Gobbledy Guck

Happy Thanksgiving!

I tried a little experiment this year. I gave up my fave garlicky mashed tators for a root veggie stew (turnips, celery root, butternut squash, wild rice, cranberries) rolled up in crispy, flakey, lightly browned filo dough. Sounds delicious, no?

OOPS! Filo dough needs to thaw for eight freaking hours. OOPS! Filo dough needs come to room temperature for two hours after thawing. OOPS! It’s hypersensitive to overcooking. OOPS! I forgot to put the turkey day spices in the root veggie stew until near the end. That all added up to a fairly tastey if strong stew concoction inside a completely inedible rubber shell of filo. Sigh…

As for the rest of the meal it was lovely. Let’s see if this activates the salivary glands of you omnivores:

Mycoprotein veggie Quorn loaf in lieu of turkey. Mmmm… No, seriously. It was really good. I think I liked it as much as Tofurkey except that Tofurkey gives you more leftovers. I also made a tasty fruit stuffing with pecans, cranberries, apricots and toasted wheat bread. Last but not least, I made some gravy which I’m going to add to my year-round cooking. It’s crazy tasty and would go awesomely with smoked tempeh. Oh! And of course, I finished up dinner with store-bought vegan Apple Streusal Crunch pie and some Boulder Vanilla ice cream.

Anyhow, that’s my story. The meal literally took me from 3pm from prep to 8pm eatin’ time due mainly to being a one-man job and having only one oven to work with.

The rest of my weekend has been very mellow. I can’t believe tomorrow is Sunday already. I can’t wait for Christmas break to visit friends and family! My brain has already switched off at work; don’t tell the boss. Cheers all and Happy Thanksgiving! The full recipes I used are after the jump…

Quorn Turk’y Roast ~ from Quorn website, serves lots

  • 1 tablespoon olive oil
  • 1 teaspoon of drid herbs (rosemary, freshly ground pepper, thyme, sage, other)
  • 1 Quorn Turk’y Roast (straight from freezer)

Pre-heat over to 375F. ~ In a small cup, mix the oil and dried herbs together. ~ Remove the frozen roast from carton and soak in bowl of warm water for 1-2 minutes. Carefully cut off the end clips and remove the plastic film around the Roast and brush all over with the oil mexture. ~ Place roast in roasting bag and tie the bag. Make several slits in the bag to vent. (I used aluminum foil.) ~ Place on a baking tray, put on the middle shelf of the oven and bake for 35 minutes, turn roast over and continue to cook for another 35 minutes until the roast is nicely browned. ~ Remove from oven and let stand for 56 minutes before slicing and serving.

Fruit & Nut Stuffing ~ from Quorn website, serves 5

  • 1 tablespoon butter
  • 3 tablespoon minced onion
  • 3 tablespoonfinely chopped celery
  • 3 tablespoon chopped pecans
  • 2 tablespoon choped dried apricots
  • 2 tablespoondried cranberries
  • 4 cups cubed, day old whole grain bread (about 1 inch cubes)
  • 1 egg
  • 1/3-1/2 cup veggie broth
  • 1/4 cup mil
  • 1/8 teaspoon salt and pepper

Pre-heat over to 375F. Melt butter in large skillet over med-high heat. Stir in onion and celery. Sautte 3-5 minutes or until softened. Stir in pecans, apricaots and cranberries. Satue 2-3 minutes longer; stir in bread. Place mixture in large mixing bowl; set aside. ~ In a small bowl, whisk together egg, begetable broth, milk, salt and pepper. Gently stir well in the reserved bread mixture. ~ Place bread mixtire onto a greased, 8-inch loaf pan; cover with aluminum foil. Bake 20 minutes. Remove foil and continue to bake 4-8 minutes longer or until top is lightly browned.

Vegan Gravy ~ from Allrecipes.com, serves 10

  • 1/2 cup vegetable oil
  • 1/3 cup chopped onion
  • 5 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 4 teaspoons nutritional yeast
  • 4 tablespoons light soy sauce
  • 2 cups veggie broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Heat oil in a med saucepan over med heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Wild Rice and Root Vegetable Roulades ~ from Millenium cookbook, serves 6

  • 2 leeks, washed and cut into 1/2-in dice
  • 4 cloves garlic, minced
  • 1/4 cup dry sherry or veggie stock
  • 2 parsnips, cut into 1/2-in dice
  • 1 turnip, cut into 1/2-in dice
  • 1 small butternut squash, cut into 1/2-in dice
  • 1 celery root bulb, peeled and cut into 1/2-in dice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram (optional)
  • 1/2 teaspoon ground nutmet
  • 1 teaspoon dried sage
  • 2 teaspoons sea salt
  • 1 cup veggie stock
  • 1-1/2 cups cooked wild rice (don’t forget to cook ahead – takes an hour!)
  • 1 cup cubes seitan, tofu or tempeh (optional)
  • 1/4 cup dried cranberries (optional)
  • 1 pkg file dough, thawed (don’t forget to thaw and sit out – takes overnight!)
  • Canola oil for brushing filo

To make the filling: In a large saucepan, cook the leeks, garlic and sherry over med heat until the veggies are softened, about 10 minutes. Add the pasrniups, turnip, squash, celery root, thyme, marjoram, nutmeg, sage , sal, stock, as well as the seitan and cranberries if desired. Cover and simmer until the root vegetables are just tender, about 15 mintues. Remove from heat, stir in the wild rice and let cool. ~ To assemble: Preheat the over to 350F. Remove 2 file sheets, place them f lat on a work surface. Place a damp towel over the remaining file to keep it moist. Brush the 2 sheets with oil, then cover with 2 more sheets and brush with oil again. Repeast the process until 7 sheets have been used. Spread the filling on the bottom third of the filo stack in a bed about 2 inches deep and 2 inches thick. Starting at the bottom, roll the stack into a tight culinder. cut it into four portions, transfer them to a baking sheet, and bake for 20 minutes or until crust is golden.

2 Responses to “Gobbledy Guck”

Leave a Reply