41st meeting. Potluck

Where? G's
Attendants: E, G, Y, Ch, L, D

Menu:
1) Coconut Tofu Korma
2) Nut Loaf
3) E's salad
4) Baked apples


Coconut Tofu Korma
1/4 cup olive oil
4 cloves garlic, pressed
1 medium onions, minced
2 packages of extra firm tofu, diced
1 (16 ounce) can coconut milk
1 tablespoon ground cumin
2 teaspoon curry powder
1 1/2 teaspoons ground ginger
1 teaspoon salt
1 tablespoon red pepper paste
1.5 cans of tomato sauce
1 1/2 cups frozen peas, thawed
1 1/2 cups chopped carrot
Directions

1. Heat olive oil in a large saucepan over medium heat. Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes. Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer. Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.
   

Nut Loaf (adapted from www.veganfamily.co.uk)

Cashew Nut Roast with Sage and onion stuffing

A sixth of a cup/30g/1oz of vegan margarine

2 sticks of celery, finely chopped

1 medium leek, finely chopped

1 and a half cups of hot water

1 teaspoon of yeast extract (marmite, vegemite etc.)

3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice - almonds work well too)

2 Tablespoons of soya flour

2 teaspoons of fresh herbs - winter savoury is great (if using dried 1 teaspoon)

3 cups/160g/6oz of white bread crumbs

seasalt and pepper to taste

sage and onion stuffing (printable recipe - http://www.veganfamily.co.uk/stuffing.htm)

Melt the margarine (in a large pan for mixing) and cook the celery and leek in it for a few minutes. Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery. Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin. Place half the nut roast mixture in the tin and press down well - then add the sage and onion stuffing (pressing down well again) and place the rest of the nut roast mixture on top. Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. Nice served with all the traditional trimmings.

Variations:- you can substitute wine (red or white) or soya milk for the water and yeast extract. The sage and onion stuffing is optional - it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.