_Seasons Greetings_
Recipes offer turkey alternatives
Are the thoughts of eating
dur.ig the holidays leaving
a bad taste in your mouth?
Would you prefer to avoid
spreading salmonella by way of
an undercooked bird? This holi
day season need not be filled
with turkey anxiety
While the United States
Department of Agriculture report
ed in 1994 that turkey consump
tion has more than doubled in the
United States In the past 20
years, two-thirds of the turkey
consumed in this country is in
fact eaten during “non-holiday"
times Here are a couple of
recipes to take your holiday din
ners m a new direction
Vegetarian Shepherd's Pie
Ingredients
Pastry for bottom pie crust
1 tablespoon olive oil
2 cups of TVP (Textured Veg
etable Protein)
6-8 medium potatoes
(mashed)
1 large onion (chopptxt)
i large garlic clove (pressed!
1 lb bag mixed frozen
vegetables
1 -1 ■ cups tomato sauce
4-8 ounces Cheddar cheese
hert) salt, tamari, paprika, salt
and pepper to taste
Textured Vegetable Protein is
available m a chunky, powdery
form from stores that provide
vegetarian items It adds a more
substantial texture to vegetarian
dishes, and is a healthy way to
get protein into your diet
Line a y men
pan with pie
crust Soak the
TVP in ? cups ot
cold water for
10 minutes
While the TVP
is sudiuny, 'xiuit? onion in ouve oti
and garlic lor 5 minutes Add
frozen vegetables and cook lor
another 5 minutes
Drain excess water from TVP.
add tomato sauce and stir Com
bine the TVP mixture with the
vegetables in the pan and add
spices to taste.
Put mixture into pastry lined
pan and sprinkle with hat! the
cheese. Spread mashed pota
toes on top Sprinkle with paprika
and remaining cheese
Bake at 360 for 30 minutes
Persimmon Bread
Persimmons are a miidty sweet
fruit with a dense texture They
took tike a tomato-pepper hybrid
and for this recipe need to be as
ripe as possibte Cut open and
spoon out the fruit from the skin.
Ingredients
1 '> Cup flour
p wttt p
teaspoon baking powder
1 teaspoon baking soda
'< teaspoon satt
teaspoon ground cinnamon
. teaspoon ground cloves
> cup cokt water
2 eggs
! cup persimmon (mashed)
i cup butter
dash nutmeg
dash aJtspice
Combine dry ingredients with
the butter and then add the
w it<>r. •• jgs and pers.rmvjM Stir
mixture welt and spoon into a
greased bread pan
hou
H\ Trai \ I’n hti
Vegetarian options as good as meat
As the year comes to its
close, many people may
plan to turn a new leal or
have begun considering what their
New Year's Resolutions will be
For some, this will include eat
ing more healthy foods, exercise
and weight loss One way to do
this is to change your eating
habits and what better way than
switching over to a meatless diet.
Vegetarian cooking does not
have to be difficult and does not
have to lead to compromise for
die-hard meat eaters.
Heres's a recipe that provides
a fat free alternative to a holiday
staple that's quick, easy to pre
pare and tastes |ust as good as
its meat equivalent. The best part
is, the food is is completely vege
tarian. Enjoy!
Mock Chicken Stuffing
(Dairy free)
2 cups cooked rice (can be left
over refndgerated. not too old
or dry)
a handful of dried currants
a handful of dried (sweetened)
cranberries
2 cups couscous
2 German celery stalks — one
of the easiest vegetables to
grow
3 tbs nutritional yeast — widely
available at health food stores
salt to taste
Boil some water, add cous
cous, chopped up celery stalks,
and dried fruit
Cook 4 minutes or until cous
cous is tender. Dram. Blend the
steaming hot couscous with the
cold cooked rice, add nutritional
yeast, stir, and salt to taste Serve
immediately. Tastes chickeney or
savory, which might the more
appropriate word The yeast adds
flavor and extra nutrients
Version 2 Cook the couscous
with a savory herb or a vegetable
such as German celery, lor 4
minutes Dram. Stir in nutritional
yeast and salt to taste
This is good too, it's hard to tell
which is better.
Another good source tor vege
tarian recipes is on the World
Wide Web at Veggies Unite1 A
Searchable Vegetarian Cookbook
which is ioacated at http www
honors Indiana edu/ ~veggie/reo
pes.cgi/ Categories include a
glossary, mailing list, weekly
meal planning tips, grocery lists
and page and pages ot recipes.
liy Anne Miner KornjeLi
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