Thanksgiving All Year Around Show – 10094

STUFFING

1 c water
1 onion, chopped
2 stalks celery, diced
3 carrots, diced
2 whole green onions, chopped
¼ c parsley, chopped
2 cloves garlic, minced
½ tsp sea salt
3 T nutritional yeast flakes
½ T olive oil
4 c stuffing

In a large saucepan, pour 1 cup of water and bring to a boil.  When water starts to boil, add remaining ingredients except stuffing.  Cook until vegetables are crispy.  Remove from heat.  Add stuffing, tossing gently to moisten evenly.  Cover, let stand 5 minutes.

STUFFED TURKEY ROLL

¾ c raw cashews
2 c water
¼ c nutritional yeast flakes
1 tsp sea salt
1 T Chicken like seasoning
1 tsp onion powder
½ tsp garlic powder
2 c vital gluten flour
2 T whole wheat flour
1 recipe of cooked stuffing

Preheat oven to 325 degrees.  Blend all ingredients except gluten flour, whole wheat flour and stuffing until smooth.  Mix gluten flour & whole wheat flour in a large bowl.  Pour blended mixture into gluten flour mixture.  Mix and knead until it holds together.  Cut parchment paper into 15 inch x 20 inch size.  Lay it on the counter top.  Put gluten on the parchment paper and spread out to make 10 inch x 14 inch size.  Put cooked stuffing in the middle.  Cover the stuffing with the turkey gluten and make the roll.  Wrap the turkey gluten with the parchment paper before you wrap it in the foil.  Bake for 1 ½ hours.  When done, unwrap, and slice 1 inch thick and serve with your favorite gravy.  Delicious!  It freezes well.

CHICKEN or TURKEY GRAVY

1 ½ c water
½ c additional water
2 ½ T Chicken like seasoning
3 T cornstarch
2 T nutritional yeast flakes

Bring 1 ½ cups of water to a boil in a saucepan.  In a cup, mix with ½ c additional water and remaining ingredients.  Pour mixture into boiling water.  Cook until it thickens.  Delicious!

SWEET POTATO TURN-OVER

Filling:

1 (29 oz) can sweet potatoes or 4 cups cooked sweet potatoes
½ c turbinado sugar
¼ tsp sea salt
1 tsp coriander
2 tsp vanilla

Dough:

2 c unbleached white flour
¼ c wheat germ
1 tsp sea salt
½ c canola oil
½ c hot water

FILLING:  If you are using canned sweet potatoes, rinse and drain completely (almost dry).  Mix all ingredients and mash until smooth.  Set it aside.
DOUGH:  Mix all ingredients except canola oil and hot water.  Add canola oil and hot water.  Mix well with a flour blender or fork.  Divide into 12 balls.
TURN-OVER:  Flatten and shape into 5” size circles.  In the middle of the dough, put 1 ½ tablespoonful of the sweet potato filling.  Close in half and seal it tight.  Lay on oil sprayed cookie sheet.  Prick pastry with fork.  Bake at 420^ for 12-15 minutes.  Yummy!

CUCUMBER SALAD

4 c cucumbers, thinly sliced
1 ¼ tsp sea salt
2 T fresh parsley, chopped
1 clove garlic, minced
3 T lemon juice
3 T turbinado sugar

Cut cucumber in half in length way.  Slice thin.  Put cucumbers and sea salt in a bowl.  Mix thoroughly.  Let it set for 30 minutes.  Add remaining ingredients, mix well.  Ready to serve or taste better next day.  Yum yum!

CRANBERRY NUT MUFFINS (MINI SIZE)

2 c unbleached white flour
¼ c wheat germ
½ c turbinado sugar
1 T Ener-G baking powder
2 T ground flax seeds
½ c chopped walnuts
1 tsp sea salt
1 tsp coriander
½ c cranberry juice
2 T canola oil
1 tsp vanilla
1 (14 oz) can whole berry cranberry sauce
30 pieces walnut halves

Preheat oven to 350 degrees.  Mix all ingredients except cranberry juice, canola oil, vanilla, cranberry sauce and walnut halves.  Add cranberry juice, canola oil, cranberry sauce and vanilla.  Mix well.  Transfer into an oil sprayed mini muffin pan.  Put one (1) piece of walnut half on the top of each muffin.  Bake for 30-35 minutes or until a tooth pick inserted in the center comes out clean.  Cool for 5 minutes.  Remove from pan.  Cool complete on cookie rack.  Yummy.