This holiday season I am finding myself unable to find creativity in the kitchen. Mostly this is due to my cat being very sick and towards the end of his life. It has been a very tough month. So instead of sharing new recipes, I want to once again share my classic recipes that are sure to please. I plan to make most of these recipes myself for my family this year. Be thankful of your friends and family (especially the furry and fluffy ones) and enjoy the recipes!
3 1/2 cups Bread Crumbs
1 cup Vegetable Broth
1/4 cup Earth Balance
6 Celery Stalks, chopped
1 small Onion, chopped
2 tsp Sage, rubbed
1 tsp Marjoram
1/2 tsp Salt
1/2 tsp Black Pepper
the margarine over medium high heat in a skillet and add the onion and
celery. Sauté for about 5 minutes or until the vegetables are soft. In a
medium sized pan, heat the vegetable broth until boiling. In a large
bowl, combine the bread crumbs, herbs, salt and cooked celery and onion.
Stir all of this to combine thoroughly. Slowly add the vegetable broth,
stirring occasionally to cover all the bread crumbs. Place stuffing in a greased 9-inch square pan bake at 375°F for about 30 minutes.
make your own bread crumbs, cut a loaf of bread in cubes. Place on a
large cookie sheet and bake at 300°F for about 20-30 minutes, using a
spatula about every 5 minutes to move around the bread so it will dry
the tofu into 1/4 inch slabs. Combine the sesame oil and tamari. Coat
the tofu in the oil/tamari combination and place on baking sheet. If
any oil/tamari is left, pour over top of tofu. Bake at 350 degrees for
15-20 minutes, flip tofu and bake an addition 10 minutes.
a food processor, combine the walnuts, miso and maple syrup until it is
a paste-like consistency. Spread the paste evenly over the baked tofu.
Bake an addition 15 minutes.
4 cups Unbleached White Flour
1 Tb. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 Tb. Sugar
1 cup Soy Margarine
2 cups Soymilk + 1 Tb. Lemon Juice
the soymilk and lemon juice and let stand a few minutes. In a medium
bowl, combine the flour, baking powder, baking soda, salt and sugar.
Using a pastry cutter, cut the soy margarine into the flour mixture
until pea sizes or smaller. Pour the soymilk mixture and blend until
combined. Place dough on a floured work surface and knead a couple
times. Spread the dough out to about 3/4 inch thickness and cut with a
biscuit cutter. Place on a greased baking sheet and bake at 375°F for
15-18 minutes. Makes about 20 biscuits.
1 - 15 oz can of Pumpkin Puree
1 - 12.3 oz package of Mori-Nu Silken Tofu (Firm)
3/4 cup Organic Cane Sugar
1/4 cup Cornstarch
1 tsp Vanilla
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp ground Ginger
1/4 tsp ground Cloves
1 prepared Pie Shell or Flaky Pie Crust (below)
all the ingredients in a food processor until creamy. Spread into a
pie shell. Bake at 350°F for 1 hour. Allow to sit a couple hours
Flaky Pie Crust
1 ½ cups Unbleached White Flour
½ cup Soy Margarine (Cold)
½ tsp Sea Salt
4-6 Tb Ice Water
flour and salt in medium-size bowl. Break up margarine and cut into
flour with a pastry cutter until there are pea-sized pieces of dough.
Slowly add ice water and blend with fork. Do not overwork; blend until
just mixed and dough holds together. Use a rolling pin to roll the dough
to be slightly larger than your pie pan. Place in pie pan and form
dough as desired. Add pie filling to the crust and bake according to
pie instructions. Makes one 9-inch pie crust.