So, since our beloved Tofurkey is out (big surprise, it has corn ingredients in it) I've been trying to come up with something else to bring to Thanksgiving dinner next week. Last night was dry run #1.
Recipes tried were:
Sweet Potato Biscuits from Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions
Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping from Veganomicon: The Ultimate Vegan Cookbook
The Sweet Potato Biscuits were delicious. I thought that the prep was a little weird, since you make the dough in the food processor, and I'm not used to doing that, but it was easy, and the taste was very good. These will be made next week.
The Pumpkin Ziti was eh. A little on the glue-y side, and pretty bland. I fear that this is the kind of vegan dish that non-vegans hate, and with good reason. It didn't have a lot of flavor, which was weird, because the cashew ricotta tasted good and the breadcrumbs and the onions were delicious individually. Put it all together and it's not a winner, which is surprising, since everything else I've made from Veganomicon has been delicious. Oh well, you can't win every time. This will not be made next week.
Friday I will be making the Baked Thanksgiving Risotto from the Vegan Holiday Kitchen, minus the corn. Fingers crossed!!
Showing posts with label Tofurkey. Show all posts
Showing posts with label Tofurkey. Show all posts
Wednesday, November 14, 2012
Wednesday, December 1, 2010
Tofurkey Wellington
I realize that Thanksgiving was last week already, but we had company in town and it was hard to get time to talk about what I made...
So, today is the Tofurkey post, tomorrow will be pie :)
I made this recipe last year, but forgot to write down my modifications, and because of that, had a little trouble. It's one of the recipes on the Tofurkey website, and it really quite tasty.
Tofurky Wellington
Recipe by Susan Proper
Ingredients:
One Tofurky Roast, thawed (the small one)
One Tofurky Giblet & Mushroom Gravy, thawed (I couldn't find this separately from the Tofurkey this year, so I used a different brand of mushroom gravy)
1 pound fresh mushrooms, diced (I prefer crimini, or brown mushrooms)
1/4 cup olive oil or peanut oil, for frying
2 tablespoons finely diced onions
1 teaspoon grated fresh ginger (I used powdered ginger cause that's what I had)
1/2 teaspoon nutmeg
pepper and salt to taste
1 package frozen phyllo dough (or puff pastry)
1 tablespoon chopped fresh garlic
1/2 cup Hummus (plain or flavored) (I used garlic hummus)
also-- melted Earth Balance Margarine and a brush
Heat the oil in a skillet, then fry the onions and mushrooms until the onions are caramelized (brown) and most of the liquid has cooked out of the mushrooms. Place the Hummus, fresh garlic and spices in a small bowl. Mix in the cooled onions and mushrooms.
Now you’re ready to assemble. Preheat the oven to 300 degrees. Place several sheets (you need at least 6-7, not several, or your dough will break when you try to wrap it up) of phyllo dough on a cutting board or clean counter top. (You may want to spread the surface with Saran Wrap – it can make the pastry step easier).
OK- I didn't find the saran wrap thing that helpful. I tried it, and things slipped too much, so I just put in on my cutting board. I also brushed the melted margarine in between the sheets of phyllo dough, like you would for spinach pie.
Spread the Hummus mixture on the center of the dough. Place the Tofurky on top of that, and spoon 3 tablespoons of Giblet & Mushroom Gravy over the Tofurky. Bring up the ends of the dough over the top of the Tofurky, enclosing the Tofurky in pastry. Seal the pastry.
I also brushed the margarine between each sheet of dough to stick it together while I wrapped it, and when I got it into the pan (which was not easy) I then put strips of dough with margarine around it to make it look nicer.
You should now have a Tofurky “loaf” encased in pastry. Carefully turn the whole thing over, so that the pastry seams face down, into a shallow pan or onto a foil-covered cookie sheet. Cut a few decorative ventilation holes in the top.
Optional: brush 1 tablespoon margarine or peanut oil on top of the Tofurky Wellington, cut in ventilation holes with a cookie cutter (leaf or diamond shape is traditional) or a sharp knife.
Bake for about an hour and a half, or until the pastry is a golden brown. Meanwhile, warm up the rest of the Giblet & Mushroom Gravy. Serve by cutting each guest a slice and pouring Giblet & Mushroom Gravy over the slice.
So tasty.
So, today is the Tofurkey post, tomorrow will be pie :)
I made this recipe last year, but forgot to write down my modifications, and because of that, had a little trouble. It's one of the recipes on the Tofurkey website, and it really quite tasty.
Tofurky Wellington
Recipe by Susan Proper
Ingredients:
One Tofurky Roast, thawed (the small one)
One Tofurky Giblet & Mushroom Gravy, thawed (I couldn't find this separately from the Tofurkey this year, so I used a different brand of mushroom gravy)
1 pound fresh mushrooms, diced (I prefer crimini, or brown mushrooms)
1/4 cup olive oil or peanut oil, for frying
2 tablespoons finely diced onions
1 teaspoon grated fresh ginger (I used powdered ginger cause that's what I had)
1/2 teaspoon nutmeg
pepper and salt to taste
1 package frozen phyllo dough (or puff pastry)
1 tablespoon chopped fresh garlic
1/2 cup Hummus (plain or flavored) (I used garlic hummus)
also-- melted Earth Balance Margarine and a brush
Heat the oil in a skillet, then fry the onions and mushrooms until the onions are caramelized (brown) and most of the liquid has cooked out of the mushrooms. Place the Hummus, fresh garlic and spices in a small bowl. Mix in the cooled onions and mushrooms.
Now you’re ready to assemble. Preheat the oven to 300 degrees. Place several sheets (you need at least 6-7, not several, or your dough will break when you try to wrap it up) of phyllo dough on a cutting board or clean counter top. (You may want to spread the surface with Saran Wrap – it can make the pastry step easier).
OK- I didn't find the saran wrap thing that helpful. I tried it, and things slipped too much, so I just put in on my cutting board. I also brushed the melted margarine in between the sheets of phyllo dough, like you would for spinach pie.
Spread the Hummus mixture on the center of the dough. Place the Tofurky on top of that, and spoon 3 tablespoons of Giblet & Mushroom Gravy over the Tofurky. Bring up the ends of the dough over the top of the Tofurky, enclosing the Tofurky in pastry. Seal the pastry.
I also brushed the margarine between each sheet of dough to stick it together while I wrapped it, and when I got it into the pan (which was not easy) I then put strips of dough with margarine around it to make it look nicer.
You should now have a Tofurky “loaf” encased in pastry. Carefully turn the whole thing over, so that the pastry seams face down, into a shallow pan or onto a foil-covered cookie sheet. Cut a few decorative ventilation holes in the top.
Optional: brush 1 tablespoon margarine or peanut oil on top of the Tofurky Wellington, cut in ventilation holes with a cookie cutter (leaf or diamond shape is traditional) or a sharp knife.
Bake for about an hour and a half, or until the pastry is a golden brown. Meanwhile, warm up the rest of the Giblet & Mushroom Gravy. Serve by cutting each guest a slice and pouring Giblet & Mushroom Gravy over the slice.
So tasty.
Friday, October 22, 2010
More Pizza, of the frozen variety
If you have a lot of food allergies like I do, you know that pre-packaged foods are often 1) impossible to eat, 2) completely disgusting when they are possible to eat.
As my post earlier this week proves, I love pizza. Most days, I prefer to take the time to make a tasty pizza with good ingredients. But some days, all you have the energy to do is turn the oven on and stick something in it. These are the days when the Tofurkey Pizza steps up.
Now, the problem with fake cheese products (in my own very personal taste opinion) is that they don't taste like cheese. I guess this is OK if this is a limitation you've chosen, but when it's one your body imposes on you, it's not so great. I've now tried two varieties of the Tofurkey Pizza, and while the plain "cheese" was OK, the Pepperoni Pizza was by far the winner. Maybe because I like the taste of fake meat products better than fake cheese products? I don't know. But it was pretty good.
A little zingy, melty, pizza-like. And clearly produced by stoners, for stoners, since you have to preheat the oven to 420. Easy to make, yummy to eat, best when you don't feel like cooking and just need a frozen pizza.
I'm even having the leftovers for lunch!
As my post earlier this week proves, I love pizza. Most days, I prefer to take the time to make a tasty pizza with good ingredients. But some days, all you have the energy to do is turn the oven on and stick something in it. These are the days when the Tofurkey Pizza steps up.
A little zingy, melty, pizza-like. And clearly produced by stoners, for stoners, since you have to preheat the oven to 420. Easy to make, yummy to eat, best when you don't feel like cooking and just need a frozen pizza.
I'm even having the leftovers for lunch!
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