1 pkg. (8 0z) Tofurkey Slow Roasted Chicken, broken up small
1 C. vegan mayo – I used Hellmann’s
1 C. celery, finely diced
1/2 C. pecans, chopped small
2 Tbsp. apple cider vinegar
1 tsp. celery seed
1 tsp. sugar
1 tsp. poppy seeds
1 tsp dehydrated red onion
Measure dry spices into a medium size bowl. Add mayo, vinegar, and celery. Stir. Add “Chicken” and mix well. Serve however you like.
I used dehydrated onion, because it’s easier to have on hand, and I only ever want a small amount. Celery, however, is my top priority – you’ll notice, there’s a lot in here! I also love cider vinegar and celery seed, so those two flavors were a must for me. Obviously, you could do a non-vegan version. Recipes are for experimenting, so have fun!
The temperature is starting to drop, so it is baking season around here!
This recipe is one of those that I make so often, it is expected at family gatherings. It is a great bread to use for gifts, because it makes a lot. Two large loaves or 3 medium or 6 individual…you get the picture.
2 2/3 cups all purpose flour
3 cups sugar
2 tsp.s baking soda
1½ tsp.s salt
2 tsp.s cinnamon
2 tsp.s nutmeg
1½ tsp.s allspice
1 tsp. cloves
1 (16 oz.) can pumpkin (A 15 oz. can is fine if you can’t find the 16 oz.)
1 cup vegetable oil
2/3 cup water
1 cup chopped walnuts (optional)
Preheat oven to 325°.
Measure all dry ingredients into a large bowl and stir them together with a wire whisk.
Then put all the wet ingredients into a medium bowl and mix them by hand until combined.
Pour wet ingredients into dry ingredients and mix thoroughly by hand, making sure to scrape the bottom of the bowl.
Pour into two ungreased loaf pans.
Bake for 1½ hours. Remove from oven and allow to cool for 1 hour before removing it from the pans. Wrap in plastic wrap after it cools. It keeps nicely for three or four days.