For the Tofu Turkey:
5 packages extra-firm water packed tofu
2 teaspoons ground dried thyme
2 teaspoons rubbed sage
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
4 tablespoons McKay’s Chicken Style Seasoning
1 teaspoon salt
For the Stuffing:
1 ¼ teaspoon salt
¾ pound potatoes, unpeeled, scrubbed and cut into 1-inch cubes
½ cup unsweetened almond milk
1 large onion, diced
1 package Tofurky Kielbasa, shredded or torn in small pieces
2 cups fresh mushrooms, chopped
¾ cup pecans, coarsely chopped
2/3 cup cooked brown rice
1 teaspoon salt
4 teaspoons McKay’s Chicken Style Seasoning
2 slices whole wheat bread, torn in small pieces
2 Tbsp Better than Bouillon No-Chicken Base
2 Tbsp water
1 Tbsp canola oil
Drain tofu and squeeze of excess water. Process in batches in a food processor until smooth, then place in a large bowl. Add the seasonings and mix well. Wet a cheesecloth and wring it out. Line an oval colander with the damp cheesecloth and smooth out any wrinkles. Place the tofu inside the colander and press it into the sides and bottom. Cover the tofu with the hanging cheesecloth and place the colander on a plate. Place a plate on top of the tofu and press it down slightly. Put a heavy object on a plate to help squeeze the excess water through the cheesecloth. Place in a refrigerator overnight.
Place potatoes in a medium-size stockpot and cover with water. Add ¾ teaspoon salt and cook until tender. Drain water from potatoes and mash with a potato masher. Add the remaining ½ teaspoon salt and the almond milk and mix well. Set aside.
To make the dressing, place the onion in a large skillet that has been sprayed with non-stick cooking spray. Saute over medium-high heat until clear. Add the Kielbasa and the mushrooms and sauté until mushrooms are tender. Add the remaining ingredients, including the mashed potatoes. Mix well to combine. Set aside.
To assemble the turkey, remove the tofu from the refrigerator and drain water from the plate on which you placed the colander. Remove the weight and the top plate. Using a large spoon, scoop out some tofu from the center, leaving at least 1-2 inches on the sides and bottom. Fill the hollow with the stuffing and top with the scooped out tofu. Smooth out the surface to make it level. Place a baking sheet large enough to cover the colander opening on top of the colander. Holding tightly, slowly invert colander onto the baking sheet so that the turkey drops gently onto the dish. Slowly remove the cheesecloth. Spray the top of the turkey with non-stick cooking spray. Place in an oven that has been preheated to 375 and bake for 15 minutes. Spray with the non-stick cooking spray again, reduce heat to 350 and bake for 1 hour.
Yields: 1 9-inch cake
10 Cups Diced Cooked Potatoes
2 cups Soy Milk – unsweetened
½ cup Tofutti Better Than Sour Cream
3 slices Vegan Cheddar Cheese
½ tsp. Seasoned Salt
½ tsp. Sea Salt
3 T Corn Starch
3 T Cold Water
1 -17.3oz pkg. Puff Pastry Sheets
Mix together the cornstarch and cold water together until all the lumps are dissolved and set aside till ready to use. In a medium size pan on medium high heat put the soymilk, seasonings and vegan cheddar cheese and heat just until it comes to a boil. Slowly stir in the cornstarch mixture and stir until the sauce thickens. Take off of the burner and pour into the cooked diced potatoes. Stir until blended and set-aside till ready to use.
Take the 2 pieces of puff pastry sheets and lay it on a counter that has been sprayed with vegetable spray. Cut each sheet in 12 pieces. Spray two muffin pans (12 per pan) with vegetable spray. Take each small puff pastry square and stretch it to fit in the muffin tins. Put a ¼ cup of creamy potatoes in each tin. Bake at 400 degrees for 15-20 minutes or until the outside is a golden brown color. Take out of the oven and sprinkle the tops with dill weed.
Yield: 24 ~1/4 cup muffins
4 c zucchini – cut into 1 to 1 ½ inch pieces
4 c yellow summer squash – cut into 1 to 1 ½ inch pieces
4 c carrots – peeled and cut into 1 inch pieces
4 c sweet potatoes – peeled and cut into 1 – 2 inch pieces
4 c red beets – peeled and cut into 1 ½ - 2 inch pieces
2 T extra virgin olive oil
Spray a large roasting pan generously with a non-stick cooking spray. Add all of the vegetables and toss with the extra virgin olive oil to coat them. Place in a hot oven – 425 degrees, for 40 minutes. Remove from oven and gently stir, then return to oven for about 30 minutes more or until the vegetables are nicely browned.
Serve hot or room temperature.
Yields: 8 - 1 cup servings
2 cup Unbleached Flour
2 cup Self-Rising Flour
1 T Baking Powder
¼ cup Corn Starch
¾ cup Carob Powder
¼ cup Roma
1 ½ tsp. Salt
1 ½ cup Florida Crystals
1 cup Oil
1 cup Pure Maple Syrup
1 cup Tofutti Sour Cream
2 T Vanilla
1 ½ cup Soy Milk
¼ cup Corn Starch and ¼ cup Cold Water
3 cups Whip Topping
Mix all the dry ingredients together and make a well in the middle. Mix the cornstarch and cold water together and add all the liquids together. Use an electric mixer and beat on medium high speed for about 10 minutes or until the batter is creamy. Spray three 9inch pans with a vegetable spray. Put about a teaspoon of flour in each pan and shake the pan back and forth till the flour is all over the bottom of pan. Divide the batter into the three pans. Bake at 350 degrees for about 25-30 minutes or until it a toothpick is inserted in the middle of the cake and comes out clean. Take the cakes out of the oven and let cool for about 5 min. Take a Sharpe knife and run it all around the outside of the pan. Take a flat round platter of cake pedestal and put it over the pan and flip it over and let it cool.
Take two flat plates and put it on top of the other two cakes and flip it over. When all three cakes have cooled put whip topping on top of the two cakes. One the third cake frost with the frosting recipe below.
3 cup Confectionete Sugar
2 T Carob Powder
1 T Vanilla
¼ cup & 2 T Soy Milk