A Turkey for Thanksgiving Book

Happy Thanksgiving!







Available on Amazon
http://www.amazon.com/A-Turkey-Thanksgiving-Eve-Bunting/dp/0395742129

Vegan Italian Wedding Cake

Vegan Tofu Masala

Vegan Tofu Masala (from Fleur Holl)

For 3-4 servings:

150 g tofu, cubed
2 tomatoes
chilli / chilli powder
2 cm ginger
4 tablespoons soy yogurt
1 tablespoon oil
1 teaspoon cumin seeds
1 tsp coriander powder
½ teaspoon turmeric
½ teaspoon garam masala
1 tablespoon flour
fresh coriander and chilli for garnish (optional)

Blend the tomatoes, chilli/chilli powder (to taste) and ginger with a blender / food processor.

Mix the tomato sauce with the yogurt, coriander powder and the flour.

Heat the oil in a pan and add the cumin seeds. Fry for 2-3 minutes, until they begin to pop. Add the sauce and simmer approx. 5 minutes, stirring frequently.

Add the tofu, turmeric and the garam masala. Cook for another few minutes.

Garnish with finely cut fresh coriander and/or chilli.

Serve with basmati rice / biryani and / or naan bread.

Recipe is from:
http://www.veganism.ro/vegan-butter-tofu-masala/

Vegan Red Velvet Cake with Cream Cheese Frosting

Vegan Red Velvet Cake with Cream Cheese Frosting

makes 2x 8 inch round cakes

3           cups of flour
3/4        cup cocoa powder, plus additional for pans
1 1/2     tbsp baking soda
1/5        tsp salt
1           cup dark brown sugar
1 1/2     cup filtered water
1/2        cup of olive oil, plus additional for pans
3           tbsp red wine vinegar or apple cider vinegar
1           tsp vanilla
1 1/2     cup fresh or whole canned beets (finely grated)

1 cup  5 oz  of crushed walnuts (for decoration - optional)


Preheat oven to 350F. Lightly oil 2 x 8inch round cake pans. Dust pans with cocoa powder.

In a large bowl, mix flour, cocoa powder, baking soda, salt, and sugar.

In a small bowl whisk together water, olive oil, vinegar, and vanilla. Add wet ingredients to dry ingredients and whisk well to combine. Stir in the grated beets.
(Beets the easy way - add the beets to the wet ingredients and zap it with hand help wand mixer)

Divide batter evenly between prepared pans. Bake for 20-25 minutes or until an inserted toothpick comes out clean.

Remove from oven and allow to cool completely before frosting.

Cream Cheese Frosting

1 8 oz vegan cream cheese
2 cups powdered sugar, or more just in case it is still too runny)
1 tsp rum extract (or real dark rum)

Whisk with electric hand-held mixer together and let chill in the refrigerator for 1 hour.
Frost the cake
Stick the crushed walnuts to the side of the cake. 

Quick Veggie Lasagna

Baked Cauliflower

For Bechamel Sauce:
1/4 cup Oil
1/2 cup Flour
3 cups Soy Milk
1 tsp Garlic, Onion Powder
1/4 cup Nutritional Yeast
1 tsp Salt

1 large Cauliflower or 1 small Cauliflower and Broccoli Crown

No Stick Cooking Oil Spray
Bread Crumbs

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Wash and trim the Cauliflower.
Steam shortly and set aside.

Fancy version Bechamel Sauce:

Heat the Oil and stir in flour just like making roux. Mix till golden color.
Whisk in the wormed milk slowly.
Cook for about a minute or two.
Turn the heat off and whisk in the Nutritional Yeast and the Garlic and Onion powder.

Easy version Bechamel Sauce:
Just whisk flour and milk together with the Garlic and Onion Powder and the Nutritional Yeast and Pour over the Cauliflower laid out nicely in the baking dish as described bellow.
Bake about 45- 50 minutes.

Spray your baking dish (10 x 10 inch is good) with the no stick oil and sprinkle with the bread crumbs to prevent sticking.

Place nicely the split cauliflower crowns (and the broccoli if you using) on the bottom.
Scoop over the Bechamel sauce with spatula and spread evenly.
You can sprinkle some bread crumbs on top and place to teaspoons of veggie butter.
Bake for about 35 - 45 minutes to golden brown. You can check the sauce with tooth pick. If it comes out dry it's done.

White Bean Chili #2