Creative Commons License photo credit: Jim Frazier
2 CUPS FRESH OR FROZEN CRANBERRIES
¾ CUP FRESH SQUEEZED ORANGE JUICE
½ CUP HONEY
3 TABLESPOONS ORGANIC ORANGE ZEST (PEEL)
2 TABLESPOONS FRESH LEMON JUICE
PLACE CRANBERRIES IN A MEDIUM SIZED PAN. COVER WITH ORANGE JUICE AND BRING TO A BOIL. REDUCE HEAT AND SIMMER FOR 10 MINUTES UNCOVERED. STIR OCCASIONALLY. ADD REMAINING INGREDIENTS AND SIMMER UNTIL BERRIES HAVE BROKEN DOWN.
Creative Commons Licensephoto credit: krisdecurtis
2 PACKAGES OF MEDIUM TOFU (RED PACK)
2 CUPS ONION, FINELY CHOPPED
2 CLOVES GARLIC, MINCED
1” PIECE OF GINGER, PEELED AND GRATED
½ TABLESPOON OLIVE OIL
1 TABLESPOON TAMARI
½ TEASPOON “SPIKE” OR HERB SEASONING
½ TABLESPOON LIGHT SESAME OIL
1/8 TEASPOON CAYENNE PEPPER
DRAIN TOFU IN A COLANDER AND CRUMBLE. SQUEEZE WATER OUT WITH HANDS. IN A LARGE SKILLET, WATER SAUTE ONIONS, GARLIC AND GINGER OVER MEDIUM HEAT FOR 10 MINUTES. DRIZZLE OIL OVER ONIONS AND MIX WELL. POUR IN TAMARI AND SAUTE 10 MINUTES MORE. PLACE ONION MIXTURE IN A BOWL AND ADD REMAINING INGREDIENTS (SEASONING, SESAME OIL AND PEPPER). PLACE IN FRIDGE.
PREPARE THE STUFFING
4 CUPS WHOLE WHEAT BREAD CRUMBS
1 ½ C MINCED ONIONS
2 CLOVES GARLIC, MINCED
½ CUP CELERY, FINELY CHOPPED
1 CUP MUSHROOMS, CHOPPED
¼ CUP PARSLEY, CHOPPED
¾” PIECE OF FRESH GINGER, PEELED AND GRATED
1 TABLESPOON POULTRY SEASONING
½ TEASPOON THYME
¼ TEASPOON BASIL
½ TABLESPOON OLIVE OIL
1 TABLESPOON TAMARI
¼ CUP PECANS, CHOPPED
¼ CUP WATER
BREAK BREAD INTO SMALL PIECES AND PLACE IN A MIXING BOWL. IN A SKILLET, WATER SAUTE ONIONS, GARLIC AND GINGER FOR 20 MINUTES. ADD WATER IF NEEDED. ADD CELERY AND MUSHROOMS AND SAUTE FOR 10 MINUTES MORE. SPRINKLE HERBS AND OIL OVER MIXTURE AND SAUTE A FEW MORE MINUTES. ADD TAMARI. TURN OFF HEAT AND ADD PECANS. WHILE THE MIXTURE IS COOLING, ADD WATER TO BREAD AND MIX WITH YOUR HANDS. ADD SKILLET CONTENTS, MIX AND ADJUST SEASONINGS.
BASTING LIQUID
1 TABLESPOON TAMARI
1 TABLESPOON OIL
PUTTING IT ALL TOGETHER
PREHEAT OVEN TO 375. ADD COOKED ONION MIXTURE IN FIRST SECTION TO THE CRUMBLED TOFU AND MIX WELL. LINE A COLANDER OR BOWL WITH A CLEAN TEA TOWEL. TAKE OUT ¾ CUP OF THE TOFU MIXTURE AND FLATTEN REMAINDER IN A LAYER AROUND THE BOTTOM AND SIDES OF THE BOWL. PACK CAVITY WITH THE STUFFING. TOP WITH REMAINING TOFU AND SMOOTH. OIL A BAKING SHEET AND PLACE OVER THE BOWL. FLIP AND REMOVE THE TEA TOWEL. SMOOTH IT OUT AND SHAPE IT IF NECESSARY. BRUSH “BIRD” WITH BASTING LIQUID. PLACE A FEW TOOTHPICKS IN SURFACE AND COVER WITH TIN FOIL.
BAKE 1 HOUR. REMOVE FOIL AND TOOTHPICKS AND RETURN TO OVEN FOR ANOTHER HOUR. TRANSFER USING A LARGE, FLAT SPATULA.
GARNISH WITH PARSLEY, GRAPES OR WHATEVER YOUR IMAGINATION ALLOWS TO MAKE IT LOOK COLORFUL. REMEMBER, YOU “TASTE” IT FIRST WITH YOUR EYES!
1 CONTAINER MEDIUM TOFU
¼ CUP FRESH LEMON JUICE
¼ CUP SOY SAUCE
2 TABLESPOONS RED WINE VINEGAR
3 TABLESPOONS SOY PARMESAN CHEESE
2 CLOVES GARLIC, MINCED
1 TABLESPOON DIJON MUSTARD
FRESH GROUND PEPPER TO TASTE
1 TABLESPOON DRAINED CAPERS
PUT ALL THE INGREDIENTS, EXCEPT THE CAPERS, IN THE BLENDER AND PROCESS UNTIL SMOOTH. ADD THE CAPERS AND REFRIGERATE UNTIL READY TO USE. WILL KEEP FOR 1 WEEK
photo credit: shawncampbell