Vegan Ambrosia

While I understand and respect the various objections to Thanksgiving, for me it is an excuse to cook and to eat particular kinds of foods, always with copious amounts of gravy.  This year, I had a nice, quiet day at home with my Tofurky.  I was so pleased with how everything turned out that I decided to post it here, after my long hiatus from blogging. Here is what I had: Tofurky roast with homemade gravy Quinoa with mushrooms Braised Brussels sprouts with maple walnuts Five seed bread (like this bread, but with chia instead of bulgur wheat) Apple custard crumb pie with vanilla Rice Dream I'll do my best to reproduce the recipes here, but keep in mind that I made them up as I went along, and so amounts are my best guesses. Tofurky This is for the small Tofurky roast (not the whole dinner package).  Remove the Tofurky from its plastic wrapping and place it in a casserole pan with a lid with large pieces of veggies (some combination of carrots, celery, on...

Here's another soup I like to store in the freezer for the winter.  (When defrosting, it just needs to be stirred well, and the nice texture will return.)  I blend the mushroom stems (whose texture can be woody) with silken tofu  to make a creamy base.  (A non-dairy milk can be used instead of the silken tofu but would make a slightly thinner stock.) Half pound white mushrooms Half pound crimini mushrooms Half ounce dried mushrooms One onion 3 tablespoons chopped garlic 2 tablespoons olive oil 2 teaspoons vegan margarine 1 Quart veggie broth 2 tsp Better ‘n Bouillon (or 1 bouillon cube) 2 cups hot water 2 tablespoons flour ¼ cup wine (optional) ½ package silken tofu ½ teaspoon cumin 1 bay leaf (optional) Salt and pepper to taste Soak dried mushrooms in hot water for about a half hour.  Remove and keep mushroom stems.  (With many mushrooms, just squeeze the stem and pop it out from the cap; I used kitchen shears to snip off the stems of the recons...