thanksgiving recipes

 

 

This year why not try a tofurkey. (Sold at your local Health Food Store.) A bit pricey at close to fifty dollars, you might want to make it from scratch, but it requires a bit of effort.

TOFU "TURKEY" WITH STUFFING
"Turkey":
5 pounds of firm tofu
Stuffing:
2 tablespoons toasted sesame oil
1 large onion, chopped fine
1 and 1/3 cup celery, diced (about 4 stalks)
1 cup mushrooms, finely chopped
3 to 4 cloves garlic, minced
1/4 cup sage (may use 1/8)
2 teaspoons marjoram
2 teaspoons thyme
salt and pepper to taste
1 teaspoon rosemary
2 teaspoons celery seed
1/4 cup soy sauce or tamari
3 cups chopped, toasted whole wheat bread
Basting mixture:
1/2 cup toasted sesame oil
1/4 to 1/3 cup soy sauce or tamari
2 tablespoons miso
2 tablespoons orange juice
1 teaspoon mustard of choice
1 pound of tofu for the "drumsticks" (optional)

Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a 12" colander with wet cheesecloth over-lapping the sides. Add the mashed tofu to the cloth-covered colander, press down and cover with the over-lapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5-pound weight on the plate. Refrigerate and let sit for 2 to 3 hours. When time is up, start the stuffing. Sauté the onions, celery and mushrooms in the 2 tablespoons
sesame oil. When soft, add the garlic and all the rest of the stuffing ingredients, except the bread, mixing well. Stir and cook for 5 minutes. Add the bread and mix well. Remove tofu from fridge and take off the weight, plate and the top of the cheesecloth. Hollow out the tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the shell and pack in firmly. Cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on sides of "turkey" to achieve a more oval shape. If desired at this point, you may mold "drumsticks" out of one pound of tofu, and place on each side of the "turkey". Mix up the basting mixture and baste tofu "turkey" with half of it.


Cover the "turkey" with foil, and bake at 400 degrees for about 1 hour. Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the "turkey" is golden. Remove from oven and use rest of basting mix. Using at least 2 large spatulas, move to a large plate.

If you don’t like turkey substitutes then use portabella mushrooms, a pumpkin or a squash filled with your favorite stuffing and baked. (Put lots of margarine in the baking dish, it's Thanksgiving).

VEGAN EGGNOG
Vegetarian Times, Dec. 1994
Vegetarian Times says eggnog is its most requested holiday recipe.
2 (10.5 or 12.5) pkgs. Silken tofu
2 cups soymilk
1 T. plus 2 tsp. vanilla extract
scant 1/2 cup sugar
2 T. brown sugar
1/4 tsp. ground turmeric
1/4 tsp. ground nutmeg
In a blender mix all ingredients except 1 cup soy milk (unless you have a large capacity blender, otherwise it is too much liquid for the blender
container). Blend one minute. Pour into container and add the 1-cup soymilk. Chill or serve over ice. Serve sprinkled with extra nutmeg.