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 350F degrees.

 

Ingredients

 

Dry

3 ½ cups — whole wheat pastry flour (or 2 cups pastry and 1½ cups white flour)

½ cup — granulated organic sugar

1 Tblsp. + ½ tsp baking powder

½ tsp — salt

½ tsp — cinnamon

1 cup — chopped walnuts

 

Wet

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

Method

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

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

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.

Ingredients

4 blocks sliced tofu, or one of those bulk-size tofus

 

Sauce

½ cup — tomato sauce

½ cup — water

¼ cup — olive oil

¼ cup — apple cider vinegar

1/8 cup — organic sugar

2 Tblsp. — tamari

1 Tblsp. — molasses

1 Tblsp. — onion powder

½ Tblsp. — garlic powder

¼ tsp — allspice

Sprinkle of red pepper and black pepper if you want it