Holiday Recipes


Holiday Roast
(This is a wonderful replacement for a holiday turkey.)
from Delisa Renideo

Roast:

  • 5 blocks organic tofu, Chinese style (firm)
  • 3 tablespoons vegetarian chicken-flavored broth powder (from store, or see recipe below)
  • 3 tsp. each: sage, thyme
  • 1 1/2 tsp. black pepper

__________________

Stuffing:

  • 4 cups whole wheat cubes
  • 1 large onion, chopped
  • 3 – 4 cloves minced garlic
  • 1 1/2 cups chopped celery
  • 1 cup chopped mushrooms
  • 1/2 cup raisins
  • 1/2 cup chopped nuts (I use walnuts)
  • 1 Tbsp sage
  • 1 – 2 tsp thyme
  • 1 tsp rosemary
  • 1 tsp celery seed

~~~~~~~~~~~~~~~

Making the Stuffing:

  •  Sauté onion, garlic, celery, and mushrooms.
  •  Add to bread, raisins, and nuts..
  •  Add herbs to taste.
  •  If it needs more salt, you can add soy sauce,
     Bragg Liquid Aminos, or chicken-flavored broth powder.
  •  If mixture is too dry, add small amount of water
  •  Taste and adjust seasonings to suit you.

__________________________

Basting mixture:

  • 1/2 cup toasted sesame seed oil (or other oil of your choice)
  • 1/4 to 1/3 cup soy sauce
  • 2 tablespoons miso
  • 2 tablespoons orange juice
  • 1 tsp mustard of choice
Making the Roast:

The night before cooking the roast, mash the 5 pounds of tofu, being sure to break up all chunks.

Mix in seasonings.

Line a large colander with cheesecloth.

Put tofu mixture into colander, and bring ends of cheesecloth over top of tofu.

Cover with a plate that fits inside the colander.

Place a 5 pound weight on top of plate and let it sit in the refrigerator several hours or overnight.

A lot of liquid will be pressed out of tofu, so you will want to put the colander into a large bowl or dishpan to catch liquid.

******** The Next Day or after 5-6 hours ********

After pressing, and with the tofu still in the colander, scoop out the center of the tofu,
leaving a bowl of tofu about an inch thick.

Fill the cavity with stuffing.

Put the tofu mixture that you scooped out over the stuffing and press down firmly.

Flip the formed, filled loaf onto an oiled cookie sheet and brush the top with the basting mixture.

Cover with foil and bake at 350° for about an hour.

After an hour, remove foil and baste again.

Bake uncovered for about 45 minutes, basting 3 or 4 more times.

Watch carefully to be sure it doesn’t burn. You just want it to have a nice, brown skin on it.

When golden brown, remove from oven and slide carefully onto serving platter.

The pressed tofu has a dense, almost poultry-like texture, and the basting sauce gives it a wonderful flavor.

Serve hot with mushroom gravy and all the trimmings of a holiday meal!


"Chicken" Seasoning

  • 3 cups nutritional yeast flakes
  • 2 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 5 tsp ground celery seed
  • 4 Tbsp sea salt
  • 5 Tbsp Italian herb mix

Blend all ingredients in blender until fine.
Store in airtight container.

Check out our new Video Podcast
"How to Make a Holiday Roast"
Podcast 


Mushroom Gravy
by Delisa Renideo

  • 1 large onion, sliced or chopped (your preference)
  • 3 cups raw sliced mushrooms
  • 2 cloves garlic, minced
  • 3 Tbsp vegetable oil
  • Chicken flavored vegetarian broth powder, either purchased or homemade (see recipe above)
  • 4 cups water
  • 5 Tbsp flour
  • 1 more cup cold water
~~~~~~~~~~~~~~~~~~~~~~~
  • Sauté onions, garlic and mushrooms in oil until thoroughly cooked.
  • Add 4 cups water and broth powder to taste.
  • Then mix flour and cold water together, getting all lumps out (shaking in a jar works well, or use a blender) and add this mixture to the hot broth.
  • Stir constantly as it cooks to prevent lumps from forming.
  • It will thicken as it begins to boil.
  • It takes about 1 Tbsp. flour to 1 cup water, but use more or less flour depending upon how thick you like your gravy.)
  • If you need more flavor, you can add some Bragg Liquid Aminos to taste. (or soy sauce, if you don’t have Bragg)

 


Notes
Holiday Roast, Stuffing and Gravy


Enjoy knowing that as you eat this delicious roast, no animals have suffered, the environment was not depleted, and it is good for your body!

Be creative with this recipe. There is nothing sacredabout the ingredients or proportions of the ingredients in the stuffing and gravy. Add and delete to your heart’s delight!

Don’t let the long list of ingredients scare you. It is not a difficult dish to make. Just take it a step at a time.

I always make a lot of extra stuffing and gravy, and bake the extra stuffing in a separate casserole dish. Everyone loves having extra stuffing!

The baking roast fills the house with an irresistible aroma, and the completed, browned roast makes a beautiful centerpiece for your holiday table.



These and other great recipes can be found in the Rays of Hope Cookbook,
"Cooking with Compassion".

Contact the Alaska Vegetarian Society to puchase one today.
907-373-1526 or
delisa@alaskaveg.org
$15 + shipping and handling.

More infor. 


Go to