STANISLAUS CONNECTIONS

Working For Peace, Justice, and A Sustainable Environment

A Modesto Peace/Life Center Publication

December, 2002

Living Lightly

Winter Solstice and Celebrations of Peace

"Snowflakes fall with lacy rhythms; While veils blanket the earth in thick silence. Milky vapors ooze from cracks in trees, stones, and windows and freeze into enchanted ice gardens. The peace of a deep sleep consumes winter worlds.

The solstice turns again, and squashes are still harvest fresh. Holiday laughter blurs before my deep reflection, and new resolutions. Our celebrations of love, with good foods and great sharing , arouse joyful new beginnlngs, and cheer the longest nights of the year.

[Source: Ritual of the Hearth...Vegetarian Recipes in Praise of LIfe , Roberta Sickler, Collier Books, 1973]

Holiday celebrations, rituals and foods are as varied as individual families and cultures, each offering joy and warmth to carry us through this season of transition from darkness into light. Connections brings you a few traditional and not so traditional recipes to open up your sights to possibilities old and new.

Tofu Turkey (We kid you not!)

5 pounds extra firm tofu, crumbled
2 tablespoons sesame oil
1 red onion, finely chopped
1 1/3 cups diced celery
1 cup mushrooms, finely chopped
2 cloves garlic, minced
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing

1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon grated orange zest
3 sprigs fresh rosemary

Directions:

1 Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.

2 Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.

3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.

4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.

5 Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.

6 Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

Makes 10 servings   

Vegan Eggless Nog

2 10 1/2-oz. pkgs soft, silken tofu
16 oz. vanilla soymilk or rice milk
1 Tbs. plus 1 tsp. vanilla extract
1/4 c. sugar
2 Tbs. brown sugar
1/4 tsp. ground turmeric
1/2 to 1 c. rum or brandy (optional)
Nutmeg

Makes 8 servings.

In blender or food processor, combine all ingredients except nutmeg, blend
thoroughly, stopping occasionally to scrape down sides of bowl. Serve
well-chilled and dusted with nutmeg.

Nutritional Analysis:
Per 5-oz. serving: 235 CAL; 8g Prot; 5g Fat; (0.1g Sat.Fat); 26g Carb.; 0 Chol. 55mg Sod.; 0 Fiber
Source: "Eggceptional Eggnog," by Jennifer McLain, Vegetarian Times, Dec. 1996, pp. 22-24

Latkes - (Potato Pancakes)
(Traditional Chanukah Celebratory Food)

6 lg Baking Potatoes, grated or shredded, (or equivalent of dehydrated hashbrowns)
2 Onion, grated
3 Eggs
1/4 to 1/2 c Matzo Meal (Can use flour, but texture tends to be gummy)
1 t. Baking Powder
Vegetable Oil for frying
Plain Lowfat Yogurt
Unsweetened Applesauce

Mix potatoes, onion, eggs, matzo meal, and baking powder well. Heat the oil in a skillet. Drop the batter into the oil by spoonfuls. Fry until crisp and brown on both sides. Remove from the skillet and drain on paper towels. Serve warm with plain yogurt or sour cream and unsweetened applesauce.
Serves 4
One Serving of 3 Pancakes

Pumpkin Tart With Pecan Crusts

1/2 cup pecans plus 16 pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour or unbleached white flour
1/2 teaspoon ground cinnamon
pinch salt
1/4 cup vegetable oil
3 tablespoons maple syrup
1 cup soy milk
1/4 cup arrowroot powder
1 (16 ounce) can pureed pumpkin
1/2 cup maple syrup
1 tablespoon grated fresh ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon 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.

3 Combine oats, flour, 1/2 cup 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.

Makes 8 servings

Vegetarian Link Gravy

6 to 8 vegetarian sausage links
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 1 cup

---Compiled by Tina Arnopole DRISKILL

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PEACEFUL GREETINGS OF THE SEASON FROM ALL OF US AT STANISLAUS CONNECTIONS! 
MAY WE ALL SHARE A SEASON OF SWEETNESS AND PEACE.

A Fishy Rhyme

Five big salmon swimming in the sea
First one said, "We're happy as can be!"
Second one said, "Let's make a river run,"
Third one said, "We'll lay eggs when we are done."
Fourth one said, "We'll die when we are through."
Fifth one said, "Nature, now it's up to you!"
Splash went the fish,
And flash went their fins.
That's how the salmon run begins!

-- Noel Russell

Noel made up this rhyme to sing with her class. You could use it when you take children to see the salmon spawning on the Tuolumne and Stanislaus Rivers during December. Go now! This is a good year for the salmon run. -- Myrtle Osner

Waterford restoration starts soon 
By ALLISON BOUCHER

The Waterford Percolation Ponds restoration project will begin planting this winter. The Friends of the Tuolumne partnered with the City of Waterford on this opportunity to replant trees and herbs on the floodplain. Approximately nine acres will be planted over the next five years using volunteers. Previously this area had been disked to prevent invasive weeds. This winter it will begin its transformation into a viable riparian forest.

With your help the Friends of the Tuolumne raised the necessary funds to plan the project and acquire the permits. The total to get these plans and permits was $10,000. The Great Valley Center granted $2,500 for this year's trees and plants. The City of Waterford has raised funds for the irrigation supplies and will provide maintenance.

Located immediately downstream of the Hickman Bridge on the south bank of the Tuolumne, this project covers the area between the ordinary high water mark and the access road to the percolation ponds. Trees will be planted to create a natural habitat for native plants, animals, and birds. Planting will include cottonwood, three species of willow, alder, sycamore, valley oak, Oregon Ash, wild rose, mugwort, sedges, and wild grasses such as creeping wild rye.

Volunteers will be needed to plant approximately one to two acres this winter. Planting will occur during January or February to give the plants the best conditions to become established. If you are interested in helping plant, please call Friends of the Tuolumne 537-5722. You will then be called when the planting is scheduled. It will be a lot of fun and a great opportunity to meet others interested in the river and native plants.

Waterford is very interested in seeing this project begin. The planning and permitting began over two years ago. Because the work will be on the floodplain, several state and federal agency permits were needed, including the California Reclamation Board, California Fish and Game, U.S. Army Corps, and U.S. Fish and Wildlife. The project is designed so that it will not cause any increase in flooding. Waterford will assure successful establishment and perpetual preservation of the new riparian forest.

We will restore the riparian forest over several years. Some of the trees grow quickly so, within a couple of years, you will see increased bird usage. Volunteers will plant cottonwoods and willows which will quickly establish themselves. They will be planted closer to the river so their roots will reach the water table within one growing season. The oaks grow more slowly. One of our friends told us that a valley oak he planted and tended for 40 years had its first acorn crop this fall. So let's get started!

ACTION: Donations are needed to fund next year's irrigation supplies and plants. Please send your contribution to Friends of the Tuolumne, 2412 Hilo Lane, Ceres, CA 95307. To help plant, call 537-5722. It is a good opportunity to learn more about our native plants and enhance our beautiful Tuolumne River.