[VegChat] New mailing list to replace VegMisc!

[Edelweiss D'Andrea]

I ate at Le Commensal in Montreal recently and their food (including the
tortiere) was delightful, delovely, and divine. Perhaps their store tortiere
is different than the one they make for the restaurant.

I offer the following recipe as an alternative to tortiere. I combined
several recipes I found online, and I’ve made it the last three Thanksgiving
Days. It feeds about 8.

Tofu “Turkey”

Ingredients for “turkey”
4 pounds of tofu
1 tsp sage
½ tsp marjoram
½ tsp thyme
½ tsp savory
¼ tsp rosemary
Instructions for “turkey”: Mash tofu in a bowl and add spices. Line a
colander with wet cheesecloth, and put in the mashed tofu/spices. Press tofu
into a ball and cover tightly with cheesecloth. Put the colander in a large
bowl to catch the liquid from the cheesecloth-covered tofu. Put a soup bowl
over the cheesecloth-covered ball and put a 5-pound weight over the bowl,
making sure it is stable. Refrigerate for 2 to 3 hours.

Ingredients for stuffing:
1 tbsp oil
½ large onion, chopped finely
2/3 c celery, diced
½ c mushrooms, chopped finely
2 cloves garlic, minced
1 tsp age
1 tsp marjoram
½ tsp savory
½ tsp rosemary
1 tsp celery seed
1 tbsp soy sauce
1 ½ c herb stuffing (from store)
Instructions for stuffing: Saute the onions, celery, and mushrooms. When
soft, add the garlic and rest of the ingredients, except the stuffing. Stir
and cook for 5 minutes. Add herb stuffing and mix well.

Ingredients for basting mixture:
½ c oil
3 tsp soy sauce
1 tbsp vegetable base
2 tbsp orange juice
3 tbsp syrup
½ tsp mustard
Instructions for basting mixture: Mix and set aside

Remove tofu from fridge, take off the weight and remove the bowl from on top
of the tofu.  Peel back the cheesecloth from the top and sides so it hangs
over the sides of the colander.

To get the tofu onto the pan without the cheesecloth, put the soup bowl back
on top of the cheesecloth-covered tofu ball and turn the whole thing (bowl,
ball, and colander) upside down. Remove the colander and cheesecloth. The
flat side of the ball will be facing up. Place a large, greased pan over the
ball and carefully turn the tofu ball upside down again.

Hollow out tofu to within 1 inch of sides and bottom, and place the tofu
that was dug out into a bowl. With a large spoon, place the stuffing inside
the shell and pack in firmly. Use the tofu that was inside the turkey to
make “legs” on the “turkey” (or whatever else you like). Baste “turkey” with
1/3 of mixture, cover with foil, and bake at 375 degrees for 30 minutes.
Baste with 1/3 mixture and cook 30 minutes more. Add remainder of basting
mixture, and cook under grill for 10 minutes.

It looks like the traditional dish, but it’s far better, because Mr. Turkey
is safe and sound at the farm. I serve it with homemade cranberry sauce,
gravy, mashed potatoes, and sweet potatoes sautéed in butter and brown
sugar.

Edelweiss
-----Original Message-----
From: vegchat-bounces at ottawaveg.com [mailto:vegchat-bounces at ottawaveg.com]On
Behalf Of vaalea
Sent: Sunday, December 25, 2005 1:22 AM
To: vegchat
Subject: Re: [VegChat] New mailing list to replace VegMisc!

Well, first I'd like to say Merry Christmas, or whatever holiday you are
celebrating. =0)

Ok, I am going to have to unrecommend seitan tourtiere.
It used to look more like the picture on the box, but the last two times I
have bought it, a month ago and just the other day, it has been such a
disappointment. I thought perhaps it was just a bad batch last time, but
todays was exactly the same... and it's also in a different kind of pie
plate than before. It had no bottom crust like it used to, and the inside
texture and color was all wrong. It was like greyer than usual and pasty
rather than chunky. It tasted "meh" while the ones in the past have tasted
FABULOUS!

I HAVE written the company.... Pam, did you get yours this year? What was it
like? Did you notice any difference?
Soooo frustrating!



----- Original Message -----
From: vaalea <mailto:v at vaalea.com>
To: vegchat <mailto:vegchat at ottawaveg.com>
Sent: Thursday, December 22, 2005 1:09 AM
Subject: [VegChat] New mailing list to replace VegMisc!

I have created a new mailing list because there was problems with vegmisc
that my host couldn't resolve. I like the new name because I think it is
more clear to everyone what this mailing list is for... COMMUNICATION!...
Community... Discussion... and lots of emails flying around. =0)

Christmas is coming up (Merry Christmas)... do you know what you are having
for dinner? I'm probably having the same thing I made for Thanksgiving... I
recommend Le Commensal Seitan
Tourtiere....http://ottawaveg.com/food/vegan-thankgiving-dinner.jpg
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