Since M and I are going our separate ways for the holiday, we thought it would be nice if we did a pre-Thanksgiving feast. I toyed with the idea of a Tofurkey, but they're kind of pricey and well...I've heard some mixed reviews. I decided that since we won't be home, we should just use up what we have in the fridge/pantry and make something wonderful out of what we had.
The Menu
Stuffed Tofu
I used the idea from Susan's post and just stuffed with a different filling and used a different marinade. I think the only thing that remained the same was the tofu and method of preparation.
I marinated my tofu with a little water, a spoonful of Vegebase some thyme, garlic bay leaves and a little sesame oil.
Quinoa Stuffing
I love quinoa. I like it better than rice even, so I thought it would be great as stuffing. Here's what went into mine.
4 cloves garlic, minced
4-6 scallions, snipped
3 ribs celery, finely chopped
2-3 medium carrots, finely chopped
2 cups veggie broth (I used water mixed with Vegebase)
1 tsp thyme
1 tsp fennel seeds
1 cup quinoa
Saute veggies until they start to soften slightly (about 5-7 minutes). Add broth and quinoa and bring to boil. Lower heat and simmer until most liquid is evaporated.
Cranberry Sauce
Easier than easy, here's how I make mine.
1 cup fresh cranberries
1 cup orange juice
1/4-1/5 cup sugar
Set it to boil and then reduce to low. Let it cook until most of the liquid has evaporated and it starts to look like jelly. :) It took mine about an hour... Keep it covered for maximum effect.
Roasted Broccolini
I had a pound of broccolini in the fridge that might have been wasted had I not made use of it! All I did was wash it, trim the ends and throw it into a foil pouch and into a 350 degree oven for about 20-30 minutes. It took the same about of time as baking the tofu with the stuffing, coincidentally enough...
Lemon Garlic Broccoli
We had some leftover steamed broccoli, so I just quickly sauted in a pan with a little Earth Balance, some fresh lemon (I used the juice from one small lemon), garlic and dried Italian seasoning. Yum!
Herb & Garlic Beer (cider, actually) Rolls
This was a mix that I have had forever. No really. I am almost positive I got it at the Duty Free Shop the last time I went to Canada on the way home and I was trying to use up the rest of my Canadian currency so I bought random things there. I love the Duty Free shop...they sell the most random things there (mostly maple syrup, tshirts and alcohol, but still). I decided that the mix should be used, so I mixed the dry stuff with some Magner's (I had no beer, only cider) and baked it in a muffin tin instead of a loaf pan. I'm really not much for white flour, but I knew these would find a place in M's heart (he ate two with dinner). The cider with the herbs and the garlic made a great combo.
And here it is all plated!
I'll be doing a lot of cooking for the holiday, so stay tuned! :)
