1 medium onion, finely diced
1 1/2 stalks celery, thinly sliced on diagonal
4 medium cloves garlic, minced
2 15-oz. cans chickpeas, rinsed and drained
1 13-oz. can artichoke hearts in water, drained and quartered
8 water-packed sun-dried tomatoes, drained and thinly sliced (1/4 cup)
2 to 4 Tbs. vegetable broth
1/2 tsp. salt, or more to taste
3 Tbs. fresh lemon juice
1 1/2 tsp. minced fresh rosemary
1/4 tsp. freshly ground pepper

Directions:

In medium skillet, heat some water/broth over medium-low heat. Add onion and celery and cook, stirring often, until softened, about 8 minutes.

Add garlic and cook, stirring, 2 minutes. Stir in chickpeas, artichoke hearts, tomatoes, broth and salt and cook, stirring occasionally, until mixture is warmed through and flavors have blended, about 4 minutes.

Remove pan from heat. Stir in lemon juice, rosemary, pepper. Taste and add more salt if necessary. Serve warm.

5 pounds medium-firm organic tofu
2 TBSP of Vegetarian or No Chicken (Superior Touch Better than Bouillon – purchased at most health food stores) mixed with 2 cups warm water
OR
2 cups vegetable or no chicken broth (Imagine or Pacific Brand)
1 cup nutritional yeast (purchase at the health food store)
2 TBSP or McKays Chickenless Seasoning (optional or you can use Granulated Onion instead)
1/3 cup Toasted Sesame oil
1/3 cup Tamari (or soy sauce)

Directions

Crumble tofu into pieces and place layers crumbled tofu between clean towels and put a heavy object on top to squeeze out some of the water. Do this for 15-30 minutes.

While waiting, in a large bowl mix, place broth, nutritional yeast and McKays Chickenless Seasoning. After 15-30 minutes place tofu into the broth mixture and mix thoroughly.

In a medium-sized colander, line it with a single layer of moistened cheesecloth, but ring it out before lining it onto the inside of the colander. Transfer tofu to colander. Press tofu so it flattens up against the cheesecloth inside shaping it to the bowl shaped colander. The tofu becomes 1-2 inches thick up against the colander. Reserve 1-2 cups of tofu mixture.

Press bowl that fits inside the colander to push up against the tofu (if you have one) or press your fingers up against the tofu until it looks even and flat.

Fill the empty cavity with your favorite stuffing. Gently pack in stuffing loosely (you want air-flow) and cover the base with 1-2 cups reserved tofu mixture. Pat down so surface is flat.

Oil or spray a cookie sheet or large baking pan with oil spray; place pan over colander and flip over so that the base of the filled tofu mound is down on the pan. Remove cheesecloth from the tofu mound.

Mix sesame oil and tamari to use as a basting liquid. Brush the tofu mound with the sesame oil & tamari.

Bake uncovered at 375F for 1 hour and 15 minutes. Baste every 15 minutes, until top becomes golden brown.

Remove from oven and use two spatulas to slide the tofu mound onto a serving platter. Decorate with orange slices, cranberry sauce and serve with gravy and your Thanksgiving side dishes.

Recipe by Atma K. Khalsa 11/14/10

2 1/2 cups cooked rice
Salt and pepper to taste
1/4 t. oregano
1 can diced green chilies, such as Ortega, 4 oz
1 pint sour cream
1/2 lb. grated jack cheese
2 T. chopped parsley
Paprika for garnish

Directions:

Mix salt, pepper, and oregano with rice. Blend green chilies with sour cream and cheese. Gently fold into rice. Bake, uncovered, in buttered casserole or mold for 30 minutes at 350. You may wish to put a bit more cheese on top during last 5 minutes of baking. Garnish with parsley and paprika. Serve 4 to 6.

Source:
Frugal Gourmet

Sauce:
1/2 cup hot water
1/2 cup almond butter or peanut butter
1/4 cup cider vinegar
2 tablespoons tamari soy sauce
2 tablespoons blackstrap molasses
1 teaspoon cayenne

Saute:
1 pound broccoli
2 teaspoons ginger
4 cloves garlic
1 pound tofu, cubed
2 cups onion, thinly sliced
1 cup cashews, chopped
3 tablespoons tamari soy sauce
2 scallions, chopped

Directions:

Sauce:
In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.

Saute:
Stir-fry half the ginger and half the garlic in 1 tbsp. oil.

1/2 cup oil
1 tablespoon chopped cilantro
2 cloves garlic, minced
1 medium onion, chopped
1 cup long-grain brown rice
1 teaspoon ground cumin
1 eggplant
2 cups water
1/2 teaspoon salt
2 ripe medium tomatoes, peeled, seeded, and diced
1/4 teaspoon ground pepper
1 tablespoon chopped parsley

Methods:

In a skillet heat 2 tablespoons oil, add onion and cook over low heat until soft, but not browned. Add garlic and cumin, cook 1/2 minute. Add rice and cook until lightly browned.

Pour in water; bring to a boil. Cover and simmer over low heat 40 minutes or until tender. Meanwhile, peel eggplant and cut into 1 inch cubes. In another skillet, heat remaining oil.

Add eggplant cubes, saute about 10 minutes or until very tender. Remove and drain on paper towels. Remove any excess oil from skillet.

Add tomatoes to skillet used to cook eggplant, cook over medium heat, stirring, until liquid is completely absorbed. Using a fork, carefully stir in eggplant and tomatoes into rice.

Cover, let stand 10 minutes. Stir in salt, pepper, parsley and cilantro, taste for seasoning. Serve
immediately. Serves 6.