Every herb bearing seedThis time of year is a time for peace and goodwill and a wonderful occasion to contemplate ways to live a kinder, more compassionate way of life. Here are some delicious vegetarian recipes for you to prepare on this special occasion.EGGLESS CHRISTMAS CAKE

  • 1/2 cup mashed pumpkin
  • 2 lbs currants
  • 1/2 lb sultanas
  • 1.4 lb dates
  • 1/4 lb walnuts
  • 1 1/2 tsp baking soda
  • 1/4 pint milk
  • 2 cups wholemeal flour
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1/2 tsp ginger
  • lemon/ orange rind (grated) to taste
  • 1/2 lb butter
  • 1/2 lb natural sweetener

Cream butter and sugar. Add warm pumpkin and then stir in dried fruit. Add flour and baking powder. Stir just enough to mix completely. Add milk and stir a little more. Bake in 8” x 2 1/2” cake tin, well lined with buttered paper. Bake for 1 1/2 hours.

CHRISTMAS BALLS –Very Special Candy

Syrup:

  • 3/4 cup liquid sweetner
  • 2 T butter
  • 2/3 lb dates (mashed)

Place ingredients in saucepan and cook on medium heat until it thickens.

Drippings:

  • 1 cup chick pea flour*
  • water
  • ghee for deep frying

Make a thin batter and drip into hot ghee by pouring through a colander or slotted spoon. Fry until golden brown and drain. Repeat till all batter is used.

Filling:

  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/4 cup each of sunflower seeds and chopped cashews (nice if roasted)
  • 1/4 cup sesame seeds (nice if toasted)
  • 1/4 cup chopped dates or figs

Roast sunflower seeds and chopped cashews. Toast sesame seeds. Combine these ingredients with fried flour drippings and add to sweet syrup. Mix well and form into balls. May help to grease palms with butter during rolling.

STUFFED TOFU LOAF WITH MOCK CHICKEN GRAVY

This is truly delicious. It seems like a lot of ingredients and work, but is really quite simple. Mix the tofu ingredients together, press half into dish, fill with stuffing recipe and top with remaining tofu.

  • 6 cups mashed tofu
  • 1/2 cup soy sauce
  • 2T sunflower oil
  • 2T wholewheat flour
  • 1/2 tsp thyme
  • 1/2 tsp savory
  • 1/2 tsp asafoetida*
  • 2 tsp basil
  • 1/2 cup nutritional yeast

Combine all ingredients together and press about two thirds of the mix into dish so tofu mix is about 1” thick all the way around dish. Stuff the centre with stuffing and top with remaining tofu mixture. Bake at 350 degrees F/180 C for 30 minutes, till browned. Serve topped with gravy. Save leftovers (if any!) to slice and use in sandwiches.

Stuffing:

  • 1/2 cup chopped walnuts or sunflower seeds
  • 2 cups wholemeal breadcrumbs
  • 2 cups brown rice
  • 2-3 T oil
  • 1/4 tsp asafoetida
  • 1 cup chopped celery
  • 1 T miso or shoyu
  • 1 tsp sage
  • 1/2 tsp thyme

(Note: if you only have fresh bread for crumbs, place on baking sheet and in oven till toasted a bit, then put in kitchen-whiz, and blend to crumbs).

Combine first 3 ingredients together. Saute next 3 ingredients. Add next 5, and simmer for a few minutes. Add first 3 ingredients and place on tofu mixture in dish (top with remaining tofu mix, press down and bake).

MOCK CHICKEN GRAVY

This scrumptious gravy can also be used served over pieces of marinated tofu, steamed vegies, brown rice, pasta etc.

  • 1/4 cup oil
  • 1 cup chickpea flour*
  • 1 tsp basil
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 3 cups water
  • 1/4 cup soy sauce
  • 2 tsp lemon juice
  • 2-3 T nutritional yeast

Place oil in pan and add flour and herbs, stir constantly over medium heat till lightly toasted. Gradually add water – use a whisk as it will form into “lumps” and the whisk smooths it out. When blended add remaining ingredients. (If gravy is still lumpy, put it in blender to smooth out).

*Note on ingredients:

Asafoetida  If you are not familiar with this oriental spice, it can be found in Indian/Chinese spice shops. It adds the flavour of garlic and onion but doesn’t leave an after odour taste on the breath. Known for its medicinal qualities, it aids digestion.

Nutritional Yeast (flakes)  Obtainable from health food stores, a flavoursome condiment which can be used on its own (sprinkled on vegies, grains etc – children love it). Rich in B vitamins and minerals.

Chick Pea Flour  Available from spice shops/health food shops, wholewheat flour can be used instead, but chickpea flour adds more flavour.


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