicious gravy.

 

Tofu Turkey

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5 pounds organic tofu, fresh, medium to firm

 

Homemade Stuffing Seasoning

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Makes 1/2 cup

1/4 cup sage

2 tablespoons each dry marjoram, thyme, and savory or rosemary; half the

volume if herb is powdered

1 tablespoon celery seed

1 teaspoon black pepper

 

Herbed Bread Stuffing

 

Makes 5 cups

Note: some commercial stuffings contain bleached and bromated flour,

MSG, and preservatives.

 

2 tablespoons olive or sesame oil

1 cup onion, diced

1 cup mushrooms, about 3 to 4 ounces, diced

1 cup celery, diced

2 large cloves garlic, pressed or minced

1/4 teaspoon sea salt

1 tablespoon Homemade Stuffing Seasoning

1/2 cup parsley, chopped

Water

1/4 cup organic soy sauce (full strength for flavoring tofu stuffing;

substitute 2 tablespoons organic soy sauce and 2 tablespoons water

for stuffing squash or pumpkin)

4 cups whole-wheat bread, cut in 1/2- or 1-inch cubes, less with

dense sourdough bread, more with light yeasted bread

 

Basting Liquid

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1/2 cup light vegetable oil

1/3 cup natural organic soy sauce

 

Wild Mushroom Gravy

--

Makes 7 to 8 cups

The nicest mushrooms for this gravy are a combination of chanterelle,

shiitake, hedgehog or crimini and regular mushrooms. Portabella

mushrooms impart too dark a hue to be attractive.

 

2 tablespoons olive or sesame oil

2 onions, diced

6 cups assorted mushrooms, about 1 pound, sliced

1 cup whole-wheat pastry flour

5 to 5 1/2 cups water (start with less)

1/2 cup organic soy sauce (a little less than 2 tablespoons per cup water)

 

Garnish

-----------------

Large sprigs parsley and/or fresh sage

 

1. To prepare tofu, mash it well. Line an 11-inch colander with a

single layer of moistened cheesecloth and transfer tofu to colander.

Press down tofu to make flat and fold edges of cheesecloth over tofu

to smooth them. If tofu is medium textured, place a cake tin or

another flat object of a similar size over the surface of the tofu

and weigh it down with a heavy object (about 5 pounds) to press

liquid from tofu for 1 hour. Omit this step if using firm tofu.

 

2. To prepare Homemade Stuffing Seasoning, simply mix ingredients

well.

 

3. To prepare stuffing, heat oil in a skillet and sauté vegetables.

Sprinkle seasonings, including salt and soy sauce, over vegetables.

Stir, cover, and continue to cook until vegetables are done, about

5 minutes. Add bread cubes and parsley, and mix well. If bread cubes

are very dry, add 1/4 to 1 cup water (start with less). Stir and

cover to steam a little longer.

 

4. Preheat oven to 400°. Hollow out tofu to within an inch of

colander. (The space between the tip of your finger and the first

joint usually serves as a built-in 1-inch measuring stick. Press

finger into tofu to measure, then patch up the holes.) Pack in

stuffing and cover it with the remaining tofu. Pat down surface so

it is flat and firm.

 

5. Flip filled tofu onto lightly-oiled baking sheet so the flat

surface faces down. Remove cheesecloth.

 

6. Mix basting liquid and brush tofu with half of it, then cover

tofu with aluminum foil or with an ovenproof bowl which is a bit

larger than the shaped tofu. Bake for an hour. Remove foil, baste

again, and return tofu turkey to oven to bake uncovered until " skin "

becomes golden brown, about an hour more, basting again halfway

through.

 

7. To prepare gravy, in a large pot heat oil and sauté onions and

mushrooms. In a small bowl, whisk flour with enough of the measured

water to form a thin paste. Add remaining water and soy sauce to

vegetables in pot. Bring to boil and cook until vegetables are

tender, about 5 minutes. Add flour mixture and stir well. Cook

uncovered until desired consistency is reached, about 15 minutes

stirring occasionally, adding a little more water toward the end of

cooking only if gravy is too thick.

 

8. To serve, with 2 to 4 spatulas transfer tofu turkey to serving

platter and garnish. Serve gravy on the side.