Homemade Tofurkey with Mushroom and Wild Rice Stuffing Recipe

Well, the first Vegan/ Non-Vegan Thanksgiving to be had in half a decade has officially come to an end. There were a few hiccups here and there, but it was pretty damned successful in the end. I had good friends to help me cook some damn good food and keep good company. The power went off att my mum’s house, but our good family friends north of Seattle stepped in to host, and the in-laws, the wife, and our good friend Dee made it through the snow to a delicious meal, good friends and family, and a rousing game of Apples to Apples. 

Right out of the oven

We ended up making toast points, “cheddar bay” biscuits, roasted garlic mashed taters, roasted yams with rosemary, green beans with alder wood smoked salt, market spice tea cupcakes (after a failed attempt at a cherry torte, which shall never be spoken of again), and a bitchen’ homemade tofurkey. I will post the rest of the recipes, but I wanted to start with the star of the vegan meal: 
the homemade tofurkey 

Slice o' heaven

with mushroom and wild rice stuffing. Deedra had send me the recipe* from Chow a few weeks ago, and while it’s quite time intensive, it’s not hard, and it is by far the best Thanksgiving main dish I’ve had. The tofu takes on the taste of the sage and thyme, and the savory earthy dressing compliments. This bake will definitely be making an appearance in future Thanksgivings. 

After we had eaten our weight in food, laid on the floor like fat walruses and groaned as our bellies gurgled while processing our gluttony, and had a few glasses of wine, we ate cupcakes and I totally kick serious ass at Apples to Apples. (We have since procured said game, and I welcome some serious game nights. Bring. It. On.) Though it was a bit different from the last few Thanksgivings (no one was referred to as “Fuck Face” all evening), and some east coast faces were missed around the table, in the end, it was a pretty damned good day.

*I used vacuum packed extra firm Wildwood brand tofu, only used 60 oz., and did not drain it in a cheesecloth as instructed. If I had used water packed tofu, I would have, but I think the vacuum packed is so dry it’s a pain in the ass step that can be skipped. I also switched out brown ride for wild rice. It’s a nice change. You just have to add ¼ cup extra of wild rice, as it won’t soak up as much water as brown.

Why I Cook, plus Simple Tofu Scramble

If you ask me why I cook, I’ll tell you it’s not about food. Not really. I mean, I could probably survive on rice and lentils with no seasoning if I needed to. Or ramen. Or grass. Or McDonald's burgers and shakes. (Though if I went that route, I wouldn’t survive very long as my colon, along with every other organ in my body would run the risk of spontaneously combusting by the time I hit 30).

But cooking, for me, is not about survival. It sounds pretentious, but I know I’m a good cook. I have a decent knack for what flavours go together and how to season food. I love farmers markets and like adventure, so I try new vegetables and fruits and grains on a regular basis. If you bring me a vegetable, I’ll figure out something to do with it. And I like the quietness of the kitchen when I cook. The care and patience it takes to prepare that which nourishes us.

Cooking and sharing meals for me is just that: nourishment. And not just for our bodies. It is something I can share with the people I love, give the people I care about. Most of my friends work in some field of social justice or social welfare. The great majority are activists, counselors, non-profit workers, teachers and artists. They are the ones that choose to look society in the face and fight back. It’s not easy to look at the scars left on each other and our planet and not give up.

At the end of the day, I don’t believe anyone wants to go home to a TV dinner, even the vegan ones. “remove from wrapper, place in microwave for 5 minutes. Eat.” How very sterile and boring. At the core, I think what we want, and need, is connection. Anthony Bourdain says cooking should be taught in school, that it would make children more patient, appreciative, and in general, better people. I don't agree with Bourdain on much, as he can be a vegan's nightmare, but I will give him props for that statement.

I offer connection and nourishment to you when I cook. A thank you for being in my life, offering me your friendship and support. So stay in the kitchen with me and taste the process. Sit in a space with me and share what I have made. Good ingredients cooked well and good company make for good conversation shared, and it is for that simple connection that I cook. I should stop now before I sound anymore like an overdone Hallmark card.

Here is a simple little recipe I whipped up the other day to share. While it’s true there are thousands of ways to make a tofu scramble, sometimes simple is best.

Simple Tofu Scramble:

Miso Soup

This is a very simple miso soup - one that you can make when you move into a new apartment and have shit-all in the pantry. Somehow, I had some sushi seaweed, some tofu, and some buckwheat soba noodles. We’ve been so busy unpacking and setting up house, we haven’t gone to the market for much more than beer and Corn Pops. Thank fucking god the box from the CSA comes tomorrow. Our apartment is in unpacking upheaval with no chairs and a landside of shredded paper and cardboard, but a good friend showed up anyways with a tub of miso paste and I knew we had the makings of a decent meal. Plus, it’s super fast and easy. 

 
Impromptu Miso Soup