SPECIAL K ROAST (revised)
(Vegetarian Meatloaf)
1 medium onion, chopped
1/4 cup margarine
4 cups flake cereal
3 tsp beef-style seasoning or soysauce
1/2 cup chopped pecans or walnuts
5 eggs, slightly beaten
3 cups cottage cheese
1. Saute onion in margarine.
2. Combine all ingredients and mix thoroughly.
3. Turn into greased baking dish, and bake at 350 degrees for 60 minutes.
VEGETARIAN CUTLETS
1/4 cup oil
1 medium onion, minced fine
1/4 to 1/2 cup celery, minced fine
4 tbsp chopped parsley
1 tsp sage
1 tsp salt
5 eggs, well-beaten
1 vegetable bullion cube (or seasoning)
A few shakes of soy sauce
1 cup raw oatmeal (quick-cooking)
1/2 to 1 cup cracker crumbs (Hi-Ho, etc.)
1 can cream of mushroom or cream of celery soup
1 1/2 cups soupcans of milk or soymilk
Saute onion in oil. Beat eggs until frothy. Add seasoning, oatmeal, and enough cracker crumbs to make a thin batter (similar to cake batter). Add sauteed onions and oil. Mix well. Drop by tablespoons onto hot skillet. Brown both sides. Mix soup and soymilk together. Pour over cutlets. Simmer slowly until cutlets are tender (cutlets may be placed in casserole dish and simmered in oven for about 20 minutes).
SOUTHERN-FRIED TOFU
(Batter-coated tofu for a "Kentucky Fried" meal)
1 pound frozen tofu (see instructions for freezing tofu below)
1 cup cold water
2 tbsp soy sauce
For the batter:
1 egg
1/2 cup milk
1 tbsp oil
1/2 tsp salt
1/2 cup whole wheat flour (or whatever kind of flour)
1/2 cup cornmeal
2 tbsp water
oil for frying
Unwrap tofu, place in a deep bowl, cover with boiling water, and let stand for 10 minutes or longer to defrost. Squeeze gently to expel moisture. Combine water and soy sauce and marinate tofu for a few minutes. Squeeze again and pat surface dry.
Beat egg with milk, then stir in remaining ingredients for a smooth, thick batter.
Cut each 2-oz piece of tofu into 3 strips (24 in all). Dip in batter, one at a time, transfer to a wire rack set over a plate to catch drippings, and continue until all pieces are coated. Refrigerate for at least 15 minutes.
Pour oil in a heavy 15-inch skillet to a depth of 1/4 inch and heat.
Brown batter-coated tofu in hot oil, about 8 pieces at a time. If oil is sufficiently heated, each batch should be cooked in 5 minutes. Drain on absorbent paper and serve.
Serves 4
Freezing Tofu:
This process affects the structure to such an extent that frozen tofu is like an entirely different ingredient. Where the fresh variety is dense and tender, frozen tofu is chewy with an open, coarse texture; it is much like veal or chicken, making it more familiar and welcome. Freezing also increases its spongelike ability to absorb the flavors of the cooking medium.
To freeze, slice tofu cakes so they are about 1/2 inch thick. If using small 4-oz cakes (about 2 1/2 x 2 1/2 x 1 inches), slice in half; slice thicker 8- to 10-ounce blocks in fourths. Wrap each piece of tofu in plastic wrapping. This individual packaging will allow removal of pieces as desired. Make a single moisture-proof package of all the tofu, wrapping it in foil or heavy plastic bags. Freeze as you would any food.
For best eating, use frozen tofu within six months.
From Nikki & David Goldbeck's American Wholefoods Cuisine
Kraut and Big Frank Casserole
(Makes 10 servings)
1 20-oz can Loma Linda Big Franks, sliced
3 cups drained sauerkraut
1 10.75-oz can cream of mushroom soup
1 cup mayonnaise (or fat-free mayo or Miracle Whip)
6 medium potatoes, boiled and diced
In a large bowl, mix all ingredients--except potatoes. Place hot potatoes in bottom of a 9 x 13-inch backing dish. Add sauerkraut mixture. If desired, sprinkle with bread crumbs or crushed potato chips. Bake at 350 degrees for 30 minutes.
GARBANZO BEAN BURGERS
(Makes 6 burgers)
2 cups precooked or canned (two 19-ounce cans) garbanzo beans (chickpeas), drained and mashed
1 stalk celery, finely chopped
1 carrot, finely chopped
small onion, peeled and finely chopped
1 clove garlic, minced
1/4 cup whole wheat flour
salt and seasonings to taste
2 teaspoons vegetable oil
1) Mix all ingredients except for cooking oil in a bowl.
2) Form six flat patties. Fry in oiled pan over medium-high heat until burgers are golden brown. Turn burgers over and fry on the other side until done.
3) Serve alone or with tomato sauce, ketchup, or barbecue sauce.
