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Gloria Weers's Tofu Turkey

Posted by on 10:52 pm in News | Comments Off on Gloria Weers's Tofu Turkey

5 lbs firm or extra firm tofu 3/4 cup sesame oil 1/2 cup soy sauce You can make more sesame oil and soy sauce to use as a marinade as the tofu turkey baste. This helps brown and give it more flavor. I personally like to make it a day ahead and just reheat in the oven, but that’s just my personal choice. Mash tofu well (I usually press the tofu to get most of the moisture out of it) and mix with 1/3 of the sesame oil and soy sauce. Line an 11” colander with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu against the colander to about 1 inch thickness, and fold edges of cheesecloth over it. Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object to press the liquid from the tofu. I find very little moisture comes out it if you press it in advance. After the tofu has drained for 1 hour or more, hollow out to within 1 inch of the colander. Fill the cavity with your favorite stuffing, or use the stuffing recipe below. Pack in stuffing and cover with remaining tofu. Pat down so surface is flat and firm. Oil a roast or turkey pan, place pan over colander, and flip over so that flat surface of filled tofu faces down. Remove cheesecloth. Mix remaining sesame oil and soy sauce to use as a basting liquid. Baste tofu with liquid and bake covered at 400 degree for 1 hour. Remove cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more. Baste often during remaining cooking time. It slices much better if it is chilled first and then reheated. Dressing 1 batch of corn bread or package of cornbread dried stuffing. Cornbread recipe below with 1 pack. Pepperidge Farm Herb Stuffing and as follows. 3 ribs of celery, chopped 1 ½ onions chopped 1 bell pepper, chopped 7-8 mushrooms, sliced 1 14 oz can veggie broth (my stuffing packages were large so I used three) 2 sticks margarine 1 package slivered almonds 1 tsp. sage 1 Tbs. poultry seasoning Saute onions, pepper, mushrooms in margarine, and add sage and poultry seasoning.. Mix with some of the veggie broth and with stuffing. Add enough broth to moisten bread. Add slivered almonds. Use in tofu above or put in bowl and bake at 375 degrees for 35 or 40 minutes. Cornbread for dressing ¼ cup vegetable oil 4 tsp baking powder 1 cup flour ½ tsp salt 1 cup cornmeal 2 tsp sugar 1 cup water Heat oven to 400 degrees. Mix dry ingredients together. Add oil and water and mix until blended. Bake in greased 8 or 9 inch square pan for 30 to 35 minutes. Mushroom Gravy 2 Tbs. sesame 1 cup flour (put in a dry pan and toasted till lightly browned) 2 onions diced 6 to 7 cups water 6 cups mushrooms, sliced ¾ cups soy sauce Heat oil and sauté onions and mushrooms. Mix flour with water. Bring to boil over high heat, stirring often. The simmer uncovered over medium heat for ½ hour stirring occasionally. (I blend it at this point, or after...

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Vegan Pumpkin Pie

Posted by on 10:49 pm in News | Comments Off on Vegan Pumpkin Pie

Vegan Pumpkin Pie

2 cups well-baked and mashed sugar pumpkin* (or for faster results, 16-ounce can of pureed pumpkin). 3/4 cup silken tofu (about half of a 12.3-ounce aseptic package) 1/2 cup natural granulated sugar 1 tsp. cinnamon 1/2 tsp. pumpkin pie spice (or 1/4 tsp. ground nutmeg & 1/4 tsp. ground ginger) 9-inch good quality graham cracker or whole grain pie crust Preheat the oven to 350 degrees. Combine the pumpkin pulp in a food processor with the remaining ingredients. Process until velvety smooth. Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. Cut into 6 or 8 wedges to serve. *To bake sugar pumpkin, halve the pumpkin and scoop out the seeds and fibers. Place the the halves cut side up in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover pumpkin pulp for another...

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Holiday Pecan Cupcakes

Posted by on 10:00 pm in News | Comments Off on Holiday Pecan Cupcakes

Holiday Pecan Cupcakes

These cupcakes are delicious any time of year, but they’re a special treat during the holidays. Check out our recipe to sate that sweet tooth craving we know you’ve been having. Cake 2 sticks Earth Balance (“buttery flavor”) 2 cups sugar 3 cups Swans Down cake flour 3 teaspoons baking powder 2/3 cup chopped pecans 1/2 teaspoon salt 6 teaspoons Energy Egg Replacer and 8 tablespoons water 1-1/4 cup Rice Dream milk 1 teaspoon vanilla 1/2 teaspoon Amaretto (or if unavailable, then almond extract or vanilla) Prepare 24-30 cupcake holds in cupcake pans. Preheat oven to 350 degrees. Soften Earth Balance in microwave for about 30 seconds. In mixer, cream softened Earth Balance and sugar at medium speed until fluffy (around 1 minute). In separate bowl, whisk egg replacer and water, then slowly add it to the creamed sugar in mixer at low speed (around 1 minute). Scrape down sides of mixer and blend at low speed around 30 seconds. In separate bowl, pour rice milk, vanilla and Amaretto. In another bowl, pour cake flour, pecans, baking powder and salt. At low speed, gradually blend milk and cake flour mixtures (around 2 minutes). Scrape down sides of mixer bowl and blend at low speed until well mixed (around 30 seconds). Do not overbeat. Pour batter into cupcake holders and bake for 20 minutes. Test with toothpick. Continue baking until toothpick can be removed from cakes without batter sticking to it. After removing from oven, let cupcake pans cool on a rack for 15 minutes. Then remove cupcakes from pans, using fork if necessary. Refrigerate for at least 2 hours before spreading icing. Icing 1 stick Earth Balance (“buttery flavor”) 4 cups powdered sugar Rice Dream milk 1 teaspoon vanilla Whole or chopped pecans Soften Earth Balance in microwave (around 30 seconds). Add powdered sugar, vanilla, and splashes of milk, stirring slowly until well blended. Continue to add milk to reach desired consistency. Spread icing on cupcakes. Then gently place pecans on top and lightly press them into icing with back of spoon. Keep cupcakes...

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Coming Soon!

Posted by on 7:16 pm in News | 0 comments

Welcome to our new site! Blog posts will be coming soon.

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