You are here: Recipes It > Recipes > Holiday

 Advertisements

Thanksgiving Day Tofu

1 1/2 lb Tofu

2 tb Arrowroot

3 tb Vogue Vegy Base

3/4 ts Sea salt

1/4 ts White pepper

1 1/2 ts Agar flakes -- -??

1 t -Agar powder

2 tb Barley malt syrup

2 tb Water

-----SAGE DRESSING----- 1/2 c Finely diced onions

1/2 c Finely diced celery

1/2 c Finely diced carrots

2 Garlic cloves -- minced

2 tb Unrefined corn oil

1/2 ts Ground sage

1/4 ts Dried basil

3 tb Vogue Vegy Base

1 t Sea salt

1/8 ts Black pepper

1 c Water

2 c Cubed dry whole wheat bread

This is a superb substitute for the traditional Thanksgiving turkey. It`s also good for other times of the year! It`s really the dressing that carries this dish. The corn oil gives it that wonderful buttery taste that poultry dressing usually has. Wash the tofu, pat it dry, and cut it into small pieces. Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food processor and blend to a smooth paste. Oil and flour the loaf pan (or line it with baking liner paper after oiling). Spread a layer of tofu paste inside the pan, lining the bottom and all four sides. (Spread only a thin layer on the ends.) Use all but about 1 cup of the paste. Firmly but gently press the dressing into the pan, on top of the tofu paste "liner". Try to avoid displacing the tofu. Cover the dressing with the remaining tofu, carefully sealing the edges. Cover the pan with foil, making certain the foil doesn`t come in contact with the tofu. (The tofu will eat into the foil.) Bake in a preheated oven at 350 F for 30 to 40 minutes. Then remove the foil cover, glaze the top of the loaf with the dissolved barley malt syrup, turn the oven up to 450 F, and continue baking for 10 minutes. Remove from oven and allow the loaf to cool for about 10 minutes. Unmold, slice, and serve hot with a sauce of your choice. SAGE DRESSING: Saute onions, celery, carrots, and garlic in oil for 5 minutes. Add the sage, basil, soup base, salt and pepper, and continue cooking 5 minutes longer. Add the water and bring to a simmer. Stir in the bread crumbs and cook for a few minutes. Then remove from heat. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed by Karen Mintzias



 

Also see ...

 Advertisements
Chestnut Soup
# Pre-heat the oven to 400F, Gas Mark 6, 200C # With a sharp knife, make a slit in the outer skin of the chestnuts # Arrange chestnuts on a baking sheet and bake in the pre-heated oven until the skins crack # Peel off the two layers of skin off the chestnuts while they are still h (Upload by user)
TAG: chestnuts, ,

Golden Crumb-Crunch Scampi
Golden Crumb-Crunch Scampi
Fried aubergines
Fried aubergines
Applesauce Coffeecake
Applesauce Coffeecake
Celery Crunch Swirls
Celery Crunch Swirls
Salmon Mousse with Avocado
# Drain and mash the salmon # Halve the avocados, slice thinly, and dip in the lemon juice # Lightly oil a 2 pint (1 litre) souffl dish # Gently melt the butter in a saucepan, blend in the flour, and cook for one minute # Add the milk, stirring continuously until the sauce th (Upload by user)
TAG: salmon, avocado, mousse, ,

Roast Goose
# Pre-heat oven to 425F, Gas Mark 7, 220C # Remove the neck, giblets and any excess fat from the body cavity of the goose # Rinse, then dry with kitchen paper # Season cavity with salt and pepper # Prick the skin all over with a fork and rub with salt # Place the goose o (Upload by user)
TAG: goose, minutes, roast, remove, ,

Roast Partridge on a bed of Liver Pate
# Pre-heat oven to 450F, Gas Mark 8, 230C # Season the partridges with salt and pepper # Put a knob of butter inside the birds and put 2 slices of bacon on their breast # Stand on a trivet in a roasting tin, baste with melted butter, and cook in the pre-heated oven for 10 minutes, (Upload by user)
TAG: minutes, butter, crumbs, birds, liver, baste, ,

Glazed Chestnuts
# Put the chestnuts into a saucepan and cover with cold water # Bring to the boil, peel off both layers of skin while the chestnuts are still hot, return to the pan and re-boil # Drain off the water then slowly cook the chestnuts in stock for 30-40 minutes or until tender # Drain (Upload by user)
TAG: chestnuts, glazed, ,

Bread Sauce
# Stud the prepared onion with the cloves # Place in a pan with the milk and bay leaf # Bring to the boil, remove from heat, cover and infuse for about 20 minutes # Remove the onion and bay leaf then add the breadcrumbs, butter and seasoning # Simmer for about 5 minutes, stir (Upload by user)
TAG: sauce, ,

         

Permalink--> In : Recipes  -  Holiday