This is my traditional Thanksgiving turkey substitute, adapted from the New Farm Cookbook:
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Archive for the ‘Meat Substitutes’ Category
Cook 1 and 1/2 cups lentils in 2 and 1/2 cups water. Mash very well and then add:
2 chopped, cooked onions…
This was posted by Faith on the McDougall list, and several people made it and liked it.
I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.
These were marvelous baked in the oven and put on buns with lots of rhubarb chutney and tomato and lettuce. I have not yet played with the amounts to come up with how to convert it to a “meat”loaf or “meat”balls but I bet it would be good that way.
1 cup cooked black beans
1/2 cup cooked white rice…
- Cranberry-Carrot Cake from Vegan Holiday KitchenSix years ago, I was honored to work with Nava Atlas, taking the photos for her book Vegan Holiday Kitchen. It was a gorgeous hard-backed book, and I’m happy to announce it’s just come out in an equally beautiful paperback version, with full-color photographs on heavy, high-quality paper. To celebrate, I asked Nava if I... […]
- A Little Night MagicMy parents were sticklers for honoring the traditional 12 Days of Christmas, which hardly anyone seems to recognize anymore. The traditional 12 days of Christmas are bookended by Christmas Eve, the Feast of the Epiphany on January 6th. In between are days that have both pagan and Christian significance. In even earlier times the […]