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

1/2 lb Chicken livers

1/2 lb Tomatoes

3 x Red Spanish peppers

Garlic

2 x Onions

Oil to fry in

Method:

§    Chop the peppers, garlic and onions and fry them in the oil. When it is nice brown, add the chicken livers, pour some salt on them, and fry them with it all. Slice the tomatoes and fry them with them.

§    Eat this with white rice, cooked in the Indonesian way (without salt or butter).

§    It is great with sayur lodeh (Curried Vegetables), I will send this recipe separated.

Yield 1 serving.

Ingredients:

1 whole chicken, cut up into 2-4 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised
1 Tbs. tamarind juice
3 Tbs. vegetable oil

Spice Paste Ingredients:

3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
¼ tsp. aniseeds
½ tsp. cumin seeds
½ tsp. nutmeg
¼ Tbs. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 Tbs. salt

Directions:

Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
Add the chicken pieces and stir well until the chicken is half done.
Pour in the coconut milk and tamarind juice.
Cook it until the chicken is almost done and the sauce is thickened, remove.
On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
Ready to serve.
Makes 3-4 servings.

Content and image source:
http://www.melroseflowers.com/mkic/indo_recipes/poultry/yellow_spice_grilled_chicken.html

1 Broiler or fryer Chicken with skin, approx. 450g.
2 t Salt
1 lg Onion, chopped finely
3 Cloves garlic, chopped
3 T Oil
1 T Coriander
Pinch of chopped ginger
1 t Ground lemon grass
2 c Coconut milk
1 Salam leaf

Directions:

Cut chicken into serving portions and rub with salt.
Fry onion and garlic in oil until lightly brown. Now, add coriander, ginger and lemon grass. Stir well for about 1 minute.

Add chicken, mixing thoroughly so that chicken absorbs the spices. Add coconut milk and salam leaf. Cover tightly and cook over medium heat for about 40 minutes. Serve with rice.

4 cups fresh or frozen peas
2/3 cup fresh mint leaves, packed
4 cups chilled chicken broth
1 teaspoon lime juice
salt to taste
freshly-ground white pepper to taste
1 large ripe mango, peeled, diced
Creme fraiche or sour cream for garnish

Directions:

Heat large pot of water to boil; add peas, cook about 4 minutes. Remove from heat; add mint for 30 seconds. Drain.
Place about 1 1/2 cups of the chicken broth in blender. Add half of the peas and mint; puree until smooth. Strain using fine mesh sieve, pushing puree through with spoon, into large bowl. Repeat.
Stir in remaining chicken broth and lime juice. Season with salt and pepper. Chill in refrigerator 2 hours.
Pour soup into serving bowls; garnish with diced mango and creme fraiche.
Makes 4 servings.
Calories 185, Fat 1.8 g, Carbs 31 g, Sodium 595 mg, Fiber 9 g.

by AJ