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From: Deborah (Recipes.vegsource.com)
Subject: HOLIDAY RECIPES
Date: November 2, 2003 at 11:09 pm PST


CHEF DEB'S NEW HOLIDAY RECIPE COLLECTION


Broccoli Casserole

2 lbs fresh broccoli florets (or frozen broccoli florets) cut into 1/2"
pieces
Water
2 cups vegetable broth
2 tsps cornstarch
1 Tbs oil, or as needed
1 tsp minced fresh garlic
2 tsps Maggi Seasoning or soy sauce
2 carrots, peeled and julienned
8 oz mushrooms, washed, dried, and chopped
1 cup cornflake crumbs
Margarine
Cheeze, shredded (optional)

In a bowl, mix the broth, cornstarch, and Maggi or soy sauce.
Bring a potful of water to a boil.
Submerge the broccoli pieces in the water.
Cover, and cook for 2 minutes.
Drain, then immediately rinse the broccoli in cold water.
Drain broccoli well.
(NOTE: If frozen broccoli is used, this step can be omitted; just
thaw.)
Put into a greased casserole dish. Set aside.
In a large skillet, heat oil over medium heat.
Add the minced garlic, and saute` 1 minute.
Add the carrots, and saute` until they begin to soften.
Add the mushrooms, and saute` 2 minutes.
Stir in the broth-cornstarch mixture.
Cook, stirring constantly, until thickened.
Pour over broccoli in the casserole dish, and mix gently.
Sprinkle with cornflake crumbs.
Dot with margarine.
Bake in preheated 350 F oven about 30 minutes, or until bubbly and
crisp.

NOTE:
If desired, add cheeze for the last 5 minutes.

----

Green Bean Casserole

2 lbs green beans, steamed until tender, drained
Creamy Mushroom Gravy (recipe follows)
1 can French Fried Onions

Mix green beans with gravy.
Put in greased casserole.
Top with onions.
Bake at 350 F until hot throughout.

----

Creamy Mushroom Gravy

1 13-oz (approx) can mushrooms, with liquid
2 tsps cornstarch
Soymilk

Drain liquid from mushrooms, and measure.
Add soymilk to liquid to make 2 cups.
Mix cornstarch into liquid.
Put cornstarch + liquid into saucepan.
Cook over medium heat, stirring constantly, until thickened.
Stir in mushrooms.

Use in casserole (above), or as gravy, or thin with more soymilk to make
soup.

----

Green Bean Casserole (no mushrooms)

2 lbs green beans, steamed until tender, drained
2 - 3 cups Creamy Gravy (recipe follows)
1 can French Fried Onions

Mix green beans with gravy.
Put in greased casserole.
Top with onions.
Bake at 350 F until hot throughout.

----

Creamy Gravy

3 cups soymilk or rice milk
4 tsps cornstarch
1 Tbs vegetarian "chicken" bouillon powder
1 tsp nutritional yeast (optional)
1 tsp sugar or equivalent
Salt and pepper to taste

Mix all ingredients well in a saucepan.
Heat almost to boiling over medium heat, stirring constantly.
Turn heat to low.
Cook, stirring constantly, until gravy is thick and translucent.
Serve.

----

Mashed Potatoes

8 large boiling potatoes, peeled and diced
2 cups vegetable broth (canned OK, or water + bouillon cubes/powder)
Margarine or butter to taste
Salt to taste
1/2 cup sour cream (veg)

Heat broth to boiling.
Add potato cubes.
When broth boils again, turn to medium-low.
Cover, and simmer until potatoes are tender.
Mash potatoes, mixing in margarine and salt to taste.
Whip in sour cream.
Serve.

----

Creamed Corn

2 lbs frozen sweet corn
1/2 tsp sugar or equivalent
1 cup soymilk
2 Tbs soymilk powder (Better Than Milk, Original Flavor, or your
favorite brand)
1/4 cup soymilk + 1 & 1/2 tsps cornstarch (mixed together)
Margarine
Salt

Put corn in a saucepan with sugar and the 1 cup soymilk.
Cook gently until corn is done.
Stir in soymilk powder.
Stir in the soymilk-cornstarch mixture.
Cook over medium heat, stirring constantly, until sauce thickens.
Mix in margarine and salt to taste.

----

Winter Squash Soup

1/4 cup margarine
1 medium white onion, peeled and chopped
3 or 4 cups cooked winter squash (butternut, acorn, buttercup, etc)
1/2 tsp salt (optional)
1/2 tsp ground black pepper
1/2 tsp dried crushed red pepper (optional)
1 & 1/2 cups vegetable broth

Melt the margarine in a large saucepan.
Stir the onion into the melted margarine.
Add the salt, pepper, and red pepper (optional).
Cover, and cook on medium-low heat, stirring frequently,
until the onion is light golden brown (about 20 minutes).
Add the cooked squash, and stir in the broth.
Bring to a boil, reduce heat, and simmer, covered, for 45 minutes,
stirring occasionally.

Serve hot, garnished with cilantro or parsley (optional).

----

Corn Muffins

1 cup fine yellow corn meal
1 cup white flour (or whole wheat)
2 & 1/2 tsps baking powder
1/4 cup natural sugar
1/4 cup melted margarine (or oil) (or applesauce)
1/8 tsp cinnamon
1/4 tsp salt
1 egg substitute (Ener-G), prepared as per pkg directions
Soymilk, rice milk, or liquid creamer

Mix first 8 ingredients well.
Add sufficient liquid to obtain a thick batter (like a cake batter).
Pour into muffin cups or pans. Fill 2/3 full.
Bake 20 minutes, or until a toothpick inserted into muffin center
comes out clean and dry.

----

Baked "Ham" with Pineapple

Vegetarian ham (available in many Asian markets and supermarkets)*
Canned pineapple rings
Pitted cherries or seedless red grapes
1 jar pineapple preserves
Brown sugar
Cinnamon
Margarine, melted
Pan spray

Spray a baking pan with pan spray.
Cut vegetarian ham into 1/4" - 1/2" slices.
Arrange in one layer on the baking pan.
Put a pineapple ring on each slice.
Spoon some pineapple preserves in the center of each ring, filling the
space.
Sprinkle brown sugar and cinnamon on top of pineapple and preserves.
Drizzle with melted margarine.
Bake in preheated 350 F oven, until heated through. Do not overcook.
Just before serving, put a cherry or grape in the center of the
pineapple ring, amidst the preserves.


*VARIATION:
Use Yves or LightLife "Ham" Deli Slices.
Use 1 entire package per serving, leaving in a stack,
or divide each package into 2 stacks.
Continue with recipe.

----

Veggie Loaf

1 lb mushrooms, finely chopped
1 medium onion, peeled and minced
2 garlic cloves, peeled and minced
2 carrots, shredded
1 zucchini, shredded (optional)
1 cup fresh breadcrumbs
2 Tbs olive oil
Ener-G Egg Replacer for 3 eggs, prepared
1 cup grated soy cheeze (optional)
1/8 tsp salt
Dash of pepper
1/8 tsp basil
1/8 tsp rosemary
1/8 tsp thyme

In frying pan, heat oil.
Add onions, garlic, and mushrooms. Saute` until soft.
Combine all ingredients (reserving 1/2 cup cheeze).
Pack into a sprayed loaf pan.
Sprinkle with remaining cheeze.
Spray top with a little pan spray.
Cover with foil or lid.
Bake at 350 F for 30 minutes.
Uncover, and bake 5 - 10 minutes more, until browned.

----

Thanksgiving Stuffing

6 cups bread cubes (white, wheat, or cornbread), fresh or dry
1 tsp sage
1/2 tsp thyme
1/2 tsp rosemary
1 tsp poultry seasoning
Salt and pepper to taste
1 package vegetarian sausage (optional)
1 tsp melted margarine or butter (optional)
Vegetable broth (as needed)

Thaw sausage (in microwave) if frozen. Chop into small bits.
In a large bowl, mix bread cubes, seasonings, and sausage.
Blend in margarine, if used.
Mix in sufficient broth to make a moist stuffing (it will dry out in
oven).
Pack stuffing into a greased loaf pan (or stuff it into vegetables).
Cover stuffing with foil.
Bake loaf at desired temperature until heated throughout.
Bake stuffed vegetables until vegetables are tender.

Serve with gravy and fruit sauce.


MORE OPTIONS (add to stuffing before baking):

Soaked raisins (soak in hot water 1/2 hour; drain)
Soaked chopped dried fruit (soak in hot water 1 hour; drain)
Cooked chestnuts, chopped or mashed
Cooked chick peas
Chopped nuts

----

Chestnut Stuffing

4 cups bread cubes (white, wheat, or cornbread), fresh or dry
2 & 1/4 cups chopped cooked chestnuts
1/2 cup golden raisins
1 tsp sage
1/2 tsp thyme
1/2 tsp rosemary
1 tsp poultry seasoning
Salt and pepper to taste
1 package vegetarian sausage, crumbled (optional)
1 tsp melted margarine or butter (optional)
Vegetable broth (as needed)

Soak raisins in hot water for 20 minutes. Drain well.
Thaw sausage (in microwave) if frozen. Chop into small bits.
In a large bowl, mix bread cubes, seasonings, and sausage.
Blend in margarine, if used.
Mix in sufficient broth to make a moist stuffing (it will dry out in
oven).
Pack stuffing into a greased loaf pan (or stuff it into vegetables).
Cover stuffing with foil.
Bake loaf at moderate temperature (350 F - 400 F) until heated throughout.
Bake stuffed vegetables until vegetables are tender.

Serve with gravy and fruit sauce.

----

Rice Stuffing

3 cups cooked brown rice
1 tsp sage
1 tsp thyme
1/2 tsp rosemary
Salt and pepper to taste
1/2 cup chopped apple
1/3 cup chopped walnuts or sunflower seeds
1 package vegetarian sausage, crumbled (optional)
1 Tbs margarine (optional)
Vegetable broth (as needed)

In a large bowl, mix rice, seasonings,
apple, nuts or seeds, and sausage.
Blend in margarine, if used.
Mix in sufficient broth to make a moist mixture (it will dry out
in oven).
Pack stuffing into a greased loaf pan (or stuff it into vegetables).
Cover stuffing with foil.
Bake until heated throughout.
Bake stuffed vegetables until vegetables are tender.

----

Rice Stuffing (Low-Fat)

3 cups cooked brown rice
1 tsp sage
1 tsp thyme
1/2 tsp rosemary
Salt and pepper to taste
1/4 cup bakon bits (optional)
1/2 cup chopped apple
1/3 cup sunflower seeds
3 drops imitation butter flavor (optional)
Vegetable broth (as needed)

In a large bowl, mix rice, seasonings, bakon bits,
apple, sunflower seeds, and butter flavor.
Mix in sufficient broth to make a moist stuffing (it will dry out
in oven).
Pack stuffing into a greased loaf pan (or stuff it into vegetables).
Cover stuffing with foil.
Bake until heated throughout.
Bake stuffed vegetables until vegetables are tender.

Serve with gravy and fruit sauce.

----

Corn-Bean Dressing

1 bag herb-flavored stuffing cubes
2 cups vegetable broth, boiling
1 cup frozen corn
1/2 cup cooked beans
1/4 cup melted margarine

In a large bowl, put stuffing cubes.
Mix in corn and beans.
Put into a greased baking pan.
Pour hot broth over this.
Drizzle melted butter on top.
Bake at 400 F for 30 - 40 minutes.

----

CranCherry Sauce

1 can whole berry cranberry sauce
1 can pitted (pitless) cherries, drained

Mix well.
Cover, chill, and serve.

----

"Turkey" Gravy

2 cups broth (can use reserved cooking water from cooking Tofu)
2 tsps vegetarian "chicken" bouillon powder
1 tsp vegetarian "beef" bouillon powder
1 tsp sugar or equivalent
3 Tbs nutritional yeast
1 Tbs cornstarch

Mix cornstarch with 1/2 cup cold broth.
Put remainder of broth, and nutritional yeast in a saucepan.
Heat to boiling.
Turn down to medium.
Stir in cornstarch mixture, stirring constantly.
Cook until thick (1 - 3 minutes).
Serve immediately.

----

Creamy "Turkey" Gravy

3 cups soymilk or rice milk
4 tsps cornstarch
2 tsps vegetarian "chicken" bouillon powder
1 tsp "beef" bouillon powder
2 Tbs nutritional yeast (optional)
1 tsp sugar or equivalent
Salt and pepper to taste

Mix all ingredients well in a saucepan.
Heat almost to boiling over medium heat, stirring constantly.
Turn heat to low.
Cook, stirring constantly, until gravy is thick and translucent.
Serve.

----

Deb's Two-Layer "Turkey" Roast

1 lb waterpack Tofu, frozen then thawed
1 lb "chicken"-style seitan (or any seitan)
1 qt water
2 Tbs vegetarian "chicken" bouillon powder
2 tsp vegetarian "beef" bouillon powder
1 tsp celery seed
1/2 tsp poultry seasoning
1 tsp natural sugar
Cornflake crumbs
1/4 cup margarine, melted
Pan spray

Cut Tofu into 1/2" slices. Cut seitan into 1/2" slices.
In a 2-qt saucepan, put water, bouillon, spices, and sugar.
Bring to boil.
Add tofu and seitan.
Turn heat down to medium, and cook for 30 minutes.
Allow tofu and seitan to cool in broth.
In a sprayed loaf pan, put the tofu slices.
Top this with the seitan slices.
Top this with cornflake crumbs, covering all.
Drizzle melted margarine over the top.
Cover with foil.
Bake at 350 F for 30 minutes.
Uncover, and bake another 10 minutes, or until browned.
Serve with gravy and dressing.

----

Deb's "Turkey" Loaf

1 lb firm or extra-firm Tofu, frozen & thawed & gently pressed dry
1 qt water
2 Tbs vegetarian "chicken" bouillon powder
2 tsp vegetarian "beef" bouillon powder
1 tsp natural sugar
1/2 tsp celery seed
10 oz cooked gluten/seitan
6 - 8 slices thick bread, made into crumbs
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.
Mix in breadcrumbs.
Pack into a sprayed loaf pan.
Cover with foil.
Bake 30 - 45 minutes at 350 F, or until hot throughout, basting with
broth occasionally.
Cool and slice.
Serve with gravy, fruit sauce, and your favorite stuffing/dressing.

4 - 5 servings.

----

Deb's Tofu "Turkey"

2 lbs waterpack firm or extra-firm Tofu, frozen & thawed & gently pressed dry
1/4 cup vegetarian "chicken" bouillon powder
4 tsp vegetarian "beef" bouillon powder
1 tsp celery seed
1 & 1/2 tsp poultry seasoning
1 tsp sugar
2 cups breadcrumbs
1 cup TVP, ground into coarse flour
Cheesecloth
Broth for boiling (vegetarian "chicken" or vegetable)

Put Tofu into a bowl.
Mash into a paste (I used a potato masher. Could use food processor).
Add bouillons, celery seed, poultry seasoning, sugar, breadcrumbs, and TVP
flour.
Mix thoroughly.
Wrap in 4 layers of cheesecloth. Tie bundle at the top with string.
Immerse in a large pot of boiling water.
Cook on medium heat for 1 hour.
Remove from water. Unwrap.
Let cool 15 minutes.
Slice, and serve with gravy and dressing.

4 - 6 servings.

----

VARIATION:

Deb's Even Easier Tofu "Turkey"

Instead using fresh Tofu, mashing, etc...

Use 1 lb block of frozen & thawed Tofu.
Press the block of thawed Tofu gently to drain excess water.
In a large pot, mix water, bouillons, and seasonings, and bring to boil.
Cook the Tofu in the broth for 45 minutes.
Cool, slice, and serve with gravy, etc.
Omit breadcrumbs.

----

Deb's Tofu "Turkey" Slices and Dressing

1 lb firm or extra-firm Tofu, frozen & thawed & gently pressed dry
1 quart water
2 Tbs vegetarian "chicken" bouillon powder
2 tsp vegetarian "beef" bouillon powder
1 tsp natural sugar
1/2 tsp celery seed
Broth (reserved from cooking Tofu)
Additional broth as needed
1 bag stuffing mix
1 Tbs margarine

Slice Tofu into 1/4" slices.
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.
Prepare stuffing, using margarine, reserved broth, and additional broth as
needed.
Put stuffing into a baking pan.
Top stuffing with Tofu slices.
Baste with a little broth.
Cover with foil, and bake 30 minutes at 350 F.
Uncover and bake 5 minutes to brown Tofu (if desired).
Serve with gravy and fruit sauce.

2 - 3 servings.

----

Holiday "Turkey" Slices with Gravy and Stuffing

Soy "Turkey" slices (Yves, Lightlife, etc), 1 package per adult serving*
Large potful of "turkey" gravy
Large panful of your favorite stuffing/dressing, baked

Have gravy cooking on the stove in a pan large enough
to comfortably hold it and all the "turkey" slices.
Thin the gravy down to the consistency of a thick soup.
Separate the "turkey" slices, and add them to the gravy.
Let slices simmer in the gravy until all are hot and juicy.
Keep on very low simmer until ready to serve.
Give everyone a portion of stuffing,
and top stuffing with "turkey" slices and gravy.


*If soy "turkey" slices are not available, use
your favorite "chicken" substitute, in desired portion sizes.

----

Possibly the "ultimate" vegetarian "turkey"...


Tofu-Kofu "Turkey"

Dry Ingredients:
2 cups pure gluten powder (vital wheat gluten)
1/2 cup powdered "chicken"-style TVP (or powdered unflavored TVP)
2 Tbs "chicken"-style vegetarian bouillon powder
1 Tbs "beef"-style vegetarian bouillon powder
1/2 cup full-fat soy flour
1/4 cup nutritional yeast flakes
1 Tbs sugar

Wet Ingredients:
1 & 1/2 cups cold water
1 lb firm waterpack Tofu, well-mashed
1/4 cup pureed canned asparagus tips (optional)
1 Tbs vegetable oil

Cooking Broth:
8 cups water
6 Tbs "chicken"-style vegetarian bouillon powder
3 Tbs "beef"-style vegetarian brouillon powder
1 tsp poultry seasoning
3 Tbs sugar

In a large bowl, mix Dry Ingredients until well-blended.
In a medium bowl, mix Wet Ingredients until well-blended.
Add the Wet Ingredients to the Dry Ingredients, and knead for about 5 minutes.
Cover, and let stand for 15 - 20 minutes.
Knead for another 5 minutes.
Form into 2 oval rolls.
Wrap each roll (loosely) in several layers of cheesecloth, and tie with string.
In a large pot, put Broth Ingredients, and bring to boil.
Put 1 or 2 rolls into broth, and bring to boil again.
Turn down to medium simmer.
Partially cover, and cook 1 & 1/2 hours, turning occasionally.
Remove from broth.
Unwrap. Discard cheesecloth.
Cut slices as needed, and use as desired.
Store leftovers in broth, for extra moistness.
Use some of the cooking broth to make gravy to serve with the "turkey".


Use in:

"Turkey" sandwiches
Hot "turkey" slices in gravy
Casseroles
Salads
Etc

----

And its "ham" twin...


Tofu-Kofu "Ham"

Dry Ingredients:
2 cups pure gluten powder (vital wheat gluten)
1/2 cup powdered soy bakon bits
3 Tbs "ham"-style vegetarian bouillon powder
1/2 cup full-fat soy flour
1/4 cup nutritional yeast flakes (smoked, if possible)
1 Tbs sugar

Wet Ingredients:
1 & 1/2 cups cold water
1 lb firm waterpack Tofu, mashed
1/4 tsp Liquid Smoke
1 Tbs vegetable oil

Cooking Broth:
8 cups water
9 Tbs "ham"-style vegetarian broth powder (or "beef", if "ham" is not available)
3 Tbs sugar
1 tsp Liquid Smoke

In a large bowl, mix Dry Ingredients until well-blended.
In a medium bowl, mix Wet Ingredients until well-blended.
Add the Wet ingredients to the Dry Ingredients, and knead for about 5 minutes.
Cover, and let stand for 15 - 20 minutes.
Knead for another 5 minutes.
Form into 2 rolls, shaped like salami.
Wrap each roll (loosely) in several layers of cheesecloth, and tie with string.
In a large pot, bring Broth ingredients to boil.
Put 1 or 2 rolls into broth, and bring to boil again.
Turn down to medium simmer.
Partially cover, and cook 1 & 1/2 hours, turning occasionally.
Remove from broth.
Unwrap. Discard cheesecloth.
Cut slices as needed, and use as desired.
Store leftovers in broth, for extra moistness.
Use some of the cooking broth to make gravy to serve with the "ham".


Use in:

Sandwiches
Chops
Baked "ham" slices
Beans and "ham"
Etc

----

Tender Seitan "Chicken" Pot Roast


Roast:

4 cups vital wheat gluten flour
1/2 cup whitewheat flour (or regular whole wheat flour)
1/4 cup unbleached white flour
1/4 cup soy protein isolate or soy flour
1/4 cup Minute tapioca
1/4 cup nutritional yeast
3 Tbs vegetarian "chicken" bouillon powder
1 Tbs garlic powder
3 & 1/4 cups cold water
1/4 cup low-sodium soy sauce

In a bowl, mix all dry ingredients.
In another bowl, mix water and soy sauce,
Add all at once to the dry ingredients.
Mix quickly, and knead for a few minutes.
Shape into two rolls.
Cook now, or wrap and freeze for later cooking,
or cook one now, and freeze the other for later cooking.


Cooking Broth:

8 cups water
1/2 cup low-sodium soy sauce
1/4 cup nutritional yeast
1 onion, peeled and sliced
2 cloves garlic, peeled and sliced
3 Tbs vegetarian "chicken" bouillon powder
1/2 tsp poultry seasoning

Into a large stewpot, put all cooking broth ingredients.
Bring to a boil, and cook 5 minutes, stirring often.
Add 1 seitan roll, and bring to boil again.
IMMEDIATELY turn heat to medium-low.
Partially-cover, and simmer for 1 - 2 hours.
Do not let broth boil again, or seitan will be tough or doughy.
Remove "pot roast" from broth.
Slice or dice "pot roast".
Saute` in oil or margarine until browned, and serve.
Store any unfried or leftover fried "roast" in the cooking broth, in fridge.
Use cooking broth for making sauces and gravies.


VARIATIONS:

"Beef" Pot Roast

Use "beef" bouillon powder in place of "chicken" bouillon powder.


"Turkey" Pot Roast

Use 2 Tbs "chicken" bouillon powder, and 1 Tbs "beef" bouillon powder.

----

Fruit Cobbler

1/4 cup margarine
1/2 cup natural sugar
4 cups pitted cherries, peeled, sliced peaches, or other fruit
1 cup biscuit mix, pancake mix, or self-rising flour
1 Tbs biscuit mix, pancake mix, or self-rising flour
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of ginger
2 Tbs firmly packed brown sugar
2 Tbs milk (soy, rice, or dairy)

In a greased casserole, combine fruit, sugar, 1 Tbs baking mix, and
spices.
In medium bowl, mix remaining 2/3 C baking mix with brown sugar.
Cut in margarine until mixture is size of small peas.
Stir in milk until moistened.
Drop this mixture by spoonfuls onto fruit.
Bake at 400 F for 30 minutes, or until toothpick inserted into crust
comes out clean.
Let stand 5 minutes.

----

Apple Cobbler

1/4 cup margarine
1 cup brown sugar or natural sugar
4 cups peeled, sliced apples
1 cup biscuit mix, pancake mix, or self-rising flour
1 Tbs biscuit mix, pancake mix, or self-rising flour
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
3 Tbs brown sugar
Milk (soy, rice, or dairy) as needed

Spray a casserole with pan spray.
In a bowl, combine apples, 1 cup sugar, 1 Tbs baking mix, and cinnamon.
Spread this mixture in the casserole.
In a medium bowl, mix remaining 1 cup baking mix with 3 Tbs brown sugar.
Cut in margarine until the size of small peas.
Stir in milk, a few Tbs at a time, until a very thick batter is obtained.
Drop this mixture by spoonfuls onto apples.
Bake at 400 F for 30 minutes, or until toothpick inserted into crust comes out clean.
Let stand 5 minutes.

----

Apple Pie

Dough for 2 crusts (top & bottom)
6 apples, peeled, cored, and thinly sliced
1/3 cup natural sugar
3 Tbs maple syrup
2 Tbs apple butter
2 Tbs flour
1 tsp ground cinnamon
1/4 tsp nutmeg
Dash ginger

In a bowl, combine sugar, maple syrup, apple butter, flour, and spices.
Add apple slices, and mix gently but thoroughly.
Roll out a little more than half the dough into a circle large enough to fit a 9" or 10" pie plate.
Put dough circle into pie plate.
Fill with apple mixture.
Roll the remaining dough into a large, flat circle.
Put on top of pie.
Crimp edges with a fork or with fingers.
With a knife, cut slits into top pastry to let steam escape
Bake in preheated 400 F oven for 50 minutes, or until crust is golden brown.
Let cool, and serve.

----

Pumpkin Pie (with Tofu)

1 unbaked 9" pie shell
3/4 lb firm Tofu
1 16 oz. can pumpkin, or 2 cups fresh-cooked pumpkin, pureed
1 cup natural sugar
2 Tbs oil
2 Tbs molasses
1 & 1/2 tsp cinnamon
3/4 tsp ginger powder
1/2 tsp nutmeg
1 tsp salt

Preheat oven to 350 F.
Blend all ingredients in a food processor until very well mixed.
Pour into the pie shell, and bake for 1 hour, or until cracks start to
appear in the filling.
Chill for at least 2 - 3 hours before serving.

----

Pumpkin Pie (no Tofu)

1 unbaked 9" deep-dish pie crust (4-cup volume)
Ener-G Egg Substitute for 2 eggs, prepared
1 (16 oz) can pumpkin, or 2 cups fresh-cooked pumpkin, pureed
1/2 cup sugar
1/4 cup maple syrup
1 tsp molasses
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
12 oz double-strength soymilk (use twice the powder called for)

Prepare pie shell.
Preheat oven to 425 F.
In large bowl, beat egg subs lightly.
Stir in remaining ingredients in order given.
Pour into pie crust.
Put pan onto a baking sheet (in case of drips).
Bake for 15 minutes at 425 F.
Reduce temperature to 350 F.
Bake for 40 - 50 minutes, or until a knife inserted in the center
comes out clean.
Cool on wire rack.

Makes one 9" deep-dish pie.

----

Pecan Pie

Filling:
2 cups chopped pecans
1/4 cup maple syrup
1/2 cup rice syrup
1/2 tsp cinnamon
1/8 tsp nutmeg
1 Tbs arrowroot or cornstarch
2 Tbs almond butter

Other Ingredients:
1 unbaked pie crust

Preheat oven to 350 F.
In a bowl, mix all filling ingredients except pecans until well-blended.
Mix in pecans.
Put mixture into unbaked pie crust.
Bake for 25 - 30 minutes.





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