Sheryl's Comfort Food choices for the holidays

Sheryl's Veggie Meatballs

Add all ingredients. Add two eggs or not.  To keep it moist add tomato paste if you need.  Make balls. Brown in olive oil or Ghee (clarified butter). Place in oven for about 20 minutes to heat entirely 350. YUM with mushroom gravy or tomato sauce.

1 pound frozen tofu, defrosted, squeezed dry, and crumbled

1/2 cup rolled oats

1/2 cup wheat germ

1/2 onion chopped

Fresh oregano, parsley, basil, sage to taste

2 tablespoons soy sauce

1/2 teaspoon salt

1/2 teaspoon garlic fresh or powdered

Finely chopped veggies like zucchini, spinach, cauliflower, carrots.

1/3 cup toasted finely chopped walnuts

1/2 cup or less of soy cheese or Parmesan cheese

1/2 cup or less bread crumbs

Jeff's Favorite Neat Loaf

Here's a quite convincing substitute for meat loaf; it's a great homestyle dish for skeptics of tofu and other natural goodies.  Serve with ketchup mixed with soy sauce, or a tasty gravy.

Preheat the oven to 350 degrees.  Sauté the onions and celery in a little oil or water until tender.  Combine all the ingredients and pat into an oiled loaf pan.

Combine the ingredients for the topping, and spoon on top of the loaf.  Bake 1 hour.  Turn off the heat and allow to sit in the oven for an additional 20 to 30 minutes, or at room temperature for 15 minutes, before unmolding and slicing.  This last step is important so that the loaf will hold together well.

Serve with additional topping mix, and the fat-free gravy

Per serving:  Calories 499, Protein 27g, Fat 18g, Carbohydrates 63g

Reprinted from The New Now and Zen Epicure by Miyoko Nishimoto Schinner

Yield: 6 servings

1 large onion, chopped

2 stalks celery, chopped

One 15 oz can garbanzo beans (chick peas), drained and mashed well

1/2 cup ground walnuts

1/3 cup wheat germ

1 pound frozen tofu, defrosted, squeezed dry, and crumbled in a food processor

2 tablespoons tomato paste

2 tablespoons miso

1 to 2 tablespoons soy sauce

1/2 teaspoon allspice

1 teaspoon dried thyme

1/2 teaspoon dried chervil

1 teaspoon freshly ground oregano

Pepper

3 to 4 tablespoons tahini mixed with a little water to make a thick paste

Topping:

1/3 cup ketchup

2 tablespoons soy sauce

Rich Brown Sauce

In a large covered pot, sauté the onions, celery, and carrots in 1 tablespoon oil or margarine until relatively tender.  Add the tomatoes, wine, garlic, shiitake, mushrooms, soy sauce, miso, and herbs, and bring to a boil.  Add the stock.  When it has reached a second boil, cover, lower the heat, and simmer for about 1 hour or longer.  Taste and adjust the seasonings, adding more stock or water if the flavor seams weak.  Set a colander over a bowl, and pour it through to stain the vegetables.  Press as much juice out of the vegetables as possible, then discard them.

To make the roux, heat or melt the 4 tablespoons of oil or margarine and add the flour.  Cook for 2 minutes, stirring and cook over low heat until thickened.

Yield: about 3 cups

1 1/2 to 2 cups finely diced onions

1 cup diced celery

1 cup diced carrots

1 tablespoon oil or nonhydrogenated margarine

3 very ripe tomatoes, chopped

1 cup or more red wine

1/2 bud garlic, sliced (half a bulb, not a clove)

6 dried shitake mushrooms

1/2 cup sliced mushrooms

2 tablespoon miso (mild or medium)

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

3 1/2 to 4 cups vegetable stock

For the roux:

4 tablespoons oil or nonhydrogenated margarine

6 tablespoons flour

Per 1/4 cup:  Calories 95, Protein 2g, Fat 5g, Carbohydrates 12g

Reprinted from The New Now and Zen Epicure by Miyoko Nishimoto Schinner