Recipes in Honor of the Animals

Shady Grove Farm is more than a country bed and breakfast, vacation rentals, and hay farm.  It’s also a mini animal sanctuary.  Guests, including those as young as 8 months old,  have enjoyed interacting with the two horses, 13 chickens, two dogs, three cats, and the many ducks and geese that call our ponds their home.

All of our animals were rescued from neglect or abuse, and they now get to live out their lives on the farm.  In honor of them and animals everywhere, and because most animals raised commercially for food live in mind-boggling confinement and are denied basic needs, we’ve decided not to contribute to their suffering by rewarding those practices with our purchases.  Instead, we choose humane, heart-healthy and environmentally sound products, many of them grown right here on the farm.

We never compromise on taste.  It’s taken years to learn delicious vegan cooking, and we’ve decided to share our favorite recipes with you interspersed in our blogs, starting with a holiday main course recipe.  We make this every Thanksgiving and Christmas and it’s always a hit.

Stuffed Tofu Roast

Roast:

3 lbs firm tofu

Salt

Pepper

½ tsp each thyme, rosemary

Pinch allspice

1 tsp poultry seasoning

 

Basting liquid:

2/3 cup sesame oil

1/3 cup soy sauce

½ cup water

 

Roast Directions:

Using either a food processor or potato masher, combine all tofu with seasonings.  Pack the mixture into a colander (I found that an over-the-sink colander works best, and is the right shape) and put over the sink or a large bowl to catch any draining liquid.  Put a plate on top and weight it down if necessary.  Let it drain for 1 or 2 hours.

After the tofu roast has finished draining, scoop out some of the middle of the tofu so that there is about 1” of tofu along the edges of the colander.  Pack in the stuffing and mold the scooped out tofu mixture on top and flatten down.

Preheat oven to 400*.  Carefully flip the entire stuffed roast onto an oiled roasting pan.

Mix basting liquid ingredients and pour over the roast.  Cover with foil and bake for 1 hour (basting every 15 minutes).  Remove the foil, base again and return to the oven for about 30 minutes to 1 hour until golden (making sure it doesn’t burn).

Carefully transfer the entire roast to a serving plate, slice and serve with gravy.

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Stuffing:

4-6 cups vegan bread cubes

½ cup vegan margarine

1 med. onion, chopped

3 stalks celery, chopped

2 large carrots, chopped

½ tsp rosemary

½ tsp thyme

¼ tsp sage

¼ cup fresh parsley

½ tsp salt

½ tsp pepper

1 ½ cups veggie broth

Stuffing Directions:

Preheat oven to 275*.  Place the bread cubes in a 9×13 baking pan for about 15 minutes, turn off oven and let bread cubes continue to dry out while setting in the oven.

Warm margarine in a cooking pot and sauté onion, carrots, and celery over medium heat until onion is translucent.  Add bread cubes to mix.  Add spices and parsley and mix well.  Drizzle veggie broth over mixture and toss to mix well.  Put a lid on the pan and let it sit for at least 15 minutes to soften stuffing mixture throughout.

Stuff roast or cook on its own for 20-30 minutes at 350*.

 

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