Recipes to Celebrate Meatout 2002

[Guest guest]

MEATOUT RECIPES

 

In honor of the 18th annual observance of Meatout (aka 'The Great American

Meatout') on March 20 (http://www.meatout.org) please allow us to present the

following recipes. They represent the appetizer, main dish, salad and dessert

courses.

 

Please see 'Ingredients' section at bottom for meat, dairy and egg substitutes.

 

Zesty Spinach Dip

 

Adapted from AllRecipes.com recipe.

 

1 cup 'Vegenaise' (eggless mayonnaise).

1 (16 oz) package of 'Sour Supreme' (sour cream substitute).

1 (1.8 oz) box dry leek, vegetable, or onion soup mix.

1 (4 oz) can water chestnuts, drained and chopped.

1 (10 oz) package frozen chopped spinach, thawed and drained.

1 (1 lb) loaf round sourdough bread.

 

Mix together Vegenaise, Sour Supreme, dry soup mix, water chestnuts and chopped

spinach. Chill in refrigerator 6 hours, or overnight.

 

Remove top and interior of sourdough bread. Fill with Vegenaise mixture. Tear

removed bread chunks into pieces for dipping.

 

African Black Bean and Sweet Potato Burritos

 

This recipe by Anita Price of Richmond, VA won the Pillsbury Bake-Off Contest.

 

Burritos

 

1 Tbs oil

½ cup chopped onion

1 garlic clove, minced

3 Tbs chunky peanut butter

1 (23 oz.) can sweet potatoes in syrup, drained and rinsed

1 (15 oz.) can black beans, drained

1 tsp cumin

½ tsp cinnamon

¼ tsp ground red pepper (cayenne)

6 (10-inch) flour tortillas

 

Topping

 

¾ cup salsa

6 Tbs 'Sour Supreme' (sour cream substitute.)

¼ cup chopped green onions

2 Tbs chopped fresh cilantro

 

Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook

and stir 2 to 3 minutes or until tender.

 

Stir in peanut butter, sweet potatoes, beans; mash slightly. Add cumin, cinnamon

and ground red pepper; mix well. Reduce heat to low; cover and simmer 2 to 3

minutes or until thoroughly heated. Stirring occasionally.

 

Meanwhile, heat tortillas according to package directions. To serve, spoon and

spread scant ½ cup sweet potato mixture across center third of each tortilla.

Top each with 2 tablespoons salsa, 1 tablespoon sour cream, 2 teaspoons green

onions and 1 teaspoon cilantro; spread to cover sweet potato mixture. Fold sides

of each tortilla 1 inch over filling. Fold bottom 1/3 tortilla over filling;

roll again to enclose filling. Place seam side down on serving platter.

 

6 burritos.

 

Confetti CousCous Salad

 

Original recipe by Lucy Goodrum of FARM.

 

1 box plain couscous

1 package smoked or marinated tofu (any flavor), cubed

1 chopped red, yellow or orange pepper

½ cup sliced green olives

½ cup sliced cherry tomatoes

½ cup cooked beans (black eyed peas or chick peas are best)

½ cup corn (defrosted if frozen)

¼ cup chopped sweet or red onion

¼ chopped fresh cilantro

 

Dressing:

 

½ cup balsamic vinegar

¼ cup soy sauce

¼ cup olive oil

1 clove garlic, minced

½ tsp salt

Freshly ground pepper to taste

Dash of Tobasco or other hot sauce

 

Prepare couscous according to box instructions. Stir all ingredients, except

dressing, into couscous in large bowl. Whisk dressing ingredients together in

small bowl and add to couscous mixture.

 

 

'Classic' Chocolate Chip Cookies

 

(Adapted from Joy of Cooking)

 

Position rack in center of oven. Preheat to 375 degrees. Grease cookie sheets.

 

1 cup plus 2 Tbs all-purpose flour

½ tsp baking soda

8 Tbs (1 stick) margarine (Willow Run brand works best.)

½ cup sugar

½ cup packed light brown sugar

1 egg (use Ener-G egg replacer or see below to make from scratch)

¼ tsp salt

1 ½ tsp vanilla

1 cup semisweet chocolate chips

 

Whisk together flour and baking soda. In a separate bowl, beat on medium speed

or blend in food processor the margarine and sugars until fluffy. Add to

margarine mixture and beat or blend until well combined the egg replacer, salt

and vanilla. Stir the flour mixture into the margarine mixture until well

blended and smooth. Stir in chocolate chips.

 

Drop dough by heaping measuring teaspoonsful onto the sheets, spacing about 2

inches apart. Bake, one sheet at a time, until cookies are just slightly colored

on top and rimmed with brown at edges, 8 to 10 minutes; rotate the sheet halfway

through for even browing. Remove sheet to a rack and let stand until cookies

firm slightly, about 2 minutes. Transfer cookies to racks to cool.

 

Vegan Cheesecake

 

Recipe by Earthy Eats, a vegan baking company.

 

3- 8oz. tubs 'Better Than Cream Cheese' (cream cheese substitute).

1 ½ cups sugar

1 tsp vanilla

3 tsp margarine

3 replacement eggs (Ener-G brand is best, or see notes below to make from

scratch).

2 tsp water

1 graham cracker pie crust (look in baking aisle of supermarket).

 

Preheat oven to 350 degrees.

 

Cream the cheese and sugar, whisk in egg replacer, pour mixture into pie crust

and press into pan well. Bake for 40-50 minutes, reduce heat to 300 degrees and

bake until surface is dark golden brown and the center seems firm.

 

Cool to room temperature and refrigerate 2-3 hours before serving.

 

HINT: add peanut butter to filling and top w/ chocolate chips.

 

 

 

INGREDIENTS

 

All of the below food products are cholesterol-free, plant-based substitutes for

meat, dairy and eggs. You will find many of them at your favorites supermarket;

others are commonly available at natural food stores.

 

Meat Substitutes:

 

©Seitan

Made from a wheat protein called gluten. It has a chewy texture and mild flavor.

Look in produce section of supermarket

©Tofu

Made from curdled soy milk. It absorbs flavors well, can have firm or smooth

texture. Tofu is an excellent source of protein, calcium, and other vitamins and

minerals. Look in produce section of supermarket.

©Tempeh

Made from fermented soy beans. It has a saltier, bolder flavor than tofu and is

higher in protein. Tempeh is great marinated and grilled or sauteed. Look in

produce section of supermarket.

©Texturized Vegetable Protein (TVP)

Excellent source of protein, iron, calcium, zinc, and fiber. Sold as a dried

product. Look in bulk food section of supermarket or health food store.

©Soy 'beef' crumbles and 'meatballs'

Great in casseroles, sloppy joes, pasta, and tacos. Look in frozen and produce

sections of supermarket.

©Soy 'pepperoni', 'sausage' and 'bacon'

Great on pizza, BLTs, and crackers. Look in frozen and produce sections of

supermarket.

©Veggie burgers

Made from soy, grains, and/or vegetables. Look in frozen and produce sections of

supermarket.

 

Dairy Substitutes:

 

©Soy Cheese

Cholesterol-free cheese alternative. Look in produce section of supermarket.

©Soy Sour Cream

Cholesterol-free sour cream alternative. Tofutti brand 'Sour Supreme' is best.

Look in produce section of supermarket or natural foods store.

©Soy Cream Cheese

Cholesterol-free cream cheese alternative. Tofutti brand 'Better Than Cream

Cheese' is best. Look in produce section of supermarket or natural foods store.

©Soy Milk

Made from soy beans and available in wide variety of flavors. Look in dairy and

baking aisle of supermarket.

©Almond Milk

Look in baking aisle of supermarket or health food store.

©Oat Milk

Look in baking aisle of supermarket or health food store.

©Soy Butter

Willow Run brand is best for baking. Look in dairy section of supermarket or

natural foods store.

 

Egg Substitutes:

 

©Egg Replacer

Tapioca-based powder that functions like eggs in baked goods. Ener-G brand is

best. Look in baking aisle of supermarket or health food store.

To make egg replacer: combine 1 Tbs starch (potato or corn), 1 tsp canola oil, ¼

tsp baking powder, ¼ tsp baking soda, ½ tsp flour. Whisk all ingredients until

frothy (recipe makes equivalent of 1 egg).

©Eggless Mayonnaise

'Vegenaise' is a delicious mayonnaise alternative made from soy and canola oil.

Look in refrigerated section of health food stores. 'Nayonaise' is another

popular soy-based mayonnaise. Look in condiments section of supermarket or

health food store.