Enjoy!

Homemade Tofurkey Loaf
Craving Tofurky, but it is nowhere to be found? Never fear! Just whip up this delicious substitute, and use it in salads and on sandwiches.

2 1-lb. blocks firm tofu
3 Tbsp. soy sauce
1 1/2 Tbsp. toasted sesame oil
1 1/2 Tbsp. dry sherry
3 Tbsp. water
1/4 tsp. pepper

• Freeze the tofu for at least one day then thaw it and squeeze out the excess water. This changes the consistency of the tofu, making it chewier and more porous.
• Place the two blocks of tofu next to each other in an oiled loaf pan, making sure that they are as close together as possible.
• Combine the soy sauce, sesame oil, sherry, water, and pepper to create a marinade.
• Pour 2/3 of this marinade over the tofu, cover the dish, and place it in the refrigerator overnight. Cover the remaining marinade and refrigerate it.
• Remove the tofu from the refrigerator and pour the remaining marinade over the top.
• Bake at 350°F for 90 minutes, basting every half hour and flipping after 45 minutes. (When flipping the tofu, use caution so that it does not break apart.)
• Cool the tofu to room temperature or place in the freezer until cool, at which point it will have a firm, meaty consistency.
• Use it in sandwiches, as a main dish with gravy, or come up with your own serving ideas.

Makes 6-8 servings

Creamy Chive Mashed Potatoes
Rich mashed potatoes are the perfect side dish for most meals.

5 large potatoes, diced
1 cup liquid nondairy creamer (try Silk brand)
2 Tbsp. margarine
1/4 cup fresh chives, chopped
Salt and pepper, to taste

• Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes.
• Drain the potatoes, place in a bowl with the remaining ingredients, and mix until smooth.
• Serve hot.

Makes 4 to 5 servings

Coconut Smashed Yams
Bring these sweet potatoes to this year’s holiday celebration, and wow your friends and family with this tropics-inspired sweet side dish.

5-6 large yams, peeled and diced in 1/2-inch pieces
1 13.5-oz. can coconut milk
2 tsp. ginger powder
2 Tbsp. sesame oil
Salt and pepper, to taste
• Put the yams in salted water and bring to a boil.
• Cook the yams for 15 minutes or until tender.
• Mash the yams with a potato-masher, add the remaining ingredients, and mix well.

Green Bean Casserole
This classic Thanksgiving Day side dish is creamy with a crisp onion topping.

1/4 cup (1/2 stick) margarine
1/4 cup flour
1 1/2 cups faux chicken broth, warmed (try Osem or Telma brands, available in the kosher section of supermarkets)
1 Tbsp. soy sauce
1/2 tsp. garlic powder
2 Tbsp. vegetable oil
1/4 cup nutritional yeast (available at health food stores)
2 14.5-oz. cans French-style green beans, drained
1 2.8-oz. can French-fried onions

• Preheat the oven to 350°F.
• In a medium saucepan, melt the margarine over low heat. Add the flour and whisk it continuously until it forms a roux. Add the faux chicken broth, soy sauce, and garlic powder, whisking continuously for 1 to 2 minutes until the sauce is thick and bubbly. Add the vegetable oil and nutritional yeast. Whip again until smooth.
• Pour the sauce into a small casserole dish, add the green beans, and stir to coat. Bake for 10 minutes, then top with the French fried onions and bake for 10 more minutes, until browned and bubbly.

Makes 4 servings

Pumpkin Pie
Nothing says “fall holidays” more than a homemade pumpkin pie. Serve this scrumptious pie with vegan whipped cream (try Rich's brand) or a scoop of nondairy ice cream.

3/4 lb. tofu
1 16-oz. can pumpkin
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1 tsp. salt
1/3 cup oil
1 tsp. vanilla
1 cup light brown sugar
1 1/2 Tbsp. molasses
1 unbaked 9-inch pastry crust
• Preheat oven to 350°F.
• Blend all ingredients except the pastry crust in a blender until smooth and creamy. Pour this mixture into the unbaked pastry shell. Bake for 1 hour.
• Chill and serve.

Makes 1 pie