Prep Time: approx. 15 Minutes. Cook Time: approx. 50 Minutes.
Ready in: approx. 3 Hours 5 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Holly

1 pound firm tofu
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried savory
1/4 teaspoon pepper
1 (12 ounce) package dry bread stuffing mix
2/3 cup water
1/4 cup soy margarine
1 slice bread, cubed
1/2 teaspoon sage
2 tablespoons water
5 tablespoons vegetable oil, divided 1/2 teaspoon prepared mustard
1 tablespoon orange jam
1 teaspoon orange juice
1 tablespoon sesame seeds

Directions
1)   Drain and rinse tofu; in a food processor or blender, process tofu until smooth. Stir in salt, marjoram, savory and pepper. Line a sieve with 2 sheets of paper towel and place over an empty bowl. Place tofu in lined sieve and press against sides to form a deep well in the middle. Place 2 more sheets of paper towel over tofu and refrigerate for 2 hours.

2)   Meanwhile, in a medium saucepan over medium-high heat combine stuffing mix, 2/3 cup water and margarine. Bring to a boil; reduce heat to low, cover and simmer for 5 minutes. Remove from heat; let stand 5 minutes and fluff with a fork. To the stuffing add bread cubes, sage and 2 tablespoons water.

3)   After tofu has chilled for 2 hours, preheat oven to 350 degrees F (175 degrees C). With 2 tablespoons of the vegetable oil, grease a baking sheet.

4)   Remove the top layer of paper towels from the tofu. If necessary, again press tofu against the sides of the sieve to form a well. Spoon the stuffing mixture into the well and smooth the surface with a spoon. Invert the tofu mold onto prepared baking sheet. Remove the remaining paper towel layer and shape the tofu with your hands if it has cracked or lost its shape.

5)   Bake in preheated oven for 30 minutes.

ALL RIGHTS RESERVED Copyright © 2004
www.allrecipes.com

Makes 1 cup (4 servings).
Printed from Allrecipes, Submitted by Jason

6 links vegetarian sausage
3 tablespoons olive oil
1 cup vegetable broth
1/8 cup all-purpose flour
1 teaspoon salt
freshly ground black pepper
1/4 teaspoon dried sage

Directions
1)   Place the vegetarian link or patties and 1 tablespoon oil in a large frying pan, fry the links until done.

2)   Break the links into small pieces. Add the remaining oil and flour to a small pot. Mix the flour with the oil over medium low heat until a rue is formed. Slowly add the vegetable broth, mixing well. Add the salt, pepper, sage and cooked sausage pieces. Bring mixture to a boil.

Makes 8 servings.
Printed from Allrecipes, Submitted by Jen

3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup vegetable oil
3 tablespoons real maple syrup
1 cup soy milk
1/4 cup arrowroot powder
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon grated fresh ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

Directions
1) Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C).
      Lightly oil a 9 inch pie plate. Set aside.

2) Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.

3) Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.

4) Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.

5) Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

ALL RIGHTS RESERVED Copyright © 2004
www.allrecipes.com

Makes 2 - 1/2 cups (8 servings).
Printed from Allrecipes, Submitted by Janice

1 tablespoon pareve margarine
1/4 cup all-purpose flour
3 cups vegetable broth
2 tablespoons miso paste
2 tablespoons warm water
2 teaspoons soy sauce
1/4 teaspoon onion powder

Directions
1) In a small bowl combine miso and warm water; stir until miso has dissolved.

2) In a 2 quart saucepan, melt margarine over medium heat. Stir in flour until dissolved.
      Add vegetable broth, miso mixture, soy sauce and onion powder. Cook, stirring, over medium heat, until thickened.

ALL RIGHTS RESERVED Copyright © 2004
www.allrecipes.com

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