Vegan Holiday Cooking

Home-made Tooforkey (Vegan)  Store bought tofu roasts are rather expensive for their size.  This home recipe takes some time (in fact, I suggest cooking the day before and then heating so it doesn’t tie up your oven), but it’s delicious and big!  2 cups vital wheat gluten 1/2 c. soy or chickpea flour 3/4 c. nutritional yeast flakes 1 t pepper 1 onion diced  finely (or sub with onion powder) 4 cloves garlic, minced finely (or sub with prepared minced garlic) 1 container of firm or extra firm tofu 3.5 c. water + 3 t. vegetable or faux chicken broth … Continue reading

Veggie Bean Barley Soup in the Pressure Cooker

I love soup in the cold months, especially on a rainy day. Do you? This hardy soup is easy and can be frozen, as well. It can be cooked in a pressure cooker (or Instapot) or a standard pan. Ingredients 10 cups of vegetable broth or water and broth mix 1.5 cup uncooked barley 2 tablespoons of olive oil 1 onion, diced (sauté in the olive oil if desired) 2 cans canned diced tomatoes 2 carrots, peeled and sliced 2 stalks celery, chopped 2 zucchini’s, chopped 1 onion, chopped 2 tablespoons of dried parsley 1 bag of frozen corn kernels … Continue reading

Apple, Persimmon, Cranberry Crisp

  When two friends show up with gifts – one with persimmons and one with apples, it must be time to make a pie! Ingredients Filling 5 persimmons, peeled and sliced 4 apples, peels and sliced 1 cup dried cranberries 1 lemon, juiced 3 tablespoons turbinado sugar ½ teaspoon ginger 2 teaspoons cornstarch 1 teaspoon lemon zest Crumble 1 cup flour 1 cup oats 8 tablespoons vegan butter ½ cup turbinado sugar ½ teaspoon salt 1 teaspoon cinnamon Process Mix all filling ingredients and place in a deep pie pan or baking dish. Mix all crumble ingredients and cut butter … Continue reading