Archive for June, 2008

Vegetarian Thanksgiving - No Turkeys?

Thursday, June 26th, 2008
Sean Carter asked:


What comes to your mind when you first think of Thanksgiving? The big fat golden-brown turkey? To millions, a Vegetarian Thanksgiving would mean no heaps of turkey meat at their dining table to feast on, but to the turkeys it would mean freedom to LIVE.

Thanksgiving is a time for giving thanks to God for blessings received during the year. It is usually a family day, celebrated with joyous reunions, feastings and prayers. Families and friends come together to enjoy the Macey’s Thanksgiving Parade and Football. Although it is a major celebration in the United States and Canada, other countries like Japan, South Korea, the Philippines, Laos, Liberia, Puerto Rico, the Virgin Islands, etc also celebrate this joyous holiday.

Vegetarian Thanksgiving is a term which has slowly become popular all over, not only with the vegetarians but also among the non vegetarians. Being veg. is a journey, not a destination – even with its back roads, detours and speed bumps. Thanksgiving used to be a vegetarian’s worst nightmare, but no longer. More and more vegetarian groups are holding dinners and celebrations, and there are even caterers and food companies specializing in a wide selection of meatless alternatives.

The living and the dead! If turkeys were our companions, we would be terribly upset with the death of any one of them; but because they are “food”, we are indifferent to their death. Thousands of free-range turkeys are raised in a single warehouse-like structure forced to stand on accumulated fecal waste and breathe in ammonia fumes. These turkeys are then taken to the slaughterhouse through transport containers where they are hung upside down in shackles. There they cry out in fear and pain as they await their own slaughter. Think of how much it hurts when we get a little speck in our eye, and we might understand the degree of suffering that the turkeys are been forced to endure day after day. When left the way God intended turkeys to be, they have a wonderful and close family life. It is not human to deprive them of this gift from God.

There is a lot more to explore at a thanksgiving dinner table than just turkeys. Some food items that I can suggest, which I found from some great recipe sites, would be:

APPETIZERS/STARTERS

Guacamole, a Relish plate of sliced vegetables (Crudités) and White wine.

MAIN COURSE

Vegan Nut Roast à la PeTA

Ingredients:

‘The roast’:

Two tablespoons oil or margarine

2 large onions, chopped fine

5 cloves garlic, minced

3 cups raw cashews

1 1/2 cups bread

1 cup soup stock (or water)

Salt and pepper

1/2 teaspoon nutmeg

2 tablespoons lemon juice

‘The stuffing’:

3 cups bread cubes, toasted

Two tablespoons margarine, melted but not hot

1/2 to 3/4 cup finely-chopped onion

1 cup chopped celery

1/2 teaspoon thyme

1/2 teaspoon marjoram

1/2 teaspoon sage

3 tablespoons parsley, chopped

Salt to taste

Method:

Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.

Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan. Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet or in a larger loaf pan, and bake at 400 degrees F for half an hour. The top should be browned. Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate. Serve with gravy if desired, keeping in mind that it is a very rich dish.

Notes:

The roast will take about an hour to prepare. This recipe makes roughly six servings.

Other main courses items could be: Home-made bread, Salad, Steamed carrots and green beans, Mashed potatoes, rolls, Bread stuffing, Red wine, Vegan Bisquits, Vegan Nut Roast with Stuffing à la PeTA, Vegan Gravy and Simple Cranberry Sauce.

DESERT

Vegan Pumpkin Pie

Ingredients:

1 350-g box of silken firm tofu, drained

1 heaping cup of cooked or canned pumpkin

1 to 1 1/4 cups brown or golden sugar, not packed tight

dash salt

4 teaspoons blended “pumpkin pie spice” OR:

1 teaspoons cinnamon

1/2 teaspoon ground dry ginger

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1 teaspoons nutmeg

1 pie crust

Method:

Heat oven to 375 degrees F. Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes. Stop the machine every once in a while to scrape large pieces of tofu down into the machine’s blades. Add the cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down. The result should be a light orange-colored paste with no lumps of tofu. Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust, if desired. Bake 30 to 40 minutes or until the crusts are dark brown. Serve warm or chilled, plain or topped with whipped cream or ice cream.

Notes:

This pie takes about two hours to prepare. A single good-sized sugar pie pumpkin will usually yield enough material for two pies: the recipe doubles easily. The pie refrigerates and freezes well.

Other Desert items could be: hot cocoa, Vegan Pumpkin Pie and Butter Tarts.

You can wish your friends and family a Vegetarian Thanksgiving with a simple Ecard from sites such as 123Greetings.com



Andrew

Disciplinary Loaf

Wednesday, June 18th, 2008
Beth McCain asked:


An indubitable fact: my grandma, Nannie, could make the best Snickerdoodle cookies. Pity, then, that this is not her claim to fame (or is it infamy) in her small hometown. For it is there, in the otherwise peaceful agricultural environs of California’s San Joaquin Valley, that the sweetest little old lady this side of Pasadena was known for something the locals would deridingly call disciplinary loaf.

Nannie was a God fearing woman who attended church, well, religiously. And as the ever mindful church-goer, Nannie believed it was her duty to bake pumpkin pie for the church bake sale. At least I think it was pumpkin pie; I didn’t taste it since my Mom forbade me to ever eat something Nannie had cooked unless Mom tasted it first: “And if I keel over, don’t eat it!” Nannie’s pies were the only pastries that ended up under the bake sale table. On this one and only subject the congregation unanimously agreed: if Myrtle brought a pie to any potluck/bake sale/fund-raiser, quickly stick it under and away from everything edible. Or send it to the Catholic Church across the street.

She had good intentions, as the enchilada casserole for the church picnic story will attest. As she was backing out of her Dodge Rambler with her hot and steaming dish, every church member would whisper ahead, just like in the game Telephone, warning the next one to “beware of the enchilada casserole.” Nannie proudly placed the suspect dish on the buffet table with all the other macaroni-pork and beans-stroganoffs-and-fried chickens, and saw her good friend, Mrs. Carmecito, one of the kindest ladies in the church. Upon the execution of what would church lore would tag as The Carmecito Signal, The Nannie Squad would descend upon the blue and white Corningware dish and whisk it under the table where it could do no harm. One time Einstein, who was Mrs. Carmecito’s little terrier dog, sniffed out the dish under the table, and proceeded to down half the entrée. Poor little Einstein was soon seen scooting his bottom across the ground and howling through the duration of the picnic. Witnesses swear they saw flames shooting out of poor little Einstein’s derriere. The enchiladas that burned his bottom on the way out were a warning: Woe betides the victims of Myrtle’s casserole.

One time she actually made pyracantha jam. I really don’t even know what a pyracantha is, but my mom insists to this day that they are poisonous berries. Nannie brought a couple of jars over to our house and Mom called Dad to say that his mother was trying to kill us with pyracantha jam. Dad told her to not be silly; that he had eaten Nannie’s cooking all his life and he was still alive. Mom just muttered, “That explains it.”

Back to the disciplinary loaf: Someone in the town finally named it that because no one knew what else to call it. When Nannie would make dinner for her boys, she would save all the leftovers. At the end of the week, she would take her trusty meat grinder and grind up whatever leftovers she had. Salmon, apple cobbler, leftover tuna sandwiches, spaghetti, you name it; she put it in the meat grinder. It would emerge like a grey piece of matter that she would form it into blocks. This spread is what she would serve her guests and children for lunch, neatly sandwiched between two slices of bread. (Everyone knew not to go to Myrtle’s for lunch.) Nannie could never understand why she had no visitors around the noon hour. Even the Fuller Brush Men would take the long way around between noon and two. She would invite them over sure enough, but everyone would bow out. And I really don’t know how my Dad survived childhood as he reportedly took a DL sandwich for lunch everyday of his young life. He was a brave man. He once told me that when he arrived at school each day, his teacher, Miss Broad, changed his sandwich out for one she had made. They never told Nannie, as they didn’t want to hurt her feelings, but I’d like to take this opportunity to thank Miss Broad for saving my dad’s life.

But the loaf in and of itself was not the reason for the legend that is still to this day recounted from Bakersfield to Sacramento. Nannie’s infamous loaf was responsible for saving Mr. Linden’s life.

Nannie had caught wind that Mr. Linden was feeling a bit under the weather, so she showed up on his doorstep with a block of the grey matter and told him it was good for what ailed him. Tales of The Loaf had preceded Nannie, however, and after he had profusely thanked her for her thoughtfulness, he set the loaf on the kitchen counter for later disposal. Mr. Linden, heading for bed later that evening, decided he was in need of a snack. The loaf was still sitting on the table; he had forgotten to throw it away. At that moment he heard a noise in the far corner of the kitchen. A flip of the light switch revealed it was a big old bear, standing right there, two yards away from him. The back door was open but he was between the door and the bear. Just then the black bear reared up on its hind legs and began to growl. Mr. Linden thought he was a goner. Eagerly searching for a weapon, the closest thing within reach was Nannie’s disciplinary loaf, which he grabbed and threw as hard as he could. He heard a loud thud as the loaf hit the bear’s head, knocking the unsuspecting ursine unconscious. Mr. Linden made his escape and jetted to the nearest neighbor to call the animal control.

Nannie’s disciplinary loaf made the paper. The whole town woke to the headline: Bear’s Late Night Visit No Loafing Matter. Nannie never made disciplinary loaf again.



Travis

Very Tasty Vintage Squash Pie Recipes Just Like Grandma Used to Make

Tuesday, June 17th, 2008
Linda Wilson asked:


Remember those delicious squash pies you loved so much when visiting Grandma?  Here are some pie and pastry recipes from an old cookbook I found.  Squash Pie is a lot like pumpkin pie but to many who ate Grandma’s squash pie, pumpkin just can’t compare.  Here are a couple of recipes for you to choose from.

SQUASH PIE

2 rounded cups cooked and strained winter squash

1 cup sugar

1 egg, lightly beaten

1 tbsp flour

1 tsp salt

1 tsp ground cinnamon

1 tsp ginger

1 pint sweet milk

2 regular pie shells OR 1 large deep dish pie shell

Preheat oven to 450 degrees.

Combine squash and sugar; add egg and mix. Mix together flour, salt, cinnamon, and ginger. Mix into the squash mixture. Gradually add milk. Mix well and pour into unbaked pie shell/shells. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 50 more minutes.

Note: You can substitute pumpkin for the squash to make a pumpkin pie.

 

SQUASH PIE # 2

2 cups cooked squash

3 eggs lightly beaten

1/2 cup sugar

1/2 cup brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1 cup Milnot

1 stick margarine

9-inch uncooked pie shell

To cook squash: Peel squash, cut in half lengthwise, spoon out seeds. Cut up into a saucepan and add 1/2 cup water. Bring to a boil. Reduce heat to low and cover with a lid. Cook until tender.

Preheat oven to 425 degrees.

To make pie: Into a large mixing bowl, put squash, margarine, eggs, sugars, spices and milk. Whip together with an electric mixer until well blended. Pour into an unbaked 9-inch pie shell. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 45 minutes longer.

PIE PASTRY

Pastry for a double-crust 9-inch pie:

2 cups unsifted all-purpose flour

1 tsp salt

2/3 cup lard or solid vegetable shortening

5 to 7 tbsp ice water

In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.

Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust or for a second pie.

Enjoy

 

 



Marilyn

Food Allergies Causes and Recipe Alternatives - Part 2

Tuesday, June 10th, 2008
CD Mohatta asked:


Bananas and applesauce add the perfect amount of thick moisture like eggs. Smash up or blend about a half a ripe banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes or yeast-free quick breads, such as pumpkin bread, and of course, banana bread. Since bananas and applesauce won’t help your dishes rise or turn out light and fluffy, be sure to use a bit of baking powder or baking soda to help it rise if needed. Here is a recipe for a good, egg-free breakfast.

Egg Free French Toast Recipe

INGREDIENTS:

·    2-3 ripe bananas

·    3/4 cup soy milk

·    1 1/2 teaspoon cinnamon

·    1 teaspoon pumpkin pie spice (optional)

·    1 teaspoon vanilla

·    bread, any kind is fine

·    butter or margarine

PREPARATION:

Blend bananas, soy milk, cinnamon, pumpkin pie spice and vanilla in blender or food processor and pour mixture into pie plate or wide dish. Gently dip bread slices into the mix, coating both sides. Fry in butter or margarine in medium-hot skillet until golden brown. Serve with a bit of butter and syrup or powdered sugar and fruit preserves for a yummy treat around Christmas.

Eating should not be boring for people with food allergies. It takes a lot of creativity and resourcefulness so that a person with food allergies can eat the foods that they want using different food substitutes. It can be done but it just takes some beforehand time and preparation to make delicious treats that will not affect the person who is allergy prone. Additional allergy recipes may be found in Food Allergies: Causes and Alternative Recipes - Part 2.

This article is only for informative purposes. This article is not intended to be a medical advise and it is not a substitute for professional medical advice. Please consult your doctor for your medical concerns. Please follow any tip given in this article only after consulting your doctor. The author is not liable for any outcome or damage resulting from information obtained from this article.



Roy

Good Pumpkin Recipes?

Tuesday, June 3rd, 2008
Beautiful Sunshine asked:


Anyone have any really good pumpking dessert recipes other than pie?

Francisco