Traditional Recipes

Stick-to-your-ribs Chili
2 tsp olive oil
1 cup finely chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
2 medium tomatoes, peeled, seeded and chopped
1 15-ounce can red kidney beans, pinto beans or black beans, rinsed well and drained
1 8-ounce can tomato sauce (or 1/3 cup tomato paste mixed with 2/3 cup water)
1 cup water
1/3 cup bulgar (medium ground)
2 Tbsp tomato paste
1 Tbsp sweetener of your choice
1 Tbsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp ground black pepper
1/4 tsp ground cumin
1/8 tsp ground allspice or cinnamon
pinch of cayenne pepper, to taste
salt, to taste

1. Place the olive oil in a large saucepan and heat over med-high. Add onion, celery and garlic. Reduce heat to medium and cook,
stirring occasionally, for 10-15 minutes.
2. When onion is tender, stir in the remaining ingredients, except the salt, and bring mixture to boil. Reduce the heat to low, cover the saucepan with a lid, and simmer the chili for 20 minutes, stirring occasionally. Season the chili with salt, to taste, and serve.

1. Preheat oven to 350° F. Mist an 8-inch x 8-inch glass baking pan with non-stick cooking spray and set aside.
2. Place the tofu, water, maple syrup, carob or cocoa powder, oil, and vanilla extract in a blender, and process until smooth.
3. Place the remaining ingredients (except
walnuts) in a medium mixing bowl and stir
until they are well combined.
4. Pour the blended tofu mixture into the dry ingredients and stir well. Fold in the walnuts.
5. Pour the batter evenly into pan. Bake on
the center rack of oven for approximately 40 minutes. Cool, cut and serve.

1. Heat the oil in a skillet over medium-high. When the oil is hot, add the carrot, scallions and
turmeric, and sauté the vegetables for 2 minutes.
2. Add the tofu, yeast flakes and seasoning to taste. Mix well, and continue to cook over medium heat, stirring constantly, for 5 minutes or until hot.
3. Stir in the parsley, if using, and mix well. Serve at once. Makes 2 servings.

1. Slice the tofu into 24 to 28 1/8 inch-thick strips, approximately
1-inch wide x 3 1/2-inches long. Arrange the tofu strips in a single layer and set aside.
2. Place the remaining ingredients in a measuring cup, and whisk them together until they are well combined. Spoon this marinade equally over the tofu strips on each plate. Turn the strips carefully, dipping each one into the marinade that remains on the plate so that all the pieces are coated well on both sides. Cover the plates tightly with plastic wrap and let the tofu marinate in the refrigerator for at least 1 hour or up to 24 hours.
3. The marinated tofu can either be skillet browned or oven browned.
For skillet browned: Place a thin layer of canola oil in a large skillet and heat it over medium-high. Cook strips until they are deep golden brown on both sides, turning them several times with a
spatula. Transfer cooked strips to double thickness layer of paper towels to blot off excess oil and keep the strips crisp.
For oven browned: Preheat the oven to 400° F. Mist a baking sheet with nonstick cooking spray and place the tofu on the sheet in a single layer. Bake for 20 to 22 minutes, turning the strips over
midway in the cooking cycle. The tofu will crisp further as it cools.

Vegetarian haggis
1 small onion, finely diced
1 tablespoon olive oil
2 tablespoons shortening
1 medium carrot, finely grated
1 cup button mushrooms, diced
3/4 cup red lentils
2 cups vegetable stock
1 cup canned kidney beans, mashed with a fork
3/4 cup mixed nuts, finely ground
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon fresh rosemary, minced
Pinch cayenne pepper
Salt and fresh ground black pepper, to taste
3 cups quick-cook oatmeal
1/2 cup scotch
1/2 cup water
Preheat oven to 375 F.
Combine the onion, olive oil and shortening in a large skillet over a medium-high flame and sauté until onions are just tender, about 4 minutes. Add the carrots and mushrooms and sauté another 3 minutes.

Add the lentils and 11/2 cups stock and bring to a simmer.

Meanwhile, combine the kidney beans with the remaining stock. Once the lentil and vegetable mixture has reached a simmer, add the beans, nuts, soy sauce, lemon juice and seasonings. Cover, reduce heat to low and simmer 10 minutes. Stir in the oats, scotch and water and remove from the flame.

Lightly oil 8 ramekins or other small baking dishes. Spoon the haggis into ramekins, cover with foil and bake for 30 minutes. Uncover during final 5 minutes. Let cool 10 minutes before serving.

Makes 8 servings.