Why My Mom Rocks Harder Than Your Mom (Unless Your Mom Is, Say, Joan Jett, or Some Other Rocker-By-Title, But Even Then Maybe Still)

Oh, look at that. One blog-entry ago, you thought I was a liar. You thought to yourself, That bitch, Lindy Loo. She tells us on Monday to stay tuned for vegan T-day recipes later in the week AND THEN SHE NEVER ACTUALLY POSTS THEM. That's exactly why I hate her and want to rub orange oily feces all over her and her cats.

Well, touché, friends. Touché.

Because my mom TYPED UP AND EMAILED ME EVERY SINGLE ONE OF HER VEGANIZED THANKSGIVING RECIPES TODAY, so rather than spread them out over four days, I am just gonna blow your mind with them ALL IN THE SAME POST.

In yo' face, 4-times over!!!!!

(And seriously--isn't she a goddess??)

VEGAN GREEN BEAN CASSEROLE




INGREDIENTS:

• 16 oz green beans cooked or steamed then drained


instead of one can cream of mushroom soup:


• 8 0z container of tofutti, and


• 1/2-3/4 c. soy milk




• 1 T. of hummus (or more to your taste )


• (if mix is too runny you can add a tsp of flour to thicken slightly)


• Salt/pepper to taste


• Large can of Durkees french fried onions

DIRECTIONS:

Scoop cream cheez into a bowl and add 1/2 to 3/4 cup soy milk to it gradually, stirring each time to avoid it lumping.

Combine all ingredients but 1/2 can of the onions in a 2-quart baking dish.

Bake uncovered at 350 degrees..25-30 minutes..

Add rest of the onions as topping & continue baking 5 more minutes.

Bon appetit!





VEGAN STUFFED SHROOMS



INGREDIENTS:

• 16 large mushrooms


• 1 T. olive oil


• 3 T. dry sherry or white wine


• 1/4 c. finely chopped parsley if desired


• 1 T. vegan parmesan


• 1 T. unseasoned bread crumbs


• 1 clove finely minced garlic


• 1/4 t. dried thyme


• 1/4 t. oregano


• salt & pepper (or my mom used equivalent of Mrs Dash & seasoned to taste)

DIRECTIONS:

375 degrees..15-20 minutes.. 13 x 9 pan..cooking spray

Finely chop stems. Set caps aside.

Combine oil with wine. Reserve 2 T. of oil/wine mixture. Pour 2 T. of oil/wine mixture into 8" skillet & warm over low-medium heat. Saute stems six minutes until mix is dry. Add finely chopped parsley, cheese, crumbs & seasonings. Remove from heat. Stir in wine.

Spoon mix into caps using teaspoon.

Spray a 13x9 baking pan, and place a single layer of mushrooms inside.

Bake 15-20 minutes.

Halfway thru baking, brush caps w/remaining oil/wine mixture.

Serve hot.




VEGAN APPLE CRISP



INGREDIENTS:

• 4 apples cored/pared cut into cubes


• 3/4 t. lemon juice


• 1/2 c. granulated or 1/4 c. brown sugar


• dash cinnamon


• 1/4 c. water


dry ingredients:


• 1/4 c. + 2 T. flour


• 1/4 t. cinnamon


• 3 T. butter (Earth Balance)

DIRECTIONS:

Preheat oven to 350F.

Mix apple cubes with lemon juice.

Add half of the sugar, dash of cinnamon and water.

Place in lightly greased 1 quart baking dish.

Mix dry ingredients cutting in butter with whisk or fork.

Sprinkle over top of apples.

Bake 30 minutes.





VEGAN SWEET POTATO CAKE



INGREDIENTS:

• 1 c. butter (Earth Balance)


• 2 c. granulated sugar


• substitute for 4 large eggs (for each egg, my mom used 1/4 cup well mashed tofu + 1/4-1/2 tsp baking powder--so I guess that would be 1 c. well-mashed tofu and 1-2 t. baking powder)


• 2-1/2 c. cooked mashed sweet potatoes


dry ingredients:


• 3 c. all-purpose flour


• 2 t. baking powder


• 1 t. baking soda


• 1 t. ground cinnamon


• 1/4 t. ground nutmeg


• 1/4 t. salt


• 1 T. vanilla extract



• 1 cup chopped pecans or walnuts

DIRECTIONS:

Preheat oven to 350 degrees.

Cream vegan margarine and sugars in a large bowl. Add tofu and baking powder gradually, mixing well to minimize lumps. Add cooked well mashed lump-free sweet potatoes.

In a medium bowl, mix dry ingredients.

Combine dry ingredients with sweet potato mixture, stirring into a stiff batter.

You may add pecans at this point.

Pour into a well-greased baking pan (13 x 9 or loaf pan).

Bake for one hour if 13 x9.

If using loaf pan check after one hour using toothpick to make sure center done.

Sprinkle top w/chopped nuts if desired during the last 5-10 mins baking.

Cooking times may vary slightly.

Let cool. Sprinkle with powdered sugar or top with a vegan cream cheez frosting if desired. (I used leftover vegan cream cheez frosting with some of the leftovers, and it was DELISH!)