Friday, November 24, 2006


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I didn't stuff myself! Funny, when I was growing up the memories are of being too full on Thanksgiving Day.

I made:
Autumn Apple Bread Dressing
Scrambled Tofu
Vegan Gravy

I made scrambled tofu because that is what my son Sonic wanted. It turned out great w/ cranberry and all the trimmings.

The bread dressing is a recipe I adore and learned while living at Murrietta Hot Springs for two years in the 80s. The Polarity Diets Cookbook is available from the Chitty's in Boulder.

Autumn Apple Bread Dressing

About a loaf of whole grain bread cut into cubes.
1 or 2 cups long grain rice, cooked
4 stalks celery chopped
2/3 small bunch of fresh parsley, minced
1 1/2 cups pecans, chopped

In a blender place:

1 1/2 c. apple juice
2 T. miso
1/4 c. tamari or Bragg's
2 cloves garlic
1/4 tsp. garlic pwdr
big pinch rosemary
big pinch sage
big pinch thyme

Blend and toss in bread dressing.

Bake covered at 350 for 45 minutes.

Sea's Scrambled Tofu

Link to my tofu fame! :)

Vegan Gravy (so good)

A carton of vegetable broth
(you can use tamari-water or homemade broth too.)
olive oil
nutritional yeast
pinch sea salt

Put some olive oil in a heavy skillet.
Heat and add just slightly less the same amount of flour.
Be ready with your whisk and have the broth or tamari-water handy too.

Whisk your roux and use your free hand to fan the aroma up so you can tell when it's toasted. Usually about two minutes once the roux bubbles.

After your roux has bubbled and you've whisked for two minutes or until it smells a bit toasted (not burnt!)
Slowly pour in your broth and continue whisking keeping it hot. Whisk until smooth and let simmer while whisking for another minute or two. Turn off flame and whisk in nutritional yeast flakes and sea salt to taste.

If you want to use dairy use a bit of butter (or all butter) and use milk along with broth for a creamy gravy.


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