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A DELICIOUS CRUELTY-FREE THANKSGIVING
Tofu Not-A-Turkey
6 lbs. firm tofu
Cornbread Stuffing:
1 cup diced onion
1 cup diced celery
1 Tbsp. sesame oil
1/2 tsp. sage
1/2 tsp. thyme
1 tsp. parsley
Salt and pepper, to taste
3 cups cubed whole wheat bread
2 cups cubed corn bread
1/2 cup vegetable broth
1/2 cup walnuts or pecans (optional)
Basting Liquid:
1/2 cup sesame oil
1/4 cup soy sauce
One hour before cooking, mash the tofu and pack it into a colander lined
with cheesecloth or a clean towel. Place the colander over a large bowl
to catch the liquid from the tofu. Weigh it down with a heavy object such
as a can or jar on top of a bowl or small plate.
To make the stuffing, sauté
the onion and celery in the sesame oil. Mix the seasonings into the cubed
bread. Combine everything, adding enough vegetable broth to moisten. Add
nuts if desired.
Preheat the oven to 400 degrees
F.
Press the tofu with your hands to form a hollow center, fill with the
stuffing mixture, and press down. Flip the tofu onto an oiled baking sheet.
Remove the towel or cheesecloth. Baste the tofu with 3/4 of the sesame
oil and soy sauce mixture, cover with foil, and bake for 1 hour. Remove
the foil, baste again with the remaining basting mixture, return to the
hot oven, and bake uncovered for 20 minutes or until golden. Transfer
to a serving platter and serve with gravy.
Millet Mashed Potatoes
1 ½ cup cauliflower
½ cup millet (rinsed)
1 ½ cups water
2 tsp roasted sesame tahini
Pinch of sea salt
Sesame, pumpkin seeds or gomashio to garnish
Place cauliflower on bottom
and then millet. Add pinch of sea salt. Gently add water, trying not to
disturb the layers. Cover and bring to boil. Reduce heat and cook over
low heat about 45 minutes until liquid has been absorbed and millet is
soft.
Add tahini blending well, and
mash with potato masher.
Serve with seeds or gomashio.
Cranberry Sauce
4 cups of cranberries
1/2 cup of brown rice syrup
1/4 cup of water
1 juiced orange
Rinse and clean berries well.
In a large pan combine sugar,
water, orange juice and berries. Bring to a boil over med. high heat.
Stir often. Reduce to a gentle boil and cook until berries pop (about
10 min uncovered).
Chill in refrigerator 1 hour.
Old Fashioned Sweet Potatoes
· 4 lb sweet potatoes, peeled and cut into 1-inch pieces
· 5 TB Earth Balance butter
· 2/3 C maple syrup
· 1 tsp ground cinnamon
· 1/4 tsp ground nutmeg
· Pinch of ground ginger
· 1/2 tsp salt
· 2 cup marshmallows*, cut into small cubes (optional)
· 1/2 cup chopped pecans (optional)
Preheat oven to 375°F. Place potatoes in 13 x 9 x 2-inch glass baking
dish. Combine butter, sugar, cinnamon, nutmeg, ginger and salt in small
saucepan over medium heat. Bring to boil and stir until sugar dissolves.
Pour this mixture over sweet potatoes and toss to coat. Cover dish well
with foil.
Bake 50 minutes. Uncover and continue to bake until potatoes are tender
and syrup thickens a bit (basting occasionally) about 20 minutes. Raise
oven temperature to 500°F. Top sweet potatoes with cubed marshmallows
and pecans and bake until marshmallows begin to melt and nuts begin to
brown, about 3 minutes.
Cornbread Muffins
1 1/2 cups whole wheat pastry
flour
1 tbsp double acting, non aluminum, baking soda
1 cup brown rice syrup or maple syrup
1/2 tsp salt
1/4 cup canola oil
1 ¼ cup soymilk
1 ½ cup yellow cornmeal
Preheat oven to 400. Mix liquid
ingredients, then mix dry in a separate bowl.
Mix dry & liquid together.
With a tissue, place a little
oil on the pan. Bake 20 minutes.
Tofu Whip
1 pkg. Nasoya silken tofu (soft)
2 tsp. umeboshi paste
3 T Vegenaise
Juice of 3 lemons
Rinse and wrap tofu in cheesecloth.
Set aside 10 minutes with weight on top to remove excess liquid. Wrap
in dry cheesecloth, steam 3-5 minutes. Set aside to cool.
Grind in food processor until
smooth. Add umeboshi paste, Vegenaise and lemon juice, blend until smooth
consistency.
Set aside, cover with cheesecloth
2 hours at room temperature.
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