Guest guest Posted November 1, 2009 Report Share Posted November 1, 2009 This is from the latest McDougall newsletter (October 2009), and the recipes are at the end (some of the fractions didn't come through on my system because they used symbols rather than numbers -- look on the website). It looks useful if you're hosting a big vegan meal, or if you're looking for some ideas. Holiday Meal Planning By Mary McDougall A Reprint from the McDougall Newsletter - October 2005 I first shared this planning schedule with you in 2004 and I heard from quite a few people who used this schedule and shopping list for a successful Thanksgiving last year. Since I plan to use this same schedule, and mostly the same menu, myself again this year I am including it in this 2009 newsletter. We usually have a large crowd of friends and family with us every year to celebrate, and my menu doesn't vary much from year to year. Many of the recipes that are a tradition in our home I have shared with you over the past several years, either in one of the cookbooks or in a newsletter. The following recipes will be part of our holiday meal again this year. The starred (*) items are ones I suggest for a basic meal plan, and then add as many more dishes as you feel your Thanksgiving dinner needs to fit your celebration. MENU: Creamy Pumpkin Soup (newsletter October 2004) Success Tip: Prepare this up to two days ahead without the soy milk and refrigerate. Reheat in microwave or on stovetop. Add the soy milk after the soup is heated through. Tossed Green Salad with assorted dressings Success Tip: Prepare dressings three to four days in advance and refrigerate. Or buy your favorite non-fat salad dressings. Buy organic baby greens in bags and toss in a bowl just before serving. * Holiday Stuffed Pumpkin (newsletter October 2004) Success Tip: Buy pumpkin in October or early November for the best selection. Keep in a cool place. Buy extra pumpkins for use at other times during the winter months. Choose one of the many varieties available at this time of the year. One of my favorites is the "ghost" pumpkin with its white skin and orange flesh. The traditional pumpkin for carving a jack-o-lantern is not the tastiest choice for use as a stuffed pumpkin, although I have used them when nothing else was available. Clean the pumpkin the day before use and refrigerate, but do not stuff until just before baking. If you do not have enough room to refrigerate the cleaned pumpkin then clean it just before stuffing. Cube the bread the night before and allow it to sit out overnight so the bread dries out slightly. This step helps to make the stuffing mixture nicely moist, but not mushy. * Mashed Potatoes (newsletter July 2004 & October 2004) Success Tip: Peel potatoes in the morning and store in water to cover until cooking time. Drain off all cooking water. Use a handheld electric mixer and add warmed soymilk while beating. Place mashed potatoes into a warmed bowl before serving. For garlic mashed potatoes, add some of the Elephant Garlic Spread to the potatoes while mashing. Maple Mashed Sweet Potatoes (newsletter October 2004) Success Tip: These may be made two days ahead of time and refrigerated in a covered casserole dish. Reheat in microwave just before serving. * Golden Gravy (newsletter October 2003) Success Tip: This may be made a day ahead of time and reheated slowly on the stovetop, stirring frequently. Rich Brown Gravy (newsletter October 2004) Success Tip: Brown the onions and flour a day or two ahead of time, then cover and refrigerate. Finish the recipe as directed, realizing that it will take a bit more time for the liquid to heat through. Whole Wheat & Sourdough Rolls with Elephant Garlic Spread (newsletter October 2004) Success Tip: Order your rolls from Whole Foods or a bakery about one week early, then pick them up the day before the holiday. Make the garlic spread one or two days ahead of time and refrigerate until serving. * Cranberry Sauce (newsletter October 2004) Success Tip: Make two to three days ahead of time and refrigerate until just before serving. * Green Beans Success Tip: Trim beans the day before and store in the refrigerator. Wash just before steaming. I usually serve these plain with a bit of salt and pepper. Brussels Sprouts with Creamy Caesar Salad Dressing (newsletter July 2003) Success Tip: Trim these a day or two before cooking and store in the refrigerator. Wash before cooking. Most people like these best with some type of a sauce, although Heather and I like them plain with only a bit of salt. Make the dressing one to two days ahead and store in the refrigerator. Pour a small amount of the dressing over the cooked Brussels sprouts and toss just before serving. * Pumpkin Pie with Vanilla Cream Sauce (newsletter October 2003) Success Tip: Make the pie and the sauce one day ahead and refrigerate until just before serving. We like this pie best chilled. If you like warm pumpkin pie, you will need to make this just before serving. The crust can be prepared one day early and refrigerated. Mix the filling ingredients together, cover and refrigerate overnight, then pour into the crust and bake. The vanilla sauce should be served chilled over the pie. Wicked Chocolate Pie (newsletter October 2004) Success Tip: Make this one day early and refrigerate. The toppings may be made two days ahead, if desired. This needs to be served chilled. SHOPPING TIPS: Shop for the non-perishable items about a week ahead of time. These are the canned and packaged products, such as vegetable broth, canned pumpkin, flour, silken tofu and any dried herbs and spices that you may need. Potatoes, sweet potatoes and garlic can be purchased ahead of time as long as you have a cool place to store them (not the refrigerator). Choose the menu items that you want to include for your Thanksgiving feast, then look through the recipes. Check over this shopping list as you go through the recipes, and make sure you also have the pantry items available. Shop for your perishable items no more than 2 days before the holiday, if possible. SHOPPING LIST The following shopping lists are for the complete menu above. You will have to adjust the items needed depending on what you plan to prepare. CANNED AND PACKAGED PRODUCTS These may be purchased ahead of time and stored in your pantry or refrigerator. 4-5 boxes (32 oz.) vegetable broth 2 cans (15-16 oz.) pumpkin 1 jar (12 oz.) applesauce 3 containers (32 oz.) soy or rice milk 1 jar (8 oz.) pure maple syrup 5 packages (12.3 oz.) Lite Silken Tofu-Extra Firm 2 cups non-dairy chocolate chips 1 bag (16 oz.) Sucanat 1 jar (16 oz.) Wonderslim Fat Replacer 1 bag (16 oz.) frozen raspberries 1 cup unsalted roasted cashews 1 cup sliced almonds 1 container (32 oz.) orange juice 1 jar (4 oz.) capers FRESH INGREDIENTS The first nine ingredients may be purchased ahead of time. Buy the fresh vegetables and bread products the day before, if possible. 4 onions 1 bunch celery 1 head garlic 2 heads elephant garlic 5 pounds potatoes 3 pounds yams or sweet potatoes 1 bag fresh cranberries 1 small pumpkin (to serve the soup in-optional) 1 medium-large pumpkin Bagged organic baby greens 2 pounds green beans 2 pounds Brussels sprouts 1 large loaf whole wheat bread 6-8 whole wheat or sourdough rolls PANTRY ITEMS NEEDED These are used in several of the recipes and are things that you probably already have in your pantry. Check over this list and purchase anything that you don't have. Tabasco sauce Curry powder Soy sauce (at least 1 cup) Tahini Vanilla Whole wheat flour Unbleached white flour Cornstarch Salt Black pepper Golden brown sugar Sugar Dijon mustard Pumpkin pie spice Cinnamon Ground ginger Ground cloves Parsley flakes Sage Marjoram Thyme Bay leaves Poultry seasoning Rosemary Soy Parmesan cheese Lemon juice TIME SCHEDULE 1 week ahead: Shop for non-perishable items and some of the perishable foods listed above. Order rolls from bakery. 3 days ahead: Make salad dressings. Make cranberry sauce. 2 days ahead: Shop for vegetables and whole wheat bread. Make Creamy Pumpkin Soup. Bake sweet potatoes or yams and prepare Maple Mashed Sweet Potatoes. Make Elephant Garlic Spread. Make Creamy Caesar Salad Dressing. Make the raspberry sauce and the almond topping for the chocolate pie. 1 day ahead: Pick up the pre-ordered rolls. Make the pumpkin pie and vanilla sauce. Make the chocolate pie. Trim the green beans and Brussels sprouts. Make the Golden Gravy. Partially make the brown gravy. Cube the bread and allow to sit out overnight Thanksgiving (Morning): Peel potatoes and place in cold water to cover. Clean out pumpkins. Make stuffing mixture and stuff pumpkin. Thanksgiving (Afternoon): Take sweet potatoes and soup out of refrigerator. Place pumpkin in oven and bake as directed. Cook potatoes and mash. Wash vegetables and cook. Finish brown gravy and slowly reheat Golden Gravy. Reheat mashed sweet potatoes. Finish soup and heat. Place baby greens in bowl. Serve with dressings. Heat rolls and garlic spread. Don't forget the cranberry sauce. RECIPES October 2004 Vol. 3 No. 10 Subscribe to this newsletter at www.drmcdougall.com Printer Friendly Page Recipes CREAMY PUMPKIN SOUP Preparation Time: 5 minutes Cooking Time: 10 minutes Servings: 6 1/4 cup water 1 small onion, chopped 4 cups vegetable broth 1 16 ounce can solid pack pumpkin 1/2 cup unsweetened applesauce 2 teaspoons curry powder Several dashes Tabasco sauce 1/2 cup soy or rice milk Place water and onion in a medium saucepan. Cook, stirring occasionally, for 5 minutes until onion is soft. Add broth, pumpkin and applesauce. Stir to combine. Add seasonings. Cook over low heat, stirring occasionally, for 10 minutes. Stir in milk just before serving. Hint: This would be very attractive served in a small baked pumpkin. Cut top off of a pumpkin. Clean out seeds and strings (just like Halloween). Replace top. Place pumpkin in a pan with þ inch of water. Bake at 350 degrees for 30 minutes. Serve the cooked soup in the baked pumpkin. MASHED POTATOES Preparation Time: 20 minutes Cooking Time: 45 minutes Servings: 6-8 10 medium potatoes, peeled, in 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 more creamy, replace the reserved cooking liquid with soy or rice milk. Add the milk to the potatoes while mashing as above. RICH BROWN GRAVY Preparation Time: 20 minutes Cooking Time: 20 minutes Servings: makes 6 cups 1/4 cup water 1 onion, chopped 1 cup whole wheat flour 5 1/2 cups water 1/2 cup soy sauce fresh ground pepper to taste Place the 1/4 cup water and the onion in a medium saucepan. Cook, stirring occasionally until onion softens, about 5 minutes. Add the flour and mix in well. Continue to cook for another 3 minutes, stirring constantly. (This will toast the flour and give it a rich flavor.) The flour and onions will clump together. Add the remaining water and soy sauce. Cook for another 5 minutes, stirring frequently. Remove from heat. Blend in batches in a blender jar until smooth. Place in a clean pan. Cook over medium heat, stirring frequently, until gravy thickens, about 10-15 minutes. Season with fresh ground pepper to taste. Hint: If the gravy fails to thicken to your satisfaction, you may want to add an extra thickener to the gravy. Use a mixture of 2 tablespoons cornstarch mixed in 1/4 cup cold water. Add a small amount to the gravy while stirring until it is thick enough for serving. HOLIDAY STUFFED PUMPKIN This is the recipe I have used for my Thanksgiving centerpiece for over 25 years. It has always been a favorite with everyone who has celebrated the holidays with us over the years. Preparation Time: 1 hour Cooking Time: 1 1/2 hours Servings: 6-8 1 large loaf whole wheat bread, cut into cubes 4 þ-5 cups vegetable broth 1-2 onions, chopped 2-4 stalks celery, chopped 3 1/2 tablespoons soy sauce 1 1/2 tablespoons parsley flakes 2 1/2 teaspoons thyme 2 1/2 teaspoons sage 1 1/4 teaspoons marjoram 2-3 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 1/2 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. CRANBERRY SAUCE This is a simple cranberry sauce, easy to make and delicious. I have been serving this sauce with our Thanksgiving feast for years. Preparation Time: 5 minutes Cooking Time: 15 minutes Servings: makes about 2 þ cups 1 cup orange juice or water 1 cup organic cane sugar 3 cups fresh cranberries (12 ounce bag) Place the orange juice or water in a medium saucepan. Add the sugar and heat until sugar is dissolved. Add the cranberries and cook, stirring occasionally, until they start to pop, about 10 minutes. Remove from heat and let cool slightly. Transfer to a covered container and refrigerate until just before use. Hint: Traditional cranberry sauce is made with water. Try this with orange juice for something a bit different. ELEPHANT GARLIC SPREAD Preparation Time: 5 minutes Cooking Time: 1 hour Servings: makes about 1 þ cups 2 large heads Elephant garlic 2 tablespoons vegetable broth Preheat oven to 350 degrees. Separate the garlic heads into individual cloves. Discard the center stalk section. Cut a small piece off each of the root ends and off the tops. Peel each clove. Place the peeled cloves in a baking dish, spoon the vegetable broth over the garlic, cover and bake for 30 minutes. Remove cover and bake for an additional 30 minutes. (Test to make sure all the cloves are soft by piercing with a fork. If they are not soft enough, bake for a bit longer until soft.) Remove from oven and mash with a fork directly in the baking dish, using the broth in the bottom of the dish to mix with the garlic. Season with salt, if desired. Serve warm or cold as a spread for bread or rolls. MAPLE MASHED SWEET POTATOES Preparation Time: 15 minutes Cooking Time: 45 minutes Servings: 6 3 pounds sweet potatoes 1/2 cup soy milk 1 tablespoon pure maple syrup dash salt freshly ground pepper to taste Preheat oven to 400 degrees. Scrub potatoes and prick all over with a fork. Place on a baking sheet and bake for about 45 minutes, or until potatoes are tender. Remove from oven and allow to cool slightly. Cut potatoes in half lengthwise and scoop out the flesh into a large bowl. Mash with a hand masher or electric beater (do not use a food processor). Add soy milk, maple syrup and seasonings. Mix well. Hint: These may be prepared a day or two ahead of time and refrigerated. Reheat in a microwave before serving. These may also be peeled and cooked in water on the stovetop. Drain off cooking water and mash as directed above. WICKED CHOCOLATE PIE This is a VERY RICH dessert to be savored on those most special occasions. Serve in small wedges and enjoy this delicious treat with friends! I probably make this only twice a year, once for Thanksgiving dinner with friends and once for John's birthday. Preparation Time: 60 minutes Cooking Time: 60 minutes Chilling Time: 2 hours Servings: makes 1 9-inch pie Crust: 1/3 cup unsalted, roasted cashews 3 tablespoons Sucanat or brown sugar 3 tablespoons Wonderslim Fat Replacer [pureed prunes] þ teaspoon vanilla 1 cup unbleached white flour dash salt Chocolate Filling: 2 cups vegan (non-dairy) chocolate chips 24.6 ounces (2 boxes) extra firm, low-fat silken tofu 3/4 cup Sucanat or brown sugar 1 teaspoon vanilla extract dash salt Almond Topping: 1 cup thinly sliced almonds Þ cup maple syrup Raspberry Sauce: 1 10-ounce bag frozen, unsweetened, raspberries, thawed Þ cup sugar Preheat oven to 350 degrees. Lightly oil a 9-inch springform pan. (Side may be loosened and removed after baking.) Place the cashews in a food processor and grind until they resemble fine meal. Add Sucanat or sugar, Wonderslim and vanilla. Process until well combined. Mix the flour and salt in a medium bowl. Add the cashew mixture and mix well, beginning with a spoon and ending with your hands. Press this mixture into the bottom of the prepared pan. Bake for 15 minutes, until light brown. Remove from oven and set aside. Place the chocolate chips in a double boiler and melt over barely simmering water. Place the tofu in a food processor and process until smooth. Add Sucanat or sugar, vanilla, and salt. Process again, then add the melted chocolate. Blend until smooth and creamy. Lightly oil the sides of the pan above the baked crust, then scoop the chocolate mixture into the pan. Smooth out the top and bake at 350 degrees for 35 minutes. Remove from oven and let cool for 10-15 minutes. Run a knife around the inside of the pan to loosen the sides. Let the pie cool to touch, then refrigerate for at least 2 hours before serving. Remove side before serving. Place the maple syrup in a small saucepan and bring to a boil. Cook, stirring constantly for about 1 minute (this is very important), then add the almonds and continue to cook and stir over fairly low heat until the syrup has crystallized onto the almonds and the almonds appear dry. (This will take at least 5 minutes. If the heat is too high, the sugar will burn and you will have a sticky, smelly mess.) Place on a baking sheet and allow to cool. Store at room temperature in a covered container. Place the raspberries and sugar in a blender jar. Process until blended. Strain the sauce through a fine strainer, stirring often, to remove most of the seeds. Let the mixture sit in the strainer for at least 1 hour to allow most of the seeds to be removed. Discard the remaining sauce with the seeds. Pour the seedless sauce into a covered container and refrigerate until ready to use. TO SERVE: Cut a small wedge of the chocolate pie and place on a dessert plate. Sprinkle a few of the almonds over the pie, then drizzle with a small amount of the raspberry sauce. HINTS: Vegan chocolate chips are made by many different manufacturers. Look for ones that have no added milk or other dairy products. The chocolate chips may also be melted in the microwave. Follow the instructions for melting chocolate in your user's manual. Be careful not to burn it. Chocolate chips are high in fat and make this a VERY RICH dessert. We only make this on special holidays (and everyone loves it!). Heather and Mary adapted this recipe from one in The Millennium Cookbook by Eric Tucker and John Westerdahl. Our friends, Ann and Larry Wheat, own the Millennium Restaurant in San Francisco and we have enjoyed this dessert there several times. There are many delicious, gourmet, vegan recipes in The Millenium Cookbook suitable for serving on a special occasion. To find out more about the restaurant or to order the cookbook go to http://www.millenniumrestaurant.com. october 2003 recipes THANKSGIVING RECIPES HOLIDAY STUFFING This makes a festive main dish for a holiday meal. Serve with mashed potatoes, gravy, assorted vegetables, salad and bread or rolls. Preparation Time: 20 minutes Cooking Time: 45 minutes Servings: 6-8 1 loaf whole wheat bread, cut into cubes 5 cups vegetable broth 1-2 onions, chopped 2-4stalks celery, chopped 3 þ tablespoons soy sauce 1 þ tablespoon parsley flakes 2 þ teaspoons thyme 2 þ teaspoons sage 1 Þ teaspoon marjoram 2-3 teaspoons poultry seasoning þ teaspoon rosemary several twists of fresh ground pepper to taste 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. 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 a medium oblong baking dish that has been lightly oiled. Bake, covered, for 45 minutes. Hints: 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. For instructions on how to stuff a pumpkin using this bread stuffing, see the Holiday Recipes on our website. GOLDEN GRAVY We have a very talented dietitian and cooking teacher at the McDougall Program in Santa Rosa, CA. This is a delicious variation on one of the recipes prepared by Jill Nussinow during one of her cooking demonstrations. This is wonderful served over stuffing and mashed potatoes. Preparation Time: 10 minutes Cooking Time: 10 minutes Servings: makes about 2 cups Þ cup unbleached white flour 1 þ cups vegetable broth þ cup water 2 tablespoons tahini 3 tablespoons tamari or soy sauce freshly ground pepper to taste Place the flour in a non-stick frying pan. Cook and stir over medium heat until the flour becomes a golden brown. Do not let it burn! Slowly whisk in the vegetable broth and water. After it is quite smooth, add the tahini and tamari or soy sauce. Continue to whisk until mixture boils and is smooth and thick. Season with freshly ground black pepper. PUMPKIN PIE Thanksgiving wouldn't be complete without pumpkin pie. I have been making various versions of pumpkin pie for many years, but have never been really pleased with the results. This one is the best! You can proudly serve this to everyone! Preparation Time: 45 minutes Cooking Time: 1 Þ hours Servings: makes one 9 þ inch pie Crust: 1/3 cup unsalted, roasted cashews 3 tablespoons Sucanat 2 tablespoons Wonderslim Fat Replacer þ teaspoon vanilla extract 1 cup unbleached white flour 1/8 teaspoon salt Filling: 1 12.3 ounce package reduced fat silken tofu (firm) 1 16 ounce can pumpkin • cup Sucanat 1 teaspoon cinnamon þ teaspoon ginger Þ teaspoon ground cloves Þ teaspoon pumpkin pie spice 1/8 teaspoon salt þ cup soymilk Preheat oven to 350 degrees. Place the cashews in a food processor and grind until they resemble fine meal. Add Sucanat, fat replacer and vanilla. Process until well combined. Mix the flour and salt in a medium bowl. Add the cashew mixture and mix well, beginning with a spoon and ending with your hands. Press this mixture into the bottom of a lightly oiled 9 þ inch pie pan with a high fluted edge. (To lightly oil a pan, place a small amount of oil on a paper towel, then wipe this over the bottom and sides of the pan.) Press the mixture evenly over the bottom and up the sides. Bake for 15 minutes. Remove and set aside. Meanwhile, place the tofu in a food processor and process until very smooth, scraping the sides often. Remove and place in a large mixing bowl. Add the pumpkin and mix well. Add the Sucanat and the spices and mix until very smooth. Add the soymilk and mix again until well combined. Pour this mixture into the prebaked pie shell. Place in the oven and bake at 350 degrees for 60 minutes. Remove and cool. For best flavor, chill for at least 2 hours before serving. This may be made a day ahead of time and refrigerated until serving. Serve with vanilla soy ice cream or Vanilla Cream Sauce. VANILLA CREAM SAUCE Preparation Time: 5 minutes Chilling Time: 1 hour Servings: makes 1 þ cups 1 12.3 ounce package low fat silken tofu (firm) þ cup soymilk 1/3 cup Natural Golden Cane Sugar 1 tablespoon vanilla extract Place the tofu in a food processor and process until very smooth. Add remaining ingredients and blend until smooth and creamy. Chill before serving. This may be prepared ahead and will keep in the refrigerator for at least 5 days. july 2003 recipe CREAMY CEASAR SALAD DRESSING Preparation Time: 5 minutes Servings: makes 2 cups 1 12.5 ounce box Lite Silken tofu 2 teaspoons minced fresh garlic 3 tablespoons Dijon mustard 3 tablespoons soy parmesan cheese 3 tablespoons lemon juice 2 tablespoons soy sauce Þ cup water (approximately) 1 tablespoon drained capers (optional) Place all ingredients, except the capers, in a food processor. Process until very smooth. Add additional water if you want a thinner salad dressing. Add the capers and pulse briefly, until they are chopped but not pureed. Hint: This will keep in the refrigerator for about a week. If you don't have any capers, or don't like them, they may easily be omitted. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2009 Report Share Posted November 2, 2009 I'm hungry now! Is 'holidya' Thanksgiving? Jo , yarrow wrote: > > This is from the latest McDougall newsletter > (October 2009), and the recipes are at the end > (some of the fractions didn't come through on my > system because they used symbols rather than > numbers -- look on the website). It looks useful > if you're hosting a big vegan meal, or if you're > looking for some ideas. > > > Holiday Meal Planning > By Mary McDougall > A Reprint from the McDougall Newsletter - October 2005 > > I first shared this planning schedule with you in > 2004 and I heard from quite a few people who used > this schedule and shopping list for a successful > Thanksgiving last year. Since I plan to use this > same schedule, and mostly the same menu, myself > again this year I am including it in this 2009 > newsletter. > > We usually have a large crowd of friends and > family with us every year to celebrate, and my > menu doesn't vary much from year to year. Many > of the recipes that are a tradition in our home I > have shared with you over the past several years, > either in one of the cookbooks or in a > newsletter. The following recipes will be part > of our holiday meal again this year. The starred > (*) items are ones I suggest for a basic meal > plan, and then add as many more dishes as you > feel your Thanksgiving dinner needs to fit your > celebration. > > MENU: > > Creamy Pumpkin Soup (newsletter October 2004) > > > > Success Tip: Prepare this up to two days ahead > without the soy milk and refrigerate. Reheat in > microwave or on stovetop. Add the soy milk after > the soup is heated through. > > > Tossed Green Salad with assorted dressings > > > > Success Tip: Prepare dressings three to four days > in advance and refrigerate. Or buy your favorite > non-fat salad dressings. Buy organic baby > greens in bags and toss in a bowl just before > serving. > > > * Holiday Stuffed Pumpkin (newsletter October 2004) > > > > Success Tip: Buy pumpkin in October or early > November for the best selection. Keep in a cool > place. Buy extra pumpkins for use at other times > during the winter months. Choose one of the many > varieties available at this time of the year. > One of my favorites is the " ghost " pumpkin with > its white skin and orange flesh. The traditional > pumpkin for carving a jack-o-lantern is not the > tastiest choice for use as a stuffed pumpkin, > although I have used them when nothing else was > available. Clean the pumpkin the day before use > and refrigerate, but do not stuff until just > before baking. If you do not have enough room to > refrigerate the cleaned pumpkin then clean it > just before stuffing. Cube the bread the night > before and allow it to sit out overnight so the > bread dries out slightly. This step helps to > make the stuffing mixture nicely moist, but not > mushy. > > > * Mashed Potatoes (newsletter July 2004 & October 2004) > > > > Success Tip: Peel potatoes in the morning and > store in water to cover until cooking time. > Drain off all cooking water. Use a handheld > electric mixer and add warmed soymilk while > beating. Place mashed potatoes into a warmed > bowl before serving. For garlic mashed potatoes, > add some of the Elephant Garlic Spread to the > potatoes while mashing. > > > Maple Mashed Sweet Potatoes (newsletter October 2004) > > > > Success Tip: These may be made two days ahead of > time and refrigerated in a covered casserole > dish. Reheat in microwave just before serving. > > > * Golden Gravy (newsletter October 2003) > > > > Success Tip: This may be made a day ahead of > time and reheated slowly on the stovetop, > stirring frequently. > > > Rich Brown Gravy (newsletter October 2004) > > > > Success Tip: Brown the onions and flour a day or > two ahead of time, then cover and refrigerate. > Finish the recipe as directed, realizing that it > will take a bit more time for the liquid to heat > through. > > > Whole Wheat & Sourdough Rolls with Elephant > Garlic Spread (newsletter October 2004) > > > > Success Tip: Order your rolls from Whole Foods > or a bakery about one week early, then pick them > up the day before the holiday. Make the garlic > spread one or two days ahead of time and > refrigerate until serving. > > > * Cranberry Sauce (newsletter October 2004) > > > > Success Tip: Make two to three days ahead of > time and refrigerate until just before serving. > > > * Green Beans > > > > Success Tip: Trim beans the day before and store > in the refrigerator. Wash just before steaming. > I usually serve these plain with a bit of salt > and pepper. > > > Brussels Sprouts with Creamy Caesar Salad Dressing (newsletter July 2003) > > > > Success Tip: Trim these a day or two before > cooking and store in the refrigerator. Wash > before cooking. Most people like these best with > some type of a sauce, although Heather and I like > them plain with only a bit of salt. Make the > dressing one to two days ahead and store in the > refrigerator. Pour a small amount of the > dressing over the cooked Brussels sprouts and > toss just before serving. > > > * Pumpkin Pie with Vanilla Cream Sauce (newsletter October 2003) > > > > Success Tip: Make the pie and the sauce one day > ahead and refrigerate until just before serving. > We like this pie best chilled. If you like warm > pumpkin pie, you will need to make this just > before serving. The crust can be prepared one > day early and refrigerated. Mix the filling > ingredients together, cover and refrigerate > overnight, then pour into the crust and bake. > The vanilla sauce should be served chilled over > the pie. > > > Wicked Chocolate Pie (newsletter October 2004) > > > > Success Tip: Make this one day early and > refrigerate. The toppings may be made two days > ahead, if desired. This needs to be served > chilled. > > > SHOPPING TIPS: > > Shop for the non-perishable items about a week > ahead of time. These are the canned and packaged > products, such as vegetable broth, canned > pumpkin, flour, silken tofu and any dried herbs > and spices that you may need. Potatoes, sweet > potatoes and garlic can be purchased ahead of > time as long as you have a cool place to store > them (not the refrigerator). Choose the menu > items that you want to include for your > Thanksgiving feast, then look through the > recipes. Check over this shopping list as you go > through the recipes, and make sure you also have > the pantry items available. Shop for your > perishable items no more than 2 days before the > holiday, if possible. > > SHOPPING LIST > > The following shopping lists are for the complete > menu above. You will have to adjust the items > needed depending on what you plan to prepare. > > CANNED AND PACKAGED PRODUCTS > > These may be purchased ahead of time and stored in your pantry or refrigerator. > > 4-5 boxes (32 oz.) vegetable broth > 2 cans (15-16 oz.) pumpkin > 1 jar (12 oz.) applesauce > 3 containers (32 oz.) soy or rice milk > 1 jar (8 oz.) pure maple syrup > 5 packages (12.3 oz.) Lite Silken Tofu-Extra Firm > 2 cups non-dairy chocolate chips > 1 bag (16 oz.) Sucanat > 1 jar (16 oz.) Wonderslim Fat Replacer > 1 bag (16 oz.) frozen raspberries > 1 cup unsalted roasted cashews > 1 cup sliced almonds > 1 container (32 oz.) orange juice > 1 jar (4 oz.) capers > > FRESH INGREDIENTS > > The first nine ingredients may be purchased ahead > of time. Buy the fresh vegetables and bread > products the day before, if possible. > > 4 onions > 1 bunch celery > 1 head garlic > 2 heads elephant garlic > 5 pounds potatoes > 3 pounds yams or sweet potatoes > 1 bag fresh cranberries > 1 small pumpkin (to serve the soup in-optional) > 1 medium-large pumpkin > Bagged organic baby greens > 2 pounds green beans > 2 pounds Brussels sprouts > 1 large loaf whole wheat bread > 6-8 whole wheat or sourdough rolls > > PANTRY ITEMS NEEDED > > These are used in several of the recipes and are > things that you probably already have in your > pantry. Check over this list and purchase > anything that you don't have. > > Tabasco sauce > Curry powder > Soy sauce (at least 1 cup) > Tahini > Vanilla > Whole wheat flour > Unbleached white flour > Cornstarch > Salt > Black pepper > Golden brown sugar > Sugar > Dijon mustard > Pumpkin pie spice > Cinnamon > Ground ginger > Ground cloves > Parsley flakes > Sage > Marjoram > Thyme > Bay leaves > Poultry seasoning > Rosemary > Soy Parmesan cheese > Lemon juice > > TIME SCHEDULE > > 1 week ahead: > > > Shop for non-perishable items and some of the perishable foods listed above. > Order rolls from bakery. > > 3 days ahead: > > > Make salad dressings. > Make cranberry sauce. > > 2 days ahead: > > > Shop for vegetables and whole wheat bread. > Make Creamy Pumpkin Soup. > Bake sweet potatoes or yams and prepare Maple Mashed Sweet Potatoes. > Make Elephant Garlic Spread. > Make Creamy Caesar Salad Dressing. > Make the raspberry sauce and the almond topping for the chocolate pie. > > 1 day ahead: > > > Pick up the pre-ordered rolls. > Make the pumpkin pie and vanilla sauce. > Make the chocolate pie. > Trim the green beans and Brussels sprouts. > Make the Golden Gravy. > Partially make the brown gravy. > Cube the bread and allow to sit out overnight > > Thanksgiving > (Morning): > > > Peel potatoes and place in cold water to cover. > Clean out pumpkins. > Make stuffing mixture and stuff pumpkin. > > Thanksgiving > (Afternoon): > > > Take sweet potatoes and soup out of refrigerator. > Place pumpkin in oven and bake as directed. > Cook potatoes and mash. > Wash vegetables and cook. > Finish brown gravy and slowly reheat Golden Gravy. > Reheat mashed sweet potatoes. > Finish soup and heat. > Place baby greens in bowl. Serve with dressings. > Heat rolls and garlic spread. > Don't forget the cranberry sauce. > > RECIPES > > > October 2004 > > > Vol. 3 No. 10 > > Subscribe to this newsletter at www.drmcdougall.com > > > Printer Friendly Page > > Recipes > > CREAMY PUMPKIN SOUP > > Preparation Time: 5 minutes > Cooking Time: 10 minutes > Servings: 6 > > 1/4 cup water > 1 small onion, chopped > 4 cups vegetable broth > 1 16 ounce can solid pack pumpkin > 1/2 cup unsweetened applesauce > 2 teaspoons curry powder > Several dashes Tabasco sauce > 1/2 cup soy or rice milk > > Place water and onion in a medium saucepan. Cook, > stirring occasionally, for 5 minutes until onion > is soft. Add broth, pumpkin and applesauce. Stir > to combine. Add seasonings. Cook over low heat, > stirring occasionally, for 10 minutes. Stir in > milk just before serving. > > Hint: > > This would be very attractive served in a small > baked pumpkin. Cut top off of a pumpkin. Clean > out seeds and strings (just like Halloween). > Replace top. Place pumpkin in a pan with þ inch > of water. Bake at 350 degrees for 30 minutes. > Serve the cooked soup in the baked pumpkin. > > MASHED POTATOES > > Preparation Time: 20 minutes > Cooking Time: 45 minutes > Servings: 6-8 > > 10 medium potatoes, peeled, in 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 more creamy, replace the > reserved cooking liquid with soy or rice milk. > Add the milk to the potatoes while mashing as > above. > > RICH BROWN GRAVY > > Preparation Time: 20 minutes > Cooking Time: 20 minutes > Servings: makes 6 cups > > 1/4 cup water > 1 onion, chopped > 1 cup whole wheat flour > 5 1/2 cups water > 1/2 cup soy sauce > fresh ground pepper to taste > > Place the 1/4 cup water and the onion in a medium > saucepan. Cook, stirring occasionally until onion > softens, about 5 minutes. Add the flour and mix > in well. Continue to cook for another 3 minutes, > stirring constantly. (This will toast the flour > and give it a rich flavor.) The flour and onions > will clump together. Add the remaining water and > soy sauce. Cook for another 5 minutes, stirring > frequently. Remove from heat. Blend in batches in > a blender jar until smooth. Place in a clean pan. > Cook over medium heat, stirring frequently, until > gravy thickens, about 10-15 minutes. Season with > fresh ground pepper to taste. > > Hint: > If the gravy fails to thicken to your > satisfaction, you may want to add an extra > thickener to the gravy. Use a mixture of 2 > tablespoons cornstarch mixed in 1/4 cup cold > water. Add a small amount to the gravy while > stirring until it is thick enough for serving. > > HOLIDAY STUFFED PUMPKIN > > This is the recipe I have used for my > Thanksgiving centerpiece for over 25 years. It > has always been a favorite with everyone who has > celebrated the holidays with us over the years. > > Preparation Time: 1 hour > Cooking Time: 1 1/2 hours > Servings: 6-8 > > 1 large loaf whole wheat bread, cut into cubes > 4 þ-5 cups vegetable broth > 1-2 onions, chopped > 2-4 stalks celery, chopped > 3 1/2 tablespoons soy sauce > 1 1/2 tablespoons parsley flakes > 2 1/2 teaspoons thyme > 2 1/2 teaspoons sage > 1 1/4 teaspoons marjoram > 2-3 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 1/2 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. > > CRANBERRY SAUCE > > This is a simple cranberry sauce, easy to make > and delicious. I have been serving this sauce > with our Thanksgiving feast for years. > > Preparation Time: 5 minutes > Cooking Time: 15 minutes > Servings: makes about 2 þ cups > > 1 cup orange juice or water > 1 cup organic cane sugar > 3 cups fresh cranberries (12 ounce bag) > > Place the orange juice or water in a medium > saucepan. Add the sugar and heat until sugar is > dissolved. Add the cranberries and cook, > stirring occasionally, until they start to pop, > about 10 minutes. Remove from heat and let cool > slightly. Transfer to a covered container and > refrigerate until just before use. > > Hint: Traditional cranberry sauce is made with > water. Try this with orange juice for something > a bit different. > > ELEPHANT GARLIC SPREAD > > Preparation Time: 5 minutes > Cooking Time: 1 hour > Servings: makes about 1 þ cups > > 2 large heads Elephant garlic > 2 tablespoons vegetable broth > > Preheat oven to 350 degrees. > > Separate the garlic heads into individual cloves. > Discard the center stalk section. Cut a small > piece off each of the root ends and off the tops. > Peel each clove. Place the peeled cloves in a > baking dish, spoon the vegetable broth over the > garlic, cover and bake for 30 minutes. Remove > cover and bake for an additional 30 minutes. > (Test to make sure all the cloves are soft by > piercing with a fork. If they are not soft > enough, bake for a bit longer until soft.) > Remove from oven and mash with a fork directly in > the baking dish, using the broth in the bottom of > the dish to mix with the garlic. Season with > salt, if desired. > > Serve warm or cold as a spread for bread or rolls. > > MAPLE MASHED SWEET POTATOES > > Preparation Time: 15 minutes > Cooking Time: 45 minutes > Servings: 6 > > 3 pounds sweet potatoes > 1/2 cup soy milk > 1 tablespoon pure maple syrup > dash salt > freshly ground pepper to taste > > Preheat oven to 400 degrees. > > Scrub potatoes and prick all over with a fork. > Place on a baking sheet and bake for about 45 > minutes, or until potatoes are tender. Remove > from oven and allow to cool slightly. > > Cut potatoes in half lengthwise and scoop out the > flesh into a large bowl. Mash with a hand masher > or electric beater (do not use a food processor). > Add soy milk, maple syrup and seasonings. Mix > well. > > Hint: These may be prepared a day or two ahead > of time and refrigerated. Reheat in a microwave > before serving. These may also be peeled and > cooked in water on the stovetop. Drain off > cooking water and mash as directed above. > > WICKED CHOCOLATE PIE > > This is a VERY RICH dessert to be savored on > those most special occasions. Serve in small > wedges and enjoy this delicious treat with > friends! I probably make this only twice a year, > once for Thanksgiving dinner with friends and > once for John's birthday. > > Preparation Time: 60 minutes > Cooking Time: 60 minutes > Chilling Time: 2 hours > Servings: makes 1 9-inch pie > > Crust: > 1/3 cup unsalted, roasted cashews > 3 tablespoons Sucanat or brown sugar > 3 tablespoons Wonderslim Fat Replacer [pureed prunes] > þ teaspoon vanilla > 1 cup unbleached white flour > dash salt > > Chocolate Filling: > 2 cups vegan (non-dairy) chocolate chips > 24.6 ounces (2 boxes) extra firm, low-fat silken tofu > 3/4 cup Sucanat or brown sugar > 1 teaspoon vanilla extract > dash salt > > Almond Topping: > 1 cup thinly sliced almonds > Þ cup maple syrup > > Raspberry Sauce: > 1 10-ounce bag frozen, unsweetened, raspberries, thawed > Þ cup sugar > > Preheat oven to 350 degrees. > > Lightly oil a 9-inch springform pan. (Side may > be loosened and removed after baking.) > > Place the cashews in a food processor and grind > until they resemble fine meal. Add Sucanat or > sugar, Wonderslim and vanilla. Process until > well combined. Mix the flour and salt in a > medium bowl. Add the cashew mixture and mix > well, beginning with a spoon and ending with your > hands. Press this mixture into the bottom of the > prepared pan. Bake for 15 minutes, until light > brown. Remove from oven and set aside. > > Place the chocolate chips in a double boiler and > melt over barely simmering water. Place the tofu > in a food processor and process until smooth. > Add Sucanat or sugar, vanilla, and salt. Process > again, then add the melted chocolate. Blend > until smooth and creamy. > > Lightly oil the sides of the pan above the baked > crust, then scoop the chocolate mixture into the > pan. Smooth out the top and bake at 350 degrees > for 35 minutes. Remove from oven and let cool > for 10-15 minutes. Run a knife around the inside > of the pan to loosen the sides. Let the pie cool > to touch, then refrigerate for at least 2 hours > before serving. Remove side before serving. > > Place the maple syrup in a small saucepan and > bring to a boil. Cook, stirring constantly for > about 1 minute (this is very important), then add > the almonds and continue to cook and stir over > fairly low heat until the syrup has crystallized > onto the almonds and the almonds appear dry. > (This will take at least 5 minutes. If the heat > is too high, the sugar will burn and you will > have a sticky, smelly mess.) Place on a baking > sheet and allow to cool. Store at room > temperature in a covered container. > > Place the raspberries and sugar in a blender jar. > Process until blended. Strain the sauce through > a fine strainer, stirring often, to remove most > of the seeds. Let the mixture sit in the > strainer for at least 1 hour to allow most of the > seeds to be removed. Discard the remaining sauce > with the seeds. Pour the seedless sauce into a > covered container and refrigerate until ready to > use. > > TO SERVE: Cut a small wedge of the chocolate pie > and place on a dessert plate. Sprinkle a few of > the almonds over the pie, then drizzle with a > small amount of the raspberry sauce. > > HINTS: Vegan chocolate chips are made by many > different manufacturers. Look for ones that have > no added milk or other dairy products. The > chocolate chips may also be melted in the > microwave. Follow the instructions for melting > chocolate in your user's manual. Be careful not > to burn it. Chocolate chips are high in fat and > make this a VERY RICH dessert. We only make this > on special holidays (and everyone loves it!). > Heather and Mary adapted this recipe from one in > The Millennium Cookbook by Eric Tucker and John > Westerdahl. Our friends, Ann and Larry Wheat, > own the Millennium Restaurant in San Francisco > and we have enjoyed this dessert there several > times. There are many delicious, gourmet, vegan > recipes in The Millenium Cookbook suitable for > serving on a special occasion. To find out more > about the restaurant or to order the cookbook go > to http://www.millenniumrestaurant.com. > > > > october 2003 recipes > THANKSGIVING RECIPES > > HOLIDAY STUFFING > > This makes a festive main dish for a holiday > meal. Serve with mashed potatoes, gravy, assorted > vegetables, salad and bread or rolls. > > Preparation Time: 20 minutes > Cooking Time: 45 minutes > Servings: 6-8 > > 1 loaf whole wheat bread, cut into cubes > 5 cups vegetable broth > 1-2 onions, chopped > 2-4stalks celery, chopped > 3 þ tablespoons soy sauce > 1 þ tablespoon parsley flakes > 2 þ teaspoons thyme > 2 þ teaspoons sage > 1 Þ teaspoon marjoram > 2-3 teaspoons poultry seasoning > þ teaspoon rosemary > several twists of fresh ground pepper to taste > > 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. > > 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 a medium oblong baking dish that has been > lightly oiled. Bake, covered, for 45 minutes. > > Hints: 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. For instructions on how to stuff a > pumpkin using this bread stuffing, see the > Holiday Recipes on our website. > > GOLDEN GRAVY > > We have a very talented dietitian and cooking > teacher at the McDougall Program in Santa Rosa, > CA. This is a delicious variation on one of the > recipes prepared by Jill Nussinow during one of > her cooking demonstrations. This is wonderful > served over stuffing and mashed potatoes. > > Preparation Time: 10 minutes > Cooking Time: 10 minutes > Servings: makes about 2 cups > > Þ cup unbleached white flour > 1 þ cups vegetable broth > þ cup water > 2 tablespoons tahini > 3 tablespoons tamari or soy sauce > freshly ground pepper to taste > > Place the flour in a non-stick frying pan. Cook > and stir over medium heat until the flour becomes > a golden brown. Do not let it burn! Slowly > whisk in the vegetable broth and water. After it > is quite smooth, add the tahini and tamari or soy > sauce. Continue to whisk until mixture boils and > is smooth and thick. Season with freshly ground > black pepper. > > PUMPKIN PIE > > Thanksgiving wouldn't be complete without pumpkin > pie. I have been making various versions of > pumpkin pie for many years, but have never been > really pleased with the results. This one is the > best! You can proudly serve this to everyone! > > Preparation Time: 45 minutes > Cooking Time: 1 Þ hours > Servings: makes one 9 þ inch pie > > Crust: > 1/3 cup unsalted, roasted cashews > 3 tablespoons Sucanat > 2 tablespoons Wonderslim Fat Replacer > þ teaspoon vanilla extract > 1 cup unbleached white flour > 1/8 teaspoon salt > > Filling: > 1 12.3 ounce package reduced fat silken tofu (firm) > 1 16 ounce can pumpkin > • cup Sucanat > 1 teaspoon cinnamon > þ teaspoon ginger > Þ teaspoon ground cloves > Þ teaspoon pumpkin pie spice > 1/8 teaspoon salt > þ cup soymilk > > Preheat oven to 350 degrees. > > Place the cashews in a food processor and grind > until they resemble fine meal. Add Sucanat, fat > replacer and vanilla. Process until well > combined. Mix the flour and salt in a medium > bowl. Add the cashew mixture and mix well, > beginning with a spoon and ending with your > hands. Press this mixture into the bottom of a > lightly oiled 9 þ inch pie pan with a high fluted > edge. (To lightly oil a pan, place a small > amount of oil on a paper towel, then wipe this > over the bottom and sides of the pan.) Press the > mixture evenly over the bottom and up the sides. > Bake for 15 minutes. Remove and set aside. > > Meanwhile, place the tofu in a food processor and > process until very smooth, scraping the sides > often. Remove and place in a large mixing bowl. > Add the pumpkin and mix well. Add the Sucanat > and the spices and mix until very smooth. Add > the soymilk and mix again until well combined. > Pour this mixture into the prebaked pie shell. > Place in the oven and bake at 350 degrees for 60 > minutes. Remove and cool. > > For best flavor, chill for at least 2 hours > before serving. This may be made a day ahead of > time and refrigerated until serving. Serve with > vanilla soy ice cream or Vanilla Cream Sauce. > > VANILLA CREAM SAUCE > > Preparation Time: 5 minutes > Chilling Time: 1 hour > Servings: makes 1 þ cups > > 1 12.3 ounce package low fat silken tofu (firm) > þ cup soymilk > 1/3 cup Natural Golden Cane Sugar > 1 tablespoon vanilla extract > > Place the tofu in a food processor and process > until very smooth. Add remaining ingredients and > blend until smooth and creamy. Chill before > serving. > > This may be prepared ahead and will keep in the > refrigerator for at least 5 days. > > > july 2003 recipe > > > CREAMY CEASAR SALAD DRESSING > > Preparation Time: 5 minutes > Servings: makes 2 cups > > 1 12.5 ounce box Lite Silken tofu > 2 teaspoons minced fresh garlic > 3 tablespoons Dijon mustard > 3 tablespoons soy parmesan cheese > 3 tablespoons lemon juice > 2 tablespoons soy sauce > Þ cup water (approximately) > 1 tablespoon drained capers (optional) > > Place all ingredients, except the capers, in a > food processor. Process until very smooth. Add > additional water if you want a thinner salad > dressing. Add the capers and pulse briefly, > until they are chopped but not pureed. > > Hint: This will keep in the refrigerator for > about a week. If you don't have any capers, or > don't like them, they may easily be omitted. > Quote Link to comment Share on other sites More sharing options...
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