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By now you all know my affinity for healthy and delicious dishes.  Bearing that in mind-I wanted to share with you a recipe given to me by a wonderful vegetarian cook named Ed Cervantes.

I interviewed Ed last week for a couple of publications.  He’s been a vegetarian for over 30 years, but has just recently begun doing podcasts and is the force behind a new website:

Since I love trying to vegan/vegetarian foods-Ed and I had a fantastic time.  I don’t want to spoil the stories I’ve written on Ed-they’ll be out in the January issues of The Senior Reporter and the My Laguna Hills column of the Saddleback Valley News-but I did want to share with you one of his very tasty recipes.

Before I give it to you, I want to wish you all a wonderful Thanksgiving!  My daughter and her family will be here all weekend, so I’m going to devote my time to them.  This will be my only column for the week.

Tofu Mushroom Dressing and Stuffing

A variety of ingredients and blend of great flavors in a classic bread stuffing mix makes this delicious recipe a meal in itself.

Preparation time: 20 minutes
Baking time: 30 minutes

Serves 12


1 12oz box Mrs. Cubbison's Classic Dressing
1-3/4 cup vegetable broth
1 stick Earth Balance margarine (or any non-hydrogenated margarine)
8 oz extra firm tofu (½ a block)
8 oz white button mushrooms
3 stalks celery (1 cup)
1 bunch green onions (1 cup)
1 medium sized red potato (1 cup)
1 cup frozen mixed corn, peas, and carrots (rinsed & drained)
½ cup chopped walnuts
1 golden delicious apple (cored and unpeeled)
2 tsp of poultry seasoning spices
Salt and pepper to taste


1.Wash and dice the apple, celery, green onions, and potato.
2.Cut tofu into ¼" cubes.
3.Mix dressing, walnuts, and vegetable broth in a large bowl, letting the dressing soak up the broth.
4.Heat margarine in a frying pan over medium heat.
5.Add the diced potato and sauté for two minutes.
6.Add the cubed tofu and the button mushrooms and sauté for 1 more minute.
7.Add 2 tsp poultry seasoning mix.
8.Add the remaining ingredients (apple, green onions, corn, peas, and carrots)
9.Salt and pepper to taste
10.Stir, cover, and simmer for 4-5 minutes, stirring occasionally.
11.Add the sautéed vegetables to the dressing mix and stir.
12.Grease a full sheet casserole baking dish and fill with the dressing.
13.Cover with tin foil and bake in a preheated oven at 350 degrees for 30 minutes.

The perfect entrée to complement your holiday meal!

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