Fear not, for there are still delicious ways for you both to get your protein! The veggie lovers at University Archives recommend these tempting treats in place of meat, which we have to say are pretty neat…

And remember, next Wednesday is our festive meet and greet “Taste of the Chives.” High noon in the Willamette Rooms, 3rd Floor of the Valley Library. Still not sure what to bring, click the “recipes” tag at the end of this post to see all the recipes we’ve EVER posted — or go straight to the docs in ScholarsArchive.

Parsnip Fritters

From Canning Club Lesson no. 2, div. 1: Ways to prepare vegetables, Nov 1916

1. Wash, peel, and cook parsnips until tender in boiling water.
2. Drain off the liquid and mash the parsnips.
3. To each cup of parsnips add
   • 1 T flour
   • 1/2 t salt and a dash of pepper.
4. Mix thoroughly.
5. Drop by spoonfuls into a frying pan containing enough hot fat to prevent the fritters from sticking to the pan.
6. Flatten the fritters until they are about 1/2 inch thick.
7. Fry on one side until a golden brown, then turn and brown the other side.
8. Serve these at a meal that is lacking in fat.

Squash Cakes

From Substitutes for Meat, Ext. Bulletin 216, Oct 1917

• 1 c squash (mashed)
• 1/2 c finely cut nuts c bread crumbs
• 1 T chopped cheese
• 2 T onions (if desired)
• 1 egg
• 1 T chopped parsley (if desired)

1. Salt to taste.
2. Make into cakes and fry.
3. Serve with or without brown or tomato sauce, or bake in well oiled baking dish.

Vegetarian Loaf

From Substitutes for Meat, Ext. Bulletin 216, Oct 1917

• 1 c toasted bread crumbs (entire or graham)
• 1 c nuts
• 2 t grated onion
• 1 c corn pulp
• 1 T minced parsley
• 1/2 c cheese
• 1/2 c whole wheat flour
• 2 eggs
• 1 c chopped celery

1. Mix ingredients together thoroughly.
2. Press in small bread pan or baking dish and bake or steam one hour.
3. Steaming preferred.

Peanut Butter Loaf

From Substitutes for Meat, Ext. Bulletin 216, Oct 1917

Thin the peanut butter to the consistency of heavy cream with hot water.

• 1 c peanut butter cream
• Salt to taste 2 c cooked rice
• 1 T chopped onion
• 1 egg
• Juice of 1 small lemon
• 1/3 t celery salt

1. Combine.
2. Bake in moderate oven about 30 minutes or until nicely browned.
3. Serve with brown sauce or tomato sauce.

Welsh Rarebit

From Substitutes for Meat, Ext. Bulletin 216, Oct 1917

• 1 T butter
• 1 c milk or tomato juice
• 1/2 c cheese
• 1 t mustard
• 1 t cornstarch
• Salt and paprika

1. Make sauce of butter, cornstarch and milk, cook, add cheese.
2. Stir until melted; add seasoning and serve on toast.