Various dishes
- Green beans with horseradish sauce
- Veggie gravy (for tofu pockets)
- Brown rice and mushroom dressing (for tofu pockets)
Veggie Gravy recipe:
1 small onion, minced
extra tofu from making Stuffed Tofu
1 clove garlic, minced
5 mushrooms, sliced
1/4 cup unbleached white flour (or gluten-free flour of choice)
tofu marinade
about 1 1/4 cups vegetable broth
1/2 cup plain soymilk
1 tsp. poultry seasoning
1 tsp. thyme
1 tbsp. nutritional yeast
1/8 tsp. Liquid Smoke seasoning
salt and pepper, to taste
Brown rice and mushroom dressing:
Add enough vegetable broth to the reserved marinade to make 2 cups of liquid.
Spray a non-stick sauce pan with canola oil. Add the onion and sauté for about 3 minutes. Add the tofu and garlic, and cook, stirring, for 1 minute. Add the mushrooms and cook until they exude their juices. Stir in the flour and cook for about 3 minutes, stirring constantly. Slowly stir in the vegetable broth mixture. Add the remaining ingredients and cook, stirring, until mixture thickens, about 5 to 10 minutes.
Brown Rice and Mushroom Dressing
1 large onion, chopped
1 rib celery, chopped
2 tsp. garlic, minced
6 ounces mushrooms, chopped
1 1/2 tsp. thyme
1/2 tsp. rubbed sage
1/2 tsp. rosemary
1/8 tsp. black pepper
1 cup long-grain brown rice
2 1/2 cups water
1 tsp. salt (optional)
1/3 cup chopped fresh parsley
Spray a large, non-stick pot with canola oil and set it on medium-high heat. Add the onions and celery, and cook until the onions start to become translucent, about 3 minutes. Add the garlic, mushrooms, herbs, and rice and sauté for another minute. Add the water and salt and cover tightly. Turn the heat very low and cook for about 45 minutes, or until rice is tender and water is mostly absorbed. Resist opening the lid until 45 minutes have passed!