Tofurkey Wellington

Tofurkey Wellington Beginnings
Originally uploaded by zombie amelia

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.

Mushroom Spinach Quiche (with goat's milk & cheese)

Another old post from Vox:

I happened to have a frozen pie crust (since I do NOT make my own pie crusts) and I simply stuck it in the oven for a few minutes while the oven was preheating it- got the crust doughy and defrosted, since the original recipe wanted me to make a crust from scratch and such.

So- here it is:
Mushroom Spinach Quiche (adapted from Moosewood)
9" pie crust (frozen and thawed works nicely)
1.5 cups low fat goat's milk
1.5 cups (ish) of goat cheddar and goat jack cheese, grated
4 eggs
3 T flour
small container (8 oz) of white mushrooms, sliced
1/4 of a large onion
handful or two of spinach, chopped
1-2 T olive oil
1 clove garlic, pressed or diced
salt, pepper, dill, paprika
Mince/chop onion and saute with garlic in olive oil until translucent. Add sliced mushrooms, saute more, then add chopped spinach. Cook until cooked.
Meanwhile, beat eggs, milk, flour and some salt and pepper and dill together until smooth. Grate cheese, sprinkle about half of the cheese in the bottom of the unbaked pie crust, then top with the mushroom mixture, then more cheese, then pour the egg mixture on top. Add the remaining cheese to the top and sprinkle with paprika.
Bake 40-45 minutes at 375F until center is solid when the quiche is jiggled.

This turned out quite tasty. And, cow's milk free!

If you care about such things, the entire quiche (made with my ingredients) is about 1620 calories, so if you're really hungry and want your servings to be a quarter of the quiche, that puts you at 405 calories per serving.