Organic Tofu Turkey

I don't really miss turkey on Thanksgiving, so I'm not a huge fan of Tofurky or Field Roast and other faux meat alternatives on the market.  Nonetheless, I'm always curious to try out something new and different that I could potentially recommend to friends and clients. 

This year, I discovered the Organic Tofu Turkey, by Fresh Tofu Inc.  This Allentown, PA company has been making tofu-based faux meats since 1992, though this is the first time I've seen their individually hand-scored creations in the health food store.  The box comes with a 1 lb. tofu turkey and a little "savory herb gravy" packet, which is supposed to serve 9.  Because it was so fascinating - as well as gluten-free! - I had to take one home with me.

The little tofu bird cooks fairly quickly:  you simply place it in a baking dish with about 1/4 inch of water in the bottom, cover with foil, then heat for 40 minutes.  Remove the foil, then let it brown up uncovered for about 5 more minutes.

I know most vegans don't like to be reminded of eating a bird, but I thought this little guy was so cute.  Tastewise, it reminded me of any of those flavored tofu blocks from Soy Boy, and it had a similar firm, smooth texture.  But when it comes to tofu, my favorite will always be The Bridge. 

Still, as a gluten-free vegan alternative, this is a fun option.  Plus, it went well with gravy, mashed potatoes, and all the other flavors of the season.  Hope you all had a happy Thanksgiving!

Dessert time

I was asked to make a few vegan desserts for a non-vegan Thanksgiving party this year, a challenge I'm always up for.  One was a creation of mine I haven't made in years, and the other two I've never made before, but I trusted that they'd all be hits since they came from Priscilla Feral's Friends of Animals cookbooks. 

The first was a tangy Mango Tango Flan which is sweetened with maple syrup and pineapple juice and topped with a lovely apricot glaze.  It evokes summer, yet it also looked bright and cheery on a chilly autumn afternoon.  This recipe can be found in FOA's cookbook, The Best of Vegan Cooking.

Next up was the Coconut Cake with Coconut Cream Cheese frosting.  If you're a fan of coconut, this cake will not disappoint.  The light and spongey cake was topped with a rich and decadent frosting so loaded with coconut that, following the mango pineapple flan, you'd think you woke up in a tropical paradise. (Note to self:  must come up with a gluten-free version!) 

Finally, there was the chocolate bomshell.  This Chocolate Decadence Cake was literally enrobed in an even more decadent frosting made from melted baker's chocolate and Earth Balance margarine whisked together with a pound of confectioner's sugar.  I'd highly recommend this recipe, though I think I'd do a double layer next time since there was sooo much frosting.  Both of these recipes can be found in FOA's cookbook, Dining with Friends: The Art of North American Vegan Cuisine.

The result?  Word from my client:

"The Mango Tango Flan and the cakes were a great success and everyone sends their best to you!!! Mom loved the coconut cake!" 

GF Pumpkin Muffins with Cranberry Pecan Streusel

I had half a can of pumpkin puree in the fridge and was also craving muffins today, so I decided to take this serendipitous moment to create a new recipe.  I'm pleased to report:  success!  The only problem is that I decided these were so good they'd be perfect for Thanksgiving morning, and now I have to hold off on eating them all.  And seriously, I think I'm gonna whine to myself like a 5-year-old for the entire next two days over my self-imposed prohibition.   

The muffin is spongy, yet light and crumbly, which to me is the perfect texture.  These bear no resemblance to the usual dense, grainy hockey pucks you sometimes get when you buy a gluten-free muffin from a bakery unskilled in the finer points of baking sans gluten. 

I seasoned these lightly with the traditional pumpkin pie spices of cinnamon, allspice, nutmeg and cloves.  Not enough to overpower, yet just enough for a hint of autumn in each bite.  The secret ingredient in the batter was applesauce.  I like this as a substitue for oil not just because it makes the muffins lighter and healthier, but also because it adds a hint of sweetness, almost as if I had used apple cider in there. 

To top off the muffins, I decided to crumble a little streusel mixture made from pecans, dried cranberries, brown sugar, rice flour, and Earth Balance margarine.  The topping gets nicely caremelized in the oven, making the first bite a perfect combination of crunchy sweetness mixed with spongy cakiness.

This is gonna be a rough two days.  I may just have to make another batch. 

GF Pumpkin Muffins with Cranberry Pecan Streusel
(yield: 12 muffins )

1 cup pumpkin puree
1 Tbl ground flax seed mixed with 3 Tbl water
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon molasses
1 teaspoon vanilla
1/4 cup canola oil
1/4 cup applesauce
1/4 cup water
1/2 cup tapioca starch
1/2 cup rice flour
1/3 cup GF flour
3/4 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg

Streusel
In a food processor, pulse together until crumbly yet still chunky:
1/2 cup pecans
1/2 cup dried cranberries
2 Tbl brown sugar
1 Tbl rice flour
1 Tbl Earth Balance margarine
pinch of sea salt

Preheat oven to 350°F. Line a 12-cup muffin tin with paper muffin cups. In a large bowl, whisk together pumpkin puree, flax seed mixture, sugars, molasses, vanilla and oil. In a separate bowl, sift together flours, xanthan gum, salt, baking powder, baking soda, and spices. Combine the two and gradually add enough water (about ¼ cup) to make the batter pourable, yet still thick. Scoop batter with ¼ measuring cup into muffin cups, filling them ¾ of the way full. Sprinkle streusel on top of each. Bake 20-25 minutes, or until muffins are springy, yet firm. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.

WWLP TV 22 Cooking Segment

In case you missed my cooking segment on vegan alternatives for Thanksgiving, here's a clip from the website:

Talking Tofurky on WWLP-TV 22

I was invited by WWLP-TV 22 to do a cooking segment on vegan turkey alternatives for Thanksgiving.  The actual request was for Tofurky, which I don't typically eat because it contains gluten, but I do think it makes for a fine stand-in for anyone who misses having a centerpiece on the table. Personally, I'm a fan of side dishes and all the beautiful colors, tastes, and textures of seasonal vegetables.

I decided to demonstrate how to make a Curried Butternut Squash Risotto because it features one of my seasonal vegetables, and it's a twist on a traditional favorite usually made with chicken stock, cream, and parmesan cheese.  My version uses soy milk (although rice milk could be substituted) and coconut cream.  It's rich and luscious, and you'll never miss the cheese.  I served it with Cornmeal Crusted Tofu Cutlets, Crimini Mushroom Gravy, and Brussels Sprouts Amandine, then topped the risotto with spiced pepitas.  It really felt like Thanksgiving in the Well on Wheels kitchen today.

Curried Butternut Squash Risotto (serves 4-6)

1-2 Tbl olive oil
2 shallots, diced
1 cup butternut squash, peeled and diced into 1-inch cubes
1 cup Arborio rice, rinsed
2 cups water
½ tsp turmeric
½ tsp curry powder
½ cup Thai Kitchen organic coconut milk
1 cup Westsoy organic soy milk
1 tsp sea salt, to taste
2 Tbl fresh shopped parsley

In a large pot, sauté shallots in oil. Add the squash, turmeric, curry powder and Arborio rice and sauté for a minute. Add the water, cover and bring to a boil. Lower heat and simmer 15 minutes, or until liquid is absorbed. Raise heat to medium and gradually stir in the coconut milk. When the rice has absorbed the liquid, add 1/2 cup of soy milk, stirring to incorporate. Keep up this process until no more liquid can be absorbed. Season with sea salt. Garnish with fresh parsley and serve immediately. (Risotto waits for no one!)

Vegan "ThanksLiving"

For a few years in a row, I've been happy to host a vegan Thanksgiving party at my house. While everyone else was devouring turkey, my animal-friendly friends and I savored Cornmeal Crusted Tofu Cutlets with Crimini Mushroom Gravy, Wild Rice Stuffing, Garlic Mashed Potatoes, Acorn Squash with Pecan Praline, Oven Roasted Sweet Potatoes, Fresh Cranberry Sauce, Gingered Winter Vegetable Bisque... and a delectable array of seasonal desserts.



If you're inspired to host a vegan feast of your own (or just want to come up with one darn good recipe to share with family and friends), I hope this post will help. Below are a few websites that offer creative ideas for the holidays. Why not let them be your inspiration for starting new compassionate holiday traditions this year?

A Feast by Robin Robertson - I always return to her book, Vegan Planet, for ideas. It never ceases to inspire me, as this Thanksgiving Menu surely will for you.

Host a Holiday - Some lovely gourmet recipes for hosting a vegan holiday from Taste for Life. 

Celebrate a Vegan Thanksgiving - VegCooking.com is a great source for recipes, nutrition
information, environmental issues and tons of pretty pictures. Great ideas for the
holidays.

A Bountiful Vegan Thanksgiving - Lovely website by Nava Atlas with a special
Thanksgiving Themed menu that you can browse for ideas or order as an e-book.

Gentle Thanksgiving - An entire website devoted to just that. Pretty cool!

Thanksgiving O'Rama - Here's a great Thanksgiving site from the people who publish VegNews magazine.

How to Host a Vegan Thanksgiving - It may take a little planning, but how cool would this be? You're in control! SO cool!