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Thanksgiving Recipes
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Thanksgiving Recipes from the Sustainable Consumption Committee

These recipes were provided by the Sustainable Consumption Committee of the national Sierra Club. For more recipes and links to information about good environmentally-friendly eating, visit the True Cost of Food website.

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 vegan 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 tablesoons 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 shell 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.  Serves 8

Zesty Cranberry Sauce

2 cups fresh or frozen cranberries
1/2 cup undiluted orange juice concentrate
2 ripe pears, finely chopped
1 medium apple, finely chopped
1/4 teaspoon ground cinnamon
1 teaspoon grated orange rind
1/2 cup raw sugar or other sweetener

Directions:  Combine all ingredients except sweetener in a saucepan, and bring to a simmer over medium heat. Continue cooking, uncovered, until cranberry skins pop and mixture thickens slightly, about 10 minutes. Add sweetener to taste if desired.  Serve hot or cold.

Harvest Veggie Pie

3 large potatoes
1 sweet potato (or yam)
2 tablespoon soymilk (maybe more, maybe less)
1 tablespoon soy non-hydrogenated margarine
1 1/2 cups of stock
2 cups of assorted fresh veggies
spices (basil, salt and pepper to taste

Directions:  Basically, this is a "pie" with no crust and a mashed potato topping. Preheat oven to 375 degrees (F) Cook and mash potatoes adding soy milk and soy margarine to make it creamy and salt and pepper to taste. I also like to add lots of garlic!

Make the "gravy" by boiling 1 1/2 cups of water and adding 3 veggie bouillion cubes and boil again for 10 minutes uncovered (this makes it thick and gravy like).

Chop and clean the veggies (I like to use carrots, broccoli, asparagus, snow peas, corn, and peas)

Put chopped veggies in a round shallow backing dish (I like to use a ceramic type, I find it cooks better than metal). Pour "gravy" mixture on top and spread mashed potatoes so that all the veggies are covered by a mashed potato "cap". Bake for 20 to 30 minutes (or until the top of the mashed potato becomes crisp and golden). Cool and serve. Serves: 4

Apple Stuffed Acorn Squash

1 acorn squash
2-3 apples
1/4 cup brown sugar
1 pat of non-hydrogenated margarine
dash of nutmeg
dash of salt, optional

Directions:  Slice the acorn squash in half, and scrape out the seeds and the strings. Place face down in casserole pan filled with 1/2 inch of water and place in a 350 degree oven for about 10-15 minutes. While the squash is steaming there, peal and slice the the apples and mix in the brown sugar. Take the squash out of the oven, place face up, and fill the cavities with the apple mixture, add a pat of margarine to each and top with a shake or two of nutmeg as taste dictates. Cover very lightly with foil, and bake until the apples and the squash are soft and cooked, approximately another 1/2 hour. Serves: 3-4.

Bulgar Pilaf  

2 Cups Bulgar Wheat
1/2 Cup Raw Sunflower Seeds
2 1/2 Cups Vegetable Broth
8 Cloves Garlic chopped fine
1 Bunch Scallions/Green Onions chopped fine (or 1 head leek chopped fine)
1 Tbs Thyme
1 Red Bell Pepper chopped fine
2 Tbs Cold pressed Olive Oil
Sea Salt & Cayenne Pepper to Taste

Directions:  In a deep covered saucepan bring the vegetable broth to a boil, add the bulgar and sunflower seeds, let boil covered for 5 minutes. Add the remaining ingredients, turn burner off. Cover and let sit for 20 minutes or until the liquid is absorbed and the bulgar is soft.  Serves 5

Corn Chowder

1 tablespoon oil
1 onion, chopped
2 cups water
2 stalks celery and 2 carrots, chopped
2 17-ounce cans vegan creamed corn
1 cup soymilk
1 potato, chopped
1-1/2 teaspoons garlic powder
1/4 teaspoon nutmeg
salt and pepper to taste

Directions:  Sauté onion in oil over medium-high heat until soft. Add water and chopped cleery and carrots. Cook 10 minutes. Add creamed corn, soymilk, chopped potato, and spices. Continue cooking for another 10 minutes. Serve hot.  Serves 5

Cheesy Potato Boats

4 large baking potatoes
1/2 small butternut squash
1/2 cup soy non-hydrogenated margarine
sea salt and pepper

Directions:  These potatoes really taste like they have cheese in them!! And the color of the squash makes it look like it, too!   Place baked potatoes in preheated 450* oven. Do not wrap in foil, you want the skin to be tough. Bake for one hour.  While potatoes are cooking, steam or boil the butternut squash until tender (steamed is better). Drain the squash.

Remove the spuds from the oven and cut in half. Scoop the guts out and put into a big bowl. Make sure that you leave about a 1/4" of potato attached to the skin. Add the cooked squash and margarine and a little sea salt, if you like. Mash it all together until you get the consistency of lumpy mashed potatoes.  Place skin halves on baking sheet and scoop mixture back inside each skin. Place bake in oven for 10 minutes. For crispy tops, coat top with melted soy margarine and place under broiler for 3-5 minutes. Serves: 4-8

Pumpkin Tofu Pie  

1 29oz canned pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoon pumpkin pie spice
1 16oz silken tofu (firm)
2 unbaked 9 inch pie shells

Directions:  Mix together the pumpkin, salt, sugar, and pie spice. Blend or food process the tofu until smooth. Stir into the pumpkin mixture, and pour into the pie shells. Bake in preheated oven at 425 degrees for 15 minutes. Turn down the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean. Makes: 2 pies

Sweet Potato Pie 

1 ½ large baked sweet potato
1 cup soft tofu
1 Tbs agar or 2 Tbs whole grain flour
½ - 1 Cup sucanat
3 Tbs Olive Oil
1 Tsp powdered ginger
1 Tsp Vanilla Essence
1 Tsp nutmeg
1 Tsp cinnamon or cardamon
1 Tsp cloves
Pinch of Sea Salt

Directions:  Peel the sweet potatoes, place in a food processor and puree until smooth. Add the tofu and process until smooth. There should be no lumps. Add the remaining ingredients and mix well. Spoon pie mixture into a large pie dish, (Optional--top with crust) and bake in a preheated 350 degree oven for 40 minutes. Do not allow crust to burn. You can Easily Substitute the potatoes with pumpkin to have pumpkin pie.

   
   

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