Cindy Gliebe of VeggieSensations provided us with this recipe. Serve over rice for an Asian sensation!
2 cups water
2 Tbs. cornstarch
1/2 cup soy sauce
1 Tbs. peanut butter
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. fresh, peeled, grated ginger root
1 Tbs. sesame oil
1 lb. extra firm tofu, cut into cubes
6 cups mixed vegetables of your choice: broccoli, carrots, onions, celery, water chestnuts, bamboo shoots, mushrooms, green peppers
1/2 cup sliced almonds
1. Using a wire whisk, mix first seven ingredients together. Set aside.
2. In saucepan over medium heat, heat sesame oil. Sautè tofu cubes until firm and brown. Set tofu aside to drain on paper towels.
3. In the same pan, sautè vegetables. When the vegetables are tender, add sliced almonds and sauce. Heat through and serve over rice.
Glogg, a traditional drink of the Scandinavian Advent season, is like mulled wine. The varieties of glogg recipes could boggle one’s glogg-addled mind (try saying that three times quickly), but basic glogg consists of red wine with spices and a combination of other spirits and fruit juices. We here in the Ethnic Vegan test kitchens were happy to experiment with a number of recipes until we hit on a great-tasting result that will knock your winter socks off.
Plan to make the spice mix at least 24 hours ahead. Cardamom and nutmeg seedpods may be hard to find; you can substitute ground, if necessary. Heat to the simmer stage, but do not boil! Serve warm.
8 cardamom seeds, cracked (or 1 tsp. ground)
1/3 cup raw, peeled almonds
1 whole nutmeg seed pod, cracked (or 1 tsp. ground)
1 cinnamon stick
10 whole cloves
1/2-inch slice fresh ginger, peeled and diced
Zest of 1 orange
1 cup raisins
Burgundy wine (enough to cover ingredients in saucepan)
Place all ingredients in a small saucepan, and cover with wine. Bring to a boil, remove from heat, cover, and let stand (unrefrigerated) for at least 24 hours.
The next day, strain liquid into a larger pan, and add:
4 cups burgundy wine
1 cup orange juice
1 cup pineapple juice
2 cups port wine
1 cup brandy
1 cup sweet vermouth
Heat until steaming (don’t boil!). Stir before serving; solids will have settled to the bottom.