Recipes

[Soul Queen]

All right. This week is the week.

Bang or Ag Au-Do you have a gravy recipe that you love?
Also What does your mushroom stuffing contain?

Does anyone have recipes they would like to contribute?

[007]

Here's last year's thread with a lot of good recipes from Bangg & the Cranberry Daiquiri recipe.

Enjoy, Again!

http://www.boardtopieces.com/showthread.php?t=2745

[whyvon29]

oh, Cranberry Daiquiris. My favorite but also my downfall. I'm going to miss them this Thanksgiving but at least I'll be able to get up on Black Friday to do some shopping. Maybe the problem wasn't the Daiquiris but how many I had that night. :)

[Soul Queen]

Herbed Cornbread Stuffing with Seitan


1Tbsp + 1 tsp olive oil
2 medium onions diced
12 oz package seitan
4 garlic cloveds minced
4 stalks celery diced
1 medium green pepper diced
10 oz button or cremini muchsrooms chopped
2 Tbsp fresh sage chopped
1Tbsp fresh rosemary chopped
1 tsp salt
1/4 tsp fresh ground pepper
1/2 cup fresh parsley chopped
4 cups cornbread base (cornbread crumbs use your own cornbread recipe or see below*)
2 tsp soy sauce
2 tsp umeboshi vinegar (I've don't think I've included this in the past and it still tasted great).
1/2 cup vegetable broth or as neededIn large skillet, heat oil over medium hear. Cook onions until translucent about 10 minutes. Add seitan cook 2 minutes. Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper cook stirring occasionally 10 minutes. Stir in parsley and remove from heat.

In large bowl combine cooked vegetables, cornbread, tamari and vinegar and mix well. Stir in enough broth so that stuff is moist enough to hold together, but not soggy. Adjust seasonings to taste. Stuff in vegetables or serve as side dish.

[Soul Queen]

Cornbread Stuff Base


1 1/2 cups whole wheat pastry flour (I've used regular flour myself and it was still tasty
1 1/2 cups yellow cornmeal
4 tsp baking powder
2 tsp chili powder
1 1/2 tsp salt
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried sage
1/8 cayenne (Optional, I can't eat cayenne myself but you could use red pepper flakes if you like some spice)
1 3/4 cup milk (soy or regular)
3 Tbsp vegetable oil
3 scallions (white and green parts)Preheat oven to 375 degrees. Lightly oil 8 1/2 inch square baking pan.

In large bowl sift flour, cornmeal, baking powder, chili powder, salt, thyme, oregano, sage and cayenne.

Add milk, oil and scallions. Mix well with spoon, Pour batter inpan.

Bake until cornbread is light golden brown about 20 mintutes. Cool completely before using for stuffing.

[Soul Queen]

Basmati and Wild Rice Stuffing


3 cups vegetable broth
1 cup cooked brown basmati rice (I've also used long grain white rice)
1/2 cups uncooked wild rice
3 Tbsp olive oil
1/2 tsp salt
1 cup currants or raisins
1 cup coarsely chopped pecans (or walnuts, nut of choice)
2 tsp cumin seeds
1 medium onion diced
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1/8 tsp cayenne (optional)
6 garlic cloves minced
2 celery stalks diced
1 cup diced bell pepper (color of choice)
1 1/2 cups diced apple
1/2 cup chopped fresh parsley
1 Tbsp fresh chopped rosemary
1 Tbsp chopped fresh sage
2 Tbsp soy sauce
2 tsp balsamic vinegarIn small saucepan bring broth to simmer. Rinse regular and wild rice together.

In large saucepan, heat 1 Tbsp over medium-low heat. Add rice mixture and stir well to coat.
Cook, Stirring, 5 minutes. Add hot broth and salt, increase to high and bring to boil. Reduce heat to low, cover and cook until liquid has been absorbed and steam holes form in reice, about 55 minutes.

In shallow bowl combine currants and warm water to cover. Let soak 20 minutes. Drain and set-aside.

Remove rice from heat and let stand, covered 10 minutes. Transfer to large bowl and set aside. Preheat oven to 350 degrees. Spread nuts on baking pan and bake until lightly toasted (8 to 10 minutes). Set aside to cool.

In large skillet, heat remaining oil over medium high heat. Add cumin and cook 1 minute. Stir
Add onion stir often until softened 5 minutes. Season with paprika, thyme, oregano, and cayenne. Stir in garlic, celery, and bell pepper and cook stir often 10 minutes. Stir in currants, apple, parsley, rosemary and sage and remove pan from heat.

Add vegetable mixture, toasted nuts, soy sauce and vinegar to rice mixture. Heat or stuff vegetable to bake.

[Ag Au]

Golden Gravy

1/4 C nutritional yeast flakes

1/4 C whole wheat pastry flour

1 1/2 C water (i use veggie stock)
2 Tbsp. soy sauce
2 tsp. olive oil

1/4 tsp. onion granules
1/8 tsp. ground white or black pepper

1. Place the nutritional yeast flakes and flour in 1-quart saucepan, and toast them over medium heat, stirring constantly, until they are lightly browned and fragrant.

2. Remove the saucepan from the heat. Gradually whisk in the water, soy sauce, and oil until the gravy is very smooth. Then whisk in the onion granules and pepper.

3. Cook the gravy over medium heat, stirring almost constantly with the wire whisk, until it is thickened, smooth, and bubbly. Serve at once!

Yield: About 1 1/2 cups.

This recipe is from "Vegan Vittles" by Joanne Stepaniak.