Does anyone have recipes for a organic thanksgiving?

organic food and drink (but non alcoholis please) reipes for thanksgivingDoes anyone have recipes for a organic thanksgiving?
TOFURKEY





A new tradition in many homes for Thanksgiving is to make a Tofu Turkey, also called Tofurkey. With this vegan meal you can have traditional Thanksgiving turkey, stuffing and more.





Ingredients


5 pounds extra firm tofu (crumbled)


2 tablespoons sesame oil


1 red onion, finely chopped


1 1/3 cups diced celery


1 cup mushrooms, finely chopped


1/8 cup dried sage


2 teaspoons dried thyme


salt and pepper to taste


1 1/2 teaspoons dried rosemary


1/4 cup tamari


3 cups prepared herb stuffing


1/2 cup sesame oil


1/4 cup tamari


2 tablespoons miso


5 tablespoons orange juice


1 teaspoon honey mustard


1/2 teaspoon grated orange zest


3 sprigs fresh rosemary





Line a medium sized, round colander with a cheese cloth or a clean cotton dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander in a large bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.





Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet. Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.





Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the ';turkey'; (the flat side) down. Gently press on the sides of the ';turkey'; to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the ';turkey'; with foil.





Bake for one hour. After one hour, remove ';turkey'; from the oven and remove the foil. Baste the ';turkey'; with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return ';turkey'; to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.





Makes 10 servings








HARVEST PUMPKIN SOUP





Adapted from Spirit of the Harvest, North American Indian Cooking, by Beverly Cox and Martin Jacobs





Pumpkins are one of the oldest harvest crops in the Americas. Serve this Northeastern Woodland Indian pumpkin soup recipe the traditional way, in a bowl made out of a pumpkin that has had the top cut off and the seeds cleaned out.





1 small (12 inch) pumpkin, or 1 29-ounce can organic pumpkin


1 to 2 tablespoons vegetable oil


1 to 3 tablespoons maple syrup or honey


1/4 to 1/2 teaspoon ground dried spicebush berry or allspice


3 to 4 cups broth


salt and pepper to taste





Note: If using a fresh pumpkin, preheat the oven to 350F, place the pumpkin in a baking pan and bake for one hour, or until the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or puree the pumpkin flesh in a blender.


Combine all ingredients except the broth, in a large saucepan, and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer until hot. Garnish with nuts, seeds, and scallions.





Serves 4 to 6








SLOW-ROASTED ORGANIC VEGETABLES





Fill your home with the aroma or slow-roasting harvest vegetables that have cooked for hours in a low oven. Anything goes in this recipe; choose vegetables you love and the amount you need. Choose organic vegetables for the best flavor and nourishment.





Root vegetables (suggestions include beets, carrots, parsnips, sweet potatoes)


other vegetables (such as celery, leek, onion, and tomatoes)


tart vinaigrette (made with cold pressed olive oil, balsamic vinegar,


organic apple cider vinegar, garlic and salt and pepper)





Wash, peel and cut the vegetables. Place in a large roasting pan, and drizzle with the vinaigrette. Toss. Place the pan in a low oven-250-300 F- and cook for three hours or so, or until golden brown.





Chicken Apple Sausage Dressing





4 Tbsp. Wild Oats Organic Unsalted Butter


3 cloves garlic, minced


1 medium organic onion, chopped


1 organic Granny Smith apple, peeled, cored and chopped


3 c. organic celery, finely chopped


1 Tbsp. fresh rosemary, chopped


1 Tbsp. fresh thyme, chopped


1 Tbsp. fresh sage, chopped


1 tsp. salt


1 tsp freshly cracked black pepper


1/2 c. white wine


1 lb. bulk chicken apple sausage


8 c. day old bread, preferably sourdough, baguette, or a mixture of corn bread, wheat and white


1 1/2 c. organic chicken broth





Preheat oven to 400°. Heat butter in large skillet over medium heat. Add garlic, onion, apples, celery, and rosemary, thyme, sage, salt and pepper. Cook for about 5 minutes, until the onion is tender and translucent. Add wine, and cook for 2 minutes longer. Place in a large bowl. In the same skillet, brown sausage over medium heat. Add to vegetables. Combine with bread cubes, pour chicken broth over the mixture, and mix well. Add salt and pepper to taste. Spoon stuffing into a 3 qt. baking dish, cover with foil and bake for 30 minutes. Remove foil for the last 10 minutes of baking for a crispy top.








Citrus Florentine Stuffed Mushrooms








Prep Time: 20 minutes, Cook Time: 25 minutes, Makes: 24 mushrooms





24 large organic mushroom caps


2 Tbsp. Wild Oats Organic Unsalted Butter


1/2 c. Wild Oats Organic Extra Virgin Olive Oil


1/2 sweet yellow organic onion, finely chopped


3 cloves garlic, minced


1/2 small organic red pepper


1 generous handful organic baby spinach, chopped


1 tsp. oregano


1 tsp. basil


1 Tbsp. fresh thyme, chopped


sea salt and freshly cracked black pepper, to taste


1/4 c. white wine


4 oz. Wild Oats Organic Cream Cheese


1/2 c. Rembrandt Aged Gouda, shredded, plus 2 Tbsp.


2 organic lemons


1/2 c. breadcrumbs





Preheat oven to 425°F. Remove stems from mushrooms and finely chop. Melt butter and two tablespoons of olive oil in a large sauté pan. Add onions and garlic. Sauté for 2 to 3 minutes; until soft. Add chopped mushroom stems, peppers and spinach. Sprinkle with herbs, salt and a grind of pepper. Cover and cook for 2 minutes, stirring once. Add wine. Cook until wine evaporates. Place mushroom caps in a large mixing bowl. Drizzle with olive oil. Toss to coat evenly. Line mushroom caps on a baking sheet. Add both cheeses to same mixing bowl. Top with sautéed vegetables and the zest and juice of one lemon. Mix well. Fill mushroom caps with generous dollops of the cheese mixture. Sprinkle with breadcrumbs and remaining Gouda. Bake for 15 to 20 minutes, or until the cheese is bubbling. Remove from oven and garnish with the zest from second lemon. Slice lemon into wedges for garnish.





Fresh Cranberry Relish








Prep Time: 15 minutes, Makes: 3 cups





12 oz. package organic fresh cranberries


1 large organic seedless orange, chopped


1 c. golden brown sugar


3 pieces candied ginger


1/4 c. Wild Oats Organic Orange Juice





Place all ingredients in food processor bowl. Pulse until well mixed and cranberries are coarsely chopped. Refrigerate until ready to serve.





Herb Roasted Turkey (no basting required)








1 (12 to 14 lb.) Wild Oats All-Natural Turkey, brined


1 lemon, cut into wedges


1/4 to 1/2 c. Wild Oats Extra Virgin Olive Oil


4 Tbsp. Wild Oats Organic Unsalted Butter, softened


sea salt and cracked black pepper, to taste


3 sprigs fresh rosemary


3 sprigs fresh thyme


3 to 5 c. organic chicken broth (enough cover the bottom of the pan- 1/4 inch)


1 c. white wine


1 bay leaf


1 Tbsp. each dried thyme, rosemary and basil





Preheat oven to 325° F. Squeeze lemon juice over the bird. Place juiced lemon wedges inside the chest cavity. Rub olive oil and butter, salt and pepper over the entire turkey. Place fresh rosemary and thyme underneath breast skin. Tie turkey legs together with kitchen string and close cavity. Pour broth and wine into roasting pan. Add bay leaf and herbs. Place rack in pan. Place turkey, breast side up, on rack. Cover with foil, creating a “tent.” Roast until a meat thermometer reads 160°F. when inserted into the thickest part of the breast without touching the bone. It should take about 15 minutes per pound to reach this temperature. A 12 to 14 pound turkey should be done in about 2 to 3 hours, or when juices run clear. About 30 minutes before turkey is done, remove foil and turn oven to 450°F for a golden bird. Allow the turkey to rest 20 minutes before carving.





Maple Roasted Acorn Squash with Pine Nuts








Prep Time: 10 minutes, Cook time: 25 minutes, Serves 6





3 organic acorn squash, halved


6 tsp. Wild Oats Organic Unsalted Butter


6 Tbsp. Wild Oats Organic Maple Syrup


3 Tbsp. toasted pine nuts





Preheat oven to 400°F. Scoop out seeds with an ice cream scoop. Make each squash level by cutting a small part off the bottom. Place a teaspoon butter and a tablespoon maple syrup in each squash. Set the squash in a baking dish. Add a half inch of water to cover the bottom of the baking dish. Bake for 30 to 40 minutes, basting once or twice with the sugar/butter mixture. Garnish with pine nuts.





Perfect Mashed Potatoes








Prep Time: 10 minutes, Cook time: 25 minutes, Serves 6





2 1/2 lbs. organic Yukon gold potatoes, peeled and quartered


1 Tbsp. sea salt


1/4 c. Wild Oats Organic Whole Milk, warmed


3 Tbsp. Wild Oats Organic Butter


sea salt and pepper to taste


potato ricer





Place potatoes in large saucepan. Cover with cold water and stir in salt. Cover and bring to a boil. Turn down heat and simmer for 20 minutes, until soft. Warm milk and butter in a saucepan, or in microwave. Drain potatoes. Carefully press potatoes through ricer, back into pan. Pour milk and butter over potatoes. Mix with a wooden spoon. Add salt and pepper to taste. For richer flavor, stir in 1/4 c. organic cream cheese and two tablespoons minced chives.





Pumpkin Pie topped with Homemade Bourbon Whipped Cream








Prep Time: 40 minutes plus crust chilling time, Cook Time: 1 hour 15 minutes, Makes: Two 9-inch pies





Crust


3 c. organic unbleached pastry flour


1 1/2 tsp. sea salt


1 c. non-hydrogenated vegetable shortening, chilled


1/4 c. Wild Oats Unsalted Butter, chilled


1/2 c. Wild Oats Organic Whole Milk, chilled





Mix flour and salt together in a large bowl. Cut in shortening and butter with a pastry cutter, until it resembles coarse meal. Sprinkle milk over dough and work in with your hands until it sticks together. Divide dough in half, wrap in plastic wrap and refrigerate for at least an hour. Roll out dough on a lightly floured surface into 12-inch discs. Place in 9-inch pie pans and crimp edges. Prick dough with a fork, and refrigerate until ready to use (at least 30 minutes).





Filling


1 c. organic golden brown sugar


1 Tbsp. ground cinnamon


2 tsp. ground ginger


1 tsp. ground nutmeg


1/2 tsp. cloves


1/2 tsp. ground allspice


2 tsp. vanilla extract


1 Tbsp. Wild Oats Organic Maple Syrup


4 Wild Oats Eggs


2 (15.4 oz) cans organic pumpkin puree


2 (12 oz.) cans evaporated milk





Preheat oven to 425°F. Mix sugar and spices together in a bowl. Whisk in syrup, eggs, pumpkin and milk. Pour filling into pie shells, dividing evenly between the two shells. Bake for 12 minutes. Reduce heat to 350°F and bake until the filling is set, about 45 to 60 minutes. Cool before serving. Top with bourbon whipped cream.





Bourbon Whipped Cream


Makes: About 2 cups





1 c. organic heavy whipping cream


1 tsp. vanilla extract


3 Tbsp. confectioners’ sugar


3 Tbsp. bourbon





Chill beaters and glass bowl in freezer for a half hour. Add ingredients to bowl and whip until stiff peaks form.





Sautéed Kale with Honey Balsamic Glaze








Prep Time: 10 minutes, Cook time: 12 minutes, Serves 6





1/4 c. balsamic vinegar


1/2 c. honey


3 Tbsp. Wild Oats Organic Extra Virgin Olive Oil


4 cloves garlic, minced


3 bunches organic kale, washed and chopped into 2 in. squares


1/2 to 1 c. organic vegetable broth


sea salt and freshly cracked black pepper to taste


1 Tbsp. toasted sesame seeds





Heat honey and vinegar in a saucepan until honey melts, about 3 minutes. Set aside. In a skillet, heat olive oil over medium high heat. Add garlic. Sauté for one minute. Add kale. Toss to coat evenly. Add broth. Cover and cook for about 5 to 8 minutes, until the kale is soft. Place on serving platter. Drizzle with 2 to 3 tablespoons honey balsamic glaze and sprinkle with toasted sesame seeds. Serve immediately.





Shaved Fennel, Apple, Toasted Walnut, Dried Cranberry, and Blue Cheese Salad








Prep Time: 25 minutes, Serves: 6





2 large organic fennel bulbs (chop fennel fronds and a 1/4 c. to stuffing)


2 organic Granny Smith apple, peeled and cored


1/2 c. buttermilk blue cheese, crumbled


1/4 c. organic walnuts, toasted and chopped


1/4 c. dried cranberries


1/4 c. Wild Oats Organic Extra Virgin Olive Oil


3 Tbsp. white balsamic vinegar


zest of one lemon


1 tsp. thyme


sea salt and black pepper, to taste





Remove fennel tops and reserve for garnish and a pungent addition to the stuffing. Trim root ends, halve, core and slice both the fennel bulbs and the apples thinly with a mandolin or sharp knife. Finely chop about two tablespoons fronds, set aside for garnish.





Combine fennel, apples, cheese, walnuts and cranberries in a large bowl. Toss gently. Whisk together olive oil, vinegar, lemon zest, thyme, salt and pepper. Drizzle over salad and toss to coat evenly. Divide between six salad plates, or place in a salad bowl. Garnish with chopped fennel fronds.





Simply Delicious Gravy








3 Tbsp. Wild Oats Organic Unsalted Butter


1 small onion, finely diced


2 cloves garlic, minced


turkey giblets, neck, gizzard and heart


3 c. organic chicken broth


1 tsp. thyme


1 tsp. marjoram


1 c. white wine


2 Tbsp. fresh thyme, chopped


3 Tbsp. organic unbleached flour


salt and pepper, to taste





Melt 1 tablespoon butter in a medium saucepan. Add onion and garlic, sauté for 4 minutes, until soft. Add turkey giblets, neck, gizzard and heart, sauté until browned. Add broth and herbs. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Skim off any froth. Strain broth. Discard turkey giblets, neck and heart. Refrigerate broth until ready to make the gravy. After the turkey is finished roasting, remove from the pan. Pour pan juices into a fat separator or measuring cup and skim off any fat. Reserve fat for gravy. Place roasting pan over two burners. Turn to medium high heat. Add wine to pan, scrape up any caramelized bits with a wooden spoon. Add rest of butter, fresh thyme. Set aside. In a saucepan, combine 3 tablespoons reserved turkey fat with 3 tablespoons flour, cook for about 4 minutes, until nutty and browned. Measure reserved pan juices, deglazed pan juices and turkey stock to equal 4 cups. Whisk into flour mixture. Stirring constantly; cook slowly until gravy is thick, about 5 to 8 minutes. Add salt and pepper to taste.





Iced Coffee





Ingredients


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4 cups of espresso coffee


1 ½ pints Organic Whole milk


2 tbsp Organic Double Cream


4 cups ice


Cocoa powder to sprinkle


Cinnamon to sprinkle








Directions


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1) Allow coffee to cool to room temperature.





2) Combine all the ingredients, except the sprinklers, in a blender and whizz until the ice is like crunchy snow.





serves 2-4