hazydaze: Recipe for your favorite holiday treat?
What is your favorite holiday desert/candy/goodie?
What holiday is it associated with?
Will you share the recipe?
Please and Thank you.
Answers and Views:
Answer by Petunia
Carmelitas just google recipe….worth the trouble
You have to google oatmeal carmelitas…YUM YUM YUM
After completely cooled, cut into bars…and we like them cold
from fridge….Highly additive…great gift idea
It is a ball of oreo cookie and cream, dipped in chocolate, and when dried it makes a really tasty chocolate treat. It can be with any holiday, probably christmas or valentines day, and it is SOOOOOOOOOOOOOOOOO good. I dont even like chcolate all that much. Of course I will share it!
The recipe for the Oreo Brownie Balls is:
1 package oreo cookies
1 8 oz. pkg cream cheese
1 package semi sweet chocolate chips
1 tsp vegetable oil
In food processor, crush oreo cookies, add cream cheese a little bit at a time (set aside).
Using double boiler, melt chocolate chips, add vegetable oil to mixture.
Roll cream cheese mixture into round balls and dip into melted chocolate.
Place on wax paper and put into freezer for about 15 minutes.
This recipe could be for Christmas, a party, or just about anything else.
Chocolate cake.
1.Go to store.
2.Buy cake in a box.
3.Follow directions.
4.Eat it!
very easy lol.
Answer by SwirlyThese are both Christmas Goodies that my Aunt makes…
ESTHER’s FUDGE BALLS:
2 1/2 cups vanilla wafer cookies, made into crumbs
1 cup (6 oz.) semisweet chocolate chips
3 Tablespoons light corn syrup
1 teaspoon vanilla extract
1/2 cup evaporated milk
1/2 cup confectioners sugar
1 cup walnuts, chopped
Chocolate Sprinkles
Crush vanilla wafer cookies in a plastic bag with a rolling pin or process in food processor into crumbs and set aside. Stir chocolate chips in a bowl over hot water or use a double boiler; until melted. Stir in corn syrup. Add vanilla, evaporated milk, confectioners sugar, cookie crumbs and nuts and mix thoroughly. Refrigerate for about 30 minutes. Shape dough into 1-inch balls and roll into chocolate sprinkles to coat. Place on wax paper to set.
ESTHER’s CREAM CHEESE TARTS:
1 (8 oz) package cream cheese, softened
1 egg
1/2 cup sugar
1 teaspoon vanilla extract
5 oz graham crackers, crushed
2 teaspoons sugar
2 teaspoons butter, melted
1 can Cherry Pie Filling
Beat together in mixing bowl; cream cheese, egg, sugar and vanilla extract until smooth. Set aside. In another bowl combine graham crackers crumbs, sugar and melted butter. Line tart pan with small paper liners. Put a teaspoon graham cracker mixture in liner and press against liner to make a crust. (have crumbs go up side of liner) Spoon tablespoon cheese mixture over crumbs. Bake at 350 degrees for 15 minutes. Cool on rack. Remove tarts and top with cherry pie filling or desired fruit. Keep Refrigerated.
I just saw this recipe; isn’t it cute for Thanksgiving:
If you need a homemade Sugar Cookie Recipe for these, e-mail me.
Answer by madzWell, this is for Halloween or Thanksgiving.
~~~~What you need~~~~
* rice crispies.(pakage or made)
* candy corn
* icing
~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~How to make it~~~~~~
First, take the rice crispie out of the package.
Then, if your making a Halloween one, put the candy corn as two eyes, the color in the rest with white icing, and then make a black smile.BOO, you have a ghost.
The first if your making the Thanksgiving one, make a beak with the candy corn, then make a brown circle around it, fill that in.Then, make to eyeballs with a tail!BAWK BAWK!You have a turkey treat! Hope you enjoed these snacks!
i would say strawberry dipped in chocolate cheesecakeAnswer by Janet
Two favorites of my kids and I during Christmas holiday……
1) Ritz crackers, Chocolate Almond Bark, creamy peanut butter
take two crackers and spread PB on the center. Have several of these ready to go. Coat completely with the melted almond bark(must keep the almond bark on stove top and melted) Once coated put on drying rack. Makes several and I ususally take some white icing and drizzle over them. They taste great and easy to make. Directions for melting almond bark is on the pkg and this item can be found in the grocery stores during holiday.
2) Almond bark coated pretzels. Melt the bark and dump in a handful of pretzels at a time, swirl around with a spoon to coat and use tongs to place onto drying rack.
Good luck and Enjoy!
just the other day, the bagger at my grocery store accidentally put some lady’s Nestle Toll House Swirled dark chocolate & raspberry morsels in my cart. I got home (after shopping for all healthy-diet foods) and found them in my stuff–I was so tempted to eat them!! So I read the calories and stuff–& they arent that bad really, so I put 2TableSpoons in a small glass bowl and microwaved them for 45seconds, then I diped my fresh strawberries in them —THEY ARE AWESOME!!!!!! Great for Party Idea!! The touch of raspberry in the dark chocolate makes them better than any choc. covered strawberry ever!!!!!!! They taste really expensive–like something you’d get at Godiva store.Answer by d957jazz retired chef
Valentines Day and the desert is Rob’ert Sweetheart Truffles…….take 1/2 cup of softened unsalted butter and 21/2 cups of powder sugar and 3/4 cups cocoa…..and blend in a bowl then take 1 vanilla bean and scrape and add the insides to butter mixture while beating but if you dont have vanilla beans you can use 1 1/2 tbsp of mexican vanilla (i use levencedora) but youcan use regular vanilla….and 1/4 cup of whipping cream or heavy cream and blend into the butter mixture…….then set in fridge and chill…. then when chilled roll into 1 inch balls with a black walnut as the center…so roll around the nut fior the center…you can use other nuts pecans walnuts and almonds ..but the black walnuts are just the thing tio add the flavor…….then roll in powdered sugar ….can also use coconut and crushed nuts………chill and then get small candy papers like for muffins except smaller and put into a heart shaped box and give to your sweet hear with the recipe attached…to the card…Answer by Holly Homemaker
This is yummy any time – not necessarily for any holiday…
“Cherry Cream Cheese Pie”
1 graham cracker redi-crust
1 (8 oz.) pkg. cream cheese; softened
1 (14 oz.) can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling; chilled
In large mixer bowl, beat cream cheese until fluffy; gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla; pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Answer by Sarah CMy favorite holiday recipe is Apple Crisp. Usually a winter holiday kinda thing. It tastes amazing with vanilla ice cream. Here is the recipe:
1 c. sugar
2 tsp. lemon juice
1/4 c. water
1/2 tsp. cinnamon
6 peeled and sliced large apples
3/4 c. flour
1/4 tsp. salt
6 t. butter
Combine 1/2 c. sugar, lemon juice, water and cinnamon in bottom of small baking pan. Slice in apples. Blend remaining 1/2 c. sugar, flour, salt and butter until crumbly. Spread over apples and pat smooth. Bake at 375 degrees for 40-50 minutes, until apples are tender and crust is browned. Serve hot with ice cream. This is a good recipe for apple crisp if you don’t like the over-sugary oatmeal taste. It’s basically a rectangular apple pie, but healthier (no lard).
^^BETTER THAN APPLE PIE THOUGH!
Answer by vicymorganthanksgiving. Here’s a bunch! INCOMING!
Here are some recipes for your thanksgiving dinner:
Cranberry Gelatin Mold:
INGREDIENTS
1 (6 ounce) package cranberry flavored gelatin mix
1 (16 ounce) can whole cranberry sauce
1 (6 ounce) package lime flavored gelatin mix
8 ounces cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped walnuts
DIRECTIONS
Prepare cranberry gelatin according to directions. Pour into a 9×13 inch dish. Stir in cranberries. Refrigerate for at least 4 hours or until set.
2.Prepare lime gelatin according to directions. Allow to cool slightly, and then blend in cream cheese. Mix in pineapple. Slowly layer over cranberry gelatin. Allow to set for at least 4 hours.
3. Just before serving, spread on whipped topping and sprinkle with chopped walnuts.
Turkey and Stuffing
INGREDIENTS
1 (12 ounce) package dry bread stuffing mix
5 cups water
1 large onion, chopped
4 celery, chopped
4 tablespoons dried sage
12 pounds whole turkey, neck and giblets removed
DIRECTIONS
Prepare stuffing according to package directions, and set aside in a large bowl.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.
4. Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.
5. Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).
Maple Apple Cream Pie:
INGREDIENTS
1 (9 inch) unbaked pastry shell
2 tablespoons butter
6 medium Golden Delicious apples, peeled and cut into eighths
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/3 cup maple syrup
1 (12 fluid ounce) can evaporated milk
1 egg yolk, lightly beaten
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
1 tablespoon sugar
1/4 teaspoon ground cinnamon
DIRECTIONS
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a skillet, melt butter. Add apples and brown sugar; cook and stir until apples are tender and coated, 15-20 minutes. Cool to room temperature. Spread evenly into shell.
In a saucepan, combine cornstarch and syrup until smooth; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; add vanilla. Cool to room temperature without stirring. Pour over apples. Chill until set, about 2 hours.
In a small mixing bowl, beat cream until it begins to thicken. Add sugar and cinnamon; beat until stiff peaks form. Serve with pie. Store in the refrigerator.
The Attention-Hungry Turkey of Moistness:
INGREDIENTS
1 (18 pound) whole turkey, neck and giblets removed
8 cups prepared stuffing
1/2 cup softened butter
1 teaspoon salt and pepper to taste
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Set oven rack to the lowest position so the turkey will fit.
Rinse the turkey and pat dry. Place in a large roasting pan and loosely fill the cavity with stuffing. Rub butter all over the outside, and season with salt and pepper. Use a large sheet of aluminum foil to make a tent over the bird.
Place in the preheated oven, and here’s where it gets interesting. Baste every 5 to 10 minutes – everywhere! Whenever you’re not doing something, baste! If you are too busy to baste, take turns with someone else. After 2 hours, remove the foil tent. Keep roasting until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. It should take about 4 hours total.
Sherry’s German Turkey:
“Give your Thanksgiving dinner a twist this year. You will be pleasantly surprised at the indescribable flavor of this turkey. Well, WOW comes to mind. I got the general recipe from a German friend of mine with an added twist of my own. I have had so many raves about my turkey that everyone now comes to my house on Thanksgiving. Definitely a crowd pleaser, there has never been left over turkey at my house. Thanks Evelyn :)”
Original recipe yield: 18 servings
PREP TIME 25 Min
COOK TIME 4 Hrs
READY IN 4 Hrs 25 Min
INGREDIENTS
1 (18 pound) whole turkey, neck and giblets removed
1 medium onion, peeled
1 large carrot, peeled
1 stalk celery
1 apple, stem removed
1 orange
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 teaspoon soul food seasoning
1 pound sliced smoked bacon
1 turkey sized oven bag
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning.
Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag.
Roast the turkey for about 4 hours, or until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the drippings in your favorite gravy recipe.
Tip
To get ahead for the big day, you can prepare turkey the night before, then refrigerate and roast the next day.
Greek Traditional Turkey with Chestnut and Pine Nut Stuffing:
“This is my grandmother’s old recipe for a delicious turkey roasted in lemon, orange, and tangerine juice, and stuffed with meat, roasted chestnuts, and pine nuts. An excellent recipe for everybody who loves Greek cuisine.”
Original recipe yield: 12 servings
PREP TIME 30 Min
COOK TIME 4 Hrs 15 Min
READY IN 4 Hrs 45 Min
INGREDIENTS
1 cup chestnuts
2/3 cup butter
1/4 cup orange juice
1/4 cup tangerine juice
2/3 cup lemon juice
1 (10 pound) whole turkey
1 pinch salt and ground black pepper to taste
1/2 pound ground beef
1/2 pound ground pork
1/4 cup chopped onion
1/2 cup uncooked instant rice
1/4 cup pine nuts
1/4 cup raisins
1/3 cup butter
1/2 cup chicken broth
2 tablespoons brandy
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).
Roast Turkey with Herbs:
“A glistening roast turkey, while making a striking centerpiece of most holiday tables, often becomes horribly dry after hours in the oven. The secret to a juicy turkey is to invest some time soaking your bird in a saltwater solution known as brine. For this recipe, all you need to brine your own is a clean garbage bag, two gallons of water, and two cups of kosher salt. Place the turkey and the brining solution in the garbage bag. Then place the bag in a roasting pan and leave it in the refrigerator to soak overnight. If you intend to buy a bigger or smaller bird, figure on 1 1/2 pounds per person.”
Original recipe yield: 10 servings
INGREDIENTS
1 (12 pound) turkey, brined overnight
1 dried ancho pepper
1 celery stalk
3 large, fresh sage leaves
2 bay leaves
2 sprigs fresh thyme
3 large shallots
1 teaspoon cumin seeds, whole
2 tablespoons dried sage
1 tablespoon ground cumin
2 tablespoons ground pepper
2 tablespoons dried thyme
2 tablespoons kosher salt
1/2 cup extra-virgin olive oil
DIRECTIONS
Preheat oven to 425 degrees F. Remove turkey from brine and pat dry inside and out. Tie together celery, fresh sage, thyme sprigs, and bay leaf into a bundle and place inside body cavity along with ancho pepper and shallots. Mix ground cumin, pepper, dried thyme, dried sage, and salt with olive oil.
Carefully loosen turkey’s skin without tearing from the breast and legs, and massage oil and spice mixture all over and under the skin. Tie the end of the drumsticks together over the body opening and tuck the wingtips underneath. Place on roasting rack in large roasting pan and roast in oven for 30 minutes.
Reduce oven temperature to 350 degrees F and continue to roast for another 2 to 2 1/2 hours, basting every 30 minutes until an instant-read thermometer stuck into the thickest part of the thigh registers 170 degrees F. Remove from oven and let turkey rest on serving platter while you continue with making the gravy. Discard the contents of the turkey cavity except for the shallots. Pour off all the liquid and solids from the roasting pan into a saucepan to make gravy.
Note
This recipe is optimal for Phase 2 of the South Beach Diet.
MASHED POTATOES
Don’t try beating potatoes in a food processor: the fast spinning motion will develop the gluten in the potatoes and turn them into a gray, sticky mass. You can use an electric beater if your potatoes are mealy — russet or Idahos. For information on choosing and handling potatoes, click here.
6 medium all-purpose potatoes
1/2-3/4 cup hot milk
4 tablespoons butter
Salt
Freshly ground pepper
Peel the potatoes and cut them into quarters. Put them in a pan and just cover them with cold water. Bring them to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork. Drain very well and return to very low heat. Add 1/2 cup hot milk and the butter and start mashing with a potato masher or a fork (or put them through a potato ricer), smoothing out all the lumps. When you have worked the potatoes free of the lumps, transfer to a warm bowl and whip with a fork or whisk until light and fluffy, adding the remaining milk, if necessary, and salt and pepper to taste. Serve immediately, or keep hot, uncovered, in a double boiler.
Potato Cakes. Using leftover mashed potatoes, shape into small flat cakes. Dip lightly in flour, shake off any excess, and brown each side in hot bacon fat or butter over medium heat.
Coleslaw Recipe:
Preparation time: 5 minutes.
I tend to think of coleslaw as a quintessential American salad, don’t you? How could one not given that it is served in almost every cafeteria in the country. Apparently though, “coleslaw” comes from the Dutch word, “koolsla”, “kool” meaning cabbage and sla, salad. The word entered our English language from the Dutch in New York in the late 1700s.
There are two standard ways that we serve coleslaw in our home, one with mayo and one without. They are both delicious, and both make a wonderful accompaniment to seafood dishes. We also love them with hot dogs.
Cabbage, either green or purple or both
Carrot
Green onion
For Mayo version:
Mayonnaise
Yellow mustard
Pepper
For Non-mayo version:
Rice vinegar or white vinegar
Sugar
Salt and pepper
Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. Julienne a half of a carrot. Thinly slice a couple green onions.
For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.
For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.
Serve immediately. Serves 4.
Pumpkin Roll:
“This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests. The pumpkin roll is not as hard to make as it sounds. Be sure and use plain canned pumpkin, and not pumpkin pie mix.”
Original recipe yield: 1 pumpkin roll
PREP TIME 35 Min
COOK TIME 20 Min
READY IN 1 Day 1 Hr 15 Min
INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
1/2 cup confectioners’ sugar for dusting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/4 cup confectioners’ sugar for dusting
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners’ sugar. Roll up cake using towels, and let cool for about 20 minutes.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners’ sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners’ sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners’ sugar.
Homemade Pumpkin Pie:
1¼ hours 15 min prep 19 inch pie.
Ingredients:
1/8 teaspoon salt
2/3 cup sugar
2 teaspoons pumpkin pie spice (**see variation)
2 eggs, slightly beaten
1 2/3 cups milk
1 1/2 cups mashed cooked pumpkin
1/2 recipe plain pie pastry
Directions:
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
And for you Vegetarians out there here are some for you!
Thanksgiving “Meat” Loaf
Ingredients (use vegan versions):
substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
1 tablespoon soy sauce
1 box medium firm silken tofu (350 g)
3/4 cup chopped walnuts
1 packet vegan dried onion soup mix (1.5 oz)
1 teaspoon oil
1 1/2 cups chopped onion
2/4 cup chopped celery
2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)
1 1/2 teaspoon each of oregano and basil
1/2 teaspoon sage
1 1/2 cups bread crumbs (Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 – 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles)
Directions:
Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.
Saute vegetables until onions are transparent (add other diced veggies if you wish – ie peppers, carrotsetc). Add herbs/spices while vegetables are frying.
Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.
Press into a greased loaf pan.
Bake at 350 degress F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.
This has become a standard dish at my parents house when all sorts of eating habits must be catered to. Even the most obstinate meat eaters love it. It is also excellent the next day cold on a sandwich with a bit of mustard.
Marc’s Marinated Tofu Cutlets
Ingredients (use vegan versions):
1 1/2 cups fruit juice (I like pineapple-coconut!!)
1/3 cup tamari or other soy sauce
1 tablespoon toasted sesame oil
6 cloves finely chopped garlic
2 tablespoons finely chopped ginger
1 tablespoon fresh ground chile pepper (preferably ancho chile)
1 lb. firm curd style tofu (optional: freeze tofu and thaw before marinating)
1/4 cup whole wheat flour
1/3 cup rolled oats
1/2 cup bread crumbs
2 tablespoons olive oil
2 tablespoons arrowroot or 3 tablespoons white flour
Directions:
Combine fruit juice, tamari, sesame oil, garlic, ginger and chile pepper in a bowl. Whisk until oil is well combined, set marinade aside. Drain tofu (in order to remove excess water: place it between two cutting boards with a can or two on top for extra weight) and cut into eight equal cutlets by cutting in half the short way, and dividing the halves into quarters. Place tofu in a dish and marinate for at least 1 hour up to 12 hours. I usually start it in the morning and let it marinate about 8 hours.
In a shallow dish (glass pie pan) combine flour, oats, and bread crumbs. Add some chile pepper, or any other spices you like to the dry mix. I usually use chile pepper, dried basil and oregano, and a bit of cumin. Take marinated tofu cutlets and dredge through the dry mix making sure to cover the entire cutlet. Add Olive oil to a hot skillet and pan fry cutlets, until vegan breading turns a dark golden brown. Remove cutlets from pan and place in oven to keep warm.
Add marinade mixture to skillet. Add arrowroot to skillet, whisk, and reduce marinade until it forms a nice thick gravy. Add water if too thick, or more arrowroot if too thin. Serve with gravy on the side.
This makes a great substitute for the normal Thanksgiving main entree. Serve with traditional side dishes, and don’t forget the tofu pumpkin pie!
Serves: 2-4
Preparation time: 30-45 minutes
Sweet Potatoes with Apples and Walnuts
Ingredients (use vegan versions):
4 large sweet potatoes, peeled and diced
2 Granny Smith apples, peeled and diced
1 cup chopped walnuts
1 cup sweetener (I use 1/2 cup brown rice syrup and 1/2 cup maple syrup, but I originally
used 1 cup brown sugar)
1/2 cup vegan margarine (I use Earth Balance because it is all I can get)
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg (I use freshly grated)
Directions:
Blanch the sweet potatoes in salted boiling water for 5 minutes or until slightly tender, but not cooked through. Rinse with cold water and drain thoroughly. Place the sweet potatoes in a large mixing bowl with the apples.
In a frying pan, combine remaining ingredients, except walnuts. Boil for at least 1 minutes, then add walnuts. Boil for at least another minute. Pour mixture over potatoes and apples and mix well.
Bake at 350 for 30 minutes covered and 15 minutes uncovered.
Serves: 8
Vegetarian Chicken Gravy
Ingredients (use vegan versions):
2 tablespoons margarine
2 tablespoons all-purpose flour (use tapioca flour for a wheat-free version)
1/4 teaspoon veggie poultry seasoning
1/8 teaspoon salt
1/8 teaspoon paprika
1 cup low-salt vegetarian chicken-flavoured broth
Directions:
Melt butter in a small saucepan over medium heat.
Add flour, poultry seasoning, salt, and paprika, stirring with a whisk.
Gradually add broth, stirring until blended.
Cook 5 minutes over medium-high heat or until thick, stirring constantly.
Yield: 6 servings (serving size: 2 1/2 tblsp)
Note: Chicken broth is the vegetarian chicken-flavoured powder (similar looking to the name brand Bovril). I’ve bought it in bulk from a large health food store and I’ve also seen it available at regular grocery stores sold next to the real chicken broth. Usually the directions call for 1 tblsp for 3/4 cup hot water, so add a bit more powder and 1/4 cup more water to equal 1 cup broth required for this recipe.
P.S. This gravy is awesome with mashe’d potatoes! In my family, there are still a couple of meat-eaters and they really like this gravy, too.
Serves: 6
Preparation time: 15 minutes
Vegan Gravy
Ingredients (use vegan versions):
8 tablespoons vegetable oil
3-6 cloves of garlic, squashed and minced
3 slices of yellow onion, chopped
8 tablespoons all-purpose flour
2 tablespoons nutritional yeast
4 tablespoons Bragg’s Liquid Aminos, low sodium soy sauce or tamari sauce
2 1/2 cups water or vegetable broth (to start)
1/2 teaspoon ground sage (dry)
salt and freshly ground black pepper to taste
1/4 cup red wine or red wine vinegar
2 tablespoons balsamic vinegar
6 sliced mushrooms (optional)
Directions:
In a medium saucepan heat oil on a medium or medium-low heat. Add garlic and onion and cook until slightly tender and translucent.
Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn. GRADUALLY add the water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken. Add pepper, mushrooms, red wine (or red wine vinegar) and balsamic vinegar.
If the gravy is too thin (unlikely) add a small amount of cornstarch which has been dissolved in some cold water. (Dissolving the cornstarch in water first will prevent lumps.)
You can add more water to the gravy if you want a lighter gravy for certain dishes. The flavor is very strong and can easily handle the extra liquid. Its even better if you let it sit in the fridge overnight and gently reheat it. This is great over a lentil loaf, bisquits, potatoes–just about anything you would want to smother with a rich gravy! Enjoy!
Serves: Approx 4 cups
Preparation time: 15-2
Woo that was alot of typing!
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