Add color and flavor to your table by taking advantage of the bounty of autumn vegetables. Try this recipe for Zippy Winter Root Vegetables as well as this simple sweet potato dessert. Stop by Down to Earth to get everything you need for a cruelty-free Thanksgiving.
Turkey-Style Tofu (allrecipes.com)
1 pound firm tofu
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried savory
1/4 teaspoon pepper
1 (12 ounce) package dry bread stuffing mix
2/3 cup water
1/4 cup soy margarine
1 slice bread, cubed
1/2 teaspoon sage
2 Tablespoons water
5 Tablespoons vegetable oil, divided
1 teaspoon barbeque sauce
1/2 teaspoon prepared mustard
1 Tablespoon orange jam
1 teaspoon orange juice
1 Tablespoon sesame seeds
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1. Drain and rinse tofu; in a food processor or blender, process tofu until smooth. Stir in salt, marjoram, savory and pepper. Line a sieve with 2 sheets of paper towel and place over an empty bowl. Place tofu in lined sieve and press against sides to form a deep well in the middle. Place 2 more sheets of paper towel over tofu and refrigerate for 2 hours.
2. Meanwhile, in a medium saucepan over medium-high heat combine stuffing mix, 2/3 cup water and margarine. Bring to a boil; reduce heat to low, cover and simmer for 5 minutes. Remove from heat; let stand 5 minutes and fluff with a fork. To the stuffing add bread cubes, sage and 2 tablespoons water.
3. After tofu has chilled for 2 hours, preheat oven to 350 degrees F (175 degrees C). With 2 tablespoons of the vegetable oil, grease a baking sheet.
4. Remove the top layer of paper towels from the tofu. If necessary, again press tofu against the sides of the sieve to form a well. Spoon the stuffing mixture into the well and smooth the surface with a spoon. Invert the tofu mold onto prepared baking sheet. Remove the remaining paper towel layer and shape the tofu with your hands if it has cracked or lost its shape.
5 Bake in preheated oven for 30 minutes.
6. Meanwhile, prepare the glaze by combining barbecue sauce, mustard, orange jam, orange juice, sesame seeds and remaining 3 tablespoons oil. After tofu has baked for 30 minutes, brush or spoon the glaze over it. Return to the oven and bake for 20 minutes more.
7. Broil for 3 to 5 minutes, or until tofu is browned and crispy.
(Serves 4) |
Zippy Winter Root Vegetables (allrecipes.com)
1 pound small red potatoes, quartered
1/2 pound Brussels sprouts, halved
1/4 pound parsnips, peeled and julienned
1/4 pound carrots, cut into chunks
1/4 pound turnips, peeled and cut into chunks
1/4 cup butter or margarine
1 Tablespoon prepared horseradish
1 Tablespoon cider vinegar
1 Tablespoon snipped fresh dill
1/4 teaspoon salt
1/8 teaspoon pepper
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Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat.
(Serves 5) |
Sweet Potato-Apricot Pudding
(Vegetarian Journal Nov/Dec 1999)
This quick dessert is good alone or as a pie filling. If you like a strong maple taste, use a darker grade of syrup.
2 1/3 cups vanilla soy or rice milk
10 dried apricots
1 cup cooked, mashed sweet potato
2 Tablespoons maple syrup
2 Tablespoons arrowroot (found in natural foods stores)
1/4 teaspoon salt
Freshly grated nutmeg for garnish
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Pour 1 cup of the soy or rice milk over apricots and refrigerate overnight (or until apricots are soft, a few hours). In a blender, purée apricot and soy or rice milk until smooth. Add remaining milk, sweet potato, maple syrup, arrowroot, and salt and blend until creamy and smooth. Pour mixture into a saucepan and heat gently over medium heat for about 10 minutes, stirring frequently. Pour into bowls and chill until set, about 1/ 2 hour. Garnish with freshly grated nutmeg.
Variations:
Orange-Date-Sweet Potato Pudding: Use 2/ 3 cup orange juice, 1 1/ 3 cups vanilla soy or rice milk, 4 large, pitted, chopped dates, and 2 Tablespoons maple syrup. Combine with sweet potatoes, arrowroot, and salt in a blender, then cook and chill as directed.
Maple-Butterscotch-Pecan Pudding: Use 2 cups vanilla soy or rice milk; a dark grade of maple syrup, or increase maple syrup by 1 Tablespoon; and 1 teaspoon butterscotch. Combine with sweet potatoes, arrowroot, and salt and cook as directed. Stir in 1/ 3 cup toasted, chopped pecans and cool.
Total calories per serving: 227
Fat: 4 grams
Carbohydrates: 40 grams
Protein: 7 gram
Sodium: 260 milligrams
Fiber: 4 grams
(Serves 4) |
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