Vegan Day

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* Exported from MasterCook *

 

Yams 'n Cranberries

 

Recipe By : Soy of Cooking, by Marie Oser

Serving Size : 1 Preparation Time :0:00

Categories : Holidays Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 medium yams -- peeled and cubed

1 cup soy milk lite

12 ounces fresh or frozen cranberries

1 cinnamon stick

1/2 cup golden raisins

3 tablespoons brown sugar

1 teaspoon ground nutmeg

1/4 cup honey

 

Preheat oven to 350ø F. Place the first 3 ingredients in a 3 1/2 quart

casserole. Heat soymilk, honey and cinnamon stick in the microwave for 1

minute or in a saucepan for 3 minutes. Pour over yam mixture. Sprinkle

with brown sugar and nutmeg. Cover and bake 1 1/2 hours, stirring a few

times during baking.

 

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* Exported from MasterCook *

 

Tofu Tacos

 

Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 155

Serving Size : 6 Preparation Time :0:00

Categories : Soyfoods Main Dishes, Vegetarian

Vegetables Mitchell: Complete Soy

Cookbk

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 small zucchini -- halved lengthwise

and cut into 1/4-inch-thick slices -- (about 2 cups)

2 cups sliced mushrooms

2 carrots -- coarsely shredded

1 small onion

cut into strips about 1/4 inch wide

1 teaspoon minced garlic

6 ounces canned tomato paste

3/4 cup water

2 teaspoons chili powder -- or to taste

1/2 teaspoon hot pepper sauce -- or to taste

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper -- or to taste

12 ounces silken extra-firm tofu

cut into 1/2-inch cubes -- (about 2 cups)

3 plum tomatoes -- (about 1 cup)

cut into 1/2-inch cubes

12 taco shells

garnish -- (optional)

orange slices

 

Makes 12 tacos (6 servings)

 

Many cooking class students have told me that this has become their

favorite weeknight family dinner. The filling can be varied to use the

vegetables you have on hand; broccoli florets are one of my favorite

additions.

 

Preheat the oven to 350F.

 

Heat the olive oil in a large nonstick skillet over medium-high heat. Add

the zucchini, mushrooms, carrots, onion, and garlic. Cook, stirring

occasionally, until the vegetables are tender but not browned, about 5

minutes.

 

Meanwhile, combine the tomato paste, water, chili powder, hot pepper sauce,

cumin, and pepper in a small bowl; add the mixture to the skillet. Gently

stir in the tofu cubes and plum tomatoes. Reduce the heat to low; cover

and heat through, about 5 minutes.

 

Meanwhile, place the taco shells on a baking sheet. Heat in the preheated

oven until warm, about 5 minutes.

 

To serve, spoon about 1/2 cup of the vegetable-tofu mixture into each of

the taco shells.

 

ADVANCE PREPARATION: The filling can be prepared up to 1 day in advance;

cover and refrigerate. Reheat, stirring gently. Assemble the tacos just

before serving.

 

VARIATIONS:

 

In addition to the taco filling, stuff the tacos with shredded lettuce and

soy cheddar cheese.

 

In place of the taco shells, toast 4 flour tortillas: Lightly brush both

sides of each tortilla with olive oil and prick the surfaces several places

with a fork. Place the tortillas directly on the oven rack in a preheated

400F oven; toast until crispy, about 3 minutes on each side. To serve, top

the tortillas with layers of lettuce and warm taco filling; sprinkle with

shredded soy cheese.

 

Per serving (2 filled tacos): Cal 249, Pro 9.4g, Carb 28.8g, Fat 10.7g,

Chol 0mg, Sod 136mg

 

 

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