Fall Fest Feast / Herbst Fest Essen

Below is our favorite combination of recipes for a great fall/winter feast!

Try sweet potato stuffed with stuffing https://www.forksoverknives.com/recipes/vegan-baked-stuffed/stuffing-stuffed-sweet-potatoes/

But first, check out…

• Truthsgiving
• 11 ways to decolonize your thanksgiving and honor Native Peoples
• Take action for Native American Heritage Month (Nov)
• Learn what Native land you live on
• Ways you can support on Indigenous People‘s day
• History of native people of the Salish Sea 

Homemade Tofurky-like product = Dieter's Bacon

Gravy modified by Dieter from AllRecipes

1/3 C safflower oil

1/3 C flour

Mix together on low heat until fully dissolved

1 stock cube

Hot water or soy milk or Oatley cream

Add to pan, using enough water to dissolve the stock cube and adding more after it starts to thicken to maintain a creamy consistency

3T Soy sauce

3T Nutritional yeast

Black pepper (to taste)

Mix in until creamy

Stuffing recipe by Andrew

Adjust quantities to taste.

• 1 large onion
• a load of mushrooms (if you can get wild ones...)
• 4 cloves garlic
• 12-ish stalks of celery
• ~ a loaf of bread, cut into cubes
• ~1/2 cup wild rice (cook it al dente so that it doesn't explode)
• Cranberries (added by Corina)
• ~1 cup nuts (chopped, roasted almonds are good)
• herbs (sage is the classic, but rosemary's good, and oregano is my favourite, herbs de province)
• pepper
• 2-4 Tbsp miso paste (this avoids the need for additional salt, and adds an umami "savoury" taste)
• ~1/4 cup olive oil (use your better judgement - the goal is to simulate the fat that comes out of a turkey... it carries the flavours)

Instructions:

• Fry the onion, mushroom, and celery together, adding garlic at the end so it doesn't burn
• Throw in the wild rice and bread
• Combine the miso paste and olive oil with an equal part of warm water and pour over the bread+veggies (stir as you go - you want things to be evenly moist but not sloppy - adjust oil/water as needed)
• Mix in herbs, pepper
• Add nuts and wrap in alumin(i)um foil or put in a tightly lidded casserole dish and bake for a while (30 min-1 hour?).

For more adventure, you could add lots of things: coriander, fennel (in place of/addition to celery), roasted garlic, roasted squash, star anise, Chinese five spice, chilis, apple....

Stuffing with gravy!

Homemade tofurky is done!

Sweet potato mash with caramelized pecans recipe by Kelsey

This is an original recipe that was inspired during a field season in Florida where we had a crazy oven (hence the microwave) and leftover sweet potatoes.

Microwave 2 sweet potatoes on a plate and stab them with a fork. Microwave 15 min, rotating every 5 min. Mash with a fork and add butter so it is creamier. 

Topping

• Chop pecans and toast alone in skillet until brown
• Add cinnamon, salt, and agave to skillet and stir
• Cook on low for a little bit to harden the sugar onto the pecans
• Taste and add more of desired flavor
• Sprinkle on top of sweet potato mash 

Cranberry sauce recipe modified by Kelsey

12oz/0.75lb fresh cranberries

3/4C sugar

1C fresh squeezed orange juice

1/4t cinnamon

Optional: add a chopped up orange which increases sweetness so you can use less sugar. 

Mix juice and sugar in a pan on medium heat, add cinnamon, stir in cranberries and cook until they pop. Add the orange at the end. 

Pumpkin pie recipe at our blog or a sweet potato pie recipe

Peach cinnamon doughnut cake

by Ljerka

Peaches

• 1 can / 820g peaches (peeled and cut into pieces)
• 1T brown sugar (if using fresh peaches)
• A little bit of water

Boil together until soft, but not so soft that they fall apart. Pour the water out of the pan and into a mug. Keep the peaches in the pan, add some sugar, and cook-fry until additional water/sugar mass is released. Turn heat off. 

Cake 

• approx 200g/1C brown sugar
• 3T margarine
• 200g/1.6C self-rising flour
• a bit of rum
• 1t baking powder
• 2t cinnamon
• the water from the initial cooking stage of the peaches
• soy milk (if extra liquid is needed)

 - Mix the sugar and margarine together

 - Add the rest of the ingredients and stir

 - Add peaches by lifting them from the pan with fork so the concentrated peach-sugar-liquid stays in the pan where you cooked the peaches as you'll want to use it for the frosting

 - Bake for 50 min @ 200 C

Frosting

• approx 55g/0.25C margarine
• 200g/1C icing sugar
• 1t cinnamon
• the peach-sugar-liquid-thing
• 2T soy milk (amount depends on how much of the peach thingy is left, so put that in first and stir to see how much milk you might need)

Put it over boiling water and stir to create nice shiny frosting.

Peanut butter chocolate balls

recipe by the Portland Co-op and modified by Corina

The peanut part: 

• 1/3 to ½ C vegan margarine
• ~1/2 C Peanut butter
• ¾ C Flour
• 1 C sugar
• Cookie crumbs (optional)

Melt margarine, add peanut butter and melt together. Add the rest of the ingredients and mix until it becomes kind of doughy. 

Place pieces of the dough on pieces of chocolate (like the chocolate is a mini plate) and refrigerate until firm - OR - drop balls on a plate and drizzle melted chocolate dripped over the top (melt margarine, stir in chocolate chips until melted).

Banoffee

By Dieter

2 bananas / 2 Bananen
6 vegan butter cookies / 6 vegane Butterkekse
1 handful cashew nuts/ 1 handvoll Cashew-Nüsse

• Die Bananen und Kekse in kleine Stücke brechen und mit den Cashew Nüssen vermischen.
• Break the bananas and cookies into small pieces and mix with the cashew nuts.

2 tablespoons margarine / 2 Esslöffel Margarine

2 tablespoons brown sugar / 2 Esslöffel brauner Zucker
1 tablespoon almond butter / 1 Esslöffel Mandelbutter

• Verrühre die Margarine und Zucker auf mittler Hitze bis es karamelisiert. Misch die Mandelbutter unter bis es eine Paste formt. Kombiniere diese mit den übrigen Zutaten.
• Melt the margarine and sugar at medium heat until it starts to caramelize, stir throughout. Mix in the almond butter until it is a smooth paste. Combine with the previous ingredients.

2 tablespoons coconut cream / 2 Esslöffel Kokusnussmilch

• Giesse die Kokosnussmilch über alle Zutaten.
• Pour the coconut cream over the ingredients.

Lo mein

Lo Mein Cold

modified by Corina from https://thefirstmess.com/2020/03/11/cold-ginger-noodle-salad-vegan-recipe/

Dressing

1/4 C tamari

1/4 C toasted sesame oil

1/8 C rice vinegar

2-3 T finely chopped ginger

1 T agave

Put all ingredients into an airtight tupperware with a sealable lid. Shake. Done.

Noodle Salad

1 package Japanese ramen noodles or mie noodles (make sure they don't have eggs in them)

1 C frozen peas

1 carrot

1 T chopped jalapeños

1 medium orange (or grapefruit) cut into bite-sized pieces

1 container chopped tofu

black pepper to taste

Optional: torn mint leaves, 1 T white toasted sesame seeds

Cook the noodles, strain, put dressing into the warm pan, then the frozen peas, then the hot noodles. Add the rest and stir. 

The quick version

Make the dressing, cook the lo mein noodles, add dressing and a crunchy salad mix (red and green cabbage and brussel sprouts and broccoli all chopped up) and teriyaki tofu

Another Lo Mein recipe (but I think above is better)

modified by Corina from https://simple-veganista.com/vegetable-lo-mein/

Follow the instructions at the link above with the following modifications:

• Can use any kind of tofu, even those that are already cooked, in which case heat up the tofu in oil with garlic and onion (a tiny bit). Then throw in the other veggies until they are done, then add the noodles, and pour the sauce on top.
• Sauce: we like lots of Sambal (2T) and agave syrup instead of maple syrup (cheaper)
• No scallions or bean sprouts, can substitute mushrooms for bell pepper

Kung Pao Tofu

Modified by Corina, based on a recipe by The Spruce Eats

Follow the instructions from spruce eats to make the tofu:

Cut a block of tofu into small pieces. Marinate these for ~1 hour  in 3 tablespoons broth, 1 tablespoon freshly squeezed lime juice, 2 tablespoons tamari, and 1 tablespoon toasted sesame oil. Place the marinated tofu pieces in a single layer on an oven pan, and bake in the oven at 210C for 30 minutes (until they start to crisp), turning occasionally to bake them evenly.

You can eat the tofu just like this as a snack. We also sometimes add a potato: cut the potato into small pieces, place these next to te tofu on the oven pan, cover them a little in the marinade liquid, and bake together with the tofu.

Alternatively use the tofu (and the potato) in a stir fry. We use different flavours in the stir fry, for example you can add:

toasted sesame oil

tamari

chili flakes

kefir lime leaves

rice vinegar
sambal
agave
Heat these in a pan, add various vegetables (for example carrots, bell pepper, sugar snaps), and add the tofu.

Sweet potato Massaman curry

by Dieter

2 sweet potatoes / sußkartoffeln
1 package mushrooms / pilze
2 handfuls peas / erbsen

1 C cooked fava beans

1 block tofu (smoked or other flavor)
4 t Massaman curry
400 ml coconut milk / kokonuss milch
2 t sunflower oil / sonnenblumen öl

1. Put sunflower oil in wok and fry the curry paste at medium heat for 3-4 min while stirring
2. Add coconut milk and stir
3. Add sweet potatoes, fava beans, and mushrooms, let boil for 15 min or until potatoes and lentils are soft
4. Add peas and tofu