“THE COFORTABLE SOUTHERN VEGAN” a cookbook from Sky c.1999, revised edition 2001

Over 100 incredible recipes - all vegan, rich in flavor, nutrition and a distinctive southern flare of …..simple easy.   Breakfast, lunch and dinner recipes. Desserts and holiday specials. Sky’s cooking is heavily influenced  from the heritage of Granny Frye. An old eastern mountain woman who always could make something out of nothing! No one went hungry with her around and she shares her wisdom  through out the book. Some favorites of Aspen  and Robin are included - popular by demand. So easy to make, and good for you!

$19.99 skyseuss@gmail.com

Planetkind would like to share some vegan recipes that are in “The Comfortable Southern Vegan” and some others from Sky’s upcoming “Not For Men Only” - over 100 recipes and more about vegan, organic, and the whole nutrition trip. Plus extra how to tips and finding ingredients. Recipes and side salads will be updated regularly so check often to get the latest from Sky’s Kitchen and Planetkind!

 

Welcome to dinner time at Planetkind. This evenings menu includes Walnut Loaf. A tasty and nutritious entree rich in proteins and flavonoids. Great way to use left over barley and rice. Served with homemade bread, wilted spinach and steamed red new potatoes, you have a meal that is not only full of rich flavors but is extremely nutritious and vegan.

 Tofu/Walnut Loaf

1 lb. extra firm tofu - drained well

1 cup oats - ground slightly in blender

1 cup raw walnuts - ground well in blender

5 spring green onions - minced very fine

3/4 cup cooked barley

1/2 cup cooked brown rice

1/4 cup whole wheat flour

1 teaspoon salt, 1/2 teaspoon ground white pepper, 2 teaspoons ground sage, 1 1/2 teaspoon Italian seasoning.

In a large mixing bowl, crumble drained tofu. Add  oats, walnuts, onions, barley, brown rice and whole wheat flour. Combine ingredients well with your hands. Add salt, white pepper, sage and Italian seasoning. Again, combine all ingredients with your hands. Taste for seasonings - add to your taste. Lightly oil a glass loaf pan. Form mixture into loaf shape and place in pan. Bake at 375 degrees for 50 minutes. Let cool slightly before serving.

 A variation to try is, 1/4 cup sauteed celery added into loaf ingredients

 Left overs make a great sandwich served on pita bread with sprouts, tomatoes and horseradish.

For dessert we are having oatmeal cookies, a favorite of Aspens’.

Oatmeal Cookies

1/2 cup unsweetened apple sauce

3/4 cup evaporated cane juice

2 teaspoons vanilla extract

3 tablespoons soy  milk

1 cup whole wheat flour

1 cup whole oats

1/4 cup oat bran (or other bran)

1/2 teaspoon salt

2 teaspoons non-alum baking powder

2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger

3/4 cup finely chopped walnuts

In a large bowl combine applesauce, cane juice, vanilla and soy milk. In a small bowl combine flour, oats, bran, salt, baking powder, cinnamon, nutmeg, ginger and walnuts. Stir wet ingredients well until blended. Mix dry ingredients until walnuts are well coated. Pour dry ingredients into large bowl of wet ingredients and combine well. Taste and add spices to your desire. Lightly oil cookie sheet and drop by teaspoon full. Bake at 375 degrees for 10 to 14 minutes. Remove from oven, allow to cool briefly on pan and transfer to cooling rack. Store in air tight container.

Make double batch for cookie monsters!