A new tradition in many homes for Thanksgiving is to make a Tofu Turkey,
also
called Tofurkey. With this vegan meal you can have traditional Thanksgiving
turkey, stuffing and more.
Ingredients
5 pounds extra firm tofu (crumbled)
2 tablespoons sesame oil
1 red onion, finely chopped
1 1/3 cups diced celery
1 cup mushrooms, finely chopped
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing
1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon grated orange zest
3 sprigs fresh rosemary
Line a medium sized, round colander with a cheese cloth or a clean cotton
dish towel. Place the crumbled tofu in the colander. Place another cheese
cloth over the top of the tofu. Place the colander in a large bowl to catch
the liquid. Place a heavy weight on top of tofu. Refrigerate the colander,
tofu and weight for 2 to 3 hours.
Make the stuffing: In a large frying pan saute onion, celery and mushrooms
in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme,
salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5
minutes. Add prepared herb stuffing and mix well. Remove from heat.
Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and
orange zest in a small bowl; mix well.
Remove the weight from the tofu. Hollow out the tofu so that there is one
inch of tofu still lining the colander. Place the scooped out tofu in a
separate bowl. Brush the tofu lining with a small amount of the miso
seasoning. Scoop the stuffing into the center of the tofu shell. Place the
leftover tofu on top of the stuffing and press down firmly. Turn the stuffed
tofu onto the prepared cookie sheet. Putting the leftover tofu side of the
"turkey" (the flat side) down. Gently press on the sides of the "turkey" to
form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari
mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey"
with foil.
Bake for one hour. After one hour, remove "turkey" from the oven and remove
the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving
4 tablespoons of sauce). Return "turkey" to oven and bake another hour or
until the tofu turkey is golden brown. Place the tofu turkey on a serving platter,
brush with the remaining tamari-oil mixture and serve hot.
Adapted from Spirit of the Harvest, North American Indian Cooking, by
Beverly Cox and Martin Jacobs
Pumpkins are one of the oldest harvest crops in the Americas.
Serve this Northeastern Woodland Indian pumpkin soup recipe the
traditional way, in a bowl made out of a pumpkin that has had the top cut
off and the seeds cleaned out.
1 small (12 inch) pumpkin, or 1 29-ounce can organic pumpkin
1 to 2 tablespoons vegetable oil
1 to 3 tablespoons maple syrup or honey
1/4 to 1/2 teaspoon ground dried spicebush berry or allspice
3 to 4 cups broth
salt and pepper to taste
Note: If using a fresh pumpkin, preheat the oven to 350F, place the pumpkin in a baking pan and bake for one hour, or until the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or puree the pumpkin flesh in a blender.
Combine all ingredients except the broth, in a large saucepan, and heat
slowly. Gradually stir in the broth to reach the desired consistency. Simmer
until hot. Garnish with nuts, seeds, and scallions.
Fill your home with the aroma or slow-roasting harvest vegetables that have
cooked for hours in a low oven. Anything goes in this recipe; choose
vegetables you love and the amount you need. Choose organic vegetables for
the best flavor and nourishment.
Root vegetables (suggestions include beets, carrots, parsnips, sweet
potatoes)
other vegetables (such as celery, leek, onion, and tomatoes)
tart vinaigrette (made with cold pressed olive oil, balsamic vinegar,
organic apple cider vinegar, garlic and salt and pepper)
Wash, peel and cut the vegetables. Place in a large roasting pan, and
drizzle
with the vinaigrette. Toss. Place the pan in a low oven-250-300 F- and cook
for three hours or so, or until golden brown.
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