Vegan gingerbread house?
Posted: Fri Nov 21, 2008 11:17 am
Hi, ever made one? I'm going to attempt this next week.
new zealand punk ska and hardcore forum
For the ‘Turkey’:
• 3 packets of firm tofu
• 3 teaspoons soy sauce
• A pinch of pepper
• A pinch of dried sage (optional)
1. Press all the water that you can out of the tofu with a paper towel.
2. Mix all the ingredients in a blender or mixer until they form a thick, almost crumbly paste.
3. Press into a sieve that has been lined with paper towels. Line the entire sieve evenly with the mixture, leaving a small bit left over to seal in the stuffing.
4. Line the tofu-covered sieve with glad wrap and put a small bowl in the indent. Place the sieve in a larger bowl and refrigerate overnight. This should get the rest of the water out of the tofu and help it retain its shape while it bakes.
• 4 – 5 pieces of wholemeal bread, with the crusts cut off
• 1 Tablespoon margarine
• 1 small onion, peeled and chopped into wedges
• 1 clove garlic, peeled
• 3 Tablespoons orange juice
• grated rind of one small orange
• leaves from two stalks of fresh rosemary
1. Take the tofu out of the fridge and remove the glad wrap. Fill the indent in the tofu with stuffing, packing it in loosely.
2. Mix the left over tofu with a tiny bit of water and smooth it over the stuffing, sealing it inside the tofurkey.
3. Place a roasting dish over the sieve and turn it over, gently releasing the tofurkey from the sieve.
• 1/4 cup maple syrup
• Juice and grated rind of one orange
• 1/4 cup cooking oil
• 2 teaspoons soy sauce
• 1 stem of fresh rosemary
1. Mix all the wet ingredients together. Halve the rosemary and orange rind and save half for garnishing. Mix the other half into the wet ingredients and pour the lot over the tofurkey.
2. Bake the whole tofurkey in a 170oC oven for approximately 45 minutes, or until golden. Keep basting the tofurkey with sauce, using a large serving spoon to ladle it over the tofurkey every 15 minutes. This will keep the whole thing juicy.