The Cows Will Thank You! a vegetarian (and sometimes vegan) food blog

The Best (and Easiest) Stuffing EVER

Hello again and welcome to another holiday edition called The Turkeys Will Thank You!

Here is a recipe for the most.delicious.stuffing.EVER.  This is another amazing recipe from my mom, Mama Syl.  This blows the shitty box stuffing right out of the tofurky’s ass! It’s the easiest thing ever to make and in my opinion, as far as stuffing goes, it doesn’t get any better than this! (It’s not really very healthy but who cares about that crap on Thanksgiving anyway?)

Serves 6


2 onions, chopped (I like to use red for presentation’s sake)

4 stalks of celery, diced

1 stick of butter

2-3 eggs

1 loaf of soft bread (Whole grain or whatever kind you want is fine, but I suggest being bad and using plain white bread)


Preheat oven to 350

Melt the butter in a large skillet

When butter is melted, toss in onion and celery and cook until soft and onion is translucent

While veggies are cooking, tear up the bread into chunks and put them into a big, heat-proof mixing bowl

When veggies are done cooking, put them in the mixing bowl with all the melted butter (don’t drain it!) and toss until the bread is evenly coated with butter

Let stand and cool for about 10-15 minutes until mixture is room temp

In a separate bowl, whisk your two eggs then toss them into the mixture and coat it

The consistency of the stuffing at this point should be sticky and kinda wet, if that’s not the case add another egg

Grease a baking/loaf pan and put mixture in

Bake for 30 minutes and enjoy!!!!




Mama Syl’s easy chili – vegan!
November 14, 2010, 7:34 pm
Filed under: Mama Syl!, Vegan | Tags: , , , , ,

Hey everybody!  The autumn season is settling in nicely.  The trees are changing and here in the Northeast, the weather has been gorgeous.  I’ve been enjoying the transition of seasons and the thought of winter actually doesn’t seem that bad (as long as we don’t have another snowpocalypse this year…).

Anyway, it’s certainly CHILI SEASON! Mmmmm…. chili.  Who doesn’t love it?  It’s warm and filling and makes you fart, which also keeps you warm!  Anyway, I decided to post a fartastic version of my mom’s (Mama Syl) homemade chili that’s vegetarian, vegan, super easy to make, different-tasting, healthy and delicious.


3 cans of different beans, or equivalent if you don’t use cans (you can mix it up – last night I made the chili with cannelinni, kidney, and black beans)

1 can of chili beans

1 can of condensed tomato soup

1 medium onion chopped

1 or 2 large red pepper(s) chopped (more or less depending on your taste)

1 or 2 large green pepper(s) chopped (more or less depending on your taste)

3 cloves of garlic, minced

oil for frying

Chili powder optional, and depending on taste


Get yoself a big-ass pot and put some neutral oil and fry the veggies and garlic in the bottom of it

When veggies are tender, throw in canned beans: do not drain, include juices in mixture

Put in can of condensed tomato soup

Add chili powder if you’re into that

Let simmer for 15-20 minutes to allow flavors to meld together

Serve and enjoy!

Serves 6 – this is great for freezing too!

*Note: Campell’s tomato soup has high fructose corn syrup in it, so find an alternative if you don’t want to use that or make your own tomato soup

Also, if you want, buy all organic canned beans and other ingredients to make your chili organic

Me and my Mama Syl!!!!

Easy Tofu Vegan Pumpkin Pie and Topping!

Hey dudes!

Welcome to a special holiday edition of The Cows Will Thank You, titled The Turkeys Will Thank You!

This pumpkin pie is amazing and you won’t miss the animal products at all! Sooo good!!!!!!  Cheers and happy Thanksgiving!

ps. I haven’t tried the topping, but I’m sure it’s good as well!

Serves 4

Pie Ingredients:

3 cups pumpkin (or hubbard squash) cooked

1 lb soft tofu

3/4 tsp sweetner (may need to adjust this depending on what kind of sweetner you use)

1 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp powdered cloves

2 tsp grated orange rind (optional)

1 tsp vanilla

9-inch pie shell

(it also says you adding two eggs is optional, so if you’re not vegan, go for it)

Pie directions:

1. Using an electric mixer or food processor, combine all filling ingredients.

2. Pour mixture into pie shell, and bake for 1 hour at 350 degrees F in preheated oven.

Topping Ingredients:

1/2 lb soft tofu

1 tsp vanilla

1/4 cup sweetner (may need to adjust depending on what you use)

1/4 cup soy milk

Topping Directions:

1. Blend topping ingredients until smooth

2. Chill and serve on top of pie.


This recipe was jacked from The Tofu Book by Avery Publishing.  Really cool book!