Truly Being Thankful

My pictures may not show it that well, but Thanksgiving this year was a truly festive celebration for our family - not that it isn't most years, but as many of my blog readers remembered with me, (and to steal a phrase from my sister's FaceBook status...) what a difference a year makes!!

One year ago this week we were indeed together, but in a strange hospital, in another city, not at all sure what the next year would bring... I appreciate everyone's thoughts and prayers, and am so VERY thankful to God every day for supportive family and friends (yes, even those of you I've never met IRL) and most especially for knowledgable Doctors, effective treatments and my Dad's return to health.

That said, here are some pictures from this year's VERY Thankful and nearly all vegan feast, with recipe links as I have them.

I should also mention I am incredibly thankful that my whole family is vegetarian and very tolerant and understanding of my being vegan, so enjoying a Thanksgiving meal is not a problem. As you can see, even as greedy as I was, I couldn't get everything on my plate! That's what seconds... and thirds... are for, right?!!

Our dinner included tasty contributions from four of my sisters, myself, my daughter and of course my Mom. Too many cooks spoil the soup? Not a chance, but many hands definitely make light work. The table was packed with amazing things and leftovers lasted well into this week.

The menu:

• Mashed Potatoes (no recipe, but we add Tofutti Sour 'Cream' and homemade sauerkraut)
• Stuffed Mushrooms
• Brown Gravy
• Corn
• Mashed Butternut Squash
• Holiday Fruit and Nut Rice
• My Mom's yummy "Turkey-Cutlet-Like" Gluten (Seitan) Steaks with Caramelized Onions (I'll post this recipe later. She gave it to me, I want to try making it first!!)
• Herb and Garlic rolls (storebought)
• Green Salad and my sister's Magically Addictive Tahini-Lemon dressing (I gave it that name. We're working on specific measurements and then I'll post...)
• Raw Cranberry Ginger Orange relish (recipe follows)

And even though this was a vegetarian meal, YES!! WE DID HAVE A TURKEY!!!

My sister made a beautiful Turkey-shaped Birthday Cake for my even more beautiful daughter. She loved it!

And the cake got many "ooohs" and "aaahs" and jokes about light meat or dark.

Here's the amazing Ginger Cranberry Relish recipe (I can eat this stuff like soup!!). Hoping each of you had a wonderful holiday and were surrounded by people you love...

Raw Cranberry Ginger Orange Relish

1 (12-ounce) package fresh, raw cranberries, rinsed and drained
3 small Clementine or mandarin oranges, cut in fourths

1 1/2 inch piece fresh ginger, peeled and cut in 3-4 pieces
1 cup raw turbinado granulated sugar

Place half the cranberries, half the orange slices, ginger and sugar in food processor container. Process until mixture is evenly chopped. Transfer to a bowl.

Repeat with remaining cranberries and orange slices. Stir well.

Store in refrigerator or freezer. Best if stored 1 - 2 days before serving.

Serve on holiday entrees, meatballs, loafs, etc...

Makes about 3 cups

Vegan Pecan Pie

I plan on posting a full Thanksgiving run-down in a few days, PLEASE stay tuned.

I just wanted to post this <<-- Vegan Pecan Pie as several people have asked.

And, because it's a"vegan-ized" favorite of ours.

A request though:

When I make it, it always turns out fine, but a couple vegan friends have made it with mixed results - one was runny, one was crispy and over-cooked, though several people have made it with very good results as well.

But I'd like it to turn out for everyone. If anyone is willing to "test" this recipe (use whatever crust you like) I'd be thrilled with feedback - thanks!!!

Vegan Pecan Pie and Coconut Oil Pastry

3/4 cup beaten firm silken tofu

(I blend mine in a food processor to turn it very silky smooth)
2 tsp. arrowroot powder (or cornstarch, but I think arrowroot cooks up 'smoother')
1 cup dark corn syrup

(OR use maple syrup - and **maple extract instead of pecan/walnut below - for a maple-pecan pie!)
1/2 cup brown sugar
1/4 cup melted vegan margarine
1 teaspoon vanilla extract**
(**If you can find it, sub 1/4 tsp. pecan, walnut or hazelnut flavoring extract for 1/2 tsp. of the vanilla. It's a WONDERFUL addition and enhances the flavor but isn't absolutely necessary, vanilla works fine too.)
1/4 teaspoon salt
1 cup pecan halves (or more if you like it really "nutty")
9” pie crust (see recipe below)

Arrange pecan halves in a single layer in bottom of crust. (Or more, depending on how many nuts you like)

Beat tofu, arrowroot, corn syrup, margarine and vanilla (all ingredients except pecans) until well blended in your food processor or hand-held mixer/blender (Make sure the tofu is smooth and there are no lumps). Pour mixture over nuts.

Bake for 1 hour and 10 min. at 350F or until it looks like it's starting to solidify - it will (or should) set up completely as it cools.

Cool completely before serving.

Coconut-Oil Pie Crust:

(This makes SUCH a nice flaky pastry!)

3/4 cup unbleached white flour
1/2 cup whole-wheat pastry flour
1/2 tsp baking powder
2 T maple sugar or cane sugar
1/4 tsp salt (I add just the tiniest pinch more, the recipe seems to need it)
1/4 cup coconut oil (measure it in solidified form, in a dry measure)
2 TB. Earth Balance or other vegan margarine (NOT "light" margarine) chilled or frozen
1 tsp apple cider vinegar
3-5 TB ice water

Toss dry ingredients together in a medium bowl. Toss the solidified coconut oil and margarine with the dry ingredients, coating the hardened pieces with flour, which makes the pieces easier to break up and work in.
Work into the flour with your fingers or (preferably) a pastry blender. The coconut oil and margarine should be distributed into different-size pebbles, all of them small. Break up any large clumps or pebbles into smaller pebbles; no pieces should be larger than a pea.

Add the vinegar to the ice water. Drizzle the water into the dough a spoonful at a time, mixing in each as you go. You have enough water in the dough when the dough holds together well when pinched. Do not add any more water than absolutely necessary.

Gather the dough into a ball and flatten it into a disk. Wrap disk in plastic;

The original recipe says to chill for an hour at this point. I have discovered it's too firm to roll out if completely chilled. Try chilling for just 10 - 15 minutes.

Roll out on floured board with floured rolling pin - or even easier, just press into pie pan evenly with your fingertips. Bake pie as directed.

Chex Party Mix Goes Vegan!

While the rest of the world defrosts turkeys and stuffs their giblets (or whatever you do with whatever they are...), the Fairly Odd Vegan family participates in their own time-honored Night-Before-Thanksgiving tradition...

The making of "Chex-type" Party Mix. Our family's very own version that is both vegetarian (no anchovies on OUR Worcestershire sauce) and vegan (no butter).

If you're not familiar with this savory-salty-crunchy-snacky mix of cereal squares, nuts, pretzels and other goodies, you owe it to yourself to try it! And trust me, homemade is WAY better than that stuff in the bag at the supermarket and YOU control the ingredients!!

The Chex home page says that the recipe has been around for over 50 years, which is even longer than I've been cooking, and I don't feel too bad posting my version of the recipe, as the original is available on only 455850404756 other sites across the Intarwebs.

Of course, a few notes:

In our vegan household, you'll notice we definitely have a different recipe.

First of all, some people new to veganism may not be aware... Worcestershire sauce (a key seasoning in Chex Party Mix) has anchovies in it. Yes, anchovies are (were) little fish and therefor not vegan.

However, I have an easy solution. Vegan Worcestershire Sauce!! And you likely won't even need a special trip to the health food store (though they DO have it there too) - several grocery store varieties are actually vegan, (try Kroger, Price-Mart and FoodTime) as well as some brands stocked in Asian markets.

Kroger has "natural flavorings" but further investigation (writing the company) found that those "natural flavorings" are "...all plant-based flavorings including extracts of soy, onion and garlic". And it's about a dollar a bottle compared to those fishy name-brands.

Can't find Worcestershire? You can always use soy-sauce too.

To further stray from the "original", I also use margarine instead of butter.

And finally, it's hardly "Chex" mix any more, because we use whole-grain cereal squares (usually from Trader Joes), rather than actual "Chex"-brand, raw nuts and usually some dried fruit as well.

The sweet-salty combo is AHhh-mazing! It's also a great way to use up bits of cereal of other varieties. Cheerio-type shapes or whatever you want. Play with the seasonings if you dare. A bit of cayenne spices it up, curry or even some Chinese-5-spice, especially if you are using the soysauce.

Here's a double recipe, since we make enough to share with pretty much everyone on the planet!

Fairly Odd Tofu Mom's "Chex-type" Party Mix

• 6 cups Corn Chex-type cereal
• 6 cups Rice Chex-type cereal
• 6 cups Wheat Chex-type cereal
• - - (or same amount of whatever type cereal you want, though "flakes" don't work so well here, trust me)
• 2 cup nuts (I use pecans and almonds and add these after it's toasted, so I can use raw nuts. Sometimes, we add Wasabi peas too! Yum!)
• 2 cups bite-size or broken pretzels
• 2 cups garlic-flavor bagel chips, broken into 1-inch pieces (or pita chips, which are easier to find vegan - or skip these altogether, they're a "new" addition to the recipe)
• 1 - 2 cups dried fruit of your choice: (raisins, dried cranberries, chopped dried apricots, chopped, dried apples, etc.)
• 10 tablespoons margarine (yes, I know, but you're making an entire VAT of the stuff, so relax! You can also use olive oil and go for an "Italian" type mix with some garlic and herbs or part sesame oil for an Asian touch...)
• 4 tablespoons vegan Worcestershire sauce or 3 Tbsp. soy sauce
• 2 teaspoons seasoned salt or less, to taste
• 2 teaspoon garlic powder and 1 teaspoon onion powder OR other seasonings as you prefer

The original recipe includes Corn Chex, Rice Chex and Wheat Chex. You can mix and match and add whatever cereal, to suit your taste—just use a total of 18 cups of cereal.
Heat oven to 250°F.

In large bowl, mix cereals, pretzels and bagel chips; set aside.

In ungreased large roasting pan, melt margarine in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Add dried fruit and nuts while still warm from the oven. Stir well. Spread on paper towels to cool, about 15 minutes. Store in airtight container if you have any left.

Holiday Rice With Fruit and Nuts

This has been a staple on my Thanksgiving table for over 20 years. It was my late Mother-in-law's favorite and she requested I bring it every year. She'll be missed this Thanksgiving.

Maple-Sage Holiday Rice with Fruit and Nuts

1/2 cup uncooked wild rice
1 1/2 cups vegetarian "un-chicken" broth
1 cup apple juice or orange juice
3/4 cup uncooked jasmine rice (white or brown)
2 Tablespoons Earth Balance
3/4 cup chopped onion
1/2 cup coarsely chopped pistachios, pine-nuts, pecans or hazelnuts

1/2 cup chopped dried apricots
1/2 cup dried cranberries or dried cherries
2 Tb. minced fresh sage (please use fresh if at ALL possible!!)
1 tsp. onion powder
salt and pepper to taste
1/4 cup maple syrup

1/4 tsp. all natural maple flavoring
1 Tb. brown sugar

*optional - 2 links Field Roast Apple-Sage Vegetarian Sausage, crumbled and browned

Rinse wild rice in fine strainer under cold running water. Drain. Combine wild rice, veg-chicken broth and apple juice in 2-quart saucepan. Bring to a boil over medium-high heat.
Reduce heat to low; simmer, covered, about 45 minutes or until rice is tender. Drain.

Meanwhile, cook jasmine rice with as much water as needed, in whatever manner works for you. (Sorry that's vague, the only way I can cook rice is in my rice cooker).

Melt Earth Balance in large skillet over medium heat. Add onion; cook and stir 10 - 12 minutes until tender and browned. Stir in nuts and sage. Cook and stir 2 minutes.

Add rice mixtures to skillet. Add remaining ingredients; cook and stir over medium heat about 2 minutes or until heated through, taste and adjust seasonings if needed.

This can be kept warm in casserole dish in the oven for an hour or so. The dried fruit will get a bit softer and less "chewy", so I usually add it right before serving, but that's a personal preference.

Lemony Roasted Brussels Sprouts with Hazelnuts and Garlic

In case you're trying to think of an awesome and delicious, (and easy) green side-veggie to have on your Non-Turkey Day table - try roasted Brussels sprouts!! Even confirmed baby-cabbage haters *cough*mychildren*cough* just might be convinced by the enticing lemon-garlic aroma of these wonderful little things!

Food Network's Barefoot Contessa makes these wonderfully, I actually learned the original idea watching her, so I did want to give some credit there; but being I'm not big on butter or bacon these days, I thought I'd offer a slightly more vegan version...

Lemony Roasted Brussels Sprouts with Hazelnuts and Garlic

1 lb. Brussels sprouts, washed and halved
2 Tablespoons olive oil
3 cloves pressed garlic
1/4 teaspoon coarse salt

1/4 cup coarsely chopped hazelnuts

1 - 2 teaspoons fresh lemon juice

1/2 teaspoon fresh grated lemon zest

Clean, trim and halve the Brussels sprouts.

Toss with the olive oil and roast in a 400 degree oven for 10 - 15 minutes until sprouts JUST start to brown and caramelize - this may take more or less time, depending on oven/pan/size of sprouts, etc... Turn once or twice.

Remove from oven and add garlic, nuts and salt.

Roast for another five minutes until nuts and garlic start to lightly roast, but NOT turn dark! Garlic and nuts are bitter if they get too dark.

Remove from oven, squeeze about 1 - 2 teaspoons lemon juice over sprouts, sprinkle with fresh grated lemon zest.

Toss again and serve.

If you like more garlic "kick", add another crushed clove, raw, after sprouts are done.

I want to swim in this bowl.

Pumpkin French Toast with Apple Cider Syrup

OK, I've been playing with this idea for a while now, and today seems like a good day to post it, just one weekend before Thanksgiving here in the United States. (Sorry I was too late for my Canadian friends, I'm sure it's good for Christmas morning as well!).

I love pumpkin in anything, French Toast seemed a pretty natural option. The "pumpkin" flavor isn't overpowering here, but it makes a nice alternative to "regular" French Toast. I also whipped up a last minute "Apple Cider Syrup" which was spectacular, but I could NOT get a decent photo where it looked like something more appetizing than nuclear pond sludge. So just imagine that it's there...

Pumpkin French Toast

◘ 10 (more or less) slices really thick bread (slice your own homemade, or use store-bought baguettes.
◘ 1/3 cup cashews soaked overnight (if you remember to soak them, great!! If not, they won't blend up as smooth, but will still be fine)

◘ 1/2 cup pumpkin puree

◘ 3/4 cup Silk soy Chai or Pumpkin (or any soy chai or pumpkin flavored "milk", Bolthouse Farms makes one too)
◘ 1 tablespoon cornstarch
◘ 1/4 cup chickpea flour
◘ pinch salt
◘ 3 tablespoons vegetable oil
.
Blend cashews in a food processor until a paste starts to form (this can take a few minutes). Scrape down the sides then add Silk soy Chai and blend until you have a nice creamy "milk". Add pumpkin, cornstarch, chickpea flour, salt and oil and blend again, it should be thinner than pancake batter. If batter is too thick, add more soymilk, if it's too thin add more chickpea flour. Pour into shallow bowl.
Heat a nonstick skillet over med-high heat. Add a good teaspoon of oil and brush around.
Dip the bread slices in the mixture, let soak for a moment if you like your French Toast more moist, scrape off excess if you want (depending on how soft you like your French toast) and then transfer to the skillet.
Cook each side for about 2 min; if they are not brown enough when you flip them, heat for 1 to 2 more minutes on each side. They should be golden brown with flecks of dark brown.

Apple Cider Syrup

◘ 2 cups unfiltered apple cider

◘ 1/4 cup brown sugar

◘ 2 Tbsp. Earth Balance

◘ 1/2 teaspoon apple pie spice

Combine ingredients, bring to a boil. Stir and keep to a low boil for five minutes or until syrup starts to thicken. Turn off, let cool somewhat and serve over waffles or pancakes.

Gardein "Chicken" and Sweet Potatoes in Red Curry

The fine folks at gardein sent me a couple coupons the other day, bless their little hearts, and I immediately ran out and grabbed me some of their new crazy-yummy products.

As I may have mentioned, I don't use a great deal of meat substitutes, mainly because of minor quibbles like cost and limited availability in these remote parts, but they definitely are convenient and I really am liking these particular ones so far!!

I've been waiting for a good excuse to try these, and tonight seemed a perfect night for a quick dinner, with tons of homework, deadlines, projects and "stuff'!

I know I just did Red Curry a few weeks back, but I LOVE it, and it's so easy to throw together - I figured the "Seasoned Bites" would make a good addition 'cause in reading the package, they looked and sounded like they were made to go IN something.

My youngest Sprout and I were the only ones home for supper but we both voted "YAY" on these new "bites" or chunks in this recipe. I imagine you can think of dozens of ways to use these. Don't they look YUMMY!?!
Little Sprout commented that they were a bit "bland", and I suppose additional simmering in the curry sauce would have added a bit more flavor but I was in a hurry, I admit - and I think their mildness isn't a bad thing, (I wonder a bit about calling them "Seasoned" however; because on their own, they really aren't so much).

They ARE very good though, and as before, I love the texture especially! Not mushy like some products tend to be, and not rubbery like others I've tried!! You'd definitely want to cook them in a sauce, soup, casserole or similar dish, but if you're looking for a vegan, chicken-style protein product, check these out!!

Red Curry with Sweet Potatoes and Gardein "Seasoned Bites"

2 Tbsp. coconut oil

1 medium onion, chopped in large chunks

1 Tbsp. Thai Red Curry Paste (some brands are vegan, just read the labels)

1/4 Tsp. ground cloves

1 1/2 cups cubed sweet potatoes

1 cup cubed white potatoes

3 cups water

1/2 cup tomato sauce or puree

1 12 oz. can coconut milk

1 package gardein "Seasoned Bites"

1/4 tsp. salt

1 large garlic clove, crushed

1 Tbsp. sugar

1 tsp. finely shredded fresh ginger

Heat oil in a large heavy saucepan.

Add onion and potatoes, stirring a bit until onion is tender but not browned.

Add the curry paste and cook for just a minute or two to incorporate the curry into the oil.

Add the cloves, water and salt. Stir to mix. Cover and cook at low boil until white potatoes are tender. Sweet potatoes may be falling apart at this point. (The smaller the chunks the faster it cooks).

Stir in gardein "Seasoned Bites" and the bit of sauce they come with), tomato puree or sauce, coconut milk, garlic, sugar and ginger and cook uncovered until heated thru, about 10 more minutes. Taste and add more salt or pepper if desired.

Serve over rice. YUM!!

"But What DO Vegans Eat?"

Just a short little rant tonight:
I so often get asked "But, what do you eat?" and I wish I had a short, easy answer because it seems so very simple to me.

I can understand the confusion though, I've noticed lately more and more people have begun to equate veganism with restrictions and limited, (and boring!) meals.

Every time I order a "vegan" meal at a special function or on an airline, it comes with salt-substitute, Splenda for my coffee and fat-free cookies for dessert. Who said I wanted those?

Even many fellow vegan bloggers are jumping on the no-carb, raw-foods, no-fat, gluten-free

bandwagon, which is probably furthering the general misconceptions about veganism. Some vegans may eat that way, but that's their choice, not some vegan "rule".

Being vegan does mean eating outside the mainstream and it is very different from the way "typical" Americans eat, so people often think that different = "restrictive".It also (unfortunately) sends the message that vegan diets might be difficult and less appealing and that's too bad, because they definitely don't have to be.

People assume everything I eat, cook or blog about must be healthy, low-fat, raw, low-sodium, organic, high-fiber, flax-filled, gluten-free, low-carb, preservative-free. But that's not what defines a me as a vegan.

Simply put, I try to have a diet and lifestyle as free of animal products as is possible. That's all.

I love my fried tofu, my glass of wine, my Oreos, my frozen vegan TV dinners and my trips to Taco Bell just as much as my trips to the farmer's market for fresh produce.

There's nothing wrong with a little salt, or fat (*gasp*) or fast food, in moderation of course. Yes, I try to keep my family's meals simple, healthy and inexpensive, but also, INTERESTING and appetizing. It's not a "restricted diet" by any means - no one ever leaves my table feeling "restricted" or "deprived".

I eat a much wider variety of foods than I ever did before becoming vegan, all the while doing my part for animals, the environment and our health. My friend and fellow blogger Bazu says it far, FAR better than I, please check out her fabulous list of "What Being Vegan DOES and DOES NOT Mean."

Obviously there are those with genuine, diagnosed allergies, and this rant is not directed at you, but I think we need to clarify, to ourselves and to society at large, that veganism is not a blanket term for "diet" or "healthy" or "activist". Sometimes I (and most of my vegan friends) are a little of all three, but sometimes we're none of the above.

Green-Chile-and-"Cheese" Vegan Omelet

Yes, I realize the words 'cheese', 'omelet' and 'vegan' aren't typically used in the same sentence, let alone a vegan recipe title, but re-inventing traditional recipes is a challenge you know I can't pass up.

I had a lot of fun figuring this one out, and though Julia Child might beg to differ, she's not around any more, and I personally think the final result is definitely worthy of the name "omelet".

Now, I know there have been several "omelet" recipes in vegan blogs and brunch cookbooks lately, but most of them used only besan (chickpea) flour or tofu and the ones I tried were either a bit dense, or didn't stay together all that well - absolutely no offense to the people who created those recipes, they were good, but somehow not quite what I was craving...

Well, I discovered combining the tofu and besan, you get a slightly sturdier omelet that cooks up nice and tender yet holds together when stuffed with fillings. Obviously these don't HAVE to be "Green-Chile-Cheese" omelettes, fill them with whatever you like. Definitely use the India Black Salt though, if you possibly can. I've been using it in tofu-scramble for many years and it makes a huge difference in taste!

Green-Chile-"Cheese" Omelet

• 1/2 a box Mori-Nu Silken Tofu, firm
• 2 Tbsp. nutritional yeast
• 1/4 cup plain unsweetened soy/rice/almond milk
• 2 tsp. potato starch or cornstarch
• 1/4 cup besan/chickpea flour
• 1/4 tsp salt
• 1/4 tsp. India Black Salt (optional but definitely gives it that authentic "eggy" taste)
• Season to taste with: pepper, cumin, coriander, turmeric, garlic powder, onion powder
• 1 tsp. olive oil
• 1 tsp. almond butter or cashew butter
• Fillings: I used a couple Tbsp. chopped green chiles and a couple Tbsp. Daiya vegan cheese, but use whatever you want. If using veggies, just cook and keep warm ahead of time, because they're added at the last.

In a food processor, blend the tofu, nutritional yeast and soymilk until smooth.

Add the remaining ingredients and process again until very smooth. The batter should be like medium pancake batter. If too thick to pour smoothly, add a bit more soymilk, but if runny like crepe batter, add more besan flour. I think I always play with the amounts of liquid, I may need to adjust that in future versions of the recipe...

Heat a small non-stick frypan/skillet over medium to med-low heat and brush pan with a light layer of oil. This really only works well with a non-stick skillet, I love my cast-iron pans too, but this just does NOT work in cast iron.
Add about 1 cup of the omelet batter at a time, and smooth it quickly and evenly in the pan. It should be somewhat thinner than a pancake. Allow to cook for about 2 - 5 minutes, until the colour changes (it will become more yellow as it cooks) and the top appears a bit dry, but don't let it get dark brown on the bottom, you may have to check a couple times.

Flip the omelet carefully (they do crumble a bit depending on how thick/thin the batter was) the best way to flip is to use two wide spatulas... Then cook on the other side for 3 or 4 minutes. Put cooked fillings on omelet. (If using "cheese" that will melt, cover the pan and cook on low another two minutes or until cheese melts) .

Fold omelet over filling, slide onto plate, top with additional garnish or cheese or salsa or parsley and serve to appreciative fans and family! (Ignore the fact that no green-chiles are showing in my photo, they're in there somewhere!)

You may need to add more liquid as you go, the batter thickens as it stands. Keep a wire whisk handy to re-mix ingredients before cooking each omelet.

Lentil Loaf

Mmmmm, this is a staple in our house, and one I can't BELIEVE I haven't posted. We have it all the time. What was I thinking?

This recipe hearkens back to old-school vegetarianism where the recipe creators, in all their wisdom, wanted to make SURE we were getting a "complete protein" and plenty of it, lest we waste away of protein-deficiency (like that happened to anyone, right??).

Well, no worries my friends, you'll get a triple dose (or more) in every serving! This is not "light" or "low-cal" but has loads of fiber, nuts, veggies, and other good stuff.

Whether you bake it in a "loaf" shape or just in a casserole dish, it makes a great Thanksgiving main dish too - perfect if you're looking for something brown and savory to go with mashed potatoes and gravy!

Back in my pre-vegan days I made this with "real" eggs and cheese and it was delicious then too - but veganizing was really easy and equally tasty!! However, I still respect the fact that half my veggie-type friends are lacto-ovo - so if you're one of those, and just don't happen to have egg-replacer and vegan cheese handy, feel free to substitute with cheese and eggs, it'll be fine. (And vegan police, leave me alone - it's my blog and I'll post whatever I want to, thankyouverymuch).

This is also good if you let it sit until cool and slice for "meatloaf" sandwiches. My kids would eat an entire loaf in one sandwich if I let them...Feel free to substitute as needed here, the vegetables and seasonings can be played with according to your tastes.

Lentil Loaf

• 2 cups well-cooked, fairly dry brown lentils (make sure to cook them in seasoned vegetable broth or at least salted water!!)
• 1 medium onion, diced
• 1/2 cup finely chopped fresh mushrooms
• 1/2 cup finely chopped celery
• 1 cup rolled oats (quick or large flake)
• 1 cup dry Italian seasoned bread-crumbs
• 1 cup grated cheddar-style Daiya vegan cheese
• 3 tbsp. melted margarine (yes, I know, but otherwise it dries out really bad!!)
• 1/2 cup finely chopped pecans or walnuts (I'm allergic to walnuts though they are good for you, so use whatever)
• 2 egg-replacer (powder and water mixed in the amount to = two eggs)
• 1 1/2 cups tomato juice or tomato sauce mixed with water OR 1 1/2 cups mushroom soup (not straight from a can, but diluted with water)
• 1 package George Washington Broth (or 1 tsp. vegetarian broth/bullion powder)
• 2 cloves crushed garlic
• 2 tsp powdered sage
• ¼ – 1/2 tsp. seasoning salt
• ¼ tsp. black pepper

Directions:

- Preheat oven to 350 degrees F.
- Mix lentils, onion, mushroom, celery, oats, crumbs, nuts and cheese in a large bowl and mix well.
- Add the melted margarine, egg-replacer and tomato or mushroom soup and mix again.
- Add the broth/bullion powder, garlic, basil, salt, and pepper.
- Let sit for 30 min. The mixture should be VERY thick and dense, so a spoon could stand up in the batter, if too sloppy, add more breadcrumbs, this part always needs to be estimated.
- (OPTIONAL STEP) For a "smoother" textured loaf, you can mix it with an electric eggbeater-type mixer at this point if you want, it's a bit thick but works fairly well...
- Spray a large loaf pan (or flatter casserole-type dish) with cooking spray and pour/scrape the lentil mixture in. Even out the top surface with a spatula or fork. (If there's extra, put in a smaller pan and bake less time).
- Bake uncovered 45 - 50 minutes (for a loaf, less for a flatter dish) or until top is golden and crispy and a knife comes out almost clean - (if top is getting too crunchy, cover with ketchup, BBQ sauce or cover pan with foil) .
- Let cool at least 5 minutes. Run knife around edges.
- Turn out onto serving platter and garnish with parsley, if desired.

Spicy Lentil-Vegetable Stew with Masa Dumplings

So tonight's soup, or maybe "stew", was a delicious "thrown-together" surprise. (Again, ignore the picture and pretend it looks beautiful!)

The lentil soup is approximately the same basic recipe I make it every time, but the little masa dumplings were a spur of the moment attempt to temporarily pacify my ten-year-old who's been asking for tamales for weeks now... Put together, this was amazing comfort-food and DEFINITELY a combination I'll be making often!!

Giving credit where credit is due, the masa dumpling idea is from my friend Greg, an awesome chef and head of Food Services at a University in Keene, Texas. The recipe he sent me only serves 200, so I had to modify it..... just a bit...

I realize the soup looks like it has 10 zillion ingredients. Keep in mind I have more produce than will fit in my fridge right now and am trying to incorporate as much as I can into recipes that are tasty and kid-approved. I suggest you use whatever you have, the soup certainly won't suffer from lack of veggies.

Spicy Lentil-Vegetable Stew with Masa Dumplings

• 1/2 pound regular brown lentils
• 1 medium sized yellow onion, chopped
• 1 cup chopped leeks (mostly the white part)
• 1 cup shredded or finely chopped green cabbage
• 3 medium tomatoes, chopped
• 2 carrots, chopped
• 1 parsnip, turnip or rutabaga, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, crushed
• 2 Tbsp. olive oil
• 1 Tbsp. (yes, Tbsp.) crushed, dried oregano
• 1/2 teaspoon freshly ground black pepper
• 2 quarts veggie stock
• 1 cup spicy salsa of your choice
• 1 dried chipotle pepper pod (or less if you don't want it too spicy or just use a little dried pepper flakes)
• 1/4 cup tomato paste
• 2 tablespoons red wine vinegar
  In a large stockpot on medium heat, saute vegetables (except tomatoes) with the olive oil, salt, pepper and oregano for 20 minutes, until the onions are translucent and very tender. Add the stock, tomato paste, salsa, pepper pod, vinegar and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.

While lentils are cooking, mix up dumplings (see recipe below) and let masa dough sit for at least 30 min.

Masa Dumplings

• 1 cup masa harina
• 1 teaspoon baking powder
• pinch salt
• 2 tablespoons margarine, softened
• 3/4 cup boiling water or broth

To prepare dumplings, lightly spoon masa into a dry measuring cup; level with a knife.
Combine masa, baking powder, and salt.
Cut in margarine with a pastry blender until mixture resembles coarse meal.
Stir in water or broth. Let dough sit for about 30 min.
Divide dough into balls about the diameter of a quarter, shaping each into a ball.
Make a small indention in each dumpling.
Put dumplings in bubbling soup and cover.
Let stew simmer on med-low (as low a heat as possible while still bubbling gently) for 15 min. until dumplings are done.
They will be slightly dense and moist, about the consistency of a tamale.
Serve with several dumplings in each bowl of stew.

Pumpkin and Potatoes in Red Curry

My Mom gave me a small mountain of wonderful fall veggies this weekend, and tonight I made just a smallish dent in them with this random curry sort-of-thing.

Sorry for the dreadful picture - winter lighting in my kitchen is awful.

I think Caribbean cooking uses pumpkins and curry, so hopefully the flavors I came up with don't seem too outrageously weird to anyone... I know it was devoured by my family.

Pumpkin and Potatoes in Red Curry

2 Tbsp. coconut oil

1 medium onion,chopped

2 red or green bell pepper,chopped & deseeded

1 Tbsp. Red Curry Paste (or any curry paste you like, or curry powder)

1/4 Tsp.ground cloves

2 medium tomatoes, chopped

2 cups peeled, cubed pumpkin or Hubbard squash

2 cups cubed white or red potatoes

1 regular size can stewed tomatoes

1 cup water

1/4 tsp. salt

1 large garlic clove,crushed

1 tsp. finely shredded fresh ginger

fresh cilantro (optional)

Heat oil in a large heavy saucepan.

Add onion and pepper, stirring a bit until onion is tender but not browned.

Add the curry paste or powder and cook for just a minute or two to incorporate the curry into the oil.

Add the cloves, tomatoes, pumpkin, potato, stewed tomatoes, water and salt.

Stir to mix.

Cover and cook on lowest possible heat, stirring occasionally to prevent burning. If it gets too thick, add more water, you want it to be stew-like.

When pumpkin and potatoes are tender, and pumpkin is thick and sauce-like, stir in garlic and ginger and cook uncovered for 5 more minutes. Taste and add more salt or pepper if desired. Garnish with cilantro if you suddenly remember at the last minute that you have some!