Wednesday, November 19, 2008

The Pie's the Limit!!

Fast approaching IS the day some wait all year for.. The smell of roast turkey the sweet delights that mom, and grandma have prepared for decades.. Well with that said there are always new things to try, and maybe for me as I grow older a little healthier look, for the traditional turkey dinner..


This recipe may seem to have a lot of ingredients, but don't let that fool you. The variety of ingredients only makes this dish complex, not complicated. It's actually fairly quick and easy to prepare while creating a LOT of food


Seitan Stuffed Squash

3 acorn or delicata squash
6 - 8 oz. seitan, minced
1 green apple, diced
1 stalk celery, diced
1 small onion, diced
5 or so slices stale bread
1/2 cup tvp
1 small carrot, diced
3 - 5 mushrooms (opt.)
1/4 cup raw cashew pieces
3 Tbsp. soy sauce
1 clove garlic, minced
4 Tbsp. margarine
1/2 cup apple juice
2 Tbsp. maple syrup
Sage, thyme, oregano to taste
Salt & pepper to taste
1 tsp. cinnamon
1/2 tsp. garlic powder

Roast cashews in oven for 5-10 minutes at 350 degrees (no preheating necessary). Cut squash in half, clean, and remove seeds. Cut bread into small chunks. Roast in oven until brown and crisp. Set aside. Soak tvp in 1/2 cup hot water to rehydrate. In a skillet, melt margarine. Add onion, mushrooms (if using), seitan, celery, carrot and garlic. Saute for 5 minutes. Add bread, tvp, apple juice, spices, cashews, sweetener, and 1/2 cup water. Keep stirring and adding more water as it gets absorbed. When the stuffing is fairly moist without being soggy, add the apples. Cook for 3-5 more minutes, then remove from heat. Pack squash with stuffing. Cook in 350 degree oven for 30-40 minutes, until a fork easily pierces the skin and flesh, with only a slight resistance (watch out for overcooking - delicata cooks very very quickly).

Twice baked squash

1 butternut squash
½ tsp salt
¼ tsp pepper
3 tbsp vegan sour cream
½ tsp paprika
1 ½ tsp dill
½ onion
1 tsp bread crumbs
Preheat oven to 450 degrees. (You can actually bake this at any temperature, such as if you are baking any other foods - it will just take longer for the squash to cook.)
Cut squash lengthwise and scoop out seeds and fibers. If you have a roasting pan large enough to accommodate the squash, place them face up along with 1/4 inch water in the bottom. Cover and bake until squash is tender (pierce with fork to test). If you do not have a roasting pan, placing them face down on a cookie sheets will also work. Note: Make sure the pan has sides, even if they are low, as the squash will release liquid as it cooks. Remove squash from oven and let cool.
If using onion, saute in water (or margarine) until translucent. Let cool and add to other ingredients when mixing.
Scoop out flesh from skins, using a spoon. Leave a 1/4 inch border around one of the halves, so that it will hold its shape. In a bowl mix all ingredients (except for the breadcrumbs) thoroughly, until well incorporated. Transfer back to the squash half and sprinkle with bread crumbs. Depending on the squash you bought, you may find it difficult to fit all the squash into the skin (I usually end up eating any "leftovers" at this point) - good luck! Alternately, you can bake the blended squash in a casserole pan and discard the skins completely.
Return squash to oven and bake until warmed - about 20-30 minutes.

Wild Rice and Mushroom Stuffing

1/2 lb. mushrooms, cleaned and sliced
1 cup wild rice2 large onions, chopped
1 cup long-grain brown1 cup celery, chopped rice
2 cups stock or water
1 cup pecans, toasted and coarsely chopped1/4 cup parsley, minced
1 tsp. salt
1 tsp. each: sage, marjoram, savory, white pepper
2 tsp. celery seed
3/4 stick margarine

In a large heavy skillet or stock pot, melt half the margarine over medium high heat. Add the mushrooms and saute for 5 min set aside
Melt the remaining margarine over medium heat. Add rices, onions, and celery. Cook over medium heat for 5-10 minutes, stirring occasionally. Add the stock or water and bring to a boil. Reduce heat, cover the pot, and simmer for 25 minutes or till the stock is completely absorbed and the rice is tender.

Southern Baked Tofu

Stir in the pecans and seasonings, and mix thoroughly. Bake about 45 minutes covered at 350 in a casserole dish.
A bit rich, but oh, so tasty! I apologize for the lack of quantities. Generally, start with a bowl of 1 - 1 1/2 cup corn meal with some kind of flour mixed in a smaller amount, 2:1 ratio. Seasonings should be added so that there are enough in the coating to suit your tastes. Try 1 tablespoon of each to start, and add more if you'd like. If I make this in the future, I'll try and be more specific with amounts but remember, there is no "wrong" way of doing it. It's a very forgiving recipe.

1 lb. extra-firm tofu
1 cup cornmeal
1 stick margarine
Nutritional yeast
Pinch of salt
Celery salt
Corn flakes
Brown rice flour or garbanzo flour

Cut tofu into 1/4-inch thick slices. In a bowl, mix all the dry ingredients. In a small skillet, heat up 1/2 - 1 stick margarine. When completely melted, dip tofu in margarine; make sure you coat all surfaces. Dredge tofu to dry breading, and cover both sides. Transfer breaded tofu to a lightly greased tray or cookie sheet. Bake until crunchy, about 8-10 minutes.

Pumpkin pie

1 unbaked 9" pie shell
3/4 lb. firm tofu
1 (16 oz.) can pumpkin puree or2 cups fresh-cooked pumpkin
1 cup Sucanat or brown sugar
2 Tbsp. oil
2 Tbsp. molasses
1 1/2 tsp. cinnamon
1 1/2 tsp. cinnamon
1 tsp. salt3/4 tsp. ginger powder
1/2 tsp. nutmeg

Blend all ingredients in a food processor until very well mixed. Pour into the pie shell and bake for 1 hour in a preheated, 350-degree oven for 1 hour, or until cracks start to appear in the filling. Chill for at least 2-3 hours before serving. Serve with Whipped Tofu Topping for a decadent finish.

For best results, use fresh pumpkin - it will vastly improve the flavor and make the texture more interesting