Recipes

For those of you who look forward to your Thanksgiving Dinner-all year long--with Turkey. The recipes below would make wonderful accompaniments to your meal. And of course to all of our friends and readers who are vegetarian's the options are more plentiful!        The recipes below were some of my favorites as a child, but the recipes have now grown up as well.  Editors note.. I am not completely sure where these recipes came from or how they got here, but because they looked pretty tasty i thought i would share.. when we changed over our website mysterious content just appeared.. Enjoy

     “To Each His Own.”  - Cicero

*All vegan, vegetarian and non-dairy products recommended, can be substituted using conventional products.

Parsley Red Skin Potatoes

2 1/2 lb. red skin potatoes
3 tbsp. vegan margarine (Earth Balance and Soy Garden are a few brands)
1 tbsp. chopped fresh parsley
Juice of 1/2 lemon
1/4 tsp. salt
1/8 tsp. pepper
Quarter small red potatoes.  In 3 qt. saucepan, cover potatoes with water (salted if desired).
Cover and heat to boiling; reduce heat. Cook 20-30 minutes or until tender; drain. Heat margarine until melted. Stir in remaining ingredients. Pour over potatoes; stir gently. Serves 5-6.

Green Bean Casserole

4 cans of green beans
1/2 cup of French’s French Fried Onions
1 can of vegan cream of mushroom soup or two 8 ounce packages of fresh portabella mushrooms
3 cups soy milk
2 tbsp. of cornstarch
1 tsp. fresh/chopped garlic (or to taste)
1/4 teaspoon black pepper

Preheat oven to 350°
If you are making your own mushroom soup, combine soy milk; all but 1/2 cup, finely chopped mushrooms, black pepper and the garlic in a medium sized pot. Cook until it’s at a low boil.
While the mix is heating, open the cans of green beans, drain and pour into a casserole dish.
Using a fork, take the cornstarch and mix it into the 1/2 cup of the cold soy milk mix until it dissolves. Pour about half of this into the boiling soy milk mix and stir until thickened.
Add the soy milk and mushroom mix and half of the French’s Onions to the green beans.
Bake, uncovered for about 30 minutes.
Top with the remaining French’s Onions and bake for another 5 minutes.  Serves 6.

Pumpkin Cake Roll

‘Ener G Egg Replacer’-Equivilent of 3 eggs

1 c.    sugar  
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1  tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 c. finely chopped walnuts
Sifted powdered sugar

Filling:
1 c. sifted powdered sugar
6 oz.  Tofutti Better than Cream Cheese
1/4 c. vegan margarine
1/2 tsp. vanilla
 
In large mixer bowl, beat egg replacer and sugar on med.-high speed for 5 minutes. 
Stir in pumpkin and lemon juice.
 
In small bowl, stir together flour, cinnamon, baking powder,
ginger, salt & nutmeg.  Fold into pumpkin mixture.  Spread
batter in a margarine greased and floured 15”x 10” by 1” jelly roll pan.
Sprinkle with walnuts.
 
Bake in a 350? oven for 15 minutes.  Immediately invert cake onto a towel sprinkled with powdered sugar.  Roll up cake and towel, jelly roll style, starting from the short side.  Cool completely.  Unroll cake.
 
In small mixer bowl, beat 1 c. powdered sugar, Tofutti cream cheese,  margarine & vanilla on medium speed until smooth.  Spread over cake & re roll cake.  Cover and refrigerate. To serve, cut into 1” slices.  Makes 10-12 servings.
 

Super Easy Chocolate Cream Pie

3 oz. Tofutti Better than Cream Cheese
1/2 c. sugar
1 tsp. vanilla
1/3 c. cocoa
1/3c. soy milk
1 container ‘Hip Whip’whipped topping
1 (8 or 9 inch) graham cracker pre-made crust

Mix all ingredients except whipped topping. Fold in whipped topping, pour into vegan pie crust. Chill in fridge.