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Moving Beyond ‘Traditional’ Holiday Fare

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Stuffed Baked Potatoes
yields 15–17 potatoes

10 lbs. large potatoes
4 cloves garlic
6 Tbsp. oil
3 Tbsp. tamari (or to taste)
4 cups mushrooms, sliced
12 large onions, diced
45 Tbsp. nutritional yeast
4 cups organic firm tofu, rinsed, drained & mashed
1 tsp. sea salt
paprika, for sprinkling

1.  Bake potatoes in the oven. When soft, make a slit in the top of each potato, and another crossing it. (Don’t slit all the way to edges.) Push both ends towards the middle, opening the potato & loosening it from its skin. (Use a towel to protect your fingers from burning.) Allow them to cool.
2.  In a blender or processor, blend garlic in 3 Tbsp. oil and 1 Tbsp. tamari. Pour into a large frying pan.
3.  Add mushrooms and sauté. When finished, drain liquid from mushrooms and put it in the food processor. Set the mushrooms aside in a large mixing bowl.
4.  In the frying pan, sauté the onions with a dash of tamari, water and 23 Tbsp. nutritional yeast.
5.  Using a food processor, purée half of the onion sauté with two cups of mashed tofu, 2–3 Tbsp. oil, 2 Tbsp. tamari, 2 Tbsp. nutritional yeast. Add to the mushrooms in the large mixing bowl. Repeat this step. Mix in the sea salt.
6.  Scoop the potatoes out very carefully (don’t hurt the shape of the skins, for stuffing purposes). Mash potatoes together with the tofu-mushroom mixture.
7.   Stuff each potato skin with this mixture. Sprinkle with paprika and bake again at 325° for 2530 minutes.

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Read more: All recipes, Appetizers & Snacks, Eating for Health, Food, Uncategorized

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Angel Flinn

Angel Flinn is Director of Outreach for Gentle World – a non-profit educational organization whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making the transition.

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11:57AM PST on Dec 14, 2010

this is an issue that will become more and more common as more people become interested in becoming vegan or at least cutting back on animal based foods. at the same time traditions are very much a part of us...that's what traditions are about. i would like to find a happy medium there somewhere, using substitutes where possible...not pretend substitutes, but foods that can satisfy and we can enjoy in place of a large carcass of a dead bird in the middle of the table. if you are inviting vegans, let them know what you are planning. i would asked it that information weren't given to me. vegan side dishes that are traditional can be found, substituting a few ingredients.

4:49AM PST on Nov 26, 2010

They sound great, thanks.

9:30AM PST on Nov 25, 2010

thanks for post

11:13PM PST on Nov 21, 2010

Thank you for posting.

10:36PM PST on Nov 21, 2010

sharing healthy, plant-based versions of those recipes that have been handed down for generations IS a way to honor our ancestors, & i am thankful for the opportunity to do so during the holidays!

9:55PM PST on Nov 21, 2010

The stuffed tomatoes and asparagus recipes would be great at any meal. Thanks.

8:45PM PST on Nov 21, 2010

It's always best to add nutritional yeast at the end of cooking, wherever possible. In the recipes where it's cooked, it's really only being used as a seasoning.

6:04PM PST on Nov 21, 2010

Thank you for the recipes!

5:39PM PST on Nov 21, 2010

Toni Clark - The idea of "moving beyond the traditional" is to be respectful, empathetic, and compassionate towards other living beings that suffer and are killed for the dining pleasure of humans.

Lynn C. - I have the same question regarding nutritional yeast. I always add it after cooking, but I wonder if it's nutrients survive heat?

Kay L - If you have a natural foods store (health food store) in your area, you should be able to find the "exotic" ingredients there. I buy nutritional yeast in the bulk food section of my tiny local natural foods store. I picked up some tahini today on sale half price.

4:56PM PST on Nov 21, 2010

As usual, rather complicated recipes calling for exotic ingredients that are not easily found in small town groceries, things like stoneground mustard, arrowroot powder, nutritionial yeast, tahi and super expensive curly lettuce (bought just to be a garnish?!?). I think I'll stick to the traditional, easier, cheaper to prepare dishes and spend the time saved cleaning house before the company arrives. If I have vegans coming, their dishes will be prepared with plain, ordinary vegetable margarine and shortening using the old-fashioned simple recipes of my ancestors.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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