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The 30-Day Vegetarian cookbook has 90 meals that will take you through a full month of vegetarian eating for every occasion! Color photographs and simple step-by-step instructions make this a perfect resource for those who are just starting out. Each week includes a meal plan and list of foods that you will need on hand. There is even an index that organizes foods that contain dairy, or are wheat free as well as plenty of vegan selections. This cookbook is a must for anyone who wants to explore cruelty-minimized eating or finds themselves cooking for friends and family who have adopted this lifestyle choice. But you don’t need to be a vegetarian to enjoy the bounty of good eats contained in these pages — you just need to enjoy good food!
Many thanks to my daughters Patricia (21) and Martha Bea (12) for making this video possible.
STUFFED TOFU ROAST
– 5 tubs (1 lb each) extra firm tofu
– 2 TBL dried herbs (e.g. basil, marjoram, oregano, parsley)
– 3 cups fresh whole grain bread cubed
– 1 large onion diced
– 6 stalks sliced celery
– 3 TBL margarine
– 1 cup vegetable broth
– 2 TBL Tamari or Soy Sauce
– 2 TBL Maple Syrup
Bring 4 tubs of tofu to room temperature (I place them opened in hot water for a few minutes.) In a large mixing bowl crumble the four pounds of tofu, blending well with your hands. Add herbs and salt (if desired) and continue to mix well.
Wet your cheesecloth and line a colander (no larger than the size of your roasting pan!) overlapping as necessary and smoothing out any wrinkles. Taking handfuls of the tofu mixture, press into the bottom and up the sides of the colander so that you have about a 1 inch bowl all around. If you have a mixing bowl that fits inside of your tofu well, you may use it to press the tofu. Otherwise, line the tofu with plastic wrap and weight down with beans, rice or lentils from your pantry. Place inside of your roasting pan to catch any of the liquid and let rest for one hour as the moisture is pressed out of your tofu.
Sautee onions and celery in frying pan with margarine over medium/low heat until translucent. Add to cubed whole grain bread and stir to combine. Add 1 cup vegetable broth and stir well.
Remove the weight from your tofu mold and discard any of the milky water that has been pressed out of your roast. Remove the plastic wrap and spoon your stuffing mixture into the tofu bowl. Crumble your last tub of tofu over the top of your roast. Press down gently with both hands to make sure the stuffing is set. Very carefully, place your roasting pan atop the colander and turn it upside down. Remove the cheesecloth.
Mix tamari and maple syrup together and baste with a kitchen brush. Bake in a 350 degree oven for 1 hour, basting every 15 minutes.
Carve wedges and serve with all the holiday side dishes you love!
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