24 November, 2009

Thanksgiving Recipes

Yeah the posts are a random assortment today, sorry.

I am a proud vegetarian. There are many reasons that I choose not to eat animals. I would love to say that I am vegan, but I love Greek yogurt, eggs with cheese, chocolate (um baked goods in general) and the heavy creamer I use in my coffee every morning (how was I ever using Coffee Mate? Ew its made with corn syrup solids, disgusting!) too much! Maybe one day...

And have I mentioned I love Ryan's parents/family? Because I do. However, they are meat-eaters (as most people are, Ryan kindly reminded me last night. HA). So its usually not a deal, as I just eat the sides to the meal. But I got to thinking, I will make a protein dish that is vegetarian friendly to share with them at Thanksgiving. At least I will have something to eat.

I have decided on a "mock" chicken salad. I will also bring over lettuce (lettuce wraps).
Here is the recipe if you are so inclined:

  • 2 tablespoons vegan mayonnaise
  • 1 tablespoon mango chutney
  • 1 (7-ounce) package baked tofu, crumbled into small pieces
  • 2 tablespoons seedless raisins
  • 1 tablespoon sliced green onions, plus more for garnish
  • 1 1/2 tsp- curry powder
  • 1/2 C slivered almonds
  • 1/2 halved grapes


If you have time, freeze the drained tofu overnight. It will turn kind of yellow. That's OK. Thaw the tofu. When it is thawed, you can squeeze it like a sponge and get out the water. It will turn back to white. The reason for this step, which is optional, is that it gives the Tofu a "meatier" texture. You don't have to do this, but I like it. Cut tofu into 1/4 inch cubes or smaller, and fry until golden brown using cooking spray. Cool for 5 minutes. You get a "meatier" tofu if the tofu has been frozen and then defrosted before cooking. Mix all ingredients and chill for at least 2 hours before serving.

Yeah I'm on it! Yum!

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