A Thanksgiving feast for all: a vegan holiday meal that even traditional turkey eaters will love

Natural Health, Nov-Dec, 1998 by Dana Jacobi

2. Heat oil in large nonstick skillet. Add beans and onions and cook, stirring often, over medium heat until beans and onions are hot, about 5 minutes. Season with salt and pepper to taste. Turn into serving dish. Sprinkle with parsley and serve immediately.

PER SERVING: 47 calories, 2g protein, 2g fat, 8g carbohydrates, 3g fiber, 183mg sodium, 5% vitamin A, 24% vitamin C, 3% calcium

NESSELRODE PIE

Serves 8

Nesselrode was created as a pudding for a 19th-century Russian diplomat, Karl Robert Nesselrode. Eventually Americans came to use the pudding as a filling for a lavish cream pie. This version keeps all the rum punch and chestnut richness of the original--and its decadent creaminess--without using a drop of dairy. Agar flakes (made from seaweed), sold in natural food stores, take the place of the eggs used to thicken the filling in conventional recipes. Loosely inspired by a recipe from Bloodroot, the vegan restaurant in Bridgeport, Conn., this pie is a magical treat. Don't tell your guests there's tofu in it and they won't ever guess. But they will ask for more. Traditionally Nesselrode pie contains bits of candied orange peel. If you like, add about 2 tablespoons of minced candied peel along with the raisins.

1 9-inch graham cracker crust, prepared or
   homemade (see note next page)
1/3 cup golden raisins
1/3 cup currants
1/4 cup chopped cooked chestnuts
1/3 cup dark rum
4 ounces firm tofu
3/4 cup apple juice
2 tablespoons agar flakes
2/3 cup slivered blanched almonds
4 tablespoons dried sugar cane juice
1/4 teaspoon salt
  Zest of 1 orange, grated
3/4 cup canola oil
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 ounce bittersweet or semisweet
  chocolate, in a chunk

1. Combine raisins, currants, and chestnuts in small bowl. Add rum and let sit for 1 hour.

2. Place tofu in small saucepan. Add apple juice and agar. Drain liquid from fruit and chestnuts and add to pan. Bring just to boil, reduce heat, and simmer gently until agar flakes are entirely dissolved, about 15 minutes. (Check on tofu once or twice to make sure it is not sticking to pan.) Remove pan from heat ,and cover to keep warm.

3. Meanwhile, place almonds, 1 tablespoon dried sugar cane juice, and salt in food processor. Pulse until almonds are finely ground.

4. With slotted spoon, transfer tofu from pan to small bowl. Replace cover on pan. Quickly add orange zest and 1/3 of tofu to ground nuts. Process to blend. With motor running, drizzle 1/4 cup of oil into nut mixture. Repeat, alternating tofu and remaining 1/2 cup oil until they are all combined. The mixture will have the grainy texture of ricotta cheese.

5. Add lemon juice, vanilla, and remaining 3 tablespoons dried sugar cane juice and process to blend. With the motor running, gradually pour in reserved hot apple juice mixture. The mixture will have the texture of thick mayonnaise and will remain slightly grainy. Stir rum-soaked fruit and chestnuts into mixture. Turn filling into pie shell and smooth top with rubber spatula. Cool pie to room temperature, about 45 minutes. Cover with foil and refrigerate until chilled, at least 2 hours. (Pie can be refrigerated overnight.)