I remember when I was a vegetarian and I would be invited out for a shabbos meal. More often than not, the hostess would panic and ask me "What can I make for you? You only eat vegetables!?!" Thus started my long slow decline back into the world of meat eating... (I still can't eat much meat...pretty much just chicken on shabbat)
Since those days I have vowed to be able to prepare food for any kind of specialized diet so that I can invite anyone for shabbos without raising an eyebrow. You're a vegetarian? Not a problem. Macrobiotic -- come on over! Gluten Free? -- I'll just call my mom for some advice and we'll be all set. Vegan? I got ya covered!
One challenge, when trying to make food for a vegan, is how to make that ubiquitous shabbos dish -- kugel. Kugel usually involves eggs - right? Well...not anymore...
Here is a recipe for a vegan kugel. A mix of tofu, tahini, kuzu and other seasonings replace the eggs and it works quite well. (Just head to a health food store for the more exotic ingredients) And for more tips on how 'veganize' a pareve recipe (which usually means you just have to replace the eggs with a vegan option) check out this page: http://blog.vegcooking.com/2008/03/egg_replacement_tips_and_trick.php
Noodle-Tofu-Broccoli Kugel
From The Macrobiotic Community Cookbook
by Helga Newmark
The Natural Cooking School.
You'll Need:
3/4 pound noodles, drained and cooked (Eden's Pesto Noodles work well here)
2 broccoli stalks, steamed and cut in to small chunks
1 pound of tofu drained
1 1/2 tbps light miso
1 tablespoon umeboshi vinegar
1 tablespoon soy sauce
2 tablespoon tahini
2 tablespoons lemon juice
2 tablespoons kuzu, dissolved in 1 1/2 cups of water
2 garlic cloves.
Directions:
Oil a large, shallow baking dish. Line it with noodles and broccoli. Set aside.
Combine tofu, miso, umeboshi vinegar, soy sauce, tahini, lemon juice and dissolved kuzu-water mixture, and garlic in blender or food processor and blend until smooth. Pour this mixture over noodles and broccoli, covering them completely.
Bake at 400 F for 40 minutes, or until the top browns and cracks slightly.
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