a fistful of recipes

[Guest guest]

Butternut Squash with Whole Wheat, Wild Rice, and Onion Stuffing

Yields: 8 servings

Preparation Time: 1 hour

 

4 medium-small butternut squashes (about 1 pound each)

3/4 cup raw wild rice, rinsed

1 tablespoon canola oil

1 heaping cup chopped red onion

2 1/2 cups firmly packed torn whole wheat bread

1 tablespoon sesame seeds

1/2 teaspoon each: dried sage, dried thyme

1 teaspoon seasoned salt, or to taste

1 cup fresh orange juice

 

Preheat the oven to 375 degrees.

Halve the squashes and scoop out seeds and fibers. Place them cut side up in

shallow baking dishes and cover tightly with covers or more foil. Bake for

40 to 50 minutes, or until easily pierced with a knife but still firm.

 

In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the

wild rice, reduce to a simmer, then cover and cook until the water is

absorbed, about 40 minutes.

 

Heat the oil in a skillet. Add the onion and garlic and saute until golden.

 

In a mixing bowl, combine the cooked wild rice with the sauted onion and the

remaining ingredients. When the squashes are cool enough to handle, scoop

out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and

stir it into the rice mixture. Stuff the squashes, place in foil-lined

baking dishes, and cover.

 

Before serving, place the squashes in a preheated 350 degree oven. Bake for

15 to 20 minutes, or just until well heated through.

 

A Vegetarian Thanksgiving by Victoria Smith

 

 

 

 

 

 

 

 

Creamy Tofu fudge frosting

 

1 - 12.3 oz. pkg. Mori-Nu silken style tofu, extra firm

3/4 cup maple syrup

2/3 cup almond or cashew butter

1/2 cup cocoa powder or carob powder

1 T. vanilla or flavoring of choice

 

 

In a food processor, combine all ingredients and puree until smooth and creamy.

Store any unused portion in the refrigerator.

 

Yield: 3 Cups

 

 

chocolate tofu cheesecake

 

 

Filling:

 

10 oz. barley malt-sweetened chocolate chips or other vegan chocolate chips

2 - 12.3 oz. packages of Mori-Nu Silken Style Tofu, extra firm

1/4 cup maple syrup

1 T. vanilla

1/8 t. salt

 

Crust:

 

1 1/2 cups graham cracker crumbs (approximately one sleeve crushed)

3 T. cocoa powder

1 T. unbleached cane sugar

1/2 cup safflower oil

 

 

Begin by pressing the tofu. In a large colander, place a natural unbleached

coffee filter, place the two blocks of tofu in the coffee filter, cover the tofu

blocks with another coffee filter, place a plate on the top of the coffee

filter, and then a heavy can or weight on top of the plate. Place the colander

over a bowl, then place the entire set-up in the refrigerator, and leave to

drain for several hours or overnight. Melt the chocolate chips in the microwave

or over a double boiler. In a food processor or blender, combine the pressed

tofu, melted chocolate chips, and remaining filling ingredients, and puree until

smooth.

 

In a small bowl, combine graham cracker crumbs, cocoa, and sugar, stirring until

well mixed. Drizzle in safflower oil, and using your fingers, mix until

thoroughly combined. Firmly press into the bottom of a greased 9-inch springform

pan and set aside. Pour filling over top of crust and bake at 325 degrees for 45

minutes. Allow to cool, and chill, preferably overnight, or for several hours.

Garnish with fresh fruit or sliced almonds, if desired.

 

*Variation for a plain tofu cheesecake - substitute a filling made with the same

amount of pressed tofu, 1 cup unbleached cane sugar, 1/4 cups lemon juice, 1/4

cups safflower oil, 2 t. vanilla, and a pinch of salt. Bake as directed above.

 

Yield: One 9-inch cheesecake, or 12 pieces

 

Choco-banana pie

 

1 - 12 oz. package semi-sweet chocolate chips

1/4 cup Spectrum Naturals Spread or non-hydrogenated spreadable margarine

1 1/2 cups unbleached flour

1 cup unbleached cane sugar

1/2 t. baking powder

1/2 t. salt

3 medium bananas

1 t. vanilla

2/3 cup chopped walnuts

 

 

In a small non-stick skillet, cook together the chocolate chips and Spectrum

Spread, stirring often, until the chips are thoroughly melted. In a bowl, stir

together flour, sugar, baking powder, and salt. in a food processor or blender

puree the bananas and continue to process for 2 minutes to make them light and

fluffy. Add pureed bananas and vanilla to the dry ingredients and stir well. Add

melted chocolate chip mixture and stir until batter is very smooth and then fold

in chopped walnuts. Grease the bottom only of a 13x9 inch pan, pour in batter,

and bake at 350 degrees for 30-40 minutes or until center is set. Allow to cool

completely before cutting in desired size pieces. *I like to make these a day

before using, as it improves their flavor and texture.*

 

Yield: One 13x9 inch pan