BRYANNA’S ARUGULA AND BEET SALAD WITH BALSAMIC DRESSING AND WALNUTS
serves 4 to 5

Arugula (also known as rocket) is a dark green, peppery green which has finally gained the popularity it deserves. It's still expensive to buy, but it grows easily, especially in spring and fall, so if you have any tiny patch of ground, I recommend that you grow some (it grows like a weed, so you don't have to have a green thumb!).

1/2 recipe Balsamic Vinaigrette, below (make this ahead of time)

SALAD:
5 c. of cleaned and trimmed arugula leaves
1 and 1/4 c. julienned cooked or canned beets (this is really sensational when made with Italian-Style Roasted Beets, below)
1/2 c. chopped, toasted walnuts
OPTIONAL: 1 crisp, red apples, or pears, or Asian pears, unpeeled and sliced thinly, then julienned (keep in acidulated water—water with a little lemon juice added—until serving time to prevent browning)

Just before serving, arrange the arugula leaves evenly on salad plates, then scatter the beets evenly over them. Top with a couple of tablespoons of nuts, and then the optional fruit, if using. Drizzle each serving with some of the dressing.

ROASTED BEETS, ITALIAN-STYLE

Once you taste roasted beets, you'll never boil a beet again! Roasted beets are so sweet, with a slightly smoky taste.

To roast beets, wrap small beets, or chunks of large ones (unpeeled) in two layers of aluminum foil. Bake them on a cookie sheet at 400 degrees F for about two hours, or until tender when pierced with a fork. If you have a woodstove or wood heater, you can place the foil packets of beets right in the coals of your fire-- this gives them an extra-special flavor.

Our favorite way to serve them is to peel them (under cold running water) and slice them while they are still hot. The beets slices are spread out on a platter and drizzled with extra-virgin olive oil, salt, freshly-ground pepper, and chopped fresh Italian parsley or mint. Add a little balsamic vinegar, too, if you like. Serve at room temperature.

BRYANNA’S WATERCRESS AND SUNCHOKE SALAD WITH CRANBERRY VINAIGRETTE
serves 6

This is a beautiful, crunchy salad—great for winter.

Sunchokes are also known as Jerusalem artichokes, but they actually are part of the sunflower family (and native to North America), thus the more modern name. They can be cooked much like potatoes, but they are also delicious raw, with a sweetness and crisp texture reminiscent of fresh water chestnuts.

They grow literally like a weed-- in fact, you are well advised to grow them in large washtubs so that they don't take over the whole garden! Plant them in either fall or spring and harvest them as you need them the next fall after the stalks, with their pretty blue flowers, have died down. Just leave them right in the ground and dig them up as needed. Or look for them in good produce markets and health food stores.

CRANBERRY VINAIGRETTE:
1 c. cold water or light vegetable broth mixed with 2 tsp. cornstarch
(NOTE: If you would like to use some oil, use only 3/4 c. water or borth and 1 and 1/2 tsp. cornstarch, and
add 1/4 c. extra-virgin olive oil)
1/3 c. red wine vinegar, berry vinegar, or balsamic vinegar
1/4 c. chopped fresh or thawed, frozen cranberries
1/4 c. chopped green onion
2 T. lemon juice
2 cloves garlic
1 tsp. roasted (Asian) sesame oil
2 tsp. salt or herbal salt
freshly ground black pepper to taste
pinch of cayenne pepper
SALAD:
1 lb. raw sunchokes (get the roundest ones you can find, with the least knobs, as they are easier to peel)
1 head of butter lettuce, washed and dried
2 bunches of watercress, washed, dried and trimmed
1 medium red or sweet onion, thinly sliced

To make the Cranberry Vinaigrette, stir the water or broth and cornstarch together in a small saucepan over
high heat until it thickens and turns clear. Pour into the blender with the remaining vinaigrette ingredients and
blend until smooth. Place in a cruet or pitcher and refrigerate until serving time.

To make the salad, scrub and peel the sunchokes and slice them thinly. You can make one large salad on a platter, or individual salads. Either way, line the dish first with the butter lettuce, then the watercress. Top with the sunchoke slices and onion slices. If made ahead of time, cover well with plastic wrap and refrigerate until serving time. Dribble with a little of the Cranberry Vinaigrette just before serving and pass the rest.

BRYANNA’S CRANBERRY-ORANGE-FENNEL SALAD WITH BABY SPINACH AND PECANS
serves 6

I got the idea for this salad from a picture out of an old “Better Homes and Gardens” magazine (the recipe was missing). It was delicious and a big hit! Salads often remain behind at holiday dinners, but this one was gobbled up fast! There’s lots of room for experimentation.

IDEAS: You could substitute raw soft berries, such as raspberries, for the cranberries, if you wish. You might like to use an aromatic nut oil in the vinaigrette.

2 c. raw cranberries
1/2 c. water
1/4 c. light unbleached sugar or maple syrup
6 c. cleaned, ready-to-eat baby spinach
3 large oranges, peeled and thinly sliced
8 oz. fennel root, trimmed and cut into thin strips
(you could also use jicama, jerusalem artichoke, or even celery—it has to be crunchy)
3/4 c. chopped toasted pecans (or other nuts)
1/2 c. Balsamic Vinaigrette (below), made with the optional sugar, or with maple syrup

Well ahead of serving time, combine the cranberries, combine the cranberries, water and sugar. Bring to a boil, then boil gently, covered, for 2 minutes. Pour into a bowl, cover and chill. Drain the cranberries, reserving 1 T. of syrup.

Arrange the spinach on 6 salad plates (or on a large platter). Arrange the oranges, fennel, cranberries and nuts on top as artistically as you can. Mix the reserved cranberry syrup with th dressing and drizzle over the salad(s) . Serve immediately.

BRYANNA’S BALSAMIC VINAIGRETTE
makes 1 and 1/2 c.

This is one of our our favorite dressings. It keeps for several weeks in the refrigerator-- just shake it a
little before serving.

1 c. water or light broth
2 tsp. cornstarch or potato starch
1/4 c. extra-virgin olive oil
10 T. balsamic vinegar
1 to 3 cloves of garlic, crushed
1 and 5/8 tsp. salt, OR 2 and 1/8 tsp. herbal salt
OPTIONAL: 2 and 1/2 T. brown sugar or Sucanat

Place the water or broth and starch in a small pot and stir over high heat until it thickens and turns clear (cornstarch has to boil; potato starch does not). Whisk or blend in the remaining ingredients, bottle and store in the refrigerator.

VARIATIONS:

For Dijon-Balsamic Vinaigrette, omit half the salt and add 1 and 1/2 T. Dijon mustard; a chopped green onion is optional.

For Roasted Garlic Balsamic Vinaigrette, omit the raw garlic and add instead a whole head (12 cloves) of Roasted Garlic , or from a jar. Use only 7 T. balsamic vinegar and 1 and 1/4 tsp. salt; add a generous 1/4 tsp. freshly-ground black or white pepper and 1 and 1/4 T. Dijon mustard. Blend all of the ingredients in a blender until smooth and creamy. Delicious!

For Creamy Balsamic Vinaigrette, add 1/3 c. vegan mayonnaise

BRYANNA’S LARGE OR SMALL SQUASH WITH WILD RICE AND CHANTERELLE STUFFING (from my book “The Almost No-Fat Holiday Cookbook”)
Serves 6

If you'd like to make a colorful stuffed winter squash the centerpiece and main dish of your vegetarian Thanksgiving, choose a large, meaty pumpkin; Boston marrow squash; turban squash; hubbard squash; banana squash; or the pale blue-grey New Zealand squash, which is my favorite.

For a side dish, stuff hollowed-out halves of acorn, butternut, or buttercup squash, or even small pumpkins.

We pick our own chanterelle mushrooms in the forest near our house, but they are available in good produce stores, supermarkets and natural food stores. If you can't find them, use fresh shiitakes, oyster mushrooms, or even ordinary mushrooms (the brown ones have more flavor).

PS: You can use a little olive oil or vegan marge for sautéing, if you like.

3 small winter squash (about 1 and 1/4 lb. each) OR 1 medium-large winter squash (about 6-8 lbs.) (see text for varieties)

Wild Rice and Chanterelle Stuffing:
3 and 1/2 c. light vegetarian broth
1 and 1/2 c. wild rice
4 c. sliced cleaned chanterelles (see text for substitutes)
1 c. chopped green onions
1 c. minced onion
4 stalks celery, sliced
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
salt and freshly-ground black pepper to taste

TO PRECOOK THE SQUASH: for the small squash, cut the them in half and scoop out the seeds. Preheat the oven to 350 degrees F. Place the squash halves cut-side-down in a shallow baking pan with 1/2" of hot water. Bake for 40 minutes, or just until tender.

For the large squash, preheat the oven to 400 degrees F and cut a "lid" off the top of the squash and scoop out the seeds, scraping the interior well. Place the squash in a baking pan, with the lid on loosely and bake for 1 hour, then check for tenderness. if the squash isn't done cook longer. (It's difficult to be exact with large squash because the cooking time varies with the type of squash and thickness of the flesh.)

TO MAKE THE STUFFING, bring the broth to a boil in a medium pot. Wash the wild rice in a colander under running water. When the water boils, add the washed wild rice, bring to a boil, then cover and turn down to a simmer. Simmer for about 55 minutes, or until tender.

Meanwhile, steam-fry the chanterelles, green onions, celery and onions in a large non-stick or lightly-oiled skillet until tender and slightly-browned. Add the cooked wild rice, herbs and salt and pepper to taste.

Mound the stuffing into the large or small squash and place the squash in a shallow baking pan. (If there is any stuffing left over, place it around the squash.) Bake the small squash at 350EF , covered, for 20 minutes, or the large squash for 45-60 minutes, covered. Serve hot with gravy.

BRYANNA'S TOFU POT PIE
Serves 6

This recipe, adapted from The Farm Vegetarian Cookbook, has remained a steady favorite over the years. It is still the centerpiece of our vegetarian Thanksgiving and Christmas dinners, even when I serve a more elegant main dish as well.

For holiday meals, I double the recipe and make it in a 14" cast iron skillet. We serve it with mashed potatoes, cranberry sauce, and a variety of vegetable dishes.

If you would like to make it more "gourmet", you can use chanterelle mushrooms and add some chopped fresh herbs, such as savory, but we prefer it this way.

It may seem a bit of a production, but you could make the crust the day before, cook the tofu cubes whwen you have something else in oven, and/or make the filling a day or two before cooking-- then assemble the pie just before baking.

One 9-10" Pastry crust (see my low-fat crust in dessert section, below)
1 lb. medium-firm tofu, cut into 1/2" cubes
1/2 c. wholewheat flour
2 T. nutritional yeast flakes
1 tsp. salt
1/2 tsp. garlic granules
1 recipe Yeast Gravy (see below) made with ONLY 1 T. soy sauce
1 large onion, chopped
2 medium carrots, peeled and diced
4 oz. fresh white or cremini mushrooms, sliced
1/2 c. celery, diced
1/4 c. water
1 and 1/2 c. frozen petit pois (baby peas)
2 T. soy sauce
1/2 tsp. garlic granules
soymilk for brushing

Preheat the oven to 500 degrees F. Mix the flour, nutirional yeast, salt and garlic granules in a paper bag. Shake the tofu cubes in the bag until they are well-coated. Place the cubes on lightly-oiled dark cookie sheets and bake for 7-10 minutes, or until golden on the bottom. Turn them over and bake 7-10 minutes more, until golden all over. Remove from the oven and set aside.

Heat a large lightly-oil or nonstick skillet over medium-high heat. Add the onion and steam-fry until they soften, adding a little water as necessary to keep from sticking. Add the carrots, mushrooms, celery and water. Cover and cook 10 minutes.

Add the peas, soy sauce, garlic granules, and the tofu cubes. If you are not baking the pie in the skillet, pur the mixture into a deep-dish 10" casserole or pie pan and stir in the Yeast Gravy.

Preheat the oven to 400 degrees F.

Roll out the pie crust to fit the pan and cover the tofu mixture with it. Cut decorative slits in the top, crimp the edges and brush the whole thing with soymilk. Place the pan on a 14" round pizza pan or a cookie sheet to catch any drips. Bake for 30 minutes. Serve hot.

For individual servings you can make this in small pie pans or casserole dishes, which can be frozen before baking.

UPDATED VERSION OF BRYANNA’S SOY AND SEITAN “TURKEY” (May 15, 2002)

The last version of this recipe is at the end of this file—it’s still very good, and anyone who doesn’t have a bread machine or a stand-up mixer with a dough hook for kneading (or you prefer not to hand knead) can use it with confidence. You might even prefer it! The long-kneaded version (new one) has a superior texture, though, so I recommend you try it, if you can.

I tried this recipe in a crock pot, and I didn’t like the results for a “roast”, but, after it cools in the fridge for a few hours, it’s fine for using IN recipes, such as stir-fries. You need twice the amount of Cooking Broth for slow-cooking (you can also use a cheaper broth, at the very bottom of this file**, that I used in my very first version of this recipe, in my book “Soyfoods Cooking for a Positive Menopause”), and it needs to cook on low for 6-8 hours, turning once half-way through.

I also tried baking it as in the last version, in 1 and 1/2 hours at 325 degrees F— also didn’t care for the results. I think that the combination of slow oven cooking, followed by roasting at a higher temperature for a while produced the best results.

BRYANNA'S NEW VERSION OF SOY AND SEITAN "TURKEY" (WITH STUFFED“TURKEY”, STUFFING RECIPE, AND FAT-FREE GRAVY) (March 15, 2002)
Makes about 3 lbs.

The combination of tofu and soy or chickpea flour with the gluten makes a seitan that is tender, not rubbery, and which slices easily, even in VERY thin slices. The long kneading, resting, and slow-cooking method partially adapted from recipe by Ellen from http://www.ellenskitchen.com gives an incredible juicy, tender meat-like texture. This recipe makes outstanding sandwich material.

DRY MIX:
2 c. pure gluten powder (instant gluten flour; vital wheat gluten)
1/2 c. full-fat soy flour or chickpea flour
1/2 c. nutritional yeast flakes
2 tsp. onion powder
1 tsp. garlic granules
1/4 tsp. white pepper

WET MIX:
12 oz. firm regular (NOT silken) tofu
1 and 1/2 c. water
3 T. soy sauce
1 T. olive oil

BASTING BROTH:
2 c. hot water
1/3 c. “chicken-style” vegetarian broth powder
2 T. olive oil
OPTIONAL: 4 cloves garlic, crushed
1/2-1 tsp. poultry herbs (sage, thyme, rosemary), crushed well

For the Wet Mix, in a blender, blend all the ingredients until very smooth.

Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle—two kneads with a long rest in between—use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the cover container, then plug it in again for another knead, then remove it,) Let rest for about 1 hour, covered. You can make your Cooking Broth at this time and have it ready. Then knead it for 10 more minutes. (NOTE: You can knead by hand, too, but it’s tougher than bread dough. You may want to let the seitan dough sit for a while to soak up the liquid more thoroughly before you starting hand-kneading.)

Preheat the oven to 325 degrees F.

The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. Flatten the dough out into a long piece and cut in half equally to make two rectangles. Form into 2 loaves. Place each loaf in an oiled 8 and1/2” x 4 and 1/2” loaf pan and press down a bit with your hand. Mix the Cooking Broth ingredients in a small bowl and pour 1/2 over each loaf. Cover each loaf pan with foil and place in the oven. Immediately reduce the oven heat to 200 degrees F. Bake for 3 hours. Turn the loaves over, carefully loosening around the edges and from the bottom with a small, thin spatula first. The loaves will have puffed up quite a bit by now, but they will flatten out as they cook further.

Turn heat back to 325 degrees F. Cover loaves and bake for 30 minutes. Turn them over again, cover and bake 15 minutes. Turn them over again and bake 15 more minutes, covered. Turn them over one last time and bake 5-10 minutes. The loaves should almost completely soak up the broth by the end of the cooking time. If they don’t, cook until they do. There will be a bit of sticky “sauce” left in the bottom, which you can use to glaze the loaves. Remove from the pans and serve, or let cool. Can be frozen.

COOKING NOTES: I haven’t tried this as a large “roast” yet, but I imagine it could be done in a larger pan. Slice this VERY thinly for sandwiches, or you can slice it into 1/4"-thick "cutlets" for scaloppine, into chunks for stews and potpies, slivers for stir-fries, or oblong chunks for "fried chicken", or other "chicken" dishes, browning first in a little oil.

IF YOU WANT A “SKIN” ON THE “TURKEY”, bake the “turkey as directed above. Then it has to be bake again with the “skin”, but the pre-baking can be done several days ahead of time.

You will need 2-4 large sheets of dried or fresh (probably frozen) Chinese bean curd skin (yuba in Japanese). This product is simply the "skin" that forms on the top of soymilk when it is heated (just as it does with ordinary milk). The "skin" is lifted off and dried, and is considered a delicacy in Chinese and Japanese cuisine. In its dried form, it keeps for a long time, as long as it is stored airtight. When reconstituted, wrapped around tofu or other fillings, and baked, it becomes delicately crispy.

Soak the dried beancurd skin in warm water to cover while you make the assemble the “turkey”. If you are using fresh or frozen, fresh yuba, thaw it out, if necessary. If it is pliable, you can use it “as is”. If it seems a bit dry and hard to fold, etc., then dip it in warm water for a minute—just to soften. If you leave it in the water too long, it will start falling apart.

Oil a baking pan that the “turkey" fits into with a little room to spare, or a cookie sheet with sides (jelly roll pan) with the Chinese sesame oil. Line another pan, such as a cookie sheet, with the prepared beancurd skin, overlapping if necessary to make it big enough to cover the whole “turkey”. (There will be overhang—this is good.) Place the roasted “turkey" on top. Fold the overhanging beancurd skin over the ”turkey” to cover. Brush with olive and/or Chinese roasted sesame oil. Now invert the wrapped "turkey" onto the prepared baking pan. If made ahead, cover the pan and refrigerate until baking time.

Preheat the oven to 350 degrees F. Bake the ”Turkey”, uncovered, for about 1 hour, or til golden and crispy, basting now and then with oil (olive/sesame oil combination). Loosen the edges carefully and slide it onto a serving plate.

THIS VERSION ISN’T AS PLIABLE AS THE ORIGINAL, so it’s better to bake stuffing on the side, in another pan.

BRYANNA’S BREAD STUFFING: about 7 c.
1 T. olive oil
1 large onion, chopped
1 c. celery and tops, chopped about
3/4 lb. bread cubes or cornbread cubes, or a mixture
about 1 and 1/2 c. vegetarian broth
about 1/2 tsp. EACH of sage, thyme and savory or to taste
OPTIONAL: pinch of dried rosemary salt and freshly-ground black pepper to taste (you won't need salt if the broth is salted)

To make the stuffing, saute the onion and celery in a large lightly-oiled or non-stick frying pan in the oil until softened, adding a little broth if necessary to keep from sticking. Remove from heat and add the remaining stuffing ingredients. The bread should be moist. Mix well. Grease loaf or tube pans, or a casserole dish, with Asian sesame oil. Pack in the stuffing. Brush with more sesame oil. Cover with foil. Bake at 325-375 degrees F. for about 1 hour.

STUFFING VARIATIONS: Everyone has very personal likes and dislikes when it comes to stuffing. Obviously, I like a basic sage and onion one with celery and other herbs. Feel free to add your favorite ingredients. Here are some suggestions: chopped fresh parsley or other fresh herbs; soy bacon bits; chopped apples, cranberries or pears; dried fruit; vegetarian sausage; chestnuts; a bit of brandy, whiskey or wine in place of some of the broth; some cooked wild rice in place of some of the bread; sauteed mushrooms (any kind)-- if you used to be fond of oyster stuffing, use oyster mushrooms and maybe a bit of Chinese vegetarian"oyster" sauce (which is made with mushrooms, but tastes quite "oystery").

BRYANNA’S RICH BROWN (FAT-FREE!) YEAST GRAVY
Makes about 2 and 1/2 c.

2 and 1/2 c. water
1/3 c. unbleached white flour
1/3 c. nutritional yeast flakes
2 T. soy sauce
1/2 tsp. salt
OPTIONAL: a few shakes of gravy browner (or use mushroom soy sauce, which is darker)

In a heavy saucepan over high heat, whisk the yeast and flour together until it smells toasty. Off the heat, whisk in the water, soy sauce, salt and Kitchen Bouquet, if using. Stir constantly over high heat until it thickens and comes to a boil. Reduce the heat and simmer for 2-5 minutes. This can be made ahead and reheated.

MICROWAVE OPTION FOR GRAVY: In a 1 and 1/2 qt. microwave-proof bowl, mix the flour and yeast. Toast this in the microwave on HI for 3 minutes, uncovered. Whisk in remaining ingredients. Cover and cook on HIGH for 3 minutes. Whisk. Cover and cook again for 3 minutes on HIGH. Whisk. Or, make 1/2 the recipe in a 4 c. microwave-safe glass measuring container, and cook as above, but in 2 minute increments.

BRYANNA’S ORIGINAL VERSION (NO KNEADING) OF SOY AND SEITAN "TURKEY"
Makes about 3 lbs.

This is a new version of a recipe for “turkey” from my book “Soyfoods Cooking for a Positive Menopause”. The combination of tofu and soy or chickpea flour with the gluten makes a seitan that is tender, not rubbery, and which slices easily, even in VERY thin slices. This recipe makes outstanding sandwich material.

DRY MIX:
2 c. pure gluten powder (instant gluten flour; vital wheat gluten)
1/2 c. full-fat soy flour or chickpea flour
1/2 c. nutritional yeast flakes
2 tsp. onion powder
1 tsp. garlic granules
1/4 tsp. white pepper

WET MIX:
12 oz .firm to extra-firm tofu
1 and 1/2 c. water
3 T. soy sauce
1 T. olive oil

BASTING BROTH:
2 c. hot water
1/3 c. “chicken-style” vegetarian broth powder
2 T. olive oil
OPTIONAL: 4 cloves garlic, crushed
1/2-1 tsp. poultry herbs (sage, thyme, rosemary), crushed well

Preheat the oven to 325 degrees F.

Mix the Wet Mix ingredients in food processor until smooth. Add the Dry Mix and process briefly until it forms a ball on blade. Remove and, with wet hands, form into 2 loaves. Place each loaf in an oiled loaf pan and press down a bit with your hand. Mix the Basting broth ingredients in a small bowl and pour about 1/2 a cup over each loaf. Cover each loaf pan with foil and place in the oven.

Bake for 30 minutes, add about half of the remaining Basting broth and bake another 30 minutes, basting the top now and then. Turn the loaves over, carefully loosening around the edges and from the bottom with a small, thin spatula first. Add the remaining Basting Broth and bake about 30 minutes more, basting frequently. The loaves should completely soak up the broth by the end of the cooking time. If they don’t, cook until they do. Remove from the pans and serve or let cool. Can be frozen.

Slice this VERY thinly for sandwiches, or you can slice it into 1/4"-thick "cutlets" for scaloppine, into chunks for stews and potpies, slivers for stir-fries, or oblong chunks for "fried chicken", or other "chicken" dishes, browning first in a little oil.

FOR A STUFFED “TURKEY",

Serve with more stuffing baked in a pan, mashed potatoes, cranberry sauce, and Yeast Gravy(see above).

Divide the dough in half and roll each half out on a damp, clean counter with a wet rolling pin to make a circle 15” across, more or less. Mound about 3 and 1/2 c. stuffing in the middle. Sprinkle the top with roasted (Asian) sesame oil. Fold the dough up around the stuffing in a loaf shape, pinching very well to seal the dough. Smooth into loaf shape and place each loaf in a very well-oiled 9x5” loaf pan. Now proceed as in the basic recipe, EXCEPT make 1 and 1/2 times the Basting Broth recipe.

BRYANNA’S TOFU "TURKEY" WITH BREAD OR CORNBREAD STUFFING
Serves 8

This doesn't really look like a turkey (it's square), but that wasn't my intention. It does have a taste and texture quite similar to turkey breast with crispy skin, with a moist stuffing layered in between. (You can use your own favorite stuffing, if you prefer.)

NOTE: If you're making cornbread stuffing, be sure to make the cornbread (see recipe below) several days ahead of time.

As long as you've marinated the tofu for several days, this dish is easy and fast to put together (in fact, you can assemble it the day before you cook it), and it's tasty when cold, too. I like it any time of the year!

The only really unusual ingredient needed for this recipe is dried Chinese beancurd sheets (called yuba in Japanese), which can be found in Asian grocery stores and some health food stores and large supermarkets. This product is simply the "skin" that forms on the top of soymilk when it is heated (just as it does with ordinary milk). The "skin" is lifted off and dried, and is considered a delicacy in Chinese and Japanese cuisine. In its dried form, it keeps for a long time, as long as it is stored airtight. When reconstituted, wrapped around tofu or other fillings, and baked, it becomes delicately crispy.

2 sheets of dried Chinese beancurd skin (yuba)
2/ 14 oz. pckgs. reduced-fat extra-firm or pressed tofu
Chinese sesame oil for oiling the pan

TOFU MARINADE:
3 c. water
1/2 c. soy sauce
6 T. nutritional yeast flakes
4 tsp. crumbled sage leaves
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. dried rosemary

STUFFING:
1 T. olive oil
1 large onion, chopped
1 c. celery and tops, chopped
4 c. fresh wholewheat bread or cornbread cubes
1 c. vegetarian broth
about 1/2 tsp. EACH of sage, thyme and savory or to taste
pinch of dried rosemary
salt and freshly-ground black pepper to taste (you won't need salt if the broth is salted)

The day before or several days before cooking, slice the tofu into 5 long slabs per package. Combine the marinade ingredients and place the tofu with the marinade to cover in a covered container. Refrigerate until you use it, shaking or stirring occasionally.

Soak the dried beancurd skin in warm water to cover while you make the stuffing.

To make the stuffing, saute the onion and celery in a large non-stick frying pan with the oil until softened. Remove from heat and add the remaining stuffing ingredients. Mix well.

To assemble the "turkey" (which can be done the day before cooking), oil a 9x9" square baking pan with the Chinese sesame oil. Line the pan, bottom and sides with an overhang, with the soaked beancurd skin.

Cut one third of the marinated tofu to fit the bottom of the pan. Top this layer of tofu with half of the stuffing. Cut another third of the tofu to fit over that. Top with the remaining stuffing. Cut the last of the tofu to fit and place it over the stuffing. Fold the overhanging beancurd skin over the casserole. If made ahead, cover the casserole and refrigerate until baking time. Preheat the oven to 350 degrees F. Bake the casserole, uncovered, for 1 hour. Loosen the edges carefully and invert it onto a serving plate. Serve, cut into 6 squares, with Rich Brown Gravy (above) and cranberry sauce.

STUFFING VARIATIONS: Everyone has very personal likes and dislikes when it comes to stuffing. Obviously, I like a basic sage and onion one with celery and other herbs. Feel free to add your favorite ingredients. Here are some suggestions: chopped fresh parsley or other fresh herbs; soy bacon bits; chopped apples, cranberries or pears; dried fruit; vegetarian sausage; chestnuts; a bit of brandy, whiskey or wine in place of some of the broth; some cooked wild rice (see recipe above) in place of some of the bread; steam-fried mushrooms (any kind)-- if you used to be fond of oyster stuffing, use oyster mushrooms and maybe a bit of Chinese vegetarian "oyster" sauce (which is made with mushrooms, but tastes quite "oystery").

BRYANNA’S MAPLE BAKED BEANS
Serves 6

Two Native American ingredients, maple syrup and anasazi beans (which do not cause the same gastric distress that many dried beans do), make this a delectable main dish, sure to be a family favorite all year long.

2 c. dried anasazi beans (or, if you can't find them, use small white navy or pea beans, or pintos)
2 T. Asian sesame oil
1 small onion, peeled
1 c. pure maple syrup (grade B is the best for this recipe)
2 tsp. salt
1 tsp. dry mustard

Soak the beans in water to cover overnight or for 8 hours. Drain the soaking water off and cover the beans with 6 c. fresh water in a large pot. Bring this to a boil , then lower the heat and simmer for 10 minutes. Drain the beans and reserve the cooking water. Preheat the oven to 300 degrees F.

Place the beans in a casserole or bean pot and mix with the sesame oil. Insert the onion in the center. Mix the maple syrup with 3/4 c. of the reserved bean liquid, the salt and dry mustard. Pour over the beans. Add just enough bean liquid to cover the beans. Cover the pot and bake for 2 hours. Add the remaining bean liquid, stir well and bake for 1 and 1/2 to 2 hours more, or until the beans are very soft and the liquid is absorbed, baking uncovered for the last half hour or so. Taste to see if it is sweet enough for your taste. Serve hot.

SLOW-COOKER METHOD: Cook the soaked beans for 40 to 60 minutes, or until the beans are tender. Chop the onion, instead of leaving it whole. Use only 3/4 c. of the reserved bean liquid (slow-cookers do not evaporate liquid as oven-baking does). Cook on HI for 5-6 hours, or on LOW for 10-12 hours.

BRYANNA’S CAUSA (kow-sah) (Peruvian Tri-color Potato Salad Terrine)

This isn’t traditional, but, because of my Peruvian heritage, I like to serve it at holiday meals. It’s very beautiful and very tasty. It’s hard to describe because, when you say, “a potato salad made out of mashed potatoes”, that doesn’t sound very appetizing! But it’s wonderful! It is usually full of oil and stuffed with seafood, but this recipe is low in fat and vegan.

Cook separately:

1 lb. EACH russet potatoes, Yukon Golds, and purple or blue potatoes

Microwave or steam the purple potatoes (rather than boiling) for 12-14 min (per lb.), or they will fall apart.

Drain and peel the potatoes and mash them seperately. Mash EACH batch of potatoes with a mixture of:

3 and 1/2 T. lemon salad dressing made with olive oil (see below)
2 T. vegan mayonnaise
1/2 tsp. salt
(so you need three times this amount)

For the Filling:

Sauté in about 1 T. olive oil:
3 cloves garlic, minced;
2 sliced onion;
2 peppers (any color), sliced.

When soft, add:
1 T. pickled jalapeños, minced;
1/3 c. minced pitted kalamata olives;
juice of 1/2 a lemon;
salt and pepper to taste.

NOTE: You could season with further miso, use some mushrooms, oyster or other mushrooms, nori or dulse, or chopped Chinese vegetarian “shrimp”.

To assemble:

Line a large loaf pan with oiled foil or plastic wrap, with an overlap. Press the Yukon Gold mixture in the bottom of the pan. Add 1/2 the filling, then the purple potatoes, remaining filling, then russets. Smooth the top, fold the overlap over and refrigerate several hours or days.

Unmold onto a platter and garnish with olives, tofu feta (see recipe above), roasted or raw red peppers, sundried tomatoes in oil, lettuce, chunks of corn on the cob, chunks of cold cooked sweet potatoes.

BRYANNA’S MOTHER'S LEMON SALAD DRESSING Makes about 1 c.
(enough for a salad for 8)

My mother never bought prepared salad dressing, and neither do I. This is my version of the one we had on our big daily bowl of salad greens when I was growing up.

My mother never measures, but I have figured out a formula for those who like to use exact amounts.

This method of mixing is easy and convenient for small amounts made just before dressing the salad.

1/2 tsp. salt
2 small cloves garlic, minced or crushed
10 T. extra-virgin olive oil
NOTE: To reduce fat and calories substitute chickpea or cannellini (white) bean broth (broth from cooking
them) for up to 1/2 c. (8 T.) of the olive oil. Use at least 2 T. olive oil.
2 T. fresh lemon juice

With the back of a teaspoon in a small round-bottomed bowl (or use a medium-sized mortar and pestle), mash together the salt and garlic until it is like a paste. (The salt grains will help mash the garlic to a paste and the garlic juice will dissolve the salt.) Whisk in the olive oil (and/or broth) and lemon juice with a fork, or small wire whisk.

(If you prefer, use crushed garlic and just shake everything in a jar.)

I don't care how elegant the meal, I want mashed potatoes to go with my gravy! Without the green onions, this is a good basic rule to follow for making well-seasoned mashed potatoes without butter and milk or cream.

12 medium russet or Yukon Gold potatoes, peeled and cut into even chunks
1 c. plain soymilk or other non-dairy "milk" OR tofu sour cream
1 c. minced green onions
salt and white pepper to taste

Boil the potatoes in water to cover until tender. Drain them and mash them in the pot. Beat in the soymilk (or alternate) and green onions, and season with salt and pepper to taste. Serve hot with gravy. NOTE: Leftovers are delicious made into little "cakes" and browned over medium heat in a heavy lightly-oiled or non-stick skillet.

VARIATION:
You can add cooked, pureéd, roasted, grilled, or leftover vegetables to mashed potatoes. Try mixing them half and half with mashed cooked carrots, winter squash, sweet potatoes, parsnips, turnips, rutabagas, or celeriac.

BRYANNA’S CRANBERRY SAUCE WITH VARIATIONS
Serves 10-12 as a condiment

I always like to make my own cranberry sauce instead of using canned, and it's one of the easiest parts of a holiday dinner to make, especially since it can be made several days ahead. Lately, I've been trying variations on the basic sauce, which add freshness to the menu. You can make our lower-sugar version of the old-fashioned basic sauce, or try a newfangled variant-- it's up to you!

12 oz. pckg. fresh cranberries, rinsed, sorted and trimmed
1 c. cranberry juice cocktail, OR a cranberry and fruit juice mix (like cranapple or cranberry-
raspberry)
1/2 c. unbleached sugar or Sucanat

Combine the ingredients in a large heavy, non-aluminum saucepan and bring to a boil. Turn the heat to medium and cook about 10 minutes, or until the cranberries have popped open. Skim off any foam, cool and place the sauce in a serving dish. Cover and refrigerate until serving time.

A DOZEN VARIATIONS: (You might want to combine some of the variations.)

1.) For Maple Cranberry Sauce: add 1/2 tsp. maple flavoring OR use 1 c. pure maple syrup instead of the sugar.

2.) Use 1/3 c. honey or 1 c. grain or fruit concentrate syrup instead of sugar.

3.) Use apple, orange or other fruit juice instead of cranberry juice.

4.) For a citrus-flavored sauce, use orange juice for the liquid, or add 2 T. lemon juice, and add 1/4 of orange-flavored brandy or liqueur (after cooking); or 1/2 tsp. pure orange or lemon extract (after cooking); or the grated zest of one orange or lemon; or 2 small seedless oranges or large tangerines, chopped; or stir in 1/4 c. of orange marmalade after cooking.

5.) Add 1/4 c. prepared horseradish or 2 T. chopped jalapeño for cranberry sauce that packs a punch!

6.) Add a cinnamon stick or 1/4 tsp. ground cloves or allspice, or 1/2 tsp. ground ginger (or 2 T. grated fresh ginger or chopped candied ginger); or add 1/4 c. of ginger marmalade after cooking.

7.) Use 1/2 c. port or other fortified wine instead of 1/2 c. juice.

8.) For a tangy sauce, add 1/4 c. of cranberry or raspberry vinegar.

9.) For a No-Sugar Cranberry Sauce, use 2 c. thawed frozen apple or pear juice concentrate instead of BOTH the juice and sugar.

10.) Add 1/4 c. cranberry or other red berry liqueur, after cooking.

11.) Add 1/2 c. dried cranberries, raisins or other dried fruit.

12.) Add a chopped apple or pear.

BRYANNA’S SUCCOTASH
Serves 6

There are many variations on Succotash, a favorite American bean and corn dish that originated with the First Nations of the northeastern United States and southeastern Canada, the Algonquian and Iroquois tribes in particular. Modern succotash recipes often call for cream, but I prefer a version more like the original.

1 (10 oz.) pckg. frozen baby lima beans (or “sweet beans”—green soybeans)
1 (10 oz.) pckg. frozen whole small green beans
2 c. fresh or frozen corn kernels
1 and 1/2 c. light vegetable broth
1 c. chopped green onions
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 tsp. cornstarch dissolved in 1 T. cold water
salt and freshly-ground black pepper to taste

Place the lima beans, green beans and corn in a medium saucepan with the broth. Bring to a boil, covered. Reduce heat to medium-low and simmer for 10 minutes. Add the green onions and peppers and simmer 5 minutes more. Remove the cover and cook over high heat for 4-5 minutes, or until the liquid is reduced to about 1/2 c. Stir in the dissolved cornstarch and stir until it thickens and clears. Taste for salt and pepper and serve immediately.

BRYANNA’S NO-KNEAD LIGHT AND TENDER WHOLEWHEAT BURGER BUNS, ROLLS AND VARIATIONS
makes 9-12 buns

These are excellent! The dough can be used for dinner rolls, and other varieties of breads, too—see the variations below.

1 T. regular (not instant) yeast
1 c. warm water
2 c. warm soymilk
1/4 c. instant potato flakes (you can get an organic kind in health food stores)
2 T. oil
2 T. maple syrup or unbleached sugar
2 tsp. salt
1/4 c. ground flaxseed
OPTIONAL: 1 T. nutritional yeast flakes
4 c. wholewheat flour (NOT pastry flour)
Soymilk for glazing
OPTIONAL: sesame seeds or other desired topping

Dissolve the yeast in the water. Add to the soymilk in a medium bowl, along with the potato flakes, oil, syrup or sugar, salt, and optionals.

Add the flour and stir with a heavy wooden spoon as long as you can (up to 2 minutes, but I’ve made this with almost no stirring, and they turn out well). Cover and let rise in a warm place for 30 minutes.

With floured hands, dump the dough out on a well-floured counter and, coating the dough lightly with flour as you go, form the dough into 9-12 equal-sized balls. Place on greased cookie sheets sprinkled with flour or cornmeal and pat the balls down to form 3-4” rounds. Press down hard in the center, so that they don’t make big “humps” in the middle when they rise.

Cover and let rise 30 minutes, while you heat the oven to 350 degrees F.

Brush the buns with soymilk and sprinkle with sesame seeds or other topping. Bake 15 minutes. Cool on racks.

VARIATIONS:

FOR DINNER ROLLS: After the first rising, pat the dough out on a floured surface and cut rounds with a biscuit cutter. Place close together on a greased baking pan, rise until doubled, and then bake for about 15 minutes. If you want the tops to be shiny, brush the rolls with soymilk before baking.

You can also simply spoon the risen dough out into oiled muffin cups, rather than patting and cutting.

FOR “HOT DOG” BUNS: Shape the dough into oblong shapes to fit the “weiners” you prefer.

BRYANNA’S PERFECT CORNBREAD
Makes 1 10" cast-iron skillet or 12 muffins

This is my favorite cornbread—Yankee-style, since it’s a little sweet. It’s moist and corny, high-fiber and low in fat.

(NOTE: For Southern-Style Cornbread: Use white stoneground cornmeal and omit sugar, or use only 1 T..)

DRY MIX:
1 c. stoneground cornmeal
3/4 c. wholewheat pastry flour or unbleached white flour
1/3 c. soy or chickpea flour
1/4 c. sugar
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
WET MIX:
1 T. lemon juice with nondairy milk to make 1 and 1/4 c.
1/4 C. unsweetened smooth applesauce
2 T. oil or melted non-dairy margarine

Oil a 10" cast iron skillet and place it in the oven while you heat it up to 375 degrees F. Whisk the dry Mix ingredients together in a medium bowl. Whisk or blend the wet Mix ingredients together and add to the Dry Mix. Mix briefly and pour into the hot skillet. Bake 20 minutes.

VARIATIONS:

CORN MUFFINS: Bake the batter in 12 greased muffin cups for about 25 minutes at 400 degrees F. If you like, add 2/3 c. chopped toasted walnuts or pecans; and/or 1 c. fresh cranberries or blueberries, or 1/2 c. dried cranberries or blueberries, or 3/4 c. chopped pitted prunes.

HOT CHILE SURPRISE CORN MUFFINS: Make muffins as directed above, but spoon only half the batter into 12 muffin cups. Spoon about 2 tsp. of hot red pepper or jalapeño jelly into the center of each portion. Top with the remaining batter and bake as usual.

GREEN CHILE CORNBREAD OR CORN MUFFINS: To the batter, add 1 (4 oz.) can , drained well, of chopped green California chiles. Sprinkle the top of the batter with 1/4 c. dairy-free soy Parmesan, or sprinkle the top of each unbaked muffin with 1/2-1 T. soy Parmesan.

BRYANNA'S THANKSGIVING SQUASH BRAID
MAKES 1 loaf

This is really impressive looking. I doubled this and made a huge braided loaf-- do not double the yeast, however.

1 packet (2 and 1/2 tsp.) regular baking yeast (NOT instant, quick or fermipan)
2 T. warm water
2/3 c. warm soymilk
6 oz. pureed, drained, or canned pumpkin (or other winter squash) (about 7/8 c.)
3 T. light brown sugar or Sucanat, or maple sugar or syrup
1/4 c. Earth Balance or other vegan margarine, at room temp OR 3 T. oil
3/4 tsp. salt
2 to 2 and 1/2 c. unbleached and/or wholewheat flour
soymilk for glazing
poppy seeds

Dissolve the yeast in the warm water. Mix in a bowl with the pumpkin, soymilk, brown sugar, salt and margarine. Mix in the flour until a kneadable dough forms.

(If you have a food processor, you can put the flour in the processor bowl, and then, with the machine running, add the contents of the bowl. Process 30 seconds. If the dough doesn't form a ball on the blade, add a little more flour.)

Knead on a lightly-floured board for 10 minutes. It should be velvety smooth and not stiff.

Let rise, covered, in an oiled bowl for about 1 hour. Punch down. Form the dough into a long thick "rope" about 3 inches wide. Make two longwise cuts in the "rope", making 3 straands of dough, just leaving a little bit attached at the top. Braid these strands. Tuck the ends underneath. At the top part, that is slightly attached, poke a piece of dough up through the first criss-cross, so that the braid looks even.

Place on a greased cookie sheet. Cover and let rise til doubled.

Heat oven to 350 degrees F. Brush braid with soymilk. Sprinkle generously with poppy seeds.

Bake about 30 minutes (longer for a big loaf), or until golden brown. cool on rack.

BRYANNA’S MAPLE SYRUP TART
Serves 6-8

This is a beautiful dessert as well as delicious, a sparkling amber color. You'll be proud to serve it!

1 9" crust Lowfat Oil Pastry, uncooked (below)
2/3 c. chopped roasted walnuts or pecans
Maple Filling:
1 c. pure maple syrup (preferably grade B)
1/2 c. water
4 T. cornstarch dissolved in 3 T. cold water
1/2 tsp. vanilla

Line a 9" tart pan or shallow pie pan with the pastry. (If using a pie pan, trim the pastry right at the inside top edge of the pan, not the outside edge.)

Preheat the oven to 400 degrees F.

In a small saucepan mix together the maple syrup and water. Let it boil for 5 minutes. Whisk in the dissolved cornstarch and whisk it over high heat until it becomes thick and clear. Stir in the vanilla. Set aside.

Sprinkle the nuts over the bottom of the crust. Pour the maple mixture over this and spread it evenly. Place the tart in the center of the oven and immediately reduce the heat to 350 degrees F. Bake for 30 minutes, then cool thoroughly on a rack before serving.

BRYANNA’S LOW-FAT WHOLEWHEAT OIL PASTRY (can be soy-free)

This recipe makes a light and tender crust with half wholewheat flour, half the fat of ordinary pastry, and utilizes oil rather than hydrogenated fats or butter. Pure (rather than extra-virgin) olive oil makes an excellent baking fat.

NOTE: It is important to use half pastry flour.

One 9 or 10" crust:
1/2 c. minus 1 T. white cake or pastry flour plus 1/2 c. wholewheat flour
OR
1/2 c. minus 1 T. wholewheat pastry flour plus 1/2 c. unbleached white flour
3/8 tsp. EACH baking powder, sugar and salt
3 T. soy or almond milk mixed with 1/2 tsp. lemon juice
3 T. pure olive oil

Two 9 or 10" crusts:
7/8 c. white cake or pastry flour plus 1 c. wholewheat flour
OR
7/8 c. wholewheat pastry flour plus 1 c. unbleached white flour
3/4 tsp. EACH baking powder, sugar and salt
6 T. soy or almond milk mixed with 1 tsp. lemon juice
6 T. pure olive oil

Mix the dry ingredients in a bowl. In a smaller bowl, whisk the non-dairy milk-lemon juice mixture with theoil. Quickly stir the liquid mixture into the dry ingredients and mix briefly, forming the pastry into a ball. If it's too dry, add cold water just a few drops at a time until it holds together. Don't overmix or the pastry will be tough.

If made ahead of time, place dough in a plastic bag and refrigerate it until you're ready to roll it out (several hours or even several days). Use the pastry as instructed in the recipe. NOTE: The recipe for one crust will make 12 small tart shells (cut 4" circles). To bake unfilled shells, prick the bottoms with a fork and bake at 425 degrees F for 8-10 minutes.

To pre-bake or bake "blind" an unfilled crust, preheat the oven to 425 degrees F. Roll out the dough to fit a 9" or 10" tart or pie pan. (If using a pie pan, just bring the pastry up to the inside top of the pan and flute it, to make a shallow shell-- not over the edge, like an American pie.) Trim the top edge neatly. Prick the bottom and sides with a fork. Place a square of foil over the dough and weight down with a layer of dried beans. Bake 6 minutes. Remove beans and foil and bake 8 minutes more. Cool the pastry on a rack. MICROWAVE OPTION: Use glass or ceramic pan, prick pastry all over, and microwave on HI 6-7 minutes, or until pastry is opaque and bottom is dry (will not brown).

VARIATION: Sweet Crust: For one crust, use 2-4 T. sugar and add to the liquid ingredients 1/2 tsp. pure lemon extract and 1/4 tsp. vanilla. For two crusts, use1/4 to 1/2 c. finely-ground unbleached sugar, 1 tsp. pure lemon extract and 1/2 tsp. vanilla. DO NOT use the microwave option for “baking blind”—the sugar burns too fast.

BRYANNA’S VEGAN PUMPKIN PIE

I don’t like pumpkin pie made with tofu—no one ever suspects this one doesn’t have eggs. One caution—MAKE THIS THE DAY BEFORE SERVING. It’s needs a day to set really well, I find. This is a spicy filling.

Preheat oven to 350 degrees F.

Have ready, one 9” unbaked pastry crust

Blend in blender until smooth:
2 c. solid-pack canned pumpkin (one 14 oz. can)
(NOTE: if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it’s thick like
canned pumpkin)
1 c. non-dairy milk (preferably a rich soymilk)
3/4 c. brown sugar or Sucanat
1/4 c. cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.

BRYANNA’S LOW-FAT SHOOFLY PIE
Serves 8

This traditional Mennonite or Amish pie often contains as much as 3/4 c. shortening in the filling alone! It's so delicious that I wanted to devise a low-fat version. The filling itself (actually a sort of crumb cake with a runny molasses layer underneath, encased in a pie shell) contains no fat. It's delicious with a non dairy vanilla frozen dessert.

1 recipe Low-fat Oil Pastry , above
Liquid Ingredients:
3/4 c. boiling water
1/2 c. dark molasses
1/2 tsp. baking soda

Crumb Mixture:
3/4 c. wholewheat pastry flour
1/2 c. Sucanat or unbleached sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. EACH ground nutmeg, ginger and cloves or allspice

Prepare the pastry and roll it out. Fit into a nonstick or lightly-oiled or sprayed 9" pie pan and crimp the edges. Preheat oven to 350 degrees F. Mix together the liquid ingredients in a small bowl, including the baking soda. In a larger bowl, combine the crumb ingredients.

Pour 1/3 of the molasses mixture into the pie shell and sprinkle with 1/2 the crumbs. Repeat layering, ending with the last 1/3 of the molasses mixture. Bake for 30 minutes. Serve warm or at room temperature.

BRYANNA’S BEST TOFU WHIPPED CRÈME
makes about 1 and 3/4 c.

This is so simple and good! Be sure to let it refrigerate for AT LEAST four hours before serving, so that it“sets up” nicely. This is like a softly-whipped cream and doesn’t separate!

NOTE— TO STABILIZE FURTHER, dissolve 3/4 to 1 tsp. vegan kosher gelatin in 1 T. boiling water, or in the liqueur, if you are using it, heated almost to boiling, then whip in with the other ingredients. (Don't use agar-- it doesn't seem to work well in this.)

NOTE ON CALORIES AND FAT: cashews give a rich flavor, have some thickening qualities, and save about 280 calories for the whole recipe. (1/4 c. cashews contains about 200 calories; 1/4 c. oil contains about 480 calories.)

1 and 1/3 c. soft tub tofu [water-packed in plastic tub—see Note below#]
1/4 c. melted Earth Balance Natural Buttery Spread (see Note below+)
OR 1/4 c. oil OR 1/2 oil and 1/2 melted Earth Balance
OR 1/4 c. raw cashews, ground very fine in a food processor or coffee grinder
3 T. very light granulated unbleached sugar or white beet sugar
OR 3 T. maple syrup (this will make it a little softer)
1 and 1/2 tsp. vanilla
1/2 tsp. lemon juice
OPTIONAL: (if not using Earth Balance) pinch salt
OPTIONAL: 1 T. of your favorite liqueur

Place all of the ingredients in a blender or food processor and blend for several minutes, or until VERY smooth and fluffy. Scrape into a small bowl, cover tightly and refrigerate for AT LEAST four hours before serving. This will keep for several days refrigerated.

#NOTE ON TOFU: The measurement for the tofu was determined by the size (actually, 300 g) that soft water-pack tub tofu comes in in my area. DO NOT use silken tofu (Mori-Nu in the asceptic boxes) for this recipe (there is another recipe using silken tofu below). Use the freshest available soft water-pack tub tofu (and be careful that it’s not “dessert” tofu, which has sugar added).

+NOTE ON EARTH BALANCE: This is a vegan “margarine” that cantains no hydrogenated fats, and is made from all expeller-pressed oils. It also tastes great—buy in health food stores.

*************************************

BRYANNA’S WHIPPED TOPPING MADE WITH SILKEN TOFU makes about 2 c.
If you can’t find soft water-pack tub tofu, try this recipe—it’s also very good. NOTE— TO STABILIZE FURTHER, dissolve 1 to 1 and 1/4 tsp. vegan kosher gelatin in 1 T. boiling water, or in the liqueur, if you are using it, heated almost to boiling, then whip in with the other ingredients. (Don't use agar-- it doesn't seem to work well in this.)

1 (12.3 oz.) box extra-firm SILKEN tofu (like Mori-Nu brand, in asceptic box)
1/3 c. oil OR melted Earth Balance (see Note * below), or a combination
1/4 c. maple syrup OR very light granulated unbleached sugar or white beet sugar
1 T. soymilk
1 and 1/2 tsp. vanilla
1 tsp. lemon juice
OPTIONAL (if not using Earth Balance): pinch of salt
OPTIONAL: 1-2 T. of your favorite liqueur

Whip ingredients together in food processor until VERY smooth. Refrigerate for several hours before serving.

* NOTE ON EARTH BALANCE: This is a vegan “margarine” that cantains no hydrogenated fats, and is made from all expeller-pressed oils. It also tastes great—buy in health food stores.

VEGAN MOLDED SALADS

COOKING NOTE: (From “Joy of Cooking Naturally” by Peggy Dameron) Agar begins to set at room temperature and, if you stir it AFTER it begins to set, it will not set solidly, but will break apart where it was disturbed. For this reason, don’t wait for the liquid to cool before adding chopped vegetables, fruit., etc. These ingredients will cool the liquid enough so that they won’t “cook” when added.

SERVE MOLDED SALADS WITH TOFU SOUR CRÈME OR VEGAN MAYONNAISE.

VEGAN TOMATO ASPIC, ADAPTED FROM “LAUREL’S KITCHEN” (Robertson, Flinders and Ruppenthal)
Serves 6-8

(For a softer jel served out of a bowl, use 1/4 c. agar flakes or 2 tsp. powder.)

6 T. agar flakes OR 1T. agar powder
4 c. tomato juice
1-2 tsp. Sugar
1 tsp. soy sauce
1/2 tsp. curry powder
1 tsp. dried basil
1 tsp. salt
1 c. chopped celery or fennel root
1/4 c. chopped green pepper
1 c. grated carrot
3 green onions, chopped
2 T. minced parsley
3 T. lemon juice
OPTIONAL: 1 tsp. grated fresh ginger
OPTIONAL: 1 c. chopped walnuts

NOTE ABOUT WALNUTS: If using in a mold that will be unmolded onto a plate, srinkle the bottom of the mold with the walnuts, if you are using them. If serving the aspic in a bowl or flat dish to be spooned out or cut into squares, sprinkle them over the aspic after it has cooled for about 15 minutes, and press them down slightly with the back of a spoon.

Dissolve agar in 1 c. tomato juice and let stand 1 minute. Add to remaining tomato juice in a non-aluminum pot, along with sugar, soy sauce, curry, basil and salt. Heat to boiling. Add dissolved agar and chopped onions and boil 2 minutes. IMMEDIATELY (see Cooking Note at top of this file)add chopped vegetables and lemon juice, and pour into a 2 quart oiled bowl of salad mold, or even a flat (attractive) baking dish. (See Note above about nuts.) This will set either in the refrigerator or at room temp in about 1 hour, but can be made well ahead of time.

BRYANNA’S VEGAN MOLDED GAZPACHO SALAD
Serves 6-8

I haven’t made this for a long time, but my late husband Wayne really liked it. This is adapted from the recipe above.

(For a softer jel served out of a bowl, use 1/4 c. agar flakes or 2 tsp. powder.)

6 T. agar flakes OR 1T. agar powder
4 c. tomato juice
1-2 tsp. Sugar
1 tsp. soy sauce
1 tsp. salt
1 c. chopped cucumber (if possible, use European cucumber that doesn’t need to be peeled)
1 c. chopped Roma tomato
1 small green bell pepper, seeded and minced
1 small onion, minced
3 green onions, chopped
2 T. minced parsley
3 T. red wine vinegar
1 large clove garlic, crushed

Dissolve agar in 1 c. tomato juice and let stand 1 minute. Add to remaining tomato juice in a non-aluminum pot, along with sugar, soy sauce, and salt. Heat to boiling. Add dissolved agar, and boil 2 minutes. IMMEDIATELY add chopped vegetables (see Cooking Note at top of this file), vinegar, parsley and garlic, and pour into a 2 quart oiled bowl or salad mold, or even a flat (attractive) baking dish. This will set either in the refrigerator or at room temp in about 1 hour, but can be made well ahead of time.

HERE ARE TWO MOLDED SALADS FROM A SEVENTH DAY ADVENTIST COOKBOOK: (Haven’t tried them)

MOLDED BEET-PINEAPPLE SALAD (from “The Joy of Cooking Naturally” by Peggy Dameron—a really excellent book) 6 servings.

16 oz. Can julienne beets, drained
20 oz. Can crushed pineapple, drained
2 c. liquid from beets and pineapple (add water to make 2 c. if there’s not enough)
4 T. agar flakes OR 2 tsp. agar powder
2 T. lemon juice
1 T. honey (could use other sweetener)
1 c. chopped celery

Soak agar in the 2 c. liquid fpr a few minutes, then cook til dissolved (about 5 minutes on “simmer”). While hot, stir in all the other ingredients except the celery. (See Cooking Note at top of this file.) Add the celery last, stir, and pour into a large oiled mold. Refrigerate.

SUNSHINE CARROT MOLD (from “The Joy of Cooking Naturally” by Peggy Dameron)
makes 4 c.

1 c. pineapple juice
1/4 c. agar flakes OR 2 tsp. agar powder
1 T. honey (or other sweetener)
20 oz. Can pineapple tidbits or crushed pineapple, with juice
1 c. packed, finely shredded carrots
1/4 tsp. lemon extract

Soak agar in pineapple juice for a few minutes, then bring to a boil, turn down and simmer for about 5 minutes. Add sweetener, pineapple and juice. (See Cooking Note at top of this file.) Add carrots and lemon extract IMMEDIATELY, stir gently and pour into mold. Refrigerate til set.

Bryanna Clark Grogan

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