TofuZilla

So as promised, here are the recipes from our Thanksgiving meal. And PS- They might be vegan but I never said they were healthy! 😛

Broccoli Casserole:

• 1 bag of frozen broccoli
• 1.5- 2 cups cooked brown rice
• Nacho “Cheese” sauce recipe here. I used almost the entire pot of “cheese”.
• 1 can Cream of Mushroom soup
• 1 medium onion, chopped
• 1 small red bell pepper chopped

Prepare the “cheese” sauce, the rice, and cook the broccoli. In a frying pan, saute the onion and bell pepper. Combine all ingredients in a casserole dish and bake at 350º for 30 minutes.

Sweet Potato Surprise:

• 1 large canned yams, drained
• 1/2 cup brown sugar
• 1/2 cup white sugar (I used agave nectar here)
• 3 eggs beaten ( I used Ener-G Egg Replacer. You can get a box at Whole Foods)
• 4 Tablespoons Earth Balance, melt (for topping)
• 4 Tablespoons Earth Balance, melt (for yams)
• 1 cup corn flakes
• 1 cup crushed pecans

Mix the melted 4 Tbsp. EB with corn flakes and pecans in a bowl and set aside. Mash the yams then add all other ingredients (sugars, Egg Replacer, EB) to yams and mix well. Pour yams mixture into baking dish. Top with the corn flake mixture and bake at 350º for 20-25 minutes.

Tofurkey Roast:

• 1 Tofurkey Roast (with stuffing and gravy)
• prepared baste (EVOO, sage, soy sauce) according to box (I double this)
• 1 bag of golden potatoes (or your favorite potatoes)
• 4 or 5 carrots, chopped
• 2 onions, quartered
• any other herbs you like. I used parsley and thyme in addition to the sage.

Snip the ends off of the Tofurkey’s casing, peel back the plastic wrapper and discard. Set Tofurkey in a large baking pan and surround with the vegetables. Prepare baste and pour all over Tofurkey and veggies. Sprinkle any additional herbs over it all. Cover with tinfoil and cook for 1 hour at 350º. When done cooking, let cool and slice to reveal the yummy stuffing! This roast kit also comes with gravy which you just heat on the stovetop.

Organic Cranberries:

• 1 can organic cranberries

Get them at Whole Foods, open can, dump in container, let chill in fridge and enjoy with your meal!

Pecan Pie Truffles: courtesy of Hannah Kaminsky and VegNews

• 2.5 cups pecans, toasted and finely chopped
• 1 cup graham cracker crumbs
• 1 cup brown sugar
• 1/2 teaspoon salt
• 2 Tablespoons maple syrup
• 1/4 cup bourbon
• 1 teaspoon vanilla
• 7 ounces dark chocolate

In a medium bowl, stir together the pecans, graham cracker crumbs, brown sugar, and salt until well combined. Add the maple syrup, bourbon, and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.

Form the mixture into walnut sized balls, then place on a sheet pan and freeze for 2 hours.

In the top of a double boiler or in a medium stainless-steel bowl set over a pot of gently simmering water, melt chocolate. Line a baking sheet with parchment paper or Silpat. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm. Truffles should be stored at room temperature in an airtight container.

The Double-Layer Pumpkin Cheesecake recipe is here

There ya have it!