Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.


Tuesday, December 27, 2011

Vegan Cranberry Loaf

This VEGAN CRANBERRY LOAF with orange and walnuts reminds me of my Aunty, who would serve one every year when we visited. It was quick to mix up and an hour to bake. I made two in medium sized oiled loaf pans. Preheat oven to 350 degrees.
3 ½ cups – whole wheat pastry flour ( or 2 cups pastry and 1 ½ cups white flour)
½ cup -- granulated organic sugar
1 Tbl + ½ tsp baking powder
½ tsp -- salt
½ tsp-- cinnamon
1 cup -- chopped walnuts
1 cup -- leftover cranberry-raisin relish, and chopped orange rind (I used my vodka-infused rind, so it was wetter – otherwise you can just chop up an orange, removing the seeds, of course) about half and half.
½ cup -- sunflower oil
2 cups – water

Mix together the dry, and mix together the wet. Mix both together and pour into two oiled loaf pans, baking vegan cranberry loaffor one hour.

If you can’t eat it all at once, it would freeze well for later guests.

Thursday, December 22, 2011

Barbecue Tofu

It’s easy to make BARBECUE TOFU. Just mix up the following sauce in a measuring cup, pour it over quarter inch thick slabs of tofu, bake it in a preheated 425 degree oven for half an hour on one side, flip, and a quarter hour on the other. Serve with rice, greens, and corn.

½ cup – tomato sauce
½ cup -- water
¼ cup -- olive oil
¼ cup – apple cider vinegar
1/8 cup – organic sugar
2 Tbl – tamari
1 Tbl – molasses
1 Tbl – onion powder
½ Tbl – garlic powder
¼ tsp – allspice
Sprinkle of red pepper, and black, if you want it