Yummy Recipes!

Okay so again, as I've done in the past, I'm going to post recipes to my blog today...I think from time to time I will continue to do this, because who knows maybe someone will read this and see that the recipes truly sound delicious and try veg. food for the first time. Changes often start in small increments, and why not use my blog to get some good food out there! Even if only one person reads this (which is probably true), if they use the recipe that's a start. So anyway, occasionally, dear reader (LOL) you will see recipes here again.......

Easy Veggie Loaf
(Courtesy MeatoutMondays.Org)

4 cups veggie burger crumbles (2 packs; try Yves "Ground Round")
1 cup raw rolled oats or quick oats
1 1/3 cups potato, peeled & grated
2 medium onions, finely minced
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup nutritional yeast
1/4 cup ground flaxseed (optional)
1 tsp. salt
1 tsp. garlic granules
1 tsp. dried thyme
1 tsp. savory
1/2 tsp. dry basil
1/2 tsp. oregano
1/2 tsp. sage
1/2 tsp. freshly-ground black pepper



Preheat the oven to 400 F.
Mix all ingredients together well in a large bowl with your hands.
Press the mixture into an oiled or nonstick 9x5" loaf pan. Cover with a thin layer of ketchup, barbecue sauce, or tomato sauce, if you like.
Bake for 1 hour, covering the pan with foil for the first 1/2 hour.
Let the loaf stand 15 minutes; turn out on a plate.




Poached Pears With Raspberry Coulis
(Courtesy VegCooking.Com)

Makes 4 servings

2 1/2 cups white wine
2 1/2 cups water
1 1/4 cups sugar
Peel of 1/2 orange
Juice of 1 orange
4 firm pears
2 cups fresh raspberries
Juice of 1/2 lemon
• In a large saucepan over medium-high heat, combine the wine, water, sugar, orange peel, and orange juice.
• Leaving the stems intact, carefully core and peel the pears, using the small end of a melon baller to remove the core from the bottom. Cut a thin strip off the bottom so that they will stand up. Gently place into the pan.
• Simmer, uncovered, for 10 to 20 minutes, rotating frequently to assure even cooking. When soft but still firm, remove from the liquid and chill in the refrigerator.
• In a blender, purée the raspberries with the lemon juice until smooth. Press through a fine sieve to remove the seeds. Serve with the poached pears.



Pumpkin-Ginger Parfaits

1 (15 oz.) can pure pumpkin
1/2 cup packed light brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground coriander
1/8 tsp. salt
3.5 oz. tofu, pureed
1 tsp. corn starch
2 Tbs. water
1 1/2 cups soy yogurt
2 tsp. vanilla
1 Tbs. powdered sugar
12 gingersnaps, broken into pieces
4 parfait glasses




Mix pumpkin puree in a pot with cinnamon, brown sugar, spices; warm over low heat.
Add the pureed tofu to the pumpkin mixture, and mix well.
Dissolve the corn starch in the water and add to the pureed pumpkin mixture.
Raise the temperature and stir pumpkin mixture until it becomes thick; remove from the heat and let it cool (Note: place in the refrigerator for a few hours to allow it fully set).
Drain liquid from soy yogurt and thoroughly combine with powdered sugar and vanilla.
In parfait glasses, layer the pumpkin mixture, crumbled gingersnaps, and soy yogurt mixture; repeat the layers and top with a dollop of soy yogurt and a few cookie crumbs.