Vegan Cranberry Sauce With Orange and Cinnamon Recipe #330544

25 min | 5 min prep

SERVES 8 -10

1. Rinse and pick over the cranberries to make sure you get all of the debris out.
2. Pour the water and sugar in a medium pot over medium heat. Gently mix until the sugar is dissolved. Bring to a boil.
3. Once the water is boiling, add the cranberries and stir. Bring to a boil again, reduce heat to a simmer, and cook for about 5-10 minutes until the cranberries burst.
4. Add the cinnamon and orange zest and stir well.
5. Remove from heat and allow to cool. Cover and place in the refridgerator over night to allow the flavors to really meld and the cranberries to sweeten. Or if you prefer tarter cranberry sauce, serve the day of.

Olive Oil Mashed Potatoes Recipe #321401

30 min | 15 min prep

SERVES 4

1. Rinse and cut potatoes into 2 inch chunks. Place in a pot with cold water and salt. I like to use just enough water so the potatoes are covered as more flavor is retained. Cover and cook until boiling. Tilt the cover to allow steam to escape and reduce heat just to the point where potatoes are not cooking over. Cook until tender, about 12-15 minutes.
2. Remove and reserve 1 cup of cooking liquid while draining potatoes well. Leave in strainer.
3. Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.
4. Force potatoes through a ricer into pot containing warmed olive oil.
5. Gently fold in cooking water, stirring only if needed to combine.
6. Taste and season with more salt and some fresh cracked black pepper, if desired.

WALNUT-APPLE STUFFING
Serves: 8 or more

Vegetarians won't want to eat stuffing that has been cooked in the bird. Here's a tasty stuffing that bakes separately.

• 6 cups firmly packed diced whole grain bread
• 1 1/2 tablespoons light olive oil
• 1 1/2 cups chopped red onion
• 1 1/2 cups peeled, diced tart apple
• 3 bunches scallions, minced
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon each: dried thyme, savory
• 3/4 teaspoon seasoned salt, more or less to taste
• 1/2 cup finely chopped walnuts
• Freshly ground pepper to taste
• 1 1/2 cups apple juice

Preheat the oven to 350 degrees.

Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned.

Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for another 5 minutes.

In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly.

Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Transfer to a covered serving container.


EASY VEGAN PUMPKIN OR SQUASH PIE
Make: One 9-inch pie, 6 servings

I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin—perhaps even better! Once you've got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, but no one will notice the difference.

• 2 cups well-baked and mashed butternut squash
• or sugar pumpkin (see Notes)
• 3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
• 1/2 cup natural granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon each
• ground nutmeg and ginger)
• 9-inch good quality graham cracker or whole grain pie crust

Preheat the oven to 350 degrees.

Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.

Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. cut into 6 or 8 wedges to serve.

NOTES:
To bake butternut squash or sugar pumpkin, halve the squash or pumpkin (you need a really good knife to do so!) and scoop out the seeds and fibers. Place the the halves cut side up in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover squash or pumpkin pulp for another purpose.

If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won't taste as good or fresh!

"Tu*key" Roast
From: Deborah Wolfe

Try one (or both) of these for your family gatherings.

The first one is especially recommended for veg*ns and non-veg*ns together.

• 1 lb firm or extra-firm Tofu, frozen & thawed & gently pressed dry
• 1 quart water
• 1/4 cup vegan 'ch*cken' bouillon powder
• 1 Tbs vegan 'b*ef' bouillon powder
• 1 tsp sugar or Sucanat
• 1/2 tsp celery seed
• 1 10-oz can Chinese Braised Gluten (chai pow yu), or 10 oz Seitan, drained
• 6 - 8 slices thick bread, made into crumbs
• Vegan 'ch*cken' broth (reserved from cooking Tofu)

Slice or dice Tofu.

Put water, bouillons, sugar, and celery seed in a pot.
Bring to boil.
Add Tofu.
Turn down to simmer.
Simmer for 30 minutes.

Drain Tofu, reserving broth.
Put Tofu and Gluten into processor.
Process to a chunky paste.

Put in bowl.
Add breadcrumbs until a mixture is obtained that can be formed into a loaf.
Pack into a loaf pan or form into a loaf on a baking sheet.
Bake, covered, 30 minutes at 350 F, basting with broth occasionally.
Cool and slice.

Serve with gravy.

Vegan Gravy
from Karen C. Greenlee - Atlanta, Georgia, USA

 

• 8 tablespoons vegetable oil
• 3 cloves garlic -- squashed and minced very well (3 to 6)
• 2 slices yellow onion -- chopped (2 to 3)
• 8 tablespoons all-purpose white flour
• 4 teaspoons nutritional yeast
• 4 tablespoons low- or reduced-sodium tamari (soy sauce)
• 2 cups water
• 1/2 teaspoon sage
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 5 white mushrooms -- sliced (optional) (5 to 6)
• extra flour or cornstarch (optional)

Measure the vegetable oil into a small saucepan.
Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.

Add the flour, yeast, and tamari to make a paste.
Add the water gradually, stirring constantly.
Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken.
(Grandma always told me to cook gravy for a full five minutes at a boil to make sure you kill the bugs in the flour, but I don't always bother.)
Add pepper.
Stir in the sliced mushrooms, if desired.
Add salt, if desired.

If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps.
Use a wire whisk to eliminate lumps.

Pour the piping hot gravy onto toast, bisquits, vegetarian sausage, poultry stuffing, potatoes, or vegetarian burgers.

This gravy takes about ten minutes to prepare.

Flavor tip for the gravy: take a package of dried shiitake mushrooms and reconstitute them with about a cup and a half of very hot (but not boiling) water.
Let it sit for 20 minutes, then strain -- use that mushroom juice plus enough water to make 2 cups of liquid for the recipe.

This gravy refrigerates well.
Freezing is not recommended; unused, undesired quantities should be discarded rather than frozen (the ingredients are inexpensive).
The cooled gravy re-heats well in the microwave or on the stove.

As shown, recipe makes roughly a quart. Recipe can be halved.

NOTES: Use this recipe for biscuits-n-gravy or for any other dish that calls for a gravy -- I even use it for Salisbury "Steak" made with veggie burgers.
It can also be used as a supplement or even substitute for meat gravies, which have much more saturated fat.
Please note that this gravy, however, is not a low-fat food -- each serving has about 2/3 tablespoon of oil.
On the other hand, it can be a low-sodium food; and there is no sugar in the recipe.