Text 16871, 81 rader
Skriven 2008-11-25 16:39:20 av Michael Loo (1:18/200.0)
  Kommentar till text 16781 av Dale Shipp (1:261/1466.0)
Ärende: healthy Stuff 263
=========================
 DS> Our gravy never has any fat to skim off:-}}

So I hear. It's possible to make a perfectly respectable
lowfat meal, but I'm not the man to do it.

==

 ML> I had moral objections to preparing, such as filet of
 ML> spotted owl, chickenburgers, or vegetarian chili.
 DS> I have heard that spotted owl tastes nasty -- but would not want to
 DS> try anyhow.   As to chicken burgers, why bother?  Have chicken nuggets
 DS> or hamburger.   We have little use for ground poultry in any form at

I guess it depends on how the spotted owl has been fed. I suppose
that cornfed coddled owl would be edible enough, horrid though the
thought may be to you and Gail.

 DS> this house.   BUT, Gail does make a pretty good vegetarian chili.

Well, for that, you get ...

___------- Recipe via Meal-Master (tm) v8.01

      Title: Thanksgiving Day Tofu
 Categories: Vegetarian, Low-cal, Ethnic
      Yield: 4 servings

  1 1/2 lb Tofu                            1 1/2 ts Agar flakes; -=OR=-
      2 tb Arrowroot                           1 ts -Agar powder
      3 tb Vogue Vegy Base                     2 tb Barley malt syrup
    3/4 ts Sea salt                            2 tb Water
    1/4 ts White pepper

___----------------------------SAGE DRESSING-------------------------------
    1/2 c  Finely diced onions               1/4 ts Dried basil
    1/2 c  Finely diced celery                 3 tb Vogue Vegy Base
    1/2 c  Finely diced carrots                1 ts Sea salt
      2    Garlic cloves; minced             1/8 ts Black pepper
      2 tb Unrefined corn oil                  1 c  Water
    1/2 ts Ground sage                         2 c  Cubed dry whole wheat bread

  This is a superb substitute for the traditional Thanksgiving turkey.  It's
  also good for other times of the year!  It's really the dressing that
  carries this dish.  The corn oil gives it that wonderful buttery taste that
  poultry dressing usually has.

  DIRECTIONS ========== Wash the tofu, pat it dry, and cut it into small
  pieces.  Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes
  in a food processor and blend to a smooth paste. Oil and flour the loaf pan
  (or line it with baking liner paper after oiling). Spread a layer of tofu
  paste inside the pan, lining the bottom and all four sides. (Spread only a
  thin layer on the ends.) Use all but about 1 cup of the paste.

  Firmly but gently press the dressing into the pan, on top of the tofu paste
  "liner".  Try to avoid displacing the tofu.  Cover the dressing with the
  remaining tofu, carefully sealing the edges.  Cover the pan with foil,
  making certain the foil doesn't come in contact with the tofu.  (The tofu
  will eat into the foil.)

  Bake in a preheated oven at 350 F for 30 to 40 minutes.  Then remove the
  foil cover, glaze the top of the loaf with the dissolved barley malt syrup,
  turn the oven up to 450 F, and continue baking for 10 minutes. Remove from
  oven and allow the loaf to cool for about 10 minutes.  Unmold, slice, and
  serve hot with a sauce of your choice.

  SAGE DRESSING:  Saute onions, celery, carrots, and garlic in oil for 5
  minutes.  Add the sage, basil, soup base, salt and pepper, and continue
  cooking 5 minutes longer.

  Add the water and bring to a simmer.  Stir in the bread crumbs and cook for
  a few minutes.  Then remove from heat.

  Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN:
  0-89815-377-8 Typed by Karen Mintzias

___--

___ Blue Wave/386 v2.30

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