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*featured above is stuffed tofu roast, stuffing, mashed potatoes with mushroom gravy, roasted carrots, potatoes, sweet potatoes and onions, and cranberry-apple potato dumpling

Roast:
1 Tofurky Roast (3lb box comes with sides of mushroom gravy & dumplings)
1 brown onion, peeled and quartered
1 shallot, peeled and quartered
2 cloves garlic, peeled and cut in half
fresh sage and rosemary (3 full sprigs of each)
carrots, sweet potato and a few small russet potatoes, rinsed and cut
1/4 cup olive oil

6 medium to large Russet potatoes, peeled and quartered
6 TBL Earth Balance, softened
2 cloves garlic, pressed through garlic press
1/4 cup Silk Creamer Original

Place roast in roasting pan. Place onion, shallot, garlic, sage, rosemary and vegetables around roast and drizzle olive oil over roast. Toss vegetables to coat with olive oil.  Half way through, baste and toss vegetable and turn roast to the other side. 

Bake 350 degrees F for 1 hour and 15 minutes covered, then baste final time and roast 10 minutes more, uncovered.

While roast is in the oven, you have time to make the side dishes. Make mashed potatoes and heat mushroom gravy (included with roast) and make the cranberry-apple potato dumplings (included with roast) according to instructions. Boil potatoes until soft. Drain potatoes and mash (use mixer) with earth balance, garlic and soy milk. Set aside.

If you plan on making your own stuffing, saute celery and onion, add in no chicken broth (vegan) and bring to boil, then toss in bread cubed stuffing and toss. This roast already has a bread and rice stuffing in the center.

*Tip: if you plan on making this faux turkey in the off-season, check with your local Whole Foods to see if the Tofurky Roast is in stock. It comes in several sizes. I made this in July and my local store had it available but said not all stores may stock this roast throughout the year.

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2 TBL extra virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 cup wild rice
3 cups Imagine no-chicken broth (vegan)
1/2 cup pecans
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 TBL chopped fresh flat-leaf parsley
coarse salt and freshly ground pepper

*Best made a few hours before you are ready to serve. Let stand at room temperature.

Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add no-chicken broth, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.

While rice cooks, preheat oven to 400 degrees F. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.

Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

Serves 6

Musicnotes.com

2 slices french bread (toasted)
3 slices Lightlife Tempeh Fakin’ Bacon 
Tomato slices
Mixed Greens
Vegenaise

Cook bacon according to package directions. Once done, lay out on paper-towel. On toasted bread, spread vegenaise on both sides, lay on bacon, top with tomato and lettuce and place bread on top. Cut in half and serve. Makes 1 sandwich. Can use in a tortilla wrap too.

Lightlife Fakin’ Bacon 3 strips contains 8 grams of protein and is low in sugar, carbohydrates and calories.

Substitutions page

Macys.com

1 large tortilla (plain or flavored)
Tofutti Better Than Cream Cheese
Veganaise
1 slice cheese single (cheddar or American)
2-3 slices of Tofurky Oven Roasted deli turkey
¼ avocado sliced into thin layers
Slivers of Red Onion
Orange Bell Pepper sliced and diced to small squares
3-4 Small cherry tomatoes, sliced in half
Mixed greens or spring mix of lettuce

Spread a thin layer of Tofutti on tortilla. Spread a thin layer of Veganaise over Tofutti. Break cheese single in half and lay across long ends of tortilla. Lay in Tofurky slices and avocado. Layer on a small amount of the onion, bell pepper, tomatoes and mixed greens. Fold up the ends and roll up tortilla. Cut in half and enjoy.

Serves 1 or as a snack for 2

Musicnotes.com

2 slices of bread of your choice (I like Pain Rustic)
handful of mixed baby greens
2 slices Tofurky turkey (oven roasted, blue box)
1 slice Rice brand Mozzarella cheese single
green goddess dressing

Spread each piece of bread with the green goddess dressing. On one half, lay in the mixed baby greens, then tofurky, then cheese slice. Top with other piece of bread, dressing side down. Cut in half. Serve with a side of cut heirloom tomatoes, brushed lightly with dressing.

Makes 1 sandwich

Tip: Use left over Tofurky Roast sliced thin.

Office Supply

2 TBL olive oil
1 lb soy crumbles frozen (substitute for ground beef)
2 cloves garlic (pressed through garlic press)
1 tsp dried basil
1 tsp dried oregano
3 cups pasta sauce
salt & pepper to taste
1-2 TBL red wine (optional)
1 cup Imagine Organic No-Chicken broth
8 oz Tofutti Better Than Cream Cheese
1-2 TBL white wine (optional)
3 cups grated mozzarella (Daiya shreds)
no-boil lasagna noodles (Whole Foods 365 brand is egg free)
2 cups broccoli (shaved with serrated knife, microwave 1 minute)
1 cup parmesan (Daiya Italian shreds or Soya Kaas)

Pre-heat oven to 400 degrees. Grease 9×13 pan. In large skillet, add olive oil, soy crumbles, garlic, basil and oregano, stirring and combining ingredients, about 4 minutes medium-high heat. Stir in pasta sauce and bring to a simmer. Simmer for 2 minutes. Season with salt and pepper. Add red wine, if using. Set aside.

In medium saucepan over high heat, bring No-Chicken broth to a boil.  Turn to low heat and add Tofutti. Whisk until combined and smooth, about 4 minutes. Season with salt and pepper. Add white wine, if using.

Spoon half of the meat sauce into the pan for an even layer. Sprinkle 1 cup grated mozzarella over the meat sauce. Top with lasagna noodles (4-5). Add shaved broccoli. Pour Tofutti cream cheese sauce over the broccoli. Cover sauce with another cup of grated mozzarella. Arrange lasagna noodles (4-5) over the cheese, then spoon remaining half of meat sauce over the noodles as evenly as possible. Sprinkle with remaining mozzarella and grated parmesan.

Bake 40 minutes. Remove from oven to rest 10 minutes before cutting.

Pass on the garlic bread and have a healthier and delicious side dish of kale chips or heirloom tomatoes cut up with freshly made basil vinaigrette.

Macys.com

1 large tortilla or lavish bread (use flavored tortillas for more taste)
¼ cup hummus
Cucumber peeled and diced
Tomato chopped
Red cabbage shredded
Spinach leaves
Red onion diced
Avocado

Spread hummus on tortilla. Layer on a handful of each of the last 6 ingredients. Customize to your liking. Fold up the ends and roll up tortilla. Cut in half and enjoy.

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¾ cup Vegenaise
½ tsp curry powder
2 TBL lemon juice
¼ tsp salt
2 packages for Yves Meatless Lemon Herb Chicken Skewers, cook according to package and cut into smaller bite-size pieces
1/3 cup celery, diced
1/3 cup red onion, diced
¼ cup golden raisins
¼ cup roasted salted cashews, coarsely chopped
1 TBL cilantro leaves, minced
Bread of your choice (I like a rustic french bread)

In a large bowl, whisk together Vegenaise, curry powder, lemon juice and salt. Add prepared and cut Yves skewer pieces, celery, onions, raisins, cashews and cilantro. Stir until combined. You can serve immediately or refrigerate for 1 hour to chill. Just before serving, spread on bread and enjoy.  Serve open-face. Makes about 6 sandwiches.

I like to serve with a side of diced celery (small bite-size pieces). If your Whole Foods market does not carry Yves skewers, place a special order with the store. They can order for you. I have had to do this and it works out nicely. Just plan ahead. I also stock up when I find them and stick them in the freezer to keep until I am ready to use.

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1/2 cup (1 stick) Earth Balance
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground pepper
2 chipotle chiles in adobo, seeds removed and finely chopped
6 ears of corn on the cob, cleaned but left in husks

In a small bowl, combine earth balance, garlic, salt and pepper, mashing together with a fork. Add chipotles and mix well. Use a rubber spatula to transfer the mixture to a 12 inch piece of plastic wrap. Roll mixture, in wrap, to form a log (about the size of 1 stick of earth balance. Chill in the refrigerator until ready to use.

Preheat gas grill on medium-high for about 10 minutes keeping lid closed. Place corn on grill and cook for 12 minutes, turning occasionally to brown the husks evenly. Serve immediately with chipotle butter on the side.

Tip: Instead of chipotle, try using freshly chopped herbs or squeezing a fresh lime wedge over your corn.

1 14 oz package extra-firm tofu
2 TBL extra-virgin olive oil, divided
1 TBL balsamic vinegar
3/4 tsp sea salt, divided 
1/2 tsp freshly ground pepper, divided
1 cup frozen pearl onions, thawed
2 medium carrots, halved lengthwise and sliced
2 cloves garlic, minced
1 bay leaf
8 oz mushrooms, sliced
2 TBL plus 1 tsp all-purpose flour
2 cups light- to medium-bodies red wine, such as Beaujolais Nouveau, Merlot or Pinot Noir
2 tsp earth balance

Drain, rinse and pat tofu dry, then cut into 1/2 to 3/4 inch cubes. Heat 1 TBL oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every 1 to 2 minutes, until golden brown, about 7 to 9 minutes total. Transfer the tofu to a shallow dish big enough to fit in one layer. Sprinkle with vinegar, 1/4 tsp salt and 1/4 tsp pepper and gently toss to combine.

Heat the remaining 1 TBL oil in the pan over medium heat. Add onions, carrots, garlic and bay leaf and cook, stirring often, until beginning to soften, about 3 minutes. Add mushrooms and cook while stirring until they release their liquid, 3 to 5 minutes more. Sprinkle the vegetables with flour and stir to coat.

Add wine, the remaining 1/2 tsp salt and 1/4 tsp pepper to the pan and cook, stirring, until the wine has reduced slightly and the sauce has thickened, 4 to 6 minutes more. Return the tofu to the pan, add earth balance and stir until heated through, about 1 to 2 minutes. Remove the bay leaf before serving. Serve over pasta or rice.

4 servings (1 cup each)