YOU ARE INVITED TO JOIN IN ON MY VEGAN FEAST OPEN COOKING FORUM! © Bryanna Clark Grogan 2005 No reproduction of the following material without permission from the author.  If you would like to share any of my recipes with others, or on a forum, or another site, let me know, and please credit me, my website and the book the recipe appeared in, if I note that in the recipe.  You are welcome to link to this page from your site.  Thanks! RECIPE ARCHIVES September 1, 2003   QUICK LABOR DAY BEAN RECIPES September 8, 2003     A FEW GREEK-INSPIRED RECIPES September 15, 2003      "SAUSAGES AND EGGS", VEGAN-STYLE September 29, 2003    LUSCIOUS LEMON DESSERTS October 6, 2003    PUMPKIN RECIPES     SEPTEMBER 1, 2003:   QUICK LABOR DAY BEAN RECIPES Vegans (and everyone else!) should try to fit more legumes (beans, dried peas, etc.) into their diets.  They are versatile,  low-fat, high in protein, fiber, vitamins and minerals (such as iron), and cheap!  But, so time-consuming—right?  Not necessarily!  I thought it might be fitting to give you some labor-and-time-saving bean tips and recipes on this Labor Day!     SOME INFO ON QUICK BEAN COOKING:   You can cook all beans without soaking, but they will need more liquid and a longer cooking time (you can pressure cook them either way).  Soaking and discarding the soaking water also makes some beans more digestible (less gassy).  I usually soak most legumes except black-eyed peas and lentils, but sometimes I forget and cook without soaking.  Pinto beans, especially, because they don't seem to give us gas problems.   The pressure cooker is indispensable for spur-of-the-moment bean cooking-- some beans can be cooked without soaking in under 30 minutes!  Follow the directions for your cooker.  (Contrary to traditional thinking, you do not have to add oil to beans when pressure cooking when you use the new style of cooker.)             Here is some information about soaking, not soaking, etc., from a very informative website -- click on to part 2 ) for info on cooking beans, including pressure cooking, with a bean cooking chart.   Note: The only problem I have with this info is that it seriously underestimates the cooking times, in my opinion.    These are my own, more realistic, estimates of pressure cooking times for soaked beans:   20 minutes for black beans 25 minutes for garbanzo beans 20 minutes for great northern 15 minutes navy or small whites 20-25 minutes for pinks, pintos, and small reds 15-20 minutes for red kidney 45 minutes for soybeans   Pressure Cooking Beans - Basic Recipe (from happycookers.com)   It is impossible to give precise cooking times for beans as varieties differ (see my times above-- BCG), as well as the moistness or dryness in the beans when you use them. Dried beans can keep forever, but as they age, they lose moisture content and sometimes they take forever to get soft. It is a good idea to have a bean cooking chart as found in pressure cookbooks and owners manuals.   2 cups beans, such as Anasazi, pinto, or flageolets water to cover the beans by about 2" (I would use soaked beans if at all possible--BCG) 1 tablespoon olive oil 1 teaspoon fine sea salt freshly ground pepper, as desired   Wash and pick over the beans, drain, and put into the cooker. Add the water, oil, salt, and spices. Lock on the lid and bring to high pressure. Cook for 20-25 minutes under medium-high pressure (15 lbs.). If you like the beans a little softer, use the longer time. When time is up, allow to stand for about 10 minutes for pressure to come down naturally. (I cool under cold running water--BCG) Touch the release bar to release any pressure remaining in order to open the lid. Taste and correct seasonings as needed, and serve.   Oh, and by the way, it is a myth that salt toughens beans-- I always add it, or bouillon, to the beans as they cook--BCG     The microwave does not significantly save time when cooking dry beans.  Save it for recipes that start with cooked or canned beans, or for thawing or reheating beans.   Beans can be home-canned, if you are of the canning persuasion and own (or can borrow) a pressure canner.  Do not attempt to can beans in a water-bath canner!  Soak 2 lbs. dried beans overnight.  In the morning, discard the soaking water.  Bring the beans to a boil in fresh water to cover and boil 2 minutes.  Fill 8 to 10 pint canning jars (don't use quart jars-- the beans become too dense to insure that the center of a quart jar reaches a high enough temperature for safety) two-thirds-full of hot beans.  Add salt, pepper, and seasonings, if desired.  Add boiling bean liquid (and more boiling water, if necessary) to within 1" of the jar top.  Adjust new lids and process in a pressure canner only for 1 hour and 15 minutes at 10 lbs. pressure.  Use as for commercial canned beans.   QUICK TIP # 1: One 15-16 oz. can of beans translates to about 1 and 1/2 c. cooked beans.  For this reason, I freeze my home-cooked beans in containers of 1 and 1/2 c., 3 c., or 4 and 1/2 c. of beans.  If you use a microwave to thaw the beans, freeze them in microwave-safe containers.  Otherwise, you can soften the beans by placing the container in a pot of hot water, then dump the contents into a colander (save the liquid if you like) and finish thawing by running hot tap water over the beans until they separate.             QUICK TIP #2: The "star" of quick-cook legumes is the split red lentil (or the Indian masoor dal).  These tiny orange lentils have had their seed coats removed, so they cook without soaking in as little as 10 minutes (depending on age, size, and how they are to be served).  You can cook them for 10 minutes, drain and substitute them for white beans, chickpeas, etc., in pâtés, purees, soups, etc..  "Red Chief" red lentils are a new type that cook in 5 minutes and hold their shape well, so are good for salads.    QUICK TIP #3: 1 c. dehydrated bean flakes (available in bulk in many natural food stores) soaked for 5 minutes with 3/4 c. boiling water yields 1 c. mashed beans.     VEGANIZING “MEATY” BEAN RECIPES:   I like to use toasted (Asian or Chinese) sesame oil in place of ham or bacon fat-- it has a smoky taste.  There is also a product that you can get in any supermarket (usually where the condiments are) called "Liquid smoke"-- just a few drops will add flavor.  You can also use soy "bacon" bits or chips-- I like ClubHouse brand "chips" the best (McCormick’s in the States)-- or a vegetarian "bacon" or "ham" substitute, like Yves veggie "Canadian Bacon".   Here are some urls to help you find bacon and ham alternatives:   http://www.thesoydailyclub.com/groceries/BaconAisle.asp   http://www.thesoydailyclub.com/groceries/Chops&Ham%20Aisle.asp   Another important thing to remember is to use a flavorful vegetarian broth instead of just water-- there are many in your health food store and probably a few in your supermarket.  Try them all to see which one you like best.   You may also need to use a little more seasoning than you normally do-- garlic, onions, herbs, etc.     SOME QUICK BEAN RECIPES:     BRYANNA’S RED LENTIL DAL    serves 6  From my latest book,  “The Fiber for Life Cookbook”.     Red lentils (or masoor dal) require no soaking and cook in 10-15 minutes!  Use the dal (pureé) over rice and steamed vegetables, or alongside curried vegetables and rice, for a deliciously inexpensive and simple Indian-style meal, then make a soup by thinning the leftovers out with water and tomato juice and salt to taste (for "noodles", sliver raw poppadams-- round Indian lentil wafers-- with scissors and add to the soup to cook for a few minutes.)   This  dish is seasoned with a tempered oil and spice mixture known as a "chaunk", "baghar", or "tadka".   I use a flavorful expeller-pressed oil in Indian dishes instead of ghee (clarified butter).  If you are on a fat-free regime, you can use broth instead of oil.   4 c. water 1 and 1/2 c. split red lentils (or masoor dal), rinsed and drained 1 and 1/2 tsp. salt   "Chaunk": 1 tsp. cumin seeds 1 tsp. ground turmeric 1/2 tsp. yellow mustard seed 6 whole cloves small stick of cinnamon 1/4 tsp. powdered ginger 1/4 tsp. ground coriander pinch cayenne 1/4 c. extra-virgin olive oil or Chinese expeller-pressed peanut oil, or half and half (OR vegetable broth, if you are watching your fat intake carefully)             Mix together the rinsed lentils, water and salt in a medium saucepan.  Bring to a boil and skim off any foam on the top.  Simmer, covered, about 20 minutes, or until very soft.             Meanwhile, heat the oil a nonstick heavy skillet or dry cast iron skillet.  Add the spices and  fry, stirring constantly, for a few minutes.  DO NOT BURN!  (* See below for fat-free method.)   When the lentils are cooked soft, pour in the "chaunk" and stir.  (If you like it thicker, simmer it longer, uncovered.)   Note:  When cold, this makes an excellent cracker or pita spread or "pâté".   *To make this fat-free, dry-fry the spices in a hot pan, stirring constantly.  When you smell them, add the broth and stir around for a minute, then remove from the heat.         BRYANNA'S SPICY MEXICAN-INFLUENCED BEAN DIP (OR LOW-FAT “REFRIED BEANS”) makes 3 and 1/2 to 4 c.  From my book “20 Minutes to Dinner”. Note: See quick variation below, using instant bean flakes.                This fat-free dip gets it's light texture from being whirled for several minutes in the food processor.  It can be made with black, red, or pinto beans, and it’s good hot or cold.  It also makes a great low-fat stand-in for "refried" beans in any Mexican or southwestern dish.   3 (15 oz.) cans (or 4 and 1/2 c. cooked) plain black, small red, or pinto beans, drained 1 small onion, minced 2 T. cider or red wine vinegar 1 tsp. salt 1 tsp. ground cumin 1 tsp. dried oregano 3 cloves garlic, crushed OR 1 tsp. garlic granules 1 tsp. chile powder  (any kind—try some of the more exotic, dark varieties) liquid hot red pepper sauce to taste, with a few dashes of liquid smoke             OR use 2 tsp. chile chipotle instead of both the hot sauce and the chile powder             Place all ingredients in a food processor and blend for several minutes, until very smooth.  Place in a serving bowl, cover and refrigerate.    If you like, heat the dip in the microwave on HI for about 3 minutes, or in a skillet (stirring constantly) until hot through before serving.     VARIATION:  To use bean flakes instead of cooked or canned beans, pour 3 and 1/4 c. boiling water over 4 and 1/2 c. pinto or black bean flakes, cover and let sit 5 minutes.  Proceed with recipe.       BRYANNA'S POLPETTINE DI FAGIOLI (ITALIAN-STYLE BEAN PATTIES) These make a good antipasto dish as well as a main course(you can serve them with a light tomato sauce), and cold patties are good in sandwiches.   This is more of a guide than a recipe-- you can use leftover cooked beans, canned beans, or beans that you have cooked especially for this.   Drain well and mash cooked (plain or seasoned) or canned cannellini (white kidney or Great Northern) beans, or use borlotti, Roman, cranberry, or pinto beans.  Add salt and freshly-ground pepper, along with dairy-free soy Parmesan, to taste.  Stiffen the mixture with stale or toasted wholegrain bread crumbs.  The mixture is easier to handle if you chill it for a few hours.  Form the mixture into small patties, coat with dry, fine wholegrain breadcrumbs, and either shallow-fry in extra-virgin olive oil (you can use as little as 1 T. per batch if you use medium heat) until they are golden brown on both sides  (drain on paper); OR oven-fry by placing them on oiled dark cookie sheets and bake at about 500 degrees f until golden on the bottom 9about 7-10 minutes), then flip over and brown the other Side.       BRYANNA’S PERSIAN CHICKPEA AND GREEN BEAN STEW serves 6 Adapted from my book “The (Almost) No-Fat Holiday Cookbook”.   This is another very simple, but delicious Middle Eastern dish.  It's great with a rice or bulgur wheat pilaf .   1 T. extra-virgin olive oil 1 onion, minced 3-4 cloves garlic, minced 1 tsp. ground cumin 1 lb. frozen whole small green beans a 28 oz. can diced tomatoes and juice 1 can (or 1 and 1/2 c. cooked) chickpeas, drained 1/2 c. chopped celery leaves 1/4 c. chopped fresh parsley salt and freshly-ground pepper to taste   In a large nonstick pot,  heat the oil over medium-high heat and then stir-fry the onion and garlic until it begins to soften.  Add the remaining ingredients, bring to a boil, then turn down to medium heat, cover, and simmer 15 minutes.         BRYANNA'S NOT-SO-SWEET FOUR BEAN SALAD        6 servings From my first book, “The (Almost) No-Fat Cookbook”. You can make this salad quickly and keep it for up to a week in the refrigerator for quick lunches, or a hearty addition to a green salad.. It’s oil-free and contains much less sugar than the traditional bean salad, and is always a hit at potlucks.   Salad: 1 can (or 1 and 1/2 c. cooked) chickpeas, drained 1 can (or 1 and 1/2 c. cooked) small red beans or red kidney beans, drained 1 can (or 1 and 1/2 c. cooked) black-eyed peas, drained 1 can (or 1 and 1/2 c. cooked fresh or frozen) small, whole green beans, drained 1 c. diced celery 3 green onions, chopped 1/3 c. minced fresh parsley   Sweet and Sour Dressing: 1 c. cold water or vegetarian broth 2 tsp. cornstarch 2/3 c. red wine vinegar 2 T. maple syrup 3 cloves garlic, crushed 2 tsp. salt 1 tsp. pepper 1 tsp. dry mustard 1 tsp. vegetarian worcestershire sauce Mix the salad ingredients in a serving bowl. In a small saucepan, mix the cold water or broth with the cornstarch. Stir constantly over high heat until it boils, thickens, and clears. Blend with the remaining ingredients and pour, hot, over the salad ingredients. Cover and refrigerate until serving time, shaking or stirring daily if stored for a few days.   VARIATIONS:   #1.) If you don't have one of the beans called for, substitute another, such as pinto or black beans.   #2.) For Pasta-Bean Salad, omit half of the beans and substitute 3 c. cooked whole grain spiral or tube pasta. Use chopped bell pepper instead of celery, if you like.

SEPTEMBER 8, 2003     A FEW GREEK-INSPIRED RECIPES BRYANNA’S POTATO MOUSSAKA     serves 4 generously         This is a delicious version of  the dish many of us are familiar with from Greek restaurant menus.  It has all of the flavor, but none of the grease.  The addition of potatoes is authentic and makes a very hearty, less expensive dish.     Your guests will expect this to taste Italian and will be surprised by the  different style of seasoning.  Using unpeeled potatoes and eggplant gives an elegant dish plenty of vegetable fiber.  All you need to round out the meal is a salad and crusty bread.    1 large eggplant, cut into 1/2" rounds 3/4 lb . potatoes, scrubbed, sliced thinly    “Meat” Sauce: 1 T. extra-virgin olive oil 1 small onion, thinly sliced 2 cloves garlic, chopped or sliced 1 c. (packed) vegetarian “hamburger crumbles” (I use 1/2 pkg. Yves "Just Like Ground", plain or Italian) 1 bay leaf 3/8 tsp. cinnamon 1/4 tsp. allspice 1/8 tsp. nutmeg 1 tsp. dried thyme freshly-ground pepper to taste 1/4 c. dry red wine (can be non-alcoholic, or use 3 T. water and 1 T. balsamic vinegar) 3/4 c. tomato sauce 1/2  c. vegetarian broth   salt to taste 1 recipe Béchamel Sauce 1/4  c. vegan soy parmesan     Place the eggplant slices on an oiled (use olive oil) cookie sheet; broil 3-4" from heat until  they are lightly browned and softened (or grill on an indoor closed grill).   Flip the slices over and brown the other side.  Watch them carefully-- it doesn't take very long and you don’t want to char the eggplant.  When this is done, remove them from the oven, turn the oven to 350 degrees F, and set the eggplant slices aside.    Steam the potato slices over simmering water, covered, until they are tender, but not falling apart.  (You can steam them in a microwave steamer for about 6 minutes.)  Set them aside.                   Prepare the Béchamel Sauce.    To make the “Meat” Sauce, sauté the onion and garlic in olive oil over medium heat until softened.  Add the herbs and spices and cook a few minutes.  "Deglaze" the pan with the wine and let it evaporate.  Add the tomato sauce, Yves "Just Like Ground", and broth.  Cook it down until it isn't "soupy" any more, but don’t let it get dry either.  Taste for salt.    To assemble the casserole, oil a 10” round shallow baking dish.   Place the potatoes in the bottom of the pan.  Sprinkle them lightly with salt.  Add 1/2 the eggplant, 1/2 the "Meat" Sauce", then the rest of the eggplant and “Meat” Sauce.  Pour the Béchamel Sauce evenly over the top and sprinkle with the soy parmesan.  Bake 30 minutes.  Let the casserole sit  for about 10 minutes cutting into edges and before serving.           BRYANNA’S GREEK ARTICHOKE STEW WITH NEW POTATOES (OR MUSHROOMS) AND CARROTS      Serves 8-10 This vegetable stew, redolent of white wine, lemon and dill, can be made ahead of time and reheated.  This is adapted from a recipe in my book “The (Almost) No-Fat Holiday Cookbook”.   1/4 c. extra-virgin olive oil 2/  9 oz. pckgs. frozen artichoke hearts  8 large carrots, peeled and cut into 1" chunks 2 lbs. of small new potatoes (or larger ones cut into chunks)      OR 1 lb. whole small mushrooms 2 c. chopped onion 6 cloves garlic, chopped 3 c. vegetarian broth 1 c. dry white wine (can be non-alcoholic) 1 T. dry dillweed 1/2 c. chopped fresh parsley juice of 1 lemon salt and freshly ground black pepper to taste extra-virgin olive oil to drizzle on top  If using mushrooms:  1 T. potato starch dissolved in 1/4 c. water    In a large lightly-greased heavy pot, saute the onions, garlic, potatoes, and carrots in olive oil until the onions soften and the vegetables are beginning to brown a little.  Add the artichokes, broth, wine and dillweed, bring to a boil, then cover, turn heat down and simmer for 30 minutes.  Add the parsley, lemon juice and salt and pepper to taste (salt depends on the type of broth you use).  If using mushrooms, stir in the dissolved potato starch and stir briefly until it has thickened.  If it's still not thick enough for your taste,  add another T. of potato starch, dissolved.  Serve hot, with olive oil drizzled on top. Eat as a one dish meal with crusty bread.       BRYANNA’S DILL AND “FAVA” SPREAD      makes about 2 and 1/2 c.                 The quotation marks are for the simple reason that this spread isn’t really made with fava beans, but it tastes like it is!  Dried fava beans can be hard to find in some areas, and are difficult to peel and sometimes expensive.  Fortunately, dried split yellow peas taste very similar and are cheap and easily available.  Oddly enough, in Cyprus and Greece, split yellow peas are called “fava”!  From my book “The Fiber for Life Cookbook”.   This spread is delicious with pita crisps or sesame crackers.     3 c. water 1 c. dried split yellow peas 6 cloves garlic, peeled 1/2 a medium onion, peeled and chunked 1 tsp. salt 2 T. fresh lemon juice 1 T. extra-virgin olive oil 2 tsp. dried dillweed OR 2 T. fresh freshly-ground black pepper to taste     Combine the water, peas, onion, garlic and salt in a medium saucepan.  Bring to a boil, skimming off any foam that gathers on top.  Turn down to a simmer, cover and cook 30 minutes.   Pour into a food processor and process with the other ingredients until smooth, leaving the “pusher” out of the top so that hot air can escape from the bowl while you work.  Pour into a decorative serving bowl, cover and refrigerate.  Can be served cool or at room temperature.  Before serving, you may like to drizzle a little olive oil on top and decorate with a sprig of fresh dill or some paprika.             BRYANNA’S GREEK "LAMB" STEW WITH BEANS AND ORZO     serves 6-8             This is a delicious combination of flavors, with high-fiber beans complementing the “meaty” soy protein.             1 and 1/2 c. dry textured soy protein (TVP) chunks 3 c. water 3 T. soy sauce 3 T. ketchup or tomato sauce 1 T. nutritional yeast flakes wholewheat flour for dredging 1 T. extra-virgin olive oil 1 onion , chopped 2 cloves garlic 1/2 a cup dry white wine  (can be non-alcoholic) 1 c. vegetarian broth 14 oz. can diced tomatoes and juice 1/2 T. soy sauce 1 bay leaf 1/ 15 oz. can or 1 and 1/2 c. cooked  white kidney beans (cannellini), drained 1 T. dried marjoram (or 3 T. fresh, chopped) salt and freshly-ground black pepper to taste 1 lb. orzo pasta Garnish: 1/2 c. crumbled Tofu Feta     Reconstitute the textured soy protein chunks by cooking them with the water, soy sauce, ketchup or tomato sauce, and nutritional yeast for 15 minutes.  Drain the chunks well and let them cool a bit (they can placed on cookie sheets in the freezer for a little while to speed up cooling).  Dredge the pieces in wholewheat flour to cover.  Heat the olive oil in a large nonstick skillet over medium-high heat and brown the chunks in it.  Set aside.     Add the onion and garlic to the skillet and stir-fry them, adding a few dribbles of water as needed to keep them from sticking.  When onions start to brown, add the the textured soy protein wine, broth, tomatoes, 1/2 T. soy sauce, and bay leaf.  Bring to a boil, then turn down, cover and simmer 1 hour.             Add the beans, marjoram and salt and pepper to taste.  Simmer the stew while you cook the orzo in boiling salted water until “al dente”.             Drain the orzo and pile into a shallow bowl.  Taste the stew again for salt and pepper.  Pour the stew over the orzo and top with crumbled Tofu Feta.  Serve immediately.         BRYANNA'S DAIRY-FREE BECHAMEL OR WHITE SAUCE       makes 2 c.   This rich-tasting sauce is actually quite low in fat.  It can be used as an all-purpose white sauce in all of your cooking, and as a topping for Greek dishes, such as vegetarian moussaka, and even as a substitute for melted cheese in many casseroles.  In Italy, this type of sauce is used on lasagne rather than the heavy melted cheeses in American-style lasagne.  This recipe appears in several of my cookbooks.      2 T. dairy-free margarine (Earth Balance) or extra-virgin olive oil 1 and 1/2 to 3 T. unbleached flour (depending on thickness desired)    Blended Mixture: 1 c. soy, almond, or rice milk 1/2 c. extra-firm silken tofu or regular medium-firm tofu, crumbled 1/2 c. water 1 "chicken-style" vegetarian broth cube (or enough for 1 c. of liquid), crumbled 1/2 tsp. salt a large pinch each of freshly-grated nutmeg and white pepper        Place all of the Blended Mixture ingredients, except the nutmeg and pepper, in the blender and blend until very smooth.  Set aside.                                  Melt the margarine in a medium, heavy saucepan and whisk in the flour.  Whisk it over medium-high heat for a few minutes, but remove from heat before it starts to change color (you want a white "roux").  Scrape this into the Blended Mixture and blend for a few seconds, then pour the mixture back into the pot.  Stir over medium-high heat until it thickens and boils; turn down and simmer on low for a few minutes.  Whisk in the nutmeg and pepper.       MICROWAVE OPTION: Melt the margarine in a large microwave-safe bowl or 1 qt. Pyrex measuring beaker on HI for 45 seconds.  Whisk in the flour and microwave on HI 2 minutes.  Scrape this into the Blended Mixture and blend briefly, then pour it back into the bowl or beaker, or pour in the Blended mixture and mix with a hand immersion blender until smooth.  Microwave on HI for 2 minutes.  Whisk.  Microwave for 2 more minutes.  Whisk.  Microwave for 2 minutes more.  Whisk in the nutmeg and pepper.       BRYANNA'S QUICK TOFU FETA   Makes about 1 and 1/2 c. From my book “Soyfoods Cooking for a Positive Menopause”.   This is excellent and very easy to make (especially in a microwave)!  It even melts when heated, so you can grill it in grape leaves, or coat it in breadcrumbs and fry it til crispy on the outside and melty in the middle.   This versatile recipe will allow you easily convert many ethnic recipes to make them low-fat, dairy-free, and soy-rich.     6 oz. firm tofu, crumbled Note:  You can use 4 oz. medium-firm mixed with 3-3 and 1/2 oz. extra-firm tofu, if you have no firm tofu) 1 tsp. agar powder (or 2 T. flakes) 2 T. water 1/2 tsp. unbleached sugar 1 T. neutral-tasting cooking oil 1 and 1/4 tsp. salt 1/2 T. light miso 3 T. fresh lemon juice     Blend the tofu, agar, water, sugar, oil, and salt in a food processor until very smooth.  Place the mixture in a heavy-bottomed small saucepan and stir over medium heat until it bubbles for a few minutes and thickens.  MICROWAVE OPTION:  Place the mixture in a microwave-safe bowl and microwave on HI for 2 minutes.  Whisk briefly.  Microwave 1 minute more.             Whisk the miso and lemon juice into the cooked mixture.  (You add these last because the lemon juice interferes with the jelling of the agar if cooked with it, and you want to preserve the enzymes the miso.)     Pour it into a flat container, cover and chill until firm.  Cut into squares. To store, make a fairly salty brine of water and salt (about 1 T. salt per cup of water) boiled together for 5 minutes, cool it, and pour it over the chunks of “cheese” to cover.  The “feta” will keep for several weeks in a covered container in the refrigerator in this brine.

SEPTEMBER 15, 2003      "SAUSAGES AND EGGS", VEGAN-STYLE   BRYANNA’S  SEITAN “breakfast sausages”     makes about 24    If you are allergic to soy, you can use chickpea flour instead of soy, and omit the textured soy protein.  Instead, use either 1/2 c.  fresh breadcrumbs soaked in 1/4 c. non-dairy milk, broth or water OR 1/4 c. coarse bulgur wheat soaked in 1/4 c. boiling water until the liquid is completely absorbed.  Instead of soy sauce, use my Soy-Free Sauce.   These are nice and brown and firm, with a little crumbliness (is that a word?) from the textured soy protein.  They will hold up in a sauce or gravy.   Note: If you are tempted to leave out the oil, this saves only about 5 calories per “meatball”.   Dry Mix: 2/3 c. pure gluten powder (vital wheat gluten) 1/3 c. soy flour, or soy protein (isolate) powder 3 T. oat bran 1 T. vegetarian “chicken” bouillon powder 1 tsp. Crumbled dry sage (or 1 T. chopped fresh)—not powdered sage 1/2 tsp. each dry marjoram, onion powder, sugar,  and freshly-ground black pepper 1/4 tsp. dried thyme 1/4 tsp. paprika Optional: 1/2 tsp. Dried red chile pepper flakes OR 1 tsp. Old Bay Seasoning                   1 T. dried parsley or 3 T. chopped fresh   Wet Mix: 2 T. soy sauce 1/2 T. olive oil 1/2 T. Asian (toasted) sesame oil 1 tsp. Liquid smoke enough cold water mixed with the above to make 7/8 c.   1/2 c. textured soy protein granules soaked in 1/3 c. boiling water or broth   Cooking broth: 1 c.  “chicken-style” vegetarian broth 2  T. soy sauce 1/2 T. olive oil 2 cloves garlic, crushed   Preheat the oven to 325 degrees F.   Mix the dry ingredients in a medium bowl, blending well.   Mix the soy sauce, oils, liquid smoke and water with the soaked soy protein, then add to the Dry Mix.  Stir briefly.  Divide into about 24 equal portions and roll them into ”links” on a clean countertop.  Place them in a 9 x13” baking dish, oiled, leaving a little room around each one.  Pour the Cooking Broth over them.  Cover the pan (use foil if necessary) and bake for 45 minutes, turning every 15 minutes, until all the liquid is absorbed.  (If the liquid is absorbed before 45 minutes is up, add a little bit of water to the pan.)   Cool the “sausages” (you can freeze them), and then, to serve or cook with, broil or pan-fry them just to brown a little and heat through.  Enjoy!        BRYANNA’S SOY-FREE SAUCE (WHEAT-FREE AND SOY-FREE ALTERNATIVE TO SOY SAUCE OR TAMARI) makes 1 and 3/4 c.   IMPORTANT: To replace some of the complex qualities that a good fermented soy sauce or tamari supplies, try adding wine, broth, and/or mushroom broth or concentrate to the dish, in addition to using the soy sauce substitute that follows.   1 c. water, vegetarian broth, or mushroom soaking water 2 T. Marmite or other yeast extract (Vegemite, Vegex, etc.) 2 T. salt 1/2 c. hot water, vegetarian broth, or mushroom soaking liquid 2 T. soy-free gravy browner   Dissolve the Marmite and salt in the hot liquid, then mix the rest of the ingredients in and store in a covered jar in the refrigerator. This will keep for several weeks.   LOW-SALT VERSION: Just leave out the salt—but this doesn’t keep very long.   ***********************************   BRYANNA’S SOY VEGETARIAN "SAUSAGE" makes 8-10 patties or 14-20 "links", equivilant to about 1 lb. sausage meat BRYANNA’S COUNTRY "SAUSAGE": Make the Vegetarian "Ground Pork", adding along with the tofu: 2 tsp. crumbled dry sage 1 tsp. dried marjoram; 1/2 tsp. each garlic granules, onion powder, dried thyme, salt, and red chile pepper flakes pepper to taste.   1 tsp. liquid smoke is optional Cook according to any method given for Vegetarian "Ground Pork", eventually browning the patties or links in a lightly greased pan. BRYANNA’S SPICY FRESH HERB "SAUSAGE": Make as for Country "Sausage", but omit the garlic granules, onion powder and dried herbs. Add: 2 cloves crushed garlic 1/2 c. minced onion (or green onion) 1/4 c. minced fresh basil 1/4 c. minced fresh parsley 1 T. minced fresh sage 1 tsp. minced fresh thyme Don't use liquid smoke.  You can use other herb mixtures, and even add 1 tsp. grated lemon zest. BRYANNA’S SMOKED COUNTRY "SAUSAGE", BARBECUE-STYLE: In the “Country Sausage” recipe, use the optional liquid smoke. Add: 1 tsp. sugar 1 T. minced fresh parsley 1 T. dry red wine 1/2 tsp. paprika MASTER RECIPE: BRYANNA’S VEGETARIAN "GROUND PORK" AND VARIATIONS Makes 10 patties or 14-20 links, equivilant to about1 lb. ground meat (or 24-26 balls) In a bowl, soak together:   1 c. dry textured soy protein (TVP) granules 3/4 c. boiling or very hot tap water 2 T. soy sauce When soft, add and mix well:   4 oz. tofu, mashed When cool (you can speed this up by spreading the mixture on a plate and putting in freezer for a few minutes-- this keeps the gluten from clumping into strings), add:   1/2 c. pure gluten powder Mix well with hands, then shape into 10 thin patties, 24-26 "meatballs", or 14-20 small sausage "links". Steam them over simmering water for 20 minutes, or Microsteam them in a plastic steamer in a covered bowl over 1 c. water for about 5 minutes. This makes a moist product which firms up nicely when cooled. They can then be browned in a nonstick skillet or on a grill, using a little olive oil with a touch of sesame oil, or added to recipes. (I recommend making ahead and cooling before adding to other recipes.) Can refrigerate or freeze.         BRYANNA’S DELICIOUS HOMEMADE TOFU SCRAMBLER MIX Makes about  1 and 2/3 c. or about  25 T.   1 c. nutritional yeast flakes 5 T. plus 1 tsp. onion powder 4 tsp. curry powder 4 tsp. salt 4 tsp. turmeric 4 tsp. ground cumin   Mix in a dry blender.  Store in a covered jar.   TO MAKE TOFU SCRAMBLERS:   Use 1 T. mix for each 4 oz. (about 1/2 c.) firm (regular, not silken) mashed tofu, or 1/4 c. mix for each lb.. (Shake or stir mix before measuring.)   Mix it in well and scramble in a nonstick pan, sprayed lightly with oil from a pump-sprayer, until nicely eggy-yellow and the consistency you like, OR, you can cook it, covered, in a sprayed microwave-proof glass dish, sprayed with oil (12-13 oz. takes about 5 minutes).   FOR ULTRA-CREAMY SCRAMBLERS:  mix in 1 T. vegan mayonnaise, before cooking.   **You can add some chopped veggie “Canadian bacon” or “ham”, or veggie “bacon” chips or bits (I soak mine in boiling water and then drain, for a more ham-like taste and texture).  You can add sauteed or steam-fried onions, green onions, mushrooms, bell peppers, tomatoes, etc., if you like.   IN THE MICROWAVE, I just place the chopped veggies in the bottom of the dish, put the tofu on top, and cook as usual, then mix in the veggies.   Scramblers can be used in breakfast burritos (along with some vegan cheeze, such as Tofutti Soya-Cheese, if you like) made with wholewheat flour tortillas, topped with salsa; or to make vegan “Huevos” Rancheros, among other things.

SEPTEMBER 29, 2003--  LUSCIOUS LEMON DESSERTS   There are two types of lemonade cakes making the rounds, a “from scratch” version with a cream cheese frosting, and one made with  cake mix, lemon Jello mix, eggs and oil, with a lemonade glaze—  here are vegan and lowfat versions of both.   BRYANNA’S LOW-FAT LEMONADE CAKE  #1 Makes 3/ 8” round layers or 2/ 9” round layers or 18 cupcakes Revised Sept. 26, 2003.   This is a “from-scratch” version of a “from scratch” recipe that’s all over the internet—but no frozen lemonade concentrate needed.  I think it’s even more flavorful than the original!   If you make this exactly as directed (timing of the mixing is especially important, since you don't want to develop the gluten too much, or it will be tough-- ordinarily, the fat in cake batter coats and tenderizes the gluten, but this is a low-fat cake), you’ll have a lovely, tender yellow cake with a fine crumb and a buttery taste that belies the fact that it contains half the fat (at least) of most recipes for this type of cake.  Light-colored cake pans are best for this delicate cake (dark pans may brown the outside too much).   Dry Mix: 3 c. white cake flour (spoon it into the measuring cup and level the top with a knife) Note: You can get unbleached cake and pastry flour in health food stores (sometimes organic) 1 T. baking powder 3/4 tsp. salt   Blended Mix: 1 and 1/4 c. lite soymilk 1/4 c. fresh lemon juice 1/4 c. plus 2 T. extra-firm silken tofu crumbled 1 and 1/2 T. soymilk powder (bulk is okay) 2 T. grated lemon zest (organic, preferably) 1/2 tsp. pure vanilla extract   Sugar/”Butter” Mix: 6 T. Earth Balance or Soy Garden Natural “Buttery” Spread 1 and 1/2 c. white beet sugar or very light-colored, finely-granulated unbleached sugar (grind in a dry blender to make it finer, if necessary   Lemon Tofu-Cashew Crème Cheeze Frosting    Directions: Preheat the oven to 350 degrees F.  Grease and flour the appropriate pans.  Use light-colored pans and line the bottoms with waxed paper or parchment or oiled brown paper.   Sift the Dry Mix ingredients into a medium bowl, mixing well.   Place the Blended Mix ingredients in a blender and blend about 1 minute, or until perfectly smooth.    In a smaller bowl, beat the Earth Balance and sugar with an electric hand-held mixer for about 2 minutes.  Whiz the Blended Mix for a few seconds and then add it to the bowl with the Sugar/“Butter” mixture.  Beat it with the electric mixer on medium speed for about 1 minute, increasing it to high speed after 30 seconds.  When nice and frothy, make a well in the center of the Dry Mix and pour in the liquids.  Stir the mixture just until you can’t see flour anymore, then beat it with the electric mixer for about 5 seconds, no more.  You want a smooth batter, but you want to beat it as little as possible so that it will be tender.   Divide the batter gently and evenly between the pans and smooth the batter gently with a rubber spatula so that it is a little higher on the  sides than in the middle—this is so it will not rise into a “hump” in the middle.   Place gently onto the center rack of the oven and bake the cake for 25 minutes; cupcakes about 15-20 minutes.  Do not open the oven before the minimum time.  Test with a cake tester. Do not over-bake. Remove from oven to racks and cool in pans 10 minutes before removing carefully from pans.  Cool completely before frosting.   Frost, and keep refrigerated after frosting.     BRYANNA'S TOFU-CASHEW CREME CHEEZE FROSTING     Makes 2 and 1/2 c. (enough for a 2 or 3 layer cake) From my book, “Soyfoods Cooking for a Positive Menopause”.             2 (12.3 oz.) boxes extra-firm silken tofu, squeezed dry as instructed below 2/3 c. raw cashew pieces, ground fine in a mini-chopper or coffee/spice mill 1/3 c. light Grade A maple syrup (it’s important that this be very light-colored syrup) 1/4 c. fresh lemon juice 1 T. grated lemon zest (preferably organic) 1/2 tsp. vanilla 1/2 tsp. salt   Crumble the tofu into a clean tea towel gather up the ends.  Twist and squeeze repeatedly until the tofu is as dry as possible.   Beat all of the frosting ingredients in a food processor until very smooth.  Refrigerate while the cake is being made.  Check the frosting when you take the cake out of the oven.  If it is too firm to spread, leave it at room temperature while the cake cools.  Refrigerate the frosted cake.   PLAIN VARIATION:  Omit lemon zest; use only 3 T. plus 1 tsp. lemon juice; use 1 and 1/4 tsp. vanilla       AN ALTERNATIVE FROSTING:   BRYANNA’S VEGAN MOCK LEMON BUTTERCREAM FROSTING Enough for a 2 layer/ 8” cake or a 9x13” sheet cake.   A fluffy, white, fairly low-fat, and not-too-sweet frosting!  Enjoyed by those who dislike powdered sugar frostings.   Mixture A: 1/2 c. extra-firm silken tofu 6 T. water 2 T. fresh lemon juice 1 T. grated lemon zest (organic, if possible) 1/8 tsp. salt 6 T. white unbleached flour   Mixture B: 6 T. Margarine (Earth Balance) OR 3 T. Earth balance plus 3 T. shortening (Spectrum and Smart Balance make non-hydrogenated shortening)) 1 c. white beet Sugar  or very light granulated unbleached sugar 1/4 tsp. Vanilla extract, or other extract   Blend together in a blender all of the Mixture A ingredients until smooth. Heat and stir constantly in a small heavy saucepan over high heat until it boils and thickens into a mass. Cool thoroughly (place in a small bowl inside of a larger bowl of cold water).  Microwave version (my preferred method):  Pour the mixture into a microwave-proof bowl.  Microwave 1 minute.  Whisk very thoroughly to get all lumps out.  Microwave 1 minute more; whisk smooth again and cool as directed above.   With an electric mixer beat the mixture B ingredients until light and fluffy— several minutes.   Refrigerate Mixture B until chilled.  Beat in the cooled flour paste  with the electric beaters and mix until smooth and fluffy.  It is important  that both mixtures be cool when you mix them together.   Chill thoroughly before frosting the cake.   Keep the frosted cake refrigerated until serving time.   PLAIN VARIATION:  Omit lemon juice and use 1/2 c. water in total.  Use 1 tsp. vanilla and omit lemon zest.         LEMONADE CAKE #2: BRYANNA’S ALMOST FAT-FREE VEGAN LEMONADE BUNDT CAKE  1 large bundt or tube cake or 24 cupcakes   This is similar to the recipes you see around the ‘Net made with cake mix, lemon Jello mix, eggs and oil, with a lemonade glaze.   This is a quite revolutionary cake recipe-- no eggs, no oil, no butter, no dairy.  But it comes out quite light and moist.  The only fat comes from the tofu, so 1/16th of the cake ( a good-sized slice) contains about 1.2 g per slice, or 1 g per cupcake.    This batter can be made into 24 cupcakes (bake 20 minutes) or a cake roll (1/2 recipe for 10x15" pan)-- bake 10 minutes.   IMPORTANT NOTES: * Use pastry flour (unbleached or wholewheat) and don't substitute more wheat flour for the oat or barley-- you don't want too much gluten in this cake or it will be tough.  *Use a bundt or tube pan for even cooking in the middle.   If you want layers with frosting in between, you can slice it in half horizontally after cooling. *Use a hot glaze on the warm cake, or cool it covered with a clean tea towel to keep the outside moist *  It is actually better in texture, and the crust softens, after a day in the refrigerator, well-wrapped with plastic wrap.   Mixture A: 1 lb. medium-firm tofu, drained OR 2 c. firm to extra-firm silken tofu (this is 1 and 1/3 boxes of Mori-Nu) 2 c. very light unbleached sugar or white beet sugar 1/4 c. fresh lemon juice 2 T. lemon zest (organic, if possible) 1/2 tsp. vanilla   Mixture B: 2 c. white pastry flour 2/3 c. oat or barley flour (oats can be ground in a dry blender) 2 tsp. baking soda            2 tsp. baking powder      1 tsp. salt   Mixture C: 2 T. plus 2 tsp. EnerG Egg Replacer 1/2 c. cold water   Glaze: 1 small can frozen lemonade concentrate, thawed (you can buy organic brands of this in most health food stores) 1/2 c. white beet sugar or very light unbleached sugar     Directions: 1.) Preheat the oven to 350 degrees F.    2.) Spray a bundt pan with non-stick spray, or grease and flour as usual.   3.) Blend Mixture A ingredients in food processor or blender until very smooth:   4.) In a medium bowl combine (sift before measuring flour) Mixture B ingredients.   5.) In a small bowl beat Mixture C ingredients with an egg beater or electric mixer until like softly mounded beaten egg whites.   6.) Pour Mixture A into Mixture B and mix as briefly but smoothly as possible, then fold in the beaten egg replacer mixture (Mixture C) with a rubber spatula, folding it in thoroughly but gently.    7.) Spoon it evenly into the prepared bundt pan.   8.) Bake in the centre of the oven for 45 minutes (cupcakes for about 25-- check with a toothpick).  Test for doneness.  Let cool in the pan on a rack for 5 minutes, then loosen sides.    9.) While the cake is baking, mix the glaze ingredients together and let sit.   10.) While cake is still warm, loosen it from edges of pan but leave cake in pan. Pour lemonade mixture over cake allowing it to run down the sides. Save some lemonade mixture. When you turn your cake out onto a rack, put some wax paper under rack and pour saved lemonade mixture over top of cake.   11.) Cool the cake, wrap with plastic wrap and refrigerate.  Best a day later.  Slice carefully.       BRYANNA'S NEW, IMPROVED LEMON PUDDING CAKE (adapted from my book “The Almost No Fat Cookbook”  by Bryanna Clark Grogan)   1.) Preheat the oven to 350 degrees  F.   2.)In a small bowl, mix together:   1 cup white pastry flour 1/4 cup white beet or very light unbleached sugar 1/4 cup oat flour (I have also used oat bran) 2 tsp baking powder 1/4 tsp salt   3.)Stir in, but do not over-mix:   3/4 cup nondairy milk 1 Tbsp grated lemon zest or 1/2 tsp. lemon extract   4.) With wet fingers, spread the batter into a lightly greased or non-stick 8x8 inch pan.   5.)Mix together in a small bowl:   1 cup white beet sugar or light unbleached sugar (grind coarse sugar finer in a DRY blender) 2 T. cornstarch or wheat starch   6.) Sprinkle the sugar/starch mixture over the top of the cake batter.   7.) And then pour gently over the top, but don’t in any way stir in (yup—it goes into the oven with soupy stuff all over the top!):   1 and 1/2 cups boiling water 1/4 cup lemon juice pinch tumeric (for color)   Bake this for 35 minutes. When it comes out of the oven, the cake will be on top with a sauce underneath. Serve plain or with non-dairy whipped topping (or vanilla nondairy frozen dessert).   NOTE: If you like it even more lemony, use a little more lemon juice and cut down the water correspondingly.       BRYANNA’S LEMON CREME      Makes about 1 and 3/4 c. This simply delicious creme can be used as a pudding, or a topping for fruit or cake. (From my books “Soyfoods Cooking for a Positive Menopause” and “Nonna’s Italian Kitchen”.)   1 (12.3 oz.) box extra-firm silken tofu, crumbled 1/3 c. Grade A (light) maple syrup 3 T. fresh lemon juice 1 T. grated lemon zest (preferably organic)             Blend the ingredients well in a blender, until very smooth.  Chill in a covered container.   Lemon-Ginger Creme variation:  Fold in 1/4 c. finely-minced crystallized ginger.

OCTOBER 6, 2003-- PUMPKIN RECIPES   Photo by John Kelly     BRYANNA’S VEGAN PUMPKIN PIE (can be soy-free) Makes one 9” pie.   I don’t like pumpkin pie made with tofu—no one ever suspects this one doesn’t have eggs.  One caution— make this the day before serving.  It’s needs a day to set really well, I find.  This is a spicy filling—use less spice if you like it milder.  Omit molasses if you like it lighter, too (use white beet sugar instead of brown if you like it really light).   Serve with a good vanilla non-dairy frozen dessert, such as Purely Decadent Soy Delicious (Purely Vanilla or Praline Pecan), or with a non-dairy whipped topping, such as RichWhip.   Decorating Note: Try cutting out some of the extra pastry into leaf shapes and decorate the rim of the pie with them.   Preheat oven to 350 degrees F.   Have ready, one 9” unbaked pastry crust     Blend in blender until smooth:   2 c. solid-pack canned pumpkin (one 14-15 oz. can) (NOTE: if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it’s thick like canned pumpkin) 1 c. non-dairy milk (preferably a rich soymilk or nut milk) 3/4 c. brown sugar or Sucanat 3-4 T. cornstarch (depending on how firm you like it) 1 T. molasses or blackstrap molasses 1 tsp. ground cinnamon 1 tsp. vanilla 1/2 tsp. each  ground ginger, nutmeg and salt 1/4 tsp. ground allspice or cloves   To bake: Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly.  Cool on a rack, then refrigerate overnight before serving.     BRYANNA’S BOURBON-PECAN PUMPKIN PIE VARIATION:   Make a Bourbon-Pecan Pumpkin Pie by spiking the pumpkin mixture with about 3 T. of Jack Daniels (it's vegan) -- a real American touch!  This would be good with the Corn Pastry (below) or the Pecan Crust (also below) There are various ways to make a pecan topping for the pie:   1.) Mix together: 1/4 c. brown sugar (packed) 2 T. cold Earth Balance 1 tsp. finely-grated organic orange zest 3/4 c. pecan halves Sprinkle evenly over the pumpkin mixture and bake as usual.   2.) or make it a streusel mixture by adding 2 T. flour to the above mixture and using 1 c. chopped pecans instead of the pecan halves.   3.) If you really want to get fancy and dramatic, try this on the already baked and cooled pie:   FLAMING BOURBON PECAN TOPPING 2 T. Earth Balance 1/4 c. Brown sugar; firmly packed 1 c. Pecan halves 1/4 c. Jack Daniels Bourbon; divided   Combine Earth Balance and brown sugar in a heavy saucepan; cook over medium heat, stirring until sugar dissolved. Add pecans and 2 tablespoons bourbon, stirring to coat. Spoon mixture over the pie.   Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil); remove from heat, ignite, and pour over already baked and cooled pie. Serve pie when flames die down.         BRYANNA’S LOW-FAT WHOLEWHEAT OIL PASTRY   This recipe makes a light and tender crust with half wholewheat flour, half the fat of ordinary pastry, and utilizes oil rather than hydrogenated fats or butter.  Pure (rather than extra-virgin) olive oil makes an excellent baking fat.   Note: It is important to use half pastry flour.   One 9 or 10" crust: 1/2 c. minus 1 T. white cake or pastry flour plus 1/2 c. wholewheat flour                                                 OR 1/2 c. minus 1 T. wholewheat pastry flour plus 1/2 c. unbleached white flour 3/8 tsp. each baking powder, sugar and salt 3 T. soy or nut milk mixed with 1/2 tsp. lemon juice 3 T. oil   Two 9 or 10" crusts: 7/8 c. white cake or pastry flour plus 1 c. wholewheat flour                                                 OR 7/8 c. wholewheat pastry flour plus 1 c. unbleached white flour 3/4 tsp. each  baking powder, sugar and salt 6 T. soy or nut milk mixed with 1 tsp. lemon juice 6 T.  oil             Mix the dry ingredients in a bowl.  In a smaller bowl, whisk the non-dairy milk-lemon juice mixture with the oil.   Quickly stir the liquid mixture into the dry ingredients and mix briefly, forming the pastry into a ball.  If it's too dry, add cold water just a few drops at a time until it holds together.  Don't over-mix or the pastry will be tough.             If made ahead of time, place dough in a plastic bag and  refrigerate it until you're ready to roll it out (several hours or even several days).  Use the pastry as instructed in the recipe. NOTE: The recipe for one crust will make 12 small tart shells (cut 4" circles).  To bake unfilled shells, prick the bottoms with a fork and bake at 425 degrees F for 8-10 minutes.                                                                                                  BRYANNA'S THANKSGIVING SQUASH BRAID MAKES 1 loaf   I doubled this and made a huge braided loaf-- do not double the yeast, however.   1 packet (2 and 1/2 tsp.) dry active baking yeast (NOT instant, quick or fermipan) 2 T. warm water 2/3 c. warm soymilk 6 oz. pureed pumpkin 3 T. light brown sugar or Sucanat, or maple sugar or syrup 1/4 c. Earth Balance or other vegan margarine, at room temp 1/2 tsp. salt 2 to 2 and 1/2 c. unbleached and/or wholewheat flour soymilk for glazing poppy seeds   Dissolve the yeast in the warm water. Mix in a bowl with the pumpkin, soymilk, brown sugar, salt and margarine. Mix in the flour until a kneadable dough forms.   (If you have a food processor, you can put the flour in the processor bowl, and then, with the machine running, add the contents of the bowl. Process 30 seconds. If the dough doesn't form a ball on the blade, add a little more flour.)   Knead on a lightly-floured board for 10 minutes. It should be velvety smooth and not stiff.   Let rise, covered, in an oiled bowl for about 1 hour. Punch down. Form the dough into a long thick "rope" about 3 inches wide. Make two longwise cuts in the "rope", making 3 strands of dough, just leaving a little bit attached at the top. Braid these strands. Tuck the ends underneath. At the top part, that is slightly attached, poke a piece of dough up through the first criss-cross, so that the braid looks even.   Place on a greased cookie sheet. Cover and let rise til doubled. Heat oven to 350 degrees F. Brush braid with soymilk. Sprinkle generously with poppy seeds.   Bake about 30 minutes (longer for a big loaf), or until golden brown. cool on rack.       ALEJANDRO'S FAVORITE STEAMED PUMPKIN-DATE PUDDING WITH LIQUOR SAUCE      Serves 6-8     From my book “The Fiber for Life Cookbook”.   This is a light steamed pudding that my father, Alejandro Urbina, loved. It's easy to make, can be made ahead of time, and is not as heavy as many Christmas puddings.   Pudding Ingredients: 1 and 1/4 c. wholewheat pastry flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 c. sugar 1/2 c. soft wholewheat breadcrumbs (from a light wholewheat bread) 1 c. canned pumpkin ((or 1 c. homemade pumpkin puree, hung in a cheesecloth bag until thick like the canned variety, measured after hanging) 1 c. chopped pitted dates 1 c. chopped walnuts 1 tsp. vanilla 1 and 1/2 T. oil, or melted margarine 1/2 c. non-dairy milk   Liquor Sauce Ingredients: 3/4 c. brown sugar 1 T. cornstarch pinch salt 1 c. water 1 T. vanilla 3 T. whiskey, brandy or dark rum optional: 2-4 T. good-tasting non-dairy margarine (such as Earth Balance)   Sift together the flour, baking powder, baking soda and salt in a medium bowl. Mix in the sugar, breadcrumbs, dates, and walnuts. In another bowl, beat together the pumpkin, vanilla, oil, and milk. Mix this into the dry ingredients and mix just until it's mixed well-- don't beat. Spoon this batter into a greased 8 and 1/2 x 4 and 1/4" loaf pan or a pudding mold, filling 2/3 full. Cover the pan tightly with foil and steam over simmering water in a covered pot for 1 and 1/2 hours. Cool for 5 minutes before loosening the sides with a knife and inverting on a plate. Serve immediately, with Liquor Sauce, or re-steam for 30 minutes before serving to re-heat.   To make liquor sauce: Mix the sugar, cornstarch, salt and water in a small saucepan. Stir constantly until it comes to a boil, then simmer 5 minutes. Remove from heat and add vanilla, liquor, and optional butter or margarine.  Serve hot.         BRYANNA’S EASY PUMPKIN TOFU-CASHEW CHEESECAKE     one 8" cheesecake (Adapted from a recipe in my book “Soyfoods cooking for a Positive Menopause”.             This is a small cheesecake for the simple reason that we usually overeat the big, thick ones (you are supposed to eat a small slice of those, but who ever does?).  This tofu cheesecake is relatively low in fat, but is creamy and rich, and very easy and quick to make.  We thought it the best tofu cheesecake we'd ever tasted, and the fat-free crust is excellent.             The recipe may be doubled for a deeper pan.  In that case, bake for 50-60 minutes.   Crumb Crust: 3/4 c. gingersnap cookie crumbs 3 T.  corn syrup or brown rice syrup   Filling: 1 (12.3 oz.) box extra-firm silken tofu 1/3 c. raw cashew pieces, ground finely in a mini-chopper or coffee/spice mill half of a 14 oz. can pumpkin (or 1 c. homemade pumpkin puree, hung in a cheesecloth bag until thick like the canned variety, measured after hanging) 6 T. light unbleached sugar or white beet sugar 6 T. brown sugar, maple sugar, or Sucanat 1 and 1/2 T. lemon juice 2 T. cornstarch 3/4 tsp. pumpkin pie spice 1/4 tsp. vanilla 1/4 tsp. salt   Preheat the oven to 350 degrees F.             Mix the gingersnap cookie crumbs with the syrup and press onto the bottom and sides of a lightly-oiled 8" pie pan.             Place the filling ingredients (make sure that the cashews are ground as directed) in a food processor or blender and blend until very smooth (be patient).  Pour into the crust.  Bake 25-35 minutes, or until the filling is set and slightly cracked around the edges.  Cool on a rack, then refrigerate for about four hours before serving. Top with a nondairy whipped topping of your choice  or Whipped Tofu Creme (below).       BRYANNA’S EASY CREAMY PUMPKIN SOUP (SOY-FREE)     Serves 4 Adapted from a recipe in my book “20 Minutes to Dinner”.             A very simple concept-- you simmer potatoes and vegetable in broth, then puree it for a thick and creamy soup without fat, dairy, nuts or even soy.    Allergy note:  If you can't eat potatoes, substitute about 2 c. of drained cooked or canned white beans, or cooked short grain rice.   1 medium onion, chopped 1 clove garlic, minced 2 stalks celery, chopped (optional) 14 oz. can pumpkin (or 2 c. homemade pumpkin puree, hung in a cheesecloth bag until thick like the canned variety, measured after draining) 2 medium russet potatoes (1/2 lb.), peeled and diced 3 c. vegetarian broth 1/2 tsp. salt pepper to taste Optional: (any or all)                  1-3 tsp. lemon juice                  1 T. curry powder                   2 tsp. powdered ginger                  1/4 tsp. nutmeg                   pinch cayenne   For Garnish: minced fresh parsley, basil or cilantro; paprika; curry powder; nutmeg; croutons; dillweed; chopped green onions or chives;  chopped toasted nuts or pumpkin seeds,  etc.   In a medium pot, steam-fry the onion and garlic for 5 minutes.  Add the vegetables, potatoes, broth,  salt and optional seasonings (except lemon juice).  Bring to a boil, cover, turn down, and simmer about 10-15 minutes, or until vegetables and potatoes are tender.  Puree right in the pot with a hand blender, or, with a slotted spoon, transfer all the solids to the food processor and puree until smooth.  Add a bit of the broth, then stir the pureed mixture back into the pot.  Taste for salt and pepper.  Add lemon juice, if using.             Serve with one or two garnishes .

Powered by CityMax.com