Bed and Breakfast Network Blog

Thanksgiving should also be Vegetarian and Vegan friendly.
A meatless Thanksgiving can be just as wholesome. Salads  apples, carrots, and beets always refreshing . Thanksgiving without cranberries would not be the same and since they are allowed add them to your list. Butternut Squash always a hit on family and friends celebrated get together’s. Walnut apple stuffing is a must for the holidays and for dessert the very popular tofu pumpkin or squash pie and the always great Vegan Tofu Divine Chocolate Cake or Chocolate Raspberry Fudge Brownies… What every your serving we will be there to celebrate it just that our choices may be a bit different so don’t forget us..and we promise to bring something special too.

Tofu Turkey Dinner

Ingredients

6 lb / 2.7 kg firm tofu

Cornbread Stuffing

• 1 cup / 175 g diced onion
• 1 cup / 175 g diced celery
• 1 T sesame oil
• 1/2 t sage
• 1/2 t thyme
• 1 t parsley
• Salt and pepper to taste
• 3 cups / 350 g cubed whole wheat bread
• 2 cups / 225 g cubed corn bread
• 1/2 cup / 100 ml vegetable broth
• 1/2 cup / 75 g walnuts or pecans (optional)

Basting Liquid

• 1/2 cup / 100 ml sesame oil
• 1/4 cup / 4 T soy sauce

Gravy

• 1 onion, diced
• 2 T oil
• 1 cup / 100 g sliced mushrooms
• 5 T flour
• 2 cups / 400 ml vegetable broth
• 1/2 cup / 100 ml soy sauce
• 1/2 cup / 100 ml water

Pre Cooking Instructions

An hour prior to cooking, take tofu and mash it and place the tofu into a colander with a “cheesecloth” then place the colander over a bowl to catch the any excess liquid form the tofu, If needed you somthing heavy.

Adding The Stuffing

Saute the onion and celery in the sesame oil. Mix the seasonings into the cubed bread. Combine everything, adding enough vegetable broth to moisten. Add nuts if desired.

Preheat the oven to 400F/200C/gas mark 6. Press the tofu with your hands to form a hollow center, fill with the stuffing mixture and press down. Flip the tofu onto an oiled baking sheet. Remove the towel or cheesecloth. Baste the tofu with 3/4 of the sesame oil and soy sauce mixture, cover with foil and bake for 1 hour. Remove the foil, baste again with the remaining basting mixture, return to the hot oven, and bake uncovered for 20 minutes or until golden. Transfer to a serving platter and serve with gravy.

Gravy

Saute the onion in the oil until soft. Add the mushrooms and saute for 1 minute more. Shake the flour, broth and water together in a jar and add this to the onions and mushrooms. Mix in the soy sauce and stir over medium heat until thick.

Patti’s Pumpkin Bars

(Pre-heat oven to 350 degrees)

• 2 cups all purpose flour
• 2 tsp. of baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 tsp. ground cinnamon
• 1/2 tsp. all spice
• 1/2 tsp. cloves
• 4 eggs
• 1-15 oz. can pumpkin
• 1 2/3 cup sugar
• 1 cup oil
• 3/4 cup chopped pecans (optional)
• 1 Tablespoon Vanilla

Stir together thoroughly all dry ingredients. Set aside. In another large mixing bowl, beat together eggs, oil, and pumpkin. Make a well in the middle of the dry ingredients and add the liquid ingredients; beat only until well combined with mixer (about 2 minutes, no more). If adding the pecans, stir these in now.

Lightly Pam a 15″X10″X1″ pan and spread batter evenly.

Bake at 350 degrees for 25-30 min. I always check baked goodies several minutes before the earliest baking time as ovens vary. You can always bake a little longer but once something is overdone and dry…oops! Insert wooden toothpick and it should come out clean when done. Cool on wire rack.

Cream Cheese Frosting:

Beat together 3 oz of cream cheese (take this out early so it will be soft) with 1/4 cup of butter softened and add one tsp. vanilla. Beat until nice and fluffy.

Gradually add two cups of confectioner‘s sugar (sift this so that frosting will not have lumps).
Sweetness levels are individual. If you would like to cut this (a little fresh lemon juice or salt will do nicely).

Frost when bars are totally cool when feeling the underside of the pan. After you cut into bars you can decorate the top of each little bar with crisscrossed pecans.

From: www.cumberlandfalls.com

Snow Grapes Recipe

Ingredients:

• 2 lbs black seedless grapes
• 1/2 cup sour cream
• 2 tbs cinnamon
• 1/4 cup brown sugar

Instructions:

Mix. Wash and stem grapes and place in bowl. Mix them with sourcream, cinnamon and sugar. Place in smaller cups and garnish with orange slices and mint.

from Galen Moses House Bath Maine
www.galenmoses.com

Jody’s Delicious  Baked Apples

Ingredients:

• 6 apples (or at least 1 per person)
• Orange Marmalade

Instructions:

cut out the core of each apple and fill with a teaspoon or two of orange marmalade.
Bake in 350 degree oven about 35 to 45 minutes
Serve warm with sharp cheddar cheese or ice cream over the top and a sprig of mint

Ginger Olive Oil Bread

• 1 2/3 cup flour
• 1 cup sugar
• 1 teaspoon powdered ginger
• 1 teaspoon baking powder
• ½ tsp salt
• 1/3 fruity extra-virgin olive oil
• 1 cup buttermilk
• 2 eggs
• zest from 1 lemon

Preheat oven to 350 degrees. Butter an 8 inch square cake pan and line the bottom with parchment. Butter the top of the parchment and dust the pan lightly with flour.

Sift flour, sugar, ginger, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment. Slowly add the oil and mix on medium speed until blended but still crumbly. Scrape down bowl. Add eggs, one at a time, scraping down sides of bowl and mixing well after each addition. With mixer on low, add the buttermilk slowly. When all incorporated, turn the mixer to high and beat for about 15 to 20 seconds. Add the lemon zest and pour batter into the cake pan.

Bake for approximately 30 minutes until the top springs back when touched and the cake is just starting to turn golden. Remove the pan from the oven to a cooling rack and let sit for 15 minutes. Remove from the pan, cut into squares and serve..

From: 1801 First
www.1801first.com

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