Today I spent a million hours making Bryanna Clark Grogan's Soy & Seitan Turkey. (I had to go on an emergency trip to Kmart to get a tiny roaster, during which I could not stop thinking of the 8-in-1 Super Pan.)
The fake turkey looks kind of creepy or maybe I just think it looks creepy because yesterday I watched a creepy show on TLC about malformed conjoined twins.
Before baking. Like a giant toe! It is the roulade format so there is onion/apple/sage bread stuffing rolled up inside. Anyway now it is all baked and resting in the fridge, which is supposed to improve its texture for tomorrow.
I also recreated the tempeh salad with cranberry vinaigrette that I had at the Garden Cafe in Woodstock last weekend.
I shall tell you how to make it because it is really good.
8 oz package tempeh, cut into bite-size squares
3/4 c vegetable broth
Put in skillet, cover, and cook until broth is absorbed. Cool.
2/3 c fresh or frozen cranberries
1/4 c sugar
1/2 c apple cider vingar
Combine in small saucepan and cook on medium 5-10 minutes, until cranberry skins split. Cool slightly and puree in blender or food processor. Put in bowl and whisk in:
2 t dijon mustard
2 T canola oil
Add the tempeh and 3-4 cups of shredded raw cabbage. Then mix in a big scoop of Vegenaise and season with salt and pepper. Mmm. We ate it with roasted sweet potatoes and whole wheat couscous. The cafe served it with wild rice vegetable stew and steamed kale.