Newsletter - Animal Writes sm
21 November 2008 Issue

By O [email protected]

No-Turkey Turkey

Here's a recipe from Vegetarian Times from several years ago. I actually did attempt this recipe, and it turned out rather well.

Look for prepared 'chicken'-flavored seitan in the refrigerated or frozen-food section of your health food store. Alternatively, the dry mix version works well, and leaves behind a delicious liquid with which to make brown gravy.

2 1-lb. loaves multigrain bread
2 Tbs. margarine
2 medium carrots, finely diced
2 large stalks celery, finely diced
1 large onion (or 2 medium), finely diced
Freshly ground black pepper to taste
1/4 cup finely chopped parsley
1 tsp. crumbled whole leaf sage
1/2 cup egg substitute or equivalent Egg Replacer **
**(Ener-G Egg Replacer is a powder you mix with water;
available at health food stores)
1/2 cup vegetable broth or water
2 lb. 'chicken'-flavored seitan, cut horizontally into 1-inch thick slices
1 cup Rich Brown Gravy (recipe to follow)
1 package frozen puff pastry sheets, thawed, or yuba (yuba is the film that
develops from heating soymilk. Available in dried form in Chinese and
Japanese groceries)

Break bread into 1-inch chunks; dry in a large bowl, uncovered, at least 8 hours. Melt margarine in a large nonstick skillet over medium-high heat. Add carrot, celery and onion; saute, stirring frequently, until lightly browned. Transfer to a large mixing bowl; cool to lukewarm. Add pepper, bread cubes, parsley, sage, egg substitute or Egg Replacer, and broth or water. Toss to combine; set aside at least 30 minutes to allow liquids to soak into bread.

Preheat oven to 399 degrees. Line a baking sheet with heavy-duty foil; spray foil with nonstick cooking spray. Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in center. Press stuffing mixture around seitan to cover completely. Wet hands lightly, and press into a neat oval.

Roll pastry sheets out to 1/16-inch thickness; arrange, overlapping slightly, to make a large rectangle. Seal edges with dabs of cold water. Drape pastry over mound, trim excess away around bottom. Use scraps to cut out decorative shapes (leaves, apples, etc.); attach with dabs of cold water.

For a shiny crust, brush pastry lightly with soymilk. Bake 1 to 1 1/4 hours, covering pastry with foil if it browns too much. Transfer "turkey" to a platter. To serve, cut straight down through pastry, stuffing and seitan to make neat 3/4-inch slices. Spoon gravy over each serving.

NOTE: If using yuba, reconstitute sheets by soaking 5 minutes in water in a flat, shallow dish, or between layers of wet towels. It will turn white and pliable, but will still be fragile. Cover oval mound with at least 2 and preferably 3 sheets of yuba, trimming excess and smoothing it down as much as possible. Brush entire surface with melted margarine or shortening; bake 1 to 1 1/4 hours, basting every 15 minutes with additional margarine or shortening. Allow to stand 15 minutes before cutting.

Makes 10 to 12 servings.


Fruity Sweet Potatoes
Submitted by [email protected]

4 cups chopped sweet potatoes (about 2 large)
1 cup chopped mixed dried fruit (a mix of papaya, mango, dates,
banana chips, white raisons, coconut flakes, etc.)
1 cup chopped cashews
1 twelve oz. can mango juice (you can substitute guava) (or even apple if
that's all you have)

In a large sauce pan, simmer the dried fruit mix in enough water to cover until it is reconstituted, about 20 minutes. Add the sweet potatoes and the mango juice. Bring to a boil and then reduce heat and simmer for an hour until sweet potatoes can be mashed with a fork. Do so. Don't use an electric beater, the objective is to have chunks of fruit in the mix. Most of the liquid should be reduced by this time, add a bit of water if needed during the cooking or mashing process. Stir in the chopped cashews and leave on a warm setting until ready to serve.

Serves 6 to 8

Butternut Squash With Whole Wheat, Wild Rice, and Onion Stuffing
(An alternative to turkey-and-stuffing)
Submitted by [email protected]

4 med-sm. butternut squashes (about one lb. each)
3/4 cup raw wild rice, rinsed
1 tablespoon canola oil
1 heaping cup chopped red onion
1 clove, minced garlic
1 cup fresh orange juice
2 1/2 cups firmly packed torn wheat bread
1 tablespoon sesame seeds
1/2 teaspoon each: dried sage, dried thyme
1 teaspoon seasoned salt, or to taste

Preheat oven to 375 degrees.
Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or foil.
Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.
In the meantime, bring two cups of water to boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
Heat the oil in a skillet. Add the onion and garlic and saute until golden.
In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients.
When the squashes are cool enough to handle, scoop out the pulp and stir it into the rice mixture.
Stuff the squashes, place in foil-lined baking dishes and cover.
Before serving, place the squashes in a preheated 350 degree oven.
Bake for 15 to 20 minutes, or just until well heated through.

Serves 8


Yam Puff

Another tasty dish from SavingLife

4 lbs. (8 medium) yams
1/2 cup firmly packed brown sugar
3 tablespoons melted, Vegan butter alternative
2 teaspoons each grated lemon and orange peel
1/4 cup orange juice
2 tablespoons lemon juice
1/2 teaspoon salt

Boil yams until tender. Cool and peel. Cut into quarters. Mash until smooth.
Add brown sugar, 2 tablespoons Vegan butter alternative, orange and lemon peel, orange and lemon juice, and salt. Beat with electric mixer until fluffy.
Bake in a casserole dish at 350 degrees about 25 minutes.
Drizzle with Vegan butter alternative.
(If made ahead and chilled, bake an additional 15 minutes.)

Serves 8-10


Country Style Gravy

2 cups warm water
1/2 cup cashew pieces
2 tsp onion powder or garlic powder
1/2 tsp sea salt
2 Tbs soy sauce or vegan Worcestershire
1 Tbs brewers yeast flakes
1 Tbs arrowroot or cornstarch

In an electric blender, blend all ingredients together until smooth.
Pour into saucepan and cook over medium heat, stirring constantly until thick.


Cranberry Apple Crisp
[email protected]

1 cup Sucanat
1 cup unbleached flour
1 cup rolled oats
1 tsp each: cinnamon, nutmeg, ginger
1/2 cup soy margarine, melted
6 tart apples, such as Granny Smith or Braeburn
1-12 oz bag of fresh whole cranberries, washed and drained
1/2 cup water
1/2 cup unrefined sugar

Preheat oven to 350 degrees. Oil a 9x13 baking dish.
In a large bowl, combine Sucanat, flour, oats, spices and margarine.
Stir well. In a medium saucepan, stir together the cranberries, water and sugar. Cook over medium heat until the cranberries begin to pop.
Remove from heat and set aside.
Wash, core and cut three of the apples into small chunks. Spread them in a layer on the bottom of the baking dish. Top with the cooked cranberries.
Wash, core and cut the remaining three apples; spread them over the cranberries. Top with Sucanat/margarine mixture.
Bake at 350 degrees for 25-30 minutes. Serve cold or warm, topped with non-dairy "ice cream" of your choice, or Hip Whip instead of the "cooler" non-dairy whipped topping.


Recipe Websites

LookSmart / World - Lifestyle - Hobbies - Co...

Ask Deborah -- Vegetarian/Vegan Recipe Consul...

The Recipe Directory



For a delicious Vegan feast that carnivores cannot argue with, there are two scrumptious meat-free "turkeys" on the market.

Tofurky, which can be found in some health food and whole food supermarkets in the frozen food section, or ordered by calling 1-800-508-8100, and UnTurkey, which can also be ordered by calling 1-800-335-1959 are excellent alternatives to the traditional turkey. Each meal includes a soy-based roast with stuffing and gravy. The Tofurky meal also offers "dark-meat drum sticks."
Now & Zen: UnTurkey

Turtle Island Foods


[email protected] reports that an article, which features Tofurky, in the Sacramento Bee 11-21-99, had the following information:

Here's an irresistibly oddball contest involving the famous Tofurky, a tofu-based turkey substitute. Last year, Americans purchased more than 50,000 of the dome-shaped entrees for vegan holiday dinners, and this year the manufacturer, Turtle Island Farms, thinks it will sell twice that.

So the company has decided to launch an art contest to find the best drawing of a Tofurky in the wild. And no, you won't get any hints from us as to what a Tofurky looks like. The winner gets a trip to the farm's bed-and-breakfast and wildlife sanctuary in Watkins Glen, N. Y. For details, log onto:

Turtle Island Foods

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