Yup. That’s a Tofu Turkey. Complete with drumsticks and all. I didn’t want to spend the $40 at Whole Foods for a Vegetarian Plus Vegan Whole Turkey that is indeed shaped like a turkey versus the more reasonable Tofurky brand vegetarian turkeys that are loaf-like. If I had a had a whole family of vegetarians, I would have, but it’s just not worth it for just me.
Instead, I make-shifted (is that a word?) my own. I got the cheapest on the shelf – a $5 Quorn Turk’y Roast and two vegetarian chicken drumsticks from a Chinese vegetarian store in Oakland (I don’t know the name. My sister picked them up for me). A few toothpicks later and – voi la! A tofurky!
My husband looked at me like I had grown a second head when I showed him. Then we proceeded to laugh our heads off a how ridiculous it looked. It tasted good, though. Don’t be jealous. You know you want one for yourself.
Edit to Add: My sister gave me the info for the Chinese or Vietnamese market in Oakland that sells the faux products – Layonna Vegetarian Health Food Market. Check it out if you’re in the area. Lots of great faux meat products. The drumsticks are fabulous. The faux salmon… Well, it’s ‘ok’, but it’s still fun for a very random change of pace.
Holiday baking has begun! Spicy, pumpkin-y, deliciousness all wrapped up in one little whoopie pie. Smooth cream cheese frosting sandwiched between two moist, fluffy pumpkin cookies. Amazing.
What’s the history of the whoopie pie? The legend goes that Amish women would send them with the farmers in their lunch and upon discovery, they would say “whoopie!” And I think these delightful fall-inspired pumpkin whoopie pies will inspire the same exclamation!
Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
Using a melon baller (or teaspoon), drop approx 48 heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 12-15 minutes. Let cool completely on pan.
Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
These are some of the yummiest and addicting mashed sweet potatoes/yams ever! With a great blend of flavors – sweet potato, pineapple and coconut milk, they are definitely our new Thanksgiving tradition.
These are from the brand new blog I Dream of Dessert by the same author as the recently closed blog “Cupcake Blog”. I’m glad they opened a new blog since making the decision to stop blogging at the cupcake blog spot. The recipes are unique and the photos are beautiful. I can’t wait to see what new creations they come up with next.
From the VeganYumYum blog, I wish I was a guest at their house this Thanksgiving! This recipe makes the perfect turkey alternative. It looks amazing. If I had more time this Thanksgiving, I would have definitely tried it. Maybe next year!
I’m 95% sure I’m going to make these from 101 Cookbooks for our Thanksgiving dinner tomorrow. They look amazing. I can imagine the coconut milk, macadamias and ginger are the perfect compliment to the sweet potatoes.
I have a soft spot for the Hostess Twinkie. I’m not entirely sure why, considering the thing is nearly indestructible and the worst thing in the world for one to consume considering all the horrible ingredients. But that aside, the concept of a cake filled with some yummy cream is defintely something up my alley. I think of it as a rectangular filled cupcake with no frosting. These pumpkin twinkies sound great and filled with a zing of meyer lemon cream filling… Yum.