Jackson Free Press

Being a vegetarian or vegan is sometimes a struggle on the holidays, especially the one completely devoted to food. To help out, I've complied a menu with some well-known staples, but with a veggie twist. I included a Tofurky recipe, but you could also purchase a "celebration roast" for your main dish at the local co-op. This staple is so good that you might have some omnivores eating it. Desserts and side dishes are also a great way to introduce vegan food to those who are somewhat skeptical.

These recipes come from an amazing cookbook called "How It All Vegan!: Irresistible Recipes for an Animal-Free Diet" (Arsenal Pulp Press, 2002, $20.95) by Tanya Barnard and Sarah Kramer.

Perfect Pumpkin Pie

1 1/2 cups soy milk egg substitute (to equal 2 eggs)

1 16-ounce can of pumpkin

1/2 cup sweetener

1 teaspoon cinnamon

1/2 teaspoon powdered ginger

1 pie crust (graham crackers works great)

Preheat the oven to 350 degrees. In a large bowl, whisk together the milk and the egg replacer. Add the pumpkin, sweetener, cinnamon, and ginger and mix together well. Pour into a pie crust and bake for 30 to 40 minutes, until the center is firm.

Tofu Turkey

Marinade:

1 1/2 cups boiling water

1/2 tablespoon dill

1/2 teaspoon rosemary

1/2 teaspoon thyme

1 pound firm tofu, 1/4-inch thick

1/2 teaspoon marjoram

1/2 teaspoon sage

1/2 teaspoon pepper

1 to 4 cloves of garlic, thinly sliced

3 tablespoons olive oil

In a large bowl, whisk together the water, dill, rosemary, thyme, marjoram, salt, pepper, garlic and oil. Set the marinade aside and slice the tofu into desired shapes, about 1/4-inch thick. Lay each slice down on a cookie sheet or a lasagna pan, cover with the marinade and let it sit for an hour or more (the longer the better).

Preheat the oven to 350 degrees. Bake the tofurky for 60 minutes, turning the slices over after 30 minutes. Fry the cutlets on a non-stick frying pan until both sides are browned.

Makes about 10 slices.