I usually never have extra time to stop by our thrift store before heading in to work. I did yesterday & I know why! It is weird how events just align up just right. I scored some awesome books, just about brand new, for only around $6!!
Thank you to whoever donated these to the Community Closet. I will get lots of wonderful years out of them.
• Heal your Body A-Z by Louise L. Hay • How to Practice: The Way to a Meaningful Life by Dalai Lama • Tachyon Energy by David Wagner & Gabriel Cousens, M.D. • In Defense of Food: An Eater’s Manifesto by Michael Pollan • Honor Yourself: The Inner Art of Giving & Receiving by Patricia Spadaro • Nakedly Raw Considerations: Deepening Into Awareness by Beatrice Arroe • Amazing Grace by David Wolfe & Nick Good • Julie & Julia: My Year of Cooking Dangerously by Julie Powell • The Queen of CLean: A Queen for all Seasons by Linda Cobb • The pH Miracle: Bakance your Diet, Reclaim your Health by Robert O. Young, Ph.D., & Shelley Redford Young • Take Control of your Health by Dr. Joseph Mercola • Wheatgrass: Nature’s Finest Medicine by Steve Meyerowitz • Dr. Gott’s No Flour. No Sugar Cookbook by Peter H. Gott, MD • 12 Steps to RAW FOODS by Victoria Boutenko • Skinny Bitch in the Kitchen by Freedman & Barnouin • The Raw Food Primer by Ferrara • Living in the Raw by Calabra • Raw Food Celebrations by Nomi Shannon & Sheryl Duruz • Light on Yoga by B.K.S. Iyengar • Altar your Space by Jagatjoti S. Khalsa • 30 Essential Yoga Poses by Lasater
• Three 20 oz blocks of Wildwood Organics High Protein Tofu Super Firm (you can use another very firm tofu but you might need to let it sit longer to drain) • 3/4 c Organic Soymilk divided • 3 tbsp packed minced fresh Organic Oregano (if you only have dried use this equation 3 part fresh = 1 part dried) • 3 tbsp packed minced fresh Organic Basil • 3 tbsp packed minced fresh Organic marjoram • 2 tbsp packed minced fresh Organic Thyme • 2 tbsp packed minced fresh Organic Rosemary • 1/2 c packed minced fresh Organic Parsley • 1 tbsp Gluten Free Broth of your choice • 1 tbsp Gluten Free Mustard Powder • 3 tbsp Tamari Sauce or Bragg’s Amino Acids • 1 tsp Celtic Salt fine • 1/4 – 1/2 c Honey • Cheese Cloth & a Colander
• 1/4 c Organic Balsamic Vinegar • 1/4 c Organic Olive Oil • 2 tbsp GF Worcestershire Sauce (Lea & Perrins) • 1/2 tsp Celtic Salt • 1/4 c Honey – to taste • 2 full heads of Garlic minced • 1 c packed minced fresh Organic Parsley
1) In a food processor fitted w/ the “S” blade blend 1 block of Tofu at a time w/ 1/4 c Soymilk. If you are using a Tofu that when opened is soaking in a lot of water you most likely do not need to add the soymilk to get a smooth texture. To be safe blend a block of tofu first and see if you need to add any liquid. Pour into a large mixing bowl. Repeat w/ the next 2 blocks of Tofu.
2) Once you have all the Tofu in a smooth but thick consistency, mix in well the Broth, Mustard Powder, Tamari Sauce, Salt & Honey. Then mix in the fresh herbs; Oregano, Basil, marjoram, Thyme, Rosemary & Parsley.
3) Line the Colander w/ the Cheese Cloth and transfer the Tofu Mixture in to the Colander. Fold over the extra Cheese Cloth to completely wrap the Tofu Turkey mixture.
4) Now you want to press the extra moisture out of the mixture. I placed a plate that fit within the colander and (2) 5lb bags of potatoes on top. You want to refrigerate & let sit for at least an hour. If you are using a tofu that I described in the first step you might need to let it drain 2-5hrs.
5) Now we want to stuff the Tofu Turkey w/ stuffing. Remove the weight & the plate & unwrap the top of the mixture. Scoop out a nice large hole but still leaving plenty of mixture on all sides. Se the first picture above. Pat down your hole then fill w/ your GF Bread Stuffing (see my post “GF Bread Stuffing”). Cover the stuffing w/ the extra Tofu. Pat down the top to an even surface and place the colander upside down on a non-stick baking sheet. Once the mold hits the baking sheet remove the colander and take the cheese cloth off. Now you are ready for the marinade.
6) Add all the ingredients for the marinade and whisk together until well blended.
7) Use a brush and put your first layer of marinade on the Tofu Turkey mold. Place in a 375º preheated oven. I cook my Tofu Turkey from 2.5 – 4hrs, depending how crispy I want the outer layer to be. Every 30 – 45m marinade the Tofu Turkey until all the mixture is gone.
I met a great gentleman today working at FoodWorks. His daughter is coming for x-mas and he was looking for a Tofu-Turkey. We did not have any and I offered him my recipe. I was very proud of it this year so I felt comfortable giving it out. His daughter is vegan and has to be gluten-free for health reasons. I thought this recipe would be great since Tofu Turkey has gluten. Here is a snap-shot of last years!!! I hope to post my new & improved recipe tomorrow morning . . .
Well Thanksgiving wasn’t easy this year. I worked my 12hr 4pm – 4am shift & on the way home got stuck in a snowdrift 1 mile from my home. Tried to walk but the wind and the cold was to much. Camped out in the truck! Finally got home at 8:45am. Exhausted I started Thanksgiving Dinner! I’m very happy I stayed up till 2am the day before preparing a lot of the dishes in crock pots. My plan this year was to get all the main dished done in crock pots then when I got home early Thursday morning from work turn them on to cook and get some sleep. Didn’t work out like planned. I still got everything done by 5pm! I have pictures and recipes of everything. I hope to post soon…