Holiday Recipes

Moscow Food Co-op Organic & Local Products

Happy Holiday Cooking

by Robin Ohlgren-Evans, Lisa Lundstedt and Eva Strand, from the December 1997 Newsletter

The education committee at the Co-op has cooked up some yummy, festive dishes just in time for the holidays. In this article we are focusing on turkey alternatives for all of you who prefer a vegetarian holiday feast. Both the Stuffed Tofu 'Turkey' and the Thanksgiving Roast has the savory blend of flavors reminiscent of thanksgiving stuffing, and goes great with traditional trimmings such as Mushroom Gravy and Cranberry Sauce. Serve with traditional mashed potatoes or sweet potatoes or try our Wild Rice Casserole. Choose one or two of the vegetable dishes Braised Cabbage, Carrots in Orange-Ginger Sauce and Spinach Artichoke Casserole. The Peachy Yogurt Salad adds a tangy sweetness to the meal.

Stuffed Tofu 'Turkey'

For all of you, who are looking for a vegetarian alternative to turkey, here it is; enjoy with mushroom gravy, cranberries and mashed potatoes. (Serves 10-12)

5 lb firm tofu
1 c onion
2 c celery
1 c mushrooms, diced
2 cloves garlic, minced
1/2 c sesame oil (don't sub.)
1/2 c soy sauce or tamari
8 c bread, cubed and dried
1/2c fresh parsley, minced
1/2 c sage
2 T marjoram
2 T thyme
2 T savory
1 T rosemary
1T celery seed
1 T black pepper
2 c vegetable broth

Mash the tofu. Line a 12 inch colander with a large piece of wet cheesecloth. Add the mashed tofu, cover with overlapping cheesecloth and cover with a small plate. Place a 5 lb object on top of the plate and leave for an hour or more to drain.

To make stuffing, sauté onions, celery, mushrooms and garlic in 2 T sesame oil. Add all herbs (except parsley), pepper and 1/2 c soy sauce. Cover and cook for 5 minutes until vegetables are soft. Mix the vegetables with bread cubes and broth.

Make the basting sauce by mixing the remaining soy sauce and sesame oil.

Hollow the tofu to 1 inch on the sides of the colander. Save some tofu for the top. Baste the inside with some basting sauce and pack in the stuffing. Cover with remaining tofu and pat down firmly.

Place an oiled baking sheet on top of the colander and flip the stuffed tofu over. Baste the outside with the basting sauce and cover with foil. Bake for 1 hour at 400 F. Remove the foil, baste and bake for 1 hour more until golden. Voila, the ''turkey'' is ready to serve!

Thanksgiving Roast

Serve with traditional trimmings for a holiday feast or with vegetables, potatoes and gravy for a satisfying winter meal.

1 c boiled lentils
1 c browned breadcrumbs
1 c walnuts
3 T olive oil
1 grated onion
1/2 c strained tomatoes, reserving juice
2 eggs, beaten
1/2 c chopped black olives
1/2 t vegetable salt
1/2 t sage
1/2 t celery salt
tomato juice for basting

Put lentils, crumbs and nuts through a food processor.

In a large skillet, sauté onion in olive oil until browned, adding seasoning and tomatoes.

When tomatoes are done, add eggs and olives. Form into a loaf and turn into a greased loaf pan. Bake at 350 F for 1 hour baste from time to time with tomato juice.

Mushroom Gravy
8 servings

2 c mushrooms, finely chopped
1 T onion, finely chopped
2 T butter
4 cs vegetable broth
4 T flour
1 T thyme
1/2 T sage+
1 small clove garlic, minced
2 T soy sauce

Sauté the mushroom and onion in butter until soft. Add 3 cups of the broth. Whisk the flour with the re-maining broth and add to the sauce.

Heat slowly, constantly stirring until the gravy thickens. Add spices, garlic and soy sauce.

Braised Red Cabbage

Traditional at Robin's Christmas table the color is wonderful and so is the taste. (8 10 servings)

1 medium red cabbage
4 T butter (or olive oil)
1 T sugar
1 t salt
1/3 c water
1/3 c white vinegar
1/2 c red currant jelly (or other tart red jelly)
2 T grated apple
Shred the cabbage (9 c).

Combine butter, salt, sugar, water and vinegar in a saucepan and heat over medium heat. When it boils, add the cabbage and toss.

Place in a covered casserole dish and braise for about 2 hours at 325 F. Add water if necessary. Stir in jelly and apple and replace cover to bake for another 10 minutes.

Spinach Artichoke Casserole

Frozen spinach makes this dish come together fast and easy, a plus around the holidays!

2 10 oz packages frozen chopped spinach
1/2 c butter
6 oz. Light cream cheese
1 can artichokes, chopped
1/2 t pepper
1 T lemon juice
seasoned bread crumbs

Cook spinach and drain well.

Combine butter and cream cheese and heat until the butter is mostly melted. Combine with the spinach, artichokes, pepper and lemon juice. Stir well.

Spoon lightly into a greased casserole dish sprinkle with cheese and breadcrumbs. Bake at 30 minutes at 325 F until bubbly.

Carrots in Orange-Ginger Sauce

12 medium carrots
juice from 4 oranges
2 t grated orange rind
2 t grated fresh ginger
2 t flour
1/2 t salt
4 T butter

Peel carrots and cut them into thin strips 2 1/2 - 3 inches long. Boil them till barely tender remove from heat but do not drain (they'll continue cooking and stay hot while you make the sauce).

In another pan whisk together the remaining ingredients, except butter, over medium heat until thickened.

Add butter and cook until melted. Drain carrots and pour the sauce over, stir to coat. Keep warm until ready to serve.

Peachy Yogurt Salad
4 servings

2 large ripe peaches, sliced (canned are OK)
1 c green grapes
1 c celery, sliced
1/2 c walnuts, coarsely chopped
1/2 c vanilla yogurt
2 T honey

Lightly toss peaches, grapes, celery and walnuts. Mix yogurt and honey and gently stir into the fruit.

Cranberry Sauce

2 c fresh cranberries
1 c water
1/2 c maple syrup

Mix all ingredients in a saucepan and simmer for 15 minutes until thickened. Cool before serving.

Wild Rice Casserole

An alternative or complement to mashed or sweet potatoes.
(4-6 servings)

2 T olive oil
2 medium sliced leeks
1 medium zucchini, diced
4 cloves garlic, minced
1/2 t turmeric
4 c water
1 1/2 c long grain brown rice or white rice
1/2 c wild rice
2 medium carrots, diced
1 c fresh green peas
2 ears corn cut in 1-inch sections
2 T minced fresh parsley
1/2 t dried thyme
1/2 t pepper
1/2 t salt

In a large cast iron skillet or Dutch oven, heat oil and sauté leeks, zucchini, and garlic. Cook for a few minutes.

Add turmeric, water, rice, wild rice, carrots, peas and corn. Season with parsley, thyme, pepper and salt. Cover and bake at 375 F for 55 minutes.

Remove from oven and let sit 10 minutes. Fluff.

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