Newsletters: November - December 2007

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Cook's Corner

Natural Times-November/December 2007

When preparing your holiday dishes remember that milk, sour cream, cream cheese and butter can be replaced with their non-dairy counter parts: soy or rice milk, Tofutti® cream cheese and sour cream, and EarthBalance® buttery spread. Please be aware that making these substitutions may affect the flavor and we recommend testing major substitutions to eliminate surprises.

Tofu Turkey
SERVES 8-12

5 pounds extra firm organic tofu
2 T onion powder
4 tsp garlic powder
1/2 cup Red Star® Nutritional Yeast
2 T canola oil
2 T toasted sesame oil
2 T soy sauce
1/4 tsp sage
1/4 tsp thyme
1 tsp poultry seasoning
1 tsp Spike® seasoned salt

Drain and press tofu. This is best done the day before in order to extract the maximum amount of water. To press, place blocks of tofu on a broiler pan (make sure you have the bottom pan to catch the water!). Cover tofu with plastic wrap. Place a cookie sheet on top of plastic wrap. Place approximately 15 pounds of heavy weights on top. Now is the time to get out your 5-pound exercise weights and put them to use. Refrigerate overnight.

In a large bowl finely crumble the tofu. Add the rest of the ingredients and mix well. Line an 8-inch colander with cheese cloth. Press tofu into colander to make a 1-inch shell, reserving enough tofu mixture to form the bottom. Stuff the tofu turkey shell with your favorite stuffing. Form the bottom of the turkey with remaining tofu.

Place a greased baking pan over the tofu turkey bottom and carefully flip the colander. Gently remove the colander and cheese cloth. Baste generously with basting sauce and bake 1 hour at 350 degrees F. Remove from oven, baste again. Add any side vegetables, such as carrots, potatoes or onions. If top is browning too fast tent with aluminum foil. Bake an additional 45 minutes or until internal temperature reaches 140 degrees F.

Basting Sauce
1/4 cup soy sauce
1/2 cup toasted sesame oil
1/4 tsp thyme
1/4 tsp sage
1 tsp poultry seasoning
1 tsp Spike® seasoned salt

Mix all ingredients together.

Whole Wheat Stuffing
SERVES 6-8

5 cups bread cubes
2 T olive oil
2 large garlic cloves, minced
Pinch sea salt
1-2 cups boiling water
1 cup diced onion
1 cup diced celery
1/3 cup toasted pumpkin seeds
1/4 cup soy sauce

Herb Seasoning
3 T fresh sage or 1 T dried sage
1 tsp dried thyme
1 tsp dried marjoram
1/2 tsp black pepper

Heat oil. Saut onions, garlic and celery until translucent. Mix herb seasonings together with bread cubes, soy sauce, pumpkin seeds, salt and water. Add to sauted onion mix. Adjust seasonings and liquid to taste.

Southern Pecan Gravy
MAKES 6 cups

1 large onion, diced
2 T sesame oil
1/2 cup chopped parsley
1 cup sliced mushrooms
3/4 cups chopped pecans
3 T kudzu or arrowroot dissolved in 1/4 cup cold water
4-5 cups water
1/4 cup soy sauce

Gently toast pecans in dry skillet. Set aside. Saut onion in oil until just brown. Add mushrooms. Continue to cook 1-2 minutes. Add pecans, soy sauce, water and dissolved kudzu or arrowroot. Heat to just below a boil. Simmer 1-2 minutes to thicken. Add parsley before serving.

Gingered Mashed Sweet Potatoes
SERVES 5-6

4 medium sweet potatoes or yams (about 1 1/2 pounds)
1/4 cup milk
2 T butter
1 T mashed candied ginger or 1 T brown sugar plus 1/2 tsp ground ginger.

Peel and quarter the sweet potatoes. Cook in boiling salted water until tender, about 20 minutes. Drain and return to the pan. In a small saucepan or in the microwave, heat the milk and butter; add to the potatoes, along with the candied ginger; mash by hand or with an electric mixer. Texture will be thicker than mashed white potatoes.
From Everything Vegetarian by Jay Weinstein

Millet Mashed Potatoes
SERVES 4

2 cups water
1 cup millet, washed
1 cup cauliflower, cut into small florets
1 medium onion, diced
1 cup plain unsweetened soy or rice milk
2 T Earth Balance® buttery spread
Salt and pepper to taste

Bring water to boil. Add millet, cauliflower and onion. Stir once. Turn to medium-low heat, cover and cook for 15-20 minutes. Be sure mixture soaks up all the water. Once done, whip with mixer while adding milk. Add pepper, salt, and Earth Balance® to taste.
By Satiqa Williams, Vegan Chef and Educator

Apple and Beet Slaw
SERVES 6-8

1 tsp grated fresh ginger
1 pound beets, grated or matchstick cut
1 large Granny Smith apple or similar apple (Honey Crisp works well),
grated or matchstick cut
3 T sherry, balsamic, wine or rice vinegar
1/2 tsp coarse salt
1/8 tsp cracked black pepper
1-2 T extra-virgin olive oil

In a medium-sized salad bowl, using your microplane grater (or smallest holes on your cheese grater) grate fresh ginger directly into the bowl, about 1 teaspoon. Grate beets and apples and toss with ginger. Combine rest of ingredients to make a dressing and toss into salad. Adjust seasonings. Serve immediately or keep refrigerated.

Hint: Add some (1 tablespoon) Ginger People® sushi ginger or a sweet and spicy chutney to the salad for additional flavor.
From Cooking Thin With Chef Kathleen by Kathleen Daelemans

Marinated Beet Salad
SERVES 6

1 pound fresh beets, stem end trimmed
1 T red wine vinegar
6 large romaine lettuce leaves, washed
1 T rice wine vinegar or white wine vinegar
2 T extra virgin olive oil
1/4 tsp dried oregano
1/4 tsp dried basil
1/2 tsp freshly chopped parsley
1 tsp finely chopped shallots
Salt and pepper to taste

Boil beets in a small saucepan with red wine vinegar and enough water to cover. Cook until tender, about 30 minutes. Chill, then peel and cut into 1/4-inch slices.

In a bowl, combine rice wine vinegar, olive oil, oregano, basil, parsley and shallots. Season with salt and pepper. Add beets, and marinate 10-15 minutes. Prepare 6 plates with one lettuce leaf each, trimming stem end to fit inside rim. Arrange beets in an overlapping pattern atop lettuce leaves, and drizzle with remaining marinade.

Note: Beets can be cooked and marinated up to 2 days in advance. From Everything Vegetarian by Jay Weinstein

Kale with Coconut Milk
SERVES 6

3 T olive oil
1 large onion, sliced
2 cloves garlic, minced
3 fresh tomatoes, sliced or 1 can diced tomatoes
1/4 can coconut milk (or enough to cover, but not too much)
Salt and pepper
2 bunches kale, rinsed, chopped and stemmed

Heal oil over medium heat in large skillet. Add onion and saut. Add garlic and tomatoes. Simmer for 5 minutes. Add coconut milk. Add kale in bunches, folding kale each time a new bunch is added. Cover for 15 minutes. Stir occasionally. When done, kale will be wilted. "Doneness" is to individual liking.
By Sadiqa Williams, Vegan Chef and Educator

Quinoa & Pecan Salad with Dried Cranberries
SERVES 10

3 1/2 cups water
1 1/2 cups quinoa
1 bunch green onions, finely sliced
1/2 cup dried cranberries, diced
1/3 cup cilantro, finely chopped
3/4 cup celery, finely diced
3/4 cup coarsely chopped pecans
1 T extra-virgin olive oil
2 T lemon juice
1 T rice wine vinegar
1/2 T sesame oil
1/4 tsp salt
1/8 tsp ground black pepper
Pinch of cayenne pepper

Bring water to a boil. Add quinoa; stir, cover, and reduce heat to a simmer. Cook until quinoa is soft and water is absorbed-about 25-30 minutes.

Add green onions, dried cranberries, cilantro and celery to a large salad bowl. Toast the pecans in a small skillet and add to the salad bowl (optional). Add the olive oil, lemon juice, vinegar, sesame oil, salt and peppers to the bowl. Stir to mix.

Stir in the quinoa when it has cooked and cooled slightly. Set aside for an hour if possible to allow flavors to marry; serve at room temperature.
From www.deliciousliving.com

Josh's Mushroom Dip
Serves 8

1 tsp olive oil
1 large Portobello mushroom cap
1 package white mushrooms
1/2 packet dried onion soup mix
1 pint sour cream or Tofutti® sour cream
8 cups assorted raw vegetables, such as carrots, celery, mixed bell peppers, zucchini, and yellow squash, cut into sticks

Heat the olive oil in small skillet over medium-high heat. Cook the Portobello until tender, about 5 minutes. Cool and chop finely. Chop the white mushrooms finely, either by hand or by pulsing in a food processor in batches of 5 at a time.

Stir the onion soup mix into the sour cream. Fold in the chopped mushrooms. Transfer to a bowl, and serve surrounded by raw vegetables for dipping.
From Everything Vegetarian by Jay Weinstein

Curried Nuts

2 cups cashews, salted or unsalted
1 tsp curry
1 tsp cumin
1/2 tsp ground coriander
Dash cayenne (optional)
1 T soy sauce (use less soy sauce if using salted nuts)

Toss nuts with soy sauce and seasonings, stir to coat. Place on cookie sheet in a 250-degree oven for 10 minutes or until dry.
By Julie Sherman

Herbed Goat Cheese Dip
MAKES 1 1/2 cups

8 ounces goat cheese
4 T olive oil
3 T plain yogurt
2 T chopped fresh chives
2 T chopped fresh Italian parsley
1 tsp chopped fresh mint
1 tsp chopped fresh thyme

Process goat cheese, oil and yogurt in a food processor until smooth. Transfer to medium bowl. Mix in all herbs and season to taste with salt and pepper. Chill 1 hour before serving.
From www.fabulousfood.com

Sun Dried Tomato Dip
MAKES 2 cups

10 oil-packed sun-dried tomatoes, drained and chopped
8 ounces cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 tsp hot sauce
1 tsp salt
3/4 tsp pepper
2 scallions, thinly sliced

Puree all ingredients in processor until smooth.
From www.fabulousfood.com

Dried Cranberry Chutney Appetizer
MAKES 1 1/3 cups

1/2 cup dried cranberries
1/4 cup water
2 T sugar
1 T finely chopped ginger
3/4 cup Fanci Food® chutney: mango, pomegranate or raisin
Soft cheese or cream cheese
Apple slices
Toasted baguette slices or crackers

Combine dried cranberries, water, sugar and ginger in a small saucepan. Bring to boiling. Cover and remove from heat. Let stand for 15 minutes.

Snip any large pieces of mango chutney. Stir chutney into cranberry mixture. Cover and chill at least 2 hours.

Serve cranberry chutney with soft cheese or cream cheese, apple slices, crackers or baguette slices. Can make chutney up to 2 days ahead.
From www.bhg.com

Smoked Salmon Appetizer
SERVES 12

3 T sliced green onions
1 1/2 tsp finely shredded lemon peel
4 tsp lemon juice
4 tsp olive oil
4 tsp capers
1 1/2 tsp anchovy paste (optional)
2 cloves garlic, minced
1/4 tsp freshly ground pepper
1 4-ounce piece smoked salmon, cut 1/2 to 1-inch thick
Pitted olives of choice, chopped (about 24)
Coarsely chopped roasted red sweet peppers
6 hard boiled eggs, cut into 1/2-inch slices
Crackers or toasted pita wedges

In a small bowl stir together green onion, lemon peel, lemon juice, olive oil, capers, anchovy paste, garlic and ground pepper.

To assemble, place salmon on serving plate. Surround with small bowls of olives, roasted red pepper, egg slices and caper mixture. Serve with crackers and/or toasted pita wedges.
From www.bhg.com

Korean Relish
MAKES 4 cups

1 cup minced garlic
1 cup minced ginger
1 cup minced Jalapeno pepper
1 cup minced shallot

Cover with soy sauce and refrigerate for several days.

Use as a condiment, add to soups (especially good with miso to create an instant warming soup), casseroles, dips and sauces.
By John Busch, New Leaf Market Chef

Fruit Salsa
MAKES 3 cups

1 mango, peeled and diced
2 medium tomatoes, diced
3 T scallion, chopped (can use red or white onion also)
1 tsp grated ancho pepper (will add medium heat)
2-3 T fresh lime juice
Handful chopped cilantro
Chopped mint and parsley, optional
Dash salt

Mix all ingredients together. Serve with seafood, chicken, shrimp, tortilla chips or crackers.
By John Busch, New Leaf Market Chef

Cucumber Riata
MAKES 4 cups

1 large cucumber, seeded and peeled
2 cups chopped cilantro
1 cup chopped mint
2 cups plain yogurt or sour cream
2 T lime juice
Pinch salt and pepper

Grate cucumber, squeeze water from cucumber and combine all ingredients. Serve with chips, pita bread, raw veggies, hummus or chicken.
By John Busch, New Leaf Market Chef

The World's Best Tofu "Egg" Salad
MAKES 2 1/2 cups

1 package firm tofu (16 ounces)
1 T prepared mustard
Few dashes pepper
3/4 of a medium yellow onion, finely chopped
1 1/2 stalks celery, finely chopped
1/4 cup sweet relish
3/4 cup Vegenaise® mayonnaise
1 1/2 T kala namak (this black salt, available from an Indian grocer is the secret ingredient).

Mash tofu well. Add rest of ingredients. Allow flavors time to blend. Serve with veggie sticks, crackers or bread.
By Sadiqa Williams, Vegan Chef and Educator

White Bean Dip with Pita Crisps
SERVES 4

4 pita bread rounds
1 T extra-virgin olive oil
2 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground pepper
1 15-ounce can white beans
2 cloves garlic, diced
2 T extra-virgin olive oil
Juice of 1 large lemon
1 tsp ground cumin

Preheat oven to 350 degrees F. Place pita bread on baking sheet and brush with olive oil. Sprinkle with oregano, salt and pepper, and bake until crispy and golden, about 10 minutes. Cool and break into pieces

Drain beans and set aside liquid. In food processor, combine drained beans and remaining ingredients. Process until smooth; for smoother texture, add some reserved liquid. Serve with pita chips.
From www.deliciousliving.com

Cherry-Walnut Bites
MAKES 12

1 cup dried sour cherries
4 Medjool dates
1/3 cup walnut pieces
1 T fresh orange juice
1/4 tsp ground cinnamon
3 T dark chocolate chips
2 T unsweetened shredded coconut

Finely chop dried cherries, dates and walnuts and combine in a large mixing bowl. Add orange juice, cinnamon, chocolate chips and coconut. Mix together with hands, working into a sticky mass. Mixture should hold together; if necessary, add another chopped date or a little more juice.

With clean, slightly wet hands, roll mixture into walnut-size balls. Gently place into an airtight container and refrigerate. They will become firmer as they cool.
From www.deliciousliving.com