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PETA’s “Chef Pat” is always cooking up something—whether it’s an innovative idea for helping animals or a delicious dish to satisfy staffers’ appetites. When winter’s chill hits, Chef Pat says to “turn up the heat”—in the kitchen—with hearty recipes like “Chicken” and Dumplings and Baked Potato Soup that will warm you up but not weigh you down (because they’re 100% animal-free).
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Clockwise from top left: “Beef” Stroganoff, Baked Potato Soup, Chili Cornbread Casserole, “Chicken” and Dumplings, Sun-Dried Tomato Ziti
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Chili Cornbread Casserole
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Chili Layer:
2 15-1/2-oz. (430 g) cans kidney beans, drained
24 oz. (350 g) crumbled veggie burgers (see “PETA Picks!” box)
1 cup (200 g) canned/frozen corn kernels
2 15-oz. (425 g) cans tomato sauce
2 Tbsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. onion powder
1 tsp. cumin
Mix all the ingredients together and spread into a 9x13-inch baking dish.
Cornbread Layer:
2 cups (350 g) yellow cornmeal
1 & 1/2 cups (250 g) whole wheat flour
1 Tbsp. baking powder
1 tsp. salt
2 cups (400 ml) soy milk, original flavor
4 Tbsp. vegetable oil
1 Tbsp. maple syrup
1 4-oz. (113 g) can green chilies, drained (optional)
In a bowl, combine all of the dry ingredients. In a separate bowl, combine the wet ingredients. Add the liquid mixture to the dry mixture and stir until just blended.
Pour this cornbread batter over the chili mixture and spread to the edges of the dish. Bake at 375°F/190°C/Gas Mark 5 for 20 to 25 minutes, until a toothpick inserted into the cornbread comes out dry.
Makes 6 to 8 servings.
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| Sun-Dried Tomato Ziti |
(Recipe adapted from Robin Robertson’s 366 Simply Delicious Dairy-Free Recipes)
1 lb. (450 g) ziti
1 cup (125 g) chopped oil-marinated sun-dried tomatoes
1 cup (225 g) firm silken tofu, drained and crumbled
3 cloves garlic, chopped
4 Tbsp. fresh basil, or 1 Tbsp. dried
2 Tbsp. balsamic vinegar
1 tsp. salt
1/8 tsp. pepper
2 Tbsp. olive oil
Small can marinated artichokes, drained and chopped
2 Tbsp. minced fresh parsley
Soy parmesan (optional)
Cook the ziti until tender but firm. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper and olive oil. Process to a smooth consistency. Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley and soy parmesan and serve.
Makes 4 servings.
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“Beef” Stroganoff
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1/2 cup (75 g) chopped onion
1 Tbsp. vegetable oil
1 lb. (450 g) crumbled veggie burgers (see “PETA Picks!” box)
1 10-1/4 oz. (298 g) can mushroom gravy
2 4-1/2-oz. (120 g) cans sliced mushrooms, drained
1/8 tsp. garlic powder
1/4 tsp. pepper
1/8 tsp. salt
1/2 carton Tofutti “Better Than Sour Cream” (or 125 ml of your favorite brand)
3/4 cup (150 ml) white cooking wine
1-lb. (450 g) bag egg-free pasta
In a large skillet, brown the onion in the oil. Add the remaining ingredients, except for the pasta, stir and cook over medium heat for 15 minutes. Boil the pasta. Drain. Serve the sauce over the noodles.
Makes 4 servings.
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Baked Potato Soup
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2 large baking potatoes
3 Tbsp. margarine
1 cup (150 g) white onion, finely diced
2 Tbsp. flour
4 cups (1.1 litres) unchicken or vegetable stock
2 cups (400 ml) water
4 Tbsp. cornstarch
1 & 1/2 cups (100 g) instant mashed potatoes
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. basil
1/8 tsp. thyme
1 cup (200 ml) liquid nondairy creamer or soy milk
Optional Garnishes:
Shredded cheddar soy cheese, fake bacon bits and chopped green onions
Bake the potatoes at 400°F/200°C/
Gas Mark 6 for one hour. Allow to cool.
Melt the margarine in a large saucepan and sauté the onion until lightly browned. Add the flour and stir to make a roux. Add the stock, water, cornstarch, instant mashed potatoes and spices and bring to a boil. Reduce the heat and simmer for 5 minutes.
Cut the potatoes in half lengthwise; remove and discard the skins. Chop into bite-size chunks and add, with the nondairy creamer, to the saucepan. Bring to a boil, reduce the heat and simmer for another 15 minutes, until thickened.
Spoon the soup into bowls and top with optional garnishes.
Makes 6 servings.
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“Chicken” and Dumplings
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Dumplings:
2 cups (350 g) flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup (150 ml) soy milk
Combine the dry ingredients, then mix in the margarine until crumbly. Add the soy milk, stirring until moistened (add more if the mixture is too dry). Knead for 30 seconds on floured surface, then roll to 1/8-inch thickness. Cut into 1/2-inch squares.
Soup:
1 stick (8 Tbsp.) margarine
1/2 cup (75 g) chopped onion
1/2 cup (75 g) chopped celery
1/2 cup (50 g) flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups (2.3 litres) unchicken or vegetable broth
2 medium carrots, diced
1 bay leaf
1 roll of Chic-Ketts or 1 lb. (450g) faux chicken, torn into uneven-sized pieces
Sauté the margarine, onion and celery in a large saucepan until the vegetables are soft. Add the flour, salt and pepper to make a thick paste. Slowly mix in the broth. Bring to a boil. Add the carrots, bay leaf and Chickettes. Add the dumpling squares one by one, stirring gently. Reduce the heat and simmer, stirring often, for 20 minutes.
Makes 6 to 8 servings.
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PETA Picks!
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 Chef Pat recommends the following mock meats: In the U.S., check out Chic-Ketts (at NoMeat.com) or Morningstar Farms burger crumbles (in the supermarket). U.K. readers, look for Cheatin’ Chicken Savoury Bites and Real Eat Veggie Mince at your health food store or supermarket. In Canada, try Yves Chick’n Veggie Burger and Veggie Ground Round.
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