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December 2001 Issue
A Vegetarian Christmas
by Victoria Smith
Table of Contents | Single-page view

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Tofu Loaf

  • 1 medium onion
  • 1 cup whole grain bread crumbs or crushed cornflakes
  • 1 1/2 pounds tofu, mashed
  • 1/2 cup chopped parsley
  • 1/3 cup soy sauce
  • 1/3 cup ketchup
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
Preheat oven to 350 degrees fahrenheit Mix all ingredients together. Press the mixture into a teflon loaf pan (you can spray a bit of PAM) Bake for one hour. Let cool about 15-20 minutes before trying to remove from pan. Slice and enjoy!
  • Yields: 1 loaf
  • Preparation Time: about an hour and a half


Bean Loaf

  • 6 oz canned kidney beans
  • 1 cup cooked brown rice
  • finely chopped vegetables
  • garlic (lots)
  • 3 tablespoons Country-style dijon mustard (Grey Poupon)
  • 2 tablespoons molasses
Mash the beans into paste and add the mustard and molasses. Mix well. You can chop up whatever vegetables you like -- I used onion, yellow, red and green peppers, and celery. Once I'd chopped the vegetables, I think I had about a cup of them. Chop up the garlic. I used about half a head. Also note that the measurements on the mustard and molasses are approximate. I judged the amounts of them I wanted by the consistency of the paste rather than actually measuring them. I am sure about the bean and rice measurements, though. Finally, I put all the ingredients together and mixed them, sprayed a loaf pan with non-stick spray, and put the whole thing in the oven at F 350. I baked the thing for 45 minutes and it was still a bit juicier than I wanted. You might want to try baking it for an hour.
  • Yields: 1 loaf
  • Preparation Time: about an hour and 20 minutes

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