Faux turkey recipes? Celia

[Guest guest]

Okay...here you go! I do not have a recipe per se as I've made this for so many

years that I could do it in my sleep, heh-heh. It's relatively easy except for

the puff pastry, but honestly it's worth it for the oohs and ahhs you will

receive, LOL. (It's times like this that I wish I had a digital camera!) I

make two versions of the 'turkey' roast...a sausage one for Christmas with Gimme

Lean and one with carved faux turkey for Thanksgiving. Both are great, but I

think the Christmas roast is preferred by the meat eaters. (Tastes more 'real'

to them.)

 

You will need the following items prepared and ready:

 

a.. Cookie sheet

b.. Puff pastry (Thawed but kept chilled in refrigerator)

c.. Dressing of your choice (I use mock pork flavored with the sausage and

veggie turkey or chicken flavored gravy with the turkey...with lots of celery

and sage!)

d.. Gimme Lean sausage, sautéed with a little olive oil, green peppers and

onions OR mock turkey of your choice (I prefer White Wave Seitan - Chicken Style

Meat of Wheat in the brown box)

e.. Vegetarian gravy, cooked and cooled (if you choose turkey only)

f.. Large leaf or star shaped cookie cutter

g.. Eggs, milk or soy milk

h.. Large bunch of parsley, kale or other decorative vegetable

Before you get started, it's important to know that everything must be cooled

before assembling or the puff pastry will fail. You could consider preparing

everything the day before and just assembaling the day of.

 

Start with the bottom layer: For the Christmas roast, assemble sausage in an

oval shaped lump in the middle of a cookie sheet. For the Thanksgiving roast,

carve your turkey chunks into thin slices and dip in cooled gravy, then do the

same as with the Christmas roast. Take your cooled dressing and pile on top of

the meat mixture in a football shape. Then start draping the puff pastry over

the meat mixture, overlapping the seams and using water to seal edges together.

(If you have a small roast, you probably will have no seams, but for a large

roast you will need at least 2 sheets to cover it all, so place your seam

strategically in the middle.) Cut away the excess puff pastry around the bottom

and set aside.

 

Here's where it gets fun and starts to look pretty! Take out your cookie

cutter--star for Christmas roast and leaf for Thanksgiving--and begin making

puff pastry " cookies. " (Feel free to use any pieces of pastry you cut away if

they are large enough.) Wet the bottom side of each with water and place them

overlapping each other across all seams and all the way around the bottom of the

roast to seal it. (If you choose leaves, you can also score 'veins' in the

leaves with a kitchen knife...it makes it that much more lovely!)

 

Finish it off with an egg and milk wash--making sure not to miss any nooks or

crannies or it will show--or for vegans, use a soy milk wash. (The egg wash

makes a huge difference in the look of the finished product, so don't skip this

unless you are vegan.)

 

You are ready to bake now, unless your puff pastry feels too warm. If it's too

warm, simply place the roast in the refrigerator for a half hour or so until it

the surface cools again. (The puff pastry will not rise if it's too warm when

it goes in the oven.) Bake at 350 degrees until a golden brown. Cooking times

will vary according to size...a small one might be done in 30 to 45 minutes, a

large one may take an hour or more. I would recommend checking at 10 minute

intervals after that so as to not overcook.

 

When done, take the roast from the oven and let cool enough that you can wrap

aluminum foil around the part of the cookie sheet that shows, then place kale or

other decorative vegetables in a ring around the roast. (This is necessary as

you cannot lift the roast off the cookie sheet but baked-on cookie sheets are

not very attractive in the middle of your table!) Serve with more gravy on the

side and ENJOY!

 

Any questions? Please ask! I used to be a baker and caterer that specialized

in vegetarian, vegan and specialty diets (I even made sugar free wedding

cakes!). If any of you make this, I'd love to get some feedback from you on how

you liked it and/or any variations thereof that you may try.

 

Sincerely,

 

Celia

 

P.S. An Easter roast is also wonderful with faux ham slices in a pineapple

gravy--cornbread dressing or mashed potatoes on top--just decorate with an egg

or bunny shaped cookie cutter and place colorful Easter eggs around the roast.

Voila!

 

Faux turkey recipes? Celia

Posted by: " Melissa " mapalicka mapalicka

Thu Oct 26, 2006 8:26 pm (PST)

Celia,

What's the procedure for your faux turkey? I'm not sure that I want to get a

tofurkey since

I'm really the only one to eat it. I have read recipes of making tofu turkeys

but they seem

complicated if you're the one dong the potatoes and stuffing and pie and

everything!

Does anyone have a tofu or other sort of good recipe that's not really labor

intensive?

(Going to avoid Quorn roast becasue of the eggs and dairy)

thanks,

melissa

 

 

 

[Guest guest]

So you sort of smoosh the faux chicken-turkey together in a loaf form and the

puff pastry

covers the bits and pieces? I may do a trial run of this before T-day!

Thanks!

melissa

 

 

 

, " Celia Browne-Wanat " <cbrowne

wrote:

>

> Okay...here you go! I do not have a recipe per se as I've made this for so

many years

that I could do it in my sleep, heh-heh. It's relatively easy except for the

puff pastry, but

honestly it's worth it for the oohs and ahhs you will receive, LOL. (It's times

like this that I

wish I had a digital camera!) I make two versions of the 'turkey' roast...a

sausage one for

Christmas with Gimme Lean and one with carved faux turkey for Thanksgiving.

Both are

great, but I think the Christmas roast is preferred by the meat eaters. (Tastes

more 'real'

to them.)

>

> You will need the following items prepared and ready:

>

> a.. Cookie sheet

> b.. Puff pastry (Thawed but kept chilled in refrigerator)

> c.. Dressing of your choice (I use mock pork flavored with the sausage and

veggie

turkey or chicken flavored gravy with the turkey...with lots of celery and

sage!)

> d.. Gimme Lean sausage, sautéed with a little olive oil, green peppers and

onions OR

mock turkey of your choice (I prefer White Wave Seitan - Chicken Style Meat of

Wheat in

the brown box)

> e.. Vegetarian gravy, cooked and cooled (if you choose turkey only)

> f.. Large leaf or star shaped cookie cutter

> g.. Eggs, milk or soy milk

> h.. Large bunch of parsley, kale or other decorative vegetable

> Before you get started, it's important to know that everything must be cooled

before

assembling or the puff pastry will fail. You could consider preparing

everything the day

before and just assembaling the day of.

>

> Start with the bottom layer: For the Christmas roast, assemble sausage in an

oval

shaped lump in the middle of a cookie sheet. For the Thanksgiving roast, carve

your

turkey chunks into thin slices and dip in cooled gravy, then do the same as with

the

Christmas roast. Take your cooled dressing and pile on top of the meat mixture

in a

football shape. Then start draping the puff pastry over the meat mixture,

overlapping the

seams and using water to seal edges together. (If you have a small roast, you

probably

will have no seams, but for a large roast you will need at least 2 sheets to

cover it all, so

place your seam strategically in the middle.) Cut away the excess puff pastry

around the

bottom and set aside.

>

> Here's where it gets fun and starts to look pretty! Take out your cookie

cutter--star for

Christmas roast and leaf for Thanksgiving--and begin making puff pastry

" cookies. " (Feel

free to use any pieces of pastry you cut away if they are large enough.) Wet

the bottom

side of each with water and place them overlapping each other across all seams

and all the

way around the bottom of the roast to seal it. (If you choose leaves, you can

also score

'veins' in the leaves with a kitchen knife...it makes it that much more lovely!)

>

> Finish it off with an egg and milk wash--making sure not to miss any nooks or

crannies

or it will show--or for vegans, use a soy milk wash. (The egg wash

> makes a huge difference in the look of the finished product, so don't skip

this unless

you are vegan.)

>

> You are ready to bake now, unless your puff pastry feels too warm. If it's

too warm,

simply place the roast in the refrigerator for a half hour or so until it the

surface cools

again. (The puff pastry will not rise if it's too warm when it goes in the

oven.) Bake at 350

degrees until a golden brown. Cooking times will vary according to size...a

small one

might be done in 30 to 45 minutes, a large one may take an hour or more. I

would

recommend checking at 10 minute intervals after that so as to not overcook.

>

> When done, take the roast from the oven and let cool enough that you can wrap

aluminum foil around the part of the cookie sheet that shows, then place kale or

other

decorative vegetables in a ring around the roast. (This is necessary as you

cannot lift the

roast off the cookie sheet but baked-on cookie sheets are not very attractive in

the middle

of your table!) Serve with more gravy on the side and ENJOY!

>

> Any questions? Please ask! I used to be a baker and caterer that specialized

in

vegetarian, vegan and specialty diets (I even made sugar free wedding cakes!).

If any of

you make this, I'd love to get some feedback from you on how you liked it and/or

any

variations thereof that you may try.

>

> Sincerely,

>

> Celia

>

> P.S. An Easter roast is also wonderful with faux ham slices in a pineapple

gravy--

cornbread dressing or mashed potatoes on top--just decorate with an egg or bunny

shaped cookie cutter and place colorful Easter eggs around the roast. Voila!

>

> Faux turkey recipes? Celia

> Posted by: " Melissa " mapalicka mapalicka

> Thu Oct 26, 2006 8:26 pm (PST)

> Celia,

> What's the procedure for your faux turkey? I'm not sure that I want to get a

tofurkey

since

> I'm really the only one to eat it. I have read recipes of making tofu turkeys

but they seem

> complicated if you're the one dong the potatoes and stuffing and pie and

everything!

> Does anyone have a tofu or other sort of good recipe that's not really labor

intensive?

> (Going to avoid Quorn roast becasue of the eggs and dairy)

> thanks,

> melissa

>

>

>

[Guest guest]

Jennifer C also posted her recipe:

Jennifer C.9/26/2006 1:44:51 PM@

com Re: Question of the week? Mushroom Pate en

Croute (Recipe) Tofurkey Or Quorn? Neither.

 

I make this recipe the centerpiece of my Thanksgiving celebration. Everyone,

omnis included, love it! I can't remember where I found the recipe, or else

I'd give credit.

 

Mushroom Pate en Croute (Vegan)

2 large onions, minced

2 tablespoons olive oil

2 garlic cloves, minced

2 cups Portobello mushrooms, roughly sliced

1 cup cashew nuts, ground in a food processor

1 cup ground almonds

2 cups soft whole wheat bread crumbs

2 tablespoons soy sauce

2 tablespoons lemon juice

2 teaspoons dried tarragon

1 teaspoon nutritional yeast

Salt and freshly ground black pepper

1 pound 2 ounces puff pastry dough

Soymilk, for brushing

 

Preheat the oven to 400-degrees.In a large saucepan, saute the onions in the

olive oil for 7 minutes, until tender. Add the garlic and mushrooms and cook

for 5 minutes more, or until the mushrooms are tender. Tip the mixture into

a food processor and blend to puree.Put the ground cashews and almonds into

a bowl with the bread crumbs, mushroom puree, soy sauce, lemon juice,

tarragon and nutritional yeast. Mix well. Season well with salt and pepper.

Mixture should be quite stiff.Roll the puff pastry dough out on a lightly

floured board to make a square about 15-inches in size. Transfer the dough

to a cookie sheet and heap the mushroom mixture in the center, shaping it

into a loaf.Fold edges of pastry over mushroom mixture, tucking in the ends

neatly. Make diagonal cuts in the top, approximately 1 " apart. Brush top

with soymilk.Bake 40 minutes, or until the pastry is puffed and golden brown

 

 

----

 

Melissa

10/27/06 18:00:07

 

Re: Faux turkey recipes? Celia

 

So you sort of smoosh the faux chicken-turkey together in a loaf form and

the puff pastry

covers the bits and pieces? I may do a trial run of this before T-day!

Thanks!

melissa

 

 

 

 

[Guest guest]

Hi Celia,

Give me a name so I can file your yummy recipe.

Thanks for posting it,

Donna

 

--- Celia Browne-Wanat <cbrowne wrote:

 

> Okay...here you go! I do not have a recipe per se

> as I've made this for so many years that I could do

> it in my sleep, heh-heh. It's relatively easy

> except for the puff pastry, but honestly it's worth

> it for the oohs and ahhs you will receive, LOL.

> (It's times like this that I wish I had a digital

> camera!) I make two versions of the 'turkey'

> roast...a sausage one for Christmas with Gimme Lean

> and one with carved faux turkey for Thanksgiving.

> Both are great, but I think the Christmas roast is

> preferred by the meat eaters. (Tastes more 'real'

> to them.)

>

> You will need the following items prepared and

> ready:

>

> a.. Cookie sheet

> b.. Puff pastry (Thawed but kept chilled in

> refrigerator)

> c.. Dressing of your choice (I use mock pork

> flavored with the sausage and veggie turkey or

> chicken flavored gravy with the turkey...with lots

> of celery and sage!)

> d.. Gimme Lean sausage, sautéed with a little

> olive oil, green peppers and onions OR mock turkey

> of your choice (I prefer White Wave Seitan - Chicken

> Style Meat of Wheat in the brown box)

> e.. Vegetarian gravy, cooked and cooled (if you

> choose turkey only)

> f.. Large leaf or star shaped cookie cutter

> g.. Eggs, milk or soy milk

> h.. Large bunch of parsley, kale or other

> decorative vegetable

> Before you get started, it's important to know that

> everything must be cooled before assembling or the

> puff pastry will fail. You could consider preparing

> everything the day before and just assembaling the

> day of.

>

> Start with the bottom layer: For the Christmas

> roast, assemble sausage in an oval shaped lump in

> the middle of a cookie sheet. For the Thanksgiving

> roast, carve your turkey chunks into thin slices and

> dip in cooled gravy, then do the same as with the

> Christmas roast. Take your cooled dressing and

> pile on top of the meat mixture in a football shape.

> Then start draping the puff pastry over the meat

> mixture, overlapping the seams and using water to

> seal edges together. (If you have a small roast,

> you probably will have no seams, but for a large

> roast you will need at least 2 sheets to cover it

> all, so place your seam strategically in the

> middle.) Cut away the excess puff pastry around the

> bottom and set aside.

>

> Here's where it gets fun and starts to look pretty!

> Take out your cookie cutter--star for Christmas

> roast and leaf for Thanksgiving--and begin making

> puff pastry " cookies. " (Feel free to use any pieces

> of pastry you cut away if they are large enough.)

> Wet the bottom side of each with water and place

> them overlapping each other across all seams and all

> the way around the bottom of the roast to seal it.

> (If you choose leaves, you can also score 'veins' in

> the leaves with a kitchen knife...it makes it that

> much more lovely!)

>

> Finish it off with an egg and milk wash--making sure

> not to miss any nooks or crannies or it will

> show--or for vegans, use a soy milk wash. (The egg

> wash

> makes a huge difference in the look of the finished

> product, so don't skip this unless you are vegan.)

>

> You are ready to bake now, unless your puff pastry

> feels too warm. If it's too warm, simply place the

> roast in the refrigerator for a half hour or so

> until it the surface cools again. (The puff pastry

> will not rise if it's too warm when it goes in the

> oven.) Bake at 350 degrees until a golden brown.

> Cooking times will vary according to size...a small

> one might be done in 30 to 45 minutes, a large one

> may take an hour or more. I would recommend

> checking at 10 minute intervals after that so as to

> not overcook.

>

> When done, take the roast from the oven and let cool

> enough that you can wrap aluminum foil around the

> part of the cookie sheet that shows, then place kale

> or other decorative vegetables in a ring around the

> roast. (This is necessary as you cannot lift the

> roast off the cookie sheet but baked-on cookie

> sheets are not very attractive in the middle of your

> table!) Serve with more gravy on the side and

> ENJOY!

>

> Any questions? Please ask! I used to be a baker

> and caterer that specialized in vegetarian, vegan

> and specialty diets (I even made sugar free wedding

> cakes!). If any of you make this, I'd love to get

> some feedback from you on how you liked it and/or

> any variations thereof that you may try.

>

> Sincerely,

>

> Celia

>

> P.S. An Easter roast is also wonderful with faux ham

> slices in a pineapple gravy--cornbread dressing or

> mashed potatoes on top--just decorate with an egg or

> bunny shaped cookie cutter and place colorful Easter

> eggs around the roast. Voila!

>

> Faux turkey recipes? Celia

> Posted by: " Melissa " mapalicka mapalicka

>

> Thu Oct 26, 2006 8:26 pm (PST)

> Celia,

> What's the procedure for your faux turkey? I'm not

> sure that I want to get a tofurkey since

> I'm really the only one to eat it. I have read

> recipes of making tofu turkeys but they seem

> complicated if you're the one dong the potatoes and

> stuffing and pie and everything!

> Does anyone have a tofu or other sort of good recipe

> that's not really labor intensive?

> (Going to avoid Quorn roast becasue of the eggs and

> dairy)

> thanks,

> melissa

>

>

> [Non-text portions of this message have been

> removed]

>

>

>

>

>

>

[Guest guest]

Yes, " smooshing " is a good way to put it, heehee. The gravy it's

dipped in helps it to stick together, but don't forget the stuffing

on top before you start draping the puff pastry! Oh, you could do

it in a loaf form or any shape you like, but I do it in a football

shape so it more closely resembles a turkey. (Perhaps that's what

you meant but I wanted to clarify that...) I've even thought of

making the drumsticks and all, but it's so pretty the way it is that

I never mess with it.

 

I highly recommend doing a trial run before turkey day so any issues

or problems you come up with are resolved before then. (Nothing

worse than a failed dinner when your hungry family is waiting,

HAHAHAHAHA!!!)

 

I do have one funny story to tell you before I sign off. My ex-

hubby was an avid meat eater while my son and I were vegetarians.

No problem...my mom always made Thanksgiving dinner and had a turkey

for the meat eaters and something veggie-friendly for the rest of us

(half of the family were vegetarians), but she became sick one year

and cancelled at the last minute. Geez...it's Thanksgiving day,

EVERYTHING is closed including the 24 hour supermarkets, and there

is no way to buy anything at the last minute.

 

What to do???

 

My hungry hubby and son were looking at me, so I started emptying

stuff from the freezer. I had all the makings of a veggie

Thanksgiving roast, so I thawed and assembled stuff quickly and

popped it in the oven. By 3pm I had an entire veggie feast laid out-

-cranberry sauce and all--and my hungry family dug in! To my

surprise, my meat-eating husband was inhaling the faux turkey roast

and bragging about how awesome it was that I pulled off such a great

Thanksgiving dinner on such little notice! I was amused that he was

knowingly enjoying a veggie turkey dinner with gusto, when he

suddenly turned to me and asked how I found REAL turkey in the

freezer! I almost peed my pants laughing!!!

 

(((HUGS)))

 

--Celia--

 

 

, " Melissa " <mapalicka

wrote:

>

> So you sort of smoosh the faux chicken-turkey together in a loaf

form and the puff pastry

> covers the bits and pieces? I may do a trial run of this before T-

day!

> Thanks!

> melissa

[Guest guest]

Cool! How 'bout Thanksgiving or Christmas roast? Anything would be good. I'm

happy to share!!! <smiles>

 

--Celia--

 

Re: Faux turkey recipes? Celia

Posted by: " Donnalilacflower " thelilacflower thelilacflower

Fri Oct 27, 2006 3:50 pm (PST)

Hi Celia,

Give me a name so I can file your yummy recipe.

Thanks for posting it,

Donna

 

 

[Guest guest]

I filed it with the name " Faux Holiday Turkey Loaf "

and I placed it in the seasonal folder and also the

substitute not turkey folder.

I also printed it, I'd love to make it and not buy one

from the store. I always prefer homemade food.

Donna

 

--- Celia Browne <cbrowne wrote:

 

> Cool! How 'bout Thanksgiving or Christmas roast?

> Anything would be good. I'm happy to share!!!

> <smiles>

>

 

HURDY GURDY MAN

Source - Donovan

" Thrown like a star in my vast sleep

I open my eyes to take a peep

To find that I was by the sea

Gazing with tranquillity.

'Twas then when the Hurdy Gurdy Man

Came singing songs of love,

Then when the Hurdy Gurdy Man

Came singing songs of love. "

 

 

 

______________________________\

____

We have the perfect Group for you. Check out the handy changes to

()