Bill's "Turkey Mold"
1 chopped beet
1 bunch kale
1 onion
3 cloves garlic, chopped
1 Portobello mushroom
3 Tbsp instant broth
1 Tbsp nutritional yeast
2 blocks Mori Nu firm tofu
1 cup Quaker oats or rice flour
2 Tbsp Ener-G Egg Replacer
2 Tbsp Wright's Hickory seasoning Liquid Smoke
1 Tbsp poultry seasoning
1 Tbsp Tamari (soy sauce)
Steam the kale, onion, garlic, beet, mushroom for 25 minutes. Meanwhile pour the
Liquid Smoke and Tamari into a Vita-Mix or other strong blender and puree the
tofu, one block at a time. Measure the remaining dry ingredients into a bowl.
When the vegetables are steamed add them to the blender and puree them into the
tofu. Finally add the dry ingredients and blend until the entire mix is smooth.
Pour into a Nordic Ware Bundt fluted tube pan or other non-stick mold. Bake in
oven at 350 degrees for 45 minutes. Allow to stand on counter for 1 hour before
inverting the "Turkey Mold" onto a serving plate.
Serves 4