The recipes (LONG and OT!!)

[Guest guest]

Well, okay, I'm just going to post the recipes here. I know this isn't a

recipe list, but well, yeah.....delete it if you don't want it.

Millenium Tofu Spread

From " The Millenium Cookbook " by Tucker and Westerdahl

makes 2 1/2 cups

1 yellow onion, cut lengthwise into thin crescents

3 cloves garlic, peeled but left whole

1 teaspoon sea salt

1/4 cup dry white wine, sherry, or veg stock

1/2 tsp dried thyme

1/2 tsp dried sage

1/2 tsp minced fresh rosemary

1/2 tsp dried basil

1/2 tsp dried oregano

3/4 tsp ground black pepper

1/4 tsp ground nutmeg

1/2 cup light veg stock or water

12 oz firm tofu, drained

1/4 cup light miso

In a large saute pan or skillet, cook the onions, garlic, salt, and wine

over medium heat until the onions just start to soften, about five minutes.

Add the thyme, sage, rosemary, basil, oregano, pepper, nutmeg, and veg

stock. Cover and cook until the liquid evaporates and the onion and garlic

are very soft and light brown, about 20 minutes. Remove from heat and let

cool to room temperature.

Crumble the tofu into a medium bowl. Add the miso and the onion mixture and

blend well. In a food processor, process this mixture, in batches if

necessary, until smooth. Serve at room temerature or chilled.

('s notes: I find this tastes best if prepared a day ahead of time. It

gives all the flavors a chance to blend. Also, this is a bit on the salty

side, so if you are sensitive to sodium, you could probably eliminate the

teaspoon of salt. To me, this tastes like an herbed butter. YUMMY! Great

with raw veggies, bread, or on top of a baked potato.)

Butternut Squash Sauce

from Jermama on the Vegsource boards

http://www.vegsource.com/mcdrecipes/index.html

This is loosely based on Robbins' sauce recipe for his Mac and No

cheese (from May All Be Fed).

I am really bad about measuring... just kind of throw amounts in and it

works...

1 butternut squash, cut in half, seeds removed

1/4 cup miso (I have used dark and light before..both work)

1/4 cup hot water (not boiling)

1/3 cup nutritional yeast

3 Tbsp dijon mustard

1 Tbsp soy sauce

dash garlic

Place squash in baking dish, cut side down. Put 2 " of water in bottom of

dish. Bake at 350* for 25-30 minutes. When done baking, let cool so can

touch it. Remove skin, cut into chunks and throw the cooked squash in food

processor. Add rest of ingredients. Process.

('s notes: This is the closest vegan recipe to cheese sauce I've ever

tried!! It's amazingly thick and creamy, and doesn't have a " squashy " flavor

at all. The nutritional yeast is the key ingredient, and can usually be

found in health food stores. Red Star is the best brand.)

Moeser

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The Evolution of Spirit

http://www.ericmoeser.com

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