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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.


Winter 2001-2002 Issue

Recipe by Roberta
Stuffing that has never seen the inside of a Turkey

This amount will fill a large 4-quart lasagna pan.  Measurements are not exact; vary according to taste.

large loaf of whole grain bread

2 medium onions

1 leek

6 celery stalks, use bottom and leaves too

one cup or more white mushrooms, quartered - use the stems also

1/2 cup or more walnuts

1 Tablespoon sage

1 teaspoon each oregano and thyme

good quality cold pressed olive oil (please do not use cheap popular brand oil from the supermarket, it is unhealthful)

tamari sauce (or Braggs)

1 Tablespoon Vegit seasoning

1 teaspoon Herbamare seasoning

Spread the bread slices on the oven racks in a 200° oven and let them become dry. Break each slice into about 16 pieces and put in the largest bowl you have.

While the bread is drying, chop the onion and leek and sauté slowly in olive oil until it gets brown, but do not let it burn.  Then sauté the celery.  At the same time, put mushrooms in another pan with some water, a little oil, and the tamari or Braggs and cook until the mushrooms release their juices and become smaller.  Also toast the walnuts in a skillet; don’t add anything, just let them toast a bit on a low flame.

As each of the above are done, add to the bowl and stir.  Put in the sage, oregano and thyme.  Mix again.

Pour two cups boiling water over the Vegit and Herbamare, stir and add to the bowl, stirring gently.

Use a paper towel to put some olive oil in the pan. Bake covered at 350° for 30-45 minutes.

This is not just a Thanksgiving dish, it makes a good fall or winter meal.  Serve with baked sweet potatoes.  Just bake them with their skins on for a long time and they will get really sweet on their own and will not need any fats or sugar. Use the oven, not a microwave.

Serve a steamed leafy green, such as collards or kale with this.

Cranberry chutney rounds it out.

Return to Winter 2001-2002 Newsletter

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