CORNBREAD
1 c yellow corn meal
1 c sifted unbleached flour
1/4 c unrefined sugar
1 Tbs. baking powder
1 tsp. salt
††† 1/4 c applesauce
††††† 1 c soy milk
En-R-G egg replacer equivalent to one egg
Preheat oven to 425. Spray 9x9 pan with non-stick cooking spray or coat lightly with oil. Combine corn meal, flour, sugar, baking powder and salt in a bowl. In a small bowl, stir together applesauce, egg replacer and milk. Add to dry ingredients with a few swift strokes.
Bake for 20-25 minutes.

CRANBERRY RELISH
Into the bowl of a food processor place a 12 oz. bag of cranberries and 1/2 cup sugar. Chop briefly trying to keep large pieces of the berries.
Transfer to another bowl and mix in the chopped pulp of two medium sized oranges, canned mandarin oranges can be used to save time. Add one cup of
chopped pecans. Chill.

 



Pumpkin Pie

We have been told that this traditional Thanksgiving dessert doesn't have to be made with eggs and dairy. We have not prepared this dessert so let us know how it turns out. 1 can (16 ounces) pureed pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package Mori-Nu soft tofu
1 9-in unbaked pie shell
Preheat oven to 425 F. Place tofu and sugar in a food processor and blend until smooth. Add in as much of the pumpkin as the processor will hold. Transfer to a bowl and thoroughly mix in the remaining pumpkin, salt and spices. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. The pie can be chilled or served
warm. Top with non dairy topping (tip: make your own topping by blending another package of soft tofu, some sugar and vanilla extract in a food processor. Chill.
Health Tip: Donít want to let go of your favorite recipe then use organic eggs for extra nutrition. Substitute soy or rice milkfor regular milk. Use Florida crystals instead of sugar. Tastes great!!!

 

 

GREEN BEANS ALMONDINE
From The Vegetarian Resource Group
This sauce also tastes good on other vegetables or grains.
1 pound green beans
3 Tablespoons sliced almonds
1 cup rice or soy milk
2 Tablespoons arrowroot powder
1 Tablespoon lite tamari
1/2 teaspoon freshly ground black pepper
String green beans, if necessary. Steam for 5 to 7 minutes, until tender.
Meanwhile, in a dry pan, toast almonds over medium heat, watching carefully so that you do not burn them.
In a saucepan, heat 3/4 cup of the rice milk over medium heat. Do not let it boil. Combine the 1/4 cup remaining rice milk and arrowroot. Mix into heated
mixture and cook over medium heat until the mixture thickens. Stir in tamariand pepper. Pour hot sauce over green beans. Garnish with toasted almonds.

Turkey Less Books (contíd from page 5)††††††††††††††††††††††††††††† * Save the Turkey! (Sweet Valley Kids Super Special, No 4) by Molly Mia Stewart, Ying-Hwa Hu (Illustrator), Francine Pascal Reading level: Ages 4-8 Bantam Books; ISBN: 0553482866
* Smashed Potatoes and Other Thanksgiving Disasters
by Carol W. Murphy Reading level: Ages 9-12 Paperback (November 1994)Troll Assoc; ISBN: 0816735182
* Cranberry Thanksgiving
Wende Devlin Harry Delvin Format: Paperback, 1st ed., 40pp. ISBN: 0689714297 Publisher: Simon & Schuster Children's

Memberís Corner (contíd from page 4)†††††††††††† I must apologize for the delay in getting this issue out to you. Things were a little busy in my life but have settled down. On October 3rd Iwas married to Arnold Brod aboard the Liberty Belle ship at Penns Landing in Phila. We had a beautiful†††††† ceremony! We were pleased to have delicious Vegan food. The staff on the Liberty Belle were very accommodating. Overall I give them an ďAĒ and to their head chef Rodger an ďA++Ē Our cake was Vegan Banana from Fresh Fields in Marlton.Mmmm....