Orange You Glad this Glaze is So Good?

A few years back I put together a cookbook of all of our family recipes.  I use it all the time, and many of the posts for this blog are veganized versions of recipes from the book.  One of my favorite sections is the one filled with sauces, rubs, marinades and glazes.  There is nothing like a great glaze or marinade to spice up a vegetarian meal (especially tofu and tempeh which happily take on the flavors of whatever you cook it with).

This orange glaze can be used with tofu, tempeh, or any little old thing you have a hankering for.  I like it best with tofu over rice and vegetables.  This recipe makes enough for one container of tofu or one brick of tempeh.  Add water as directed for a thinner glaze, or omit the water altogether (as I did) for a thicker, gooey glaze.  Either way it is super easy and delicious.

2 tablespoons water (I omitted the water for a thicker glaze)
5 tablespoons Florida Crystals sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
10 whole cloves
2 teaspoons grated orange rind
1/2 teaspoon diced cherry peppers (optional, but it really adds a nice kick)
1/2 cup orange juice

1. Combine all ingredients and pour over tofu or tempeh or gardein cutlets browned with salt and pepper.
2. Bake in baking dish at 350º for about 30 minutes until thickened and bubbling.  Check halfway through cooking and turn tofu (or tempeh or gardein cutlets) so both sides get coated.

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Drunk-as-a-Skunk Sweet Potato Cups

In my opinion, sweet potatoes are one of the greatest things ever to grow out of the ground. And seeing as this is my blog my opinion is the only one that matters, right? This recipe is adapted from an older Emeril Lagasse dish. It's veganized but really does taste like the original recipe. Try it out before Thanksgiving- you may just find a new side dish for the big day.


Brandied Sweet Potato Cups

5 large sweet potatoes
4 large oranges, cut in half and scooped out so rinds remain
1 stick Earth Balance
½ cup light brown sugar
3 large eggs' equivalent of Egg Replacer
¾ cup fresh orange juice
½ cup silken tofu, beaten in food processor until creamed
¼ cup brandy (optional. I used ginger-flavored)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt



1. Preheat the oven to 400º. Place potatoes on a baking sheet and bake until tender, about 1 hour. Remove from oven and let rest until just cool enough to handle. Alternately, boil potatoes if pressed for time. Just make sure to drain them well.
2. Lower the oven to 350º. Make the orange cups by cutting oranges in half and scooping out pulp, leaving only the shell. Set aside.
3. While still somewhat hot, peel potatoes and place in a large bowl. Add Earth Balance, and use an electric mixer to blend until smooth. Add sugar, Egg Replacer, orange juice, tofu, and brandy, and mix until smooth. Add cinnamon, nutmeg, and salt, and mix well.
4. Spoon sweet potato mixture into orange cups. Sprinkle tops with nutmeg or cinnamon. Bake until puffed and slightly golden, about 20 minutes.

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