A Very Merry Vegan Holiday (even without the prized Bird)!!!

For most of us, Thanksgiving is a holiday centered around the prized bird but not for all.  Well, look no further...Impress that vegan this Thanksgiving {the sides are easy you've got that covered...}.
 I tried to convert myself to a vegan-vegetarian-pescatarian this summer but I turned into a carb monster! Needless to say it did not work out for me so well. I missed cooking and struggled to find exciting {new} things to make. However, I still like to eat non-meat meals occasionally {not a very convincing statement-eh?}.
I like the challenge of making appetizing food without any sort of meat product {which is damn hard}! My least favorite part about cooking vegan was not being able to use chicken broth, you miss a lot of flavor that way.
Okay, enough for those vegan readers, I am not trying to convert you! :)

Here are some vegan ideas:
Note: I have not made either recipe but they come highly recommended.

Vegan Faux Turkey:
Tofu Turkey with Stuffing
Turkey:

    5 pounds of firm tofu
    1 pound of tofu for the drumsticks - optional

Stuffing:

    2 tablespoons toasted sesame oil
    1 large onion, chopped fine
    1 and 1/3 cup celery, diced (about 4 stalks)
    1 cup mushrooms, finely chopped
    3 to 4 cloves garlic, minced
    1/4 cup sage (may use 1/8)
    2 teaspoons marjoram
    2 teaspoons thyme
    1 teaspoon winter or summer savory
    salt and pepper to taste
    1 teaspoon rosemary
    2 teaspoons celery seed
    1/4 cup soy sauce or tamari
    3 cups Pepperidge Farm Herb Stuffing

Basting mixture:

    1/2 cup toasted sesame oil
    1/4 to 1/3 cup soy sauce or tamari
    2 tablespoons miso
    2 tablespoons orange juice
    1 teaspoon mustard of choice

Directions:

Mash tofu or mix well with hands.  Be sure that all of the lumps are out.  Line a 12 colander with wet cheesecloth over lapping the sides.  Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides.  Place the whole thing in a large bowl.  Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate.  Refrigerate and let sit for 2 to 3 hours.

When time is up, start the stuffing.  Saute the onions, celery and mushrooms in the 2 tablespoons sesame oil.  When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes.  Add herb stuffing and mix well.

Remove tofu from fridge and take off weight, plate and top of cheesecloth.  Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl.  Place the stuffing inside the she'll and pack in firmly.  Cover with the remaining tofu and pat down firmly.  Turn stuffed tofu onto a greased baking sheet, flat side down.  Gently press on sides of turkey to achieve a more oval shape.  If desired at this point, you may mold drumsticks out of one pound of tofu, and place on each side of the turkey.

Mix up the basting mixture and baste tofu turkey with half of it.  Cover the turkey with foil, and bake at 400 degrees for about 1 hour.

Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the turkey is golden.  Remove from oven and use rest of basting mix.  Using at least 2 large spatulas, move to a large plate.  Serve with the gravy of your choice, if you wish, and cranberry sauce.


Vegan Chocolate Cheesecake
For graham cracker crust:

• 1 1/4 cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
• 3 tablespoons sugar
• 4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan

For chocolate tofu filling:

• 2 1/4 cups sugar, divided
• 1/3 cup water
• 8 ounces bittersweet chocolate (no more than 60% cacao), chopped
• 2 (1-pound packages silken tofu, drained
• 1/4 cup unsweetened cocoa powder (not Dutch-process)
• 2 (8-ounces) containers soy cream cheese at room temperature
• 1 teaspoon pure vanilla extract
• Rounded 1/4 teaspoon salt

• 
  

preparation

Make graham cracker crust: 
Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.

Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.

Make chocolate tofu filling:
Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.

Purée tofu and cocoa in a food processor until smooth.

Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu purée, vanilla, salt, and fudge sauce until incorporated.

Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.

Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.