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February 2003 Issue
by Victoria Smith
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Savory Vegetarian Burger

  • 3/4 lb. firm tofu
  • 4 tsp. olive oil - divided
  • 1/3 c. minced green onions
  • 1 c. finely grated carrot
  • 1 c. finely chopped green cabbage
  • 1 clove garlic - peeled and forced through a press
  • 1/2 c. whole wheat flour
  • 2 tbsp. nutritional yeast
  • 2 tbsp. ketchup
  • 2 tbsp. finely minced parsley
  • 2 tbsp. sesame seeds
  • 4 tsp. taco seasoning mix
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. salt
  • Several grindings freshly ground black pepper
  • 1/4 c. wheat germ
  • 4 hamburger buns - toasted
  • Assorted condiments
Drain the tofu and slice thinly. Place on a paper towel-lined baking sheet and a couple of cans to weight down. Let it drain for 45 minutes.

In a nonstick skillet heat 2 teaspoons oil over medium heat. Add the onion, carrot, cabbage and garlic; sauté 5 minutes. Cool slightly.

Process the drained tofu in a food processor until creamy. Add the flour, yeast, ketchup, parsley, sesame seeds, taco seasoning, cayenne, salt and pepper; process until smooth. Add the vegetables and process until the vegetables are finely chopped and incorporated.

Form the mixture into 4 patties and dredge in wheat germ. Heat a teaspoon of oil in a large nonstick skillet over medium heat. Add the burgers and cook for 5 minutes. Turn and add another teaspoon oil; continue cooking 4 minutes, or until heated through. (Serve on toasted buns with condiments.)

Note: Nutritional yeast can be found in health food stores. If unavailable substitute 2 tablespoons wheat germ.

  • Yields: 4 patties
  • Preparation Time: about an hour and 15 minutes

Vegetarian "No Tom" Turkey
  • 2 c. brown rice
  • 4 tbsp. powdered vegetarian chicken-flavored broth
  • 2 tbsp. oil
  • 5 1/2 c. water - divided
  • 3/4 c. wild rice
  • 1 tsp. sage
  • 1 tsp. rosemary
  • 2 tsp. thyme - divided
  • 5 tbsp. butter - divided
  • 1 onion - chopped
  • 5 celery stalks - chopped
  • 1 tsp. dill
  • 2 tsp. onion salt
  • 1 lb. mushrooms
  • 2 tsp. garlic powder
  • 1 lb. Meat of Wheat chicken style OR 1 lb. Meat of Wheat sausage style
  • 1 lb. Monterey Jack cheese - grated
  • 16 oz. Pepperidge Farm herb stuffing
  • Salt and pepper to taste
  • 5 tsp. poultry seasoning (or more)
  • Pecan halves - for garnish
Add the powdered broth to the brown rice and sauté the mixture in oil for 4 minutes. Add 4 cups of water and cook for 1 hour or until the water is absorbed. Cook the wild rice, sage, rosemary, and 1 teaspoon thyme in 1.5 cups of water for an additional hour.

Sauté the chopped onion and celery with 2 tablespoons butter, dill and onion salt. Slice and sauté the mushrooms with 2 tablespoons butter, garlic powder and 1 teaspoon thyme, until well done. Combine all ingredients with the Meat of Wheat, cheese, stuffing, salt and pepper and poultry seasoning. In a baking pan, shape like a turkey, garnish with pecan halves and bake for 30-45 minutes at 375 degrees. Serve with cranberry sauce and mushroom gravy.

  • Yields: 8 servings and terrific leftovers
  • Preparation Time: about 3 hours
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