Organic Granny

This roast recipe is adapted from a recipe in the March 1998 issue of Veggie Life magazine when vegan cookery was really in its infancy in North America.  You might be able to find these 'classic' magazines in a local thrift shop like I did.  They are gold! INGREDIENTS:  T=Tablespoon  C=8 oz Cup  Pound=16 oz  g=Gram 1 medium organic Onion , finely chopped 1 T. Extra Virgin Olive Oil ( or use water or broth) 3 cloves organic Garlic , minced 1/2 C. chopped Walnuts 1/4 C. organic  Rolled Oats (Gluten Free, if you eat that way) 1/4 pound (115 g) Shitake Mushrooms , sliced thin 2 C. organic  Vegetable Stock or Water (I use the vegan stock from Costco) 1 T. organic Soy Sauce 3 T. Dijon-style Mustard 3 T. organic Ketchup 2 T. Red Wine, Balsamic  or Apple Cider Vinegar (what you have) Salt and Pepper (to taste) 350 g organic  Firm Tofu , crumbled small (a regular size block of firm tofu) 3 T. organic Starch ( Arrowroot, Tapioca or  organic Corn Starch

Stove-Top Apple-Beans over Spud Bakes Ingredients 1 1/2 C. cooked Beans (white, pinto, your choice) 2             Apples , finely chopped, or fresh unsweetened Apple Sauce 2 C.       Crushed or Pureed Tomatoes 4 tsp.     Dijon Mustard 2 T.       Blackstrap Molasses 2 T.       Apple Cider Vinegar 1/2 tsp.   Smoked Paprika or Chipotle (hotter smoky) 1/2 C.     Water 1 Sprig   Rosemary 1 tsp.     Dried Thyme or Dillweed A few drops of Liquid   Smoke 1/2 tsp.   Celtic Sea Salt (or Smoked Sea Salt) Black Pepper to taste Method: In a large sauce pan, combine all the ingredients above (except for the salt and pepper) Cook over medium heat until the ingredients simmer, then turn down to LOW and put on cover.  Cook for up to 1 1/2 hours until beans are tender. Add the salt and pepper and serve over potatoes (as above) or quinoa, rice, etc.  This recipe is based on the lovely Apple Baked Beans Recipe  in my favourite Bean Cook Book (below): F