Tag: vegan

Slow-Baked Thanksgiving Tofu

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Thyme and sage, along with celery and carrot, remind me of the makings of a good Thanksgiving stuffing. Be sure to press out as much liquid from the tofu as possible, which helps it absorb the flavors of the other ingredients. This recipe easily can be doubled and tripled.

Thanksgiving Tofu

Slow-Baked Thanksgiving Tofu

1 (175g/6.1oz) block super-firm tofu
1/2 cup (120mL) celery, diced
1/2 cup (120mL) carrots, peeled and diced
2 shallots, diced
1 to 2 cloves garlic, minced
1/4 cup (60mL) vegetable broth or mushroom broth
2 tablespoons (30mL) extra-virgin olive oil
2 tablespoons (30mL) apple cider vinegar
2 teaspoons (10mL) dried thyme leaves
1 teaspoon (5mL) ground sage
Sea or Himalayan salt
Freshly ground pepper to taste

Cut the tofu cross-wise three times to make three slabs. Wrap in paper towels and put on a cutting board. Put a heavy object (such as a plate with a few canned goods on top) on top of it to press out excess liquid. Let sit about 1/2 hour, changing paper towels when they are soaked through.

Preheat the oven to 425 F. After the tofu is pressed, cut each slab into nine cubes. Put in a small glass baking dish with celery, carrots, shallots, and garlic. Add the broth, olive oil, cider vinegar, thyme, sage, and salt and pepper. Mix well. Cover with aluminum foil and bake for 30 minutes. Remove the foil, stir the mixture, and bake for an additional 30 to 45 minutes until browned and crispy.

Mushroom Nut Loaf

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This recipe is relatively flexible in terms of the nuts and herbs. I love swapping the pecans and almonds for walnuts and heartnuts, and adding savory and sage to the other herbs, as well.

nut loaf

Mushroom Nut Loaf

2 tablespoons (30mL) extra-virgin olive oil
2 small onions, chopped
2 cloves garlic, minced
2 cups (480mL) chopped cremini mushrooms
1 cup (240mL) almonds, chopped (see Note)
3/4 cup (180mL) pecans, chopped (see Note)
1 tablespoon (15mL) fresh thyme
1/2 tablespoon (7mL) fresh rosemary
1/2 cup (120mL) apple cider
1/4 cup (60mL) sorghum flour
Sea or Himalayan salt
Freshly ground pepper

Preheat oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan.

Heat the olive oil in a large skillet. Add the onions and sauté until softened, about 5 minutes. Add the garlic, mushrooms and nuts. Cook until fragrant, about 2 minutes. Stir in the herbs, apple cider, and sorghum flour. Mix until smooth, cooking until the mixture has thickened, about 1 minute. Season with salt and pepper.

Use a spatula to scrape the mixture into the prepared pan. Bake for 30 minutes, until firm and lightly browned. Let stand at least 20 minutes before turning out of the pan. Serve warm.

Note: Finely chop most the nuts, leaving a couple tablespoons  in tact for a nice crunch. (This is easily done in a food processor). The finer chopping aids in a loaf that stays together when slicing. Similarly, if you unmold it too soon, it will not stay together when slicing.

Roasted Brussels Sprouts, Parsnips, and Fennel

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Though potatoes, yams, squash, and carrots are generally the fall side dishes of choice, Brussels sprouts, parsnips, and fennel get crispy and sweet when roasted, and folks who think they don’t like them fall in love. A drizzle of Ice Syrup or maple syrup at the end is the perfect finish. If you opt for the Ice Syrup, a unique Niagara product, www.icesyrup.com lists the many local retailers who carry it.

Roasted Brussels, Parsnips, and Fennel with Ice Syrup

Roasted Brussels Sprouts, Parsnips, and Fennel

1 pound (454 grams) Brussels sprouts, ends trimmed and sliced in half
1 pound (454 grams) parsnips, peeled and cut into thin medallions
1 fennel bulb, cut in 3/4-inch chunks
2 tablespoons (30mL) extra-virgin olive oil
Sea salt and freshly ground pepper to taste
2 to 3 tablespoons (30 to 45mL) Niagara Ice Syrup or pure maple syrup (preferably dark or amber)

Preheat the oven to 425 degrees F. Put the vegetables on a baking sheet and toss the with the olive oil. Sprinkle with salt and pepper. Bake for 35 to 35 minutes, until tender and browned. Drizzle with Ice Syrup or pure maple syrup.